Grain-Free Pressed Herb Biscuits (from the Free People blog)

Again, I am loving the Free People blog! Such fun, healthy, wacky recipes to try, and they have all been a hit thus far. I'll send you to their blog for the recipe on this one! http://blog.freepeople.com/2014/09/grainfree-pressed-herb-biscuits/

The only tweak I make is that instead of coconut flour I used almond flour, which I had to triple (to 1 1/2 cups, or more) to get the doughy texture.

Also, like the Fig, Apple, Pear Cake (another post on Doughremisha!), the coconut oil gives this bread-like recipe a very coconutty flavor. It's delicious, but there is a distinct flavor in these two recipes that I have never tasted before.

I used Thyme, Sage, and Rosemary as my herbs in this as well. I think Rosemary was my fave. :)

We (being me and the other people that tasted this recipe with me) tried it sweet and savory, and it's good both ways! I tried toasting it a little bit with cinnamon, dipping it in hummus, and- my personal favorite- dipping it and crumbling it in tomato soup. Mmm.

Food = creativity. It is such a fun outlet for my soul. I totally encourage anybody who loves nutrition/cooking/baking/creativity to lean into it. It really does make your (my) soul sing. I know God gifts us all differently, and gives us all different passions, but how energy-giving is it to find things that make you come alive inside?

If you're a food/nutrition/health person like I am (or trying to be), I found an awesome blog called Nutritionist in the Kitch that I'm sure I will be mentioning on here plenty! -I'm actually trying one of her recipes in the morning! Sleep tight, world.

Nutritionist in the Kitch: http://www.nutritionistinthekitch.com/

Fig, Pear & Apple Cake (Sugar Free, Grain Free, and Dairy Free)

This recipe was delish! It is based off of the recipe for Blueberry Apple Muffins off the Free People blog (which is awesome!) http://blog.freepeople.com/2014/09/fall-mornings-blueberry-apple-muffins-free-sugar-grains-dairy/ .

I baked this for a group of ladies at a friends house, and neither I nor my friend had a muffin tin (woops! - time to invest?). Thus, the "muffin" recipe became a "cake" recipe - although it could very easily be called a delectable bread.

Baking (slash cooking) for people is one of the joys of life (I know, I say this way to often, but....). Gathering your people to eat is a spiritual experience that makes your insides (and your belly) warm and fuzzy- just a place to commune and rest. Where ever two or more gather in His name, He is there. :) And He IS! I'm feeling gushy right now- God is our very present help in times of trouble, but even in not-trouble, he is there to talk to about even the little things. PTL for the L.

SO, on to the recipe!

What you'll need:

• 1 cup coconut flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 cup coconut oil, melted
• 6 eggs
• 2 tablespoons maple syrup*
• 2 tablespoons raw honey*
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• 1/3 cup chopped apples
• 1/3 cup chopped figs
• 1/3 cup chopped pears

*Agave nectar may be subbed for either or both maple syrup and honey.

How to:

Preheat the oven to 350 degrees.

Combine coconut flour, baking soda, and cinnamon in a bowl, mix well.

In a separate bowl, combine coconut oil, eggs, maple syrup, honey, almond milk, and vanilla extract. Whisk until smooth.

Combine your wet ingredients and your dry ingredients, and mix thoroughly. Then mix in the apples, figs, and pears.

Put into an 8 in round baking tin, or whatever you happen to have on hand (like we did!). This will also make about 8 muffins if you have a muffin tin. :)

Bake for about 50 minutes if in a cake baking dish, or for 20-25 if in a muffin tin.

Enjoy the cooler weather, and let it warm your heart! 

Overnight Breakfast Puddin'

This is such a simple-but-great, make-ahead breakfast. First of all, it's in a Mason Jar. Second of all, it's STILL good even if it's not in a Mason Jar. Side-note: Mason Jars come with measuring lines on the side- how handy! To make the puddin', all you do is:

Mix 3/4 cup coconut milk with 3-4 tablespoons of chia seeds. Stir it, seal it, and stick it in the fridge while you sleep. Wake up and... BREAKFAST!

I have put 1/2 tsp of vanilla extract and 2 tablespoons of rolled oats in the same over night recipe, and it was tasty that was as well.

I mixed Trader Joe's coconut and dried cranberries into the "puddin'" in the morning, and it was fabulous. Although it's made with coconut milk, there is not an overwhelming coconut flavor. The texture of the pieces of coconut and the puddin' go very well together.

I have also tried it with honey, dried fruit, and pecans or almonds.

As you can see in the picture above, this makes for a perfect early morning breakfast to look forward to when you have to wake up extra early- it's still dark outside!

Homemade Honey Fig Granola

There is something so versatile about granola! A snack, breakfast cereal, yogurt topping, chia pudding topping, fruit crumble topping, the list goes on. AND there are so many different add-ins you can use to make it your personal fave.

It's been a wonderful college-girl food for me, because it's an easy fix-ahead breakfast for mornings that come super early.

This one is a great basic granola recipe that I based off of Anthropologie's blog-  http://blog.anthropologie.com/post/96713945259

Ingredients:

• 4 cups rolled oats
• 1 cup shredded coconut
• 1 1/2 cups almonds
• 1/4 cup pecans (because that was all I had left in my kitchen, but feel free to sub some of the almonds for pecans!)
• 1/2 cup melted coconut oil
• 1/2 cup + 1 tsp of honey
• 1 Tbsp vanilla
• 1 Tbsp cinnamon
• 1 cup dried, chopped figs (or any combination of dried fruits- I used figs, prunes, cranberries, and raisins)
• 3 Tbsp chia seeds (or flax seeds)

How to Make It:

Preheat the oven to 350 degrees. Mix all the ingredients but dried fruit and chia seeds in a bowl. Spread the mixture evenly on a cookie sheet. Bake for 25 minutes, stirring half way through. Take it out and let it cool 10-15 minutes. Stir in dried fruit and chia seeds, and enjoy!!

Happy Thursday, all.    :)

Baked and Stuffed Acorn Squash

This was a dinner experiment. Turns out, it's one of my favorite experiments thus far!

My mom has a garden that she diligently tends, and frequently my sister and I inherit some of the pickin's. We had been talking about making little squash-bowl bakes somehow, so when my mom offered me the acorn squash, I was tickled. I was so excited to try it. It seems like the perfect introduction to Fall (officially, as of yesterday!!!).

What I used:

• 1 Acorn squash 
• Tiny Tomatoes (literally, the size of a penny) from the farmer's market, probably around 10
• Pesto- I got mine from 3 Rivers Market, a local co-op
• Trader Joe's medium salsa
• 1 egg
• Salt and pepper to taste

What to do:

Preheat the oven to 400 degrees.

First, cut off the top of the acorn squash, and hollow out the middle. I shaved a little bit of the meat on the sides out just to make room for the stuffing.

Cut the tiny tomatoes in half. Put about a third of them in the bottom of the squash "bowl."



Next layer about 3 spoon-fulls of salsa on top of those tomatoes.

Then crack your egg on top of that.

Fill the rest of the bowl up almost to the top- but not quite- with about 3 spoon-fulls (heaping ones in my case) of pesto. Then top with the rest of the Tiny Tomatoes.



Put your bowl on a cookie sheet or in an oven safe dish, because as the egg cooks it will expand a little, causing the stuffing to rise. Just in case you have any spillage- better safe than sorry!

Baked for 45 minutes total, checking on the progress every 15. For the last 15 I turned the oven up to 500. It was close to being done, but needed a little longer to penetrate the squash bowl into the center.

When I checked on it at 15 minute intervals, I poked a utensil into the stuffing to see how the egg was cooking. It ended up mixing it with some of the other ingredients, which was completely fine, and may have helped it cook.

Then, you are ready to dig in!! Add salt and pepper to taste.

The skin of the acorn squash will be crispy, serving as a good way to scoop the tender insides if you need it. :)

Happy Fall, ya'll!