Monday, September 18, 2017

Squash, Apple and Maple Bread Pudding (Dairy Free)

We are not big bread eaters so bread pudding is quite a novelty for us.  I have only made it a couple times with just apples but wanted to try something a little different.  This recipe makes for a great breakfast, brunch or lunch.  I served this to seven children for lunch and it was a hit!
  • 1 roasted squash (I used butternut)
  • 2 shredded apples
  • 10-12 slices bread cut into cubes (I used a combination of sprouted and sour dough bread)
  • 1 cup maple syrup
  • 3 cups non dairy milk (I used almond and cashew)
  • 5 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • coconut oil for greasing
  1. Slice squash in half and remove seeds.  Brush squash with coconut oil and place in the oven cut side up for 45-50 minutes at 425F.
  2. Peel squash when cool enough to handle and place a blender.  Add all ingredients except shredded apples, bread and coconut oil and puree until smooth.
  3. Grease 9 x 13 pan and layer bread and apples.
  4. Pour squash puree over top and press down onto the bread so it absorbs the liquid.  Let sit for 10 minutes.
  5. Preheat oven to 350F.
  6. Bake 30 minutes, uncover and bake another 20 minutes.

Wednesday, August 23, 2017

Cauliflower Cream Sauce (Dairy Free Options)

I have always wanted to make a cream sauce with cauliflower.  I found a recipe from Leelalicioius, which I have only slightly altered to suit our family.  It was delicious and great on pasta.  This recipe makes about 6 cups.  I hope you enjoy it as much as well all did.

  • 2 diced onions
  • 4 cloves garlic minced
  • 1 tablespoon butter, ghee, olive oil or coconut milk
  • 1 medium cauliflower cut into into florets
  • 1/3 cup chopped sweet potato (optional)
  • 3/4 cup milk of choice (I used almond)
  • 1/2 cup broth (vegetable of chicken)
  • 1/3 cup nutritional yeast 
  • 1/2 teaspoon sea salt
  • cayenne or hot sauce to taste
  • 1-2 tablespoons lemon juice
  • fresh ground pepper to taste
  1. Saute onions in oil/butter until soft and fragrant.  Add garlic and saute for another 1-2 minutes.
  2.  In a pot of boiling water add the cut the cauliflower and sweet potato.  Cook until tender.
  3. Place all ingredients into a blender and puree until smooth.  
  4. Serve over pasta or devour on its own.
  5. Store sauce in an airtight jar in fridge.

Monday, June 26, 2017

Strawberry Maple Vinaigrette (Gluten and Refined Sugar Free)

Strawberry season is here.  We have been out picking a few times already for Limestone Living.  I simply adapted my regular Maple Balsamic Dressing to include some strawberries.  This is a sweet dressing which is a great compliment to a simple kale salad.

  • 4-6 medium size strawberries
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 4 Tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • salt and to taste
  1. Combine all ingredients into a blender and puree until smooth and well blended.
  2. Store in an airtight container in the fridge for 2-3 weeks.
Hmm, what is this?
(the challenges of taking photos with a toddler)
I couldn't keep his little fingers out of it.

He definitely liked it as he went back for more.  
It is 1 year old approved!

Friday, June 23, 2017

Simple White Bean Soup (with Vegan Option)

Although it is summer, today was rather raining and it felt like a soup day.  This recipe took little time to prepare and was very satisfying.  I am certain most types of cooked beans would also work well with this soup.

  • 1 diced onion
  • 1 tablespoon olive oil, ghee or grass fed butter
  • 3 minced garlic
  • 1 1/2 cups cooked navy, white beans or other beans
  • 2 shredded carrots
  • 4 cups bone, chicken, or vegetable broth
  • 1 teaspoon dried parsley or 1/4 cup fresh
  • 2 teaspoons fresh minced chives
  • 1 teaspoon thyme or 1/4 cup fresh thyme
  • 1/4 teaspoon cayenne pepper
  • sea salt and pepper to taste
  • 1 shredded zucchini

  1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
  2. Add all remaining ingredients except zucchini and cook until carrots are tender.
  3. Add zucchini and cook another 2-3 minutes.
  4. Serve.

Thursday, May 25, 2017

Peanut Butter Cookies (Dairy, Gluten and Refined Sugar Free)

I recently realized I didn't have a standard peanut butter cookie reipce.  I don't care for the texture or taste of the "flourless" recipes, so this is my gluten free version.  If you can handle gluten, I think a nice red fife flour would be a great substitute as well.
  • 1 1/4 cup gluten free pancake mix or other gluten free flour blend
  • 1/2 teaspoon guar gum (omit if your flour blend has already)
  • 1/2 teaspoon baking powder (omit if using my pancake mix)
  • 1/4 teaspoon salt
  • 1/2 cup softened coconut oil
  • 1 cup natural peanut butter at room temperature (smooth or chunky)
  • 3/4 cup palm, coconut or demerara sugar
  • 1 large egg
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • xylitol (1/2 tablespoon) and a bit of sea salt (1/4 teaspoons) for rolling if desired
  1. Preheat oven to 350 F and  prepare cookie trays.
  2. In a medium size bowl combine all dry ingredients and set aside.
  3. In a mixing bowl cream peanut butter, coconut oil, maple syrup, palm sugar, egg and vanilla.
  4. Slowly stir in dry ingredients.
  5. Roll into tablespoon size amounts.  You can roll into a bit of xylitol and or sea salt if desired.   Flatten balls with fork into a criss cross pattern.
  6. Bake for 8-10 minutes until golden brown on top.
  7. Allow to cook for 3-5 minutes on tray and then allow to finish hardening on a wire wrack.