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.

new adventures in wheat-free baking

The UPS man just dropped off my goodies! Looking forward to a lifestyle change for the whole family ...baked goods and breads will be higher protein, fiber and overall nutrition content....and much lower sugar content.   Many of the recipes also call for almond butter (need to hit the store, I substituted with sunbutter, but it was sweetened, and ok, but not the same I'm sure...hitting the store) as well as, arrowroot powder and flaxseed meal, ...which, I already have in my freezer:)   Sugar is now substituded with small amounts of Agave Nectar--Light...much lower on the glycemic index than honey or sugar.  And the author recommends Celtic sea salt, as it is ground very fine.   We are retraining our tastebuds to enjoy subtle sweet...and so far, everybody's been very pleased!  (kids too:)



I made my first loaf of bread using an almond flour recipe. My report: pleasantly surprised with the outcome! I was honestly expecting a heavy quick bread (because it was that easy to make)....but it was light with a bakery bread texture! It called for almond butter, but I only had a sweetened sun butter onhand,so I'm sure it changed the flavor and color. (Not sure on the rise, it was short, but not dense ). Was fine, but definitely will pick up unsweetened almond butter. Also, was a tinge dark green on the bottom (I looked it up before we took a bite, and that is normal). So....despite the green, the girls and I all had a piece of toast with our breakfast and we were all very impressed !  



Pecan, date, apple muffins...made with almond flour, sweetened only with fruit and 2 Tbsp of agave nectar. The tops do bake faster than the middle...as long as they aren't dry, it's all good. Will try a muffin for lunch, with salad 


UPDATE: seriously, these are the BEST muffins I've ever had! 

Day one report...I am THRILLED beyond thrilled with the results!

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/ 

creamy aged cheddar baked asparagus

 



1 bunch asparagus, trimmed of woody ends (about 20 spears)
2 Tbsp. butter
1/3 cup all-purpose flour
Scant 1 cup milk
1 egg yolk
1/4 tsp of dry, powdered mustard
Dash of Worcestershire sauce
1/4 – 1/2 tsp. salt
Black pepper, to taste
1 1/2 cups grated aged, white cheddar
Instructions
Preheat oven to 400° F. with rack in centre of oven, and line a baking sheet with parchment paper or non-stick foil.
If your asparagus is thick, blanch the asparagus in a large pan of salted water for one minute, remove and refresh in ice water or microwave on a plate for about 90 seconds. If your asparagus is thin, you’re probably good to go as is. Divide the asparagus in half and lay on parchment on baking sheet with the cut ends touching in the middle. Set aside.
In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk, stirring constantly for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until thickened.
Remove from the heat and beat in the egg yolk, mustard, Worcestershire sauce and salt. Taste and add more salt, as needed. Season with freshly ground pepper.
Pour sauce over the middle of the asparagus. Top with the grated cheddar cheese.
Bake at 400 ° F. for 8-10 minutes, then move rack to upper part of oven, switch your oven to broil and broil until the sauce is bubbly and golden.
Top with a bit more freshly ground pepper and serve immediately.

Zucchini, Black Bean, and Rice Skillet

 

Ingredients:

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Directions

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Nutritional Information:

4 servings (1-1/4 cups each) Calories 276; Total Fat 9 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 515 mg; Carbohydrate 37 g; (Dietary Fiber 7 g, Sugars 4 g); Protein 10 g; Percent Daily Values*: Vitamin A 17%; Vitamin C 38%; Calcium 17%; Iron 21%
* Percent Daily Values are based on a 2,000 calorie diet.