tag:blogger.com,1999:blog-1777384511224319052024-03-13T18:49:22.691-07:00Gluten Free Green MommySince Celiac Disease has come into our lives I have discovered that I love to cook (which turns out to be a necessity). Here is a glimpse into our lives, what we are discovering about gluten free (and dairy free) cooking and living green.Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-177738451122431905.post-28352364054035592712010-04-29T14:59:00.001-07:002010-04-29T14:59:29.330-07:00Singapore Quinoa<a href="http://gfmum.wordpress.com/2010/04/28/singapore-quinoa/">http://gfmum.wordpress.com/2010/04/28/singapore-quinoa/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-61989667796841566192010-04-25T18:35:00.000-07:002010-04-25T18:36:25.900-07:00Apple Crisp ~ Gluten, Dairy, Grain and Sugar Free<a href="http://gfmum.wordpress.com/2010/04/25/apple-crisp-gluten-and-grain-free/">http://gfmum.wordpress.com/2010/04/25/apple-crisp-gluten-and-grain-free/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-50595537146622763502010-04-23T16:32:00.001-07:002010-04-23T16:32:50.620-07:00Gluten Free Low Carb Lasagna<a href="http://gfmum.wordpress.com/">http://gfmum.wordpress.com/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-3430977066048328892010-03-03T06:39:00.000-08:002010-03-03T06:40:01.214-08:00Gluten Free Lemon Bars<a href="http://gfmum.wordpress.com/">http://gfmum.wordpress.com/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-9564077153694634492010-02-21T15:24:00.000-08:002010-02-21T15:25:10.870-08:00Yorkshire Pudding<a href="http://gfmum.wordpress.com/2010/02/21/yorkshire-pudding/">http://gfmum.wordpress.com/2010/02/21/yorkshire-pudding/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-83154190913426508312010-02-19T12:27:00.000-08:002010-02-19T12:28:02.631-08:00Blueberry Almond Muffins<a href="http://gfmum.wordpress.com/2010/02/19/almond-blueberry-muffins/">http://gfmum.wordpress.com/2010/02/19/almond-blueberry-muffins/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-75073225210563270212010-02-19T12:26:00.000-08:002010-02-19T12:27:12.197-08:00Best GF Brownies<a href="http://gfmum.wordpress.com/2010/02/14/best-gf-brownies/">http://gfmum.wordpress.com/2010/02/14/best-gf-brownies/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-21580188331436582522010-02-19T12:25:00.000-08:002010-02-19T12:26:07.924-08:00Roasted Broccoli<a href="http://gfmum.wordpress.com/2010/02/11/roasted-broccoli/">http://gfmum.wordpress.com/2010/02/11/roasted-broccoli/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-10085703823913116832010-02-19T12:24:00.000-08:002010-02-19T12:25:10.915-08:00Mini Carrot Spice Muffins<a href="http://gfmum.wordpress.com/2010/02/01/mini-carrot-spice-muffins-coconut-flour/">http://gfmum.wordpress.com/2010/02/01/mini-carrot-spice-muffins-coconut-flour/</a>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-28214765486830857252010-01-29T07:09:00.000-08:002010-01-29T07:16:01.107-08:00I've MovedI have moved my blog to <a href="http://gfmum.wordpress.com/">gfmum.wordpress.com</a> I will keep what I have already done here but new posts and recipes will be at the other site. I was really not liking blogger but I love wordpress. I have transferred all my posts and recipes to the new site. Please join me there.<br /><br />Thanks!<br />KimKimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-37005421341883468362010-01-25T09:33:00.000-08:002010-01-25T10:27:56.909-08:00Almond Coconut Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGhKPxnA5Dpl4ttAILju5Ufe_KoY6miOMc97MPhYBTpnuffsI5bIaYlCBPsS4FGOuKKAn-lU-M-djbVh1ie-KvfYWmMAm-WaNbF0AGDhpmwtYwQgLrkrqRsWU3Ie4ejqvhkKvDY_LPNWW/s1600-h/015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430744758949640386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGhKPxnA5Dpl4ttAILju5Ufe_KoY6miOMc97MPhYBTpnuffsI5bIaYlCBPsS4FGOuKKAn-lU-M-djbVh1ie-KvfYWmMAm-WaNbF0AGDhpmwtYwQgLrkrqRsWU3Ie4ejqvhkKvDY_LPNWW/s320/015.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDP9CQ0cmOkyRy_NdTbXZys84N840FPQtg25egTsaEqm_WhAymDpMPpAqyebZ-yEBMR-G_11mr8g1XQxH6r0MRN1VYtXnHYo_XM9lRlWXVQdUTrUQ-_lMLLBpRjqJt9xES9RBXIknxK9h/s1600-h/DSC04004.JPG"></a><br /><div>I have been trying to decrease my intake of sugar and simple carbs. I usually don't really have a sweet tooth but because I am trying not to eat sugar I am therefore craving it. So this morning I wanted to make a cookie that would satisfy my craving for something sweet but would still be lower in carbs and even offer some nutrition. These cookies are gluten free, dairy free, egg free, soy and corn free and very low in sugar. They are sweetened with a bit of honey. What they are not is taste free. They are surprisingly good. Additionally they are high in fiber and are incredibly satisfying. And Yes! the kids and husband actually like them. Store them in the fridge and feel free to use these as a healthy snack in between meals. I have also used grape seed oil for the first time. Grape seed oil is a bit pricey so I had resisted buying it. Then I read a bit about it. </div><br /><br /><blockquote><br /><br /><p>Grape seed oil is an excellent source of the antioxidant Vitamin E, as well as a beneficial monounsaturated fats, including oleic acid, an omega-9 fatty acid that researchers from the University of California, Irvine found can suppress food cravings in between meals. During digestion, oleic acid is converted into oleoylethanolamide (OEA), a hunger fighting hormone that stimulates cells which tell your brain that you're full. Further, adding grape seed oil to high glycemic foods, like refined breads, white rice and potatoes, can slow the rise in blood sugar levels. Fast rising blood sugar triggers your pancreas to release a flood of insulin, a hormone that lowers blood sugar but also signals your body to store fat. A caveat: The nasty chemical hexane is often used to extract the oil from the grape seeds so look for organic or expeller pressed varieties. (Excerpt from Living Without Magazine Feb March 2010 issue)<br /><br /><br /></p></blockquote><br /><div>So, I think I will be using much more of this very mild and neutral tasting oil in the future. Impressive isn't it?!</div><br /><div><strong><em>Almond Coconut Cookies</em></strong></div><br /><div></div><br /><div>2 cups raw almonds</div><br /><div>1 cup fine shredded unsweetened dried coconut</div><br /><div>1/8 tsp cardamom</div><br /><div>1/2 tsp nutmeg</div><br /><div>1/4 cup grape seed oil</div><br /><div>1/4 cup honey</div><br /><div>1/2 tsp sea salt</div><br /><div></div><br /><div>4 oz 60% -72% chocolate. (I used Ghirardelli)</div><br /><div></div><div>In a food processor add almonds and process until you have as fine a meal as your machine will make. Add remaining ingredients and process for another minute or two. Line cookie sheets with parchment paper. Take teaspoons full and roll into balls and press down into discs about 1/2 inch thick. Bake in preheated 350 degree oven for 10 minutes until they are just starting to brown. While cookies are baking, slowly melt melt chocolate in a small nonstick pot. When cookies are done let them cool for a bit then drizzle chocolate over top. Store in the fridge.</div><br /><br /><div></div><br /><br /><div></div></div>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com4tag:blogger.com,1999:blog-177738451122431905.post-80611227707080938692010-01-14T18:16:00.000-08:002010-01-14T18:49:03.931-08:00Kim's Whole Grain GF, DF Bread ~ Simplified Version<span style="font-family:arial;">I have been making my whole grain gluten and dairy free bread for a couple of years now. Last June I finally posted </span><a href="http://www.glutenfreegreenmommy.com/2009/06/kims-gluten-free-dairy-free-whole-grain.html"><span style="font-family:arial;">my recipe with detailed instructions</span></a><span style="font-family:arial;">. That recipe is far and away my most visited post. That makes me happy! The hardest part of being gluten free is trying to stomach gluten free rice based "bread". I still make this once or twice a week. But as time has gone by I have started making some changes. The recipe is still basically the same but I have started making it a bit simpler with fewer ingredients. The result is the same. I still end up with the best tasting bread I have ever had. I just made some this morning and for lunch had a slice of it, still warm, dipped in olive oil with minced fresh rosemary, kosher salt and fresh ground pepper. Bliss! Anyway, here is what I am doing now.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"><strong>Kim's GF DF Whole Grain Bread ~ Simplified Version</strong></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">1 1/3 cup water warmed to just beyond body temperature</span><br /><span style="font-family:arial;">1/4 cup canola oil</span><br /><span style="font-family:arial;">1/4 cup honey</span><br /><span style="font-family:arial;">3 lightly beaten eggs</span><br /><span style="font-family:arial;">1 1/2 tsp salt</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">1 cup teff flour - ivory or dark (May also use brown rice flour)</span><br /><span style="font-family:arial;">1 cup sorghum flour (May also use 1 cup of millet, buckwheat, quinoa, amaranth)</span><br /><span style="font-family:arial;">1 cup potato starch</span><br /><span style="font-family:arial;">1 slightly heaping T xanthan gum</span><br /><span style="font-family:arial;">2 1/4 tsp - 1 T dry active yeast (Start with smallest amount and if you didn't get the rise you wanted try more next time)</span><br /><span style="font-family:arial;">1 T sesame seeds</span><br /><span style="font-family:arial;">1 T flax seeds</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">The directions are the same as in</span><a href="http://www.glutenfreegreenmommy.com/2009/06/kims-gluten-free-dairy-free-whole-grain.html"><span style="font-family:arial;"> my original recipe</span></a><span style="font-family:arial;">. I don't always take the time to sift but you get a better blended loaf if you do. I also add a few more flax seeds and sesame seeds to the top of the batter after I pull the paddle out of the bread maker just to make it prettier. (I am also told that this can be done with egg replacer if you are allergic to eggs.) Try this. Eat and be happy!</span><br /><span style="font-family:arial;"></span>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com8tag:blogger.com,1999:blog-177738451122431905.post-41413468781133384982010-01-14T15:56:00.001-08:002010-01-14T16:37:24.470-08:00Thank You ~ My Amazing New Shun KnifeIn December one of my favorite blogs was having a Holiday Giveaway. Brian, from <a href="http://fireandsalt.blogspot.com/">Fire and Salt</a>, contacted several <span>companies </span>to participate. <a href="http://fireandsalt.blogspot.com/2009/12/you-might-want-to-check-this-out.html">These companies generously donated </a>some very cool items to be given away. I entered to win and unbelievably did win. I won an incredible Shun knife, courtesy of <a href="http://www.kershawknives.com/">Kai USA</a>. To be completely honest with you I had never heard of Shun knives. I must have been living under a rock. This <a href="http://www.thekershawstore.com/Shun_Classic_Ultimate_Cook_s_Kitchen_Knife_8_p/dm0752.htm">knife</a> is amazing. I have never had or even used a knife like this. Even my ever skeptical husband proclaimed "Geez! I think you could shave with this thing." I am loving this knife and am incredibly impressed with it's performance. I had become accustomed to my knives chopping at irregular angles and needing to use considerable effort aka muscle. With this knife I can cut very precise and even cuts. The knife is balanced, weighty and comfortable in your hand. It is so sharp that you need almost no effort at all to cut through anything. This makes prepping/cutting/preparing so much faster. Now the problem of course is that I am going to need more of these because I now know how completely inadequate all of my other knives are. So thank you to Brian at Fire and Salt and Kai USA for my new Shun Classic Ultimate Cooks Kitchen Knife. I love it.Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-26436241738492979852010-01-09T10:38:00.000-08:002010-01-09T11:00:49.090-08:00Lentil and Cauliflower Salad<span style="font-family:arial;">I just whipped this up for lunch. Had my camera been working I still wouldn't have been able to pry it away from my girls to take a picture. Sorry. This was fast and easy to make and very satisfying. I was stunned when both of my girls devoured it. Yes, even the three year old who hates all vegetables.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">1/2 cup brown lentils</span><br /><span style="font-family:arial;">1 cup raw cauliflower chopped into tiny florets</span><br /><span style="font-family:arial;">1/2 cup olive oil</span><br /><span style="font-family:arial;">1/4 cup rice vinegar</span><br /><span style="font-family:arial;">1 large clove garlic</span><br /><span style="font-family:arial;">small pinch of cumin</span><br /><span style="font-family:arial;">few drops of agave or honey (maybe 1/4 tsp)</span><br /><span style="font-family:arial;">salt and pepper to taste</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Bring water to boil add salt and then add lentils. Cook until they are tender but not mushy. While those are cooking prepare the cauliflower and put into medium sized salad bowl. For the dressing: Using a blender or small food processor add garlic, vinegar salt and pepper, blend until smooth. Add cumin and olive oil. Blend until you have a creamy emulsion. Taste for salt and pepper and add a tiny bit of honey or agave. This is just to cut the tang of the vinegar, not to make it sweet. I like to use rice vinegar for salad dressings since it is a bit milder than white vinegar. When lentils are done to your liking drain and give a quick rinse. Add lentils to cauliflower and toss with desired amount of dressing. Serve immediately. I make this salad fairly often. I use this same dressing and lentils and sub veggies. I love this with finely sliced green cabbage or lots of fresh coarsely chopped parsley, celery or broccoli. </span>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-51244626148247288132010-01-08T10:28:00.000-08:002010-01-08T10:46:00.088-08:00Against the Grain<a href="http://www.columbia.edu/cu/alumni/Magazine/Winter2009-10/feature3.html"><span style="font-family:arial;">Here</span></a><span style="font-family:arial;"> is an excellent article from Columbia University. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Some quick stats: 1 in 100 people in the US have CD. 97 of those people don't know they have it. Only 1 in 6 people who have CD have typical gastrointestinal symptoms. Many are completely asymptomatic. Untreated CD can lead to cancer, diabetes, and a host of other autoimmune diseases. 80% of medical research in the US is done by drug companies and because CD is treated without drugs there is very little attention given to the disease. Most physicians receive their continuing education from drug reps. Physicians taught in the US are still taught that CD is a rare disease of childhood. </span>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-54319324991079244962009-12-17T19:17:00.000-08:002009-12-20T07:38:51.103-08:00Perfect GF Shortbread Cookies<span style="font-family:arial;">Christmas may begin. For me it doesn't feel like Christmas until I have had my mom's famous shortbread cookies. My mom made these every year when I was a kid. They were always every ones favorite. I used her recipe but subbed the all purpose wheat flour for </span><a href="http://www.glutenfreegreenmommy.com/2009/12/kims-all-purpose-gluten-free-flour-mix.html"><span style="font-family:arial;">my gf all purpose flour</span></a><span style="font-family:arial;">. They turned out EXACTLY as I remember them and my mom agreed. They are light, fluffy, fragile, buttery, melt in your mouth perfection. They are the way shortbread cookies should be. Once, I tried a commercial shortbread. <em>That</em> is not shortbread. <em>This</em> is shortbread.</span><br /><br /><br /><span style="font-family:arial;"></span><br /><br /><p><strong><em><span style="font-family:arial;">Fabulously Perfect Real GF Shortbread Cookies</span></em></strong></p><br /><p><span style="font-family:arial;">3 cups </span><a href="http://www.glutenfreegreenmommy.com/2009/12/kims-all-purpose-gluten-free-flour-mix.html"><span style="font-family:arial;">Kim's all purpose flour mix</span></a></p><p><span style="font-family:arial;">1 cup of icing/confectioners sugar</span></p><p><span style="font-family:arial;">1/2 cup cornstarch</span></p><p><span style="font-family:arial;">1 lb butter softened to room temperature ***This must be real butter, not margarine or shortening***</span></p><p><span style="font-family:arial;">1 tsp vanilla</span></p><p><span style="font-family:arial;"></span></p><p><span style="font-family:arial;">Preheat oven to 325. Cream butter and dry ingredients. This takes a while. Add vanilla. Beat until fluffy. You may drop by teaspoonful onto ungreased cookie sheet ( I always use parchment paper to make my life easier) but these are best if you use a cookie press. In the pictures below I used a piping bag as my cookie press just died. Then decorate the cookies with maraschino cherry bits, chocolate chips or sprinkles. They are meant to be small and delicate. Bake for 15 minutes. Do not brown. This will make 7-8 dozen small cookies.</span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiflTh8PRXbcMV0p9ms6Fl6osmIaa8TOR7DVL4uFKX3ykSe1g5dXnF9pUFfONI1g9l0BaZsYsOjvhlI88hTLRENiZ3I0eUl0_GoVqPWS43SAcgHdtOPXrV2GIrmQWhdaT0yiT3x3VeoMwf/s1600-h/019.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416410744760490546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiflTh8PRXbcMV0p9ms6Fl6osmIaa8TOR7DVL4uFKX3ykSe1g5dXnF9pUFfONI1g9l0BaZsYsOjvhlI88hTLRENiZ3I0eUl0_GoVqPWS43SAcgHdtOPXrV2GIrmQWhdaT0yiT3x3VeoMwf/s320/019.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHO-3PJp_aSqOZRERK4X8K0ChatN8aBsBKWLPq_5e-_nzYBipyA8QD8kNGSJl4XX3gOBCqJAio-lbvdEzURvhtlzWmeo3RyTMXmQ3LfJjY8yuI2V-ghnDaHKUUHmJxmLGk02hLn554SnN/s1600-h/021.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416410739422987154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHO-3PJp_aSqOZRERK4X8K0ChatN8aBsBKWLPq_5e-_nzYBipyA8QD8kNGSJl4XX3gOBCqJAio-lbvdEzURvhtlzWmeo3RyTMXmQ3LfJjY8yuI2V-ghnDaHKUUHmJxmLGk02hLn554SnN/s320/021.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJn1HLFbLUytef4sBxHmgLkiqNSfT611OkaF3ErB3ntnr9oZyUiHAokkKyEKNfm5uRB85WHMjRYM0IRuW1Dal884qFQxlAVcaKdhQ_xFikVHLxb1FNLpi7FPh5OSfliZL182FtLAQTmul4/s1600-h/029.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416410729877069218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJn1HLFbLUytef4sBxHmgLkiqNSfT611OkaF3ErB3ntnr9oZyUiHAokkKyEKNfm5uRB85WHMjRYM0IRuW1Dal884qFQxlAVcaKdhQ_xFikVHLxb1FNLpi7FPh5OSfliZL182FtLAQTmul4/s320/029.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X1vIaEbWDLIR9qbpLmN2r4oy5HilgF-BkF1gCajsMSR8bccuY1YeLwcX_51QGGfA-BYKq2OA4Am-wLD5-2t_fKY-3Y_BGoibxi_LjnAaufXz0F0EOlwc1rkOEAdhzr5zkLQS9r954P8W/s1600-h/031.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416410723538742546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X1vIaEbWDLIR9qbpLmN2r4oy5HilgF-BkF1gCajsMSR8bccuY1YeLwcX_51QGGfA-BYKq2OA4Am-wLD5-2t_fKY-3Y_BGoibxi_LjnAaufXz0F0EOlwc1rkOEAdhzr5zkLQS9r954P8W/s320/031.JPG" /></a> <div></div></div></div></div>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com2tag:blogger.com,1999:blog-177738451122431905.post-71978328937031886902009-12-15T14:12:00.000-08:002009-12-15T14:27:30.339-08:00Kim's All Purpose Gluten Free Flour mix<span style="font-family:arial;">We have been gf for 3 years next month. In that time only once have I purchased an all purpose flour. I tried Bob's Red Mill and I greatly disliked it. It had bean flour in it and I just don't like the flavor of bean flour. Everyone and their dog sells their own special blend of "All Purpose Gluten Free Flour." It costs a small fortune. I found that when I was browsing the internet for recipes and someone listed an all purpose flour mix, I would just click on by because I will not buy that stuff because of the ridiculous price. Then a couple of weeks ago I decided to create my own. No, I have no plans on trying to sell it. Most of them are roughly the same anyway. But I have to say, I was really, really pleased with the way it worked. I have used it as a 1:1 substitution for wheat flour in some of my favorite Christmas treats (recipe to follow) and it turned out EXACTLY like as if I had used wheat flour. That said, I have yet to try this in anything fried and I have not tried it in bread but it did work great in everything I have tried it for. So here is what I did for a very, very small fraction of the cost of buying a prepackaged "All Purpose Mix."</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"><strong>Kim's All Purpose Gluten Free Flour Mix</strong></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">1/2 cup white rice flour</span><br /><span style="font-family:arial;">1/4 cup tapioca flour</span><br /><span style="font-family:arial;">1/4 cup potato starch</span><br /><span style="font-family:arial;">1/2 tsp xanthan gum</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">I used the inexpensive flours I get from the Asian market. They are very fine and powdery. I just mix it all up in a Ziploc and store it in there. I hope it works as well for you as it has for me.</span>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-69539604388710517142009-12-11T12:51:00.000-08:002009-12-11T13:52:10.084-08:00Teff Polenta with Grilled Veggies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcmv-GV3Lm0dCIwAzMzLlKbdm16aDwsQu57zI_aC8-kz6gHEDqp_iOIj2FtY0Lt_fKm1wkeYr_b0iv-Fh1buM2v6Ve-9cM0Mv9ZLDnLMy6RdAoxxN4AUcIBX_kzVT_8eeUrGMPIocccCu/s1600-h/DSC03751.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414097848964902370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcmv-GV3Lm0dCIwAzMzLlKbdm16aDwsQu57zI_aC8-kz6gHEDqp_iOIj2FtY0Lt_fKm1wkeYr_b0iv-Fh1buM2v6Ve-9cM0Mv9ZLDnLMy6RdAoxxN4AUcIBX_kzVT_8eeUrGMPIocccCu/s320/DSC03751.JPG" /></a><br /><div><span style="font-family:arial;">A while back we discovered teff. Not familiar with teff? You're not alone. When doing a spell check the word isn't even in the spell check dictionary. </span><a href="http://en.wikipedia.org/wiki/Teff"><span style="font-family:arial;">Here is some info on teff</span></a><span style="font-family:arial;">. We read about it's nutritional benefits and we were sold. Without discussing it with me, Ron </span><a href="http://www.teffco.com/"><span style="font-family:arial;">ordered</span></a><span style="font-family:arial;"> 25 pounds of the ivory teff flour and 25 pounds of teff seed. He has such faith in me that I would be able to figure out what the heck to do with it all. I just finished my 25 pounds of flour last week. It lasted about 7 or 8 months. I use it in place of brown rice flour in many cases and it is the base of </span><a href="http://www.glutenfreegreenmommy.com/2009/06/kims-gluten-free-dairy-free-whole-grain.html"><span style="font-family:arial;">my bread recipe</span></a><span style="font-family:arial;">. The seed, well that is another story. We use it in our</span><a href="http://www.glutenfreegreenmommy.com/2008/09/8-grain-breakfast-cereal.html"><span style="font-family:arial;"> 9 grain cereal </span></a><span style="font-family:arial;">and I have used it to make cornless cornbread (which was awesome and I will post soon) but beyond that I am not sure what to do with it. For lunch today I was craving something light and yet hearty. I was determined to use some of that teff seed. I whipped up something that reminded me of corn polenta but only much, much better. Have you ever had one of those meals that just makes you feel happy? One that makes you feel satisfied, not guilty, not craving, not bloated and just plain...well... happy? Well that is how this dish made me feel. I was able to get Sage (5) to try it and she liked it and came back for more. I couldn't get Rori (3) or Justus (18 months) to even try it. Oh well at least one of them tried and liked it. I loved it. I served it with grilled veggies. I sliced the veggies and grilled them outside, dry, with nothing on them. Once they were done to my liking I drizzled olive oil and a bit of kosher salt on them. They too were fantastic!</span></div><br /><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><strong>Teff Polenta</strong></span></div><div><span style="font-family:Arial;"></span><br /> </div><div><span style="font-family:arial;">1-2 T olive oil</span></div><div><span style="font-family:arial;">3-4 cloves of minced garlic</span></div><div><span style="font-family:arial;">1 can diced tomatoes</span></div><div><span style="font-family:arial;">1/2 cup teff seed</span></div><div><span style="font-family:arial;">3 T minced fresh basil</span></div><div><span style="font-family:arial;">1 1/2 cup water</span></div><div><span style="font-family:arial;">salt and pepper to taste</span></div><div><span style="font-family:Arial;"></span><br /> </div><div><span style="font-family:arial;">Warm olive oil in medium skillet. Add minced garlic. Cook on medium heat for a minute. Add tomatoes, teff seed, basil, water, salt and pepper. Stir and cook covered for about 15 minutes on medium low. Remove lid, turn off heat and stir. Let it sit for about 10 minutes and as it does it will thicken more. Serve with a drizzle of olive oil on top. </span></div><br /><div></div><br /><div></div>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com4tag:blogger.com,1999:blog-177738451122431905.post-90491238018620701392009-12-07T20:57:00.000-08:002009-12-07T21:30:49.509-08:00Kale Chips<span style="font-family:arial;">I'll admit it, I don't like kale. Kale is that stuff that sometimes comes on your plate as a garnish that you quickly remove. Kale is that stuff that you see in salad bars that the salad is sitting on. It is a green, leafy veggie that is a bit tough and I think it is a bit bitter. So when I kept seeing other people blogging about kale chips I quickly clicked on by. But I kept seeing it and everyone raves about it. So, trying to be open minded I decided to give it a whirl. I made Kale "Chips". I am not going to bother to post a picture because to be honest, they are not very pretty and this has been blogged about so much by so many others, what is the point, right? I am adding it here so that <strong><em>I </em></strong>don't forget about it. Do you ever do that? Just completely forget about something that you love??? Anyway, stunningly, these are amazing. Seriously, they are fantastic. The first time I made them my mom and I ate an entire bunch to ourselves. I should point out here that she had the same kale aversion that I had. Then I served them as an appetizer to about 15 people. I made 3 bunches (or are they heads?) and it was all eaten. Now for the most unbelievable thing... all 3 of my very picky kids and my husband all like them (although my husband won't admit that he likes them, he did eat a lot of the plate)!! That is what I should have done: taken a picture of my kids devouring them. Now </span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38"><span style="font-family:arial;">here</span></a><span style="font-family:arial;"> is the best part; it's nutritional benefits. This is now a regular in our house. Making it is so easy that it isn't really even a "recipe" but here is what I did.</span><br /><br /><span style="font-family:arial;"></span><br /><br /><span style="font-family:arial;"><strong><em>Kale Chips</em></strong></span><br /><br /><span style="font-family:arial;"></span><br /><br /><span style="font-family:arial;">1 bunch of kale (washed and dried)</span><br /><br /><span style="font-family:arial;">olive oil </span><br /><br /><span style="font-family:arial;">kosher salt</span><br /><br /><span style="font-family:arial;"></span><br /><br /><span style="font-family:arial;">Preheat oven to 350. Tear kale up in bite sized pieces. Toss the tough, woody stem. Lay the pieces out on a cookie sheet and do not let them overlap. Lightly sprinkle with olive oil. It would be good to have a sprayer for this but I don't so I just drizzled it. Then, very lightly sprinkle with kosher salt. Bake at 350 for about 15 minutes or until they are crispy. (If they are not crispy and are still a bit pliable, they will be tough~ and then you just have kale) Serve immediately as a substitute for potato chips or the like. </span>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com2tag:blogger.com,1999:blog-177738451122431905.post-46589787572099272382009-11-30T16:00:00.000-08:002009-11-30T16:00:04.195-08:00Flax BreadHere is one to put in the regular rotation. Super high in fiber and omega 3 and 6. It is grain free, sugar free, dairy free and obviously gluten free. I made this last week. I can take no credit for it but I wanted to post it with the changes that I made so that I could repeat it - often! This one comes from <a href="http://www.elanaspantry.com/">Elana's Pantry</a>. Here is the <a href="http://www.elanaspantry.com/flax-focaccia-becomes-parsely-bruschetta/">original recipe.</a> Here is what I did.<br /><br /><br /><br />Flax Bread<br /><br /><br /><br />1 cups flax meal<br /><br />1 teaspoons baking soda<br /><br />1/4 teaspoon <span id="SPELLING_ERROR_0" class="blsp-spelling-error">xanthan</span> gum<br /><br />1/2 t salt<br /><br />1 T agave nectar<br /><br />3 small eggs, whisked<br /><br />1/4 cup water<br /><br />⅓ cup olive oil<br /><br /><br /><br />Preheat oven to 350. Spray a glass pie plate. Pour in batter and bake for 20 minutes or until a toothpick comes out clean. Let cool slightly and cut into wedges. Great as a side for dinner.<br /><br /><br /><br />This was awesome with butter and would probably have been great with some jam. I had to restrain myself from eating the whole pan. (with that much fiber, that would not have been pretty.)Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-6177981028039462572009-10-18T17:40:00.000-07:002009-10-18T17:55:59.219-07:00Celiac Disease: It's More Than Just The TrotsLet's say that someone in your family had a history of breast or testicular cancer. Then one morning you are in the shower and you feel a lump in your breast or testicle. What would you do? Would you go see your doctor to be evaluated? Of course you would, right?! You wouldn't sit at home and try to ignore the lump. You wouldn't say, "my breast/teste is too important to me so I don't want to find out what this lump is because that may mean losing it." That could possibly be suicidal, right? Well, Celiac Disease is no different. Untreated Celiac Disease can cause conditions that can be fatal. It should not be ignored. Good nutrition is the basis of health and Celiac Disease prevents good nutrition. In CD, even minute amounts of gluten (which is found in more than just "flour") will destroy your small intestine. It will cause damage even if you are not having symptoms. Your small intestine is where all the vitamins, minerals, protein, etc is absorbed. They are absorbed by tiny little finger like projections called villi. Celiac Disease flattens and destroys those villi making it impossible to absorb the nutrition you need to stay healthy and fight disease. Gluten will eventually cause disease, debility and yes, even death in a person with CD. CD is an auto immune <em>disease</em>. It is not an allergy, a sensitivity or an intolerance. It needs to be taken as seriously as cancer. It is more than just the inconvenience of a few extra trips to the bathroom.<br /><br />I talked to a woman a couple of weeks ago and she was saying that her friend has a daughter with CD. "But she (the young girl) has so many other health issues that (the mother) just lets it (the CD) go." She said that the diet was just too hard and the child's symptoms weren't that bad so they just don't worry about it. I could not believe what I was hearing. Clearly it isn't completely the mothers fault that there is a Grand Canyon's worth of education missing in this family. That mother has no idea that most, if not all, of the child's other issues are a result of her Celiac Disease and just because she wasn't having diarrhea did not mean that it wasn't an enormous problem. The woman told me that this poor little kid has crippling Rheumatoid Arthritis. It is so bad she can't even walk up stairs. It is heartbreaking to me that the mother doesn't know that RA is also an autoimmune disease and that it was likely triggered by untreated CD. Why didn't the girl's doctor educate the mother? Maybe it was because he didn't know. When my husband was diagnosed they weren't looking for CD so we had no idea what was coming. We were completely unprepared. The day he got that diagnosis the doctor handed him his biopsy results and said "you need to go on a gluten free diet, permanently." That was it. No further education. Done. He just got instructions to follow up for another biopsy in one year. When my friend was diagnosed this March, her GI doctor told her that "at least you can still have Mexican food." (I can't even count the number of ways that this is wrong.) Again, no education, no referral to someone who could educate.<br /><br />The newest research says that <a href="http://www.mayoclinic.org/celiac-disease/">1 in 100 </a>people have CD and that if you have a blood relative that has CD, you have a <a href="http://www.celiacdisease.net/assets/pdf/CDCFactSheets%20FactsFigures%20v3.pdf">1 in 22 </a>chance of having it. Mark my words here and now: those numbers are inaccurate and the true number is much, much higher. Of all the people I know that have CD, they are <strong>not </strong>the only one in their family who has it. If you have a family member that has CD you NEED to be screened. Saying that the diet is just too difficult or you don't have the time to do it or that you love your bread or pasta or whatever too much, isn't a good enough reason to not get screened. You need to ask your doctor to have the appropriate blood work done. If he/she refuses then find another doctor. Some doctors still believe that CD is rare. You need to be screened even if you don't have diarrhea. Some people have constipation. Some people have both and some people don't have a single symptom and do not feel sick. That doesn't mean that they don't have the disease or that the gluten that they are ingesting is not damaging their body. It may just mean they don't have symptoms <em>yet</em>. When you do get your blood drawn keep in mind that a negative result does not mean that you don't have CD and are free and clear forever. It just means that you don't have enough antibodies in your blood on that day. That could change in a month or a year or never. The point is, you won't know if you aren't screened. There is a grey area or continuum in CD diagnosis, meaning that there is a period of time from when the disease starts to when antibodies can be detected in your blood. That period of time is different for everyone. So, if you have symptoms or if you have a family member who has it, you should be screened regularly. If you have any autoimmune diseases (Type 1 diabetes, Arthritis, thyroid disorders etc) know that autoimmune diseases tend to come in groups. Meaning, if you have one you are at greater risk to have another.<br /><br />I wonder about the number of kids that are on the <a href="http://autism.about.com/od/autismterms/f/defautism.htm">autism spectrum </a>(Aspergers, ADD, ADHD etc). There was a recent study just released about about the incidence of autism. Turns out it is much more prevalent that previously thought. I bring this up because I am absolutely positive that had we not had the diagnosis for my husband; my oldest daughter would be diagnosed with ADHD. When she ingests gluten she has more behavioral symptoms than GI (although she does have those too depending on dose). She gets hyperactive, defiant, belligerent, aggressive, angry, sad and volatile. It is horrible to see and our hearts break for her when this happens. I wonder if we would ever have gotten a diagnosis of CD if it weren't for her daddy's diagnosis since she doesn't present with "typical" symptoms. Prior to eliminating gluten from her diet her only other symptom aside from the behavioral stuff was that she was small.<br /><br />The previous mentioned friend had both her daughters tested and one was positive. Other than just being small, she had no symptoms. My friend encouraged her family to get tested. They did. Both her father and her only other sibling both have it. Now, I am no statistician but that does <strong>not</strong> work out to 1 in 22. It's the same in my immediate family. 2 of our 3 kids have it. There are many in my husbands family that likely have it too. His mother and her father, though not diagnosed, in retrospect likely had it too. They both died in nursing homes with atypical Alzheimer dementia with a long history of bowel issues and depression. My husband is one of seven children. One other has an "assumed celiac" diagnosis and others report symptoms but have not yet been screened. That's not 1 in 22 either. That is only a few examples of many I could site.<br /><br /><a href="http://www.uchicagokidshospital.org/pdf/uch_007934.pdf">Here</a> is a list of possible symptoms of CD. <a href="http://www.celiac.com/articles/81/1/A-List-of-DiseasesDisorders-Definitely-Associated-With-Celiac-Disease/Page1.html">Here</a> is a list of conditions that are associated with CD. <a href="http://www.celiac.com/articles/82/1/A-List-of-DiseasesDisorders-Probably-Associated-With-Celiac-Disease/Page1.html">Here</a> is a list of conditions that are <em>probably</em> associated with CD. Yes, it's a huge list and like I said, some people have no symptoms at all because the damage has just started. Don't wait until you have a laundry list of those ailments and don't wait until you have cancer. If you have a family member who has CD you must be screened and your children must be screened. Screen now and screen often. And pass on the message!<br /><br /><br /><em><span style="color:#6600cc;">****If you are the owner of a gluten free / Celiac blog, please consider linking this post to your blog to help spread the message. Help me to increase Celiac awareness. Thanks****</span></em>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com5tag:blogger.com,1999:blog-177738451122431905.post-85402302880942978182009-08-04T15:30:00.000-07:002009-10-05T18:05:22.926-07:00GF, Grain Free, Doughnut - Muffins<span style="font-family:arial;">I am on several Celiac message boards where people exchange all sorts of information about CD. A subject that has come up several times is fiber. Apparently a common complaint among people with CD is that they just can't seem to get enough fiber in their diet. I can't say that I understand that. I think others must eat a lot of processed prepackaged premade food. Of course the complaint that always accompanies the fiber complaint is that <span style="color:#000000;">GF</span> foods cost more. I don't get that either. Ron and I were talking the other day and we were trying to figure out if there are any items that cost us more now that we eat GF. We could only come up with one thing that costs more. Pasta. We like one particular brand - Tinkinyada and it is the most expensive (but it is worth it). Other than that we couldn't come up with a single thing that costs us more. We kill these two "birds" with one stone by buying almost no processed foods. We buy a bunch of different flours/whole grains (and then grind into flour) and we buy them in bulk. Yes they are more expensive than wheat but because I make all our bread, muffins, pizza crusts, cookies, cakes etc etc that more than evens out. And thanks to CD we now eat so much better than we ever did before. We routinely eat grains that I had previously had never heard of but are real powerhouses of nutrition. Along with better nutrition comes more fiber. Lack of fiber is NEVER an issue in my house. In this past week I made two different baked items that were grain free, gluten free and sugar free and oh ya super high in fiber. Yesterday I made these "Doughnut - Muffins." They were so good. We ate 12 in less than a day. Even 2 of the 3 kids liked them. </span><a href="http://lowcarbdiets.about.com/od/breads/r/doughnutmuffins.htm"><span style="font-family:arial;">Here</span></a><span style="font-family:arial;"> is the original recipe. I didn't make many changes but I will post what I did change.<br /><br />Doughnut - Muffins<br /><br />1 cup flax meal<br />1 cup almond meal (I processed 1 cup raw almonds in my coffee grinder)<br />1 T baking powder<br />1/4 t salt<br />1 1/4 t nutmeg<br />1 t cinnamon<br />4 packets Truvia (stevia)<br />2 T agave nectar<br />2 T honey<br />1/2 cup (1 stick) butter, melted<br />4 eggs, beaten<br />1/2 cup water<br />.<br />Topping:<br />1/4 cup sugar<br />1 t cinnamon<br />2 T melted butter<br /><br />Preheat oven to 350 degrees. Line muffin tin.<br />Mix dry ingredients well (exclude those used for topping). Add beaten eggs, melted butter, water, and sweeteners to the dry mixture. Mix well. Divide batter into 12 muffins. Bake for 20 minutes. Allow to cool slightly. Then (for the kids of course) melt butter in a small bowl. Dip a muffin top into the butter then dip it into the cinnamon sugar bowl. Tastes just like a cinnamon sugar cake doughnut.</span>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com6tag:blogger.com,1999:blog-177738451122431905.post-44691985050020927282009-08-03T11:54:00.000-07:002009-08-03T11:58:11.319-07:00New Picture<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4YMJDiOItougqzfv2yW4M1iY3WIDuTqN5lV-ahH6VNLwsShCwbWtwh1tk7pcASU6pItDU_Ahn2nymXfynuCSjZDN_Ol5Iz1c_UELKjCKGJ3pVnKkrQ3pn2tVyHOQ5Zqs_Uxy59e_F-AK/s1600-h/My+Babies.bmp"><img id="BLOGGER_PHOTO_ID_5365812940031867954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 251px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4YMJDiOItougqzfv2yW4M1iY3WIDuTqN5lV-ahH6VNLwsShCwbWtwh1tk7pcASU6pItDU_Ahn2nymXfynuCSjZDN_Ol5Iz1c_UELKjCKGJ3pVnKkrQ3pn2tVyHOQ5Zqs_Uxy59e_F-AK/s320/My+Babies.bmp" border="0" /></a><br /><div><span style="font-family:arial;">Life has been too busy to blog much. So for now, for my family, here is a recent pic. The kids love riding on their wiggle cars. Often they will all ride on the same one (always with Justus driving). It is hard to get a good picture of all of them at once. I so wish Justus and Rori had had clothes on. It's just too hot here to bother though.</span></div>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com0tag:blogger.com,1999:blog-177738451122431905.post-37033355797765244112009-07-20T14:21:00.000-07:002009-07-20T15:04:37.476-07:00Low Carb Chocolate Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14EwYUmuJMdTPa9DaaIEAS6OR2uIz4yU5vaCuJnOggTShiG-_hyg8mJkpZArrpztPgng0brCABe_sYTPV_BffPglk1wMRkb7XkGPUad3O4Y3rqccVwEF7MENMWB6WdoGzAumtiYSrTcBF/s1600-h/015.JPG"><img id="BLOGGER_PHOTO_ID_5360662468885405698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14EwYUmuJMdTPa9DaaIEAS6OR2uIz4yU5vaCuJnOggTShiG-_hyg8mJkpZArrpztPgng0brCABe_sYTPV_BffPglk1wMRkb7XkGPUad3O4Y3rqccVwEF7MENMWB6WdoGzAumtiYSrTcBF/s320/015.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmdRdXyxTMnU-Nw2bV2kNx1RwMh3BbehCXQSYT05AnOAXw6DOK7J07Z_4s-mp0ojC_gmQQb6yXYPrZSHZVvvn7DUjK39xjxlKMmOSRvxTDc-p01QlVQRdGSar5tnFP55M7-Uwty5Hml5U/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5360662253849796962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmdRdXyxTMnU-Nw2bV2kNx1RwMh3BbehCXQSYT05AnOAXw6DOK7J07Z_4s-mp0ojC_gmQQb6yXYPrZSHZVvvn7DUjK39xjxlKMmOSRvxTDc-p01QlVQRdGSar5tnFP55M7-Uwty5Hml5U/s320/018.JPG" border="0" /></a><br /><div><div><span style="font-family:arial;">I was craving something sweet again today. Like I said before I don't have much of a sweet tooth so I figure I am only craving this because I am trying not to eat sugar. I went to one of my favorite food bloggers; </span><a href="http://www.elanaspantry.com/"><span style="font-family:arial;">Elana's Pantry</span></a><span style="font-family:arial;">. Sure enough she has a recipe for </span><a href="http://www.elanaspantry.com/chocolate-cupcakes/"><span style="font-family:arial;">chocolate cupcakes </span></a><span style="font-family:arial;">using coconut flour and agave nectar. Perfect! Here is what I did as I made a few changes based on what I had in the house. I used some Truvia in place of some agave to help lower the carb count. These were AWESOME. I know what I will be having for birthday parties now!!!! Please check out the original recipe and Elana's site. She has some wonderful recipes that are lower carb, dairy and gluten free and organic. As always I do this blog to keep track of what I do in the kitchen so I can repeat recipes we like. I am not trying to take credit for someone else's recipes.</span> </div><div><br /> </div><div><span style="font-family:arial;font-size:130%;">Chocolate Cupcakes</span> </div><div><br /></div><div><span style="font-family:arial;">1/4 cup coconut flour</span></div><div><span style="font-family:arial;">1/4 cup cocoa powder</span></div><div><span style="font-family:arial;">1/2 tsp baking soda</span></div><div><span style="font-family:arial;">1/4 tsp salt</span></div><div><span style="font-family:arial;">3 eggs</span></div><div><span style="font-family:arial;">1/4 cup coconut oil</span></div><div><span style="font-family:arial;">1/4 cup agave nectar</span></div><div><span style="font-family:arial;">2 packets Truvia</span></div><div><br /></div><div><span style="font-family:arial;">Not so eloquently I dumped it all in a bowl and whisked until smooth. I lined and filled 6 muffin tins. Baked at 375 for 13 minutes. They look identical to any other wheat filled chocolate cupcake and tasted just as good. Elana has a recipe for a </span><a href="http://www.elanaspantry.com/vegan-chocolate-frosting/"><span style="font-family:arial;">vegan chocolate frosting</span></a><span style="font-family:arial;">. I used that idea but used butter, agave and cocoa powder. It was better than frosting with icing sugar. I didn't measure anything precisely but I guesstimate that I used 5 TBSP softened butter, 1 T cocoa powder and 2 T agave nectar and whipped it all together. I put it in the freezer for a few minutes to help it harden a bit before frosting the cupcakes. Seriously, these are fantastic!</span></div><div></div></div></div>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com3tag:blogger.com,1999:blog-177738451122431905.post-74205637814684662772009-07-11T16:46:00.001-07:002009-07-12T07:48:08.438-07:00Cookie Failure<span style="font-family:arial;">Today I was craving a cookie. I don't normally have a sweet tooth but because I am trying to watch my carbs I was craving sugar. You know how that goes. I started out with a recipe and was actually going to follow the recipe, which I seldom do. But I barely got started and just knew it had to be wrong. Way to dry. Seriously dry. Like the flours wouldn't even mix in. So the changes began. I ended up with a chocolate peanut butter chocolate chip cookie. It was the usual: gluten free, dairy free and it sugar free (sweetened with agave). I hear so often from friends and family, "your such a good cook" etc. But really it is just about lots of practice and many failures. Today is a great example. FAILURE. These cookies were so bad. I gave one to Sage and she popped a bite into her mouth and started to chew. She then stopped chewing and just stared at me. It was written all over her face. "These are disgusting." I bust out laughing. I delayed chucking them in the garbage so that Ron could sample. At first he said they were okay. Then he took another bite and he says, "dry wall compound would go down better than these." Oh well, you win some you lose some.</span>Kimhttp://www.blogger.com/profile/03943181142293268814noreply@blogger.com1