Raw Apple Cinnamon Cereal (nut free, grain free, dairy free, cane-sugar free, vegan) For Go Ahead Honey

Alrighty-then.  Here is it finally.  I shared my attempts at a nut-free raw cereal with you on Facebook a while back and it has taken me many tries to get this puppy share-worthy.  And I'm so excited to share!

First off let me say that making homemade cereal is driven by two forces.  First off, it's part of my dedicated attempts to keep a low-waste green kitchen (see more about that here and here).  You see, cereal produces a lot of waste.  There's that nasty plastic bag, then the cardboard box...and you don't even get THAT much cereal.  What's up with that!?  Secondly, and perhaps most obvious to us all, making homemade ANYTHING is preferred as there is total control over the ingredients (and it's usually waaaay cheaper).  So ditching store-bought cereal is actually one of my latest omissions from my kitchen cupboard   And I have to say, I don't miss the store bought stuff at all.  In reality, I don't eat cereal very much (mainly because it all has stuff I can't eat) but I love my homemade recipe.  The verdict, thumbs up all around from the family on mommy's homemade cereal.  We enjoy it on yogurt too, which always makes a nice breakfast or snack.  Let me know if you give it a try.  And perhaps with some homemade dairy-free milk: almond, hemp, walnut, or macadamia (my fave is walnut).  

My lovely and supportive friend Shirley from Gluten Free Easily and All Gluten Free Desserts, All The TIme is hosting this month's Go Ahead Honey.  And the theme: “When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Tree Nuts or Peanuts!”

I'm SUPER pumped about this month's theme, as I don't personally eat a lot of tree nuts (can't digest almonds worth a darn these days) and I'm DEATHLY allergic to peanuts.  So I knew this recipe would be perfect to bring to the party.  I can't wait to check out all the other entries.  Make sure you follow my sweet friend Shirley on Facebook and subscribe to her blogs.  She is one lady you want to stay connected with!  Thanks for hosting, Shirley.

Raw Apple Cinnamon Cereal 

nut free, grain free, dairy free, cane-sugar free, vegan

Ingredients:

-2 cups organic raw sunflower seeds

-1 cup organic raw pumpkin seeds

-1 cup shredded coconut 

-1/4 cup raw hemp seeds

-3/4 cup coconut sugar

-2 cups peeled and small diced apples 

-3 tablespoons chia seeds (optional)

-1/4 cup unsweetened applesauce 

-1 teaspoon liquid stevia 

-2 to 3 tablespoons ground cinnamon (I used 2 T in this recipe)

-1 teaspoon ground chia 

-1 teaspoon psyllium husk

-1/4 teaspoon salt 

How To:

1.  In a large bowl add the sunflower seeds and pumpkin seeds and cover with filtered water (about 2 inches over) and soak for at least 8 hours.  I like to soak mine as long as I can, so I gave mine about 15 hours. 

2.  After they have soaked, drain and rinse (do not pat dry or try to dry the seeds, you need the moisture).

3.  To the drained seeds add all the ingredients except the applesauce and stevia.

4.  In a separate bowl (I used a 1-cup Pyrex) mix together the applesauce and stevia.  This will evenly distribute the stevia.

5.  Mix the applesauce with the seed mixture (your hands work best) and then evenly spread onto your dehydrator I spread the mixture onto these screens that come with the dehydrator. I do not use these fruit roll sheets. 

6.  I set my dehydrator on about 110 degrees, put in the laundry room and let it rock.  After 15 hours I check for the crisp level.  I dehydrate longer until that perfectly crisp texture is achieved.  

7.  The final mixture will be very stiff and pop out in a sheet, very stiff and crisp.  Break into pieces and store in an air tight container.  This will keep for weeks.  But it never lasts that long.  

*

Here are the sunflower seeds and pumpkin seeds in the early sprouting stage after soaking for about 15 hours

(soak the seeds at least 8 hours)

Here are all the ingredients piled on the seeds

I like to mix the stevia with the applesauce so it's evenly distributed 

Mixing everything together 

Here is a link to the dehydrator I use.  

It's nothing fancy, but it gets the job done. 

Press the mixture evenly around... 

and make sure it's not too thick.

You can see it makes A LOT.  

I dehydrate on 110 degrees for 15- 20 hours 

But the ultimate test for doneness is when it's super-duper crispy! 

*

I've also made Lauren's 5-Ingredient Healthy Cocoa Crispies (another great home-made cereal), and and if you like the CRUNCH factor in your cereal, this recipe is for you!!  Lauren's recipe does NOT go soggy in milk (reminds me of grape-nuts).  It's super delicious and I love how chocolaty it makes the milk.  This is a must try.  Here is my picture of her cereal.  

Allergy-Free Wednesdays Week 68: May 22, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).

  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

Before linking up - PLEASE click HERE to review rules, guidelines, and legal information.  Thank you!  
_________________________________

Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday's Blog Hop in order to be featured.  Click HERE for last week's entries and the appropriate back link.  

So without further ado...

May I present you with the most popular submission (most viewed by readers):

Vanilla Protein Cake with Peanut Butter Frosting
From:  Food and Yoga For Life 

And here are my three favorite recipe/posts from last week: 

Personalizing Nutritional Healing for YOUR Specific Needs
From: Phoenix Helix 

Kale Peso Baked Zucchini
From:  Pure Ella

 Grain Free and Ginger Lemon Tart in a glass
(I made this recipe  - it's delicious)!!  
From:  Gluten Free, SCD, Veggie 

   *

Thanks for visiting Allergy-Free Wednesdays!

And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Just Right Coconut Blueberry Muffins (gluten free, dairy free, nut free, cane-sugar free)

You might remember last month I shared my kitchen epiphany regarding baking.  Well, I've been having a grand ole' time here in the kitchen BAKING and loving it, yes, Amber the "I am soooo not a baker" loves to bake.  Why the change of heart?  Well, things are working out.  Things are happening.  Things are not tasting like dirt and cardboard.  Things are delicious.  

YEAH! 

I'm starting off here with basic gluten-free baking (using eggs)...vegan gluten-free baking will be my next conquest.  Last month I shared my banana chocolate chip muffins (that I've also made into a banana walnut bread...sharing soon).  I have to tell you, a couple of my friends have made my banana chocolate chips muffins and like them very much.  My friend Jen tells me she makes a double batch every week. How great is that!  I love it when my recipes are enjoyed by others.  So nice.  

Okay, so these muffins (that really taste like cupcakes) were my latest baking adventure.  I played around with the recipe about four times before I found the PERFECT moist factor.  Last night's batch was the winning batch.  Yeah.  When I took that first bite, I thought, "ahhh, just right."  These muffins are so moist, I just can't get enough.  They are moist, yet light and fluffy.  The sweetness is right-on for me.  BUT, you know I'm not a huge sweet tooth, so make them once yourself and adjust the sweetness as needed the next time.  I think they're fantastic.  I'm super proud of this recipe.  I hope you try it soon, and perhaps enjoy with a glass of non-dairy milk, such as: almond, hemp, walnut, or macadamia.  

Cheers.  

Just Right Coconut Blueberry Muffins 

(gluten free, dairy free, nut free, cane-sugar free)

Ingredients:

Wet

-2 eggs room temperature (weighing 4.5 ounces in the shell)

-1/2 cup coconut sugar

-1 cup canned full-fat coconut milk (room temperature)

-1/2 cup melted coconut oil

-1 teaspoon vanilla extract

-1/2 teaspoon vanilla or plain stevia

-3/4 cup fresh blueberries 

Dry

-100 grams sorghum flour (3/4 cup + 2 level tablespoons)

-100 grams brown rice flour (3/4 cup)

-60 grams tapioca starch/flour (1/2 cup)

-1 teaspoon baking powder 

-1/2 teaspoon baking soda

-1/4 teaspoon xanthan gum 

-1/4 teaspoon salt 

How To:

Preheat oven to 350 degrees 

1. In a medium bowl, mix together all your dry ingredients.  

2. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature).  Beat on medium with a hand mixer for 30 seconds.  Drizzle in your coconut oil with the beaters running on low.  Beat on medium for 15 seconds.  

3.  Add in the dry ingredients.  Mix gently until incorporated   Then beat with mixers on medium for 15 seconds.  

4.  Fold in the blueberries.  

5.  Fill batter to the top of the muffin cups.  

6.  Bake for 18 minutes.  

7.  Remove muffin from tin and cool on rack.  

Makes 12 muffins

Notes:
*Due to the high coconut content in these muffins, they will stay moist at room temperature, but if they get cold, they will become stiff.  It's warm here in my neck of the woods (high 80s to mid-90s).
*When baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate...just sayin'.
*For wet ingredients use only a 1 cup glass Pyrex for measuring.  *For dry, use mental measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*Oh, and I only use these large baking muffin cups.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, 

Allergy-Free Wednesdays Week 67: May 15, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).

  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

Before linking up - PLEASE click HERE to review rules, guidelines, and legal information.  Thank you!  
_________________________________

Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday's Blog Hop in order to be featured.  Click HERE for last week's entries and the appropriate back link.  

So without further ado...

May I present you with the most popular submission (most viewed by readers):

Protein Carrot Cake
From:  Food and Yoga For Life 

And here are my three favorite recipe/posts from last week: 

5-Ingredient Healthy Cocoa Crispies
From: Oatmeal With a Fork

Ramp Pesto Pasta & Balsamic-Roasted Tomatoes
From:  Spiced Curiosity 

 Chocolate Peppermint Candy 
From: Laura's Gluten Free Pantry 

   *

Thanks for visiting Allergy-Free Wednesdays!

And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Happy Mother's Day (2013)

Happy Mother's Day to all the loving women who care for, not only children, but for so many other people and creatures in their lives.  To the nurturers, the providers, the bearers.  To everyone who loves a mother and to everyone who has felt the love of a mother.  
____________________________
*
Thoughtful Homemade Gifts For Mom:

Homemade Coconut Milk 
Shampoo and Body Wash 
From:  Delicious Obsessions  

Rose Water
From: Roost 

Natural Chapstick 
From: Rambly Blog 

Homemade Body Spray with
Essential Oils
From: The Tasty Alternative 

Cocoa and Shea Body Butter

From: The Tasty Alternative 

Nourishing Homemade Sugar Scrub 

From: Whole New Mom

Mint Julep Masque

From: My Plastic Free Life 

Tea Gift Ideas

From: The Tasty Alternative 

Cocoa Shea Body Butter
From: The Tasty Alternative 

Soothing Gel Mask
From: Empowered Sustenance 

Comfrey, Calendula, Chamomile, & Nettle Salve 
From: A Handmade Life


Two-Ingredient Organic Eye Make-Up Remover
From: New Nostalgia 

Mini Strawberry "Cheesecakes" ~ Inspired by Chef Amber Shea

Last week on Facebook I shared a recipe by Chef Amber Shea: Cinnamon Swirl Caramel Cheesecake Bars.  These totally blew my mind.  I kid you not, these babies taste like REAL cheesecake...and the texture is spot on.  Needless to say, I have been obsessed with the recipe. So for a family gathering over the weekend, I turned the bars into little mini strawberry "cheesecakes." I kept most all ingredients the same with the addition of strawberries to the topping (instead of maple syrup and cinnamon).  Amber's recipe is so very versatile.  You can have fun with it and add in your favorite flavors.  The possibilities are endless.  I urge you to try Amber's version first, as it's just delicious!  Thank you Amber for such an amazing, healthy recipe.  

Inspired by and based on: 

Cinnamon Swirl Caramel Cheesecake Bars 

--By Chef Amber Shea 

Ingredients:

For the crust

-1 1/2 cups almond flour or sunflower seed flour* 

-1/4 teaspoon sea salt

-3 tablespoons maple syrup or honey

-2 tablespoons melted coconut oil

For the filling:

-1 cup raw cashews soaked for 2 - 3 hours, drained & rinsed

-1 6-oz container plain coconut milk yogurt or plain Greek almond milk yogurt  

-1/4 cup honey (vegans, use coconut nectar or maple syrup)

-2 tablespoons lemon juice

-1/4 teaspoon of sea salt

-1/2 cup melted coconut oil

-4 large ripe strawberries 

-1 tablespoon honey (vegans, use maple syrup, coconut sugar, or coconut nectar) 

Instructions:

1.  Fill a regular sized muffin tin with muffin cups.  

2.  To make the crust, combine the almond flour, cinnamon, and salt in a large bowl.  Add in the maple syrup and coconut oil. Using a pastry cutter or large fork, cut/stir the mixture together until it is crumble but just starting to clump together. 

3.  Press down the mixture in the muffin cups, make the crust as thick as you want.  Just make sure there is an equal amount in each cup.  

4.  To make the filling, in a high speed blender (I used a Vitamix, or you can use a food processor as Amber suggests), combine the soaked and drained cashews, yogurt, honey, lemon juice, and salt.  Blend to combine.  With the blender running on low speed, pour in the coconut oil in a thin stream, then blend on high until the mixture is completely smooth.  

5. Pour the mixture into the muffin cups all in equal amounts, leaving about 1/2 cup of the mixture in the blender.

6.  To the blender add in 4 large ripe strawberries and blend together with the mixture until smooth.  Top off the muffin cups with this strawberry mixture.  

7.  Place the muffin tin in the dehydrator or 4 hours at 105 degrees.  OR as Amber suggests (and what I do) is leave out on the countertop for 5 to 8 hours.  Then transfer to fridge for at least 4 hours before serving.  I like to leave out at room temp for about 10 minutes before serving. 

Notes:
*To make sunflower seed flour, simply add about 2 cups raw sunflower seeds to a food processor and blend until well ground and BEFORE it turns into sunflower seed butter.  I used sunflower seed flour as the base, as almond flour is difficult for me to digest.  But I've made this recipe with almond flour too, and I actually prefer the taste of the almond flour.  So I would go with the almond flour if you can digest it.  

 

This is how I served the little cheesecakes!  I blended up about 8 strawberries with 1 tablespoon of honey and drizzled over the top.  I finished with fresh blueberries.  EVERYONE was raving about these puppies.  I hope you try them soon.  

Shared on: Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Pure Ella Potluck Party Friday