dairy

Strawberry Coconut Slow Cooker Oats

Strawberry Coconut Slow Cooker Oats

Wow! As I write this post everything is blanketed in a beautiful snow! I looks just like a holiday postcard today. I am happy that I went for a walk to take pictures of all of the beautiful trees covered in snow and to see everyone out and walking around the neighborhood today. 

Here is a great oats recipe that will take your breakfast on a snowy day like this one...to the next level! I just love the brightness of the strawberry sauce and the crunch of the coconut in the oats as well as in the topping. It is delightful and oh so yummy! 

I also adore how easy it is to create these oats in a slow cooker. Since I am the only one in my house that likes oats, I get these all to myself- lucky me! I can make them ahead, refrigerate them and then take them out each morning to heat, top with toppings and enjoy with my favorite cup and tea and a large glass of water. 

I wish you a happy breakfast with these oats! 

Strawberry Coconut Slow Cooker Oats: 

Makes about 4-6 servings of oats

2 cups coconut milk

1 cups water

1 cup gluten free steel cut oats (I love Bob's Red Mill brand) 

1/4 teaspoon sea salt

2/3 cup defrosted strawberries

1/3 cup unsweetened coconut flakes

1 teaspoon vanilla extract

+strawberry sauce, toasted coconut and blueberries to top off your oats

Combine all of the ingredients in a slow cooker. Stir to combine. Put on lid and cook on low for 6-8 hours. The mixture will thicken and be creamy. To serve, top with strawberry sauce, toasted coconut and blueberries. 

For extra protein you can also top these oats with some coconut yogurt. 

 

Strawberry sauce: 

2 cups defrosted strawberries

honey or maple syrup to taste

Place the strawberries in the bowl of a food processor or blender. Pulse or blend until they are fully blended. Then, place the sauce in a small saucepan, add a touch of honey or maple syrup and heat the sauce for 2-3 minutes until thickened. Taste for sweetness and add sweetener as desired. 

Enjoy! I absolutely love these oats for my daily healthy breakfast! 

Spiced Apple Cider Pumpkin Bread

spiced apple cider pumpkin bread

One of a household's fall "must-haves" in my opinion is pumpkin bread! It is such a great breakfast, snack, dessert. I just love the spices in this bread. It is so moist and flavorful, perfect along with a cup of tea or coffee while you are cozy with a blanket reading a book. Hooray! 

This is a recipe I adapted to gluten free/dairy free from Southern Living magazine. I different flours and lot more spices to this bread. I am believer in using several separate spices to build up flavor instead of pre-made spice mixes like pumpkin pie spice. That way you get a lot more flavor into your baked goods. 

Actually, as I worked on this bread yesterday I realized I had left out the coconut oil, however, when my son and husband ate it- they loved it! So, I decided to leave the oil out. The bread has such a fantastic pumpkin-spice flavor and I think this is a "perfect mistake!" 

I hope that you enjoy this fall "must have" in your house today! 

Spiced Apple Cider Pumpkin Bread

Adapted from Southern Living

Makes two 9x5 loaves

1 cup organic sugar

1/2 cup coconut sugar

1/4 cup honey

2/3 cup apple cider

4 eggs

15 oz can pumpkin puree

2 cups gluten free flour mix

1 1/2 cups almond meal

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1. Preheat the oven to 350F. 

2. Grease two 9x5 pans with coconut oil and add in 1-2 teaspoons of gluten free flour and shake out excess to coat the pan in flour. 

3. Beat the sugar, coconut sugar, honey and apple cider in the bowl of a stand mixer at medium speed until combined. Add in eggs, one at a time, beat after each addition. Add in the pumpkin and mix. 

4. Whisk together the gluten free flour, almond meal, salt, baking soda and spices in a separate bowl. 

5. Add the dry mixture to the pumpkin mixture in the mixer bowl and beat at low speed just until combined. 

6. Divide the batter between the 2 pans and smooth the tops of the batter with a rubber spatula. 

7. Bake at 350F for 45-50 minutes or so or until a wooden toothpick comes out clean. You can put foil on top of the pans towards the end of baking so that your bread doesn't over-brown on top. 

8. Cool the pumpkin bread in pans for 10 minutes. Then, un-mold the loaves onto a wire rack and let the bread cool for 30 minutes before slicing. 

Enjoy! 

A Cooking Garden & Herbed Meatball Recipe

Fresh Herb and Garbanzo Bean Meatballs

This spring I have made a new commitment to my backyard garden. In years past when I was busy with my baking businesses I had not allowed as much time in the garden as I would have liked. However, now I am making it a daily and weekly priority and it has brought so much joy to my life. I love how spring has brought with it so many beautiful gifts from the earth and so many delicious things to eat! 

I am so amazed at the variety of things I am growing in my garden this year and how some extra care and attention has brought forth more wonderful produce that I can bring into the kitchen. In this post I will share with you what I am currently growing as well as a meatball recipe that includes many of the herbs I am growing in my garden this year. This season I am going all out and growing all of the herbs that I have wanted to grow for a long time to add freshness and vitality to my dishes. What are you growing in your garden today? What has you most excited? I would love to know! 

Very soon I will be featured on the wonderful Organic Gardening Podcast & I wanted to make sure you learned about it. Here is the podcast website. I hope that you enjoy listening to it as much as I do and learn lots about growing a sustainable and wonderful garden this year! 

http://organicgardenerpodcast.com/

Here is a run-down on the current state of my garden. I would love to hear what you are growing and what your favorite plants are to cook in the kitchen. Feel free to comment below or send me an email about your garden! :)

Strawberries, Huckleberries, Mint, Blueberries and Tea in the Garden

Things that I currently grow in my garden: 

Herbs: 

Mint, Sage, Tarragon, Lemon Balm, Lavender, Rosemary,Thyme, Pineapple Sage, Sage, Parsely

Berries: 

Blueberries, Strawberries, Raspberries and Huckleberries

Vegetables: 

Lettuce, Artichokes, Tomatoes, Peppers, Spinach, Peas

Other Edible Plants: 

Roses (I use the petals in desserts), Tea plants to make green tea from, Rhubarb

Now on to a delicious and simple recipe to put to use some of the variety of herbs in the garden: 

Fresh Herb and Garbanzo Bean Meatballs: 

Makes 15-20 meatballs depending on the size you make them. 

I like to serve this with oven roasted potatoes and oven roasted asparagus

Ingredients: 

1/2 cup cooked brown rice

1/4 cup fresh chopped herbs (rosemary, oregano, basil, parsley)

1 egg

1/2 cup chopped canned garbanzo beans

1 pound organic grass fed beef

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

olive oil for frying meatballs

1. Mix all of the ingredients except for the olive oil in a medium bowl. Mix together well with your hands. Form into small meatballs. 

2. Heat up olive oil in a skillet over medium heat, or in an electric skillet set to about 350F. 

3. Add the meatballs and fry them on all sides until golden brown. 

4. Serve with oven roasted potato wedges and oven roasted asparagus or your favorite veggies from the garden. 

Enjoy and happy gardening & cooking!! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yukon Gold Paprika Latkes

yukon gold paprika latkes

One night I wanted to create something delicious as a dinner side dish. I saw a basic latke recipe and it got my creative juices flowing. These lovely latkes are the result of this creative spark! I absolutely love when that happens! 

I love the golden look and love the taste these latkes get from using yukon gold potatoes and they get such a delicious flavor with the paprika. The oats add an additional texture to the latkes as well. It is so much fun to get creative in the kitchen when the mood strikes! 

I hope you will try these for your next family dinner or gathering. They are sure to be an instant success! 

 

Yukon Gold Paprika Latkes

1/4 cup gluten free oats

1/2 tablespoon kosher salt

1 teaspoon baking powder

1 teaspoon paprika

1/8 teaspoon ground black pepper

1.5 pounds yukon gold potatoes, peeled

1/2 pound onions

1 large egg

2 tablespoons or more olive oil

1. Combine oats, salt, baking powder, paprika and pepper in a small bowl. 

2. Shred the potatoes and the onions on the large holes of a box grater or with a food processor. 

3. Transfer this mixture to a large kitchen towel. Gather the towel up around the mixture and squeeze it out over the sink. Squeeze as much liquid as you can out of the potatoes and onions. Once you have wrung it out once, open the towel on the counter, shake the ingredients to loosen and then gather them up to wring out the towel one more time. 

4. Transfer the potato/onion mixture to a large bowl, add the oat mixture and the egg. Toss the mixture with your hands to combine. 

5. Preheat the oven to 425. You will keep batches of latkes on a baking sheet in the oven between frying them to keep them crisp and warm. 

6. Heat the olive oil in a large skillet over medium high heat. Test out a small bit of the latke mixture in the pan. If it sizzles around the edges the pan is hot enough. Drop 4-5 spoonfuls of the mixture at a time into the skillet. Flatten slightly with a spatula as the latkes are cooking. Cook each one about 2 minutes per side until golden and crisp on the outside. Once each batch is done, transfer to a paper towel lined plate. Then , transfer them to the oven to keep crisp. Keep cooking the latkes in batches until done. 

Makes 15-20 small latkes.