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Gluten Free Pie Crust

My mother-in-law has Celiac’s and has for years. It seems to be a growing trend these days and I, myself, have even had issues with wheat and flour products. I won’t even to begin to tell you the reasons for this, it would take me all day!

Either way, I love to find yummy treats and food to make for her, not to mention, it’s usually healthier for the rest of my family as well.

Well, in honor of Pi Day (Pi=3.14… March 14th is 3/14…you get it, right? Yes, I am that big of a nerd, thanks for my Calc teacher, in high school) I decided to make a pie. A chocolate one, to be exact. I will share that recipe with you as well, but right now, it’s just the crust.

If you’re scared of making gluten free foods, or just starting out, don’t fret. I’ve made many mistakes already with things not tasting good and such. It’s quite sad after you put the money, time and effort into it. But oh well. This one seems to be a winner! (and paired with chocolate or fruit filling…it can’t be bad, right?)

Gluten Free Pie Crust (adapted from Primal Palate)
Yield: make about 1 1/2, 9-inch crusts

2 1/2 cups almond flour (I was a little short so I had to add about a 1/4 cup Bob’s Redmill Gluten Free All Purpose Flour)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup coconut oil, (soft, but not melted. It softens pretty easily when you stir)
2 Tbsp pure maple syrup or honey
1 tsp pure vanilla extract

In a medium bowl, combine flour, salt and baking soda. I found it best to whisk it together
In a small bowl, combine, coconut oil, maple syrup and vanilla. Whisk until mostly smooth I had a few chunks of coconut oil that I tried to break up with my fingers.
Add the wet ingredients to the dry ingredients and mix. I started out by using a rubber scraper, but eventually had to use my hands. It was pretty sticky at first, but the more I kneaded it, the more pliable and dough like it became. So don’t be afraid to get your hands dirty and go at it!
Spray the bottom of a 9 or 10-inch pie pan with non stick cooking spray. Carefully press the dough into the pan and up the sides a bit. (I ended up burning my crust after the filling was in, so don’t press it up too far!) If you have some left over, you can use it in little tart pans for for some mini ‘pies’.

Preheat oven to 325 degrees F, and bake crust(s) for 10-15 minutes or until golden. Let cool.
Then add whatever filling you want.

Note: If the pie filling needs to be baked, I would almost suggest not baking the crust until you are ready to bake the filling. Maybe the crust won’t burn as easily then. Or, if you have a crust shield, that would keep the crust from burning after you add the filling to bake as well. 

Enjoy!

DIY Ketchup

Have you ever been making lunch for your kids (or yourself) and realize you’re out of ketchup? I have…a lot. Last time I went grocery shopping, I walked by the ketchup and thought to myself, “We have enough ketchup at home. I don’t need to buy any this time” 

Needless to sayI was wrong.

I did need ketchup. I didn’t buy any. And now my kids are kethcup-less with their chicken nuggets, tater tots, and hot dogs…it’s a sad day at our house when there is not enough ketchup to go around.

Then, one day, it occurred to me. Why don’t I make my own ketchup? DUH!

This was a complete break through for me. And with my pregnancy brain lately…almost everything is a breakthrough for me.

As you may have already guessed, I started Pinterest-ing and found hundreds thousands many recipes for diy ketchup. There’s kinds you can ‘can’ (thought that sentence sounded weird with to ‘can’s in a row..) However, I just wanted something I could whip up and throw in the fridge. 

I looked at a couple that had some weird ingredients and that doesn’t work. I need something that I will always have the ingredients for.

DIY Ketchup (adapted from Basic Ingrdients)
Yield: about 1 1/2 cups

1 (6oz) can tomato paste
2 Tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp molasses
2 Tbsp honey
1 cup water (if you want it a little thicker)

In a small/medium bowl, whisk together all in ingredients except water. Slowly add the water while continuing to whisk. It will seem a little lumpy as first, but trust me, it comes together in the end 🙂

Keep in the fridge for 3-4 weeks. You can use the container you mixed it in (I mixed mine up in a Pyrex), or buy a special squeezy bottle for your ketchup, and even using an empty ketchup bottle from the store would work too!

 

note: I took some pictures with my phone, but it’s not working to upload them on here right now. So you’ll have to take my word for it when I say this ketchup, like the stuff you buy from the store, is red. 🙂

Easy Pumpkin Muffins

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It may not be fall, but I still love pumpkin! (shocking, I know)

So, this morning I felt like baking some muffins for the kiddos and since my youngest was having a tantrum for and hour in his room, i figured, what the hey, now’s my chance.
Off I went perusing my Clean Eating Pinterest Board.

The first recipe I came across (that I had all the ingredients for) was mine. And it’s good thing I stocked up on pumpkin last fall!!!

These were super easy, grain, egg, and oil free. (if you want them to be gluten free, make sure you buy gluten free oats).

You can really get creative with these muffins too! You could add chocolate chips (yum!), banana, cranberries, raisins, nuts, different yogurt flavors, anything really!

Enjoy!

Pumpkin Muffins (adapted from Spokane Dinner Club)
Yield: 12 muffins

2 1/2 cups oats (instant or regular)
1 cup plain nonfat greek yogurt
1/2 cup honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup add-ins (nuts, raisins, chocolate chips, etc)

Preheat oven to 400 degrees F. Line a muffin tin with 12 liners, or spray the tin. (I used a silicone pan with spray and it worked perfectly!)

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In a blender or food processor, blend the oats until they look close to a flour texture. Pour into mixing bowl (a kitchen-aid would probly work, I used a regular bowl and a whisk) Add the rest of the ingredients, except for the 1/2 cup of add-ins and mix/whisk together until well blended.
Then add the add-in of your choice.
Divide the batter between your 12 muffin cups. Bake for 20 minutes or until toothpick comes out clean.
Let cool for a few minutes before eating 🙂

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Gluten Free Banana Chocolate Chip Muffins

I’ve been trying a lot of new things this week.

Between dinner, baking, working out, and crocheting, I’ve been one busy momma!

And not only am I baking delicious treats, as usual, I’m trying gluten free treats! It just makes me feel so good to make something that EVERYONE can eat. Even those with celiacs. And since this gluten intolerance has been becoming more of an issue lately, I want to contribute to that side of the eating spectrum as well.

I’ve had the muffins ‘pinned’ for a while and decided to make them for a playgroup that I attended this week. Since we do have some allergies in the group, I try to make things that everyone can enjoy. Kid friendly and mommy friendly 🙂

I do have to say, I was probably just as excited to use my muffin cups that I bought from the Wilton Tent Sale with Beth.
I’ve been waiting for the perfect time to use these. And this morning it just felt right. I still have a bunch left, so you may see them in future posts as well 🙂

Gluten Free Banana Chocolate Chip Muffins (adapted from Dessert Stalker as found on Multiply Delicious)
Yield: 12-18 muffins or 30-35 mini muffins (this is a total guess!)

6 eggs
1/3 cup coconut milk
1 Tbsp honey
1/2 tsp salt
1 tsp vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup ripe mashed bananas (about 3 small bananas)
1/2 cup chocolate chips and a few extra for sprinkling on top

Preheat oven to 400 degrees F. Line muffin pan with paper liners. (I made 24 mini muffins before using my cool baking cups, but I didn’t have enough liners, so I sprayed the pan, but they did NOT come out well, so I really suggest you use liners)

In a large bowl, whisk together eggs, coconut milk, honey, salt, and vanilla.
Combine coconut flour, baking powder, baking soda and cinnamon in a sifter and sift into egg mixture. Whisk together until there are no more lumps. Stir in melted coconut oil. Fold in bananas and chocolate chips. Batter will be thick.

Spoon batter into prepare muffin pans.

Bake for 15-18 minutes or until muffins are golden.
Cook for about 10 minutes and Enjoy!

Aren’t these cups beautiful?

Try, Try Again

Well, I’ve done it again. I made a clean (which also happen to be gluten free) treat for myself last night, and it did NOT turn out.

I’ve done this countless times. I really want something yummy AND healthy. Is that too much to ask for?

I don’t think so.

Most recipes I try aren’t sweet enough or are too sweet, but in a weird way. Not a sugary sweet, since I don’t use granulated sugar. It’s hard to explain, but it’s weird. And I don’t like it.

So I’m trying it again. Vanilla Coconut Flour Cookies. Found here.

Not only are these clean, but they are also gluten free 🙂

I whipped them up quickly after dinner and was so excited to have a yummy healthy treat!!! And right before Halloween. Maybe I won’t splurge on candy this year…well, let be real.

They were…okay. Don’t get me wrong, they tasted good. The texture is something to get used to, especially for someone that’s never baked with coconut flour. But if you are someone like me that is used to sugar filled goodness, these will wake up your taste buds!

The texture is definitely different  from any baked thing I’ve ever made, but don’t let this discourage you, try, try again.

Vanilla Coconut Flour Cookies (adapted from The Prudent Wife)

3/4 cup coconut flour, sifted
1/4 tsp salt
1/2 cup melted coconut oil (you can also use butter)
1 cup coconut milk
6 eggs
1 Tbsp vanilla extract
1-2 Tbsp honey (more if you want the cookies sweeter)

Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
In a food processor, beat the eggs thoroughly. Add coconut milk and honey. Pulse a few times until combined.
Add coconut oil and pulse until combined.
Add dry ingredients and pulse gently until combined.

Taste your ‘dough’ to see if you like it. If it’s not sweet enough, add some more honey.

Bake for 20 minutes

All ingredients mixed together!

The finished product!

Add-ins:

When adding the dry ingredient, mix in:
1/2 cup canned pumpkin (not pumpkin pie filling)
Dashes of ginger, nutmeg, allspice, cinnamon, and cloves, to taste.
Top with a few chocolate chips before baking.

Enjoy!

Peanut Butter Granola

I know I have mentioned this multiple times, but I love finding delicious and healthy snacks! And if you are a peanut butter lover like I am, you will like this one.
It’s super easy to slap together and you can enjoy it almost right away.
I also think this recipe would be pretty versatile. You could make this into a trail mix, adding some dried fruit or nuts. You could also use almond butter instead of PB.
Not only is this a clean recipe, but it could also be a gluten free recipe. Throw some gluten free oats in there and you’ve got a cheap and easy gluten free granola!

Peanut Butter Granola (adapted from Peanut Butter Fingers)

4 Tbsp natural peanut butter
4 Tbsp raw honey
1/2 tsp cinnamon
1/2 tsp vanilla extract (I make my own)
2 cups old fashioned oats

Spread out and ready to go in the oven!

Preheat oven to 325 degrees F. Either spray a cookies sheet with cooking spray or line with parchment paper.
In a microwave safe bowl, combine peanut butter and honey. Microwave for about 30 seconds, or until peanut butter melts.
Add cinnamon and vanilla; mix well.
Stir in the oats until they are completely covered in peanut butter mixture.
Spread oat mixture out on prepared cookie sheet.
Bake about 12-15 minutes, or until granola is slightly browned.
Let cool.
Granola will become crunchy as it cools.

I put this in some Coconut Milk Chocolate yogurt and it was so yummy! I think it will taste good in all my flavored yogurt!

Clean Eating Pumpkin Banana Oat Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a good day here in the good ‘ol state of Wisconsin! Besides the fact that I woke up with my hubby at 3am, my nose won’t stop running (I just can’t seem to catch it!), and I ate way too much ‘un-clean’ food last night, it IS a good day. Three reasons why I am happy about today:
1. It’s Friday!
2. I get a short break from my kids this weekend, starting today! (don’t get me wrong, I LOVE my kids, but they have been driving me crazy this week!)
3. THE PACKERS WON LAST NIGHT!

Yeah, I’m pretty excited about all them. I guess the excitment was just too much for me this morning. My body told me to sleep, and my nose told me no.

So what did I do with my extra 3 hours before the kids get up? I baked! (what else would I do…geez!) Since we will be gone tonight and all day tomorrow, I wanted to use up some food I had. Namely, about a half can of pumpkin puree and some bananas. I decided on muffins and then just needed to find a recipe to use. I searched Pinterest, but shockingly didn’t find anything on my ‘boards’. So I went straight to my recipe box. (I know what you’re thinking, “who still uses a recipe box?’ I do. So deal with it)
I found a couple recipes for banana oat muffins, and oatmeal applesauce, and I figured I could just add the small amount of pumpkin in and it wouldn’t change the consistency that much. But I kept looking and stumbled upon Pumpkin Banana Oat Muffins! How perfect is that! It was meant to be. Fate, if I may.
I looked through all the ingredients and I.had everything, except sucanat and oat bran. Easy peasy. I substituted honey for sucanat and ground flax for oat bran. I was on my way to a delicious and healthy breakfast for my children and I.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean Eating Pumpkin Banana Oat Muffins
Yield: 18 muffins

2 cups whole wheat pastry flour
1/2 cup oats
1/4 cup ground flax
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or nutmeg
1 medium banana, mashed
1/2 can of pumpkin puree
1/2 cup unsweetened applesauce
4 egg whites*
1 Tbsp wheat germ or more ground flax
1/2 cup honey

Forgive my 4am photography…and my ‘drugs’ in the background..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F.
Line muffin tins.
In large bowl, whisk together flour, oats, flax, baking powder and soda, salt, cinnamon, ginger, and allspice/nutmeg.
Add mashed banana, pumpkin, applesauce, egg whites, wheat germ and honey. Whisk until smooth.
Use a spoon to distribute batter evenly to lined tins.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Cool on wire rack.
These are great for freezing and using as a quick breakfast. Let thaw for 30 minutes or reheat in microwave for about 30 seconds. (that is a total guesstimate for microwaving time)

Note: If you don’t have wheat germ, just use 1 Tbsp more of ground flax. I’m sure you could use more flour or oats as well. Don’t let the little things keep you from eating clean!

*I hate wasting things, so I froze my egg yolks to use in the future for ice cream!

Living Gluten Free…or at least close to it

In case my life couldn’t get any more interesting, I have been having issues eating bread/wheat products. Whether I buy whole wheat bread or make my own pizza crust, I just odn’t feel good after I eat bread-y stuff. Do I think I”m gluten intolerant? No. Why, you may ask? Because I only have a problem here and there, but overall, (and I’ve noticed it more since eating clean and not eating bread carbs a whole lot) I get really bloated and feel sick for quite a while after eating whatever it is I ate that was made with flour. Mostly it’s bread, muffins, pizza crust, etc. I have not had an issue with say cookies or treats like that, but I also don’t eat as much of sweets in one sitting as I would bread.

So, not I’ve been on a search to find healthy alternatives for bread products. (burger buns, noodles,..you get the idea

A while ago, (on Pinterest, of course) I found a recipe for cloud ‘buns’, made with cottage cheese and eggs. ….Really? How could cottage cheese and eggs replace buns?  It’s protein. Not carbs. It didn’t add up in my head. But not long ago, I tried it.

I was making some Crockpot Ceascar Shredded Chicken,  (note to self: crockpots work better when turned on) and only had four burger buns to use for my hubby and two kids, and not enough time to make my own rolls. So I was off to make these for myself.  The recipe said to make them and store them overnight, but I didn’t do this and they were still yummy. I’ve made them twice now and the second time they seemed to turn out a little better. So, if you’re not sure at first, try them again, you may be surprised!

I managed to fit 10 on one pan!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cloud ‘Buns’ (adapted from Food.com)
Yield: 10 rolls (5 sandwiches)

3 eggs, separated
3 Tbsp low-fat cottage cheese
1 packet sweetener
1/4 tsp cream of tartar

Preheat oven to 300 degrees F. and line a cookie sheet with parchment paper. (you might need two cookie sheets, depending on how big they are)

Separate eggs. Put egg whites in bowl of stand mixer and egg yolks in a blender.
To the egg yolks, add the cottage cheese and sweetener; blend until smooth.

To the egg whites add cream of tartar and blend until they form stiff peaks

Carefully fold egg whites with the yolk mixture.

Spoon the mixture onto the lined cookie sheet. They should be about the size of a McDonald burger bun.

Bake for about 30 minutes or until golden. This may take more or less time, depending on your oven.

Let cool completely before storing in an air tight container or ziploc bag.

Note: I used these as burger buns and they worked great!

This has nothing to do with the buns..he’s just cute!

 

Perfect golden color!

Clean Eating Zucchini Bread

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I’ve been on a kick with bread-y things lately, although I’m not sure why, since carbs have not been agreeing with me.lately. Every time I eat a slice of whole wheat toast a burger on a bun, I get really bloated and feel terrible for a few hours or more. I don’t think I am going to end up with celiacs, like my mother-in-law, but I think its from eating so many healthy carbs, my body doesn’t know how to digest bread carbs. (At least, that’s what I’m telling myself) I am not saying that this recipe isn’t healthy. It is. It’s clean, and its really really yummy, so I still eat, just in small increments. One slice at a time and with some protein, like Greek yogurt or cottage cheese, and it seems to be fine. I also feel better feeding this to my family since its not chocked full of sugar and other ingredients that aren’t good for them.
My sister was the one that originally told me of this recipe, since we are both following a clean eating food plan, and she found it on one of my favorite websites, The Gracious Pantry. It is full of clean recipes for everything! I know I’ve mentioned it before, but I can’t emphasize enough, how much I love looking around at all the yummy recipes. I also fond tons of stuff on Pinterest. I have my own Clean Eating board, so when I want to find something, I know just where to go!
Now that I’ve completely gone off on a bunny trail… Kill da wabbit, kill da wabbit… (Sorry, I couldn’t resist singing that one)
A slight note on the zucchini, I like to buy really big zucchini, chop it in really small pieces and freeze it. Thanks to my sister and her wonderful garden, I was able to get 3 large zucchini to freeze! Once they are that big, zucchini doesn’t taste the greatest just sliced and fried or baked. So here I sit with at least 16 cups of chopped zucchini and so much baking I want to do!
Bring it on!

Clean Eating Zucchini Bread (adapted from The Gracious Pantry)
Yield: One 9×5 loaf
2 cups whole wheat pastry flour
2 tsp. baking soda
1/4 tsp. nutmeg
2/3 cup honey
1 generous cup grated zucchini
2 tbsp. unsweetened apple sauce
2 tbsp. olive oil
1 whole egg
1 egg white
1 tbsp. fresh lemon zest
3/4 cup plain, non-fat Greek yogurt
Chocolate Chips (optional)

In a medium to large bowl, whisk together flour, baking soda, and nutmeg. In a slightly larger bowl, whisk together honey, zucchini, applesauce, olive oil, egg, egg white, lemon zest and yogurt. Using a wooden spoon, mix the flour mixture into the wet mixture. Stir well.

If you choose to add chocolate chips, now is the time. By adding them, the bread is no longer considered ‘clean’, but it’s darn close. So I added some. However, when I cut into the bread, I noticed all the chocolate chips had sunk to the bottom of the loaf. So if you want to avoid this, don’t add them or just sprinkle on top after you’ve poured the batter into the bread pan.

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan. Pour batter into pan.

Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

Apple Muffins

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This was my morning, last Thursday:
My hubby’s alarm went off at 2am. He got out of bed about 3am (that is a whole different story) and 3am is when I woke up and was then wide awake. Between my allergies and my mind racing, I decided that just getting up would be better. I gave a valiant effort to go back to sleep, but by 4am, I was done. I had to get up.
I decided to spend the extra time I had reading my Bible and praying. And then I decided to bake. It was still cool outside, it was dark, and I had my coffee already, so I figured it would be safe for me to start using sharp objects and my oven
Then came my search of what to make. There were so many options. Zucchini. Pumpkin. Apple. Banana. It’s all so good. I also wanted to make something that was ‘clean’ and that I wouldn’t feel guilty eating myself. So, I started scouring my Pinterest boards (yes, pretty much all my recipes are ones I found on Pinterest. What can I say, it’s a great website!)
Once I found this recipe, I knew it was the one for me. I had apples in the freezer that I had sliced last year and needed to be used (I’m not sure how long they last) and I knew I could replace most (if not all) of the brown sugar in this recipe. It was a success! I love them. My three year old was not a fan when it came to breakfast time that day. He picked out all the apples and only ate about half the muffin. But later in the morning, he told me was ‘starving’, so I offered him a muffin and he devoured it.

Apple Muffins (adapted from Budget Bytes )
Yield: 12 muffins

1 3/4 cup whole wheat pasty flour
3/4 cup ground flax
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup agave syrup
1/4 cup brown sugar (you could use all agave syrup, and you also use honey or any sweetener you wish)
1 large egg
1/2 cup unsweetened applesauce
1/2 plain non-fat Greek yogurt
1/2 tsp vanilla extract
2 medium apples (or about 2 cups chopped apples)

Preheat oven to 400 degrees.

Place all ingredients, except apples, into a mixing bowl. (I used my stand mixer) After everything is well blended, fold in the apples.

Spray muffins tin with non-stick spray and divide batter between the 12 muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. Remove muffins from tin and let cool on a wire rack.

Enjoy!