Posts Tagged no refined sugar

Ricki Heller’s ‘Good Morning!’ Breakfast eBook

    Several months ago when Ricki requested volunteers to test recipes for her breakfast ebook we jumped at the chance. Rita and I have been fans of Ricki’s nutrition philosophy and her delicious, nutritious recipes for quite a while. Even now, there is a double batch of her Warm Chickpea and Artichoke Salad  (we live in Texas where I serve it chilled with greens) in the refrigerator right now waiting to go to a potluck later today. The last time I brought this to a potluck I had to scrape the bowl to get a tiny amount to add to my lunch the next day!

Good Morning eBook

Good Morning eBook

Author:
Ricki Heller, PhD, RHN
Author of Sweet Freedom: Desserts You’ll Love without
Wheat, Eggs, Dairy or Refined Sugar
Web: http://dietdessertndogs.com
Twitter: @RickiHeller
Facebook: http://www.facebook.com/dietdessertndogs
–Honorable Mention, 2010 Cuisine Canada Culinary Awards
–one of only three cookbooks recommended on Ellen DeGeneres’ website!

For a full Table of Contents and photos of many of the recipes, see this post.

Every one of these recipes is:
low glycemic
refined sugar free
egg free
dairy free
gluten free
Delicious!

The recipes are all great for anyone following an anti-Candida diet (ACD); for vegans; those on a gluten free, refined sugar free, egg free or kosher diet; or Type II diabetics.

Gretchen (Mom) and Rita
PS – The Gluten Free Edge is moving to our own domain as soon as we sort out some of the technical tangles.

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Apple Sweet Potato Crumble – on a snowy day in Texas

Snowballs Are Falling!

Snowballs Are Falling!

   Watching the snow, staying indoors all day and going back and forth between the kitchen and knitting on the afghan project to keep warm. Breakfast this morning was from a batch of this wonderful crumble that Ricki posted on Diet, Dessert and Dogs recently. My first batch used Granny Smith apples and although it was good the second batch was tastier using a sweeter variety of apples. We have no coriander and I just left it out but in the second batch I substituted ground cloves – that paired nicely with the sweet potato and other spices. And since I am currently avoiding oats I filled in with some other gluten-free carbs. The resulting crumble was more volume than expected so since my choices were pre-ground maybe a little less of those carbs next time. Also I needed to use up some pecans so that went in for the walnuts.
   Occasionally I envy Ricki having a husband and those adorable dogs willing to share her experiments. But with this apple-sweet-potato-crumble I am happy to have it all to myself! It freezes well so nine servings can last as long as two weeks.

Crumble Just Out of the Oven

Crumble Just Out of the Oven

Ingredients:
1/3 cup melted coconut oil
2 tablespoon agave syrup
20 drops liquid stevia
1 tablespoon finely ground flax seeds
1/3 cup plain unsweetened almond milk
3/4 cup walnut/pecan pieces
1/2 cup natural almonds (with skin)
1/2 cup uncooked quinoa flakes cereal
1/2 cup gluten free corn flake crumbs
1/3 cup coconut flour
1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon sea salt
2 cups sweet potato purée
3 medium sweet apples, peeled, cored and coarsely grated
1 tablespoon finely ground chia seed
2 tablespoon apple juice
1 teaspoon pure vanilla extract
20-30 drops liquid stevia

Preheat oven to 350*F. Line a 9″ square pan with parchment, or coat with oil.

In the bottom of a large bowl, whisk together the melted coconut oil, agave syrup, liquid stevia, flax seed, and almond milk; set aside.

In the blender, process together (use a food processor if you have one) the nuts, cereals and coconut flour until the nuts are ground and mixture resembles a coarse meal. Add the cinnamon, ginger, cloves and salt and blend just to mix. Add the dry ingredients to the wet mixture in the bowl and toss with a fork (as if making pie dough) until it comes together in a very moist yet crumbly dough (it will stick together if pressed, but should readily separate into crumbles if tossed with the fork). Set aside while you prepare the filling.

To make the filling, mix together the pureed sweet potato, grated apple, apple juice, vanilla and liquid stevia.

Take about half the crumble mixture (you can just estimate) and press it firmly into the bottom of the pan. Top with the filling, spreading evenly. Sprinkle the remaining crumble mixture evenly over the filling and press gently with the palms of your hands.

Bake in preheated oven until edges are browned and the top of the crumble begins to brown a bit. This took about 30 minutes in my oven. Allow it to cool to room temperature before cutting into squares; reheat if desired to serve. Makes 9 large servings. May be frozen.

   After this morning I still have six pieces in the freezer and I will, I REALLY will, save-them-for-future-breakfasts, REALLY! This is hard . . . . because I want some NOW.

   Mid-morning I heated up one of my own Lentil Patties, also from the freezer. So if I am eating goodies from the freezer then why am I in the kitchen? Baking not only makes the house smell good, it helps keep the house warm and also makes enough goodies to share. I baked an old-favorite, glutenful batch of pumpkin bread to give away and share with neighbors. Then I blended the dry ingredients for Double Coconut Muffins. And I did the same with a new recipe for cornbread from The Gluten-Free Vegan recipe book .
   The Sit ‘n Stitch ladies are coming over Thursday morning and they kindly taste test my gluten-free recipes – they are generous and helpful with their critiques and I greatly appreciate their opinions.
   There are only a few more rows to knit on this afghan that has been under construction for maybe 18 months. We refer to these projects as Unfinished Objects or UFO’s.

Unfinished Object (UFO) - Soon To Be a Finished Object (FO)

Unfinished Object (UFO) - Soon To Be a Finished Object (FO)

After Friday my calendar clears somewhat and I can begin new experiments!

Mom

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