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Paleo Pumpkin Waffles (Grain-Free)2/8/2022 I am more than a little obsessed with grain-free, paleo waffles! It’s really hard to improve on waffle perfection, and Hayley from Health Starts in the Kitchen’s waffles really are perfect! If you haven’t tried them yet, you must! I wanted a yummy fall twist and to make them even more nutrient-dense, so using her recipe as inspiration, I went to work creating grain-free, paleo pumpkin waffles. Pumpkin pie spice is star of my fall. It’s what really gives a recipe that pumpkin pie flavor. I use it in everything from coffee, to pancakes, to waffles. I buy mine already blended from Frontier, but it’s available at Amazon. You can also make your own with this recipe from Live Simply. If you don’t have homemade pumpkin puree already prepared from a recipe like this one from Naturally Loriel, use canned pumpkin. Make sure it’s organic and from a non-BPA can like this one. Before I get yelled at for using milk in a paleo recipe, yes I do know that milk isn’t strict paleo. I also know that many paleo peeps use raw dairy if they can tolerate it. It’s a grey area. Raw milk is very nutrient dense so if you can have it, do! I use gelatin hydrosylate in many of my recipes to add to the nutrient-denseness. This is optional and can be left out if you don’t have it. I make all my batters in my Blendtec blender. It makes less cleanup for me, and a nice, smooth batter every time. I don’t need any extra work, and neither do you! I don’t know what it is about dutifully plopping batter into a waffle iron that makes me so blissfully happy…maybe it’s knowing what amazing goodness I’m about to put into my mouth. It’s the anticipation! That and the joy on my kids’ faces when I yell, “Kids, the waffles are ready!” They come running! I always eat the first waffle before they get to the table or I won’t get one. 🙂 Ingredients:
Instructions:
These waffles are more dense and less crispy than the originals. They need to be cooked thoroughly so check with a fork for doneness. When they are ready to come out, they will do so easily. If they fall apart, they’re not ready. I eat them plain, like a cookie, but they are great with a little maple syrup too! Be nourished. Be happy. Enjoy!
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Grain-Free Sandwich Wraps2/7/2022 I am super excited about this recipe! I have been playing around with varied recipes for flat bread and tortillas from My Heart Beets and Health Starts in the Kitchen and absolutely love the results I’ve gotten! I tweaked the recipes a bit because I was in need of a sandwich wrap and am in love with arrowroot flour! My kids love sandwiches for lunch. My oldest asked if I could please make him wraps even though we are grain-free for January. I had made the flat bread/tortillas earlier in the week for the Salmon Salad recipe and knew they would probably work as wraps, but I wanted something a little more nourishing and filling. So, grain-free sandwich wraps were born! Arrowroot is wonderful for the gut. It soothes irritated bowels and has a calming quality that can be very healing. It is in stark contrast to some grains that can harm the guts of those sensitive to them. It is sold as arrowroot starch, powder or flour. They are all the same thing. You can also use tapioca starch/flour. It’s slightly “stiffer” but works beautifully. Coconut milk contains lauric acid, antimicrobial lipids and capric acid. These constituents make these a very beneficial milk. Heating it will destroy most of the properties that using it raw would keep intact, but it is still a very healthful ingredient to use in recipes. Almond flour should be used in moderation. It takes about 90 almonds to make 1 cup of almond flour. Check out this article from Empowered Sustenance about the problems with almond flour. I have read the pros and cons and still choose to use it…just not in everything and not all the time. Coconut flour is a good alternative and I will be experimenting with it for wraps very soon. Gelatin Hydrosylate – This doesn’t actually “gel” in the recipe because it is a hydrosylate, but I like to sneak in gelatin to recipes whenever I can. It adds protein, amino acids and other valuable nutrition. For more information about gelatin and gelatin hydrosylate, click here. The yield for the recipe is about 12 6-inch wraps (the egg-free version makes about 6). I make a big batch and refrigerate the extras to use throughout the week. I’m assuming you can freeze them, but I haven’t tried to be sure. The recipe contains clickable ingredient links with suggestions on where to purchase. Prep Time: 5 minutes Cook Time: 1 hour Yield: 22 Ingredients:
Instructions:
These take awhile to make if you do them one-at-a-time. I use a cast iron skillet and make them one-by-one. I suggest you use a large pancake griddle if you are short on time and do a few at once. I use it as an opportunity to multitask and unload my dishwasher and clean my kitchen! Just be mindful of the stove. If you’re absent-minded like me and really get into your cleaning, you may forget you are cooking something! I hope you like these grain-free sandwich wraps! They roll quite nicely and don’t break or tear. My kids like to grill their sandwiches in our panini maker and it works out perfectly with these. Be nourished. Be happy. Enjoy!
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Grain-Free Personal Pizzas2/7/2022 Pizza is one of my favorite foods! If you ask my kids, they will all say the same thing! When they heard we were going grain-free for the month of January they were very upset that we wouldn’t be eating pizza, which is our Saturday night tradition. Last night, we decided to make grain-free personal pizzas using yet another variation on our favorite flat bread recipe. It was a little time-consuming but we worked together as a family and had a fun “Toppings Bar” so everyone could make their own. Going on a special “diet” does not have to be boring. You can still have all of your favorite foods, just real foodified and healthier. Homemade pizza in general is a healthy choice. Choose organic ingredients, full-fat cheese and other healthy topping options. If the batter is too thick, thin with water. If you can’t get it not fall apart, add an egg. It was fine without an egg for me, just needed a little thinning with water. If you decide to use vegetables or bacon for toppings, you will need to cook them first. Once the cheese and toppings are on the pizzas, they only cook until the cheese is melted. If you want a softer crusted pizza don’t crisp the crusts as long in the oven. If you do like that crispy, thin-crust style, let them stay for awhile longer so they don’t get too soft from the toppings. UPDATE: I make these flat breads at least two times a week using 2 cups almond flour, 2 cups tapioca flour, 2 cups water, and 1/2 tsp sea salt. We use them for sandwich wraps, burritos, fajitas, crepes, and pizzas. They are very versatile! Yield: Approx. six 6-8 inch pizzas Ingredients: For Crust:
For Toppings:
Instructions: For Crust:
For Toppings:
These were so good that we had leftovers for lunch today. They are the perfect size for one person and are so crispy and delicious! If you are grain-free and miss pizza, this is one way to still enjoy it! Be nourished. Be happy. Enjoy!
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I’ve been a devoted reader of The Nourishing Home Blog for a very long time. I love Kelly’s fresh take on recipes that are practical for my busy family. I am so excited to have the chance to review Kelly’s new book, ‘Everyday Grain-Free Baking‘, AND share her Grab n’ Go Pancake Muffins (AKA Pancake Muffins on the Go) recipe! With more than 100 irresistible recipes, Everyday Grain-Free Baking teaches you how easy it is to create grain-free, dairy-free versions of all your favorite baked goods. From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success! Here’s a quick overview of what you’ll find in Everyday Grain-Free Baking
As shown above, Everyday Grain-Free Baking features a delicious assortment of recipes the whole family will love! In fact, there’s an entire chapter devoted to each of these traditional baked good favorites:
Kelly’s mission in creating Everyday Grain-Free Baking is to transform the everyday comfort foods we each hold dear into delightfully flavorful and satisfying grain-free versions that are so remarkably similar to traditional gluten-based foods that everyone will enjoy these recipes, whether or not they’re living a GF lifestyle. In fact, Kelly’s recipes really do taste like the real deal, because she knows so many of us struggle with the same challenge – trying to make tasty healthy foods that the whole family can enjoy without having to become a short-order cook! As we all know, this can be especially challenging when some members of your family are living grain-free, while other members of your family are not. Finding recipes that will work for everyone that actually taste AMAZING is what Everyday Grain-Free Baking is all about! Without further ado, here is Kelly’s Grab ‘n’ Go Pancake Muffin recipe! Ingredients:
Instructions:
These were so easy to make, and my kids and I really liked them! We will definitely be adding these into our breakfast rotation! Be sure to grab your copy of Everyday Grain-Free Baking today and rediscover the joy of baking everyday favorites your whole family will love!
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