“An Apple a Day in a Whole New Way” – Apple Pie Chia Seed Pudding

Last year was we had a beautiful summer but as much as I love the summer I hate the way cooking heats up the whole house, so I set out to find and/or create simple easy healthy no cook recipes for the summer months. Simple? Easy? Healthy? No Cook? And Tasty? Yup, I won’t settle for anything less on my blog. If it’s not tasty why bother making it. I’ve read so many recipes on chia pudding and how good it is for you but most were with nut milk. I didn’t have any of the ingredients around except the chia seeds. That said, I did notice the 5:1 ratio of liquid to seeds. So I thought, since I’ve got some left over apple juice I’d give that a try. It turned out delicious and it was so simple. If you can stir you can make it and a half cup makes a “stick with you” breakfast cup. It’s a great make ahead dish to grab when you’re in a hurry, just put it in little ½ cup jelly jars, cover and store in the fridge.

Apple Pie Chia Seed Pudding
Apple Pie Chia Seed Pudding

INGREDIENTS:

1 ¼ cups apple Juice (I make my own and preserve it in mason jars)

¼ organic chia seeds

2 tablespoons real maple syrup

½ teaspoon organic ground cinnamon

½ cup of applesauce or chopped apples or walnuts (optional) whatever you like

Whipped heavy cream sweetened with maple syrup (optional) (Omit for vegan)

Apple Pie Chia Seed Pudding Ingredients
Apple Pie Chia Seed Pudding Ingredients

DIRECTIONS:

Put the apple juice, chia seeds, maple syrup and cinnamon into a medium bowl and stir until there are no clumps. Cover and put in fridge overnight. Stir in optional fruit and/or nuts. Serve with maple whipped cream and a sprinkle of cinnamon.

Makes about 4 – ½ cup servings.

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

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Organic Berry Rhubarb Muffins

One of my favorite things about simple livin’ is seasonal menus. I don’t have to spend a lot of time planning what I will make because when the pears are ripe we will have things made from pears, when the tomatoes are ripe we will have wonderful tomato dishes etc. Well it’s rhubarb season at the moment and after making the traditional rhubarb dishes like rhubarb pie and rhubarb jam, and tucking some away in the freezer for a mid-winter rhubarb fix, I decided to do some experimenting. I started out with a traditional muffin recipe but…well, I just can’t help myself. I tweaked and substituted my way into a completely different recipe and these breakfast muffins are scrumptious as well as healthy.

 

Berry Rhubarb Walnut Muffins

 

Organic Berry Rhubarb Muffins

Dry Ingredients

  • 1 3/4 cups organic unbleached white flour
  • 1/2 cup organic stone ground whole wheat flour
  • 1/4 cup organic ground flaxseed meal
  • 1 1/2 teaspoon baking powder (aluminum free)
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1 1/4 cups organic brown sugar (or partially substitute some stevia to reduce calories)
  • 1/2 cup organic coconut oil (melted but not hot)
  • 2 organic eggs
  • 1 teaspoon organic vanilla extract
  • 1 1/4 cups organic kefir or buttermilk

Fold in

  • 1 1/2 cups diced fresh organic rhubarb
  • 1 cup diced fresh organic berries
  • 1/2 cup chopped walnuts
  • Directions
  1. Preheat the oven to 350 degrees. Grease two 12 cup muffin pans or line with paper cups.
  2. In a medium bowl, stir together the flours, flaxseed meal, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, coconut oil, egg, vanilla and kefir or buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb, berries and walnuts. Spoon the batter into the prepared cups, filling almost to the top. Sprinkle top of each muffin with raw sugar.
  3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25-30 minutes. Cool in the pans before removing.

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

GLUTEN FREE BUCKWHEAT PANCAKES…. YUM!!! (Fussy Husband Approved)

GLUTEN FREE BUCKWHEAT PANCAKES

Gluten free Buckwheat Pancakes
Gluten free Buckwheat Pancakes

These can also be made vegan with a couple of substitutions.

 

Ingredients:

Dry

1/2 cup organic buckwheat flour

1/4 cup organic oat flour

1/4 cup organic tapioca flour

2 tablespoons organic cornstarch or arrowroot

1 tablespoon organic ground golden flax seed meal

1 tablespoon baking powder (Aluminum free)

1 teaspoon baking soda

1/4 teaspoon sea salt

1/4 teaspoon organic cinnamon

 

Wet

1/2 cup buttermilk or kefir (or nondairy milk if you are a Vegan)

1/4 cup non-chlorinated water

1 organic egg (or equivalent egg substitute if you are a Vegan)

2 tablespoons organic pure maple syrup or agave nectar

2 tablespoons grape seed oil or whatever oil you prefer.

1 teaspoon organic pure vanilla extract

Preparation:

In a large mixing bowl, sift together all dry ingredients including baking powder, cinnamon, and salt. Add the remaining wet ingredients and mix well. Let the batter rest while you preheat (medium heat) a griddle or skillet. When the griddle is hot, spray it with cooking spray or brush it with oil. Stir batter between cooking pancakes. Pour the batter by 1/3 cupful’s onto hot griddle/skillet. The pancake will start to form little bubbles as it cooks, but won’t rise as much as conventional pancakes. Cook for about 3 minutes, then flip over and cook the other side for 2 – 3 minutes more. Brush more oil onto the griddle/skillet between cooking pancakes or they will stick to the pan.

 

Makes about 10 pancakes.

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

 

Tasty Gluten Free Pancakes for Breakfast or Anytime

Nanna's Gluten Free Pancakes
Nanna’s Gluten Free Pancakes

Nannas Gluten Free Pancakes

(First Attempt)

These pancakes had good flavor but were a little heavy and doughy in the center so I’ve added ½ teaspoon of baking soda and a little grape oil to lighten them up. The appearance and flavor of these are spot on but the texture could use some polishing.

They are currently a work in progress. I’m still trying to figure out how to get the pancakes internal temperature to 210 degrees (as with gluten free bread) to set the gluten free flour and keep them fluffy and not doughy. My next step will be cooking them on the griddle and then putting them in a 220 degree oven for a bit.

Adding a few fresh blueberries or pomegranate seeds could turn these into super pancakes. Feedback and suggestions are always welcome.

In large bowl whisk together dry ingredients

¼ Cup Potato Flour (Starch)

¼ Cup Brown Rice Flour

¼ Cup White Rice Flour

¼ Cup Sweet Rice Flour

2 Tablespoons Sugar

1 Teaspoon Xanthan Gum

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Sea Salt

In separate bowl mix together

2 Tablespoons Grape seed or Coconut oil (liquefied)

1 Teaspoon Organic Vanilla

1 ¾ Cups Milk

1 large Organic Egg

1 Teaspoon Lemon Juice

Combine dry ingredients and wet ingredients and mix until well blended. Cook by ¼ cup-fulls on well oiled, preheated griddle until golden brown then flip and cook until centers are cooked through. Serve with warn syrup and butter. YUM YUM!!!

Nanna's Gluten Free Pancakes
Nanna’s Gluten Free Pancakes

Holidays – It’s the most wonderful time of the year!!

Holidays – It’s the most wonderful time of the year!

For most of us the holidays are  the most wonderful time of the year. Warm cheerful faces. Good will toward our fellow man. Family and Friends sharing a meal prepared with love. Children filled with giddy anticipation. These are the things we are thankful for.  But what to do with all those leftovers. Personally, I like to invite the less fortunate to share in our family warmth. Sharing good food and fellowship. There are so many ways to use all those leftovers but sadly the sweet potato seems to be left out of the creative process of making the old into something new and delightful. This started me thinking of ways to truly use up ALL of those leftovers, including the sweet potato.

The following recipe is good for Mini loaves of sweet potato pineapple bread for gift giving or breakfast muffins.

Great For Gifts
Great For Gifts

Sweet Potato Pineapple Muffins

Ingredients:

In large bowl combine

1 cup unfed sourdough starter

1 organic egg (beaten)

1 teaspoon organic cinnamon

½ teaspoon organic ground nutmeg

½ teaspoon organic ginger

¼ teaspoon organic ground cloves

1 teaspoon sea salt

1 teaspoon baking soda

¼ cup grape seed or canola oil

¼ cup kefir or buttermilk

¾ cup sugar

¼ cup stevia

1 cup mashed sweet potato

½ cup crushed pineapple

¾ cup chopped walnuts

1 cup organic unbleached flour

1/3 cup organic stone ground whole wheat flour

Mix well. Fill greased muffin tins or mini loaf pans. Bake in preheated 425 degree oven for 25 minutes. Cool. Dust with powdered sugar (optional). These are sure to bring smiles! Enjoy!

A tasty way to start your day!
A tasty way to start your day!

Breakfast Anyone?

Occasionally, folks will see me cook and be amazed that I seem to throw together ingredients together randomly and make something scrumptious. My secret? Making recipes with as few ingredients as possible and developing base recipes that can be adapted with 1 or 2 minor changes or additions. For instance, remembering my sourdough bread recipe is simple, it has flour, water, salt and sugar. It’s kind of hard to forget any of those ingredients. I’ve been experimenting with sourdough and trying to combine it with my love of breakfast muffins and healthier alternatives. If this statement sounds like I’m not willing to compromise on taste, health or ease of preparation, that’s because I’m not. By using “good” ingredients the end result is a rich and robust flavor. That said, I do use “sugar” in my recipes. Is sugar bad for you? My personal opinion is “yes” sugar standing on it’s own merit is probably a bad choice but adding fiber to slow the uptake helps make it not as bad. Using a sweetener that has vitamins like honey is better because honey had nutrients. I use sugar in my recipes but cut the amount and substitute part of the sugar with Stevia to reduce the calories.

This recipe is a base sourdough muffin recipe with different adaptions. Run with it and explore the possibilities. Let me know what combination you try!!! As I come up with different variation of this basic muffin recipe I will add notes to the bottom of this post.

 

Sourdough Berry Muffins

 

https://dgyelle.files.wordpress.com/2014/09/figure-1-sourdough-breakfaast-muffins

 

Ingredients:

1 organic egg

1 teaspoon organic vanilla

1/4 teaspoon sea salt

1/4 cup grapeseed oil or other neutral flavored oil

1/4  cup buttermilk or kefir or sour cream

1 cup unfed sourdough starter

 

2/3 cup unbleached flour

1/3 cup whole wheat flour or bran flour if you are using raisins as fruit

1 teaspoon baking soda

3/4 cup sugar

1/4 cup Stevia (natural zero calorie sweetner)

 

1 cup blueberries or blackberries or raspberries or raisins (or chopped peeled macintosh apples and 1 teaspoon cinnamon)

 

Preheat oven to 425F.

Combine dry ingredients in small bowl.

Combine wet ingredients in medium bowl.

Add dry ingredients to wet ones and mix.

Fold in fruit.

Prepare your muffin cups by greasing and flouring them.

Quickly spoon batter into your muffin cups.

 

Bake at 425 for about 25 minutes. Cool. Enjoy. Makes 12 muffins.

*Note:  I tried a new twist on these today.  I substituted 2 large mashed bananas and 3/4 Cup chopped walnuts for the berries and added 1/3 cup additional flour to make up for the extra moisture.  Presto …  Banana Nut Muffins.  It yielded a bit more than a dozen muffins but I just put the extra batter in a greased and floured mini loaf pan and made a cute little miniature banana bread.

additional note: I modified this recipe again to make corn muffins by ommitting the fruit 1/4 cup sugar and vanillia and nuts and substituting the 1/3 Cup of Whole Wheat flour with 2/3 Cup Yellow cornmeal. Instead of greasing and flouring the muffin pans I only greased them. What a great side to go with a hot bowl of chili on a brisk Autumn Day! Enjoy!

additional note: Well, we’ve had our first hard frost and the winter apples are now ready. I peeled, diced, cooked and cooled about a cup of Winesap apples into a lumpy applesauce. I used this in place of the fruit and added 1/2 cup chopped walnuts and a teaspoon of organic cinnamon. Once I filled the muffin tins I sprinkled the tops with a finely chopped walnut, brown sugar and cinnamon mixture and then baked them. I must say these are the best breakfast muffins EVER!