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Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

June 28, 2019

You’ll be blown away at the flavor of these pineapple watermelon popsicles – no added sugar needed and allergen friendly!

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

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

A leftover bowl of fruit, and sweet summer bliss

How is it possible that we have already been out of school 3 weeks?! I also stepped away from this space to help my crew settle into summer routine, and I missed you all too for that long! We’ve been enjoying every ounce of the sunshine, local parks, and all of our favorite Lake Michigan beaches! Of course those long summer days sometimes lead to forgotten bowls of fruit, and we have been cooling off with super fun blends of fruit popsicles most days of the week to use it all up.

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

A new household favorite fruit blend!

Hands down one of our favorites has been watermelon and pineapple! Who knew?! There was a stretch of a couple weeks where our grocery store had them on sale as buy 1, get 1 one free (!), and that kind of summer bounty definitely calls for a frozen treat!

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

All of the flavor without adding sugar!

Because truly it doesn’t get any sweeter than a fresh pineapple, and when you are using watermelon as the “liquid” for blending, it gets even sweeter. So these popsicles are literally all fruit based – go ahead and pop these out of the freezer every time that ice cream truck rolls around! The kids will be so geeked, and you can feel good about not loading them up on food dye and high fructose corn syrup filled pops from the ice cream truck.

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!
Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

Just 2 ingredients and a loaded freezer

No fuss is the name of my game in the summer. I want to be outside playing and soaking the sunshine as much as I can. Whenever I can fill up my 10-pop popsicle mold with leftover fruit, I’m filling my freezer. Just a quick blend and pour and it’s done. I have a little shelf in my freezer during the summer dedicated to popsicles, which also allows my kiddos to serve themselves…#winning!

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

Let’s talk about popsicle molds!

I’ve had my 10-pop popsicle mold ever since I realized how quickly 3 kids can go through popsicles – 3 kids times 5-7 days a week…you do the math! I have had this 10-pop mold for a while now, and love it. Grab a box of wooden craft sticks super cheap, and you’re set. If you have older kids, or a gaggle of kids that gather at your house during the summer, you’ll want to grab that one! There are so many fun popsicle mold shapes though – sit down with the kids and pick something out that works for you!

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!
Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

A few notes on your TODDLERS!

While I love my big, 10-pop popsicle mold, I DO, however, remember those days of having smaller children, and that 10-pop popsicle mold makes big kid sized popsicles. Mini popsicle molds are a lifesaver with toddlers and older babies because there is less waste and dripping. I had these mini popsicle molds with the easy to hold handles – they were so nice when I had little ones! I also found these teething pop molds that are even smaller – perfect for older babies.

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!
One of MY babies with a mini popsicle! So nice for teething babies and little hands! (This recipe is in THIS POST and makes more like “smoothie popsicles”)

Freezer stocking tips

Remember that whole shelf just for the popsicles trick I mentioned earlier?! That whole kids serving themselves thing?? Stock up different flavors (see the bottom of this post for a whole list of flavors!), making a bunch of popsicles here and there throughout the week! Once the pops are frozen, run the popsicle mold under a little warm water to ease them out, and then wrap them up in plastic wrap (or beeswax wrap if you prefer to use that). They stay individually wrapped this way, and easy for the kids to grab.

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

Raising independent kitchen helpers (if you only read 1 thing in this post – read this!!!)

One quick note before we get to the recipe! Early on in this mom gig, I spent a lot of time talking about getting your kids in the kitchen. I remember, more than anything, thinking that the result would be that the girls would remember that time spent together, and that they would hopefully pick up a few kitchen skills that I never had along the way. But as my older girls have reached the ages of 10 and 8 years old, there are days that I am in awe of just how much they are capable of. Your 10 year olds can have popsicle making on their chore chart, dear momma. <—Read that part again! What a fun “chore” to have responsibility of! One less thing off your plate, and this fun task feels less like a drag while still building independence in your kids. And YES include the clean up as part of that chore. If you have little ones, start small. Let them help you put the fruit in the blender and push the button. Let them wash up the counter. Putting the wooden sticks in the popsicle mold will absolutely take longer, but it will not only help them feel useful, it is great fine motor work!

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!
Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!
Print Recipe
5 from 1 vote

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

Author: Renee – Raising Generation Nourished

Ingredients

  • 4 cups watermelon rind removed, and cubed
  • 3 cups pineapple rind removed, and cubed
  • Optional raw honey or other sweetener of choice to sweeten to taste if needed (I haven’t been sweetening these for my kids, but if you have kids that are used to really sweet popsicles, you might want to add a few tablespoons. I made one batch with raw honey that was delicious.)

Instructions

  • Blend the fruit (and honey if using itogether to puree completely. I use the “juicing” button on my Blendtec, but just blending it through smooth on a regular blender works too.
  • Pour the pureed fruit into your popsicle mold. If your blender blended high speed enough to make some fruit “foam” form at the top, you can spoon that off, and add more fruit puree. Put the tops/sticks onto your popsicle mold, and freeze overnight.

Notes

  • This recipe fits my 10-pop popsicle mold perfectly. If you are going to make this for more of a mini popsicle mold (or these super cool, small “teething pop molds” for your little ones, you could cut the recipe in half or even quarter it.
  • I like to run the popsicle mold under the hot water tap for just a few seconds to loosen them from the mold when pulling the frozen popsicles out.
Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!

More real food POPSICLE recipes you might like!

Pineapple Watermelon Popsicles :: Allergen Friendly & Refined Sugar Free!
Healthy Kids and Teens Holiday Recipes Occasional Treats Real Food 101 Real Food Tips

Gluten Free Rhubarb Honey Cake

May 24, 2019

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

Gluten Free Rhubarb Honey Cake

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

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

Gluten Free Rhubarb Honey Cake
Gluten Free Rhubarb Honey Cake

Fresh picked

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

Gluten Free Rhubarb Honey Cake
Gluten Free Rhubarb Honey Cake

Some notes about the honey

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

Gluten Free Rhubarb Honey Cake

Achieving a fluffy honey cake

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

Gluten Free Rhubarb Honey Cake
Gluten Free Rhubarb Honey Cake

Fun garnishing ideas

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

Gluten Free Rhubarb Honey Cake

Rhubarb placing tricks

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

Gluten Free Rhubarb Honey Cake
Print Recipe
5 from 16 votes

Gluten Free Rhubarb Honey Cake

Author: Renee Kohley – Raising Generation Nourished

Ingredients

  • 3 eggs
  • ¾ cup olive oil
  • ¾ cup raw honey something that you love the taste of – a local wildflower etc. If you don’t like flowery honey don’t get that!
  • ¼ cup coconut sugar
  • ¼ cup coconut milk or raw milk/cream
  • 2 tsp almond extract
  • 1 ½ cups Namaste GF Flour Blend
  • 1 cup blanched almond flour
  • 1 tsp aluminum free baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ cup chopped rhubarb plus stalks for the top arranged how you wish
  • Optional finish of a drizzle of raw honey to the top of the cake, or organic powdered cane sugar to dust the top.

Instructions

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

More real food RHUBARB recipes you might like!

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

Gluten Free Valentine’s Day Brownie Cookie Cut-Outs

February 1, 2019

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

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

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

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

A cookie dough you actually want to work with!

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

The perfect texture!

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

Fun topping ideas!

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

Freezer friendly!

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

Cookie Cutter options!

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

Swaps and tips

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

Valentine’s Day Brownie Cookies

Author: Renee Kohley – Raising Generation Nourished

Ingredients

  • 1 cup butter, softened (I think organic palm shortening would work here if you are dairy free)
  • 1 1/4 cup organic cane sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup Namaste GF Flour Blend
  • 2/3 cup raw cacao powder
  • ½ tsp aluminum free baking powder
  • ½ tsp sea salt

Instructions

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

More real food Valentine’s Day treats you might like!

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

How To Make Gluten Free Shortbread Cookies

December 12, 2018

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

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

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

My toddlers’ favorite “butter cookie”

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

Simple ingredients for busy motherhood

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

Blender dough?! Yes please!

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

Shortbread cookie cutters

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

Freezer friendly!

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

 A blank slate

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

Print Recipe
5 from 1 vote

How To Make Gluten Free Shortbread Cookies

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

Ingredients

Instructions

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

More real food recipes you might like ::

Holiday Recipes Occasional Treats Real Food 101 Real Food Tips

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

December 1, 2018

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

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

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

No fuss apple pie, and a little West Michigan history

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

Ideas for how to include your kids in the process

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

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

What makes it a Dutch Apple Pie?

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

Let’s talk about pie plates…

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

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

Make ahead options

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

How do I serve Dutch Apple Pie?

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

Print Recipe
5 from 4 votes

Gluten Free Dutch Apple Pie

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

Ingredients

CRUST ::

CRUMBLE TOPPING ::

FILLING ::

Instructions

MAKE THE CRUST ::

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

MAKE THE CRUMB TOPPING ::

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

ROLL OUT THE CRUST ::

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

MAKE THE FILLING ::

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

More real food recipes you might like ::

 

 

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

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

October 6, 2018

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

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

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

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

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

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

Halloween treats for toddlers versus tweens…

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

Gluten AND Dairy Free!

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

Other ideas for dressing up your cupcakes for Halloween!

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

Tips for the classroom {and for littles!}

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

Ingredient notes

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

Print Recipe
5 from 14 votes

Gluten-Free Halloween Cupcakes

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

Ingredients

FOR THE CUPCAKES ::

FOR THE FROSTING ::

Instructions

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

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Occasional Treats Real Food 101 Real Food Tips

How To Make Berry Ice Cream Using Any Summer Berry! :: Dairy Free & Egg Free Too!

June 27, 2018

Make memories picking summer berries with the kids, and learn how to make berry ice cream using your summer picks!

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.

Summer picking time!

This perfect growing climate for berries along the shores of Lake Michigan house some of the coolest U-Pick farms around, and picking has become something my girls look forward to every season. They know what month is what for every berry, and they each have favorites! We went out to pick strawberries last week! My older girls are getting to the age where doing these fun things with friends coming along is important to them, and goodness the girl giggles were so fun! I’ll protect the privacy of the girls’ friends and share an old picture instead of our recent trip – this is one of my favorites of my older girls picking strawberries as toddlers – such fun!

Turn any summer berry into ice cream!

Yep, you heard that right! Whatever berries are in season where you live right now can be churned into a fun summer treat the kids will never forget. YOU get to control the ingredients and sugar, which means it really is something fun to enjoy more than once a summer. And just about any kid will get excited about that!

Lots {and lots!} of practice!

It has been so many years since I made my first batch of ice cream. Over the years, this has become my go-to framework for any ice cream flavor with fruit really. While our focus is summer berries here, you could swap in summer stone fruits like cherries and peaches as well.

What’s with the gelatin?

It’s all about the scoop-ability and texture! I’ve tried all the things when it comes to a scoop-able, creamy ice cream from egg yolks to tapioca starch. While egg yolks are probably my favorite creamy add-in to ice cream, so many people (including myself) don’t tolerate chicken eggs. I’ve found the small sprinkle of gelatin to give the ice cream a great creamy texture as well as make it easier to scoop. I use this grass-fed gelatin, but you really could use whatever gelatin you have on hand – just really watch the ingredients.

Let’s talk about the milk!

If you have access to quality, grass-fed raw dairy and your family tolerates that, go for it! We have been a dairy free house for a while now, and my kids never skipped a beat switching from raw cream to full fat coconut milk – it is so creamy and delicious! I am not a coconut flavor fan, and I do not taste the coconut if you are wondering.

Summer memory making

There was a point earlier this month, where I mentioned to the girls that we might be too busy this month to pick strawberries. I didn’t think much of saying it because it wasn’t like we were just sitting around – we truly had a lot of other fun things going on! The visual drop on all 3 girls’ faces made me take a step back! I couldn’t believe how much these yearly visits meant to them – even my 9 year old. Now, I realize 9 year old girls can be dramatic, but she really did mean what she said when she declared it just wasn’t going to be summer without going strawberry picking! Momma, if you have littles at home, it is so worth starting those memories now! And momma with those older kiddos, make a slice of time for some picking – even if it’s just for a few pounds to make something fun in the kitchen!

Print Recipe
5 from 1 vote

How To Make Berry Ice Cream Using Any Summer Berry!

Make memories picking summer berries with the kids, and learn how to make berry ice cream using your summer picks!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free ice cream recipe, homemade berry ice cream, how to make berry ice cream
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 cups berries hulled and halved if strawberries. If blueberries, raspberries, blackberries, etc you can just measure them out un-cut.
  • 2 cups full fat coconut milk divided
  • 2-4 tbsp raw honey to taste and depending on sweetness of the berries. Start out low – you can always add more
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1 tsp quality gelatin

Instructions

  • Put the berries and 1 cup of the coconut milk in a sauce pan, bring to a simmer, and mash the berries a bit. Simmer for 2 minutes, and then turn the heat off.
  • Put the honey, vanilla, and sea salt in the bottom of your blender. Pour the hot berry/coconut milk mixture into the blender, sprinkle the gelatin on top, and then blend for 20 seconds until smooth.
  • Pour the remaining 1 cup of coconut milk into a medium mixing bowl, and then pour the hot berry/cream mixture from the blender into the bowl. Stir to combine, and set in the fridge until cold – this could be overnight etc.
  • Once the berry ice cream mixture is cold, you can pour it into your ice cream maker to churn according to your manufacturer’s instructions. I use this ice cream maker, and it takes about 20 minutes to churn. You can serve it “soft serve style” right out of the ice cream maker, or you can pour the churned ice cream into a lidded container to freezer further in the freezer. If you freeze it completely, you’ll want to set the ice cream on the counter for about 5-10 minutes for easy scooping.

More real food berry recipes you might like ::

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

February 17, 2018

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

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

A season for everything, and grace for everyone…

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

A little grace…and a piece of pie

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

Rich and indulgent real food

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

Fancy presentation…minimal fuss!

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

Tart pan versus pie

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

Ingredient notes

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

A little grace, and a piece of pie

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

Print Recipe
5 from 25 votes

Paleo Chocolate Nut Butter Tart

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

Ingredients

FOR THE CRUST ::

FOR THE NUT BUTTER LAYER ::

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

FOR THE CHOCOLATE LAYER ::

Instructions

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

More real food recipes you might like:

 

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

November 25, 2017

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

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

The first snow…

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

Bringing a little snowfall to our kitchen!

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

Ownership…

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

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

The holiday sugar trap…

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

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

A game changing combo!

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

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

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

Kid friendly serving sizes

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

A note on the powdered sugar…

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

Ingredient notes

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

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

Print Recipe
5 from 24 votes

Paleo Cinnamon Snowflake Christmas Cookies Using Coconut Sugar

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

Ingredients

Instructions

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

More real food Christmas ideas you might like!

 

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

October 28, 2017

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

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

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

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

An “evergreen” holiday treat for everyone!

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

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

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

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

Special hints of flavor options

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

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

Notes for nut free friends or party guests

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

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

Notes for egg free friends or party guests

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

A quick note about dehydrating/cook methods

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

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

Print Recipe
5 from 17 votes

How To Make Sprouted Candied Nuts and Seeds

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

Ingredients

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

Instructions

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

More real food recipes you might like ::

 

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

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

September 23, 2017

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

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

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

It’s not my favorite holiday.

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

And yet…

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

My middle kiddo making pumpkin pasta before trick or treating!

Did you hear that key phrase?

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

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

The fun, right!?

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

It’s called balance…

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

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

Our family Halloween traditions!

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

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

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

A quick note on my thoughts about babies & toddlers…

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

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

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

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

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

Onto the ideas!

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

Trick-Or-Treat Hand-Out Treats:

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

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

Treat Alternatives:

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

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

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

Homemade Treats The Family Can Make Together:

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

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

Honey Sweetened Caramel Corn

Gluten Free Halloween Ghost Cupcakes

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

Homemade Tootsie Rolls

Spider Cupcakes

Candy Corn Panna Cotta

Chocolate Dipped Mandarin Oranges

Paleo Ghost Truffles

Sweet, Spicy, & Salty Pumpkin Seeds

Dark Chocolate Nut Butter Cups

Fresh Figs With Cheese & Walnuts

Chocolate Covered Apples

Salted Caramel Apple Parfaits

Pumpkin Gummies

Cinnamon Maple Nut Butter Apples

Honey Nut Popcorn

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

Traditions That Will Make Halloween Super Special!

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

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

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

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

Halloween Monster Mouths

Fruit Bat Snack Bags

Monster Fruit Cups

Pumpkin Spice Fruit Dip

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

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

Healthy Halloween Orange Pumpkins

 

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

Orange Jack-O-Lantern Fruit Cups

Candy Corn Fruit Pops

Spiders On A Log

Fruit Gummy Worms

Treat Alternatives For Classroom Parties

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

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

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

Halloween Spider Craft

Halloween Rock Monsters

Monster Corner Bookmarks

Pine Cone Spiders

Yarn Pumpkins

Pumpkin Apple Stamps

Paper Plate Mummy Lacing Craft

Craft Stick Spider Webs

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

Paper Plate Black Cat

GAMES & ACTIVITIES FOR THE CLASSROOM:

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

SO! We want to hear from YOU!

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

 

Holiday Recipes Occasional Treats Real Food 101 Real Food Tips

Gluten Free Rustic Skillet Peach Pie

August 26, 2017

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

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

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

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

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

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

You have peach pie!

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

That whole busy schedule thing…

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

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

Summer peaches meet easy peasy skillet crust!

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

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

Buttery, flaky, no-fuss crust!

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

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

A note on peach types

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

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

Topping options!

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

New to skillet cooking?

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

Print Recipe
5 from 6 votes

Gluten Free Rustic Skillet Peach Pie

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

Ingredients

FILLING ::

CRUST ::

Instructions

  • Pre-heat the oven to 450 degrees.

Make the filling ::

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

Make the crust ::

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

Get the crust into the skillet ::

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

Assemble the pie ::

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

More real food peach recipes you might like!

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

Paleo Plátanos Calados :: Stewed Spiced Ripe Plantains

August 23, 2017

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

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

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

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

A little taste of Latin American culture

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

A whole new cookbook experience!

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

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

Latin American Paleo Cooking Features and Stats!

Here’s the low down on this amazing book!

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

Fall spices meet tropical fruit!

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

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

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

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

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

A quick note on some additions I made!

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

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

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

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5 from 9 votes

Plátanos Calados :: Stewed Spiced Ripe Plantains

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

Ingredients

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

Instructions

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

 

 

 

 

 

 

 

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Pectin Free Cherry Jam :: Honey Sweetened Too!

July 7, 2017

Preserve the best of cherry season with delicious cherry jam, perfect for all of your jam topping dreams!

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.

It’s no secret…

We love cherry season! Cherry picking has become one of the summer activities my older girls look forward to all year, and my youngest is really starting to get the hang of this whole cherry picking thing too 😉

A short but sweet season!

Only about a week or so long, we try to get right in there as soon as we hear word of those cherries being ready to pick, because before you know it – they are gone! This year, we had a late spring frost that damaged a lot of the cherry blossoms, but thankfully some were salvaged and we have been enjoying every juicy {messy!} bite of the 60 pounds we picked.

Novice cherry jam maker…

As many years as we have been picking cherries, I have never made cherry jam! I usually pick one fruit from the summer to make jam with, and this year I decided cherries were the lucky ones! I was so thankful that despite the frost this spring we were still able to pick, and I really wanted to do something special with them.

Since our cherry picking was literally the day before the 4th of July holiday, I didn’t have time to get to the store to buy the pectin for jam making I like…(If you are really loving jam making season, THIS is the safe, preservative free pectin I like to use!)

…So a pectin free trial run happened…

…and while my first batch was a bit runny (made a great syrup for pancakes!), we loved the result once I got it right! Since making the first trial, I have made 3 batches of this jam, and really nailed a great consistency for all your jam topping dreams, as well as the perfect amount of sweet and cherry flavor.

A note on the “sweet” and types of cherries

I have made a couple batches of this jam with our favorite local raw honey, and 1 batch with organic cane sugar to be sure it worked, and to get the amount right. For those of you who don’t have access to a good raw honey that tastes really light and delicious, the organic cane sugar is your best bet at a good jam. If your raw honey is too floral, dark, and rich, it will overpower the cherry flavor, and you don’t want that in this kind of recipe – the cherries are SO good!

Be sure to taste your jam before jarring it up. We all have different sweet palates, and your cherries might have a different level of sweetness. If you are using sour cherries you will probably have to double the sweet. Ours were sweet cherries that were perfectly ripe – almost over ripe and were very sweet.

Storage!

In my house, homemade jam is a treat, so I just don’t make a ton of it anymore. Jam for run of the mill use like PBJ’s for school are reserved for a cost effective organic brand from Costco – 3 mouths to feed, times 3 sandwiches, a few times per week equals a lot of jam! I reserve our homemade jam for a treat to top weekend pancakes, or to stir into yogurt, or to swirl into homemade ice cream!

That said, you can batch up and store this jam however you wish. I am just keeping mine in the fridge – it will go that fast!  Since I made some extra batches to prepare for this post, I’ll be giving some away as gifts, and I stored the extra in the freezer as freezer jam. If you like to can, you can water bath can the jars and just be sure to check the seal the next day to make sure it took. If they are good to go, you can pantry store them, and if you get one that doesn’t seal right just freeze it.

Recipe size and jar storeage

This recipe makes enough jam for four 8oz jelly jars. I happen to think this style is much cuter for gift giving by the way! You could also use eight 4oz jelly jars which also make wonderful gifts, or are great for storage when you don’t want to pull out a larger jar of jam. I freeze my jam for 24 hours, and then put the lids on to prevent the jars from breaking.

Print Recipe
5 from 5 votes

Pectin Free Cherry Jam

Preserve the best of cherry season with delicious cherry jam, perfect for all of your jam topping dreams!
Course: Condiment
Cuisine: American
Keyword: honey sweetened jam recipe, jam without pectin, pectin free cherry jam
Servings: 2 pints
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 8 cups sweet cherries pitted (you can use sour cherries, but will have to adjust the honey/sweet to your taste)
  • 1/4 cup water
  • Juice of 1 large lemon about ¼ cup juice
  • ¾ cup raw honey organic pure cane sugar will work too. Be sure you enjoy the taste of your honey – pick a light color honey – if it is very floral in taste it will cover up the cherry flavor. If you can’t find one you love, I’d suggest using organic cane sugar!
  • 2 tsp almond extract optional but so good!

Instructions

  • Put the cherries and water in a pot and bring to a simmer. Use a potato masher or spoon to squish the cherries while it simmers for about 15 minutes.
  • Add the lemon, honey, and almond extract and bring to a constant, rolling boil until it thickens, and you can feel it thicker to stir, about 20-25 minutes. Stir often to prevent sticking and scorching. You will see the jam thicken up toward the 20 minute mark, looking more viscous. You can jar it up and put it in the fridge or freezer, or water bath can it at this point! Recipe makes 4 of these 8oz jelly jars.

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

June 16, 2017

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

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

We were known for them…

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 5 votes

Real Food Copycat Nestle® Toll House® Cookies

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

Ingredients

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

Instructions

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

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No Churn Honey Rhubarb Ice Cream

May 19, 2017

Sweet local honey, fresh tart rhubarb, and fluffy whipped coconut cream swirl into the most decadent spring ice cream treat!

No Churn Honey Rhubarb Ice CreamProduct 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.

80 degrees!

We hit 80 degrees this week! Can’t you even believe it?! After spending most of the winter buried in snow, we practically float out of our houses in wonder at the return of the sunshine!

We are also pretty giddy to get our hands in the garden. Michigan takes its good ‘ol time warming up in the spring however, and we typically have to wait until closer to June to plant much outside!

No Churn Honey Rhubarb Ice CreamWhich is why we are so thankful for rhubarb!

Every March, it faithfully peeks its leaves from the just thawed ground, and by the first of May it is ready for little hands to tug and harvest! It gives my kids something to tend to until the ground warms up a bit more for the rest of the garden, and you can do so many fun things with it!

No Churn Honey Rhubarb Ice CreamFrom the everyday practical, to sweet treats!

While I keep things pretty practical around here, using the majority of our rhubarb for making honey rhubarb granola, we make room for an occasional treat sometimes too! I use the honey rhubarb granola for end of the school year teacher gifts, and then stash at least 2-3 batches away for hot summer mornings when I don’t want to heat the house up with cooking breakfast.

We had already made a batch of strawberry rhubarb creamsicles, and my kiddos were asking for ice cream with the unseasonably warm weather we had this week!

No Churn Honey Rhubarb Ice CreamNo ice cream maker, no problem!

The only set back in my head was that my ice cream maker puttered out at the end of last summer. I had thought of replacing it by this summer, and it just hasn’t made it into the budget yet! I decided that I would try it with whipping the cream part nice and light to see how the texture came out – I figured if it wasn’t super light and fluffy, that I would just tell the girls it was rhubarb sorbet and call it good 😉

No Churn Honey Rhubarb Ice CreamBeyond my expectations!

I really thought the ice cream would turn out denser, like a fruit sorbet. But it was almost as fluffy as freshly churned ice cream! Whipping the cream to stiffness did the trick, and the kids were so happy to enjoy the rhubarb they picked in frozen form!

No Churn Honey Rhubarb Ice CreamCream options, and how to easily scoop coconut cream!

We used coconut cream for our ice cream this time, but if you have access to raw milk, you can skim the cream off that to use!

For this recipe, I put a 33oz container of coconut milk into the fridge. This makes the cream separate and solidify at the top of the container. Then I just use scissors to cut the top of the carton open, and scoop the cream out. There will be about a cup of liquid left behind that you can put into a smoothie later.

No Churn Honey Rhubarb Ice CreamNotes on the honey, and how much to use

This is a great time of year to meet your local farmers that are keeping bees! They love to tell you about their hives and how they care for their honey. Just ask! We have a fantastic local farmer we buy from in 5 pound containers. Choose a honey that you LOVE the taste of. If you don’t prefer a “flowery” honey taste, don’t use it in this ice cream – they honey flavor really shines with the tart rhubarb.

The amount of honey to use in this recipe is personal preference, and depends on your kids’ palates. If you have really little guys in the house, I would use anywhere from ¼ cup to ½ cup. If you have older kids used to sweeter, store bought ice cream, you may want to do the ¾ cup. I find ¾ of a cup really sweet – I love feeling the tartness of the rhubarb so I tend to use ½ cup or less. Remember that honey is actually sweeter on the palate compared to sugar, so really a little goes a long way!

No Churn Honey Rhubarb Ice Cream

Print Recipe
5 from 1 vote

No Churn Honey Rhubarb Ice Cream

Sweet local honey, fresh tart rhubarb, and fluffy whipped coconut cream swirl into the most decadent spring ice cream treat!
Prep Time5 mins
Chill4 hrs
Total Time5 mins
Course: Dessert
Cuisine: American
Keyword: honey rhubarb ice cream, no churn ice cream recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 cups rhubarb sliced
  • Juice of ½ lemon
  • ½ tsp sea salt
  • ¼-3/4 cup raw honey See notes above when considering how much honey to use. If you don't have access to local raw honey, this is a good brand that has a mild, non flowery taste good for this recipe.
  • 2 ½ cups coconut cream Or raw cream if you have access. See above notes for how to scoop the coconut cream. This amount was the amount of cream skimmed from one 33 oz carton of coconut milk

Instructions

  • Cook the sliced rhubarb, lemon juice, and sea salt in a sauce pan over medium heat, for about 5-7 minutes, until the rhubarb is softened.
  • Put the cooked rhubarb mixture into a blender along with the honey, and puree. Set the rhubarb/honey puree aside in the refrigerator to cool completely.
  • When the rhubarb mixture is completely cooled, you can make your ice cream. Pour the coconut cream in a small mixing bowl, and use a blender to whip it into whipped cream. Fold the rhubarb/honey puree into the whipped cream, and then pour the ice cream mixture into your freezer safe container to set up. (I used a small glass loaf pan for easy scooping)
  • Before serving, set the ice cream on the counter to soften a bit so you can scoop it easier.

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

January 20, 2017

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

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

Snow day!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 2 votes

Grain Free Chocolate Chip Cookies

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

Ingredients

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

Instructions

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

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

December 17, 2016

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

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

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

I remember the year like it was yesterday…

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

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

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

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

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

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

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

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

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

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

A note on the sugar

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 16 votes

Fermented Cranberry Soda

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

Ingredients

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

Instructions

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

More real food recipes you might like ::

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

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

December 9, 2016

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 10 votes

Cranberry Baked Pears

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

Ingredients

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

Instructions

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

More real food recipes you might like ::

Holiday Recipes Occasional Treats School Holidays

“Busy Momma” Simple Gluten Free Pumpkin Pie

November 18, 2016

This gluten free, real food, easy pumpkin pie is something every busy momma will feel proud of!

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

The “icing on the cake”.

The “cherry on top”.

The pie!

"Busy Momma" Simple Gluten Free Pumpkin PieThanksgiving is truly one of my favorite holidays of the year because it just doesn’t get any better than juicy turkey, buttery potatoes, amazing veggie sides…and the most delicious finish! Pie!

I call this my “busy momma pumpkin pie” because for the last few years that is exactly been my title – Busy Momma!

"Busy Momma" Simple Gluten Free Pumpkin PieWith 3 little ones hanging around, my kitchen is already pretty busy, and I want to be able to enjoy my Thanksgiving.

For me, that means less time in the kitchen, and more time enjoying my family! So the name of my game is easy peasy pie crust that is no fuss and easily rolled out, because I am *not* a baker – it is just not my favorite thing to do!

"Busy Momma" Simple Gluten Free Pumpkin PieI also want a pie filling that takes minutes to make. YES I am totally giving you permission to use that can of pumpkin if you are in a season of “busy.” While I have definitely made my share of pies with homemade baked pumpkin, I have found the canned pumpkin tastes just as good and saves some time.

"Busy Momma" Simple Gluten Free Pumpkin PieThe best of both worlds, this easy pumpkin pie is fast but will help you create nostalgic memories of amazing real food on Thanksgiving Day for your kids.

I remember feeling lost when I had my first baby and the holidays rolled around. I knew I wanted to feed her differently than from a box, but had no idea where to start. Luckily she was just an infant that first holiday season, and I made a decision to figure it all out by the next year!

It has been so worth it. It has been a labor of love to learn how to cook from scratch. The look on my kids’ faces when I tell them Thanksgiving is next week…well that is just the icing on the cake…or the whipped cream on the pumpkin pie!

"Busy Momma" Simple Gluten Free Pumpkin PieThis easy pumpkin pie is everything you love about your favorite Thanksgiving dessert, without the junk!

No sweetened condensed milk here – and no fussing around with a homemade, DIY version of condensed milk (although those work wonderfully and are great! We are shooting for fast here though!). And I don’t know if you have ever looked at the ingredient list on those boxed pies from the freezer section at the grocery store, but a mile long list of preservatives, and fillers is not what I’m going for!

"Busy Momma" Simple Gluten Free Pumpkin PieHappy Thanksgiving to you, dear readers! I am truly thankful for you this season! Your community, questions, and conversation are a joy to me every day!

"Busy Momma" Simple Gluten Free Pumpkin Pie

Print Recipe
5 from 1 vote

"Busy Momma" Easy Peasy Gluten Free Pumpkin Pie

This gluten-free, real food, easy pumpkin pie is something every busy momma will feel proud of!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free pie crust, gluten-free pumpkin pie, gluten-free pumpkin pie recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Make the pie dough first. Put the flour, 2 TB of sugar, and butter into your food processor and pulse to combine evenly. Pour the water into the oil stream cup on the top of the food processor, and turn the processor on to blend in the slow stream of water. Keep the processor on until the dough gathers into a ball. It will take a good minute or 2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Take the dough out of the fridge to warm up a bit while you make the pumpkin pie filling. Simply put the rest of the ingredients into a medium mixing bowl and blend to combine.
  • Use your warm hands to knead the dough a bit on a rice floured surface - the dough will become nice and soft as your hands warm it up. Using rice flour on your surface and rolling pin, roll the dough out to fit your pie plate, and fix the edges how you like.
  • Pour the pie filling into the uncooked pie crust, and bake at 350 degrees for 60 minutes. The middle of the pie should not stick to an inserted butter knife although a little bit is ok - it will finish cooking while it cools on the counter.
  • Let the pie cool to room temp on the counter and then refrigerate (this is a good one to make couple days in advance!). Serve slices of pie with homemade whipped cream.

More Thanksgiving posts you might like ::

Simple & Quick DIY Whipped Cream

Homemade GF Stuffing

Quick Cranberry Sauce

5 Minute GF Bone Broth Gravy

GF Cornbread

"Busy Momma" Simple Gluten Free Pumpkin Pie

Occasional Treats Real Food 101 Real Food Tips

Dairy Free Peaches and Cream Sherbet :: No Ice Cream Maker Needed!

August 19, 2016

Fresh summer peaches meet rich coconut cream for the sweetest end to the summer fruit season!

Peaches & Cream Sherbet :: Fresh summer peaches meet rich and creamy coconut cream for the sweetest end to the summer fruit 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.

I saved the best for last!

I am actually totally and completely in back to school mode, but when my husband brought home a bushel of peaches from our favorite stone fruit farmer last week…well I just had to celebrate a little more summer!

Peaches & Cream Sherbet :: Fresh summer peaches meet rich and creamy coconut cream for the sweetest end to the summer fruit season!

There isn’t quite anything like peaches that have had a chance to ripen right on the tree.

They are so sweet and juicy, my older girls can down 2 or 3 of them without so much as a thought. And how could I say no to that knowing we won’t see fresh peaches again until next summer?! I have been able to snag enough to make some peach popsicles and smoothies, as well as peach coffee cake and blueberry peach crisp for a weekend treat.

Peaches & Cream Sherbet :: Fresh summer peaches meet rich and creamy coconut cream for the sweetest end to the summer fruit season!

But this! This peaches and cream sherbet has been the highlight of our peach season this year!

Peaches & Cream Sherbet :: Fresh summer peaches meet rich and creamy coconut cream for the sweetest end to the summer fruit season!

A frozen bowl of peaches and cream sherbet has been the perfect answer to our blazing humid hot August this year!

Peaches & Cream Sherbet :: Fresh summer peaches meet rich and creamy coconut cream for the sweetest end to the summer fruit season!

Print Recipe
5 from 1 vote

Dairy Free Peaches and Cream Sherbet

Fresh summer peaches meet rich coconut cream for the sweetest end to the summer fruit season!
Prep Time5 mins
Freeze8 hrs
Total Time5 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free peach sherbet, dairy-free peaches and cream, peaches and cream sherbet recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 - 1 1/2 cups coconut cream I used my coconut milk and set it in the fridge to separate the cream. You can use the leftover coconut milk liquid in a smoothie or popsicle. Whole yogurt would work well if you want more of a frozen yogurt taste!
  • 8 small/medium peaches halved and pitted
  • 2-4 TB raw honey
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  • Everything into your high powered blender and blend until smooth. I used the ice cream blend function on my Blendtec.
  • Pour the sherbet mixture into a container or a loaf pan and freeze overnight. Alternatively, if you have an ice cream maker, you can churn it to freeze it faster - after churning in my ice cream maker for 30 minutes it was a bit like soft serve, and then it just needed a couple hours in the freezer. The sherbet does get hard when frozen completely. Simply set it out on the counter for about 30 minutes or so to soften it before serving.

More real food summer fruit recipes you might like!

Occasional Treats Real Food 101 Real Food Tips

Strawberry Rhubarb Mini Galettes :: Simple Prep, Gluten Free, & Honey Sweetened!

June 16, 2016

Simple prep and beautiful presentation! Strawberry rhubarb galettes are busy momma friendly and definitely kid approved!

Strawberry Rhubarb Mini Galettes :: Simple Prep, Gluten Free, & Honey Sweetened!

It’s strawberry season in Michigan!

Strawberry Rhubarb Mini Galettes :: Simple Prep, Gluten Free, & Honey Sweetened!

And early at that! We aren’t used to picking until the end of June, but with our mild winter they made an early arrival, and we couldn’t be more pleased.

Strawberry Rhubarb Mini Galettes :: Simple Prep, Gluten Free, & Honey Sweetened!

We love the little farm family we pick from each year, and bring home about 30 pounds each year. It just doesn’t get any sweeter and juicier than right off the vine! I spent the day freezing the majority of the strawberries, we made some strawberry water kefir (here is a lacto-fermented version), and we have my biggest bowl filled to the brim to enjoy eating fresh through the next week or so!

Strawberry Rhubarb Mini Galettes :: Simple Prep, Gluten Free, & Honey Sweetened!

I usually try to do one “sweet treat” with the strawberries, and my girls really (really!) wanted strawberry pie this year. It was such a hot, muggy morning of picking strawberries that I just didn’t have it in me to fuss with a fancy pie crust topper, and I really didn’t want to heat up the house for an hour while baking a pie…

Strawberry Rhubarb Mini Galettes :: Simple Prep, Gluten Free, & Honey Sweetened!

Mini pies it is! This is not as fancy as they turned out looking – I promise! I am NOT…I repeat…I am NOT a baker. I simply don’t like all the fussiness of it and I don’t have the patience for it! I used my simple, no fail, pie crust and just folded up the sides.

Strawberry Rhubarb Mini Galettes :: Simple Prep, Gluten Free, & Honey Sweetened!

Imagine the look on the girls’ faces when they got to have a “whole” (mini) pie to themselves! And since it was so blazing hot that day – ice cold creamy raw ice cream was the perfect topper to these little pies.

Strawberry Rhubarb Mini Galettes :: Simple Prep, Gluten Free, & Honey Sweetened!

A quick note on the galette filling! There ended up being a little more leftover than what I needed to fill my crusts. I possibly could have added more and risked some of it bubbling out (yum!), or you can use the leftover filling like I did – I poured extra over my ice cream 😉 We also used some of it for our breakfast oats the next day.

Strawberry Rhubarb Mini Galettes

Simple prep and beautiful presentation! Strawberry rhubarb galettes are busy momma friendly and definitely kid approved!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: mini strawberry rhubarg galette, strawberry rhubarb galette recipe
Servings: 8 servings

Ingredients

  • 1 recipe pie dough of choice I use my gluten free pie dough recipe - 1 recipe. I add an extra TB or 2 of honey or sugar to the pie crust since this is a sweet recipe - that dough can be used for savory items so it is pretty neutral.
  • 1 1/4 cups rhubarb sliced
  • 1 TB water
  • 2 TB honey we use a local raw source
  • 2 1/2 cups strawberries sliced
  • 3 TB water
  • 3 TB honey
  • 4 TB GMO free cornstarch or arrowroot
  • 1 egg plus 1 TB of water for the egg wash
  • A brush of honey or a sprinkling of organic pure cane sugar for the outside of the crust if you wish.

Instructions

  • Prepare the pie crust dough and place in the refrigerator to chill while you make the filling.
  • Put the rhubarb, 1TB water, and 2 TB honey into a small sauce pan and bring to a simmer. Lightly simmer the rhubarb mixture about 4 minutes, and set aside.
  • Put the strawberries, 3 TB of water, 3TB honey, and cornstarch into the sauce pan and bring to a simmer, stirring to combine just until the sauce thickens a bit - should take a couple minutes. Then turn off the heat and add in the rhubarb mixture and combine.
  • Preheat the oven to 400 degrees and take out the chilled pie dough (should chill for about 30 minutes.)
  • Roll out your dough on a floured surface (I use white rice flour), and use a large circle cutter to make your mini pie crust (I used the large circle lid from my collagen container). Put each pie crust onto a Silpat or parchment paper lined baking sheet.
  • Spoon some of the strawberry rhubarb filling into the middle of one of the pie crusts (not too much or you won't be able to fold in the sides - about a heaping TB). Fold the edges of the crust in however you wish - doesn't have to be fancy! Do this step with the rest of the mini pie crusts.
  • Whisk the egg with a TB or so of water to make an egg wash. Brush this egg wash on the pie dough and then brush with honey, or sprinkle with pure cane sugar.
  • After you have finished preparing the mini galettes, bake in a 400 degree oven for 20 minutes. Cool at least 10 minutes before handling.

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

More real food recipes you might like:
Fresh Strawberry Ice Cream
Fermented Strawberry Soda
Strawberry Quinoa Granola
Honey Rhubarb Granola
Refined Sugar Free Maple Vanilla Ice Cream

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!

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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:

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

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