While warm winter drinks are pretty common, and usually are free of gluten and starch, this one was so yummy I just had to share.
Peanut Butter Hot Cocoa
4 cups milk
1/2 cup sugar
1/4 cup cocoa powder*
1 teaspoon vanilla
dash salt
2-3 tablespoons peanut butter
Marshmallows or whipped cream, optional
Combine the milk, sugar, hot cocoa and salt in a medium saucepan. Whisk well to combine, and warm over medium heat until hot, but not boiling. Remove from heat, and whisk in vanilla and 2T peanut butter, add additional peanut butter if desired. Top with whipped cream or marshmallows. Serve.
**Either regular cocoa or dark cocoa powder will work fine for this recipe.
Friday, December 31, 2010
Monday, December 27, 2010
Pancakes
Once you make these, you'll never miss starchy pancakes again. These are best in a 10 to 12 inch cast iron pan, though a heavy non-stick or a well oiled stainless steel pan also works fine. These pancakes are completely starch free too! I alternate these with the Coconutty Pancakes- my kiddos love both versions.
Pancakes
6 eggs, divided
2 tablespoons sugar
2 tablespoons flax meal
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon maple extract
Set pan over medium-low heat while you prepare the batter.
Beat the egg whites until stiff peaks form, add egg yolks and remaining ingredients and beat for 15 seconds.
Pour into pan, cook for 5-8 minutes. Run a butter knife along the edge of pancake to release it, place a plate upside down over the top of the pan as if it were a lid. Holding plate and pan firmly together, flip, and slide pancake back into pan (you've now placed the uncooked side down).
Cook another 5 minutes or until done. Use a sharp knife and cut into 3-6 pieces, serve.
Pancakes
6 eggs, divided
2 tablespoons sugar
2 tablespoons flax meal
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon maple extract
Set pan over medium-low heat while you prepare the batter.
Beat the egg whites until stiff peaks form, add egg yolks and remaining ingredients and beat for 15 seconds.
Pour into pan, cook for 5-8 minutes. Run a butter knife along the edge of pancake to release it, place a plate upside down over the top of the pan as if it were a lid. Holding plate and pan firmly together, flip, and slide pancake back into pan (you've now placed the uncooked side down).
Cook another 5 minutes or until done. Use a sharp knife and cut into 3-6 pieces, serve.
Wednesday, December 22, 2010
What to eat (part four)
If you are following the SCD, there are a few ingredients that are called for from time to time on this blog that you might need to substitute for. Here are some of the more common ones.
Baking Powder
Use 1/4 teaspoon baking soda plus 1 teaspoon Meyer Lemon or Key Lime Concentrate for every teaspoon of baking powder.
OR
Use 1/4 teaspoon baking soda plus 1/2 teaspoon lemon juice or apple cider vinegar.
In either case, add the acidic ingredient during the last mixing step.
Raisins
If you cannot tolerate raisins, use an equal amount of dried plums or dried apricots.
Buttermilk
I use buttermilk in many of my baked goods. Simply substitute it with an equal amount of SCD plain yogurt. In fact, you can substitute any plain yogurt for buttermilk (soy, goatsmilk, etc) if you need to avoid dairy, or you can use any plain yogurt if you don't have (or don't want to use) buttermilk.
Milk
This is not a very common ingredient in my recipes, but if it is used substitute almond or cashew milk.
Starches and flours
Only low starch, gluten free flours are ever used, and they are used very sparingly. Generally only oat flour, brown rice flour, and buckwheat flour are ever used. If you cannot tolerate these flours, or cannot have starches of any kind, substitute with 1 part coconut flour and 1 part flax meal. This may change the texture of the recipe somewhat, but it should be minimal. You may also need to add an extra egg or two, and will likely need to lower the cooking temperature by about 10%.
Flax meal
Flax meal appears in many of my recipes. If you cannot tolerate flax meal, substitute an equal amount of coconut flour. You may need to adjust the amount of liquid, likely increasing the amount of liquid somewhat.
Baking Powder
Use 1/4 teaspoon baking soda plus 1 teaspoon Meyer Lemon or Key Lime Concentrate for every teaspoon of baking powder.
OR
Use 1/4 teaspoon baking soda plus 1/2 teaspoon lemon juice or apple cider vinegar.
In either case, add the acidic ingredient during the last mixing step.
Raisins
If you cannot tolerate raisins, use an equal amount of dried plums or dried apricots.
Buttermilk
I use buttermilk in many of my baked goods. Simply substitute it with an equal amount of SCD plain yogurt. In fact, you can substitute any plain yogurt for buttermilk (soy, goatsmilk, etc) if you need to avoid dairy, or you can use any plain yogurt if you don't have (or don't want to use) buttermilk.
Milk
This is not a very common ingredient in my recipes, but if it is used substitute almond or cashew milk.
Starches and flours
Only low starch, gluten free flours are ever used, and they are used very sparingly. Generally only oat flour, brown rice flour, and buckwheat flour are ever used. If you cannot tolerate these flours, or cannot have starches of any kind, substitute with 1 part coconut flour and 1 part flax meal. This may change the texture of the recipe somewhat, but it should be minimal. You may also need to add an extra egg or two, and will likely need to lower the cooking temperature by about 10%.
Flax meal
Flax meal appears in many of my recipes. If you cannot tolerate flax meal, substitute an equal amount of coconut flour. You may need to adjust the amount of liquid, likely increasing the amount of liquid somewhat.
Thursday, December 16, 2010
Cookies that just might make you cry...
They are that good. They did make the kids cry a little when I said "no more" after a half dozen or so. These are soft, tender, melt in your mouth little morsels of awesome.
You just might want to bake these in batches because I doubt you'll be able to just stop at one (dozen). Light, fluffy, a little sweet and with amazing orange flavor these little cookies just might make you feel sorry for those poor wheat and starch eating people that have to make do with store-bought "cookies".
There is around 1 gram of starch in each cookie, depending on their size.
Orangey Awesomeness Cookies
Makes about 7 dozen
Cookies
1 1/2 cups sugar
1 cup butter
5 eggs
1 cup oat flour
1/4 cup ground flax seeds (golden is best)
1 cup almond flour
2 cups coconut flour
1/2 teaspoon guar gum
1/2 teaspoon xantham gum
1 teaspoon baking powder
1 teaspoon salt
1 cup plain yogurt
6 oz orange juice concentrate
1/2 teaspoon vanilla
2 tablespoons grated orange peel
Frosting
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups icing sugar**
1 tablespoon grated orange peel
1 tablespoon reserved orange juice concentrate
2 tablespoons milk, as needed
In a large mixing bowl, cream sugar and butter until light and fluffy. Add yogurt, vanilla and eggs. Beat until well blended. Reserve 1 tablespoon orange juice concentrate for frosting.
Add almond flour, mix well. Add coconut flour, mix well. In a separate bowl, combine remaining dry ingredients. Alternately add the orange juice concentrate and the combined dry ingredients to the creamed mixture; mix well.
Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 325°F for 10-15 minutes or until edges just begin to brown. Remove to wire racks to cool completely.
Frosting:
In a small mixing bowl, combine all ingredients until smooth, add only as much milk as needed to make a spreadable frosting. Spread a small amount over each cooled cookie. Will keep several days in an airtight container, though they may stick together a bit if stacked.
** Icing sugar is basically confectioner's (powder) sugar without the added cornstarch. Feel free to substitute powdered sugar, though this will change the starch content very slightly.
You just might want to bake these in batches because I doubt you'll be able to just stop at one (dozen). Light, fluffy, a little sweet and with amazing orange flavor these little cookies just might make you feel sorry for those poor wheat and starch eating people that have to make do with store-bought "cookies".
There is around 1 gram of starch in each cookie, depending on their size.
Orangey Awesomeness Cookies
Makes about 7 dozen
Cookies
1 1/2 cups sugar
1 cup butter
5 eggs
1 cup oat flour
1/4 cup ground flax seeds (golden is best)
1 cup almond flour
2 cups coconut flour
1/2 teaspoon guar gum
1/2 teaspoon xantham gum
1 teaspoon baking powder
1 teaspoon salt
1 cup plain yogurt
6 oz orange juice concentrate
1/2 teaspoon vanilla
2 tablespoons grated orange peel
Frosting
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups icing sugar**
1 tablespoon grated orange peel
1 tablespoon reserved orange juice concentrate
2 tablespoons milk, as needed
In a large mixing bowl, cream sugar and butter until light and fluffy. Add yogurt, vanilla and eggs. Beat until well blended. Reserve 1 tablespoon orange juice concentrate for frosting.
Add almond flour, mix well. Add coconut flour, mix well. In a separate bowl, combine remaining dry ingredients. Alternately add the orange juice concentrate and the combined dry ingredients to the creamed mixture; mix well.
Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 325°F for 10-15 minutes or until edges just begin to brown. Remove to wire racks to cool completely.
Frosting:
In a small mixing bowl, combine all ingredients until smooth, add only as much milk as needed to make a spreadable frosting. Spread a small amount over each cooled cookie. Will keep several days in an airtight container, though they may stick together a bit if stacked.
** Icing sugar is basically confectioner's (powder) sugar without the added cornstarch. Feel free to substitute powdered sugar, though this will change the starch content very slightly.
Saturday, December 11, 2010
Yummies
I have eaten these Yummy cookies at Christmastime since I was little. They are still a favorite, and happily, they are still okay! You can use any puffed rice or puffed millet cereal that you like to ensure that they are gluten free. When made with Rice Krispies there is approximately 1 gram of starch per candy, though I don't think these can be made sucrose free very easily.
Yummies
1/2 cup peanut butter
1 package butterscotch chips, 12 oz
2/3 cup Spanish peanuts
3 cups Rice Krispies®
1. Melt first 2 ingredients in a microwave-safe bowl on low heat, stirring every minute.
2. Meanwhile, combine Rice Krispies and peanuts. Once melted, add butterscotch chips mixture to Rice Krispies. Working quickly, drop onto waxed paper in teaspoon sized balls, let cool. Store in an airtight container. Makes at least 4 dozen candies.
Yummies
1/2 cup peanut butter
1 package butterscotch chips, 12 oz
2/3 cup Spanish peanuts
3 cups Rice Krispies®
1. Melt first 2 ingredients in a microwave-safe bowl on low heat, stirring every minute.
2. Meanwhile, combine Rice Krispies and peanuts. Once melted, add butterscotch chips mixture to Rice Krispies. Working quickly, drop onto waxed paper in teaspoon sized balls, let cool. Store in an airtight container. Makes at least 4 dozen candies.
Wednesday, December 8, 2010
Chocolate Puddle Cookies
3 cups walnuts, pecans, or hazelnuts
4 cups powdered sugar
3/4 cup unsweetened cocoa powder
4 egg whites, lightly beaten
1 tablespoon vanilla
1. Preheat oven to 325°. Toast walnuts, cool and coarsely chop. Line a baking sheet with parchment paper.
2. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
3. Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks - they really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
4. Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes.
5. Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple days.
4 cups powdered sugar
3/4 cup unsweetened cocoa powder
4 egg whites, lightly beaten
1 tablespoon vanilla
1. Preheat oven to 325°. Toast walnuts, cool and coarsely chop. Line a baking sheet with parchment paper.
2. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
3. Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks - they really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
4. Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes.
5. Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple days.
Saturday, December 4, 2010
(unknown)
Carrot Cake.... scones?
I'm not sure what to call these. Scones? Cookies? Biscuits? Any of those labels could fit, but not perfectly. Send me your name suggestions so these little bits of carroty goodness can finally have a name!
Carrot Cake Scones
(working title, to be changed when I have a better name)
4 eggs
1 cup raisins, divided
5-6 carrots
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon vanilla
Place eggs and 1/2 cup raisins in a food processor. Puree.
Peel and grate carrots. Squeeze as much liquid as possible from the grated carrots. Add 1/2 cup of the grated carrots to the raisin/egg puree, puree completely.
In a mixing bowl, combine grated carrots, remaining raisins, baking powder, sugar, cinnamon and vanilla. Add puree, mix well. Place about 1/2 cup of batter onto parchment lined baking sheets, bake at 325° for 15-20 minutes or until they are no longer sticky to the touch. Let cool about 5 minutes before serving.
These are delicious served plain, but they would be yummy with a simple cream cheese glaze.
I'm not sure what to call these. Scones? Cookies? Biscuits? Any of those labels could fit, but not perfectly. Send me your name suggestions so these little bits of carroty goodness can finally have a name!
Carrot Cake Scones
(working title, to be changed when I have a better name)
4 eggs
1 cup raisins, divided
5-6 carrots
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon vanilla
Place eggs and 1/2 cup raisins in a food processor. Puree.
Peel and grate carrots. Squeeze as much liquid as possible from the grated carrots. Add 1/2 cup of the grated carrots to the raisin/egg puree, puree completely.
In a mixing bowl, combine grated carrots, remaining raisins, baking powder, sugar, cinnamon and vanilla. Add puree, mix well. Place about 1/2 cup of batter onto parchment lined baking sheets, bake at 325° for 15-20 minutes or until they are no longer sticky to the touch. Let cool about 5 minutes before serving.
These are delicious served plain, but they would be yummy with a simple cream cheese glaze.
Thursday, December 2, 2010
Peanutty Kisses
This recipe was inspired by one of our family's favorite Christmas cookies: Peanut Blossom Cookies. I hope you love them as much as we do!
Peanutty Kisses
2 eggs
1 cup peanut butter
1 cup sugar (plus more for rolling the cookies)
1 teaspoon baking powder
1 teaspoon vanilla
Hershey kisses (about 2 dozen, maybe more depending on the size of your cookies)
Preheat the oven to 350°.
Combine the first five ingredients, mix well. I just dumped it all in to my stand mixer and mixed it until the Hershey kisses were unwrapped, but you could certainly do it by hand.
Unwrap Hershey Kisses.
Roll dough into about 1" balls. Roll in granulated sugar.
Place cookies on parchment-lined baking sheet, do not flatten. Bake for 8 minutes. Quickly place a Hershey kiss on the top of each cookie, bake another 2-3 minutes. Let cool on cookie sheet for 5 minutes before placing cookies on a cooling rack.
Enjoy!
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