Friday, April 30, 2010
Thursday, April 29, 2010
1/2 teaspoon ground cumin
Wednesday, April 28, 2010
Tuesday, April 27, 2010
Monday, April 26, 2010
Friday, April 23, 2010
Thursday, April 22, 2010
Wednesday, April 21, 2010
The refined sugar substitute I use the most is Evaporated Cane Juice. It is the same sugar, at the beginning, as refined sugar. It just isn't sent to a refining factory after the first 24 hours of processing. So it only goes through the first 3 steps (see post here for more info). It is still sugar and should be used in moderation, but a much healthier form of sugar. There are a lot of sugars out there that say 'Organic sugar', and I'm not sure what that means. I've heard some say that it is just refined sugar with a little molasses added to it after it has gone through the entire refining process. Because I don't know for sure I stick with Evaporated Cane Juice. When you are buying organic sugar just look at the ingredients listed on the back of the package to make sure. If it says organic sugar and molasses as the only ingredients then I would personally stay away from it. And that is just because I don't know any more information about it. Study it out before you commit to buying a lot of anything.
You can buy Evaporated Cane Juice at Health Food stores, some grocery stores, and at Costco (it's MUCH cheaper at Costco). Evaporated cane juice also comes in a brown sugar form and powered sugar form, though I usually just like to make my own powered sugar from my evaporated cane juice at home.
The next substitute I like to use is Honey. Honey has been around for ever. My kids love honey! We go through it pretty quickly so I buy it in these huge 60 pound buckets. I mostly use honey in my breads, some muffins, and pancake syrup. There are some things that you can't use honey in place of sugar. It really depends on the recipe.
The next substitute I'll talk to you about is, Agave. It is a wonderful replacement for Corn Syrup, sugar, and honey. Agave is a plant. It is grown in hot climates. There are several different types of Agave plants. The most popular is Blue Agave. Agave nectar or syrup is made from the sap of a 7-10 year old plant. There are both light and dark nectar's. Agave is a low glycemic index sweetener, which means it doesn't raise and lower your blood sugar like sugar and honey will. And the blue agave plant is the most stable on the glycemic index. The taste is a little like honey but not as sweet as honey is. I've heard it said that if you don't like honey you'll like Agave. I think their both fine, thought I do like honey a little more if you're eating it straight from the bottle.
Some bloggers have said that it doesn't have the same properties of corn syrup so you can't make hard candies out of it. I'm not a scientist but I'm here to tell you you can!!! We make tons of home made suckers in my home and we do it with agave. It is slightly different with temperature and things that I'll get into in another post when I tell you how you can make your own suckers at home too. So for now just take it from me it works!
You can buy Agave pretty much everywhere. I've seen it in most grocery stores I've been in (sometimes it's hard to find), the Health Food Stores of course, and now Costco is carrying it too and again it is much cheaper there.
Hope that helps, Happy Substituting!!
Tuesday, April 20, 2010
Monday, April 19, 2010
Friday, April 16, 2010
Thursday, April 15, 2010
Wednesday, April 14, 2010
Tuesday, April 13, 2010
Monday, April 12, 2010
*I use Brandon's Mix: 6 cups spelt, 2 cups kamut, 1 cup rice, 1/2 cup oat groats. I grind them separately at home, measure them out and mix well. Then use what the specific recipe calls for. You can buy most of the flours already ground at the Health Food store, it's just more expensive and as soon as you grind something it starts to loose some of the nutrients.
Friday, April 9, 2010
First to make my list is Panda ALL NATURAL Licorice. If you like licorice and you haven't tried Panda you are missing out! The flavor is amazing. It is the best black licorice out there. I would know because I have always love love LOVED black licorice, and I've tried them all. They do have wheat in them, all licorices do. So if you have ciliactic's I'm sorry that you can't have these. I am gluten intolerant and I do just fine with eating a little bit, but it's hard to eat just a little. :]
You can buy Panda at the Health food stores, Good Earth and Sunflower Market, and most grocery stores. The grocery stores will either have it in their healthy section or over by their pharmacy where the protein bars are.
If you find some healthier treats, fill free to share them with me. I always like a good find!
Thursday, April 8, 2010
Wednesday, April 7, 2010
Tuesday, April 6, 2010
Monday, April 5, 2010
Friday, April 2, 2010
Thursday, April 1, 2010
1/8 cup coconut oil, solid form
1/2 cup black bean puree * (you can use applesauce too**)
1 cup evaporated cane juice
1 tsp vanilla
1 1/4 cup LG flour mix
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 cup cocoa
Heat oven to 350*F. Cream coconut oil and Evaporated cane juice in mixing bowl. Make sure there are no large balls of coconut oil. Then add bean puree and mix well scraping the sides of the bowl. Add egg and vanilla and mix again. In a separate bowl combine LG flour, xanthan gum, baking soda and powder, salt, and cocoa. Add to wet mix a little at a time scraping the sides of the bowl as you go. The mix will be very thick and sticky more like a brownie mixture. Drop by spoonful onto a greased cookies sheet. If the batter is too sticky, cool in fridge for a few minutes, or wet spoon to prevent sticking too much to the spoon. Bake for 8-9 minutes. Do not over bake! Cookies will be soft. They rise during baking and flatten upon cooling. Cool on a cookie sheet until set 1-2 minutes then remove and enjoy!
*When making a black bean puree use the liquid from the can. If you don't you won't be able to puree the beans.
**Applesauce works just fine but you will need to put dough in fridge for a few hours before baking. If you don't then the cookies will not puff up like cookies, they will just go flat! Most cookie recipes made with low gluten or gluten free flour suggest putting the dough in the fridge first.