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Monday, March 25, 2013
A Chapter is...
about to come to end. I want to preface this announcement by saying I've really enjoyed the encouragement and support you have offered during my blogging chapter, and I want to apologize to those of you who may have just recently stumbled onto or discovered Budget Paleo...Made Easy. This is a decision my husband and I have weighing carefully for a quite a while now and some things that came up this past week just made it very clear to us that it is time for me to stop blogging (new reasons). I was really looking forward to sharing and blogging about my latest elimination diet, but I know this is the Lords will and I'm looking forward to new things in our future. I will leave the blog here as a "ghost" blog, so recipes, posts, etc. will still be accessible, but I won't be answering comments or making new posts. I will also be closing down the Facebook page in the next week or so, I'll try to use it as a way to get the word out that Budget Paleo...Made Easy is coming to an end. I love Pinterest and will still be on there as myself rather than Budget Paleo...Made Easy, feel free to continue to follow me as I pin away. Again thank you all so much for all the support, encouragement and kind words, it's been fun! I'll leave you all with a link to my post from a few months ago when I took a sabbatical from blogging and started weighing this decision more heavily, it has a long list of resources, if you would like me to add your blog to the list please message or email me and I'd be happy to do so. Good Bye and God Bless!
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Tuesday, February 12, 2013
Valentines Day Recipe Ideas
Valentines Day is sneaking up on me, I had intended to do this post earlier but just didn't get to it until now. Here are some fun ideas, some I've found on Pinterest, some are favorites or ours, and some just looked fun. We will be making Chocolate Sun-Butter Cups in a heart shaped mold, along with some other truffle filled dark chocolate candies, we might also do some Chocolate Dipped Strawberries and for sure some Bacon Wrapped Dates, we all LOVE those. Happy Valentines Day!
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Here are some great breakfast ideas:
Fun Ideas:
I thought this was a fun alternative to candy, little boys can make and give these little cars, the top link has the free printable:
Dessert Ideas:
Grain Free Garlic and Herb Snack Crackers
I though these would be a fun snack for the kids on Valentines Day. I used my recipe for Almond Meal Crackers, but after I rolled them out I used heart cookie cutters and then lifted them with a thin spatula onto a cookie sheet lined with parchment paper. The kids loved them, these take just a little more time to make than cutting them with a pizza cutter or pastry cutter, but it's well worth it.
2 slightly heaping cups of almond flour ( I make my own Unblanched Almond Flour)
2 eggs, slightly beaten
3 TBSP good quality olive oil ( or butter)
1/2 tsp sea salt (or more)
Garlic powder to taste ( about 1/4-1/2 tsp)
Dried Basil to taste ( about 1/2-1 tsp)
Oregano (about 1/4 tsp)
Rosemary ( optional)
Combine all of the above ingredients in a bowl and mix well until combined. Then knead the dough into a ball, place on a large sheet of parchment paper and flatten with your hands. Then cover with another sheet of parchment paper and roll out with a rolling pin until its thin ( about 1/8"). Then remove the top layer of paper and using a pizza cutter, cut dough into crackers or using a cookie cutter cut into shapes. If you are using a cookie cutter you will need to use a thin spatulat to lift them off the paper and move them to a parchment paper lined baking sheet. You may then re-roll the scraps and repeat the process. If you are not using the cookie cutter method then just slide the parchment paper onto a baking sheet and bake in a preheated oven of 325 degrees for about 20-30 minutes removing the ones on the edges as the get done more quickly and allowing the middle to finish baking. Remove from the oven and allow to cool completely, enjoy or store in an airtight container!
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Paleo And GF Crackers #2
( all almond flour)
2 slightly heaping cups of almond flour ( I make my own Unblanched Almond Flour)
2 eggs, slightly beaten
3 TBSP good quality olive oil ( or butter)
1/2 tsp sea salt (or more)
Garlic powder to taste ( about 1/4-1/2 tsp)
Dried Basil to taste ( about 1/2-1 tsp)
Oregano (about 1/4 tsp)
Rosemary ( optional)
Combine all of the above ingredients in a bowl and mix well until combined. Then knead the dough into a ball, place on a large sheet of parchment paper and flatten with your hands. Then cover with another sheet of parchment paper and roll out with a rolling pin until its thin ( about 1/8"). Then remove the top layer of paper and using a pizza cutter, cut dough into crackers or using a cookie cutter cut into shapes. If you are using a cookie cutter you will need to use a thin spatulat to lift them off the paper and move them to a parchment paper lined baking sheet. You may then re-roll the scraps and repeat the process. If you are not using the cookie cutter method then just slide the parchment paper onto a baking sheet and bake in a preheated oven of 325 degrees for about 20-30 minutes removing the ones on the edges as the get done more quickly and allowing the middle to finish baking. Remove from the oven and allow to cool completely, enjoy or store in an airtight container!
Dough ready to be rolled out.
 |
| Flattening the dough with my hands. |
Cutting out the shapes.
Baking
Yummy Garlic and Herb Crackers ready to eat.
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Tuesday, February 5, 2013
Paleo and GF Crackers
This is a very simple recipe, one that would be fun for children to help with or make depending on their age. They can help mix the dough, roll it out and even cut them into crackers. They may however need some help putting them in and taking them out of the hot oven, again depending on their age. My apologies for the cell phone photos, my internet is down for a few days while we wait for a new line to be installed, so I am having to post this from my phone, I hope to get higher quality, instructional photos up in the future.
I hadn't made crackers for a while, but two of my girls were sick with the stomach flu and were asking for crackers so I thought I would whip out a batch really quickly for them. In the past I've always made them with spices and they have tasted like Italian or pizza crust flavor. But today since the girls were sick I made them plain, and used the opportunity to experimented using Sunflower Seed flour for part of the flour. We really liked the nice nutty flavor that the Sunflower Seed Flour imparts. The idea for making Sunflower seed flour is does not come from me, it comes from a wonderful post written by the Paleo Parents last week using a Blendtec. I however, have been using the technique found on my post and video for making almond flour at home, and am happy to share that it can be made inexpensively with a Coffee grinder. Sunflower Seeds are much cheaper ( like $3-$4 less per pound than almonds) and using a coffee grinder you will end up with a wonderful, fine flour, perfect for baking (unless of course you already own a Blentec or Vitamix). Another huge advantage to grinding your own nut/seed flours is that you can soak them in advance, dehydrate them and then grind them into flour removing many of the anti-nutrients and making them more easily digestible (here is a little information on soaking : The Healthy Home Economist or How to soak and dehydrate nuts and seeds by: Mommypotamus if you are interested).
Feel free to experiment with these cracker recipes using different seasonings or maybe adding a couple tablespoons of sesame or poppy seeds.
I will give both recipes I've used for making Paleo and GF Crackers so that you may try them both if you like:
1 cup almond flour ( I made my own so if you are using store bought you may want to decrease this slightly)
1 cup of homemade sunflower seed flour, finely ground
1 egg, slightly beaten
1 tsp sea salt ( scant)
1 1/2 TBSP melted butter or olive oil ( your choice and does change the flavor slightly)
Seasonings or seeds of your choice
Combine all of the above ingredients in a bowl, mixing well to be sure it's well combined. Then knead the dough into a round ball, place on large piece of parchment paper, flatten with your hands slightly. Cover with another piece of parchment paper and roll out dough with a rolling pin, until its nice and evenly thin ( approximately 1/8"). Peel off top layer of parchment paper and using a pizza cutter, cut your dough into squares or whatever shape you would like. Slide the parchment paper onto a baking sheet and bake at 325 degrees for 20-30 minutes or until done, ovens vary so much it's a good idea to watch them closely the first time you make them. I also removed the ones on the edges and put the rest back in to finish baking as the edges will cook faster. Remove from the oven and let cool, I used the tip of a sharp knife to break or separate them where they stuck together. And that's it, then you get to enjoy them or store them in a airtight container ( ours rarely last that long). We got about 3 1/2 dozen crackers out of this.
2 slightly heaping cups of almond flour ( I make my own unblanched almond flour)
2 eggs, slightly beaten
3 TBSP good quality olive oil ( or butter)
1/2 tsp sea salt (or more)
Garlic powder to taste ( about 1/4-1/2 tsp)
Dried Basil to taste ( about 1/2-1 tsp)
Oregano (about 1/4 tsp)
Rosemary ( optional)
Combine all of the above ingredients in a bowl and mix well until combined. Then knead the dough into a ball, place on a large sheet of parchment paper and flatten with your hands. Then cover with another sheet of parchment paper and roll out with a rolling pin until its thin ( about 1/8"). Then remove the top layer of paper and using a pizza cutter, cut dough into crackers. Slide the parchment paper onto a baking sheet and bake in a preheated oven of 325 degrees for about 20-30 minutes removing the ones on the edges as the get done more quickly and allowing the middle to finish baking. Remove from the oven and allow to cool completely, enjoy or store in an airtight container!
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I hadn't made crackers for a while, but two of my girls were sick with the stomach flu and were asking for crackers so I thought I would whip out a batch really quickly for them. In the past I've always made them with spices and they have tasted like Italian or pizza crust flavor. But today since the girls were sick I made them plain, and used the opportunity to experimented using Sunflower Seed flour for part of the flour. We really liked the nice nutty flavor that the Sunflower Seed Flour imparts. The idea for making Sunflower seed flour is does not come from me, it comes from a wonderful post written by the Paleo Parents last week using a Blendtec. I however, have been using the technique found on my post and video for making almond flour at home, and am happy to share that it can be made inexpensively with a Coffee grinder. Sunflower Seeds are much cheaper ( like $3-$4 less per pound than almonds) and using a coffee grinder you will end up with a wonderful, fine flour, perfect for baking (unless of course you already own a Blentec or Vitamix). Another huge advantage to grinding your own nut/seed flours is that you can soak them in advance, dehydrate them and then grind them into flour removing many of the anti-nutrients and making them more easily digestible (here is a little information on soaking : The Healthy Home Economist or How to soak and dehydrate nuts and seeds by: Mommypotamus if you are interested).
Feel free to experiment with these cracker recipes using different seasonings or maybe adding a couple tablespoons of sesame or poppy seeds.
I will give both recipes I've used for making Paleo and GF Crackers so that you may try them both if you like:
Paleo and GF Crackers
( With Sunflower Seed Flour and almond flour)
1 cup almond flour ( I made my own so if you are using store bought you may want to decrease this slightly)
1 cup of homemade sunflower seed flour, finely ground
1 egg, slightly beaten
1 tsp sea salt ( scant)
1 1/2 TBSP melted butter or olive oil ( your choice and does change the flavor slightly)
Seasonings or seeds of your choice
Combine all of the above ingredients in a bowl, mixing well to be sure it's well combined. Then knead the dough into a round ball, place on large piece of parchment paper, flatten with your hands slightly. Cover with another piece of parchment paper and roll out dough with a rolling pin, until its nice and evenly thin ( approximately 1/8"). Peel off top layer of parchment paper and using a pizza cutter, cut your dough into squares or whatever shape you would like. Slide the parchment paper onto a baking sheet and bake at 325 degrees for 20-30 minutes or until done, ovens vary so much it's a good idea to watch them closely the first time you make them. I also removed the ones on the edges and put the rest back in to finish baking as the edges will cook faster. Remove from the oven and let cool, I used the tip of a sharp knife to break or separate them where they stuck together. And that's it, then you get to enjoy them or store them in a airtight container ( ours rarely last that long). We got about 3 1/2 dozen crackers out of this.
Paleo And GF Crackers #2
( all almond flour)
*updated 2/11/13
*updated 2/11/13
2 slightly heaping cups of almond flour ( I make my own unblanched almond flour)
2 eggs, slightly beaten
3 TBSP good quality olive oil ( or butter)
1/2 tsp sea salt (or more)
Garlic powder to taste ( about 1/4-1/2 tsp)
Dried Basil to taste ( about 1/2-1 tsp)
Oregano (about 1/4 tsp)
Rosemary ( optional)
Combine all of the above ingredients in a bowl and mix well until combined. Then knead the dough into a ball, place on a large sheet of parchment paper and flatten with your hands. Then cover with another sheet of parchment paper and roll out with a rolling pin until its thin ( about 1/8"). Then remove the top layer of paper and using a pizza cutter, cut dough into crackers. Slide the parchment paper onto a baking sheet and bake in a preheated oven of 325 degrees for about 20-30 minutes removing the ones on the edges as the get done more quickly and allowing the middle to finish baking. Remove from the oven and allow to cool completely, enjoy or store in an airtight container!
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Wednesday, January 16, 2013
Banana Crepes/pancakes and Our month of clean eating..
After an extremely busy month of December ( which included moving), and visiting family at Christmas we were feeling a real need to clean up our Paleo diet. We decided that my husband and I would do a Whole 30 followed by a 21 Day Sugar Detox and that our children 15 years old and under would do 30 days of Paleo eating. What we hadn't anticipated is that our two oldest sons, both adults living in our home (19 and 21) would decide that they too wanted to do a 30 day Paleo challenge. We were thrilled! It has made it much easier for the rest of us to stay on track because they aren't tempting the younger kids with treats, etc. And I know they will feel so much better, especially our oldest who has known problems with wheat and dairy but won't stop eating them completely (he will reduce his intake when he feels badly, and has a fiancee who keeps baking him wonderful treats). She is suddenly asking for Paleo dessert recipes, realizing that is going to be the only way she can bake for him this month though. With the two oldest they are really doing more of what we call a Robb Wolf 30 day challenge, just clean Paleo eating, with some dried fruit and occasional Paleo treats. And honestly I have no idea what they are really eating while not at home, it's really up to them and how far they want to take it. One thing they were running into their first week was being hungry all the time so I encouraged them to increase their fat intake and up their veggies (they tend to eat tons of meat, but slack on the veggies). It will be interesting to see how they feel, what they think about the experience and how they body composition changes over the 30 days.
As for our 5 younger ones (all under 15 years of age), we are just having them stick to Paleo and not "eat off the farm" for 30 days. They still get my Paleo Pancakes for breakfast, but only get one treat a week, on Friday or Saturday night they get to pick out a Paleo treat. Last weekend they chose to have our favorite Brownies from Elena's Pantry. The only hard part about that for me was not eating them ( I do confess to eating a crumb!), thankfully all 7 of them plus Jamie's fiancee polished them off the next day at lunch so I wasn't tempted to eat them! We feel that as children they don't need to feel like they are on a diet, and their little bodies need way more fuel/carbs than us big people, which is why we aren't being so strict with their 30 day challenge. As long as it falls into Paleo, we're okay with it and I've found that involving them in the prep and cooking process also helps get them more excited about it. I think this is a wonderful time of year to boost their little immune systems and heal their little guts, with all the serious flu going around this year. I'm also big on fermented foods/drinks and so are they, thankfully, several of them love Bubbies fermented sauerkraut and my oldest daughter has mastered making water kefir (which tastes like soda). My younger ones all love Kombucha too, but lately we've been going through it so fast I'm having to ration it. Maybe it's time to add in another 2 1/2 gallon jar in place of the 1 gallon I've been using. I actually make a total of about 6 gallons every 10-14 days depending on the weather and the warmth of our house.
For myself, I've noticed my gut is much happier (as someone who had severe IBS before going Paleo the tighter my diet is the better), inflammation from Lyme's seems to be in better control too, and I wish I could say I had more energy, but with the physical things I'm battling and medication I'm on I think they are preventing that. I have noticed that my body composition seems to be changing already (just 1 week in). I've done 3-4 Whole 30's so it's much easier this time around, I know what to do and that makes a big difference and makes for much "smoother sailing". I also started some light exercise yesterday, it's been a long time since I've been able to work out, with the lyme treatment and all, so I'm taking it very slowly and trying not to overdo it and put to much strain on my body. I'm looking forward to regaining some strength, the reality of how weak I'd gotten hit me hard on our trip to visit my brother. We went sledding with the kids, which was a blast, but I found I didn't have the strength to get up when I wiped out in the deep fluffy snow at the bottom. Something I've never had a problem doing before, I now had to roll to my knees to get up, it was then and there I decided I needed to do whatever I can do to regain some strength.
My husband, who works 2 jobs, his first as a Captain for the fire department has found it much easier this time around because one of the other men on his crew is also doing a Whole 30 so he is not the "odd" one out and they can encourage each other to stick with it. The one thing I worry about with him is sleep, you can have the best diet in the world but not see results if you're lacking sleep and under to much stress. Stress is a funny thing to, it doesn't have to be the kind of stress most of think of, it can also be physical stress we put on our bodies by doing something that is supposed to be healthy for us like working out, or in my husbands case doing a physically hard job with a lack of good sleep (his second job is construction).
Okay, enough about all that...time for a quick recipe. This isn't a new idea by any means, I've seen this floating around the internet for a while, and we've been enjoying them ( although usually with a different ratio, I prefer more eggs or I find them to sweet). While they are often called 2 ingredient banana pancakes, I prefer to think of them more as crepes. I think they would be amazing spread with homemade almond butter or Chocolate Pecan Almond butter. I do find that when I eat these I often need another protein like bacon, canadian bacon or ham on the side. Unfortunately if you are doing a Whole 30 you will need to wait until your 30 days are up to try these. But if you're on a 21 day sugar detox and you use greener bananas they are okay as far as I understand (I'm not as familiar with the 21 Day Sugar Detox). My kids have been enjoying these this past week...
2 medium size bananas
6 eggs
splash of real vanilla (gluten free)
and a generous sprinkling of cinnamon (to taste, I like a lot!)
Combine all of the ingredients in your blender and blend until smooth and a little frothy. Heat a griddle (I heat mine to about 300 degrees), grease well with coconut oil, ghee or butter. Pour small amounts of batter on and cook like you would pancakes. Remove and eat plain or topped with your desired toppings, these do not need any maple syrup as the bananas sweeten them naturally. They also make a great snack, my kids LOVE to nibble on these!
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As for our 5 younger ones (all under 15 years of age), we are just having them stick to Paleo and not "eat off the farm" for 30 days. They still get my Paleo Pancakes for breakfast, but only get one treat a week, on Friday or Saturday night they get to pick out a Paleo treat. Last weekend they chose to have our favorite Brownies from Elena's Pantry. The only hard part about that for me was not eating them ( I do confess to eating a crumb!), thankfully all 7 of them plus Jamie's fiancee polished them off the next day at lunch so I wasn't tempted to eat them! We feel that as children they don't need to feel like they are on a diet, and their little bodies need way more fuel/carbs than us big people, which is why we aren't being so strict with their 30 day challenge. As long as it falls into Paleo, we're okay with it and I've found that involving them in the prep and cooking process also helps get them more excited about it. I think this is a wonderful time of year to boost their little immune systems and heal their little guts, with all the serious flu going around this year. I'm also big on fermented foods/drinks and so are they, thankfully, several of them love Bubbies fermented sauerkraut and my oldest daughter has mastered making water kefir (which tastes like soda). My younger ones all love Kombucha too, but lately we've been going through it so fast I'm having to ration it. Maybe it's time to add in another 2 1/2 gallon jar in place of the 1 gallon I've been using. I actually make a total of about 6 gallons every 10-14 days depending on the weather and the warmth of our house.
For myself, I've noticed my gut is much happier (as someone who had severe IBS before going Paleo the tighter my diet is the better), inflammation from Lyme's seems to be in better control too, and I wish I could say I had more energy, but with the physical things I'm battling and medication I'm on I think they are preventing that. I have noticed that my body composition seems to be changing already (just 1 week in). I've done 3-4 Whole 30's so it's much easier this time around, I know what to do and that makes a big difference and makes for much "smoother sailing". I also started some light exercise yesterday, it's been a long time since I've been able to work out, with the lyme treatment and all, so I'm taking it very slowly and trying not to overdo it and put to much strain on my body. I'm looking forward to regaining some strength, the reality of how weak I'd gotten hit me hard on our trip to visit my brother. We went sledding with the kids, which was a blast, but I found I didn't have the strength to get up when I wiped out in the deep fluffy snow at the bottom. Something I've never had a problem doing before, I now had to roll to my knees to get up, it was then and there I decided I needed to do whatever I can do to regain some strength.
My husband, who works 2 jobs, his first as a Captain for the fire department has found it much easier this time around because one of the other men on his crew is also doing a Whole 30 so he is not the "odd" one out and they can encourage each other to stick with it. The one thing I worry about with him is sleep, you can have the best diet in the world but not see results if you're lacking sleep and under to much stress. Stress is a funny thing to, it doesn't have to be the kind of stress most of think of, it can also be physical stress we put on our bodies by doing something that is supposed to be healthy for us like working out, or in my husbands case doing a physically hard job with a lack of good sleep (his second job is construction).
Okay, enough about all that...time for a quick recipe. This isn't a new idea by any means, I've seen this floating around the internet for a while, and we've been enjoying them ( although usually with a different ratio, I prefer more eggs or I find them to sweet). While they are often called 2 ingredient banana pancakes, I prefer to think of them more as crepes. I think they would be amazing spread with homemade almond butter or Chocolate Pecan Almond butter. I do find that when I eat these I often need another protein like bacon, canadian bacon or ham on the side. Unfortunately if you are doing a Whole 30 you will need to wait until your 30 days are up to try these. But if you're on a 21 day sugar detox and you use greener bananas they are okay as far as I understand (I'm not as familiar with the 21 Day Sugar Detox). My kids have been enjoying these this past week...
Simple Banana Crepes/Pancakes
2 medium size bananas
6 eggs
splash of real vanilla (gluten free)
and a generous sprinkling of cinnamon (to taste, I like a lot!)
Combine all of the ingredients in your blender and blend until smooth and a little frothy. Heat a griddle (I heat mine to about 300 degrees), grease well with coconut oil, ghee or butter. Pour small amounts of batter on and cook like you would pancakes. Remove and eat plain or topped with your desired toppings, these do not need any maple syrup as the bananas sweeten them naturally. They also make a great snack, my kids LOVE to nibble on these!
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Saturday, December 1, 2012
Apple and Raisin Oven Pancake
My apologies for the low quality picture in this post, unfortunately our computer has been broken for a while now (another reason my Kombucha post isn't up yet). So I have to do everything on my phone, which if you can imagine is a bit cumbersome, since I can only type letter by letter on a tiny screen. And I don't have access to all my photos either so I had to copy and paste this one from my Facebook page. All that to say we have really been enjoying this and just wanted to share it with you all. I've Been extremely busy with life and moving so i just took a few moments to put this post together. Like my Quick and Easy Oven Pancake this is still quick and easy! And because my children love to douse everything in pure maple syrup I don't add any to the batter, however you could try that if you're not going to be topping it with syrup. Maybe 1-2 TBSP, but honestly I haven't tried that yet, we love it just the way it is. Hope you enjoy and Merry Christmas to everyone!
Delicious Apple and Raisin Oven Pancake
2 very large apples thinly sliced (or 3 med/large apples)
1/2 cup organic raisins
2 TBSP coconut oil
1/2 cup coconut milk ( full fat milk)
1 tsp cinnamon ( I use Saigon cinnamon)
Pinch of allspice
Pinch of nutmeg
FOR THE BATTER:
12 eggs
1 3/4 cup full fat coconut milk ( or one can Thai kitchen 13.66 ounce)
2 cup almond flour
2 tsp cinnamon
4 tsp vanilla
1/2 cup butter (1 stick)
Grease a 9x13 inch pan. Sauté apples in coconut oil for a few minutes over med- med high heat, until they start to soften. Add remaining ingredients and sauté until slightly thickened and reduced ( a couple of minutes). Preheat your oven to 375 degrees. Pour apples and raisin mixture into greased glass pan and combine the ingredients for the batter in the following manner:
Combine the batter ingredients in a medium bowl, (not the butter) and beat for 1-2 minutes. Then pour into pan over the apples and raisins and top by drizzling the melted butter over it. Place in the oven and bake for about 40-50 minutes or until golden brown and done in the middle ( watch it near the end in my experience oven temps can vary greatly). Top with some maple syrup and some whipped coconut milk and you are in for a treat!
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Delicious Apple and Raisin Oven Pancake
2 very large apples thinly sliced (or 3 med/large apples)
1/2 cup organic raisins
2 TBSP coconut oil
1/2 cup coconut milk ( full fat milk)
1 tsp cinnamon ( I use Saigon cinnamon)
Pinch of allspice
Pinch of nutmeg
FOR THE BATTER:
12 eggs
1 3/4 cup full fat coconut milk ( or one can Thai kitchen 13.66 ounce)
2 cup almond flour
2 tsp cinnamon
4 tsp vanilla
1/2 cup butter (1 stick)
Grease a 9x13 inch pan. Sauté apples in coconut oil for a few minutes over med- med high heat, until they start to soften. Add remaining ingredients and sauté until slightly thickened and reduced ( a couple of minutes). Preheat your oven to 375 degrees. Pour apples and raisin mixture into greased glass pan and combine the ingredients for the batter in the following manner:
Combine the batter ingredients in a medium bowl, (not the butter) and beat for 1-2 minutes. Then pour into pan over the apples and raisins and top by drizzling the melted butter over it. Place in the oven and bake for about 40-50 minutes or until golden brown and done in the middle ( watch it near the end in my experience oven temps can vary greatly). Top with some maple syrup and some whipped coconut milk and you are in for a treat!
Wednesday, November 21, 2012
Chunky Paleo Cranberry Sauce
My 15 year old daughter loves pretty much anything that's sour or tart. So when it comes to tart cranberry sauce she is in love, and the more there is of it the better. She will sit down with a bowl of cranberry sauce and a spoon and just eat it plain by the spoonful, she loves her cranberry sauce. Funny thing is she never really liked it back when we used the stuff out of a can and honestly I can understand why, homemade is so much better! This one is a collaboration of what we both enjoy in a Cranberry sauce and we hope you'll enjoy it for your holiday meals to, or actually any time of the year like we do! When fresh cranberries are in season I buy them up and freeze them for later so we can enjoy our cranberry sauce. I find that each recipe cooks down to about 1/2 the amount you started with, and I'm including two versions or portion sizes. Obviously we love our cranberry sauce so we make a lot but I realize not everyone loves it like we do and not everyone has a large family like we do.
8 cups of fresh Cranberries
1 TBSP fresh grated orange zest
1 1/2 cups of fresh squeezed orange juice
1/2 cup + 2 TBSP thawed, frozen apples juice concentrate (no water added, just the concentrate) more if you like it sweeter
1 tsp. cinnamon (or to taste)
Combine everything in a large saucepan, bring to a boil over medium heat high heat and then reduce to simmer. Stir occasionally, until desired texture and consistency. I just let mine simmer while I'm doing other things in the kitchen so I do mine real low and slow and let it go 45 minutes to 1 hour. But if you were in a hurry I'm sure you could speed that process up. I just like not really having to think about it, and letting it do it's thing and only stirring on occasion. That's it, remove from the heat, let it cool, store in a glass airtight container for later in the refrigerator and then serve when you're ready to eat it (although my daughter likes it hot, or warm too).
4 cups fresh Cranberries
1/2 TBSP orange zest
3/4-1 cup Orange juice
1/4 cup Frozen Apple juice concentrate (no water added and for a sweeter sauce just add more)
1/2 tsp Saigon cinnamon (or more to taste)
Follow the above directions.
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Happy Thanksgiving!
Chunky Paleo Cranberry Sauce
(makes approximately 4 cups)
8 cups of fresh Cranberries
1 TBSP fresh grated orange zest
1 1/2 cups of fresh squeezed orange juice
1/2 cup + 2 TBSP thawed, frozen apples juice concentrate (no water added, just the concentrate) more if you like it sweeter
1 tsp. cinnamon (or to taste)
Combine everything in a large saucepan, bring to a boil over medium heat high heat and then reduce to simmer. Stir occasionally, until desired texture and consistency. I just let mine simmer while I'm doing other things in the kitchen so I do mine real low and slow and let it go 45 minutes to 1 hour. But if you were in a hurry I'm sure you could speed that process up. I just like not really having to think about it, and letting it do it's thing and only stirring on occasion. That's it, remove from the heat, let it cool, store in a glass airtight container for later in the refrigerator and then serve when you're ready to eat it (although my daughter likes it hot, or warm too).
For Smaller Servings:
(about 2 cups )
4 cups fresh Cranberries
1/2 TBSP orange zest
3/4-1 cup Orange juice
1/4 cup Frozen Apple juice concentrate (no water added and for a sweeter sauce just add more)
1/2 tsp Saigon cinnamon (or more to taste)
Follow the above directions.
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