Kitchen Cooking Saturday Night

Oh, I have been so negligent in the cooking-baking-creation arena so it actually feels great to be at it again.

As we're going to friends for Grey Cup tomorrow my contribution is a desert that everyone...meaning even our W....can eat. Hmmm....so many options!

W and I whipped up a batch of Double Carob Muffins before dinner. Then I carried on with super easy super yummy Fresh Raspberry Jam and finally I think I'll make a Pumpkin Pie & possibly a loaf or two of bread...just cause I'm finally on a roll!

The jam is not to share. How selfish hey? It's been impossible to find store bought jam that's appropriate for our family. Even ED Smith no sugar added has dye and chemical sweeteners in it. So, if you're up for a quick jam option, try this. It's super!

Fresh Raspberry Jam - 7 Secrets Cookbook

2 cups frozen raspberries (1 cup thawed) - can use other berries

1 cup frozen apple juice concentrate, thawed

2 Tbsp honey - I used Agave Nectar

2 Tbsp Instant Clear Jel - I used an envelope of pectin & used the apple juice to dissolve it.

1. Place all ingredients in blender in order given. Add Clear Jel carefully so it doesn't stick to the sides of the blender.

2. Cover & blend on low for 3 sec - just enough for everything to go through the blades & mix in the jel. Too much blending makes the berry seeds separate and doesn't look as nice.

3. Remove to container & chill. It will get thicker as it sits.

See? Super easy!

Clear Jel, pectin, etc. True vegans would never use pectin. I'm not true. Not even vegetarian. Another choice is 2.5 Tbsp cornstarch dissolved in a small amount of apple juice. Add the rest of the apple juice & juice drained from the thawed berries. Bring the juice to a boil while stirring. Cool in fridge for an hour 7 then stir in berries. Works wonderfully. My way is quicker.

Double Carob Muffins - Eating for Autism

1/2 cup brown rice flour

1/4 cup sorghum flour

1/3 cup canola oil

1/3 cup carob or cocoa

1/2 cup unsweetened applesauce

1/2 cup agave nectar or honey

1 tsp vanilla

2 eggs

1 tsp baking powder

1 tsp baking soda

1/2 tsp guar or xanthan gum

1/2 tsp sea salt

1 cup carob chips or GFCF semisweet chocolate chips

Preheat over to 350. Place muffin liners in muffin tins.

In a mixing bowl, combine brown rice flour, sorghum flour, and oil. Mix well. Add the remaining ingredients, except chips and mix well. Better will thicken as it is beaten. Fold in the chips.

Divide batter among 12 liners. Bake for approximately 17-21 minutes, unti a toothpick inserted in the middle tests clean.

The pumpkin pie....hmmm....there are so many options but I think I'll attempt the one from the 7 Secrets Cookbook that takes coconut milk, dates, maple flavouring and coriander. A little different. The coconut milk has me completely intrigued!

Now, what about pickles? Another one of W's favorites and another difficult store bought option except for a Kosher brand found in the refrigerator section that is $5 per jar. So, there must be a way to replicate. Right? Well, I'm bound to find out and will let you know if it's a bust or not. Please keep in mind that I am not a canner...preserver. Nope. That fading art is too much work for me. I'm all about easy. Easy-peasy-puddin'& pie.

What about you? What's on your family's plate these days?