Frozen Mangos
Spinach
Coconut Water
Flax Seed
What else can I add to it?
Avocado
Orange Juice
Yum Yum
Friday, August 21, 2015
Thursday, August 20, 2015
Ellie's Favorite Bread 8-2015
A simple to make, coconut flour loaf.... from Homemade Mommy
6 eggs - room temperature!
2 T honey
1/2 cup melted coconut oil
3/4 cup coconut flour
1/2 tsp sea salt
1 tsp baking powder
Preheat oven to 350. Grease a loaf pan, silicone challah roll pan, mini rectangle loaf cups, etc....Mix all ingredients together. Scoop into your pan(s). Bake for 40 minutes (or less if using small pans).
Next time - I'm going to triple or quadruple and make a bunch of different sized loaves.
I do not have a picture of the cute, little loaf I made (because I mistakenly bought cupcake-loaves)
This is a winner for Ellie. Better than any other bread so far and does not have yeast - an added bonus.
6 eggs - room temperature!
2 T honey
1/2 cup melted coconut oil
3/4 cup coconut flour
1/2 tsp sea salt
1 tsp baking powder
Preheat oven to 350. Grease a loaf pan, silicone challah roll pan, mini rectangle loaf cups, etc....Mix all ingredients together. Scoop into your pan(s). Bake for 40 minutes (or less if using small pans).
Next time - I'm going to triple or quadruple and make a bunch of different sized loaves.
I do not have a picture of the cute, little loaf I made (because I mistakenly bought cupcake-loaves)
This is a winner for Ellie. Better than any other bread so far and does not have yeast - an added bonus.
Friday, August 14, 2015
Vegan, Gluten Free Dirt Cake
Becoming thirteen year old requested dirt cake to celebrate his birthday. In anticipation of a dairy-free, gluten-free meal, I decided to attempt the dirt cake a week early.
If it works, I combined two recipes - the dirt cake recipe I have been using for years (not sure where it came from, but it's pretty standard) and a gf, df dirt cake I found online from Minimalist Baker.
In the end, I decided to use MB's recipe for coconut whipped cream (also pretty standard) but follow my own recipe for dirt cake.
20 oz bag of crushed GF oreo-like cookies
1/2 stick of Earth Balance margarine (nobody said anything about healthy) - softened
8 oz. Tofutti cream cheese - softened
1 cup powdered sugar plus 3 T
3.5 cups vanilla soy milk
2 - 3.5 oz french vanilla pudding
coconut whipped cream (I used one can. I might recommend 2 cans)
Put the canned coconut milk in the fridge the night before preparing the dirt cake. For best results, prepare the dirt cake one day before serving. Put a glass bowl in the freezer before making the whipped cream. Mine was only in for 15 minutes or so, and it was still ok.
Cream the margarine, cream cheese, and powdered sugar.
In a different bowl, combine the pudding and soy milk and mix until it starts to thicken. Due to the soy milk, you may not see a whole lot of thickening. I set it in the fridge for a bit while I made the coconut whipped cream.
Take the glass bowl from the freezer. Take out the coconut milk can from the freezer, being careful not to shake it. Open the can of coconut milk and carefully scoop out the hardened "cream" on top. Use a hand mixer to whip the coconut cream until it begins to look like whipped cream. Add 3 T powdered sugar and beat again, about 2-3 minutes, until it's light and airy.
Mix the coconut whipped cream in with the pudding. Next, mix the cream cheese mixture.
Start layering in whatever container you are using to serve - a flower pot, a glass dish, etc. Start with a layer of crushed cookies. Then, a layer of the pudding mixture. Repeat. My pudding mixture was a bit runny, but if you've had dirt cake - you'll know it's all about the taste. I think it's runny because of the non-dairy milk in the pudding and the non-dairy cream cheese. I froze the dirt cake to ensure it would be easy to serve and not dirt soup (which would still taste great, by the way).
If it works, I combined two recipes - the dirt cake recipe I have been using for years (not sure where it came from, but it's pretty standard) and a gf, df dirt cake I found online from Minimalist Baker.
In the end, I decided to use MB's recipe for coconut whipped cream (also pretty standard) but follow my own recipe for dirt cake.
20 oz bag of crushed GF oreo-like cookies
1/2 stick of Earth Balance margarine (nobody said anything about healthy) - softened
8 oz. Tofutti cream cheese - softened
1 cup powdered sugar plus 3 T
3.5 cups vanilla soy milk
2 - 3.5 oz french vanilla pudding
coconut whipped cream (I used one can. I might recommend 2 cans)
Put the canned coconut milk in the fridge the night before preparing the dirt cake. For best results, prepare the dirt cake one day before serving. Put a glass bowl in the freezer before making the whipped cream. Mine was only in for 15 minutes or so, and it was still ok.
Cream the margarine, cream cheese, and powdered sugar.
In a different bowl, combine the pudding and soy milk and mix until it starts to thicken. Due to the soy milk, you may not see a whole lot of thickening. I set it in the fridge for a bit while I made the coconut whipped cream.
Take the glass bowl from the freezer. Take out the coconut milk can from the freezer, being careful not to shake it. Open the can of coconut milk and carefully scoop out the hardened "cream" on top. Use a hand mixer to whip the coconut cream until it begins to look like whipped cream. Add 3 T powdered sugar and beat again, about 2-3 minutes, until it's light and airy.
Mix the coconut whipped cream in with the pudding. Next, mix the cream cheese mixture.
Start layering in whatever container you are using to serve - a flower pot, a glass dish, etc. Start with a layer of crushed cookies. Then, a layer of the pudding mixture. Repeat. My pudding mixture was a bit runny, but if you've had dirt cake - you'll know it's all about the taste. I think it's runny because of the non-dairy milk in the pudding and the non-dairy cream cheese. I froze the dirt cake to ensure it would be easy to serve and not dirt soup (which would still taste great, by the way).
NOTES: Everyone liked it - well, Isaac didn't try it. After serving it frozen the first night, we put it in the fridge to see what would happen. It definitely did not hold firm but was delicious enough and not too runny. However, when I put it in the lunches the following day - it was too runny. Well, not for teen boys who ate it anyway... but it looked like soupy grossness. #tasteconquerslooks
Tuesday, August 4, 2015
Pineapple Coconut Smoothie
frozen pineapple
frozen banana
spinach
flax
hemp
2 coconut milk ice cubes
coconut water
splash of almond milk
Sunday, August 2, 2015
GF Donuts
Baked Gluten Free Donuts
2 1/4 cups gluten free cup for cup flour blend recipe*
1 1/8 cups granulated sugar
4.5 tsp baking powder
1 1/8 tsp fine sea salt
4 1/2 large eggs - room temperature
9 T (1/2 cup + 1 T) neutral flavored cooking oil**
1 1/8 cups milk of your choice (I use vanilla soy)
2 1/4 tsp vanilla extract
Preheat oven to 350. Oil pan if using and set aside.
Lg bowl - whisk the flour, sugar, baking powder, and salt
Separate bowl - whisk eggs, oil, vanilla, and milk until thoroughly combined.
Create a well in the center of the flour mixture, pour in the wet ingredients and whisk until incorporated. The batter will appear gummy.
Distribute batter into donut molds - about 3/4 full. Use a wet spoon to smooth out the tops.
Bake for about 18-20 minutes or until a toothpick comes out clean. If using the donut maker, small donuts take about five minutes to cook through.
Transfer to a wire rack to cool. Top with your favorite glaze (our recipe in the donut maker box).
Notes:
* I used a different gf flour, and it did not come out as good as when we use the cup for cup
** have used coconut in the past and safflower - both good
We have doubled this recipe and it does fine. We use the donut maker, as well as Ellie's gf donut pan. Both - thumbs up.
All four children love these - dipped in chocolate, powdered sugar, etc.
Despite the ugly chocolate glaze (that is my laziness in not mixing all the way), it tastes delicious.
Strawberry * Mint * Kale Smoothie
frozen strawberries
kale
mint
squeeze of lemon
1/4 avocado
touch of almond milk
coconut water
hemp seeds
flax seeds
kale
mint
squeeze of lemon
1/4 avocado
touch of almond milk
coconut water
hemp seeds
flax seeds
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