Archive for December, 2008

Gluten-free, Sugar-free, Dairy-free Swedish “Chocolate” Balls

December 14, 2008

These are a common treat in Scandinavia. You can buy them at IKEA as “Delicato chocolate balls”. I don’t know what they are called in Swedish, but they are called kókoskúlur in Icelandic. I needed to make a gluten-, dairy-, and soy-free treat for a Christmas party, and I thought I would try out making a version of these without any of the forbidden ingredients. The result is great. They taste just like the original, even though they use carob instead of chocolate.

kokoskulur

1 1/2 cups oatmeal, ground in a food processor so it is almost a powder
1 c. coconut oil
3 Tbsp carob
2 tsp cereal coffee *
1 tsp vanilla
1/2 cup maple syrup
unsweetened coconut for rolling

Mix all ingredients together except coconut, making sure to work out all the lumps in the coconut oil. Roll into balls about 1 1/2 inches in diameter. Roll the balls in coconut. Refrigerate until hard and serve out of refrigerator.

Makes about 24 (depending on the size you make).

* Note: All the cereal coffee I could find has barley, which is not gluten-free, so if you want a gluten-free version, leave this out. If you can do regular coffee, you can use regular instant coffee.

Easy Beef Enchiladas

December 11, 2008

1 lb. ground beef
1-2 tsp cumin
2-3 tsp chili powder
1/2 chopped onion
2 cups homemade enchilada sauce
9 6-8″ spelt tortillas (or brown rice tortillas, fewer if using larger ones)
2 cups grated goat chedder (or soy cheddar)
1/4 cup sliced olives

Brown meat and onions with spices. Dip tortillas in sauce, and put meat into the tortillas, rolling each one and putting it into a 9×13 baking dish. Spoon remaining sauce over top, sprinkle with cheese and top with olives. Bake at 350 for about 30 minutes, until dish is hot and cheese is melted.

I used the spelt tortilla recipe from Spelt Healthy! This was my first try at making tortillas, and I was nervous that they wouldn’t roll out at all. They came out really well, although I think I overcooked them somewhat (they came out a bit crunchier than expected). Still, I was very happy with the taste, and they make a great flatbread for putting hummus or pate on.

Oatmeal Carob Chip Cookies

December 6, 2008

This was a variant on a recipe in The Whole Foods Allergy Cookbook. Even my husband, who hates carob, loved these cookies. They aren’t terribly sweet, but just sweet enough.

1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup unsweetened applesauce
1 tsp vanilla
1 1/4 cup spelt flour
1/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1 tsp baking pwder
1 cup oats
1/2 cup carob chips

Mix coconut oil and maple syrup, and then stir in vanilla and applesauce. Mix dry ingredients in a separate bowl, and then add to the wet ingredients. Add oats and carob chips.

Place spoonfuls onto a cookie sheet (they don’t flatten out, so help them along). Bake 10-12 minutes at 350.

I would like to try chopped nuts in these next time.

The batter freezes well. I would like to try shaping them into logs, freezing them, and then slicing the thawed dough into cookies, although I am not sure if they would end up funny looking.

Meal Plan Week of 12/1/2008

December 6, 2008

This week wasn’t really planned so I didn’t do a post on Monday. We had a lot of turkey leftovers and food in the freezer, so I figured I would just wing it from there. I had to get really creative at the end of the week, but I was really happy with what I came up with. Friday’s meal was really amazing, and the chickpea flour pancake from Thursday was an unexpected huge hit.

Monday – Turkey Pot Pie with Sweet Potato Biscuit
Tuesday – Dinner out (birthday party)
Wednesday – Spelt pasta with meatballs and marinara sauce
Thursday – Chana masala (curried chickpeas), chickpea flour pancake, quinoa pilaf
Friday – Spelt deep dish pizza with spinach, feta, and bacon

Spelt Deep Dish Pizza with Spinach and Feta

December 6, 2008

This was one of those moments of inspiration that comes from desperation. I was trying to come up with a yeast-free pizza dough that would use what we had in the fridge as toppings. The dough is based on the deep dish pizza recipe in Claire’s Corner Copia Cookbook, but I like the spelt, egg-free version MUCH better.

Dough:
1 cup whole spelt flour
1 cup white spelt flour
1 Tbsp + 1 1/2 tsp. baking powder
2 Tbsp grated sheep’s milk Romano (can leave out if needed)
1/2 tsp oregano
1 tsp basil
3/4 cup goat’s milk (or hemp milk)
1/4 cup + 1 1/2 tsp. olive oil

Mix dry ingredients. Whisk together wet ingredients and add to dry mixture. Put into a deep dish pizza pan (mine is a 10″ diameter one from Pampered Chef that they sadly no longer make) or other similar-sized baking dish.

Toppings:
1 cup marinara sauce
7 oz. baby spinach (I used a spinach arugula mix)
1 clove garlic, minced
olive oil
4 oz goat’s/sheep’s milk feta cheese
4 slices of bacon (can leave out for vegetarian version, but this is how I get my guys to eat it. I also thought about using a handful of cooked shrimp instead.)

Top crust with the marinara sauce and bake at 350 for 35 minutes. Meanwhile, saute the garlic and spinach in the olive oil until the spinach is wilted. Cook the bacon so that it is partially cooked (otherwise it will be overcooked when you bake it) – it should be slightly browning but still very pink and fatty.

When crust is finished, remove from oven and scatter the sauteed spinach over it, then crumble the feta over that, then cut the bacon into small pieces and sprinkle that over the whole thing. Put back into the oven and bake for 10-15 minutes more.

Makes 6 slices, about 9 g. protein per slice. (Serves 3 people nice generous servings, if you are really hungry, you can serve it with a salad).

Breakfast

December 4, 2008

I don’t mention breakfast in our meal plans because usually my breakfast consists of homemade granola with goat’s milk, and the guys eat Cheerios and milk.

Sometimes we mix it up a little.

This baked oatmeal recipe is awesome, and her idea to freeze it in serving-size containers is perfect. I used honey, runny goat’s milk yogurt (or yogurt and milk), and flax seed with water instead of the eggs (1 Tbsp flax seed, ground, and 3 Tbsp water per egg). If you grind the flax seed more loosely, it makes a nice texture. This is great to take a container out of the freezer the night before and a handful of assorted frozen fruit, and then the fruit is melted and makes an excellent topping.

Baked French toast is my latest kick. I can use up the odds and ends of slightly stale spelt bread (it’s not beautiful like that, but it is still tasty). The French bread from Spelt Healthy makes the BEST French toast (we had a few pieces left from Thanksgiving, so I mixed them in with the other bread). I’ve tried 2 recipes so far, both excellent, and theoretically you can make it ahead and freeze it, although I haven’t tried.

The first is pretty basic, topped with nuts. I substituted goat’s milk for soy milk, arrowroot powder for cornstarch, and used 1/4 cup maple syrup in the topping instead of the sugar and maple syrup combined. (I also poured the leftover batter over the bread in the casserole dish to make it moister after soaking the bread, which seemed to work perfectly). It was very popular with the family. It should have pretty decent protein, between the nuts and the milk, although I didn’t calculate it.

The second has a cream cheese filling, so is even higher in protein. I used the rest of my goat’s milk cream cheese and goat’s milk instead of soy milk (although the soy is fine too, I just try not to use too much soy in our diets), and substituted maple syrup instead of the sugar. This one was tasty and well-received as well. The first recipe is sweet enough to not add any more maple syrup (although the guys did anyway), but the second recipe is very lightly sweet, so people used to sweet French toast will either need to add maple syrup over the top or some kind of fruit (as the recipe suggests). It might be nice with applesauce or apple butter.

Then there are always the cinnamon rolls that I posted the recipe for the other day.