Nearly Gluten-Free Pancakes

I guess these technically are not totally gluten free, but the only wheat flour I use is a 1/2 cup of sourdough starter.

Since sourdough started is soaked fermented flour, a lot, if not all of the gluten is broken down. The older the starter, the more fermented and broken down the flour will become. Many people with Celiacs can even tolerate "REAL" sourdough that has been soaked and fermented properly. Click on the link below to learn more about traditional sourdough and how you can go about making it, or finding it.

SEE HERE To Learn About Sourdough

These are VERY good. You can even make these egg free, they will just be a little flatter and more dense. Still good, we made them egg free the other day. 

Nearly Gluten-Free Pancakes

1 Cup of Bobs Red Mill Gluten Free Flour Mix

(you can find this at most grocery stores, or get it HERE)

1/2 cup mature sourdough starter. 

(Buy HERE and make your own)

1 TBS of maple syrup or any other natural sweetener

1/2-3/4 cup of milk (add just enough to get the consistency you want)

1 egg

3/4 tsp sea salt

3 1/2 tsp baking powder

-Mix all ingredients and cook on medium in a greased skillet. Until lightly brown on both sides (We use ghee; clarified butter to grease the skillet) 

 

-Slather with organic grass fed butter and organic maple syrup!

Enjoy! 

Toddler Snack- Shaved Cinnamon Apples

This is so simple, I feel kinda silly devoting a post to it!  Saying that though, by shaving the apples with a carrot peeler, it made it the perfect toddler snack. I typically try to slice the apple very thin, but try as I may, I can never get the slices thin enough. My boy, only has four teeth, so he inevitably spits out the apple chunks that are too big to swallow.

INSTRUCTIONS:

Peel any type of apple you want

Leave the apple whole and just start shaving the apple with the peeler

Put the apple shavings in a zip lock baggie, add some cinnamon and give it a shake. 

That's it ;)

 

Overnight Creamy Cinnamon Chia Pudding

I have been wanting to make this for a while, but just never got around to it.  Wish I had sooner, what an awesome and delicious way to eat your chia seeds!  This tastes like a cross between an oatmeal raisin cookie meets bread pudding.  If you are super sensitive to textures, you may find that the "tapioca" like texture to be too much for you.  I love tapioca, so I love this too.  My youngest gobbled it down, my oldest is a much tougher sell!

What's so great about chia you ask?  A lot!  Here is a little breakdown of the benefits of adding chia seeds to your diet.
*Information taken from SFgate.com

 

Chia seeds are native to South America and have been a staple in Mayan and Aztec diets for centuries. Today, they draw the interest of many people for their health benefits and uses in cooking. It turns out the South American staple is a rich source of nutrients and antioxidants.

Omega-3 Fatty Acids

Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids. Chia seeds' lipid profile is composed of 60 percent omega-3s, making them one of the richest plant-based sources of these fatty acids -- specifically, of alpha-linolenic acid, or ALA. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.

Fiber

Fiber is associated with reducing inflammation, lowering cholesterol and regulating bowel function. Chia seeds are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons. That is one-third of the daily recommended intake of fiber per day.

Antioxidants

Chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer. The high antioxidant profile also helps them have a long shelf life. They last almost two years without refrigeration.

Minerals

Two tablespoons of chia seeds contain 18 percent of the DRI for calcium, 35 percent for phosphorus, 24 percent for magnesium and about 50 percent for manganese. These nutrients help you prevent hypertension and maintain a healthy weight, and are important for energy metabolism and a part of DNA synthesis.

Satiety

Satiety is the feeling of being full and satisfied, which helps lower food cravings between meals. The combination of protein, fiber and the gelling action of chia seeds when mixed with liquids all contribute to their satiating effects.

Gluten-Free

Chia seeds contain no gluten or grains. Therefore, all of the nutritional benefits of chia seeds can be obtained on a gluten-free diet.

Egg Replacer
The outer layer of chia seeds swells when mixed with liquids to form a gel. This can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods. To make the egg replacement, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let sit for 15 minutes.

Can Be Digested Whole

Unlike flaxseeds, which are also high in omega-3 fatty acids, fiber and minerals, chia seeds do not need to be ground in order to obtain their nutrient or egg- replacement benefits.

Dyslipidemia

A study published in the "British Journal of Nutrition" showed that chia seeds as a dietary fat source can lower triglycerides and cholesterol levels while increasing HDL or "good" cholesterol. The study also found that when substituting chia seeds for other fat sources, such as corn oil, the ALA was able to prevent high triglyceride levels and reduce central obesity.

Blood Sugar Regulation

Chia seeds can play an important role in regulating insulin levels. They can reduce insulin resistance and decrease abnormally high levels of insulin in the blood.

Overnight Creamy Cinnamon Chia Pudding

Makes about 2-3 servings

 

1/3 cup of chia seeds

 

2 cups of whole milk (I used raw milk)

 

1 tsp cinnamon

 

dash of nutmeg

 

dash of sea salt

 

1/4 tsp of vanilla

 

1 TBS of any natural sweetener I used Maple Syrup

 

*optional*  1 TBS of raisins ( I personally did not like the raisins, but you may)

 

-Mix all ingredients and store in a covered bowl or a mason jar in the fridge.  Leave it overnight, and enjoy a delicious healthy treat in the morning!

 

 

Cocoa Vanilla Whipped Body Butter

 I LOVE this stuff!  It's really nourishing to the skin, and smells divine; without all the crazy chemicals.  I store mine in a glass canning jar used for jam. The short wide mouth ones ;)

Directions

1 cup coconut oil

1 cup cocoa butter (I bought food grade cocoa butter to ensure it was 100% pure)  Food Grade Cocoa Butter

A few drops of vanilla essential oil (you can use any essential oil of your choice)

-Melt all ingredients in the microwave or in a pan on the stove top, just until melted. Don't let it get too hot, because it will take longer to whip up. 

-Dump ingredients into a bowl and use an electric mixer, I used my KitchenAid stand mixer. 

-Mix on medium/high. As high as you can go without the liquid     splashing all over the place. 

-Mix for about 10 min, you probably won't see much change. 

-After the 10 min put the bowl in the freezer for 2-5 min

-Mix again on high for 10-20 min until it starts to whip up into a nice fluffy cream. (It will look a little like whipped cream)

 

Store in a nice glass jar and try not to eat it every time you put it on. It really smells THAT GOOD!

Chocolate Chip Zucchini Kale Muffins

This may sound a little strange, or even "gross" at first, but don't let the healthy veggies scare you ;)

I was trying to come up with a muffin that not only tasted good, but was good for you too!  We all know how hard it is to get most little ones to eat their veggies, this recipe may just solve that problem. You absolutely can not taste the veggies in these at all!

They have a nice subtle spiced chocolate flavor, but not too sweet. 

Chocolate Chip Zucchini Kale Muffins

(adapted from Pastry Affair)

1/2 cup sunflower oil 

1/2 cup organic brown cane sugar 

1/4 cup of maple syrup

1/4 cup sourdough starter 

(you do not have to add this, and you do NOT have to substitute more flour if you don't, but I would add an extra TBS of sunflower oil if you don't add the SD starter. 

1 large egg

1 tsp vanilla

3/4 cup finely grated zucchini 

1/4 cup grated carrots

1/4 cup kale (leaves) remove the stems, and finally mince. The smaller the better.

 
1/2 cup whole wheat flour

1 cup of all purpose flour

1 TBS cocoa powder

1 1/2 tsp ground cinnamon 

1/8 tsp ground nutmeg (I used freshly grated)

1/2 tsp baking soda 

1/2 tsp baking powder 

2 good pinches of sea salt

1/2 cup (heaping) of good quality dark chocolate chips. I used the big Ghiradeli 65% cocoa chocolate chips

INSTRUCTIONS:

-Preheat your oven to 350*F.

-In a large bowl, whisk together sunflower oil, brown sugar, maple syrup, egg and vanilla until the mixture is thick and smooth. With a wooden spoon, stir in grated zucchini, carrots, and kale.

-In a separate bowl, mix together flour, cocoa powder, cinnamon, nutmeg, baking soda, baking powder and salt. Add dry mixture to wet mixture. Gently fold in chocolate chips.

-Prep your muffin baking pan with paper liners and fill the cups 2/3 full of batter. Bake for 10-15 minutes until your muffins are set and the tops spring back when lightly pressed. 

-Enjoy!

Village Green Marketplace- Love this site! Great resources!

I stumbled upon this, and what a great resource if you are trying to find/buy healthy products for your family!

So happy to share:

Village Green Marketplace

Chia Strawberry Banana Carrot Smoothie

Now that's a mouthful!

Your day is bound to be good if you start out with this!

Omega 3 fatty acids and antioxidants from the chia seeds, potassium and fiber from the banana, vitamin C, manganese and antioxidants from the strawberries, and lots of B vitamins from the carrots.

 

Ingredients

1 cup milk

1/2 cup apple juice

1 cup fresh strawberries

1/2 large carrot shredded

1/2 large banana

1 tsp chia seeds

1/2-1 cup ice

-Blend all ingredients until smooth. 

-Enjoy!

Double Chocolate Chip Zucchini Bread

If you think that eating 2 cups of zucchini squash and a half a cup of carrots is pretty boring, your probably right......but.....but, what if you disguised it in a decadent rich chocolate cake. 

The true test was my 3 year old. I can't sneak anything by him. As far as he knows, mama let him have chocolate cake for breakfast. Yummy!!!

This is the first time I have made this, I would probably use a milder flavor honey next time, or even a light maple syrup. I used my raw honey, and it is a very strong flavored honey.   I adapted this recipe from a King Arthur recipe, added the carrots, extra melted dark chocolate in the batter and some sourdough starter. 

Double Chocolate Chip Zucchini Bread

1 cup of All-purpose flour

2/3 cup sourdough starter 

(if you do not have this, that's ok, just add an extra 2/3 cup of flour instead.I do think that this adds a great depth of flavor, and moistness to the loaf.)

1/3 cup cocoa powder

1 teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

2 eggs

½ cup sunflower or safflower  oil (you could use any vegetable oil)

½ cup light brown sugar

1/3 cup honey (use a mild flavor honey, or a light color maple syrup)

2 ounces of good quality dark chocolate melted. 

1 teaspoon vanilla extract

2 cups shredded zucchini

1/2 cup shredded carrots

1 cup semisweet chocolate chips

DIRECTIONS:

- Preheat oven to 350 degrees F. Grease and flour an 8x4-inch loaf pan; set aside.

- In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda; set aside.

- Melt the 2 ounces of chocolate in the microwave. I do 30 sec on 50% power. Stir, 30 more sec on 50% power, stir until smooth. You so not want to over heat the chocolate. Set aside. 

- In a large bowl, whisk together the eggs, sunflower oil, sourdough starter, brown sugar, honey and vanilla extract. Add about a cup of the above mixture to the bowl of melted chocolate GRADUALLY. you want to temper the chocolate because you don't want it to scramble the eggs. Once you add the mixture to the chocolate. Dump the chocolate mixture back into the wet ingredients and whisk everything until smooth. 

- Add the flour mixture to the wet ingredients and use a spatula to gently fold the batter together until almost no flour remains. Stir in the zucchini and chocolate chips, making sure they are evenly distributed.

-  Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick (or thin knife) inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing. Store leftovers at room temperature, tightly wrapped in plastic wrap.

(Recipe adapted from King Arthur Flour)

 

Sourdough Pancakes

These are so yummy. They have all the sourdough tang and depth of flavor, in the form of a pancake.

If you are not familiar with all the benefits of sourdough, please read my earlier blog on Sourdough English Muffins.  I talk about the benefits of sourdough and where you can get sourdough starter. Once you have a starter it regenerates itself. So, if you take care of it, you can have it forever and never have to buy another one.
 Click HERE for link to Sourdough English Muffins

Sourdough Pancakes 

1/2 cup sourdough starter

1 cup milk

1 cup flour

1/2 tsp sea salt

3 1/2 tsp baking POWDER

1 TBS raw sugar

1 egg

- Combine the starter, milk and flour the night before. Let it proof covered in a bowl on the counter top. 

- In the morning, stir in the remaining ingredients. I like to give it a good whisk to mix everything up. 

- Set your  greased pan to medium heat (you may need to adjust the temperature up or down as you go). 

-Cook each side until golden brown

- Serve with butter and maple syrup

-enjoy!

Blueberry Cheesecake Smoothie

Do you notice a trend haha!  I get obsessed with things and can't stop!  I'm on a smoothie kick again, and I am even more excited about it this time because my youngest son A loves them!  It's such a great way to get some extra vitamins and nutrients in him.  Also, since I use raw milk and kefir, it has lots of great living enzymes and probiotics too. The raw milk kefir and that alone is a miraculous super food!

This is very creamy and tart. Reminded me of blueberry cheesecake for sure....well a healthier version!  I think using the wild blueberries gives it a superior blueberry flavor. 

Blueberry Cheesecake Smoothie

Serves 2

1/2 cup raw milk kefir

1/2 cup raw milk

1/2 cup unfiltered apple juice or apple cider

1/2 cup frozen organic strawberries

1/2 cup of frozen organic wild blueberries

1 tsp lemon zest (optional, but I prefer it)

-Add all ingredients and blend until smooth.  About a minute of so. I find the longer it blends, the creamier it tastes.  Enjoy!!