A healthier alternative to the jar!
I love mince pies at Christmas. It’s
an English tradition and it seems to have caught on in the ‘States too! Until now the only mincemeat I could find was the jarred variety: its main ingredient? Corn Syrup 😦 Today I found this option which has fewer ingredients, all it requires is reconstitution with hot water. It is not a healthy as homemade (it contains brown sugar, dextrose, and cornstarch), but it is a much healthier version than conventional mincemeat products.
For a gluten free crust, consider mixing melted butter with almond meal (you can add a little honey or maple syrup if you wish) for a Graham-cracker crust alternative. Push the warm almond dough into the cups in a greased, mini-cupcake tray and bake for a few minutes until the insides look drier or lightly golden. Scoop reconstituted mincemeat into the shells and bake a few minutes more, until crusts are golden brown. (I’ll have measures and temps in recipe format shortly: if you experiment in the kitchen as I do, this should be enough info to get you started! You can always follow general Graham cracker crust and open mini-pie baking guidelines)
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I forgot to write a Recipe thuRsday post, so I’m sharing today what I intended to yesterday! Here’s a fast & warm way to eat a healthy breakfast every morning in the upcoming cold (and gloomy) months: Slow-Cooker Pineapple Oatmeal. It requires no sugar or dairy (it can be gluten free if you buy gluten-free certified oats and avoid the wheat flour for soaking) and is as sweet for your digestive system as it is to your palette! It has enzymes, whole grains, and if you go with the coconut oil option, has MCTs for healthy brain functioning. Throw out those sugar- and additive-infested boxed cereals and eat something equally fast but much more nutritious!
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Posted in Food & Nutrition, Fragile X Syndrome / Autism, Recipe, Recipe thuRsday, tagged Fragile X Syndrome / Autism, Gluten Free, Grain Free, Pizza, Recipe, Recipe thuRsday on October 18, 2012|
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Sprouted Lentil Pizza Crust & toppings prior to baking. Yum!
I recently had a challenge for my FXS child’s birthday party: to make a grain-free pizza crust that did not contain any oil (I have a relative who gets terribly sick when eating grains or certain oils). I didn’t want anyone to miss out on the nutritious pizza goodness so I reached into my cupboards to see what I had leftover from our GFCF elimination diet “season”: half a cup of almond flour/meal. That was it. I found a way to make it stretch using half a cup of sprouted lentils, some yogurt, and one egg; click here to check out my killer grain-free pizza crust that makes a mean (tasty) personal pizza. For the toppings I used reduced Homemade Spaghetti Sauce (requires roasting tomatoes on low for a long time; you could easily use my Fresh & Fast Pizza Sauce Recipe and it would probably taste just as good!), shredded (at home) mozzarella cheese, sliced tomatoes, and some Rosemary sprinkled on the top. Buon appetito!
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