This is delicious and healthy. Try it!
Orange Spice Chocolate Cake:
This is an egg and dairy free recipe.
This recipe makes one large 9×13” casserole dish. For a square 8×8” dish, divide the recipe in half.
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/2 cup sugar
2 tsp baking soda
1 tsp salt
4 tbls cocoa powder
1 tsp cinnamon
1/4 tsp cloves
Mix all the above ingredients well.
Next stir in….
2 cups finely grated carrot
1 cup chocolate chips
Mix these until the carrots are completely coated with flour.
2 cups water with 3 tbls frozen orange juice concentrate dissolved in the water
Combine all the ingredients and pour in your casserole or cake pans.
Bake on 350 for 35 minutes.
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.
As a general rule, I like to solve problems in life. And as a general rule, these are the only times that I would consider myself to be creative. I get to practice this a lot in my kitchen figuring out recipes and food substitutions for my food sensitive kid. So, in my life, creativity only expresses itself out of some need.
Yesterday, I was forced to be creative in my kitchen for lunch and dinner because 1) I forgot my what my original meal plan was. And 2) Neither backup plans worked either.
Now, this is where most people would pull out a box of Mac & Cheese and call it good. That’s great if you have an easy option like that. But, about the only things I can buy pre-packaged for our food sensitivities are flour tortillas and graham crackers. That doesn’t make for much of a dinner.
So, I had to use what was on hand and make it ready within about 30 minutes. What I came up with is below. Not my best cooking ever, but it was hot, healthy, and homemade, and I’m proud of that. How do you show your creativity in the kitchen?
This was lunch. Flour tortillas, crisped in the oven to be quesadillas, lentils cooked and smashed to substitute for refried beans, leftover Jalepeno lime chicken from the the fridge, topped with homemade herbed ricotta, seasoned toasted pumpkin seeds, my homegrown herb garlic dehydrated cherry tomatoes, and some fresh chopped Jalepenos. It was actually tasty.
See below: Dinner consisted of turning the innards from our carved pumpkin into pumpkin bisque courtesy of our Instant Pot, cooked sausages from the freezer, and cabbage sautés with onion. It made for a good fall combo.
Have you come up with any creative meals lately?
I’ve been sprouting spelt for the last 9 months to grind to make our bread each week. I was so intimidated by the idea when I started. And I really couldn’t find any reliable information or consistent techniques online. But, now that I have it figured out….. it’s so easy! There’s really nothing to it. Once you have it worked into your routine, you can easily sprout a batch ahead, and always benefit from the additional nutrition that sprouting makes accessible to your body in your breads and baked goods.
Easy Steps to Sprouting Grain:
(These steps work with any grain.)
- Soak your grain in a large bowl overnight, or for about 10-12 hours.
- Drain into a mesh colander and rinse.
- Return the drained grain to the bowl, cover with a damp tea towel.
- Rinse every 6-12 hours, depending on how fast it dries out until you see little tails at the tips of each seed.
- Spread on your dehydrator and dehydrate 110-120 degrees (I usually do 115) until the grain is hard and cannot be indented when pressed upon by the end of your fingernail.
- Store in sealed mason jars in the freezer if you don’t plan to grind your grain within 2 days.
That’s it! Give it a try. Sprouted grain makes a softer flour, is easier to grind than unsprouted, and I think makes lighter baked goods.
In the mill. About to become flour.
This was dinner tonight. Give it a try.
Start with enough sweet potatoes for the size of your family. I did one per person and had leftovers as they were large and not everyone ate a whole one.
Wash the sweet potatoes and prick all around with a fork.
Bake at 400 for 1-1.5 hours depending on the size of your potatoes.
While they bake, assemble your filling.
Filling: ground turkey, chopped onion, garlic, celery, cabbage, red bell pepper, salt, pepper, seasoned salt, sage, oregano, olive oil, flour, and water.
Brown the turkey meat. When cooked through, add a little olive oil to your pan and sauté the onion, celery, garlic, cabbage and red bell pepper. Now add the salt and pepper to taste, a sprinkle of seasoned salt, and the oregano and fresh sage. I used about 1 tbls. of fresh sage but you could use about 1 tsp of ground as well.
Next, a couple of tablespoons of flour into your meat mix and stir until the flour has absorbed. Then add about 2-3 cups of water. The addition of the flour and water will create a sauce which will keep the ground turkey from becoming too dry. Turn off the heat once the sauce has thickened.
When you’re sweet potatoes are soft when squeezed, remove them from the oven and place on a cookie sheet and slice open. Butter and lightly smash the insides. Then top with the meat mix. I sprinkled buttered homemade crumbled bread on the top. Return to the oven on 400 for about 15 minutes until the bread topping is toasty. Sprinkle with feta cheese crumbles to serve.
I’ve been honing my bread making skills this last year. Follow my bread making journey by reading the latest on the Baking Day page.
Just can’t beat freshly baked sprouted spelt bread and raspberry jam.
I’ve been making good use of quinoa for breakfast in the Instant Pot lately. This is the latest and the easiest so far.
It is true that “necessity is the mother of invention.” The only reason that I came up with this recipe is because I was going to make the Pumpkin Spice Breakfast Quinoa, but I was out of pumpkin so I had to come up with another flavor.
This ended up being ridiculously simple.
Chocolate Raspberry Breakfast Quinoa:
2 cups quinoa, rinsed
1/2 tsp salt
4 tbls butter (or coconut oil if you can use that)
1 tsp vanilla
1/2 cup raspberry jam (or really any favorite jam flavor)
3 1/2 cups water
Cook in the Instant Pot on high pressure for 1 minute with natural pressure release. You can also use the Delay Start feature and set this up the night before to come on and be warm and ready when you wake up in the morning.
Serve warm sprinkled with sliced almonds, chocolate chunks and a dash of cream.
So, we got home from a trip over New Year’s and I had 30 minutes to come up with something for dinner based on what was in the pantry and freezer. I quickly consulted my new cookbooks to see if I could get any ideas. I had just gotten the Instant Pot Bible before Christmas when I got my new Instant Pot. And over the holidays I found One Pot Wonders on clearance while browsing at Barnes & Noble. (Note: These are non-affiliate links by the way.)
After flipping through both these books, I found one recipe in each that I had about half of the ingredients for. So, I combined the two, threw it all in the Instant Pot and everyone loved it! I wasn’t sure how the lentils were going to go over as we don’t eat them very often, and you know how kids can be when they are presented with a food that they don’t recognize. But, no one even noticed. The only complaint I got was that the 3-year old didn’t want to eat the corn. But, she never eats that anyway. So, it was a bit hit. Everyone asked for seconds, and thanks to my 8-quart Instant Pot we had enough leftover for the next night (which I re-warmed in the IP as well for 2 hours on the normal slow cook setting).
If you want to give it a go, grab that bag of brown rice and lentils. It’s really an easy recipe.
Mexican Brown Rice & Lentils:
(Note: I used my 8-quart Instant Pot for this recipe. It made enough to feed eight, or 4-6 with a modest amount of leftovers.)
3 cups brown rice
1 cup lentils
3/4 cup yellow onion, diced
6-8 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp season salt (I like Tony’s)
dash of Cayenne pepper
1 tbls cumin
1 can diced tomatoes
1/2 cup salsa
6 cups water/vegetable broth (I used half water, half broth)
1 lb. cooked chicken (I used chicken that I had in the freezer, but you could use frozen uncooked chicken strips as well.)
2 tbls light olive oil (or other mild tasting oil)
1 can whole kernel corn, or 1 cup frozen corn
lime juice (optional)
Saute the onion and garlic in a little olive oil in the Instant Pot. Add the salt, pepper and spices. Cook the onions and garlic until they are aromatic, but be careful not to let them burn. That Saute setting can get hot. Then add the lentils and rice to Instant Pot stirring to coat all the grains with the oil and seasonings. Add the diced tomatoes and water/broth. Set the chicken in the center of the grains. Close the lid and set to sealing position. Cook on high pressure for 30 minutes with natural pressure release. Total cook time to come to pressure, cook and release naturally was just a little over one hour.
When the food has cooked, remove the lid and add the corn and squeeze a little lime juice in and stir. Serve sprinkled with fresh or dried cilantro and chopped red onions. Enjoy!
I’m continuing with my breakfast theme using quinoa. This time with Apple Cinnamon Quinoa. I served this with soft boiled eggs for Christmas Eve breakfast this year. They all cooked nicely together in the Instant Pot at the same time. The quinoa nestled nicely on the bottom, and the eggs happily sitting on their trivet above.
* Note: I have an 8 quart Instant Pot. Adjust the recipe as necessary for smaller sizes.
Apple Cinnamon Breakfast Quinoa:
2 cups uncooked quinoa, rinsed
3-4 apples, peeled and chopped (I like Gala)
3 tbls butter
1 tbls Cinnamon
1/2 tsp salt
1/2 cup agave nectar (or honey, brown sugar, or maple syrup)
3 cups water
Place all these ingredients in your Instant Pot. Cook at high pressure for 1 minute with natural pressure release. This is yummy served warm with a bit of cream on top.
If you want to cook eggs at the same time, place a trivet which will hold eggs in the pot so that it sits above the other ingredients. Stack your eggs on the trivet. Seal the lid. For soft boiled eggs cook for 1 minute at high pressure with natural pressure release. For hard boiled, cook at high pressure for 4 minutes with natural pressure release.
Enjoy your yummy breakfast!
I got an Instant Pot about a month ago and have been watching out for recipes that we can try given all our food restrictions. I was overjoyed to find this Pumpkin Quinoa Porridge recipe from Allergy Awesomeness. With a few tweaks I made it doable for all our allergies and even better, I can set it on delay start in the Instant Pot the night before and it’s ready first thing in the morning for the early risers, which means I get to lounge in bed longer with the baby. Win, win for me.
Make Ahead Pumpkin Quinoa Porridge:
2 cups uncooked quinoa, rinsed
1 can pumpkin (regular 15 oz size)
2 tsp pumpkin pie spice or Allspice
1/2 tsp salt
1/2 cup brown sugar
3 1/2 cups water
2 tsp Vanilla
3 tbls butter
Once all the ingredients are assembled in the pot, put the lid on in sealing position, and set it to cool at high pressure for 1 minute with natural pressure release.
If you want to make it in advance, use the Delay Start to set the number off hours that you want the pot to sit before it starts the cooking program. I like to assemble everything the night before and then use the Delay Start so that it is ready for my early risers when they get up. I love that I don’t even have to be out of bed yet and breakfast is ready for them. It’s great served warm with a bit of cream and some sliced almonds and chocolate chips sprinkled on top. You can also enjoy it leftover as a cold cereal. Eat up everyone! And stayed tuned. I have several more breakfast quinoa recipes coming up – Apple Cinnamon, Chocolate Raspberry, and Chocolate Custard to be exact.