Pumpkin Bread

This one is for my friend Anne!

1/4 c melted ghee or clarified butter

1/2 c (or a little less) honey

3 eggs

1/2 c pumpkin

1 cup almond flour

1/4 c (minus 1-2 teaspoons) coconut flour

2 tbsp arrowroot powder

2 tsp baking soda

2 tsp cinnamon

1/8-1/4tsp nutmeg

Combine wet ingredients and mix until smooth. Add dry ingredients and stir until combined. Scoop into oiled pan and bake at 350 for 30-35 minutes.

Cake in a Jar!

I've been a little obsessed lately with baking cakes in jars. "Why?" you might ask... Well, with Rory gone I've had to find a way to ensure he still is the lucky recipient of home baked goods (paleo friendly, of course). For his birthday I baked coconut flour cakes and sent Maranatha Dark Chocolate Almond Spread as the frosting. Three weeks later, he received his birthday surprise and told me they tasted as if I had made them the day before.

Here is a link on instructions: Baking Cakes in Canning Jars.

In the oven right now are Nut Butter Blondies baked in jars! I prepare my jars a little differently than the link above. I do not grease my jars first. Rory eats them directly from the jar so it seems like a moot point to me. Also, baking times can vary quite a bit from original recipes, so keep an eye on them while baking.

The possibilities are endless! Have too many ripe bananas laying around? Make a batch of banana bread in jars and you'll have some 'fresh' banana bread to enjoy for weeks to come. Bored, but love to bake? Bake up a batch of your favorite cake. The single serving jars will help keep your will power in check! :) They also make great gifts and are suitable for fundraisers!

Enjoy!

Food for thought

Love, love, love babyfoodscoops! My friend Nicole has some really great ideas about all kinds of stuff! The other day they posted this interesting little piece about childhood obesity. It is thought provoking enough to share (albeit a controversial topic).

Broccoli Salad

1 head broccoli, broken into florets

handful of raisins or halved grapes

3 tbsp diced onion

3-4 slices bacon, cooked crisp

generous handful pecans, toasted

3 tbsp sesame seeds

1/2 cup mayo

2 tbsp cider vinegar

Toss all together and serve.

Banana Bread- best yet!

3 large ripe bananas

1/4 c agave nectar

1/4 c coconut oil, melted

3 eggs

2 tsp vanilla

3 c. almond flour

1 tsp baking soda

1/2 tsp salt

generous dash of cinnamon

4 tbsp arrowroot powder

1. Mash bananas.

2. Whisk eggs. Add in agave, oil, vanilla, salt and bananas. Mix well.

3. Add almond flour, arrowroot powder and baking soda. Mix well.

4. Scoop into a bread pan that has been greased with coconut oil.

5. Bake at 325 for ~25-30 minutes (toothpick should come out clean).

We enjoy this toasted with butter or coconut oil. I might try and make french toast in the morning!

Another great article...

From the Times...

A Food Manifesto for the Future

Eating this way can be expensive...

The Whole9 just had a great post about navigating your way around the grocery store while being conscientious about your budget.

Check it out here!

Please vaccinate your children!

We don't need outbreaks of preventable diseases!

Journal: Study Linking Vaccine To Autism Was Fraud

Curry Inspired Sauce

It is a well known fact that Rory very much dislikes curry. While peering into my cupboard I was inspired to make something with coconut milk that was laced with middle eastern flavors, but with NO curry! I thoroughly enjoyed it and... so did Rory! Hooray!

1 can coconut milk

1 tsp coriander

1/2 tsp each cumin, whole oregano, and paprika

1/4 tsp ginger

1-2 minced garlic cloves

dash of cayenne pepper

salt to taste

juice from 1/2 lemon

Mix all ingredients, except the lemon juice, together in a pot and bring to a simmer. Turn heat to low and allow flavors to meld. Just before serving mix in lemon juice.

I served this poured over roasted brussel sprouts and a baked whole chicken. I could see it easily poured over any roasted veggies or with some type of fish. This was a nice change of pace from the flavors I usually use in my cooking.

Grain-free granola

Awhile back, Rory bought some GRAWnola from Whole Foods. It was so tasty and such a convenient snack, I bought some for my brother for Christmas. Now, it was tasty but at $12 a bag, it was also a little pricey! So after doing some internet searching I came up with my own granola recipe. Super easy and super good- a new staple in our house!

1 cup walnuts

1 cup almonds

Generous half cup of dried figs

1/2 c each sunflower seeds, shredded coconut

1/4 c almond oil

1/4 c honey

dash of cinnamon

1. In a food processor grind the figs until a paste forms (its OK to have some chunks still in it). Spoon into a large bowl and set aside.

2. Grind walnuts and almonds in a food processor until you have a course mixture. I grind mine until there are still a few whole nuts floating around. This makes for a variety of textures in the granola. Pour into bowl with figs.

3. Add sunflower seeds, coconut, oil, honey and cinnamon. With your hands work the mixture until the figs are well mixed with the nuts.

4. Bake at 350 for 15 minutes, stirring once.

5. Turn oven off and let sit inside for another 15-20 minutes, turning once in between.

6. Cool for 45 minutes to allow honey to harden and the granola to crisp up.

I got the thumbs up for this recipe from our friends at Crossfit Fort Bragg. Thanks, guys!