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Monday, September 17, 2012

Healthier Apple Crisp

We love Apple Crisp and I have tried to make versions without sugar but they lack that "crisp" that sugar brings, so this one is a better version-not perfect but better!

5-6 diced apples
3 Tbsp. pure maple syrup
2 tsp. cinnamon

*Stir together and add to 8 x 8 glass pyrex

Topping:
1.5 cups whole oats (gluten-free and organic if possible)
1/2 cup brown rice flour
1/2 cup coconut palm brown sugar (found in most stores, lower glycemic index)
2 Tbsp. maple syrup
6 Tbsp. melted organic butter or coconut oil
1 Tbsp. cinnamon
1/4 tsp. sea salt
1tsp. vanilla

*Stir together and spread on top.
*Bake at 375 degrees for 45-50 minutes or until apples are soft and top is crispy!

Cauliflower Pizza Crust

 I was very skeptical of this, I kept finding recipes for different cauliflower crusts and waited a while to experiment-I thought there was no way it could be tasty.  I was wrong!  It was good, and better yet it left me wanting more (instead of the usual regret after eating typical pizza).  My only regret was that I did not have very much cauliflower and only made a small pizza...so be warned, I would double this recipe for a typical family because I wanted lots more!  Search cauliflower pizza crust if you need to see more pics!
1/2 head cauliflower (1 cup)-grated/food processed very tiny
1/4 cup organic parmesan shredded cheese
1/4 cup organic, raw cheddar cheese shredded
2 Tbsp. Almond Flour
1 Tbsp. MILA chia seed (helps hold the dough together)
1 organic egg
1/4 tsp. sea salt
1/4 tsp. garlic powder
1/2 T fresh basil, diced
1 tsp. italian seasoning
1 T olive oil (for brushing on top)

1.  Combine ingredients in a bowl-will be crumbly.
2.  Spread (with your hands) on a piece of parchment paper on a baking sheet.
3.  Pre-bake at 450 degrees for 15 minutes or until edges are browning.
4.  Add your favorite toppings-I added Eden Organic Pizza Sauce (no sugar), sauteed mushrooms, diced chicken sausages, and raw, organic jack cheese.
5.  Broil for 5-7 minutes or until done!


Non-Grain Bars!

 (They don't look quite as perfect as could be, but they sure taste great!)
Kellogg's Nutri-grain bars are known as a "healthy" snack on the go!  Well, if you consider soy, corn syrup, corn starch, and enriched flours healthy, then yes they are!  I, on the other hand, prefer to feed my family more nutritious snacks (that way we save our "treats" for the good stuff)!  I found these on a site called against all grain, a new favorite of mine!

3/4 cup blanched almond flour (whole foods, valley natural, target)
1/2 cup coconut flour
1 T MILA chia seed
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. sea salt

1/4 cup coconut oil (not melted-room temp.)
1/4 cup raw honey or pure maple syrup (I used honey this time)
2 organic eggs
1 tsp. vanilla
1 cup berry preserves (I used raspberry with NO added sweetener-or make your own)
water to seal

1.  Warm the preserves in a saucepan on low heat while you are preparing the dough.
2.  Combine oil, honey, eggs, and vanilla and mix on medium with a hand mixer for 30 seconds.
3.  Slowly, add the dry ingredients and continue mixing until well combined.
4.  Using your hands, separate the dough into two ball and refrigerate for 20 minutes.
5.  Remove preserves from heat and allow to cool.
6.  Remove one dough ball and place between two pieces of parchment paper and roll out.
7.  Using a pizza cutter/knife, cut the dough into rectangular pieces and place on parchment paper covered cookie sheet (this step was time consuming and tricky for me, use a spatula and work carefully).
8.  Place 1-2 Tbsp. preserves on each spreading out leaving the edges open.
9.  Take the other half of dough and repeat cut pieces and place on top of the preserves.
10.  Use the water to dip your fingers and seal the edges.
11. Bake at 350 degrees for 12-14 minutes.
I placed each one in a bag for easy-on the go snacks full of protein and a bit of natural sugar from the fruit!  Oh, and we snacked on a few just so we had a good idea of how tasty they are!!

Monday, September 10, 2012

Raspberry Shortcake Cupcakes

I found this awesome site called against all grain, full of gluten-free and refined-sugar free recipes and baked goods are made with coconut or almond flour which is full of healthy fats and protein.  This was originally a recipe for strawberry cupcakes but I made them raspberry since I had lots of fresh picked raspberries from the local orchard!  My daughter helped me make them and frost them!  These would be perfect for a birthday or special occasion treat with no guilt!

Cupcakes:
2 cups almond meal/flour
1/3 cup MILA chia seed
3/4 tsp. baking soda
1/4 tsp. sea salt.
2/3 cup raw honey
1/3 cup melted coconut oil
4 large eggs
1 Tbsp. lemon juice
1/2 tsp. lemon zest
2 tsp. vanilla
3/4 cup diced raspberries

1.  Combine wet ingredients in a blender and blend until frothy.
2.  Add dry ingredients an blend until completely smooth
3.  Fold in berries carefully.
4.  Divide batter into muffin tin (makes 12 cupcakes).
5.  Bake at 325-250 for 18-20 minutes or until toothpick comes out clean.
6.  Remove from oven and set to cool completely!

Frosting:
1/3 cup raw honey
2 egg whites
1/4 tsp. lemon juice
1.5 Tbsp. raspberry preserves or mashed raspberries

1.  Place honey in saucepan and bring to a boil.
2.  While the honey is boiling, hand blend the egg whites and lemon juice until completely frothy.
3.  Slowly add boiling honey and continue hand blending (with a hand mixer) for 5-6 minutes or until cool to touch.
4.  Add preserves or fresh berries and mix well.
5.  Frost cupcakes with whippy frosting and refrigerate!  Best eaten within 24 hours!

Original Recipe:  http://www.againstallgrain.com/2012/08/27/strawberry-shortcake-cupcakes/