Cinnamon Apples

Peel and cube an apple into 1/2" cubes 
Put in a pot, and cover with water.
Simmer about 5 minutes on medium until tender. 
Drain apple. 
Add 1/2 TBS butter and 1/4 tsp cinnamon.  

Serve warm or cold.  Can add granola for an apple crisp!  

Chia Seed Pudding

 Tasty treat and healthy too! 

VANILLA 

1 can coconut milk 
1/3 cup chia seeds 
2 TBS Maple syrup 
1 tsp vanilla 

Mix together in a quart size mason jar.  Stir and/or shake until well combined.  Refrigerate overnight. 


CHOCOLATE  

1 can coconut milk 
1/3 cup chia seeds 
2 TBS Cocoa powder 
3 TBS Maple syrup 
1 tsp vanilla 

Mix together in a quart size mason jar.  Stir and/or shake until well combined.  Refrigerate overnight. 

Peach Crisp

Yum!  Be sure to serve with vanilla ice cream! Easy to make gluten free, too! 

Filling:
6 cups frozen peaches, chopped into bite-size pieces
2-3 TBS your choice of sweetener (honey or sucanat would work well)
1 TBS cornstarch
1 tsp vanilla

Put peaches in a 9x13 pan.  In a small bowl, mix together sweetener, cornstarch and vanilla. Add to peaches and mix well.

Topping:
1 1/2 c. oats  (gluten-free if needed)
1/2 cup almond flour
1/2 tsp salt
1 tsp cinnamon
1/3 cup sucanat
2/3 c. butter

Mix together well until crumbly.  Crumble over the peach filling mixture.  This is a generous amount of crumble for the top, as everyone got tired of "scanty" crusts.

Bake 20-25 minutes at 375.

Cranberry Orange Smoothie

Delicious!  Get cranberries in November and then freeze them so you can enjoy this year round.

1 cup cranberries
2 oranges
1/3 cup orange juice concentrate
2 cups vanilla yogurt
2 cups ice
1-2 cups water (depending on thickness you prefer)
1-2 TBS agave, to taste

Blend all ingredients except agave.  Add agave last to taste.

Frozen Hot Chocolate

Dairy Queen has frozen hot chocolate.  So why not make your own healthier version? 
1/4 c. cornstarch
1/3 c. cocoa
dash salt
1/3 c. agave
2 c. milk (use coconut milk for dairy free)
2 c. cream (use coconut cream for dairy free)
1 tsp vanilla

Whisk together the cornstarch, cocoa and salt.  Add agave and mix.  Whisk in the milk and cream and then add the vanilla.  Add to 1/2 gallon ice cream maker and follow directions for a tasty ice cream!

O' Henry Bars

Update of an oldie but a goody.  Simple, tasty, and healthier than a lot of other dessert options.  Plus it's easy to make this gluten free by using GF oats.  

4 cups rolled oats
1/2 cup sucanat (or brown sugar)
2/3 cup melted butter
1 tsp vanilla
1/2 cup agave
2 cups chocolate chips
1-1/2 cup peanut butter

In a large bowl, mix together oats, sucanat, butter, vanilla and agave.  Line a jelly-roll pan (10x15) with parchment paper.  Press the oat mixture into the pan.  Bake at 350 degrees about 12 minute (until slightly golden.)  Meanwhile, melt chocolate chips and peanut butter in a double boiler.  Remove oat crust, spread the chocolate peanut butter frosting on top.  Let cool a bit and then you'll want to put it in the freezer so you can eat them sooner.  Cut into bars.

If you opt to bake these in a 9x13 pan, increase cook time to about 15 minutes, and you can possibly half the amount for frosting.

If you don't have parchment paper, I highly suggest you get some.  Otherwise you'll have to thickly grease your pan with butter.  And the bars still might stick.

Chocolate Strawberry shake

Toss this in your blendtec and enjoy!  Kind of funny because the littles (4 &2) didn't really like this, but everyone else thought it was fantastic.  

5 c. frozen strawberries (approx)
4T cocoa powder
1 can coconut milk
approx 1/3-1/2 sweetener (can use honey, agave, etc.  I like to do part coconut sugar with a little stevia.)
2 c. water (or so, depends on how thick you want it)

Blend.  Drink.

Old-Fashioned Coconut Brown Rice Pudding

I always like to make a big batch of brown rice and then use the leftovers.  This is a relatively quick and yummy whole grain rice pudding. 

1 can coconut milk (Could sub cow's milk - 2 c. Rice milk separates. Almond milk may work)
2 c. cooked brown rice
3/4 tsp cinnamon
1/4 to 1/2 c. sweetener (agave, honey, maple syrup) - depending on how sweet you prefer, I usually go for 1/3 to 1/2 with hone.
1/2 c. raisins (optional)
5 eggs

Mix everything together in a bowl.  Pour into a greased 9x13 pan and bake for about 35-40 minutes at 350, or until set.

Almost Perfect Chewy Peanut Butter Granola Bars

I searched high and low for a tasty, chewy gluten free, dairy free granola bar, but I couldn't find a good recipe.  I decided to create my own and this is the result of a lot of experimentation.

1/2 c. honey
1/4 c. sucanat
1/4 c. coconut oil (or butter)
3/4 c. Coconut milk
1 c natural peanut butter
1 tsp vanilla
3 c oats
1 c crispy rice
1/2 tsp salt
1/2 c chocolate chips

Melt in a pot:  honey, sucanat, butter.  Add coconut milk and bring to a boil.  Let boil over med-high heat for 5 minutes, stirring occasionally.  Remove from heat and add peanut butter and vanilla.  Stir with whisk until combined.  Let cool for 10 minutes.

In a large bowl, combine oats, crispy rice and salt.  Add the liquid ingredients to the dry.  When the mixture is cool enough, add the chocolate chips.  Spread in greased 9x13 pan.  Bake at 350 degrees for 15-20 minutes.  Let cool, then slice into bars.

Husband-Approved Power Cookie Dough Balls (and Gluten free, too!)

My husband LOVES chocolate chip cookies and chocolate chip cookie dough.  And he's pretty selective about which he'll eat.  He really liked these, and so did everyone else!  Good enough to eat even when not gluten free. 

2 c. blanched almond flour (although unblanched will work too.  Just not as pretty) 

1/8 tsp real salt 

1/4 c. coconut oil 

1/4 c. honey 

2 tsp vanilla 

2 T mini chocolate chips 

In a small saucepan, melt coconut oil & honey on very low heat.  Add vanilla when oil and honey are just melted and stir it in.  Remove from heat.  Mix together almond flour & salt in a small bowl.  Pour honey mixture into almond mix.  Stir.  Add chocolate chips and mix.  If you don't have mini chocolate chips, chop them up smaller so they will stay in the dough better. Dough will be sticky.  Form 3/4" bite size balls.  Put into a container and refrigerate (then they won't be sticky.)  Makes approx 36 balls, but they'll go fast!    

GF Raspberry muffin cake

This actually tastes good and isn't crumbly like many gluten free muffins are.  Adapted from this recipe at www.eatnourishing.com. High protein so they're filling!

1/2 c coconut oil 
1/4 c butter 
3/4 c honey 
12 eggs 
2 tsp vanilla 
1/2 tsp sea salt 
1/2 tsp baking soda 
1 c coconut flour (can make this by blending unsweetened coconut shreds in the blender, but purchased flour is much more fine.) 
1/2 to 1 c fresh or frozen raspberries

Preheat oven to 325.  In a small saucepan, melt on low heat the coconut oil, butter and honey.  When just melted enough to mix, remove from heat.  Let cool for a few minutes. 

Meanwhile, crack eggs (yes 12 of them) into a large bowl.  Add vanilla and then mix in the honey mixture.  Mix the salt and baking soda into the coconut flour.  Slowly add coconut flour to egg mix while whisking constantly.  Pour into greased 9x13 pan.  Bake until center is set and edges are golden brown, approx 40-45 minutes.   (half batch takes 25-28 minutes.)  

Add about 1/2 to 1 c raspberries on top after you put the batter in. 

When cool, slice into squares.  Keep refrigerated.  I think.  

Variation:  Lemon Blueberry

Omit vanilla.  Add 1 TBS lemon juice plus 2 tsp lemon zest.  Add 1/2 to 1 c blueberries instead of raspberries.  

Two Kinds of Coconut Fudge

This was my attempt to get more raw coconut oil into our diet.  Our hands are getting so dried out in the winter time, and when I take more coconut oil internally, I don't get the bleeding cracks.  My daughter's hands are red and raw so she's excited to try the candy cure.  Both are is delicious!  To keep ingredients raw, you've gotta soften the coconut oil and raw honey. 


In the summertime, my coconut oil is already soft.  But in the wintertime, you have to put the jar in a put of warm/hot water to soften it.  To soften raw honey, bring a pot of water to a boil.  Remove the pot from the heat.  Then put the honey in the pot and let it sit. 

 Choco Coconut Fudge 

1 c.  raw, unrefined, virgin, etc coconut oil, softened
1/2 c. cocoa powder
1/2 c. raw honey, softened  (or more, to taste.  Can also use agave)
1 c. almonds
1/2 tsp vanilla
1/4 tsp sea salt 

Blend up soaked/dehydrated raw almonds  (best choice if you've got them) in the food processor until almonds were in very small pieces.   You can keep the almonds chunkier if you like. 
Mix together all the  ingredients.  Pour onto parchment paper in 8x8 pan and spread out.  Put in fridge.  When hardened, cut into squares.  Store in refrigerator.


Vanilla Maple Coconut Fudge

1 c. coconut oil
1/4 c. maple syrup (could do all maple syrup if desired)
1/4 c. honey
1 tsp vanilla
1/4 tsp sea salt 

Mix ingredients.  Pour onto parchment paper and into 8x8 pan.  Refrigerate.  You may need to stir occasionally as it is hardening.  Once hardened, cut into squares and store in fridge. 

Honey Almond Granola Bars

Tasty, crispy granola bars.  Gluten free and they aren't even THAT crumbly.  Use the crumbles for granola in the morning. 

 

4 c rolled oats
2 c chopped almonds
1-1/2 c shredded, unsweetened coconut
1 c honey
5 TBS sucanat
4 TBS butter
1 TBS vanilla
1/2 tsp salt
2 cups crispy rice cereal

Preheat oven to 350.  Mix together oats and almonds.  Put on tin foil on a jelly roll pan (about 15" x 10" x 1")  Toast in oven for 8 minutes.  Now add coconut and stir.  Toast for about 8-10 more minutes until coconut is golden.  

During toasting, combine honey, sucanat and butter.  Melt over low heat.  Remove from heat and add vanilla and salt. 

When you take the oat mixture out of the oven, turn the heat down to 300. Pour oat mixture into a large bowl.  Add crispy rice and stir.  Slowly pour honey over the top and stir until all is combined. 

Grease the foil then pour granola mix onto jelly roll pan.  Lightly press down.  Bake at 300 for 15-20 minutes or until golden. 

Let cool for about 30-60 minutes, then slice into bars.

Honey Caramel Popcorn

It's harder than you think to find a sugar-free caramel corn recipe!  This is delicious and no one will miss the refined sugar.  

12 c. popped popcorn (6 TBS unpopped)
4 TBS butter
4 TBS honey
Dash sea salt

Pop your popcorn, using either an air popper or use 2 TBS coconut oil in a pot or old fashioned popcorn popper. In a small saucepan, heat butter and honey at medium high heat, just until completely melted. Add dash of sea salt and mix.

Pour honey butter over popcorn, stirring to coat all pieces.  Bake at 325 degrees for 8-10 minutes, stirring often.  Cool slightly on pan.  Store in airtight container.   

Peanut Butter Chocolate Smoothie

This smoothie needs very little if any sweetener at all.  Much better for you than a milk shake!

1 can coconut milk
3 TBS peanut butter
5 TBS cocoa powder
1.5 to 2 frozen bananas
2 cups ice
2 cups water
0-2 TBS agave or honey to taste

Put it all in a blendtec or vitamix blender.  Blend it up and serve! 

Cheesecake Tarts

Simple and yummy!

Crust:
1 c. butter, soft
1/3 c. evaporated cane juice (can use sugar)
1 tsp vanilla
2 c. whole wheat pastry flour

Beat the butter, cane juice and vanilla till fluffy. Gradually add in the flour, mix well. Press into the bottom of 18 muffin pan holes, about 3/8" thick in each one. Can make a well in the middle if preferred. Bake 350 degrees 8-10 min. Let cool.

Filling:
8 oz cream cheese, softened
1 tsp lemon juice
3 TBS sugar (could try subbing agave)
1 c. heavy whipping cream

Beat together cream cheese, lemon juice and sugar. When smooth, gradually add whipping cream. Beat until fluffy. Spread on top of crust. Chill several hours or overnight.

Whole grain Chocolate Chip Cookies

This is my "healthier" version of Neiman Marcus chocolate chip cookies that I've been making for years. My husband doesn't even know (don't tell him!) If you want to make it less healthy replace with the ingredients in the parentheses.

Cream together:
1 c. butter
1 c. evaporated cane juice (white sugar)
1 c. sucanat or rapadura (brown sugar)

Add:
2 eggs
1 tsp vanilla
2 TBS milk

Mix in:
1-1/2 c. whole wheat pastry flour (white flour and omit milk)
1/2 c. white flour
2-1/2 c. blended oatmeal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt


Add:
2 c. chocolate chips

Roll in 1" balls, bake at 375 for 10 minutes. This does make a lot of cookies, I freeze the balls.

Canning With Kids: Peaches Slices in Honey

I bought 2 bushels of peaches for $24, which is a pretty great price. They were freshly picked on Saturday and by Tuesday they were perfect for canning (and eating!) The local fruit stands sell 1/2 bushel boxes for about $12-$15. Those boxes are about 25 lbs and the dimensions are 15-1/2" L x 8-1/2" W x 8" D. So yeah, that is 100lbs of peaches we got. Yum! I had the kids peeling and chopping for 2 hours today and in 3 hours we did over half the peaches and that was 20 quart jars of peaches.

Here's how to do it. Read all directions before beginning to ensure you've got everything!

An hour or so before you start - wash the lids & jars in the dishwasher.

Step 1. Fill a large pot with water and set it on the stove to boil.

Step 2. Wash peaches in the sink (about 30 at a time).

Step 3. Fill the other side of the sink with cold water, and add ice to it.

Step 4. When the water is boiling, add peaches (probably 10 at a time) and boil for 20-40 seconds. Scoop them out with a slotted spoon and put into the ice water.

Step 5. Repeat above steps. Meanwhile, get the peaches out of the ice water and put in a bowl on the counter. Set kids to work slipping the skins off and slicing into slices. The three year old can put the slices into the bowl of water that you're going to prepare next.

Step 6. Fill another bowl 1/2 full of water, and add about 1 TBS lemon juice to prevent browning. The sliced peaches should go in here. Now that the 3 year old is bored, assign her to watch the baby.

Step 7. Now get your syrup going. Boil 6 cups of water in a big pot. When boiling, add 2 cups of honey for light syrup (do 4 cups for medium syrup.) This is a great place to use that honey in your storage that has crystallized.

Step 8. Hopefully by now, the kids have the bowl full of sliced peaches. Scoop the peaches out with a slotted spoon and into the hot syrup. Set the timer for 5 minutes.

Step 9. Get a small pot and put an inch or two of water in it. Add the lids and start it boiling.

Step 10. Get a towel out and set your first two jars hot from the dishwasher on them. Get a canning funnel and put in the jar. When peaches are heated (5 minutes), use the slotted spoon to scoop peaches into the jar, tapping them on the towel to help them settle. When the jars are pretty full, scoop syrup onto the peaches. Use a table knife on the side of the jar to help the syrup settle (no air bubbles.) You want about 1/2" head space when you're done.

Step 11. Wipe the top of the jar with a paper towel so no residue remains. Get a lid from the pot of boiling water (use a magnetic canning wand or if the kids stole yours like they did mine, you can use tongs.) Put on top of the jar and put a ring on. Tighten, but not too much.

Step 12. Get your water bath canner or steam canner water boiling. Continue to fill your jars until you have enough to fill your canner.

Step 13. Put the jars in the canner and process for the recommended time (see your instructions.) My quart jars had to be processed for 35 minutes in a steam canner because I live at a high altitude.

Step 14. Call all the kids back to continue peeling and slicing, since they all ran away when your back was turned filling the jars with peaches. Repeat until you've got them all done!

Soft Cinna-Ginger Cookies

Sorta like snickerdoodles, but different texture. Much better for you anyway! My kids said they should be called "The Goodest Cookies in the World."

Preheat the oven to 350 degrees.

1/2 c. butter, softenened
1 c. honey
2 eggs
3 tsp vanilla

Beat all together in one bowl.

3-1/2 c. whole wheat pastry flour (soft white wheat), give or take
3 TBS cinnamon
1 TBS ginger
1/4 tsp cloves

Mix together in another bowl.

Add dry to wet and mix. Put on saran wrap and roll into a log. Refrigerate for at least 30 minutes. Grease cookie sheet or put parchment paper on. Cut dough into circles 1/2" thick. Bake 8-10 minutes.

Strawberry Lemonade Slushy

So refreshing! The kids LOVE this one.

About 3 c. frozen strawberries
1/4 lemon (the whole lemon, not juice)
1/2 cup honey or agave
about 2 c. ice
Water

In a blendtec or vitamix blender, put about 1 c. warm water. Add honey and blend. Add berries, lemon and ice. Then put in water to about the 5 c. line. Blend, adding more water if necessary.