Posts Tagged ‘recipe’

Recipe: Low Carb Cornmeal Muffins

Dear Reader,

A break from our intellectual pursuits — I have been using this bread recipe a lot, mostly for muffins but it very versatile. Last night I made larger muffins with a depression in the center, filled them with (pre-cooked) sausage and cheese and rebaked them. I also like to slice them thin and toast them for breakfast. They hold together very well, especially on the second day. They are not no-carb as they do have cornmeal but are low carb and gluten-free and can be dairy-free as well. If you make 14-16 muffins (which I usually do), they work out to less then 10g of carbs each so I think they still qualify as a THM S.

Low Carb Cornmeal Muffins

Ingredients:

Dry ingredients:

1 c cornmeal

1/2 c coconut flour

1 c ground flaxmeal (golden or dark)

1 c blanched almond flour

1/2 c sweetener (I use xylitol but THM sweetener should work)

1 tsp xantham gum

4 tsp baking powder

1 tsp salt

Wet ingredients:

2 eggs

1/2 c oil

1 1/2-2 cups milk of choice (I use almond or cashew usually; dairy milk will add carbs)

Directions:

Preheat oven to 425 and grease muffin tins. Combine dry ingredients. Add eggs, oil and 1 1/2 cups of milk. If mixture is dry, add another 1/2 c milk. Scoop into prepared muffin tins. Bake in preheated oven for 425 until they look firm and are just beginning to brown. Makes 14-16 regular sized muffins or 12 large muffins.

Enjoy!

Nebby

Recipe: Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

Dear Reader,

Needing to use up some extra canned pumpkin over the holidays, I ran across a recipe online for pumpkin oatmeal chocolate chip cookies. It wasn’t gluten-free so I tweaked quite a bit and here is what I came up with. I hate washing dishes so everything is mixed in one bowl. Bonus: they are lowish carb and low fat too.

Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients:

1 1/4c canned pumpkin

1 c xylitol

1 tbsp. molasses

1 tsp vanilla

1 tsp salt

1/4 tsp ginger

2 tsp cinnamon

1 tsp baking soda

1 tsp xantham gum

1 c millet flour

1/2 c gluten-free oat flour

1 c gluten-free quick oats

1 c chocolate chips

IMG_0309

Directions:

Preheat oven to 350. Combine pumpkin, xylitol, molasses and vanilla. Stir in salt, ginger, cinnamon, baking soda and xantham gum. Stir in millet and oat flours. Add oats and stir till evenly mixed. Lastly, stir in chocolate chips. Place by spoonfuls on a parchment lined baking sheet. Bake for 15 minutes until well set. Cool for 2 minutes before removing from baking tray. Makes 2.5 dozen.

IMG_0310

My helper

IMG_0311

The finished product

Enjoy!

Nebby

 

Recipe: Mashed Potato Pizza Pie

Dear Reader,

My kids don’t like sandwiches. Okay, one does. You could give him a loaf of bread and things to put on it every meal and he’d be happy. You’d go through a lot of bread, mayonnaise and gravy though ūüėČ My point is that with all of us home every day we run out of lunch ideas pretty quickly. This recipe is an attempt to spice up our lunch routine. It sounds fancy but only¬†takes 30 minutes to make which is about the maximum time I ever have available.

Mashed Potato Pizza Pie

Ingredients:

One large potato per person

salt

a little almond milk, regular milk or broth

leftover or jarred pasta sauce

mozzarella cheese (or Daiya dairy-free cheese)

other toppings of choice

Directions:

  1. Wash and pierce potatoes. Place on microwave safe plate and heat on high for 5 minutes. After 5 minutes, roll them all over, pierce their other sides and give them another 5 minutes. If you have  a large number, you made need to roll them and nuke them once more. Your goal is to have them be soft and easily mashed with a fork.
  2. Meanwhile, grease a baking dish. The size will depend on how many people and potatoes you have. It should be large enough to fit all the potatoes with a little extra room.
  3. When the potatoes feel soft when you stick a fork in them, place them in the prepared baking dish. Sprinkle then with a little salt and pour a small amount of milk or almond milk over them. If you can’t so dairy or nuts, you can use broth for this. With your fork, mash, mash, mash those suckers. If it helps, imagine them as your enemies’ heads. If the mixture seems to dry, you can add a little more of the liquid of your choice. The point of the liquid is just to give the potatoes a little creaminess and a smoother texture. Exact amounts are not important here (that’s the kind of cooking I like).

pizzapie (3)4. When you have your potatoes as mashed as you like, make sure they are spread evenly over the bottom of the dish. Now is the time for toppings. Adorn them as you would any pizza — sauce, cheese and your favorite toppings.

All assembled and ready for the last step

All assembled and ready for the last step

5. Broil the whole mess on high until the cheese is melted and just beginning to brown, probably about 5 minutes. Be sure to keep an eye on it; broiling can turn from hot to burnt pretty quickly.

Yum!

Yum!

Enjoy!

Nebby

Recipe: Dairy-Free Chocolate Pie

Dear Reader,

Did you celebrate Pi Day this month? If you didn’t, you missed a big one — 3.1415 . . . Good luck waiting till 2115 to try it again. At any rate, we celebrated by making and eating lots of pie. My one daughter can’t have gluten, dairy or soy but really wanted a chocolate pie so I came up with this recipe. There is nothing healthy about this pie; marshmallow fluff is a major ingredient, but it is dairy-free and was deemed acceptable by all four kids.

Dairy-Free Chocolate Pie

Ingredients:

For Crust:

1/4 c melted butter or dairy-free alternative (my dd can actually have butter but we used to use Earth’s Balance Soy Free Spread for her; it was the only butter substitute¬†I found¬†without soy and was pretty good too; it can be found¬†at Wal-Mart¬†among¬†other places)

2 tbsp sugar

1 c almond meal

For Filling:

2 tbsp butter or alternative (see note above)

4 oz semi-sweet chocolate (Enjoy Life has a nice dairy-free chocolate)

7 oz marshmallow fluff

1 c almond milk, divided

1 packet gelatin

Directions:

1. For crust, preheat oven to 350. Combine 1/4 cup melted butter, sugar and almond meal. Mix well. Press into pie pan and bake in preheated oven for 10-15 minutes. Allow to cool while you make the filling.

I find it helps to use wax paper when pressing down the crust; no sticky fingers.

I find it helps to use wax paper when pressing down the crust; no sticky fingers.

Ready to bake; sorry the pictures seem blurry; I had my 9yo take them.

Ready to bake; sorry the pictures seem blurry; I had my 9yo take them.

Fresh from the oven and nicely beginning to brown.

Fresh from the oven and nicely beginning to brown.

2. In a saucepan over medium-low heat, melt the 2 tbsp butter with semi-sweet chocolate and marshmallow fluff, stirring constantly until it is all melted and of uniform consistency. Remove from heat.

That yellow lump is butter not completely melted yet.

That yellow lump is butter not completely melted yet.

3. Put 1/2 c almond milk in a bowl and sprinkle with contents of gelatin packet. Stir.

4. Heat the remaining 1/2 c almond milk in microwave for 1 minute. Stir heated milk into gelatin mixture. Stir for 5 minutes until well combined and gelatin is thoroughly dissolved.

Whisk, whisk, whisk that gelatin.

Whisk, whisk, whisk that gelatin.

4. Stir almond milk mixture into marshmallow fluff mixture. Stir until smooth and well-combined. This can take a little time. It is easier if the fluff is still mostly melted. If it has cooled too much, you can always reheat it on the stove first.

Pouring the milk and gelatin into the chocolate mixture

Pouring the milk and gelatin into the chocolate mixture

5. Pour filling mixture onto crust and refrigerate until firm — at least a few hours but overnight is even better.

Ta-da! There's a happy girl.

Ta-da! There’s a happy girl.

Enjoy!

Nebby

 

Recipe: Pumpkin Muffins — Gluten-free and Low Carb (THM- S)

Dear Reader,

I love my peanut butter muffin recipe, but sometimes a girl needs a change so I recently adapted them to make pumpkin muffins. These are gluten-free and low-carb and have some extra protein added in. If you are on the THM diet, they are an S.

Pumpkin Muffins:

Makes approx. 9 muffins

Ingredients:

3/4 flax meal

3/4 c blanched almond meal (if it doesn’t say blanched, it has a different consistency¬†and will likely give a grainier texture)

1 scoop (1/3 c) protein powder (I sued whey but you could use egg white if you need to avoid dairy)

1/2 c xylitol, truvia, or THM sweet blend

1 tsp salt

1 tsp xantham gum

1 tsp baking soda

1 tsp cinnamon

big dash nutmeg

1/2 c canned pumpkin

1/2 c almond milk (or other milk of choice)

1 tsp vanilla

2 eggs or 1/3 c egg whites

Directions:

Preheat oven to 400. Grease a muffin tin. In a large bowl, combine the dry ingredients and mix well. Add the wet ingredients and stir until thoroughly moistened and of a uniform consistency. Drop by spoonfuls into the prepared muffin tin, filling each cup up about half way. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Enjoy!

pumpkinmuffins1 pumpkinmuffins3

Nebby

 

 

THM Recipe: Peanut Butter Muffins (S)

Dear Reader,

Looking for something a little more indulgent? I have a new variant of these muffins with chocolate . . .mmmm . . .  Check it out here.

Here once again is a Trim Healthy Mama recipe. These muffins are dense but tasty. They make a nice breakfast or snack.

Peanut Butter Muffins (S):

Ingredients:

1/2 c flax seed meal

1/2 c defatted peanut flour

1/3 c xylitol

stevia to taste (optional)

1/2 tsp baking soda

1 c peanut butter

1 c almond milk

1 tsp vanilla

2 eggs or 1/3 c egg whites

Directions:

Preheat oven to 350. Mix all ingredients well (Gluten-free flours can take  a few minutes to absorb the moisture so if it seems liquid let it sit  a bit and then stir again before adding more dry ingredients). Divide batter among greased muffin cups. Bake 30 minutes.

Makes 12 muffins.

Peanut Butter Muffins (S)

Peanut Butter Muffins (S)

Enjoy!

Nebby

 

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