Celebration Krispies

So what I didn’t tell you when we discussed Bigg Sis’ birthday bash is that summer is high holla time for birthdays for this family. While my kids are winter babies, a huge portion of my extended family has summer birthdays. Between May and June we have a whole lotta celebrating going on – and it picks up again late in July and stretches all the way through August. Heck, we’re just celebrating all the time. Truth is, as I’ve revealed before, sometimes I get a little celebration overload. I am NOT super great at saying no to yummy stuff, so when celebrations start piling up, I usually start piling on. And more importantly I just feel weighed down and kind of oogie.

The last two months went a bit like this: a few weeks after my husband’s birthday, we had the start of summer vacation including Bigg Sis’ birthday celebration. The weekend after we got back we celebrated our 14th anniversary. This was followed in no time by about 15 end of school year events, celebrations, weird meals because of special events, the LAST DAY OF SCHOOL blowout, Father’s Day and then… my birthday. I was kind of done. Not done celebrating, just kind of done eating for a while. So instead of a traditional cake I decided I wanted something a little lighter, a little more just like a treat, and a little more no-bake on a hot summer day. I turned to my friend Dreena Burton and she had answers for me (she must really love me).

I spotted her krispie treats and I knew it was a summer must-do, but I had to change it up a little, and not just because of what I had on hand (although that reality played a role as usual), but because I was remembering a candy… a candy from my past that made me weak in the knees. Honestly, while I don’t really do “candy” per se anymore, if I saw it on a store shelf, I just might have to make an exception, because Toffifay completed me.  I loved everything about it – the little blister pack that it came in, the relatively limited quantity the normal portion was sold in, and the yummy perfection that the little caramel cups with hazelnuts and dark chocolate tops were.

Yes, this is still your health food pushing friend, Little Sis. I have not always been thus, you see. And I do occasionally hear the siren call from the other side.  I have always been glad that Toffifay is not more widely distributed.  I am somewhat troubled to now discover that I could, if I so wished, have a nearly endless supply delivered right to my door… egads.

But it’s okay – because I don’t need them delivered to my door.  I can have my very own Toffifay-esque krispy treats that were exactly what the doctor (or the very hot and crabby birthday girl) ordered to celebrate another year passing by at an alarming pace.  And so without further ado, I’m going to share some awesomeness with you.

Celebration Krispies - inspired by Dreena Burton’s Nicer Krispie Squares in Eat, Drink & Be Vegan and Toffifay

• 1/2 c nut butter ( I mixed almond and peanut as that’s what I had)
• 1/2 c maple syrup
• 1/4 t salt
• 1 1/2 t vanilla extract
• 4 cups rice crisp cereal (I used Barbara’s Bakery Brown Rice Crisps Cereal, but you could ABSOLUTELY use other cereals. I’ve used many different kinds of cereal in these kinds of bars and they all work – just go with what works for you)
• 1/3 – 1/2 c hazlenuts, rough chopped (this is part of the Toffifay magic)
• 1/4 – 1/3 c dark chocolate chips
• 2 T chia seeds (totally optional,  just threw them in for a little nutrition boost)

Line an 8 x 8 or a 9 x 11 with parchment paper – or lightly oil.  Choose the size of the pan based on your preference.  The square pan will give you thicker Krispie bars. Combine the nut butter, maple syrup, salt and vanilla in a saucepan on low-medium heat. Stir occasionally as ingredients melt and combine.  A little bubbling is okay, but nothing crazy.  Turn down if need be. While the mixture is heating, put cereal, nuts, chocolate chips and chia seeds in a large bowl.  When mixture is melted and combined, pour it over dry ingredients. Stir gently but with some haste as it will get harder to get everything to combine as the wet ingredients cool off.  Stir until combined. Spoon into pan and gently press down.  Stick in fridge to cool completely before cutting.  Eat and then hide from yourself.  I’m not sure where I put mine.  Okay, yes I am.  I know exactly where they are, and they will not likely be there long. DELISH!

  

A Birthday Cake for Bigg Sis

I truly don’t know how she’s done it, but somehow Bigg Sis has managed to have our mutual vacation scheduled to include her birthday for the last few years. It’s genius really if you think about it. Lots of people who love you on hand to accommodate your birthday desires, and an adventurous sister on deck to make a birthday dessert that meets the dietary requirements of the whole crew. And, really, what could be better than being at the beach with your beloved little sister on your birthday?

As you’ve likely guessed our vacation is over, and Bigg Sis and I have returned to our respective parts of the U.S., a little more relaxed, a little more brown (in spite of copious zinc oxide), a little better rested, and with a slew of happy memories to sustain us until we’re able to get together again. Bigg Sis’ birthday fell right smack in the middle of our week, and WOW what a week it was. Our weather was simply stunning. No rainy days, and only one day of slight chill. Every other day warm and sunny but not oppressive. Perfect beach days for toe dipping, castle building, and nature watching.

   

The weather and great company was a balm for my soul.  My beloved furry companion Buster passed away in the early part of our trip (at a ripe old age of 16).  Spending time with my feet in the sand and looking for shells with my sister proved to be just what the doctor ordered.  On her birthday, however, I was determined to celebrate her fabulous self.  We hopped in our cars and headed back up the coast a bit to Jockey’s Ridge State Park and played on the biggest, most other-worldly dunes I’ve ever seen.  Really amazing, really fun, and perfect fodder for wild pictures.

After a quick smoothie stop, we went back to the house and whilst the others returned to the beach, I lingered behind to whip up a little gluten free, dairy free, chocolate laden (admittedly in part to bolster my own mood) birthday yum. While I hadn’t planned ahead (shocker, I know), a perusal of a Dreena Burton cookbook I’d brought along quickly yielded a totally do-able recipe with the ingredients I had on hand (I admit to being anything but a light packer). I made a couple of substitutions and was off to the races, and now you get to eat some too.

Cocoanutty Good Bars adapted from Leslie’s Bad But Good Bars in Eat, Drink & Be Vegan

• 1 c nuts (I used salted cashews and sunflower seeds)
• 1 generous c oats, chopped slightly in food processor or with a knife
• 1/2 c unsweetened shredded coconut
• 2 T cocoa powder
• 1/3 c maple syrup
• 3 T coconut oil (melted)
• 1 c non-dairy chocolate chips (or regular if you don’t care about that)
• 2/3 c extra firm tofu
• 1 t vanilla extract
• 2 T peanut butter (or whatever nut butter you prefer)

Combine first 6 ingredients (through coconut oil) in large bowl and mix until combined.  The mixture will be crumbly, but should hold together when pressed. Scrape mixture into pan (I used a nonstick springform pan as that’s what was in the beach house, and I was going for a birthday cake look.  The original recipe suggests an 8 inch square lined with parchment.  Press mixture down evenly.

Melt chocolate chips however you like (double boiler, bowl over pot, or microwave).  Combine chips and remaining ingredients in food processor and process until smooth.  Scrape out onto base layer and spread evenly.  Place in fridge for at least two hours to allow chocolate to set.  Cut as you like (squares if you’re reasonable, slices if it’s a party) and serve.  We had ours with a variety of ice creams (dairy and non-dairy).  Super delish and just the thing to celebrate my fabulous Bigg Sis who I love so much, I’ll share my heart with her, or at least a picture of the heart I found in the strawberry I ate in the garden this morning.  Love ya Sis.

This post was shared on Allergy Free Wednesday, and Healthy Vegan Friday

A Cookie By Any Other Name

A cookie is a cookie is a cookie, right?

I’ve known that is not true since I was very young.  Not to brag, but my mother baked when I was a kid.  Her cookies were better than any store bought cookie…. but not as good as bakery cookies (sorry Mom).  I preferred a good cookie.  Who wouldn’t?

Once she started working she didn’t bake as much but still being budget conscious, she bought the cheapest cookies available.  I thought they were really lame…. until my best friend would come over and be delighted to break into the cellophane wrapped goodies.  She didn’t get cookies at all, so she thought even the cheap-o, 3 dozen for $1, lame ones from the store were okay.  It’s what you get used to, isn’t it?

I also like to bake and I have always been a cookie person as opposed to a cake person.  Many of our friends can tell you that they looked forward to dessert at our house because they knew it would be really good.  Every person’s good.  Plain old good.  Good old good – sweet – good.  What you get used to good.

Sometimes It’s Not That Complicated

I am a member of an online Mom’s group.  I don’t necessarily participate all that much, but when the twins were infants and we had just moved here, it was a lifesaver.  There was always someone around to “talk” to.  I still check in from time to time, to chat with my book club friends, get advice on a restaurant, or help a new Mom know it’s going to be okay.  While I was visiting with my online ladies yesterday, an interesting question caught my eye.

Walnut Crust Apple Pie – GF, DF

Although my whole wheat crusts were never beautiful to look at, they were tasty and I always loved the heartier texture of a whole wheat crust.  My husband requests an apple pie in lieu of cake for his birthday every year, and I was always happy to oblige.

Now that he has been told by his doctor to do away with gluten for awhile to address some health problems (although he is not celiac), what I am supposed to make for the poor man on his birthday?  I know – it’s all about me isn’t it?  ;-)

I have tried a number of gluten free crusts, but as with most gluten free baking, (IMHO), the inclusion of white flours and starches such as potato starch and tapioca flour run afoul of my desire to use whole grains whenever possible, and since they don’t taste very good anyway, I’ve not stuck been very persistent in my search for a solution.

Enter the walnut crust.  Yes, the humble, nutritious, crumbly, bumbly walnut.  I had a friend who used to call me walnut – so I’m allowed to humbly call them crumbly and bumbly.

Blogiversary Cookies.. and a Giveaway

It has been a whole year. I absolutely cannot believe it. Bigg Sis and I had been talking about doing some writing together and it dawned on us that there was a way to get started, like right away. And so we dove in, and wrote post after post, but I don’t think that we had any idea that, unlike putting a book or a series of articles out there, the space of the blog was going to be one that was going to give so much to us. That we would develop relationships with other bloggers, that our own dietary choices would continue to evolve because of the amazing real food community we’ve stumbled into. I’m a little overwhelmed. I’m not kidding.

I have been deeply gratified by the comments we’ve gotten that essentially tell us that we’ve made a difference for someone. It’s like karmic payday. I have been delighted and surprised by the support I’ve received and the way I’ve been stretched as a cook, as a writer, and as a Mom. I feel lucky, and together Bigg Sis and I wanted to be sure that you know how much we appreciate you. Those who show up every time; those who pop in and comment, and all of you lurkers. We appreciate you and hope that we give you some small piece of what you all give to us.

In the vein of giving back, we’d like to offer everyone a blogiversary cookie, and for one lucky reader, a blogiversary book. But which to do first? Me, I’d go for the cookie, but I’ve seen what happens on these here internets, and I’m betting you’d like to know about the giveaway….

Great Grains: Buckwheat

Buckwheat, eh?  A little skeptical?  Buckwheat my friends, is a very cool plant, and a versatile little workhorse of a grain.  It used to be much more popular and still is commonly found in Eastern Europe as a cooked grain and porridge and is also found in Asia in buckwheat noodles.  Buckwheat pancakes and crepes are common worldwide.  And yet, it seems that many folks have not embraced this funny little triangular grain.  I am woman enough to admit that I was a buckwheat naysayer.  Didn’t see the point, so many other more familiar grains available.  But buckwheat really is interesting in a number of ways that I think make it merit a second look.

CranCherry, Almond, and White Chocolate Cookies

So yeah…. meant to get this one up before the holiday, but I also meant to get approximately 8000 other things done before the holiday, so today is the day.  Besides all that, my sister asked for the recipe so since I would have to write it down anyway, I figured I would write it down here.  

These cookies are sweeter than my usual offerings, so I think they’d make an excellent first step for someone who’s just starting to think about cutting back on sweets and sugar OR an excellent indulgence for those who’ve committed to a low sugar scene.  If you’re trying to cut gluten (or eliminate it altogether), these are also a good bet for you.  Frankly, they were delicious and while I am going to have to wean myself back off the sweet stuff because of this diversion, I’m going to say it was well worth it.  So whether this is an indulgence or the beginning of a change for you – enjoy!

CranCherry, Almond and White Chocolate Cookies 

• 7 cups rolled oats, divided
• 2 t baking soda
• 1 teaspoon salt
• 1 c brown sugar
• 1/2 c maple syrup
• 1/2 c coconut oil
• 1/2 c applesauce
• 1 mashed banana
• 4 eggs (I used flax)
• 1 t vanilla
• 1 cup dried cherries and cranberries mixed (I imagine 1 full cup of either would also work)
• 2 c white chocolate chips (real chocolate chips would also be delightful)
• 2 c almonds, rough chopped

Use a food processor or power blender to turn 3 c of the oats into flour.  Sift the oat flour together with the baking soda and salt.  Combine the sugar, syrup, applesauce, banana, and coconut oil in a bowl and mix until as incorporated as the coconut oil will allow. Add eggs and vanilla and mix until incorporated.  At a lower speed (or with a slower hand), add the flour mixture a little at a time.  Mix in the remaining oats.  Add the mix-ins.  Cover the dough and refrigerate it for at least 1/2 hour.

Preheat oven to 350.  Line or lightly oil baking sheets.  Use a spoon or scoop to drop balls of dough onto the baking sheet.  Flatten slightly with fork or finger.  Bake for about 8 minutes.  Rotate pans (and move top to bottom/bottom to top if your oven is like mine).  Bake about 8 more minutes or until bottoms are browning and some browning is on top as well – or to your cookie done-ness preference.  Allow to cool for a few minutes on the baking sheet and remove to wire rack for cooling.  Eat, quickly, before the others catch on…..  I mean share with loved ones. Delish!

For other lower sugar treat options, check out our treats category on the sidebar. If you’re thinking about making some changes in the New Year, check out our Baby Steps or Sugar Busting series – we’ll be recapping some of these strategies to help all of you who want to try something new in 2013.

Last Minute Gift

The other day I was in Michael’s, and I came across these little bitty stoneware loaf pans.  In part because I thought they could come in handy, and honestly because they were so darned CUTE, I quickly picked up all of the white ones in stock, and threw in a couple of green as well.  The red that I imagine were there at some point were long gone.  This was a few days ago and I was still in the teacher gift conundrum stage, so I quickly decided I would bake a mini loaf for the teachers and deliver with a card quoting what my children think is most awesome about them (having taught it is my opinion that these cards are priceless – I still have a boxful of them).

I quickly carted my booty home and looked through the mental files for something that would feel like a treat (while still reasonably wholesome), that I’ve made before so I could have some confidence of success, and that wouldn’t take terribly long….  Lo and Behold…..  Intensely Good Banana Bread.

One of the things that’s so lovely about this banana bread in the winter is the deep rich flavor that the molasses gives it.  It doesn’t taste anything like your run of the mill banana bread and fits the bill perfectly for holiday gift giving/hostess giving/table o’ food contribution.  I thought I would share this with you as it is now December 22.  I imagine there’s somebody out there who (like me) has realized they didn’t get everybody, or that they have several gatherings to go to and only one bottle of wine to share.  Intensely Good Banana Bread makes a lovely holiday gift or contribution – in both large and absolutely adorable mini-loaves.

Doubling the original recipes yielded 7 mini loaves. Simple and delish!

This is our last official post before Christmas, but we’ll be back soon after. We hope that you all have a lovely holiday and find yourselves relaxed, refreshed, well-nourished and in great company in the days to come!

Almond Lemon Jots

As Little Sis told you in her post of some fabulous cookies that include garam masala, that intriguing Indian spice blend, we, like so many of you have a strong Christmas Cookie tradition in our family.  I particularly loved making cookie press cookies with my Mom and Little Sis and sprinkling red and green sugar on top of the various shapes.  So what’s a sugar-busting, gluten free baker to do?  Apparently lots of GF bakers are using almond flour.  Well, almond flour is a bit over the top price -wise, but why not make your own?  Especially in the interest of making a healthier iced lemon cookie!

I placed a handful of raw almonds in the Vita-Mix at a time and ground them until a few chunks were still flying.  You don’t want to go too long or you will create gooey, pre-almond butter.  Then I poured it through a colander to remove the big pieces which I threw back in with some more almonds until I had enough almond flour.  (I used whole almonds, Detoxinista suggests using blanched, slivered almonds, but again… I’m cheap!)

This lot of almond pieces got dumped into a container with sweet potato, rice, raisins and cinnamon for the next morning’s breakfast!

Now I was ready to adapt Detoxinista’s frosted almond sugar cookie recipe into Almond Lemon Jots.

Ingredients

• 2 cups almond flour
• ¼ cup coconut oil, softened (or use butter instead)
• ¼ cup honey
• 1 – 2 tsp. lemon zest (I say the more the better!)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• Frosting: 2 tablespoons coconut oil, softened
• 2 tablespoons raw honey
• 1 tsp lemon zest
• pinch of salt

 Instructions

1. Preheat oven to 350F.
2. In a medium bowl, mix together cookie ingredients
   

   I doubled the recipe, so I used a LOT of zest.

3. Drop by Tablespoon-ful onto a baking sheet, lined with a Silpat or parchment paper.
4. Bake for about 8 minutes at 350F, or until the edges turn golden brown.
5. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, cream together the coconut oil, honey, lemon zest and salt, until well combined. If the coconut oil starts to melt (it melts at temperatures above 76 degrees), briefly place the mixture in the fridge to help it set.
7. Frost the cooled cookies, and let them set in the fridge for a more solid-frosting. 

  I really like these cookies, and both my boys young and young at heart love these cookies.  The original recipe states you can also chill the dough and then cut out shapes by smushing out a bit on the silpat/ parchment and using a cookie cutter.  I’m afraid I don’t have time for pretty this year… I’m so glad to have time for yummy!

We hope you are enjoying this phase of the holidays.  It can be so overwhelming and so hard to stick with dietary goals.  Just remember, every meal and every snack offers another chance to make healthy choices.  Don’t beat yourself up over the slips.  Remember the Baby Steps and which we’ll be getting back to very soon.  Happy Holidays!