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You are here: Home / Archives for dessert

dessert

Strategies for Hidden Veggies III- Waffles

January 18, 2011 by KerryAnn 6 Comments

In the first two posts in this series, we examined how to replace flour in a baked good recipe with a vegetable.  This time we’ll learn how to replace a liquid with a puree while still soaking the flours in order to make the baked good traditional foods.

In the same vein as the books that promote purees, many baked goods can have some mashed banana, applesauce, sweet potato, pumpkin, butternut squash or the like added to the recipe in place of the water or milk.  The problem with many of these recipes is that the vegetable or fruit takes the place of the milk or water, and it’s then difficult to convert that recipe to being soaked.  To overcome that problem, I carefully choose recipes that call for enough liquid to work with.  I then soak the flour with the minimum amount of liquid needed to get it wet and add the rest that the recipe calls for in fruit or vegetables.  This is made much easier if you are baking gluten-free goodies, since most of the recipes call for at least a small amount of starch.  Since starches do not need to be soaked, this frees up extra liquid in the recipe to convert to a vegetable or fruit and still have the finished product turn out with the correct texture.  Since starch makes waffles crispy, this is the perfect recipe for conversion.

I use this strategy most often when there’s just a little applesauce left in the bottom of the jar, or there’s one lone banana that needs to be used.

I tip my hat to Sue Gregg, whose cookbook is the first place I heard about grinding grain in the blender with liquid so you don’t have to have a grain mill to have the benefits of freshly-ground flour.  I used her method to make pancakes for a long time until I could afford a grain mill.

[Read more…] about Strategies for Hidden Veggies III- Waffles

Filed Under: Blender Batters, Breakfast, Casein-Free, Gluten-Free, Grains, Hidden Veggie Strategies, Hidden Veggies, Menu Mailer, Nut-Free, Recipes, Soy-Free, Vegetables Tagged With: baking, blender, blender batter, dessert, eggs, grain mill, grains, hidden veggies, kids, maple syrup, pumpkin, rice, stevia, sweetener, waffles

Review- Daiya Dairy-Free Cheese

February 10, 2011 by KerryAnn Leave a Comment

Recently on the Facebook CTF page, someone mentioned a new dairy-free cheese on the market that melts and strings like real cheese.  Since I’ve been working on developing a variety of pizza crusts, I decided to look into it.  [Read more…] about Review- Daiya Dairy-Free Cheese

Filed Under: Product Reviews Tagged With: breakfast, cheese, dairy, dessert, eggs, family, fat, food allergies, GMO, kids, Menu Mailer, potatoes, product reviews, soup

Curried Pumpkin Soup

January 9, 2011 by KerryAnn 5 Comments

On the Facebook page for Cooking Traditional Foods, I often post what I’m cooking, along with reminders to do things like thaw your meat and soak your grains.  Today I mentioned that I’m making curried pumpkin soup in preparation for the power outage that is expected.  Several people requested the recipe, so I decided to post it here.

Beginning tonight and through Tuesday, we’re expecting ice and snow.  I’m preparing four day’s worth of food.  I’ve also made potato soup and I’m making chili, cornbread, some brownies and possibly some baked goods for breakfast later today.

This soup is insanely good. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop.  If I could only have two soups in my life, this would be one of my choices.

[Read more…] about Curried Pumpkin Soup

Filed Under: Casein-Free, Egg-Free, Gluten-Free, Grain-Free, Hidden Veggies, Lunch, Menu Mailer, Nut-Free, Recipes, Soups, Soy-Free, Vegetables Tagged With: blender, breakfast, coconut milk, coriander, curry, dessert, family, food, garlic, meat, onion, pumpkin, rapadura, soup

Potato Soup

September 13, 2010 by KerryAnn Leave a Comment

Winter is coming.

A couple of weeks ago, I stood at my kitchen window in the early morning.  Looking through the fog, I saw one single, yellowed leaf float down from the trees.   My throat tightened.  Last week in the same early morning time at my sink, I saw several more fall, dancing gracefully.  Friday, I crested the steep hill on my road to see the Appalachians displaying change visible from a great distance.  Today, I see the trees across the street are turning.  Red and yellow.  This morning, I had to grab a robe when I got up.  The kids complained their feet were cold on the wooden floors.  Friends are telling me the Blue Ridge Parkway, not far from home, already has yellows, oranges and reds beautifully visible.

Winter is coming.  Soon. [Read more…] about Potato Soup

Filed Under: Casein-Free, Crock-Pot, Egg-Free, Emergency Preparedness, Gluten-Free, Grain-Free, Homesteading, Menu Mailer, Natural Disasters, Nut-Free, Recipes, Soups, Soy-Free, Vegetables Tagged With: chicken, dessert, economy, family, Farmer Market, February, food, garlic, onion, potatoes, soup, vegetables

Strategies for Hidden Veggies I- Black Bean Brownies

January 8, 2011 by KerryAnn 3 Comments

I periodically spend time thinking about ways to hide veggies in most foods, and I’m always on the look-out for ideas.  After looking into purees and the books that promote them, I decided that most of them were a lot of work for little vegetable content per serving in the finished product.  While I applaud any efforts to get veggies into children, I felt like many of these recipes were too much work for too little results to be the main thrust of my efforts.  Many of the published recipes I found only had 1/2 – 2 Tbs of puree per serving and the purees often have water added so you’re getting very little in the way of vegetables.  Many of them showed a remarkable lack of variety or weren’t recipes acceptable for a traditional foods diet as they contained unsoaked flours, soy flour, or other undesirable ingredients.  Many of the recipes used applesauce to replace the fat or a puree to replace the egg.  While it is better than nothing, I felt like I could use different methods to achieve better results while keeping the recipes true to traditional foods.  I decided for the most part that the recipes that didn’t try to hide the vegetable flavors but instead complimented them and recipes where the vegetable replaces the flour were good candidates. This is easily accomplished in many brownies, cakes, pies, blondies and even dishes such as custards and puddings.  Even some cookies, ice creams and sherbets will work!  For breakfast, many pancakes, waffles and other baked goods are a snap to convert, especially those with liquid batters.

By far, I feel the strategy of using vegetables to replace the flour in a recipe is the best way to get veggies into a recipe.  Many gluten-free recipes contain bean flours, so using pureed beans to replace the flour while reducing the liquid works very well.  It is possible to produce flourless recipes this way!  And, by soaking and cooking the beans correctly, you make the recipe traditional food and you eliminate the gastric distress that comes with using unsoaked bean flours. In some of these recipes, adding extra eggs is possible, further increasing the nutrition.  The beans increase the nutrition content while decreasing the carbs, so it is a wonderful strategy.  Especially good for filling little bellies and keeping them full until the next meal.

This recipe, using black beans, is the first recipe I will post in this series.  It is a plain, chocolate brownie. Cocoa powder covers the color of the black beans.   For blondies, a white beans such as navy or cannellini work beautifully. In the coming weeks, I will post cakes, blondies, dressed-up brownies and more using this method.

 

Black Bean Brownies

From the Menu Mailer Voume 4 Week 24

½ cup rapadura
4 large eggs
3 Tbs cocoa powder
1 tsp baking powder
2 Tbs coconut oil or butter, melted
1 tsp vanilla
1 (14.5 ounce) can or 1½ cups cooked black beans, drained and rinsed

Preheat oven to 350 degrees. Grease an 8×8 pan and set aside.

Place the eggs, rapadura, cocoa powder, baking powder, coconut oil and vanilla in a blender or food processor and blend until well-combined. Add the beans and blend until thoroughly combined and smooth. Pour into the pan and bake 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

 

This post is part of Food Trip Fridays and the Beans and Lentils Linky.

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Filed Under: Beans, Casein-Free, Desserts, Gluten-Free, Grain-Free, Hidden Veggie Strategies, Hidden Veggies, Menu Mailer, Nut-Free, Portable Treats, Recipes, Snacks, Soy-Free, Vegetables Tagged With: baking, beans, chocolate, cocoa powder, cookies, dessert, eggs, food, rapadura, soup, vegetables, waffles

Coconut Milk Yogurt

March 14, 2012 by KerryAnn 39 Comments

Finally, the recipe so many folks have been asking for. Coconut milk yogurt with all real food ingredients! The CTF Facebook page has been excitedly waiting for this one while seeing my multiple posts and pictures on the progress of the recipe.

This recipe is from the Menu Mailer, Volume 4 Week 29. Please consider supporting our blog by making a purchase of a Menu Mailer subscription or buying some of the issues of the Back to Basics Menu Mailer series. Mailers contain the recipes, shopping list and prep schedule for 6 meals and one dessert every week.  We add extras such as this coconut milk yogurt as we develop the recipes.  The Mailer runs as low as $1 a week.  You can receive a free Menu Mailer that was published in January, 2011 if you sign up for our mailing list.

Coconut milk yogurt from the recipe as written, unstirred, incubated 20 hours.

 

The slightly tan color comes from using rapadura as the sweetener to feed the beneficial bacteria.  If you need a white yogurt, use honey.

 

Coconut milk yogurt
This yogurt is nicely thick, even when stirred

 

[Read more…] about Coconut Milk Yogurt

Filed Under: Best Of, Casein-Free, Condiments, Cultured Foods, Dairy alternatives, Egg-Free, Gluten-Free, Grain-Free, Low-Carb, Menu Mailer, Nut-Free, Packaged Replacements, Recipes, Soy-Free Tagged With: bacteria, blender, coconut flour, coconut milk, dessert, honey, incubation, January, mason jar, Menu Mailer, rapadura, sweetener, thermometer, yogurt

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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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