Friday, March 23, 2012

Pecan Pie Muffins




Ever since I made Leah's Pecan Paleo Bread I've wanted to do more baking with pecan meal. Originally I was just going to process some pecans and use them in one of my usual almond meal recipes but as I was pulling out my ingredients I spied my coconut flour. Thinking it might make a lighter crumb than pecan meal alone I decided to experiment a bit. The combination made for a high protein and delicious muffin. Subbing pecans for almonds also makes these muffins Feingold Stage 1, gluten free, dairy free and grain free. 


I decided to substitute honey for the usual organic sugar to give the muffins more of a pecan pie flavor.  I've been cutting sugar back even more lately in my baking and cooking and I think these are just sweet enough.  If you have a sweet tooth you can add a bit more honey or a handful of chocolate chips.


Next time I make them I'll use my whoopie pie pan and fill them with my Coconut, Chocolate & Pecan Spread for a healthy but decadent tasting treat.

Preheat oven to 400 degrees
Line muffin tin with 12 paper liners

8 ounces Pecan Pieces
1/2 cup Coconut Flour
6  Extra Large Eggs
3 Tablespoons Coconut Oil
1 Tablespoon  Vanilla (I make my own so I know it’s gluten free)
3 Tablespoons Honey
½ teaspoon Sea Salt
1 teaspoon Baking Soda


In a food processor, chop pecans until they resemble a coarse crumb.  Add pecan meal and all other ingredients into mixing bowl and mix until just blended.


Divide into prepared muffin liners and bake for approximately 15 to 20 minutes or until lightly browned and firm to the touch.


Enjoy!



Wednesday, March 21, 2012

Spicy Chipotle Burrito Bowls


I was just planning tomorrow night's dinner when I realized I've been sitting on these pictures for a while. Thursdays are busy here and everyone generally gets home late and we like to pile in the living room and watch sitcoms together. This meal has become sort of a Thursday night tradition for us. A build your own burrito bowl meal is easy and fun. They're a snap to prep in advance and everyone can customize their own meal.  Of course we got this idea from Chipotle which is one of our favorite places to eat. Their food is high quality and delicious and their staff is incredibly careful with gluten free orders. But we can't eat there every night. =D

A typical spread looks like this:


I prepare all the toppings and keep them in the fridge until serving.  This time there was just shredded cheese, guacamole, salsa, radishes, cilantro and hot sauce. Sometimes we'll grill something to add to the mix - it's really flexible.  The beans can be canned or home cooked and black or pinto - up to you.

The only two real recipes for this meal are simple.  Let's start with the rice. One cup of dry rice will expand to approximately three cups of cooked rice.  Double or triple as necessary and keep warm until serving.

Cilantro Lime Rice:

1 cup Basmati Rice cooked according to directions on package.

When cooked, fluff with fork and add:

1 Tablespoon Olive Oil
1/4 Cup Lime Juice
1 Cup Chopped Cilantro (or more, to taste)
Salt to taste

The veggies take only minutes to prepare if you have everything sliced and ready to saute. I usually start cooking them once everyone is actually home because they are so quick.


Chipotle Spiced Veggie Saute

1 Tablespoon Olive Oil
10 ounces Baby Bella Mushrooms, pre-sliced
2 medium squash, yellow or zucchini, cut into matchstick sized pieces
2 large Bell Peppers, cut in slices
1 large Onion, cut in slices
2 cloves Garlic minced
1/2 teaspoon Chipotle Powder (optional but tasty)
Salt and Pepper to taste

Heat pan to medium and add everything but salt and pepper at once.  Saute until everything is just cooked through but not too soft and season to taste.

Call everyone in the kitchen and let them serve themselves.

Enjoy!


Wednesday, March 14, 2012

Happy Pi Day - Chocolate Peanut Butter Whoopie Pies!



Happy Pi Day! 

With all whoopie pie recipes floating about on Pinterest and my favorite blogs I finally purchased a whoopie pie pan of my own a couple of weeks ago. Last week I found a lovely and new to me blog - Forbidden Rice Blog and as soon as I saw the beautiful photograph of Julie’s whoopee pies I knew I had to make a gluten free version.  Dark chocolate and peanut butter – is there a better combination?

My cake recipe is a slight variation of the cupcakes I made for Evan.  My filling, though, is more than a slight variation of Julie’s.  Since the cakes are so sweet I used just a bit of honey and subbed coconut cream for the butter – the texture came out very different but Joe and I loved it just the same. I can't wait for everyone else to try them.  Julie’s recipe is more of a whipped and creamy filling so try that if you’re looking for a more traditional center.

They were quick and easy and I think they’re fairly healthy given all the coconut, eggs, peanut butter and raw honey.  

Chocolate Peanut Butter Whoopie Pies
Preheat oven to 375 degrees - grease pan with coconut oil.
Makes 10

The Cakes:

1/2 cup coconut flour
1/2 cup cocoa powder
1/4 teaspoon sea salt
1 teaspoon baking soda
6 eggs
1/2 cup coconut oil, melted & cooled a bit
1 cup organic cane sugar

1 Tablespoon vanilla

Combine all ingredients and beat on low until well combined. Turn mixer to medium and give it at least three or four minutes.  


I only had one pan and had to bake in batches. The first batch I filled the entire dozen in the pan and the second batch I filled only eight.  Fill each well with about 2 tablespoons of batter.  Bake about 10 – 13 minutes until they are set in the center. Cool a few minutes before removing from pan.

While your cakes are baking make the filling:
Peanut Butter Filling:

1 cup Peanut Butter
½ cup Coconut Cream (See Note)
¼ cup Honey
1 Tablespoon Coconut Flour
1 Tablespoon Vanilla

(Note: The coconut cream I used today was from canned, full fat coconut milk. Refrigerate the can overnight and use the hardened, white layer on top. It was just about ½ cup).

Mix all ingredients together until well incorporated.

Top ten cakes with the filling and top with another cake. I wasn’t sure which side worked best as the outside and ended up using the flat side facing out.

I stored the leftovers in a covered glass dish in the fridge. It’s a given that I’ll be having one for breakfast tomorrow morning.

Enjoy 

Shared thankfully on Gluten Free Wednesdays!

Sunday, March 11, 2012

Coconut Pineapple Bars



Yesterday my friend Ruth coordinated another ladies' craft day and I wanted something new and different to take along so I made these bars. I'd planned on making muffins but ran out of time so they became bars instead.  I pureed a can of pineapple chunks in juice which makes the bars incredibly moist and sweet enough to skip any sweeteners. I used Tropical Traditions Organic Coconut Chips because they're large and chewy and I love their texture when baked.  The Coconut Cream Concentrate is solid but can easily be scraped out with a spoon to fill your measuring cup.  It could be melted to soften but I didn't think it was necessary for this recipe.  The white chocolate chips completely melted and vanished in the bars but made for a nice shiny glaze.


Craft day was so fun; Marie and I drove together and we worked on different crafts we'd pinned on Pinterest recently. Here is an example of a coffee filter rose I'd pinned. It was fun, fast and easy and I can't wait for an excuse to make a bunch of beautifully colored roses.  It was a nice and relaxed way to start the weekend.

Later that afternoon Chris, Joe and I headed downtown so Joe could check out his favorite guitar shop. It was such a beautiful day to be out together and Chris and I enjoyed watching Joe check out bass guitar amps and pedals.


This is a great guitar store and we had a blast - love this pic of Joe playing a gorgeous bass.







The rest of the day was spent walking Elle and sitting in the sunshine on the porch.  Pretty much perfect in every way. Today was more of the same but enjoyed with our neighbor friends and a few more of these.

Coconut Pineapple Bars
Heat oven to 400 degrees and grease one 13 x 9 baking sheet with coconut oil.

Mix together:

1 lb. Almond Meal – Trader Joe’s
6 Extra Large Eggs
½ cup Concentrated Coconut Cream – Tropical Traditions
1 20 ounce can Pineapple Chunks in juice, pureed but slightly chunky
1 cup Coconut Chips – Tropical Traditions
1 Tablespoon Gluten Free Vanilla
1 Teaspoon Baking Powder
1/4 Teaspoon Sea Salt
2 cups White Chocolate Chips

Pour into prepared pan and bake approximately 40 minutes until golden brown and and firm in center.  Let cool and cut into squares.

Enjoy!


Thursday, March 1, 2012

Can't Be Beet Bars!


Beets - do you enjoy them? I never really tried until I was well into my forties and was reading through Nourishing Traditions. Now I love them. They seem to be one of those love/hate vegetables. My sons hate them. Really and truly despise them. But they are so healthy and so full of necessary minerals that I had to find a way to sneak them into something they would enjoy. They LOVE these bars.

I remember reading somewhere a long while back that the very first Red Velvet cakes were that deep red color because of beets - not awful artificial dyes - was someone's mom just being sneaky for her kids' health? So chocolate was the obvious choice to combine with the beets. It had been quite a while since I'd made any of my usual almond meal bars/breakfast cakes so I assembled the ingredients and just tweaked a bit. I had canned beets on hand so I used those - of course cooking and pureeing fresh beets would work, too. This is another oil free recipe and I am sure using flax/water for eggs would work well.

My guys know and expect me to add vegetables into just about anything I make and they're happy that I do it.  They'd rather have yummy (yet nutritious) bars than beets on their plates.

Can't Be Beet Bars!
Preheat oven to 400 degrees
Lightly grease 13 x 9 pan with coconut oil.

In a blender combine until completely pureed:
6 large Eggs
1 can sliced beets (15 ounce, approx.)

Pour into mixing bowl (I use my Kichenaid) with:
1 lb Almond Meal
2/3 cup Organic Sugar
1 Tablespoon Vanilla
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt

When thoroughly mixed add:
1 cup White Chocolate Chips
1 cup Dark Chocolate Chips

Stir to blend and spread into baking pan.  Bake for 30 - 35 minutes or until firm in center.  Cool completely before cutting.

Enjoy!