Snickerdoodle Cake

I don't think I ever had a snickerdoodle cookie, although I have heard of them.  They sound yummy.  The other day, I came across a recipe for a soaked snickerdoodle cake and I thought that I could make that.  Then the prospect of digging out some flour deterred me until I realized it would be easy to make a gluten free version (and all the ingredients were in the kitchen instead of having to find the flour in the food storage, lol!).

So I made it....and the kids didn't like it.  I thought it was good but it tasted like pumpkin cheesecake to me, even having the consistency of cheesecake, lol!  I meant to put in one cup of yogurt but I accidentally put two since I was kind of pouring it from the container and the whole container plopped in.  I tend to measure by eye when I bake; a little of this, a little of that.  If you want it to taste more like cake, only put one cup of yogurt!

So here is my spin on Snickerdoodle Cake!

1/2 cup melted butter
1/2 to 1 cup of honey (depending on how sweet you want it; I didn't measure)
8 eggs
1 or 2 cups of plain yogurt
2 tsp. cinnamon
2 tsp. baking powder
3/4 c. coconut flour
generous pinch sea salt
cinnamon and sugar to top

Mix the melted butter and honey together until well combined.  In a separate container, beat the eggs until they are well mixed.  Beat in the yogurt and mix well.  Add to the butter and honey mix.  Mix the dry ingredients together and slowly add into the wet ingredients.  Mix well.  Pour into desired cake pan (greased if not using silicone).  Sprinkle with a combination of cinnamon and sugar to your desire.  Bake at 350 degrees until it is cooked through, about 40-45 minutes.

Since I can't find my camera and my old one isn't working, I can't share a picture.  I don't know if I'll make it again but not because I didn't like it since I really enjoyed it!  It made too much for just me and DH, although I may make it sugar-free and just freeze pieces for something different when I get low carbing again.  I find the kids mostly like gluten free goodies if they are chocolate flavoured.  Can't blame them but it is good to branch out and try new things too!

Gluten Free Mac and Cheese

Kraft Dinner, not Gluten Free, or healthy for that matter!

Here in Canada we call it Kraft Dinner.  It is a staple in most homes.  They come up with clever ways to make it look better....Kraft Dinner with Whole Wheat!  Kraft Dinner Smart!  I imagine there will be new versions soon.

At my kids school, so many kids were bringing the small containers of them where you add water and cook they had to send a letter home asking parents not to bring them as they were clogging up the lines to reheat things in the microwave (I figure the kids have little enough time to eat that I send things in thermoses or  things that don't need to be heated).

Unfortuntately, this is one of Shaylee's favorite foods.  She often asks for it.  We never ate it a lot, maybe once or twice a month, but more than I liked.  We would often go months without it but it is one of those fast easy foods so I always had a box or two kicking around, even if Shaylee and Mark were the only ones who ate it.  I even used it as a math lesson last year where we would take a box, weigh it into serving size portions so we could cook just a small amount when Shay was the only one who ate it at all.

Anyway, that is behind us now that we're eating gluten free.  I don't have to feel bad giving her an inferior food with food like substances in it because now I can make something a little more nutritious.  Well, I guess the gluten free version isn't the most healthy food on earth but it is miles better than a chemical cheese product with funky noodles.

Her main requirement was that it not be stringy, like when you eat pizza and you get those long stretchy strands of cheese.  I made baked macaroni and cheese before and she didn't like that.

I used brown rice macaroni for this.  I had trouble cooking it as it kept boiling over, even when I only had enough water to just cover the noodles.  Then I had to add more water so it could cook enough.  I even drained them at one point when I thought they would be done and they weren't .  I bought them in bulk so I had no instructions.  In the end, it all came together.  Even though the noodles were very mushy, it was still tasty.

Shaylee claimed to like it but she didn't eat much saying she would rather have white cheese next time.  Sigh.  I thought it was pretty good!  (not low carb but I needed to try it out ;) ).

Gluten Free Macaroni and Cheese

• 1 cup brown rice elbow macaroni
• 1/2 cup grated cheese of choice
• 1/4 cup milk
• 1/4 cup butter
• 1/2 tsp salt (or to taste)
• 1 tsp arrowroot flour (or other starch, optional)

Served with a side of pan fried haddock, mmmmm!

Cook macaroni according to package instruction or until done.  Rinse well with cold water.  Put back on the stove on medium.  Add cheese, milk, butter and salt.  Heat until cheese and butter are melted.  If it is runny, you may add the arrowroot flour to thicken it.

Grain Free Meal Plans

Link: Grain Free Meal Plans | Health, Home, & Happiness

Cara's Grain Free Berry Scones

As you know, we are going gluten free. Things are going well enough that I hope that it will become a permanent thing around here. At Health, Home &Happiness, Cara has prepared a grain free meal plan offered as a weekly mailer by subscription! She wanted an easier way for families to become grain free since it helped her daughter with learning and developmental delays.

From her site:

Grain Free Meal Plans, a menu subscription service, includes:

• Menu plans for 3 meals a day, 7 days a week, plus snacks and sweets
• Kid-tested recipes
• Complete shopping lists

Meals are based on the Gut and Psychology Syndrome Diet and Specific Carbohydrate Diet diets.

The recipes serve a family of four, but can easily be halved or doubled as needed.

Members only forum to discuss going and being Grain Free.

Special introductory price of only $16 a month or $130 for a year!

I am seriously considering signing up! She offers a sample plan that looks really good. I don't know if my kids would go for everything on it...but it's worth a try :). If this is something of interest to you, check it out!!

Healthy Brownie Waffles

I was going to post this tomorrow but it's too good not to share.  Healthy.  Brownie.  Waffles.  Three words that most people love.  So can brownies be healthy?  Waffles?  Sure, why not!  This is the same recipe I posted earlier with a slightly different method.  Mark thought it was a totally different recipe even though I only added cocoa.

I was asked to share this with the blog Food With Kid Appeal and I am more than happy to!  While I am always interested in things that I like to eat, I am always on the hunt for things that the kids will like.  It is even more challenging now that we are doing our gluten free trial.  Waffles are one of those things that are quick to put together and are always good.  Chocolate adds an extra specialness to them.  Ethan loved them and for him to love something makes me very happy :).  Shaylee said she liked the other ones better but I suggested making marbled ones some day and both the kids cheered.  Yay!

Chocolate Brownie Waffles


1/3 cup coconut flour
1/2 tsp baking powder
1/2 tsp salt
3 tbsp cocoa powder
3 tbsp maple sugar or honey (mix sugar with dry and honey with wet)
6 eggs
1tbsp vanilla
4 tbsp  melted butter or coconut oil (or a combination of the two)

Mix the dry ingredients in a bowl.  Add the eggs, one by one, mixing thoroughly between each egg. Add vanilla and melted butter (and honey, if using) and continue mixing until well combined.  Let sit 5-10 minutes to allow the coconut flour to absorb the wet ingredients.  Let your waffle iron heat during this time.  Cook as per iron instructions or to desired doneness.  Serve with your favorite toppings.  We used real maple syrup but whipped cream and/or berries would be a nice addition.  So would a chocolate sauce or banana slices, or a combination of all of the above!  It would make a nice dessert as well as a main dish.

Enjoy!

Part of It's a Keeper, Simple Lives Thursday, Real Food Wednesday and Pennywise Platter

Coconut Flour Waffles

My kids love waffles.  They are easy and delicious.  Going gluten free, I wondered how I would make them.  I looked at tons of recipes and to be honest, I don't want to be cooking with lots of different starches and flour of this and that.  I want simple.  Many gluten free recipes call for a ton of ingredients and aren't very nutritious due to all the starch and type of flours used.

I saw a coconut flour recipe before but lost it so I googled and found one here.  It certainly looks really good so I gave it a try.  It was spectacular!  It rose to fluffy proportions, it got slightly crispy on the outside and best of all, the kids loved them!  Ding ding, we have a winner!  Best of all, it has lots of eggs, which are sometimes hard to get into the kids.  I want them to have more fat and protein since they are always hungry and those two things help with that.

So here is my take on the recipe:

Coconut Flour Waffles

4 tablespoons melted butter 

6 eggs

1/2 teaspoon salt

1/2 teaspoon baking powder

2tbsp vanilla (I love vanilla!)

1/3 cup maple sugar or honey

1/3 cup coconut flour plus a tablespoon or two to thicken if too runny

Blend these ingredients well.  I used beaters but a blender would work well too.  Let sit for 5 or so minutes while your waffle iron is heating up to help thicken.  If it is still runny (mine was), add another tablespoon or two of coconut flour.  Cook on the waffle iron until risen and cooked to desired texture.  Serve and enjoy!  Makes 6 square waffles.  Note, I do not have a picture since they got gobbled up so fast, but they looked like normal waffles.  Also, this could be low carb with the subtraction of the sweetener.  Yum!

I am going to try a chocolate version.  I read how some people replace 1/2 cup of flour with cocoa powder in their waffle recipes but since you don't use much coconut flour, I will probably just add a couple of tablespoons, maybe instead of the extra coconut flour.  It is meant to be like a brownie.  Sounds yummy!

New Gluten Free Adventure

I finally convinced the kids to give gluten free a try for two weeks.  I explained it the best I could, no flour, no bread, no cereal or anything that contains these ingredients for two weeks unless Mommy says it's ok.  Gulp!  I am mostly doing it for Shaylee's benefit but I have a feeling everyone has some degree of gluten intolerance, just with different symptoms.  I'm not sure if Mark is playing along but I hope so as I know it would help him.

We will be starting on Monday, so I'll have a few days to get ready.  They "liked" the banana bread but Ethan was convinced there was something pink in it.  It was just banana that wasn't fully mushed in but he wouldn't eat any more.  I think the muffins would go over better overall so I'll just make them in muffins for the kids from now on and maybe try some variations (like cinnamon, blueberry and/or other fruit, ect...).  I will also get some gluten free cereal since I won't make them go low carb, just lower (as in I am not shelling out a fortune for a bunch of fake foods but a few things are ok if it will make life more tolerable ;) ).

On the homefront, I finally decided something else.  Not as life changing.  I bought two crockpots as gifts for relatives this Christmas, only $10 each!  They weren't as big as I thought they were and I lost the sales slip so I couldn't bring them back.  I was going to save them for future gifts, like a wedding gift or something (I think crockpots are awesome!) but I decided that even though I have one, I would really like to have a second one.  So I opened one up and I have both on the go today.  I have a chicken roasting in the big one and scalloped turnip in the other.  If the turnip comes out, I'll share the recipe because it's different from anything I've seen online.  The smaller crockpot is the perfect size for vegetable dishes and desserts so I have a feeling I'll use it quite a bit.

Cauliflower Pizza

This has generated a lot of interest on Facebook, where I mentioned in a few places that I got the kids to try it and they liked it (well, Shaylee really liked it, Ethan said he could taste the cauliflower but that is probably only because he knew it was in there).  Mark thought it was way better than the traditional crust pizza I also made.  I admit I snuck a bite to compare and he was right.  The flour (well, whole wheat and spelt) crust was bland and it was the pizza Shaylee put together so there wasn't much sauce on it, so it was kind of dry.

I used to make this before when I was low carbing.  I heard there is a similar recipe on the Dr. Oz site but it has little cheese and it is a low fat one at that.  You need fat, baby!    Cleochatra from  Low Carb Friends was the one who first came up with the recipe and shared it with the world.  It caught on like wildfire because it was good, gluten free, it was the perfect neutral base for pizza, it was very low in carbs (suitable for induction for those on Atkins) and what isn't there to love about a good tasting pizza that has a vegetable for its base!  If you get the excess moisture out of the cauliflower, you will be able to pick it up and eat it like pizza (sometimes even if you don't).

Cauliflower Crust Pizza

• 1 cup cooked, mashed cauliflower (make sure it isn't too watery; it doesn't have to be packed down)
• 1 egg
• 1 cup mozzarella cheese, grated
• italian spice to taste (I usually don't bother)

Mix well and pat into a pizza pan.  I usually cover with parchment paper to make for easier removal otherwise you should grease the pan.  It will cover a 12 inch pan  just pat it down well and make sure it is thin and even.  

Bake at 450 degrees for about 12 to 15 minutes or until it is golden brown.  

Take it out of the oven, cover in sauce and top how you like (meat, veggies, cheese, ect... make sure there is nothing that needs cooking, like meat as it is not in there long enough to cook the second time around).  Put it back in the oven under the broiler until the cheese is melted.  

Remove, let sit about 5 minutes, slice and eat!!  Yum yum!  It's even good cold, as I am experiencing right now.  

I also made garlic fingers but they weren't as good.  I just put some garlicy butter and cheese on top before the second bake.  I used granules so real garlic would of been better as would the addition of bacon!

This would make a very good freezer meal.  I used to make the crusts and freeze them so they would be ready to top when I wanted pizza.  Cauliflower is only $1.99 this week at Sobeys so I bought three mainly for this reason.  I may have to buy more!  I plan to cook it and freeze in one cup portions as it is also good for other recipes, as I will soon share :)

The Big Cook

Ha, ha!  I just saw a double meaning in my post title.  The big cook had a big cooking spree on Monday.  I've been putting off writing about it because I have a ton of pictures to post and for some reason, I hate posting pictures.  I would love to be one of those people who could do step by step tutorials of everything, with lovely pictures. I do what I can.

So I spend most of the day on Monday cooking.  I prepped all my vegetables and browned meats while watching La Bamba on Netflix.  Then I baked, baked, baked.  It is a fun process where you are constantly making something.

Last Friday I made a turkey.  The first thing I did was strip the meat off and freeze the bones.  Then I cup up the veggies.  Next I sauteed the veggies with sausage for the turkey casseroles.  I put them together and baked while I browned the hamburger for the hamburger pies and cabbage casseroles.  I took out the hamburger for the pies and baked those with the meatloaf muffins while I sauteed the cabbage and other veggies for the casserole.  I assembled the muffins and they went in the oven with the cabbage casserole when the second batch of oven goodies came out.  When I had spare moments, I whipped up the ketchup, assembled the extracts and drained the soaked almonds.

I broke down and bought 5lbs of lean ground beef at the grocery store because it was on sale for $1.99/lbs and we are nearly out.  What a waste.  I doubt I even got 3lbs of meat out of it due to waste and shrinkage (they say its lean but there sure is a lot of fat in it!).  When I was able to present the evidence to Mark, I think he finally saw what I meant when ground beef from the farmer is a much better deal at $2.50 or even $3.00 a pound as there is no waste.  It is not injected with water and it is pretty much the same volume when done, not to mention it tastes so much better and is way healthier, better for the planet and local economy too!

I forgot to mention in my previous post that I also finally made my extracts.  I don't know why I put it off.  It was so easy.

So without further ado, here's the fruit of my labour:

Here is a wide view of everything I made.  Lots of delicious, yummy low carb food for the freezer and immediate use.  Don't mind my messy kitchen as I had so much stuff on the go (as you can see).  To the left are the cabbage (un)roll casseroles.  Then the white castle hamburger pies are in the front. In the large pan to the back of the fridge is the turkey and "stuffing".  The row next to it are my extracts, salmon muffins and tuna muffins and my soaked almonds.  Finally, the mushroom turkey and stuffing casserole and the meatloaf muffins.  The ketchup I made isn't in the picture.



This is a close up of the white castle hamburger pie.  I've probably mentioned it tons of times as it's my favorite low carb casserole.  So good!  Yes, I took a little bite in the corner.  Quality control, you know ;).  I made one pan this size and four small ones which are each about a serving size.

Too lazy to turn picture

Here is a close up of the cabbage (un)roll casserole. I will be posting the recipe soon as it was very good.  I would of liked a stronger tomato taste but that is easy to adjust.  These are the little baking dishes I mentioned in my previous post.  They remind me so much of the Le Creuset petite stoneware baking dishes that I had to buy them.  They were $2 each at the dollar store and are perfect for a single serving and heat up great in the toaster oven!

Search Amazon.com for le creuset petite stoneware

Soaked Almonds that I shelled myself

For these meatloaf muffins, I just filled the muffin cups with ground beef that I worked a bit.  These were level to the top when I baked and they shrunk a lot!  It is very easy to add extra ingredients.  I like them with spinach and feta cheese or you could put a piece of cheese in the middle or wrap in bacon.  Seasonings add endless variety.  I was going for simple though :)

This is one of the turkey stuffing pies I made.  The only difference between the two is one has cauliflower and the other one doesn't.  See, not much difference.  They are very good and it was a good way to use up the leftover turkey I had on hand.

Again, too lazy to turn picture.  I'm too used to face book where you can just rotate pictures after you upload them.  Some day I will remember.  So the top half are salmon muffins, just using salmon instead of tuna in the recipe.  I decided to put some in large ramekin dishes which would be enough for a good sized meal, easily heated and add a veggie or salad.  The bottom ones are a half batch of tuna muffins.

These are my lovely extracts.  I have two vanilla, one lemon, one star anise and one waiting to be turned into orange.  I would like to make some mint but I think I will wait until it is fresher.  I have dried but I am not sure how it will turn out.  After 24 hours, the lemon and the anise smelled amazing!  You could barely smell the alcohol.  I especially love the anise one!  Yum :)

Sitting on the stove until I can find room in the cupboard

 I had a lot of fun doing all this cooking.  I love it because you can reuse pots and bowls and there aren't many dishes when you are done.  It is also good for saving energy as you can cook several things at a time and save time by doing everything in big batches.  What I love most about it is there is lots of food for me to eat when I don't feel like cooking something low carb for me.  It makes it easier to stay on plan.

I will be posting recipes for the new things soon.  I linked most to Linda Sue's site in my previous post but as always, I made some alterations.  That's the best part about cooking; it's pretty flexible!

Meal Plan: Sunday Nov. 14th to Nov. 20th

Saturday I actually cleaned out my fridge, sat down and made a meal plan for the week.  I am trying to get some of this stuff eaten up.  I love shopping then I have all kinds of things I don't know how I'm going to use it up!

I didn't include breakfast as for me it's usually eggs.  This is also mainly for me.  The kids usually bring different things to school and Mark brings whatever for his work meals.  During the week I will be posting some of the recipes of the things I have eaten.  As you can tell, I am kind of gluten free/low carb/paleo kind of diet.  I'm trying to eat more veggies because it is hard for me, even though I love vegetables.  Also, everything is open to change if something isn't going to work.

Sunday
Lunch: sandwiches (whatever everyone wants.  I'll soak the flour tonight and bake in the morning), soup
Supper: Crockpot chicken, potatoes, corn, brussel sprouts

Monday
Lunch: fried collard greens (in bacon grease), onions and sausage
Supper: steak, rice (soaked rice for family, riced cauliflower for me) and carrots

Tuesday:
Lunch: cabbage fried in coconut oil, broccoli salad, leftover chicken
Supper: noodles for kids, mixed veggies, pork loin chops

Wednesday:
Lunch: Onion leek soup with coconut flour garlic cheese biscuits
Supper: Pizza (soaked flour for family, cauliflower crust for me)

Thursday:
Lunch: baked sweet potatoes, leftovers
Supper: Spaghetti and meatballs (I'll have spaghetti squash)

Friday:
Lunch: stew with coconut flour garlic cheese biscuits
Supper: hamburgers with fries and carrots

Saturday:
Lunch: an all dressed salad (big salad with meat or tuna and hard boiled eggs)
Supper: Taco Bake

Some Recipes (not mine)

This blog was originally a placeholder for recipes I used and didn't want to lose or recipes I found online that I probably would never find again so I would place them here.  These recipes are in the comments of a Kelly The Kitchen Kop blog post so if I don't put them here, I will probably never find them again.  I want to go gluten free and eventually want my family to join me so I need all the recipes I can find!

I have not made these but I plan to!  The lady who posted these recipes  can be found blogging here: http://sustainablefirstfruits.blogspot.com/

Paula Runyan October 21, 2010 at 12:06 pm

Here is the chocolate recipe.
Please head the cooked bean part, and DO NOT grind and use dry beans.

Because this cake is made with honey, you must let it set a good 12-24 hours prior to eating, to let the sweetness set in.
If you eat it before that, you will be disappointed for sure.

Black Bean Chocolate cake.

24 hours prior to making this cake, soak 2 cups of black beans in water, with a little bit of raw whey added.
Cook and cool the beans in fresh water, prior to making the cake.
(Beans may be cooled quickly by rinsing with cold water)
This method assure that your beans will not cause gastric issue of any kind.
If you do not have dry beans available to you, you can use one can of rinsed black beans,
However, I cannot vouch for their not causing gastric distress.
On to the recipe!
In your blender, combine the following.
1 1/2 cups of cooked and cooled beans
3 farm fresh eggs
1 tsp of vanilla
1/2 tsp of sea salt
6 Tbls of cocoa powder
1 tsp of baking powder
1/2 tsp of baking soda.

Blend until smooth.
Add the following ingredients.
3/4 cup of honey
7 tbsp of warmed butter
2 eggs.

Blend again till smooth.

Pour into a buttered 9x9 pan that has also been “floured” with a bit of cocoa.
Bake at 350 degrees until center just springs back when pressed.

Allow to fully cool, and ideally, let sit for a few hours prior to serving.
Serve with a dollop of fresh raw cream and a few sliced strawberries.

REPLY

15Paula Runyan October 21, 2010 at 12:10 pm

Banana Bread

This recipe is adapted from my grandmothers recipe, to make it gluten free.

Preheat oven to 350
Butter, and then flour with rice four, one bread pan.

1/2 cup butter
1/2
3 bananas (frozen and thawed are best)
2 eggs
2 cups of brown rice flour
1 tsp of baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup of kefir
1/2 cup of soaked.dehydrated nuts (optional)

Soak flour with kefir overnight, or all day.
Mix rest of ingredients in, pour into pan, and bake till done.
Allow to cool. Loosen the sides prior to dumping out.

You will find that this recipe is very similiar to the wheat version of banana bread.
Very little difference in texture or flavor.

Gluten Free Pancakes:  http://sustainablefirstfruits.blogspot.com/2010/01/simple-gluten-free-pancakes.html

Coconut flour & phytic acid | Phytic Acid: Tips for consumers from food science.

Link: Coconut flour & phytic acid

This is something that I have wondered about, does coconut flour need to be soaked? Is there phytic acid in it? Well, there appears to be a small amount and there isn't enough to be concerned about, which is of relief to me.

I am planning this week to go back to grain free/low-ish carb/gluten free/whatever. Eating healthy isn't good if I'm sneaking cookies every time I walk by them. Not healthy cookies but the Oreos and Fudgeos that we got for 99 cents a box. I notice I am not feeling as well as I should and there is a reason I am craving this junk. So tomorrow I am cutting it out. I don't know what to call it since I will still have technical grains but I will be avoiding flour based foods and if I need something, I will make it out of coconut flour. It's not really low carb as I'm not restricting starchy veggies and it's not entirely gluten free. I'm doing my own thing...traditionally! Nourishing my body. Healing.

So now that I know coconut flour is a good choice, I will have more options. Plus many recipes only call for a very small amount and lots of eggs, a good way to get those nourishing yummies in your tummy :).

I will still be soaking for the family and will NOT be buying any more junk. Mark brought the kids to a fun fair Saturday and they had candy and candy apples. Well, Ethan was literally bouncing off the wall, just totally unable to stop moving (he even said he didn't know why he couldn't stop). I know it's primarily because of the candy apple and all that red dye 40. It doesn't affect Shaylee the same way, thank goodness, but I know I should be more careful with both of them regardless as they are toxic! It really made me really sure about abolishing the artificial stuff in our diets, especially food colouring. But by golly, it sure is hard, especially around Halloween and with Christmas on the way!

Gluten-Free Crusty Boule

Artisan Bread in Five Minutes a Day � Gluten-Free Crusty Boule

I have been perusing this site because I want more information on the 5 minute a day bread (which I will make as soon as I arrange my fridge a little better). I was pleasantly surprised to see there was gluten free bread! I don't know if I can get the ingredients here but maybe someday. Sometimes it is nice just having the option.

As a side note, I don't think I am going to be buying and grinding our wheat. I have my limits. It is too hard, time consuming and I don't get favourable results.

Another side note, from the above site, I finally found out how to make proper hamburger buns. Bake them in english muffin tins! How easy is that? I had one but it got warped so I went and bought all they had at Bulk Barn (note, they are sold as large 4" circle cutters but they are exactly the same as the ones online and much cheaper). I didn't realize you actually baked it with the dough in the round. So that will make making buns easier, especially if I keep dough in the fridge. Now, if I could only figure out hot dog buns....