Yeast Free Spelt Bread

So many of us are deciding to make healthier lifestyle changes as we learn more about what certain ingredients do to our body. I myself have decided to cut back on the yeast but I love bread. So I went on the hunt and I found a delicious recipe that is appropriate for sandwiches, toast and is yeast FREE! I hope that you enjoy this quick and easy recipe. 

You will need Spelt Flour, Baking Soda, Salt, Milk, and Honey.

In a large bowl, whisk together the spelt flour, salt, and baking soda.

In a smaller bowl blend together the milk and honey.

Combine the milk and honey with the dry ingredients until well blended and smooth.

Pour the batter into the greased loaf pan.

Bake for 60 to 70 minutes until golden brown.

Remove from loaf pan and let cool.

INGREDIENTS

4 cups Spelt Flour

1 teaspoon Baking Soda

1/2 teaspoon salt

2 Cups Milk ( I used unsweetened Almond Milk)

2-3 tablespoons honey 

DIRECTIONS

Preheat the oven to 350 degrees.

Grease one 9 x 5 inch loaf pan.

In a large bowl, whisk together the spelt four, salt, and baking soda. 

In a smaller bowl blend together the milk and honey.

Combine the milk and honey mixture with the dry ingredients until well blended and smooth.

Pour the batter into the greased loaf pan.

Bake for 60-70 minutes in the preheated oven, or until golden. 

Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

Makes: 1 loaf 

NUTRITION INFORMATION PER SERVING

**makes 12 slices

Calories: 183

Carbs: 18

Fat: 2

Protein: 6

Sodium: 235

Sugar: 4

No Bake Energy Bites

A few months ago I had a friend tell me all about these tasty no bake energy bites that she pops in her mouth when she wants a quick snack. I thought , "oh I bet the flavor is boring or if anything the flavor will be like eating a granola bar." So, I popped one of these little balls into my mouth and to my surprise they tasted just like a no bake cookie! So very delicious! These balls are good for a quick healthy snack or breakfast-on-the-run. These will now be a staple in my fridge.

You will need the following ingredients: Dry Oatmeal, Toasted Coconut Flakes, Peanut Butter, Ground Flax Seed,  Raisins, Honey, Chia Seeds and Vanilla Extract.

Add all ingredients into a bowl and mix. Place in the fridge for 30 mins.

Form 1" balls and store in an airtight container in the fridge for 1 week. 

INGREDIENTS

1 cup (dry) oatmeal (steel cut oats, old fashioned oats, just oats of your choice)

2/3 cup toasted coconut flakes

1/2 cup peanut butter (I used Almond Butter)

1/2 cup ground flax seed or wheat germ

1/2 cup raisins ( you can use chocolate chips instead or any filler of your choice)

1/2 cup honey or maple syrup 

1 Tbsp Chia seeds (optional)

1 tsp vanilla extract 

DIRECTIONS

Stir all ingredients together in a medium bowl until thoroughly mixed.

Let chill in the refrigerator for half an hour.

Once chilled, roll into balls of whatever size you would like. 

Store in an airtight container and keep refrigerated for 1 week.

Makes: 20 -24 energy bite balls

NUTRITION INFORMATION PER SERVING

Calories: 103

Carbs: 14

Fat: 5

Protein: 2

Sodium: 9

Sugar: 9

Homemade Pimento Cheese

'Tis the summer and hot days are upon us. I remember when I was younger that a trip to the fridge meant that I just may possibly find some yummy cold pimento cheese to spread on some bread for lunch on a hot summer day. To this day, when I see pimento cheese I think of those summers. I decided that it is time to post a pimento cheese recipe as the summer comes to a close. I hope you enjoy it as much as I do! It is perfect on celery sticks, crackers, or maybe even a grilled cheese!

*You will notice that in this recipe I use only organic ingredients. You do not have to use organic ingredients this is just my personal choice.

You will need Sharp Cheddar Cheese, Cream Cheese, Mayonnaise, Cayenne Pepper, Garlic Powder, Onion Powder, Hot Sauce and of course some juicy Pimentos.

Grate the cheddar cheese and set aside. 

Whip the cream cheese until fluffy.

Add the mayo

and whip some more.

Add the cheese, cayenne pepper, garlic powder, onion powder, hot sauce and pimentos to the mayo and cream cheese mixture. Mix it together very good!

Transfer the Pimento Cheese to a bowl, cover tightly and refrigerate for 2-4 hours to let the flavors meld.

Serve on so bread or anything you wish and ENJOY!!!!

INGREDIENTS;

16 ounces extra-sharp cheddar cheese

4 ounces cream cheese, softened

2 ounces Mayonnaise 

4 ounces pimentos, diced or minced

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon hot sauce

DIRECTIONS

Finely grate the cheddar cheese and set aside. 

Whip the cream cheese until fluffy.

Add mayonnaise, and whip some more!

Add the remaining ingredients to the cheese and cream cheese mayo mixture.

Mix together very well. (with a mixer or by hand)

Transfer the Pimento Cheese to a bowl or storage container of your choice, cover tightly and refrigerate for 2-4 hours to let the flavors meld. 

Makes: 12 servings at 4 tablespoons per serving

****This recipe will keep in the fridge for a week.

****This recipe can not be frozen.

****You can substitute any cheese of your choice or add something spicy!

Nutrition Information Per Serving

Calories: 142

Carbs: 1

Fat: 13

Protein: 5

Sodium: 200

Sugar: 0

Pumpkin Butter

So who doesn't love apple butter? Oh, I know that I do! I remember the days when my mom and dad would make apple butter and the smell was my favorite part of the whole process. Well, along with eating some tasty apple butter on some tasty biscuits. Then, one day I was traveling through the mountains and I ran across a store that sold pumpkin butter. I tried it and I was hooked. I just had to have this recipe. So, I went home and did some research and viola! I made my own pumpkin butter using fresh pumpkin from my garden.

You will need 3.5 cups of fresh pumpkin puree or one 29 ounce can of pumpkin puree

3/4 cup of apple juice

1.5 cups of white sugar

2 tsp ground sugar, 1.5 tsp ground cloves, 2 tsp ground cinnamon, 1 tsp ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large sauce pan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. 

Transfer to sterile containers and store in the refrigerator until serving. If you make a large batch, you can water bath can to preserve your excess pumpkin butter. 

INGREDIENTS

3 1/2 cups of fresh pumpkin puree or one 29 oz of canned pumpkin puree

3/4 cup apple juice

1 1/2 cups white sugar

2 tsp ground ginger

1/2 tsp ground cloves

2 tsp ground cinnamon

1 tsp ground nutmeg

INSTRUCTION

-Combine pumpkin, apple juice, spices, and sugar in a large sauce pan; stir well. 

-Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. 

-Stir frequently. 

-Transfer to sterile containers and store in the refrigerator until serving. 

-Makes 5 half pint jars

How to Bake a Fresh Pumpkin

This year we decided to grow pumpkins in our garden and they turned out great! There is nothing better than fresh pumpkin....WAIT!!! Yes there is! Fresh pumpkin pie! OHHHHHHHHH SO YUMMY! So this is for those of you who would love to know how to bake a fresh pumpkin to use in many many recipes.

Step 1: Pick your pumpkin!

Step 2: Use a carving knife to cut a square into the top and the bottom of the pumpkin

Step 3: Use a sawing motion with your carving knife to carefully cut the pumpkin in half

Step 4: Use a metal spoon and scrape out the pulp and seeds

Step 5: Place the two halves face down into a baking dish (lined with tin foil) with a 1/2 inch of water

Step 6: Bake at 375 degrees for 1 hour 1/2 up to two hours. Notice the skin...it should start to shrivel 

Step 7: Separate the pumpkin flesh from the skin and place into a bowl

Step 8: Blend the pumpkin with any method you choose

Step 9: Blend until creamy

Step 10: Scoop out one cup at a time

Step 11: Store in any way you choose

Squash Pie

This recipe is the reason that I will be growing squash all year round for the rest of my life. It is a taste of pumpkin pie except it is made with squash. Who knew?!?! This is one way to get little ones and adults to eat their veggies! Although, it is more of a dessert :) Try it out and you won't be disappointed. Especially if you love pumpkin pie.

You will need about six squash from your garden or the store. 

Cut the ends off of your squash and discard. Cut into 1/4 inch slices

Add just enough water to cover squash and cook until tender.

Drain and set squash aside to cool.

Add pie crust to a 9 inch pie dish. Ignore my silly crust. I am still learning that part!

 Now, add 1 cup of sweetened condensed milk (1 can), 2 eggs, 3/4 cup brown sugar, and 1 teaspoon of cinnamon into a food processor or blender and blend for 5 seconds.

Add squash to food processor or blender and blend for 2 minutes.

Pour into pie crust and cover rim with tin foil or a pie rim.

Bake at 400 for 10 minutes and then 350 for 35 minutes or until the pie does not jiggle! Let cool and refrigerate! 

INGREDIENTS:

1 can of sweetened condensed milk

2 eggs

3/4 cup brown sugar

1 teaspoon of cinnamon 

6 yellow squash

1 9-inch unbaked pie shell

DIRECTIONS:

-Preheat oven to 400 degrees

-Cut off the ends of the squash and discard

-Cut squash into 1/4 inch thick pieces

-Add squash to pot and cover with  just enough water to cook until tender

-Drain and set squash aside to cool

-Add sweetened condensed milk, eggs, brown sugar, and cinnamon to food processor/blender

-Blend for 5 seconds

-Add squash to food processor/blender and blend for 2 minutes

-Pour into unbaked pie shell

-Cover edges with foil or a pie rim

-Bake at 400 degrees in oven for 10 minutes

-Turn down heat to 350 degrees and bake for 35 minutes or until pie does not jiggle much

-Remove for heat, let cool, and then refrigerate! 

-Can be served with cool whip for extra yumminess!

Cream of Spinach Soup

Hey guys! So our garden decided to produce tons of spinach at the same time. I was overwhelmed looking at all of the leaves thinking, "What am I going to do with all of this?" I can only eat salad so many days in a row before I get the urge to never look at lettuce again! I had a few recipes already picked out but nothing sounded good. Then it dawned on me! CREAM OF SPINACH SOUP! So I threw some ingredients together and away I went. Little did I know that I would end up sauteing 36 cups of spinach that day to keep in the freezer because this soup was so quick and easy to make. On a side note, if you are on a diet this soup is not for you. You are more than welcome to make it diet friendly but I don't believe in diet friendly when it comes to cooking things that taste oh so wonderful with heavy cream! :)

Take 6 1/2 cups of large spinach leaves and wash thoroughly. Add spinach to large pan and cover with enough chicken broth to saute. When broth has heated thoroughly, saute for 2 minutes and then remove from heat. Place on cutting board and chop spinach. Set aside.

Mince 1/4 cup of onions.

Add 3 tablespoons of butter and the onions to a medium sauce pan. Saute onions in butter until butter is melted on medium heat.  

Add 1/4 cup of flour and mix with onions and butter until a thick roux forms. Stir constantly and do not burn the flour. I usually do this for about 2 minutes.

Add one cup of whole milk slowly. Stir constantly each time you add more milk to the roux.

After the milk is added, your roux should look like this 

Add 1 tablespoon of cornstarch to the bottom of your measuring cup.

Add 2 cups of heavy cream. Blend together until the cornstarch has dissolved. If soup is not thick enough for your liking, add another tablespoon of cornstarch and blend until your desired consistency is reached.

When soup has reached desired consistency, add in spinach and blend into mixture. Cook until heated through thoroughly. Add salt and pepper to taste. 

Add into a bowl and serve!!!!

INGREDIENTS

Chicken broth

6 1/2 cups of spinach or 10 oz of frozen spinach

1/4 cup minced onion

3 tablespoons butter

1/4 cup flour

1 cup whole milk

1 tablespoon cornstarch

2 cups heavy cream

DIRECTIONS

*Wash and dry spinach

* If using frozen spinach, thaw, and strain out water

*Place spinach in large pan

*Pour chicken broth over spinach just enough to cover 

*When broth is heated, saute spinach for two minutes

*Remove from heat and place on cutting board

*Chop spinach and set aside

*Mince 1/4 cup onion

*Place 3 tablespoons of butter and onions into a medium sauce pan

*When butter has melted add in 1/4 cup flour

*Whisk about two minutes. Do not burn the roux. The mixture will be thick

*Slowly add in 1 cup milk, constantly stirring

*Place 1 tablespoon of cornstarch in bottom of bowl

*Add 2 cups of heavy cream and whisk until cornstarch has be thoroughly mixed

*Slowly add in the 2 cups of heavy cream/cornstarch mixture. Stir constantly

*When desired consistency is reached, add in spinach

*Stir and continue cooking until the soup is heated through 

*Add in salt and pepper to taste

*Serve in a happy bowl!

**This will taste 'creamy' until you add in the salt and pepper. There are no exact measurements. Some may like the taste of "creamy" but I prefer to taste the salt and pepper.