Friday, May 13, 2016

Cashew Butter Teff Cookies

These cookies made with teff flour and cashew butter are soooo good. I have made these once before - and they were delicious, and because they're small, you can have two or three and not feel guilty about it. These cookies are a riff of this recipe I found.



They bake for only 15 minutes, and brown evenly. One batch makes A LOT - so this would be great for bake sales or cookie swaps.


They have just the right amount of sweetness using maple syrup.


They crunch slightly, they don't crumble - they hold together real well.


I doubled up about two cookies to make four bigger ones. I will make some dairy free ice cream this weekend and make ice cream sandwiches for me - yum!


To get started, first you have to make your cashew butter. Of course you can buy cashew butter in the store, but why would you do that when it's so expensive? Plus you don't know how long it's been sitting on the store shelf and in a warehouse before delivery. 


Raw cashews are cheap, especially if you can buy them in bulk. This recipe takes no time to make and you have fresh cashew butter. You can add a sweetener if not using it in a recipe, but for cookies, I like to leave them unsweetened. My recipe makes the perfect amount of cashew butter for these cookies. I followed this recipe to make my cashew butter. I've done this many times with sunflower seeds, and they turned out great.

After making the butter, just follow the recipe to make the cookies - it is that easy. All the ingredients for these cookies can be found at a natural food store or any store that sells dried food in bulk. You could also find these in a regular grocery store. 


Print Recipe


How to Make Cashew Butter
1 1/3 c Raw cashews
2-4 tbs Coconut oil
1-2 tsp of honey - optional if not using in a recipe

- Place cashews in a food processor and turn on. Let process until you see it come together. 
- Add coconut oil 2 tablespoons at a time and continue to process until it comes together. 
 - Use immediately or store in an air tight container in cool place away from the sun. Do not place in refrigerator, they will harden.

 Based on www.tessadomesticdiv.com/2012/09/homemade-sunflower-seed-butter-extra-creamy.html


Print Recipe


Cashew Butter Teff Cookies
Cookies made with cashew butter and teff flour. They are vegan = gluten free, dairy free, egg free and sugar free. Yields 45 small cookies.

1 1/2 c Teff flour
1/2 tsp Sea salt
1/2 c Coconut oil
1/2 c Maple syrup
1 tsp Vanilla
1 c Cashew butter

- Mix together flour and salt in a medium bowl and set aside. 
- Melt the coconut oil in a large bowl. 
- Combine the coconut oil with the remaining ingredients with a mixer. When well blended, add the dry ingredients. 
- Use a cookie scoop or a tablespoon measuring spoon and drop by rounded spoonfuls on a greased baking sheet. They do not spread, so you can put them close together. I used the palm of my hand to flatten, and used a fork to put the iconic tine marks on top . 
- Bake in 350 degree oven for 15 minutes. 

Based on http://www.freshbitesdaily.com/teff-peanut-butter-cookies/



These Cookies are great when you just need a little something sweet to cap off a delicious meal. I hope you try my recipe, I'm sure you like these as much as I do.

Happy Baking and thanks for reading!!


I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

Tuesday, May 10, 2016

Vegan Cauliflower Flatbread

My diet has changed again. I have been gluten free since 2007, and seriously dairy free since 2014. Since 2014, I had to give up almonds - which meant almond flour and almond milk. This meant I had to go back to using rice flour - I was not happy. Well, now it seems like rice has been doing a number to my tummy - makes me bloated and after eating dinner, I get real tired. So I tried the Elimination Diet and avoided rice and also, eggs - because I am suspect of them too (this I will save for another blog post). 

I stopped eating rice and anything made with rice flour for two weeks. I have been buying a lot of cauliflower and eating cauliflower rice. Around the third week. I had no cauliflower rice for dinner, which was my rice substitute, so I ate a tiny bit of rice. About 45 minutes after dinner, I was seriously fighting sleep - I was so tired, plus I felt bloated. That was my proof that rice is off my table - literally.

For Mother's Day, we were going on a family picnic. I was making sandwiches for everyone - I had nothing gluten free for me. I had a head of cauliflower in the fridge, and knew there must be a recipe for a quick cauliflower bread. I Googled, and first I found this recipe - a flat bread recipe. I didn't really want a whole flat bread, but I liked the ingredients, especially the flax eggs. I kept this recipe on the side and I Googled some more and I found this recipe - individual flat breads. I used to make bread like this using almond flour and it was wonderful. I used an egg ring as a mold and I loved it. 

I then had a light bulb moment. What if I take the ingredients of the first recipe and cook it like the second recipe? And off I went . . . 

Here is the combined recipe I printed out for my use. My changes are in writing. For my flour, I have been using a mix of teff and arrowroot. Instead of flax eggs, I like chia eggs. I feel they work so much better. I ground up my chia seeds in my spice grinder so it would process better. I did add some dairy free cheese and granulated garlic (that I didn't write in), and I left out the rosemary.

Following the instructions of the recipe, I put everything in a large bowl. To help incorporate the chia eggs with the cauliflower mixture, I ended up using my hands and kind of squished everything gently through my fingers.



This is my egg ring - I bought two of these at a garage sale and use them often. Both to make recipes like this and to fry eggs for my husband, Jim's, sandwiches (be sure to spray with oil before using).


I put in some of the cauliflower mix - I filled it up.


I actually packed it in using my fingers.


Here they are all ready for baking. This recipe actually made eight pieces of cauliflower bread.


This after the first baking - nice color.


Here they are all done - most of the darker color is from the teff flour. 






See how thick it is?




Some vegan mayo on the left one and ham spread on the right. I did end up adding chopped onions on top after I took this pic.


Sandwich all done.


Side view.


Action shot - I took a couple of bites so you could see that it holds together very well. This was so yummy and my tummy was so happy.

I am so pleased with this recipe and will definitely be making it again.


I hope you try my recipe version, and if you do, please tell me how you like it.

Happy baking!!




print recipe

Vegan Cauliflower Flatbread
Cauliflower flatbread that is gluten free, dairy free, and egg free

3 tbs. chia seeds

9 tbs. warm water
1 head of cauliflower
*3/4 c. flour of choice
2 tbs. EVOO
1/2 tsp. granulated garlic or garlic powder
1/2 tsp. salt
**1/4 tsp. dried herbs - optional

- Preheat oven to 400 degrees and line a baking sheet with parchment paper.

- Mix together chia seed meal and water in a small bowl (I actually process my seeds in a spice grinder so I don't see the seeds, this makes the eggs really thick), set aside. 
- Make cauliflower rice by adding cauliflower florets and stems to a food processor and pulsing until it looks like rice - you may need to do this in small batches.
- In a large bowl, mix together 3 packed cups of cauliflower rice, chia eggs, flour, EVOO, garlic, salt, and herb if using. I ended up using my hands to get the chia eggs incorporated.
- Spread mixture dividing into 6 flat circles on to parchment lined baking sheet - if you have an egg ring, use that and pack it in. Again, I used my hands.
- Bake for 10 minutes then flip over and bake for about 7 minutes more. Then cool on a wire rack. 

*Note: if using coconut flour, add more flax eggs and/or olive oil because coconut flour absorbs a lot of liquid.

**Suggested herbs were rosemary, basil, oregano or thyme.

http://faithepp.blogspot.com/2016/05/cauliflower-flatbread.html


I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

Wednesday, September 23, 2015

How to Make Zucchini Chips

These are my zucchini plants - I planted four this year. I am now starting to get zucchinis that I've been patiently waiting for.


One of the things I've decided to make is zucchini chips. I've never tried them before and have several recipes in my Pinterest. I decided to use this beauty - over 15" long.


The trick to making chips of any kind is the size and cutting it. I used my Benriner - worked great. 


This is the thickness I was going for - about 1/8".


I managed to get three trays cut.


To start, I tried this recipe, but not exactly - I was just going to follow her baking time and temperature, but it didn't work out. I didn't bread my zucchini - I just put some granulated garlic and onion in a small bowl with salt and pepper and EVOO (extra virgin olive oil). I brushed all the zucchini on both sides and put it in that really hot oven. Within eight minutes, some of the chips were charring and my oven was smoking - not good. I guess my zucchini was too naked (no coating).


I took off what was charred and lowered the temp to about 225 and put the trays back in the oven for another hours. It came out a darker color and the center was really thin - these were delicate and would break easy. Flavor is really good, almost nutty.
These were about gone after the third day they were baked - they are that good.


I tried again yesterday. This time I sliced it about 1/4" thick - enough for two trays. I preheated my oven to 225. I mixed 1/2 teaspoon of sea salt, 1 teaspoon of onion and garlic granules mixed together, and a few grinds of black pepper. I coated all that in some EVOO and brushed it on each zucchini. I ended up running out of EVOO, so I just dunked my brush in the mix and brushed on what was on the brush.
I put the pans in the not so hot oven and baked it for a total of two and a half hours. I kept checking after the first hour and baked it at 30 minute intervals - two and a half hours did the trick, longer than I thought, but that's what it needed.


Finished chip. Still on the dark side, but it's crisp and really good.



This is how thick/thin they came out.



I had some of the coating left over in the bowl, but that didn't go to waste - I put it in some soup I made for dinner.


So, if you have a huge zucchini, and you know you're going to be home most of the day, plan to make some zucchini chips - they are seriously good. These are great crushed up and used as a topping for popcorn - crushed kale chips are yummy too.

Thanks for reading!


I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

Monday, August 17, 2015

Water Bottle Holder with a Shorter Strap

This is my new water bottle holder design. The concept is not new - I've made these a lot! It's just the strap that's new. I've been making these for years now.


Here's an earlier design:


Here is a more modern design:


I even designed one with a pocket:


Here's one for a 1 liter bottle (currently for sale at my Etsy shop):


I digress - back to the new one. I designed this one to have shorter and articulated strap so you can drink with ease and not have the strap get in the way.


It's quilted on the inside (like the others), and there is Insul Brite in between the lining and the main fabric to keep your beverage cool.


Rounded bottom, 


and side seam:


I'm all about detail too. I first put the button on with green embroidery floss - didn't like it, too much green.


I ripped it out and attached it with pink embroidery floss - much better, and the knot shows.


Action shot!


I designed this new one because there are many times that I need my water bottle, but just carrying  it by the little hole in the cap wasn't cutting it, plus I don't always need the long straps. This one is compact and ready to go. I really love the articulated strap, it will make carrying water so much easier.

I have custom made these to customers request worldwide - yes, a couple of my holders are even in other countries!

Read more about keeping hydrated and about my water bottle holders. With summer still in full swing, I hope you all are keeping hydrated!  

Thanks for reading . . . and stay thirsty my friends!!

I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

Monday, August 3, 2015

Herbal Salves


Last Friday, I sliced my finger while cutting a mushroom - I know, a mushroom? Well, if you know me, you know that I hate cuts on my fingers and I cut often. After getting the bleeding to stop, I put on a little bit of my comfrey salve and bandaided it. I had a bandaid, and salve, on till Sunday (changing it, of course) - and by Sunday, the physical cut was still there, but the sensitive pain was gone. I have gone without a bandaid and salve since. 

I make all kinds of salves, this comfrey one, lavender, and calendula. I also make blends.

My most popular is my Healing Salve = has comfrey, slippery elm, calendula, and turmeric. Great for cuts, minor skin irritations - can be used on private body parts.

I have a Baby's salve = has calendula and slippery elm - both safe for babies babies skin (cradle cap, diaper rash, etc.).  This is really good for eczema, rashes, itchy skin and those with sensitive skin.

I can turn any of my salves into lotions too.

The cost of my salves are = $9 for single herbs, and $11 for any of the blends. I use organic extra virgin olive oil for infusing.

I wrote about my salves last year and you can read more about them here. You can see some of my salves at my Etsy shop. If there is something you would like that is not in my shop, please message me - either through my Etsy shop or here and we will talk.

Thanks for reading!



I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!!