Whole Wheat Blueberry Quinoa Pancakes

My camera is taking really weird long pictures. I have no idea what it's problem is but it is causing problems with me. I am trying to eat more whole grains. I know- totally against what all the world is doing with the Paleo and Whole30 movements but I've done a lot of thinking and pondering on this. I really think that we don't really eat a lot of whole grains- bread doesn't count. I found this recipe and I love it so much that I have already made it twice this week. It is filling, very filling, and tastes so amazing!

QUINOA PANCAKES WITH BLUEBERRY MAPLE SYRUP

QUINOA (makes 3 cups)
1 cup black or white quinoa, rinsed thoroughly and drained (I prefer black for these pancakes)
2 cups water
Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed. Quinoa is done when the spiral-like germ, or tail, has popped from the seed.

BLUEBERRY MAPLE SYRUP
6 ounces fresh blueberries, rinsed and drained
½ cup blueberry syrup
½ cup maple syrup
Combine all ingredients in a small saucepan and simmer until blueberries are heated through.

QUINOA PANCAKES
2 eggs
2 ½ cups buttermilk
4 tablespoons butter
 2 ½ cups whole wheat flour
2 teaspoons organic sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cooked black or white quinoa (I prefer the texture of the black)
blueberries, fresh

Beat eggs well. Add remaining ingredients and mix until blended, but do not overmix. Pour onto a hot, lightly oiled griddle. Add the fresh blueberries to the top on the poured batter. The hot oil will create those crisp edges to your pancakes. Flip pancakes once air bubbles surface and pop, and the batter appears to firm up. This will make flipping easier. Keep first batches warm in a 200º oven.
GARNISH with toasted walnuts and Blueberry Maple Syrup.

Honey Chocolate Chip Cookies- THIS IS THE ONE!!!

My mom brought these gems to family dinner at the beginning of the month and since then I have made them several times and eaten WAY too many of them. They are a really, really good substitute for regular chocolate chip cookies that call for white sugar.

Honey Chocolate Chip Cookies-

Cream-
1/2 C honey
1/2 C butter
Add-
1 egg
1 tsp vanilla
Mix in-
1 1/2 C flour- You can use whole wheat
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Then add in-
1/2 C pecans, finely chopped
1 C chocolate chips- you can use dark chocolate or even organic. I also like the tiny mini chocolate chips

Drop by teaspoonfuls or use a cookie scoop on a baking sheet. Bake in a preheated oven at 350° for 9-12 minutes

Honey Brownies- SUCCESS!!! Finally!

I don't like cakey brownies. As a result I have gone through several different recipes for brownies made with honey with out any success. Oh, if I wasn't so picky! I found one and tried to once. Failure- I accidentally added baking soda AND baking powder when I was supposed to just add powder. Second try- increased flour and did not use baking soda. Almost but not quite what I was looking for. Third try- now this says something because I NEVER try a recipe three times. This time I changed the amounts of honey and maple syrup and PERFECTION! Even my husband who has not truly embraced the no sugar lifestyle I have introduced said they were really good and he ate several. Hooray! I will count that as success. I frosted them with this chocolate frosting- HERE.

Chewy Honey Brownies
Cream together:
1/2 C butter
1/2 C honey
1/2 C maple syrup- the REAL kind!
Add in:
1 egg
1 tsp vanilla
Stir in:
1/2 C flour
1/3 C cocoa
1/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350°.
Grease an 8x8 in pan. Pour the batter mix into it. Bake for 20-25 minutes. The top will be glossy.
Frost when cool and enjoy healthy, yummy, chocolatey goodness.

Honey Chocolate Chip Cookies

There has been a lot of experimenting and failing in my kitchen lately in trying to find a recipe that uses honey instead of 1 1/2 cups of sugar for chocolate chip cookies. The first two attempts were not even noteworthy. There was a lot of runny, flatness mixed with melted chocolate. It was painful to see.
Today I tried these and I think we have a keeper. I was actually surprised that they weren't cakey and didn't flatten everywhere. Hooray!

Honey Chocolate Chip Cookies

1 C butter, softened
2/3 C honey
1/2 C dry powdered milk
2 eggs
1 tsp vanilla
2 1/4 C 100% whole wheat flour
1 tsp baking soda
1 tsp salt
2 C chocolate chips- I used 65% cacao chips

Cream the butter, honey and dry milk. Add the eggs and vanilla and mix well. It will look a little curdled. Add the flour, soda and salt and mix again. Stir in the chocolate chips. Drop by tablespoons on a cookie sheet and bake in a preheated 350* oven for 8-10 minutes.

100% Whole Wheat Cinnamon Rolls with NO REFINED SUGARS!!!

Our no sugar experiment is going along really, really well. I actually don't even miss it and why would I when I am figuring out how to make the things I love refined sugar free? Today my daughter requested cinnamon rolls. I knew this one was going to be a little more complicated to pull off. I did some internet searching and compiled a few ideas and then came up with this gem. They turned out so good. To someone with a palate that is used to processed foods it might not taste as amazing as it did to us. How glad I am that I don't have to worry about that!

100% Whole Wheat Cinnamon Rolls with Cream Cheese icing
Dough-
3/4 C warm water
1/4 C honey
1/4 C applesauce
1/4 C olive oil
1/2 T yeast
1 T vital wheat gluten
1/2 tsp salt
5-6 C whole wheat flour

Filling-
10 mejool dates, pitted (equals 1 C)
1/4 C maple syrup
1 T cinnamon
3 T coconut oil, melted
1/2 C pecans, chopped (opt)

Cream Cheese Icing-
4 oz cream cheese
1/4 C butter, melted
1/4 C honey
1/4 C maple syrup
1 tsp vanilla
2 T heavy cream

For the dough- Put all ingredients into a bread machine on dough cycle and let it work it's magic.

For the Filling- Put the ingredients in a food processor and process until it is a paste. There will be some date chunks in it and that is okay.

Once the dough has run through the dough cycle turn it out onto the counter and roll it out into a large rectangle. Spread the date mixture on to it making sure to get it out to the sides. Sprinkle nuts on top of that if you are including those. Roll the dough up and cut into 8 large cinnamon rolls. Place on a cookie sheet to rise in a warm place until double.

While the rolls are rising prepare the icing. In a bowl beat the cream cheese until smooth- this is important! You don't want clumpy icing. Then add the other ingredients mixing well after each addition.

Bake the rolls at 350 degrees for about 20 minutes. Let cool a little before icing. And ENJOY!!!

Chewy Honey Oatmeal Cookies

My collection of recipes I feel are relatively 'safe' to eat is getting bigger and it makes me more comfortable with the lifestyle of no refined sugars. It is hard to change to that in this world we live in. There is so much crap added to everything that sometimes it is hard to tell and I am thinking that's why it is important to pray over your food. :)

Here is one that the kids loved. And so did I. I used dark chocolate chips which are not technically 'no refined sugars', but I can read all the ingredients on the package and know what they are. These would be really good with raisins though and I will try that next time I make them.

Chewy Honey Oatmeal Cookies
1/2 C butter, softened
3/4 C honey
1 large egg
1 tsp vanilla
2 C oats- I used old fashioned rolled oats
1 C whole wheat flour
1/4 tsp salt
1/2 tsp baking powder
1 C dark chocolate chips

Preheat the oven to 350 degrees.
Cream the butter and honey. Add the egg and vanilla mixing until smooth. Add the dry ingredients and then stir in the chocolate chips.
Bake for 10-12 minutes until the cookies are golden brown. Remove from the overn and let them cool on the pan for about 2 minutes. Then cool on a rack.

Optional alternative: add 1 tsp cinnamon and 1 C raisins in place of the chocolate chips for oatmeal raisin cookies!

Frosted Chocolate Cake Heaven

I am currently on day 27 of no refined sugars. It has been challenging at times. My husband has been asking for me to make his favorite chocolate cake and I have hesitated for days. How could I make a version that would work for me and him and all our kids. I told him I would do it today but that I was going to experiment. What resulted was seriously heaven in cake form. I don't know if it's because I haven't had treats like this in so long or because this seriously tasted so amazing but it was the best chocolate cake I think I have ever had. With a maple syrup and honey mixture for the sugar and whole wheat flour the combination filled my unresistable desire for something that was so good but that would not derail my efforts. I will probably dream about this one for a little while.

Frosted Chocolate Cake Heaven
1 C 100% maple syrup
1 C honey
1 3/4 C whole wheat flour
3/4 C cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 C milk
1/2 C olive oil
2 tsp vanilla

Preheat the oven to 350 degrees.
Grease and flour two 9 in round cake pans.
Combine the dry ingredients and mix. Add the wet ingredients and make sure they are mixed well. This mixture will be VERY runny. 
Pour in to the prepared pans and bake for 30-35 minutes
Take the cake from the oven and cool completely before frosting. 

To prepare the frosting.

Chocolate Frosting
2/3 c butter, softened
2/3 C coconut oil
1/2 C honey
6 T cocoa
2 tsp vanilla

Mix all ingredients in a mixer until light and fluffy and then put in the fridge to chill until the cake is done and chilled.

Cinnamon Honey Graham Crackers

I am LOVING all the recipes I am finding that have no refined sugars in them. It is making my life much easier in the healthy eating department. I bet that soon I will have an entire collection which will make the transition very smooth. These were so good! And so easy to throw together. We even cut some into squares and they are in the freezer with maple whipped cream tucked between two of them to make 'ice cream' sandwiches.

Cinnamon Honey Graham Crackers

INGREDIENTS:

• 2 cups whole wheat flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 1/2 cup honey

METHOD:

1. Pre-heat oven to 400 degrees.

2. Mix together flour, cinnamon, baking powder, and baking soda.

3. Mix the butter and honey together in a separate bowl, and then add into the dry ingredients.

4. Mix well (I used my mixer, but you can mix by hand easily) and drop onto a greased, parchment-lined baking sheet.

5. Roll or press with your hands, out to the corners with a rolling-pin.  (You could also roll out and cut with cookie cutters).

6. Bake for 8-10 minutes at 400 degrees. Watch carefully to avoid burning them.

7. Cut quickly when they come out of the oven. I used a pastry cutter on mine, but they would be so cute cut out with cookie cutters!

Optional add-in: TRY 1/3 C OF COCOA TO MAKE THEM CHOCOLATEY…

Whole Wheat Spelt Pumpkin Muffins

Along with my no sugar-ness I have decided to slowly take it out of my childrens diets too- as best I can anyway. This morning I wanted to make muffins. Our normal banana muffins are FULL of sugar. I mean, we are talking 2 cups of sugar! I made this recipe before but didn't think it was welcomed much. However, that was in a day when sugar was still a BIG part of our every day.This morning when I made them I turned around and when I turned back all 12 were completely gone. I'll call that success and use it more often!

Whole Wheat Spelt Pumpkin Muffins
1 C whole wheat flour
1/2 C spelt flour
1 T pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs
1/2 C honey
1/4 C buttermilk
1/3 C melted butter
1 C pumpkin puree

Preheat oven to 350 degrees
Mix together flours, pie spice, soda, powder and salt. Make a well in the center and all the other ingredients. Mix together until well combined.
Scoop into 12 muffin wells with liners and bake for 20 minutes.
You could also add chocolate chips if you like that sort of thing.

Enjoy! 


Whole Wheat SPelt Pumpkin Muffins

Whole Wheat Coconut Cranberry Muffins

I posted this recipe long ago. I remembered them being 'okay' and a little dry. I decided to give it a shot again since I made chicken curry last night and had leftover coconut milk. I altered it to mostly qualify as 'real food' and I will say that the results were so incredibly good. I think I am in love with them all over and I am hoping the kids don't eat them so I can have them all over the next little while.

Whole Wheat Coconut Cranberry Muffins
Makes 10 muffins

2 C 100% whole wheat flour
2/3 C sucanat (organic cane juice)
2 tsp baking powder
1/4 tsp salt
1 C dried sweetened cranberries
2/3 C coconut milk
1/4 C coconut oil, melted
1 tsp vanilla extract
2 eggs

Preheat oven to 400 degrees.
Combine the dry ingredients in to a bowl. Add the wet ingredients and stir until combined. Spoon into muffin tin and bake for 20 minutes.
Slather with some butter while still warm and sit out on your porch swing in the gentle breeze and sunlight enjoying your breakfast.

100% Whole Wheat Pitas

I decided to take a 100 day real food challenge. It really hasn't been that hard and I am thinking of just incorporating it into my life period. It is a better way to live and I really feel better not bogged down with processed food substances.

I have actually eaten some really yummy stuff.

I already had a pita recipe but had tried it with 100% whole wheat and they were not soft or very good. Kind of like cardboard. I went searching online and found this recipe. I have made it twice already because they keep getting eaten so quickly- caprese pitas, chicken salad pitas, pita pizzas, even just eating them plain. They are that good.


100% Whole Wheat Pitas
makes 12 pitas

1 1/2 C warm water
1 T yeast
1 1/2 Tablespoons olive oil
1/2 tsp honey
1 T vital wheat gluten
4-5 cups whole wheat flour
2 tsp salt

Pour the water, yeast, oil, wheat gluten and honey in and electric stand mixer with dough hook and let sit until yeast is foamy, about 5 minutes. Add the flour and salt and mix on medium speed for one minute. Turn the mixer lower and mix for two more minutes. Take the dough out and knead on a slightly floured counter until it is elastic and smooth. Let rise for 2 hours or until doubled.

Put a large cookie sheet in the oven and preheat to 500 degrees.

Turn out the dough and knead again for a minute or two. Cut into 12 pieces and shape into balls. Cover with plastic wrap or damp towel and let proof for 20 minutes.

Toll each one out into a medium circle. Cook 2 at a time by placing on the hot cookie sheet in the oven  for 3 minutes.They will puff up during cooking. Remove from oven with a spatula. Do not take the cookie sheet out of the oven.

Store in a plastic bag either on the counter or in the fridge. Stuff with yummy stuff!

100% Whole Wheat Cinnamon Rolls

I haven't had a good cinnamon roll in a really, really long time. Problem solved! These were so light and fluffy I had two. Plus the brown sugar cinnamon pooled at the bottom of the pan and caramelized the bottom of the cinnamon rolls. Perfection!

Whole Wheat Cinnamon Rolls

In a bread machine place in order listed:
1/2 C olive oil
1/2 C honey
1/4 applesauce
2 T vital wheat gluten
1 1/2 C warm water- Between 110 and 115 degrees
1 T yeast
2 C hard red wheat flour
1 tsp salt
2-3 C white wheat flour

Put on dough cycle and let the machine do it's business. Once it is done take the dough out and roll into a large rectangle. Smother with butter, sprinkle with obscene amounts of cinnamon and brown sugar. Roll up long ways and cut into 12 very large rolls.
Place on a large cookie sheet- this is important. If you put them in a 9x13 pan you will get doughy rolls and we do not want that! Let rise until double. This may take awhile since you are using whole wheat. It took mine 1 1/2 hrs.
Preheat oven to 350 degrees. Bake for 25 minutes.

Top with the following cream cheese frosting:
8 oz cream cheese
1/4 C butter
1 tsp vanilla
1 C powdered sugar

In mixer beat cheese and butter until smooth and creamy. Add the vanilla and sugar until light and fluffy. Spread on to warm rolls.

Grandma's Pancakes

Almost every single Monday in our house you will find pancakes being cooked on the griddle. This recipe is one my mom used to make for us when we were kids. I still love them to this day! So simple and so good.

Grandma's Pancakes
2 C flour (I usually use whole wheat)
2 T sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 3/4 c milk (buttermilk is great too)
1/4 c oil

Whisk all the ingredients together and pour onto a hot griddle. Serve with peanut butter and syrup and enjoy!

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Base and crumble topping:
1/3 C butter,softened
1/3 C brown sugar
1 C whole wheat flour
1/2 C chopped pecans

Beat sugar and butter until smooth. Add in flour and pecans until mixed. Press 1/2 of the crumble into an 8x8 pan and bake at 350 for 10 minutes. Set the remaining aside.

Cheesecake filling:
8 oz cream cheese
1/4 c sugar
2T milk
1 egg
1/2 tsp vanilla
2 tsp pumpkin pie spice
Cream cheese and sugar. Add remaining ingredients and beat until smooth. Pour over baked crust. Sprinkle the remaining crumble on top and Bake at 350 for 25 minutes.

Once baked pour pumpkin ice cream topping on top and chill. Yum!

In celebration of Autumn!

I copy off a lot of recipes from the internet and then they pile up in a notebook until I try them out. These two were copied off just last week and didn't have to wait long for their debut. The exclamations once eaten were, "I just want to rub this all over my face", "I want to bathe in it, I would be sticky, but I would bathe in it", "Mom you should bottle this syrup and sell it at farmers markets when we move."

So first I would like to thank Gina, my dear friend from college days, for sharing her Buttermilk Syrup. Mornings will never be the same. And to the Pumpkin Waffle recipe owner (who ever you are) I love you!

Whole Wheat Pumpkin Waffles
2 1/2 cups whole wheat flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted


Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks.  Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp.

Gina's Buttermilk Syrup
1/2 C butter, melted
1 C sugar ( I used organic cane sugar)
3/4 C buttermilk
1/2 tsp soda
1 tsp vanilla
In a saucepan combine butter, sugar and buttermilk and cook just until boiling. Remove from heat and add soda and vanilla. Then rub it all over your face! :)

Multi Grain Waffles w/ yogurt and berries

This mornings menu called for waffles. I found this great recipe that is both healthy and yummy. And in it's berry adornment it is very patriotic for celebrating our nation this time of year!

Multi-grain Waffles

2 C buttermilk
1/2 C old fashioned oats
Mix in medium bowl and let stand for 15 minutes or while you mix up the other ingredients

1 1/3 C whole wheat flour
1/4 C wheat germ
1 1/2 tsp bakingpowder
1/2 tsp baking soda
1/4 tsp salt
2 lg eggs
1/4 C brown sugar- (I'd like to try honey or agave next time)
1 T olive oil
2 tsp vanilla

Combine the dry ingredients and then whisk in the wet until combined. Add the buttermilk just until fully moistened.
Cook in a waffle iron and top with greek yogurt and berries.

2 8in waffles: 188 calories, 4 g fat, 8g carb, 8g protein, 3 g fiber

Aebleskiver- YUM!

This morning my 12 yr old requested aebleskivers. I had attempted them probably about a year ago and felt that they did not turn out very well. However, my son remembers that they were SOOOO good. I figured I would try again and this time they were perfect!

Aebleskivers-
1 C whole wheat
2 T sugar (I want to try honey next time)
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 C milk (I want to try almond milk next time)
2 T olive oil
1 tsp vanilla

Combine dry ingredients and mix well. Add wet ingredients and mix until combined.
Heat aebleskiver pan over medium heat and have it prepared with cooking spray.
Fill each hole a little more than 1/2 full with batter. After it cooks for a minute or two do a 1/4 turn and continue to do that until it has formed a ball shape and is completely cooked. I used a skewer to turn it.
Top with syrup or powdered sugar.

Banana Bran Mini muffins

Muffins, muffins, muffins. We love muffins at this house. However, we have been stuck in a muffin rut. If they have nuts or raisins or any vegetable in them there are usually complaints. But this morning I snuck in some nuts . No one even noticed and all those muffins were gone even before all the kids got up to eat them.

Banana Bran Muffins
1 C whole white wheat flour (we grind this ourselves)
1 C all bran cereal
1 tsp baking soda
1/2 tsp salt
1/2 c pecans- chopped very, very small. ;)
2 Lg bananas, mashed
1/2 C butter, softened
1/2 C brown sugar, firmly packed
1 egg

Preheat oven to 375 degrees and prepare a regular muffin tin or a mini muffin tin. Cream the banana and butter together. Add the brown sugar and egg and mix well. Add the dry ingredients. Spoon the batter into the muffin tin and bake for 20-25 minutes for 12 regular muffins and about 12-15 minutes for the mini muffins. These are GREAT with butter!

Huge Breakfast Cookies

I decided to try something different this morning and made these HUGE breakfast cookies and do you know what.....my kids would not eat them! What is this world coming to? They tasted really good too. I guess the concept of eating cookies for breakfast doesn't mesh with their upbringing. Where as I say- Bring it on!!!
Anyway, these are really good. Not any healthier than pancakes or waffles covered in syrup though. But something different I suppose.

Huge Breakfast Cookies
1/2 C butter
1 C peanut butter
1 1/3 C brown sugar
2 tsp vanilla extract
2 eggs
1/3 C water
1 C white flour
1 C wheat flour
2 C oats- I used old fashioned
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
1 C raisins

Preheat oven to 350 degrees. Cream butters and sugar. Add eggs and vanilla and beat until smooth. Add all the dry ingredients and mix well. Then add in the raisins. Scoop onto baking sheets by using a 1/3 C measuring cup. Bake for 18-20 minutes. This makes approximately 14 huge cookies.

Peanut butter kissed cookies- healthified a little bit!

I have been wanting to experiment with coconut oil in place of shortening and butter. The first attempt was horrible. I tried to healthify my brownie recipe. I will never do that again!
These turned out much, much better. The Hersheys kisses were on sale after Easter for $.99 so I got some.

Peanut Butter Kissed Cookies
1/2 C coconut oil
3/4 C organic peanut butter
1/3 C organic sugar
1/3 C brown sugar
1 egg
2 T milk
1 tsp vanilla
1 C whole wheat flour
1 tsp baking soda
1/2 tsp salt

Cream together the oil and peanut butter. Add the sugars and mix until smooth. Add the egg ad milk and combine. Put in the dry ingredients and mix well. Roll in to balls and bake for 10 minutes at 350 degrees. They try to fall apart so roll gently. Once cooked press a kiss into the top and cool.