Sunday, 07 May 2017 23:44

Granola with Bee Pollen

 
 
Ingredients
2 ½ cups large flake oats
½ cup buckwheat, not roasted (should be green)
¼ cup pumpkin seeds
¼ cup shredded coconut, un-sulphurized
2 tsp cinnamon
¼ tsp sea salt
2 tbsp virgin coconut oil
2 tbsp unpasteurized honey
2-4 tbsp bee pollen, to your flavor preference
 
Directions
1. Preheat the oven to 300 degrees F.
2. Combine all ingredients, except bee pollen, in large bowl, using your hands to incorporate the coconut oil.
2. Spread in thin layer on cookie sheet.
3. Cook for 15 minutes, then toss.
4. Cook for an additional 15 minutes, taking care to not burn.
 
5. Once removed from oven, allow to cool slightly before adding bee pollen as high heat will denature it. Store in an airtight container.
Published in Breakfast
Wednesday, 07 December 2016 15:50

Cranberry Sauce

 

A Christmas Dinner would not be complete without the cranberry sauce, but I don't love all the added sugar and gelatin you find in the store bought canned versions.  My daughter and I make cranberry sauce every year over the holiday and often times the recipe will vary with what we might add to it like apples, oranges, pineapple, cinnamon, ginger or cloves.  

 

Not So Sweet Cranberry Sauce

Ingredients
2 bags of fresh cranberries (they are usually 12 ounce bags)
3/4 cup water
1/2 cup maple syrup stevia to taste
2 tsp cinnamon
tsp nutmeg
½ tsp cloves
Juice and zest of one orange

Directions
Put cranberries and water in a saucepan and bring to a boil.
Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
Reduce to a simmer and pour the juice and zest over the cranberry mixture, add in the maple syrup and stevia to taste.
Simmer 10-15 minutes and remove from heat.
Cool completely and store in fridge at least 4 hours but preferably overnight before serving.

NOTE: This is not as sweet as store versions. Taste at the end of cooking. Add a little more maple syrup if needed.

Published in Dinner
Thursday, 06 October 2016 14:42

Coconut Flour Apple Muffin

I love Autumn and apples.  This year I made homemade applesauce and apple butter.  Leaving in Grey County we are so close to the local orchards in Meaford, that I make several trips over each fall to stock up and make applesauce.  While good on its own, I also like to make other apple treats, like these gluten-free, dairy-free muffins.

I'm not big on almond flour, and to be honest it is quite pricey.  Coconut flour is a great alternative if you have the right recipe.  It is also pretty economical when you only use 1/2 cup in a recipe.  Mind you, you must like the coconut flavour for these muffins to be a hit, the flavour is definitely coconut and apple.  Yum!  2 of my favs.

 

INGREDIENTS:

½ cup coconut flour
4 eggs, at room temperature
¼ cup melted coconut oil
6 Tbs applesauce
2 Tbs raw honey (could use maple syrup)
1 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. apple cider vinegar
½ tsp. baking soda

INSTRUCTIONS:

Preheat the oven to 350 degrees and line 10 muffin cups with liners.
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the coconut oil, then the applesauce and honey. Then mix in the spices, cider vinegar and baking soda. (If you don't have the cider vinegar just use regular)
Spoon into muffin pan. Bake for about 25 minutes, until golden and the top springs back when lightly pressed.

I divided these into 10 muffins, just the perfect 100 calorie snack, loaded with healthy fat from the yolks and coconut oil.

Published in Breakfast
Sunday, 19 April 2015 20:00

Yogi Tea

Whenever I feel a cold coming on I make a batch of yogi tea.  I often let it simmer on the stove for a few days, just adding water as we take from it. The combination of cloves, cardamom, ginger and cinnamon work to kill any virus, bacteria or probably even parasites.  It also makes the house smell good too.

In a large pot add: 

2 quarts of water
15 cloves
20 cardamom pods (slightly crushed)
15 black peppercorns
5- 2 inch cinnamon sticks
8 slices of peeled ginger root
Allow to simmer in a pot for about 30 minutes, adding water as it evaporates.
I like mine plain, but you can add some honey or almond milk if you like.  I leave it on the stove or simmering in a crockpot for a couple days.
Published in Smoothies & Beverages