Easy muffin recipe

Wet ingredients:

2-3 super ripe bananas (or 1 c blueberries, boiled in a tiny bit of water, or fresh pineapple puree)
1/2 c ghee
4 eggs
1 c honey (you can adjust to taste)
Optional: 1/4 c yoghurt (i use very sour goat milk yoghurt made at home sometimes. You can make it completely dairy free and omit it. If the mix becomes very dry after you add dry ingredients, add not more than 1/4 c water.
1 tsp vanilla

Dry:
1/4 c potato flour
2 c brown rice flour (make sure brown rice flour is not too grainy. Bob's red mill is good).
1/4 c amaranth flour OR quinoa flour. Amaranth gives a nice nutty taste.
2 tsp baking powder
1 tsp baking soda

optional: toasted nuts (pecans, walnuts) - 1/2 c.

kitchen aid wet ingredients. At least 7 min.
add dry ingredients. Mix well.

Pour in muffin pans. bake at 375 for 20-25 mins.

Crockpot ketchup

1 cup pureed tomatoes
1 small onion, coarsely chopped
1/2 cup lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
salt to taste
fresh ground black pepper to taste

Place all ingredients except kosher salt and black pepper into a medium crockpot.
Stir well. Cover and turn on high for 2 – 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processer and puree until smooth. Return to crock (if you used a blender of food processor) and cook on high uncovered for 30 minutes to 1 hour, stirring occasionally, until ketchup has reached desired consistency.

Easy Pear-Raisin Cookies (Gluten Free)

Posting after a long hiatus. This cookie recipe came out so good that I had to post it!

Dry Ingredients
1 C brown rice flour: Use Bob's Red Mill. Arrowhead is too coarse.
1/4 C potato flour
2 tsp baking pdr
1/2 tsp baking soda
1/2 C raisins
1 tsp cinnamon powder
toasted pecans (optional)

Wet Ingredients
1 pear, chopped fine (puree is fine) OR applesauce 1/4 C
1 egg
1/2 C honey (I used 1/4 because that was all I had.. worked fine).
1/2 C ghee (I don't use butter but clarified butter with the milk solids taken out - makes it casein free)

Oven temperature: 375 F

Kitchen aid wet ingredients. Mix in the dry ingredients well. Drop spoon-size batter on to a parchment sheet and bake 10-12 mins.

Makes 2 doz cookies.

What to eat

I see and hear a lot of questions from parents starting on diets. I've gone through my own roller coaster for S on diets, and going through all the bewildering options, and S might as well stop eating altogether :-(

Here's where I am at at the moment. I have no idea whether this will work or not.

No gluten 

Casein - goat milk yogurt cultured at home only (using Progurt as a starter and adding probiotics)

All food prepared at home

Look at IGg & IGe panel to cut out items that S is highly allergic to or has developed an allergy to and eliminate them (IGg is "temporary", so maybe good to go off the number 3s temporarily and introduce sparingly).

For e.g. We have been seriously skewed towards almonds in all forms so I want to go off almonds temporarily. Diet has also been meat heavy, so I want to plan to reduce that as well.

Sweetener: Honey, fruits

Grains allowed: Buckwheat groats, quinoa, millet, amaranth [pre-soaked for 8 hrs before use, dehydrate and dry grind for flours], brown rice

All vegetables except starchy veggies (use starchy veggies as sparingly as possible)

All fruits - wait for bananas to fully ripen (black spots), give no-phenol enzyme - don't overdo fruits, ok to load up on pears

Meats: white only (chicken, turkey)

Rotation: select one grain per day. Limit to say 3 servings (to ensure that I don't overdose on grain). don't repeat the grain for the next 4-5 days.

Next post on meal plans.

Mangalapodi

S always calls "Milagaipodi" "Mangalapodi" and I haven't the heart to correct him. 

This one's a BED-friendly version, the original is here.

1 C  sprouted and sun-dried urad 

1/2 C presoaked and sun dried arhar dal

3/4 C sesame seeds

1 piece asafoetida (resin)

6 red chillies

Salt to taste

 

dry roast the sesame seeds and asafoetida.

dry roast the dals.

Powder the dals, chillies. Add sesame seeds, asafoetida and salt and dry grind.

He likes this sprinkled on everything - likes his food spicy!

Almond Macadamia Butter Bread

The original recipe (Jody Bager) called for parmesan cheese which I was reluctant to try.
I'm quite pleased with my substitutions and how it all came out.

2.5 C almond flour
3 tsp coconut flour
3 tbsp macadamia butter
1 tsp baking soda
1 tsp salt
2 tbsp ghee
1 C goat milk yogurt
2 eggs
1 tbsp cumin (jeera)

Kitchen aid all the ingredients, bake at 350 F for 45 mins.
I'll post a picture later.

Buckwheat Millet Loaf

Buckwheat flour is quite a versatile flour. Presoaking the groats, drying them and powdering the result is quite a tedious process, but is well worth the effort.
I have used buckwheat flour with some success making idlis, dosas, rotis and now, finally, a loaf of bread.


Ingredient list

Dry Ingredients
1 C buckwheat flour
1 C millet flour
1/2 tsp salt
1.5 tsp baking soda
2 tsp Xanthan gum

Wet ingredients
1 C ghee
2 eggs
1/4 C almond milk
1/4 C honey (less will work)

Kitchen-aid the wet and dry ingredients really well for about 5-6 mins.

Bake at 350 for about an hour or so.