Storybook Sunday...and a Pancake!

Today I had the pleasure of taking the boys to Storybook Theatre to see the Munsch Ado About Nothing production.
Who was more excited.....the momma or the kiddos? Toss up!
I loved that they were attending their first live theatre production! **( Maybe 'cause I enjoy live theatre...and miss it. Pre-children life I went often. Now not so much)**
Watching their faces light up and smile as they caught the play on words, or slap stick comedy....it was purely joyful for me. One of those fascinating mothering moments that one wishes would freeze in time.

Circus Boys!

Tiger W.

Bear Bup.

 ***************************************************************************

Sunday dinner. Growing up this was supposed to be something more than the average week night dinner. Roast beef probably. Maybe a late afternoon dinner.

 But here, in RWB world, we quite like to serve breakfast for dinner on Sunday's. Easy. Welcomed by all.
(My sister serves popcorn and a movie for dinner on Sunday nights. It's family night at their house and they ALWAYS have popcorn and a movie!)
Tonight, our island was graced with an Dutch Baby. Apple-oven pancake and bacon. Oh yeah....heart-attack in a frying pan. Mmmm,mmmm!
The pancake was delish and I wish there were left overs for breakfast. No leftovers? That's a good sign! So, I shall share this recipe with you.

Dutch Baby

Oven (apple) Pancake
Preheat oven to 400 degrees.
Place a cast iron frying pan or oven safe pan in the oven to heat.

Mix pancake batter. I used a GF pancake mix and added a TBSP of apple cider vinegar...the key to fluffy pancakes.

Peel and core two apples. Mix in dish with 2 -3 tsp cinnamon and 1/3 cup agave (or brown sugar or sweetener of choice).

Pour apple mixture onto bottom of hot frying pan and pour pancake batter on top.

Bake in oven for 17-20min.

Serve with sour cream, or maple syrup (that was us!) or nothing....it's THAT good!

The GF Baking Secret

One challenge of gluten free baking is the desire for fluffiness. Rice, sorghum and other flours do not provide the light fluffiness of wheat. It drives me bonkers! I have thrown out so many cookies, biscuits, etc because they are dry like chalk.

The other weekend while enjoying a sunny morning at the Millarville Farmer's Market, I met a lovely GF baker and she shared her secret to lightness with me. What a sweetie!

Carbonated water.

Wuhoo!!! The carbonation adds some fluff and light. Oh yeah....oh yeah.....the house is on fire! Can you picture me shaking my ample bootay about the kitchen with turquoise tongs in hand and hair standing on end?!

So, this morning's Elmo and Cookie Monster pancakes are just as tasty as before a little bit fluffier.

Hallelujah!

Pre-school Birthday

What a wonderful, thoughtful teacher! Since W has a summer birthday, Mrs. J celebrated his birthday at pre-school today. The celebration included a special birthday crown, a gift, designated snack guy and show'n'tell. Of course, W brought safe birthday cupcakes for everyone. Star Wars themed. This child is Star Wars crazy right now. Craaaaazeee!

Which by the way, is not ideal, but what do you do? No, he's not watching the movies. No he doesn't really own any Star Wars toys, just a sticker book and Lego Visual Dictionary, which was the show & tell item, as well as coloring pages for each child.

All the little boys were thrilled! The girls? Probably just happy to get their cake and go home!

Pre-school Birthday

What a wonderful, thoughtful teacher! Since W has a summer birthday, Mrs. J celebrated his birthday at pre-school today. The celebration included a special birthday crown, a gift, designated snack guy and show'n'tell. Of course, W brought safe birthday cupcakes for everyone. Star Wars themed. This child is Star Wars crazy right now. Craaaaazeee!

Which by the way, is not ideal, but what do you do? No, he's not watching the movies. No he doesn't really own any Star Wars toys, just a sticker book and Lego Visual Dictionary, which was the show & tell item, as well as coloring pages for each child.

All the little boys were thrilled! The girls? Probably just happy to get their cake and go home!

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?

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?

Cashew Cheese

The latest creation of our Free Eating kitchen. Sliceable Cashew Cheese. Mmmmmm! And it melts! So will be great for pizza and casseroles, etc. W likes it. B is not so sure as it's a texture issue for him. I love it. It's rich and zesty as I put a lot of pimentos in, but that's just my taste preferences.

Sliceable Cashew Cheese

2 cups water

3 TBS agar flakes - I used Knox Gelatin

1 cup raw cashews - cheapest at Superstore

2 TB pimentos or 1/2 red bell pepper

1 TB lemon juice

1 TB food yeast flakes - used Nutritional Yeast

1 1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1. Boil together the agar/gelatin & water for 1-2 min. Place in blender with all the remaining ingredients & blend for 1-2 min until very smooth.

2. Pour into containers & chill. Slice when firm.

Hints....can be frozen. The pimento colors the cheese..want white? No pimento. It melts! Great for pizzas, toasted melts, etc.

Cashew Cheese

The latest creation of our Free Eating kitchen. Sliceable Cashew Cheese. Mmmmmm! And it melts! So will be great for pizza and casseroles, etc. W likes it. B is not so sure as it's a texture issue for him. I love it. It's rich and zesty as I put a lot of pimentos in, but that's just my taste preferences.

Sliceable Cashew Cheese

2 cups water

3 TBS agar flakes - I used Knox Gelatin

1 cup raw cashews - cheapest at Superstore

2 TB pimentos or 1/2 red bell pepper

1 TB lemon juice

1 TB food yeast flakes - used Nutritional Yeast

1 1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1. Boil together the agar/gelatin & water for 1-2 min. Place in blender with all the remaining ingredients & blend for 1-2 min until very smooth.

2. Pour into containers & chill. Slice when firm.

Hints....can be frozen. The pimento colors the cheese..want white? No pimento. It melts! Great for pizzas, toasted melts, etc.

New Favorite Cookbooks

This whole new "Free Eating" regime has caused a little conflict of the soul in regards to my cookbooks. I have a tonne of them! Many were gifts or have sentimental value. Now what to do with those that don't fit our new style of eating? Yes, I should keep them and just substitute ingredients into the favorite recipes. Yes, yes. That takes some effort though...and there are days when my effort has fizzled.

Alas, I have discovered two wonderful new cookbooks! Wuhoo! Just what my favorite husband wants me to have...another cookbook to add to the collection. He's been known to tell people that I don't need anymore...can you imagine? Anyway....

7 Secrets Cookbook by Neva & Jim Brackett. This is a popular SDA vegetarian cookbook with some super recipes such as Cashew Cheese. Not all the recipes are gluten free, so I'll be substituting flours however there are some great raw recipes and all are vegetarian. Plus there are great tips on what can be pre-made and frozen for convenience. The SDA bookstore in Lacombe AB will ship this. That's how it made it's way to our kitchen.

Raw Kids Recipes. My friend recommended this book. It's an on-line purchase and downloads well. One of the best cookie recipes comes from here, Lemon Cookies. Lemon, coconut...they look like a peanut butter cookie and are divine!

One day soon, I'll post actual recipes. Until then, I'll be reading these new books and making grocery lists and meal plans.

New Favorite Cookbooks

This whole new "Free Eating" regime has caused a little conflict of the soul in regards to my cookbooks. I have a tonne of them! Many were gifts or have sentimental value. Now what to do with those that don't fit our new style of eating? Yes, I should keep them and just substitute ingredients into the favorite recipes. Yes, yes. That takes some effort though...and there are days when my effort has fizzled.

Alas, I have discovered two wonderful new cookbooks! Wuhoo! Just what my favorite husband wants me to have...another cookbook to add to the collection. He's been known to tell people that I don't need anymore...can you imagine? Anyway....

7 Secrets Cookbook by Neva & Jim Brackett. This is a popular SDA vegetarian cookbook with some super recipes such as Cashew Cheese. Not all the recipes are gluten free, so I'll be substituting flours however there are some great raw recipes and all are vegetarian. Plus there are great tips on what can be pre-made and frozen for convenience. The SDA bookstore in Lacombe AB will ship this. That's how it made it's way to our kitchen.

Raw Kids Recipes. My friend recommended this book. It's an on-line purchase and downloads well. One of the best cookie recipes comes from here, Lemon Cookies. Lemon, coconut...they look like a peanut butter cookie and are divine!

One day soon, I'll post actual recipes. Until then, I'll be reading these new books and making grocery lists and meal plans.

Living Without

For all you Free Eating folks, this magazine is quite helpful...if you haven't seen it already. I discovered it this summer...in small town-ruralish AB of all places...and was quite thrilled.

Now, it is published by none other than the infamous Martha Stewart, if you love her...well wuhoo for you, if you don't...don't let it hold you back. It's worth a read!

Living Without

For all you Free Eating folks, this magazine is quite helpful...if you haven't seen it already. I discovered it this summer...in small town-ruralish AB of all places...and was quite thrilled.

Now, it is published by none other than the infamous Martha Stewart, if you love her...well wuhoo for you, if you don't...don't let it hold you back. It's worth a read!

Recipes -GFCF, SF, DFPF

Just a heads up that I'll be posting recipes on a regular basis. For those that are interested in Gluten Free, Sugar Free, Dye Free, Preservative Free & Dairy Free eating. Clean, clean...squeeky!
It's taken a bit of super sleuthing to find tasty recipes, so I hope sharing what our family enjoys will make it a little easier for someone else who is eating the GFCF way.
A tip I received tonight is to check out the SDA bookmobile! Why I never thought of checking into Seventh Day Adventist websites etc? Of course! This group of people truly take clean eating to a higher level so will have a wealth of information to share. In fact tonight I tasted the best cookies made only from ground cashews, lemon zest and coconut. As well as Carob Haystacks. Mmmmm...every childhood should include Haystacks!
Carob & Coconut Haystacks
1/2 cup carob powder
3 cups shredded unsweetened coconut
3/4 cup coconut oil (sometimes called coconut butter)
1/2 cup agave nectar
In a medium mixing bowl, combine the carob powder & shredded coconut. Mix well. Add the coconut oil & agave nectar. Mix well. Using an ice cream scoop, scoop into approximately 16 mounds. Freeze for at least 30 minutes before serving. The Haystacks can be stored in the freezer.

AND...
many thanks to my friend, Miss Moe, who kindly shared her bread machine with me today in which I made a kick-butt loaf of rice bread, which my bread-lovin'-hubby gives the thumbs up! I guess he won't have to keep contraband bread at work now!
Miss Moe also tipped me as to this website which has some helpful GF recipes. Yay!

AND...last night my friend since conception who now lives in LA...her mother called with a bread recipe that her celiac friend swears by.

Now, isn't that amazing! One little sentence of requesting a GF bread recipe, and I had a plethora of help. That's what I call friends & an example of a "village to raise a child" & to raise the mother too! Thanks to all my friends sharing their knowledge, my family won't starve. Wuhoo!

Recipes -GFCF, SF, DFPF

Just a heads up that I'll be posting recipes on a regular basis. For those that are interested in Gluten Free, Sugar Free, Dye Free, Preservative Free & Dairy Free eating. Clean, clean...squeeky!
It's taken a bit of super sleuthing to find tasty recipes, so I hope sharing what our family enjoys will make it a little easier for someone else who is eating the GFCF way.
A tip I received tonight is to check out the SDA bookmobile! Why I never thought of checking into Seventh Day Adventist websites etc? Of course! This group of people truly take clean eating to a higher level so will have a wealth of information to share. In fact tonight I tasted the best cookies made only from ground cashews, lemon zest and coconut. As well as Carob Haystacks. Mmmmm...every childhood should include Haystacks!
Carob & Coconut Haystacks
1/2 cup carob powder
3 cups shredded unsweetened coconut
3/4 cup coconut oil (sometimes called coconut butter)
1/2 cup agave nectar
In a medium mixing bowl, combine the carob powder & shredded coconut. Mix well. Add the coconut oil & agave nectar. Mix well. Using an ice cream scoop, scoop into approximately 16 mounds. Freeze for at least 30 minutes before serving. The Haystacks can be stored in the freezer.

AND...
many thanks to my friend, Miss Moe, who kindly shared her bread machine with me today in which I made a kick-butt loaf of rice bread, which my bread-lovin'-hubby gives the thumbs up! I guess he won't have to keep contraband bread at work now!
Miss Moe also tipped me as to this website which has some helpful GF recipes. Yay!

AND...last night my friend since conception who now lives in LA...her mother called with a bread recipe that her celiac friend swears by.

Now, isn't that amazing! One little sentence of requesting a GF bread recipe, and I had a plethora of help. That's what I call friends & an example of a "village to raise a child" & to raise the mother too! Thanks to all my friends sharing their knowledge, my family won't starve. Wuhoo!