Thursday, March 22, 2012

Yup!

Sometimes, words just won't come in a way that makes any sense. There is so much to say but no way to say it.

Wednesday, March 14, 2012

Soaked Tortilla

tortilla dough

tortilla

tortilla

tortilla

tortilla

tortilla

tortilla

tortilla

1. Tortilla dough soaking.
2. & 3. Portioning.
4. Rolling.
5. Cooking.
6. & 7. Helping.
8. Finished.

We used this recipe for these tortilla's adding 1/4 teaspoon baking powder with the flour. We doubled the recipe and used 100% fresh ground whole wheat flour. We used a rolling pin, not a press, for getting them flat. You get a rhythm going, and two fry pans for cooking, and it takes no time at all. Hey, you might even get some round ones.

They are so very yummy. Full of flovour and texture where the store bought ones are quite bland and boring.

Little girl had a wonderful time making a mess helping. I've got to get everyone more involved in the cooking.

Monday, March 5, 2012

Pumpkin Muffins

Whipped these up last night after the littles were sleeping. I've adapted the recipe from a Betty Crocker cookbook then changed it to be more healthful. In a perfect world, I would not be using canned pumpkin, but the world isn't perfect and neither am I. These muffins, in their imperfectness, are yummy and healthier than anything I can purchase around here.

pumpkin chocolate chip muffins
These are mini size muffins.

Pumpkin Muffins

1-16oz (14 oz works too) can pumpkin or 3 cups grated zucchini 
1/2 cup honey
1/4 cup coconut sweetener (whatever you have)
1/2 cup coconut oil melted
2 tsp vanilla
4 eggs
3 cups whole wheat sprouted flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon 
1/2 tsp ground cloves 
1/4 tsp ginger
1/2 tsp baking powder
1 cup chocolate chips (optional, but not for my kids.)

Mix wet + sweeteners in one bowl, dry - chocolate chips, in another.  Add dry to wet and mix only until combined.  Fold in chocolate chips.

Grease bottoms only of muffin tins or use papers.  Bake in 350* oven for 20 minutes for regular size muffins, 15 minutes for mini muffins, or until toothpick comes out clean.

Wrap well.  Keeps 4 days room temperature or 10 days refrigerator. Make double the batch because the freeze very well.

Makes about 24 regular size muffins.

To switch it up a bit...
* chopped nuts or seeds.
* ground = hidden nuts.
* dried fruit?
* more spice.

How do you switch up your recipes?

Linked to Make Ahead Monday and Whole Food Wednesday.