Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Moist, wheat-free strawberry muffins with a hint of coconut.

Ingredients:

  • 4½ cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • ½ cup coconut oil
  • ¼ cup sucanat (or brown sugar)
  • ⅔ cup honey
  • 1 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla
  • ½ tsp coconut extract
  • ⅓ cup flaked coconut
  • 2 cups chopped frozen strawberries.
Instructions
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and buttermilk. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. In a large bowl, mix the warmed coconut oil mixture with the eggs, vanilla, coconut extract, and flaked coconut.
  4. Blend in the dry ingredients. Stir in the chopped strawberries.
  5. Line 18 muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 20-23 minutes, or until golden and cracked.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine. I prefer to mill the oats with my kitchen mill, since that produces a finer flour, but either way will work.

makes 18 muffins

from Blog of Joy

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Basic Whole-Wheat Pancakes

Basic Whole Wheat Pancakes

  • 4 C freshly milled flour*
  • 2 1/2 t baking powder
  • 1 t salt
  • 1 t baking soda
  • 1/3 C oil
  • 4 eggs
  • 3 1/2 C buttermilk

Mix dry ingredients together. Add liquids. Stir just until mixed. Fry on hot oiled griddle.

Adapted from Bread Beckers Recipe Collection, which says you may use sweet milk instead by omitting the baking soda and increasing the baking powder to 4 t.

*We mill the following for Ezekiel Bread flour:

  • 1 1/4 C hard red wheat
  • 3/4 C spelt
  • 1/4 C hulled barley
  • 2 T millet
  • 2 T lentils (green preferred)
  • 1 T great northern beans
  • 1 T red kidney beans
  • 1 T pinto beans

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Avocado Chocolate Pudding (Raw & Vegan)

  • 1 avocado, pealed
  • 1 frozen banana, cut into slices
  • 2 Tbs coco powder
  • 3 Tbs maple syrup
  • pinch sea salt

Combine all ingredients in a processor and blend until smooth; serve.

From Millennial Kitchen

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Teriyaki Chicken

Teriyaki Chicken

This is a family favorite!

Teriyaki Chicken

  • 2 lbs chicken breasts, chopped
  • 1 lb frozen crinkle cut carrots
  • 1 lb frozen peas
  • 2 cups teriyaki sauce (recipe below)
  • 4 cups cooked rice

Cook the chicken in a large skillet with a few tablespoons of olive oil. Drain the greese. Return chicken to the skillet and add the frozen vegetables and teriyaki sauce. Cook over medium-high heat until carrots are mostly warmed. Stir in the rice and continue cooking until warmed and ready to serve.

Adapted from Wine & Glue

Teriyaki Sauce (recipe makes about 2 cups)

  • 1/4 c + 2 Tbs soy sauce
  • 1 1/2 cups water
  • 1/2 tsp ground ginger
  • heaping 1/4 tsp garlic powder
  • 1/2 cup sucanat (or brown sugar)
  • 3 Tbs honey
  • 3 Tbs cornstarch
  • 1/4 c + 2 Tbs cold water

Mix all but the cornstarch and cold water in a sauce pan and begin heating over medium-high heat. In a separate bowl, mix the cornstarch and cold water until dissolved. (The mixture in the sauce pan should be warm by now, but not bubbling yet.) Stir the cornstarch mixture to the heated sauce. Continue cooking, stirring frequently, until the sauce thickens to desired thickness (this will take several minutes).

Adapted from Food.com

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Irresistible Double Chocolate Cookies

Black beans are the secret ingredient in these moist, cake-like cookies.

Black beans are the secret ingredient in these moist, cake-like cookies.

  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1/4 cup coconut oil, melted
  • 1 cup honey
  • 2 eggs
  • 1 Tbs vanilla
  • 2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp salt (or 1/2 tsp if not using organic beans)
  • 3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

From Blog of Joy

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Watermelon Smoothie

Watermelon Smoothie

  • ½ cup frozen cubed watermelon (see Note below)
  • ½ ripe banana
  • ½ cup unsweetened vanilla almond milk
  • 1 Tbs maple syrup (optional)
  • pinch of salt

Blend all ingredients together (I use a Nutri-Bullet, but a regular blender would work too). Enjoy!

Note: I like to chop the watermelon into small cubes and freeze it in plastic bags. Make sure to pick out the black seeds before freezing.

From Blog of Joy

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Blueberry Vinaigrette

  • 1/2 C blueberries (fresh or frozen)
  • 1/4 C apple cider vinegar
  • 1/4 C honey
  • 6 T olive oil

In a blender or food processor, blend all ingredients until smooth. Refrigerate until ready to serve.

food.com

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Energy Snacks

  • 3 T raisins
  • 3 T coconut
  • 3 T chocolate chips
  • 1/4 C peanuts
  • 1/4 C sunflower seeds

Mix and eat. You’re supposed to store it in an airtight container, but we didn’t make it that far.

From: Healthy Yummies for Young Tummies

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Best Lasagna Soup

Well, I wouldn’t call it the “best,” but Faith likes this recipe. And if Faith’s happy, we’re all happy!

  • 1 pound ground beef
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 (15 oz.) cans diced tomatoes
  • 32 oz. beef broth
  • 1 (15 oz.) can tomato sauce
  • 1 C corn (frozen or canned)
  • 2 t Italian seasoning
  • 1/4 t pepper
  • 2 1/2 C uncooked spiral pasta
  • 1/2 C shredded Parmesan cheese

In a large saucepan, cook beef over medium heat, adding green pepper and onion halfway through. Drain, rinse, and place in slow cooker with other ingredients (except pasta and cheese). Cook on low for 3 hours. Add pasta and cook on high 1 hour. Sprinkle with cheese. Serves 8

Adapted from tasteofhome.com

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Breakfast Potatoes

  • 1 bag Ore-Ida Potatoes O’Brien with onions and peppers
  • 16 oz. frozen chopped spinach, thawed overnight
  • 8 oz. shredded cheddar cheese
  • 18 eggs
  • salt & pepper

Place potatoes on bottom of lightly oiled 13×9″ pan. Top with spinach (squeezed to remove moisture). Top with cheese. Whisk eggs, salt and pepper. Pour over potatoes. Bake at 375 degrees for 1 hour.

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