Tag Archives: grain free

Nobody Knows the Truffles I’ve Seen

8 Nov

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I hope you read the title a la Princess Vespa trapped in a cell. If not, go here.

What qualifies a round ball of something as a truffle? The sweet kind, not the fungus kind.

Well, according to dear Mr. Wiki, “Their name derives from the usual shape they take as the word ‘truffle’ derives from the Latin word tuber, meaning “swelling” or “lump”, which later became tufer.”

So there you go, a lump. Sounds scrumptious, right? There are evidently different versions of what is considered a truffle, depending on where it comes from. French, American, Belgian, and Swiss are a few. Apparently, these ones we have here might qualify as a “vegan truffle.” The “Vegan truffle” can have any shape or flavor, but is adapted to modern-day diet by replacing dairy with nut milks and butters. (Source)

Confession- I am extremely picky about chocolate. I can not stand to bite into chocolate. Just the thought of it stuck to my teeth makes me curl my lip, even as I type. I like half melted chocolate, like in a warm cookie. Chocolate truffles are a chocolate covered teeth disaster waiting to happen. You can imagine my elation when I saw these sweet potato pie truffles. Little round balls of “dessert” that won’t cause me any dental discomfort? Oh me oh my.

I completely intended to make them exactly as written. I did. I love sweet potatoes! Then I remembered there was leftover roasted butternut squash in the fridge that I couldn’t let go to waste. I thought maybe I didn’t need quite so much maple syrup, and maybe I can substitute my homemade pumpkin pie spice instead; and maybe I didn’t need so much coconut flour- that stuff sucks up moisture better than a dry sponge. Wow that was a weak analogy. Sorry.

My daughter’s honest reaction to these truffles:

After first bite: “This isn’t dessert.”

After second bit: “Mmm!”

After first bite of second truffle: “These are so delicious Mom!”

These morsels of happiness came together rather quickly; even when I realized it was a bit too much dough to fit into my little Ninja and switched to manual stirring in a bowl. The cool thing about them? You can use any squash puree you want- pumpkin, butternut, whatever. And of course, sweet potato would also work.

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Ingredients

  • 1 cup butternut squash puree
  • 1/4 cup pecans
  • 1/8 cup pure maple syrup
  • 1 tsp real vanilla
  • 1 1/2 tsp pumpkin spice
  • 5 TB coconut flour
  • 1/8 cup toasted coconut
  • 1/8 cup coconut sugar

Directions

  1. Add pecans to a food processor and process until it’s a meal.
  2. Add the squash and mix.
  3. Add vanilla and spices, mix.
  4. Add the coconut flour a tablespoon at a time, until you get the consistency you’d like. I used 5 TB, you might want more or less.
  5. Roll into balls, it shouldn’t be sticky.
  6. Roll the balls in either toasted coconut, coconut sugar, or both. 
  7. Set on some parchment paper and refrigerate for a half an hour.
  8. Store in the fridge.
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Apple No-oatmeal

27 Oct

Just a quick recipe I had to share with you all during some rare free time. And by free time, I mean sitting in the passenger seat on the way to the pumpkin patch.
I threw this together with the help of little hands- little hands that eagerly grab the milk out of the fridge, the chia seeds out of the cupboard, and the proper measuring cups all while I stand in one place, chopping little apples from my grandmother’s tree and pouring ingredients into my Ninja.
After two bites, she thanked me for making such a delicious breakfast. My husband liked it so much he suggested I make a huge batch and try freezing it.

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Apple No-oatmeal
Inspired by wallflower girl

2 apples, or 4 small
1 cup coconut milk (or almond)
3 TB chia seeds
3 TB almond butter
6 dates, pitted
1 TB vanilla
1 ts cinnamon
1 ts coconut sugar (optional, I think it’s perfectly sweet without it)

Peel and core the apples.
Throw everything except for a half an apple (or one small) into a food processor.
Once combined, pour into a saucepan and heat slowly.
Process the remaining apple until it’s shredded, but not pureed. Add to pan. This gives the “oatmeal” more texture.
If it becomes too thick as it’s heating, add a few splashes of whichever milk you’re using.

Waffles, Round Two

29 Sep

I’ll be doing the Tough Mudder in one week from today. I’m excited and only apprehensive of one of the obstacles- the Arctic Enema. For those that don’t know much about it, the obstacles of the Tough Mudder are meant to test your abilities to the maximum. I hate cold. I really hate it. When I had a bad ankle injury and was told to ice it all the time, I hated every minute of it. Ice is supposed to numb. Well, for me, it just hurts. So…I’m going to be jumping into a huge dumpster full of ice water and wading through to the middle where I will be forced to submerge my entire body to get through to the other side. Does that sound crazy stupid? Yes. Am I going to do it? You betcha.
Completing the Tough Mudder is more than bad ass bragging rights. I’ve come so far and changed so much about my lifestyle to better myself and live a fuller life. To me, finishing such a mentally and  physically trying challenge will signify “victory” over my fitness. Reaching new heights in my physical capabilities is the ultimate “high” for me. That feeling from getting seventeen double-unders in a row for the first time  or using a heavier weight correctly or squat jumping twice as many times before getting tired is exhilarating! The Tough Mudder will be chock-full of new, difficult challenges all in one eleven mile course. I’m ready for it.

I posted about waffles a few weeks ago, using Paleo Parent’s recipe. This morning I woke up nice and early on the only day of the week that I can sleep in (thank you circadian rhythm!) and I wasn’t quite ready to be super productive (like studying or housework) so I decided to make a big breakfast. I had purchased and set aside a banana and apple earlier in the week specifically to make waffles to freeze, but never got around to making them. Since the banana was nearing the end of its usefulness, I figured it was now or never. I grab all my tools needed and put the banana in my ninja to puree. Then I go to grab the apple to peel and core and it is nowhere to be found. Some unknown family member had already eaten it.
I had already peeled the banana. I was committed. Improvisation to the rescue! So I tweaked the recipe here and there, dumped it into my fancy Goodwill waffle iron, closed the lid and crossed my fingers. Thanks to my culinary genius (or sheer luck) the waffles turned out spectacular. I’ll be using this recipe from now on to save me the trouble of peeling and coring an apple.

The cool part is the waffles turned green this time. The last time I made them I used 50/50 sunbutter and almond butter and they were normal “waffle color.” This time it was all sunbutter and vividly my favorite color. Chlorophyll (in sunflower seeds)+ baking soda = green!

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Waffles
Grain-free, dairy-free, nut-free.

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  • 1 cup sunbutter
  • 2 bananas, pureed
  • 2 eggs
  • 1 1/2 TB arrowroot powder
  • 1 TB real vanilla
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • Melted coconut oil for waffle iron

Thoroughly mix your sunbutter to distribute oil evenly. I use a whisk on a hand mixer.
Added pureed bananas. Mix.
Add everything else. Mix.
Slather your waffle iron in coconut oil. I use a silicone basting brush.
Fill each waffle space 3/4 full and cook for 3-5 minutes depending on how hot your iron gets.
Watch for the steaming to decrease and check to see if they’re floppy. Of course, you may like floppy waffles. If not, wait for them to stiffen. This is best if you plan to freeze them and later throw them in a toaster.
If you’re not eating right away, cool on a wire rack to prevent sogginess.
Enjoy!

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Have you ever done a mud run or obstacle course? What was your experience like? Have you ever thrown something together and it turned out great?

Banana Cereal

25 Sep

I used to have a serious relationship with Honey Bunches of Oats. We were the best of friends. I was never disappointed in my HBOO. HBOO was always there for me, always crisp and crunchy and honeyed. But then I don’t think HBOO liked me as well. I started spending more time and using bigger bowls with HBOO, but all I got in return was the need for bigger pants. How dare you HBOO! I loved and appreciated your multi-textured, just-sweet-enough loveliness, and that’s how you treat me!? So I said goodbye to HBOO. It was a tearful day. But I don’t regret it, not one bit.

You could call this cereal or granola. We use it both ways. The recipe is rather versatile, as long as the ending quantity isn’t more because this will completely fill a regular cookie sheet. Omit the chocolate and just use more coconut; or use less of either of those and throw in some chopped nuts. Sunbutter could replace the almond butter. Heck, I might even try replacing the banana with pumpkin someday. The size of the chunks depends on how you intend to eat it. I leave mine in bigger chunks so my husband can munch on it at work; and if I want some in a little bowl with almond milk, I just use my spoon to break it up a bit.

About the bananas- dried bananas can be crunchy or soft. I personally can’t find crunchy dried bananas with nothing added to them. I buy my dried bananas in bulk at Marlene’s (big surprise, I know.) I was intrigued the first time I saw them because they’re dried whole. And let me tell show you, they don’t look the most appealing.
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They smell like banana bread and are mushy, chewy, and moist. I throw them into my little Ninja one at a time to chop them up. It does not make them look any more appetizing. In fact, once it’s chopped, it resembles wet dog food…
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But I can look passed this stage of the cereal, because I know in the end it’s delicious and better looking by the time it’s over with.

Hemp seeds (aka hemp hearts, shelled/hulled) were new to me when I first read this particular recipe. They’re a complete protein, which means they contain the proper proportion of amino acids for our bodies to absorb/digest. You can absorb it all on its own without the need to eat it with something else to get the maximum effect; which I think is fantastic. It’s also a great source of fiber and vitamins. Nutrient dense foods have a special place in my heart. I haven’t tried liver yet though… Anyways back to the seeds. Where’s the first place I look for them? In bulk. And they were there, right under my nose the whole time. I’d never given them any close scrutiny because the bin looked to contain some sort of foreign grain.
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I’m glad my family and I are always up for trying new things, because I’m so glad I discovered this recipe. I can dump some almond milk over it and eat it like cereal and not have to wonder what bad side effects I’ll be dealing with. So go try this, you won’t regret it.
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Banana Cereal
Recipe inspired by Our Paleo Life
Ingredients

  • 1 cup almond butter (or other nut/seed butter)
  • 1 Egg
  • ¼ cup raw honey
  • ½ tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup hemp seeds
  • 1 cup unsweetened dried banana (about five whole) chopped
  • 1/4 cup Enjoy Life chocolate chips
  • 3/4 cup unsweetened shredded coconut

Instructions
Preheat to 325F.
Line a large baking pan with parchment paper or a silicone baking mat. Anything else will stick!
Combine the almond butter, egg, and honey in a large bowl and stir until incorporated.
Add in the vanilla, cinnamon, baking soda, and salt. Stir again.
Add in the rest and stir again.
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It’ll be goopy like cookie dough.
Dump the mixture onto the parchment-lined sheet and break up with a spoon or spatula to the size you’d like.
Bake for 25 minutes, flipping twice to brown it evenly. I like to use my biggest metal spatula to get the job done quickly. Plus some of the melted chocolate sticks to it during the flipping- bonus taste!
Keep an eye on it to prevent burning.
Let it cool completely, it will harden as it cools-depending on the size of your chunks and crunchiness of your bananas.
Store an air-tight container for up to 2 weeks.
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