Can I just say how much fun I’m having with the recipes in the Against All Grain Cookbook?! I’ve been making my way through some of the recipes, quite successfully. Oh no! It makes me want to actually have the cookbook instead of borrow it from the library. But I’ve already done that recently with a cookbook so no more cookbook buying for me in the near future. (Santa do you hear me?)
I made the Allergy-Free Breakfast cookies. Oh my, they were so good it was hard to remember that they were a healthy breakfast option. They tasted like such a treat, especially warmed up.
I adapted the recipe slightly to use pumpkin puree instead of the banana and added pumpkin pie spices to give them that seasonal flavor. They ended up being quite soft and needed to be handled with care. The cookies are made with coconut flour, unsweetened shredded coconut, and sweetened with dates and applesauce.
Next on the list is chocolate swirl banana bread. The chocolate swirl was my own addition since it is our family’s favorite version of banana bread. But the base recipe for this banana bread was incredible! Grain-free, sugar-free banana bread that actually tastes like traditional banana bread! I’ve made grain-free banana breads before but they were too dense and just not quite what I was looking for in a banana bread. This recipe has mostly coconut flour in it and a little almond flour (and 4 eggs!). The bananas add most of the sweetness.
Delicious slices of banana bread!
We sprinkled the top of the loaf with mini chocolate chips to give it a special chocolate bonus. The bread is so moist and banana flavored. Chocolate swirl = excellent addition
I even packed some for Izzy to take as lunch one day this week. Since it’s filled with wholesome ingredients I don’t even feel bad about making it the main portion of her lunch:
A trip to the pumpkin patch deserves to begin with some pumpkin flavored eats, right? I think I used to make pumpkin pancakes before our pumpkin patch trips….but that was before. I didn’t want to make pancakes this time. But pumpkin flavor is still necessary! Pumpkin eggs? No. How about eggs and pumpkin mini doughnut bites next to them? Yes!
Well I didn’t take a picture of the eggs, just regular over-easy eggs, but here are the pumpkin doughnut bites:
I adapted the recipe from my Oh She Glows cookbook to include pumpkin and pumpkin spices. They are still loaded with chia seeds and oat flour and sweetened with maple syrup.
During our pumpkin patch adventures Brian likes to enjoy a pumpkin spice latte. As fate would have it just the day before I came across a no-refined sugar, no crazy junk, recipe for a homemade pumpkin spice latte. Armed with the recipe I set out to make my hubby a real food version of the fall drink and avoid the chain coffee shop. To make this recipe I had to bust out the blender, a little used appliance in my house (thanks to the food processor). However, the food processor was not going to cut it for this job. We followed the recipe instructions but found that when it came to combining the homemade pumpkin spice creamer with the coffee we preferred a higher coffee to creamer ratio than suggested. Brian is a mostly black coffee drinker so even half the creamer amount was good enough for his tastes.
Homemade pumpkin spice latte! Made with real ingredients: pumpkin puree (shouldn’t it have the real pumpkin instead of artificial flavor!), almond milk, maple syrup, and pumpkin pie spices, and coffee (of course!). It was tasty (though I didn’t use quite enough pumpkin) and the leftovers were enjoyed the next morning as well.
Real pumpkin flavors followed by a fun trip the pumpkin patch. AND somehow it didn’t rain on us! Good times!
Today is the day. The girls have been watching the calendar and waiting for the arrival of fall. I’m not sure why, I’m still not ready for summer to be over! But alas, fall has arrived and it did so with the typical rain. In my attempt to hang onto summer for as long as possible I have held off on making any sort of pumpkin flavored dishes until the actual start of fall.
To celebrate the arrival of the new season I made the girls pumpkin pancakes for breakfast. Not just pumpkin flavored pancakes, pumpkin shaped as well (or roughly pumpkin shaped, ha!). I used this almond flour pumpkin pancake recipe to keep them grain-free.
We’ve changed our breakfast routine around here because of school and preschool schedules. The girls come downstairs when they wake up and serve themselves small 1/2 cup bowls of cereal. Then later in the morning I’d make the three of us an actual breakfast around nine or so and then we wouldn’t have anything more until lunchtime at noon. This worked well for our family since the three of us would be home all together in the morning and allowed us time to sit down together to start the day. Also, since we’d had a substantial breakfast at 9 am there was no need for additional snacking until lunch time. Now that we are on the go in the mornings between getting Isabelle to school and then Lexi to preschool all during our usual breakfast time we’ve had to adjust. We totally don’t have it figured out yet and are making little tweaks to make breakfast work for us. At first we were letting Isabelle have additional cereal and the fruit we normally would have at 9 with her cereal. But then Lexi started school and the schedule changed again. Giving them even more cereal in the morning was not the solution. At least not one that I felt good about. I’d like them to not eat the cereal at all but it is something they enjoy since they get to do it all themselves (they grab their small containers, cereal bowls, spoons, and small containers with milk in them and pour everything into the bowl).
Numerous times last year I’d ask Isabelle if I could make her an actual breakfast instead of having cereal and the answer was always no. They love the independence. So we compromised. They get a small bowl of cereal on school mornings and then I make them a small breakfast with some fruit next to it that they eat shortly after cereal. All this means I have to adjust my own breakfast ritual to accommodate theirs. Now I’m attempting to eat my substantial breakfast bright and early instead of at the later 9 am. Which is hard for me! I’m hungry in the morning but prefer a small holdover snack of fruit until a little later on. It’s all an adjustment.
To keep the fall theme going I made the girls caramel apple bites for snack. Now that Isabelle is not getting a snack provided by someone else (and filled with sugar and grains) at school we can have the occasional after school treat (wish I could say the same about Lexi). For the past few years now I’ve made this caramel recipe for our fall apples. The caramel is made of heavy cream and honey. Yep, that’s basically it! Obviously since it’s made of honey and cream the taste is more honey like than sugar syrup like but it does set up and get firm like the standard caramel recipes. I just love that this recipe is so simple and made with stuff you would regularly find in my house.
Caramel apples aren’t complete without the fun little add-on toppers. I used some chopped peanuts and mini chocolate chips, coconut, M&Ms, and peanut butter M&Ms (because those were my favorite to get at the Fair). My attempt to make these more bite size than whole apple wasn’t a complete win since I chopped the apples into thirds and attempted to dip them this way. They dipped ok but the caramel doesn’t stick to the inside of the apple as well as to the peel while they are setting. So we used a spoon to scoop up the remaining caramel to eat with our apples bites or just eat on its own (yep that also happened).