Browsing Category

Holiday Recipes

Dinner Ideas Holiday Recipes Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips Soup

Smoky and Sweet Chicken and Pumpkin Corn Chowder

October 21, 2016

Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!

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.

Apple picking, hayrides, fall color hikes, pumpkin carving, and costumes, oh my!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!

October has become such a busy month since having older kids in the house! I am such a summer girl, but over the last couple years, I have really grown to love all of the fun fall activities that October brings…as well as all of the warm meals that go along with it!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!Daily bone broth is one of my simple, daily goals for keeping my crew of kids healthy all season, and sometimes we need a little soup change up!

Even though I am sure this will most certainly become an adult favorite in the home, I really wanted to bring up trying this soup with the kids too. I think you will be surprised at how little ones will like the smoky flavor of chipotle. It has a milder, more flavorful heat that tastes so good. Two of my babies really took to heat as little ones and never really skipped a beat.

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!So what about those littles that aren’t keen on spicy food?!

I have one of those! When she was really little I simply used less spicy heat, and then would add more heat to the plates my husband and I were eating from. It’s simple enough, and still trains the taste palate of your little one for a new meal. When it comes to something like soup or chili, I tend to season with the heat we like, and then “cool” her bowl down by stirring in sour cream or coconut milk/cream – it works SO good!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!Creamy and comforting without the dairy! But what about that corn?!

If you can’t eat corn (remember corn is a grain – so if you are grain free listen up!), I have a couple of swaps for you! I think the best swap is using either chopped or “riced” cauliflower. You can cook it right alongside the potatoes if they are chopped, and if it is “riced”, simply add it in when you put the garlic in since it doesn’t need a long cook time. I also have tried diced sweet potato and think that works well (add this right in with the potatoes).

That secret step of blending up half the soup before putting in the chicken is what gives the soup it’s creamy texture! No dairy or flour needed!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!Take advantage of those sweet little pie pumpkins over the next couple months and make that broth super creamy and sweet!

Flavorful soups are the a fun way to make nourishing bone broth a part of everyday. Mineral rich seasonal veggies not only bump up the mineral profile but can also bring amazing flavor and make a daily bowl of soup more interesting and fun!

That secret step of blending up half the soup before putting in the chicken is what gives the soup it's creamy texture! No dairy or flour needed!

Print Recipe
5 from 7 votes

Smoky and Sweet Chicken and Pumpkin Corn Chowder

Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: chicken and pumpkin corn chowder, chicken and pumpkin corn chowder recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 pie pumpkin
  • 1/4 cup friendly fat to cook in such as butter avocado oil, lard, or coconut oil (I happen to love this soup with a good TB of the friendly fat coming from bacon grease - it gives it a really great flavor!)
  • 1 large onion diced
  • 4 medium/large yellow potatoes small cube or diced (smaller is best if serving to kids but if you like bigger chunks go for it!)
  • 1 large carrot diced
  • 3 large cloves of garlic minced
  • 1 1/2 quarts bone broth if you want a much thicker broth you could use just 1 quart
  • 1/2 tsp chipotle powder this leaves a mild, kid friendly smoky heat - if you prefer it spicier (like I do! you can add a full teaspoon or just add more to the serving in your bowl. Sour cream or coconut milk can tame the heat for little ones if you want to go that route too!)
  • 2 cups cooked chicken cubed (use leftovers from roasting a whole chicken, doing a slow cooker whole chicken, or Instant Pottting a whole chicken!)
  • 2 cups frozen organic corn I get mine at Costco
  • 1-2 cups baby spinach chopped
  • Sea salt and pepper to taste

Instructions

  • Preheat your oven to 425 degrees. Place your whole pumpkin in a baking dish, and roast at 425 degrees for 50 minutes. Slice the pumpkin in half to cool, scoop out the seeds, and puree in a food processor or blender. (You could skip this step entirely and use a can of pumpkin if you are stretched for time! Keep in mind canned pumpkin is typically other squash so it is darker orange in color and will just give the soup a different color - it will still be pretty and so delicious though!)
  • While you are waiting for your pumpkin to cool, start your soup. Melt your friendly fat in a large soup pot and add the onion, potatoes, and carrot with a big pinch of sea salt and stir to combine. Cook on medium heat, stirring occasionally, for about 7-10 minutes until the onions are translucent and the potatoes are fork tender.
  • Add the garlic and cook for a minute.
  • Add the broth, pumpkin puree, and chipotle powder, and stir to combine. Bring to a low simmer and then turn the heat off or down to low. Scoop out about half of the soup to a medium mixing bowl and blend with an immersion blender (or scoop the soup into a blender to blend) until smooth.
  • Return the blended portion of the soup back to the soup pot, add the chicken and corn, and bring to a low simmer for a 5 minutes. Turn off the heat, add the spinach to wilt in, and then sea salt and pepper the soup to your taste.
  • Again, for the little ones in the house, you can add sour cream or coconut milk to their bowl to tame any heat. You can also puree the soup entirely for little ones that are funny about "chunks" in their soup.

More real food recipes you might like ::

Dinner Ideas Holiday Recipes Real Food 101 Real Food Tips

Roasted Pumpkin and Garlic Pasta With Sage and Thyme Meatballs

October 5, 2016

Grab the wool socks and put a log on the fireplace! It’s time to cozy up to some cool weather comfort food like roasted pumpkin and garlic pasta and enjoy the season!

Roasted Pumpkin & Garlic Pasta with Sage & Thyme Meatballs ::Grab the wool socks and put a log on the fireplace! It's time to cozy up to some cool weather comfort food like roasted pumpkin and garlic pasta and enjoy the season!

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.

Autumn has really allowed us to ease into cooler weather this year with unseasonably warm temperatures (for Michigan!), and I think I am ready for a little fall!

I won’t spend a much time taunting you with explaining much about this drool worthy dinner, but I did want to give you a few swaps and examples for how to use the roasted garlic pumpkin cream sauce, as well as some swaps for the pasta if you are a home that can’t do that! I want everyone to be able to enjoy this dish!

Roasted Pumpkin & Garlic Pasta with Sage & Thyme Meatballs ::Grab the wool socks and put a log on the fireplace! It's time to cozy up to some cool weather comfort food like roasted pumpkin and garlic pasta and enjoy the season! Roasted pumpkin and garlic sauce

This sauce….oh the creaminess and flavor! You can’t get the depth of roasted flavor from canned pumpkin or a powdered garlic…I promise you will be blown away if you just use the good stuff!

It will quickly become a family favorite which is why I want to offer a few swaps for those that need it! First, if you are a dairy free home, I have made this with all coconut milk and it is so amazing. I am not a huge fan of things tasting like coconut, and I think the roasted pumpkin and garlic take over the flavor of the dish very well. I also have done half coconut milk and half water and it is still really amazing.

Roasted Pumpkin & Garlic Pasta with Sage & Thyme Meatballs ::Grab the wool socks and put a log on the fireplace! It's time to cozy up to some cool weather comfort food like roasted pumpkin and garlic pasta and enjoy the season!

Pumpkin Pasta!

I use the Tinkyada brand rice noodles pretty exclusively for pasta needs in our house, but use whatever you have on hand or like to use. If you are a grain free home, or pasta isn’t in the house, this cream sauce is good on….just about everything! You can make veggie noodles with your spirilizer such as sweet potato noodles or “zoodles” with zucchini. Or you can make a big veggie stir fry and mix the meatballs in along with the cream sauce. Whatever you can swing…try it! This sauce is just decadent!

Roasted Pumpkin & Garlic Pasta with Sage & Thyme Meatballs ::Grab the wool socks and put a log on the fireplace! It's time to cozy up to some cool weather comfort food like roasted pumpkin and garlic pasta and enjoy the season! A note on the meatballs!

The egg in the meatballs is for binding, so if you are an egg free home simply use a gelatin or flax egg and you should be just fine. I think tapioca flour would be a good swap if you are grain free.

Roasted Pumpkin & Garlic Pasta with Sage & Thyme Meatballs ::Grab the wool socks and put a log on the fireplace! It's time to cozy up to some cool weather comfort food like roasted pumpkin and garlic pasta and enjoy the season! Dear friends, this is how we welcome in fall around here! Happy autumn season to you!

Print Recipe
5 from 2 votes

Roasted Pumpkin and Garlic Pasta With Sage and Thyme Meatballs

Grab the wool socks and put a log on the fireplace! It’s time to cozy up to some cool weather comfort food like roasted pumpkin and garlic pasta and enjoy the season!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: pumpkin garlic pasta, pumpkin garlic pasta recipe, sage and thyme meatballs
Servings: 4 servings

Ingredients

For The Roasted Pumpkin & Garlic Pasta ::

  • 1 pie pumpkin
  • 4 TB butter divided
  • 4 garlic cloves leave them whole and unpeeled to roast
  • 3/4 cup whole milk or coconut milk you can adjust this depending on how thick or thin you want your sauce
  • 1/4 cup whole sour cream or more coconut milk
  • Sea salt & pepper to taste
  • 1/2 - 3/4 lb cooked pasta of choice I use the Tinkyada GF rice noodles

For The Sage & Thyme Meatballs ::

Instructions

  • Start with roasting the pumpkin and garlic. Halve the pumpkin and scoop out the seeds. Place the pumpkin halves flesh side up on a baking sheet, and spread 2 TB of butter over the flesh of the pumpkins, then sprinkle sea salt and pepper. Roast at 425 degrees for 45-50 minutes until the flesh is soft. Put the garlic cloves on the baking sheet for the last 15-20 minutes to roast as well.
  • While the pumpkins are roasting, you can make the meatballs. Put all of the meatball ingredients in a small mixing bowl and combine. Roll the meatball mixture into small, 2 inch meatballs and place on a Silpat or parchment paper lined baking sheet. You can bake the meatballs along with the pumpkin at 425 degrees for about 15-20 minutes (I like to put them in the same time as I put the garlic in).
  • Once the pumpkins and garlic are done roasting and cool enough to touch, scoop the flesh of the pumpkin into a food processor or blender and squeeze the roasted garlic in. Blend the pumpkin and garlic until smooth.
  • Put the pumpkin and garlic puree into a sauce pan along with 2 TB of butter and the milk and warm to a low simmer. Whisk until smooth (you can add more liquid here if you wish for a thinner sauce). Turn off the heat and whisk in the sour cream, and then sea salt and pepper to taste.
  • Toss the cooked pasta with the roasted pumpkin and garlic cream sauce and top with your sage & thyme meatballs. Garnish with sage and parsley.

More real food recipes you might like ::

Batch Up Meals Breakfast Ideas Holiday Recipes Real Food 101 Real Food Tips

Pumpkin Spice Baked Oatmeal Cups :: Baked Oatmeal On The Go!

September 24, 2016

Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!

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.

Whew has this first month of school flown by!

We are definitely in the school swing and the big girls are loving being back in the classroom. My 3 year old has surprisingly adjusted to solo mornings with momma too! (Though perhaps not surprisingly since she is that go with the flow 3rd born!)

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!Since our mornings are quite early, sometimes my toddler isn’t quite out of bed before it is to head out the door for school drop off.

And sometimes toys are way more interesting than breakfast right when she gets up! Having a portable breakfast has been important for some of our school days. We have been keeping protein banana muffins, healthy apple breakfast cookies, and baked oatmeal cups on hand in the freezer for those slower toddler mornings, and they have been working out great, both for my busy toddler, and for my growing school aged girls.

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!

These pumpkin spice baked oatmeal cups have also been a fun seasonal breakfast for my older girls getting excited for all things pumpkin, Halloween, and Thanksgiving!

The baked oatmeal cups freeze up great and make 2 dozen at a time. We made some for breakfast this week, and I’m freezing half of them to save for a nourishing, but fun pumpkin breakfast on Halloween morning.

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!Start their day out nutrient dense so they are ready for a full morning of playing and learning!

Round out your baked oatmeal cup breakfast with fried eggs (or hard boiled eggs if you are needing portable and on the go!), and raw milk or coconut milk. You could have a baked oatmeal cup with a cup of whole yogurt or some sausage if you can’t have eggs.

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!

Print Recipe
5 from 1 vote

Pumpkin Spice Baked Oatmeal Cups

Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!
Prep Time10 mins
Cook Time45 mins
Soak8 hrs
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin baked oatmeal recipe, pumpkin spice baked oatmeal, pumpkin spice baked oatmeal cups
Servings: 24 cups
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 5 cups oats Not quick oats! If you are gluten free be sure your oats say gluten free or there might be trace amounts of gluten there
  • Juice of 1 lemon
  • 2 cups walnuts & pecans chopped fine (I use the food processor to chop them fast! I use soaked/dehydrated "crispy" nuts for best digestion. IF YOU ARE NUT FREE you can use pumpkin seeds, sunflower seeds, or even shredded coconut.)
  • 1 - 15 oz can pumpkin
  • 2 eggs I think flax eggs will work here if you are egg free
  • 1/3 cup avocado oil or melted butter or coconut oil
  • 2/3 cup pure maple syrup This sounds like a lot but remember this makes 2 dozen - I think they are on the mildly sweet side so if you have kids used to sweeter things you could add a bit more - taste the mixture for yourself!
  • 2 tsp vanilla extract
  • 3 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tsp sea salt
  • alternative to the individual cinnamon, ginger, cloves, and nutmeg, you could use your favorite pumpkin pie spice bend - say maybe 1-2 TB of pumpkin pie spice

Instructions

  • The night before you want to make the baked oatmeal cups, put the oats and lemon juice in a medium mixing bowl and cover with water. Cover the bowl with a towel and let it soak overnight 8-10 hours. This soaking process breaks down the phytic acid in the oats making the grain more digestible.
  • After the oats are done soaking, pre-heat the oven to 350 degrees, and put the oats in a strainer to drain off any excess water while you prepare the rest of the ingredients.
  • Put the remainder of the ingredients into the medium mixing bowl, add the drained oats, and combine with a wooden spoon.
  • Scoop the oat batter into a muffin tin (I line mine with silicone muffin cups but I think greasing them with butter would be fine), and bake at 350 degrees for 45 minutes. The recipe makes 24 baked oatmeal cups.

More real food recipes you might like ::

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

Make Your Own REAL FOOD Ice Cream Sundae Party!

June 1, 2016

A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

My sweet side kick little momma turned 7 last week! Seven feels so much older to me for some reason! Chloe has the biggest, most caring heart of anyone I have ever met. Anyone that has crossed her path has experienced her kindness, and I am so proud to call her mine. Chloe is pretty much my right hand around here, taking on kitchen help when I need it, and tending to her sisters when my hands are busy – including the best diaper changer in town – she gets my 2 year old to lay still better than I do!

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

This year Chloe asked for an ice cream sundae party! She wanted her and her friends to be able to make their own sundaes themselves, and I couldn’t have thought of a better idea.

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

This was, honestly, hands down the easiest “prep ahead party” I have ever thrown.

I made the vanilla ice cream the week before the party and it hung out in the freezer until party day. I made the sauce toppings the night before in less than an hour including clean up, storing the sauce in the fridge over night.

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

The only thing I had to do the day of the party was whip the whipped cream in just minutes, and open the dye free sprinkles we used! I had so many other topping ideas you could add in as well – chopped nuts and berries would be fun! I wanted cherries for the top but they just aren’t in season here yet!

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

I scooped the ice cream into these adorable polka dot ice cream cups about an hour before the party and stored them on trays in the freezer. It was SO nice to just pull the trays out at the party and not have to spend time scooping for everyone. The girls all got to decorate their ice cream at the same time and it was a riot to see what they picked!

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

Here are the recipes for the sauces we used. We had some leftovers which I used for various things. We used the leftover strawberry sauce for waffles the next day as well as leftover ice cream the next day. I froze the leftover chocolate sauce and caramel to use for sundaes later this summer – what a fun hot day treat!

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

(Makes about 1 quart)
1 1/2 cups water
1 1/2 cups organic pure cane sugar
1 cup raw cacao
2 tsp vanilla extract
1/8 tsp sea salt
2 TB butter

Everything into a sauce pan and using a whisk stir over medium heat until everything melts and combines.
Bring to a simmer for 2 minutes and then take the sauce off the heat. Store in an airtight jar or container in the fridge until use. You can re-heat if you like your sauce warm. This also freezes well.

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

(Makes about 1 quart)
2 cups organic cane sugar
3/4 cup softened butter
1 cup whole cream (I think coconut cream would work here)
1 tsp sea salt

Warm the sugar in a sauce pan until it melts – takes about 5 minutes. Stir off and on so it doesn’t burn.
When the sugar completely melts, stir in the butter to melt, and then slowly add in the cream stirring continuously.
Add the sea salt and bring the sauce to a simmer for a couple minutes while stirring. Take the sauce off the heat and store in an airtight jar or container until use – you can warm the sauce through again if you like it warm. The caramel is pretty thick when cold so you will at least want to bring it to room temp or somewhat warm before serving. This also freezes well for long term storage.

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

(makes a little over a quart of sauce)
3 lbs fresh or frozen strawberries
1/3-1/2 cup organic pure cane sugar
1 TB arrowroot, GMO free cornstarch, or tapioca for thickening (you can leave this out if you wish)

Everything into a sauce pan and warm over medium heat squishing the strawberries with a potato masher or fork along the way.
Bring to a simmer and if you are using fresh fruit you may need to add a few splashes of water (frozen strawberries have enough moisture). Simmer about 5 minutes until the fruit breaks down.
Add the arrowroot to whisk in. Simmer another few minutes.
Take the sauce off the heat – at this point you can leave it as is, or puree through if you like a smooth sauce. Store the sauce in an airtight jar or container in the fridge until use. This also freezes well.

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

Here is a handy list of items and recipes used for our ice cream sundae party!

Make Your Own REAL FOOD Ice Cream Sundae Party! :: A fun make your own ice cream sundae party without the artificial dyes and using all real food ingredients!

For more real food treat ideas, you can follow my Treat Ideas board on Pinterest!

More real food recipes you might like:
Strawberry Butterfly Birthday Cake

cake
Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream :: Refined Sugar Free with Dairy Free Option
Vanilla Bean Birthday Cake

Gluten Free Vanilla Bean Cake
Caramel Swirl Ice Cream

Caramel Swirl Ice Cream

Holiday Recipes Occasional Treats Real Food Tips

Gluten Free Chocolate Chip Birthday Cake

May 5, 2016

Celebrate the happiest of birthdays with gluten free, allergen friendly chocolate chip cake!

Gluten Free Chocolate Chip Birthday Cake! :: Celebrate the happiest of birthdays with gluten free, allergen friendly chocolate chip cake!

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 or service I wouldn’t use on my own family.

We celebrated a brand new *5* year old in the house last week!

Gluten Free Chocolate Chip Birthday Cake! :: Celebrate the happiest of birthdays with gluten free, allergen friendly chocolate chip cake!

Our spunky little Claire Joy was born 5 years ago and I don’t think my house has stopped moving since 🙂 This kid is constantly on the go, thinking all the time, has the most inquisitive questions, and really keeps me on my toes. My extremely laid back husband somehow thinks I may be getting a dose of my own medicine most days 🙂

Gluten Free Chocolate Chip Birthday Cake! :: Celebrate the happiest of birthdays with gluten free, allergen friendly chocolate chip cake!

We were so excited to celebrate Claire with family, and this year she asked for chocolate chip cake!

Gluten Free Chocolate Chip Birthday Cake! :: Celebrate the happiest of birthdays with gluten free, allergen friendly chocolate chip cake!

Over the last handful of years having multiple birthdays in the house, I have really gotten used to gluten free cake making and this cake is nice and moist, really flavorful, and very easy to make…if you have been following me for very long you know that my least favorite kitchen tasks revolve around baking so I tend to lean toward the no fuss route when it comes to cakes.

Gluten Free Chocolate Chip Birthday Cake! :: Celebrate the happiest of birthdays with gluten free, allergen friendly chocolate chip cake!This was a really fun cake to make and it really made Claire smile – we started with a cup of chocolate chips for the batter and she ended up wanting to dump the whole bag in! I rolled with it and it really was yummy! We served the cake with homemade maple vanilla ice cream with homemade chocolate sauce and it was just perfect!

Gluten Free Chocolate Chip Birthday Cake! :: Celebrate the happiest of birthdays with gluten free, allergen friendly chocolate chip cake!

Gluten Free Chocolate Chip Birthday Cake

Celebrate the happiest of birthdays with gluten free, allergen friendly chocolate chip cake!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free birthday cake recipe, gluten-free chocolate chip cake, gluten-free vanilla cake recipe
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

VANILLA CAKE ::

VANILLA BUTTERCREAM FROSTING::

Instructions

  • Butter two 8-inch cake pan rounds, and fit parchment paper to the bottom of each pan sticking to the butter.
  • Blend the wet ingredients (milk, eggs, sugar, butter, vinegar, vanilla extract, and almond extract) in a large mixing bowl for a couple minutes until well combined.
  • Add the rest of the ingredients (the dry ingredients) EXCEPT the chocolate chips right into the bowl, and blend to combine until creamy. Fold the chocolate chips into the batter with a spoon.
  • Divide the batter between the 2 cake pans evenly and bake in a 350 degree oven for 40 minutes. Let the cakes cool about 20 minutes before taking them out to cool the rest of the way on a cooling rack.
  • Once the cakes are cooled completely, you can frost them. Just blend the vanilla bean frosting ingredients together in a medium mixing bowl until well combined and frost your cake how you want, and then decorate with chocolate chips.

For more real food treat ideas, you can follow my Treat Ideas board on Pinterest!

More real food ideas you might like:

Chocolate Birthday Cake

COVER

Strawberry Butterfly Birthday Cake

cake

Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream :: Refined Sugar Free with Dairy Free Option

Mint Chocolate Chip Ice Cream

overhead

Holiday Recipes Occasional Treats Real Food Tips School Holidays

Gluten Free Valentine’s Day Sugar Cookies With Naturally Dyed Frosting

February 6, 2016

Celebrate Valentine’s Day with these special sugar cookie hearts with naturally dyed frosting!

Gluten Free Valentine's Day Sugar Cookies With Naturally Dyed Frosting

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 or service I wouldn’t use on my own family.

Happy Valentine’s week to you!

I did the volunteer thing for the classroom Valentine’s Day treat this year, so I figured what better way to get *all* these cookies done…than with a couple sweet little 6 year olds?!

Gluten Free Valentine's Day Sugar Cookies With Naturally Dyed Frosting

Little kids and cookie decorating!

Chloe got to invite a friend over to decorate these cute little hearts and these girls are just too fun. The giggles were endless, and the cookies turned out so great.

Gluten Free Valentine's Day Sugar Cookies With Naturally Dyed Frosting

This is my go-to gluten free sugar cookie cut out recipe – it is so easy to work with!

I am not much of a baker and don’t really like to mess around with fussy recipes. This dough is very forgiving and very nice to work with – especially for a gluten free dough. I found this little heart cookie cutter that is perfect for a class treat – not oversized and not too tiny.

Gluten Free Valentine's Day Sugar Cookies With Naturally Dyed Frosting

Natural *beautiful* color!

We used freeze dried raspberries for the great Valentine’s Day frosting color, and left a handful of them frosted white in case any of the little guys in class were afraid of pink 😉 Freeze dried strawberries would work for that pretty color if you want too!

Gluten Free Valentine's Day Sugar Cookies With Naturally Dyed Frosting

The frosting is just delicious!

Soft and sweet with amazing raspberry flavor – and that color! So pretty! Completely free of artificial dyes – because I don’t know about you, but if I were a school teacher I don’t think I would want my classroom all hopped up on Red 40 for the afternoon! I also think swapping the butter for cream cheese would make a delicious, tangy raspberry cream cheese frosting.

Gluten Free Valentine's Day Sugar Cookies With Naturally Dyed Frosting

And since my kitchen was full of little girls for the afternoon, we of course had to break out the sparkly sprinkles!

You can get naturally dyed sugar sprinkles and they are so fun to keep on hand for holidays! There are so many to choose from!

Gluten Free Valentine's Day Sugar Cookies With Naturally Dyed Frosting

Print Recipe
5 from 6 votes

Gluten Free Valentine's Day Sugar Cookie Hearts With Naturally Dyed Frosting

Celebrate Valentine’s Day with these special sugar cookie hearts with naturally dyed frosting!
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free sugar cookie recipe, gluten-free sugar cookies, gluten-free Valentine's Day cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE COOKIES:

  • 1 cup softened butter if you are dairy free, you can use palm shortening
  • 1 cup organic pure cane sugar could use sucanat but the color will come out darker
  • 1 egg if you are egg free you can use a flax egg
  • 1 tsp vanilla
  • ¼ tsp sea salt
  • 1 cup tapioca flour
  • ½ cup white rice flour
  • ½ cup sorghum flour
  • 1 tsp xanthan gum Do NOT leave this out – it helps the cookies rise. You will have a melted mess without it...I have the mess to prove it! It also makes rolling out the dough so much easier.

FOR THE RASPBERRY FROSTING

  • 3 TB blended freeze dried raspberries Just put them into a blender and blend into powder. I used about 3/4 of a 1.2oz bag of freeze dried raspberries. You can add the rest if you want a deeper color. I blended the whole bag and am keeping the leftover powder in an airtight container for another time.
  • 2 cups organic powdered cane sugar
  • 1/4 cup softened butter
  • 3-4 TB milk or coconut milk

Instructions

  • In a large mixing bowl, cream butter and sugar.
  • Add the egg, vanilla, and salt and blend.
  • Add the flours and xanthan gum. Mix until well combined.
  • Cover and refrigerate for 1 hour.
  • Take the dough out of the fridge, and let it come to room temp for about 30 minutes.
  • Lay out some parchment paper on the counter and flour it with white rice flour. Flour your hands and use the warmth of your hands to gently knead the dough, and then roll out the dough. (Use white rice flour on the rolling pin and parchment paper to keep the dough from sticking)
  • Cut out your hearts and bake on a silpat (or parchment paper) lined baking sheet at 350 degrees for 11 minutes.
  • Let the cookies cool completely before decorating. To make the frosting, just blend the frosting ingredients until smooth. You can add more milk if you wish for a thinner, more royal icing type of frosting.

For more real food treat ideas you can follow my Treat Ideas Board on Pinterest!

More real food recipes you might like:
Gluten Free Chocolate Chunk Blender Cookies

Gluten Free Chocolate Chunk Blender Cookies
Chocolate Cake (Can be made cupcakes too!)

COVER
Mint Chocolate Chip Ice Cream

overhead
DIY Whipped Cream

15262741314_779bb04eae_z

Holiday Recipes Occasional Treats Real Food Tips School Holidays

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!

December 11, 2015

Easy to work with gluten free cut out cookie dough will have soft and sweet sugar cookies ready in no time perfect for decorating!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!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 or service I wouldn’t use on my own family.

What a fun time of the year to get in the kitchen and do something fun with the kids!

I have such fond memories of decorating sugar cookies as a family when I grew up, and years ago when I had my first toddler in the house just learning about the wonder of the season, I just knew I wanted to give her those same memories.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!This is the cut out cookie recipe I have been making for the last few holiday seasons. I really love how easy the dough is to work with – remember I am *not* a baker and it is not my favorite kitchen thing to do (well other than the memories!). The hint of vanilla with just a slight warm cinnamon really makes these cookies so special.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!Tips For Making & Decorating Cut Out Cookies With Kids

1. Take it one step at a time. In fact I highly recommend with really little ones not to do everything all in one day. Since the dough has to chill, and cookies have to cool before decorating, there is a lot of nice time to break up so the kids don’t feel like they are waiting “forever”. This year I made the dough with all 3 girls, and then at my 2 year old’s nap time we rolled out the chilled dough to bake with my 4 and 6 year olds. I then put the cookies into the freezer until the following weekend when we had enough time to frost them. They definitely can be done all in one day – just have some other things planned during the dough chilling and cookie cooling wait times such as decorating Christmas cards for grandparents, watching a holiday movie, or other holiday kitchen recipes!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!2. Show them how to do the task first. Whether pouring flour, cracking an egg, using a cookie cutter, or frosting a cookie, show them an example first. This is specifically helpful with the decorating. While I want them to decorate them how they wish, I like to show them how much frosting is appropriate for spreading 😉

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!3. Use small amounts of dough for the ones that want to try rolling it out. Listen, I am just as much of a perfectionist as anyone else – it can be hard for me to stay back and let them learn how to roll dough out nicely! I have learned that letting the dough warm up so it feels a little more pliable like a play-doh but not so warm that it squishes, and using smaller amounts makes it easier for them to roll it out neatly. This is the first year that I didn’t have to help my oldest at all – and she is 6 and works in the kitchen a lot with me. Be patient but it does come – and they will forever remember you trusting them enough to let them do it.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!4. Set out easy to manage decorating ingredients. If the sprinkles, for instance, come in a big bottle with no shaker top, either put them in a old shaker container, or put a small amount on a plate or bowl that they can pinch and sprinkle onto the cookies. If using dried fruit or chopped nuts use little bowls that they can scoop from. My 4 and 6 year olds manage a regular butter knife for spreading just fine, but as toddlers we used these smaller spreading knives.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!5. Realize attention span grows with age 🙂 This is the first year my girls did all the decorating themselves. As toddlers the attention lasts about 1 or 2 cookies in before they want to eat one and are done. Embrace that age and just roll with it! Eventually they will turn 6 and you will have no cookies to decorate for yourself! Even at age 2 or 3 those memories are beginning to build and they will cherish that you spent time with them to do something so fun.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!Ok! So onto the cookies! Be sure to scroll through the natural decorating ideas at the bottom of the recipe!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!

Print Recipe
5 from 1 vote

Gluten Free Sugar Cookie Cut-Outs

Easy to work with gluten free cut out cookie dough will have soft and sweet sugar cookies ready in no time perfect for decorating!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free cut out cookie recipe, gluten-free cut out cookies, gluten-free sugar cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE COOKIES ::

  • 1 cup softened butter if you are dairy free, you can use palm shortening
  • 1 cup organic pure cane sugar could use sucanat but the color will come out darker
  • 1 egg if you are egg free you can use a gelatin egg or flax egg
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • ¼ tsp sea salt
  • 1 cup tapioca flour
  • ½ cup white rice flour
  • ½ cup sorghum flour
  • 1 tsp xanthan gum Do not leave this out – it helps the cookies rise. You will have a melted mess without it...I have the mess to prove it! It also makes rolling out the dough so much easier.

FOR THE FROSTING ::

  • 1 cup organic powdered cane sugar
  • 2 TB softened butter
  • 1-2 TB milk or coconut milk

Instructions

  • In a large mixing bowl, cream butter and sugar.
  • Add the egg, vanilla, cinnamon, and salt, and blend.
  • Add the flours and xanthan gum. Mix until well combined.
  • Cover and refrigerate for 1 hour.
  • Take the dough out of the fridge, and let it come to room temp for about 30 minutes.
  • Lay out some parchment paper on the counter and flour it with white rice flour. Flour your hands and use the warmth of your hands to gently knead the dough, and then roll out the dough. (Use white rice flour on the rolling pin and parchment paper to keep the dough from sticking)
  • Cut out your shapes and bake on a silpat (or parchment paper) lined baking sheet at 350 degrees for 13-15 minutes.
  • Let the cookies cool completely before decorating. To make the frosting, just blend the frosting ingredients until smooth. You can add more milk if you wish for a thinner, more royal icing type of frosting.

Notes

UPDATE DECEMBER 2020 :: If you cannot have butter, organic palm shortening works fantastic as well for both cookie and frosting!

And then of course there is the decorating! Here are some ideas and tips!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!

  • I’ve been using these naturally dyed sugar sprinkles for the last few years and I just love how easy they are. We make a the simple white frosting and the sprinkles brighten them right up!
  • That same brand has not only the naturally dyed sugar sprinkles, but snowflakes, “jimmies” shapes, and I also found this brand of natural colored confetti sprinkles!
  • UPDATE DECEMBER 2020 :: there are SO, so many naturally dyed sprinkle options now! I keep this brand in my cupboard for so many things – it is such a great deal! I found THIS brand and I adore the snowflake sprinkles and the holiday color sprinkles!
  • When I had really little ones – as in I only had toddlers in the house, we used dried fruit and/or crumbled nuts for decorating. You can even just bake raisins, apricots, or cranberries right into the cookie and skip the frosting all together if you want – which is what I often did for my toddlers. They are just happy to get a cookie – they won’t even miss the frosting 🙂
  • I like these naturally colored, organic candy canes – you can crush them up and sprinkle on top!
  • Shave some fair trade dark chocolate to sprinkle on top, or use these allergen friendly mini chocolate chips.
  • This is a great DIY natural food dye you can make up ahead of time if you have the time – I have tried all the colors and they really work well!
  • UPDATE DECEMBER 2020 :: there are SO many more great natural dyes that are much more affordable than back when this was written! This brand and this brand work so well!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!If you tolerate gluten, you must check out these great sugar cookies from my friend Kristin at Live Simply  using Einkorn wheat flour!

To find more real food treat ideas, you can follow my Treat Ideas Board on Pintrest!

More real food recipes you might like:
GF Gingerbread Cookies

16021352542_143d16d6bc_b
GF Thumbprint Cookies

16062988741_b9d9c0b98d_b
Simple & Quick Eggnog

15722389498_35237928d9_b
Winter Wassail

15820664020_37d1e32411_b

Batch Up Meals Breakfast Ideas Holiday Recipes Real Food Tips School Holidays Snack Ideas

Cranberry Orange Granola

November 4, 2015

Sweet orange vanilla infused granola decorated with festive cranberries makes a fun breakfast cereal bowl, or topping for a yogurt snack!

Cranberry Orange Granola

We have the most beautiful fall so far! We were spoiled with unseasonably warm 70 degree temperatures this week, and I couldn’t help but open the windows and soak in as much sun warmth as I could, knowing that in just a few short weeks we will be shoveling snow instead of raking up leaves!

Cranberry Orange Granola

With the holidays around the corner, my husband brought home this huge bag of fresh cranberries from Costco one day thinking we could get a head start on shopping for Thanksgiving. I don’t think we could ever eat a Costco sized bag portion of cranberry sauce, so I was excited to play with some new recipes to use up those pretty cranberries.

Cranberry Orange Granola

Since we have had a fairly busy fall so far, I thought we could use some quick morning breakfasts with some granola that also doubles as a great yogurt topper for school snacktime or toddler snacks.

Cranberry Orange Granola

This granola turned out so pretty and festive I’m actually storing it away to pack into some mason jars for teacher gifts!

Cranberry Orange Granola

Print Recipe
5 from 4 votes

Cranberry Orange Granola

Sweet orange vanilla infused granola decorated with festive cranberries makes a fun breakfast cereal bowl, or topping for a yogurt snack!
Prep Time10 mins
Cook Time8 hrs
Soak8 hrs
Total Time8 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: cranberry orange granola, cranberry orange granola recipe, soaked and dehydrated granola
Servings: 12 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Pulse the pumpkin seeds and pecans in a food processor to the sized bits you want in your granola (you could chop with a knife too). I keep mine on the smaller side since I have little ones eating it - you can leave bigger chunks if you prefer.
  • Put the oats, chopped nuts and seeds, the lemon juice, and sea salt in a large mixing bowl and fill with water until it just covers the mixture. Set the bowl in a warm spot in your kitchen to soak for 8 hours. This soaking process breaks down the phytic acid in the grain, nut, and seeds for better digestion. It also makes their nutrients more available to absorb.
  • After soaking, put the oat, nut, and seed mixture in a strainer to drain while you put the rest of the ingredients into a large bowl or stockpot to mix. Add the drained oat/nut/seed mixture and combine the entire granola mixture well.
  • Spread the granola mixture over your dehydrator trays (I use this one) and dehydrate at 135 degrees 8-12 hours until dry. You could bake this in the oven at 250 degrees for an hour or so just stir the mixture every half hour to ensure it gets completely dried out.

For more real food breakfast ideas, you can follow my Breakfast Ideas board on Pinterest!

More real food recipes you might like:

Grain Free Apple Cinnamon Granola

16506590686_35070ceaf9_z

Strawberry Quinoa Granola

Strawberry Quinoa Granola

School Morning Breakfast Menu Routines

Our School Morning Breakfast Menu & A *FREE* Printable Menu For YOU!

Simple Cinnamon Granola

16191599854_87f2a07e67_z

Dinner Ideas Holiday Recipes Nourishing Staples Real Food 101 Real Food Tips

5 Minute Bone Broth Gravy :: Gluten & Grain Free Options!

November 2, 2015

You are no more than 5 minutes away from a delicious, velvety gravy made with nourishing bone broth for everything from meatball night to that Thanksgiving turkey!

5 Minute Bone Broth Gravy :: Gluten & Grain Free Options!This my friends is the icing on the cake….well, the gravy on the turkey (or chicken, or meatballs!). There is just something about the gravy that makes the meal feel complete!

5 Minute Bone Broth Gravy :: Gluten & Grain Free Options!It doesn’t have to be rocket science either. Making gravy for meatball night on a busy weekday, or that big Thanksgiving day turkey won’t take you more than 5 minutes.

5 Minute Bone Broth Gravy :: Gluten & Grain Free Options!I like to make my gravy while my roasted chicken or turkey is resting right out of the oven. You can use bone broth from the freezer or the meat stock from the pan. The beauty of this recipe is that even if you wanting to make it for meatballs and gravy night, you don’t need pan drippings. Any jar of bone broth in your freezer can become a sauce pan of gravy! And bonus! The gravy freezes very well so anything leftover won’t go to waste!

5 Minute Bone Broth Gravy :: Gluten & Grain Free Options!Product links in this section 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.

Print Recipe
5 from 5 votes

5 Minute Bone Broth Gravy

You are no more than 5 minutes away from a delicious, velvety gravy made with nourishing bone broth for everything from meatball night to that Thanksgiving turkey!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Keyword: bone broth gravy, how to make bone broth gravy, turkey bone broth
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 TB butter
  • 2-3 TB white rice flour OR if you are grain free use tapioca flour the amount is dependent on how thick you like your gravy - you can start out low and always add more in the end if you want it thicker. If the gravy turns out thicker than you want you can always thin it out with more broth or even water
  • 1 pint bone broth OR juices from the pan Called meat stock. You can use a combo of both if you wish.
  • 1 tsp dried thyme
  • Sea salt/pepper to taste I don't season my bone broth so I pretty heavily season the salt here

Instructions

  • Melt the butter in a sauce pan, add the flour, and stir with a whisk to combine.
  • Add the bone broth and thyme and bring to a simmer stirring with your whisk occasionally until it thickens.
  • Season salt and pepper to taste and serve. This will refrigerate and reheat stovetop well (up to 4 days in advance), or you can freeze it for months.

For more real food dinner ideas, you can check out my Dinner Ideas board on Pintrest!

More real food recipes you might like:
Homemade Gluten Free Stuffing
Slow Roasted Pastured Chicken
How Make A Simple Beef Roast

Homemade Condensed Cream of Chicken Soup for any Casserole!

Condiments Dinner Ideas Holiday Recipes Real Food Tips

Homemade Cranberry Sauce

November 2, 2015

The perfect sweet and tart side to compliment that Thanksgiving day turkey – in about 10 minutes of cook time!

Homemade Cranberry SauceBesides the gravy…cranberry sauce is just about the perfect complement to that Thanksgiving turkey!

Even as a kid I used to take a little bit of the cranberry sauce with a bit of turkey and it was just heaven together! Sweet, salty, tart, and delicious all in one bite!

Homemade Cranberry SauceI did grow up on the canned cranberries, and a number of years ago I decided I wanted to learn how to make “real” cranberry sauce. Because let’s face it…our ancestors would not have been busting out the can of cranberry sauce at their big meal!

I thought I would miss the “jello” texture of the canned cranberries, but…oh! Was I wrong! This was even better! Fresh cranberries are so delicious – not a fake, high fructose corn syrup jello, but there is a depth of flavor to using real cranberries.

Homemade Cranberry SauceMaking homemade cranberry sauce doesn’t get any easier. Just a quick cook on the stovetop and this Thanksgiving side dish can be prepped days ahead of the big meal. This is the batch I make for our large family Thanksgiving gathering – it makes a lot. If you have a smaller gathering definitely half this.

Homemade Cranberry SauceProduct links in this section 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.

Homemade Cranberry Sauce

The perfect sweet and tart side to compliment that Thanksgiving day turkey – in about 10 minutes of cook time!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: cranberry sauce recipe, homemade cranberry sauce, how to make cranberry sauce
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 8 cups fresh cranberries I get the large bags at Costco - if you are using the smaller 12oz bags from a grocer you will need 2 bags
  • 2 cups water
  • 3/4 cup organic pure cane sugar or coconut sugar I get our organic sugar in bulk at Costco.
  • 3/4 cup raw honey You can swap more sugar for this if you want to leave it out. I get my raw honey from a local farmer in bulk but this is a good brand too.

Instructions

  • Put the cranberries, water, and sugar into a large, high walled skillet, or soup pot and bring to a simmer.
  • Low simmer the cranberry mixture, stirring occasionally for about 10 minutes. You will hear the cranberries start to pop and you can squish some of them with the back of your wooden spoon if you like. The mixture will start to thicken after about 10 minutes.
  • Add the honey to the cranberry sauce, combine, and turn the heat off. The cranberry sauce will continue to thicken as it cools.

For more real food dinner ideas you can check out my Dinner Ideas board on Pinterest!

More real food recipes you might like:
Homemade Gluten Free Stuffing

Thanksgiving Stuffing
Bone Broth Gravy

5 Minute Bone Broth Gravy :: Gluten & Grain Free Options!
Slow Roasted Pastured Chicken


Gluten Free Pie Crust For ANY Pie!


Gluten Free Cornbread

Dinner Ideas Holiday Recipes Real Food Tips

Homemade Thanksgiving Stuffing

October 31, 2015

All the sage herbed flavors of Thanksgiving in a real food stuffing for your big meal!

Thanksgiving StuffingIt was my favorite part of the Thanksgiving dinner besides the pumpkin pie at the end.

As a kid we grew up on that little red box of stuffing at our huge, extended family meals. I have been told stories of one of my Grandmas using toasted bread to make stuffing a long time ago, but as the times changed and those fancy *very convenient* boxes of faster food became available, it just became the thing to do.

I had never had “traditional” stuffing – I grew upon that stovetop, red box version…

…and I loved it.

There I said it. I seriously loved that totally processed, crazy ingredient list box of stuffing, and when I made the real food switch years ago I set out to learn how to make a stuffing that I could still enjoy at the holidays. I have been making this real food version for over 6 years now – the same age as my oldest daughter.

You see, when I had her everything changed.

Remember those amazing memories I had of my childhood Thanksgiving meals? I wanted her to have that. I wanted her to remember that every year toward the end of November we get to eat the most amazing meal of the year.

Thanksgiving StuffingFood is meant to be enjoyed my friends! I am not about to take away those comforting, delicious meals that bring joy to our faces, warmth to the belly, and memories that last forever. One of my greatest joys in the last year or so is that my oldest is finally getting it. She remembers Thanksgiving meals from the year before now. She remembers Grandpa carving that huge bird, Grandma stirring that big pot of mashed potatoes, and savoring every last bite of the pumpkin pie. And while I was getting this dish prepared to photograph she practically drooled as I served it remembering she hadn’t had stuffing since last year. THAT, sweet friends, is what I want!

Thanksgiving StuffingCome November I want my family to start craving that amazing once a year meal that we all get to share!

You really can make Thanksgiving meal staples without processed food. Let’s start with stuffing!

Whether you like to stuff the bird with your stuffing, or like to serve it in a pan, this recipe will work for you! Grab a loaf of your favorite gluten free bread – we splurge on Sami’s bread for our Thanksgiving stuffing. It has the cleanest ingredient list of the gluten free breads that I know of at least in my area. You can also use homemade sourdough, or this gluten free cornbread works great too!

Thanksgiving StuffingThat herby, soupy, broth simmers on the stove and fills the air with sage, and then soaks into your day old bread to make the most delicious baked side dish to go with your meal.

Thanksgiving StuffingHere are a few of my tips for getting this dish done for Thanksgiving. If your bread is fresh or freshly made, you will need about 24 hours for it to dry out to make it feel like day old bread. I like to tear it up onto a sheet tray and I just leave it out in my bedroom (so that little hands don’t steal pieces!) for a day. If you make the herbed broth beforehand, all you have to do is mix it in with the bread the morning of Thanksgiving! Very quick.

Thanksgiving Stuffing

Print Recipe
5 from 3 votes

Thanksgiving Stuffing

All the sage herbed flavors of Thanksgiving in a real food stuffing for your big meal!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: homemade stuffing, homemade stuffing recipe, how to make Thanksgiving stuffing
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 medium onions chopped
  • 6 stalks of celery chopped
  • 4 TB friendly fat to cook in butter, coconut oil, lard
  • 3-4 cloves garlic minced
  • 2 tsp sage
  • 2 tsp thyme
  • 2 tsp parsley
  • Sea salt/pepper to taste
  • 1 quart bone broth
  • 2 pastured eggs
  • 1 loaf about 12 cups torn up stale/dried out gluten free bread or sourdough of choice (this gluten free cornbread works well too! Make a double batch if you plan on using it for this recipe)

Instructions

  • Saute the onion and celery in the friendly fat for about 5-7 minutes. Add a few pinches of salt to bring out their juices and sweeten.
  • Add the garlic and seasonings and cook for a minute.
  • Add the broth and bring to a simmer. Taste for seasoning/saltiness and add as needed. It should taste like a salty herbed soup.
  • Put the bread, egg, and broth mixture in a large mixing bowl and combine well.
  • Pour the bread mixture in the buttered 9x13 baking dish.
  • Bake COVERED for 30 minutes at 375 degrees.
  • Uncover the baking dish and bake another 25-30 minutes.

For more real food dinner ideas you can follow my Dinner Ideas board on Pinterest!

More real food recipes you might like:
Keep your eyes out in the next couple weeks for your Thanksgiving Bone Broth Gravy to go with your turkey and mashed potatoes, as well as a great honey sweetened real cranberry sauce!
Slow Roasted Pastured Chicken

Gluten Free Cornbread


Gluten Free Pie Crust for Any Pie!

Holiday Recipes Occasional Treats Real Food Tips

Homemade Honey Sweetened Caramel Corn

October 24, 2015

All the sweet and salty taste you love about caramel corn using real ingredients and zero refined sugar!

Homemade Honey Sweetened Caramel CornIt’s about that time of year again isn’t it?!

We get through those first couple of months of school and then bam!

Everything from halloween or harvest parties, to Thanksgiving and holiday parties have our kids in a frenzy of festivities…and all the sugar to go along with it.

Unfortunately this is also about the time of year we get less fresh air and less circulating of fresh air indoors, and that coupled with more sugar in our bodies can make for weakened immune systems. I love to celebrate all of the fun fall and winter holidays that come with the end of a calendar year, but I also understand that even with a pretty clean diet and great supplements, even the healthiest kid can become run down when cold bugs have sugar to feast on more frequently.

I don’t, however, want to take the fun out of every holiday!

Homemade Honey Sweetened Caramel CornFood was most definitely made to be enjoyed – and I absolutely believe that. While I still have very little ones at home, I feel pretty responsible for what goes into their bodies at this crucial growing age, so when the holidays come around, we do the fun food in a real food way. This halloween we decided on caramel corn for our special treat! We played around with the ingredients this weekend, and boy was it delicious!

Homemade Honey Sweetened Caramel CornProduct links in this section 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.

Print Recipe
5 from 3 votes

Homemade Honey Sweetened Caramel Corn

All the sweet and salty taste you love about caramel corn using real ingredients and zero refined sugar!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: caramel corn recipe, homemade caramel corn
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/4 cup butter
  • 1/4 cup raw honey
  • 1/2 cup non-GMO popping corn Our local grocer sells non-GMO popping corn which is where I got ours
  • 1/4-1/2 tsp sea salt to your taste

Instructions

  • Melt the butter in a small sauce pan, turn off the heat, and then add the raw honey to melt in. Set aside while you make the popcorn.
  • Pop your popcorn in a simple air popper or stovetop, and put into a large mixing bowl.
  • Pour half the melted butter and honey into the popped popcorn, toss to coat, and then pour the last half of the butter/honey mixture to toss and coat.
  • Sea salt your caramel corn to your taste and toss to coat. You can serve this warm right away, or you can put the caramel corn in the fridge or freezer to harden up a little to feel like the crispier candy shell that caramel corn usually has!

For more real food treat ideas you can follow my Treat Ideas board on Pintrest!

More real food recipes you might like:
Gluten Free Chocolate Chunk Blender Cookies

Gluten Free Chocolate Chunk Blender Cookies
Maple Vanilla Ice Cream

ice cream landscape

Gluten Free Thumbprint Cookies

Tropical Blender Sorbet

Tropical Blender Sorbet :: Refined Sugar Free & Dairy Free

Dinner Ideas Holiday Recipes Nourishing Staples Real Food Tips

Stuffed Pumpkin

October 17, 2015

These sweet little pie pumpkins are dressed up savory with grassfed beef and vegetables, and then and hit with the sweet warmth of cinnamon.

Stuffed PumpkinThis is such a cozy time of year.

I’ll admit that I am totally a summer girl – I love my sunshine, bare feet, and beach days. But I don’t care how much you love summer, you just can’t get more gorgeous than autumn in Michigan!

Stuffed PumpkinThe weather is still warm enough to enjoy playing outside, but there is enough chill in the air to make the house cozy and comfortable by turning the oven on in the evening for dinner.

Stuffed PumpkinThis is a great time of year to take advantage of delicious seasonal pumpkins at your farmer’s markets and grocery stores.

Pie pumpkins (sometimes labeled sugar pumpkins) are not just for sweet desserts! They make a really delicious squash side for dinner, and if you have never had savory pumpkin before you are really in for a treat! These little stuffed pumpkins have a hint of cinnamon to give it a slight sweet warmth, and the kids are really going to have fun eating these! They make a fun, nourishing meal before trick or treating!

Stuffed PumpkinDon’t be intimidated by its fancy look – this is definitely do-able on a weeknight too! Make the stir fry “stuffing” part the night before (or early morning), and just store it away – then it just needs to be stuffed into the pumpkin after the squash roasts – super quick hands on time. You can also have the kids scoop the seeds out of the pumpkin while you do other things! Quick throw the pumpkin in the oven when you get home from school or work and do homework with the kids, finish up emails, etc.

Stuffed Pumpkin

Print Recipe
4.86 from 7 votes

Stuffed Pumpkin

These sweet little pie pumpkins are dressed up savory with grassfed beef and vegetables, and then and hit with the sweet warmth of cinnamon.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: stuffed pumpkin recipe, stuffed pumpkins, stuffed squash
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 pie pumpkins halved and seeds scooped out
  • 1 1/2 cups cooked shredded roast beef (ground beef works too - I like to use leftovers from a roast beef dinner the night before!)
  • 1 small onion
  • 4 cloves of garlic
  • 1 small head cabbage sliced thin
  • 2 handfuls of baby spinach chopped
  • 1 cup cooked long grain white rice cooked quinoa would work, or if you are grain free just leave the grain out or use cauliflower rice
  • 1/2 tsp cinnamon
  • salt/pepper to taste
  • 1 cup raw cheese grated

Instructions

  • Place the halved pumpkins flesh side up on a baking sheet, butter the flesh, and then salt and pepper the flesh. Roast in a 425 degree oven for 50 minutes.
  • While the pumpkin is roasting, cook the filling (the filling only takes about 20 minutes to make so you can either make it ahead of time or make it a half hour into roasting the squash so they are done at the same time). Start by melting a few TB of butter (or bacon grease makes this taste amazing!) in a pan and add the onion and cabbage with a big pinch of sea salt. Cook on medium/high heat for 15 minutes or so until the cabbage cooks down, softens, and sweetens.
  • Add the garlic, spinach, beef, and cinnamon cook about 5 minutes until the spinach wilts.
  • Add the cooked rice, combine, and then taste the mixture for sea salt and pepper and season to your taste.
  • Stuff the middle of the roasted pumpkin with the cooked cabbage and beef filling. Really stuff it all in there. Sprinkle cheese over the top, and bake at 425 degrees for 10 minutes to melt the cheese.

For more real food dinner ideas follow my Dinner Ideas board on Pinterest!

More real food ideas you might like ::
Stuffed Acorn Squash

Stuffed Acorn Squash
Roasted Pumpkin Soup

15103050249_0c8a4f8044_z
How To Make A Simple Beef Roast


Butternut Squash & Apple Soup

15320274369_89ee6e091d_c

Holiday Recipes Occasional Treats Real Food Tips

Simple, Quick & Gluten Free Apple Crisp

October 8, 2015

Enjoy a fresh apple treat with no more than 10 minutes of hands on time!

Simple, Quick & Gluten Free Apple CrispI almost completely forgot to write about apple season this fall! I blogged so many of our favorite apple recipes last year, that I sort of thought I had all of my bases covered, but the Michigander in me just couldn’t go through an apple season without a least one apple post!

Simple, Quick & Gluten Free Apple CrispWe headed out to pick apples a few weeks ago and it was like summer! The weather has definitely turned more like fall in the last couple weeks, so looking through these pictures of the girls in their short sleeves seems so crazy to me!

Simple, Quick & Gluten Free Apple CrispMy youngest just turned 2 and there is just something about this age that makes these trips so fun. To see their eyes light up at all the apples on the trees – it’s like they finally “get it”! Caitlyn two fisted her apples the entire trip and enjoyed running up and down the rows of trees.

Simple, Quick & Gluten Free Apple Crisp

Simple, Quick & Gluten Free Apple CrispThis is a particularly busy fall for me as I navigate a busy school and preschool schedule with lots of driving. I don’t have a lot of time for fun kitchen projects like making apple pie, so this year when the girls asked me if we could make a treat with the apples, we decided on making apple crisp to save on the time thing!

Simple, Quick & Gluten Free Apple CrispNo more than 10 minutes to get everything into this pie plate and you are hands-free from there! No peeling necessary – and this apple crisp not only is as beautiful as an apple pie…it tastes just as amazing.

Simple, Quick & Gluten Free Apple Crisp

You can use whatever apples you have around  – let the kids help too! My toddler loved putting the apple slices in the pie plate, my 4 year old mixed up the crumble topping, and my 6 year old pretty much ran the show reading my recipe, measuring, and even doing some slicing!

Simple, Quick & Gluten Free Apple Crisp

Print Recipe
5 from 2 votes

Simple, Quick and Gluten Free Apple Crisp

Enjoy a fresh apple treat with no more than 10 minutes of hands-on time!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free apple crisp, gluten-free apple crisp recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Toss together the apple slices, lemon juice, vanilla extract, 3-4 TB sugar, and tapioca starch right in your 9 inch pie plate.
  • In a small mixing bowl combine the white rice flour, almond flour, butter, maple syrup, and 1/4 cup sugar using a spatula - don't combine until super smooth - the point is for it to be a bit crumbly. Sprinkle this crumble mixture over the top of the fruit mixture in the pie plate, and then sprinkle the top with cinnamon.
  • Bake at 350 degrees for 35 minutes. Cool for a bit before handling.

For more real food desserts, you can follow my Treat Ideas board on Pinterest!

More real food recipes you might like:
Maple Vanilla Ice Cream

ice cream landscapeSimple Baked Applesauce


Grain Free Apple Cinnamon Granola

16506590686_35070ceaf9_z
GF Apple Pie

15484017906_ee81147e4e_c
Cinnamon Apple Baked Oatmeal

Dinner Ideas Holiday Recipes Nourishing Staples Real Food 101 Real Food Tips

Stuffed Acorn Squash

October 3, 2015

Welcome the fall and winter with this mild and buttery acorn squash filled with a flavorful, herbed stuffing and topped with melty cheese!

Stuffed Acorn SquashThe air around here sure is getting crisper!

I have a bit of a hard time letting go of summer, but if I’m going to be honest, I really enjoy the fall where we live. There is nothing like living somewhere surrounded by so many trees that paint the sky with fall colors come October. And the cooler air gives me a great excuse to flip the oven on come dinner time for these sweet little stuffed squashes!

This is the time of year to start stockpiling those winter squashes.

They are so (so!) cheap, and make for a very nourishing but frugal meal. Stuffed squash is a weekly menu item in my house come September and October through a good majority of the winter. These little acorn squashes last weeks on the counter, or in a cool dry area for a good month or so! When I see the in season pricing, I load up!

Stuffed Acorn SquashAcorn squash is a nice one to start out with serving kids because the flesh is very mild in flavor and just picks up the taste of the butter you smear all over it! You can stuff it with your favorite cooked veggies and meat, top with fun, melty cheese, and it’s a perfect frugal, seasonal, family meal!

Stuffed Acorn SquashDon’t be intimidated by its fancy look – this is definitely do-able on a weeknight too!

Make the stir fry “stuffing” part the night before (or early morning), and just store it away – then just needs to be stuffed into the squash after the squash roasts – super quick hands on time. You can also have the kids scoop the seeds out of the squash while you do other things! Quick throw the squash in the oven when you get home from school or work and do homework with the kids, finish up emails, etc.

Print Recipe
5 from 2 votes

Stuffed Acorn Squash

Welcome the fall and winter with this mild and buttery acorn squash filled with a flavorful, herbed stuffing and topped with melty cheese!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: stuffed acorn squash, stuffed acorn squash recipe
Servings: 2 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 medium acorn squash or 2 small halved and seeds scooped out
  • 1/2 lb grassfed ground beef
  • 1 small onion
  • 4 cloves of garlic
  • 5 cups chopped kale
  • 1 cup cooked long grain white rice cooked quinoa would work, or if you are grain free just leave the grain out or use cauliflower rice
  • 2 tsp dried thyme
  • Sea salt/pepper to taste
  • 1 cup raw cheese grated
  • 2-3 TB blanched almond flour if you are nut free you can use bread crumbs or just leave it out

Instructions

  • Place the halved acorn squashes flesh side up on a baking sheet, butter the flesh, and then salt and pepper the flesh. Roast in a 425 degree oven for 50 minutes.
  • While the squash is roasting, cook the filling (the filling only takes about 20 minutes to make so you can either make it ahead of time or make it a half hour into roasting the squash so they are done at the same time). Start by browning the ground beef. Make sure you season the beef with salt and pepper while it cooks. Set the beef aside. Leave the fat behind in the pan.
  • Melt a few TB of butter (or bacon grease makes this taste amazing!) in the pan and add the onion with a big pinch of sea salt. Saute for about 5 minutes.
  • Add the garlic, chopped kale and seasoning cook about 5 minutes until the kale is softened.
  • Stir in the cooked beef and cooked rice to combine.
  • Stuff the middle of the roasted squash with the cooked kale and beef filling. Really stuff it all in there. Sprinkle cheese over the top, then the almond flour. Put little pats of butter over the top of the almond flour topping to brown it up while it cooks.
  • Bake at 425 degrees for 10-15 minutes to melt the cheese and brown the top.

For more real food dinner ideas follow my Dinner Ideas board on Pinterest!

More real food ideas you might like ::
Gluten Free Lasagna

Family Favorite Lasagna :: Gluten Free
Roasted Pumpkin Soup

15103050249_0c8a4f8044_z
Slow Roasted Pastured Chicken

15965616971_a4d6ec1dd7_b
Butternut Squash & Apple Soup

15320274369_89ee6e091d_c

Holiday Recipes Occasional Treats Real Food Tips

Gluten Free Chocolate Chunk Blender Cookies

August 29, 2015

Rich chocolate cookie loaded up with sweet chocolate chunks!

Gluten Free Chocolate Chunk Blender CookiesI just really needed to sneak this post in here this week!

Ever have one of those weeks where seriously…everything does *not* go as planned? Like every single thing on my list to do last week got changed, altered, or completely canned.

So it also just happened to be the week my dear husband *and* the baby of the family have birthdays. We already had celebrated with a party for the baby a couple weeks back, but I had planned on making a small batch of cupcakes to celebrate the 2 birthdays that are only 2 days apart.

I cannot think of a more chaotic day I have had all summer than that day that I planned to make those cupcakes, and long story short I found myself at 4:00pm feeling pretty crummy that my birthday hubby and baby weren’t going to have much more than a happy birthday squash for their dinner that night!

Wait! Cookies!

I can do cookies right?! Those are fast!

But a recipe! I need a recipe!

I don’t ever make cookies…I needed something to follow!

No time!

Just throw in what you have to go from there!

What can go wrong with chocolate, right?!

Gluten Free Chocolate Chunk Blender Cookies

It just happens to be that anything chocolate my husband will pretty much be head over heels for so I figured how bad could they turn out!

They were SO good! I literally threw everything into my food processor, blended it up, scooped it out and 10 minutes later we had super chocolate-y cookies to celebrate with that night!

Gluten Free Chocolate Chunk Blender CookiesProduct links in this section 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.

Gluten Free Chocolate Chunk Blender Cookies

Rich chocolate cookie loaded up with sweet chocolate chunks!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: blender cookies, gluten-free chocolate chunk cookie recipe, gluten-free chocolate chunk cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Put the eggs, sugar, and vanilla extract into your food processor and blend for 1-2 minutes until fluffy.
  • Put the rest of the ingredients except the chocolate chunks into the food processor and blend to combine completely.
  • Add the chocolate chunks and pulse to combine.
  • Scoop the dough onto a Silpat or parchment paper lined baking sheet. Push the dough down into about the shape you want as these won't spread out much - they will puff up a bit. Bake at 350 degrees for 10 minutes. Cool a few minutes before handling.

For more real food treat ideas check out my Treat Ideas board on Pinterest!

More real food recipes you might like ::
Chocolate Birthday Cake

COVER
Vanilla Bean Birthday Cake

Gluten Free Vanilla Bean Cake
Strawberry Birthday Cake

cake
Maple Vanilla Ice Cream

ice cream landscape

Holiday Recipes Occasional Treats Real Food Tips

Gluten Free Vanilla Bean Cake

August 15, 2015

Have the happiest birthday with soft and moist vanilla bean flecked cake with vanilla bean buttercream frosting!

Gluten Free Vanilla Bean CakeSweet baby Caitlyn turns 2 years old this month! In fact this weekend was my actual due date with her, and of course all 3 of my kids taught me the philosophy of a “due month” to the max and this little one arrived 2 weeks later 😉 Caitlyn is my sweet rainbow baby, surprising us with joy in a season of life that I could barely pick myself up to go on. Her name, Caitlyn Faith means pure, trusting faith, and every day that I was pregnant with her, her name gave me confidence things would be ok.

Gluten Free Vanilla Bean CakeCaitlyn is a third baby to the core, super laid back, goes with the flow in our big kid schedules, and always has a smile on her face. I kind of feel like I blinked and she turned two, and I find myself staring at her sweet baby curls savoring every moment of her ending babyhood.

Gluten Free Vanilla Bean CakeWe celebrated Caitlyn’s birthday this weekend since her actual birthday falls just before school starts. I found some beautiful vanilla beans at a local shop and decided they were perfect for cake! There’s really nothing like using real vanilla bean in your baking. Those little flecks of vanilla bean pack an amazing vanilla flavor profile!

Gluten Free Vanilla Bean CakeI kept things super simple since I am not even close to a baker – and even further away from a cake decorator! I think the elegant simplicity of vanilla beans worked well with my keep it simple theme. This cake really would be perfect for an occasion and any age big or small.

Gluten Free Vanilla Bean Cake And, oh the flavor! And the texture! Super soft and moist with a real vanilla flavor!

So here’s to the “terrific two’s!” I’m in for a *busy* year so I might just go celebrate making it this far with an extra slice of cake tonight 😉

Gluten Free Vanilla Bean CakeProduct links in this section 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.

Gluten Free Vanilla Bean Cake

Have the happiest birthday with soft and moist vanilla bean flecked cake with vanilla bean buttercream frosting!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free vanilla cake, gluten-free vanilla cake recipe, vanilla buttercream
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

VANILLA BEAN CAKE ::

VANILLA BEAN BUTTERCREAM FROSTING::

Instructions

  • Butter two 8 inch cake pan rounds, and fit parchment paper to the bottom of each pan sticking to the butter.
  • Blend the wet ingredients (milk, eggs, sugar, butter, vinegar, vanilla bean, vanilla extract, and almond extract) in a large mixing bowl for a couple minutes until well combined.
  • Add the rest of the ingredients (the dry ingredients) right into the bowl, and blend to combine until creamy.
  • Divide the batter between the 2 cake pans evenly and bake in a 350 degree oven for 40 minutes. Let the cakes cool about 20 minutes before taking them out to cool the rest of the way on a cooling rack.
  • Once the cakes are cooled completely, you can frost them. Just blend the vanilla bean frosting ingredients together in a medium mixing bowl until well combined and frost your cake how you want.

For more real food treat ideas you can follow my Treat Ideas board on Pintrest!

More real food recipes you might like ::

Maple Vanilla Ice Cream

ice cream landscape

Chocolate Birthday Cake

COVER

Strawberry Birthday Cake

cake

The Perfect 1st Birthday Cupcake!

Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free Options

Chocolate Ice Cream

Homemade Chocolate Ice Cream :: Refined Sugar Free with Dairy Free Option

 

Holiday Recipes Occasional Treats Real Food Tips

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!

May 23, 2015

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!That moment you became a momma…

Do you remember it?

For me it started even before she was born. After the first few weeks of letting it sink in that I was pregnant with her, my heart truly became a momma.

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!

Six years ago this week Chloe was born and my life forever changed. She has made me a better person. She makes me think. She reminds me of true unconditional love. I think I mess up something just about every day, and she wakes up every morning with a hug only she can give and says “I love you momma”.

She is the reason for this spark of passion that grew in my momma bear heart to see the kids of this generation grow up without the junk food that mine did. This little love shares my foodie passion and she asked for a carrot cake this year for her birthday! She saw some brightly colored carrot cakes at the grocery store one day, pointed at one and said “I want THAT for my birthday cake!”

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!My heart actually leaped for joy because carrot cake and cream cheese frosting just happen to be my favorite cake combos. I was pretty excited for her party!

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!

I wasn’t, however, excited about using orange food dye to make carrots on her cake. And with our busy schedules lately I just didn’t think I would have the time to make orange food dye *and* have the creative steady hand to pipe them on the cake. I decided on some simple cake toppers, and boy where these a hit! She planted her very own “carrot patch garden” on her cake!

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!We also threw some carrot shreds on the dehydrator for the sides.

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!One of Chloe’s cousins has a severe egg allergy, so our parties have to be completely egg free – and while the first couple years of figuring this out had me totally nervous, I have learned that baking egg free really isn’t that tough! I used 4 “flax eggs” in this cake recipe, and the flax seeds went well with this kind of cake. If you prefer to use another egg replacement like gelatin eggs or egg replacer go for it! And if you can tolerate eggs 3-4 large eggs should do the trick!

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!So how did it turn out? SO moist without being dense – and the flavor was way better than I was thinking it would be! Very warm and lightly sweet, and while I really enjoy those warm spices, they were so overpowering that it threw kids’ palates off. I think you can definitely get away with less “sweet” in the cake and the frosting if your kids aren’t used to sweets – I know my girls would have still loved it since they aren’t used to sweet things.

Make sure you check out the cream cheese ice cream we had with our cake! It is so good!

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!Product links in this section 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.

Carrot Cake

No dye necessary - all the color is from fresh produce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, gluten-free carrot cake, gluten-free carrot cake recipe
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

CARROT CAKE ::

  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • 1/2 cup white rice flour
  • 2 tsp aluminum free baking powder
  • 1 1/4 tsp baking soda
  • 1 tsp sea salt
  • 1 TB ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 lb carrots shredded (I used the shred disk on my food processor, but a hand shredder works too!)
  • 4 flax eggs Or other egg replacement. To make 4 flax eggs whisk 1/4 cup flaxseed mealwith 3/4 cup water and put in the fridge for about 10 minutes or so - I make the flax eggs before I start anything so that by the time I am done putting the dry ingredients together etc, they are ready to use! If you can tolerate eggs 3-4 eggs should work instead!
  • 1 cup organic cane sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup avocado oil Olive oil would work if that is what you have. Coconut oil might give too much coconut flavor to the cake just fyi.
  • 2 TB apple cider vinegar don't leave this out! It reacts with the baking powder and soda to help with the rise since there are no eggs! You won't taste it - I promise!

CREAM CHEESE FROSTING ::

  • 1 cup softened butter
  • 1 cup softened cream cheese
  • 2 tsp vanilla extract
  • 1 ½ cups organic cane POWDERED sugar I did end up making another half batch of the frosting so that I could make the decorations on top - you can get away with the one batch if you don't like a lot of frosting on your cake.

Instructions

  • In a large mixing bowl, whisk the flours, baking powder, baking soda, salt, and spices together.
  • In a separate bowl (or in your food processor like I did!) blend together the flax eggs, sugar, maple syrup, avocado oil, and apple cider vinegar for about 30 seconds to a minute until frothy.
  • Add the wet ingredients and carrot shreds to the bowl of dry ingredients and fold together to combine.
  • Bake in 9 inch cake pans at 350 degrees for 25-30 minutes, transfer to a cooling rack for about 10 minutes, and then remove from the pans to completely cool before frosting.
  • To make the cream cheese frosting, put all of the frosting ingredients in a medium mixing bowl, and beat with hand beaters until smooth.

More real food treats you might like ::
Strawberry Birthday Cake

cake
Chocolate Birthday Cake

COVER
Cream Cheese Ice Cream

Cream Cheese Ice Cream
The Perfect 1st Birthday Cupcake

Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free Options

Holiday Recipes Occasional Treats Real Food Tips

Cream Cheese Ice Cream

May 23, 2015

Cream Cheese Ice CreamWhy yes I’m posting *another* ice cream recipe!

First of all it’s raw dairy season for us around here! We have a fresh, abundant supply every week during the spring & summer months and we enjoy making ice cream with some of it once or twice a month!

Cream Cheese Ice CreamAnd second! We are celebrating my other spring baby this week! Her party was this weekend, and I can’t think of a better ice cream to go with her carrot cake request than cream cheese ice cream.

This is actually my all time favorite ice cream that I make, and I think you are going to just about fall over at how creamy and wonderful it is. Simply swapping out some of the cream for cream cheese gives that amazing tang to the rest of the cream, and it really feels like you are eating frozen cheesecake, which I big fluffy heart love 🙂

Cream Cheese Ice CreamIf you have access to a quality organic cream cheese at a store near you go for it! I do that on occasion, but I really love dripping off my own “cream cheese” using whole plain yogurt.

Cream Cheese Ice CreamJust dump the yogurt in a cheesecloth or tea towel and let the whey drip into a jar for about 12-18 hours. You can use the whey in the jar for soaking oatmeal, or any other flour for your baking. You can also add it to a smoothie for a real whey protein boost. The cream cheese left in the cheesecloth or tea towel is so delicious and is perfect in this ice cream, to spread on a cucumber slice, or eat by the spoonful…ahem… 🙂

Cream Cheese Ice CreamBack to the ice cream! While I think the ice cream is simply amazing on it’s own, you can bump up the cheesecake feeling with macerated strawberries drizzled over top, or a sprinkle of cinnamon! Keep me posted if you end up giving it a try this summer – it really is one of my most favorite things!

A quick note to my dairy free friends! I have not tried it before, but I think dripping off some coconut yogurt to make cream cheese from your coconut yogurt might work to swap for the regular cream cheese in the recipe. And you can use coconut milk instead of the regular cream just like any ice cream swap for making it dairy free – let me know if you try it out!

Cream Cheese Ice CreamProduct links in this section 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 just have a simple ice cream maker that I have had for literally years – it works so great and I love it! I do however have my eye on this larger ice cream maker so I can make birthday party sized volume in one shot instead of 2 batches.

Cream Cheese Ice Cream

Rich and decadent, you'll wonder where this has been all your life.
Prep Time10 mins
Cook Time30 mins
Freeze4 hrs
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese ice cream, cream cheese ice cream recipe, homemade cream cheese ice cream
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 cup 8 oz cream cheese, softened (You can either drip off some yogurt for leftover cream cheese or use an organic store bought)
  • 2 cups organic whole cream Raw preferable. Or preferably not ultra-pasteurized. We get ours locally.
  • 2 TB of tapioca flour OR 2-3 pastured egg yolks if you can handle eggs.
  • 3 TB pure maple syrup I get mine locally - Costco carries some as well
  • 2 TB organic pure cane sugar You could sub more maple syrup or even raw honey for this if you want unrefined sugar. I get my organic cane sugar from Costco.
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 TB organic vodka this is optional but keeps the ice cream from getting rock hard in the freezer. If you choose to leave it out, just leave the ice cream at room temp for a bit before trying to scoop and serve.

Instructions

  • Put the softened cream cheese in a medium mixing bowl and beat with hand beaters until smooth.
  • Add the rest of the ingredients to the bowl, combine with the hand beaters, and place the bowl in the fridge for 30 minutes to chill and marry the flavors together.
  • After chilling for 30 minutes, add the ice cream mixture to your ice cream maker and process according to the manufacturer's instructions. My ice cream maker takes about 30 minutes.
  • Transfer your ice cream to a container and into the freezer to store!

Other real food recipes you might like:
Maple Vanilla Ice Cream

ice cream landscape
Fresh Strawberry Ice Cream

Tropical Blender Sorbet

Tropical Blender Sorbet :: Refined Sugar Free & Dairy Free

Mint Chocolate Chip Ice Cream

overhead
Blueberry Swirl Ice Cream

Blueberry Swirl Ice Cream :: Dairy Free Option

Dinner Ideas Holiday Recipes Real Food Tips Soup

Slow Cooker Irish Stew

March 8, 2015

Slow Cooker Irish Stew
I love to bring winter to a close with one last hearty comfort stew in March. I don’t have Irish roots that I know of, but Irish cuisine is delicious.

And so is grassfed beef that has marinated in a great local stout beer for a day 🙂

Slow Cooker Irish Stew
Irish cuisine to me is all about simple, nourishing ingredients that are super frugal. Cabbage and potatoes are always cost effective menu ingredients, but right about this time of year you can find cabbage at $0.35 per pound or less.

Slow Cooker Irish Stew
I don’t mind the splurge on a nice grassfed beef roast to cube up for this stew when I’m paying pennies for the other ingredients! If the budget is super tight ask your farmer or butcher for beef stew meat. It is even less expensive as it is a tougher cut of meat, but after the marinade, and spending all day in the slow cooker it is just as tender as can be.

Slow Cooker Irish Stew
I love a rich, almost gravy like feel to my stews, and this one is no different. It is a great way to end winter, and celebrate the spring to come! Be sure to bake up these really quick little Irish soda bread biscuits to dunk in your stew!

Product links in this section 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.

Print Recipe
5 from 4 votes

Slow Cooker Irish Stew

Irish cuisine to me is all about simple, nourishing ingredients that are super frugal. Cabbage and potatoes are always cost-effective menu ingredients.
Prep Time15 mins
Cook Time8 hrs
Marinate12 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: Irish
Keyword: Irish stew in the slow cooker, slow cooker Irish Stew, slow cooker Irish stew recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 lbs grassfed beef roast or beef stew meat
  • 3 ish cups local stout beer or dark beer of your choosing
  • 3 cloves smashed garlic
  • 1 cup tapioca flour or arrowroot
  • 2 tsp sea salt
  • 1 tsp pepper
  • 4-5 medium carrots chopped
  • ½ head medium cabbage sliced
  • 2 onions chopped
  • 30 oz organic diced tomatoes 2 cans
  • 5 small yellow potatoes chopped
  • 4 cloves garlic minced
  • 2 cups of the reserved beer marinade from above
  • 2-3 cups beef bone broth chicken bone broth would work too
  • Sea salt/pepper to taste

Instructions

  • The day before you want to make the stew, combine the cubed beef, beer, and smashed garlic in a gallon freezer bag, seal tight, and store in the fridge 12-24 hours to marinate the meat.
  • The next day, combine the tapioca flour, sea salt, & pepper in a small mixing bowl.
  • Strain out the meat from the marinade – BUT DON’T THROW OUT THE BEER/MARINADE.
  • Coat the meat in the arrowroot mixture and sear in a very hot fry pan coated with butter, tallow, or coconut oil. Just sear up the sides - it doesn't have to be cooked all the way through.
  • Once the beef is done searing, add it to your large slow cooker along with the rest of the ingredients, including the marinade.
  • Stir to combine and cook on low for 8 hours.
  • Salt and pepper to taste.
  • Leftovers can be stored in the fridge, packed in the school lunch thermos or travel crockpot for work, and/or frozen for dinner another time!

Let me know if you give this one a try! Happy St. Patrick’s Day!

 

Breakfast Ideas Dinner Ideas Holiday Recipes Lunch Ideas Real Food Tips school lunches Soup

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!

January 25, 2015

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
I really think everyone should have a good, basic biscuit recipe in their back pocket.

There is a reason the idea of breaking bread with family resonates with so many, and I think it’s because bread brings a warming comfort to the table no matter the meal.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
One of the reasons I have gotten my biscuit recipe so perfected is because we are a gluten free house. Gluten free bread is so pricey and just not in our budget most of the time. And it is really fussy to make a loaf of gluten free bread.

I like having something like bread to go with soup, but I also don’t always have a ton of time to spend in the kitchen.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
The goal when I created this biscuit recipe was quick and convenient. Something I could do when I decided at 3pm that dinner is going to be a bowl of soup and bread…I’m such a planner you know. My favorite part about this recipe is that you can literally dump it all in the food processor and scoop it onto the baking sheet in about 7 minutes!

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
Most of the time I don’t even take the time to roll nice, neat little balls – you really can just make it like a “drop biscuit” – I love the feel and look of an imperfect shaped biscuit anyway! The recipe is quite forgiving and you can make the biscuits the size and shape you want. Since I have little hands eating them, I like to make them pretty small – they don’t like the idea of me having to “halve” their biscuit! They want one all to themselves!

When I make them small enough for the little hands in my house I can get a little over a dozen biscuits out of this batch. I usually have leftover soup to serve the next day so it is a great amount to serve both days for my family of 5. Or to have in the morning with breakfast.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
If you have ever tried gluten free baking before, you know that it is really easy to make things feel like a brick. I promise these are light and fluffy – you will feel like you are having the real deal. The flavor of the biscuits is buttery and satisfying, but neutral enough that you can use them both for dunking in your bowl of soup, or serving at breakfast with butter and honey.

Product links in this section 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 would never personally recommend any product I wouldn’t use on my own family.

Print Recipe
5 from 4 votes

Sweet or Savory Gluten Free Biscuits

Necessity is the mother of invention. Gluten-free biscuits are really expensive so making them myself became a priority. 
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Bread
Cuisine: American
Keyword: gluten-free drop biscuit recipe, gluten-free drop biscuits
Servings: 12 biscuits
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Everything into the food processor and pulse to get it going then combine all the way – start with the ¾ cup on the milk and then add more if the dough is dry – the dough should gather into a ball all together within a minute or two of blending. If the dough isn’t gathering just add the rest of the cup of milk.
  • Roll into balls and flatten how you want them OR just drop them quick on a Silpat or parchment paper lined baking sheet. They will turn out either way – rolled or dropped.
  • Bake at 425 degrees for 8-10 minutes. Let them cool a few minute before serving.

Keep me posted how the family likes them with their breakfast and/or dinner!

This post was shared at Real Food Wednesday

Dinner Ideas Holiday Recipes Lunch Ideas Real Food 101 Soup

Sprouted Black Eyed Pea Soup

December 28, 2014

Sprouted Black Eyed Pea Soup
I am big time in love with the first of a new year. It doesn’t matter what has gone on in the previous months leading up to January 1st, I just love the idea of a fresh start to a new year…and an impending spring on its way!

With a growing, young family of little ones, New Year’s Eve isn’t quite how it used to be (as in, we never see the ball drop anymore!), but I still try to make it festive for the girls, and try to talk about the calendar and what the start of a new year can mean.

Sprouted Black Eyed Pea Soup
We usually spend New Year’s eve with “serve yourself style” platter of pastured meats and raw cheeses, crackers, pickles and other veggies, fruits and nuts and glasses of kombucha to “clink” on the *fake* midnight of the new year before my little one’s bedtime of exactly 7pm.

I also try to make this delicious black eyed pea soup sometime around the first week of the new year, and it is particularly one of my girls’ favorite soups…my bacon lover 😉 There is a bite of bacon in every spoonful and that is just heaven to her!

Sprouted Black Eyed Pea Soup
This soup is packed with flavor and is a delicious start to a possible new year resolution of getting nourishing bone broth in your meal plan daily!

Print Recipe
5 from 1 vote

Sprouted Black Eyed Pea Soup

Perfect for New Year's as the black eyed pea is meant to bring luck.
Prep Time5 mins
Cook Time30 mins
Sprout1 d
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: black eyed pea soup, black eyed pea soup recipe
Servings: 12 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 lb dry organic black eyed peas
  • I get them much cheaper in bulk at our local health food store so make sure you price check - I linked up so you can see what they look like!
  • 1 lb pastured bacon chopped
  • 2 medium onions chopped
  • 4 large carrots chopped
  • 4 stalks of celery chopped
  • 1 head of garlic minced
  • 4 quarts beef bone broth OR chicken bone broth
  • 2 TB all purpose season
  • ¼ tsp cayenne pepper more if you want more heat!
  • ½ lb organic baby spinach
  • Sea salt/pepper to taste

Instructions

  • A day or so before you want to make the soup, put the dry beans in a large bowl with water to cover a good 3 inches above the beans. Let the beans sit under the light in your oven overnight, then drain and rinse the beans. Put the rinsed beans back in the bowl WITHOUT water, and back under the light in your oven to sprout. Should take about 24 hours or less to sprout – they sprout nice and quick when kept warm. Rinse the beans a few times during the day. This sprouting process makes the beans easier on the gut to digest and makes more of the nutrients in the beans available to absorb.
  • In a large stock pot fry the bacon and scoop out with a slotted spoon to set aside. Leave the bacon grease in the stock pot to sautee your veggies in.
  • Saute the onion, carrot, and celery in the bacon grease with large pinches of salt over medium high heat for about 10 minutes or longer. The salt draws out their moisture and sweetens the veggies.
  • Add the garlic and cook for a minute.
  • Add the stock and seasoning and bring to a boil.
  • Add the beans and cook until the beans are bite tender – should take around 30-60 minutes.
  • Take out about ½ of the soup and into a large mixing bowl, and use an immersion blender to blend that portion of the soup and return it to the pot. This gives the soup a creamy texture. You can skip this part if you don’t want that. You could use a regular blender for this step too.
  • Add in the cooked bacon and the spinach in at the end and cook at medium heat until the spinach wilts.

Happiest New Year to you my friends!

This post was shared at Fat Tuesday and Real Food Wednesday!

 

Batch Up Meals Breakfast Ideas Holiday Recipes Real Food 101

Gluten Free Apple Cinnamon Baked Oatmeal

December 21, 2014

Gluten Free Apple Cinnamon Baked Oatmeal
There is nothing quite like feeling like you feed a small army every morning. I may only have a 5, 3, and 1 year old, but man these little things can put the food away! They love breakfast, and most mornings of the week it is our family’s biggest meal of the day.

Gluten Free Apple Cinnamon Baked Oatmeal
I have a bit of a breakfast rotation every week, but on the weekends I try to pick at least one of the mornings to make something different – and make it big so that I have leftovers to take advantage of for quick morning breakfasts on busy school days.

Gluten Free Apple Cinnamon Baked Oatmeal
I make this baked oatmeal about once a month during the cold fall and winter months . The baked apples inside make every bite taste more like a slice of apple pie or apple cake dessert than breakfast!

Gluten Free Apple Cinnamon Baked Oatmeal
This recipe definintely is enough to feed a crowd for a holiday or birthday brunch. I make it this size for just my family and love using the leftovers throughout the next week for quick breakfasts! The squares of oatmeal fry up so great in a pan with butter, or warm up in the oven while you get ready for school. You can also freeze the squares individually if you want.

I usually serve small slices of the baked oatmeal with pats of butter and a side of sausage patties or fried eggs to balance everything out. The oatmeal squares are plenty sweet for my kids but sometimes a drizzle of maple syrup or raw honey over top is just perfect!

Gluten Free Apple Cinnamon Baked Oatmeal
Prep the majority of this the night before so the morning goes fast! After you get your soaking mixture going you might as well get the rest of the dry ingredients into a bowl so it goes faster in the morning. Even butter your baking dish so it is all ready to go!

Product links in this section 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 would never personally recommend any product I wouldn’t use on my own family.

Print Recipe
5 from 2 votes

Gluten Free Apple Cinnamon Baked Oatmeal

I love making this since it means leftovers for at least a couple of days. Baked oatmeal is filling and simple and made with real food.
Prep Time10 mins
Cook Time1 hr
Soak12 hrs
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free apple cinnamon baked oatmeal, gluten-free apple cinnamon baked oatmeal recipe, soaked baked oatmeal
Servings: 12 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 cup raw nuts and/or seeds of choice chopped (I just pulse them up quick in the food processor. Almonds or pecans work well)
  • 4 cups oats Not quick oats. If you are gluten free be sure they say gluten free on the packaging
  • Juice of 1 lemon Or a few TB of whole plain yogurt or whey – whatever you have in house. This is for the soaking process
  • 2 tsp sea salt
  • 1 cup unsweetened coconut shreds
  • 1 cup blanched almond flour
  • 2 eggs If you are egg free use 2 flax eggs or 2 gelatin eggs
  • 2 cups unsweetened applesauce I use my own simple baked applesauce - if you use store bought you may want to add more cinnamon and maybe cloves or nutmeg for more flavor!
  • ¼-1/3 cup pure maple syrup coconut sugar or honey would work too
  • 1/3 cup melted butter or coconut oil
  • 2 tsp almond extract vanilla extract would work too, but the almond extract is so amazing in this!
  • 1 TB cinnamon plus some to sprinkle the top
  • 3 small/medium apples chopped (I pulse them quick in the food processor. Any kind of apple works – whatever you have in house!)
  • 1-2 apples sliced for the top This is optional but pretty!

Instructions

  • The night before you make the baked oatmeal, put the nuts, oats, lemon juice, and sea salt in a large mixing bowl and fill with water to cover by an inch. Give it a stir to combine and leave the bowl in a warm spot in your kitchen over night. This soaking process helps the oats and nuts digest better, and makes more of their nutrients available to absorb.
  • The next morning put the oat mixture in a strainer to drain.
  • While the oat mixture drains, put the rest of the ingredients except the sliced apples for the top into the large mixing bowl, and combine it with the drained oat mixture.
  • Pour the batter into a buttered 9x13 baking dish, top with sliced apples, sprinkle with cinnamon, and bake uncovered at 375 degrees for 1 hour. Let the baked oatmeal cool about 10 minutes before cutting.
Holiday Recipes Occasional Treats

Simple & Quick Gluten Free Thumbprint Cookies

December 21, 2014

Simple & Quick Gluten Free Thumbprint Cookies
We live in the coolest neighborhood. It used to be a huge, thick, wooded area, and many of our neighbors are the original owners of the homes that were built there decades ago. There are trees everywhere, which means fantastic scenery and privacy, but we still have neighbors, and I love that.

I try to check in on a few of our elderly neighbors throughout the cold, winter months. They love to see the girls, and I love to bring a jar of soup to warm them up. Toward the end of December I have the girls bring some simple thumbprint cookies to them to wish them merry Christmas, and for a couple of them that don’t have family near, I think it really makes their holiday.

Simple & Quick Gluten Free Thumbprint Cookies
This is a great, quick dough to make up for these fun cookies.

Simple & Quick Gluten Free Thumbprint Cookies
It’ simplicity is perfect for older kids interested in doing kitchen tasks by themselves, as well as toddler attention spans eager to poke their thumb in the dough. Their little thumbs make the perfect little indent to hold the jam too!

Simple & Quick Gluten Free Thumbprint Cookies
I usually pull jam from the freezer for the middle of the cookies. We made blueberry jam last summer, so that is what we used this year, and that one always turns out really pretty. Strawberry or raspberry jams make a very festive red – but use whatever kind you have on hand! They all work nice!

Simple & Quick Gluten Free Thumbprint Cookies
I think it took my 5 year old and I 15 minutes start to finish to get the dough made, onto the tray, and into the oven – they make the perfect, quick addition to a cookie platter to pass at a party!

Simple & Quick Gluten Free Thumbprint Cookies
Or! A great Christmas Eve night project to leave out for Santa!

Simple & Quick Gluten Free Thumbprint Cookies

Print Recipe
4.34 from 3 votes

Simple and Quick Gluten Free Thumbprint Cookies

Thumbprint cookies are fun for kids to help make. Playing with dough is quite soothing.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free thumbprint cookie recipe, gluten-free thumbprint cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 7 TB cold butter
  • 3-4 TB organic pure cane sugar or coconut sugar
  • 1 cup blanched almond flour
  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ¼ cup tapioca flour
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • 1 egg
  • 1 tsp almond extract vanilla extract works if you don’t have almond extract on hand – if you can grab the almond extract I highly recommend it though! It really makes the flavor pop!
  • Jam of your choosing for the middle of the cookie – you won’t need more than a couple tablespoons.

Instructions

  • Put everything but the egg and almond extract in the food processor and blend to combine.
  • Add the egg and almond extract and blend though until the dough forms a ball.
  • Roll balls of dough, place them on a silpat lined baking sheet, press an indent in the middle, and scoop a little jam in the center of each cookie.
  • Bake at 350 degrees for 15 minutes. Check them around the 10 minute mark in case our ovens run differently.

Notes

UPDATE 2020 :: We now swap the brown rice flour, white rice flour, and tapioca flour for the Namaste GF Flour blend. Fluff the Namaste flour and use 1 cup of Namaste to swap for the other 3 flours. 

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Tips:

  • This batch makes 18 small cookies. You can double or triple up if you are feeding a crowd!
  • You can make the dough up ahead of time and store it in the fridge until you are ready to use it.
  • Use multiple different jams so each one has a different color! I use whatever we have in the freezer from the previous summer jam making – we made blueberry jam last summer so that is what we used!
  • If you are not using homemade jam, just be sure to check the ingredients – just avoid the corn syrup based ones, and any that have added food colorings.
  • I have a Silpat liner for each of my baking sheets – they make clean up so much easier.
  • If you want to take a look at more holiday baking try these great gluten free gingerbread cookies! They are too easy!