Blackberry Bars (grain / gluten / dairy free, paleo)

5 days in to our no grain challenge and we are going strong.  Happy to have dabbled in grain-free cooking and baking over the past year, or this would have been really hard. However, it has been fun and easy.  I’ve had ingredients stocked in my pantry (well, sad excuse for a pantry… more like shoved into my cupboard), and have been easily able to serve up 3 meals a day (plus a lunch to send with husband to work) and have literally avoided all grains.  Too early to report any changes, but so far we feel great.  These bars can be easily made Paleo if you sub the milk for coconut milk or almond milk.  On to the berry bars.

I froze a bunch or organic berries from the farmer’s market this summer.  And boy, am I glad I did.  Those blackberries were perfect in these bars.  Although, you could use another berry, fresh or frozen.  Or a combo of berries.  Easy, super yummy, and grain-free. Even if you eat grains, give this one a try.  Coconut flour is really healthy for you, and you might be surprised how you feel after a protein filled breakfast instead of a carb filled one. Give em a try!

grain free black berry bars

INGREDIENTS:
  • 1 cup Coconut Flour
  • 1/2 cup Shredded, Unsweetened Coconut
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup raw honey
  • 2 bananas, smashed
  • 2 eggs
  • 2 tablespoons Coconut Oil, melted
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 cup blackberries (or other berry of your choice)
METHOD:
1.  Preheat oven to 350F.  Grease 8×8 baking pan with coconut oil, set aside.
2.  In a large bowl, or the bowl of your stand mixer, combine dry ingredients (coconut flour, shredded coconut, cinnamon, baking powder, baking soda, salt).  Stir (or mix on low speed) to combine.
3.  Add in wet ingredients (honey, smashed bananas, coconut oil, eggs, vanilla, milk).  Stir (or mix on medium speed) until thoroughly combined.
4.  Fold in berries, and scoop into greased baking pan.  This batter is similar in texture to cookie dough, so it won’t pour.  And once you scoop or spoon it in, press down a bit with your spatula so that it is evenly distributed.
5.  Bake for 35-40 minutes, until crust is golden.  Wait until completely cool to cut.  Serve with pastured butter, honey, or jam.  Enjoy!
*Use organic ingredients whenever possible.
**Adapted from What Runs Lori.
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Whole Wheat Biscuits

These biscuits were a great addition to our Thanksgiving table this year. I’ve made these biscuits a couple of times now, and I’ve rolled them out to different thicknesses.  When I roll it out thicker, they are light, airy, and flaky biscuits (pictured).  When I roll it out thinner, it yields a more dinner roll like biscuit, rather than the flaky biscuit. I rolled them thin for Thanksgiving since husband requested “rolls” and not biscuits.  Everyone was happy and I got way more biscuits than anticipated by rolling the dough out thin and doubling the recipe. I also brushed them with melted butter before putting them in the oven. These freeze beautifully and go great with eggs and bacon for breakfast! This was a fun one to make with kids, Jonah loves cutting out the biscuits for me!

whole wheat biscuits

INGREDIENTS:
METHOD:
1. Preheat oven to 450.
2. In a medium-sized bowl mix together your dry ingredients.
3. Cut the cold butter into little pea sized pieces and mix the pieces into the flour mixture. I used my hands to mash the butter pieces as I mixed it with the flour until it resembled coarse crumbs.
4. Pour in the milk and stir to combine.
5. Knead the dough with your hands (or you could also do this with the dough hook attachment on your mixer) and then turn out onto a counter or cutting board. Roll it out flat with your hands or a rolling-pin until the dough is ¾-inch thickness (I had to sprinkle with a little flour to make my dough less sticky).
6. Now you’re ready to cut out biscuit rounds. You can turn a glass or a mason jar upside down to get round biscuit shapes, or your favorite cookie cutters. My 5 year-old did most of the biscuit cutting. He’s the best helper.
7. Put the biscuits on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Yield: 8 – 10 biscuits (depending on the size that you cut them and how thin you roll the dough)
*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Quiche, with Whole Wheat Crust

This is one of those rare dishes that I always have the ingredients for on-hand without actually planning for it. I love this recipe. I take zero credit for it, it’s Lisa Leake, from 100 Days of Real Food, again. Pie crust is one of the things I always bought rolled up in a package. But one of those things that I will not buy anymore. This pie crust is ridiculously easy to make. Its 4 ingredients, you dump them in your pie dish, mix with a fork and shape the dough into your dish. Done. The first time I made it, I just knew it wouldn’t taste good because of how easy it was – I was wrong. Now, it’s a go-to. And it freezes well*. Today I filled ours with farmers’ market bacon, sautéed spinach, and goat cheese.  After cooking the bacon, I poured out the majority of the grease and threw about 4 big handfuls of baby spinach in the same pan and sautéed it in the remaining bacon grease until wilted. I let that cool, crumbled the bacon tossed it and the spinach into the egg mixture and topped it off with a sprinkle of salt, pepper and parmesan. It was yummy.

INGREDIENTS:
(for the crust)
  • 1 1/2 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour, but used Trader Joe’s whole wheat flour this time)
  • 1/2 cup melted butter
  • 1/2 teaspoon salt
  • 2 tablespoons whole milk
INGREDIENTS:
(for the Quiche filling)
  • 1.5 cups whole milk
  • 4 eggs, beaten
  • Salt and Pepper to taste
  • Optional: parmesan cheese to sprinkle on top
  • Quiche ingredients of your choice!  Our favorite add-ins are: farmer’s market bacon, goat cheese, cheddar cheese, garlic, sautéed spinach, sautéed mushrooms, roasted red peppers, grated zucchini or squash.
METHOD:
1.  Preheat oven to 375.
2.  In a pie dish, mix the flour and salt, then pour in the milk and butter and stir everything together with a fork.
3.  Once your ingredients are mixed, I find it easiest to make a ball of dough and just flatten it with your hands to fit the pie dish, working it gently up the sides of the dish and crimping the edges with your finger or a fork. Definitely the easiest way I have ever made a pie crust!
4.  Whisk together the milk, eggs, salt, pepper and then pour into crust. Add your favorite additional ingredients to the dish and top with extra salt and pepper and parmesan cheese.
5.  Bake for 30 – 40 minutes, or until filling is set.
*This is a great dish to freeze! Sometimes I will make two at a time, bake them both with the intention of freezing one and saving it for a busy night or a weekend breakfast. Once you’ve baked it though, make sure you let it cool completely before putting it in the freezer. It should be thawed before re-heating. Just pull it out of the freezer the night before you want to eat it, let it thaw in the fridge overnight and bake at 375 for 30-40 mins, you might want to put foil around the crust edges though to be sure they don’t burn.

 

*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.

Whole Wheat Macaroni + Cheese (with cauliflower + bacon)

Macaroni and cheese is one of those foods that I can totally go overboard on. (Meaning: I have no self-control when it comes to macaroni and cheese.) My neighbor Kelly makes the yummiest homemade mac and cheese with jalapenos and bacon. I knew my kids wouldn’t touch it if it were spicy so I omitted the jalapenos and added cauliflower. Maybe cauliflower is a strange thing to add, but it’s white, it blends in, it’s delicious smothered in cheese – and I thought I could trick my kids into eating hidden veggies. Yep. That’s why.

It was delicious. If you’re a mac and cheese enthusiast like me, I strongly suggest you try it, too!

INGREDIENTS:
  • 1 package of whole-wheat shell noodles, boiled according to package instructions
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 2 tablespoons whole-wheat flour
  • 1 cup milk
  • 2 cups grated cheese (I use sharp white cheddar)
  • Salt and pepper to taste
  • Red pepper flakes to taste
  • 1 head of cauliflower cut into florets and steamed
  • 4 slices of bacon, chopped
  • Optional toppings: grated cheddar cheese and whole-wheat breadcrumbs
METHOD:
1.  Pre-heat oven to 350.
2.  Steam your cauliflower until tender, and set aside to cool. While cauliflower is steaming, cook your bacon slices. Once cooked, crumble bacon and set aside.
3.  Melt the butter in a sauté pan over medium heat add your garlic and cook until browned.
4.  Whisk in the flour and continue stirring for 1 – 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken. Be careful not to let the roux burn.
5.  Add the milk to the pan on low heat, stirring continuously. Turn the heat back up to medium and keep whisking until the mixture starts thickening and all lumps of flour are dissolved.
6.  Stir in the grated cheese until melted, then mix in the cooked noodles, steamed cauliflower and bacon. Season with salt, pepper, and red pepper flakes.
7.  Dump everything into an 8 x 10 baking dish, sprinkle with extra grated cheese and whole wheat breadcrumbs (optional) and bake until the top starts browning (about 30 minutes).
8.  Serve while nice and hot!

 

*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.

Strawberry Ice Cream

This treat is perfect for those amazing summer months when the strawberries are ripe and sweet.  I can’t tell you how many times we picked out extra strawberries at the farmer’s market this summer to make this ice cream.  And I LOVE that my kids won’t touch
store-bought strawberry ice cream… recently, my 3-year-old daughter refused to eat store-bought strawberry ice cream that was offered to her at a friend’s house because it was “too pink”… I couldn’t agree with her more.  Skip the artificially flavored, artificially colored strawberry ice creams and make your own!  Even if you only have it during the summer months when strawberries are in season, it will be well worth the wait.  Or, do what we did and freeze those strawberries so you have some to use during the winter months.  So happy we don’t have to go an entire year before we make this ice cream again!

INGREDIENTS:
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 5 egg yolks
  • 1/2 cup 100% pure maple syrup
  • 1 cup fresh strawberries, mashed
METHOD:
1.  Pour cream into a large bowl and set a strainer on top of it.  Set aside.
2.  Combine milk and syrup in a saucepan and warm over medium heat for 2 minutes.
3.  SLOWLY pour warm milk mixture into separate bowl containing egg yolks, stirring constantly.  Continue until all the milk mixture is added to the eggs.  This is called tempering your eggs.
4.  Scrape egg/milk mixture back into saucepan and cook over medium heat until custard begins to form, again stirring constantly.  It’s fairly obvious to tell when the mixture is thick enough…. the back of your spatula will be coated with the mixture when it’s ready.  Don’t over cook this, or you’ll end up scrambling your eggs.
5.  Pour egg/milk mixture through the strainer and into the cream.  The strainer should catch any egg that cooked…. I usually end up with a tablespoon or so of egg in my strainer.
6.  Add the strawberries, and stir to combine.
7.  Stir, cover, and chill the mixture in the refrigerator for at least 4 hours.  Then, make the ice cream according to your machines’ instruction.

 

*Use organic ingredients whenever possible.

Whiskey + Maple Ice Cream

Oh holy crap.  If you like whiskey, this is the best ice cream you’ll ever taste.  No, seriously.  It’s that good.  Thanks to my friend Trixie for the inspiration.  And to my husband for developing my love of whiskey.

INGREDIENTS:
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 5 egg yolks
  • 3/4 cup pure maple syrup
  • 1/8 cup whiskey (I used Maker’s Mark)
METHOD:
1.  Pour cream into a large bowl and set a strainer on top of it.  Set aside.
2.  Combine milk and syrup in a saucepan and warm over medium heat for 2 minutes.
3.  SLOWLY pour warm milk mixture into separate bowl containing egg yolks, stirring constantly.  Continue until all the milk mixture is added to the eggs.  This is called tempering your eggs.
4.  Scrape egg/milk mixture back into saucepan and cook over medium heat until custard begins to form, again stirring constantly.  It’s fairly obvious to tell when the mixture is thick enough…. the back of your spatula will be coated with the mixture when it’s ready.  Don’t over cook this, or you’ll end up scrambling your eggs.
5.  Pour egg/milk mixture through the strainer and into the cream.  The strainer should catch any egg that cooked…. I usually end up with a tablespoon or so of egg in my strainer.
6.  Add the whiskey.  I started with 1/8 cup, but I will admit I added more after tasting.  Just another splash.  We like our whiskey.
7.  Stir, cover, and chill the mixture in the refrigerator for at least 4 hours.  Then, make the ice cream according to your machines’ instruction.
8.  I added candied bacon as a topping.  To candy the bacon, cut a few strips of cooked, organic, pastured bacon and throw them in a skillet with some brown sugar.  I almost never use brown sugar, but decided to splurge today.  Cook over medium-high heat until the brown sugar melts and coats the bacon.  Transfer immediately to parchment paper to cool.  Once cool, crumble and spoon onto ice cream.

 

*Use organic ingredients whenever possible.