Foodie Friday: Eat your vegetables desserts

Been a while since I did a Foodie Friday. Oh, who am I kidding? It's been a while since I've posted anything regularly. I just can't get my act together. I mean, I'm only doing school with Mercy, working on an extensive reading list with all four of the pickles, doing circle time with memory work, sewing their summer wardrobe, cooking vast amounts of food, laundry, dishescleaningdishescleaninglaundry...I know, I know. Stop making excuses.

Anyway, the Sommers pickles are very good eaters. They eat lacto-fermented foods and drinks, Brussels sprouts, liver, salads, and I could go on and on. We limit the sweet food they get so they have a taste for good nourishing foods, and it seems to work. Mercy, especially seems to take after her daddy and have a monstrous sweet/carb tooth, but she's learned to eat and like a broad spectrum of foods. Despite the fact that they already eat well, my obsessive-compulsive passion for nourishing food has led me to look for even more ways to pack good foods into their diet. I've made my own tomato sauce, pureeing green beans, spinach, and peppers into it, for a long time,  I grind liver and mix it with pastured ground beef in meatballs or lasagna, put pastured gelatin into soups and stews (good for the gut and joints), and finely chop veggies and put them in smoothies. But recently, I've made some downright brilliant nourishing desserts with "secret" ingredients, and I'm sharing those here. 

First is my red velvet torte. It is grain free, full of beety goodness. And it's beautiful, with it's deep purplish-red color when you slice it.

Red Velvet Torte (grain free)

Servings:12

Oven:350

Time:45 minutes

5 cups grated beets

1 cup water

1.5 cups rapadura or palm sugar (I prefer palm sugar)

8 eggs

1 cup butter, softened

2 Tablespoons vanilla

1.5 teaspoon almond extract (optional. If omitted, add more vanilla)

1 cup cocoa powder

1 teaspoon sea salt

Simmer beets, water, and sweetener over medium heat until beets are very tender. Cool. Puree beet mixture in food processor or with immersion blender until smooth. Add remaining ingredients and mix until smooth and well blended. Prepare a springform pan by greasing well with butter and lining bottom with greased parchment paper. Pour batter into pan and bake at 350 for about 45 minutes, or until center is set and a tester comes out clean.

After baking, let cool completely and chill in fridge for several hours before removing from pan. Top with homemade sweetened whipped cream, and garnish with cocoa or shaved chocolate and tart berries.

****

Next is my avocado fudge, which can be served as fudge "candy," pudding, or frozen bars.You will not believe how decadent this treat is. It is rich and creamy and fudgy. Here are two of my sweet boys enjoying "fudgesicles" after a warm afternoon playing outside

 Chocolate Avocado Fudge

Servings: about 20 small pieces, 8-12 frozen bars, or 8 small servings of pudding

1 very ripe banana

2 ripe avocado

1/4 cup melted coconut oil

1 tsp vanilla

3 Tbsp raw honey or maple syrup 

3 Tbsp cocoa or carob

1/2 tsp salt

  In a food processor or with an immersion blender, process the banana, avocado, vanilla, and sweetener until smooth. Add coconut oil and process again.  Add cocoa and salt and process until mixed well.  

Can be eaten right away. It is amazingly creamy as a pudding (if you're watching calories, you'll want to resist the urge to eat a whole cup of it. It's nutritious, but quite calorie dense)

For fudge, pour into a silicone pan or shallow baking dish to 1/2 inch thickness. Can be cut into squares or with small cookie cutters once it's firm. Freeze for about an hour until solid. I use silicone heart-shaped ice cube trays. They were the perfect size, and also adorable for my foodie children.

For "fudgesicles" pour mixture into silicone freeze pop molds and freeze until solid. I think these would also work well in push-pop molds.

Notes: I have added a pinch of stevia (to taste) and omitted the other sweeteners.

I have also used carob powder rather than cocoa. Honestly, it's best with the cocoa, but because of the phytates and caffeine in cocoa, we limit it for the children. It was still quite tasty with the carob.

 You're welcome. 

Foodie Friday Saturday: Gluten-Free Aebleskivers

I haven't done a Foodie Friday for a long time. This morning for breakfast, I made gluten-free, soaked Aebleskivers, a traditional Danish puff pancake. I adapted my recipe from Kimi's recipe over at The Nourishing Gourmet . Visit her site if you'd like a dairy-free or gluten-containing version (or a slightly different gluten-free option).  The texture of these is between a traditional (whole-grain) pancake and a popover. In Denmark, they were originally filled with apple slices (which is where the word aebleskiver comes from, according to Wikipedia). The Danish aebleskivers are not sweet but are usually served with a sweet jam or, in our case, with maple syrup. In typical American fashion, these nutritious, hearty pancakes have been turned into a sugary dessert, so if you look up a recipe on allrecipes or other recipe sites, you'll find chocolate and powdered sugar versions, more like donuts. If you would like a nutritious version, read on. I've typed out the recipe first, in case anyone wants to copy it, but I follow the recipe with pictures, tips, and explanations. Don't be put off by the complicated-sounded instructions. Look at the pictures for clarification. This is a quick and easy recipe, especially if you do the prep the night before. The first time I made them, it took me a little extra time to get the hang of how much batter to use and how to turn them, but the second time, it took me no longer than making pancakes.

Soaked, Gluten-Free Aebleskivers

2 1/2 cups gluten free flour: 1/2 c. amaranth flour, 1/2 cup millet flour, 1/2 cup sorghum flour, 1/2 cup buckwheat flour, 1/2 c. arrowroot, all freshly ground, if possible
1 cup water
1/2 cup (heaping) plain, whole yogurt or kefir
1 Tablespoon chia seeds, ground
Mix together, cover loosely, and allow to sit at room temperature for 7-24 hours (this reduces the phytic acid , an anti-nutrient, in the grains, thus making them more easily digestable and and the nutrients more absorbable).

3 eggs, separated
3 Tablespoons Rapadura, or other whole, natural sweetener
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
The next day, beat egg whites until stiff peaks form and set aside. Add the remaining ingredients to soaked flour mixture and mix well. Fold in egg whites. Time to cook!

Spray an aebleskiver pan with olive oil, or grease with butter or coconut oil. Heat the pan on medium-low heat. Fill the hollows most of the way to the top with batter (I leave about 1/8 of an inch, as they do puff up. Probably why they're called puff pancakes, huh?) . Cook until set and browned on the bottom. With a skewer, toothpick, or two-pronged fork, turn a quarter turn. After the bottom browns, turn a quarter turn again. Repeat until you're left with golden spheres. This recipe makes about 28 puffs. Serve with butter and maple syrup, applesauce, or jam. For leftovers, roll in a little melted butter, then roll in organic cinnamon sugar.

Notes:
You'll need a special aebleskiver pan. I have the Lodge version, which I bought on Amazon. There are less expensive varieties, but when it comes to cookware, I generally prefer to spend a little more to get something that works and will last a long time. It was pre-seasoned, but I still recommend greasing it with each use to eliminate frustration, especially if you're new to using cast iron.

I filled mine all but full. If you don't fill them full enough, they don't look as pretty, but if you fill them too full, they puff over the edge (think muffin tops), and don't fit in the hollow when you turn them. There's a slight learning curve, but I keep the batter about 1/8 inch from the top. This is how the batter should look after it's cooking and has puffed up. These were perfect.



The instructions for turning sound complicated, but it is truly easy. I don't have time for complicated. Here's what the aebleskivers look like when they've been turned a quarter turn:

There's a rumor that when the aebleskivers are turned like this, the centers can be filled. I'm thinking chopped apples and cinnamon, whipped cream, cream cheese sweetened with maple syrup. Mmmm. The possibilities are endless.

And this is what they look like turned the final time, cooking the bottom:

Ready to serve:

That's the idea, Zi!

Foodie Friday

I'm sure I'm not the only one who got addicted to Starbucks' frappuccinos during their half-price "happy hour" promotional. I made every excuse I could dream up to make the 30-minute trip to indulge in my new obsession, which is a grande caramel with a shot of espresso, thankyouverymuch. Of course, my addiction didn't end when the promo did, which is, I'm sure, what Fivebucks, er, ahem, Starbucks was counting on. I mean, when two fraps for Benj and me cost as much as a chicken that would feed the family, things have gotten out of hand. And then, there's always the issue of the eleventy-seven grams of sugar in one of those cups of bliss.  I came to the conclusion, though it took me longer than it should have, that if I want to be able to fit through doorways without turning sideways (and buy chickens for the family) a frap had better be an occasional treat, not an every-time-I-get-the-chance treat.

So like a true addict, I've been trying to find other ways to satisfy my craving by mucking around with cold coffee, ice cubes, and a food processor. At first, I wasn't terribly successful. More than one attempt ended up splattered all over my wall, cupboards, and counter. If it had tasted good, I wouldn't have minded the mess so much. But it didn't come anywhere near the trademarked frappuccino. Mine was always watery, not slushy, coffee-y, and sweet. I finally came up with the idea of freezing milk in ice cube trays rather than using regular ice cubes. These drinks came out tasting good, but they still weren't quite the texture I was looking for (and I still made a mess.) Finally, my husband, bless his sweet heart, decided he was going to try making one with my immersion blender rather than the food processor. Success! The texture was fabulous, and it tasted heavenly.  To save  you, my three dear readers, from sticky floors, I am posting my wonderful recipe here.

Prep: Pour whole milk or cream into an ice cube tray (better do at least two trays...you'll be hooked) and freeze till solid. Brew strong coffee and cool in the refrigerator.

Directions: Pour 8 ounces of cooled, strong coffee in mixing cup or jar.
                  Add 2 tablespoons of coffee syrup (more or less to taste).
                  Add 6 or 7 milk cubes
                 Blend with a stick blender until the cubes disappear and the texture is frothy and slushy
                 Top with whipped cream and enjoy

Notes: For best results use a good quality coffee, such as Starbucks Gold Coast or French Roast or, what we use, Equal Exchange organic and fairly traded French Roast or Midnite Sun.

I use Flavorganics coffee syrup. It's organic and gluten free, and it only has 9 grams of sugar per tablespoon.

If you don't have an immersion or stick blender , a smoothie maker or heavy duty blender would probably work as well. I just know that a food processor wasn't a good choice.

Enjoy!

Foodie Friday

I know, I know. It's not Friday. I'm not so lost in my own mommy world here on the mountain that I forget what day it is. I know very well that it's Sunday. What? Oh. Yeah. It's Saturday. Ahem. Anyway, I had these pictures that I took specifically for Foodie Friday, and I forgot to post them yesterday. I used the children's naptime for a cheerier occupation--paying bills.

I recently became interested in the art of  Bento. These Japanese, beautifully-arranged, single-serving meals are making an appearance in America. I had read about it in my Mothering Magazine. Since I pack food for our gluten-fearing selves everywhere we go, I decided to give it a try. I found these American-style Bento sets from Laptop Lunches, which are phthalate, BPA, and lead free, at a huge discount and bought one for each of the children. The boxes come with an insulated sleeve and a non-toxic cold pack.  Although mine aren't as elaborate as these, I thought they came out quite pleasant looking.

All the food is homemade, of course. Each box contains black walnut-cheese crackers (cut in their respective initials); a cup with raw cheese cut in animal shapes and carrots cut in scalloped shapes; fresh guacamole for the crackers;  a sandwich made out of buckwheat pancakes and filled with homemade pumpkin seed butter, strawberry conserve, and sliced bananas (cut in a flower for Mercy and a car for Judah); a fruit cup with strawberries, melon, and grapes; and finally, three almond thumbprint cookies. A sippy of strawberry kefir finished the meal.

I'm excited to make more elaborate designs as I add to my Bento tools. I'll post pictures of future attempts soon, I'm sure.

Foodie Friday

Also titled "My First Gluten Free Baking Disaster."

Also titled "Go Ahead and Laugh."

We met Benjy's parents for a picnic at a state park about an hour and a half from here on last Saturday. It is one way for grandparents/grandkids to have some bonding time when none of us have time to make the four and a half hour trip for a longer stay. We each bring our own main dish, then bring something to share. Benjy's mom brought her famous sour cream pound cake, which is one of my all-time favorite desserts...that I can no longer eat due to the massive amounts of gluten in it. I mean, this cake has sold for nearly $200 at bake auctions b/c it has such a reputation.

Anyway, Sunday, I decided I was going to try to make it gluten free. It's a simple recipe, so the only thing I really had to substitute was the flour. I also added 1 tsp of baking powder since the whole grain gluten free flour would be heavy and not really rise (I do this all the time when baking with alternative grains). I wisely put a cookie sheet under the pan, since the pan seemed kinda full to me. 10 minutes into the 80 minute baking time, I looked in the oven, and it looked like a veritable volcano. The batter was frothing out over the cake pan, onto the cookie sheet, and was ready to overflow the cookie sheet. I quickly slid yet another cookie sheet on the lower rack and began frantically scooping batter out of the cookie sheet. The batter just kept rising and rising over the cake pan. This went on for about 40 minutes. I went and scooped out the cookie sheet every few minutes. Finally, about the 40 minute mark, the whole thing fell so that the cake was about an inch high (I didn't expect it to be it's usual spectacular 6 inches high, but I thought it would at least stay the height of the batter!) 80 minutes came and went, and the cake was still batter, so I left it in another 20 minutes, and it did finally finish baking. Don't think I wasn't tempted just to take it out and throw the whole thing in the garbage, but (a) it was a Pampered Chef springform pan that I did not want to replace, (b) I wanted a piece of that cake, doggone it, and (c) there were two sticks of organic butter, 6 organic eggs, 1 cup of organic whole yoghurt, and 3 cups of very expensive gluten free baking mix in it...I at least wanted SOMETHING to show for all those expensive ingredients!

Oh the mess. I should have taken a picture. My cake pan was covered in baked-on, half-burnt, half-gooey cake batter. The cookie sheet under the pan was a lost cause. I threw that away. I was able to salvage the bottom cookie sheet that only caught a small amount of the batter, but I had to soak it overnight to get the charcoal like substance off of it (did NOT want to throw that away, as it is my only stainless steel sheet).

The good news is that the cake was absolutely delicious. It tasted a little more whole-grainy than the original cake, which is made with white flour, but it was fabulous. The texture was moist and heavy just like the original cake. The crumb wasn't as fine...more coarse like a cornbread than fine and dense like a pound cake. I'll definitely make it again, but next time, I'll find a bigger pan and leave out the extra baking powder. Note to self: read the ingredients on the box of the GF baking mix before adding extra ingredients. The baking mix had baking powder AND baking soda in it. Oopsy.