I remember the first time I tried to make bread - it was a disaster. The bread was gross and just looked so sad. Instead of giving up I pushed through. I played around with ingredients, learned how dough and bread was to feel uncooked and baked. Soon I started churning out bread that made everyone happy including myself.
There is something so tasty of warm homemade bread right out of the oven. Both my boys love it and tend to fight over who gets the first piece. The best part of this recipe is that it makes two loaves. I slice the loaves up and freeze them in bags. The hubby can pull out two slices, pop them in the toaster and enjoy a sandwich anytime.
Easy Whole Wheat Bread
2 cups whole wheat flour
1/4 cup sugar
1 tsp sea salt
2 packages active dry yeast
1 cup warm water
1/2 cup coconut oil
3 eggs
2 cups all purpose flour
In the mixer add all the ingredients together except for the all purpose flour. Mix together. Add in the all purpose flour until dough forms. Pull the dough out of the mixer and knead for about 2 minutes. Cut the dough in half and shape each half into a ball. Place on a greased sheet to rise for 1 1/2 hours. After the bread has risen make criss cross marks across the top and bake at 375 for 20 to 25 minutes.
My husband has been struggling with cutting down on his sugar intake and was deeply missing baked goods. He loves his carbs and loves his treats. I started playing around with different recipes that called for honey in them instead of granulated sugar. Currently we do not have safe honey but we have been successfully using coconut nectar. I decided to give it a try in baking and amazingly it worked. The muffins were delicious and I have one very happy hubby.
Whole Wheat Saskatoon Muffins
1/4 tsp cinnamon
3/4 cups water
1/4 cup coconut oil
1/4 cup coconut nectar
1 egg
2 cups whole wheat flour
3 tsps. baking powder
1/2 tsp sea salt
1 cup frozen Saskatoon berries ( you can sub with whatever safe berry or fruit you have)
Mix together all the wet ingredients. Add in the flour, baking powder and salt and mix well. Fold in the frozen berries. Fill silicone muffin cups 3/4 full and bake at 400 F for 25 minutes.
So recently my husband started a diet that placed a great emphasis on more protein at each meal. With our limited options trying to find creative ways to get the protein in there was starting to get tough. I had tried pretty hard to find a protein powder that was free of his allergens and came back empty handed. I figured if I already make everything we eat from scratch then there must be a way to make a protein powder that I could add to baking or smoothies to give him that extra punch. I was able to use safe ingredients to make up a jar of protein powder that was pretty equivalent to the store bought ones except for one big difference - no additives or allergens!! He has added it to his oatmeal in the mornings and does not seem to notice a strong taste. I can now play around with flavours so that we can use it like a seasoning for his oatmeal or other items.
Homemade Protein Powder
1 cup organic green lentils
1 cup oats
1/3 cup brown rice
Place in the vitamix and blend until a fine powder. Store in a jar and use as needed.
My entire jar was 50 g total of protein.
When I first bought my Excalibur Dehydrator my husband thought that we would never use it. I had to start putting it to the test to prove to him that it was a much needed piece in our home. The first few times I made fruit leather he could not believe how great it tasted. I could not believe how easy it was to do. I play around with flavours and combos every time that I make it. I have also made blueberry mint and apple cinnamon fruit leather to rave reviews.
Strawberry Lemonade Fruit Leather
3 cups strawberries
2 tbsp. lemon juice (freshly squeezed)
1 tsp sugar
Place everything in the blender and puree. Spread on non porous dehydrator sheets or parchment paper and dehydrate until no longer sticky (about 6 hours)
I am always looking for snacks that are easy to travel with. It is nice to have snacks we can take on the boat, pack on the quad for throw in the car for easy munching. These toasted chick peas mimic the crunch and flavour of what a corn nut used to do (but of course these are much better) . They are super easy to make and pack a nutritional punch. I always play around with the seasonings depending on what we feel like eating.
Toasted Chick Peas
2 cups dried chickpeas
1 tbsp. garlic minced
1 tbsp. paprika
1 tbsp. coconut oil
Soak the chick peas in water in the fridge overnight. In the morning strain out the water and toss with the coconut oil and seasonings of choice. Spread evenly on a baking sheet and roast them at 400 F for 40-50 minutes.
One thing that I truly miss about this allergy is the ability to have a night off from cooking. With corn being so prevalent in food today we can no longer eat out or order in. This means 7 days a week no matter how I feel I need to cook dinner. Even though I enjoy cooking and creating I truly miss the ability to put my feet up and take a break.
There is no more pizza nights or Chinese take out. It is all made from scratch in the safe walls of our home. To give myself that night off feeling I created waffle night. That night is our version of take out. Waffles are super easy to make, the kids love them and the leftovers freeze really well for breakfasts. Waffle night also means Mom is tired and so needing a break so after dinner no dishes for me - just lots of snuggles.
Waffles
2 eggs
2 cups flour
1 3/4 cups water (for richer waffles use milk)
1/2 cup coconut oil
4 tsp cinnamon
1 tbsp. sugar
4 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla
Mix all the ingredients together (I use my Kitchen aid mixer ) and cook in the waffle maker.
Freeze the leftover in packs of two and then pop in the toaster for breakfast!!
