Monday, April 9, 2012

Teapot Gelatin

My kids eat their vitamins. This is a super simple gelatin recipe that my kids love, and I add a powdered multivitamin to mine since my kids won't swallow pills.

You can adjust the sweetness with more stevia, a bit of maple syrup or even table sugar if your kids tolerate it. As written, this makes a jiggler-style firmer gelatin. Double the liquid for softer jello.

~1 cup water
1 Tbsp unflavored gelatin (I use Great Lakes beef gelatin)
Juice from about 1/4 of a lemon or lime
8 drops liquid Stevia with no fillers

I call this "Teapot Gelatin" because I heat my water in my electric teakettle rather than using the stove. I start by adding water and turning on the kettle. While the water heats to a boil, fill a Pyrex measuring cup to the 1/2 cup line with cold water. Add the gelatin, juice and stevia and allow to sit for about a minute while you go check Facebook. When you get back, the teakettle should be finished. (Hopefully the water will still be hot. If not, turn it on again and try to stay put until it boils.)

Add hot water to about the 1 cup line on your measuring cup and stir well, making sure all the gelatin is dissolved if any clumped together in the cold water. At this point I add my supplements - I empty a few Thorne Kids' Multi capsules into the mixture and stir well to dissolve. You can add Vitamin C powder for a sour gummy taste.

Pour the gelatin mixture into 4 serving cups and refrigerate, or just throw the measuring cup into the fridge and let the gelatin set.

Easy peasy.

Friday, March 30, 2012

Nut-free Banana Muffins

An alternate version of my grain-free banana muffins, these are made with sorghum flour instead of almond. They're just as moist and delicious!



I think these are delicious as written, but as with all my recipes, feel free to add a sweetener if you prefer a sweeter muffin. If you add honey or maple syrup, use a little less water or milk. If you add sugar or dextrose, increase the water or milk a smidge.

This recipe makes 6 regular size muffins. Use paper muffin liners, or grease muffin tin well to keep them from sticking.

1-2 ripe bananas
1 cup sorghum flour
1/2 cup tapioca flour
1 tsp baking powder
2 tbsp coconut oil
3/4 cup water, milk or alternative milk

Mash banana well, then mix with all other ingredients. Batter will be thick. Distribute evenly into 6 muffin cups.

Bake at 350 for 20-25 minutes. Remove from pan and cool on wire rack.

Thursday, March 29, 2012

Easy Mini Pancakes

My kids LOVE pancakes. These are super simple, fructmal friendly and delicious. They don't fluff up like gluteny pancakes, but they have a nice texture and taste great, plus they're filling and have a little protein.

1 1/2 cups almond flour
1/2 cup tapioca flour
1/2 tsp salt
2 tbsp coconut oil
water
palm shortening

First, heat your pan. I use stainless steel because I don't like teflon, and can't use cast iron on my glass-top stove. Heating up the pan first keeps the pancakes from sticking. I put the burner on low heat and let the pan heat while I mix up the batter.

Mix together the flours and salt, then add the oil and about 1/2 to 1 cup of water and mix well (a wire whisk works well to keep things from clumping.) Let this sit for a minute to allow the flours to absorb some water, then add enough water to thin the mixture to pancake batter consistency.

Add about a tablespoon of shortening to the pan and spread evenly. Drop batter by tablespoonfuls onto the hot greased pan and cook for a few minutes, until you can easily flip them with a spatula. Flip over and cook another couple of minutes.

Serve with a bit of butter and just a touch of maple syrup. Don't forget the bacon!

Fructmal Friendly Banana Muffins

My kids can tolerate bananas quite well, but don't tolerate sugar at all. These are a great sweet treat for breakfast or anytime. You could easily add a bit of sugar or dextrose if you like a sweeter muffin, or add other fruits or nuts for something different.

This recipe makes 6 regular size muffins. Use paper muffin liners, or grease muffin tin well to keep them from sticking.

1 ripe banana
1 cup almond flour
1/2 cup tapioca flour
1 tsp baking powder
2 Tbsp coconut oil
a splash of milk or water

Mash banana well, then mix with all other ingredients. Fill 6 muffin cups about 2/3 full. Bake at 350 for 25-30 minutes. Remove from pan and cool on wire rack. Enjoy!