In lieu of a typical detox post, I’d like to share my grandmother’s recipe for homemade pickles! I forgot to upload this yesterday (terrible, I know) however you will not be disappointed with this easy recipe that will turn those sad cucumbers to tiny morsels of probiotic joy!
A hiatus seems to be an appropriate term for the absence I’ve taken from my site. I’ve missed it and I’m back! I took time to focus on school but now I’m ready to post a bunch of stuff which I’ve been excited to post!
The first will by this mystical, magical, chocolaty wonder. And serving it in a mason jar makes it about 10 times more delicious!! It’s also got a pretty moderate serving of protein, so that’s a bonus!
Recipe (makes 1)
2 tsp coconut oil
4 tbsp milk of choice, can also use water but it will not be as good
3 tbsp gluten free flour
2 tbsp stevia
1 tbsp coconut sugar
1 tbsp and 2 tsp cacao powder (nesquick does not count)
1 tbsp PB2 (optional)
pinch of salt
1/4 tsp vanilla extract
1/4 tsp baking powder
3 tbsp PB2
3 tbsp milk of choice or water
1 tsp cacao powder
In a microwave-safe bowl, add your coconut oil and milk and microwave it for 20 seconds (this prevents the oil hardening from the cold milk). If you want to let your milk set to room temperature, then you can skip that step. Next, add in the rest of your ingredients and stir. Pop your cake in a microwave and heat it for 50-60 seconds.
** If you don’t have PB2 (which is essentially peanuts that have had the oil extracted leaving behind a peanut powder which is low in calories and offers a moderate amount of protein), you can sub 1 tbsp of nut butter of your choice or omit all together. Keep in mind, if you add a full-fat nut butter, the macros will change. Same goes for the frosting **
This cake is perfect just like this. If a brownie and a cake had a baby, this would be it. However, things are always better with frosting! Mix up your frosting ingredients with a whisk. Take your cake and break it apart, and layer it with your frosting in a mason jar. This made the perfect breakfast for a Sunday morning.
I really hope you enjoy this recipe! Keep an eye out for many more delicious concoctions to come!
To gluten or not to gluten, that is the question…
For some people, like those with Celiac, gluten is very dangerous and it’s imperative to avoid. But what about for the rest of us? Do gluten intollerances really exist? Are they just a fad? I’m a huge advocate of doing what feels right for your body. Personally, I notice that my brain feels sluggish and my body feels oddly fatigued and sick after eating grains so I try my best to avoid them. I don’t have a gluten intolerance but I prefer to avoid it whenever I can! Pay attention to your body and do what feels right!
So if a gluten free diet is something you’re pursuing, it is helpful to know how to mix your own flour. Yes, you can buy gluten free flour from the store, but sometimes it may contain other gums or additives you might not desire. Mixing your own flour is much easier than you think!
First, we must identify the difference between flours and starches. Gluten is a protein, and it is it’s presence in grains, in combination with the starches also present, that gives flours their elasticity and wonderful texture. Therefore, when mixing gluten-free flours, the aim is to combine starches and grain to a 60:40 ratio (60% starch, 40% whole grain). This list can also be found here.
White rice flour
Whole Grain Flours
Brown rice flour
Oat flour (gluten free)
Sweet potato flour
Fava bean flours
Soy bean flour
If you notice any of my previous recipes, when I bake with nut flours I don’t tend to combine them because nut flours contain high fat contents and it’s challenging to combine the flours properly. So feel free to use nut flours on their own. Bean flours can be used as whole grain flours. Sometimes when I’m baking I’ll use only 1 starch and 1 whole grain, other times I may add more whole grain to get a different flavour/texture.
So if your recipe called for 2 cups of whole wheat flour, you can add 1 cup and an almost-full quarter cup of white rice flour, and a heaping 3/4 cup of brown rice. Or, you might want to try 1 cup of white rice, a quarter cup of arrowroot starch, 1/4 cup of brown rice flour, and 1/2 cup of quinoa flour.
Yeah, a bit of math is involved. But it might be easier to calculate a really simple proportion and mix a big batch of it (e.g. Four 1/4 cups of GF oat flour and six 1/4 cups of white rice flour). The proportions will be really easy to figure out, and you just keep it stored in an air-tight container for the next time you bake!
Follow this simple 60/40 principle and you’re on your way to health, hassle-free cooking!
Till next time,
I love breads and pastries, and having a grain intolerance puts a strain on this love. Majority of the time I’m day dreaming of the day when I will bake something like a croissant that will end up being a perfect subsitute. Sadly I’m not there yet, but making these biscuits today came really close. This recipe was taken from HomeMade Healthy on YouTube, but I will post my own version of this in the coming weeks because I’d like to try and improve the flavour and texture. I give my feedback on the recipe below! Thanks HomeMade Healthy for your recipe and keep an eye out for my own version soon!
It has been quite a hiatus, and I apologize but adjusting to full time school and figuring out a new photo set up has been a challenge. However, after visiting Rona yesterday (where the loveliest girl ever helped me) I got my hands on a beautiful piece of plywood which I turned into a gorgeous tabletop (I may actually install legs into it and make it a functioning table for shoots). Other elements of my DIY were not as successful and I fear an investment in some pieces will leave me with more month at the end of the money. Nonetheless I’m making it work!
This might be my favorite thing I’ve ever made. In my life. Okay, so that might be an exaggeration but this pie is out of this world. Coconut lovers rejoice – this pie right up your alley! It’s also gluten free, dairy free, cane sugar free, guilt free, paleo friendly, and ideally would be eaten at every meal of the day because it’s that delicious. Enjoy!!
Today I popped by a farm on my way from the chiropractor, and picked up some gorgeous organic hormone/antibiotic free chicken and was dying to make something good with it for dinner. I have a sweet tooth, so I came up with this honey garlic glaze which is amazing on anything, salmon, probably even croutons (ok maybe we’re getting carried away here).