Sugar Free, Gluten Free Anytime Muffins

Lately I have felt as though the fun has been sucked out of the kitchen...read labels, bake food I really don't like, and never produce a product that looks perfect anymore. I don't experiment with my own recipes because wasting gluten free ingredients is seriously a crime! But finally I am starting to feel drawn back in. What changed? I started *gasp* buying bread! I finally found a wonderful gf bread recipe that even I liked to eat on a regular basis, but then I found Kinnikinnik....their bread is soft, bouncy, good texture and tastes good. And the best part is that it's less then a $1 more per loaf for me to buy then it is for me to bake (and that's not including my time or the electricity to turn the oven on!). I'm so excited! Plus I've found that Safeway carries their bread, frozen but I'm ok with that! So it's not only good tasting, it's somewhat convenient too. So I've had a few weeks away from baking, I've been gleefully opening bags of bread from the freezer and the sense of fun that the kitchen used to offer me is returning.
Tonight my hubby called me a 'whirlwind' in the kitchen, and it felt good. It's been a long time since I have been busy enough to warrant being called that! What was I making?

Super healthy eat anytime muffins!! Courtesy of Mennonite Girls Can Cook (my new favourite website!!)
They are sugar free, gluten free and packed full of good for you things!

I did not change anything in the recipe except to use ground flax seed and I made them as muffin tops because...well why not? :)

INGREDIENTS
3/4 Cup Almond Flour (meal)
3/4 Cup Brown Rice Flour
1/2 Cup Xylitol
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Ginger
1/2 Tsp. Cinnamon
1/2 Tsp. Salt
1/2 Cup Old Fashioned Rolled Oats (GF)
1/2 Cup Steel Cut Oats (GF)
1/4 Cup Flax Seed
1/2 Cup Raisins
3 Tbsp. Oil
1 Large Egg
1/3 Cup Milk (or almond milk etc)
4 Medium Carrots, Shredded
1 Medium Ripe Banana, Mashed

Prehead oven to 400F. Coat a 12 Cup muffin pan with oil (I used coconut oil, it works great!)
Whisk together flours, xylitol, baking soda, baking powder, spices, oats and flax until there are no lumps. Stir in raisins.
Mix oil, egg, milk, carrots and banana in another bowl. Add to flour mixture and stir until blended.

Fill each muffin cup 3/4 full. Bake until a toothpick inserted comes out clean. 23-25 minutes (depending on your size of pan). Serve warm or at room temperature. To store keep in an airtight container, up to 3 days.
Great with some butter, some cream cheese or drizzle honey on top!


NOTE: I did find that my steel cut oats were still kind of crunchy in the finished product. I think next time I will mix up the liquid ingredients first, add the steel cut oats and let them soak while I measure and mix the dry ingredients/shred the carrots :)

Apple Crisp

I often try to come up with desserts that aren't really desserts, but are good enough to classify as such. Although my kids do get sugary desserts from time to time, I definitely try to limit them (even then, I do try to find the healthier route to it, such as the Puffed Quinoa Squares). I never thought I would be the type of mom that would serve fruit for dessert, or that I would have the type of kids who are excited by apples and peanut butter, but here we are :) I decided today to spruce things up a little bit and make it a little more dessert-y. We eat a LOT of fruit in our house. Being gluten free limits a lot of things we would normally have for snacks, so by default we go to fruit for snacks (and tomatoes, but that's another story). The amount of bananas I buy would make you laugh, and the amount of apples in our fruit bin could cause a small avalanche. 

Today's dessert is apples. Apple crisp to be exact. Just a unique, very easy version :)

Ingredients
Apples, halved and core cut out (see picture)
Cheese
1/2 Cup of Butter, or Oil works too. Coconut oil would be delicious I think!
1/2 Cup Oats (make sure they are GF oats if you are gluten free!)
1/2 Cup Quinoa Flour (If you are not GF, use regular AP flour here)
1/2 Cup Brown Sugar
1 Tsp. Cinnamon
Pinch of salt.

Melt the butter (or if using oil just pour in!), and add oats, quinoa flour, brown sugar, cinnamon and salt. \Mix well until everything is moistened. 

Cut cheese into small pieces and place inside apple holes (see picture). 

Place the crumble mix on top of the cheese and apple. 

Place on a pan in the oven and bake at 350F for 20-30 minutes. 

Enjoy hot with ice cream or frozen yogurt, or just by itself. 

The measurements above made more then enough for 2 apples (4 halves), and I have enough left over for probably another 2-4 halves, depending on how thick you top the apples. 

The type and amount of apples and cheese is up to you. Cheddar does taste wonderful with apples though!

Slice apples in half and scoop out core.

Add cheese cubes to the holes.

Add crumble topping and bake @350F for 20-30 minutes.

Serve warm. With or without ice cream or frozen yogurt.

These have a really cute presentation and the cheese adds that extra little taste that makes them delicious!!

Quinoa Oat Muffins

I was so excited to find a GF recipe that didn't call for many different flours that I had to try this right away. I had just picked up some quinoa flour at Bulk Barn and was itching to try it out. I am a frequent shopper of bulk barn and I love it when they get a new gf product, I always get some to try right away! I love quinoa because of it's high nutritional content, and now I can use it more often! I use GF oats for this recipe, obviously if you aren't avoiding gluten then by all means use your regular oats!! This recipe is from Virtually Vegan Mama so these are vegan depending on the type of milk you use. I've made these with coconut milk (the drinking kind, not the thick canned kind) and also with cows milk and they both turned out great! Whether you are a gf house or just trying to eat healthier I would say give these a try. My kids love them and they are packed full of all sorts of good for you things!

1 Tbsp. Ground Flaxseed mixed with 3 Tbsp. Water
1 1/4 Cup Quinoa Flour
1 Cup Old Fashioned Rolled Oats (not instant, but not steel cut either)
2 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1/2 Tsp. Cinnamon
1 Cup Milk (any type is fine)
1/2 Cup Date Syrup (Recipe coming soon, if you don't have this use maple syrup or even honey instead)
2 Tsp. Vanilla
1/4 Cup Raisins
1/4 Cup Chopped Dates
1/4 Cup Chopped Walnuts

Preheat oven to 375 F. Grease a muffin pan (or mini muffin pan).

Mix 1 Tbsp. of Ground Flaxseed with 3 Tbsp. of Water, set aside.
Mix together dry ingredients.
In a separate bowl mix together flaxseed mixture and other wet ingredients.
Mix everything together. Fold in raisins, dates and nuts. Mix until just combined. Spoon batter into muffin pans. Bake for 20-30 minutes or until the tops are lightly browned and a toothpick inserted in the middle comes out clean. Cool slightly before removing from the pan. Enjoy! These are best enjoyed within a few days of baking but will last longer if stored in the fridge.

Granola Bars

I originally posted this recipe back in May before our house was going gluten free. I never did get a picture posted and so now that I have made a gluten free version I decided it needed a picture!

Ingredients
41/2 Cups Rolled Oats (use GF Oats if you are sensitive to Oats)
1 Cup Ground Flax Seed, Hemp Protein (I'm sure you could substitute other unflavoured/mild flavoured protein, I just find this one works well) & GF All Purpose Flour (About a 1/2, 1/4, 1/4 ratio)
1 Tsp. Xanthan Gum
1 Tsp. Baking Soda
5 Tbsp. Brown Sugar (not packed)
2/3 Cup Oil
1/2 Cup Honey
1/4 Cup Molasses
2/3 Cup Applesauce, Heaping
2 1/4 Cups Raisins, Chocolate Chips, Nuts, Seeds, Berries etc.

Preheat oven to 325 F. Lightly grease a 9x13 pan.
Mix together first 5 ingredients in a large bowl. Mix together liquid ingredients in a small bowl and then mix into the dry. Add the 2 1/4 cups of extras. I usually do a mix of raisins, sunflower seeds, walnuts and a handful of semi-sweet chocolate chips. But mix it up! Dried cranberries, dates, almonds etc. they will all taste wonderful!
Pour into pan, and press down or if you have a small rolling pin roll it down. Bake for 10 minutes, re-roll it down (or push it down), and bake for another 5-10 minutes, just until the edges start to brown. Let cool completely and cut into bars with a sharp knife.

I wrap them individually in plastic wrap and then place them in a freezer bag and pull them out one at a time for lunches.

These are slightly more moist then the original recipe, but the only problem with that is a few sticky fingers. They hold together beautifully and taste even better! Plus they have more of a protein content then the original recipe due to the hemp protein and the GF all purpose flour has more protein then regular flour as well.

Chewy Chocolate Squares

Yet another Pinterest find! The recipe is technically labelled a Granola Bar but I cant bring myself to refer to them as that. They are creamy, chocolatey and delicious. More of a dessert delicious then a breakfast delicious! Although I would still classify these on the healthy end of the spectrum :)

Without further ado...

Ingredients
1 cup peanut butter (Sun Butter works well for a nut free version)
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats
1 1/4 cups mini semi sweet chocolate chips
3/4 Cup Dried Cranberries or Dried Blueberries (Cranberries = Chewy, Blueberries = Crunchy)

Melt the peanut butter, honey and oil in a pot. Once the mixture is smooth and combined add oats, chocolate and fruit. Mix until the chocolate is melted. Pour into a 9x13 pan and refrigerate until firm. Cut into squares. Keep refrigerated until ready to serve because they tend to get 'melty'.

Trust me when I say "GO MAKE THESE NOW!!"

Baked Pumpkin Oatmeal

Fall is upon us, and one of the only good thing about fall (in my  mind, since it leads directly to winter!) is the ready availability of pumpkins!
This is when I try out all the pumpkin recipes I can find or think of!
I was surfing around Budget Bytes website after making Crockpot Taco Chicken and came across Baked Pumpkin Oatmeal! It sounded so good I had to try it right away!!

Very simple, very tasty and very filling!

Ingredients
2 Cups Pumpkin Puree
1/2 Cup Brown Sugar
2 Large Eggs
1 Tsp. Pumpkin Pie Spice
1/2 Tsp. Salt
3/4 Tsp. Baking Powder
1/2 Tsp. Vanilla
1.5 Cups Milk (any type of milk will work if you are a dairy free house)
2.5 Cups Rolled Oats (Do not be tempted to use Steel Cut Oats...it turns out awful, trust me!)
Optional: Add 1/2 Cup Yogurt (leaving milk at 1.5 cups), or reduce milk to 1 cup and add 1 Cup  Yogurt. I added 1/2 Cup of Greek Yogurt for some extra protein :)

Preheat oven to 350 degrees. Whisk together the first 7 ingredients. Add the milk (and yogurt if using) and whisk until smooth. 
Mix the dry oats into the mixture. Grease an 8x10 pan. Pour the mixture in. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-30 minutes. It is cooked when it starts to crack on top and the edges start to brown.
Eat hot right out of the oven, or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream or nuts. I like mine heated up with cold milk on top. Sooo good on a cold, damp fall day! 

Butterfingers

Oh so deliciously tasty! And easy to make too :)

Ingredients
3/4 Cup Butter, Room Temperature
3/4 Cup Sugar
3/4 Cup Brown Sugar, Packed
1 Egg
2/3 Cup Peanut Butter
3/4 Tsp. Baking Soda
3/4 Tsp. Vanilla
1 1/2 Cups Flour
1 1/2 Cups Oats
1 1/2 Cups Chocolate Chips

Topping:
1/2 Cup Powdered Sugar
1/4 Cup Peanut Butter
2-8 Tbsp. Milk (Depends on if you want it thick or thin) 

Preheat oven to 350 F. Mix the butter, sugar, brown sugar, egg, peanut butter and vanilla. Mix the baking soda, salt, flour and oats and tehn add to the wet ingredients. Stir until mixed. Press into  a greased 9x13 pan. Bake for 10-12 minutes
Sprinkle the crust with the chocolate chips and leave. When the chocolate chips melt, use a spatula to spread over the entire crust. Place in the fridge to cool. Mix topping ingredients together and spread over the chocolate. Cut into squares. Best served slightly chilled. 

These are very sweet and I even used natural no sugar added peanut butter. If you use regular peanut butter you may want to cut back on a bit of the sugar. But then again if you love really sweet stuff then don't! 

Instant Oatmeal Packs

***Recipe edited to correct the amount of oats from 8 cups to 3 cups. Sorry everyone! Thanks Lindsay for pointing that out :)***
Much more economical then buying the boxed packs in the store, and you can make them bigger and with whatever flavour you want!! And as a bonus they taste better! You can make them healthy, unhealthy, organic, non organic...the choice is yours :)

Ingredients
3 Cups Quick Oats
Flavourings: Brown Sugar, Cinnamon, Dried Apples, Milk Powder, Wheat Germ, Raisins etc.

Need: Ziptop bags

Process 1 Cup of oats in a food processor (you can use a blender, just process less at a time), on high until powdery.

Place the following into each baggie:

PLAIN Oatmeal
1/4 Cup Oats
2 Tbsp. Powdered Oats

Seal and store. To serve empty packet into bowl, add 3/4 cup of boiling water. Stir and let stand for 2 minutes. Or add milk or water and pop into the microwave until cooked, add additional milk/water to thin.

Variations:
Sweetened: Add 1 Tbsp. Sugar
Brown Sugar/Cinnamon: Add 1 Tbsp. Brown Sugar and 1/4 Tsp. Cinnamon
Raisins & Brown Sugar: Add 1 Tbsp. Brown Sugar and 1 Tbsp. Raisins
Apple-Cinnamon: Add 1 Tbsp. Sugar, 1/4 Tsp. Cinnamon and 2 Tbsp. Chopped Dried Apples
Fruit & Milk: Add 1 Tbsp. Milk Powder and 2 Tbsp. Dried Fruit
Health Nut: Add 2 Tbsp. any kind of wheat germ & 1 Tbsp. Ground Flax Seed
Raisins & Walnut: Add 1 Tbsp. Raisins and 1/2 Tbsp. Walnut Pieces

Use your imagination! Whatever combination you can think of, you can have :)




Note: I double the recipe above for each baggie because my husband and son are never happy with one pack!

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New Pantry Items!

I got to escape the house this afternoon without my two kids since my mother in law is here, and I got to go into stores and actually *gasp* take my time looking at things! Bulk Barn is one of my new favourite stores. Not because it's always cheaper, because it's not (although sometimes they are!), but because you can try so many new things without committing to spending a fortune and ending up with a huge bag that you will never use.
My experimental purchases of the day:
Organic Coconut Sugar It has an interesting less sweet then sugar taste and is less bad for you. It actually contains some good for you things :)
Arrowroot Powder To try as a substitute for corn starch
Steel Cut Oats To grind in my new grain grinder Kitchen Aid attachment that I'm geeking out about and dying to try out!
Hard Wheat For the same reason as above!
Chickpeas Because I'm going to try out a new recipe I found :)

Then I went to Earth's General Store. If you remember I bought a LivingSocial spend $10 get $20 for  a store gift certificate. It was great, I didn't have to print it out or anything. I have a smartphone, and I have the LivingSocial App, and I just pulled up the certificate on it and she put the info into the computer and that was it!! The store has moved and it is quite a bit larger now. They have everything from bulk shampoo (but you have to bring your own container so I didn't get any of that), to a small produce section and pretty much everything inbetween. I spent quite awhile in there. I had to spend all $20 at once, but I didn't want to spend a ton over so I just got a few things.

Xylitol I need to do more reading so I just got a bit, but it can replace sugar, has fewer calories and actually has health benefits!! We tasted it and it has a hard to place taste. The best description is that it tastes 'cold'. It's very different!
Xantham Gum I'm going to experiment with my granola bar recipe!
Amazing Dad's Original BBQ Sauce I'm going to go by the ingredients (since I can actually understand what they all are!) and try to make my own, this one is a little sweet for our tastes.
Organic Vinegar For a starter for my homemade vinegar project that I want to start!
Daiya 'Cheese' This one is for my mother in law. She can't eat a lot of fat for health reasons, and can't buy fat free cheese in Canada. She lives near the US border and gets it from there, but when she comes to visit she never gets to have anything with cheese! This is a very low fat cheese alternative. Great for people who can't have dairy. And it actually doesn't taste all that weird, which totally surprised me! It has a 'different' taste to it, but not bad. We haven't tried to melt any yet, but apparently it actually melts and strings like cheese.

I'm ready to start experimenting with my recipes and see what happens! Hopefully I'll have some results to post about in the next couple of days :)

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Waffles

These are wonderful! I make a big batch and I freeze them and use them as 'Eggos'. Use directly from frozen or let thaw on the counter. If frozen they usually need twice through the toaster or 15 seconds in the microwave and once through the toaster.
Ingredients
1 1/2 Cups Oats
2 Cups Flour
2 Tsp. Baking Soda
1 Tsp. Baking Powder
Pinch of Salt
1 1/2 Cups Buttermilk
1 Cup Milk
1/4 Cup Oil
1 Egg
1/3 Cup Sugar
Dried Fruit Powder (Optional)

Grind the oats in a blender or food processor until fine. In a large bowl, combine the first 5 ingredients (and fruit powder if using). In a small bowl combine the rest of the ingredients, and mix until smooth.
Stir the wet into the dry just until mixed. Don't overmix!
Cook in your waffle iron.

**If you want these as pancakes instead, leave out 1/2 cup of flour**

I get dried fruit powder from Just Tomatoes. I love their products! They don't add anything to their dried fruits, vegetables or powders. My 2 year old loves to snack on dried fruit, especially in the winter when fruit selection is limited at the store. I love to keep the powders on hand for mixing in with smoothies, pancakes, waffles and muffins. The dried fruit is also great for baking with. I haven't tried any of the dried vegetables yet, but I'm assuming they would be just as good as the fruit! 

Granola Bars

For my first real post I thought I would start with what seems to be a very popular favourite recipe. Granola Bars that will make you gag at the thought of a prepackaged foil wrapped cardboard bar!
This originally started as a completely different recipe and I broke it down to the oats and flour and rebuilt it. So I feel like I can call it my own personal recipe :)

41/2 Cups Rolled Oats
1 Cup All-Purpose Flour
1/8 Cup Ground Flax Seed (Substitute flour if you don't have this)
1 Tsp. Baking Soda
5 Tbsp. Brown Sugar (not packed)
1 Tsp. Vanilla
2/3 Cup Oil
1/2 Cup Honey
1/4 Cup Molasses (Scant)
1/3 Cup Applesauce (Heaping)
2 Cups Raisins, Chocolate Chips, Nuts, Seeds, Berries etc.

Preheat oven to 325 F. Lightly grease a 9x13 pan.
Mix together first 5 ingredients in a large bowl. Mix together liquid ingredients in a small bowl and then mix into the dry. Add the 2 cups of extras. I usually do a mix of raisins, sunflower seeds, walnuts and a handful of semi-sweet chocolate chips. But mix it up! Dried cranberries, dates, almonds etc. they will all taste wonderful!
Pour into pan, and press down or if you have a small rolling pin roll it down. Bake for 10 minutes, re-roll it down (or push it down), and bake for another 5-10 minutes, just until the edges start to brown. Let cool for 5 minutes and cut into bars with a sharp knife. Let cool completely before removing from pan.

I wrap them individually in plastic wrap and then place them in a freezer bag and pull them out one at a time for lunches.

Enjoy! And beware that once you make these you may find yourself becoming quite snobby towards store bought granola bars!