Roasted Squash Seeds

Ingredients

Seeds from one or more squash (do not clean!)
A few teaspoons of oil that is safe for you or melted butter
A few shakes of salt of your choice (flavored salts work, too)

Directions

Preheat the oven to 250F.

Take the seeds out of the squash. Remove any huge chunks of squash strings from the seeds, but do not wash or remove little bits. They add flavor! Place the seeds in a pan that will hold them all in a single layer, and lightly coat the seeds with the oil or butter of your choice. Shake a bit of salt over them. Stir until all are relatively coated.

Bake the seeds for one hour, pulling them out every 15 minutes and stirring, pushing them back into a flat layer every time.

Allow to cool and then eat. They can be stored in a sealed bag or container on the counter for a short amount of time, but I rarely have any left since we tend to eat them all while they are warm!

roasted and salted organic butternut squash seeds

Dairy Free Peach Cupcakes

11 Saturday May 2019

Posted by naturallyelizabeth in Cakes, Dairy Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

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apricots, cupcakes, dairy free, muffins, nectarines, peaches, plums, soy free, stone fruit, vegetarian

a freshly baked dairy free peach cupcake

These are somewhere in between a muffin and a cupcake. The original recipe had a frosting on them, but they really don’t need it.

Adapted from Martha Stewart

Ingredients

2.5 cups organic all purpose flour
2 t baking powder
½ t sea salt
2/3 c organic rice milk
2 t organic pure vanilla extract
¾ c organic palm shortening
1.5 c organic evaporated cane juice
4 large organic eggs
4 medium-large organic peaches, peeled, pitted, and finely chopped (~1.5 cups) (nectarines, plums, apricots, or any stone fruit will work)

Directions

Preheat oven to 350 degrees. Mix together all of the dry ingredients (flour, baking powder, sea salt). Set aside.
Stir vanilla extract into the rice milk in a liquid measuring cup.
In another bowl, beat palm shortening and evaporated cane juice with a mixer on medium speed. Add eggs, one at a time. Beat in flour mixture in three additions, alternating twice with milk mixture.
Line a standard muffin tin with baking cups. This recipe will not work right without paper baking cups! Fill each with 3 layers: 1 tablespoon batter, 1 tablespoon chopped peaches, and an additional 1 tablespoon batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Makes about 18-20 cupcakes.

dairy free peach cupcakes

GFDF Lemon Poppy Seed Muffins

12 Wednesday Dec 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

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dairy free, gluten free, lemon poppy seed muffins, nut free option, organic, soy free, vegetarian

Not long ago, Jenny of Websy Daisy posted to her Facebook friends that she had had a bumper crop of 192 lemons on her tree in her yard. She was offering to share, and I happily took her up on the offer of fresh local lemons. Their smell was amazing (to the point of being overpowering) when they first arrived at our house. Grocery store lemons don’t smell that fabulous!

These muffins are mildly lemon flavored. I found they become more lemony after sitting for 24 hours. However, if you would like a stronger lemon flavor to your muffins, add another 1/2 teaspoon of lemon extract or another teaspoon of lemon zest.

***

GFDF Lemon Poppy Seed Muffins

Greatly adapted from Bon Appétit, May 2009

1/2 cup almond meal*
1/2 cup sorghum flour
1/2 cup organic brown rice flour
1/2 cup organic tapioca starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons organic poppy seeds
2/3 cup organic rice milk
6 tablespoons fresh organic lemon juice
1 cup organic sugar
1/3 cup organic palm shortening
1 tablespoon organic lemon zest (about 2 large lemons)
2 large organic eggs
1 teaspoon organic lemon extract
1 teaspoon organic GF vanilla extract

Organic powdered sugar
Organic canola oil

Preheat oven to 350°F. Oil muffin tins with canola oil. Using electric mixer, beat eggs, lemon juice, sugar, palm shortening, lemon zest, lemon flavor and vanilla extract in a large bowl. Using a spoon, mix almond meal, sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, salt, baking soda and poppy seeds in a medium bowl. Mix the wet ingredients into the dry ingredients. Stir in rice milk.

Fill muffin tins about 2/3 full. Bake muffins about 20 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool. Generously sprinkle with powdered sugar before serving.

Makes 14-16 muffins.

*Almonds are not true nuts but carry a cross-contamination risk. To make this recipe nut free, substitute organic millet flour.

©NaturallyElizabeth.com

GFDF Everything Muffins

07 Monday May 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Soy Free, Sweet Breads, Vegetarian

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banana, coconut, dairy free, gluten free, oat, organic muffins, pear, pineapple, soy free, vegetarian

The more appropriate name for these muffins is “Use up the produce on the kitchen counter before it goes bad” Muffins, but that just doesn’t have a very good ring to it. So I’m just calling them Everything Muffins instead. This is what I whipped up for afterschool snacks today in a fit of ambition.

GFDF Everything Muffins

Wet ingredients:
2/3 cup organic sucanat
½ cup organic palm shortening
2 organic eggs
3 teaspoons organic vanilla extract
3/4 cup organic rice milk

Dry Ingredients:
1/2 cup organic brown rice flour
1/2 cup organic tapioca starch
1/2 cup organic millet flour
1/2 cup sorghum flour
1 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons organic ground cinnamon
½ teaspoon sea salt

Stir-ins:
2 medium organic bananas, ripe to overripe, mashed (about ¾ cup)
2 small organic pears, diced into small pieces (about 1 cup)
1 cup finely diced organic fresh pineapple (canned would work, too)
3/4 cup unsweetened shredded organic coconut
¾ cup gluten free oats
¾ cup finely chopped organic walnuts or pecans (optional, not in this batch)

Preheat the oven to 350F. Oil the bottom of 24 muffin tins. (I used organic canola oil.)

In a large bowl, mix together the wet ingredients using a whisk. In a medium bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly with a spoon. Stir in all the remaining stir-in ingredients. Divide the batter between the 24 muffin tins, filling each about half full.

Bake at 350F for about 15-17 minutes.

©NaturallyElizabeth.com

GFDF “Crack” Cookies

27 Friday Apr 2012

Posted by naturallyelizabeth in Cookies, Dairy Free, Gluten Free, Soy Free, Vegetarian

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addictive, dairy free, gluten free, oatmeal cranberry coconut cookies, organic, soy free, vegetarian

Within the past six months, recipes have started popping into my head in a way they never used to. I will suddenly have the thought, “Oooh! Wouldn’t XYZ taste good?” And until I get around to creating XYZ in the kitchen, the thoughts of that recipe haunt my brain. This is one of those recipes.

When I first made them, I thought, “Yeah, that’s ok.” I ate one and walked away. And then I needed another. And then a third. They have this addictive quality to them. You don’t think they’re amazing, but they have you coming back for more. I gave some to my friend Melia who dubbed them “Crack Cookies” and the name has stuck. Another friend tried them, and she too refers to them as Crack Cookies.

They are a bit on the crumbly side which makes you feel obligated to eat the pieces that break off into the storage container so no one sees the broken pieces. Crack cookies, I tell you.

You could leave out the dried cranberries or substitute raisins, but I think the cranberries are part of what’s so good about these.

GFDF “Crack” Cookies

Dry ingredients:
¼ cup organic coconut flour
¼ cup organic brown rice flour
¼ cup gluten free oat flour
¼ cup organic tapioca starch
1 teaspoon xanthan gum
1 cup organic light brown sugar
½ cup organic evaporated cane juice (white sugar)
1 teaspoon organic cinnamon
½ teaspoon baking soda
1 teaspoon sea salt

Wet ingredients:
¾ cup organic palm shortening
3 organic eggs
2 teaspoons organic GF vanilla extract

Stir ins:
3 cups gluten free quick cooking rolled oats
1 cup organic unsweetened shredded coconut
1 cup organic dried cranberries (which also contain organic sugar and organic sunflower oil) (optional)

Directions:

Preheat the oven to 350F degrees.

In a large bowl, mix together the dry ingredients. In a smaller bowl, mix together palm shortening, eggs, and vanilla extract. Stir the wet ingredients into the dry ingredients until well blended. Stir in the oats, coconut, and cranberries.

Using your hands, shape the dough into approximately 3” flattened cookies. Place on an ungreased cookie sheet a few inches apart. They will not expand much. Bake for 9-11 minutes at 350F. Cool for a few minutes on the cookie sheet and then transfer to plates or racks to cool completely.

Makes approximately 36 cookies.

©NaturallyElizabeth.com

GF Muffins That Don’t Taste Like Donuts

16 Monday Apr 2012

Posted by naturallyelizabeth in Cakes, Gluten Free, Soy Free, Vegetarian

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cinnamon sugar muffins, gluten free muffins, organic, soy free, vegetarian

At some point I came across a recipe on the internet for “Muffins That Taste Like Donuts.” The recipe looked great, so I made it. My oldest son ate a few bites and said, “They don’t taste like donuts, but they are really good!” We all agreed, and so it went into the binder of recipes to keep. The gluten free version I’ve created actually does taste more like a donut than the gluten version, but it still isn’t quite a donut.

GF Muffins That Don’t Taste Like Donuts
Inspired by Muffins That Taste Like Donuts.

Dry Ingredients:
½ cup organic tapioca starch
½ cup organic brown rice flour
¼ cup organic millet flour
¼ cup almond meal
½ cup sorghum flour
1 teaspoon xanthan gum
1 tablespoon baking powder
½ teaspoon sea salt
1 teaspoon organic ground nutmeg
1 teaspoon organic ground cinnamon
1/2 cup organic light brown sugar

Wet Ingredients:
⅓ cup organic canola oil
1 large organic egg
¾ cup organic rice milk
1 teaspoon organic vanilla extract

Topping:
3 tablespoons organic butter, melted*
1/4 cup organic granulated sugar
1 tablespoon organic cinnamon

Preheat oven to 350F. Use canola oil to oil a 12 muffin cup pan. Set aside.

Prepare the topping ingredients by melting the butter. In another bowl, mix together cinnamon and sugar. Set both aside.

In a large bowl, mix together the dry ingredients. In a medium bowl, mix together the wet ingredients. Add the wet ingredients to the dry ingredients and stir thoroughly. Divide the batter evenly between the 12 muffin cups.

Bake for 21-23 minutes. Allow to cool for a few minutes, and then remove from the pan. Allow to cool to a point that you can easily touch them. Dip the top of the muffin into the butter, and then dip into the cinnamon-sugar mixture.

*You could substitute another fat such as margarine, coconut oil, palm shortening, or canola oil to make this completely dairy free.

GF Apple Coconut Crumb Pie

22 Thursday Mar 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Pies, Soy Free, Vegetarian

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apple coconut crumb pie, dairy free option, organic gluten free pie, soy free, vegetarian

At one point in time, this recipe began as the Betty Crocker 40^th Anniversary French Apple Pie. However, the crumb topping just didn’t quite have the flavor I wanted once I converted it to a gluten free recipe. I got the inspiration one afternoon to add coconut to the topping, and it made a huge and delicious difference. This is now a favorite recipe of mine even though I’m not a huge apple pie person.

GF Apple Coconut Crumb Pie
Makes one 10” pie

Crust
1/3 c organic millet flour
1/3 c organic brown rice flour
1/3 c organic tapioca starch
1/2 c sorghum flour
3/4 t xanthan gum
1/2 t sea salt
1/2 c organic palm shortening
1 organic egg
3-4 t water

Filling
8 cups of peeled and thinly sliced organic apples (about 8 apples)
1/4 c organic granulated cane sugar
1/4 c organic sucanat
1/3 c organic cornstarch
1/4 t sea salt
1 t organic cinnamon
1 t organic nutmeg

Crumb Topping
1/4 c organic millet flour
1/4 c organic brown rice flour
1/4 c organic tapioca starch
1/4 c sorghum flour
1/2 t xanthan gum
1/2 c organic light brown sugar, packed
1/2 c (one stick) organic salted butter, softened to room temperature*
1 c organic shredded coconut

Directions

Peel and slice the apples and add the sucanat and cane sugar to them in an oven-proof bowl. Place them in the oven at 425F while it preheats to get them softening a bit.

Mix together the dry ingredients for the crust. Cut the palm shortening in with a fork. Whisk the egg in a bowl and then mix it into the dough. Add water until the dough is moistened enough to stay together but isn’t goopy. Place the dough in a 10” pie pan. Using your fingers, press it into the pan along the bottom and sides. Set aside.

Mix together all of the ingredients for the crumb topping. I find it easiest to mix with my hands. It will be a bit on the dry side. Set aside.

Pull the apples and sugars out of the oven. Being careful of the hot bowl, add the remainder of the filling ingredients to the apples. Stir well. Pour the filling into the pie crust. Top with the crumb topping.

Place the pie on a cookie sheet (to help with any spillovers) and cover with foil. Bake at 425F for about 50 minutes. Remove the foil and bake for another 10 minutes to brown the crumb topping. If the apple juices are not bubbling up on the sides at this point, re-cover with foil and put it back in the oven in 5 minute increments until it is bubbling and juicy.

*To make this recipe dairy free, substitute palm shortening for the butter. It won’t be quite as flavorful, but it will still be good.

GFDF Split Pea Soup

01 Thursday Mar 2012

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free, Vegan

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dairy free, egg free, gluten free, nut free, organic, soy free, split pea soup, vegan, vegetarian

My kids will not eat this soup. They refer to it as “green concrete” because of the way it congeals in the fridge. I, on the other hand, love it. It freezes well, so I will make a huge pot and defrost a jar of it on occasion when I want easy lunches for me. It is not the most attractive looking soup, but it really does taste great.

This recipe is designed to feed a small army but can easily be cut in half.

Split Pea Soup

organic canola oil
1 small organic onion, finely diced
4 organic carrots, thinly sliced
2 stalks of organic celery, thinly sliced
3 cloves of organic garlic, minced
about 1 c organic diced peppers (in this green)
about 1 c organic cauliflower stalks (or whatever other veggies need using up)
about 3 c organic dried split peas
about 10 c of Mountain Valley water
2T dried organic tarragon
about 2T sea salt
about 2t organic black pepper
about 1 t organic garlic powder
1 bunch of organic greens or kale, torn in small pieces
2 -15 oz cans organic red beans (or white would work well, too)

In a large soup pot, sauté the onion, carrot, celery, garlic, peppers and cauliflower in a few tablespoons of canola oil for a few minutes. Add the water, split peas, tarragon, garlic powder, salt and black pepper. Cook over medium heat until the peas are mush and the veggies are soft. Add the greens and cook for a few minutes until tender. Remove from heat. Stir the red beans in. Puree with an immersion blender. Freezes well.

naturallyelizabeth

~ Organic Eating ~ Green Living ~ Loving Mother Earth

Tag Archives: vegetarian

Roasted Squash Seeds