All posts tagged: recipe

Sweet Potato Bread

My wee little babe has started eating solids, which really is a game changer in the world of babies. She’s started sleeping longer at night which is just fabulous for this overtired mama. I started her introduction to solids with sweet potato, which means I ended up with a lot of leftovers. I tried making pancakes, more brownies and then this bread. Warmed up with a little butter and a cup of tea is just the perfect solution to the hunger wall at 2pm. Not sure how, paleo butter is but sometimes you just have to live a little 😉 1 cooked sweet potato 1 cup of buckwheat flour 4 tbsp of arrowroot flour 1 tsp of baking soda 1 tsp of salt 1 tsp of vanilla 1 egg 1/2 cup raisins 1/4 cup of seeds Mix the sweet potato in an electric mixer and then add all the other ingredients to the mixer (except seeds). Line a bread pan with parchment paper and put dough in pan. Sprinkle seeds on the top. Bake at …

guilt-free chocolate chip cookies

Yes, I said the magic words “guilt-free” now, if only I could apply that to my parenting skills. These cookies are actually made from kidney beans, which initially I thought was kind of gross, but surprisingly they were very yummy! I got the recipe from thatcleanlife, I also made double dark chocolate chip cookies using the same recipe but swamping the kidney beans for black beans and replaced the coconut flour with cacao powder. Ingredients: 1 can Kidney Beans (no salt added, drained and rinsed) 1/8 cup Unsweetened Almond Milk 1/8 cup All Natural Peanut Butter 2 tbsps Coconut Oil (melted) 1/2 cup Coconut Flour 4 tbsps Raw Honey 1/2 tsp Cinnamon 1/8 tsp Sea Salt 1/4 cup Organic Dark Chocolate Chips Directions: Preheat oven to 375. Line a baking sheet with parchment paper. Measure out 1.5 cups kidney beans. Combine beans, almond milk, peanut butter and coconut oil together in a food processor. Blend until smooth. Add in coconut flour, honey, cinnamon and sea salt. Process again until creamy. Use a rubber spatula to …

Mini Cakes 

Our last few posts have focused on “healthier recipes”, and so now for something completely different! On Sunday we hosted another one of our mini cake workshops and it was a big success. We’re sharing the recipe for the cake and icing we used. If you’re interested in making a mini cake, simply cut 2 small pieces (equal in size) from the larger cake. Put icing between them like a sandwich and then mask the entire cake. We covered our mini cakes in fondant after that and decorated them. Traditional White Cake Ingredients 2 ¾ cups of sifted cake flour 4 tsp of baking powder ¾ tsp of salt 4 egg whites 1 ½ cups of white sugar ¾ cup of butter 1 cup of milk 2 tsp of vanilla extract 1 batch of royal icing fondant Directions 1. Measure sifted flour, baking powder and salt, sift three times together 2. In a mixing bowl, beat eggs whites until foamy. Add ½ cup of sugar gradually, and continue beating only until meringue will hold in …

Easter Egg Cookies

If you’ve been following my blog, you’ll remember these cookies from Valentines Day, they were quite the hit. I decided to do them again for Easter, since they’re so easy and fun to make! Here’s the recap on how to make them: 1 batch of Sugar Cookies 1 batch of Royal Icing Icing Gels – colours of your choice – I used purple, sky blue, kelly green and yellow. An off-set spatula 5 squeeze bottles Lots of toothpicks Egg Shape Cookie Cutter I used Ms.Field’s Sugar Cookie recipe. I made the Royal Icing with 4 cups of icing sugar, 3 tablespoons of Meringue Powder, 9 tbsp of water and 1 tsp of vanilla. I separated the icing into 4 bowls and coloured them with the icing gels. I used squeeze bottles as I find they are the best for flooding cookies. I flooded each cookie with white and then made   little dots or lines in a contrasting colour. To get the different designs I simply dragged a toothpick through the icing. I’ll be honest the …

Paleo Chocolate Muffins (aka sugar/dairy free muffins)

My husband has decided to try the paleo diet, which is all great, minus the fact that I’m 8 months pregnant and all I want is carbs, carbs and more of them! In all honesty though I am enjoying trying out the recipes and came across this little gem the other day. Paleo Chocolate Muffins INGREDIENTS 2 ripe bananas, mashed (about 1 cup) 2 eggs 1 teaspoon vanilla extract 1/3 cup coconut oil – melted 1 tablespoon maple syrup 1/3 cup coconut flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/3 cup dark chocolate, finely chopped (85% cacao and higher) Combine wet ingredients then add the dry ingredients. Place heaping spoonfuls in muffins cups and bake for 20 mins at 350.

Whole Wheat Pizza Dough!

We decided not to leave our house on New Years Day, which was an easy decision since it was cold and grey outside. Since we were home all day, homemade pizza seemed like the best thing for dinner. The dough was easy to make and then I made all sorts of toppings, sorted into little bowls. A great way to get your kids involved in making dinner as they can make their own pizzas. I used this recipe for making the dough, I substituted half a cup of brown rice flour instead of a full cup of white flour. The pizza was delicious and the crust was perfectly thin. I couldn’t get over how many slices my little guy ate, little did he know how many vegetables he was eating.

Mini Fall Pies and Tarts!

This past weekend we took advantage of the fabulous weather and drove to Andrew Scenic Farms, this farm is a family run business and definitely doesn’t have the long line ups and wait times that other apple picking farms have. We spent about 2 hours there, had a pony ride, picked raspberries and apples and then enjoyed some lunch. On Sunday, my son and I spent the afternoon in the kitchen making these delicious mini tarts. First you’ll need some custard, this recipe is scaled down as you don’t need that much, my son (who is 2 years old) really enjoyed making this, lots of mixing and whisking! Buttermilk Custard 3/4 cup of sugar 2 tbsp of. flour 1/4 cup of butter, softened 2 eggs, beaten 1/4 tsp. vanilla 1/4 tsp. salt 1/4 cup buttermilk Mix sugar and flour; cream with butter. Add eggs, vanilla, salt and buttermilk. Raspberry Mini Tarts (recipe makes 6) Preheat oven to 350 F Pastry Recipe (I used Martha Stewart’s – I find it’s better to add a little more …

Peach BBQ Sauce (for sugarfree September)

This month, my husband and I are trying to be sugar-free, it’s turning out to be a lot easier than I anticipated. At first, it was definitely a struggle, especially giving up dark chocolate. However, as time as progressed I find myself craving it less, I have more energy and feel less hungry. The one time of day I still find the hardest is after dinner, I’m so use to having a little something sweet and I really crave it. With each passing day the cravings are getting easier and as long as I get myself out of the kitchen fast I seem to forget about them. We’ve been making ribs in our slow cooker a LOT and usually dump a bottle of Diana’s in there, with some onion and garlic. Well, Diana’s isn’t going to make the sugar-free list that is for certain! So I made up a batch of this, smothered the ribs in it and cooked them on slow for most of the day. Easy Peasy! Ingredients 3 slices of bacon 3 …

Summer Salads

Do you find that your appetite is less during the summer? I certainly do! Summer salads are the way to go! Here are two quick and easy salads that you can make. Not only are they filling but they are also delicious! Fig, Prosciutto and Avocado Salad (serves 1 as a full meal or 4 side salads) 1 avocado 5 slices of Prosciutto 1/4 cup of goat cheese 2 handfuls of pine nuts 1 container of arugula 4 figs Dressing: Oil and Vinegar Chicken and Peach Salad (serves 1 as a full meal or 4 side salads) 4 thin chicken breasts, cooked and chopped into pieces (I did mine in soya sauce, maple syrup and a bit of sesame oil) 2 handfuls of pine nuts 2 Peaches 1/4 cup of fig goat cheese 1 container of arugula 2 plum tomatoes Dressing: Agave Syrup, Sesame Oil and splash of Olive Oil  

Summer Canning

Yesterday I spent the afternoon canning with a friend. We made raspberry jam and an apple onion chutney. Both recipes were from Williams Sonoma’s The Art of Preserving cookbook. They were relatively easy to make, not all that time consuming (2.5 hours to do both recipes) and quite tasty. If you’re going to do both, definitely start with the Raspberry Jam Recipe as raspberries need to soak in sugar for about 2 hours. Raspberry Jam Recipe Apple Onion Chutney 4 lbs of Apple, peeled, cored and chopped 2 cups of raisins 2 yellow onions diced 2 tbsp of butter 1 tbsp of olive oil 2 tsp of ground cloves 3 tbsp of fresh Mint – chopped 1 tbsp of fresh chives – chopped 4 pieces of lemon zest about 2 inches long and 1/2 inch in width 1 cup of brown sugar In a large pot, warm up the butter and olive oil, once heated add in the onions and cook for about 15 minutes. In the mean time, in another smaller pot put the …