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Healthy Kids and Teens Holiday Recipes Occasional Treats Real Food 101 Real Food Tips

Gluten Free Rhubarb Honey Cake

May 24, 2019

Fluffy, silky sweet honey cake with a starburst of tart rhubarb!

Gluten Free Rhubarb Honey Cake

Spring’s first garden harvest, and celebrating a decade of my first spring baby…

I almost choked on my coffee as I just typed that. A decade? How can that possibly be? Ten years ago, Chloe made me a momma, and literally nothing will change my life quite like that day did. I truly know of no other person in my life with a heart like this kid – if you’ve ever crossed her path you know that you leave a better person every time. My sweet first born just happens to adore the rhubarb in our backyard that always seems to be ready to harvest right around her birthday. Last year we made creamy rhubarb ice cream (topped with rhubarb sauce!), and the year before that rhubarb water kefir soda. This year, we decided to celebrate her 10th birthday with a special cake swirled with sweet local raw honey, and decorated with a sunburst of rhubarb at the top!

Gluten Free Rhubarb Honey Cake
Gluten Free Rhubarb Honey Cake

Fresh picked

Whether you pick the rhubarb right out of the backyard, or the local farmer’s market, be sure to snag a few stalks with a super bright pinkish red hue to make the sunburst at the top of your cake really stand out. Rhubarb color can vary even from the same plant with some stalks boasting a bright green fading into pinks and reds, and others standing out with an almost shocking red color. The rhubarb’s lip puckering tartness is tamed with baking, and when married with a sweet, raw honey, the flavor is reminiscent of sweet tarts, and almost that kettle cooked caramel flavor.

Gluten Free Rhubarb Honey Cake
Gluten Free Rhubarb Honey Cake

Some notes about the honey

If you’ve never tasted a local honey from the area where you live, I would absolutely encourage you to visit your farmer’s market and ask for some samples. I love visiting new places and getting a taste of what the honey bees in that area are picking up. This cake will take on a hint of whatever honey you choose, so be sure to use one that you enjoy the flavor of. If too many flower notes are overwhelming to you, choose something lighter. If you love that flowery essence, by all means infuse this cake with that!

Gluten Free Rhubarb Honey Cake

Achieving a fluffy honey cake

Because I wanted that gorgeous honey to really shine with the rhubarb, I knew there was potential to make this cake dense by the weight of the honey. My first few attempts were, although tasty, a bit on the dense side. Gluten free baking has a way of hefting the weight of baked goods too, so I had that going against me as well. I decided to try a trick that I use in my gluten free waffles – whipping the egg whites to a whipped cream consistency. It worked beautifully, and the result is a light and airy honey cake where you can actually taste hints of honey swirled throughout!

Gluten Free Rhubarb Honey Cake
Gluten Free Rhubarb Honey Cake

Fun garnishing ideas

We opted for the dramatic powdered sugar look for this cake, though a few of my cake attempts were drizzled with raw honey for a really pretty sheen added to the top. We chose the powdered sugar to celebrate Chloe’s birthday, and she adored dusting the top of her cake with that.

Gluten Free Rhubarb Honey Cake

Rhubarb placing tricks

I played around with multiple arrangements of the pretty rhubarb stalks on the top of my cake attempts. My biggest recommendation would be to slice the stalks for the top of the cake thin the long way. If you have thick rhubarb stalks you make even have to do more than that. Putting thick stalks up on the top makes the top a bit soggy in my opinion and those thick stalks can get a fibrous texture. Slicing the rhubarb thin allowed for easier decorating, a really sharp looking finish, and just the right tart rhubarb flavor to the top that cuts into ever sweet honey cake bite!

Gluten Free Rhubarb Honey Cake
Print Recipe
5 from 16 votes

Gluten Free Rhubarb Honey Cake

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees, and line a 10-inch springform pan or 10-inch cake pan with parchment paper and butter the sides.
  • Put the egg yolks into a medium mixing bowl and set aside. Put the egg whites into a small mixing bowl and beat until fluffy. Set the egg whites aside.
  • Add the olive oil, honey, coconut sugar, coconut milk, and almond extract to the egg yolks, and blend until smooth and creamy.
  • Add the flours, baking powder, baking soda, and sea salt to the wet ingredients and combine with a spatula – some lumps of flour are ok. When the batter is combined well, gently fold the whipped egg whites into the batter until just combined.
  • Smooth half of the cake batter into your springform pan, and sprinkle the cubed rhubarb over the top evenly. Smooth the other half of the cake batter over the top of the sprinkled rhubarb.
  • Arrange the stalks of rhubarb on the top of your cake how you like. I recommend halving or quartering your stalks of rhubarb length-wise, depending on the thickness of the stalks. If you leave them as is they get mushy and hard to manage/arrange in the pan. Making them thinner baked up prettier and the slices cut nicely. Bake at 350 degrees for 40-45 minutes, until the top is golden brown, and springs back to touch.
  • After the cake cools 10 minutes in the pan, you can turn it out to a cooling rack to cool completely. You can garnish the top with a drizzle of raw honey or dusting of organic powdered cane sugar when it is cooled.
Gluten Free Rhubarb Honey Cake

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Gluten Free Valentine’s Day Brownie Cookie Cut-Outs

February 1, 2019

The possibilities are endless with your favorite brownie flavors in an easy to work with gluten free cookie cut-out dough!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Friday nights, little girls, Valentine’s Day excitement…and chocolate!

It’s just a match made in heaven right?! I decided to start working on this little brownie cookie concept the week before we had a house full of girls over to play after school, and the timing was just perfect! You just can’t do Valentine’s Day with a gaggle of girls without chocolate, and these cookies were just so fun!

A cookie dough you actually want to work with!

I’m all about fuss-free when it comes to sweet treat baking. I know it can be fun to get all fancy with 100 different steps and a really cool finish, but most of the time, I prefer an easy to deal with dessert, and this cookie dough is so lovely. You can knead it and roll it out multiple times without getting dense or crumbly, and the cut-outs don’t break. Just 8 ingredients is definitely my kind of recipe too!

The perfect texture!

Ok, so I know people can be really (really!) funny about their brownie textures! There’s those cake texture people, fudgy texture, and there’s just something about that brownie “chew!” These cookies are definitely more of a “cookie” feel, but you can tailor your finish the way you like! Less cook time and they will be nice and soft – it still feels like a cookie, but if you like a cake-like brownie, this one is for you. And if you go a bit longer on the cook time, you will get this amazing light crisp to the outside with a great “chew” to the inside. SO good!

Fun topping ideas!

Because it’s Valentine’s day right?! While the cookies are seriously amazing and perfect as is, you could certainly give the tops a sprinkle of powdered sugar. Just put some powdered sugar in a sift, and dust the tops. You could also make an icing if you prefer. Leave it plain white, or you can see how we dyed these great Valentine’s Day Sugar Cookies with naturally dyed pink frosting here.

Freezer friendly!

YES these have been freezing great, dear momma! You know what that means? Oh yes…make that second batch while you have the kitchen counter a mess, and freeze that extra set just for your afternoon coffee 😉 They are super yummy right out of the freezer. It also means you can make these up way ahead of time and be ready for that Valentine’s Day school party!

Cookie Cutter options!

We typically use a medium sized heart cut-out for my aged girls. I have this set of heart cut-outs, and you can even make the cookies “sandwich” style by cutting out smaller ones inside the bigger ones to make them like “Linzer” style cookies with frosting in the middle. When my girls were smaller, more toddler ages, I had these fantastic small cookie cutters. That way they still feel like they are getting a WHOLE cookie, or even 2, versus you cuttting a big one in half, and they are smaller so they aren’t getting a portion that isn’t appropriate for their size. The smaller cutters are also perfect for classroom parties where there are going to be multiple treats and the kids don’t need a huge cookie.

Swaps and tips

  • I am pretty sure organic palm shortening will swap for the butter if you are dairy free
  • I have a feeling coconut sugar will swap for the organic cane sugar if you want to try keeping the glycemic index lower. Coconut sugar will darken the cookie a bit more, and will change the flavor a bit – coconut sugar has a warmer, molasses flavor. I would not lower the sugar amount anymore than it is, or the texture will be off. These are cookies, after all, and it is a once a year treat. The recipe makes at least 2 dozen cookies so it’s pretty spread out – and you can always make them smaller for your little guys! See the above section for ideas on how to make that happen.
  • I’m sure other GF flour blends will swap for the Namaste. I am not sure how to swap a whole wheat or Einkorn as we cannot have gluten. If you give that a try, let us know in the comments how you swapped for it, so others who can have gluten can know how to do it!
Print Recipe
5 from 23 votes

Valentine’s Day Brownie Cookies

Ingredients

Instructions

  • Cream the butter and sugar with a hand mixer, and then add the eggs and vanilla. Blend until creamy and well combined, about 1 minute.
  • Add the rest of the ingredients, and blend to combine the dough. Scrape the bowl down, turn the dough out and form into a disk. Wrap the dough or cover it in a bowl and chill in the refrigerator for at least an hour.
  • When you are ready to cut out your cookies, pre-heat the oven to 350 degrees.
  • Toss some of the GF flour blend onto a clean surface, and roll out your dough – just like sugar cookies, only I made mine just slightly thicker – you can see in the pictures above. Put the cut-out cookies onto a Silpat or parchment paper lined baking sheet.
  • Bake the cookies for 10-12 minutes, depending on how thick you made your cookies, and how you want the texture to be. I’ve done about 6 batches with varying times – if you go lower time, they will be softer but still hold together well like a cookie, and if you go a little longer, they will be slightly crisp/firmer on the outside with some “chew” to the brownie inside – they are still soft this way, but it is a different feel. The cookies do firm up once they cool a bit. Cool on the tray for a couple minutes and then transfer to a cooling rack to completely cool. You can leave the cookies as is, dust powdered sugar over the top, or frost with icing when they are cooled completely.

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Sheet Pan Spatchcock Maple Mustard Chicken and Roasted Veggies

January 10, 2019

Sheet pan spatchcock maple mustard chicken is one healthy meal all on a couple sheet pans!

January thaw…

I live for them. Well technically, I live for the opposite 5 months out of the year where we get to be at the beach every week, but in the winter months, a January thaw somewhere in the midst of our frozen tundra is pretty predictable, and it’s something I totally look forward to. We enjoyed just that this past weekend with over 40 degree temperatures! A few long hikes was exactly what our holiday dazed bodies needed, and we enjoyed watching a calmer side of Lake Michigan, trails that weren’t icy or frozen, and even a few glimpses of some sun.

A winter sheet pan dinner

While 40 degrees is quite the heatwave for Michigan in the winter, we were still chilled to the bone when we came home, and flipping the oven on to roast some dinner for an hour was just what we longed for. I live for sheet pan dinners – a whole meal on a couple of sheet pans? Sign me up. This meal is low fussy and absolutely delicious. Warm, winter comfort food that can make an appearance on your weekly dinner menu throughout the cooler months of the year!

Spatchcock, butterflied, split…

Whatever you want to call it, we just love a juicy butterflied chicken! Splitting the chicken spatchcock style is easier than it looks to do, and it cuts the cook time down by about 1/4 of the time! Instead of a whole afternoon to slow cook, in around an hour, you can have super crispy, delicious skin with juicy and flavorful meat on the inside. All you have to do is use kitchen shears to snip down the backbone of the chicken, and you’re set!

The key to super juicy meat….

That butter! You can use olive oil or ghee of course, but if you tolerate butter, you are going to want to slide that right under the skin and let it baste the meat while it cooks. You’ll be so glad you did!

The maple mustard sauce!

Of course we’ve all heard of honey mustard, but have you ever tried maple mustard?! It is just amazing, and I can almost guarantee your kids are going to be completely in love. Slightly sweet and sticky, the outside of the chicken gets basted in this super kid friendly glaze that will have everyone asking for seconds. And with just TWO ingredients to whisk up in less than a minute, this easy peasy change up to a spatchcock chicken will be something you can actually put on the dinner menu rotation that you have time to make.

Make it a whole meal on a tray momma!

I’m telling you, once you go sheet pan dinner, you’ll never look back! I use sheet pan dinners more often than my Instant Pot or slow cooker – combined! *GASP*. Yep. Toss it all on the tray and hands free? Yes please! You can change up the veggies to what you have on hand – here are some ideas!

  • Cubed butternut squash and brussel sprouts (pictured in this post)
  • Cubed sweet potatoes and broccoli
  • Carrot or rainbow carrot “coins,” cubed potatoes, and chopped kale (add the kale at the end – last 10 or so minutes since it doesn’t need as long to cook)
  • Root veggie mix up! Just toss all those glorious winter roots on the tray – parsnips, rutabaga, carrot, beet! The possibilities are endless and changing it up not only keeps the meal interesting, it gets a variety of nutrients into your family!

Alllll that veggie prep…how do I do it on a busy schedule?!

I’ve got you covered, dear momma! I certainly don’t have time to be in the kitchen all day, but it is worth taking at least some time to get some real food on the table. If you really want to make it happen, it can be done! Here are some tips!

  • Prep the veggies the night before. I timed myself prepping the squash and brussel sprouts for this recipe, and it took me under 10 minutes. That is do-able before bedtime – and you can have the kids help you! I picked veggies for this meal that wouldn’t go bad getting cut up the night before – just pop them in a container with a lid and all you have to do when you get home from school or work is dump it on the tray.
  • Train the kiddos! Yes, dear momma! Get those little sous chefs in there to help you out. Put it on the big kids’ chore list to peel the squash when they get home from school, and have the littles scoop the seeds out. Whatever works. And let this be a message to my mommas with littles that are reading this…train them NOW, so that when life gets even busier when they start school (YES you heard that right – it gets BUSIER when school starts!), you have some trained helpers to get the meal on the table.
  • You can also buy veggies like this that have been pre-cut – if that makes your life easier, it fits in your budget, and it lands this recipe on your dinner menu instead of take-out, go for it my friend!

Treat yourself to some sheet pans for your new sheet pan dinner menu!

I use sheet pans more than almost anything else in my kitchen. Having 3 or 4 large sheet pans is a must in my kitchen, and you’ll see at the bottom of this post there are SO many different ways to make a sheet pan dinner – lots of variety! ALSO! You will want to roast your veggies on just the baking sheet – do not use a Silpat mat or parchment paper. They will steam this way and not roast, and you want that roasted flavor. You can roast the chicken on a silpat for easier clean up. The Silpat mats are also great for baking on your sheet pans.

Print Recipe
5 from 18 votes

Sheet Pan Spatchcock Maple Mustard Chicken and Roasted Veggies

Ingredients

FOR THE MAPLE MUSTARD SAUCE:

  • 3 Tbsp dijon mustard
  • 2 Tbsp pure maple syrup

FOR THE CHICKEN:

  • 1 whole chicken
  • 1 small onion, sliced into 4 rounds
  • 3 tbsp butter
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1 recipe of the Maple Mustard Sauce from above You may make more separately for dipping later if you wish

FOR THE SHEET PAN VEGGIES:

  • 1 medium/large butternut squash, peeled and cubed
  • 1 lb brussel sprouts, stems cut off and quartered (broccoli would work nice here too)
  • ½ purple onion, sliced into thick strips
  • ¼ cup melted butter or ghee
  • Sea salt/pepper to your taste

Instructions

  • Pre-heat your oven to 425 degrees and make sure you have your 3 oven racks in the middle of the oven.
  • Whisk the Maple Mustard Sauce ingredients together and set aside.
  • Split your chicken by cutting down each side of the spine to remove the backbone. (You can see how this looks in the picture above). Put the chicken breast side UP on a baking sheet, press the chest down flat, and place an onion round under each breast and leg. Put 1 cup of water on the baking sheet as well.
  • Loosen the skin of the breast using your fingers, and put about 2-3 tbsp of butter under the skin (see the above image). Brush a thin layer of the maple mustard sauce on the chicken (use about ¼ of what you made), and place in the 425 degree oven for 20 minutes.
  • While the chicken is cooking, you can get your veggies ready. Toss the veggies with the butter/salt/pepper on a large sheet pan, and then split the veggies between 2 sheet pans. If you leave them super piled up and crowded they won’t cook as fast and won’t get the yummy roasted flavor. Use 2 sheet pans. If you have a smaller crowd to feed, you can use less veggies and cover 1 sheet pan.
  • When the chicken has cooked for 20 minutes, take it out, brush on more of the maple mustard sauce, leaving about ¼ of it behind for one more coat at the end. Put the chicken back in the oven along with the veggie sheet pans, and roast everything for 30 minutes.
  • Take the chicken out, brush on the last of the Maple Mustard Sauce, give the veggies a quick stir, and roast everything for another 5 minutes.
  • Let the chicken rest for 5 minutes before cutting – you can leave the veggies in the oven to stay warm.

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Gingerbread Granola :: Gluten & Dairy Free!

December 20, 2018

Gingerbread granola is perfect for your last minute gift giving, and a healthier “all holiday season long” breakfast!

Last minute momma…

Oh man, you guys. I am usually never the person to be “last minute” on gift giving, but this whole having 3 kids in school thing has made me…not as organized, ironically! I think I figure I have all this time during the day to get stuff done, and it gets pushed off to get work done, or clean the house, or…well you get the idea! This year I really did think that I had all of my gift set, and then remembered I hadn’t covered all of the teaching staff that our family so desperately loves! Once again, that whole all 3 kids in school thing…times a teacher and assistant in each class, plus office staff and the beloved specials teachers. These people are a part of my village and I love to take care of them!

A granola tradition

We’ve been jarring up granola for teachers for years – since my 4th grader was in preschool! It is such a simple gift that everyone will love. I always picture these hard working teachers sitting back with their coffee and a big blanket enjoying their first breakfast of the well deserved 2 week holiday break on us! We usually make this cranberry orange granola for Christmas, and this honey rhubarb granola for the end of the school year. It is always so loved, and the girls like making it.

Short on time!

Because those well loved recipes require soaking (read, time), and I was short on that commodity, I decided to use sprouted oats, so we could skip the soaking step (if you have regular oats, you can still make this too!). I also didn’t have cranberries or oranges on hand for the cranberry orange granola, and with a little one that had to stay home with an upset tummy, there was no store running on this day. I scanned through my cupboards and when I got to the spices, I hit the jackpot! Gingerbread flavor. No special store runs – I bet you have all of these ingredients right in your pantry! I also decided to forgo the dehydrator and just bake this granola. It went super fast, only taking just over 20 minutes to finish! I had the entire granola mixed, onto trays, and fully baked in a half hour.

Homemade gift giving

The kids can truly help make this granola from start to finish, and then scoop it all up into mason jars with a pretty ribbon for their teachers. It is so special to be able to let them say “I made this!” when they hand over those jars! Of course, this crazy momma did wait last minute and ended up making it for the girls, but I’ll be having them jar it up and write notes on the jars which is just as special. It is such a simple gift, and so many people get sweets and treats for these kind of gifts – it’s a nice change up to give them something with holiday flavors that can be used as an actual meal!

How to use your gingerbread granola

  • Top your breakfast or snacktime yogurt or coconut yogurt with it!
  • Pour raw milk or coconut milk over a bowl of your granola!
  • Mix it with coconut, nuts, and seeds to make a trailmix for holiday road trips!
  • Pack it up in lunchboxes or morning snack boxes throughout December for a fun Christmas snack throughout the season!

Sprouted versus regular oats

If you only have regular oats on hand, I’m totally going to tell you to use them (this is the Non-GMO brand of oats that I use). I would rather you make this with regular oats, then not make it at all and have to buy something for a gift at the store. If you have time to order, we love these sprouted oats, and I keep them on hand for times that I don’t have time to soak. Once isn’t going to be the end of the world not to soak, but over time it is a good idea to eat your oats soaked or sprouted for easiest digestion.

A note on the “sweet”

This granola is a bit sweeter than I typically make our “everday” granola. When I created this, I was keeping gift giving in mind, which a lot of the times means people that are not used to mildly sweetened foods. I made a second batch for my girls and backed off on the coconut sugar and maple syrup by half and it tastes really good still. Do not back off on the molasses – this is what gives the gingerbread flavor! If you have really little guys around the house that you will be making this for, I would consider backing off the sweet by a bit. As written, this granola totally tasted like a treat to my girls – ha! It is nice a sweet, and perfect for a sour/tart bowl of yogurt. Or to give as a gift to someone who is more used to sweet breakfast cereals.

Merry Christmas to you and your family!

 

Another year has literally flown by, and I am so honored to continue to be able to write in this space, and share conversation with you all. Healthy and happy new year to you!

Print Recipe
5 from 13 votes

Gingerbread Granola :: Gluten & Dairy Free!

We've been jarring up granola for teachers for years - since my 4th grader was in preschool! It is such a simple gift that everyone will love.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free granola recipe, gluten-free granola, pecan granola
Servings: 20 servings

Ingredients

  • 1/2 cup coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup blackstrap molasses
  • 2 tsp vanilla extract
  • 6 1/2 cups oats I like to use sprouted oats for best digestion over time
  • 3 cups pecans coarsely chopped (you could use other nuts and/or seeds here.)
  • 1/4 cup coconut sugar regular organic sugar would work here too. Coconut sugar has a lower glycemic index and has a great warm flavor
  • 1 tbsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/8 tsp ground cloves

Instructions

  • Preheat the oven to 325 degrees
  • Melt the coconut oil, maple syrup, and molasses in a small sauce pan. Turn off the heat, and add the vanilla extract.
  • Combine the rest of the ingredients (the dry ingredients) into a large mixing bowl, and then stir in the melted coconut oil/syrup/molasses, until all of the dry ingredients are coated.
  • Spread the granola mixture onto 2 large baking sheets and bake at 325 for 10 minutes. Take the trays out, stir the granola, and then return to the oven. Bake for another 13 minutes. Take the trays out, stir the granola, and then let the granola cool completely. It will crisp up more as it cools. Store your granola in airtight containers up to a month in the pantry, or months in the fridge or freezer.

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How To Make Gluten Free Shortbread Cookies

December 12, 2018

Learn how to make gluten free shortbread cookies, perfect for everything from your afternoon cup of tea to your holiday cookie plate!

It all began with a cup of tea and a book…

When my oldest was just a toddler, were reading a story (and in my sleepy momma stupor I cannot for the life of me remember which story, for her sister who is just 22 months younger than her was just a baby…and she gets the award for the toughest newborn sleeper in the house…). Anyway, this sweet story had a mouse or some sort of animal that was enjoying a cup of tea and cookies, and my little one thought that was just the bees knees…and from that day forward reminded me {daily} how we must try this tea and cookies deal.

My toddlers’ favorite “butter cookie”

For purposes of the SEO gods of Google, I’ve named these adorable cookies shortbread cookies because that is really what they are. But when Chloe was making them with me for the first few times and saw the big chunk of butter that was used to make them, she declared them “butter cookies” and from there forward, whenever she had a craving for tea and cookies she would ask for these amazing “butter cookies”…from the mouth of babes, right?!

Simple ingredients for busy motherhood

I couldn’t have asked for a simpler cookie to make than this cookie that my kids grew to ask for whenever they wanted a special treat to have with a cup of tea. Motherhood has a way of forcing the hand at time management, and with only 3 ingredients, shortbread cookies were able to find their way into my schedule easily – because let’s face it…momma kinda wanted a little cookie to go with her cup of coffee in the afternoon every once and a while too. 😉

Blender dough?! Yes please!

While a hand-held blender will work just fine for this recipe, I typically find myself just dumping it all into my food processor. In just a few minutes the dough is ready to roll out, and by the time the oven pre-heats the cookies are on the tray ready to go. This shortbread cookie dough is so very soft and easy to work with. You can re-roll it out easily to get every last little bit of it used up for your cookies too.

Shortbread cookie cutters

For years I just used a small mason jelly jar to make round circle shortbreads – this works just fine. While I do love the fancy scalloped edge of my cookie cutter, the mason jar is nostalgic for me because it is the way my girls ate them as little ones. If you want to get technical, and also have a better shortbread for dipping, the scalloped rectangle shortbread cookie cutter is the traditional way to shape these cookies.

Freezer friendly!

In fact, these little shortbread cookies are my favorite right out of the freezer. Which just so happens to mean that you can stash them away for those afternoons when all of the planets align making all the babes decide to take a nap at the same time…make your favorite brew and enjoy a cookie. Or for those times when you decide to take the school friends last minute and you want to win a few cool mom points for having fun cookies to enjoy after school.

 A blank slate

Shortbread cookie recipes are pretty endless as far as the possibilities to dress things up. This no-fuss momma just tends to keep them on the simple side with just a splash of almond extract or a dusting of real vanilla bean (my favorite). But you can dip them in chocolate and sprinkle with candy cane for the holidays (we LOVE these naturally dyed candy canes!), or fold in lavender or rose petals for a special valentine’s day treat. This basic shortbread recipe is fool-proof and has been a staple year after year in our oven!

Print Recipe
5 from 16 votes

How To Make Gluten Free Shortbread Cookies

Learn how to make gluten-free shortbread cookies, perfect for everything from your afternoon cup of tea to your holiday cookie plate!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free shortbread recipe, how to make gluten-free shortbread
Servings: 2 dozen
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line 2 baking sheets with Silpat.
  • Put the softened butter and powdered sugar into your food processor and blend to cream them. You could alternatively use a hand-held blender.
  • Add the flour to the food processor, and blend to combine until the dough gathers. You could use a hand mixer for this part too.
  • Turn the dough out onto a flour dusted counter top to roll out. You could use more Namaste flour blend or even just some white rice flour which is super inexpensive. You can use a generous amount of rice flour or Namaste to dust the surface and your rolling pin. Roll the dough out to your desired thickness and cut out the shapes you want. Traditional shortbreads are about ¼ inch in thickness.
  • Place the cut cookies onto a Silpat lined baking sheet and bake at 350 degrees for 10-15 minutes, until the edges are just starting to become golden brown. The time will depend on how thick you made your cookies. The cookies in the images of this post take about 15 minutes. Cool for a couple minutes on the tray, and then transfer to a cooling rack to cool completely. If you want to dust your cookies with powdered sugar, it is best to do this while the cookies are warm so it sticks best.
  • Store your cooled cookies in an airtight container, or freeze them for long term storage.

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Healthy Gluten Free Gingerbread Muffins :: A Perfect Christmas Morning Breakfast!

December 8, 2018

Healthy gingerbread muffins with warm gingerbread flavor and healthy ingredients, perfect for Christmas morning breakfast!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

The wonder of Christmas morning!

We take this picture every year, and I’m pretty sure I create a post surrounding this special time each year, and it just never gets old. They serious grow up before your eyes!

Let them play

I have talked about Christmas morning breakfasts often. Years back, I came to the realization that when you are in a season of these littles running around, having a quick, portable {not sugar-filled} breakfast for them to munch on while they play with a new toy is the key to happy kids with stable blood sugars. Sure, you can still make your fancy Christmas brunch later on that morning, but most kids need a little something when they wake up in the morning, and it is really hard to pull them away from the excitement surrounding the Christmas tree! We have created a number of handheld breakfast ideas for Christmas morning over the years – here are a few:

Easy pour blender batter – yes please!

Because as much as I know you want to have a special homemade breakfast out for the kids on Christmas morning, it is even more special if you get to sit in your favorite chair to watch them enjoy the special morning, or join them on the floor as they play with their new toy instead of being in the kitchen all morning. Kids spell love T-I-M-E, and you can enjoy special time making these easy muffins together, as well as enjoying the wonder of Christmas morning. In fact, my oldest (age 9 this holiday season), was able to make a batch of the muffins completely independently, so this would be a fun “night before” or morning of activity for your older kids to give them something to do too!

How to create a warm, gingerbread flavor that kids will love

Gingerbread can really be all over the board as far as “spiciness” or more of a mild, warm sweetness. I admit, that as an adult, I will totally go for a really spicy gingersnap and totally love it with my tea or coffee. Little kids might find it strong on their young palates though! I feel like I found a very happy medium between have a very apparent gingerbread flavor without being overpowering for little kids. I also love the warm sweetness that coconut sugar brings to the table pairing with the stronger molasses – these muffins are mildly sweet versus cupcake or cookie-like, which makes these gingerbread muffins perfect for a healthy breakfast.

Why soak the oats?

Soaking grains like oats in an acid medium (the yogurt in this recipe) reduces phytic acid in the grain. Over time, phytic acid can upset digestion, so it is a good idea to practice what our ancestors would have done with grains, and soak them. If you really don’t have the time, don’t sweat it. I would rather you make the recipe than not make it and buy store bough muffins instead. It only takes one minute to set up the soak the night before. If you happen to buy sprouted oats, you can skip the soaking process.

Tips for making a quick morning prep

Plan ahead just a little bit, and it can make the morning run even smoother.

  • The soaking actually helps you along! Part of the recipe is already done and in the blender!
  • Measure out all of the dry ingredients (nuts, flours, spices, etc) beforehand – the gingerbread spices are a pain, I know, but the flavor is SO worth it, so just measure them out the night before so you can just dump it all in.
  • Have your muffin pan lined and ready to go the night before too.
  • These muffins are freeze-able too! You can make them weeks ahead of time, and just pop them in the freezer until Christmas morning!

Special tip for working with molasses!

Here is my super special trick that will make your hands less of a sticky mess! You will be measuring out the oil in a ¼ cup measuring cup. This will line the measuring cup with slippery oil, and if you measure your molasses in that measuring cup, it will slide right out without having to touch it! Since you only need 2 tbsp of the molasses, you can fill the ¼ cup measure half way with the molasses which is the same as 2 tablespoons! You’re welcome!

Print Recipe
5 from 20 votes

Gluten-Free Gingerbread Muffins

Healthy gingerbread muffins with warm gingerbread flavor and healthy ingredients, perfect for Christmas morning breakfast!
Prep Time7 hrs
Cook Time20 mins
Total Time7 hrs 20 mins
Course: Breakfast
Cuisine: American
Keyword: gingerbread muffins, gluten-free gingerbread muffin recipe
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 cups oats
  • 2/3 cup full fat coconut milk or whole milk if you tolerate dairy
  • ¼ cup full fat coconut yogurt or regular full fat yogurt if you tolerate dairy
  • 3 large eggs
  • ¼ cup avocado oil melted butter, coconut oil, or olive oil will work here
  • ½ cup pecans walnuts or almonds should work here. If you are nut free I think pumpkin seeds would be nice – sunflower seeds would work too
  • ¼ cup tapioca flour
  • ¼ cup grass-fed collagen I think the recipe will work without this if you don't have access
  • 1 tsp aluminum free baking powder
  • ½ tsp baking soda
  • ¼ cup coconut sugar Organic pure cane sugar, maple sugar, honey, or pure maple syrup should work here. This amount leaves the muffins mildly sweet – if you have older kids used to sweeter things, you may want to add more.
  • 2 tbsp blackstrap molasses older, adult palates might enjoy this bumped up by a tablespoon or 2 for a richer molasses taste - this is mild and kid friendly
  • 1 tsp almond extract if all you have is vanilla extract that is fine
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Instructions

  • If you want to soak your oats for digestion, 7-10 hours before you want to make the muffins (usually the night before), put the oats, coconut milk, and coconut yogurt into your blender and do a quick stir with a spoon to combine – doesn’t have to be perfect. Put the top on the blender and let the mixture soak overnight. This soaking process breaks down the phytic acid in the oat grain making it easier on digestion over time. (If you don’t wish to soak your oats, you can just put all of the ingredients into the blender to combine.)
  • The next morning, pre-heat your oven to 375 degrees.
  • Add the rest of the ingredients to the blender, and blend to combine.
  • Pour the muffin batter into a silicone muffin cup or paper muffin cup lined muffin pan, and bake at 375 degrees for 20 minutes. Let the muffins cool in the pan 5 minutes before turning them out onto a cooling rack to cool completely.

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Gluten Free Dutch Apple Pie :: Plus Tips For Including Your Kids While Making It!

December 1, 2018

Learn how to make a simple and delicious gluten free Dutch apple pie with the kids!

It all started with a little extra time on our hands during Thanksgiving prep day…

Extra time?! With 3 kids in the house? I know, I know, it sounds unheard of, but we started some of the Thanksgiving dishes earlier in the week, so that day before Thanksgiving was pretty flexible. We had already put the pumpkin pie into the oven, and since we were planning on Grandma and Grandpa over for this year’s meal, we decided another pie was definitely warranted (it just isn’t worth all the pie making fuss if you don’t have leftovers to go with your coffee the next day, amiright?!).

No fuss apple pie, and a little West Michigan history

It’s really no secret how deeply rooted the Dutch history is along the coast of West Michigan. We live less than an hour away from literally Holland, Michigan, most of our friends have last names that are a mile long starting with either Vander- or Van-, and we spend first week of every May enjoying Tulip Time celebrations everywhere we look! I actually have 0% Dutch blood running through my veins, but I was born and bred here and have enjoyed learning the culture and traditions. I am definitely not a Dutch history expert, but Dutch apple pie is certainly a staple here, and I absolutely love how low fuss it is to make…you all know baking is not my favorite of things to do.

Ideas for how to include your kids in the process

Because if you can swing it, making them a part of your kitchen happenings when you can is so worth it. Confidence, pride, and ownership…priceless. Truthfully I didn’t know how much of this pie I wanted to make them a part of – I am really fussy about how thin those apples are for apple pie, and we had already done quite a bit in the kitchen together. They ended up being right there from the first apple peel to the last sprinkle of the crumble topping, and I’ve got some tips for you!

  • Let them help with the crust! The dough is super forgiving from start to finish. Let the littles press the button the food processor and your bigs and measure the ingredients out. My oldest is able to roll a pie crust out, and with a little help get it into a pie plate. My older girls like crimping the crust too!
  • Let them peel! If you have a fancy apple peeler, fantastic! I have never had one, and have found that a simple Y-peeler works just fine. You’ll really only need to peel 5 or 6 apples so goes quick. You can start apple peeling as young as 2 years old. I have found Y-peelers to work the best for them. (Add one to your Christmas list for your littles! Pop it in a sweet little apron – makes a great gift!). My oldest can effectively use a regular peeler now, but Y-peelers are easier to use for littles. ALSO, don’t cut the apples right away – just let them peel all of the apples first so the insides don’t brown once cut.
  • Let them cut! Use an apple slicer to get it going, and then your older children or you can make those bigger slices thinner. My 7 and 9 year olds were able to help me with the thin slicing this year and they did better than I expected.
  • Let them measure and mix the filling! My 7 year old did this part by herself. The ingredients are so simple, and when you use a larger mixing bowl, there will be less mess. Show them first how to fold the apple slices with the sugar and cinnamon gently so they don’t get crushed, and then let them try.
  • Let them sprinkle the crumble topping! This is the fun part! They all enjoyed doing this, and the topping is one of the beauties in a Dutch Apple Pie – lattice tops can be fussy and time consuming to make with little kids let alone as an adult. The crumble topping can be done all by themselves.

What makes it a Dutch Apple Pie?

A buttery pie crust, and a sweet crumble topping instead of pie crust topping is key. Some traditional Dutch apple pies have added golden raisins.  It is usually really deep with filling as well – I love the layers and layers of thin apple slices. I have seen the crumble toppings made from anything from walnuts to flour, and we enjoy using flour the best. Usually brown sugar is mixed in with the crumble topping. Since I don’t keep brown sugar around the house (we just don’t use it that often, and it always ends up hard as a rock in my pantry), a mix of sugar and molasses do the trick for this topping – that is all brown sugar is anyway! I like the lightly warm taste of a lighter brown sugar, but you can add more molasses if you like it richer.

Let’s talk about pie plates…

My love affair with pies has more to do with getting to use pretty pie plates versus the actual making of the pie. Well, that and the delicious fillings! It is a small investment for that feeling you get when you pull them out of that very top pantry cupboard you barely use all year. I spend at least a few minutes envisioning the pie in each of my pies before choosing the lucky one. Here are some of my favoirites – treat yourself to one!

  • If you like a classic, clean line look to a pie plate, these are more your style.
  • If your style is more vintage, take a gander at these gorgeous pieces – I’m swooning!
  • I found some really pretty holiday pie plates that I definitely planning on adding to my collection!
  • I do love a good glass pie plate as well and get a lot of use out of them.

Make ahead options

Pie making always feels daunting to me, possibly because baking really isn’t my favorite. There’s so many pieces to the puzzle, but if you break it down, you can make it feel like less steps. You can make the pie crust days in advance, and even get it into the pie plate in advance. This can be a nice jump start to any holiday meal when you can’t prep anything else. You can also prep the crumble topping days in advance. Just pop the topping into an airtight container and stash it away in the fridge until you are ready to use it.

How do I serve Dutch Apple Pie?

You mean other than with a big mug of hot coffee the next morning for breakfast?! Ahem…For Thanksgiving, we used the thick and fluffy whipped cream we made for the pumpkin pie, but a big scoop of vanilla ice cream is my favorite!

Print Recipe
5 from 4 votes

Gluten Free Dutch Apple Pie

Learn how to make a simple and delicious gluten-free Dutch apple pie with the kids!
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: Dutch apple pie recipe, gluten-free Dutch apple pie, gluten-free Dutch apple pie recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

CRUST ::

CRUMBLE TOPPING ::

FILLING ::

Instructions

MAKE THE CRUST ::

  • Put the flour, sugar, and cold butter into your food processor, and pulse until the butter is pea-sized bits. Add water to the oil stream cup at the top of your food processor and blend to combine until the dough comes together – this takes about 30 seconds to a minute so be patient. Gather the dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes – you can make this days ahead of time if you wish as well.

MAKE THE CRUMB TOPPING ::

  • Put all of the crumb topping ingredients into a small mixing bowl and either use your fingers or a pastry cutter to combine – there should be small bits of butter crumbs throughout. Put the crumb topping into the fridge until you are ready to use it.

ROLL OUT THE CRUST ::

  • When the crust has refrigerated long enough, roll it out and place it into your pie plate, crimping or designing the edges however you like. You can pre-heat your oven to 375 degrees at this point too.

MAKE THE FILLING ::

  • Put all of the apple filling ingredients into a medium mixing bowl, stir to combine, and pour into your uncooked pie crust.
  • Sprinkle your crumble topping over the apple pie filling, and bake at 375 for 45 minutes. Cool for an hour before slicing. Top with homemade whipped cream or vanilla ice cream!

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Pot Pie Soup :: Use Chicken Or Turkey! Gluten and Dairy Free Friendly Too!

November 25, 2018

Use chicken or turkey to make the comforting flavors of pot pie in an easy to make pot pie soup!

Savoring the season

It really just keeps getting better and better. I have moments of missing my babies as babies, but this is such a cool season of mommahood. Sure, those squishy cheeks and snuggles are missed, but OH…the holidays have become this amazing time of making precious memories with these little people that can communicate such intelligent discussions, have such glorious fun…and HELP so much in the kitchen!

Invite them in…

Because that is truly what it is all about. We slowed Thanksgiving down, and purposely pushed the time of the dinner being served so that my girls could help the whole time. We started making dishes days in advance, and they truly had their hands in every dish we made! So when my oldest asked if she could help turn the leftovers into a delicious meal for dinner on Saturday, we chose something to make together.

All of the chicken pot pie amazing-ness without the fuss!

Because I really wanted her to be able to do it on her own, and I didn’t want it to take up the whole day. I’m pretty sure I’ve made pot pie soup versus traditional pot pie more often than not – and most certainly the soup versus the pie on the weekend after Thanksgiving. I think we are all ready for a more fuss free meal after making Thanksgiving dinner!

The secret to amazing broth…

…is making your own. Whether you are making your soup from Thanksgiving turkey leftovers, or your Sunday roasted chicken, take the time to make your bone broth from scratch. You will be so glad you did. You can either make the broth easily in your slow cooker or your Instant Pot. Fill the broth pot with your favorite herbs, garlic, onion, and carrot/celery and let it all infuse. This broth gets rich and creamy from a just a little bit of flour and milk – it is silky and smooth and just brothy enough to still feel like soup. You can, of course, add more flour if you wish for your soup to feel more like a stew.

What about the crust?!

Don’t worry, I am totally a soup dunker, so I promise I won’t leave you hanging on that part! You have a few options here. We did play around with using my pumpkin pie crust (cut in half) to make little pie crust rounds to dunk or crumble in the soup, and the girls thought that was the coolest thing. I think I am more inclined to want a soft and buttery biscuit, but it truly just depends on what you prefer. Here are some options:

  • GF Pumpkin Biscuits (This has a 5 minute blender dough and they are so soft and fluffy!)
  • Grain Free Butter Herb Biscuits (This also has a 5 minute blender dough and they are soft and fluffy too!)
  • Use your favorite pie crust to make little crust toppers or crumbles for your soup! Just make the crust and chill it while you get the soup going. Then roll the dough out, and use a mason jar or circle cutter to make rounds. Place them on a cookie sheet and bake at 425 degrees for about 10 minutes depending on how thick you made the rounds. (You can find the pie crust recipe that I used in this pumpkin pie post – I halved it and it was plenty for a dinner meal)

Veggie options

I like to stick to the traditional “pot pie” veggie fillings (carrots, peas, and corn) and I also think the little bit of potato adds some starch to the broth to help with the creaminess. But you can absolutely switch things up to what you have on hand. Sweet potatoes work really well in place of the potatoes, as do parsnips for the carrots. If you don’t tolerate peas, add something else green in there that you enjoy. Even just wilting chopped kale or spinach adds some pretty color.

How to roast chicken or turkey for your soup

Plan a pastured chicken or turkey into your Sunday dinner plan, and then use the leftover meat for this quick and simple soup on a busy weeknight. You can see how to slow roast a simple chicken in this post, and my method for dry brined pastured turkey is in my cookbook, Nourished Beginnings. We make our yearly Thanksgiving turkey that way each year and it is so delicious. You can use the carcass of your chicken or turkey to make bone broth and then make your soup.

Freezer friendly?

If you are overloaded with Thanksgiving turkey, or batch cooking whole chickens, you can definitely stock up on this soup for the freezer, for a pregnant or new momma that needs a meal, or someone who is ill. A comforting meal makes such a great gift to a brand new momma. To freeze the soup, cool it completely and store in freezer safe containers.

Print Recipe
5 from 17 votes

Pot Pie Soup :: Use Chicken Or Turkey!

Use chicken or turkey to make the comforting flavors of pot pie in an easy to make pot pie soup!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: American
Keyword: dairy-free pot pie soup, gluten-free pot pie soup, pot pie soup recipe
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 4 tbsp of friendly fat to cook in butter, ghee, olive oil, tallow/lard etc
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 2 small yellow potatoes cubed
  • 4 cloves of garlic minced
  • 2 tbsp Namaste GF Flour Blend rice flour, or even cassava flour will work. If you want the soup thicker, or more like a stew, add 3 tbsp – the 2 tbsp leaves the soup smooth and creamy
  • 3 cups bone broth
  • 1 cup whole milk or coconut milk
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1/8 tsp red pepper flakes or to taste per your family’s heat preference (Optional - if you are preparing this for little guys, leave it out, and you can always add it to your bowl if you enjoy the heat)
  • 1-2 cups leftover chicken or turkey cubed or shredded
  • 1 cup frozen organic peas
  • 1 cup frozen organic corn
  • Sea salt/pepper to taste

Instructions

  • Melt the butter in your soup pot over medium/high heat, add the onion, carrot, and potato and stir in a big pinch of sea salt. Cook over medium-high heat for 10 minutes so the veggies soften and sweeten.
  • Add the garlic and flour and stir to combine. Cook for 1 minute.
  • Add the broth, coconut milk, parsley, thyme, red pepper flakes, and chicken, and bring to a simmer until the broth thickens from the flour. This takes a few minutes.
  • Add the peas and corn and simmer a few minutes until they thaw. Add sea salt and pepper to your taste.
  • Garnish with more parsley, and pie crust biscuits or regular biscuits if you choose. See the above notes on biscuit options for more details.

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Gluten Free Pumpkin Biscuits :: Easy, 5 Minute Blender Batter!

November 15, 2018

Bring a basket of dinner rolls to the table every week with these fast prep, 5 minute blender batter gluten free pumpkin biscuits!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

What an amazing fall!

We couldn’t have asked for anything better – well, other than asking for more weeks of perfect hiking weather?! Thankfully we have been able to hit all of our favorite trails to see the leaves change during the last couple months, and boy has the season definitely taken a change in the last week or so. We warmed up after a cooler than usual hike last weekend with hot bowls of autumn chicken stew and these fluffy and comforting pumpkin biscuits – I just had to share them with you!

Blender batter and a can of pumpkin?!…*gasp!*

Those of you who have been around here long enough know that I am not a baker – I don’t love the fuss of it all. I’m all about a simple blender batter that will yield me delicious biscuits to go with any dinner or any cup of soup for lunch. These biscuits have been so fun to play around with that we have even enjoyed them with a plate of eggs and sausage for breakfast! If a biscuit dough is fussy and hard to work with, I’m just not going to make them. This dough comes together super fast – and yes, dear momma, go ahead and use that can of pumpkin if you don’t have any leftover squash around. These days, I rarely ever have “leftover” squash to use for recipes since my crew is getting older and like to make it their life goal eat all the things. Organic canned pumpkin works great.

My biscuit must have list…

Gluten free baking can be tough. We aren’t gluten free because it is trendy, or because we are following the crowd. I literally just don’t tolerate it, so we just keep the whole house gluten free for the sake of my health. And let me tell you…I’ve had my fair share of brick hard gluten free biscuits. Crumbly and brittle gluten free biscuits. And chalky tasteless gluten free biscuits. These biscuits are lightly crispy on the outside, and soft and fluffy inside which, if you ask me, is the perfect biscuit combination! Super easy and fast prep checked off the list as well, and we have a winner.

Ingredient notes

  • Butternut squash or freshly baked pumpkin purees would work fine in this recipe if you have that on hand.
  • Most GF Flour blends should work if you don’t have access to Namaste GF Flour Blend. I have not tried grain free swaps such as coconut flour etc, so you will have to play around with the ingredients if you need to go that route.
  • There is only 1 egg in this recipe, so if you are egg free, I do think a flax egg will work for the bind. They might not puff up as much because the eggs do help with that, but they will bind and still taste great.
  • If you are nut free I think you could take the almond flour out and use more Namaste – you won’t need the same amount though. The almond flour does help with that lightly crispy crust out the outside of the biscuit which is why I like using it.

Freezer friendly

Prep ahead, and always have biscuits ready to go! You can either freeze the dough, or freeze the baked off biscuits.

  • To freeze the dough, blend up the dough, portion the biscuits out on a tray and freeze. Once the biscuit portions are frozen, pop them into a freezer bag. When you want to bake the biscuits, take them out to thaw, and bake according to the instructions below.
  • To freeze already baked biscuits, let the baked biscuits cool to room temperature, and then put them into a freezer bag. If you plan to freeze longer than a couple months, I recommend individually wrapping the biscuits in plastic wrap or beeswax wrap to prevent freezer burn.

Soups to go with your biscuits!

The pumpkin biscuits will go with just about any dinner meal, from your roasted pastured chicken, beef roast, or chili, but I also wanted to leave you with some soup recipes. My favorite real food in the real world life hack is making a big pot of soup for dinner, and then packing the leftover soup and biscuits in to lunchboxes for school the next day. Cook once, and eat twice!

Print Recipe
5 from 11 votes

Gluten Free Pumpkin Biscuits

Bring a basket of dinner rolls to the table every week with these fast prep, 5-minute blender batter gluten-free pumpkin biscuits!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Bread
Cuisine: American
Keyword: gluten-free biscuit recipe, gluten-free pumpkin biscuits, pumpkin biscuit recipe
Servings: 12 biscuits
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Pre-heat the oven to 425 degrees and line a baking sheet with Silpat or parchment paper
  • Put the flours and cold butter into your food processor, and pulse until the butter is pea sized bits in the flour.
  • Add the rest of the ingredients, and blend to combine.
  • Scoop the biscuit batter onto your baking sheet into the sized biscuits you want, and bake at 425 degrees for 12-15 minutes, depending on the size of your biscuits (smaller biscuits will not need as long – the ones pictured in this post took 15 minutes). Let them cool for a few minutes, and then transfer to a cooling rack.

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Gluten Free Halloween Cupcakes :: Ghost Cupcake Treat PLUS Other Halloween Cupcake Decorating Ideas!

October 6, 2018

These gluten free Halloween cupcakes will be the hit of Halloween night! Make them ghost cupcake treats or other Halloween characters with these fun ideas!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Age 9 has not been as “scary” as I thought it was going to be…

You know…when your sweet baby goes from all things little girl to occasionally throwing in some “tween” mannerisms, it can really throw you for a loop! As with all things “first born child,” I was not prepared for age 9, but honestly I’m finding this mom gig getting sweeter by the day. Nine year old’s are so fun to chat with – like real conversations. Not just discussions about their 4th favorite color, or why they have to wear socks today like you do with toddlers and little guys. Like real life stuff – friendships, passions, and real books. Oh sure, she is still completely and utterly obsessed with unicorns, fairy tales, and pretend play {we’ll hang onto that as long as we possibly can!}, but I’m really loving this age. And this age LOVES to bake – and still shows her little girl side when she gets to bite into a fun treat for Halloween 😉

Let’s chat about being a “real food mom” on Halloween…

Because we all come from different stages of our real food journey. Some of us have true food allergies or health crisis situations where Halloween treats are going to have to take a back seat for a year or more. Others are literally on day 1 of trying to get processed food out of the house and just want to celebrate the way they always have. And yet others are pretty in between. Last year, I went out on the line and admitted that I’ve been the “lame” Halloween mom before that kept all the fun away simply to avoid the junk food. I’ve learned that honestly, kids just want to have a fun day to dress up and run around – in other words, be kids. And I would highly recommend hopping over to this post to learn about how I’ve made fun Halloween traditions for our kids that include some treats without compromising my standards on GMO’s, processed food, food dyes, etc.

Halloween treats for toddlers versus tweens…

There is a really big difference here. When your little guys are tiny, they are not going to know any differently if they get a fun fruit parfait made of Halloween colors and a sticker, or they get a real cupcake. Keep them in that fruit parfait space as long as you can, but as your little guys turn into big kids, let’s turn it up a notch. Toddlers don’t understand that you can’t have cupcakes everyday of the year – and they will let you know that with their meltdown the next day when they can’t have another one. Big kids can comprehend this concept, and so letting them indulge in a fun treat like this on Halloween is so work the look on their face!

Gluten AND Dairy Free!

Woot! This cupcake recipe is one that I’ve been using for the girls’ birthdays for the last 2 years, and I’ve never blogged it! I did change up the flavors a bit to make them “fall flavored” with maple, but the texture and taste of these cupcakes is so out of this world, you’ll never go back. You can see how they turned out for my daughter’s Tinkerbell Party and Unicorn Party linked here. We also did Hatchimals Party for my youngest this August using it! You won’t believe the texture even though they are gluten free. It also just so happens that palm shortening makes THE best frosting. While I still love me some buttercream, you really won’t miss the dairy when you try this palm shortening based frosting. Filled with friendly fats, and a gorgeous “ghostly white” color, they make the perfect goulish look for your Halloween night!

Other ideas for dressing up your cupcakes for Halloween!

  • We LOVE these Halloween plant based natural food dyes – we made fun pumpkin shaped sugar cookies with the orange and black last year! You could color the frosting with the orange food dye, and then make the face with the black.
  • If you use that same Halloween plant based natural food dye, you can split your frosting into orange, purple, and black and make swirl frosting on the top. Just put the 3 colors into the piping bag as separately as you can, and then as they come out of the tip, they will swirl together! You can see how my daughter’s Unicorn cupcakes for her birthday turned out using this technique here.
  • You could make a “Candy Corn” frosting top using those same Halloween plant based natural food dyes. Just make divide the frosting into 3 bowls leaving one white, and coloring the other 2 with the orange and yellow. You can stack the frosting with 3 different piping bags to make a candy corn look.

Tips for the classroom {and for littles!}

  • I thought the full-sized cupcakes with the frosting done like it is makes a huge cupcake for littles, or for a classroom party. For little guys, or classroom treats, I would highly recommend doing these cupcakes into mini cupcakes using a mini muffin pan! You can get the same cool parchment paper wrappers in the mini size too. I think you will have to pull the baking time down – maybe check them around the 10-15 minute mark.
  • If you have really little guys at home, not only can you make them into mini cupcake form, you could also just spread the frosting and put the chocolate chips on top so the frosting isn’t piled so high. The big kids think that is pretty amazing, but little ones won’t know any differently!

Ingredient notes

  • I’m pretty sure most gluten free flour blends will work to swap for the Namaste Gluten Free Flour Blend – I hear the Trader Joe’s brand is very similar to it.
  • Be careful on the maple extracts – a lot of them have junky ingredients. The one linked here is fine, or just use vanilla extract if you can’t find a good one. The maple syrup in the cupcake will make it taste like maple too.
  • Butter can be swapped for the palm shortening in the frosting, but the frosting will not be as white to look like a ghost since butter is yellow. It does work though!

Print Recipe
5 from 14 votes

Gluten-Free Halloween Cupcakes

These gluten-free Halloween cupcakes will be the hit of Halloween night! Make them ghost cupcake treats or other Halloween characters with these fun ideas!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free cupcake recipe, gluten-free Halloween cupcakes, Halloween cupcakes
Servings: 12 cupcakes
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE CUPCAKES ::

FOR THE FROSTING ::

Instructions

  • Preheat oven to 350 degrees and line cupcake pan with parchment paper cupcake liners. This recipe makes 12 cupcakes, but it does work doubled too, so you can double for 24.
  • In a 4 cup Pyrex liquid measuring bowl OR in a medium mixing bowl combine oil, maple syrup, sugar, and eggs, and beat for 1 minute.
  • Add the rest of the ingredients for the cupcakes and mix with beaters until combined.
  • Spoon the batter into cupcake liners, and bake for 20-22 minutes – the cupcake should “spring” back when you touch it, and a toothpick will come out clean. Check the cupcakes at the 18 minute mark just in case our ovens run differently.
  • Let the cupcakes cool completely before frosting. When you are ready to frost, blend the frosting ingredients in a small mixing bowl, and fill your piping bag, and frost your cupcakes. Use the mini chocolate chips for the ghost eyes and mouth!

More real food HALLOWEEN recipes you might like! ::

 

Holiday Recipes Occasional Treats Real Food 101 Real Food Tips

Paleo Chocolate Nut Butter Tart :: Dairy Free, Gluten Free, and Egg Free

February 17, 2018

This easy prep chocolate nut butter tart is rich and decadent using all real food ingredients!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

A season for everything, and grace for everyone…

Every once and a while, it gets to me. The winter. It’s so long here, and while I truly do love the 4 seasons of living in Michigan, getting through the winter “blah’s” takes some practice. First, I’ve learned this is not the time of year for crash diets. Eating real, nourishing, nutrient dense food not only keeps my body from getting sick, it also keeps my brain from being starved and going crazy while we wait for a little sunshine. I wait for that sunshine energy to fuel any spring cleansing, and save winter time for enjoying rest and fueling.

A little grace…and a piece of pie

Second, I’ve learned to have a little grace. I’ve found that when I allow my body to rest a bit more during the winter, spring and summer can run at full force, loaded with energy. There’s a season for everything. And during a season of rest, it is totally cool to settle in with a cup of coffee and a slice of your favorite treat. Food was meant to be enjoyed. It was meant to nourish your soul, not just your stomach. And while we enjoy every nourishing meal to the fullest every day, putting some love into a special treat to share with your family can nourish your sense of joy even on the darkest winter day.

Rich and indulgent real food

Of course, you can make these treats with real ingredients too! I won’t pretend that a little maple syrup isn’t still sugar. Sugar is still sugar. It isn’t something we have every day. But a special Valentine’ Day treat was definitely in the cards for us this year, and we used some simple real food ingredients to create a decadent treat that filled us with joy, and didn’t leave our tummies feeling crummy because of processed ingredients.

Fancy presentation…minimal fuss!

Because this momma doesn’t have time for that! And while we’re on that note, I’m also not a baker. Those of you who have been around long enough know that baking is just not my thing. This chocolate nut butter tart may have pretty layers, but it is anything but finicky to work with. The crust will take you about 10 minutes to prep, and the other 2 layers will be 5 minutes or less! Promise that even my non baker readers are going to love this one!

Tart pan versus pie

Originally, this recipe started out in one of my pie plates. I made it half dozen times since then, until I found a tart pan on sale last month 😉 I love the presentation that the tart pan gives, so that is how I’ve prepared it for this post (and the removable bottom makes the presentation SO much easier!). That said, the recipe below is based on my pie plates, and I had some crust leftover when I made it in the tart pan. So the recipe fits in a pie plate if that is what you have, or if you happen to have a tart pan, just know that you will only use about ¾ of the crust. I also had some chocolate left (which made for really yummy chocolate dipped strawberries for Valentine’s day!). I think mini tarts in muffin tin or mini tart pan would be adorable too!

Ingredient notes

  • Let’s start with the crust. You really can use any crust recipe. This crust is nutty, and sweet, and goes so well with the chocolate nut butter flavors. I have not tried other ingredient swaps for this crust, so you’ll have to play around with that yourself. If you really can’t have the nuts, or another ingredient in the crust, here is my gluten free crust recipe you can use instead.
  • For the nut butter filling, I do think that sunflower seed butter would swap for the nut butter if there is a nut allergy. Sunflower seed butter always tastes like peanut butter to me anyway, so I think it would work!

A little grace, and a piece of pie

Deep breath momma. Winter with littles can feel closed in. Bundle the babes up, stick them in the snow for a few minutes, and then have some grace. Come on back inside, settle them with some toys, and warm up with your favorite hot cup and a slice of some chocolate nut butter tart. We’ll make it to spring soon! Cheers!

Print Recipe
5 from 25 votes

Paleo Chocolate Nut Butter Tart

This easy prep chocolate nut butter tart is rich and decadent using all real food ingredients!
Prep Time1 hr 15 mins
Cook Time5 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Paleo chocolate nut butter tart, Paleo chocolate nut butter tart recipe
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE CRUST ::

FOR THE NUT BUTTER LAYER ::

  • 1 cup nut butter of choice you can combine different nut butters to make the 1 cup too
  • 2/3 cup coconut oil
  • 1/3 cup pure maple syrup if your nut butter is already sweetened, you may not need this
  • 2 tsp vanilla extract
  • 1 tsp sea salt if your nut butter is salted, I would leave this out or halve it

FOR THE CHOCOLATE LAYER ::

Instructions

  • Pre-heat the oven to 350 degrees.
  • Put the flours, coconut shreds, and sea salt in a food processor and pulse to combine. Add the rest of the ingredients and blend to combine – the crust looks dry, but it presses into the pan well, so don’t add more liquid!
  • Press the blended crust into a 9-inch tart pan and bake at 350 degrees for 12 minutes until the edges are golden brown. Place the crust in the freezer to speed up the cooling off process (Or you can make the crust ahead of time).
  • While the crust is cooling off, you can make the nut butter layer. Put the nut butter layer ingredients into a small sauce pan and warm through over medium heat until everything is melted together and smooth. When the crust is fully cooled off, you can pour this nut butter layer into the crust. Put the tart pan back into the freezer for 1 hour to set the nut butter later.
  • Once the nut butter layer is set, make the chocolate layer. Bring the coconut milk to a simmer in a small sauce pan, turn the heat off, and add the chocolate chips. Let the chocolate sit in the hot milk for one minute, and then whisk it in until smooth. Pour the melted chocolate over the nut butter layer in the tart pan, and place the tart pan back into the freezer to fully set.
  • Garnish your chocolate nut butter tart with flaked sea salt if you desire. You can store your tart in the fridge. It cuts well at room temp, fridge temp, and frozen, so you can serve it at whatever temperature you prefer.

More real food recipes you might like:

 

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Gluten Free Cranberry Orange Baked Oatmeal Cups

December 9, 2017

Tart, seasonal cranberries meet bright, sweet oranges to make a compact, portable, easy to make breakfast for little hands, or on the go!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

T’was the night before Christmas…

It’s the best isn’t it?! I take this picture the “night before Christmas” every year, and I seriously pinch myself with each passing year because it just gets better and better as the girls are at these amazing ages of understanding the wonder of this season. The kids always have a way of reminding me to be a kid again (ie chill out and just enjoy it all!)

Slowing down

The last couple years have given me this sense of needing to slow down and just enjoy it. I know that while the holidays will always be fun with my family, the type of “fun” will be in ever-changing ways as the girls get older, and I want to savor this little kid season we are in right now. While this foodie momma would just *love* to plan out an elaborate Christmas morning breakfast for everyone to help make and enjoy eating, breakfast is about the last thing on these little one’s minds on Christmas morning!

Fun and fast food prep!

A happy medium is the answer right?! Last year I created these super yummy blender batter cranberry breakfast cookies that became a huge hit on this blog even outside of the Christmas season. They made a fun, fast breakfast the kids could munch on while they enjoyed tearing into their gifts and playing with a new toy.

Last year they ended up working perfectly as a “first breakfast,” and then we had a nice brunch later in the morning when I had some time to cook. We fell in love with this concept, so I decided to create another fast holiday breakfast option to have fun with this year.

A faster, more portable baked oatmeal

This summer, a bushel full of peaches inspired me to fill my freezer with school morning friendly *portable* peach baked oatmeal cups. They have been so nice this fall on busy school mornings, and I thought maybe I’d do a spin on those with a more holiday season flavor profile!

Fresh cranberries versus dried…

Sweet and tart cranberries and a subtle bright freshness from an orange…what’s not to love?! I have made at least 6 batches of these cranberry orange muffin baked oat cups, and I’ve got some tips to help you customize them to your family’s preferences!

  • I’ve made batches of all fresh cranberries, and some with all dried cranberries, and both turn out well! It all really boils down to your flavor preferences. If you love the tartness of a fresh cranberry, there is enough sweetness in the muffin to balance it so you aren’t puckering! This was our favorite way to make them. If you prefer sweeter dried cranberries, go for it! It turns out great too!
  • I made one batch with chopped fresh cranberries – it does back off the tart punch if you are afraid of that. We still really loved the whole fresh cranberries as our favorite.
  • Don’t leave the orange zest out! It really helps with the hint of orange flavor. The juice isn’t quite enough!

A practical solution to enjoying a childhood full of fun Christmas mornings!

I really hope that what has become a family tradition of fun, faster prep Christmas morning breakfasts for our family will help you to enjoy this precious time with your kids at this age even more. I’d love to see what you end up making – if you post to Instagram, hashtag #raisinggenerationnourished and give me a tag so I can see! Wishing you and your family a merry Christmas!

Print Recipe
5 from 19 votes

Gluten Free Cranberry Orange Baked Oatmeal Cups

Tart, seasonal cranberries meet bright, sweet oranges to make a compact, portable, easy to make breakfast for little hands, or on the go!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: cranberry orange baked oatmeal, gluten-free baked oatmeal cups
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Put the oats and gluten free flour blend in a medium mixing bowl. Stir in the coconut milk and lemon juice. The mixture will be thick. Cover with a towel and let the mixture soak overnight about 8 hours. This soaking process breaks down the phytic acid in the oats and flour, making it easier on digestion. It also allows the nutrients in the grains to be absorbed better.
  • The next morning, pre-heat your oven to 350 degrees.
  • Blend the eggs in a medium mixing bowl for 1 minute until frothy. Add the beaten eggs along with the rest of the ingredients to the oat/flour mixture that soaked overnight, and stir to combine (this takes a minute at first as the oat/flour/milk soaked mixture is a bit thick – do NOT add more liquid. It will loosen up as you incorporate the wet ingredients you added.)
  • Scoop the batter into a muffin tin lined with <a target="_blank" href="https://www.amazon.com/gp/product/B00SS5M7DM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00SS5M7DM&linkCode=as2&tag=simmomrev-20&linkId=4ea85b1dec383f1e88edfeca50f98d2a">silicone muffin cups</a><img src="//ir-na.amazon-adsystem.com/e/ir?t=simmomrev-20&l=am2&o=1&a=B00SS5M7DM" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> (or, if you don’t have silicone muffin cups, you can butter your muffin tin to prevent sticking). Sprinkle the tops of each muffin with coconut sugar if you choose.
  • Bake the baked oat cups at 350 degrees for 30-35 minutes until the tops are golden brown (check them around the 30 minute mark in case our ovens run differently). Let the muffins cool 5 minutes in the pan before turning them out to a cooling rack for 10 minutes before eating.
  • Recipe makes 12 large muffins. You could make them smaller and get 18 – if you have real little ones in the house, I’d make them smaller so they can eat a whole muffin. You will probably need more like 30 minutes to bake if you make them smaller.

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Paleo Cinnamon Snowflake Christmas Cookies Using Coconut Sugar :: Grain, Gluten, Dairy, & Egg Free

November 25, 2017

Celebrate the season without the sugar overload and make these festive and fun Paleo cinnamon snowflake cookies!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

The first snow…

My little winter babes are still anticipating the first measurable snow approaching the first week of December, peeking their little nose at the windows each morning to see if today is the day! I seriously have no idea where they get it from {self proclaimed beach bum here…}, but growing up here my whole life, I do have to say that there is just something magical about that first snowfall!

Bringing a little snowfall to our kitchen!

So while we await fresh powder to play in outside, I decided to bring a little snowfall to the inside! These sweet little powdery snowflake cookies made the girls completely giddy, and I loved that my oldest could make the entire recipe on her own. Sure the littles in the house loved helping here and there. But there is just something about this age 8…bam! She is not one of the “littles” anymore…she is genuinely a huge help in the kitchen, and so mature it blows me away!

Ownership…

And while we are on that note…man, oh man. Do I ever get it. It takes a little extra time to let them help in the kitchen, doesn’t it? This “Type A” and “go go go” personality momma has really had to learn how to step back and let my kids do their thing. Especially this age. Ownership means the world to them. Being able to edify them in front of their family or peers that *they* made the cookies does amazing things for their confidence.

And that whole “life skills” thing is pretty important too. Believe me. Growing up in a microwave generation and having to teach myself to cook in my 20’s has given me a new appreciation for making sure this generation knows how to make themselves some food. Get your kiddos into the kitchen this holiday season and help them start mastering those kitchen skills – start somewhere!

The holiday sugar trap…

It’s a tough one, isn’t it? I have worked on this balance for years now, and feel like I’ve come up with some happy mediums so that we can both enjoy the fun of the holiday, but also stay healthy and well so that we can actually attend all of the parties and have some fun. Sugar does, after all, feed those sick bugs in our bodies, so party after party, and holiday event after event can really wreck havoc on little ones especially.

{You can read more tips on keeping kids healthy during the holiday season in this super important post!}

A game changing combo!

These cinnamon snowflake cookies are not only super adorable, but they make a much healthier choice for a sweet treat when your kiddos have been “sugar-ed out” and you still have some holiday parties to attend! The nut flour keeping the starches down, coupled with the lower glycemic coconut sugar, make for a winning combination to keep blood sugars at bay.

Ok, fine…coconut sugar…so, how does it taste???

So good! There is a warm, almost light molasses flavor to coconut sugar, so it really gives these cookies in particular a gingerbread cookie flavor with the added cinnamon. It is so festive! I’ve switched to coconut sugar almost exclusively in some of my baking and my family really enjoys the flavor.

Kid friendly serving sizes

Make ‘em small and super cute, dear momma! They won’t know any differently! Here are some super cute mini cookie cutters you can use to make at least 2 dozen cookies (I made over 30 with mine). So instead of having to break apart a huge cookie for your 4 year old, and they feel slighted for only getting half a cookie, they get to have a whole one! Or even 2!

A note on the powdered sugar…

If you have super little ones at home and no bigs…I’d just leave it off 😉 They really don’t know any differently, and the cookies taste amazing without it! If you have some older kiddos at home like I do…I’m telling ya…the illusion of these looking snow dusted with the powdered sugar is SO worth the look on their faces! Do it up! Grab an organic/non-GMO sourced powdered cane sugar, and let them shake it on. Just watch those sweet faces light up!

Ingredient notes

Five batches in, and I was able to at least narrow this one down to gluten, dairy, and egg free! I know, I know, my dear nut free friends! Sigh. I didn’t get to trying these with a seed meal – I really think a sunflower seed type deal just might work. Blend it up into a “flour” and give it a go! And please comment below if you tried it so others who need to be nut free may try. I feel like I worked out the rest of the common allergens like dairy, gluten, and egg though!

If you don’t have access to coconut sugar, then organic cane sugar will work fine. I also think that soaked, blended dates might work. I think honey or maple syrup will be too runny/sticky, but you could give it a try.

Print Recipe
5 from 24 votes

Paleo Cinnamon Snowflake Christmas Cookies Using Coconut Sugar

Celebrate the season without the sugar overload and make these festive and fun Paleo cinnamon snowflake cookies!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon sugar cookies, gluten-free sugar cookie recipe
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Pre-heat the oven to 300 degrees.
  • Put all of the ingredients into a medium mixing bowl, and blend to combine. The dough should press together well. It shouldn’t be tacky or wet though. From here, you can either roll them right out, or refrigerate the dough until you are ready to roll it out. I have done both, and rolling out is easy both ways – I feel like the cut-outs came out of the cookie cutter a little easier when the dough was chilled.
  • To roll the dough out, you can either use parchment paper, or dust the counter with Cassava Flour. I have done both and they both work well. Roll out the dough, cut the snowflakes out, and place them on a Silpat or parchment paper lined baking sheet. I found that dipping my little cookie cutter into a bowl of olive oil made the cookies slide off the cutter easiest. Or dip in some cassava flour to flour it before cutting.
  • Bake the snowflakes at 300 degrees for 15 minutes. You can dust the cookies with the organic powdered cane sugar at this point. After they cool a couple minutes on the baking sheet, move them to a cooling rack to cool completely.

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How To Make Sprouted Candied Nuts & Seeds :: Sprouted For Better Digestion & Nourishment :: Made With Real Food Sweeteners & No Junk!

October 28, 2017

Learn how to make candied nuts and seeds for the holidays the real food way! Sprouted for better digestion and using better sweeteners without the junk!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

Harvest parties, Thanksgiving, & Holidays….oh my!

The next few months are sure to bring on party after party and gatherings almost weekly! I wanted to share with you a staple party snack I keep in my back pocket (technically just stashed away in my cupboard!) all holiday season, to make the holidays a bit less stressful, and still yummy real food. Keeping a stash of candied crispy nuts in my pantry ensures that I always have something to pass around when invited to last minute events that don’t leave me with enough time to cook, or where I’m not expected to bring a large dish to pass.

An “evergreen” holiday treat for everyone!

Whether its a snack bowl out on trick-or-treat night, the appetizer table at Thanksgiving, or the big holiday party at home or the office, candied pecans, walnuts, almonds, or any type of mixed nuts or seeds are always a hit. And there are always those present at these events that will be thankful to have a healthier, more protein rich treat to snack on versus the starchy cookies and candies hanging around.

My special real food ingredients, and some notes on sprouting!

Because you really can make a few little swaps and techniques to make these holiday nuts easier on digestion, more nutritious, less processed – and still taste amazing!

  • Soaking/Sprouting :: I leave directions for both in the instructions. Soaking takes the phytic acid levels down so the nuts and seeds are easier on digestion. It takes just 7 hours of hands free time to soak (think over-night while you are sleeping!), so it really isn’t an inconvenience. If you have the time to take an extra day or 2, I recommend sprouting your nuts and seeds! It sounds intimidating, but it is really so simple. After soaking, you simply drain the water and let the nuts and seeds sit in the bowl until they start to sprout a little “tail” over the next 24-36 hours. It is a little extra time, yes, but super hands free, and so special! If you make big double and triple batches of these candied sprouted nuts, you can keep them stashed away for quick grab and go party snacks.
  • Dehydrating under 150 degrees :: Dehydrating versus baking or roasting maintains the integrity of the nut and seed oils. It is just a healthier way to consume them!
  • Coconut Sugar :: Instead of corn syrup or even “regular” white sugar, I always swap for coconut sugar. The glycemic index is lower which keeps blood sugars happier. It is an easy swap, and since coconut sugar has become more mainstream, you can find it even in regular grocery stores.
  • Molasses :: I once tried a candied almond recipe at a party that just really “wow-ed” me. I remembered thinking there was just something different about this recipe and ended up tracking down the guest that made them to ask what their secret was. It was brown sugar! Technically, brown sugar is just sugar mixed with a bit of molasses, so I’ve got the ratios down in my recipe to make a sort of “coconut sugar brown sugar,” and the warmth of the flavor will blow you away!

Special hints of flavor options

Don’t be afraid to mix things up a bit! Most people are pretty used to the typical sweet, candied nuts, but adding special aromas or spicy hits will make your recipe really special.

  • Pumpkin Pie Spice :: Not just for that latte or pie! This makes Halloween trick-or-treating parties so fun for snacking with your pumpkin spice lattes for the adults and warm apple cider for the kids!
  • Cayenne :: This is certainly optional when serving to little kids, but if you are attending an adult party, go for this one! Just a small pinch gives a flavorful heat that goes so well with the sweet and salty flecked candy shell.
  • Orange Zest :: My personal favorite! I think it just brings a happy, bright aroma to the bowl, and it leaves people asking “what is that in there?” – in a really good way! Serve with warm mugs of Winter Wassail – it compliments it so well!
  • Vanilla :: I have mixed vanilla bean to the coconut sugar mixture once before to serve with chilled mugs of real food eggnog, and it was SO good! Very special!
  • Cacao :: Dust in a few teaspoons of raw cacao for a chocolate flavor! So good! Serve with warm mugs of hot buttered raw cacao hot cocoa (recipe is in my cookbook, Nourished Beginnings!) – it compliments it so well!
  • Honey or Maple flavor :: You can swap out the coconut sugar for raw honey or pure maple syrup for a different sweet flavor too!
  • Cinnamon :: Swap the pumpkin pie spice for cinnamon if that is more your flavor preference!

Notes for nut free friends or party guests

My kiddos actually prefer candied seeds to nuts, so don’t be afraid to try out a seed mix even if you aren’t nut free! If you have party guests that have true nut allergies, just be sure you don’t dehydrate the seeds and nuts together in the same batch – do everything separate, and make sure the tools are all washed up real good in between. In fact some can’t even be in the same room as the nuts, so if you know this ahead of time, just stick to a seed mix and leave any nuts out. The seeds are just as festive and taste amazing.

I prefer a mix of sunflower and pumpkin seeds but there are so many things you can do. Adding chia seeds will make more “clusters” – almost like a candied seed “bark” and those just feel so special!

Notes for egg free friends or party guests

I would love to hear from my egg free readers how this works out, but I would imagine that a flax egg – or really just half of a flax egg – would work out just fine here. The egg white combines with the coconut sugar to create the candied coating. I have seen recipes where you combine water and the sugar and bring to a boil until a thick candy coating is made. Let us know in the comments if you have tried this – I would love to make this post a great resource for friends that need to make these allergy swaps.

A quick note about dehydrating/cook methods

Do not. I repeat do NOT, not make these just because you don’t have a dehydrator 🙂 YES dehydrating nuts and seeds below 150 degrees maintains the integrity of the nut oils and nutrients, but I would rather you make these in your oven than not make them at all, and buy crummy ingredient holiday nuts at the store. If you make them in the oven, just be sure to stir them around so they dry out evenly – it is more hands on than using a dehydrator, but it works.

If it happens to fit on your birthday or holiday wishlist, I get SO much use out of my dehydrator, and have had it for years. It is a great investment. If you want to make homemade granola for breakfast and snacks much easier with less hands on time, homemade jerky, and other dehydrated goods, you will not regret it. I have this “middle of the road” dehydrator, though I will definitely be spending the money when mine finally gives out to get a more quality dehydrator. Mine is 6 years old now and does not maintain the heated temperature as evenly (it’s tuckering out!), so I’ll be investing in a more quality dehydrator soon.

Print Recipe
5 from 17 votes

How To Make Sprouted Candied Nuts and Seeds

Learn how to make candied nuts and seeds for the holidays the real food way! Sprouted for better digestion and using better sweeteners without the junk!
Prep Time5 mins
Cook Time30 mins
Soak12 hrs
Total Time35 mins
Course: Snack
Cuisine: American
Keyword: candied nuts, sprouted nuts
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 cups raw nuts and/or seeds of choice
  • 2 tsp sea salt for soaking
  • 1 egg white
  • 1/4 – 1/3 cup coconut sugar
  • 1 tsp blackstrap molasses
  • 2 tsp pumpkin pie spice See above section for different flavoring options to swap here from vanilla and cacao to cinnamon!
  • Zest of 1 orange Optional if you enjoy the citrus aroma and a hint of citrus to the nuts/seeds
  • Up to ¼ tsp cayenne pepper Optional only if you want some heat to your mixture – I’d leave this out if serving to kids – I make a separate batch with some heat just for the adults because it’s so yummy!
  • Sea salt to sprinkle over top to your preference

Instructions

  • Put the raw nuts/seeds into a medium mixing bowl with 2 tsp sea salt and fill the bowl with water to cover the nuts/seeds. Stir the mixture around to dissolve the sea salt, and then cover with a towel. Let the soaking nuts/seeds sit on the counter 7-12 hours to soak. This soaking process breaks down the phytic acid in the nuts/seeds making them easier on digestion. You could also sprout your nuts/seeds if you have the time to take that process further for more nutrient availability. After 12 hours of soaking, drain the water, cover with a towel, and let the nuts/seeds sit on the counter for 24-36 hours until you see a little sprout of a tail. Rinse and drain the nuts/seeds a couple times a day during this sprouting time.
  • After soaking (or sprouting) your nuts/seeds, drain the water. Whisk the egg white, coconut sugar, and pumpkin pie spice (and cayenne if using it) in a small mixing bowl, and then put the drained nuts/seeds in. Stir the nuts/seeds with the coconut sugar mixture to coat evenly.
  • Spread your coconut sugar coated nuts/seeds over a dehydrator tray (or baking sheet if using an oven). If you are dehydrating the nuts/seeds, you can dehydrate under 150 degrees to keep the nutrients and oils stable in the nuts/seeds. This will take around 12-24 hours depending how high you set your temp – I do about 135 degrees and it takes about 12 or so hours (this is the dehydrator I use.). If you are using an oven, you can bake at 250 degrees for about 30 minutes to an hour. Stir them around once or twice while baking to make sure they dry out all the way.
  • Store your crispy candied nuts and seeds in an airtight container in the pantry.

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October 6, 2017

Get out the door fast with breakfast cookies made with sweet pumpkin and warm fall spices to make any school morning more cozy!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

The joy {and busy-ness!} of autumn…

…has made me really re-think my morning routines! This is my first year of having all 3 kids in school at least part time, and I will be honest in saying that I envisioned having a little more time to sip my coffee every morning! That is just hasn’t proven to be the case yet with 3 sets of field trips speckled through the month, projects to be done, after school activities, and of course lots of fun fall family outings to be had!

Keeping up but slowing down to savor

One busy morning it finally hit me. We had already made it to the middle of September, and I hadn’t made one pumpkin thing in my kitchen. I also had gotten into a rut of the same sort of breakfast routine every day. Nourishing? Yes. But savoring this season that we only get to enjoy a couple months out of every year? No!

So I set out to create a special something for breakfast that would help us enjoy the season, but not leave momma stressed for time on a school morning.

Breakfast Cookie Fridays!

Oh yes! It’s a thing, dear friends!

A few years back, I instituted “breakfast cookie Fridays” not only as a fun way for my girls to end the school week, but also as a way for myself to be kicked back and enjoy my coffee a little longer on a Friday morning. I set up a “breakfast bar” with a tray of breakfast cookies, a bowl of hard boiled eggs, and hot tea or raw milk to drink. The girls help themselves and I am hand free. It is a beautiful thing!

A new breakfast cookie Friday addition with a fall twist!

So in my intentional decision to savor the fall despite our busy schedule, these pretty little pumpkin raisin breakfast cookies were born! Warm spices with sweet pumpkin and maple syrup make for a cozy morning with a cup of tea or coffee (or my favorite pumpkin spice latte?!). I’m telling you, your kitchen is going to smell *amazing* after baking these simple little cookies off!

We have been enjoying them over the last few weeks while I perfected the ingredient ratios and tried some swaps, and the girls have finally given me the big 2 thumbs up for being post-worthy!

Ingredient notes and swaps!

  • Keep your eyes peeled in the ingredients for how to swap out the nuts. I have made a couple batches all seed based, and they taste so good! Even if you aren’t nut free, sometimes it’s nice to rotate around and get some nutrients from seeds you don’t have often.
  • These breakfast cookies are naturally egg (and dairy) free too! Pumpkin makes a great egg replacer, and the flax seed meal also provides a natural bind so that I could skip the egg.
  • I have made 1 batch with a good few tablespoons of grassfed collagen for extra protein and gut nourishment. They turned out great, so that is an addition you can put in if you wish!

Embrace the fall, my friends!

I sincerely hope I’ve sparked a bit of thought into you to enjoy this season, dear momma. The kids will remember these warm smells coming from the kitchen as they get older, and I’m telling ya…as my oldest nears more pre-teen ages, I’m starting to be more aware of the need to be intentional at memories versus the survival mode that the newborn years were! Embrace this change of season!

Print Recipe
5 from 12 votes

Grain Free Pumpkin Raisin Breakfast Cookies

Get out the door fast with breakfast cookies made with sweet pumpkin and warm fall spices to make any school morning more cozy!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: grain-free breakfast cookie recipe, grain-free breakfast cookies, pumpkin raisin breakfast cookies
Servings: 12 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 cup finely shredded unsweetened coconut If you have a coconut allergy and can handle some grain, rolled oats or sprouted oats will work
  • ½ heaping cup walnuts Swap for an even ½ cup of sunflower seeds if you are nut free
  • ½ heaping cup pecans Swap for and even ½ cup seeds of choice here if you are nut free
  • ¼ cup pepitas pumpkin seeds
  • ¼ cup flax seed meal chia seeds should work here too
  • ½ cup raisins
  • ¾ cup pumpkin puree
  • ¼ cup nut or seed butter of choice I've made these with almond butter, tahini, cashew butter, and almond butter. Sunflower seed butter should be fine too.
  • 1/4 – 1/3 cup pure maple syrup Raw honey would work here too. I think the warmth of the maple syrup works well with the pumpkin and pumpkin spices!
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp sea salt

Instructions

  • Pre-heat the oven to 350 degrees.
  • Coarsely chop the walnuts, pecans, and pepitas. (I like to buzz them up in my food processor to get coarse bits.)
  • Put all the ingredients into a medium mixing bowl and combine well with a spatula.
  • Form the dough into cookies using your hands, and place on a Silpat or parchment paper lined baking sheet.
  • Bake for 25-30 minutes at 350 degrees. Let the cookies cool 10 minutes on the cookie sheet, and then transfer to a cooling rack to cool further (or you may eat them before they cool!)

More real food PUMPKIN recipes you might like:

LOVE the idea of BREAKFAST COOKIE Friday’s?! Here are more recipes to add to your own breakfast cookie morning rotation!

Holiday Recipes Occasional Treats Real Food 101 Real Food Tips School Holidays

Healthy Halloween Tips and Ideas :: Healthier trick-or-treating ideas {that won’t get you tee-peed!}, family Halloween traditions, & healthy classroom party ideas!

September 23, 2017

Celebrate Halloween and keep your “crunchy momma” status with these super fun, {not lame} healthy Halloween tips and ideas for home and school!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

I’m going to just cut to the chase, let the cat out of the bag…you get the idea…

It’s not my favorite holiday.

You know…Halloween. Sure, it’s super fun to dress up little kids like fuzzy ducks, silly clowns, and glittery butterflies, but really, I’m in this whole autumn thing for that Thanksgiving turkey!

And yet…

…the kids nearly jump out of their skin for this holiday, and so we roll with it. I’ve spent the greater part of the last 8 ½ years of this motherhood journey navigating just how to approach the sugar crazed holiday, and I feel like I’ve come up with a happy medium that works for our family.

My middle kiddo making pumpkin pasta before trick or treating!

Did you hear that key phrase?

I’ve found what works for *our* family. It won’t be the same for every family, but I’m hoping my list is super comprehensive and will at least give you a bit of empowerment to start making your *own* family traditions to make the holiday special for your kids, without compromising your real food standards.

Because that’s really what it’s all about, right?

The fun, right!?

Listen, I may be one of those ____(insert your choice of terms to describe health conscience moms…crunchy, holistic, green…) mommas, but I don’t want my kids to feel like the odd duck. Sure they may pack bone broth loaded soup for school lunches, but I also pack an occasional PBJ. And yes, for the most part treats are just saved for birthdays and holidays, but we have the occasional Friday night pizza or weekend celebratory cookies.

It’s called balance…

And that balance is crucial to making sure your kiddos don’t buck back against you when it comes to fun things like Halloween. Trust me…I’ve done the whole skipping trick or treating to avoid the candy thing. I thought since I would be having them dump the candy anyway, why bother!

Instead, what I had was a disappointed 6 year old who knew about trick or treating from her friends at school, and all she wanted to do was dress up and have some fun. Not every kid will come to this conclusion, but she would have been just as happy to dump the candy just for the chance to dress up and have some fun! Don’t take that away from them!

Our family Halloween traditions!

Again, every family is different, and there is no one right way to do this Halloween thing. I hope everyone reads that part carefully – my way isn’t the highway, but I’m hoping you can get a few ideas to help, and learn from my mistakes!

  1. We carve pumpkins, dress up, and do the trick-or-treating thing. My kids are still at the ages where this is super cool to them, and they don’t even care that the rule is dumping the candy in the trash afterward. They seriously just want to dress up and have fun!
  2. We swap their trick-or-treat candy for a special treat that they get to make with momma. We do something different every year, and the kids get to pick. We’ve made caramel corn, candy apples, tootsie rolls, and sugar cookies made into pumpkins (I use this recipe using a pumpkin cutter and then use naturally dyed orange sprinkles over white frosting!). They get to enjoy their special treat after trick-or-treating – period. Not the next day or the weekend after. Even if it’s a school night, they are staying up and having fun. Don’t be the party pooper mom. Yep I said it – and I get to say it cuz I’ve been there and it isn’t all it’s cracked up to be. Live a little 😉
  3. I hand out candy. Well, honey sticks to be exact. I went years without handing out candy because I just couldn’t stand the thought of handing out GMO filled candy to innocent little kids. I couldn’t afford the expensive organic chocolate candy for everyone, so I just didn’t hand anything out. I can’t remember where I got the honey stick idea, but we are going on our 3rd year of handing them out, and it is a compromise I feel good about. Kids get something sweet, and I feel good about the quality.
  4. As far as school Halloween parties go, our school doesn’t celebrate Halloween in the traditional way, so I have zero experience there. They do some crafts, and make applesauce! (The kids love this by the way – let them peel and chop, and then slow cooker or Instant pot the applesauce!) If you have kiddos at a school that does the whole Halloween party fiasco, please leave us some comments below on how you handle the school parties so we may learn from you!

I absolutely cherish this picture of my oldest making the caramel for caramel apples and her sisters watching! That is what this is all about! (Recipe for the caramel apples from Nourished Kitchen is below!)

A quick note on my thoughts about babies & toddlers…

Take those babies and toddlers to the pumpkin patch! Do fun arts and crafts with pumpkin seeds, orange paint, and pumpkin cutters in play-doh!

My philosophy on the babies and toddlers with candy is…do *you* want to explain to a 1 or 2 year old why we don’t have candy every day of the year? They just don’t have the capacity to reason why this isn’t a good idea like a 4 year old on up would. I kept my babies and toddlers with a fun snack of fruit salad with simple whipped cream, or simple fruit leathers (I love the idea of this winter squash fruit leather – perfect for toddlers!), or cut up fruit in a fun mini cookie cutter for Halloween shapes.

They don’t know any better, dear momma. You’ll be so glad you did the next day when you don’t have to explain why we don’t have chocolate everyday to a 2 year old who doesn’t know how to understand that. It just isn’t fair to them.

That said…when it comes to older siblings in the house, let them have some fun. I admit my third born had her first piece of candy much younger than my oldest who was at least 4 before she had hers. However,  I definitely didn’t feel like going through the meltdown process at ages 1 or 2 when she wanted *more*, so she was just in bed when my oldest kiddos had their special treat.

Again, this philosophy isn’t set in stone. It is my opinion, and my thought process. You do you dear momma, but at least this gives you some food for thought! 

Onto the ideas!

SO! I wanted to comprise a list of ideas that will help you through Halloween with your {ahem} crunchy momma label 🙂 Pick and choose what works for you, and pass by what doesn’t. Read through it with your older kids and make some new family traditions together!

Trick-Or-Treat Hand-Out Treats:

Let’s face it…an apple or box of raisins is just not something special to a kid over the age of 3! Lighten up and try some of these fun, safer ideas that will make the kids smile! Please note the prices per candy, and maybe you could do the more cost effective ones for the masses of trick-or-treaters, and save the pricier ones for those smaller, at home parties or classroom parties if candy is allowed.

{PLEASE keep in mind that Amazon prices can fluctuate. I broke the price down per candy for your convenience, and the price here reflects what Amazon had the price at during the time of this post publishing.}

Treat Alternatives:

Let’s face it…kids probably have enough pencils, and the gross plastic fake Halloween teeth will just get tossed in the garbage. Here are some fun, non candy ideas for the kids that stop by that can’t have candy!

{These aren’t really my thing, but I do think that for the little guys that come around, some parents might be thankful to get something like a sticker that isn’t full of sugar. I’m pretty sure you will want to have the candy from above on hand for older kids. PLEASE keep in mind that Amazon prices can fluctuate. I broke the price down per toy for your convenience, and the price here reflects what Amazon had the price at during the time of this post publishing}

  • Stickers (2 cents per sticker. Obviously, you can find stickers just about anywhere! Shop around! I thought these were cute for the Halloween holiday!)
  • Temporary Tattoos (6 cents per tattoo. Obviously, you can find temporary tattoos just about anywhere! Shop around! I thought these were cute for the Halloween holiday!)
  • Stampers (18 cents per stamper. Obviously, you can find stampers just about anywhere! Shop around! I thought these were cute for the Halloween holiday!)
  • Glow Sticks (6 cents per glow stick.)
  • Bouncy Balls (13 cents per bouncy ball)

Homemade Treats The Family Can Make Together:

Make sure you use the comments to tell us your family Halloween treat traditions! I would love to add to this list!

Honey Caramel Apples (This is the recipe we use every year!)

Honey Sweetened Caramel Corn

Gluten Free Halloween Ghost Cupcakes

Pumpkin Spice Latte {Because Mom & Dad need it! Leave the coffee out for the kiddie cups!}

Homemade Tootsie Rolls

Spider Cupcakes

Candy Corn Panna Cotta

Chocolate Dipped Mandarin Oranges

Paleo Ghost Truffles

Sweet, Spicy, & Salty Pumpkin Seeds

Dark Chocolate Nut Butter Cups

Fresh Figs With Cheese & Walnuts

Chocolate Covered Apples

Salted Caramel Apple Parfaits

Pumpkin Gummies

Cinnamon Maple Nut Butter Apples

Honey Nut Popcorn

Healthy Family Halloween Dinner Ideas {Kids will actually eat before trick-or-treating!}

Traditions That Will Make Halloween Super Special!

Make sure you use the comments to tell us your family traditions! I would love to add to this list!

  • Pumpkin carving contest
  • Play Halloween themed Pictionary
  • Pumpkin seed counting contest
  • Make your own personal pizzas (2 recipes above in the Halloween Dinner section!)
  • Watch a movie
  • Play board games
  • Play Halloween themed Charades
  • Have a scavenger hunt
  • Have a spa night

Fruit Based Treats For Classroom Parties (Or at home for those toddler treats!)

Applesauce Making (Have the kids peel & chop, then slow cooker or Instant pot it in class!)

Halloween Monster Mouths

Fruit Bat Snack Bags

Monster Fruit Cups

Pumpkin Spice Fruit Dip

Frozen Boo-Nana Pops (I’d use greek yogurt!)

Halloween Green Yogurt Fruit Dip & Spooky Fruit Snacks (I’d skip the nutella or make your own)

Healthy Halloween Orange Pumpkins

 

Ghost Berries (I’d use organic white chocolate or even dip in Greek yogurt and freeze.)

Orange Jack-O-Lantern Fruit Cups

Candy Corn Fruit Pops

Spiders On A Log

Fruit Gummy Worms

Treat Alternatives For Classroom Parties

Think games and crafts! The focus at classroom parties doesn’t always have to be on the food. If they kids are having fun, and get a break from normal classroom routine, that is all they care about.

Please note there are probably a zillion Halloween crafts and games! I tried searching for things that could be done in the classroom easily and affordably. If you are a teacher or parent that have some fun classroom craft ideas, please drop them in the comments below and I’ll add to the list as we need!

CRAFTS FOR THE CLASSROOM {OR LITTLE ONES AT HOME!}:

Halloween Spider Craft

Halloween Rock Monsters

Monster Corner Bookmarks

Pine Cone Spiders

Yarn Pumpkins

Pumpkin Apple Stamps

Paper Plate Mummy Lacing Craft

Craft Stick Spider Webs

Build A Monster (This link has a free printable!)

Paper Plate Black Cat

GAMES & ACTIVITIES FOR THE CLASSROOM:

  • Carve a pumpkin and have a estimating contest on the amount of pumpkin seeds
  • Roast the pumpkin seeds!
  • Peel & chop apples and slow cooker or Instant Pot applesauce right in class! If you have access to an oven at school like our school does, you can have older kids do a baked applesauce which will make the whole school smell amazing!
  • Make play-doh with a fun fall scent or slime in class
  • Scavenger Hunts
  • Science experiments
  • Bingo (this link has a free Bingo printable!)
  • (I had a harder time finding games! If you are a teacher with some fun Halloween games, please comment!)

SO! We want to hear from YOU!

Let’s make this the most comprehensive, “crunchy momma” guide to a {not lame} FUN Halloween! List out what you do in the comments! If you are a Switch Witch family, a big party family, or you do something totally different, we want to hear it!

 

Holiday Recipes Occasional Treats Real Food 101 Real Food Tips

Gluten Free Rustic Skillet Peach Pie

August 26, 2017

An easy prep gluten free skillet peach pie with buttery, flaky crust and sweet juicy peach filling!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

This little sweat pea…can I tell you about her?!

My baby turned 4 this week, and while I’m happily waving good-bye to the *unique* toddler years in my house for good (whoop!), I’m still kinda like…whaaaaa! My baby is not a baby anymore!

Caitlyn teaches me peace. She teaches me trust. And she teaches me how to unconditionally love anyone. In perfect third kid style, this sweet baby goes with the flow, no matter what that flow may be. Schedule changes? No problem! New experiences? Awesome! She plans on everyone being her friend the minute she walks into a room, and is the coolest kid to play with. She makes everyone feel special.

When you have *2* August birthdays in the house…

You have peach pie!

My husband just so happens to have a birthday just 2 days before Cait (I was miserably 42 weeks pregnant, and while I said my entire pregnancy I didn’t want them having the same birthday, I would have given just about anything to have her that day! Ha!). I have always wanted to do something summer fruity for Cait’s birthday since there is such an abundance of summer goodies during her birthday month, and this year, I got my wish!

That whole busy schedule thing…

Having a birthday at the end of August also means things are really busy doing all the back to school preparations. So we made lots of special time last weekend with family to celebrate Cait’s birthday early while everyone was still in summer mode. That way everyone could enjoy and celebrate her!

I also wanted to celebrate on her actual birthday though, and decided to have her pick a summer fruit to make something special with…

Summer peaches meet easy peasy skillet crust!

Peaches are totally her jam this summer, so I had a feeling that is what she would pick. I was perfectly giddy that she did, and before I started in making this super easy peach crisp, I had a second thought and really wanted to make peach pie.

The time to fuss with a fancy pie crust just wasn’t going to work with the weekend ahead, and I was just thrilled with how this more rustic (read…less fussy!) crust worked.

Buttery, flaky, no-fuss crust!

I played around with my “perfect gluten free pie crust” recipe a bit, trying to make it work for the skillet. I didn’t want to wait around for dough chilling, and just by chance I happened to change the ratios of the flour, butter, and water to get a dough that rolled out easily right out of the food processor.

This momma is definitely a “non” baker – not my favorite thing to do in the kitchen, and this crust was super easy to work with. I think you will be pleasantly surprised at how well it rolls out. And because we are talking “rustic” – it doesn’t have to have perfectly neat little edges! Yeah!

A note on peach types

Different peaches have different levels of juiciness and acid which affects sweetness. There are dozens of peach varieties – our local peach farmer carries at least 6 or so. That said, you can fuss around with the sweetness to your taste. I picked up the very last of a white flesh variety called blushing star – they have a really pretty white flesh with streaks of almost pink. They are super sweet and quite juicy.

Our peaches were very ripe – almost too ripe. Because of that, I used a good ½ cup of flour to make sure it didn’t get too runny in the middle – if I were to make it again, I would use a bit less – 1/3 cup, or maybe even ¼ cup. I like to have a little bit more messy juiciness to my pie! The “sweet” was right on to our palates for the peaches we had. If your kids are used to sweeter pies, I would go for more like ½ cup of the sugar.

Topping options!

While the peach skillet pie certainly shines on it’s own, everything is better with a little topping, right?! Here are some great, easy, real food ideas!

New to skillet cooking?

For years I was pretty petrified of screwing up a skillet – so I never used one. In the last few years I have been almost exclusively using my cast iron skillet because it is so easy to use! Go figure! I follow these instructions from The Kitchn for seasoning my cast iron and keeping it super non slip. The pie slices slid right out. If you are in the market for a cast iron skillet (what a great gift idea for this year!), this is the one I use. They are so affordable, and last forever!

Print Recipe
5 from 6 votes

Gluten Free Rustic Skillet Peach Pie

An easy prep gluten-free skillet peach pie with buttery, flaky crust and sweet juicy peach filling!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: gluten-free peach pie recipe, gluten-free skillet pie, skillet peach pie recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FILLING ::

CRUST ::

Instructions

  • Pre-heat the oven to 450 degrees.

Make the filling ::

  • Put the filling ingredients into a medium mixing bowl, gently mix, and set aside.

Make the crust ::

  • Put the flour, sugar, and salt into a food processor and pulse 5 times to mix. Add the palm shortening (or butter), and blend until the palm shortening (or butter) is incorporated making little bits in the flour. Add the water to the drip cup on the lid of the food processor, and press blend until the dough comes together. This takes about a minute.

Get the crust into the skillet ::

  • Flour a counter surface with the Namaste flour or rice flour and roll out your dough. You’ll want to leave it wider than your skillet so you have enough to fold over the top. Gently set the crust into the skillet, and softly press it down the sides. Brush the bottom and sides of the crust with the beaten egg. This keeps the crust from getting soggy.

Assemble the pie ::

  • Pour the prepared peach filling into the crust, and fold the edges of the pie over the filling. Brush the top of the crust with the beaten egg, and sprinkle with sugar. You can put a few pats of butter over the top of peach filling too.
  • Bake the pie at 450 degrees for 10 minutes. Then turn the temperature down to 350 degrees for 40 minutes, until the crust is golden brown. Let the pie cool at least 15 minutes before cutting.

More real food peach recipes you might like!

Feeding Babies Healthy Kids and Teens Holiday Recipes Occasional Treats Products & Books We Love! Real Food 101 Real Food Tips School Holidays

Paleo Plátanos Calados :: Stewed Spiced Ripe Plantains

August 23, 2017

Plátanos Calados are a creamy and sweet fall spiced glazed plantain treat that everyone in the family will love!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. I received a promotional copy of Latin American Paleo Cooking for review purposes for this post.

September is approaching, and fall is right around the corner!

We are moving into full blown back to school mode! My older 2 girls are getting antsy to get back to their friends and the daily routine of the classroom, and my youngest is beyond ready for her preschool year! With the anticipation of getting back into the classroom, my oldest 2 were having a particularly “bored” day, and I decided to have a little “school” here at home…

A little taste of Latin American culture

My little Montessorians are used to studying world maps all the time in school, and they were thrilled at the chance to learn more about a unique part of the world we call Latin America! My dear friend, Amanda, from The Curious Coconut just happened to send us her brand new cookbook, Latin American Paleo Cooking that week, and it was the perfect opportunity for the girls to brush up on their map skills, as well as learn about a unique, and very special culture.

A whole new cookbook experience!

I was prepared for Latin American Paleo Cooking to have super fun, gorgeous recipes knowing Amanda (which it totally does!), but what I wasn’t anticipating was the added cultural learning I was going to glean from the cookbook – and that dear friends, is priceless.

My older girls poured over the delicious recipes “ooo-ing” and “ahhh-ing” over the stewed meats, pretty folded little empanadas, and of course luscious sweet treats. My oldest noticed the flags with each recipe indicating what country in Latin America the recipes were from, and was soon glued to the computer maps trying to find the countries. We talked about the people from these countries, their heritage, what the weather is like in these tropical regions, as well as what kind of food grows there. It was a great learning opportunity!

Latin American Paleo Cooking Features and Stats!

Here’s the low down on this amazing book!

  • The cookbook has over 80 traditional recipes made Paleo and as authentic as possible, with over 90% being AIP or easily adaptable
  • All recipes are gluten-free, dairy-free, nut-free; all but 1 are egg-free. 2 recipes use white rice BUT there are grain-free options for both of those.
  • The countries represented include: Puerto Rico, Cuba, Venezuela, Colombia, Peru, Argentina, El Salvador, Dominican Republic, and Brazil, each marked with that country’s flag for easy reference. Some recipes are so ubiquitous that they cannot be attributed to a single country, and are designated as pan-Latin.
  • Platos de la Familia (Family Dinners) includes recipes meant to feed a crowd, and many of these recipes are great for batch cooking.
  • Comida Fiesta! (Party Food!) includes Paleo versions of Latin recipes that people get ridiculously excited about, like pupusas, pandebono (“cheese” buns), empanadas, arepas, plantain sandwiches, and more.
  • Rapido y Facil (Quick and Easy) includes recipes that are, like the name says, quick and easy to prepare. Some are still great for batch cooking, too, extra bonus!
  • Accompañantes (Sides) includes many ways to enjoy tropical starches like yuca, malanga, boniato, and plantains PLUS both a starchy and non-starchy rice replacement AND starchy and non-starchy BEANS replacement!
  • Un Poco Dulce (A Little Sweet) is a short but delicious desserts chapter
  • Lo Esencials (The Essentials) includes cooking bases, sauces, marinades, condiments, broths, and more, which are used throughout the book and can be the launching point for readers to get creative with numerous uses! Of note is the QUESO BLANCO recipe that is unlike any other “cheese” recipe I have seen in the Paleo/AIP community. It melts and stretches like mozzarella!
  • While over 80 recipes are written, this book comes with numerous suggestions and options to create dozens of other recipes using different combinations of meats/fillings/breads/pastry shells/condiments/marinades. It is written to empower the reader to try new combinations!

Fall spices meet tropical fruit!

One of the recipes the girls kept coming back to was the stewed and spiced Plátanos Calados, meaning “drenched/soaked plantains.” This recipe originates in Colombia, and showcases sweet plantains glazed in warm and sweet spices we typically associate with the fall. Think pumpkin spice meets caramelized bananas…it is truly a match made in heaven.

A word about adventurous taste palates…and some veteran momma wisdom

Those of you who have been around here long enough know that I am a huge fan of exposing kids to the tastes of YOUR unique home. As far as our house goes at least, there is no such thing as “kid food” and “adult food” – all food is kid food. It’s family food. Starting these kiddos out young with the tastes and flavors of your home, and different cultures sets them up to be excited about trying new food. Those kids will never bat an eye at new things on their plate when they have been given the opportunity to have a wide variety of flavors and textures instead of being boxed into just “kid food.”

So while this recipe certainly is super fun (who doesn’t love sweet, creamy glazed fruit?!), there are other recipes in this book that I am absolutely planning on making that I have no idea what they will taste like! And you know what? The girls are biting at the bit for me to make something new! I promise you that getting little ones started out eating a wide variety of flavors, tastes, and textures will reward you with the same adventurous eaters I enjoy every day.

This picture right here below, is that of pure and utter foodie kid joy!

A quick note on some additions I made!

Amanda just knows me way to well! She mentioned to me that because I love “making every bite count” when it comes to feeding little kids, that possibly swapping some of the water for nutrient dense, fatty coconut milk might be a good idea to bump up the nutrition. I was all about that. So I swapped 1/3 cup of the water for coconut milk and it was delicious. I think you could even swap more, if not the whole 1 cup. We weren’t sure if the glaze would get too thick using all coconut milk but I think there is some room for more than the 1/3 cup that I did.

I also backed off the sweet a little bit. My kids’ palates aren’t real used to super sweet, and I had a feeling this would almost be more sweet than they would enjoy. They thoroughly enjoyed every bite of these Plátanos Calados with half the coconut sugar. The caramelized ripe plantains were more than enough sweet for them. If you have really little guys in the house, I would definitely recommend doing this. If you have older kiddos in the house used to sweeter desserts, the ¼ cup will definitely please them – I made a half batch just for myself with the full amount and was in absolute heaven eating it with my café con leche 😉

When you start thinking pumpkin spice this fall, put Plátanos Calados on the menu for a quick and delicious sweet treat!

Print Recipe
5 from 9 votes

Plátanos Calados :: Stewed Spiced Ripe Plantains

Plátanos Calados are a creamy and sweet fall spiced glazed plantain treat that everyone in the family will love!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Latin American
Keyword: glazed plantains, glazed platain recipe, platanos calados
Servings: 2 -4 servings
Author: Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017.

Ingredients

  • 1 cup 235 ml water
  • ¼ cup 60 g coconut sugaror grated panela sugar
  • 1 tsp 2 g ground cinnamon
  • ½ tsp aniseeds
  • ¼ tsp ground cloves
  • 1 tbsp 15 ml coconut oil
  • 2 large very ripe (mostly black) plantains, peeled and cut into 4 pieces

Instructions

  • In a small pot, combine all the ingredients, except the plantains, and stir well.
  • Add the plantains and bring to a boil, then lower the heat to medium, cover and cook for 15 to minutes, or until the sauce thickens and the plantains are cooked throughout and tender.
  • Serve with a generous portion of sauce and enjoy!
  • AIP compliant: Omit the aniseeds and optionally replace with 1/2 teaspoon of ground mace.

 

 

 

 

 

 

 

Holiday Recipes Occasional Treats Real Food 101 Real Food Tips School Holidays

Real Food Copycat Nestle® Toll House® Cookies :: Gluten and Dairy Free Too!

June 16, 2017

Remember Nestle® Toll House® Chocolate Chip Cookies from your childhood, but want to make them with better ingredient choices? I’ve got the answer!

Real Food Copycat Nestle® Toll House® Cookies :: Gluten and Dairy Free Too!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We were known for them…

Growing up, our house was *known* for bringing the best chocolate chip cookies *ever* to whatever gathering we went to. I’m talking people were NOT happy if they were not brought. They were soft and sweet, and whether it was right out of the oven, out of her old Tupperware, or if we were sneaking them out of the freezer {ahem…}, they were seriously nothing short of amazing.

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.My mom’s secret?

The recipe on the back of the Nestlé® Tollhouse® chocolate chips bag, with a couple tweaks that literally make them melt in your mouth.

Her secrets to making them soft and chewy instead of crispy were:

  • Swap the butter for vegetable shortening – in other words…Crisco® (I know, I know. Just hang tight with me real food police…I’ve got your back in a few paragraphs here…)
  • Half the salt. I’m not sure why this is – I didn’t half the salt in the recipe I made just out of curiosity and I still liked them. Could have been her preference!
  • Back off the cook time to about 8 minutes. Meaning leave them just slightly under-cooked. They finish cooking a couple minutes on the hot sheet pan and then on to the cooling rack to cool. The result is a middle that is soft and literally melts in your mouth!

Real Food Copycat Nestle® Toll House® Cookies :: Gluten and Dairy Free Too!The challenge…

Well her tweaks, along with most of the rest of the ingredients in the recipe have made it pretty hard to enjoy knowing what I know now. Know better, do better, right? I’ve tried literally dozens of “healthier” cookie versions but nothing reminded me of my childhood…until these!

Real Food Copycat Nestle® Toll House® Cookies :: Gluten and Dairy Free Too!What’s so bad about vegetable shortening?

Dear friends, something happened during my grandparent’s generation. Fat got a super bad rap. Everyone started swapping their butter for this new fangled cooking fat medium called vegetable shortening. It is usually made up of hydrogenated soy. It was easy to cook with, gave amazing results, and {the real kicker for this particular generation}…it was cheap.

In short, we have not only come to learn the damage that hydrogenated oils such as vegetable shortening does to our bodies causing free radicals (think cancer feeders), but that it also doesn’t do the body systems that actually need real fat any good. Everything from our brains, to our digestion, to our hormones, rely on real, unprocessed fat. These hydrogenated vegetable oils were also made cheap and fast using GMO crops which is leading to a host of digestive/genetic issues in the last couple generations of kids.

In the end, we have a couple generations in counting of kiddos that grew up without well fed hormones, brains, etc and we are still recovering from the mess. (Hence my mission at Raising Generation Nourished! To read more about healthy fats, how to make the switch to the good ones, and how to use them, you can pick up my cookbook, Nourished Beginnings! There is a whole section on fats, their use, which ones to avoid, and almost 100 recipes using real, healthy fats to cook with!)

Real Food Copycat Nestle® Toll House® Cookies :: Gluten and Dairy Free Too!Still a cookie…but with real ingredients.

Yes, dear friends these cookies still have sugar (albeit the non GMO variety!). And whether you want to admit it or not, sugar is still sugar. I‘m not glorifying these cookies by even letting them be called healthy. Because if you ate them everyday, you’d be overloading your body with sugar.

But for a weekend family reunion treat? A birthday sleepover midnight indulgence with friends? Absolutely!

Real Food Copycat Nestle® Toll House® Cookies :: Gluten and Dairy Free Too!Here are my Nestle® Tollhouse® Real Food Copycat Swaps!

  • Swap the vegetable shortening my mom used for Nutvia Organic palm shortening, which is coconut/palm oil based (No it doesn’t make it taste like coconut! And yes, please be careful on brands – this brand is sustainable, fair trade, etc). You could use butter if you want, which is what is on the original Nestle recipe. Your cookies will be crispier – and some people like that! Awesome! I was really going for the soft and chewy cookies my mom made when I was a kid, and palm shortening is the ticket!
  • Use an organic, non-GMO sugar, and back off the amount a bit. Honestly, when I make these again for just my kids, I will be backing off the sugar amounts even more. These were so sweet for my kids’ and my palates because we just don’t eat sugar anymore. They taste JUST like I remember them as a kid (even with the amount backed off a bit!), and I cringe that I thought that was ok! So I backed off the {organic/non GMO} sugar from ¾ cup to ½ cup and then made my own brown sugar. You can get organic brown sugar and use ½ – ¾ cup brown sugar. I never use brown sugar and it always ends up getting hard in the back of my pantry. Brown sugar is just sugar mixed with molasses (1 cup to 1 tablespoon ratio.). So instead of ¾ cup brown sugar, I used another ¾ cup sugar and around 1 tablespoon of molasses (This is why the sugar is 1 ¼ cup. ½ cup regular sugar plus the ¾ cup used for the brown sugar. Again, I think we could pop that sugar down to 1 cup total or even ¾ cup and my kids would still be very happy).
  • Because we are a gluten free home, I used the Namaste Gluten Free Flour Blend. It swapped for all purpose flour perfectly. (If you can tolerate gluten, I would try some Einkorn All Purpose Flour. I am not an experienced baker with it, but if there are friends here reading this that are, please let us know your experiences. I hear it leaves things “wetter”, or the flour isn’t as absorbent, so the amount may need to be adjusted up a bit?)
  • Swap the Nestle® chips for an organic brand. This is another one of those, “Well if sugar is still sugar, then why fuss about this ingredient? Well to be honest I don’t want to support companies that are still making products with GMO filled cane sugar and/or corn syrup, soy, and fillers. If you are dairy free, the Enjoy Life chocolate chips or Enjoy Life chocolate chunks are a good choice. I like using the Organic Meijer brand that our local Meijer grocer carries. If you are going to shop around, just really watch the ingredients (even in “health food” stores!). You can find them without the GMO’s, fillers, and corn syrup!

Real Food Copycat Nestle® Toll House® Cookies :: Gluten and Dairy Free Too!

Print Recipe
5 from 4 votes

Real Food Copycat Nestle® Toll House® Cookies

Remember Nestle® Toll House® Chocolate Chip Cookies from your childhood, but want to make them with better ingredient choices? I’ve got the answer!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: copycat tollhouse recipe, dairy-free chocolate chip cookies, gluten-free chocolate chip cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 cup organic & sustainable palm shortening
  • 1 ¼ cup organic pure cane sugar I will be trying 1 cup next batch - the 1 1/4 is still less than the original Nestle recipe, but quite sweet for our taste as we don't eat sugar much
  • 3-4 tsp molasses If going lower on the cane sugar, use more lik 2-3 tsp molasses
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 ¼ cup Namaste Gluten Free Flour Blend I hear the Trader Joe’s GF flour blend is similar if you have that. I am not sure how other GF blends will behave, but it is worth trying! There are many great ones out there!
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 10-12 oz package chocolate chips of choice If you are dairy free, the Enjoy Life Chocolate Chips or Enjoy Life Chocolate Chunks are a good choice. I like using the Organic Meijer brand that our local Miejer grocer carries. Just really watch the ingredients if you want to shop around. You can find them without the fillers and corn syrup!

Instructions

  • Preheat the oven to 375 degrees.
  • Use a hand blender to cream the palm shortening, sugar, molasses, and vanilla. Add the eggs and blend until creamy and smooth.
  • Add the flour, baking soda, sea salt, and chocolate chips, and stir with a spatula until mixed evenly.
  • Drop spoonfuls of batter on a Silpat or parchment paper lined baking sheet. You don’t need to roll these unless you want perfect circles – this is one thing I remember as a kid loving – my mom always let us drop the dough on the sheet and imperfectly shaped cookies feel the most homemade to me! Bake at 375 degrees for 8 minutes. Cool on the tray for 2 minutes and then transfer to a cooling rack to cool off the rest of the way (if they last that long!)

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“Everything But The Kitchen Sink” Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!

April 13, 2017

“Everything but the kitchen sink” paleo breakfast cookies are filled with power packed protein, and satiating friendly fats, making it a great on the go, portable breakfast for anytime of the year!

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Did you know that the Easter bunny cooks at our house???

Yep! Every Easter since this momma had a gaggle of little ones racing around for Easter eggs every Easter morning! I remember the first Easter I realized that my plans for a beautiful, elaborate Easter morning breakfast were dashed with toddlers that cared more about Easter eggs and new crayons than eating…

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!A new tradition!

The following year I decided that I needed to have something similar to the quick, handheld breakfast I started doing on Christmas morning (something similar to these festive Christmas cranberry breakfast cookies!). A portable, quick breakfast that the girls could eat while hunting for eggs and reading their new books.

The night before Easter I was about to “nibble” on the carrots the girls left out for the Easter bunny when it hit me!

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!That silly ‘ol Easter bunny made the girls a fun breakfast cookie out of some of the carrots the girls left out for him!

That’s one talented bunny! But my kiddos thought it was the coolest thing in the world! And they got a nourishing breakfast starter to eat that kept blood sugars in check and made for happy moods.

Now that my oldest 2 have caught on to who the Easter bunny really is this year (whaaa!!!!), they still asked for their Easter bunny carrot cookies this year, and wanted to play along with their littlest sister who still thinks there’s a bunny baking in the kitchen!

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!Everything but the kitchen sink!

These breakfast cookies are loaded with so many fun surprises! Bits of walnut and chunks of sweet apple, tiny shreds of bright orange carrot, and raisins dotted throughout! There is a good mixture of a variety of flours so there is a good balance of protein, fat, and of course fantastic texture.

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!Streamlined cookie prep!

While the list of ingredients may look like a lot, remember this momma isn’t a huge fan of baking – I made the process super simple. And big time bonus! These cookies freeze up GREAT. Double up and into the freezer so you don’t even have to make them in the morning! In fact I love them right out of the freezer.

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!Ingredient notes and swaps

  • Egg free swaps like chia or flax eggs work great in this recipe! In fact, what is pictured in this post is using 2 chia eggs. It adds some extra omega 3’s and fiber to the cookie too! To make 1 chia or flax egg, blend 1 tablespoon of chia seed or flax seed into a “meal” and mix it with 3 tablespoons of water (so double this for the 2 “eggs” you need in the recipe). Let the seed/water mixture sit for 5 minutes to gel and then use your “eggs” in the recipe. I like to make my egg replacements before I even start the recipe so it is ready to go by the time I need them.
  • Nut free friends, I would sub sorghum flour, cassava flour, or other GF flour you like for the almond flour. I wouldn’t use the same amount – more like ¾ cup-ish since those flours are drier than almond flour. For the chopped walnuts, I would use ground up seeds that you can tolerate, or more coconut shreds.
  • Softened butter should swap for the coconut oil fine.
  • Maple syrup should swap for the honey fine if you have little guys that can’t have raw honey yet.
  • I think the recipe will work fine without the collagen. I used to make them without it a handful of years ago before I used to have it around, though the collagen sure does make the texture super soft. Maybe add a bit more tapioca if omitting the collagen. I love the added protein the collagen gives to the cookie as well.

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!

Print Recipe
5 from 9 votes

"Everything But The Kitchen Sink" Paleo Breakfast Cookies!

“Everything but the kitchen sink” paleo breakfast cookies are filled with power packed protein, and satiating friendly fats, making it a great on the go, portable breakfast for any time of the year!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: ktichen sink cookies, Paleo breakfast cookies, protein breakfast cookies
Servings: 12 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Preheat the oven to 375 degrees.
  • Blend the softened coconut oil and honey until smooth.
  • Add the eggs or chia eggs and blend until smooth.
  • Add the rest of the ingredients and mix with a wooden spoon to combine. I start with a spoon and then finish it with my hands. The dough will feel dry at first, but I promise the moisture from the apples and carrots will make the cookies moist. You should be able to form cookie dough balls with the mixture.
  • Line a baking sheet with Silpat or parchment paper and put form your cookies on the baking sheet. I form a ball and then carefully flatten them on the baking sheet.
  • Bake at 375 degrees for 10-12 minutes. Let the cookies cool a good 10 minutes before handling so they set up. This batch makes about 1 dozen medium sized cookies.

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Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

April 9, 2017

Creamy paleo coleslaw will become your quick & cool summertime veggie staple!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Spring is {finally!} in the air!

And everything is starting to wake up and perk up around these parts! Despite the really cold temperatures during spring break week, we made the best of our time off, enjoying one of our favorite spring stops! The butterfly gardens!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Less kitchen time is the name of my game…

With spring time also comes busier schedules. I need to get these little people out in that sunshine they have been so desperately lacking over the winter months, and let’s just be honest…I need it too! After being cooped up for months on end, I’m ready for more park time, beach sand, and bike riding!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Less kitchen time doesn’t have to mean compromising on real food

In the warmer months of the year, it is still important to keep the kids and myself fed well so we have energy to do what we want to do! It’s one of those work smarter, not harder things! And one of my work smarter not harder mottos is – bulk up!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Keep it simple and don’t over-complicate!

In the fall and winter, I bulk up on soups to pull from the freezer, and steamed veggies to scoop from a container in the fridge. In the summer, while we still drink a lot of veggie soup (Hello fresh summer tomatoes for the best fresh tomato soup!!), cooler veggie sides like veggie sticks, salads, and slaws rule the week. Fresh veggies are so easy to grab at farmer’s markets this time of year. They pack up for on the go so fast too!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Prep ahead once, eat all week long!

Cool veggie sides like veggie sticks, slaws, and salads make the perfect warm weather meal addition for busy families. Coleslaw is one of my favorites to prep for the whole week because the flavors just get better as the week goes on…if it lasts that long! You might be surprised at how much your kids take to creamy slaw salads. Because of their smaller, bite sized, shredded pieces, my toddlers took to slaws quicker than they took to big kid salads.

And have I mentioned how amazing coleslaw is on top of a grilled summer burger?!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Notes on ingredients and swaps!

This coleslaw makes enough for a family gathering, picnic, or BBQ, filling a medium sized serving bowl. This amount is also great for keeping in the fridge all week to scoop from just for your family. If you have a smaller family, you can half the recipe – my crew quite literally inhales this just shy of a week!

The dressing I use in this coleslaw is derived from my Paleo Egg & Dairy Free Mayo. You can use whatever clean mayo you like – here are some options for you! {Don’t forget to add the hint of heat in the recipe and the paprika – it takes the flavor over the edge amazing!}

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

Print Recipe
5 from 1 vote

Creamy Paleo Coleslaw

Creamy paleo coleslaw will become your quick & cool summertime veggie staple!
Prep Time10 mins
Chill1 hr
Total Time10 mins
Course: Side Dish
Cuisine: American
Keyword: dairy-free coleslaw recipe, egg-free coleslaw, Paleo coleslaw
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • ½ head purple cabbage sliced thin
  • ½ head green cabbage sliced thin
  • 2 cups shredded carrots
  • 1 bunch green onions chopped
  • 1 ½ to 2 ½ cups of your favorite clean ingredient mayo or homemade mayo Amount depending on how creamy you like your coleslaw. Pictured here is about 1 ½ to 2 cups. I use this homemade egg & dairy free paleo mayo – it blends in the jar in just minutes! This is another great mayo we love too.
  • ½ tsp paprika
  • Optional 1/8 – 1/4 tsp cayenne for a flavorful heat kick or chipotle powder for a flavorful smokey heat kick – my personal favorite!
  • Sea salt & Pepper to your taste

Instructions

  • Put everything into a large mixing bowl and combine. Put the coleslaw in an airtight contiainer in the fridge to let the flavors marry for at least an hour before serving.
  • Store in an airtight container in the fridge for up to a week.

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Grain Free Chocolate Chip Cookies :: Date Sweetened & Paleo Friendly!

January 20, 2017

Lightening fast blender prep and the perfectly balanced chocolate chip cookie sweet treat for little ones!

Grain Free Chocolate Chip Cookies :: Date Sweetened & Paleo Friendly!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Snow day!

We have had a bit of an up and down winter so far as huge snow blizzards followed by melting 40 degree rains sure have us confused about whether it is winter or spring! We’ll take all the snow days we can get off school though as we enjoy the beauty of the snow and where we live!

15538319_1297656526971874_8433198165783478272_n(1)Snowmen, blanket tents, movies…and *naturally sweetened* chocolate chip cookies!

Snow days call for these chocolate chip cookies every time! But I also don’t need 3 kiddos bouncing off my walls all afternoon. This cookie base is sweetened with dates instead of processed sugar, and it is loaded with friendly fats and protein to keep blood sugars stable. The kids are happy because they get a special treat, and momma is happy because the possibility of a nap still exists 😉

Grain Free Chocolate Chip Cookies :: Date Sweetened & Paleo Friendly!Spur of the moment fast prep!

Because the kids get a snow day, but momma probably still has work from home to get done! These cookies have a super quick blender dough, and they can be on the tray ready to bake before the oven preheats. And because the kiddos are home from school on that snow day anyway, it makes a great project for even the littlest of hands to make.

Grain Free Chocolate Chip Cookies :: Date Sweetened & Paleo Friendly!Some notes for my nut and egg free friends!

I have been making these cookies for years but have not tried subbing the eggs and nuts since we tolerate them fine and they provide great nutrition – I do think it can be done though if you have allergies and need to!

  • Nut free friends, I think you can sub another flour of your choosing. I would not use the full 2 cups called for with walnuts however as other flours are going to be dryer than oily nuts. Start with 1 cup of a flour of your choice and see how the dough feels.
  • Egg free friends, I am pretty sure 2 flax or chia eggs will work in this recipe. They might not puff up as much but it will provide a great bind and that baking powder will give a little rise to them.

{If you happen to try these cookies nut and/or egg free, please share with us in the comments what worked for you so that others that stop by and need an egg or nut free option may try!}

Grain Free Chocolate Chip Cookies :: Date Sweetened & Paleo Friendly!Freezer friendly tips

The grain free chocolate chip cookies as well as the uncooked dough freezes well too. They are perfect for last minute play dates, keeping at Grandma’s house so she can spoil the grandkids, or that pile of friends that end up at your house after school!

  • To freeze the dough, simply make up the dough, and roll it up into a log on some plastic wrap. Wrap the log of dough in the plastic wrap, and freeze. Then take the log of dough out, cut into cookie circles and pop them into the freezer bags. You can pull out however many cookies you want to bake when you want!
  • To freeze already baked cookies, bake off a batch or 2 of the cookies, let them cool, and then wrap them in plastic wrap. Put the wrapped cookies in a freezer bag. You can thaw at room temp or put frozen cookies onto a baking sheet into the oven – by the time the oven preheats to 350 the cookies should be thawed and warm.

Grain Free Chocolate Chip Cookies :: Date Sweetened & Paleo Friendly!Healthier chocolate chip ideas…and some chocolate chip swaps!

Our local grocer carries a great local brand organic chocolate chip we like to use for these (If you are Mid-West local with a Meijer near you, the Meijer True Goodness Organic Chocolate Chips in the baking isle is what I am talking about!). The Enjoy Life brand of chocolate chips or chocolate chunks {my fav!} is more widely available however, and is great, “healthier than Nestle” option too! I would also imagine that if you have a Whole Foods or Trader Joes near you (lucky you!) there is probably something available there. Just really watch the ingredient list on the back!

If you have really little guys in the house, or your kids don’t tolerate chocolate, you can use dried cranberries, raisins, chopped dried apricots, or dried blueberries.

Grain Free Chocolate Chip Cookies :: Date Sweetened & Paleo Friendly!

Print Recipe
5 from 2 votes

Grain Free Chocolate Chip Cookies

Lightening fast blender prep and the perfectly balanced chocolate chip cookie sweet treat for little ones!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: grain free chocolate chip cookie recipe, grain free chocolate chip cookies, Paleo chocolate chip cookies
Servings: 18 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 cups raw walnuts I think almonds or pecans would work here too. I like to use soaked/dehydrated walnuts for best digestion
  • 1 1/2 cups tapioca flour
  • 1/4 cup softened butter I think softened coconut oil would work
  • 2 eggs If you are egg free I do think 2 flax or chia eggs would work - the cookies might not puff up as much but they will have the bind
  • 5 dates pitted (If your kids are used to things sweeter I would add an extra 1-2 dates as these are on the mildly sweet side which my kids are used to)
  • 2 tsp aluminum free baking powder
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips I like to use the local organic brand our grocer carries or the Enjoy Life brand is great too

Instructions

  • Preheat the oven to 350 degrees.
  • Put the walnuts into a food processor and blend into a fine meal.
  • Add everything else EXCEPT the chocolate chips and blend until the dough is well combined.
  • Take the blade out and stir in the chocolate chips with a spatula.
  • Roll your cookies and flatten them on a Silpat or parchment paper lined baking sheet (Makes about 1 1/2 dozen large or 2 dozen small cookies) and bake at 350 degrees for 12-13 minutes. Cool a few minutes before handling.

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Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!

December 17, 2016

Kids and adults alike can celebrate the holiday season with this bubbly, naturally probiotic rich fermented cranberry soda!

Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I remember the year like it was yesterday…

My oldest was 2 1/2 and we were enjoying a delicious New Year’s dinner platter of raw cheeses, crackers, fruit, olives – the works! My husband and I had glasses of wine to ring in the new year and my toddler was all of a sudden not as excited about her glass of milk!

Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!Listen…kids love to celebrate just as much as we do!

Creating amazing memories for them while they are little so that the smells, the people, the traditions, and the food have a warm, nostalgic feeling every time the holidays come around builds family pride and appreciation.

After that year we started making sure that the girls had something special to drink with us as we rang in the new year as a family! (They also love having these fun swing top bottles to make them feel like they have their own special drink!)

Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!

Naturally fermented, bubbly cranberry soda became our New Year celebration tradition!

While some years I chose the easier route and served store bought Kombucha as I sleepily nursed newborns, or tended to crabby witching hour toddlers, we are now in a really cool season of kids that actually sleep through the night (most of the time!), and a couple of older kids that really love to help in the kitchen and truly appreciate real food.

Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!Use real food to make real, bubbly soda!

All you need to make a traditionally fermented soda is a fermenting medium such as whey, a ginger bug, or brewed water kefir or kombucha, a little sugar for them to feed on to grow, and a really fun seasonal fruit to flavor it! You can choose whatever fermenting medium you wish, and the cranberries give this soda the most vibrant, beautiful red color you have ever seen! It is also helpful to have these grolsch/swing top type bottles to make your fermenting happen easily!

Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!

A note on the sugar

The sugar in the recipe is for the probiotic bugs, not for you! While there is some sugar left behind, the amount is completely up to you! The longer you let the drink ferment, the less sugar there will be, as the bugs in the fermenting medium (the whey, ginger bug, or brewed water kefir or kombucha) eat up the sugar.

The beauty is in being able to taste it along the way. I check the bottles every couple days and decide when it’s done. It’s pretty cold up here so fermenting happens slow in the winter – if you are in a warmer climate I would recommend checking for taste daily.

Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!Fermented drink newbies, this part is for you!

If you are new to fermenting drinks, don’t be intimidated! It is so easy!

If you are just starting out and don’t have a fermenting medium such as a ginger bug, water kefir grains, or a SCOBY for kombucha, simply strain off some whey from a container of quality yogurt and you’ll be good to go! Put a thin towel over a bowl, scoop a 32oz container of plain, whole milk yogurt into the towel, and then tie the towel up to a cupboard door handle. The whey will drip out into the bowl – you’ll need about 1 cup to make this drink recipe and that should take about an hour-ish to drip if you squeeze it a little. The leftover yogurt in the towel is essentially “Greek yogurt”, or, if you strain it completely, it is like cream cheese!

(If you are interested in getting into more fermenting, here is my full tutorial about getting into water kefir brewing, and I love these tutorials from The Nourished Kitchen on making and using a ginger bug, as well as how to brew kombucha.)

Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!Happy New Year from my family to yours!

Have the kids help you bottle up something special to ring in the new year! The hands on time is pretty minimal – once it’s bottled it just needs some time to sit and work it’s bubble magic!

Fermented Cranberry Soda :: A naturally probiotic rich, kid friendly, real food soda!

Print Recipe
5 from 16 votes

Fermented Cranberry Soda

Kids and adults alike can celebrate the holiday season with this bubbly, naturally probiotic rich fermented cranberry soda!
Prep Time5 mins
Cook Time10 mins
Ferment7 hrs
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: cranberry soda recipe, fermented cranberry soda, fermented cranberry soda recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 8 cups fresh cranberries
  • 2 quarts of water
  • 2 1/2 - 3 cups organic pure cane sugar
  • 1 cup whey OR 1 cup ginger bug, OR 1-2 quarts brewed water kefir or kombucha

Instructions

  • Put the cranberries, water, and sugar into a large soup pot and bring to a boil. Reduce to a simmer until the cranberries soften and burst. You can use the back of your wooden spoon or a potato masher to squish them up.
  • Pour the cranberry sugar mixture through a strainer over a gallon jar to strain the cranberry pulp from the sugary cranberry syrup using a fine mesh strainer. Use the back of your wooden spoon to push the liquid through the strainer, spreading the pulp around. The leftover pulp can be blended into a smoothie or stirred into yogurt or soaked oats.
  • Let the cranberry syrup cool to lukewarm/room temp and then stir in your fermenting medium (The whey, ginger bug, or brewed water kefir or kombucha). If using the whey or ginger bug, you'll have to add water to top off the gallon jar leaving a couple inches of head space
  • At this point, you can either put a tight lid on your jar to ferment, or transfer to swing top/grolsch style bottles to ferment. Leave the soda at room temp for a few days to a week, checking for taste daily. The rate of fermenting greatly depends on the environment in which you live. This time of year where I live the fermenting takes 7-10 days since it is so cold here (we do have heat but it is still quite cool - this week we were in the single digits for wind chills!). I leave the flip top bottles up in a high cupboard where the heat rises in the kitchen near my stove. I do find that my ferments finish up faster using the flip top bottles versus a jar with lid. A Pickle Pipe on your jars work just as good as flip top bottles in my experience too. (I love my Pickle Pipes!)
  • Once your cranberry soda is the taste and amount of natural carbonation you like, transfer your jar or bottles to the fridge to slow down the fermenting. They will keep in the fridge 3-4 weeks.

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Cranberry Baked Pears :: Paleo, Refined Sugar Free, and Gluten Free!

December 9, 2016

Festive cranberry baked pears are the perfect kid pleasing yet healthy treat for the holidays!

Cranberry Baked Pears :: Paleo, Refined Sugar Free, and Gluten Free!It just keeps getting better and better.

I have always enjoyed the holiday season, but every December that has rolled around since having kids in the house, things just feel a little more magical.

The first snowfall, Christmas jammies, the childlike awe over lighting up a tree, and the anticipation of Christmas Day….it’s enough to make you feel like a kid again yourself, and it has been so good for me to see Christmas through the eyes of little kids again!

Cranberry Baked Pears :: Paleo, Refined Sugar Free, and Gluten Free!Cranberry baked pears have become one of those Christmas traditions that our kids have grown to excitedly anticipate each year!

When it’s hard to settle in on Christmas Eve in anticipation for the next day’s events, making baked pears has become something to give the girls something hands on to do to “hold them over” while they wait for the fun day to come!

Cranberry Baked Pears :: Paleo, Refined Sugar Free, and Gluten Free!The beauty is in the simple prep!

One of the biggest reasons I started making baked pears on Christmas Eve was because it was something the kids could do almost 100% on their own! When you have so many other things going on such as family gatherings, or Christmas Eve services, or your own family traditions, it is nice to have a simple kitchen project that won’t make a huge mess, and that won’t take up a lot of time.

Line the kids up assembly line style and let them do it all themselves! Serve them up on special plates, flip that Christmas movie on, and let them enjoy a special tradition they will look forward to every year.

Cranberry Baked Pears :: Paleo, Refined Sugar Free, and Gluten Free!Simple and delicious, cranberry baked pears are also healthy!

Because who wants their kids hopped up on a bunch of sugar before bed anyway?! My husband and I love spending the evening on Christmas Eve wrapping presents together with glasses of wine and a movie! Baking the pears brings out an amazing burst of sweetness to the fruit, and pairing it with a fat like butter coated nuts keeps blood sugars happy. So while it feels like an indulgent treat, it won’t send blood sugars out of control right before bed.

Cranberry Baked Pears :: Paleo, Refined Sugar Free, and Gluten Free!A quick note for my nut free friends and those with older babies!

If you are nut free, you can use crushed seeds, or a mix of seeds and coconut shreds, or simply leave that part out! A seed based granola would work well here too. You can still drizzle some melted butter over the pears for a little fat.

One Christmas I had a 9 month old in the house that wasn’t consuming nuts yet and she gobbled hers right up without the nuts. If you have babies you can leave the cranberries and honey out and just serve them a baked pear drizzled in butter – they’ll be in heaven!

Cranberry Baked Pears :: Paleo, Refined Sugar Free, and Gluten Free!I hope to hear from you if you give this tradition a try with your little ones!

You can tag me on Instagram or Facebook – I’d love to see those sweet faces with their special pretty treats!

Cranberry Baked Pears :: Paleo, Refined Sugar Free, and Gluten Free!

Print Recipe
5 from 10 votes

Cranberry Baked Pears

Festive cranberry baked pears are the perfect kid pleasing yet healthy treat for the holidays!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: baked pear recipe, baked pears, cranberry baked pears
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 4 pears
  • 1/2 cup fresh cranberries
  • 2 TB raw honey
  • 1/3 cup butter melted (If you are dairy free, I have used avocado oil which works well too! Coconut oil will work but will leave a coconut flavor behind if you don't mind that!)
  • 1/3 - 1/2 cup nuts of choice chopped (I used walnuts and pecans. I like to chop them by hand versus a food processor so they don't get too fine. If you are nut free you can use seeds, seeds and coconut shreds, or simply leave this part out!)
  • Cinnamon for sprinkling to taste

Instructions

  • Preheat your oven to 375 degrees.
  • Halve your pears and scoop the core out with a spoon leaving a little "bowl" for the cranberries. Arrange your pear halves on a baking sheet, flesh side up. (I like to slice the back of the pear on the rounded part of the skin so that the pear sits level and doesn't roll around on the pan.)
  • Fill the middle of each pear half with cranberries (you'll get 3 or 4 in there depending on the size of the cranberries and the "bowl" you shaped). Drizzle raw honey over the cranberries to fill the bowl in. You can fit about a teaspoon in each half for older kids and back off on the amount if you have really little ones with sensitive taste palates yet. The cranberries are really tart so the honey is needed - you can leave the cranberries out for the really little ones around 1 year old and just do the baked pears without any honey! My babies loved it!
  • Mix the melted butter and chopped nuts together in a small bowl, and the sprinkle over the tops of the pears. Finish with a sprinkling of cinnamon to your taste.
  • Bake the pears at 375 degrees for 20-25 minutes until the pears and cranberries are soft and the nuts are crispy.

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