Cranberry Orange Scones

Ingredients:

2 Cups white spelt flour

1 1/2 Tbls. baking powder

1/3 Cup sugar (optional)

1/2 tsp. salt

1/3 Cup sweetened dried cranberries

Grated orange rind from one orange

1 stick + 2 Tbls. butter or margarine

1/4 Cup orange juice

1/4 Cup milk (soy or dairy)

 

Directions:

1. Combine the first 6 ingredients in a bowl then mix in the butter with a fork or pastry blender, until the dough is crumbly.

2. Mix the orange juice and milk, then add it to the dough and blend together either by hand or with a fork.  Do not over mix the dough.

3. If the dough isn't too sticky roll it to a one-inch thickness, cut it with a biscuit cutter and place on a lightly greased baking sheet.

4. If you like the traditional wedge shaped scones form all the dough into a large ball.  Place it on a prepared baking sheet and score it with a knife, pizza-style.  Brush it with a milk wash.  Bake 12 - 15 minutes in preheated 425 degree oven.

Crab Cakes

Ingredients:

 

2 slices bread, finely crumbled (should be about 1/2 cup, if you want them to be gluten-free, use rice bread, tapioca bread or millet bread)

 

 

1 lb. lump crab meat

2 Tbls. Vegenaise (or other Dairy-Free mayonnaise)

2 tsp. Old Bay seasoning

2 tsp. parsley flakes

1/2 tsp. yellow mustard (optional)

1 egg, beaten

 

 

Directions:

 

1. Preheat your oven to high broil.

2. Line a broiler-safe pan with foil or parchment paper and lightly grease.

3. Incorporate all the ingredients, then form into patties that fit in the palm of your hand.  Place the patties on the prepared cookie sheet, about 2 inches apart (to allow room for flipping).

4. Broil for 5 minutes, then using a fork, turn them all and broil for another 5 minutes

 

Serve hot!

 

 

Makes about 8-10 cakes

Cornmeal Blueberry pancakes

These hearty pancakes are delicious straight from the pan and topped with pure maple syrup or agave nectar!

 

You'll need:

 

2 eggs, beaten

1 Cup organic cornmeal

3 tsp. baking powder

¼ tsp. sea salt

2 ¼ tsp. xanthan gum

2 Tbls. agave nectar or natural cane sugar

2 Tbls. olive oil

1 Cup GF rice milk (OR milk of your choice)

 

1-1 ½ Cups fresh, rinsed blueberries (If using frozen, be sure to thaw and drain first)

 

Whisk together first 8 ingredients, just until lumps are gone. Stir in blueberries. Pour about ½ Cup batter into center of preheated pan (I heat my pan several notches below medium heat). Flip after about 45 seconds. In order to avoid over browning, flip pancake every 45-60 seconds until done. (Approximately 4 minutes total cooking time.)

 

Enjoy!

 

These pancakes are just as good without the blueberries!

How to Cook Quinoa

Don't let the funny name fool you; quinoa is as simple to cook as rice. People have been enjoying this light and tender grain for thousands of years. It was the staple food for the ancient Incas and has long been believed to have great medicinal properties.

 

It's now readily available in bulk through your favorite co-op and even pre-rinsed and packaged at many major grocers.

 

1 Cup rinsed quinoa

2 Cups water

Dash of salt

 

Step 1. Prepping:

 

If you're using pre-rinsed grain skip to step 2

 

When using bulk quinoa you'll need to pre-rinse your 1 Cup of grain. Place it in a mesh strainer and run under cold water for 1 to 2 minutes to remove any left over saponin* coating.

 

 

Step 2. How to Cook:

 

Place your clean grain in a medium saucepan with 2 cups of water and a dash of salt. Cover and bring to a boil. When the grain begins to boil, reduce the heat to a simmer and continue to cook until the water has been absorbed (about 10-15 minutes.)

 

 

 

*Saponin is a coating that protects the quinoa grain as it grows. This coating is removed before the grain is sold to the public but it's important to rinse it yourself as well.

 

We rinse all of our bulk grains and beans to ensure any leftover dirt or grit is removed.

Creamy Iced Mocha

Time for some java jitters! 

If you are a coffee lover, you will not be disappointed!


Ingredients:

2 cups strong coffee - room temp or chilled

2 1/2 cups vanilla soy milk

6 Tbls. chocolate syrup

2 1/2 Tbls. agave nectar

Brew double strength coffee (2 Tab. coffee to 1 cup water)

In a blender combine all ingredients and blend for 2 minutes until smooth and frothy.

Pour into glasses and top with shaved dark chocolate!

Makes 4 servings

Creamy Mocha Cicles

For a hot summer day treat pour prepared iced mocha into popsicle makers and freeze for 4 hours. Yum!

Cinnamon Popcorn

Tis the season for savory snacks! Snuggle up with a bowl of this sweet, crunchy snack!

 

 

Ingredients:

 

 

5-6 Cups organic, popped popcorn

 

3 Tbls. butter OR non-hydrogenated margarine

 

3 Tbls. agave nectar

 

½ tsp. cinnamon

 

Sea salt, to taste

 

 

Instructions:

 

 

1. Preheat oven to 325 degrees.

 

2. In small saucepan, combine butter OR margarine, agave,

and cinnamon.

 

3. Heat on low and stir until melted. Remove from heat.

 

4. Pour over popped popcorn. Stir until well combined.

 

5. Place popcorn mixture on a foil or parchment lined baking sheet.

 

6. Bake for 5-7 minutes. Watch it closely to avoid overbrowning.

 

7. Sprinkle with sea salt to taste. Remove from baking sheet and place in serving bowl.

 

 

Enjoy!

 

 

Makes approximately 4 servings.

Our Life In Food

  My sister and I began our blog last year, when our cooking website folded. We originally began our website as a way to keep track of favorite family recipes and also as a way to bring those family recipes into a new world. The world of food restrictions and allergies.

  Our family has always loved to cook and even more, we love to eat! And we found that all the great stand by recipes from our childhood, were becoming out of date and useless, as we began to cook and bake gluten-free, wheat-free, and dairy-free. Well, we couldn’t have that! No recipe left behind, thank you very much!
 
  And so, that began the process of adapting the old favorites into new, relevant favorites. Sometimes it worked amazingly well! And other times, it wasn’t so great, as our family and several friends (i.e. test subjects) can attest to.

  As we built our website it evolved into something more than just a recipe archive, it became a collaboration between the two of us and the rest of our family. Though we were several states apart, we felt like we were in each other’s kitchens every day! Sharing delicious accomplishments as well as utter disaster.

  So now, as we build up our blog with the old and the new, we hope you also have memorable experiences as you try out our recipes.

  Food is not just meant to be eaten, it is meant to be experienced! It’s science! It’s art! It’s passion! Don’t settle for less!