Posts Tagged ‘healthy recipes’
No butter needed for any pancakes when you use this syrup. With it’s rich caramel, flavor; your family will be asking for this every morning.
1/2 cup salted butter (1 stick)
1 cup heavy whipping cream (or any cream you have)
3/4 cup coconut sugar or 1 cup sucanat
1 Tbl. molasses
1/2 tsp. vanilla
1. Add all the ingredients to a heavy sauce pan.
2. Heat and stir until melted.
3. Don’t let it boil.
Try out our Soaked Kamut Pancakes. Click Picture Below to View.
This recipe is for you home chefs out there that have invested in a grain mill. Freshly ground wheat is fluffy and warm. If you use regular flour, the consistency of this recipe will not be accurate. Also the use of soaking the flour would not be as helpful. Caution: These pancakes are very filling. In other words, “Don’t eat until you pop. You might feel sick.” Ha Ha! 🙂
ATTENTION! PLAN YOUR PANCAKE BREAKFAST EATING FRENZY THE NIGHT BEFORE. THIS RECIPE HAS TO SOAK ALL NIGHT.
I have noticed that other recipe bloggers put the ingredients at the end of the blog. I however like to check right away if I have all the ingredients or not. It’s just my quirky way. So you get to have a bite of some of that quirkiness in this blog.
2 and 2/3 cups freshly ground kamut flour (if you don’t have kamut, splet will work too. Spelt just has a stronger flavor)
* If you like your pancakes thick or thin, just add or take way some flour.
2 cups sour milk (if you don’t have sour milk then just add 3 tsp. of lemon juice to the milk. Or you can use 3 Tbl. plain yogurt, or kefer)
1/3 cup olive oil (if you don’t have olive oil you can use coconut oil, or butter)
1/4 cup honey (if you don’t have honey you can use maple syrup or coconut sugar)
3/4 tsp. sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1 Tbl. pure vanilla extract
*If you live at sea level, you might need to add more raising power. This recipe was concocted at 8,000 ft. so…….. ya.
I am in love with my kitchen aid mixer. So don’t mind me when I constantly refer to it. I should give it a name. How about Tina? Just do whatever it is you usually do. So lets start.
1. Add flour and sour milk to Tina’s mixing bowl. 🙂
2. Cover the bowl with saran wrap and let set overnight.
3. The next morning, add the rest of the ingredients to Tina’s mixing bowl and turn Tina on. She’ll do the work.
4. Heat up your skillet. I like to use a cast iron, but that’s just crazy me.
5. Just like any other pancake making, the first pancake is not the one to serve to the king.
6. When it gets nice and bubbled, flip it over.
Now make sure the kids and hubby get some too. Enjoy! Easily serves a family of four.
* Save any left over batter. Store in your frig. The longer this pancake batter sits, the better the pancakes get.
* I like to save my old plastic ketchup bottles, etc. and pour the batter in them. This makes for a less mess breakfast the next day.
Try out our Heavenly Syrup. Click Image Below to View Recipe.
When I don’t have any idea what to make for a quick lunch for my kids; I find myself often making these.
They are really “quick and easy.” My kids love them and so do I. Husbands are sometimes a little hard to convince on such dainty, delicate foods as these.
The recipe is simple………
1 (6 oz.) can salmon -drain juice out
1/2 tsp. salt
1 1/2 tsp. lemon pepper
butter for frying
* This recipe only makes 7 patties. So you may need to double or triple this recipe.
Melt some butter in a skillet.
I love everything about pumpkin pie the smell when it is cooking and then getting to eat it with a massive dollop of whip cream that is what makes Thanksgiving complete!! This is my favorite recipe for pumpkin pie as it is only sweetened with honey and has no canned milk in it just lots of yummy cream!! And I know these pies are going to be extra yummy as I used an heirloom pumpkin and made fresh puree.
This recipe makes two 9 inch pies.
Honey Pumpkin Pie
Preheat oven too 475
2 cups pumpkin
2 cups cream
1 cup honey
2 tsp cinnamon
1 tsp ginger
1 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg (optional)
11/2 tsp salt
Whisk together well and pour into to unbaked pie crusts bake at 475 for 10 minuets and turn oven down to 375 and bake for 40 min. Hint: I cover my crust with tin foil as it can get to brown. Enjoy!! Make sure and refrigerate!!
Homemade whipping cream! Find it by clicking this link. It is at the bottom of the post. Whipping Cream
There is nothing in the world like the taste of homemade doughnuts. But too bad they aren’t healthy in anyway, shape or form. Once a year we splurge and make these for Halloween. This is our healthy version………….
You will need a deep fat fryer, in order to evenly cook these -with no sweat. You will also need a doughnut cutter. I use a Kitchen Aid mixer whenever I make anything. You don’t have to have it, but it makes it easier.
This is the doughnut cutter I use. This was handed down to me from my grandma. So I’m not sure where you could get one if you don’t have one.
* Whenever I make these it is for a crowd of people. So this recipe feeds 12 people, easily. (2 to 3 dozen doughnuts and holes) Prepare for 3 hours to make theses from start to finish.
7 1/2 to 8 cups unsifted all-purpose organic white flour
1/2 cup organic sugar
1/2 cup organic butter, softened
2 packages active dry or rapid yeast
2 tsp. gray Celtic sea salt
2 1/2 cups very warm water (120 to 130F)
* 2 qts. and 14 fl oz. organic extra virgin coconut oil (this is for frying). And “yes”, you will use it all. This is expensive, but you can save the oil and use it again up to 15 times. I buy mine at Costco. Don’t be alarmed when you notice the oil is brown after using it once. This is just fine.
Doughnut Making Instructions:
First thing I do is sprinkle the yeast into the bottom of my Kitchen Aid mixing bowl.
Then I slowly pour the warm water over that and let it set for about 5 minutes. or until well dissolved.
Next I add the sugar, butter, salt and about 7 cups flour to make a sticky dough.
At this point, I carefully add more and more small amounts of flour to get the right dough texture. This dough will not be like bread. It needs to be a little stickier, just a little. Then let the Kitchen Aid do it’s work for about 5 minutes. It may be easier for you to half the batches of dough for your Kitchen Aid to be able to knead it.
Lightly oil a plate with olive oil. Transfer the ball of dough to the plate. Wash the Kitchen Aid mixing bowl and oil the entire bowl with olive oil. Rub the ball of dough around in the bowl and flip over.
Cover with a kitchen towel or saran wrap. Set in a warm place to rise until doubled.
Sprinkle flour on a large area. Roll out half of the dough to about one inch thickness. Cut doughnuts and separate the holes. Cover with dish towels and let rise about 20 to 30 minutes.
During this time I spoon out all of the coconut oil into the deep fat fryer and turn it all the way on. 375 F. Cooking time will be around 30 minutes.
Now it is time to test your first doughnut. I usually try a doughnut hole first. When it is ready I put in 2 doughnuts and 2 holes at a time.
Turn doughnuts over and cook on the other side. Sometimes the holes turn over themselves. Other times they will not turn over. I just keep spooning them around until they are cooked. (Wear an apron when you fry these or else it will ruin your clothes!)
I cover a cookie sheet with paper towels and place the cooked doughnuts on that. They will need to cool some before you can put any glaze or frosting on them or else it will just drip off the doughnuts.
Here is a trio of extras that I like to put on the doughnuts.
1. Plain old cinnamon and sugar
2. Glaze (powdered sugar, vanilla, and a small amount of water)
3. Maple Frosting (powdered sugar, maple flavoring, and small amount of milk or cream)
4. You can use just powdered sugar too.
I LOVE gingerbread when the air is cold and crisp outside!! When it comes hot out of the oven and is topped with a mountain of creamy whipped cream….. that is coziness, homey and everything comforting wrapped in one!! The only bad thing with ginger bread is that after the first time eating it, it usually gets dry and crumbly the next day =(( Soaking it totally cured that problem as well as making it easier to digest! This is such an easy dessert to throw in the oven right before supper. So after the dishes are done, you can enjoy this yummy warm treat! It is also yummy cold. If it last that long!!
2 1/2 c kamut or spelt
2 T yoghurt
2/3 c warm water
mix well cover and soak for at least 8 hours ( dough will be stiff)
1 1/2 tsp soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp ginger
1/2 c coconut oil
1/4 c honey
3/4 c molasses (make sure it is 100% as many varieties have sugar added)
Preheat oven to 350
Mix well. I find it the easiest to put in my kitchen aid, as the dough is stiff at first. Or you can mix with a hand mixer.
Oil and flour an 8×8 baking dish. Pour in mixture and bake for 30 minutes.
Homemade Whipping Cream: Make your own whipping cream!
2 cups heavy whipping cream
2 TB honey or maple syrup
1 1/2 tsp. vanilla
Whip on high till peaks start to form. Add sweetener and vanilla. Whip till desired constancy. If you whip it too much it will turn into butter. Store in the refrigerator.