Raised from Scratch

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

Sweet ‘n Spicy! January 2, 2014

chili coconut cup

chili powder coconut cinnamon

almond-butter cup

Two takes on chocolate cups here: almond butter and spicy chili coconut. Both are fabulous and it’s fun to make multiple types. Variety is always appreciated in this house. I’m sometimes guilty of making small desserts because they’re easy to pop into my mouth before a-certain-someone-whose-chocolate-intake-should-be-limited walks into the kitchen and demands one as well. I try to be sneaky, but it rarely works (trying to sneak food is like trying to sneak a quickie – kids ALWAYS know and will ALWAYS interrupt no matter how preoccupied they seemed beforehand). Anyways, my “limiting” little Ella’s chocolate is often simply drawing the line at no chocolate right before bed. It’s easier to justify frequent indulgences when you only buy good seriously dark chocolate, or make it yourself. This is one of the easiest desserts I’ve ever made. EVER. TRY IT!! Make enough to share, and remember that extra spicy chocolate is far less likely to be gobbled up by a child. (Heh, guess I am still a little sneaky.)

Almond Butter Chocolate Cups

Makes about 15 mini cups

¼ cup coconut oil (liquid) – warm over low heat if your oil is cool and solid

¼ cup cocoa powder or raw cacao powder – sifted!

3-4 T. pure maple syrup

Unsweetened almond butter

Whisk together in small bowl until smooth.

Fill about 1/3rd of the mini candy papers with the warm chocolate. Place in freezer 5 minutes, until chocolate is set. Place a small amount of almond butter (¼ – ½ teaspoon) on cooled chocolate, and cover with additional warm chocolate. Return to freezer 10 minutes or until chocolate is set. Best stored in the freezer.

DONE! Welcome to chocolate nirvana.

Taste buds craving a kick like mine? Try this…

Spicy Chili Chocolate

Mix coconut oil, cocoa powder and maple syrup as instructed above. Forget the almond butter and instead add ¼ t. high quality chili powder and a generous dash of ground cinnamon to your warm chocolate before filling your mini candy papers. Sprinkle a tiny amount of the chili powder and unsweetened desiccated coconut (optional) before freezing if you like the look of it, or want to make it easy to identify which chocolate you’re about to eat, because I definitely recommend getting creative with this recipe and adding whatever spices excite you.

Thanks to This Rawsome Vegan Life for posting amazing desserts such as the Give Me Chocolate Almond Butter Cups which inspired this post. This site rocks so check it out if you’re looking for more healthy inspiration!

 

Roasted Beet & Fennel Lasagna December 31, 2013

Suitable for rock stars and 4-year old beet lovers alike. Okay, technically it was only taste tested by one rock star and one 4-year old… but Amanda F*ing Palmer and Ella F*ing Gaines are both badass, trustworthy ladies, and both heartily approved. I thought of naming this post something like “my house as a one star restaurant” or “a Rock Star is better than a Michelin” or something equally cheesy, but decided the cheese is definitely best left on the plate.

Amanda Palmer's 4 year old fan

orange beet macro

Roasted Beet & Fennel Lasagna with Cashew-Chard Pesto

4 large or 6 small beets

2 small fennel bulbs

Lasagna noodles

1 + cup cashews

4 garlic cloves

1 bunch swiss chard

1-2 cups fresh spinach

Olive oil, sea salt, pepper

6 oz goat cheese

8 oz mozzarella

Peel beets, slice ¼ – ½”  thick, coat with olive oil and salt on a sheet pan. Roast beets at 350 for about 20 minutes, flipping once.

Slice fennel ½” thick to yield about 2 cups. Lightly coat with olive oil and salt and roast on separate sheet pan 15 minutes or until soft, flipping occasionally.

Bring large pot of salted water to a boil. Cook lasagna noodles (GF Tinkyada pasta works fine).

Toast cashews, then transfer to a food processor with 4 garlic cloves, pulse until finely chopped. Add swiss chard and spinach, pulse until finely processed. Add olive oil until pesto looks fairly moist. Add 6 oz goat cheese. Salt and pepper to taste.

Shred 8 oz mozzarella.

Assembly:

Coat lasagna pan with a little olive oil

Noodles

Beets and Fennel

Pesto (it’s thick, just drop teaspoons of pesto on beets)

Mozzarella and black pepper

Repeat!

Bake at 350 for 15 minutes or until cheese is fully melted and beginning to brown around edges.

Thumbs up for beet lasagna

 

Quinoa Cashew Dinner Salad April 9, 2013

Filed under: Gluten Free,Lunch/Dinner,Salads,Vegan — annalope @ 10:46 am
Tags: , , , ,

quinoa cashew salad

Sometimes my 3 year old is adamant that she does not like eating whole nuts, but cashews are the exception. I guess it’s because they are a fairly soft nut, easier to chew, and have a mild, sweet flavor. We liked snacking on these salted cashews so much (even though I nearly burned them because we were busy building a fort in the kitchen) that I had a hard time reserving any of them for dinner. If you don’t have millet you can use a full cup of quinoa, which is easier to find in stores these days. Did you know quinoa is the only grain that qualifies as a complete protein? Awesome stuff, easy to prepare and cooks a heck of a lot faster than brown rice.

 Quinoa Cashew Salad

Quinoa:

1 ½ cups water

½ t. sea salt

1 t. fresh thyme or ½ t. dried thyme

¾ cup quinoa, rinsed

¼ cup millet, rinsed

Use a sieve to rinse quinoa and millet in warm running water for about 60 seconds. Place in pot with 1 ½ cups water, salt and thyme, bring to a boil. Reduce heat to a simmer, cover and cook 15-20 minutes until fluffy.

Cashews:

1 t. earth balance (can substitute coconut or olive oil)

Pinch of salt

½ cup raw cashews

In a medium stock pot or large saute pan, toast 3 minutes over medium heat, stirring frequently, then remove from pan.

Squash:

1 T. olive oil

½ butternut squash, peeled and cubed

1 large fuji apple, peeled, cored, cut into 12pieces and halved crosswise

¾ cup water

3 cups fresh spinach, rinsed, dried and roughly chopped

Salt and freshly cracked black pepper to taste

Dressing – whisk together:

2 t. apple cider vinegar

2 T. olive oil

1 T. molasses

Heat oil in the same pot used for cashews, cook squash 4 minutes, then add apple and water, cook 15 minutes until soft. Stir in spinach, cooked quinoa, and dressing. Season with salt and pepper to taste. Plate and top with toasted cashews.

kitchen fort

toasted cashews

 

Momma’s Morning Smoothie with Maca Boost April 7, 2013

Filed under: Breakfast,Gluten Free,Smoothies — annalope @ 3:07 pm
Tags: , , ,

What’s a better way to start your day than a poke in the eye and a toddler tugging the warm covers off your still exhausted body? This smoothie. Thanks to the Maca powder it will help balance some of those crazy unpredictable hormones that come along with motherhood (okay, womanhood) and make it a little easier to find your smile at whatever ungodly hour your human alarm clock has razed your slumber. Maca is a superfood grown in the Andes mountains and is known to support hormone balance, energy and libido. It has a sweet malt flavor that’s quite tasty in smoothies or a glass of almond milk.

Momma’s Morning Smoothie

8 oz unsweetened almond milk

1 banana, peeled and frozen

1 t. maca powder

¼ t. cocoa nibs (or substitute a little cocoa powder or 2 coffee beans)

2-3 T. almond butter

Generous sprinkle nutmeg

2 ice cubes (or more, depending on desired consistency)

Blend well. If you like it sweeter, add a little honey or agave nectar.

Sorry, no picture of the smoothie, but I did snap a picture of my little Ella enjoying my coffee as soon as I looked away. And for the record she rarely pokes me in the eye anymore 😉

Angel Ella steals coffee

 

Banana-Coconut Cake with Agave Frosting March 6, 2013

Gluten-free banana coconut cake

Last week I turned 30, and had one of the best carrot cakes EVER to celebrate. Made out of almond flour with raisins and walnuts, topped with coconut agave frosting, containing no gluten, dairy or refined sugar, it was deliciously satisfying and just what I wanted. Total dream cake for someone who loathes a major sugar crash and the subsequent cravings for another high. I have Elena’s Pantry to thank for posting that recipe, and for inspiring this new Banana-Coconut Cake out of a necessity to use up excess frosting which I simply couldn’t let go to waste. So if you use her frosting recipe too, scale it down if you only intend to make one cake.

You’ll notice below that my measurements for this cake are in ounces and grams because I’m trying to use my scale more often, especially when creating gluten-free baked products. It can make a big difference in the finished product, and really it makes it easier for me to record amounts when I’m eye-balling ingredients. I’ve tried to include standard cup measurements as well, but do recommend using your scale if you own one. There’s so little sweetener in this cake because the frosting provides plenty, but even on its own the cake is delicious and healthy. My 3 year old and I like it best featured at one of our frequent tea parties.

I ate my birthday cake to the tune of “Older” by They Might Be Giants, which reminds you with upbeat repetition “You’re older than you’ve ever been…and now you’re even older…now you’re even older…now you’re even older.” After I frosted my Banana Cake this week and sliced some for my little Ella she started singing the tune again, replacing “older” with “sweeter”. Hopefully it’ll make your day sweeter too.

gluten-free banana coconut cake

 Banana-Coconut Cake

Free of gluten, dairy, refined sugar

2 oz coconut oil (1/4 cup)

2 ripe bananas

2 ½ oz honey (3 ¾ Tablespoons)

2 eggs, room temperature

1 t. almond extract

95 grams oat flour (scant 1 cup)

18 grams buckwheat flour (2 ½ Tablespoons)

33 grams almond flour (5 ½ Tablespoons)

42 grams unsweetened shredded coconut (about ½ cup)

1/8 t. sea salt

1 t. baking powder

1 ½ oz chopped dates

Preheat oven to 350° and grease two 6” cake pans with coconut oil. (Or substitute with one 9” cake layer and make a few muffins if you have excess batter)

Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well.

In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates.

Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks.

Frost after cooling completely (recipe link below) and store in refrigerator. *note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and a reminder that the Banana-Coconut Cake only requires less than half the original recipe

Agave Sweetened “Vegan Coconut Cream Frosting” Recipe from Elena’s Pantry

gf banana coconut cake

banana coconut cake

 

Beet Burgers with Millet and Salba Seeds February 9, 2013

Ellla eating beet burger

 Beet Burgers with Millet and Salba Seeds

based on recipe at Greenkitcenstories.com

½ cup millet, rinsed in hot water

1 cup water

¼ t. salt

Pinch fennel seeds, crushed

1 ½ large beets, peeled and grated

½ large zucchini, grated

1 large carrot, grated

½ red onion, very thinly sliced

3 eggs

1 salba egg (3 T. water combined with 1 T. salba/chia seeds and allowed to sit 10 minutes)

1 t. kosher salt

¼ – ½ t. black pepper

Olive oil for pan

Combine rinsed millet, water, fennel and salt in saucepan with tight-fitting lid. Bring to a boil, cover, reduce heat to low and cook 15 minutes or until fluffy. Meanwhile prepare salba/chia “egg” by mixing the water and seeds in a small glass and allowing to it to sit and congeal for 10 minutes.

Combine vegetables (I used a mandoline to grate quickly) with all remaining ingredients in large bowl and mix well. Add cooked millet.

Heat a couple tablespoons of olive oil in a large sauté pan. Cook one test patty to see if salt/spices need to be adjusted, then cook 3 or 4 at a time, re-coating the pan with oil as needed. Cook about 3 minutes on each side.

Wonderful served on bread or pita with goat or cream cheese. We all loved these — Ella ate six of these patties for dinner!

 

New Orleans Granola with Roasted Chicory February 4, 2013

granola inside jar

close up single pecan

In America, chicory is not widely known or utilized in the kitchen, its primary use being a coffee additive. Chicory is a perennial tap root, similar to the dandelion, with stems that grow up to 3 feet in height. The leaves can be used in salads, and roots harvested while young and tender can be cooked like carrots or parsnips for vegetable dishes. To create the ground chicory Café Du Monde familiarized me with years ago, the cultivated root is sliced, dried and roasted before being ground. Adding it to coffee produces a darker, drier, more economical cup of joe. Though multiple trips to New Orleans’ Café Du Monde cultivated a nostalgic appreciation for the chicory used in their Café au Lait, I’m more of a coffee purist myself.

I didn’t sip my way through America’s finest small coffee roasters just to blend my favorite single origin finds with chicory, but I did acquire a small box of ground chicory as a gift at one time and it has been sitting neglected in my pantry. But I love how this granola turned out, and everyone I’ve shared it with wants more, so it’s time to share. Now I can reminisce about New Orleans at breakfast while keeping my Metropolis Coffee unadulterated.

Still curious about chicory root?

Sweet Maria’s coffee cupping reviews, where you can find freshly roasted imported chicory for $5/lb instead of the canned/boxed stuff that’s been sitting on your grocer’s shelf for who knows how long.

Botanical.com will tell you all about the plant’s history and uses.

 New Orleans Chicory Granola with Toasted Pecans

2 1/3 cups rolled oats

1/3 cup honey

2 Tablespoons molasses

¼ cup unsalted butter

2 teaspoons finely ground chicory root

½ teaspoon kosher salt

½ cup pecan halves

Preheat oven to 325°.

Place oats in a medium mixing bowl. Heat butter, honey and molasses in a small saucepan until melted and simmering, then immediately pour over oats. Add chicory, salt and pecans and stir until thoroughly combined.

Pour mixture in an even layer on a rimmed baking sheet. Bake for 20 – 25 minutes, stirring occasionally, until golden brown. Allow to cool on sheet pan without stirring if you like some clumps in your granola.

After cooling, store in air-tight container for one week.

Recipe adapted from “Coffee Roasted Carrots with Chicory Granola” at splendidtable.org

Homemade Yogurt – it’s easier than you think!

We go through a lot of yogurt in our house, and prefer plain, organic whole milk yogurt (Stonyfield brand was my preferred choice before I began making my own), which gets expensive. A quart of Stonyfield costs me $4.99 at my local grocer, while organic whole milk costs $3.69 for a half gallon (yielding 2 quarts of yogurt). That’s a savings of $6.29.

I didn’t believe making yogurt would be quite so simple, but if you’re a yogurt lover, give it a try and you’ll probably be as pleasantly surprised as I was. My homemade yogurt tastes sweeter and less acidic than store-bought.

Here’s a wonderful step-by-step guide with illustrations which I used to get started. Expect to spend 20-30 minutes in your kitchen, then 7-8 hours of allowing your yogurt mixture to sit and cultivate before chilling.

How To Make Yogurt Step-by-Step Guide

 

Mesquite Poppy Seed Cookies (Gluten-free) November 26, 2012

Do you have “secret” ingredients in your pantry? Flavors that test taste buds’ expertise and signal the brain to taste again, and again, and again to decipher the flavor? For you adventurous cookie lovers out there, I’m sharing one with you today.

Mesquite powder, explained by Essential Living Foods, where I purchase mine:

“Mesquite is a nourishing, gluten-free flour with a mild, molasses-and-caramel flavor that blends well into everything from smoothies to baking recipes. Mesquite is a hearty tree that survives in the driest climates and is traditionally thought to bring strength to those who consume it. Its powerful, nutrient dense seeds supply protein, fiber and minerals like calcium, magnesium, potassium, iron and zinc plus the amino acid lysine. With a low-glycemic index of 25, this ancient superfood is perfect for adding sweetness without spiking blood sugar.”

The molasses-caramel flavor description is pretty darn accurate, though I also explain it as a light malted cocoa sometimes. It’s unique for sure. These are sturdy cookies, great for holiday tins or any other occasion where you need a cookie that can survive long trips with the postal service. When it comes to mesquite powder a little goes a long way and the flavor is enhanced after baking, so if you taste the cookie dough and wonder if one tablespoon will be enough, believe me, it’s perfect, and the flavor will come through once they bake, inevitably provoking a “What IS that flavor?” response from tasters.

Mesquite Poppy Seed Cookies (Gluten-free)

Makes 36 cookies

4 oz unsalted butter, room temperature

2/3 cup pure maple syrup

1 t. vanilla extract

2 egg yolks

¾ t. xanthan gum

1 T. mesquite powder

1 t. baking powder

2 T. + 1 t. poppy seeds

2 cups oat flour

½ cup sorghum flour

For chocolate centers:

2-3 oz dark chocolate (such as Scharffen Berger or Baker’s)

In a large bowl, use a hand mixer at medium speed to cream the butter, then add the maple syrup and mix 2-3 minutes. Add vanilla and egg yolks, mix on low speed until combined, scraping sides and bottom of bowl.

In a small bowl combine all dry ingredients. Add to butter mixture in several additions, mixing well after each addition.

Chill dough for 30 minutes, then preheat oven to 350°F. Using a small cookie scoop or spoon, form cookies and place on ungreased cookie sheet 1 ½” apart. Cookies should be about 2 teaspoons in size.  Lightly coat your hands with a small amount of oat flour and gently roll each mound of dough in your hands to form a smooth ball.

Use the handle of a wooden spoon, coated with oat flour to avoid sticking, to make an indentation in the cookie dough before baking to later fill with chocolate. The indentation should be as deep as you can make it without pushing through the bottom of the cookie.

Bake at 350°F for 9 minutes, remove from oven and poke the center of the dough again (dough rises a bit during baking and you want to have enough space for chocolate). Return to oven and bake additional 2-4 minutes. Move cookies to cooling rack and allow them to cool completely before filling with chocolate.

To fill cookies: in a small heavy-bottomed pot, melt chopped chocolate over medium-low heat, stirring constantly with a spatula, just until melted. Immediately remove from heat, pour or spoon chocolate into the center of each cookie. If you have extra chocolate it is great drizzled across the top as well.

Cool before storing in an air-tight container. Will keep at least one week at room temperature.

Originally inspired by “Brown Sugar Sandwich Cookies” at 101 Cookbooks

 

Fall Vegetable Linguine November 20, 2012

 Fall Vegetable Linguine

1 pkg (16 oz) gluten-free brown rice pasta (or whole wheat if you prefer)

*reserve 1/4 cup pasta water after cooking

2 cups butternut squash, peeled, cubed

1 T. olive oil

1/2 t. salt

4 T. butter, divided

3 cups brussel sprouts, washed, trimmed and halved

1/2 t. dried thyme

1/4 t. dried rosemary

¼ t. garlic powder

Salt and pepper to taste

1/2 lemon, juiced

1/2 cup chopped walnuts, toasted (optional)

1 cup shredded asiago or parmesan cheese, divided

Preheat oven to 375°. Peel and cube butternut squash and toss with 1 T. olive oil and ½ t. coarse salt. Roast cubed butternut squash at 375°F for 25 minutes or until tender, stirring once after 15 minutes.

Cook pasta in salted water according to package directions. Reserve ¼ cup pasta water when draining.

Wash the brussel sprouts, trim the stem and halve sprouts lengthwise. Heat 2 T. butter in saucepan over medium-high heat. Add sprouts and herbs and a generous sprinkle of coarse salt; sauté for 5 minutes. Add reserved pasta water, cover pan and cook additional 2-3 minutes until sprouts are tender. Remove from heat.

Combine cooked pasta, squash and brussel sprouts. Drizzle with lemon juice, season with salt and pepper to taste; plate and top with toasted walnuts and shredded asiago.

 

Cinnamon-Orange Cranberry Sauce with Medjool Dates (no refined sugar!) November 8, 2012

Pictured on Gluten-free Cinnamon Amaranth Biscuits

This probably isn’t the cranberry sauce of your childhood. If you’re looking for a traditional American cranberry sauce with lots of sugar to cover the tangy bite of fresh cranberries, this is not the recipe for your holiday meal. This recipe is designed to excite your taste-buds and challenge your concept of what a cranberry sauce should taste like. And while it doesn’t contain any refined sugar, the cinnamon, dates and brown rice syrup ensure it is still delightfully sweet. Thanks to aged balsamic vinegar, fresh orange juice, and medjool dates, I can honestly say I’ve never tasted a cranberry sauce with so many tiers of flavors. If you give it a try I suggest you have some biscuits waiting so you can start devouring this amazing sauce right away. Let it chill in the refrigerator overnight and it’s practically like jam. It’s incredible with a sharp white cheddar cheese. If ever there was a reason to stock up on fresh cranberries, this is it.

 Cinnamon-Orange Cranberry Sauce with Medjool Dates

cooks in 30 minutes

For approximately 2 cups sauce:

12 oz fresh or frozen cranberries (1 bag, rinsed in cold water if frozen)

¼ cup + 2 T. water

½ cup + 2 T. brown rice syrup

1 strip orange zest (use a peeler for one long strip)

½ cup fresh orange juice

½ T. aged balsamic vinegar (I used a 12 year barrel aged vinegar from Spicewood Food Company)

1 cinnamon stick

½ cup medjool dates, pitted, chopped (4 large dates)

1/8 t. ground cinnamon

In a heavy bottomed saucepan, combine water, brown rice syrup, orange zest, orange juice, vinegar and cinnamon stick. Over medium heat, cook 3 minutes. Add ½ of the cranberries and half of the dates; cook 7 minutes, or until cranberries begin to pop, stirring occasionally. Add remaining cranberries and dates and cook additional 7 minutes, stirring occasionally.

Using a slotted spoon, remove cranberries from the pot and place aside in a small bowl. Return pot with cooking liquid to the heat so it can reduce and thicken, adding ground cinnamon and making sure the cinnamon stick is still in the liquid (orange zest should be removed). Simmer over medium heat 12-15 minutes, stirring occasionally.

Return cranberries to the sauce, stir and allow to cool to room temperature. The sauce will thicken further as it cools. Can be made ahead and stored in the refrigerator for 3 days.

For approximately 4 cups sauce:

24 oz fresh or frozen cranberries (2 bags, rinsed in cold water if frozen)

¾ cup water

1 ¼ cup brown rice syrup

2 strips orange zest (use a peeler for one long strip)

1 cup fresh orange juice

1 T. aged balsamic vinegar (I used a 12 year barrel aged vinegar from Spicewood Food Company)

1 cinnamon stick

1 cup medjool dates, pitted, chopped (8 large dates)

¼ t. ground cinnamon

Inspired by a recipe from Gourmet magazine entitled Cranberry Sauce with Dates and Orange