Fluffy Pancakes {gluten-free, grain-free, dairy-free}

Fluffy Grain free Pancakes

Next weekend, on his very special Halloween birthday, our littlest monster will be turning two. Scary!!!  Today, we decorate, so we have a big day of fun in store. That means we need a big, protein-packed breakfast to kick off the fun.

These little, golden, rounds of yumminess are very close to the “real-deal” pancakes, with the added benefit of a high protein count and a grain-free status. They check all the allergy-friendly boxes at our house and were the perfect treat for my three little breakfast goblins this morning.  Honestly – the best texture on a gluten free pancake that I have been able to accomplish, ever! I will definitely pull this treat out of my trick bag again!

Fluffy Grain Free Pancakes

1 cup garfava flour
1/2 cup arrowroot powder
1/2 teaspoon baking soda
1 egg
1 cup non-dairy milk
2 tablespoons honey
1 tablespoon oil
1 teaspoon pure vanilla
Pinch of salt

Whisk together your dry ingredients. Add in the wet ingredients and stir until your batter is smooth.

When cooking your cakes, look for bubbles in the CENTER of your cake to indicate readiness to flip. If you undertook these, they will be gummy in the center.

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Enjoy with your favorite pancake topping!

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GhostMallows {Sugar-less Marshmallows}

GhostMallows
GhostMallows
Honey marshmallows with coconut cinnamon pie spice sugar
Honey marshmallows with coconut cinnamon pie spice sugar

Hooray! It’s Halloween ~ one of my very favorite days of the year. It has been my favorite for as long as I can remember. But now, it has even more meaning to me. Last year on this spooky & fanciful holiday, our third little ‘punkin’ decided that he wanted Halloween as his birthday. I will remember that day forever. It was a peaceful morning, and by no means unexpected, since we were one day shy of 42 weeks and had been expecting an arrival “any day now” for many, many, many days. I awoke at about 6 in the morning feeling unmistakeable contractions that came about every 5 minutes. I rang my mom to start heading over to be here for our older two. By the time she arrived just a little over an hour later, I could barely talk or walk through each crashing wave of contraction.

This was a very special birth for me because we had chosen a more intimate setting at a birth center with a midwife. After two hospital births, I was anticipating an unforgettable and triumphant experience, and I got just that. Things went quickly and, even though the midwife never made it to our birth, I feel like the experience happened just as it was meant to. Even with a very quick turn of events that led to 4 very large calendar-style paramedics rushing into my little quaint birth center room, an ambulance ride downtown to the children’s hospital, an almost immediate intubation, and a week-long stay at NICU. Just in case you were wondering: no, going straight to NICU 3 hours after having a baby and having to experience your postpartum “rest” on a hard sofa in the corner of the room  for a week is NOT ideal.  All things considered, I still look back on that day with a very warm glow in my heart. It was the best morning of my life. Honestly & hands down. My little Halloween pumpkin is one year old today. {typed with a pouty face}

Our family and a few friends will be here on Saturday for a birthday celebration, so I am starting early in preparation, making lots of FUN Halloween treats for my sugar-free kids. Last Easter, I made marshmallows from beet-sugar and brown-rice-syrup, and the kids absolutely LOVED them. On this eve of Halloween, I whipped up a batch of spooky Halloween mallows, partially to try again with a sugarless marshmallow recipe (with an unrefined sweetener), and also because my son’s preschool is handing out orange (food-dyed orange) pumpkin marshmallows as a fun Halloween snack today. Now, my little punkin’ will have a clean and allergy-friendly version of food-love to enjoy.

These sticky sweets are going to be perfect for my treat-table for Saturday’s festivities, especially piped out into these fun ghost shapes, I got nothing but giggles from my peanut gallery when they saw them. My daughter especially appreciates the silliness of these GhostMallows, and has been talking to them since she got home from school.  Hope you enjoy these as Ghost Mallows or as plain ol’ squares. It is definitely a recipe for the “keeper” bin.

I tried these with maple syrup last week and they didn’t turn out as well as they did today, so this is definitely the recipe I will stick with for future batches.

1/3 cup water
1 1/2 tablespoons gelatin (prefereably from humainly-raised, grass-fed cows. I like this brand)**
1/2 cup honey (or 1 full cup if using all honey and no maple)
1/2 cup maple syrup
1/8 teaspoon real salt
1 teaspoon pure vanilla

** FOR FULL SQUARES INSTEAD OF PIPING GHOSTS, DOUBLE THE GELATIN AND WATER – SO 3 Tablespoons GELATIN & 2/3 CUPS WATER**

In a large mixing bowl, I stirred together the gelatin, water, and vanilla and let stand while I heated my sweeteners. {I used a hand mixer, but you can use a stand mixer, too, if you prefer that. I like the hands on of making things like these. Its kind of like baker’s therapy for me, so simply use the mixing bowl here that goes with your stand mixer}

In a saucepan, I brought to a boil over medium-high heat my honey, maple syrup, and salt. I let the sugars heat to 240 {soft-ball stage}. I use a candy-thermomter, but you can always use the old-school method of dripping into ice cold water.

I carefully poured my hot honey mixture in a steady stream into my bowl of gelatin and water mixture, beating on medium speed with my hand mixer.

Once all of the honey mixture is incorporated, commence singing “WHIP IT!” because you will be whipping the ever-loving-yumminess out of this bowl of sweet goo until you have a cloud of fluffy marshmallow {about 10 minutes}.

[When a problem comes along….YOU MUST WHIP IT!]

Now – the SKY is the LIMIT with this marshmallow fluff!

Note: You will need some sort of powder substance to help with handling the complete and utter stickiness of the situation these marshmallows will create. Its a good problem to have, trust me.
What I used was my fall cinnamon-pie-spice-“sugar” mixture {which is just my cinnamon and coconut sugar recipe with pumpkin pie spice added in}.
You can use cinnamon, or if you feel like splurging on a bit of cane sugar here since you used honey in your recipe, powdered sugar can be used.

I sprinkled my powdered cinnamon-pie-spice-“sugar” generously on a sheet pan and rolled out half of the fluff. I spread with a spatula I had greased up with some coconut oil. These are now little squares of marshmallow.

Then, I transferred the remainder of the fluff into a zip-top bag and a cut about a half inch wide corner off. To pipe these little GhostMallows, start piping a pretty wide base and pull up. Hard to describe the technique, but you will get the feel of it after your first one or two; and the beauty of these little spooks is in the uniqueness of each little ghost. I used two ENJOY LIFE CHOCOLATE CHIPS for my eyes, but you can certainly keep with the sugar-free theme and try cutting a raisin in half for two eyes, or using a small slice of date.  Whatever you choose, you most definitely should play with your food!!

The mallow that I had spread out into a sheet, I used a few ways:
First, I chopped half of it into squares. Easy to pop in your moth or stick in a cup of cocoa squares. Yum!

Second, I took the remaining half and spread a layer of cashew butter on top. Then, I rolled the sheet of mallow, carefully and stickily, up into a “log” and sliced about 1/2 inch wide slices. You can see these at the back of a couple of the pictures here. they were delicious too!

Third, I needed an icing for the tops of the little sweet pumpkin muffins I made for Finlay’s birthday, so I melted a couple of squares of these marshmallows onto the top of the muffin and it was the perfect, sticky, sugarless topping.

See, the sky is really the limit. So play away, canaries!!
~Happy Ghostmallow Making~

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Honey Caramel Popcorn Balls {Sugar-Free Caramel Corn}

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Oh, sweet Caramel.
Such a beautifully, buttery sweetness, melting on my tongue; oh my caramel, how I do love thee.

On our journey to sugar-free eating, I wondered if I would ever achieve quite the same delight I had always so loved in the flavor of caramel but in a healthier allergy-friendly version. I now wonder no more. This caramel popcorn is so delicious! And it is the perfect recipe as the holiday season commences. Perfect for the Halloween treat-table, or to gift for the holidays.

{dairy-free, sugar-free, additive-free, clean eating ingredients!   mmmm, mmmm, good}
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This caramel is simply made with honey instead of over-processed, highly-refined brown-cane-sugar. I molded mine into these kid-friendly popcorn balls and we so enjoy the treat. From our happy kitchen to yours, we hope you enjoy this recipe as much as we do.

6 cups popped organic non-gmo popcorn
1/3 cup coconut oil
1/2 (generous) cup raw honey
1 1/2 tablespoons blackstrap molasses
1/2 teaspoon real salt
1/2 teaspoon baking soda***
1 teaspoon pure vanilla

***If making popcorn balls, OMIT the baking soda and add 1/4 cup of water to the liquid mixture.

Heat in a saucepan over medium-high heat the oil, honey & molasses ***(and 1/4 cup of water if you will be making popcorn BALLS as opposed to just caramel popcorn).

Bring to a boil , then turn heat down to medium and cook for 4-5 minutes without stirring.

Remove heat source and:
OPTION 1 for caramel corn: stir in the salt, baking soda***, and vanilla. The caramel will fluff and rise like a delicious science experiment.
Pour over the popped popcorn and stir to coat the popcorn as evenly as possible. Do this with a bit of finesse, as the caramel will be very hot!  Fold out onto a parchment lined baking sheet.
Bake at 250 for 45 minutes, stirring every 15 minutes

OPTION 2 for Popcorn Balls: stir in the salt and vanilla.
Pour over the popped popcorn and stir to coat the popcorn as evenly as possible. Do this with a bit of finesse, as the caramel will be very hot!
When the caramel corn has cooled enough to be comfortable to handle, form your popcorn balls. Let cool completely ~ if you can keep your hands off of them long enough!

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Goblin’s Eyeballs

Goblin's Eyeballs

These are an easy crowd pleaser and the kids love them!
Very simple. Gacamole stoffed into a cerry tomato and topped with a sliced black olive.

Pumpkin Pie “Milk”Shake

Dairy-Free
Dairy-Free

Pumpkin Pie in a cup. I absolutely love the flavors of fall. This is a healthy way to do a milkshake, with that hearty fall-favorite gourd,  deliciously creamy coconut milk, and spices that fill your heart and your belly with Autumn abundance!

1 cup organic pumpkin puree
2 cups coconut milk
1/2 cup coconut sugar (or 1/4 cup coconut nectar)
1 1/2 tablespoons organic pumpkin pie spice
2 teaspoons vanilla

This one is topped with Cinnamon Cream:
2 tablespoons cream from the top of the canned organic coconut milk
1 teaspoon cinnamon
1 teaspoon raw honey
~WHISK TOGETHER~