Saturday, October 7, 2017

How Sweet It Is

The grain free life ain't always easy and it sure isn't fun.  The trade off?  Feeling better!  So worth it.  I also feel like the calories I consume have more nutrients in them.

Another plus changing from gluten free to grain free is saving quite a bit of cash!

This was too easy and too damn delicious not to post.  Cooking for the week ahead leaves more time for, well, anything else!

These turn to sweet potato caramel.  So good!

You'll need sweet potatoes, melted margarine, and salt. That is it!

Preheat oven to 425.

Wash and dry your sweet potatoes.  I usually make 3 large ones and take half per day for work lunches. Slice them in half lengthwise.

Brush the cut sides with melted margarine and sprinkle with salt.

Arrange them cut side down on a baking sheet.  Bake for 35-40 minutes.

They will be tender and sweet and carmelized.

When they are cool, I peel off the skin and pack in Pyrex for work.









Saturday, April 1, 2017

Sweet and Simple

Since going grain free, there are so many things I miss (muffins, cake, gravy, biscuits).  On a recent trip to Toronto, I was lucky enough to eat the best Belgian fries with maple syrup.  Since then, I was missing all the great vehicles to get maple syrup into my mouth.

I felt quite brilliant when I thought of simply using sweet potatoes and make them pancakes!

I've cooked them two ways, in a pan on the stove top and on a cookie sheet in the oven.  I'm happy to say they both worked beautifully and both taste heavenly.

Peel some sweet potatoes and slice into rounds.  You can either cook until brown on both sides in a skillet or frying pan with some Earth Balance margarine or lie them on a parchment lined baking sheet and brush with melted Earth Balance margarine and bake at 450 for about 15 minutes or until golden brown and delicious.

Serve with real Canadian maple syrup.  I also imagine nuts or nut butters would be a nice addition!




Friday, December 23, 2016

Coming Home Cardamom Cookies

My girl is coming home today for Christmas!  I haven't seen her since JULY.  Thank goodness for FaceTime and smart devices and Snapchat and her always willingness to communicate with her old lady.  I'm so proud of her and happy for her as well.

Vegan sour cream makes a gluten free chocolate cake spectacular.  I figured why not for cookies too! These remind me of toralli's without the lemon.   Cake-like and moist with a little crispy layer of glaze.  I added a sprinkle of Cardamom to the tops of some for a little kick of warm flavor.

Preheat oven to 325.

1/2 cup softened margarine, Earth Balance sticks
3/4 cup sugar
1/2 cup plus two tablespoons vegan sour cream, I used Tofutti Sour Supreme
The beans from half a vanilla pod
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Dash of salt
2 cups GF baking mix

Blend well the margarine, sugar, sour cream and vanilla.  Add the baking mix, baking soda, baking powder and salt.  The batter will be stiff.  It isn't quite like, say, chocolate chip cookie dough. It's more of a thick batter.  Waaaaay thicker than cake but not as stiff as cookie dough that is shaped with your hands.  These are def drop cookies.

Drop by teaspoon full onto cookie sheet about an inch apart.  These don't spread much but they do puff up nicely.  Bake for 12-14 minutes or until the bottom edge just starts to brown.  Don't wait for the tops to brown or you'll dry them out.  Just a little toasty around the edges is good.

Remove from pan and allow to cool before adding the glaze, if desired.

Glaze

3/4 cup powdered sugar, I used Whole Foods brand which does not contain corn
Approx 2 tablespoons soymilk

Add the milk slowly until the glaze is smooth and thin enough to spoon onto cooled cookies.  You may need more or less milk.  You can also add more vanilla bean here.

Spread a bit of glaze onto the cookies with the back of a spoon.  Carefully sprinkle a bit of ground Cardamom onto the tops of the glazed cookies.  

Thumbs up from my Bub and I'm sure a thumbs up from my Jen when she gets here!










Monday, December 19, 2016

Minty Lippy

Several months ago, I bought a whooooooole mess of supplies to make my own bar soap.  Unfortunately, it was a fail.  On the bright side, I decided to make some lip balm out of some of those supplies today.

It was easy.  I'm so glad I did it.  My lips are going to thank me this winter!

Put a regular, eating utensil spoon in the freezer 30 minutes prior to making lip balm.

2 ounces food grade soy flakes (got on amazon)
1-1/4 ounces raw cocoa butter (also amazon)
10 drops oil of peppermint (found in baking aisle)
Ten little glass lip balm jars with lids

Melt the soy and cocoa butter.  I have a glass Pyrex measuring bowl with a pour spout that works well.  The cocoa butter will take a bit longer to melt so just stir it around with silicone spactula until melted when the soy turns to liquid.

My microwave took about 2-1/2 minutes to melt this amount of product.  Go slowly, 30 seconds at a time.

Using a silicone spactula, stir until melted.  Stir in the oil of peppermint.

SoapQueen.com gave me an awesome tip to tell if your lippy is the right texture for you.

Using that spoon from the freezer, dip the tip into the melted lip balm mixture.  Allow to cool.  Use your finger and apply to lips.  If it is waxy enough for you and minty enough or soft enough, you're ready to pour.  If you'd like it softer, add a little more cocoa butter. More flavor? Add a drop more mint.

I didn't want mine too soft and risk it melting too much in my purse.  This gave me a nice, firm jarred lip balm that I also think would make an excellent stick kind.

It is long lasting on my lips which I love.  I had only been using my facial moisturizer on my lips which isn't cutting it in negative temps and wind chills.

Pour into jars.  I also got these on amazon.  Allow to cool and you're ready to go.

I'm really super excited about these!

I had a bit extra and poured it into a 2 ounce mason jar.  I will use this on my cuticles!