Raised from Scratch

growing up outside the box: alternatives to processed food and television

Say Yes to More Cookies September 30, 2012

Saying YES to a child always feels better than having to say NO, which is just one reason I love having healthy cookies on hand. Kids are always in the mood for cookies, and always want more than one…just like the rest of us. We could eat these for breakfast they’re so healthy, though if I actually allowed my 3 year old to do so I’d never hear the end of cookie requests at sunrise, so I’m just going to treat these as snacks and let the whole family eat as many as they want after breakfast.

Banana Coconut Almond Cookies

(gluten and sugar free, vegan if using coconut oil)

½ cup almond meal

1 ½ cups old fashioned oats

1/3 cup unsweetened finely shredded coconut (Bob’s Red Mill)

1 T. golden flaxseed

½ t. ground cinnamon

½ t. sea salt

1 t. baking powder

3 ripe bananas, mashed

½ t. vanilla extract

1 t. almond extract

4 T. unsalted butter or coconut oil, melted

½ cup raisins

Preheat oven to 350°. Whisk dry ingredients together in small bowl. In medium bowl use a sturdy whisk to mash bananas, then add extracts and butter. Stir in dry ingredients and raisins. Drop cookies on ungreased cookie sheet and bake 10-12 minutes, until slightly golden brown on bottom. Cool on wire rack. Makes 35 small cookies.

 

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Pumpkin Mascarpone Dip September 1, 2012

Pumpkin Mascarpone Dip

½ cup mascarpone Italian cream cheese

¼ cup pumpkin puree (canned or homemade)

½ t. – 1 t. pure maple syrup

½ t. ground cinnamon

¼ t. ground ginger

2 apples, cored and sliced (Pink Lady apples are my favorite for snacking)

Mix pumpkin, maple syrup, cinnamon and ginger together in medium bowl (1/2 t. maple syrup is enough for me because pumpkin and mascarpone are both naturally sweet, but if you prefer it a little sweeter adjust to taste). Add mascarpone and blend briefly until fully incorporated. Serve with sliced apples.

Looking for another way to use extra pumpkin puree? Check out my Peachy Pumpkin Smoothie recipe!

 

Apple Rhurbarb Crumble with Fresh Ginger (includes gluten-free variation) July 1, 2012

I really lucked out with my apartment in Chicago. I’m close to the Brown line train, have a fabulous produce market at the end of my street, and a landlady who maintains a beautiful garden in the back yard and generously encourages me to use as much rhubarb and kale and I am inclined. I’d never done much with rhubarb before last summer when I moved in, but I did manage to come up with a few great desserts using that enormous plant, and I’m happy to say that I’m no longer intimidated by rhubarb. In fact I’ve already come to like and appreciate its unique tartness and beautiful color. I’m happy to share this crumble recipe with you which I created last fall and tested again last week (gluten-free this time). It’s vegan to boot!

Perfect served warm on its own or with ice cream.

Apple Rhubarb Crumble with Fresh Ginger

For Crumble:

¾ cup white whole wheat flour OR gluten-free oat flour

½ cup old fashioned oats (be sure to use GF oats if there’s an allergy)

½ cup packed brown sugar

½ cup chopped pecans (optional)

½ t. fine sea salt

½ t. ground cinnamon

¼ t. ground ginger

4 T. coconut oil

For Filling:

½ cup sugar

2 T. cornstarch

16 oz prepped rhubarb, cut into ½-inch pieces

16 oz prepped apples, peeled, cored, chopped into 1-inch pieces

1.5 T. fresh ginger, peeled, finely chopped

1 T. pure vanilla extract

Preheat oven to 350 degrees. Grease 3 quart container with coconut oil.

Combine ingredients for the crumble in a small bowl, adding the coconut oil last after the dry ingredients have been mixed. Allow the mixture to cool in the freezer while you make the filling.

Rub sugar and cornstarch together in a large bowl, then add the rhubarb, apples, fresh ginger and vanilla. Mix thoroughly and pour into greased baking pan. Top with crumble, allowing medium-sized chunks to hold together as they have cooled in the freezer.

Bake 40 minutes or until crumble is golden and the filling bubbles. Allow to cool 15-20 minutes before serving.

 

Gluten-Free Buttermilk Chocolate Cupcakes

Filed under: Dairy free,Dessert,Gluten Free,Vegan — annalope @ 4:59 am
Tags: , , , ,

What these really taste like to me is two-thirds of a Smore. It must be the mesquite flour in the cupcake that smells a little like graham cracker, and when I bite into one with warm chocolate running down, I really wish a toasty marshmallow was waiting inside. They’re great even without it, but someday I might see if I can find a way to sneak one in to the recipe. A great summer cupcake when looking for a chocolate fix.

Also, by using coconut oil and a nondairy milk these are easily made vegan! Because they contain no eggs, the cupcakes are light and delicate. Be careful not to pack flours or your cupcakes may be a little crumbly.

This recipe only made 9 cupcakes for me…a small batch which is rapidly disappearing. I intentionally aim for small batches of baked goods because I’m experimenting here, and am admittedly a novice with gluten-free baking. More importantly, small batches allow me to bake more frequently 🙂

GF Buttermilk Chocolate Cupcakes

Cupcake batter:

¾ cup + 2 T. GF Oat flour

2 T. mesquite flour

¼ cup white rice flour

1/8 t. xanthan gum

2 T. unsweetened cocoa powder

¼ t. sea salt

½ t. baking powder

½ t. baking soda

½ cup buttermilk or dairy free milk (or 1 ½ t. fresh lemon juice mixed with milk to = ½ cup)

½ cup maple syrup

¼ cup butter or coconut oil, melted

1 ½ t. vanilla extract

1/2 cup dark chocolate (70-80% cocoa) for sauce

Preheat oven to 350°. If mixing your own “buttermilk” add the lemon juice to the milk and allow to sit at room temperature a few minutes. Grease 9 muffin cups with butter or coconut oil.

Mix all dry ingredients together in medium bowl. In small bowl or liquid measuring cup, mix buttermilk with maple syrup, butter/oil, and vanilla. Add liquid ingredients to dry and mix well.

Pour into greased cups, bake 13-15 minutes. Do not over-bake…soft is better. Allow to cool in pan on cooling rack for 5 minutes before running a thin knife around the cupcakes and removing from pan to cool completely.

Dark Chocolate Sauce:

Chop 1/2 cup of quality dark chocolate (I really like Scharffen Berger) and melt in a double boiler or over very low heat in a heavy bottomed saucepan while stirring constantly. Spread over cooled cupcakes.