I made a pineapple breakfast pudding for breakfast and as a quick snack for the children
– gluten free sandwich bread (Or plain gluten free cake)
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 cup flax meal (optional)
– 1/2 tsp spice
– I/2 tsp vanilla
– 1/8 cup raisins
– 3/4 – 1 cup sugar (depending on how sweet you want it.)
– 1/4 cup oil
– 1/4 cup crushed pineapple
– 100% pineapple juice
– 1/8 cup shredded coconut (optional)
* *replace the sugar with blended dates for a sugar free option
Crumble bread. Add dry ingredients and mix well. Add pineapple, raisins and oil and mix well. Add just enough pineapple juice until the mixture becomes wet and soft.
Bake for 15-20 minutes at 350 or until the sides and top become crispy.
The best of all it is easy enough for the children to make by themselves because it is a dump cake type recipe.
I tried a new recipe for some dough and I think it turned out pretty great.
For Lentil Filling
2 cups cooked
1 heaping tbsp tomato paste (ok 2 tbsp tomato paste)
1 huge chive, diced
1 tsp turmeric powder
1 tsp cumin powder
1 tsp Italian herbs
1/2 tsp minced garlic
Salt to taste
Add about 1 tbsp oil to a frying pan on low heat and add herbs stirring and tomato paste, stirring constantly. When tomato paste begins to get brown add lentils and let cook on high heat for 1 minute. Add 1/4 cup water and let cook until most of water dries out.
2 cups gluten free flour
1/2 cup flax meal
1/4 cup cassava flour (optional but I like it)
1/4 cup oil
1/2 tsp salt
1 cup ice cold water
Add flour, salt and flax meal to a bow and mix well. Add oil and mix until mixture is crumly like sand. Slowly add water while kneading until it forms into a soft, but not sticky ball.
Roll dough into a long rectangular piece. Place lentil mixture near the right side of your dough. Roll and add water to the edge to make sure it closes.
cut to desired lenght.
place on a greased baking tray and bake for 10 – 15 minutes at 350.
I also added seasoned mashed potatoes to mine as shown in the picture
Today we ate sautéed pumpkin and cabbage as part of lunch. I was so happy because I picked the cabbage and chive from my own, organic container garden!
– 1 lb pumpkin cubed
– 1 small cabbage, shredded
– 1 stalk chive
– salt to taste
– oil to sauté
Coat a frying pan with oil and add cabbage, pumpkin, chive and salt. Cover and cook on very low heat until pumpkin is cooked.
Served with pasta and butter bean stew.
This is the start of Task 2 which is to drink 8 glasses of water.
Pumpkin fritters and fruit salad
Pumpkin Fritters Recipe
1 cup cooked, drained and mashed pumpkin
1 cup alpurpose gluten free flour
1 tbsp flaxseed powder
1/2 tsp cinnamon
a pinch of ground spice
1 – 2 tbsp sugar
oil fro frying
Mix all ingredients in a bowl. If batter is too soft, add a bit more flour.
heat a frying pand and lightly coat it with oil. Spoon small amounts of mixture in the on and fry until the edges become born. Turn and cook until golden brown.
* if batter is sticking, you need to add more flour.
Kidney bean burgers (made same way as lentil burgers except replacing lentils with kidney beans)
Split pea burger
30 Day Health Challenge, cooking, health. Tagged
30 Day Health Challenge, corn free, gluten free, gluten free cooking, health, Healthy diet, healthy living, menu, recipes, soy free, vegans
1 box gluten free macaroni
split pea cheese prepared before hand or while making macaroni pie
1/2 sweet pepper, thickly sliced
Cook macaroni according to instructions. Drain and cool.
While macaroni is cooking, make split pea cheese if it has not been make before.
Add sweet pepper and cheese to macaroni and mix well. Check salt and adjust if necessary.
Bake in a prepared oven at 350 until the top begins to brown.
10 cubes of ice
500g of plain yogurt
1 cup crushed pineapple
*1 tbsp honey (or sweetener of choice)* (optional)
Place pineapple and yogurt in the blender and process until smooth. Add the ice and process until smooth.