Warm winter day…

This weekend was so incredibly warm, I couldn’t pass up some sprucing up around the farm. I spent Saturday cleaning up outside, Sunday cleaning up inside and Monday working on my online classes. To my surprise, it’s Tuesday and school was cancelled for a second day so I thought it would be a perfect day to get back on my blog. Gotta love the snow!

Nice fresh wood shavings to freshen everything up on a beautiful 40° winter day.

The pigs needed a lil TLC also, so nice fresh hay it was! Plus we tossed in a few cabbage heads for them to snack on. I would say they were pretty happy. #farmlife

Advertisements

Chocolate Gingerbread Waffles

This is my favorite breakfast when I am craving some healthy carbs. I usually add a nice blob of almond butter for a super filling breakfast. If I have some fresh berries around I will toss those on top or a small amount of my homemade no sugar added all fruit jam. Next time I make these I will add a photo.

  • 1 1/2 cups almond flour
  • 2 tbl cocoa powder(my favorite)
  • 1/4 tsp cinnamon
  • 1/8 tsp sea salt
  • 1/2 tsp baking soda
  • 2/3 cup water
  • 1 tsp vanilla
  • 1/3 cup coconut milk
  • 2 eggs
  • 1 tbl molasses

Mix dry ingredients together in a bowl. Using a whisk make sure all lumps are smoothed out before adding any liquid. Whisk all of the liquid ingredients together. Slowly add the dry ingredients to the wet ingredients. Mix until everything is incorporated. Do not over mix.

Heat up your waffle iron. Make sure you use a non-stick spray to release your waffles. I usually use a fork to release my waffles without burning myself.  Once you have cooked all of the waffles or maybe you made a double batch, you can lay them on a baking sheet and toss them in the freezer. Once they have frozen completely you can toss them all in a resealable bag.

These are perfect for the mad morning rush when you have 3 kids to get ready and out the door by 7:10 am.

Gluten Free Butter Cake

cupcakesThis is the first successful light and fluffy yellow cake I have made in over 20 years of homemade cakes, including traditional gluten cakes. It is lighter and fluffier then any gluten free box mix I have tried also. Usually, homemade yellow cake turns out really dense and almost always on the dry side. Not this cake! Even the leftovers were moist 2 days later and if you have ever baked gluten free cakes you will have to agree that they just tend to dry out faster than the gluten filled cakes.

Gluten Free Butter Cake

  • 1 cup soft butter**
  • 1 3/4 cup sugar*
  • 2 eggs
  • 1 1/2 tsp vanilla(lemon or almond would also be wonderful)
  • 2 3/4 cups gluten free flour (my favorite)***
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups milk**

Instructions:

Heat oven to 350 degrees. Grease 2-9″ layer pans, one 9X13″ pan or 24 cupcakes. Cream butter and sugar until smooth. It is very important to make sure the fat and sugar are whipped together well. Add the eggs and vanilla. Beat on high for 5 minutes until fluffy. Sift all flour then blend with baking powder and salt.  Mix in flour alternately with milk. Use low speed  on mixer. Pour into prepared pan(s). Bake cake 30-40 minutes depending on pan. Add another 10 minutes for the 9X13″.  Cupcakes should be checked at 30 minutes. Remember not to over bake gluten free cakes. They dry out rather quickly. Bake until a toothpick comes out clean. Sometimes the cake is not very brown. As long as the toothpick is clean the cake is fully cooked. Cool and top with your favorite frosting recipe.

This cake would work wonderful with just about any frosting including a topping of berries.

***The tapioca starch is very important in keeping this cake moist and chewy. If this flour mix has something in it you cannot have please try to add tapioca starch to your flour mix. It is great at binding also which is what a lot of gluten free baked good are lacking.

** To make this recipe dairy free substitute in Red Palm Oil for the butter and coconut milk for the dairy milk.

*I was able to substitute organic sucanat for up to 1/2 of the sugar while keeping the cake nice fluffy and moist. The rest of my sugar was organic sugar

Gluten Free Breakfast Casserole with Weight Watcher’s Point Plus

Gluten Free Breakfast Casserole

PointsPlus™ Value: 6

Servings: 6

Preparation Time: 10 min

Cooking Time: 45 min

Level of Difficulty: Easy

Ingredients

4 oz Farmland Hickory Smoked Bacon – Center Cut, chopped

7 cups Mr Dell’s shredded hash browns

1/2 cup onion, chopped

3/4 cup Borden 2% Shreds Finely shredded reduced fat mild cheddar cheese

1 cup Gluten Free Bisquick

1 cup fat-free skim milk

1 cup fat-free egg substitute

1 tsp garlic salt, season to taste

1 tsp black pepper, season to taste

Instructions

Spray a 9×13 pan with nonstick spray. Sprinkle hash browns on the bottom of pan. Add onions, bacon and seasonings. Bake at 425 for 20-25 minutes until the bacon starts to release some of its fat. Stir the hash brown mixture. Combine remaining ingredients and pour over the top of hash browns. Add a sprinkle of fresh cracked pepper to the top, mix gently; bake for another 20 minutes or until solid and golden.

Gluten Free Corned Venison

Okay so I have played with this recipe for the past 2 years and this version is the best ever!

Brine:

  • 1 gallon water, divided
  • 2 cups salt
  • 5 tsp instacure*
  • 3 tbl pickling spices
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 5 bay leaves crumbled
  • 1 tsp fresh cracked black pepper
  • 4 garlic cloves sliced

Pickling Spices:

  • 1 tbl whole allspice
  • 1 tbl whole mustard seed
  • 1 tbl coriander seeds
  • 1 tbl red pepper flakes
  • 1 tbl whole cloves
  • 1 tbl whole peppercorns

To prepare:

  1. Bring 4 cups of the water to a simmer and add the remainder of the brine ingredients. Stir until the sugar and salt are dissolved. Do not boil. Remove from heat and let cool.
  2. Using either a large stockpot or a cooler, place your roasts in the bottom. I have successfully brined as many as 5 roast with just 1 recipe.
  3. Pour the brine solution on your roasts and add the remaining water.
  4. Make sure your roasts are completely covered by the brine. I usually use a big plate and set it on top to make sure the roasts are submerged fully.
  5. Store your pot in a fridge or if using a cooler you can use large resealable bags for your roast to brine in and pack them with ice.
  6. Now let them sit for 5-14 days but make sure you check them occasionally to keep them submerged and to mix up the brine spices.
  7. When ready to cook or freeze your roasts make sure you rinse them off first.

Cooking your roasts:

  • Rinse off your roast if you did not already
  • I love using my crockpot for this because I can let it cook all day and not worry about a thing.
  • Place your potatoes, carrots, cabbage and onions in the bottom of your crockpot.
  • Place your roast on top of all the veggies.
  • Add enough chicken, beef broth or water to just cover the veggies. Don’t cover the meat, the steam will rise up and keep it plenty moist.
  • Now set your crockpot on low for 8-9 hrs.
  • Your meat should be really tender and just fall apart.
  • Now scoop up plenty of veggies with your yummy corned venison!

*instacure can be left out but your roast will be grey in color rather than pink like a corned beef is.

 

Sugar Free and Gluten Free Chocolate Snack

Like I said in my last post, I have cut sugar out of my diet. Fully supported by my ND! There is an awesome site that I love:http://chocolatecoveredkatie.com and she just happens to have some super chocolately recipes that don’t have any sugar in them. This one for Lara Bars is my newest chocolate obsession. My daughter with the super sweet tooth says it isn’t sweet enough but after 3 days of no sugar I think it tastes awesome and plenty sweet enough! Next time I am going to add some chunky almond butter. Yummers!!!

  • 1 cup walnuts
  • 1  1/3 cups pitted dates
  • 1 tsp pure vanilla extract
  • 3-4 T cocoa powder (I use raw cocoa powder)
  • optional: a pinch of salt

Blend all the ingredients, using a food processor. Form into balls. It might help to put dough in a plastic bag and close the bag, then shape into a ball.

Some substitutions/additions that would be super yummy:

  • 1 tbl almond butter
  • mint extract instead of vanilla
  • almonds instead of walnuts
  • 1 tsp instant coffee to create a mocha flavor

 

My favorite oatmeal!

My newest obsession is my morning oatmeal. Yesterday was my 2nd day of cutting out sugar from my diet so I needed a substitution for my usual oats. This is the recipe I came up with:

1/2 cups GF old fashioned oats(cooked)
2 tbl of almond butter
1 banana sliced

Mix it all together if you like it chunky or throw it in you blender (food processor) if textures bother you and you need smooth oatmeal. This was so filling
! Usually around 10am my stomach is starting to growl. I actually didn’t even think of other food until 11:30am.