Almond Flour Muffins

I was recently asked for a muffin recipe that uses Almond flour. This recipe is a gluten free delight from Elena’s Pantry and would be appropriate for those who are also just looking for a healthy breakfast to start the day. The added protein and healthy fats in the almonds will give you the boost you need in the morning! Also check out her book titled The Gluten-Free Almond Flour Cookbook, which has a wealth of amazing almond flour recipes to choose from!

            4 ounces blanched almond flour (about 1 cup)

         4 ounces eggs (about 2 large eggs)

         1 ounce honey or maple syrup (around 1 tablespoon)

         ¼ teaspoon baking soda

         ½ teaspoon apple cider vinegar

In a medium bowl, combine almond flour and baking soda In a large bowl combine eggs, agave and vinegar Stir dry ingredients into wet, mixing until combined

Scoop about ¼ cup of batter at a time into paper lined muffin pan Bake at 350° for 15 minutes, until slightly browned around the edges Cool in the pan for ½ hour

Serve with butter and raspberry fruit spread.

Makes 4 muffins

Original recipe adapted from: http://www.elanaspantry.com/ratio-rally-quick-breads/

Hippie Farfalle with Pine Nuts, Currants, and Kale

Here is a tasty recipe that was passed along to me, originally from the website, “Cookstr". Farfalle is Italian for “butterfly,” and refers to the pasta shape sometimes called bow tie noodles in English. You can substitute this for whole grain penne, to add more fiber and bulk.

Adapted from the website “Cookstr”:    http://www.cookstr.com/recipes/hippie-farfalle-with-pine-nuts-currants-and-kale

Yield: Makes 6 servings

Ingredients

• 1 tablespoons plus 2 teaspoons kosher salt, or to taste
• 1 pound dried penne
  1/2 cup dried currants
• 1 bunch (1 pound) kale, preferably organically grown
• 1/3 cup olive oil
• 1/2 cup pine nuts
• 4 cloves garlic, peeled and thinly sliced
• 1 teaspoon freshly ground black pepper, or to taste
• Grated Parmesan cheese (optional)
  

Directions

1. Bring a large pot of water to a boil and add the penne, along with about 1 Tbsp of salt. Cook until the pasta is just tender, about 10 minutes, then drain it through a large strainer or a colander, saving a cup of the cooking water to pour over the dried currants. Spread the drained penne out on a lightly oiled baking sheet and allow to cool for a few minutes while you prepare the other ingredients. The pasta can be prepared ahead up to this point and finished later.

2. In a small bowl, pour the reserved cup of pasta water over the dried currants; let them stand in the water to soften while you prepare the other ingredients.
   
3. Cut the kale into a chiffonade. Roll the leaves into a cigar-like bundle, and with a large, sharp knife cut across the bundle in a rocking motion to produce ribbons about 1/8 inch wide.
   

4. Put the oil in a large sauté pan over medium heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. (Watch closely; pine nuts burn quickly.) Add the sliced garlic and sauté until it is bubbling hot but not browned. Add the kale and sauté for 2 minutes, or until it is wilted.
   
5. Drain the currants and add them to the sautéed kale mixture, then toss the hot greens with the cooked pasta, season to taste with salt and pepper, and serve, passing the grated Parmesan separately.
   

Beet Mashed Potatoes

With a feeling of fall in the air, these magenta-pink mashed potatoes will be a hit with adults and kids alike. The live cultures in the buttermilk also add healthy probiotics! They serve very well with green-tinted spinach sausages, and sauerkraut or spiced stewed cabbage. Leftovers can also be folded into pancake batter for hot pink potato pancakes to eat with applesauce.

4 large russet potaoes, scrubbed

2 cloves garlic, peeled

2 medium sized beets, scrubbed and greens removed

1-2 cups buttermilk

3-4 tblsp ghee, butter, coconut oil, olive oil, or other to taste

Salt, pepper

Equipment needed: colander, tongs, food processor, potato ricer (optional)

-        Fill a medium sauce pan with cold water. Peel the scrubbed potatoes, and cut into 1” half moons, placing into the cold water to prevent browning. Add ½ tsp salt, the peeled garlic cloves, and place on stove top; bring to boil over medium high heat.

-        Peel the beets, and slice into ¼ inch half moons. Add to the boiling water once the potatoes start to get tender, about 15 minutes after setting the cold pan on the stove. After another 8 minutes, check to see if the potatoes are done by spearing them with a fork- they should slide immediately off the fork tines when they are ready. If the timing is right, the beets should be done at the same time.

-        Drain the whole pan into a colander in the sink, and using tongs, pick out the beets, 3-4 large potato chunks and garlic cloves, and place in the food processor. Process the mixture, adding about 1 cup of buttermilk, adding more buttermilk to make the mixture smooth and freely flowing. Process no more than 3 minutes total (extra agitation makes the potato turn gluey).

-        Mash the remaining potaotes back in the sauce pot with the fat/oil and generous turns of fresh cracked pepper and ½ tsp salt. When 75% mashed to your liking, add the beet mixture and continue mashing to make a cohesive mashed potato. If you prefer highly refined mashed potatoes, invest in a potato ricer to make a finer mixture without making the potatoes gluey.

-        Season to taste for salt and pepper, and serve hot! Tastes like garlic buttermilk mashed potatoes.

Serves: 6

Cook time: 30 minutes

Original recipe by Heather Graham, July 2012.

Baked Amaranth Pudding

Adapted from the Rodale Whole Foods Cookbook: http://recipes.prevention.com/Recipe/baked-amaranth-pudding.aspx

Prep time: 10min prep, 1 hour cook time.

Yield: 8 servings

Special equipment: custard baking cups (or muffin tins)

Ingredients:

3 large eggs

1 cup milk, almond, or hemp milk

½ cup honey

2 cups cooked amaranth

½ raisins

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

1 teaspoon lemon juice

boiling water

Directions:

1. Preheat the oven to 350°F. Butter 8 individual custard cups and place in a large roasting pan.

2. In a large bowl, beat the eggs. Beat in the milk and honey. Stir in the amaranth, raisins, vanilla,

lemon zest, and lemon juice

3.Pour the mixture into the custard cups. Set the roasting pan on a pulled-out oven rack and pour in 1

inch of boiling water. Bake for 1 hour, or until the custards are firm and a knife inserted near the edge

of a custard comes out clean. Remove from the water bath and let cool. Serve warm or chilled.

Carrot Cake Energy Squares

Hallie over at Daily Bites developed this recipe earlier this month and I just had to share it with you! I think it would be perfect for the kids going back to school or to just brighten up a boring workday. Make a batch up this evening and enjoy them all week long!

1/2 cup raw almonds


1/2 cup raw walnuts


1 teaspoon ground cinnamon


1/4 teaspoon sea salt


1/2 cup raisins


1 cup grated carrots (about 2 medium carrots, grated)


1 tablespoon unsweetened applesauce


1 tablespoon virgin coconut oil, melted


1 teaspoon lemon zest, finely grated

Line an 8×8-inch baking dish with parchment paper, making sure that there is some paper overhanging the sides of the pan. In a food processor fitted with the steel blade, process the almonds, walnuts, cinnamon, and salt until finely ground, about 30 seconds. Add the raisins and process for 10 seconds.

Transfer to a large bowl and stir in the grated carrots. Then stir in the applesauce, coconut oil, and lemon zest until thoroughly combined. Press the mixture firmly and evenly into the bottom of the lined pan. Freeze for about 1 hour or until firm.

Remove the bar “slab” from the pan using the parchment paper overhang. Cut into 12 squares. Store the squares in an airtight container in the refrigerator.

Makes 12 squares

http://www.dailybitesblog.com/

Raw Buckwheat Porridge

For those of you who need a new breakfast idea, here is a delicious, fiber rich cereal that is both gluten free and raw! You could do so much with the toppings so play around and see what hits the spot.

Adapted from Angela at her blog "Oh She Glows": http://ohsheglows.com/2011/07/11/raw-buckwheat-breakfast-porridge/

Servings: 4 cups

Prep time: overnight soak and 10 min prep the following day.

Special equipment: food processor or blender

Ingredients:

• 2 cups  raw buckwheat groats (note: not kasha or toasted buckwheat) soaked in water for minimum of 1 hour or overnight
• 1.25 cups non-dairy Milk (I use vanilla almond milk)
• 2 tbsp chia seeds
• 1/4 cup liquid sweetener (maple syrup or honey)
• Pinch of kosher salt
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
  Optional toppings
  
• Chopped fruit or dried fruit (banana, Berries, kiwi, apple, peaches, nectarines, raisins, mango, etc)
  

• Chopped nuts and or seeds (ground flax-seeds, hemp seeds)
• Nut Butter
• Toasted coconut shreds
  

Directions:

1. In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.
2. Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener if preferred, and cinnamon to taste.
3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days.

Kelp Energy Bars

These bars are easy to make and versatile, just substitute any dried fruit, nut, or nut butter. They are a tasty way to incorporate nutrient dense kelp, a type of sea vegetable. Make a batch on Sunday afternoon and enjoy them all week at work or school!

1 ½ cups ground or finely chopped almonds

1 ½ cups ground or finely chopped walnuts

½ cup cashews ground or finely chopped

¼ cup sesame or pumpkin seeds

1 ½ cup dried fruit such as raisins, cranberries, blueberries, chopped apricots, dates, dried coconut

¾ cup honey, maple syrup or molasses

½ cup dried kelp, crumbled into small pieces

spices such as cinnamon, cardamom, or nutmeg (optional)

Preheat oven to 325^oF. Mix all ingredients together in a large bowl. The mixture will be somewhat sticky. Using wet fingers, press it down into a 7x11baking dish that has been oiled. Bake for 15-45 minutes depending on how crunchy and roasted you would like. Cool & cut into individual pieces.

Another option is to roll these into balls with wet hands and enjoy them raw.

Yield: 9-12 bars

Original recipe adapted from Jennifer Adler MS, CN