WINTER RITUALS

     Growing up in Canada means long, cold and snowy winters. Ice skating and sledding. And hot chocolate. Just the mere thought of a hot cup of cocoa makes me nostalgic. Good memories of mom showing us how to make it from scratch, our cheeks red and rosy from all that fresh winter air. It's so simple to make your own hot chocolate, I have a hard time understanding why there's even a market for instant. The best part too is that you can use ingredients that make this chocolatey treat a little bit healthier than usual.

HOT CHOCOLATE

1 1/2 cups milk (almond, coconut or cow)

1 Tbsp cocoa powder

1 Tbsp raw honey

optional: cinnamon, Dandies brand marshmallows, whipped cream

Method: Heat the milk in a small saucepan until hot. Meanwhile, put the cocoa powder and honey in your mug. Add a bit of warm milk and stir into a moistened paste. Pour in hot milk and stir. Top with optional ingredients and enjoy!

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     Now, I limit the amount of refined sugar the kids eat, but ever since a non-GMO marshmallow hit the market they are hooked, and it's hard to say no to s'mores on the campfire and ooey gooey melted marshmallows in their hot chocolate. A rare, but fun treat for sure.

     Every Friday my youngest son and I are home alone while my eldest is at school. This winter I've decided that Fridays will be a special baking day for the two of us. Today we baked up some yummy (and addictive) Chewy Chocolate Chip & Oatmeal Cookies. Tasty little tidbits I can't seem to stop eating.

CHEWY CHOCOLATE CHIP & OATMEAL COOKIES

(Gluten-Free/Dairy-Free/Egg Free)

1 1/2 cups rolled oats

6 Tbsp nut butter of choice (I used almond)

1/3 cup maple syrup

1/3 cup mini chocolate chips (I use Enjoy-Life brand because they are non-GMO)

pinch of sea salt

2 tsp ground cinnamon

Method: Preheat oven to 350*F. Combine all ingredients in a bowl, and then drop by the spoonful onto a parchment lined baking sheet. Bake for about 10 minutes.

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SUPERSEED COOKIES

I love it when you have your cookie and eat it too.  These tasty little treats are chock full of nutrient rich hemp and chia seeds - full of protein so you won't crash and burn.  Totally nourishing, very satisfying.  What more can you ask for in a cookie?

SUPERSEED COOKIES

1/2 cup organic shelled hemp seeds

1/4 cup organic unsweetened shredded coconut

1/4 cup organic chia seeds

3 organic eggs

1/2 cup organic coconut flour

1/4 cup organic coconut oil, melted

1 tsp organic ground cinnamon

1/4 tsp sea salt

1/4 cup local maple syrup or honey

1/2 cup organic chocolate chips

1/4 cup organic raisins

Method: Combine all ingredients in a bowl.  Stir well and allow to stand for 5 minutes until the coconut flour absorbs all the liquid.  Form into flattened rounds.  Bake in a preheated 350* oven for about 15 minutes.  Enjoy!

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HOLIDAY BAKING

It's hard to believe three months have passed since I last wrote a post on here.  Life became so FULL with so many important and exciting things that just seemed to overshadow so many other important and exciting things in my life.  But I'm back and happy to be in immersed deeply in the celebration of winter holidays.  I've been up late sanding, painting, and knitting special gifts for my little boys.  Days have been full with cookie baking and playing in the snow.  Speaking of which, today I am sharing a recipe for Spelt Shortbread that I made using coconut sugar.  Coconut sugar is quickly becoming my all time favorite sweetener because:

* it is natural, with no added chemicals or additives used to make it

* it is organic

* it is high in minerals like potassium, magnesium, zinc and iron - it also contains vitamins B1, B2, B3, and B6

* it has twice the iron, four times the magnesium and over 10 times the amount of zinc of brown sugar

* it has a low glycemic index

* now readily available and can be used 1:1 for granulated sugar

What's not to like? 

SPELT SHORTBREAD

Makes 2 trays of cookies

2 cups organic spelt flour ( I used white and whole spelt flour)

2/3 cup organic white rice flour

1/2 cup organic coconut sugar (I grinded it to a finer powder in my Vita Mix)

1 cup organic unsalted butter

pinch of sea salt

Method:  Sift all dry ingredients into a bowl and rub in the butter with your fingers.  Turn onto a board sprinkled with flour, roll out and cut.  Bake at 350* for about 10 minutes.

RAINY DAY WELSH CAKES

What better way to spend a rainy day than baking with my kids?  I propped up the wee babe on the counter in his chair (which I know you're not supposed to do, but it seems safe) and the kid on the step ladder and we began to bake.  Actually I started off with Jude in the Mei Tai on my back but he wasn't happy there for very long, so onto the counter he went.  He happily gurgled at us as we began to measure and stir. 

 Every time I bake bread or make cookies, Faegan eats more raw dough than cooked.  

Anyway, today's treat was one of my favorites, Welsh Cakes.  They aren't the prettiest cookie, but they are delicious.  Most recipes call for sprinkling them with sugar before you cook them, but you should all know by now that I don't do that.  I like the subtle sweetness of them so leave out the extra sugar.  The original recipe calls for white sugar, but of course, I tried it once with coconut sugar and was really happy with the results so now I always use it instead.  I even tried making them with honey once but they were a little too moist.  But what exactly are Welsh Cakes?  Well let's see what Wikipedia has to say about that....

Welsh cakes (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are traditional Welsh snacks.

The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare ocassions, people may refer to them as griddle scones.

Welsh cakes are made from flour, sultanas, raisins, and/or currants, and may also include such spices as cinnamon and nutmeg. They are roughly circular, a couple of inches (4–6 cm) in diameter and about half an inch (1–1.5 cm) thick.

Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered. They are often eaten accompanied by a pot of tea.

WELSH CAKES

100 g organic unbleached flour

125 g organic whole wheat flour

75 organic coconut sugar

1/2 tsp aluminum and GMO free baking powder 

pinch sea salt

pinch of organic nutmeg and cinnamon

125 organic unsalted butter

75 g organic currants or raisins

1 organic egg, beaten slightly

about 3 oz organic milk

Method:  Heat a large cast iron skillet over medium low heat.  In a medium mixing bowl, combine the flours, sugar, baking powder, salt and spices.  Rub the butter into the flour until it resembles coarse meal.  Add the raisins and stir.  Combine the egg and milk in a bowl and stir it into the flour until it forms a ball.  If the dough is too wet, add more flour until it is dry enough to roll out on the counter.  Lightly flour the counter and roll the dough out until it is about 1" thick.  Using a circular biscuit cutter, cut the dough into rounds and place in the skillet.  Cook until lightly golden on each side.

After we gorged on Welsh Cakes, I excitedly brushed my teeth with my new plastic free toothbrush that arrived in the mail today.  This is my second attempt at an alternative toothbrush, and I've got to say, I like this one way better than the bone and boar bristle one I have, and the recycled plastic jobbie that makes me gag every time I put it in my mouth.  The whole family got new brushes today!  How exciting.

RITUALS OF EASTER - Part One

The last few days I have been daydreaming and planning special Easter rituals and activities for the family.  We headed into the city this morning to pick up some special supplies for our Easter crafting and baking.  Faegan had fun spotting the Easter Bunny all along our journey, even in some unexpected places. The poor stuffed bunny we saw propped up at the end of someone's driveway is probably soaked by now from all the rain!  It is so special to slow down for awhile and spend time in the kitchen with a child, baking.  He loved dumping the cupfuls of flour into the bowl, measuring out the teaspoons of soda and salt, and then stirring it all together.  The best part, of course, was using the fancy Easter shaped cookie cutters to make the biscuits.  We chose an oatcake recipe to use for these treats, because they do require cookie cutters, but also because they are healthier than anything else.  (Plus I really like them!)

OATCAKES

1 cup organic whole wheat flour

1 cup organic all purpose flour

1/3 cup organic coconut sugar

1 tsp sea salt

1/2 tsp baking soda

3/4 cup organic butter

1/2 cup organic whole milk

Method:  Preheat oven to 375*.  Mix together the dry ingredients.  With a pastry blender, cut in the butter.  With a fork, stir in the milk.  Dough should just cling together.  Divide the dough into 3 parts and roll out on a lightly floured board.  Cut with cookie cutters and bake on an ungreased sheet for 10-12 minutes.

We have also been eating a little simpler around here while we do a fast for the last week before Easter. This is a tradition my family used to do when I was growing up, and it brings back fond memories for me.  So no meat, dairy or eggs for me until Sunday.  This means lots of beans at meals, including this traditional Greek black eyed pea soup.  

BLACK EYED PEA SOUP 

1/2 pound organic black eyed peas, soaked overnight

8 cups water

1/2 cup organic celery, chopped

2 cloves organic garlic, sliced

2 cups organic onion, diced

1 can pureed organic tomatoes

1/4 cup e.v olive oil

3 Tbsp organic parsley, minced (optional)

1 tsp sea salt

1/2 tsp organic pepper

Method:  Place the beans in a large soup pot and cover with the water.  Bring to a boil, then reduce to simmer and cook for about one hour, or until they are tender.  Then, add the remaining ingredients and cook, covered for 1 1/2 hours.  Season to taste.

NEW YEAR'S EVE FONDUE PARTY

     We've started a new family tradition in our house, and it began last night with the most delicious and fun fondue party.  I was so sure I already owned a fondue pot, but after looking everywhere in our cluttered basement, it was nowhere to be found.  Luckily without too much hassle a pretty decent pot was purchased, along with a smaller ceramic dessert fondue pot, and we were ready to roll!  I've only had fondue twice in my life, one year my mother made cheese fondue, and the other time our neighbour made the kind with hot oil.  Both times were very yummy, so I was excited to try it out for myself.  Fondue parties don't have to be too much work, but as you can probably see from this blog, I love to feed people and entertain so I made many of the accompaniments from scratch because it's fun for me.  The cheese fondue is made from Gruyere and Emmenthal cheeses melted with some white wine and thickened with cornstarch and lemon juice.  You can dip all kinds of things into this gooey and stringy delight, including the spread we had last night of crusty homemade bread, steamed broccoli and cauliflower, fingerling potatoes, cherry tomatoes, and strips of red and yellow peppers.  I was happy to have an opportunity to open up and share a jar of my homemade dill pickles to eat with the fondue, along with some mammoth garlic stuffed olives.  

     For dessert I baked a few yummies to dip into the chocolate fondue.  My favorite Maple Shortbread, Maple Almond Biscotti and the star of the night, mini Orange Vanilla Cakes.  We also feasted on a selection of dippable fruits including bananas, pears, clementine segments, and pineapple.  It was a real treat to buy these precious imported fruits for this special occasion.  This meal was so much fun I can't wait until next year to do it again (if I can wait that long!)

CHEESE FONDUE

Serves 4 adults as a main course

9 cups grated Gruyere and Emmentaler cheeses, organic if available (about 1 1/2 pounds)

1 1/2 cups dry local, organic white wine

1 organic clove garlic, sliced in half

2 Tbsp organic cornstarch

2 Tbsp organic lemon juice, fresh squeezed

1/4 tsp organic nutmeg, grated fresh

freshly ground black or white pepper

Optional accompaniments:  cubed bread, breadsticks, steamed small potatoe wedges, bell pepper strips, blanched broccoli and cauliflower, seared scallops, steamed shrimp, whole cherry tomatoes, olives, pickles, apple slices, pear slices

Method:  Rub the inside of the fondue pot with the garlic, then discard the cloves.  In a saucepan over medium-low heat, bring the wine to a bubble and then begin whisking in the cheese by the handful, until melted and combined.

     In a separate bowl, whisk the lemon juice with cornstarch until the starch is dissolved.  Stir this into the cheese, whisking until it is smooth and bubbling.  Season with pepper and nutmeg.  Transfer to the fondue pot and set over the flame.  Serve immediately.

CHOCOLATE FONDUE

Serves 5-6 as dessert

3/4  pound organic chocolate chips

1 cup organic whipping cream

Optional accompaniments:  strawberries, banana, pineapple, dried fruit, shortbread, cake, biscotti, orange segments, homemade marshmallows, cherries, mango, melon, apple, pear, candied ginger

Method:  Set a bowl over lightly simmering water.  Stir in the chocolate and cream, stirring occasionally until chocolate is melted and the mixture is smooth.  Transfer to the fondue pot set over a flame.  

MINI ORANGE VANILLA CAKES

Makes 5 mini loafs (2 1/2 cups batter)

3/4 cup organic whole wheat pastry flour

3/4 cup organic unbleached white pastry flour

3/4 Tbsp aluminum and GMO free baking powder

1/4 tsp sea salt

1/4 cup organic vegetable oil (sunflower, safflower)

1/4 cup local maple syrup

1/4 cup organic brown rice syrup (or more maple)

3/4 cup organic whole milk

1 tsp pure organic vanilla extract

1Tbsp organic fresh orange juice

zest of 1 organic orange

Method:  Preheat oven to 350*.  Grease the pans with vegetable oil.  In a large bowl, sift in, then combine the dry ingredients, including the zest.  In a smaller bowl, whisk the wet ingredients together.  Add the wet to the dry, whisk gently until smooth.  Pour into the pans and bake for 15-20 minutes, or until lightly golden.  Transfer pans to a rack and allow to cool before removing from pans.

WHOLE WHEAT MAPLE SHORTBREAD 

 Makes about 12-15 cookies

1/2 cup organic whole wheat flour
1/2 cup organic unbleached flour
1/3 cup organic brown rice flour
1/4 cup local maple sugar
1/2 cup organic unsalted butter


Method:  Preheat oven to 350*.  Sift all dry ingredients into a bowl and rub in the butter. Roll into small balls, pressing down on them with your palm to flatten them a bit, placing on a parchment lined baking sheet.  Bake at 350*for about 15 minutes or until just slightly golden.

MAPLE ALMOND BISCOTTI

1  cup organic whole wheat pastry flour

1/2 cup organic unbleached white pastry flour

1/2 Tbsp aluminum and GMO free baking powder

1/4 tsp sea salt

1/2 cup organic almond slivers

1/4 cup organic vegetable oil

1/3 cup local maple syrup

1/2 tsp pure organic vanilla extract

1/2 tsp pure organic almond extract

Method:  Preheat oven to 350*.  Line a baking sheet with parchment paper.  Sift and mix together the dry ingredients, then stir in the almonds.  In a separate bowl, whisk together the wet ingredients.  Stir the wet into the dry and then form into two logs, 2 1/2" in diameter.  Bake until golden around the edges, about 30 minutes.  Allow to cool and then slice into thin diagonal 3/4" slices.  Bake for another 15 minutes.

MY GINGERBREAD MAN

It began last night.  After a long and full week, I wondered what my son and I were going to do all day today.  Another rainy, overcast day.  Me, a baby full belly and little desire to be mobile.  The only solution was to go for a walk to get the mail, rainy day or no rainy day.  Am I ever glad I did go for a walk.  Five minutes into being outside, my mood immediately changed and I found myself marveling at the beauty of nature.  As my son threw rocks into the ocean, I noticed how lovely and magical the perfect circles that formed on the surface of the water were each time a rock went in.  

     When we got back home, I decided to visit the supermarket to load up on some bulk decorating candy so we could make gingerbread houses!  I purposely chose the supermarket over Bulk Barn, because as you know,  Bulk Barn won't allow me to bring in paper bags to package my goods, but Superstore does.  So yay!  Superstore, you get my business!  I am really hoping I succeed in convincing my son that the candy is solely for decorating, and not food meant for human consumption (what? it isn't!).  I'll let you know how it goes.  I have hopefully enlisted the (willing) assistance of my talented husband to construct the gingerbread houses.  He is a builder after all, so I think he will do an excellent job.  It will be fun to make them altogether as a family anyway.  Until then, Faegan and I spent the morning baking gingerbread men, which taste divine warm from the oven.

GINGERBREAD MEN 

(if I had a gingerbread woman cookie cutter I would have made them too)

I multiplied this recipe by four to make enough men and the house.

1/4 cup organic butter, room temperature

1/2 cup organic coconut sugar (or organic brown sugar which can be as simple as 1/2 cup organic sugar mixed with 1 Tbsp organic molasses)

1/2 cup organic molasses

1 organic egg

1 cup organic whole wheat flour

1 1/2 cups organic unbleached flour

1 tsp baking soda

1/2 tsp organic ground cloves

1 tsp organic ground cardamom

1 tsp organic ground cinnamon

1 tsp organic ground ginger

1/2 tsp sea salt

Method:  Cream the butter and sugar until light and fluffy.  (If your butter is cold, simply beat it in the mixer bowl while you blow a hot hair dryer on it for a few seconds, it will be warm in no time.)  Add the molasses and egg and combine.  

     In a separate bowl, sift the dry ingredients.  Then add the flour mixture to the wet ingredients and mix until smooth.  Cover the bowl with a lid and refrigerate dough for at least one hour.  Roll dough out on a floured countertop to desired thickness.  Use cookie cutters to make shapes.  Transfer to greased or parchment lined sheets and bake at 350* for 8-10 minutes.