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.

 

 

Cardamom Almond Butter Snack Bites August 28, 2012

Here’s a kid approved super easy health snack I created this week. I love making nut-butter snacks because they’re easily transportable, filling, and relatively mess free. It’s also great to see my two year old daughter excited about eating nuts and seeds which contain so many important nutrients. Both flax and sunflower seeds are a good source of protein, calcium, iron and fiber. Also great with a banana for breakfast on the run!

Cardamom Almond Butter Snack Bites

½ cup sunflower seeds (roasted, unsalted)

½ cup oats

¼ cup flax meal (ground flax seeds)

½ t. ground cardamom

¼ t. cinnamon

2 ½ T. pure maple syrup

½ cup almond butter

Combine all ingredients in medium sized bowl and mix well. Pour out batter onto plastic wrap, form log about 12” long, wrap all sides and freeze for 30 minutes. Remove from freezer and slice into ½” pieces, or to desired size. Store in refrigerator.

Makes 24

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The Toddler Sushi Roll August 20, 2012

I could eat sushi every day of my life…but since I can’t afford sushi bars or exposing my body to so much mercury on a regular basis, I’m getting creative making sushi rolls at home. This tofu teriyaki roll is perfect for snacks, play dates, and picnics because it doesn’t require dipping in additional soy sauce – the tofu is already marinated so the roll is adequately salty on its own. A helpful hint for feeding sushi to toddlers: don’t slice the rolls, just leave it whole or cut the roll in half and give it to them burrito style. It’s hard to fit a full piece of sushi in a young child’s mouth, and we all know biting it in half just results in the other half spilling on our laps or the floor, but giving them a full roll allows them to bite off only as much as they can chew. Happier bellies, cleaner floors.

Tofu Teriyaki Sushi Rolls

Ingredients:
1 package marinated tofu (recipe below)
6 sheets Nori seaweed paper
2 cups cooked and cooled short grain brown rice
3 large carrots, sliced into 1/4″ strips and steamed (leave raw if you/your child like them crunchy)
2 avocados, sliced

To assemble:
Place 1 nori sheet on a dry counter or cutting board and spread with a thin layer of cooled brown rice, leaving at least 1/2″ border at the top free of rice so you can seal your sushi roll. Make a horizontal line across the rice with the tofu, carrots and avocado, then tightly roll, and seal the roll by dipping your finger in cool water and running along the seaweed section without rice, then roll completely and allow to sit a couple minutes before slicing. Repeat with remaining ingredients. Sorry, if I’ve done a bad job explaining how to roll sushi, there are plenty of tutorials with photos and videos online 🙂

*You want to use tofu which has been frozen (left sealed in package) and then thawed for maximum absorption of marinade

Teriyaki Marinade:
1 package extra-firm tofu, frozen and thawed
1 1/2 cups vegetable stock
1/3 cup tamari soy sauce
2 T. granulated sugar
1 T. toasted sesame oil

To prepare tofu —
Gently squeeze the thawed tofu over a sink to remove excess moisture and cut into large, long strips, suitable for sushi making. In a saucepan, combine the stock, tamari, sugar and sesame oil. Bring to a boil, add the tofu, and cook 5-6 minutes over low heat. Turn off the heat and let sit for 30 minutes or overnight in the refrigerator.
— Teriyaki Recipe from “Color Me Vegan” cookbook by Colleen Patrick-Goudreau

 

Spinach-Basil Pesto Gluten Free Pasta August 17, 2012

Filed under: Gluten Free,Lunch/Dinner,Pasta,Vegan — annalope @ 9:01 pm
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Spinach-Basil Pesto
Used on Gluten-free brown rice pasta with feta cheese for picture. Omit cheese, or use dairy-free cheese for a vegan dish.

*I haven’t tried every GF pasta available in the market, but I must say I’m loyal to the Tinkyada brand

Pesto:
1/3 cup pine nuts, toasted
1/2 cup packed fresh basil leaves
1 1/2 cups fresh spinach, washed and stems removed
3 garlic cloves
1/2 cup extra virgin olive oil
one or two pinches of sea salt

Blend all pesto ingredients in a food processor until smooth. Pour onto cooked, drained pasta, in cooking pot, and warm for 2-3 minutes (I do this so the garlic doesn’t have as much of a bite for the kids…don’t bother if your family likes the taste of raw garlic). Pour pasta into serving bowl and top with feta cheese.

 

Peachy Pumpkin Smoothie July 2, 2012

Peachy Pumpkin Smoothie

2 peaches, sliced and frozen

1 banana, peeled and frozen

½ – ¾ cup pumpkin puree*

2 cups almond milk

1 T. soy protein powder

¼ t. ground ginger

¼ t. ground cinnamon

1 T. maple syrup

Blend all ingredients until smooth. If fruits are frozen no ice is needed.

Makes 32 ounces (4 small smoothies)

*For the pumpkin puree you can use canned pumpkin, or make your own with leftover winter squash such as pumpkin or butternut. I had some extra roasted pumpkin in the house when I first created this recipe. To make a puree I blended the extra cooked pumpkin with a little coconut milk until it reached a smooth consistency.

 

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
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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.