REAL food recipes
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This is a quick and easy recipe that also freezes well for a quick breakfast or snack. Rich and lightly sweetened, with a hint of lavender in each bite!
Place all ingredients in food processor and pulse until combined. Separate into 2 balls, and roll each one into a 6-8″ circle. Cut each circle into 6 wedges and place on a parchment lined pan. Bake at 375 for 10-15 minutes, until lightly browned.
Healthy breads are mostly made out of whole grains and sourdough. But not everyone prefers sourdough. Here is a good alternative to sourdough bread. I especially like the simplicity of it and we all like the taste. I am OK with making a fancy bread now and then, but since I bake all of our bread, it has to be simple!
Mix dry ingredients together in a big bowl.
Add 2 cups water and mix well, you do not have to knead, but you can if you like :). I usually go in with my hands, just because it is fun, and makes sure it is mixed well, I do not knead.
Cover with plastic (so it does not dry out) and leave for 12 - 16 hours at room temperature.
Forming the loaf: put a bit of oil and gently place the dough on a clean surface, do not disturb the texture too much.
Spread it out a bit and fold it so it fits into the baking form. Sprinkle it with seeds if so desired. Let it rise for 1-2 hours - depending on room temperature.
If it has approximately doubled in size, bake for 45 minutes at F400.
Sometimes if I feel like it has not risen, I place it in a cold oven, turn on the heat and set the timer for 1 hour, and it comes out great.
Yummy!!!
This banana bread is so decadent it’s hard to believe it is grain-free! You can make it ahead of time for a quick breakfast or snack.
Whisk together eggs, banana, milk, honey and almond extract in a big bowl. Stir together dry ingredients in a smaller bowl, breaking up any lumps, and add to egg mixture, stirring well. Chop chocolate and stevia in a small food processor to desired size and add to batter until combined. Pour into a large, well-greased loaf pan and bake at 350 for about an hour, until toothpick comes out clean. Cool in pan for about 10 minutes, then remove to rack to cool completely before slicing.
There are oh so many reasons why I love this recipe. Besides the gentle, pleasing taste and angel food cake likeness of the texture, these lovelies are quick to make and the clean-up is a breeze. Oh, and they freeze beautifully, so they are being added to my freezer inventory before baby comes (in about three weeks! Eek!). Some of my kids don’t enjoy other recipes I’ve made with coconut flour, but all four of them (and hubs!) enjoy these muffins. Victory!
It almost feels wrong to call them muffins because they are so cake-like, but I don’t want to feel badly about eating them for breakfast, so they are muffins. However, if you top them with your favorite vanilla frosting and maybe decorate them with a sprinkling of finely grated orange zest, they would make amazing cupcakes.
Preheat oven to 350º. Grease muffin cups or use muffin liners. Place all ingredients in blender and blend on high for 45-60 seconds, or until well blended. If it still doesn’t look completely mixed, give it a stir with a spoon.
Pour batter into muffin pans about 2/3 of the way full. Bake for 25 minutes.
If you make your own almond milk then making your own almond flour is really easy. Just dehydrate the leftover pulp from the milk. It’s that simple!
Soak the almonds in salt water for 7 hours. Drain and rinse them. Add the nuts and 4 cups of filtered water into a blender and and blend for about 1 minute. Pour into a nut milk bag with a container underneath and squeeze out the milk.
After blending the almonds and squeezing the milk out through a nut milk bag there will be leftover pulp.
Since the almonds have already been soaked to make the milk all they need to do is dehydrate.
Simply spread the pulp out on a baking sheet and stick in the oven at 150 degrees for a few hours or place it in your dehydrator. Once it is dry I give it a quick buzz in a food processor and it’s ready to use!
If you can do it with a whole grain berry, why not a nut? Save a step and a dish with better results!
In Vitamix, combine almonds, yogurt, eggs, butter, honey, vanilla, baking soda and salt and blend on high until smooth, takes a couple minutes. Melt 1 tablespoon butter on skillet over medium heat, ladle pancake batter onto skillet. Cook for 1 minute on each side. Add more butter for each batch as needed. Makes 24 medium pancakes. Serve with yogurt and berries.
Our family loves eating this pink pasta for dinner every February the 14th. I love special dinners that don’t require more-than-usual prep. Everybody wins!
Preheat oven to 375º. Now cook pasta according to package. As pasta cooks, cut tops off beets and poke a couple holes through them with a fork. Place them top-down on a baking sheet or glass pan and bake smaller ones for about 25 minutes or larger ones for up to 1 hour. You will know they’re done when the peel easily slides off the beet using your fingers (be careful not to burn yourself!).
Carefully peel the beets and cut beets in cylinders. From the cylinders, use a butter knife to cut them into hearts. Set aside.
Once pasta is done cooking, drain and return to pot. Add butter, cream, and cheese & stir. Add heart-shaped beets to make the sauce pink, as well as the nutmeg & pepper. Stir gently. Sprinkle extra parmesan cheese on top of each serving if desired. Serve warm.
A great way to start a busy morning. Choose your favorite filling, and give your family a special breakfast treat.
Preheat oven to 350 degrees.
In a food processor combine flour, sea salt, sucanat, butter and pulse until it resemble coarse crumbs.
Add water one tablespoon at a time until dough forms a ball.
Cover the dough and place in refrigerator for 30 minutes.
Roll dough to 1/4 in. thick.
Using cutters cut out desired shapes.
Place 1 T of filling at the center of 1/2 of dough.
Dampen edges with water, and place other 1/2 dough on top of the filled shapes.
Crimp edges and place on a baking sheet.
Bake for 20-25 minutes or until golden. Cool completely.
For the glaze:
Whisk together powdered sucanat and milk.
Spread over the top of each pastry.
Apples make these little soaked pancakes extra special.
In the morning, or the day before, mix freshly grounded whole wheat flour and the buttermilk / or yogurt in a bowl.
Cover and let it sit on the counter for about 12 hours.
Just before baking them, Mix in the other ingredients.
Grease the pan with coconut oil.
Making 3-4 little cakes in a pan, cook over medium heat until golden brown on each side.
Flaky, light and full of cheesy goodness, these biscuits are sure to be a hit. There are never any leftovers of these biscuits at our house. Sprouted flour yields the lightest and yummiest biscuits.
HEAT oven to 450ºF.
MIX first 5 ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in Cheddar. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into 9 squares; place, 2 inches apart, on baking sheet.
BAKE 10 to 12 min. or until golden brown.
I created this recipe as my little brother is eating gluten-free, and it is nice to have a dish the whole family can enjoy! They are soaked to help break down the phytates, and have a flaky texture with a mild flavor. They are really good served hot with butter and jam or raw honey!
If grinding your own flour, make sure it is not warm (I ground up brown rice and buckwheat in the VitaMix). Mix rice flour, buckwheat, arrowroot, tapioca and chia seeds together in a glass bowl. Mix in butter and shortening, leaving chunks about the size of peas. Add in honey and buttermilk, and leave in a cool place to soak for at least 7 hours (you don’t want the fat to get too soft). When ready to bake, dissolve baking soda and baking powder in a little water, then add to the dough along with the salt. Sprinkle arrowroot on the counter and roll out to desired thickness. Cut using a glass or cookie cutter and bake at 425 for 12-15 minutes. Serve warm and enjoy!
Sweet, buttery, tender and delicious, these scones make any meal special. Served them warm from the oven with real butter, they are to die for. They keep well and can be reheated, also.
At least 7 hours before baking, whisk together the sourdough starter, egg and milk. In another bowl, combine the flour, dehydrated cane juice, and nutmeg. Cut in the butter until it is crumbly.
Pour the liquid ingredients over the flour and butter mixture, stir to moisten all of the flour, cover tightly and let rest at room temperature for at least 7 hours or up to 12 hours.
When it is time to bake, pre-heat the oven to 350 degrees F.
Dust your work surface with unbleached flour and pour the dough onto it. Using a little more flour to prevent sticking, press the dough to flatten it somewhat and sprinkle the salt and baking soda over the dough. Make sure the baking soda has no lumps.
Fold the dough in half and press it out again. Do this 15 times altogether.
Divide dough in half and form into two rounds. Flatten them with the palm of your hand to about 6 inches in diameter.
Cut each round into 8 equal pie shaped pieces and put them on a baking pan, either un-greased, lined with parchment paper, or a silicone baking mat.
Bake at 350 degrees F. for 25 minutes. Allow to cool for 10 minutes before serving.These scones are sweet, tender, and delicious. Best eaten warm with real butter, but they keep well and can be reheated.