This homemade salsa is so easy and delicious. It takes 5 minutes to dump it all in the food processor or blender and whip it up. Give it a try.
2 – 16 oz can (or 1 – 32 oz) diced tomatoes (crushes or whole tomatoes work as well)
1 tsp sea salt (1/2 tsp table salt)
1 lime, juiced
1 tbls chili powder
2 tbls garlic powder
1 tbls cumin
1/2 cup onion, chopped
1/4 cup fresh cilantro
Dump it all in and blend it up. Your salsa is done! I have to give credit for this recipe to my mom. She taught me well. This is just too good. I refuse to eat store salsa. There’s no going back after you taste this!
This is a great healthy snack. It’s sugar free, egg free, and dairy free. Read on…
Two of our family are taking a break from sugar at the moment, and another can’t do dairy and eggs. This means it’s time to develop a new recipe, and Fall is a great time of year to try this one.
Carrot Spice Bread:
Makes 2 loaves.
2 cups all purpose flour
2 cups whole wheat, spelt, or your flour choice
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
2 cups finely shredded carrot
2 ripe bananas, mashed
2 cups orange juice
1/3 cup oil
Mix all dry ingredients. Mix all wet ingredients in a separate bowl. Add the wet to the dry. Mix well. Pour into greased bread pan. Bake at 350 for 50-55 minutes or until the center tests clean.
Cool on wire racks.
* Note: You could also make this in cake form if desired. Just cook in two greased and floured cake pans instead. I also sometimes make it in a 9×12 casserole as well. And if you aren’t avoiding caloric sweeteners all together like we are, add 1/4 cup of honey or maple syrup to make it that much better.
This bread is just slightly sweet so it’s a great snack any time.
And stayed tuned for the sourdough version in a couple of weeks.
This cake is not only cute, but delicious. He certainly brightened up our Easter table. And he’s allergy friendly too. This cake is free of eggs, nuts, and dairy. I made it with sourdough, but if you don’t have a sourdough starter, you can easily make it without. Modifications for the non-sourdough version are written below the picture of the recipe card.
Regular (not sourdough) Bunny Cake:
To make this cake without sourdough, simply omit the sourdough, and 1/2 cup of the sugar. Use 3 full cups of flour and use 2 tsp of baking powder instead of baking soda. Follow the rest of the recipe as written.
If you have someone in your household that can’t eat anything, then these pancakes are for you. Only five ingredients. My son will verify that they are quite tasty. Only prerequisite is that you need to be able to have a gluten based grain.
2 cups flour (For added nutrition use sprouted grain. I use sprouted spelt.)
1/2 tsp salt
1 tbls baking powder
1/4 cup oil
2 cups water
If using whole grains mix and let it rest for 10-15 minutes. Stir vigorously to develop the gluten until it is a smooth, stretchy batter.
Cook at medium high heat on a lightly oiled skillet. Freeze excess or store in the fridge for 3-4 days.
We have lots of birthdays in the fall. So, I’ve been working to develop a frosting that works for our allergies as well as those of our friends so that we can all enjoy the same dessert. I think I’ve landed on a keeper.
It has very simple ingredients, and comes out smooth and creamy. And unless you are allergic to chocolate, it should work for almost any allergy except for corn, because it does require powdered sugar. I’d prefer to substitute another sweetener, but haven’t come up with an option that adds sweet and bulk at the same time.
Ingredients: Cocoa powder, oil (I use light olive oil), water, pinch of salt, 1/8 tsp vanilla, powdered sugar.
Now, you’ll note that I didn’t give measurements on lots of the ingredients because it all depends on the yield you need. So, here are some ratios, and sequences to follow. This is a good recipe for just eyeing it, and when it looks right, stop.
To determine your approximate measurements, decide about how much icing you want to end up with. If you want a yield of 2 cups of icing/frosting, then start with 1/2 cup of cocoa powder and estimate that you will add about 1 cup of sugar.
Note: I do not recommend using dark chocolate cocoa powder. It’s too strong and requires too much sugar to balance out the bitterness.
Start by mixing the cocoa powder and oil. This is essential to mix these first.
Use half the amount of oil as you use cocoa powder.
Use twice the amount of sweetener as you do cocoa powder.
Add water in very small amounts (as small as 1/2 tsp at a time), alternating with adding the powdered sugar, until you get the consistency you want.
If you need to add more bulk, but your icing is sweet enough, add a little cornstarch.
Add the salt and vanilla at the end. Just a bit of both. Not much.
Mix by hand with a wire whisk for best results.
This icing is rich, and chocolatey, and delicious.