The Biggest Balls of Them All- Peanut Butter Balls Revisited

For those who previously read, maybe even made the recipe I previously posted for no bake peanut butter balls.  I wasn’t happy with the anise or nutmeg, so I altered the recipe and came up with a new one that makes me oh so happy.  Enjoy these vegan and gluten-free protein filled sweets! ingredients

 

Ingredients:

  • 1-1/2 cup peanut butter (I used creamy)
  • 1/3 cup, plus 2 Tablespoons agave nectar
  • 1 tsp cinnamon
  • 1 tsp cardamon
  • 1/4 tsp clove
  • 3 Tablespoons raw unsalted sunflower seeds
  • 2 Tablespoons cup raw unsalted pumpkin seeds
  • 4 Tablespoons raw ground almonds
  • 2 Tablespoons raw sesame seeds
  • 1/2 cup oats (gluten free)

Directions:PB balls

  1. Mix all the seeds together in an oven safe bowl and bake/ roast in the oven (or toaster oven) at 375.  I didn’t roast them too long, only long enough to bring out their nutty flavors, about 3-5 minutes.  Keep an eye on them so they don’t burn.
  2. Meanwhile, in a separate medium size bowl, use an electric hand mixer to ease the mixing of the peanut butter, agave nectar, and all the spices.
  3. Next, stir in the sunflower, pumpkin, and sesame seeds. Once those are mixed in well, add the oats little amounts at a time as you may decide to use less per the consistency desired.
  4. Use your hands to knead all the ingredients evenly into the peanut butter dough and form into one big ball.
  5. If your dough is super soft, put in the refrigerator for about 5-10 minutes.
  6. When firm, but not too firm, form into 1″-2″ size balls, then put back into the refrigerator to chill all the way through.  They are tasty and satisfying this way.
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Gluten Free Flour Blend

This is the gluten free flour blend recipe that I use from The Dairy-Free & Gluten-Free Kitchen, which I give 2 thumbs up.  I love all the other recipes in this book as well!!! It is definitely a must have!   gluten free dairy free

I ‘ve tried Bob’s Red Mill Gluten Free All Purpose Baking Flour, which works, but has a slight after taste, which I presume is due to the fact that it contains chick pea flour.

gluten free four

The recipe:

1¼ cups brown or white rice flour

3/4 cup potato starch (do not use potato flour)

1/2 cup tapioca flour

1/2 cup sorghum flour or garbanzo bean flour

Combine the rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly blended. Transfer flour mixture to an airtight container and refrigerate until ready to use.  This gluten-free flour mix will keep for 4 months in the refrigerator. (I use mine so quickly, I keep it on the countertop.)

Facts about xanthum and guar gums (because they are in ingredients below):

These binding agents lend elasticity to baked goods. Good for gluten-free. But please note, a little goes a long way- use too much and the dish will be gummy, use too little and it will crumble too easily.  This is the concept I have been experimenting with when altering a basic recipe with gluten-free flour.

Cauliflower & Chick Pea Coconut Curry

Tried this recipe and it’s the truth, I give it 2 thumbs up!

The other night I dug a can of coconut milk out of my cabinet thinking I would make coconut curry chicken.  It was a warm spring night and I wanted  something light, spicy, and simple.  I was in the mood for something exotic.  Inspired by my son’s attempt to avoid meat, I scavenged the internet for veggie curry recipes and stumbled upon this particular one via the site oh my veggies: meatless made easy.

I didn’t alter anything in this recipe intentionally, and I don’t know if I would change much if and when I make it in the future.  I did however, leave out cilantro because I didn’t have any, but I don’t think that really made a difference.  I served this delicious meal over wild rice and not only did I go back for seconds, so did my son.

I apologize for the image of this dish in a messy bowl.  I am trying to make a more consicence effort to take pics of the food I make and/ or eat, as well as when I take them.  This is my bowl on it’s second round.  Enough of my rambling.  Enjoy the recipe below!  Feel free to comment and tell me if you changed anything in the recipe when you made it!

 

cauliflower chickpea coconut curry w/ wild rice

cauliflower chickpea coconut curry w/ wild rice

Ingredients:

2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 (14.5-ounce) cans diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets
1 large potato cut into 1 inch cubes (not in the original recipe- my little addition)
Salt and pepper to taste
1/4 cup chopped cilantro (I did not have this ingredient and think it was fine without)

Cooked rice or naan for serving

Instructions

1. Heat the coconut oil in a large Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
3. Stir in the spices and cook until they’re fragrant, about 1 minute.
4. Add the chickpeas, tomatoes, coconut milk, potato and cauliflower.
5. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

*words by Rochelle Brickner

 

Potato Dumplings in Tomato Sauce {Gluten Free}

I am going to try this….will tell you what I think!

veggiezest

Potato Dumpling

SO I am trying this gluten detox for a few weeks. The last time I did it, it reduced my bloating and left me feeling very light. By the end of the first month I had started getting these hives type rashes and that’s when I had stopped it. This time I figured, I’ll do it for a short period of time – just to get rid of some bloating…and as I result, I am getting inspired to make GF version of some recipes. Today’s recipe is somewhat a gluten free hybrid of a gnocchi and the German potato dumpling  or Kartoffelkolesse. 

I made the dumplings a week ago following the traditional recipe (click here if interested) and disliked the flavor of egg in it. In this version I replaced the flour with my gluten free flour mix and skipped the croutons and eggs. I also kept the dumplings on the…

View original post 548 more words

Gluten Free Peanut Butter Balls (No Bake)

A Ball Comparison

About a week or so ago my friend Maggie and I went to The Filling Station (located just off of McGee Trafficway), a unique coffee shop that not only offers coffee beverages, but also houses a juice bar, and offers tasty treats.  Normally I refrain from buying desserts at coffee shops to accompany my coffee, but due to my affinity for anything in ball shape, and the fact there were gluten free peanut butter balls in the case…..well, you know the outcome. I bought one, and so did Maggie.

The Filling Station (photo by JKramp@unionhill)

The Filling Station (photo by JKramp@unionhill)

These weren’t your ordinary peanut butter balls.  Upon first glance, one could tell there were pumpkin seeds in them, but to this day I cannot remember what else.  All I remember is that with every nibble, Maggie and I were trying to determine the peanut butter mingled flavors and spices we were tasting.  She thought anise, I thought clove.  We both agreed on cinnamon and probably agave rather than honey.  The relevance of narrowing down every flavor was due to our confidence that we could replicate these balls at home.

Now a week or so later:
First, I googled a base recipe for “no bake” peanut butter balls.  Most of them called for chocolate chips, some called for protein powder (ech), and most called for oats and ground flax seed (flax meal).  I don’t recall oats being a part of the equation in the original balls, and because flax can be undetected I don’t know if it was in the original balls either, however, I decided to add a little of both ingredients for texture and health benefits.  No way did I add chocolate chips.  I personally liked the original balls because of the unique blend of spices paired peanut butter, and chocolate chips with peanut butter is so passé.

Second, I gathered my ingredients….minus the clove.  I thought I had some in my cabinet and when I went to reach for it, it was beyond my grasp.  Oh well- when it came down to the nitty gritty, I didn’t really find a base recipe I liked online, so I winged it.  I am sharing the recipe I ended up with….so far, as I will continue experimenting with and tweaking this recipe.

No Bake Gluten Free Peanut Butter Balls

pb balls 2

Ingredients:

  • 1 cup peanut butter (I used creamy)
  • 1/2 cup agave nectar
  • 1/4 tsp anise *
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg *
  • 1/4 cup ground flax seed (flax meal)
  • 1/2 cup oats (gluten free)
  • 1/4 cup raw unsalted sunflower seeds
  • 1/2 cup raw unsalted pumpkin seeds

Directions:

  1. In a medium size bowl, use an electric hand mixer to ease the mixing of the peanut butter, agave nectar, and all the spices.
  2. Next, stir in the flax meal, followed by the oats.  Once those are well blended, add the sunflower and pumpkin seeds.
  3. Use your hands to knead all the seeds into the peanut butter dough and form into one big ball.
  4. If your dough is super soft, put in the refrigerator for about 5-10 minutes.
  5. When firm, but not too firm, form into 1″-2″ size balls, then put back into the refrigerator to chill all the way through.  They are tasty and satisfying this way.

*As I said previously, I want to sample the originals balls again to better determine the spices.  It is the nutmeg or the anise, or both that don’t seem right- I think they need clove.  Overall, these balls did turn out fabulous! Enjoy! ….and I welcome your feedback.

Overall, my husband loves these balls- I even love them, but they are not up to par with the outcome of what I wanted.  When I get a minute, I plan on going back down to The Filling Station, buying two of their peanut butter balls, bringing them home, and savoring them with my husband who has always been a good partner in helping me figure out how to replicate some of our favorite treats, desserts, appetizers, and entrees that we’ve discovered in cafes and restaurants.

Gluten-Free Butternut Squash Banana Muffins

This recipe was adapted from Minimalist Baker.  Instead of banana bread I made muffins in order to make it easier for my busy family to grab on the way out the door. There are many other changes to the original recipe, because after following any one recipe- the first time I follow it-  the second time around I always add to or take away from……  So below is the original recipe along with my tweaks…..alterations.  FYI- This recipe is Cafe Sebastienne employee approved.

Ingredients:

  •  2 large ripe bananas (about 1 cup) – the second time around I added a little more banana which made them more moist
  •  1 egg
  •  3 Tbsp grape seed or coconut oil (I used coconut oil)
  •  1/3 cup sugar
  •  1/4 cup packed brown sugar
  •  2-3 Tbsp honey, depending on preferred sweetness (optional)
  •  1/2 tsp vanilla
  •  2 cubes of candied ginger, minced
  •  1/4 cup unsalted raw pepitos (pumpkin seeds)
  •  3-5 tsp baking powder
  •  1 tsp sea salt
  •  1/2 tsp cinnamon
  •  dash nutmeg
  •  3/4 cup almond/ coconut/ or dairy milk (I used 1/4 almond and 2/4 dairy milks)
  •  1 tsp xanthum gum
  •  1  cup gluten free flour blend (although I have a recipe for a homemade blend, I used Bob’s Red Mill for this)
  •  1 1/4 cup pecan meal (the original recipe calls for almond meal)
  •  1/4 cup flax meal
  •  1/2 cup + 1 Tbsp butternut squash puree

Instructions:

1. Preheat oven to 350 and grease/butter/ spray with non-stick spray/ or a linedbanana squash muffins muffin pan. (I lined my pan with muffin liners)
2. Mash bananas in a large bowl until smooth and creamy.  Then add the listed ingredients of egg through milk and whisk until well combined.
3. Next add pecan meal, xanthum gum, flour blend, flax meal and squash puree (and oats, should you choose to use them).
4. Bake for approximately 35 min. or until golden brown and a toothpick inserted into center of muffin comes out clean.
5. If in unlined pan, let cool 5-10 minutes in pan, then gently move to wire rack and let cool completely.  If in lined pan, feel free to remove from pan and cool on wire rack immediately.
6. Serve with butter (real butter, that is), and/or honey….or as is.  Store leftovers in a covered container or ziploc baggie for up to a few days.

Notes:

  • The original recipe calls for  1 1/4 cup gluten free oats which I forgot to add, but felt that if I had the muffins may not have been as moist.  You be the judge.
  • Find the previously adapted recipe, from the lovely Minimalist Baker, here: Gluten-Free Butternut Squash Banana Bread.
  • Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.  If you aren’t gluten free, sub unbleached all purpose or whole wheat pasty flour for the gluten free flour blend.

Orange & Olive Oil Muffin {Gluten Free}

Going to try these…..

veggiezest

Orange Muffin

These muffins are absolutely delicious and healthy! Allergic to gluten or not, you should try this recipe at-least once. I honestly feel that when you take essentials like flour out of baking it leaves you with things tasting like cardboard (at least the ones I have tried making so far). But this recipe my friends is so FLAVORFUL. These muffins are rich with orange, olive oil and almond flavor and so..so moist from the yogurt I added in the batter. I made the muffins this morning and have already had two and I am genuinely trying really hard to control myself from having the third one. They are super for breakfast or for an evening snack.

They look pretty dark, almost like chocolate muffins. They get this dark color from the red quinoa that I used as one of the flours but it can totally be substituted with the regular…

View original post 490 more words

Kohlrabi Slaw

You say it’s been awhile?
Yeah, me too. Admittedly, It’s been awhile.

But last night while sizzling up some jalapeño and onion kielbasa sausages from Broadway Butcher Shop , I decided that I would document the making of my kohlrabi slaw.

Whew hew! I thought someone here might get excited.  Especially those who know my recipe will not be like all the other recipes you’ll find online when you Google kohlrabi slaw.  In fact, with everything I make- most of the time, I start with ideas from 1 or 2 other recipes and then I go to town, adding a little new something here, adding a little atypical there, and on and on……..  You know what I mean. So consider me the test kitchen.

IMG_5175 FYI- I’m really bad with documenting food, on top of the fact that my Tank 7 beer influenced me in one way or another last night,  so unfortunately, regarding photo imagery, it’s not much of a documentation.  I am however, about to relay the recipe I came up with for kohlrabi slaw.

For my vegan friends, this kohlrabi slaw can be altered to accommodate your requirements =  minus the honey (use sugar, agave, or stevia) and minus the egg enriched mayonnaise (use the fake stuff).  Otherwise, this recipe is definitely vegetarian until you do what my family loves to do….pair the slaw with sausage or smother hot genoa salami on an egg roll with it.

      Kohlrabi Slaw

1 medium sized beet
1 medium sized kohlrabi
1/2 pink lady apple
4 small or 2 big carrots
1/2 medium sized white onion
3 red radishes

Dressing:
3/4 cup safflower oil mayonnaise
1/8 cup apple cider vinegar
3 Tablespoons lemon juice
2 Tablespoons honey
2 Table spoons spicy brown mustard
2 teaspoons dry dill (or to taste)
1 large clove garlic, minced
*any salt and pepper – to taste

IMG_5143

Directions:
Put all the produce ingredients through the shredder blades of a food processor, or shred them using a manual shredder. Whisk together wet ingredients in a separate bowl. Feel free to taste the dressing as you go and add to, if so desired.  Once it’s up to par, blend the dressing with the produce.  And no matter what, let the slaw marinate in a covered bowl for at least an hour before serving.

Final Thoughts:
While eating this slaw last night, I realized that it’s too sweet for me, so I will most likely cut the honey measurement by a half of a Tablespoon the next time I make it.  But even then, this stuff was amazingly tasty with my locally made sausages, Boulevard Brewing Co Tank 7 beer, and Amish summer corn.

Lentil Fritters with Lemon Dill Mayo

Going to have to try these.

Tending the Garden

DSC_0573

Will has been taking epic naps lately, so I’ve been able to get some things done.  Today: finished up a new batch of thank-you notes, went through the huge tupperware bin from the basement full of hand-me-downs and organized them by age in these huge ziplock bags, started The Gods of Heavenly Punishment, spent a few hours letting Will take a nap in my arms (he usually sleeps in his moses basket, but once in awhile I just have to hold his sweet little self).  Even did some yoga.  Things that did not get done today:  take a shower, change out of pajamas, put contacts in.

Also, Will has been hooking his little arm firmly around me when I carry him around. I literally cannot handle how adorable it is.  I honestly might die of joy at any moment because of this darling baby.

DSC_0616

Anyway, this is my…

View original post 356 more words

Pulp Non-Fiction Muffins

In my last post I challenged you to dare me to make muffins with my leftover juicing pulp.  Well, that particular pulp ended up in the compost because it lost its glamour before I could get to it, and nobody dared me anyway. But during this hot season, there’s plenty opportunities to reapproach that dare as I eat less solid food and drink more liquids….maintaining my nutrition by consuming raw juices and smoothies (with small snacks or meals here and there)…… along with loads of water, herbal teas and of course, my morning coffee. Before I get off track, let me get to the point-  now I have pulp coming out of my ears and I feel so bad not repurposing it.  Composting is not always enough for me. As my Grandma says, “I hate waste.”  Her and I are definitely soul mates, because I intend to share here a recipe for muffins that defies the waste of perfectly good juicing pulp I had leftover from my juicing today.

The Secret Ingredient:

First, my pulp consisted of the remnants of 1 apple, 2 carrots, 1 beet, 2 sprigs of kale, and fresh ginger root (oh yes, FYI, the beet juice makes your muffins pink)

Turn on the oven, line the pans:

Preheat oven to 350. Grease a standard 12-muffin pan or line with paper cups.
(Feel free to alter the flours you use- My portions are as is because I am cutting down on gluten, but not completely)

Whisk together thoroughly: 

1 cup gluten free flour blend
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves

Whisk together in a large bowl: 

2 large eggs
3/4 cups sugar
1/4 tsp vanilla

Hand pick out any rinds and chunks in pulp.

juice pulp

Then stir 1 1/2 cups packed pulp into egg and sugar mixture .  Let stand for 10 minutes.

Stir in: 

1/4 cup orange juice
5 TBSP warm melted unsalted  butter or vegetable oil (I used real butter)
1/2 cup pepinos (pumpkin seeds)
1/2 cup raisins (I used dark but golden can be used as well)

Final Details: 

Add the flour mixture and fold until the dry ingredients are moistened.  (Do not over mix; the batter should not be completely smooth.) Divide the batter evenly among your muffin cuppettes.  Bake until a toothpick inserted in 1 or 2 of muffins comes out clean, 15-18 minutes. (Because mine were so moist, I ended up baking 25 minutes). Let cool for 2 to 3 minutes before removing from pan, and at the same time, serve as soon as possible, so the butter still melts on them when you are ready to eat one.

So they may look a little weird (I attribute that to the gluten free flour), but they are really tasty!!!!

voila'