I’m date-able!
Posted: October 18, 2011 Filed under: desserts, favorites, gluten free, No Cook, Paleo, Quick cook, raw, Stage 3, Vegan, world cuisine 2 Comments »
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I absolutely love yacon syrup! It’s syrupy, low glycemic sweetness is perfect for many types of recipes, especially when you want to make trail mix bars or a nut and seed crunch. The problem is, it has nearly doubled in price within the last year. Combined with it’s difficulty to purchase (it has been sold out several times at my favorite online vendor), it’s starting to become one the sweeteners that I can’t readily recommend anymore.
As a result, I have been trying other types of syrupy sweeteners. Carob molasses works well, but if you don’t have a Middle Eastern or international grocery store in your area, it will be equally hard to find. I have tried coconut nectar as well. Honestly, it gives me a sugar headache like agave does, so I don’t buy or use it often.
I have been doing well eating high sugar fruits, such as bananas, grapes, mangoes and dates, in moderation, without any adverse affects. I’m very happy about that progress! So I decided to try date syrup. I like date syrup for alot of reasons. It is very easy to make myself. Dates are really easy to find. Date syrup is a whole food sweetener that does not need any additional processing. The cost to make my own yields more than a regular sized bottle of agave!
Date Syrup
*10-12 Medjool dates or 1 cup Deglet Noor dates (the kind often found in packages)
*1 cup of water
Soak your dates in water for 45mins-1 hour. Process dates and water in a food processor, blender or hand blender until smooth. Store in your fridge for up to 3 weeks.
*Sometimes lemon juice can be added to preserve your syrup longer
*You can add different spices to add interesting flavors
Sugar-Free Kettle Corn
Posted: April 15, 2011 Filed under: desserts, Erythritol, favorites, gluten free, Inulin, Snacks, Stage 2, Stevia, Travel Foods, vegetarian 1 Comment »
Kettle corn is super addictive! Salty and sweet with plenty of crunch to go along with it. Once a bag is open, the only motivation to stop is when your hand is only scooping up the crumbs!
Kettle corn is not at all hard to make at home. The most difficult part is not burning the sugar.
Since there won’t be any sugar used here, making kettle corn just got a whole lot easier!
With very few ingredients, make sure you use the best! Using ghee will give a really nice slight buttery flavor that plays really well with the sweet and the salty. I also use organic popcorn and a really good sea salt.
The proportions I saw in other recipes just didn’t give enough yield, so I doubled them! Kettle corn goes fast!
Sugar-Free Kettle Corn
1/2 cup ghee
1 cup popcorn kernels
1/2 cup USB
sea salt to tasteIn a large pan, melt ghee and add two popcorn kernels. Ghee will be hot once both kernels are popped. Working quickly, add the rest of the kernels and sprinkle over the USB. Put the lid on and move the pan back and forth to get everything mixed together. Once popping begins to slow, remove pan from the heat. When popping stops, transfer popcorn to a big bowl, add salt to taste and toss. Let popcorn cool for at least 5 minutes so that the coating will form. Serve and enjoy!
Black Rice Cookies
Posted: February 28, 2011 Filed under: desserts, Erythritol, gluten free, Inulin, Snacks, Stage 2, Stevia, vegetarian, Whole grains, world cuisine 3 Comments »
(This would have been posted earlier, but Mom had outpatient surgery and she was my priority. She is fine. After that, I went on a much needed out of town vacation! Back to our scheduled program)
Here’s a dessert for all of you with black hearts out there…. or for those who want a ‘no chocolate’ option.
Black rice is about to be the new sexy! We all know brown rice is great for you, but since it’s been cooked in the same pot over and over again, we’re all looking for a new love. Black rice will love you back! The anthocyanin antioxidants are touted to help fight both cancer and heart disease. The secret to black rice is the bran, which has as much fiber and even more flavor than brown rice. Some say the taste is something that’s acquired, but if you are already eating brown rice regularly,
black rice won’t be too far of a leap.
Where do you get it? You remember my favorite hang out spot? The Asian food store! You’ll find black rice and black rice flour there. If there’s no such store near you, there are a few online retailers.
This recipe is not yet perfect, but I’m sharing anyway. I want these to be crispy cookies, and right now they are cakey. I’ve got a few tricks to try, but in the mean time, tweak away and let me know what worked for you.
Black Rice Cookies
3/4 cup black rice flour
1/4 cup potato starch
1/2 teaspoon salt
1/2 cup vegetable shortening or ghee or coconut oil, softened
1/4 cup USB
1 egg
1/2 cup coconut milkPreheat your oven 350 degrees F.
Cream your shortening, ghee or coconut oil with an electric mixer. Add your egg and combine. Add your USB and coconut milk. Mix again to thoroughly combine all ingredients.In another bowl, mix together your dry ingredients. Add 1/3 of the dry mix into the wet. Mix with the mixer. Add another 1/3 of the dry and mix. Add your remaining dry ingredients and mix well.
On parchment-lined baking sheets, drop cookie mix by the tablespoon, about two inches apart. Flatten with the back of a spoon, or use a frok to create a hatch pattern. Bake for about 10-12 minutes. Let the cookies cool about 10 minutes before touching. Move cookies to a wire rack to let them cool completely.
Makes about 12 cookies
Whoopie Pies
Posted: February 8, 2011 Filed under: desserts, Erythritol, Inulin, Stage 2, Stevia, Vegetable Glycerin, vegetarian, Whole grains 1 Comment »
I think we all know what making whoopie means. I think there will be alot of whoopie making this weekend. Hey, I’m for any day that gets us to do things that makes us feel a lot happier! We all need as much love as we can get in this short life.
If you can’t make any whoopie this weekend, why not make some whoopie pies. I can’t promise it will be as much fun as the whoopie of the ‘other’ kind, but whoopie pies are fun to eat, make people happy, and have several variations. There’s lemon, pumpkin, red velvet, peanut butter, and strawberry just to name a few!
These pies are made from teff. Teff keeps these cookies soft and chewy. The filling is a lot lighter than the usual marshmallow creme that goes in between. It’s basically a meringue. To get marshmallow richness requires too much sugar, and I’m not willing to dump loads of sweeteners to get that same effect. If you would like a denser creme, you can also use the Whipped Coconut Cream recipe.
Whoopie Pies
For the cookies:
1 cup teff
1/4 cup cocoa powder
1/4 teaspoon Stevia powder
1/8 teaspoon salt
1 teaspoon baking powder
1/3 cup grapeseed oil
1/4 cup coconut milk
1/4 cup vegetable glycerin
1 egg
For the creme:
4 teaspoons powdered egg whites
1/4 cup warm water
1 cup USB
1/4 teaspoon vanilla extractMake your cookies. Preheat your oven to 375 F. Combine your dry ingredients in one bowl and your wet ingredients in another bowl. Slowly add dry ingredients to wet. Drop dough by the tablespoon on a parchment lined baking sheet. Using the back of a spoon or an off set spatula, spread dough to an even thickness. Leave space between each cookie. Bake for 10-15 minutes. Let cool on a wire rack.
Make your creme. Combine your water and powdered egg whites. Let stand for two minutes. With an electric mixer, beat egg whites while slowly adding USB. When you have stiff peaks, add in your vanilla and beat into the whites.
Once cookies are cool, top with meringue. Because the filling is light, you can leave the cookies open faced if you like.
Makes about 8 filled cookies.
Moffles (Mochi Waffles)
Posted: January 27, 2011 Filed under: Breakfast, desserts, favorites, gluten free, Quick cook, Stage 1, Vegan, world cuisine Leave a comment »
Mochi Waffles or Moffles, as they are commonly called, have been taking the food world by storm. It was a trend that started to become popular in Japan in 2006 and about two years later in the U.S.
Really what’s not to like? They are vegan, easy to make and very customizable. Make them sweet or savory. Put whatever herb or spice or powder you like! It’s up to you! The contrast between crispy and chewy is just divine in my opinion!
My method for making moffles is a little different. Instead of using 
pre-made mochi, I make the batter myself using sweet rice or glutinous rice flour. You can find the flour itself in the Asian supermarket or your local health food store. You will likely find the Koda Farms Mochiko brand in your health food store and the Erawan Co brand at the Asian market.
Basic recipe is 1 cup of flour, 1 cup of water and a pinch of salt. That’s it! Your batter should be smooth and pourable, not too thin. From here, you can add whatever you like. Keep in mind that if you add another liquid, reduce your water. If you add another powder, increase your water.
They come out nice and crispy fresh from the waffle iron, and then go limper than some male octogenarians without Viagra, so they must be served immediately. Though they are stacked for the photo above, don’t stack!! They will stick together and you won’t be able to get them apart without ripping them.
I went savory with mine. The moffle experience reminded me so much of the rice burgers I used to eat from Mos Burger, so I decided to make a tuna version of my own:
Enjoy making your own!
Try this! Mochi
Posted: January 14, 2011 Filed under: desserts, favorites, gluten free, Quick cook, Snacks, Stage 1, Stevia, Try This!, Vegan, world cuisine 5 Comments »
It looks weird to some, tastes funny to others, but if you have been doing gluten free cooking, you are probably already familiar with this. It’s used in gluten free cooking to add the “chew” back to baked goods that don’t have chewy, stretchy gluten.
The most asked question of course is, “What is it?” Fair enough. Mochi is a Japanese sweet or confection made from rice. Not just any rice. A special rice that is sweeter and stickier is pounded and shaped by hand. Expert mochi makers create such a stunning rhythm that it creates a spectacular show. Though I prefer to watch husband and wife teams make it together, these guys will do. LOL! (The profanity is not mine!)
Most of us don’t have the tools or the skill to make it like this, but that’s ok. That’s why you can buy Mochiko or glutinous rice flour. You can find it in your Asian supermarket or maybe the Asian section of your grocery store.
Mochi is easy to make with the microwave. It’s the same method I used to make fried daifuku, this time without the red bean filling or frying. I’m always looking for quick sweet snacks, and this does it for me.
The ones in the picture are coated in black sesame powder and kinako, that’s roasted soybean flour, with added powdered stevia and erythritol. You can also coat them in cinnamon, chocolate or coconut. Toasted coconut would be marvelous. If that still doesn’t peak your interest, then check out this recipe for mochi waffles.
Healthy For The Holidays: Cocktail Party
Posted: December 31, 2010 Filed under: desserts, drinks, favorites, gluten free, Healthy for the Holidays, Snacks, winter | Tags: alcohol, bubbly, celebration, free, new year, sparkling, sugar Leave a comment »
Green tea and lime sparkler
I may not always cook for Thanksgiving, and I’m not really into the gimmicks of Christmas, but I’m geeky over celebrating the new year.
I’ve compiled a list of perfect party foods for the occasion. You can pick what you like. I like to keep it easy and stress-free. Lots of little sweet and savory bites are on the menu as well as my own sugar-free and alcohol free bubbly. Ask your friends to BYOB, and everyone, including you, can ring out the old and bring in the new.
I’ll be relaxing tomorrow, so I’ll take this time to say “Happy New Year! May 2011 bring you good eating, lots of energy and good health!”
The Spread:
Sweet and Spicy Nuts
Buffalo Spiced Felafel
Pakoras
Sweet Potato Truffles
Besan Ladoo
Yakitori
Roasted Edamame
Sesame crispy treats
Candied Pumpkin seeds
Fried Daifuku
Wasabi Chickpeas
Macaroon Balls
Green Tea And Lime Sparkler
Ginger Ale
Healthy for the Holidays: Acorn Squash Olive Oil Cake
Posted: December 24, 2010 Filed under: desserts, favorites, gluten free, Healthy for the Holidays, Stage 1, Stevia, Vegetable Glycerin, vegetarian | Tags: desserts, olive oil, squash 2 Comments »
This is my first time mixing savory elements in my desserts. I wasn’t sure if this recipe was going to work at all! I didn’t have high hopes. My niece is visiting and I warned her that the cake may not be something she would like.
This recipe worked out so well that she ate two pieces!
I think that I’ll be making this a go-to cake recipe after the holidays have past, as long as winter squash is still in season. It’s lightly flavored with fresh ginger and orange zest and is just sweet enough. It was actually sweeter than I expected.
Acorn Squash Olive Oil Cake
1 1/2 cups gluten free flour mix (I made a rice based mix)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups cooked pureed acorn squash
2 large eggs
1/2 cup vegetable glycerin
1 teaspoon stevia powder
1/4 cup extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon grated orange zestPreheat oven to 325 F. Grease and flour a 9×5 loaf pan (I used olive oil spray). In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine all of your wet ingredients. Whisk your wet ingredients into your dry ones, making sure there are no dry streaks in the batter. Pour into the prepared loaf pan and bake for 45 mins, or until cake is nicely browned and toothpick inserted in the center comes out clean. Cool for about 10 mins. Run a butter knife around the edge of the cake. Transfer cake to a wire rack, then place wire rack on top of the loaf pan (loaf pan stays right side up!) for the cake to cool completely.
Healthy For the Holidays: Sweet Potato Truffles
Posted: December 22, 2010 Filed under: desserts, favorites, gluten free, Healthy for the Holidays, Stage 1, Stevia, Vegan 3 Comments »
I’m fast forwarding to dessert before the main course. Y’all know I’m a sweet freak! This is not my original idea, but kudos for whoever came up with this. I’ve never had a problem eating chocolate in moderation on my diet, but it’s cool to do a traditional chocolate dessert in a new, non-chocolate way. Of course, I still rolled some in stevia sweetened cocoa powder! My excuse is that is gives good contrast to the bright orange color.
Sweet Potato Truffles
1 medium sweet potato, baked and peel removed
3 tablespoons coconut oil, melted
2 tablespoons coconut cream, (get it from the top of the cold can, don’t shake!)
1 tablespoon coconut flour
1/4 teaspoon stevia powder
pinch salt
Mash sweet potato, Add oil, cream, flour, stevia and salt. Stir to combine well. Cover and refrigerate for at least one hour.
To shape, scoop out teaspoon sized portions, and roll into a ball. Roll in coconut (toasted if you like), or cocoa powder.
Makes about 16-18
Try this: Carob Molasses
Posted: November 1, 2010 Filed under: desserts, gluten free, Stage 3, Try This!, Vegan, world cuisine Leave a comment »
This stuff has been getting a WORK OUT in my kitchen. I bought it two years ago, and it sat on my shelves because I knew my body wasn’t going to be able to handle it then.
I recently pulled it down when I ran out of yacon syrup. I was glad to see that jar of Carob Molasses.
The taste is….unique to say the least. It’s not as sweet as you might think, because of the smokiness it has. My sister calls it a ‘burnt smell and taste’. I think it adds to it’s complexity. Sometimes I will combine it with vegetable glycerin to lighten it a little.
Since it hails from the Middle East, it’s often paired with Tahini to make sweets. What a great combo! The heavy carob flavor paired with the strong sesame flavor is a perfect match!
Where do you find this stuff? Try your international market. If your lucky enough to have a Middle Eastern market, it should certainly have it. This is NOT a sweetener for the beginner in the ACD diet. Wait until you have some healing, then try a small amount to see how your body likes it. As always, rotate your sweeteners.
