DIY Healthy Cookies (best darn cookies I've ever had....family agrees!)

http://freerangecookies.com/2013/09/01/diy-healthy-cookies/

DIY Healthy Cookies

25 minutes

15 small cookies

An easy recipe for one-bowl cookies made with almond meal and coconut flour. These gluten free cookies are barely sweetened with maple syrup making them perfect for breakfast. Cookie dough can be stored in fridge to bake during the week as needed. Gluten free, vegan, and DIY friendly.

Ingredients

• 1.5 cups almond meal, packed
• 1 tablespoon coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup mashed ripe banana
• 3 tablespoons maple syrup
• 1.5 teaspoons pure vanilla extract
• Optional extras (mix and match up to 1 cup total):
• Sliced almonds
• Chocolate chunks
• Chopped dates
• Sunflower seeds
• Pumpkin seeds
• Quinoa flakes
• Shredded coconut
• Gluten free oats
• Sea salt for sprinkling
• Whatever else looks good
• 
  

Instructions

In a medium bowl, combine: almond meal, coconut flour, baking soda, salt, and cinnamon. Set aside.

Preheat oven to 350° if you plan on baking the cookies.

In a measuring cup, whisk together: coconut oil, banana, maple syrup, and vanilla.

Stir wet ingredients into dry and blend thoroughly. Fold in extras of your choice.

Use a #40 disher to scoop dough into balls. Refrigerate dough unless you plan on baking now.

For oven - place dough balls on a parchment lined cookie sheet and bake for about 10 minutes in a 350 degree oven. For the best looking cookies, do not flatten balls prior to baking. Instead, flatten the cookies with a spatula upon removing from oven.

For microwave - place one dough ball on parchment paper and press down slightly to flatten. Cook for about 30 seconds on high (in a 1500 watt oven). Exact time will vary depending on how powerful your microwave is. Let cool before enjoying. (Note: Since microwaved baked goods don't brown on the outside, you'll probably think the cookie isn't done. If overcooked, this cookie will brown (and eventually burn) from the inside out.

For stovetop - heat skillet on medium low, add dough ball and flatten with the back of a spatula. Cook for about 3-4 minutes then flip cookie over. Turn heat down to lowest setting after you flip. Cook for another 3-4 minutes, covering pan with a lid. Watch closely to keep cookie from potentially burning. Remove from heat and let cool before enjoying. Cook more than one cookie at a time if you like.

Irish Soda Bread (made with Almond Flour)

I made this tonight and it was SO good!  HUGE hit for the whole family.

http://www.elanaspantry.com/irish-soda-bread/

Irish Soda Bread
2 ¾ cups blanched almond flour
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
½ cup raisins
2 eggs
2 tablespoons agave nectar or honey
2 tablespoons apple cider vinegar

1. In a large bowl combine almond flour, salt, baking soda and raisins
2. In a smaller bowl combine eggs, agave and apple cider vinegar
3. Mix wet ingredients into dry
4. Place dough on a piece of parchment paper and form dough into a large, flat circle that is 8 inches across and 1 ½ inches tall
5. Using a serrated knife, score top of dough about an inch and (thanks Jessica!) a half an inch deep in shape of a cross
6. Sprinkle top of bread with caraway seeds
7. Transfer dough and parchment to a baking sheet
8. Bake at 350° for 20 minutes, then turn off oven and leave bread in for 10 more minutes
9. Cool bread for ½ hour then slice and serve with butter and jam

copyright © 2013 elana's pantry. all rights reserved.

more sprouted bread recipes (some day....)

https://www.culturedfoodlife.com/sourdough-sprouted/

The Life-Changing Loaf of Bread

https://www.yahoo.com/food/the-bread-that-will-change-your-whole-world-73342291256.html  

The Life-Changing Loaf of BreadMakes 1 loaf

1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. coconut oil or ghee, melted
1 ½ cups water

In a loaf pan, combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick, adding 1-2 teaspoons water if dough is too thick to stir. Smooth top and let sit at room temperature for at least 2 hours or overnight. 

Preheat oven to 350°F.

Bake bread for 20 minutes, then remove bread from loaf pan, place it upside down, directly on a rack, and bake for another 30-40 minutes (it should sound hollow when tapped). Let cool completely before slicing.

Store in an airtight container for up to 5 days.

adventures in almond flour continues

take two on bread....using almond butter as opposed to sunbutter......please note, this time the bread is NOT green...and I think it's extremely tasty!!  (especially toasted;) 


I also decided to make these
Dark chocolate chip/pecan/cinnamon almond bars...no added sugar...almond flour....holy YUM!  
(credit for the recipe goes to my friend Katie......I added a few more touches...almond extract, sea salt and pecans) 

2-cups Almond Flour
2- tablespoons of cinnamon you can go less...
1/2 cup of dark chocolate chunks or chips... If you like less or more you choose
1/2 teaspoon baking soda
Third of a cup almond milk unsweetened....
parchment paper on a cookie sheet...
.375° ...about 25 minutes 

Seven Calorie Brownies

 

(((Share to Save))) 7 CALORIES BROWNIES (If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??) 3/4 cup nonfat Greek yogurt (I used vanilla) 1/4 cup skim milk 1/2 cup Cocoa powder 1/2 cup Old fashioned rolled oats (like Quaker) 1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar) 1 egg 1/3 cup applesauce 1 teaspoon baking powder 1 pinch salt Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Guilt-Free Chocolate Covered Peanut Butter Balls

 
 makes 20-25 balls

Ingredients:

• 1 1/2 cup all-natural peanut butter (preferably creamy) *
• 1 cup dates
• 2 tbsp water
• 1 tsp vanilla essence
• 1/4 tsp maldon salt
• 150 grams sugar-free dark vegan chocolate *

 Directions:

1. Place the dates, water, salt and vanilla essence in a food processor, and blend until smooth. Stir the jar of peanut butter thoroughly before using. Add in the peanut butter and process further. The finished product should be a relatively thick dough which is easily gathered into a ball, without being too sticky.

2. Shape into small balls (I made exactly 22) using your hands and place them on a baking tray or chopping board lined with parchment.

3. In a small pot, break the chocolate into chunks and warm over low heat, stirring frequently. Once roughly half of the chocolate pieces have melted, remove from heat and stir until completely smooth. With two spoons, dip the balls into the melted chocolate and stir so it gets coated all over. Place them back on to the baking tray. Repeat for the remaining balls. Save any leftover melted chocolate for later.

4. Place the tray in the freezer for about 10-15 minutes before serving. Optionally you can dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create an elegant look. I did not bother with this since I had a certain hungry sister hanging over my shoulder, eyeing the goods. If you do decide to make a pattern, you need to re-freeze it after for another 10-15 minutes; until completely firm.

• To achieve the best consistency as well as health-benefits, I recommend only using 100% natural peanut butter for this recipe. When you read the label, the only ingredients should be roasted peanuts (and optionally salt) on the label. The highly-processed brands made with added oil and sugar will most likely not work as well. Preferably you will use a creamy version, but chunky can be used at a pinch. Keep in mind that if it is a bit dry, you might need to add in a few tablespoons additional water!
• If you were wondering about which type of chocolate I use; the brand is named “Plamil”. I personally love the one with added shelled hempseeds. With any luck you should be able to find it at your local health food store or you can buy it online! 

Store any left-overs in either the refrigerator or freezer. They will hold for at least 2 days in the afore mentioned and probably up to 2 weeks in the latter. 

from: http://www.gluten-free-vegan-girl.com/2014/01/chocolate-covered-peanut-butter-balls.html

time to retrain my brain

I'm usually fairly on top of things with organic, nutritious foods, green products, etc....and in the past we were actually ahead of the game. However, I've been resistant to this whole "gluten" free "fad"...thinking it really was just that, a "fad," and not all that important for people who don't seem to have wheat sensitivities or digestive issues. I thought I was doing my family justice by creating home-baked, whole grain breads, etc, by using 100% Whole Wheat Organic Pastry Flour....I've been doing this for YEARS. I couldn't understand why wheat (even organic) was suddenly a mass problem, when people have been using it for a couple of thousand years and more:) And I finally decided it was time to see what all the "hype" was about, (I've been resistant to the research because we're already vegetarians, giving up the "bread" is not easy).

So I get it now, I didn't understand that wheat has changed, and it makes sense now. So, I may be slow, but I'm finally on the wheat-free band wagon, and researching healthier baking alternatives (I'm not interested in too many of the boxed gluten free items). And I've decided (without having actually tried it yet:) that Almond Flour is going to be my new best friend. I've printed out a few very healthy recipes (not just trying to eliminate wheat, but want to bake very nutritiously), and ordered a book that I'm excited about and seems doable, with the busy mom life-style.  



I like the protein content of almond flour...will be good for vegetarians:)

Excited for this new venture:) (running to Publix and hoping they have almond flour, I'm pretty sure I've seen it there)

(and lunch today: homemade organic yogurt with organic bananas, pecans, and a splash of unsulfured black strap molasses....YUM!)

Tips welcome:)

Here's the book I ordered; I like that she created this using health-minded ingredients: 
http://www.amazon.com/gp/product/158761345X/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1  
and the website of the author.  I like what she has to say: 
http://www.elanaspantry.com/