Political Nutrition

So I'm not running a bagel shop and I don't happen to poppy seeds laying around. And thinking that's a good thing. I love a good bagel. But way off topic. Back to poppy seeds. I have none. What I do have are Hemp Hearts. The heart of the Hemp seed which tastes pretty much like a sunflower seed. Almost exactly actually.  Now I also have Lemons. It is Arizona after all. And today's a big day for the Millers. Our daughter comes home. Now among all the chaos this brings (suitcases, boxes, all the things she's accumulated over the last 5 years including a significant other and 2 bunny rabbits and all their belongings.. whew. yeah. But I realized the brownies I made the other day unfortunately flopped so I couldn't in good conscience offer them. I used cashew flour mixed with Almond Flour and that's a totpic for an all too different blog. So I decided I'm tired of Blueberry Muffins and my Mocha Java doesn't go well with the sugar free apricot p...

I had this urge for boston baked beans. No, not the kind in a can, the kind in a bag in the candy section at the store. I thought hmmm. How how how???? So I looked up recipes for them. And found a number of them. Very simple really. Cook some peanuts in sugar water. Except I don't do sugar. I Swerve . And Swerve I did. And they were crunchy and crispy and sweet and incredible. I know because my husband, who for those who aren't aware, is as physically fit as you can be. An athlete, he can eat anything. He says these are amazing. You will too.  So here goes. Use 1/2 cup Swerve per cup of raw spanish peanuts and 2 to 3 tablespoons water and a pinch of salt. Mix the Swerve, water and salt till blended (no heat), then, add the peanuts and heat the mixture till simmering stirring constantly. Keep cooking until the liquid is mostly evaporated, and then spread mixture out on a parchment lined tray. Bake for about 15 minutes in a 300 degree oven, remove and let cool fo...

Today's blog isn't a blog. Well, it is. But it's not my recipe. It's from a genius named Carolyn Ketchum who turns living a low carb diabetic life into a culinary adventure. Today I made her donuts. I was skeptical, sure. I mean donuts without flour? or Sugar?  So, head over here:  http://alldayidreamaboutfood.com/2011/07/chocolate-donuts-with-peanut-butter-glaze-low-carb-and-gluten-free.html That's where you will find the miracle recipe. She used a peanut butter glaze, so here's my chocolate glaze. Sorry, I'm a chocoholic. 1 oz unsweetened chocolate 2.5 tablespoons unsalted butter 2 tablespoons Confectioners Swerve. Melt the chocolate and butter and stir until smooth. Add the Swerve and stir until creamy and pourable, and then pour it over the donuts.  I can't say enough about these. Except there's something so appealing about tonight's dessert being  tomorrow's breakfast. What could be better.

Can I just tell you how sick I am of people flaunting their cinnamon buns on Pinterest? If you are gluten, grain and sugar free it's really an impossible situation.  Oh sure I've seen others with their recipes that require you to soak your hands in oil to prepare the dough and others that ask you to do the impossible... like level 9 baking skills required... it's just not for me. I need something relatively foolproof. I'm not cake boss.  Let's not even talk about walking through an airport and the smell of those cinnamon buns following you everywhere to remind you that life is a bit unfair sometimes. But wait! It's the smell yes... but that smell is just old fashioned Cinnamon and butter. And HELLO? We can have cinnamon and butter. And Pecans too.  Hmmmm. I've made Cinnamon Bun Muffins and they were darn good. True. But then I made this awesome pound cake last week and I realized, a few tweaks here and there, I might be able to have somet...

Yeah, just to be different. No, it's not really tall. It's short. And fabulous. And quite a learning experience when going gggfree. For example, and this has nothing to do with it being gluten, grain or sugar free, never hold the batter bowl in one hand when pouring into the cake pan. Just saying, it could slip. And the batter could end up well, everywhere. Like I said, just putting it out there. It's true however that this is a seriously delicate cake to make. The cake is flourless, in a way. My grandmother would grind up the hazelnuts until they were virtually a flour. Me, I get mine at nuts.com already ground into flour. Then I buy another bag of blanched nuts to chop for the top. Hey, it's Easter Sunday and I don't participate therefore I can be as punny as I want to.  So. Start with a cake that is fabulously low carb and.. oh this is a biggie... it's Kosher for Passover too. How perfect.  Cake: 1 cup Hazelnut flour 1/2 cup Swerve 6 Egg...

So there I am, in the store, looking for something new and unusual to bake with. The nice woman next to me was looking for buckwheat. I thought... oh that's it! I'll make buckwheat pancakes. We couldn't find any buckwheat. What I did find was Hemp Protein. Huh? Hemp? Now I did already have some Hemp Hearts from Costco and quite honestly, they were pretty tasty. Like Sunflower seeds. And since whey protein wasn't working out for me, at all... makes a great cake, just hard on the digestive system... I thought what the hell!  And so I present the most awesome pound cake with cherry caramel sauce.  Gluten free. Grain Free. Sugar Free. And yes, it's really pound cake. I kid you not. I did a little experimenting for sure. And imagine my shock when I opened the bag and it was green. Yes, green. Actually, I opened the Hemp for breakfast. Pancakes! I substituted it for my whey protein in my batter. A little funky, yes, but I was like a steam engine all morning. Th...

I am on my last blueberry muffin to grab for a quick breakfast. I am admittedly tired of blueberry muffins. I want something yummy for breakfast. Something worth getting up for. I also had a terrible need to bake off my stress. First up I had to take a break and mix up some Ice Cream batter for dessert tonight. More on that delectable delight later. Yes I said that. So back to yummy breakfast. I opened the pantry and blindly started grabbing ingredients. That's the thing about being gggfree. My pantry is stocked with all things low carb and gluten free. Almond flour. Ok, but I always use almond flour. I need some variety. Add some Hazelnut flour. I went to grab vanilla and thought... oooh... no.. hazelnust extract too. And cocoa. Lots of it. Swerve for my sugar fix. Hmmm. what else. Coffee. Yup some coffee too. It's breakfast after all. Now we need some liquid. melted Butter, almond milk and eggs ought to do it. Now we need a pan. Ceramic. Yup. cuts down on ...