Everything Pink

Grain-Less Alaskan Blueberry muffins....let's talk buckwheat and quinoa...

i have been experimenting with some of the flour-less flours....i am learning a little bit...grains are grains because they are usually in the grass family....but if the flour comes from seeds...it's not a grain....sooo to say... buckwheat and quinoa are two of my fave "flours" to bake with...but they are actually NOT grains...buckwheat is actually a part of the rhubarb family and quinoa is closer to spinach....go figure...eh?! Grain free is becoming very popular these days...so here's a recipe for those of you out there who eat this way....

now to the point....i went driving around like a mad woman today...had to take my oldest son to his play therapy...and run some errands...today is a friend's birthday, and i wanted to try to do something special, since she is very pregnant with 3 kids to parent, while her husband is far away, working....i imagine it would be tough...so i was able to drop off alittle present and steal away some time with her...i was also able to go check out, mom and i took out the 4-wheelers and 3 kids,  a local orchard a few streets from where i live....that's right...orchard, in brrr-laska....it was super cool...but on our way back home...mom pulled over in marsh land for a potty break (my son zaya, not her) and low and behold...there were big beautiful blueberries....everywhere....i had no where to put them in, so i emptied my water bottle and pretty much had it filled, when a woman came over to scolded us because we were on private property....sooo sad! i can't go back, but i got enough berries to bake a batch of muffins....here's what i did....

Buckwheat Quinoa Blueberry Muffins

preheat oven for 375 and line 24 muffin liners

2 c of ground buckwheat (i get raw buckwheat from sunshines and grind it in my vita mix, but you can use what you prefer)

1/2 c of ground quinoa (quinoa flour)

1/2 c of arrowroot powder

1 c of vegan sugar...sucanat...i use coconut crystals, from azure

2 t of baking powder

1 t of baking soda

1/2 t of celtic salt

2t of cinnamon

1t of nutmeg

1t of ground cardamon (use spices that may be your preferences...i used 3 t of penzey's cake mix)

----mix all dry ingredients in a bowl

in another bowl mix the wet together

1 1/2 c of organic applesauce (or homemade kind, it's yummy!!)

1/3 c of oil...i use macadamia nut oil ...i get it from sunshine's again...if you can't find it, use grapeseed oil both oils are nutrient dense and have high heat point.....

1T of vanilla extract

mix the wet with the dry...and then add 1/2 c to 1 c of warm water.....the thinner the batter the lighter the muffins...the thicker...the denser....i prefer the lighter

1 1/2-2 c of blueberries....alaskan blueberries are super tart which is definately an aquired taste...but after a few years, i much prefer them over the lower 48 type....fold the frozen berries in after the batter is fully mixed....it is the last item of buisness to take care of before pouring the batter in the liners

place generous amounts of batter in each liner.... and bake for 25 minutes....cool and eat and enjoy a grain-less, four-less...alaskan treat....

my mother in law, who really has become a mother to me.... has 5 ducks....and they are cute...they stick together and my kids cannot get enough of them... here's a picture of my oldest son and daughter with their nana....cuddling ducks!

 

 

some veggie broth, no msg style

i have recently discovered in the past couple of months that my favorite veggie bouillon  cubes indeed have msg....msg is hidden and a part of most "food" items at your convenient grocery store...those long words you can't pronounce in the ingredients listed are a usual indicator to stay away...also, yeast extract, hydrogenated soy protein, and the one that most angers me..."natural flavoring"...are all other ways of saying Msg....what is msg? here's a definition....but it's kinda angry...here's another definition..this concoction (msg) upsets me to no end...why? because it takes aways my right to choose...i have realized why i overeat...i used to think it was just plain lack of discipline...i couldn't quite understand.. potato chips claims "no one can eat just one"....rightfully so....with msg, you binge...it's never enough..you are never satisfied...and then, there's this emotionally attachment to this chemically concocted "food"....oh, what are the odds one would become obese or addicted to their products? i'm gonna say 100%.....ok, i promise i'll stop my rant...

so i have decided to make my own broths since i pretty much had no other choice, if i wanted to avoid msg....it is in almost all broths....but broth is very easy to make, and very flavorful...finding a good way to store it has been more my issue...currently it's freezer ziploch bags or glass jars....

here's what you need:

a big stock pot

1 med onion

2-3 celery stalks

3 garlic cloves

fresh thyme

2 bay leaves

oil (olive or grapeseed)

3 carrots

fresh parsely

peppers (optional)

some bean broth (i happen to make beans often, so i saved 3 cups of the water, instead of draining it down the sink) but if you don't have any, just use water

4 cups of water...

first you will want to put in some oil on the bottom of the pot, and add onions and celery, go ahead and add some thyme and bay leaves....let them cook on medium heat till the onions are translucent....(the smell will permeate the house...mmm)

add the galic, minced, parsely, and carrots....stir in and let cook for a few minutes...

add the bean broth, and water (8-10 cups total)

bring to boil and let simmer for a few hours with the lid on...sample the flavor and add desired salt and pepper....

let cool overnight.... wake up and strain all the chunky veggies out...store the remaining liquid in freezer (i stick 2cups in each bag, because i usually need about that...)

i use the broth to make everything from quinoa to polenta...it is very satisfying...i don't have to talk myself down from having 3 or 4ths.....i simply eat, am satisfied and walk away from a finished meal.....

Enjoy!!!

 

oh, i did want to mention that i am attempting to make my own cheeses and yogurts with some raw goat milk....i have started dialoge with a local gal who raises her own goats and chickens....toby and i are reading alot of homesteading books...and i am fascinated by the whole lifestyle shift.....sooo, there will be some recipes that will not be vegan.....hope there is some grace among the die hard vegans.... it is a quest that i am on to figure out what works for me and my family.... will be posting that journey here....

 

The black bean soup passes mr. finicky's approval

it's been a long day, or at least it feels like it... i got some time to myself at barnes and noble...so i looked through lots of cookbooks, and didn't love any of them....nothing struck my fancy....then i became hungry and low and behold....there was something that i could eat (no gluten, meat, or dairy)...it was black bean soup! now it did have msg (got a headache an felt like i could eat 7 bowls of it!) but it gave me the perfect idea!! i am going to make some myself!!! the biggest test, when i comes to soup ,is my husband. some background info....toby hates soups...maybe it's just mine that he dislikes, but i can never get him to eat more than a couple of bites! this....is a...problem..... i happen to think that soup is great nutrition, warm, and easy....anyways, my soup came out fabulous and i ate just a little and was satisfied!!!

i had some black beans in my fridge (i buy it in bulk from azurestandard.com) that i made using my pressure cooker the other day (i soaked them overnight, which makes it easy to cook, you don't even need a pressure cooker) so instead of them going bad, which seemed plausible, i used em...i had a couple of cups of cooked black beans...here's what i whipped up and what you'll need...i happened to use some garabonzo beans too, because i had them...you can choose...

Black bean soup....with some chickpeas!

in a stock pot stick

2T of oil (you can use olive, but i prefer grapeseed, it has a high temp point)

1/2 a nice sized onion

3 stalks of celery stalk including leaves

a decent carrot (or 2 smaller sized carrots)

3 garlic cloves

heat them over medium heat for about 10 minutes until veggies start softening...then add

2-3 cups of veggie broth or water (i am making my own broth these days :)

1 14 oz can of diced organic tomatoes

1/2 t of cumin

1/2 t of celtic salt

1/2 t of garlic salt

1 t of oregano

2 bay leaves

1T of black pepper(i like spicy!)

1 t of cilantro (i actually used my least favorite of all spices!!!)

i also added a cup of garbanzo beans...

bring to boil, then let simmer for an hour (depending on how the beans are doing)

when the soup flavor it what you want (play around with salt and pepper) take out 3-4 cups and blend the soup.....and add it back to the pot.... enjoy! yum!!! my phone got stolen, so i know these pics just aren't much to look at, a tad bit frustrating, but i will get another phone someday....till then this will have to do :0

 

 

 

Bread Pudding...you know how i "roll".....

A lot has gone on since my last entry...i have finished training and running the equinox...it was a very intense and emotional experience...and one that i will be doing next year....i want to improve my time, isn't that what it usually is? i have heard others say that they did a marathon and "got hooked"....and thought nothing of it...but i guess there's some strange thing to it, because....yep, i'm hooked....some say that it is the second most difficult marathon in north america....i have nothing to compare the marathon to...but it was a challenge....

i have been making quiches (with local eggs) and we caught our salmon this summer, so that we can  have fish available all winter....sorry, i do realize that this doesn't make me very vegan...but we have become vegan as a result of what is being done to our food....and having food that we catch, makes sense....no hormones, antibiotics, and who knows what....

speaking of food....i have been researching MSG....uh, so sad! i have been reading labels for a while....and i have googled ingredients i don't know....well, it's taken me a year or so, but i am very disappointed in pretty much anything that comes from a "grocery" store..... my favorite bouillon cubes, indeed has msg...despite their "all natural, organic" labelling!!! it is in everything!!!! so now i know what everyone's "secret" ingredient is....if i can't stop eating it, i realize it's not because, it tastes sOoo good....it's because my brain has been drugged! sorry guys, that is why you go to fast food restaurants...the food really isn't that good! when i fry some potatoes on the stove, there is a point when i am satisfied....not at mcdonalds.... so i no longer recommend rapunzel's vegan bouillon cubes...terrible company to imply they are "healthy"....yeast anything is msg.....natural flavoring= msg.....i will be making my own vegetable stock will post my results (i also attempted making jam, kinda tragic)....

i made some vegan bread pudding the other day using a recipe i found in one of my all time favorite baked goods...i have heals and less than desired pieces of bread from this bread recipe, it is my all time favorite gf bread! i also grind 2T of chia seeds, hemp seeds, and flax...ground in a coffee grinder...and add 1/4 c of warm water...i like to try to get as much nutrition as possible..this bread recipe comes from this site...i think she's an amazing chef!

GF Vegan Bread Pudding

preheat oven to 350

here's what you need....

1T of melted coconut oil

8 c of bread heals cut in cubes

1/2 c of dried cranberries

1/2 c of diced apples (i used local apples!! yum!)

2t of cinnamon

1/2 t of ground ginger

1/4 t of nutmeg

1/2 t of salt

1 c of coconut milk

1/3 c of agave

1T of vanilla extract

some vanilla icing (more on that later)

in a bowl combine all dry ingredients....in a separate bowl mix the wet...coconut oil, agave, milk, and vanilla extract....combine and let stand for 20 minutes..... pour in glass dish and bake for 35 minutes, till bread is golden brown.. 

meanwhile prepare your vanilla syrup that you'll drizzle on top....YUM!!!

Vanilla Sauce

you need a good blender

1/2 c of coconut milk

3/4 c of better than rice milk powder

4 T of agave

1T of vanilla extract

1 c of melted coconut oil

1T of lemon juice (fresh is preferred)

mix all ingredients together (except for coconut oil, and lemon) then add gradually half the coconut oil and half the lemon juice....blend....and then add remained of coconut oil and lemon juice....keep at room temperature for up to 4 days!! (don't refrigerate!)....

i got this recipe from the same book...i adore erin mckenna! this sauce goes over cinnamon rolls, doughnuts...and muffins....it is THAT versatile!!

me and monika....my friend who despite physical obstacles, trained and finished...arguably the second most difficult marathon in north america!!! i did as well as i did....because of monika....

gotta love those vegan/gf alaskan blueberry scones!!!

i have a berry to spotlight this evening...confession: i have been baking scones everyday...for a couple of weeks now....they are fabulous and promptly get eating up!! if i owned a bakery (who know what lies in the future), but if i did, and it was somewhere far from here.....i'd have them fly in alaskan blueberries...they are that good!!! as a baker, there simply is not other fruit i'd wanna bake with...they are tart with a hint of sweetness, they hold up beautifully in heat and freeze wonderfully.....they are the equivalent of alaskan gold to us locals that go blueberry picking....i didn't much care about them or picking them in the past...but last winter i realized how much i could save by picking these instead of buying the organic blueberries at fred's (4.59 for 8 oz!!!) and how much better our smoothies tasted!!! i said to myself, not so next winter, i will go out and pick some!! it has been brutal getting them from the bogs!! i put on knee high rain boots and go trudging through tundra....oh such a pain to go in...it's hard to describe what it's like...uneven ground is my attempt...it's land that has mushroom like dirt clods growing up moist ground full of who knows what...moss, spider, etc.... i try not to think too much about it when i hear the sloshing and see the moss....but because of my high desire for these blueberries....well, the back aches, spider webs, twisted ankles and wet pants, stained with blue are all worth it...

i love muffins, scones, and the ever classic and uh-maze-ing "buttermilk" blueberry pancakes (i'll post the recipe tomorrow) with them in it. so you'll need a few things...first the pre-mix, it from this book! i mix 2c of brown rice flour (i use sweet brown rice, mixed in my vita mix), 3/4 c of potato starch, and 1/3 c of arrowroot.... you can use this mix for any place that you need gluten flour mix...it comes in handy...

Vegan/ Gluten free yummo scones!!!

preheat oven for 425..... and oil pan (i use grapeseed)

in a bowl mix 1/2 c plus 2T of coconut milk...add 1T of apple cider vinegar....let curdle, it's your "buttermilk"...this trick can be used whenever you come across the need for buttermilk in a recipe....awesome!

1 3/4 c of premix

2 T of flax, chia seeds, and hemp seeds...grind em in a coffee grinder (you don't have to have all of the seeds, you can mix up the 6T however you want....or you can just add 1/4 c of premix and call it good)

1 T of baking powder

3/4 t of xanthan gum

3/4 c sucanat or coconut crystal

2 t of vanilla extract (i also add a couple of t of lemon extract with my blueberry scones, but not when i add chocolate chips ;)

1t of celtic salt

mix all ingredients  well, in a mixer add

1/2 c of vegan shortening (spectrum and earth balance have good products), you can mix in a mixer, or use your hands...the main thing is that the batter and shortening mix into little ball like dough.... once it happens, add your "buttermilk". You now have your scone batter....add whatever sweet addition you want to make your scone....i add about 1 c of frozen blueberries and mix lightly... the picture to the left is what my favorite scone tray looks like...you can shape them on cookie sheets or stoneware.....but i adore this scone tray!!! it cooks em crispy on the outside and gooey in the middle....the way i prefer my scone.... scoop up batter and get ready to bake...sprinkle some sugar on top of the scones.... and cook for 18-20 minutes ... i hope you enjoy them as much as we are...they won't taste quite as spectacular as the alaskan blueberries...but you can add the californian more sedated blueberries....hint, if you ever come across a baked good with alaskan berries...you should know that it will be a taste bud treat, it isn't like the typical blueberry....

Koala Crispy treats....there's enough to go around

in case you're wondering...it is baking that i truly enjoy most....sooo the idea of not having treats around, just doesn't appeal to me....but truth be told...in a junk food challenge, i'd take the bag of chips over the cupcakes, every time...ironic, isn't it?

i think i've made most of the reciepes in this book....and i am pretty sure that i am a big fan of mckenna...some people have movie stars, i admire bakers...so, this is a great snack and treat...but it does contain soy....so to those with soy allergies, sorry....it is vegan (marshemellows have gelatin....google that ingredient....ewww) and gluten free....i adapted it from her book...

Koala Crisp Treats  

3T of melted coconut oil...and a nice greased up pan

10 oz ricemellow creme....we have it available at sunshine foods!

1T of of vanilla extract

a pinch of salt

and a 10 oz box of  koala crisp...it's made of brown rice....YUM! i find it at fred's in the health food section....

mix everything together with a rubber spatula and set in a dish....let it sit in the fridge for at least an hour before cutting into squares and serving....hope y'all enjoy....off the watch serenity...

 

a whole lotta polenta to top off with garden veggies....we'll call it uh maze ing!!

i have been flirting with the idea of doing a detox for the past week...i tried to start one for a few days, last week...but i came to the conclusion that it was just not a smart idea for a girl training for her first marathon...so i 've stepped back and decided to not push my body to any difficult places until september 17th is over....

i have been outside all day...which is not such a great thing, since it's been ugly out, all day...with a few moments of sunshine....toby and i are finishing up all the beds in the greenhouse....oh, the hard work...i was a tad bit annoyed, since i am much happier in the kitchen....so this evening i was able to make some of doughnuts (i've been craving em for days) and then i needed to make some dinner...i have a massive amount of garden vegetables....and who can let that type of nutrition go to waste? not this family....so i am coming up with as many ideas to make them all be consumed.... this is one of my favorite summer dinners.....i am a Huge fan of polenta!! i didn't realize it till i tasted it one day.... i grew up eating polenta in Romania...and when i took a bite of it, all these years later (about 25 years ago), i was transported back to my childhood, and to my country....it was a nastoligic experience....so here's what i did to make dinner....

"Cheesy" Basil Polenta

heat 3 cups of water and add a vegetable bouillon cube.... or you can use 2 cups of vegetable broth and 1 cup of water (i haven't found any broth i like more than rapunzel....super delish!!)

3/4 cup of ground organic cornmeal...i use my vita mix and grind the kernels....(corn is GMO'd to death, so i only buy organic corn...and it is difficult to find) but you can use whatever cornmeal you feel comfortable with... so once the water's boiling and the cornmeal is in...you will whisk the polenta over continuously for about 10 minutes....until the corn starts thickening...then turn the heat low....stirring still....when it's thickened to desire...add some daiya pepper jack cheese...such an incredible gift to those of us who do not consume dairy!!! i also added my favorite summer herb....basil! i have been putting it in everything! it is sooo good! i have a couple of huge plants in my greenhouse.....

i sauteed some veggies...my, hands down favorite veggie is cucumber...i love cucumbers!!! it was a major reason for my wanting a greenhouse....a very, very, close second though, is broccoli!! and it tastes nothing like the grocery store bought stuff....so my aunt kathie gave me a HUGE bunch of broccoli....grateful....wait, i'm on a bunny trail....i sliced some onions and  sauteed it in coconut oil with some candied ginger and some garlic.....i added a touch of tamari sauce (soy sauce without wheat), once the onions became soft i added some broccoli and sliced winter squash....(aunt kathie also gave me a huge winter squash...sooo good!!)....i added some chopped garden tomatoes to top off the meal....so refreshingly delish!!

My husband, toby has been working all day hauling gravel, top soil, lumber, and hay...all to help us grow more food....he told me, durring dinner, that at one point he was wondering why he was working so hard, and as he was eating dinner, he commented that this is why.....as he took another bite.... nutrition is pretty inviting, inspite the hard work...

DOUGHNUTS!!! without gluten or soy....totally vegan

i am back!!! it has been several months since i have had internet in our home, available, our previous provider....well, they were one of the worst companies i have ever had to deal with (ACS)....and our current provider is, um azing (alasconnect)....so, i will get to blog again!!! which is not only a nice outlet for me...but a very much needed one!!!

the first thing is my greenhouse!!! i now have a wonderful green...greenhouse! i was able to put my tomato plants in there, and have seen the once sad plants...become happy! sooo i have fresh produce to make almost all our food....uh! it has made me long for a place where i can garden all year long!! but then i think about the pests that would survive and that i'd have to deal with (they are not bad here, cause they all die off). The season is short here, but i really, really like gardening! i have boxes of produce that can survive in raised boxes, and then i have my tomatoes, peppers, jalapenos, basil, and now, thanks to my beautiful mother in law, cucumbers! cucumbers are my favorite of all veggies....with fresh organic broccoli a close second.... i have a better idea of all the organic seeds i will plant next year....i start all the plants from organic seeds....so they are my babies, of sorts....i have alot of energy invested in the whole experience....it is a big surprise to me to find such joy in taking care of plants....i am sure it is my mother in law who showed me the way....for that i am very grateful...

 

 

even though it's summer, which means you absolutely go and play while you can, outside!! i have still been in the kitchen baking and cooking...my obsession, of sorts, has been doughnuts!! at night, instead of the habit forming wine...we have been having doughnuts and tea....sooo tasty!!  let's not waste any more time, and get to the recipe....i got it from my favorite gf vegan chef...ms. erin mckenna....it's in this book....i had to go and buy a doughnut mold, so that i could bake my doughnuts (just say no to dipping anything in hot oil...then sticking it in your mouth...yuk!) in fairbanks i don't have a store to just buy that...but i have this, and this is where i go to get my kitchen goods...grateful for this place....they also have my favorite decorations for my frosting....

Plain Cake Doughnuts

preheat oven for 325 (my oven is at 335, try testing it with a thermometer)

3/4 c of brown rice flour

1/3 c of garbanzo/fava flour (i use a 1 c of garabanzo, and 3/4 c of fava bean pre mix)

1/2 c of potato starch

1/4 c of arrowroot

1 1/2 t baking powder

1/2 t of xanthan gum

1/8 t of baking soda

1 c of of vegan sugar (i love coconut crystal sugar, i get it from azure!) sucanant works great too...

1/4 t of celtic salt.... mix all ingredients together thoroughly

then in a mixer (i love my kitchen aid!) 

add

1/3 c of coconut oil (it should be in liquid form) also us some to brush on the doughnut molds

6 T of organic unsweetened applesauce

1/4 c of vanilla extract

and finally 1/2 c of hot water....

mix till a nice gooey batter forms....then scoop a few tablespoons on opposite side of the circle and spread with a spoon evenly around the doughnut molds....this makes about 9 or 10 doughnuts.. bake them for 8 minutes, then turn another 180 degree and bake another 7 minutes or so...till they're slightly golden...they are going to be moist based on how much applesauce and water is put...but they are moist and some of the most delicious treat i have discovered!!!

so once they are cooling off, you'll need to make the chocolate sauce....yum!!! i put a pot of boiling water and a glass bowl on top and let the water boil...i add some of my favorite vegan chocolate chips (check out here) wait a little  and watch the chips melt....i add a pinch of salt and a couple of tablespoons of coconut oil and mix it up....when the the doughnuts are cool enough dip the round part in the chocolate and stick it in the freezer....add any sprinkles on after a minute....if not, simply let them rest for about 10 minutes in the freezer...because of the coconut oil...the chocolate will turn into a hard shell...but the doughnut will be moist....the combo is a party for your taste buds!!! i am going to have to stop eating them....but you can enjoy away!!

 

i have been running along the side of a road for my marathon training for the past 11 weeks....alone.....i did try to run with my husband, but some things...well, it wasn't the best idea i've had to "build" our marriage....sooo this weekend i went and actually checked out the first 8 miles of the course with a friend...(can i give a shout out to monika kurber)....and i am SO glad i did, because what a different experience a trail run is then where i have been running!!!! thanks for showing me that running with others may actually be enjoyable, monika!!! next sunday, it's 16 miles!!

 

 

 

 

 

 

summer full of family....some cake anyone??

i have been swamped with wonderful family and activities the past several weeks... my sister in law and their 9 kids, my beautiful neices and nefews are all visiting from california, so it has been full of activities, bbq's, 4 wheeling, lake adventures, and lots of eating.....it is very welcomed and needed time with amazing people....the kids always out number us...and since i still don't have internet at the house, it has been difficult to get on here...but i have been baking away...my gardening is threatening my time in the kitchen..which is exactly how it should be in the summer.... i have this growing garden (my first year really getting involved in it) and my husband (the handsome man to the left) is currently building me a much desired green house...i am excited to plant seeds and watch them grow....then eat them!!! our growing season here is very short....and i am learning about how much work and knowledge is involved in the whole growing food process.....i love it....especially growing my own spices....i wonder if i will be able to keep it up in the winter months... the picture here is of my bestest friend, toby and his amazing father, mark...both are a huge part of my life...love them (it was dad's birthday a couple of days ago, the weather didn't cooperate, but it didn't matter, 20 or so of us got together) we celebrated dad's, cousin david, suzanna, and michaels birthdays...

so i like desserts....and this is a very simple cake recipe that i use because it's quick...delicious, and marries raspberries (i have newly planted plants ready to give up some berries, yum!!) and chocolate (of which i am becoming more of a fan, these days)....what a great combo!...i adapted the recipe from this book... here's what you'll need...prepare two round cake pans (9 by 3 inch) with spray (i use organic canola spray)....pre heat oven to 325

Chocolate Raspberry Gnache Cake:

3/4 c of brown rice flour

1/4 c of potato starch

2T of arrowroot

2T of garbanzo-fava bean flour (it helps get a nice rise in the batter, but you can omit this if need be)

1/2 c of unsweetened cocoa powder (no dutch processed, the real good stuff, please)

1t of salt (i use just a pinch)

2t of baking powder

1/4t of baking soda

1/4t of xanthan gum

mix all your dry ingredients.....then add to a mixer

2/3 c agave

1/3 c of homemade or store bought organic applesauce

2T of pure vanilla extract

1/3 c of pretty warm water (not too hot of the rice flour will gooify on you!)

mix well then gently fold in 1/2 c of vegan chocolate chips (i love enjoy life's chocolate chips...my fave)

spread out batter as best as you can between the two pans...then bake for about 25 minutes....t
ill the middle is done....remove from oven....let cool down for 30 minutes, then transfer one pan, upside down to a nice platter....and spread some organic raspberry jam (or homemade, if you're super cool, which i am not, yet)....let sit for a bit (about 1/3c-1/2c of jam, depending on your cravings)

meanwhile prepare you chocolate gnache (i love pronouncing it just like it's spelled....just like gnat)...so i put a pot of water and get it to boil...then stick a glass bowl on top....i add 1 cup of vegan chocolate chips and stir with a spatula till the chips melt...then i add a pinch of salt and 1 1/2T of coconut oil and stir....let it sit in the fridge for a little bit to cool down...then add the second layer and top of with chocolate gnache......you can garnish however your creative mind lets you...and i guarantee it's a hit...enjoy!!

i will post some pics of my greenhouse when it's done....also...i have another baking class scheduled for wednesday the 6th...my house at 7pm....come and eat...gluten free, soy free, dairy free, animal free.....and delicious!!!

here's some pics of my beautiful family.... starting with grandma and her great grandkids...and ending with uncle chad and birthday girl suzanna!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

"french toast" pancakes

confession: i do not like, nor have ever liked, the standard american pancake (y'know the type you buy at a restaurant, or make with bisquick)....i have always thought it a sponge that sucks up my maple syrup demanding more! the irony is that in my house, pancakes are a staple. they are what you will find my kids eat for breakfast, and sometimes for dinner....so i am constantly making them...so when i took gluten out of the kitchen, i began the search for a good recipe...and i have yet to find one....so i decided that a pancake batter was a pretty safe place to start my own combinations....i just didn't expect to mix up a batter i love so quickly...

these pancakes taste very much like french toast...my kids love them, and they actually hold up very well when i stick them in the fridge (gluten free batter has a hard time dealing with time)....so i had to share my discovery....

French Toast Pancakes

1 1/2c of buckwheat flour

1 1/2c of quinoa flour

1/4c of tapioca flour

2t of baking powder

3/4t of baking soda

a pinch of celtic salt (mix all the dry ingredients together till well incorperated)

then add 2T of flax to 6T of hot water and put in batter

3T of oil (i used extra virgin olive oil)

3T of agave

1/4 c of grated zucchini(optional)

1/4 c of grated carrots(optional, i grate them both finely and the kids never know the difference)

2-4c of coconut milk

 those star wars mold shapers were a great big pain in the neck ;)

i hope you enjoy these as much as we all do at my house...YUM!!!!

hope to see a few of you at the baking class tomorrow night...please message me if you need information or directions....

jalapeno "cheese" bread....more, please!!!

i have been dealing with our lack of internet in various ways.....getting mad, resolving that this is how it will be, looking at the bright side, complaining...etc....we apparently will not be able to get dsl any longer...i don't want to get into it...but needless to say...ACS, i am not a fan of you, or the way you treat your costumers!....moving on...i am hosting my very first baking class this thursday, the 16th, at my house at 6pm...i am very nervous...mixed in with a plethora of emotions....but i'm preparing to make it fun....and delish....gluten free bread and cookies....no soy, as well...please get a hold of me, either leave a message on fb or here...or somewhere, i promise i will return you're message...i just don't want to leave my number or address here...so if you are interested, please come....bring an appetite, and expect to take home some recipes and treats....

i have a favorite bread that i have been making...i pack it up for any overnight trips camping, cause it will be fine for 3 days.....the sweet and spicy blend are just fireworks of flavors in my mouth...a complete experience...it's jalapeno bread, i got the recipe from here...i'm pretty sure i've baked through this whole book...what can i say? i think this girls' a genius in the kitchen! here's what you'll need

Jalapeno Cheese Corn Bread

preheat oven for 325....prepare your loaf pan with oil

2/3 c of coconut milk

1T of apple cider vinegar (mix and set aside, the milk will curdle, and voila, buttermilk!)

3/4 of pre-mix (2c of brown rice, 1/3c of arrowroot, and 3/4c of potato starch)...or you can use bob's gluten free all purpose flour mix....i have a problem with premixes...and prefer non-bean flours, but not always...

3/4 c of cornmeal

1/4 c of corn flour (also know as masa flour)...you can find both here...i grind my own...

2T of baking powder

1T baking soda

1t of salt...i just do a pinch or two of celtic salt, it's pretty potent stuff

1t of xanthan gum

mix all dry ingredients well ...then add

1/2 c of coconut oil

1/2 c of agave

1/3 c of applesauce

1T of pure vanilla extract

add the "buttermilk", also....i tend to forget....fold in

1/4 c of jalapenos, either in a jar or fresh, cut and seeded

2/3 c of daiya cheese...

bake for about 50 minutes (i bake for 25 minutes and turn 180 degrees)...at leas that is how it comes our for my oven...make sure the center is set and your toothpick comes out clean.... set bread aside til it cools down...cover with towel, as it cools....then serve (about 30 minutes later)....YUM!!!!

a big shout our to my fabulous mother in law for letting me use her house to get this down on my blog!!!