Eat 10 Of These Please

Once again, I am sharing a recipe I stole from againstallgrain. It's so worth it. These are by far the best grain-free cookies I have ever had! I have now made them three times in a row.

They aren't crumbly or dry like most grainless cookies. chewey. Soft. Perfect.

Click here for the recipe

And then eat 10 of them please... I did.

Thanksgiving post to come! 

I. Ate. Bread.

So I found this blog called againstallgrain... it is rocking my world. 

I made this recipe using mostly cashew butter and some coconut flour. I was a bit skeptical, until I bit into my first piece of bread in lord only knows how long and the world stood still. I became an animal, stuffing down numerous pieces of bread dressed in jam and homemade butter. Crumbs everywhere. 

It was a glorious experience. 

Click here for the recipe

.

Cake For Breakfast

Good Morning...

Honey.

 Almond flour.

Pumpkin.

Steel Cut Oats.

Vanilla.

Baby Pumpkin Breakfast Cakes Dressed In Sour Cream.

Be Thankful. 

October Lunch

Pair roasted beets, arugula, and goat cheese with whole grain bread and grill. 

Lovely. 

And Then I Put Fall In A Pan...

Autumn Bars

Crust:

-1 Cup Almond Flour

- 1 Cup Oats

1/4 Cup Toasted Wheat Germ

- 1 Tbs Ground Flax Seed

- 1/2 Cup Date Sugar

- 1 Cup Shredded, Unsweetened Coconut

- 1 Tbs Cinnamon 

- 1 1/2 tsp Baking Powder

- 1 tsp Sea Salt

- 1 Stick of Butter

- 1/4 Cup Apple Cider

To make the crust, combine all the dry ingredients and mix well. Cut in the butter until the mixture is crumbly. Drizzle in the apple cider until the dough comes together but not sticky. (you may not have to use all of the cider). Pat into the bottom of a greased cookie sheet, and set aside. Reserve 1/2 Cup of the mixture to sprinkle on top. 

For the filling: 

Cut up Three large apples and simmer until slightly tender in about 3 Tbs. of apple cider. they should still be slightly crisp.

In another bowl with an electric mixer,cream 

- 1 8oz package of cream cheese 

- 1/2 cup Purred Pumpkin

- 1 tsp Vanilla  

- 1 Tbs Pumpkin Pie Spice

- 1 tsp Sea Salt

- 1/4 Cup Pure Maple Syrup

- 1/4 Cup Milk

-1/4 Cup Unsweetened Applesauce

- 4 Eggs

1 1/2 tsp Baking Powder

When Mixture is smooth, pour into prepared crust. Layer the sliced and sauteed apples over top, and sprinkle with the reserved crust mixture. Dice a handful of dried apricots and sprinkle over top as well. 

Bake the Bars at 350 for 25 minutes and cool. They are all the good things about fall in one pan, which is why they should make you very happy. 

H A P P Y  F A L L !

My Favorite Discovery

So There are these cookies...

No Flour, No Oil, No Dairy, No Eggs, No Refined Sugar.

How?

~Chickpeas~

Chocolate Chips Peanut Butter Cookies

-1 1/4 Cups canned chickpeas, cooked and purred

-2tsp vanilla extract

-1/2 Cup + 2Tbs natural peanut butter

-1/4 Cup honey ( you can also use agave or maple syrup)

-1tsp baking powder

-A pinch of sea salt

1/2 Cup chocolate chips

In an electric mixer, combine all the ingredients except chocolate chips. Make sure the cooked and purred chickpeas are cooled before you do this. Beat until everything is smooth and completely combined. Fold in the chocolate chips. 

Roll into 1/2 inch balls and press down slightly. The cookies will rise only slightly and will not spread. 

Bake at 350 for about 10 minutes, the tops will start to crack when they are done. 

I promise you these are the best alternative for a sweet tooth. You will never know the difference!

Gooey, Chocolatey, and guilt free. 

Storm Soup

Root Vegetable Soup with Goat Cheese (recipe from La Tartin Gourmade)

Olive oil

• 1 /4 red onion, chopped
• 1 leek, white part only, chopped
• 2 twigs of thyme
• 1 teaspoon ground coriander
• 2 garlic cloves, peeled and minced
• 1 tablespoon sun dried tomato paste
• 1 tomato, peeled, cored, seeded and diced
• 1 large sweet potato, peeled and diced
• 1 parsnip, peeled and diced
• 2 small turnips, peeled and diced
• 2 carrots, peeled and diced
• 14 oz (400 g) peeled and diced red kuri squash (or butternut squash)
• 1 bay leaf
• 1 tablespoon light Muscovado sugar
• 5 cups cold water
• Goat cheese for garnish

Steps:

• To make the soup: In a large pot, heat two tablespoons of olive oil over medium heat. When warm, add the onion, leek, thyme and ground coriander. Cook for 3 minutes, stirring occasionally, until the onion and leek are soft but not brown.
• Add the garlic and cook for 1 more minute.
• Add the sun-dried tomato paste and tomato, and cook for 2 minutes.
• Add the rest of the vegetables, the bay leaf, sugar and water. Season with salt and pepper. Bring to a simmer and cover. Cook for 20 minutes, or until the vegetables are tender when pierced with a fork.
• Discard the bay leaf and thyme. Transfer the soup to the bowl of a food processor and purée until smooth (you might want to do that in a few steps and not add all of the water at once, to choose the texture of the soup you prefer).
• Garnish with goat cheese

 

Quinoa, Pear, and Spinach Salad with Maple Vinaigrette (recipe from Glutenfreegodess)

1 cup organic quinoa
Sea salt
2 good handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
1/2 cup chilled chick peas, rinsed, drained
2 tablespoons fresh chopped parsley
Sea salt and fresh ground pepper, to taste
A handful of pecans, pan toasted and salted to taste

For the Maple Vinaigrette Dressing:

4 tablespoons extra virgin olive oil
3 tablespoons golden balsamic vinegar
2 tablespoons pure maple syrup

Instructions:

Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.

Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.

Just before serving, add the toasted pecans and lightly combine.

The evening was lovely. The storm was coming. We took our fill of soup, and family, and music, and God, and rain.