Superfood Granola With No Refined Sugar

Superfood Granola With No Refined Sugar

1 teaspoon maca powder
1 teaspoon ground cinnamon
1 cup gluten-free rolled oats
1/4 cup uncooked quinoa
1/4 cup flaxseeds
1 cup unsalted almonds, chopped fine
2 tablespoons coconut oil
1/3 cup maple syrup
1/2 cup crispy brown rice cereal
1/2 cup unsweetened, dried cherries, chopped
Preheat oven to 300F
Heat very large sauce pan over medium-high heat
When warm, add oats, quinoa, flaxseeds, chopped almonds
Stir regularly for 7 minutes
Add maca powder and cinnamon
Stir regularly for 1 minute
Add coconut oil
Stir to coat ingredients
Add maple syrup
Stir just until maple syrup is absorbed into mixture
Remove from heat
Immediately, stir in brown rice cereal and chopped cherries
Flatten mixture into a single layer on a baking sheet
Bake for 20-25 minutes until granola is browned
Cool completely to harden
Break into chunk and serve
Recipe from Julie Morris’ amazing cookbook, Superfood Snacks

Chocolatey Açai Bowl

Chocolatey Açai Bowl

1 tablespoon açai powder
1/2 cup gluten-free rolled oats
1 banana
1 tablespoon raw cacao powder
1 tablespoon maca powder
1/4 cup raw almonds
1 cup almond milk
1 handful of ice
Handful pepitas
Handful unsweetened, shredded cococnut
Handful goji berries
Blend at low speed: Açai powder, oats, banana, cacao powder, maca powder, almonds, almond milk
Increase speed as items blend
Add: Ice
Blend at high speed until smooth
Pour into dish
Top with pepitas, coconut, goji berries

I Ate All The Cookies

I Ate All The Cookies

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/3 cup coconut oil, solid state
3/4 cup coconut sugar
1/3 cup natural almond butter
1 1/2 teaspoon vanilla extract
1 large egg, room temperature
1 1/4 cup dark chocolate chips
Stir together: Almond flour, coconut flour, baking soda, salt
Mix in separate bowl at medium speed: Coconut oil, coconut sugar
Beat in at medium speed: Almond butter, vanilla
Beat in at low speed: Egg
Stir in: Flour mixture
Stir in: 1 cup of chocolate chips
Place into refrigerator for an hour
Preheat oven to 350F degrees
Roll dough into 8-12 balls. Give some space on the cookie sheet.
Press down cookies a tiny bit to flatten
Bake for 14 minutes, or until starting to brown at the edges
Let cool completely

Based on original recipe from Texanarin

Kitchen Gadgets For The At-Home Amateur Chef

Silicone tools for your kitchen

Gadgets For Your Kitchen

Working a kitchen is rewarding and fun. But, as an at-home chef, you don’t get a cadre of assistants like a restaurant chef would have.
The cutting, the peeling, the slicing, and the prep — it’s up to you to manage the workflow of your kitchen. Thankfully, there are tools you can use to help.
A thoughtfully-used kitchen gadget can reduce your time at work and maximize the pleasure of food prep. Here are some of my favorite tools.

Silicone Bowls

Silicone bowls are wonderful and should be kitchen standard-issued.
Silicone bowls can be used in a multitude of ways.
You can use silicone bowls to pour, scoop, and hold pretty much anything. I like to use them for things like pouring pancake batter into a pan, and for holding pre-measured ingredients.
They’re also clean. They don’t foster growth of bacteria or fungus like wooden bowls, and they don’t shatter when you drop them like a glass bowl would. Silicone bowls are also easy to clean.

Drawer Organizers

To work in a kitchen, you have to be organized. Knowing where things are, and how to find the quickly can reduce your time to cook by quarters of an hour or more.
Well-placed drawer organizers keep your important spices, tools, and pans within reach. They also help to maximize the available space of your kitchen.
If you’re feeling cramped in your cooking space, look to re-organize before you look to remodel. For less than $100, you can use drawer organizers to increase your available kitchen space by one-third or more.

Mandolin Slicer

Mandolin slicers can dramatically reduce your kitchen prep time.
Using a series of pop-in / pop-out blades, you can use a mandolin slicer to cut carrots, zucchini, beets, and pretty much any other vegetable not called kale.
With proper use, you’ll cut vegetables quickly and uniformly. This makes your food easier to cook, too, because food pieces of uniform size all finish cooking at around the same time.

Good Set of Knives

Knives are the most important part of a chef’s kitchen. Furthermore, you only need one knife, if it’s a good knife.
Recommendation: Buy 2-3 good, expensive knives instead of a cheap set of 10.
Once you have your good knives, keep them sharp. Sharp knives reduce accidents because they require less power to operate and allow you more control.

Silicone Ice Cube Tray

Yes, I know your refrigerator makes ice cubes. Still, you should invest in silicone ice cube trays.
There are a few reasons to invest in silicone ice cube trays. They’re simple to use, they don’t crack or break ever, and they can be filled with just about anything.
I like to use silicone ice cube trays for freezing coconut water, which I use in some of my superfood smoothies; and, for freezing colorful juices into fun shapes for my kids and their drinks.
Lastly, I like silicone ice cube trays because I can fill them with “clean” water and because they look pretty. When you’re cooking a meal, presentation matters.
 

Superfood Fudge Bars

Superfood Fudge Bars

1/2 cup cacao powder
1/4 coconut sugar
6 tablespoons lucuma powder
2 tablespoon acai powder
2 tablespoons maca powder
6 tablespoons coconut oil, liquidified
1/4 cup organic maple syrup
Mix: Dry ingredients
Mix in: coconut oil, maple syrup
Pour mixture onto flat surface covered with parchment paper
Mold into square
Place into refrigerator for an hour to harden
Cut into bites and serve

Based on original recipe from Superfood Snacks (Sterling Publishing)

Old-Fashioned Carrot Cake Oatmeal

Old-Fashioned Carrot Cake Oatmeal

3 cups water
2 carrots, coarsely grated
1 cup old-fashioned oats
1/4 cup reduced-sugar raisins
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
Pinch kosher salt
1/4 cup chopped walnuts, plus additional chopped walnuts
1/2 cup unsweetened almond milk
Handful raw pumpkin seeds (optional)
Handful unsweetened shredded coconut flakes (optional)
Plain Greek yogurt (optional)
Boil in water for 10 minutes: Carrots
Stir in: Oats, raisins, brown sugar, cinnamon, ginger, vanilla, salt, walnuts
Reduce heat to medium
Stir for 10 minutes or until mixture thickens
Add: Almond milk
Stir constantly for 2 minutes or until mixture is creamy
Serve oatmeal in bowls
Optionally top with pumpkin seeds, coconut flakes, and remaining walnuts
Optionally top with yogurt as desired
Adapted from Bon Appetit

Orchard Pumpkin Pie

Orchard Pumpkin Pie

Timing on this recipe is important. I recommend the following order:
> Prepare and cook pumpkin puree
> Prepare and ready Flaky Pie Crust
> Fill Flaky Pie Crust with pumpkin puree mixture
> Bake pie
> Just before serving, prepare whipped cream

Freshly-Cooked Pumpkin Puree

2 pie-sized pumpkins
Canola oil
Preheat oven to 325F degrees
Cut stems of pumpkins
Quarter pumpkins with sharp knife
Remove seeds and stringy flesh from pumpkins
Place pumpkin quarters in large roasting plan, rind-side down
Pour canola oil to lightly coat bottom of roasting pan
Cover pan tightly using aluminum foil
Bake in oven for 90 minutes
Remove from oven and allow to cool
Scrape flesh from rind and place in bowl, discarding rinds

Flaky Pie Crust

2 1/2 cups all-purpose flour
1 tsp white sugar
1 tsp salt
1 cup vegetable shortening
1/3 cup plus 1 tbsp ice water
1 large egg yolk
Mix in large bowl with rubber spatula: Flour, sugar, salt
Add in chunks: Vegetable shortening
Cut shortening using two knives until shortening reduced to pea-sized pieces
Drizzle water over mixture
Cut mixture using two knives until small balls form
Divide dough in half
Roll each half into flat-shaped disk
Wrap each disk tightly using plastic wrap
Refrigerate at least 30 minutes
Preheat oven to 400F degrees
Roll dough into a circle
Fit into a 9-inch pie pan
Cover with aluminum foil, shiny side down
Bake 20-25 minutes until golden brown
Remove from oven
Whisk egg yolk and brush into pie crust

Pumpkin Pie Filling

2 large eggs
2 cups of freshly-cooked pumpkin puree
1 1/2 cup evaporated milk
1/2 cup white sugar
1/3 cup firmly-packed dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp allspice
1/2 tsp salt
Preheat oven to 375F degrees
Whisk in a large bowl: Eggs
Add to bowl and whisk thoroughly: All other ingredients
Pour mixture into Flaky Pie Crust (see above)
Bake for 40-45 minutes, or until center is set
If pie is not firm after 45 minutes, reduce heat to 325F degrees, bake 10 additional minutes
Cool completely on a rack
Top with Vanilla Whipped Cream (see below)

Vanilla Whipped Cream

1 1/2 cups heavy whipping cream
1 tsp vanilla
Add to large bowl: Cream, vanilla
Whisk thoroughly until stiff peaks form
Serve immediately

Crispy October Pumpkin Seeds

Crispy October Pumpkin Seeds

2 “pie-sized” pumpkins
Canola oil spray
Kosher salt
Preheat oven to 350F degrees
Open pumpkins
Remove stringy flesh and seeds from pumpkins
Separate seeds from flesh
Spread into a flat layer on cookie sheet. Some overlapping okay.
Spray oil on seeds liberally
Sprinkle salt on seeds liberally
Place cookie sheet in oven with oven light on
Observe seeds for browning
When seeds are browned to your liking, reduce heat to 250F degrees for 10 minutes
Allow seeds to cool before eating
Place in airtight container. Keeps for one week.

Based on original recipe from Superfood Snacks (Sterling Publishing)

Mulberry Peanut Bars

Mulberry Peanut Bars

1 1/2 cup dried white mulberries
3/4 cup raw peanuts
Pinches of sea salt
4 tbsp agave nectar, divided
1/2 tsp Madagascar vanilla extract
1/3 cup cacao butter, shaved
5 tbsp cacao powder
Grind in food processor until “crumbly”: Dried mulberries, peanuts, and salt
Add to food processor: Agave nectar and vanilla
Process until clumpy. Do not overmix.
Press mixture into a loaf pan (10×5 or 9×5) lined with on parchment paper
Harden in refrigerator for 60 minutes
Remove mixture from refrigerator
Melt over very low heat: Cacao butter
Remove from heat once completely melted
Whisk in: Cacao powder and salt
Whisk in: Agave nectar
Immediately pour over mulberry-peanut mixture
Harden in refrigerator for 30 minutes
Remove finished bars from loaf pan and cut into bite-sized pieces
Store in refrigerator temperature in an airtight container

Based on original recipe from Superfood Snacks (Sterling Publishing)

Coconut Banana Bites

Coconut Banana Bites

1 1/3 cup unsweetened banana chips
1/4 cup unsweetened shredded coconut
8 Medjool dates
1 tsp vanilla extract
3 tbsp hemp seeds
1 tsp spirulina powder
Grind in food processor: Most of the banana chips
Add to food processor: Dates, vanilla, and spirulina powder
Process into a dough without over-mixing
Add coconut, hemp seeds, and remaining banana chips to food processor
Pulse food processor for 5-10 seconds
Place dough on parchment paper on a cutting board
Using a second piece of parchment paper, shape dough into a compact rectangle
Uncover dough and cut into squares using a long knife
Store at room temperature in an airtight container

Based on original recipe from Superfood Snacks (Sterling Publishing)