I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea was to force myself to choose at least one recipe from my Must-Make-List each week. I post the results here on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to all the recipes in my collections. That’s the other thing, since I started this series, my collection has become plural. It started with the Must-Make-Page on my blog site but now, I also have a Must-Make Board on Pinterest.
I do like my MMM (Must-Make-Monday) series, because it forces me to follow through and make better use of the recipes in my collections. Once a recipe has been used, I cross it off my Must-Make-List and add it to the Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking on my Must-Make-List page and then clicking on the Made-This TAB.
To start things off this week, here are a few recipes that I’ve collected recently. Categorised but listed in no particular order. These are ones I would love to try but haven’t gotten around to yet. They are to become the newest additions on my Must-Make-List.
- Mint Chocolate Chip Ice Cream Sandwiches by Vegan Mommy Chef. Spring has finally arrived, now I can hardly wait for Summer! The Cookies in this recipe are NOT GF but I’m sure I can easy convert the recipe.
- Coconut Cookies With Strawberry Smear by At Home With Gina C. These cookies remind me of strawberry shortcakes.
- Sour Cream Frosting (Vegan) by Living With Food Allergies and Celiac. I love the sound of this frosting and the many flavour variations posted. For myself, I would like to try substituting my homemade Greek style yogurt instead of sour cream and I would try honey or coconut palm sugar in place of the icing sugar. Yum!
- Harvest Cake With Vanilla Cream by Roost. This cake looks like it’s built on down home goodness. I love the harvest blend of flavours in it.
- Raspberry Coconut Macaroons by Smitten Kitchen. I’ve never tried adding fruit to my macaroons. These look irresistible and from the number of times I’ve seen them pop up on Pinterest, I think a few others who would agree with me.
- Pineapple Cake With Coconut Frosting by Aunt B on a Budget. [[NOT GF]]. This is a recipe I would like to play with to see if I can come up with a decent GF version.
- Orange Date Walnut Muffins by Gluten Free Delightfully Delicious. Orange, dates and nuts in a muffin…count me in!
- Hot Cross Buns by Jules Gluten Free. It’s been years since I’ve had Hot Cross Buns. These look fantastic.
- Cranberry Pecan Quinoa Salad by No Gluten No Problem. A simple quinoa salad. I plan to try this with the black quinoa I picked up the other day.
- Toasted Almond Parmesan Dip by How Sweet It Is. A warm nutty cheese dip, now how sweet does that sound?
- Chili Cheese Pumpkin Seed Crackers SCD by Mrs Ed’s Research and Recipes. I’m loving crackers and flatbread these days. These sound terrific.
- SCD Recipe Cheddar Biscuits by SCD For Life. I haven’t had biscuits in such a long time. Just hearing the words cheddar biscuits makes me want to run into the kitchen and bake these up ASAP.
- Ten Cost Saving Tips for Gluten-Free Living and Five Essential Pantry Items. Posted on The Balanced Platter by Maggie from She Let Them Eat Cake. A good article outlining some basic items to keep on hand and tips for living a healthy gluten free lifestyle.
Now, to give you an idea about what’s been cooking in the Fox Kitchen lately…
This is my version of Cinnamon and Raisin Bread Rolls, a recipe by Gluten Free SCD and Veggie.
The mixture of nuts I used was different from Vicky’s original recipe because I went with what I had on hand. We loved these little “Cinnamon Bites” as I called them. You bite into nice little pockets of cinnamon just like traditional Cinnamon Rolls but these little babies are packed with protein. Just one of these makes you feel satisfied. They really helped to quiet my insatiable sweet tooth, just one little Cinnamon Bite at a time. I didn’t feel the need to wolf down the batch.
I will be making these tasty Cinnamon Treats again but when I do, I want to grind the nuts finer than what I did this time. I think I was nervous about crossing that fine line between nut flour and nut butter. What I ended up with was something coarser, more like nut meal, than nut flour.
I’m going to share the ingredient quantities that I used but please hop on over to Gluten Free SCD and Veggie for the original recipe and directions. While you are there, you should check out the rest of the post. Vicky has written a series of articles about spices. The article with this recipe is about Cinnamon. What kind of cinnamon do you use? I use Saigon. I really hadn’t given much thought to it until I read the write-up on Vicky’s site.
Gluten Free | Sugar Free | Grain Free | Vegetarian
These yummy treats freeze well.
- 2 1/2 Cups almonds, finely ground
- 1/2 Cup hazelnuts, finely ground
- 1/2 Cup pecans, finely ground
- 3 eggs
- 1/4 Cup grapeseed oil
- 1/4 Cup honey
- 1 1/2 tsp baking soda
- large pinch salt
- 3/4 cup raisins
- 2 Tbsp almond butter
- 1 Tbsp ground cinnamon
Original Recipe by Vicky at Gluten Free SCD and Veggie
This next recipe is another one that I will definitely be making again. A sweet and mildly spicy snack that is sooooo good, we couldn’t stop eating it. I had to force myself to put a lid on it and hide it from view, otherwise we may have eaten it all up in the one sitting and that would not have left any to share with the family on Easter Weekend.
Kim’s Original Recipe made a large batch, perfect for gift giving or a food swap. The ingredient measurements that I used, made one-third of a batch but was still enough Pepita Brittle to fill a one litre bowl. I did not change the recipe instructions at all, so I’m going to ask you to hop on over to Kim’s site to get her original recipe along with the instructions.
Coconut Curry Pepita (Pumpkin Seed) Brittle
Gluten Free | Sugar Free | Grain Free | Vegetarian | Vegan
- 1/3 Cup real maple syrup
- 2 Tbsp coconut oil
- 1 Tbsp curry powder (I used a Jamaican curry)
- 1 tsp sea salt
- 2 Cups shelled pepitas (pumpkin seeds)
- 1/2 cups finely shredded coconut
Recipe by Kim at Affairs Of Living.
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