Waffles on Friday!

When thinking of gluten-free flour, I have always imagined this heavy, tasteless pastries and bread....
For the past two weeks with some failed recipes and pretty successful once, I have realized that by replacing a wheat flour, you can still maintain the fluffiness and a great taste. And there is so much resource out there on the web, book, magazines for some great recipes, baking wheat-free and dairy-free.... amazing!

Me and the boy have enjoyed the waffles on Friday, which were very good!

Wheat-Free Waffles


Ingredients:


1 ½ cups gluten-free flour (I use Bulk Store gluten-free all purpose flour)
2 Tablespoons sugar ( I used Agave sweetener)
2 Tablespoons baking powder
1 teaspoon xanthan powder
¾ teaspoon salt
2 Tablespoons butter, melted
2 eggs
1 1/3 milk or substitute (I used almond milk).


Direction:


First mix dry ingredients in mixer. Then mix in milk, eggs and butter.
Spread the batter into the waffle maker.

Wheat-Free Muffins

For this recipe I have used a gluten-free all purpose flour, which is a combination of brown rice flour, sorghum flour, potato starch, tapioca flour, coconut flour, garbanzo bean flour, golden flaxseed meal. I have bought mine in the Bulk store. I have also purchased a xanthan gum which has to be added when bake, it help the baked goods from crumbling.

I have borrowed this book from the library called, Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults. And because I am so new in all this wheat-free and dairy-free thing, the instructions have to be as simple as possible at this point.

The result was great! I am so very happy how it turned out!
I think these muffins were the fluffiest I have even made.

Peanut Butter and  Jelly Muffins. 

Ingredients

2 eggs
2/3 cup milk (I have used almond milk)
2 tbsp. vanilla
3 tbspn. vegetable oil (I have used canola oil)
1/2 cup sugar (I have used brown sugar)
1 1/2 cups gluten-free flour + 1/2 tspn. xanthan gum
1 tbsp. baking powder
2 tspn. baking soda
1/2 tspn. salt
3 tbspn. peanut butter
3 tbsp. jely or jam (I have used strawberry jam)

Directions


Preheat oven to 375C. Spray muffin tins with nonstick spray.
Whisk eggs in the large bowl. Add the milk, vanilla, and oil. Whisk until ingredients are blended.
Add the sugar and whisk.
Add the flour + gum, salt, baking soda and baking powder. Stir with rubber spatula until the mixture is smooth.
Fill each of muffin tins one-third full with batter. Spoon 1/2 tspn. peanut butter in the center and  a 1/2 tspn. of jelly on top.
Bake for 20 min.

Cookies with Quinoa!

As much as I love baking and any flour made products, I have to start looking into alternative way of baking and cooking.

My older son have always suffered from allergies. We have done everything possible so far... starting with tests, allergy medication, natural pills, puffs, and even an adenoid removal surgery couple of years ago. Nothing is really working, only temporary!

Now it's time to finally find the real reason for his allergies and it is most likely the dairy and wheat products that cause him all the troubles.

I know it is not going to be easy but it will be a good thing for him and for all the family! I am working on preparing a new grocery shopping list of things to buy, which will include rice flour, coconut flour, goat cheese and goat's milk, etc.

For the new beginning and a new learning experience!!
Here is one of the recipes that I have found so easy and tasty!

Peanut Butter Chocolate Chip Quinoa Cookies are my favorite recipe so far!
Something healthy, satisfying sweet tooth craving!

Ingredients


2 cups cooked quinoa1/2 cup natural peanut butter (chunky or smooth)3 Tablespoon pure maple syrup1/4 teaspoon sea salt3/4 cup rolled oats (or gluten-free)
1/2 cup unsweetened, shredded coconut1/2 cup chocolate chips

Instructions

Preheat oven to 350 degrees.Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well.Stir in coconut and chocolate chips.Scoop and mold dough into round, tablespoon-sized cookies.Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.
Allow to cool completely before storing.

Oven-Baked Sweet Potato Fries

One lonely sweet potato in the fridge... cut in strips and seasoned with 1 tbspn. of olive oil, kosher salt, black grounded pepper, parsley flakes, red pepper flakes and turmeric spice.

I was pleasantly surprised, great flavour!

That was kind of test for us to see if we like sweet potato this way.

And here is the full recipe.


Oven-Baked Sweet Potato Fries

Ingredients

• 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
• 1/4 cup olive oil
• 1/2 tsp. turmeric (optional)
• 1/2 tsp. black grounded pepper
• 1/2 tsp. parsley flakes (optional)
• pinch of red pepper flakes (if you like it spicy)
• 1/2 tsp. kosher salt

Directions

Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.
Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.
Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.

Cocoa Buttermilk Biscuits

When I saw this recipe of cocoa biscuits, I had to make it!
It was a very delicious breakfast with strawberry Kefir!!!

1. First I have prepared the buttermilk, by adding one teaspoon of lemon juice to one cup of milk and let it stand for 10 minutes. Since the recipe said 1 1/4 cups of buttermilk, I have used a little bit more of lemon juice.
2. Mix all the dry ingredients such as: flour, cocoa, sugar, salt, baking powder and soda. Whisk until combined.
3. Here is the 1 stick of unsalted butter cut in cubes.
4. Drop it in the bowl with the rest of the dry ingredients. I have used my hands to brake the butter into the flour mix, until it looked like crumbles.

Drop in the buttermilk with vanilla, mix it with a spatula until just combined.

I have used the two wax sheets to roll the dough out. Less mess.

Cut the dough in the round shapes.

And here is the result.

The original recipe here had brown sugar cinnamon butter for the spread, I was out of organic butter.... so next time! You can either make the spread, very easy, or use the jam and any other available spread.

Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter

makes 12-15 biscuits

2 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup brown sugar + 2 tablespoons

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 sticks (3/4 cup) cold butter, cut into pieces

1 1/4 cup buttermilk

2 teaspoons vanilla extract

Preheat oven to 425 degrees F.

In a large bowl, combine flour, cocoa, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add buttermilk and vanilla, stirring with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.

Use  1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 12-15 minutes, or until biscuits are set and slightly golden on the edges. 

Easter Egg Nests

Last weekend Andre helped me make these cute egg nests. The idea is similar to the rice krispy treats, but instead we have used cereal with rice noodles in it. Here are the directions, from here.

I have also came across THIS article today. It has confirmed a lot of right thoughts that I had and concerns. Motivating yourself everyday and appreciating every moment of today's day, is the Life. Sometimes I get lost in my future plans which are not even a reality yet, instead of focusing on  what can I do today to get where I want to be! :-)))

First Signs of Spring!

It is a March break for kids, and the very first week of some gorgeous sunshine, which brings fantastic weather to hang out outdoors. It feels like we were hibernating.... for some time with the nature together.

We have found today these purple flowers picking from underneath the dry leafs.

Here is the sunshine.... makes me smile! Warm us up, please!

Happy 39th Birthday to Andres! I have made Fruit Tarts to celebrate on Tuesday!

Silly monkeys, and me spending Wednesday in the park.

Home Made Bread

On Friday I was trying to make Ricotta... don't ask! It turned out to be a great butter milk, oups.... Now I have a big glass jar full of it, which is great too. Because I have made bread, called "Favorite Herb Bread". Here I have used some of that butter milk.

Ingredients
2 packages dry yeast
2 tspns sugar
4 cups bread flour, approx. (I have used 2 cups unbleached fl. and 2 cups whole wheat)
1 tspn salt
1/4 cup olive oil
1 cup buttermilk
black pepper, flax seeds, chia seeds, mixed dried herbs (optional) ... anything.
In the electric mixer bowl, dissolve the yeast and sugar in 1/2 cup warm water using the mixing paddle. Add 2 cups of flour and the salt and oil and mix gently. Slowly add the rest of the flour alternating with the buttermilk.
Add the optional flavorings at this time, Adjust the amount of flour to produce a dough that is not sticky. Change to the dough hook and kneed  the dough for about 5 minutes.
Transfer the dough to an oiled bowl and cover; put the bowl in a warm place to rise for about 1 1/2 hrs.
Punch down the dough and put it back into the mixer bowl to knead for another 2  mins.
Take the dough and divide it to form 4 elongated loaves. Put the loaves on a baking sheet. Let the dough rise again at room temperature for about 1 hr until it doubled in volume.
Preheat the over to 400 degrees and bake for about 30 min. Remove the bread from the oven and let it cool on a rack.

Oatmeal Blueberry / Raspberry Muffins

I run out of butter and a lot of other things. It's snowy and windy outside, and I don't feel like going to a store or digging the car out of the snow.
Here is a muffin recipe with no butter or fat. One of these deserts, which won't make you feel bad about yourslef. Enjoy with tea!!!

Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg
3/4 cup blueberries or mixed with raspberries
Preheat oven to 375 degrees.

Line 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
Combine flour, oats, baking powder, salt and cinnamon in a bowl. Combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in the fruit.

Bake for 16-18 mins.

Celebrating LOVE

Our Valentines celebration was all about making our bellies happy!
After the kids came back from school, I have surprised them with a home made / heart shaped cheese pizza....following by a broccoli soup (they were less surprised :-)).

After all our evening activities we enjoyed my updated recipe cupcakes with milk.

Personally I have an issue eating a cupcake icing full of butter. Here is perfect way to make it a bit more healthier.

Cream Cheese Frosting (no butter)

3 8-ounce block of cold cream cheese
3 1/2 cups powdered sugar
2 to 3 tablespoons of milk
1 tablespoon vanilla extract
For the cupcakes, I have used my previous recipe but I have reduced the amount of oil to 1 cup, instead of 1 1/2 cups.

Ingredients

2 1/2 cups unbleached all-purpose flour
1 1/2 cups brown sugar
1 tspn baking soda
1 tspn. kosher salt
1 tspn. unsweetened cocoa powder
1 cup vegetable oil (I have used canola oil)
1 cup buttermilk, room temperature
2 large organic eggs, room temperature
1 tspn. white distilled vinegar
1 tspn. vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pan with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. 

And here is Leon enjoying his huge bone. At first he didn't know where to start and now there is almost nothing left. Amazing skill! :-))))

Corn Dog Muffins

"Andre, what are those hot dogs called? The once on the stick, and you are always asking for it!", I couldn't remember...

"It is Pogo, mom!", Andre got all excited.

Last week I found this recipe that looked very similar and much healthier option, right here.
The kids liked the idea!

Besides baking, I experiment a lot with Quinoa lately, bought this organic quinoa in Costco some time ago... and I kind of like it now, it is so easy on the stomach and you can add anything to it. Plus the BENEFITS of eating this nutritious seeds!

Salad ingredient:

Tomatoes, cucumbers, avocado and a feta cheese on top. 

For the dressing: 

1 tbsp. of olive oil and Balsamic vinegar with some salt and pepper.

Cinnamon Roll Cookies!

I have been eyeing this amazingly good looking cinnamon rolls, right here.
But admitting to myself that these rolls are very dangerous (for my belly), I have been staying away from making it.
Last week I was searching online for a "healthy" new ideas for our dinner, and I have come across this Cinnamon Roll Cookies.... so tiny and easy to make!

Ingredients

• 2 cups of flour, plus 2 tablespoons flour (I have used unbleached flour)
• 1 teaspoon cinnamon, plus 1 tablespoon for divided use
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened, plus 3 tablespoon for divided use
• ¼ cup granulated sugar
• ¼ cup light brown sugar, plus ½ cup for divided use
• 1 egg yolk
• ¼ cup applesauce
• 1 tablespoon of light corn syrup
• 1 teaspoon vanilla

For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

Instructions:

1. Sift together flour, cinnamon, baking soda and salt. Set aside.
2. Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer.
3. Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined.  Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside.
4. Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with remaining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes.
5. Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape. See above picture.)
6. Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.

To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.

Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Store cookies in an airtight container.

During the Holidays...

There was so much baking during this Holidays, some new recipes and lots of basic shaped cookies. One of my favourites were the Chocolate Coconut Snowballs found here. First of all I love oats in everything... so combining it with chocolate and coconut was a great combination!



Ingredients:

1 cup sugar (I used brown sugar)
1/2 cup unsalted butter (I used Organic, just to make myself a little bit better)
1 tsp vanilla
1/2 cup cocoa powder
1/2 cup milk
1 cup unsweetened shredded coconut, plus extra for rolling
3 cups old fashioned rolled oats

Melt the sugar, vanilla, cocoa powder and milk in a pot. Bring to boil and simmer (no more than 5 min.) Add the coconut and oats to the mixture. Roll into balls, once it is not too warm. Drop into bowl of coconut until covered. And store in the refrigerator.

This Morning's Breakfast

I love this hot oatmeal breakfast. Makes me feel good after eating it!

It takes about 10 minutes to make it .... so sometimes I forget about even making myself a breakfast, thinking later in the morning if I ate at all. After feeding the dog, following by a walk in the neighbourhood. Feeding the kids, and getting them ready for school...

Well I just wish I have remembered to eat like that every morning, it would definitely make the mornings better!

I use:

1 cup of soy milk

1/3 cup of old - fashioned oats

pinch of salt and cinnamon

Cook for about 10 minutes

Optional: blueberries, raspberries, apples, cranberries....etc.

Additional ideas: sprinkle of flax seed meal, or a toasted coconut, brown sugar, maple syrup (my favourite), thinly cut almonds.