Raised from Scratch

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

Gluten-Free Pumpkin Bars with Chocolate November 2, 2012

My taste testers say these aren’t discernibly gluten-free, and that they are sweet enough on their own without the maple cream frosting. Most of these we ate without frosting, but I thought I’d frost a few for a sweeter, fancier option.

Gluten-Free Pumpkin Bars with Chocolate

1/3 cup coconut flour

1/3 cup sorghum flour

¾ t. baking powder

1/8 t. sea salt

1 t. ground cinnamon

¼ t. ground ginger

2 T. flaxseed meal (ground flax)

2 T. almond butter

2 T. butter, melted + 1 t. for buttering pan

¾ cup pumpkin puree

3 T. maple syrup

2 T. molasses

2 eggs, lightly whisked

2 T. milk of choice

1/3 – ½ cup dark chocolate chips

Preheat oven to 350 F and butter 8×8” baking dish. Combine all dry ingredients in a large bowl, stirring with a whisk. Add remaining ingredients, except chocolate chips. Mix well. Pour into prepared baking dish and top with chocolate chips. Bake 35-40 minutes until bars are set. Let cool before slicing. Makes 16 bars.

Optional Maple Cream Frosting:

½ cup cream cheese, room temperature, or mascarpone

2-3 T. maple syrup depending on desired sweetness

Mix cream and syrup in small bowl (don’t over-mix if using mascarpone) and frost cooled bars.

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Slow Down and Savor It: Oatmeal for Autumn October 18, 2012

If oatmeal conjures memories of mushy slop loaded with sugar and tiny dried apple pieces, it’s time you created new associations with this healthy grain. Oatmeal is fabulous, and a recipe like this one should leave the whole family satiated and smiling. Steel cut (Irish) oats are simply chopped oat groats – they are the least processed of all oat products, and they are typically stocked right alongside the old-fashioned and quick oats these days. If not, check the organic section of your grocery store. Seriously, once you try them, you’ll never want to go back to quick/instant oats.

I like to cook half of the apple pieces with the raisins 5 minutes before the oatmeal has finished cooking and add the rest with the sunflower seeds in my bowl for a little crunch. Just 2 tablespoons of pure maple syrup is plenty to sweeten the whole batch (in fact, I like it even without) because apples, raisins and cinnamon lend their natural sweetness to the oats. Enjoy the chilly mornings!

Autumn Oatmeal

4 cups water

1 cup steel cut (Irish) oats

Generous pinch of salt

½ cup raisins

1 cup apple, diced into ¼ – ½” pieces (about ½ of a large apple)

½ t. ground cinnamon

2 T. golden flax seeds

½ t. vanilla extract

2 T. pure maple syrup

¼ cup unsalted sunflower seeds, roasted or raw

Milk or milk substitute (optional) for serving

Place water, oats and salt in a medium saucepan and bring to a boil. Reduce heat to a strong simmer and cook 20 minutes, stirring occasionally.

Add raisins, ½ of your chopped apples and cinnamon; cook additional 5 minutes, stirring frequently.

Remove from heat, stir in flax seeds, vanilla extract and maple syrup. Place in bowls and top with remaining apples, a generous sprinkle of sunflower seeds, and a dash of cinnamon. Serve with milk or milk substitute if desired.

Serves 4

What are some of your favorite oatmeal add-ins?