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 is to force myself to choose at least one recipe from my Must-Make-List each week. I will post the results 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 half of the recipes in my collection(s). That’s the other thing, since I started this blog, my collection has become plural. It started with the Must-Make-Page on my site but I also have a Must-Make Board on Pinterest.
My MMM (Must-Make-Monday) series, is good in that it forces me to follow through and use recipes from my collection(s). After using a recipe, I check it off and add it to Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking here.
To start things off this week, here are a few recipes, that I’ve come across recently. I’ve categorized them but they are listed in no particular order. These are recipes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.
Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin.
- Zucchini Banana Bread Grain and Sugar Free by 18 Hour Kitchen. I don’t think I’ve ever had zucchini and banana together in a bread. This grain free loaf looks and sounds delicious!
- No-Bake Lemon Cashew Squares by Healthful Pursuit. Yum, I can hardly wait to try this recipe.
- Coconut Blueberry Pound Cupcakes by Gluten Free Easily. I’m on a Blueberry kick lately. These cupcakes made with coconut flour = yum!
- Waffle Cones by Simply Sugar and Gluten Free. There’s nothing I love more than freshly made ice cream filled waffle cones. I thought they were a thing of the past but you have homemade gluten free waffle cones that are “just screaming to be filled with ice cream”? Seriously Amy, I’ll be right over!!!
- Teff Peanut Butter Cookies by Traditional Foods. I’ve got some teff flour that I should use up. These cookies should do the trick.
- How To Make Homemade Peppermint Extract by Whole Natural Life. Making your own mint extract looks so easy. What a clever way to use fresh mint!
- No-Bake Peppermint Patty Bars by Oh She Glows. Speaking of peppermint, you have to check out these bars! Just be sure to use certified gluten free oats when you make them.
- Raw Chocolate Coated Key Lime Pie by Veggie Nook. I think Gabby has a winner with this recipe. Pies, especially cream pies, are not my favourite dessert but I will be trying this recipe for sure.
- Peach Pecan Cornbread by kumquat. This skillet cake(?) looks delicious! I’m afraid I would have to use some other fruit, maybe plums? Mr Fox does not like peaches
- Chocolate Cherry “Milkshake” — a green smoothie in disguise by Ginger Lemon Girl. Hmmm, why do I only ever have smoothies at breakfast time? I think Carrie’s green smoothie in disguise would make for a naturally sweetened healthy chocolate treat any time of the day.
- Unbelievable Quinoa Buckwheat Granola by Beyond The Peel. Another easy to prepare, flexible, wholesome recipe from France at Beyond The Peel.
- Grain Free Blueberry Crumb Muffins by Real Sustenance. My grumpy gut seems happier when I go grain free and these muffins look like just the thing to make my gut happy
- Peach Breakfast Parfait With Avocado Cream by Daily Bites. If you had told me a year ago that I would be craving a peach parfait with avocado for breakfast…being a gluten free blogger has opened my eyes and awakened my taste buds to a whole new world of possibilities. Love that Hallie topped her parfait off with green pistachio nuts
- Quinoa Fruit Salad with Coconut Lime Balsamic Dressing by Everyday Vegan Girl. I love quinoa and I love adding fruit to my salads, so why not combine the two and add a yummy coconut lime balsamic dressing!
- Golden Courgette (Zucchini) Pasta GF SCD by Gluten Free SCD and Veggie. I’m going to have to find myself a julienne peeler so I can make this delicious looking zucchini noodle stir fry.
- Gluten Free Wraps Buckwheat Galettes (Buckwheat Pancakes) by Whole New Mom. I have always been a fan of buckwheat. I bet these wraps would be fantastic filled with some fresh from the garden ingredients.
- Healthy Ketchup by Chocolate Covered Katie. I’m not really that big of a fan of ketchup but this healthy homemade one made with roasted grape tomatoes could easily make me have a change of heart.
- Gluten Free Fried Zucchini Chips With Vegan And Dairy Free Lime Mint Dipping Sauce by Gluten Free Goddess. These chips remind me of deep-fried zucchini strips but much healthier of course.
- Part 3: Healthy Snack Recipes For Kids by Jeanette’s Healthy Living. The third instalment on this Food for the Brain three-part series. See also Part 1: Healthy Breakfast Recipes for Kids andPart 2: Healthy Lunch Recipes for Kids. Note: the recipe links in Jeanette’s series, while inspirational, may not all be allergy friendly.
- Weekly Gluten-Free Roundup by Maura at Celiac Kitchen Witch. Interested in more Gluten Free Recipes and Reviews? I love browsing through the weekly roundup that Maura compiles. You should sign up to receive it.
To see archived recipe links from my Must-Make-Lists, click here
To see a text listing of my gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
A woman is like a tea bag; you never know how strong it is until it’s in hot water. ~ Eleanor Roosevelt
Here’s what’s been cooking in the Fox Kitchen lately…
As I mentioned in my blog post yesterday, we were away last week. My parents own a travel trailer that we were able to borrow for a few days. Camping with water, electricity and sewer is much, much more comfortable than the old days when we used to haul out the tent, cookstove and water jug. I used to love wilderness style tenting but oh, it was sooo much work!
Having electricity meant I could use my waffle iron to make these wonderful grain free waffles for breakfast! The recipe I used, was this one for Grain Free Waffles, a Guest Post on Real Sustenance by Danielle from Against All Grain.
I did a trial run at home, making enough batter for just one serving of waffles. I found with honey as the sweetener, and the heat of my waffle maker, the batter was almost scorched after half a minute. So, I decided to reduce the sweetener and lower my standards to use refined sugar…gasp…I know, but I was in a hurry to pack up a mix for our trip.
To save on time and space, I made up a mix of dry ingredients before we left home. I figured each full batch would make about ten waffles in my waffle iron, so I made up two separate zip lock bags, each with the dry ingredients for a single batch.
Each zip-lock bag contained:
- 1 cup raw cashews, finely ground in my coffee grinder
- 3 Tbsp coconut flour
- 1 Tbsp sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
I used a sharpie to write the following instructions on the bags:
Add – 3 eggs, 1/3 cup almond milk and 3 Tbsp melted coconut oil.
The original recipe calls for the use of a blender, so I took my mini-chopper along but because I had already ground the cashews, I bet a good strong-arm, or an egg beater would have done the trick.
The first batch, as pictured above, resulted in some waffles that didn’t brown enough, so I added a tsp of honey to the second batch, as pictured with the whipped cream and fruit topping below, might have been a bit too dark. As every waffle maker is a bit different, you may find yourself playing with the sweetener until you get it just right. Me, I plan to continue playing with this recipe until I get the results I want.
The waffles were a real treat for me and my sister, who doesn’t need to avoid gluten. The guys, they stuck to the old tried and true wheat flour pancakes.
Other than adjusting the sweetener, the only other thing I might try playing with, is the fat. These were wonderfully moist, surprisingly light and fluffy inside but I like waffles that are crisper on the outside. Again, it may have just been my waffle maker.
One other thing of note, is that Danielle’s recipe makes a pretty thin batter but it expands a great deal while cooking. Be careful not to fill your waffle maker too full, or you will end up with batter spilling over the edges and a mess to clean up.
I have tried a few other gluten free waffle recipes and this is by far my favourite one. Thank you Danielle!
I love finding recipes that are without added sweeteners. You know, where the sweetness comes from ingredients like dates, or fruit and vegetables (yes, some vegetables are sweet). This recipe is one that uses dates and banana as sweeteners along with some dried cranberries to be added after baking.
Although I prefer to go grain free I used gluten free rolled oats in this granola and my body seems to tolerate it well. I plan to make a grain free version by omitting the oats and increasing the volume of nuts and coconut. I might add in some quinoa flakes as well, or maybe I will just use this Grain Free Cranberry Walnut Granola recipe by Hallie from Daily Bites.
My favourite way to eat granola, is to mix it in with some plain yogurt for breakfast. Sometimes I add fresh fruit or berries into the mix…yum!
My little grandson likes to snack on this granola straight out of the jar.
What is your favourite way to eat granola?
Recipe: Nana’s Homemade Coconut Granola
Summary: This fat-free, sugar-free recipe is Kid approved. The youngest member of my tasting panel (my two and a half-year old grandson), love’s his Nana’s Homemade Coconut Granola.
Gluten Free | Dairy Free | Egg Free | Refined Sugar Free | Vegan | Vegetarian
- 2 Tbsp warm water
- 2 large medjool dates, pitted and chopped
- 1 cup GF certified rolled oats
- 1/2 cup finely shredded unsweetened coconut
- 1/4 cup pecans, chopped
- 3 Tbsp ribbon cut unsweetened coconut flakes
- 2 Tbsp hazelnuts, chopped
- 2 Tbsp raw sunflower seeds
- 2 Tbsp pepita (pumpkin seeds)
- 2 Tbsp slivered almonds
- 1/2 Tbsp coconut flour
- 1 tsp cinnamon
- 1/4 tsp cumin
- 1 small ripe banana
After baking, add in:
- 1/4 Cup dried cranberries, raisins, or dried blueberries
- 2 Tbsp hemp seeds
- Preheat the oven to 325℉. Line a small cookie sheet with parchment paper.
- Add warm water and dates to a small food processor or blender. Set aside for a few minutes to allow dates to soften.
- Meanwhile, in a large bowl, combine remaining ingredients except for the banana, cranberries and hemp seeds. Mix well.
- Process the dates and water until smooth.
- In a microwave safe bowl, heat banana for about 30 seconds to soften. Add banana to date mixture and process until smooth.
- Pour mixture into bowl with dry ingredients and mix until well blended.
- Spread evenly on prepared baking sheet. Bake for about 35 minutes, stirring and spinning the pan every 10 minutes. Watch carefully for the last 10 minutes so it doesn’t burn.
- Remove from oven, add cranberries and hemp seeds, stir until mixed. Leave mixture to cool on baking sheet.
- Store at room temperature in a sealed container.
Recipe by Laureen
- Makes about three and a half cups, or almost one quart of granola.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Diet type: Vegan | Vegetarian
Diet tags: Gluten Free | Dairy Free | Egg Free | Refined Sugar Free | Grain Free
Number of servings (yield): 6-12
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