Texas Sheet Cake: Real Food Style

texassheetcake

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I have had a lot of trouble transitioning a handful of recipes over to real foodified versions, and they invariably contain powdered sugar in the original recipe.  For example, I have these lime cooler cookies that are to die for, but there is just no other way to make lime juice glaze without powdered sugar!  Honey is okay, but powdered sugar really makes them perfect.

But these aren’t lime coolers.  And even though the original recipe for Texas sheet cake calls for powdered sugar in the glaze, I am happy to say that my real foodified version of Texas sheet cake is not only bomb, but passed the approval of several high school aged kids that didn’t know they were eating unrefined-sugar and whole grain Texas sheet cake. In fact, all they said was “YUM!” and “What’s your website, again?”  I’ll take it!

So first of all, let me tell you why I love this chocolate dessert probably the best of all chocolate desserts, cakes or cookies anywhere.  Yep.  I love Texas sheet cake that much! [Read more…]

Homemade Cracker Jacks

homemade cracker jacks

This recipe was a sort of happy accident.  I was figuring out how to make this caramel corn and one of the early attempts yielded way too much caramel coating for the amount of popcorn.  So I added some peanuts, baked it, and then let it cool.  And when I tasted it, I realized: this tastes like cracker jacks!

Unlike my effort to figure out caramel chips (a dismal failure; I’m still working on that one!), this accidental cracker jack recipe is one I’m sure will be a big hit.  My kids love taking a bag to school in their lunch.  I love that the sugar is wholesome.  And I have even made a double batch and brought it to a party with great success!

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Naturally Sweetened Peanut Brittle

coconut sugar peanut brittleSweet and salty, crunchy and crisp.  Old-fashioned peanut brittle is one of my favorite treats to make at home with wholesome, natural sweeteners.  I love the buttery flavor, and deep amber color from the coconut sugar.  Peanuts, or maybe cashews if you prefer, give a salty and rich flavor to the brittle, as well as delectable texture.

If you look up a recipe for peanut brittle these days, the ingredients read something like this: sugar, corn syrup, butter, peanuts, salt.  I do not have much of an issue with them, until refined white sugar and corn syrup are in everything we eat.  If you are out, just eat a piece of “regular” peanut brittle.  But if you are at home, then it is time to take it up a notch with whole sugar.

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Coconut Sugar Caramel Corn

homemade caramel cornEver since I failed miserably at crafting caramel chips a few days ago, I have been rethinking my approach to caramel in general.  If you check the standard cookbooks that most people own, the caramel recipes nearly always call for white sugar, corn syrup, brown sugar, or some combination thereof.

Natural sweeteners can be a bit of a challenge by comparison!  I have had success making caramel with honey, like in my caramel sauce in a homemade macchiato or even these grain-free salted caramel shortbread bars.  While honey worked in those recipes, I hoped to find another whole sugar that would work well for a caramel sauce.

Enter coconut (or palm) sugar!  Coconut sugar combined with melted butter makes this recipe absolutely gorgeous.  The richness from the butter melds beautifully with the satisfying sweetness of the coconut sugar and the crunch of the sea salt into a sweet and savory bowl of popcorn everyone will love!

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Jumbleberry Pie

jumbleberry pie

It’s Pie Week!  One of the my very favorite pies is jumbleberry.  I always use equal parts strawberries, blueberries, raspberries, and blackberries in my version, and I think the flavors are perfectly suited for each other.  I even add a little extra something to really bring out the berry flavor: berry liqueur!

If you haven’t tried baking with various liqueurs, I highly recommend it.  It’s kind of like having a variety of extracts to work with.  Liqueurs are simply sweetened and flavored liquor.  You can see how to make liqueurs in my ebook, like creme de menthe, creme de cacao, and coffee liqueur.

Other Pie Week recipes: Homemade Apple Pie, Key Lime Pie, Grain-Free Pecan Pie (GAPS-friendly).

Other pie recipes: French Silk Pie, Heart Tarts. [Read more…]

Homemade Apple Pie

homemade apple pie

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It’s the first pie of my proclaimed Pie Week, and I had to start with a classic.  Apple pie is all American, a Thanksgiving tradition, and a perfect blend of harvest, autumn flavors.  Apple pie is warming, full of earthy spices, and perfect still warm from the oven or cooled and topped with sweetened cream.

Other Pie Week recipes: Key Lime Pie, Grain-Free Pecan Pie (GAPS-friendly), Jumbleberry Pie.

Other pie recipes: French Silk Pie, Heart Tarts. [Read more…]

Happy & Healthy Holidays Online Class

Every holiday season I pull these recipes out and I make something that not only makes me feel good because it’s healthy and made with wholesome sweeteners and flours, but it’s delicious.  I strive to perfect my recipes here at Our Nourishing Roots, so that they are tried and true and really work.  I appreciate that that is what Jenny does as well, so I can trust that her recipes will turn out well and taste amazing.

I absolutely adore Nourished Kitchen.  Jenny is a beautiful writer and photographer, as well as an excellent chef.  She was there for me when I started my real food journey, providing clear instructions and gorgeous recipes to help me feel confident that I could embrace a traditional diet.

It’s no wonder that I am completely in love with her Happy & Healthy Holidays Online Class; I highly recommend it. This 10-class course is normally $149 but is being offered for 40% off through November 21st: only $89.  Plus, you get lifetime access to the videos, menus, and recipes.

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Sprouted Flour Shortbread

whole grain shortbread

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Is there a better way to consume butter than in a piece of shortbread?  I think not.  Delicate, buttery, tender, and crumbly, it is simple and understated.  Shortbread practically melts in your mouth, fragrant with maple and vanilla and rich with healthy traditional fat, yet still light in your hand as you bring it up to your lips.

Each crumbly wedge of this sprouted flour shortbread packs a tablespoon of grass-fed, vitamin K2-rich, teeth-strengthening butter.  “What’s that?”, you say.  Teeth-strengthening?  Yep. It turns out that all those traditional diets, rich in vitamin A, D, and K2, were really on to something: the synergy of those three vitamins makes really strong teeth.

And no, I don’t believe that grains are bad for you either.  So I guess what I’m saying is that you should eat healthy whole grains, with plenty of traditional, saturated fat, just like we were meant to eat.  The current low carb and paleo movements tend to frame grains as the root of all digestive and nutritional evil, but it simply isn’t true.  [Read more…]

REAL FOOD 101: How to Make Chocolate Syrup

This post is part of a series.  To buy Volume One of the e-book containing several REAL FOOD 101 tutorials, click here: REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared.

If there was one food that I remember from when I was pregnant with both of my boys, it would be chocolate milk.  It was so cold and slightly sweet and settling to my tummy.  And did I mention that it’s delicious?

Even now, if I ever have a hankering for a little sweet snack: chocolate milk is the go to for my body.  I especially like that I can use whole, raw milk when I drink a tall glass of my favorite chocolate milk.  It’s tasty, cold, and it’s still good for me: the magnesium from the cocoa, the minerals from the whole cane sugar, the enzymes and healthy fats from the raw milk.  Heaven!

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Pumpkin 7 Layer Bars

Pumpkin 7-Layer Bars | OUR NOURISHING ROOTS

Remember how I figured out how to make sweetened condensed milk?  Well, I admit that it was at least partially so that I could make seven layer bars.  And not just any seven layer bars, but pumpkin seven layer bars.  I think we are all in agreement that everything is better with pumpkin.  Don’t even think about disagreeing with me.

And yes, I know that there aren’t really seven distinctive layers here, so you can either pick your favorite seven ingredients in the recipe, or you can use mine.  I will rank them below the fold. [Read more…]