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Casein free

“Chocolate Earth balls”?!?

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OK, the name is admittedly terrible. They are sooo good, though. I found this recipe in the Whole Foods Market Cookbook. It is no-bake, high-protein, and yummy!

Chocolate Earth Balls
1 cup peanut butter
1/3 cup clover or orange blossom honey
2 teaspoons carob or cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts or pecans work best)

Stir peanut butter well. Mix the peanut butter, honey, and cocoa powder until well-blended. Stir in the raisins and 1/8 cup of coconut. Stir in chocolate chips. Refrigerate for 1-2 hours.

Place the remaining coconut, sesame seeds, and nuts in separate bowls. Using a spoon, scoop small heaps of the peanut mixture out of the bowl, and form 1 1/4″ balls. This works best if you make a rough ball, then roll in coconut, then make a more perfectly shaped ball and re-roll in all three things. Arrange the balls on a plate and refrigerate for at least 30 minutes more.

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Where did my granola recipe go?!

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This is one of my most popular links, and it somehow disappeared.  Oh well.  Here’s a repost  🙂

INGREDIENTS

* 3 cups rolled oats
* 1 cup chopped walnuts
* 1/4 cup wheat germ
* 1 (14 ounce) package flaked coconut
* 6 tablespoons pure maple syrup
* 6 tablespoons packed dark brown sugar
* 1/4 cup vegetable oil
* 2 tablespoons warm water
* 1/2 teaspoon salt

Mix the first 4 ingredients in one bowl and everything else in another.  Toss them together and put them on a greased cookie sheet with short sides.  Bake at 250, stirring every 15 minutes until crunchy (an hour to an hour and a half).  Its really good if you toss in some dried cranberries (or any other fruit) too  🙂

I keep it in glass mason jars and it stays fresh for quite a long time.  Enjoy!

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Tofu fried rice

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After a visit last week to Pei Wei, I’ve been in search of a recipe similar to their honey-seared tofu and veggies plate.  I’m not saying that I have it figured out yet, but I’m getting closer!

Tofu Fried Rice

1 block of Oriental Baked Tofu (or make you’re own if you’re feeling industrious)
2 eggs (omit if you’re vegan)
2 T olive oil
1 package of sprouts (optional)
2 cups of cooked rice, refrigerated
shredded carrots or other veggies
soy sauce to taste (maybe 1/8 cup?)
honey
sesame oil
Get out your wok (or pan) and heat the olive oil.  Add the eggs and scramble them.  Move the eggs over to the side and toss in the veggies.  Stir fry them until they are soft.  Add the rice and soy sauce while continuing to stir fry.  Cut your tofu into cubes and toss them in.  Stir it all until it is evenly heated.  Add sprouts, if desired.

Once it is all warm, transfer to a bowl and add sesame oil and honey to the top.

This is so good!

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Whole Wheat Pizza Dough

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As I’ve mentioned before, I am very happy to have a new grain mill 🙂 My family LOVES anything made with fresh flour!

Tonight I modified our usual pizza crust to be a little more whole-wheatified 😉 I have switched all of our other recipes over to 100% fresh ww flour, but I left a good amount of white flour in this recipe. I think I’ll try even more ww next time…

2 c. warm water
2 t. honey
1 T. olive oil
1 t. salt
3 1/2 c. all-purpose flour
1 c. whole wheat flour
2 1/2 t. yeast

Add ingredients to bread maker in above order. Set to dough cycle.

After the cycle is over, split into two equal pieces. Toss/roll/stretch into circles and place on pans that have been dusted with corn meal. Preheat oven to 400 and prebake pizzas for about 6 minutes. Take out of the oven and spread with tomato sauce and McCormick’s pizza grinder seasonings (or any seasonings of your choice). Top with cheese and/or other toppings if desired. We always do a cheese-free one around here 🙂

Cook until the dough is lightly browned (maybe 10 minutes?) or until the cheese is bubbly. Serve with a little honey to dip the crust in (a la Beau Jo’s)!

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Apple Coffee Cake

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This also happens to be pretty low fat since you use applesauce instead of oil )

Coffee Cake:
2/3 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
2 small apples, finely chopped and peeled
1 egg
3/4 cup sugar
1/4 cup chopped walnuts
1/4 cup applesauce

Topping:
1/4 cup packed brown sugar
1 tbsp all-purpose flour
1 tbsp whole wheat flour
1/2 tsp ground cinnamon
1 tbsp earth balance or butter
1/4 cup chopped walnuts

Spray 9 inch round baking pan with nonstick cooking spray and set aside. In a small bowl stir together the flours, baking soda, cinnamon, and salt for the cake.

Combine apples and egg. Stir in the sugar, nuts, and applesauce. Add dry mixture. Stir and pour into prepared pan.

For the topping: Stir together the brown sugar, flours, and cinnamon. Cut in the butter. Stir in nuts. Sprinkle over batter in pan.

Bake in a 350 oven for 30 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.

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Casein-free Pumpkin Bread

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3 1/4 cups flour
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
1 3/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 can of pumpkin (I use pumpkin that I’ve frozen – about 2 cups)
1 1/3 c sucanat
2/3 c. vanilla almond or rice milk (water works too)
1/2 c. vegetable oil
2 tsp. vanilla (you can omit if you use vanilla milk)
2 eggs or substitute

Preheat to 350. Coat 2 loaf pans with cooking spray. Mix the flour through baking soda in one bowl and then combine the pumpkin through eggs in another bowl. Whisk the wet into the dry until the batter is moist.
Bake at 350 for an hour or until toothpick comes out clean

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