Apple Cider Mimosas

golden cider mimosaThese are delicious and so easy to make.  September is a time for apple cider fresh from the orchard.  It’s always fun to stop, kids pop out of cars, smiles are on all the adult faces.  This year we thought we’d see the smiles on the faces of our family by purchasing our own cider press and pressing our own apples.  The cider was so sweet and refreshing and the family gathering around was priceless!  You don’t need to go to this extreme for your cider.

1 quart of cider                                                                                                                     1 bottle of champagne (to your taste)                                                                                 1 T. cinnamon                                                                                                                     2 T. sugar

Mix cinnamon and sugar in a shallow flat rimming dish.  Pour water into another flat rimming dish, enough to be 1/8 to 1/4 inch deep. (I used refrigerator containers).  Dip the champagne flutes into the water then the cinnamon sugar mix.  Pour about half the glass full of champagne and top with cider.  cider mimosa

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Allergy Friendly Waffles

Allergy-Friendly Waffles

1 c. gluten free all-purpose flour                                                                                            ¼ c. quinoa flour                                                                                                                      2 t. cinnamon                                                                                                                          1 t. baking powder                                                                                                                  1 t. baking soda                                                                                                                        ¼ t. salt                                                                                                                                   2 T. brown sugar                                                                                                                  ¾ c. natural applesauce                                                                                                          ½ t. vanilla                                                                                                                              ¾ c. water (or almond milk)                                                                                                  ½ t. white vinegar

 

Preheat waffle iron as per instructions. In a large bowl, whisk together the dry ingredients. In a small bowl, mix the applesauce, vinegar, and vanilla. Add this to the flour and combine. Slowly add the water, mixing to form a batter. If the batter is too thick, add additional water, 1 T. at a time. Let the batter rest for a minimum of five minutes. Meanwhile, grease your waffle iron. Hint: I brush canola oil on my waffle iron while hot with a pastry brush, the waffle get a crisper texture than with baking spray, and if done while hot, not much oil is used. Pour batter into center of waffle iron and spread almost to edges. Close the waffle iron and cook until desired crispness.

waffles, dfngfWaffles are shown with Janet’s homemade blueberrry syrup and fresh berries.

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Oatmeal Jam Cakes

1 c. butter flavor shortening                                                                                                    1 ½ c. firmly packed brown sugar                 oatmeal-jam-cakes                                                                          2 lg. Eggs                                             2 t. almond extract                               ½ t. vanilla                                           ½ t. white vinegar (keeps cookies soft)                                                        1 t. baking powder                                1 t. real salt                                         ½ t. baking soda                                   2 ½ c. rolled oats, uncooked (can use quick-cooking in a pinch)                      12 oz. fruit jam, our favorite is raspberry                                                                                                                                 Sanding Sugar

Whisk together the flour, salt, soda and baking powder in a medium bowl and set aside.  Beat the shortening and brown sugar in a large bowl with an electric mixer until well blended.  Beat in the eggs, extracts and vinegar, blending well. Add the flour mixture to the egg mixture and mix at a low speed until just combined.  Stir in the oats.  Cover the dough and refrigerate at least one hour.

Preheat oven to 350 degrees F, and line cookie sheets with parchment paper or grease.  Roll out about a fourth of the dough on a floured surface to about 3/8” thickness.  Cut out circles of dough with your choice of min. 2” to max. 2-1/2” inch round cookie cutter.  Put half the circles 2” apart on prepared tray, place ¾-1 t. of jam in center of base cookies.  Using a very small hole cutter punch holes in the remaining circles, then place on top of bases over jam.  Press the edges of cookie sandwiches to seal.  Sprinkle with sanding sugar.  Repeat with remaining dough.

Bake one tray at a time at 350 degrees for 10-12 minutes or until lightly browned on edges.  Do not overbake or cookies will be hard.  Cool 2 minutes on trays, then move to cooling racks to cool completely.  Makes about 2-1/2 dozen cookies at 2-1/2”.

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Spiced Quinoa with Roasted Apples and Vegetables

quinoa

 

2 med. apples, peeled and cubed                                                                                            3/4 c. baby carrots, cut in 1/2″ pieces                                                                                      1 lg. sweet potato, peeled and cubed

1 ½ Tbs. extra virgin olive oil                                                                                                 ¾ t. cinnamon                                                                                                                         ¾ t. coriander, divided                                                                                                               ½ t. ground ginger, divided                                                                                                       ½ t. Real salt, divided                                                                                                               1 cup dry quinoa                                                                                                                       2 cups water                                                                                                                           1 t. dried parsley                                                                                                                   1T. lemon juice                                                                                                                         ½ c. craisins

Preheat oven to 400 degrees F.  Line a large baking sheet with foil.

Mix olive oil, ½ t. each of the cinnamon,  ½ t. coriander, ¼ t. of the salt and ¼ t. of ginger in a large bowl.  Add apples and vegetables and toss to coat.  Spread this mix in a single layer on the baking sheet.  Roast in the preheated oven for approx.. 20 minutes, stirring once at about 10 minutes.

While vegetables are roasting, combine quinoa, water and parsley in a medium saucepan.  Bring to boil, reduce to simmer and cover.  Simmer for about 15 minutes until liquid just absorbed.  Stir in craisins, lemon juice, and remaining spices, keep covered and cool for 5 minutes.  Add roasted vegetables and stir.

Adapted from Nutritoulicious.

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