So about last night’s post. No, I am not going to leave you guys hanging! I do have some recipes for you from those lovely pics. I decided time with my family was of the utmost importance yesterday, which is why I didn’t put the recipes up with last nights post. Let me refresh your memory!
Gingerbread Stuffed Waffles
- 1/2 cup unbleached all purpose flour
- 1/2 cup oat flour
- 2 T. ground flaxseed
- 2T. wheat germ
- 1 t. ground nutmeg
- 1/4 t. cloves
- 1 T. cinnamon
- 1/4 t. allspice
- 1/4 t. ginger
- 1 T. sugar (I use sugar n the raw)
- 1 egg
- 1-2 T. molasses
- 1/2 cup milk
Combine all ingredients in a bowl and mix. Cook on waffle iron. Makes 2 waffles.
Combine peanut butter and apple butter in a bowl, smear onto waffles pieces
Top each piece with apples (micro for 30 secs. to soften) & raisins. Place waffle pieces together to make a sandwich,.
Apple Fritter Donuts
This recipe is actually adapted from Angela’s donut recipe over at Oh She Glows. I only made a few changes.
- 1 T water
- 1/2 T ground flax
- 1 egg
- 1/4 t apple cider vinegar
- 1/3 cup soymilk
- 1/2 cup apple butter
- 3/4 cup + 2 T all purpose flour
- 1 t baking powder
- 1/2 t salt (or a bit less)
- 1 t cinnamon
- 1/2 t nutmeg
- 1/4 t ginger
- 1/2 cup powdered sugar
- 1.5 T pure maple syrup
- 1.5 t soymilk
Makes 20 mini glonuts.
Directions: Preheat oven to 350F. Mix the ground flax and 1 T water and whisk. In a separate small bowl mix together the vinegar and the soy milk and set aside. In a saucepan over low heat, add pumpkin butter and heat until just warm. Now add the flax mixture and stir well. Finally add the soymilk mixture and stir well. Make sure you keep the saucepan on the lowest heat setting as you only want it to get warm.
In a large bowl, mix the dry ingredients (flour, baking powder, salt, cinnamon, ginger, nutmeg). Now take the wet mixture and beat it on high speed to get it frothy and bubbly (see picture below). Now pour it over the dry ingredients. Stir just until combined but no longer. It should only take about 10 strokes to mix the batter.
Now spoon the dough into ungreased doughnut pans or shape the doughnuts or doughnut holes by hand using wet hands. Bake for 11 mins.
While baking, make the maple glaze.
Maple Glaze: Stir the powdered sugar, maple syrup, and soymilk very well. You might want to sift your icing sugar beforehand to get the clumps out. If your mixture is too thick, add soymilk gradually to thin out.
After removing the doughnuts from the oven, let cool for a couple minutes before transferring to a cooling rack.
Once they are cool, dip them in the maple glaze and let sit to dry.
These are so yummy! The original recipe can be found at the above link. She uses egg replacer and pumpkin as opposed to egg and apple. I am sure that they are just as yummy!
Chocolate Raspberry Almond Biscotti (adapted from The Eat Clean Diet Recharged)
- 1/2 cup almonds, sliced
- 1/2 cup unbleached all-purpose flour
- 1/3 cup wheat flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp. instant coffee
- 1/2 tsp. baking soda
- 1/8 tsp sea salt
- 1/2 cup Sucanat or Turbinado sugar
- 1 whole egg
- 1 egg white
- 1 tsp. vanilla extract
- 1 tsp. raspberry extract
- 1 tsp. lemon zest
- Preheat oven to 350, line baking sheet with parchment paper.
- Put 1/4 cup almond slices in a ziplock and roll over them with a rolling pin to “crush”. Mix together almonds, flours, cocoa, coffee, baking soda, and salt.
- Combine sugar, egg, egg white, both extracts, and lemon zest in a blender and process until mixture is foamy – 3-4 minutes
- Pour wet ingredients into dry ingredients. Add remaining almond slices and mix well
- Divide dough into two. Shape each half into a log and place logs on baking sheet.
- Bake for 15 minutes, remove from oven for at least 10 minutes, lower temp to 300.
- Cut each log on the diagonal into pieces.
- Return biscotti to the baking sheet and bake for about 20 minutes more. Remove and place on wire rack to cool.
Garner Family Pizza – now I call this the Garner mix since we all eat something a little different. The boys will only eat pepperoni & cheese, the hubster will eat anything as long as it is extra cheese, and I do not eat as much cheese, pepperoni and need more veggies! The dough recipe is adapted from Oh She Glows with a slight change. I used all purpose and whole wheat flour as opposed to bread flour. I also cut down the sugar to 1 tablespoon.
- 1 cup unbleached all purpose flour + 3/4 cup wheat flour (divided)
- 3/4 tsp. sea salt
- 1 tsp. sugar
- 2 tsp. Italian herbs
- 2 & 1/4 tsp. instant yeast
- 3 tbs. olive oil
- 2/3 cup very warm water
- more flour for surface when kneading
In a large mixing bowl, mix together 1 cup flour, salt, sugar, herbs, yeast. Stir well. Quickly add very warm water along with your 3 tbs. oil. Stir well, it will be wet & sticky. Add in the 3/4 cup wheat flour gradually as you stir. When all flour is incoporated place the dough on a well floured surface and knead for about 5 minutes. Add more flour to the surface as needed. Dough should be smooth. Place in a large oiled bowl, spray the ball with a bit of oil, cover the bowl and let it rise for about 2 hours. Punch out the air once half way through the rise time. Use your hands/gravity to shape dough into round pizza shape the size of your stone. Dust the pizza stone with cornmeal, bake in the oven at 500 for around 15 minutes.
Now on to the star of the night! My home made chicken & sausage gumbo. This is a process so you must be patient when making a gumbo. You can easily make this without the meat if you are vegetarian and use a vegetable stock. The important part of this is the roux. What is a roux? Simply oil and flour browned very slowly! Now some people would say this isn’t a healthy natural recipe! I say the h-e-double hockey stick- it isn’t. I have often read comments on clean eating sites about gravy being unclean, fattening, etc. Well let me tell you this – if you will eat two tablespoons of olive oil drizzled over pasta then you can eat gravy and gumbo! The same roux used for this recipe is also used to make gravy. The only difference is that you put other items and more liquid into a gumbo. So on to the recipe 🙂
- small onions, 2-3 cloves garlic, small bell pepper green bell pepper, 2 stalks celery, diced
- two chicken breasts
- sausage link of choice
- couple tablespoons crab boil
- 5 cups water
- 2 tbs. olive oil (can use canola)
- 2 tbs. flour
- can of chicken broth (if needed – you need 4 cups of liquid to add into mix)
- okra, sliced
- 1 can fire roasted diced tomatoes
- 1 tbs. thyme
- 1 bay leaf
- 2 tbs. gumbo file (pronounced fillet)
- salt & pepper to taste
In a large pot cover chicken breast with water and crab boil. Bring to a boil, cook until done, then turn off and let it sit for about 20 minutes. Remove chicken to a bowl and save the water in a different bowl. Shred the chicken. Dice your sausage and place in the bowl with the chicken. I used all lean beef sausage. Andouille is the traditional sausage used in gumbo.
Add a little oil to the pan and sauté the veggies until onions are translucent, remove from pot and place in bowl on top of shredded chicken.
Now in a cast iron skillet add 2 tbs. olive oil and 2 tbs. flour and place over medium-low heat. Hey I warned you it was a process! This is the important step. It is very important to cook the roux very slowly as to not burn it. Believe me flour and oil will burn very quickly, and if it burns the whole thing is ruined. So you will slowly cook this over the medium-low heat, stirring, until it resembles a deep chocolate color.
Next you will place the roux into the large pot. I know this sounds crazy; however, a roux made in a cast iron pan is totally different than is a regular pan. It does make a difference. So once the roux is in the large pot you will slowly add some of your chicken stock, whisk while pouring it in to incorporate the mixture. Again take your time and do this slowly to mix it properly. Once all of the stock is in the large pot (about 4 cups total) add the veggies and meat back to the pot. Stir in the seasonings, diced tomatoes, and okra. Bring to a boil, lower heat, cover, and simmer for at least 30 minutes – stirring occasionally 🙂 Enjoy!!
Another popular version is seafood. Just add shrimp, lump crab meat, and/or crawfish to the pot as opposed to the chicken and sausage. You should have 2-3 lbs. of meat for this pot of gumbo. Place on top of brown rice. This is super yummy with some nice crusty bread to go along with it!