Tag Archives: easy

Whole Grain Copycat Muffin

Grain-free gluten-free flax muffinsThis hearty muffin goes great with eggs for breakfast or with your soup for lunch!  It reminds me of a bran muffin, and the chia and sunflower seeds give it a whole grain like crunch!  It is not a sweet muffin, but the recipe can easily be adapted (omit the chia and sunflower seeds) to make this into a lemon poppy seed or orange-walnut cranberry muffin if you’re adventurous!  All yummy!

Sometimes when recipes I try from the internet don’t work out, I wonder what gives!  So I like to try to be clear in my directions; I want you to get the same results I do.  When I measured the dry ingredients, I was very particular for this recipe.  I gently tapped the measuring cups on the kitchen counter to get the flax and arrowroot powder to settle down.  Then I filled the cups again to the top and tapped again, leveling off if needed with a flat knife.  I have made this muffin with maple syrup, almond milk, and palm shortening substitutions.  I prefer to make this in our blender, but I’ve also made it with an electric hand mixer.  All of these variations work (the palm shortening requires lots of immersion), but the recipe as typed up below is what we prefer best and is the most tasty.

Whole Grain Copycat Muffin

Makes 10-12 muffins

1 cup of finely ground golden flax
1/2 cup arrowroot powder
1/2 tsp salt
1 tsp baking soda
2 T whole chia seeds
2 T chopped sunflower seeds
3 eggs
1/4 cup full fat coconut milk
1/4 cup honey
1/2 cup of olive oil

  1. Preheat oven to 350 degrees F.
  2. Mix the dry ingredients in a small bowl.
  3. In the blender, blend together all of the wet ingredients.  (This may alternatively be done with an electric hand mixer or immersion stick blender.  Mix until the wet ingredients are well-blended and bubbly.)
  4. Add the dry ingredients to the wet ingredients in the blender and blend until well mixed.
  5. Pour into lined muffin tins.  I fill the muffin cups about 3/4 full.  I get 10-12 muffins.
  6. Bake for approximately 15 minutes.  Ovens vary greatly so monitor and check for doneness with a toothpick or knife inserted in the center.

Family “gustar” report:  6/6.  I was happy the now finicky toddler ate them!  My husband liked them drizzled with a little honey.  The older kids liked them plain.

I hope you have a wonderful day today!  I hope it is filled with peace that comes from inside!  Listen to the clues your body and mind give you to make changes to develop a life full of gratitude and joy!

Signing off,

Terri

More Tomatoes? Make Sauce. Don’t Make it Hard.

Making tomato sauce is easy if you have this thing called a food mill (costs about $25-$45 depending on where you buy it). This one looks pretty much like mine:  Food Strainer-Food Mill.   A 2 quart metal food mill.

If you use a food mill, there’s no peeling, coring, and no de-seeding. (We do not like all that stuff in our sauce.) As a bonus, I can use my food mill for applesauce, pear sauce, and tomato sauce.

So let’s make tomato sauce.  It’s not hard.  Don’t make this cooking stuff hard.  I’ve looked at other sites, and they made it hard.  Don’t make it hard.  If it’s hard, you won’t do it.  If you can boil water and turn a crank, you can make sauce.  You can make sauce.

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Gather all the free tomatoes you can find: cherry, yellow, red, heirloom, roma, you name it.
Wash them, and cut the large ones in half. Throw them into a large, heavy bottomed soup pot (you want a heavier one to avoid sticking and scorching).  Just toss the cherry tomatoes in there whole.  Smoosh the tomatoes down with a spoon or something, just enough to get a bit of juice on the bottom of the pan so the tomatoes don’t stick.
Tomatoes ready to be made into sauce

Place the pan of tomatoes on the stove over medium to medium-low heat.  Stir the tomatoes frequently (about every 5-10 minutes) until they simmer down and get really soupy looking.  Continue to cook, cook, cook at a simmer.  Make sure to stir as you work about the kitchen, scraping the bottom of the pan so none of your tomatoes stick and scorch.

Tomatoes cooking down for sauce

Cook them until they are a thick, sauce-like consistency.  Just like your spaghetti sauce out of a jar.  The time this takes will vary, depending on how juicy your tomatoes were, what kind you used, how high your heat is, and other variables.  But we’re talking quite some time.  I don’t know, 1 hour for a small, tiny pot and 3-4 hours or more for a big, huge pot.

You will feel so happy and homemaking as you see this stuff simmering on the stove all day.  Appreciating how easy it is.  I don’t have a photo for this stage, of either myself or the tomatoes.  If this simmering is interrupted by kids, husband, or a need for sleep, then just pop it in the fridge overnight.  Bring it to a boil and then keep simmering it until its the right consistency the next day.  Don’t let interruptions interfere with easy, real food.

Place a food mill over another large pot or a large, deep bottomed bowl.  If the pan or bowl isn’t deep enough, the sauce will come up over the bottom of the mill and the sauce won’t be able to run out.  Pour some of the pulpy sauce into the food mill.  It is hot.  So don’t burn yourself.  Turn the crank clockwise to force the sauce through the sieve.  Every now and then turn counter-clockwise to remove the pulp and seeds from the sieve holes.  Continue until you have finished milling all the tomatoes.

Making tomato sauce with a food mill

At this point, follow canning procedure for tomato sauce.  I always use the Ball Canning Guide for my canning guidelines.  Or you can freeze it in appropriate freezer gear.  Or you can use it immediately.  Here we made “vegetable lasagna.”  Okay, vegetarian readers.  I said “vegetable,” not “vegetarian.”

Vegetable lasagna

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To make the typical seasoned sauce like you’d buy in a jar, I brown some onion, garlic, and green pepper in olive oil.  Then I pour in the sauce and simmer awhile, depending on how much of a time crunch I am in.  While it’s simmering I add in some oregano, basil, parsley, salt, and pepper to taste.  And some sweetener if it needs it, a tablespoonful at a time.  I use honey, but you can use your choice (sugar, Stevia, brown sugar, agave, etc).  By the way, technically you should add the basil right at the end because it loses its flavor.  But who has time for messing around with that?

We use our canned sauce for tomato soup, vegetable soup, chili soup, vegetable lasagna, bunless sloppy joes,  barbecue crockpot pork.  You name it.

Questions?

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So that’s it.  Show your mom and grandma up.  Make sauce.  Eat real food.  MAKE real food!!!

Terri