‘Now bring us some figgy…pinwheels’

I love a traditional Christmas pudding as much as the next chubby chick but I can’t be bothered. (with hard sauce, please)

Finished fig pinwheel cookieI did bother with these Figgy Pinwheels (gluten-free, of course). After making them, I started thinking about the PRICE. That was over $15 for about 25. Eating for the Celiacs is usually not more expensive because I pretty much eat meat and freggies. It’s when you buy ready-made OR make a faux food (de-glutenizing ‘normal’ recipes), it starts racking up change.

reminds me of dad, though

reminds me of dad, though

 

They are tasty and received the coveted and rare 2 thumbs up from my father. Okay, that’s not dad. He has less hair and drinks his beer from the tin.

 

 

Figs sautéed in pomegranate juice

Sauté dried figs in pomegranate juice (I lucked out, the pommie juice was on super-sale or I’d never have bought it).

 

 

Fig fillingAdd maple syrup and process.

 

 

 

 

In case you’ve never seenBlanched almond flour blanched almond flour… I’ve used both natural and blanched. Blanched is lighter and less grainy, methinks. It also costs more! I typically keep natural. I’ve mentioned previously, nuts.com often beats everybody else’s prices and their quality is better IMO. BUT you pay SHIPPING and that’s painful. 😦

 

 

Pinwheel fig cookie batter

Mix dry ingredients together in separate bowl. Mix wet ingredients together in separate bowl (usual drill). Combine. Chill.

 

 

 

Fig pinwheel roll

Roll dough. Top with filling. Form into log/ pinwheel shape. Slice and bake. They rolled theirs thinner but to be honest, I didn’t have room! I considered doing two but couldn’t be bothered. This is rather a long haul for cookie-baking.

NOTE: recipe seems to use 2T maple syrup the way I read it but I only used one in the filling.

 

 

 

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Banana Oat ‘cookies’

both kinds!

both kinds!

I finally tried Cassey Ho’s (blogilates) recipe. Naturally, I didn’t actually follow it! I did 2 runs:

Vanilla & Cinnamon Banana Oat Smoosh:
• 1 small to medium RIPE banana
• 1C rolled oats (GF if you’re Celiac)
• 1T ground cinnamon
• 1t vanilla extract (GF …)

Smoosh togethwr and make flat circles on pan of choice (I used my ancient cast iron Le Creuset, which isn’t a normal choice! Just use something that won’t stick).

Bake at 350F / til done…that’s what you get for reading. Hillbilly’s blog!

Chocolate Banana Oat Smoosh
• 1 small-medium RIPE banana
• 1C rolled oats (yaddayadda)
• 4T Chocolate Hemp Protein Powder (mine’s from Trader Joes)

Same baking as above.

I prefer the taste of the chocolate version. Anybody who has used that product knows it’s gritty (even with thorough blending) and not exactly delicious ‘chocolate.’ It works well here, though! I chose it over baking cocoa cos I thought protein would be good in this NATURALLY SUGAR-FILLED Smoosh 🙂

nutty crusty goodness

I made my first nut crust many years ago,

before learning that I’d been born Celiac!

The reason I didn’t typically use them is because nuts are pound for pound, exorbitantly expensive compared to a little flour. Now that I can’t eat flour (and most ‘substitutes’ like tapioca/ manioc, sorghum, rice, corn, bean tear up my gut, too — I can eat them but only a bit), it’s hard to say no to a nut crust!

They’re dead-easy, just as pie crust is but even easier!

Depending upon pan or how high up the sides you want to go, start with 2C nuts (I was making an apple pie, so I chose walnuts BUT I’d only ever made nut crusts with pecans — walnuts are AWESOME!). Melt 2T coconut oil or whatever fat you use (I’ve also used Earth Balance and it’s lovely — perhaps not healthy but ya know, it’s a pie!) and 2T maple syrup (not fake). Technically, you can use golden syrup or whatever — including sugar crystals that you dissolve in melted oleo. I like maple syrup (100% non-weird and organic).

Smoosh it together in the pan and place in 400F oven (that was pre-heated) til the nuts begin to toast/ ‘become aromatic.’ Do not burn! Burning fat is very unhealthy.

You can then add whatever filling you like and/ or topping. This will also toast on top, if desired.

Lily’s Best Honeycake (grain-free)

This isn’t health food but it’s something I can have as a rare treat without my fussy body freaking out!

I can’t take a photo from today…coworkers gobbled them all up. I’ll link to the recipe posted earlier for:

Lily’s Honeycake

I used cupcake papers to do cupcakes this time! My honeycake was as delightful as ever, whether in round shape or hand-held!

Here’s the ‘nutritional breakdown’ for what I ate today — not one serving but 1.5 servings (it’s my birthday, I can do that)!

Lily’s Honeycake

 

DIY dark chocolate

Dear Lindt Family, please send me your recipe!

This may be delicious but it’s CERTAINLY not 90% cocao, which is my favorite chocolate from Lindt–what I’d LOVE to make on my own. A buddy showed me Lindt in fact makes a 99% cocao bar, too, but those are harder to come by (I get 90% at Target for 3USD and found the 99% at Amazon.com for 6USD+5USD shipping=11USD each)!

From a hippie on the internet:

These are based on the Carob Chips from Nourishing Traditions by Sally Fallon Morell.

Melt together over low heat:

  • 3/4 cup cocoa powder
  • 1/4 cup rapadura (evaporated cane juice) or equivalent amount of stevia or honey
  • 1 cup virgin, unrefined coconut oil
  • 1 tablespoon vanilla extract

Pour mixture on parchment paper lining a cookie sheet. Harden in refrigerator.

I think it would be great to use cocoa butter as the fat and I wonder if you could get away with no sweetener? Anybody?
I’m deathly allergic (trip to hospital) to agave, so you’ll never see me use agave. I’d rather use sucanat, honey or stevia (but stevia tastes funny) if I must.

Carob Oat Muffins à l’orange

I bought 5 pounds of carob chips…let that sink in a minute. FIVE POUNDS! I was having a moment of insanity/ weakness. See, thing is, the closest place to me that sells carob chips sells a 16oz bag for almost 9USD. I got this 5lb bag for less than that. I’ve got to start using more carob!

So far, I used them in the dangerously-delicious Mixed Nut and Date bars and these “muffins.”

Instead of the common vanilla extract that’s in most recipes, I opted for orange extract. Not only do I like it, it’s a lot easier than carefully zesting an orange. Don’t get me wrong: orange zest is awesome! People with lupus aren’t meant to eat citrus (and a bazillion other things)

Carob Oat Muffins à l’orange:

  • 3C rolled oats (make sure yours are GF, if necessary)
  • 1C unsweetened almond milk or soy milk (if sweetened, it goes blinky when cooked–use unsweetened!)
  • 1C egg whites (I’ve been using more whites recently, as I’m growing round since my Celiac diagnosis…it’s a thing 😦  )
  • 1/2C unsweetened applesauce (as with the egg whites, I’m trying to cut “back” on fat, even if I use healthy fats)
  • 1/4C carob chips (or chocolate, whatever’s your pleasure)
  • 1T or more cinnamon
  • 1 espresso spoon salt
  • 1t baking powder
  • 1t orange extract (or vanilla…experiment!)

Here’s one you’ve got to love (or at least I do): this is wet enough that I had no problem whisking together everything at once. Usually, with baking, you need to sift together dry ingredients, then slowly add them to wet combined or the other way around. This dump, whisk and pour.

This recipe plays off an old WW recipe a friend used to make called baked oatmeal cookie or something like that. Hers used chocolate chips and vanilla. The chips are meant to be mixed in…I forgot and put the muffin tin in the oven, then remembered, “Doh!” I rushed to take it out and topped them with the carob chips. IMO it would be even better with them mixed into the batter because they are sweet and the batter is not. While I don’t mind it this way (it allows for different levels of flavor), most people would prefer the more predictable sweetness running through a muffin.

Bake in 350F pre-heated oven for 35 minutes or til a toothpick inserted comes out clean. I added them to myfitnesspal (only items that have calories/ fat, so orange extract or baking powder aren’t shown).

Mixed Nut and Date bars

These are dangerous! I’ve never purchased or eaten a Larabar but I’ve read a lot of people like them. I looked at a couple in the store a few years ago: they were too high in fat and sugar! I simply don’t “need” that, especially for their price! I did notice the ingredients: they’re very simple (which is, I suppose, the point of being “natural”)!

I was digging around the pantry for what to make, what to make, when I remembered that I had a ton of dates from Christmas. I didn’t want to start experimenting with gluten-free stuff this weekend (since that’s my only option now). It struck me: how easy to food process some dates and nuts together for snack bars this week?

…I had to make a second batch I shared with taste testers but truth be told: I ate 7 out of 8 servings in 12 hours. They’re gluten-free and raw (but for the carob chips, which can be left out); while natural, they’re full of natural sugary-fatty flavor. Dried fruit (sugar) and nuts (fat) always are. I already had 2 more today.

Mixed Nut & Date Bars:

  • 140g mixed nuts
  • 100g dates
  • 40g carob chips
  • 25g coconut shreds
  • 50g GF oats; do this last, as it’s about binding a moist mixture…you may need little or more, depending on how moist your dates and nuts become after processing

140g mixed raw nuts

100g dates

40g coconut

25g carob chips

dumped on waxed paper

Start with the nuts; I used raw, unsalted, deluxe mixed nuts. Food process for at least 2 minutes on high level (“emulsify and chop” mode). You want it to become very mushy.

Add dates, coconut shreds and carob chips (or whatever you choose). Process about 30 seconds at same setting.

wrapped

smooshed

Begin adding the GF oats (not pictured)–I dumped mine at once but this resulted in taking a long, long time to thoroughly “mix” til it begins clumping into big hunks, the bigger the better. The point is making one giant hunk!

Drop onto waxed paper and fold into a rectangular (or whatever) shape. Smoosh til it becomes a soft brick of Tasty Goodness. Refrigerate several hours, overnight is great but 4-6 hours is okay. Cut into at least 8 pieces to follow nutritional info below. Try smaller bits if you’d prefer to cut calories. These are so.good!

per myfitnesspal recipe builder