Chocolate Yumminess

The term chocolate milk does not even begin to do this lovely, chocolatey substance justice. Therefore, I have dubbed it "Chocolate Yumminess." Enjoy!

Chocolate Yumminess

1 c milk

1/4-1/3 c plain yogurt

1-2 medjool dates (depending on how sweet you like it)

2 tsp cocoa powder

1 tsp vanilla

a sprinkle of salt

Place all ingredients in the blender and blend on high for 3 minutes. Pour into a glass and enjoy! It tastes the very best if let it chill for a while... I never can wait that long!

NOTE: I have only ever made it in a Vitamix blender which is like turbo powered. I assume a regular blender would work, but I have not tried it myself. Perhaps blend it a bit longer if you use a regular blender?

In light of All Saint's Day I have a couple

inspirational quotes for you this week!

"To be a saint is not a privilege of a few...

all of us in baptism have the inheritance

of being able to become saints.

Sanctity is a vocation for everyone."

- Pope Francis

"Be who God created you to be and

you will set the world on fire."

St. Catherine of Siena

Wahwy's Pumpkin Muffins

There are some foods that if you close your eyes and and take a bite, you're transported to a different time and place. My Grandma's pumpkin muffins are that kind of food for me. Shortly after going grain-free I tried to make a grain-free version of them. They were okay, but definitely not flashback provoking. After that failed attempt I resigned myself to the fact that I would never enjoy one of those pumpkin and spicey, moist and lovely muffins ever again.

Well, recently I was really hungry for them so I decided to give them another shot. With much more grain-free baking experience under my belt I was hopeful that I could at least come closer to hers.

Oh my! I don't think I could get any closer! The taste AND texture are exactly like her pumpkin muffins! They are *slightly* denser than her's, but our batches of her recipe always were.

I hope you enjoy! I would love to hear how yours turn out!

Side note: From the time I was born, she called me her little peanut, so my mom teased her that we should call her Grandma Walnut. So when I was like a year old I tried to say "Grandma Walnut" but it came out "Wahwy" and the name stuck! (And she loved it!)

Wahwy's Pumpkin Muffins

12 dates, soaked in enough water to cover for 15 minutes

1/2 Tbsp water reserved from soaking the dates

1/2 cup coconut sugar

1/4 cup honey

1 cup pumpkin

1/2 cup coconut oil, melted

4 eggs

1/4 cup coconut flour

2 Tbsp tapioca starch

3/4 cup chestnut flour

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1/3 cup water

1 tsp baking soda

Place dates, water, coconut sugar, honey, pumpkin, and coconut oil in a blender and blend on high until smooth. Add the eggs one at a time, pulsing between each addition. Transfer the mixture to a the bowl of a stand mixer and the flours, starch, spices and salt. Mix thoroughly, scraping the sides and bottom of the bowl at least once. Mix the baking soda and water together. Slowly add the water mixture while the mixer is running on low. Continue to mix on low for about 30 seconds before distributing between 16-18 lined muffin tins. Bake at 350 degrees for 22-27 minutes.

And the Bible verse of the week!

"The heavens declare the glory of God;

the firmament proclaims the works of his hands."

Psalm 19:2

Apple Streusel Muffins

First of all, I would like to apologize for missing two weeks! I got a bit overrun with school work, but I'm back now :)

As I said in an earlier post: I love fall. I love every aspect of fall. But apples hold a special place in my heart. There's an apple orchard that we used to frequently stop at on our way to visit my grandparents, so maybe it's partly nostalgia, I don't know. But I love anything apple: apple cider, apple sauce, apple pie, apple muffins, apple dumplings, an apple in my hand... I also LOVE anything with streusel... So put apple muffins with streusel topping and you have pretty much created kryptonite for me!

And oh man did these muffins turn out good! My dad's eyes got really big when he took the first bite of his muffin (that's usually a good sign when he's tasting my baking!). You really can't tell they are grain free!

Apple Streusel Muffins

Batter:

8 oz. butter or palm shortening, melted

8 dates, soaked in water for 15 minutes

1/4 c coconut sugar

1/4 c honey

1 c apple sauce

1/4 c yogurt

5 eggs

1 1/2 tsp vanilla

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp baking soda

3/4 cup + 1 Tbsp chestnut flour

1/3 cup + 1 Tbsp coconut flour

2/3 cup dried apples, cut into small pieces

1/2 c chopped pecans (optional)

Streusel Topping (Optional):

1/4 cup coconut sugar

2 Tbsp chestnut flour

1/3 cup pecans or walnuts

1/8 tsp salt

2 tsp butter, melted

Place the first six ingredients into the blender and blend until smooth. Add the eggs one at a time, blending between each addition. Transfer the mixture to a large bowl.

In a small bowl combine the rest of the batter ingredients, except the apples and pecans, and whisk to combine. Add to the wet mixture and mix.

In a separate bowl combine the first four ingredients for the streusel and mix. Add the butter and mix with a fork until it is thoroughly combined and crumbly. Set aside.

Distribute the batter between 12-15 lined muffin tins, filling each 3/4 of the way full. Distribute the streusel topping evenly over the muffins.

Bake at 350 for 22-27 minutes or until a toothpick inserted in the center comes out clean and the muffin springs back when touched.

And the Bible verse of the week!

"And Mary said:

"My soul proclaims the greatness of the Lord;

my spirit rejoices in God my savior.

For he has looked upon his handmaid’s lowliness;

behold, from now on will all ages call me blessed.

The Mighty One has done great things for me,

and holy is his name.

His mercy is from age to age

to those who fear him.

He has shown might with his arm,

dispersed the arrogant of mind and heart.

He has thrown down the rulers from their thrones

but lifted up the lowly.

The hungry he has filled with good things;

the rich he has sent away empty.

He has helped Israel his servant,

remembering his mercy,

according to his promise to our fathers,

to Abraham and to his descendants forever."

Luke 1:46-55

Apple Doughnut Holes

Oh my, are these good! They aren't your traditional cakey doughnut, but boy are they tastey! You will want to eat them right away, and while they are good hot, they are MUCH better once they are cool!

Apple Doughnut Holes

1 stick butter

3 TBSP coconut sap sugar

1/2 c apple juice

1/2 tsp salt

1/2 tsp cinnamon

1/2 TBSP tapioca flour

3/4 c chestnut flour

3 1/2 TBSP coconut flour

3 eggs

1 medium apple, peeled and grated

1/3 c coconut sugar

1 tsp cinnamon

Place the butter, coconut sugar, and apple juice in a small sauce pan and bring to a boil over medium heat. In a small bowl mix together the salt, cinnamon, tapioca flour, chestnut flour, and coconut flour. Once the apple juice mixture comes to a boil add the flour mixture and stir, continuing to cook and stir over medium heat for 2-3 minutes. Transfer to the bowl of an electric mixer and beat on medium low for about a minute. With the mixer on, add the eggs one at a time, allowing each one to completely mix in before adding the next. Turn to high and beat for about a minute. Add the apple and stir to combine.

Heat about 3 inches of coconut oil to 340 degrees in a 2 qt. sauce pan. Using two spoons, drop about 1 1/2 tsp blobs into the oil, three in the pan at a time. Fry until they turn a deepish golden color, flipping a couple of times so they cook evenly.

Transfer to a cooling rack over a cooking sheet and sprinkle with cinnamon sugar immediately.

And the Bible verse of the week!

"I command you: be strong and steadfast!

Do not fear nor be dismayed, for the LORD,

your God, is with you wherever you go.”

Joshua 1:9

Apple Spice Coffee Cake

I love fall. The smells, the flavors, the colors, the weather! I love it all! Every year I look forward to the apples and the squash at our local farmer's market. I mean, come on, what's better than a juicy, crunchy, freshly picked apple on a chilly fall day? But it's also my favorite season for baking! The apples and the pumpkin and the spices... Mmmm...

So, imagine my excitement when one of our favorite chemical-free farmer's market vendors had apples! (Thanks Jill!) And so it begins... :D

So, you can pretty much look forward to lots of apple and pumpkin recipes for the next 3 months! I will try to hold off on the pumpkin stuff until closer to October... But we'll see...

This week's recipe is Apple Spice Coffee Cake, and I gotta tell ya, I could eat the WHOLE pan!!!

Apple Spice Coffee Cake

2 granny smith apples, diced

1/3 c coconut sap sugar

1 tsp cinnamon

1 stick butter, softened

1/2 c honey

2 TBSP coconut sap sugar

4 eggs

1 1/2 TBSP vanilla

3/4 tsp salt

1 3/4 tsp baking powder

3/4 tsp baking soda

1 1/2 tsp psyllium husk powder

1 c + 3 TBSP chestnut flour

3 1/2 TBSP coconut flour

3/4 c yogurt

First dice the apple, divide them in half and set both halves aside. In a small bowl combine the 1/3 c of coconut sugar and cinnamon. Stir and set aside.

Place the softened butter in the bowl of an electric mixer and beat on low for about 20 seconds (this helps the honey not pool at the bottom). Add the honey and coconut sugar and beat on medium until well combined. Add the eggs one at a time, mixing thoroughly before the next addition. The mixture might begin to look curdled, that's okay. In a small bowl whisk together the rest of the ingredients, except the yogurt. Slowly add the dry mixture and mix thoroughly. Add the yogurt and beat on medium-high for about a minute. Add half of the apples and mix.

Pour the batter into an 8"X8" pan lined with parchment paper and sprinkle with the cinnamon sugar mixture and the remaining apples. Using a butter knife, lightly swirl the apples and cinnamon into the top of the cake. Bake at 350 degrees for 40-50 minutes or a toothpick inserted in the center comes out clean (be careful not to hit a pocket of cinnamon sugar!) and the cake springs back when lightly pressed.

And the Bible verse of the week!

"Jesus said to him in reply, “Blessed are you,

Simon son of Jonah. For flesh and blood has not

revealed this to you, but my heavenly Father.

And so I say to you, you are Peter,

and upon this rock I will build my church,

and the gates of the netherworld shall

not prevail against it.

I will give you the keys to the kingdom of heaven.

Whatever you bind on earth shall be bound

in heaven; and whatever you loose on earth

shall be loosed in heaven.”

Matthew 16:17-19

The Best Paleo Brownies EVER!

I'm afraid I can't take credit for this one. This work of genius is Tammy Credicott's from The Healthy Gluten-Free Life's cookbook Paleo Indulgences! This was actually one of the very first paleo things that I made and is definitely still a go-to for me! It's always a crowd pleaser! I've made a few changes, but the original was quite amazing the way it was! I've tried several of Tammy's other recipes and they have all been delicious!

Enjoy! And I hope you check out Tammy's blog and cookbooks! (And no, she didn't pay me to say all of that!)

Tammy Credicott's Decadent Brownies

2 oz. dark chocolate, chopped

3 TBSP coconut milk (I usually use regular milk)

1/4 c cocoa powder

3 TBSP coconut oil

1/2 c honey (original recipe called for 1/2 c maple syrup)

1/4 c butter or coconut oil, melted (original recipe called for 1/4 c olive oil)

2 eggs

1/4 c pumpkin puree

3 TBSP chestnut flour (original recipe called for 3 TBSP arrowroot)

1/4 c coconut flour

1/4 tsp baking soda

1/4 tsp salt

In a small sauce pan over low heat combine the first four ingredients and whisk constantly until the chocolate is melted. Remove from the heat and transfer to a medium-sized bowl. Add the next four ingredients and whisk to combine. In a separate small bowl whisk together dry (the last four) ingredients. Add the dry ingredients to the chocolate mixture and whisk to combine.

Pour the batter into a parchment lined 8"X8" pan and bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before cutting. Enjoy!

Comfort Food Favorites - Meatloaf

I find that the simple classics are usually the most difficult to convert to paleo. And that's really sad. I mean, isn't missing those dishes what make switching to paleo the hardest? You know, the down-home dishes that grandma used to make? For me one of those dishes was meatloaf. Meatloaf was one of my grandma's most often made dishes. It was quick and easy and my grandpa liked it, and he's pretty fussy. But now meatloaf is one of my favorite foods! It holds so much nostalgia for me, especially the caramelized ketchup on top! Mmmm... Takes me right back to her kitchen table! Anyway, I've finally been able to come up with a recipe that tastes awfully close hers! Caramelized ketchup and all!

Paleo Onion/Mushroom Meatloaf

2 lbs. hamburger

5 TBSP butter

1 1/4 c onion, finely chopped

1 1/4 c button mushrooms, finely chopped

2 cloves of garlic, minced

1 1/2 TBSP coconut aminos

1/2 tsp onion powder (optional)

1 1/2 - 2 tsp salt

2 eggs

1/2 c water

2 TBSP arrowroot

3 TBSP chestnut flour

Melt half of the butter in a medium saute pan before adding the onions and 1/2 tsp salt. Cook the onions over medium heat, stirring often, until they have softened. Add the rest of the butter, along with the mushrooms and 1/2 tsp salt and continue to cook until the mushrooms have softened and the onions are caramelized. Add the garlic and cook for 20-30 more seconds. Remove from the heat and allow to cool slightly.

In a large bowl combine the hamburger, onion/mushroom mixture (butter and all), coconut aminos, eggs, onion powder, and water and mix to combine. (I think it's easiest to use my hands to mix! My grandma always did!) Add the arrowroot and chestnut flour and mix again. Pat the meatloaf in a buttered 8"X8" pan and slather the top with plenty of ketchup. Bake at 350 degrees for 1 hour 10 minute, then shut the oven off and leave it in for another 10 minutes. Enjoy!

And the Bible verse of the week!

At once [Jesus] spoke to them, “Take courage,

it is I; do not be afraid.”

Peter said to him in reply, “Lord, if it is you,

command me to come to you on the water.”

He said, “Come.” Peter got out of the

boat and began to walk on the water toward Jesus.

But when he saw how [strong] the wind was he

became frightened; and, beginning to sink,

he cried out, “Lord, save me!”

Immediately Jesus stretched out his hand

and caught him, and said to him,

“O you of little faith, why did you doubt?”

Matthew 14:27-31

Teriyaki Chicken

This recipe is amazing! It started off as a non-paleo recipe I saw on Facebook, but with a little tweaking... Yum! It reminds me of the Teriyaki chicken skewers I used to get at our local Chinese restaurant. You could serve this with steamed broccoli and quinoa for a fun spin on Chinese take-out!

Teriyaki Chicken
1 lb. chicken legs (or wings)
salt

1 TBSP olive oil
1 TBSP ketchup
1/4 c coconut aminos 
6 TBSP honey
1-2 cloves garlic, minced
1/4 - 1/2 tsp salt 

Place the chicken in an 8"X8" pan, skin side up, and sprinkle with salt. In a separate bowl, whisk together the rest of the ingredients and pour the mixture over the chicken. 
Bake at 350 degrees for about an hour, or until the chicken is cooked through and the sauce has caramelized. For best results, open the oven and spoon the sauce over the chicken about every 15 minutes.

Note: We like to make a double batch, pour half over the chicken and put the other half in a sauce pan on the stove and let it reduce until it thickens so we have extra sauce to dip the chicken in. You could also use cut up boneless, skinless chicken thighs and marinade them in the sauce for a few hours. Then saute them (while the marinade is reducing in a sauce pan - don't worry, it will get plenty hot!). When the chicken is done and the sauce has reduced, toss them together in the saute pan for a few minutes to caramelize the sauce a bit.

And the Bible verse of the week!

"When the disciples saw him walking on 
the sea they were terrified. “It is a ghost,” 
they said, and they cried out in fear. 
At once Jesus spoke to them, “Take courage, it is I; 
do not be afraid.” Peter said to him in reply, 
“Lord, if it is you, command me to come to you on the water.”
He said, “Come.” Peter got out of the boat 
and began to walk on the water toward Jesus.
But when he saw how strong the wind was he became frightened; and, beginning to sink, he cried out, “Lord, save me!”
Immediately Jesus stretched out his hand and caught him, 
and said to him, “O you of little faith, why did you doubt?”
Matthew 14:26-31

Banana Bars!

First of all I'd like to apologize for missing last week! We still had family in town, and to be honest, I just completely forgot! Now, on with today's post! 

I'd say this is probably one of my best grain-free recipes ever! You really can't tell that they are grain free! I made them for my graduation party and had several requests for the recipe, so here it is!

Now, I must warn you: If you are not a confident baker this recipe may take some trial and error, or you may just want to pass on this one. Sometimes the amount of flours has to be tweaked, so if you are not familiar with how this kind of batter should look, it might take a few tries to get the texture just right. 
I must also warn you: YOU WILL WANT TO EAT THE WHOLE PAN.

Banana Bars

2 eggs

1/2 c honey

1/4 c coconut sap sugar

1/2 c plain yogurt 

1/4 c melted butter or coconut oil(or a combination) 

3/4 c mashed banana

2 tsp vanilla 

1 tsp salt 

1/2 tsp baking soda

1/3 c + 1/2 TBSP coconut flour

3 TBSP tapioca starch

1 1/2 TBSP arrowroot 

In the bowl of your stand mixer combine the eggs, honey, and coconut sap sugar and beat until well combined. You will want to scrape the sides and bottom of the bowl at least once, otherwise the honey and sugar tend to pool at the bottom of the bowl. With the mixer running on low, slowly drizzle in the oil and mix until combined. Add the yogurt, banana, salt, and vanilla and mix again. In a separate, small bowl mix together the baking soda, coconut flour, tapioca starch, and arrowroot; whisk to combine. With the mixer running on low, slowly add the dry ingredients. Scrape down the sides then beat on medium-high for about 20 seconds. Pour the batter into a parchment lined half jelly roll pan (about 8 1/2" X 12").
Bake at 350 degrees for 20-25 minutes or until a tooth pick inserted in the center comes out clean and it springs back to the touch.

Note: when I make them I mix up a batch of my grain-free flour blend (2/3 c coconut flour + 1/3 c tapioca flour + 2 TBSP arrowroot) and use approx. 145-155 grams measured on my kitchen scale. This is how I would recommend do it. If you don't have a kitchen scale, I would recommend getting one. They really are worth getting. 
Also, you wouldn't have to use a stand mixer, I just find it easier.

And the Bible verse of the week!

My purpose is that they may be encouraged in heart 
and united in love, so that they may have the full 
riches of complete understanding, in order that 
they may know the mystery of God, namely, Christ,  
in whom are hidden all the treasures of wisdom and knowledge.
Colossians 2:2-3

Sloppy Joes - A Family Tradition

Sloppy Joes are a family tradition in my mom's family. As are get-togethers in parks! And we are preparing to do both this weekend for my graduation party! That's why I'm late posting this week. My mind has been occupied with making lists (both material and mental) and checking them twice! Good grief, how does that jolly, old man do it? ;) Anyway, Sloppy Joes! This is an old family recipe that has shown up to many a Baumgartner family gathering! I hope you enjoy it!


Sloppy Joes
4 lbs. hamburger
14 oz. ketchup 
7 oz. water
1/4 c lemon juice (freshly squeezed)
6 TBSP coconut sap sugar
1 tsp coconut aminos 
1 1/2 tsp prepared mustard 
1/4 c butter
1 medium onion, very finely chopped
4 stalks celery, very finely chopped

Saute hamburger and onion and set aside. Combine all of the other ingredients in a large saucepan and simmer for about 20 minutes. Add the meat and simmer for 4-5 more minutes.

And the Bible verse of the week!

"For I know the plans I have for you,” 
declares the Lord, “plans to prosper 
you and not to harm you, plans 
to give you hope and a future."
Jeremiah 29:11