Welcome! Are you looking for a way to spice up your meals? Enjoy browsing through these ten recipe pages on your search! Then visit the main Heart to Heart blog by clicking on the pink flower at the top of the sidebar.
Local
chapters help you find locally-grown organic and biodynamic vegetables,
fruits and grains; milk products, butter, eggs, chicken and meat from
pasture-fed animals. They also represent the Weston A Price Foundation
at local fairs and conference and may host cooking classes, potluck
dinners and other activities to help you learn to integrate properly
prepared whole foods into your lifestyle. Local chapters may be
able to put you in touch with health practitioners who share the same
philosophy and goals.
These are actually drop cookies, but as explained at the end, they can also be made using cookie cutters!
When I first saw this recipe
I was intrigued by the fact that these have NO sugar, butter, eggs or
anything that can be considered unhealthy. Always on the hunt for things
to throw at me kids at feeding time, I gave them a whirl. They are
amazing, surprisingly light, incredibly filling and tasty. You can
freeze them individually and you have a easy breakfast on the go, that
contains your protein and carbs to set you up for the day.
1 1/2 cups regular rolled oats (Use gluten free oats if on a gluten free diet) 1 cup coconut flakes (Unsweetened) 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 cup of almond meal 1/2 cup mixed nuts, finely chopped 1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In
a large bowl, combine rolled oats, almond meal, mixed nuts and coconut
flakes. Stir in allspice and cinnamon. Add dried fruit and stir until
well and evenly mixed. Make sure the dried fruit do not stick together
in big batches.
In another bowl, combine canola oil,
mashed banana and vanilla extract. Pour wet ingredients over dry
ingredients and stir until well combined.
Take a large cookie
cutter and press spoonfuls of the batter into it. Remove cookie cutter.
Bake for about 20 minutes or until edges are golden brown.
Boil a large pot of water. Score Idaho potatoes around the "waist" with a sharp knife. Put scored potatoes into boiling water and cook until tender. Plunge hot potato into ice water.
Hold potato with a hand on each end, and pull off the skin. It's like magic!
Wednesday, December 12, 2012
Pumpkin Poppers Gluten Free Grain Free
by Starlene on Friday, November 9th, 2012
Something about the weather cooling down brings out the pumpkin lover in me.
In my twenties when my children were very little, we always roasted a
big Jack-o-Lantern pumpkin, usually after we’d carved it earlier in the
day. However, when I started gardening seriously in my 30s I learned
that the big pumpkins are apparently not actually meant for human
consumption, and to make the best pumpkin pie you should use the special
(expensive) little pie pumpkins. Purportedly the big pumpkins are less
sweet and can have a grainy texture, and are mostly fed to livestock. I was shopping at one of the local discount food stores and they had a
large supply of Jack-o-Lantern pumpkins for $1.99, and they were all
larger than a basketball. We had been invited to a potluck and I called
to ask the hostess if she would like me to buy a couple for her to use
as decorations. And then I bought two for myself. We never did carve the pumpkins, and I got to thinking that less
sweetness is probably a good thing for those of us on GAPS. And winter
squash has been so expensive so far this year. I decided that I was
going to try roasting one of the big pumpkins and I was happy with the
result. I did find that the pumpkin texture had a slight bit of crunch,
but that was not enough of a deterrent to finding ways to use them. I was browsing around the Internet and I found these cute little
pumpkin bites* which were of course made with regular white flour, sugar
and other non-GAPS allowed ingredients, so I decided to test my
conversion skills. I brought these to work with me on Halloween to share with my
coworkers and my boss liked them so much that she requested that I bring
them to our Christmas potluck. These remind me of cake doughnut holes… they are moist and delicious with a hot cup of tea or GAPS Friendly Hot Chocolate.
They also freeze perfectly well so you can make ahead of time – just
remember to thaw to room temperature which will take about two hours.
You will find a printable version of this recipe at the bottom of the
post. Oh, and one more thing: These are dairy-free, but of course butter is
legal on GAPS. If you do not have to avoid butter, you may want to
substitute the cinnamon topping mixture with butter instead of coconut
oil. It is quite delicious. Yields: 18 Pumpkin Poppers
1/2 cup cooked pumpkin and 1/2 cup carrots (you may use all pumpkin
or winter squash – I used 1/2 carrots for more orange color since my
pumpkin was not orange enough for my liking)
Be sure to get an exact 1/2 cup of coconut flour by using the back of
a straight edged knife to level off the flour even with the top edge of
the measuring cup. Measure all dry ingredients (coconut flour down to
ginger) in a large mixing bowl. If you freeze your coconut flour (like I
do with mine to keep it moist and fresh), you may sift after measuring
to make sure there are no little hard clumps. Mix together.
Place 3 eggs into your Magic Bullet, blender or food processor with 1/2
cup of cooked carrots and 1/2 cup pumpkin. Feel free to use any kind of
winter squash or any combination of pumpkin, winter squash or carrots. Blend until completely smooth. Place melted coconut oil, honey and vanilla into a small bowl. Add the winter squash and eggs mixture into the bowl and whisk. Add wet ingredients to dry ingredients. Using a hand mixer, blend
for 1-2 minutes until completely mixed. As the coconut flour absorbs the
liquids the mixture will go from a very runny consistency to a thicker
consistency.
Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids. Preheat oven to 325°F. Use coconut oil to grease a mini muffin tin. Lightly sprinkle coconut flour into the bottom of each muffin cup. Measure out two tablespoons of batter for each popper. It would be
awesome to have one of these: [easyazon-link asin="B000SSVRYM"
locale="us"]Norpro 703 Grip-EZ 2-Tablespoon Stainless
Scoop[/easyazon-link]. The batter should be of the consistency where you can pick it up in
your hands and form into a little ball. If you have to use a tablespoon
measurement like me, be sure that you completely meld the two parts
together, otherwise when they bake you will end up with little splits
and fissures where you placed them together. If by chance your batter is
not thick enough, add in coconut flour by the teaspoon waiting a minute
or two in between adding more. If your batter is too thick, you could
try adding more pumpkin. Drop into the muffin tins. I don’t advise using cupcake papers for
this recipe – in the last step you will drizzle a liquid cinnamon
topping which will make a sticky mess of the papers so it is best to
just put them bare naked into the muffin tin.
Bake for 20 minutes. For the topping mix 1 tablespoon melted coconut oil with 1 tablespoon honey and 1/2 teaspoon ground cinnamon. When the poppers are done, as soon as you remove them from the oven
using a 1/4 teaspoon measuring spoon drizzle 1/4 teaspoon of the topping
mixture on each popper. The topping will melt into the popper and will also spill down and soak into the bottom. Carefully remove each popper, they should not stick because of the
coconut flour placed under each one but I had a couple that were still a
little stubborn and didn’t want to come loose. Please let me know if you have any questions, comments or suggestions! This post has been shared at Fat Tuesdays and at GAPS Friendly Fridays #18. This post was featured at Real Food Forager Sunday Snippets.
If you’re looking for more pumpkin recipes, here are some others from my blog:
These little pumpkin bites are moist and delicious with a hint of cinnamon.
Ingredients
1/2 cup coconut flour, firmly packed (I used Tropical Traditions)
1/2 teaspoon sea salt
1 teaspoon ground cinnamon + 1/2 teaspoon cinnamon, divided use
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger (optional)
3 large eggs
1/2 cup cooked pumpkin and 1/2 cup carrots
1/3 cup virgin coconut oil, melted + 1 Tablespoon coconut oil, divided use
1/4 cup raw honey + 1 Tablespoon honey, divided use
1 teaspoon vanilla
Instructions
Be sure to get an exact 1/2 cup of coconut flour
by using the back of a straight edged knife to level off the flour even
with the top edge of the measuring cup. Measure all dry ingredients
(coconut flour down to ginger) in a large mixing bowl. If you freeze
your coconut flour (like I do with mine to keep it moist and fresh), you
may sift after measuring to make sure there are no little hard clumps.
Mix together.
Place 3 eggs into your Magic Bullet, blender or food processor with the 1 cup of winter squash.
Blend until completely smooth.
Place melted coconut oil, honey and vanilla into a small bowl. Add the winter squash and eggs mixture into the bowl and whisk.
Add wet ingredients to dry ingredients.
Using a hand mixer, blend for 1-2 minutes until
completely mixed. As the coconut flour absorbs the liquids the mixture
will go from a very runny consistency to a thicker consistency.
Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.
Preheat oven to 325°F.
Use coconut oil to grease a mini muffin tin.
Lightly sprinkle coconut flour into the bottom of each muffin cup.
Measure out two tablespoons of batter for each popper.
The batter should be of the consistency where you can pick it up in your hands and form into a little ball.
Drop into the muffin tins. I don’t advise using cupcake papers for this recipe.
Bake for 20 minutes.
For the topping mix 1 tablespoon melted coconut oil with 1 tablespoon honey and 1/2 teaspoon ground cinnamon.
When the poppers are done, as soon as you remove
them from the oven using a 1/4 teaspoon measuring spoon drizzle 1/4
teaspoon of the topping mixture on each popper. The topping will melt
into the popper and will also spill down and soak into the bottom.
Notes
You may use all pumpkin or winter squash – I used 1/2 carrots for
more orange color since my pumpkin was not orange enough for my liking.
These freeze well and are just as delicious once brought to room
temperature (about 2 hours).
