Showing posts with label kid-friendly. Show all posts
Showing posts with label kid-friendly. Show all posts
Gogi Trail Mix Bar (copycat Lara bar)
Gogi trail mix includes raw walnuts, cashews, and pepitas (pumpkin seeds), as well as dried cranberries and Gogi, a super-food with numerous health benefits. These bars are made with Gogi trail mix and are a great source of protein, fat, and healthy carbs. Ingredients
1 1/4 c. Gogi Trail Mix, roughly chopped
1 c. dried coconut flake, roughly chopped
1/3 c. raw honey
1/4 c. coconut flour
Pinch gray sea salt
2 tablespoons nut butter or sunflower seed butter
2 tablespoons coconut oil, melted
Instructions
- Blend the honey, coconut flake, coconut flour, sea salt, nut butter or sunflower seed butter, and coconut oil.
- Fold in the trail mix and coconut flake until evenly coated with the honey mixture.
- Line a 9x9 pan with parchment paper and grease with coconut oil.
- Spread the mixture evenly.
- Refrigerate until solid, then cut into bars.
- Store in the refrigerator.
Easiest Ever Ranch (with Dairy-free option)
Ingredients:
1 Tbsp. dried parsley
1/2 tsp. dried dill
1 tsp dried thyme
1 tsp dried onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp ground white or black pepper
1/4 tsp ground mustard
1 Tbsp. dried parsley
1/2 tsp. dried dill
1 tsp dried thyme
1 tsp dried onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp ground white or black pepper
1/4 tsp ground mustard
1 (14 oz) can coconut milk, full fat OR raw milk
1/2 c. mayo (optional - sour cream or creme fraiche will do, too)
Instructions:
Put it all in a jar and shake it up. That's it!
1/2 c. mayo (optional - sour cream or creme fraiche will do, too)
Instructions:
Put it all in a jar and shake it up. That's it!
Cauliflower Crust Pizza
Ingredients
1 head organic cauliflower, steamed
2 pastured eggs
1/4 c. almond meal OR 2-3 T. coconut flour
oregano
basil
salt
1/4 c. Parmesan cheese, grated
Olive oil or avocado oil
Pizza Sauce
Mozzarella Cheese
Toppings like pepperoni, olives, mushrooms, spinach
Another good combo is pesto for the sauce with mozzarella, chicken and Toma tomatoes
Instructions
1. Line a mixing bowl with a tea towel.
2. Place the cauliflower on top of the tea towel in the bowl. Rice it finely with a potato masher or a fork.
3. Twist up the tea towel and squeeze the excess water out of the cauliflower.
4. Dump the cauliflower into the bowl. Add eggs, almond meal or coconut flour, spices, salt, and Parmesan to the bowl and blend well.
5. Evenly spread a thin layer of oil on a baking sheet. I use a perforated baking sheet (12"x17") lined with a Silpat.
6. Press the cauliflower mixture onto the baking sheet in an even layer. Do not put toppings on yet.
7. Bake at 425 degrees F for about 15 minutes or until brown on the edges. This crust is best taken out just before it starts to get burned.
8. Top with sauce, cheese, toppings and bake until the cheese is golden brown, about 8 minutes.
9. Cool, cut, and enjoy!
1 head organic cauliflower, steamed
2 pastured eggs
1/4 c. almond meal OR 2-3 T. coconut flour
oregano
basil
salt
1/4 c. Parmesan cheese, grated
Olive oil or avocado oil
Pizza Sauce
Mozzarella Cheese
Toppings like pepperoni, olives, mushrooms, spinach
Another good combo is pesto for the sauce with mozzarella, chicken and Toma tomatoes
Instructions
1. Line a mixing bowl with a tea towel.
2. Place the cauliflower on top of the tea towel in the bowl. Rice it finely with a potato masher or a fork.
3. Twist up the tea towel and squeeze the excess water out of the cauliflower.
4. Dump the cauliflower into the bowl. Add eggs, almond meal or coconut flour, spices, salt, and Parmesan to the bowl and blend well.
5. Evenly spread a thin layer of oil on a baking sheet. I use a perforated baking sheet (12"x17") lined with a Silpat.
6. Press the cauliflower mixture onto the baking sheet in an even layer. Do not put toppings on yet.
7. Bake at 425 degrees F for about 15 minutes or until brown on the edges. This crust is best taken out just before it starts to get burned.
8. Top with sauce, cheese, toppings and bake until the cheese is golden brown, about 8 minutes.
9. Cool, cut, and enjoy!
Spritz Cookies
I recently tried making Vanessa Romero's Spritz Cookies. Although they were delicious, they completely flattened in the oven! After a little experimentation, this is the recipe I came up with using hers as my inspiration. Thank you, Vanessa, for bringing a childhood favorite back to my family!
Ingredients:
- 1 1/2 c. Blanched Almond Flour
- 1 1/8 c. Gluten-Free Flour Blend
- 1/4 c. Unmodified Potato Starch
- 1/2 tsp. Aluminum-Free Baking Powder
- 1/2 c. Butter, Softened
- 1/2 c. granulated sugar (Vanessa writes that she prefers Swerve or Birch Xylitol for sugar-free.)
- 1 pastured egg
- 1 Tbsp. Unsweetened Almond Milk
- 3/4 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- Granulated Sugar for topping (I haven't tried these yet, but I love that they're naturally colored.)
- Cookie Press
- Baking Sheet
- Silpat
- Spray Bottle filled with purified water
Directions:
- Preheat oven to 350 degrees Farenheit.
- In a bowl, blend almond flour, gluten-free flour blend, potato starch, and baking powder.
- In your standing mixer, cream together butter and sugar or sugar-free sweetener.
- To the creamed butter, add egg, milk, vanilla extract, and almond extract.
- Slowly add flour mixture to butter mixture until combined. You want the consistency of your dough to be firm, almost as firm as a cookie dough, but not so firm that it won't push through your cookie press.
- Fill the cookie press with the dough and press cookies onto a baking sheet. (I use a Silpat).
- Bake for about 10 minutes. You want the cookies to just barely start turning brown on the bottom.
- After removing the cookies from the oven, transfer the cookies to a cooling rack.
- Spritz each cookie with water and then sprinkle with granulated sugar.
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