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11.13.2014

Almond - Cookie FIG NEWTONS


Ingredients

COOKIE LAYER---------

3 1/2 cups almond flour
1tsp baking soda
1/2 tsp guar gum
1/4 tsp salt
1/2 tsp vanilla extract
1 tablespoon melted coconut oil
1/2 cup honey

FIG LAYER----------------

about 10 large figs
about 6 dates

 First divide the dough in half.  Grease the pan and press the almond dough into the bottom. Set that aside.
 I use a food processor to combine the dates and figs.  This mixture should be the consistency of playdough. I am using some organic figs that COSTCO is selling right now.
 In order to make the middle fig layer fairly even you have to drop small amounts evenly around the pan. Work your way around the pan pressing the fig mixture over the bottom cookie layer.
 Next divide the remaining cookie dough into small cookie logs.  Flatten the dough logs into rectangles that are roughly the size of your pan width. 
 Layer the dough over the fig layer of your bars.  Press the sides together. 
 Bake your Newtons until golden brown. 
 You can cut your Newtons into any shape.  I try and cut them small because they are so rich and everyone eats them so fast. 
These Newtons cut into 40 pieces range about 10g carbs per piece.  There is a total of about 400g carbs in this recipe.  I believe that you could try and fill these cookies with any dried fruit mixture.  Let me know what you try and how it turns out!

7.30.2014

SUMMER GARDEN 2014

The heat is growing the bell peppers and tomatoes well. The zucchini and squash wilt during the day but seem to recuperate during the evening.  I am trying to grow flowers randomly around the garden to encourage the bees to visit and it just looks pretty. 
Bell Pepper
Butternut Squash
I am going to plant my fall pumpkins where I just took out the garlic and onions. The onions didn't do to well.  Maybe I planted them too soon, maybe they didn't get enough water, I have no idea. Super disjointed with them. 
Lame Onions

I have been keeping the lettuce going all summer by planting new rows each month.  It is worth it to keep up the lettuce for that fresh salad whenever I want it.  I have the lettuce planted in the shade....that helps a lot during the summer.  The lettuce will go to seed early if they feel too much heat.
Lettuce and Greens

The sunflowers are ripe and I have been giving them to the chickens to supplement their feed. 
Awesome Sunflowers

Decorative Sunflower

The corn was an failure.  The chickens were attacking the plants and I must have had some bad seeds because most of them didn't sprout. The Indian corn did pretty well.  It was a specialty and I kinda planted it at the last minute.  I was hoping for more but was excited with what I got.
Indian Corn

I am still harvesting beets that were planted over six months ago. They just keep growing and growing.  I have so many of them I will probably dehydrate and powder them to use in smoothies during the winter.
Beets

The cucumbers are growing, our future pickles......
Cucumbers

Dairy-Free Ice Cream Sunday


I have a simple ice cream recipe for your ice cream machine.
 This is the machine I have http://www.cuisinart.com/products/ice_cream/ice-21.html

VANILLA ICE CREAM ( for the ice cream maker)
   2 cans full fat coconut milk
   1/4 cup honey
   1 tsp vanilla bean powder (or 2 tsp vanilla extract)
blend all the ingredients in the blender until fully incorporated.  Pour into your ice cream machine while the machine is on and mixing otherwise the ice cream will freeze to the side right away.  This only takes about 10 min or less.  When it looks really creamy.....it's done!
TOTAL CARB COUNT = 70g

CHOCOLATE ICE CREAM ( for the ice cream maker)
  2 cans full fat coconut milk
   1/4 cup honey
   1/4 cup cocoa powder
   1 tsp vanilla bean powder (or 2 tsp vanilla extract)
blend all the ingredients in the blender until fully incorporated.  Pour into your ice cream machine while the machine is on and mixing otherwise the ice cream will freeze to the side right away.  This only takes about 10 min or less.  When it looks really creamy.....it's done!
 TOTAL CARB COUNT = 82g

I have done some posts in the past on ice cream.  These recipes don't need an ice cream maker.  Here are some links to the recipes:
low-carbohydrate vanilla ice cream



dairy-free chocolate banana ice cream



fruit ice cream / sorbet
Grandma was talking about ice cream sundays and the kids were wondering what that was all about.So I whipped up my own healthy version of the ice cream sunday.

You could probably melt some dairy-free chocolate chips and pour that over the sunday for a "hard shell" chocolate topping. There are any number of ice cream flavor combinations.  You could make an all fruit melody.
 I simply made all the ice creams and stashed them in the freezer for about an hour so they firmed up pretty well.  If they stay in the freezer too long you will have to thaw the ice cream out on the counter for awhile. I have here the strawberry yogurt ice cream made of just frozen strawberries and some coconut yogurt.  Next I have the coconut vanilla ice cream made in the ice cream maker.  Last I have the chocolate banana ice cream made mostly of frozen bananas and cocoa powder.   Pretty healthy stuff!

SUCCESS! They are eating fruit, pro-biotic enriched yogurt, coconut milk and some chocolate.  Have some more I say..........
How about making layer upon layer in a GF ice cream cone?


You can even make creamsicles with layered flavors!  The homemade ice cream is pretty soft and that makes it easy to pack into the popsicle mold. 

7.08.2014

GF Bread Review

Our local COSTCO is selling a gluten-free bread now.  My husband bought a two pack last week.  I was skeptical about the bread because of how small it looked, how grainy and seedy it was.
 This bread is from ESSENTIAL BAKING company.  If you want to find out more about it http://essentialbaking.com/.  The price at COSTCO for a double pack is around $9.
The essential baking company has a whole line of GF breads on their site.  It is worth looking at.  You can order directly from the site.
 The kids and I found the bread to be quite tasty.  The seeds on the top fell off immediately.  The texture of the bread is that of a normal multi-grain.  The carbohydrate count is 15g per slice.  So far my daughters blood-sugars haven't reacted horribly to this bread. 
We had tuna sandwiches.  It was nice not having to make my own bread and whip this sandwich up super fast.  The claim on this bread is that it can last on your shelf in the pantry for months because of the revolutionary packaging. 

 Here is the ingredient list:   Filtered water, mixed seeds (sunflower and flax seeds), rice flour (white, brown and sweet rice), egg white, hi oleic safflower oil, tapioca flour, sugar cane fiber, granulated sugar, yeast, pear juice concentrate, plum puree (prune juice concentrate, dried plums), modified cellulose, salt, xanthan gum, baking powder (glucono delta lactone and calcium carbonate), cellulose gum, orange citrus fiber.
*Contains Egg Whites

6.02.2014

Early Summer Garden 2014

WOW, it is getting hot around here.  The warm weather plants are loving it.  The cooler weather plants like cilantro, lettuce and some herbs are starting to bolt. All in all this is going to be a successful garden year.  Most of the structures are built, the watering systems are in and the plants are established.
Beets

Blueberry plant

Decorative colored corn

The side garden view.
 I was so excited when the grape vines I uprooted this spring took to their new spots and started branching out.  I might even have some grapes this year!
Chives, marigolds and cilantro

Kale and radishes in front

Lettuce

Keep planting lettuce all summer long so you never run out.

Snap peas

The fully enclosed strawberry planter is working super well

Strawberries

Zucchini
I planted lots of zucchini this year because I plan on dehydrating it into chips and powder to using in baking.  There are lots of zucchini lasagna and bread recipes I am excited to try.