Sunday

How To Dry Your Own Pumpkin Seeds

My Hubs loves Pumpkin Seeds and since I bought 4 Pie Pumpkins, I have a lot of seeds to make him.


All I do is cut the pumpkin in half, scoop out the seeds into a strainer.  Wash them well and let them drain for awhile to get the water off.

 Then I put them on a cookie sheet, put some olive oil on them and bake them.   I spread the olive oil around with my hands so it covers the seeds.

Salt the seeds after you get the olive oil spread around on them.

I bake at 350* because my Hubs likes them crispy.  

You have to watch they don't get too dark because they will taste burnt.

My Hubs likes them dark so that is how he gets them.   Me, I would rather have them lighter.

Saturday

Pumpkin Pie Chia Pudding With Healthier Graham Crackers

Pumpkin Pie Chia Pudding

1 Cup pumpkin ( I use fresh )
3/4 to 1 Cup Almond or Coconut Milk
2 Tablespoons Chia Seeds
1/2 teaspoon cinnamon
1/4 teaspoon Ginger
Nutmeg if you like... just a pinch
1 to 2 Tablespoons Agave
(Or Sweeten With Stevia)

Mix all ingredients together well. 

Place in refrigerator to thicken

I layer mine with crushed Healthier Graham Crackers

This is so yummy!!!

Monday

Carob Flax Brownies



Carob Flax Brownies
2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt
1/2 Cup Carob Powder
20 Single serving size Stevia
5 beaten eggs
1/2 cup Plus 1/8 cup water
1/3 cup oil

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well

2) Add wet to dry, and combine well.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top
6) Cool and cut
ALMOND BUTTER FROSTING
1 Cup Almond Butter
1/8 Cup Carob Powder
2 Tablespoons oil
16-20 Packets single serving size Stevia (depending on how sweet you like it)
Mix all together and spread on brownies

Flax Meal Brownies Made With Carob Chips




Flax Meal Brownies Made With Carob Chips
2 Cups Flax Seed Meal
1 Tablespoon baking powder
20 Single serving size Stevia
5 beaten eggs
1/2 Cup water
1/3 Cup oil
1 Cup Carob Chips ( I used more because I just love these)

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well
2) Add wet to dry, and combine well.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top
6) Cool and cut

Black Bean Brownies (Gluten Free)

For those of us who can't use gluten, eggs, coco or chocolate.  These are wonderful Brownies.   I can do eggs but try to limit them.




Black Bean Brownies

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder (I used carob)
1 pinch salt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Stevia to equal 3/4 Cup Sugar
1 teaspoon instant coffee (optional) I did not use the coffee
1/2 cup milk chocolate chips (optional) I used unsweetened carob chips
Directions


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.

Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes

Healthier Graham Crackers

These tasted wonderful. So Flaky, tasty.... YUM!!


Graham Crackers

1 1/2 Cups Whole Wheat Flour

1/2 Cup Ground Flax Meal

1 teaspoon Cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Stevia

1/2 Cup melted Butter

1/4 Cup Agave Syrup





. Mix dry ingredients and set aside
. In a separate bowl mix the melted butter and agave
. Add the butter and honey to dry ingredients and stir until well mixed
. Drop the dough onto a cookie sheet and roll out
. Bake 8-10 minutes in a 400* oven
. When done, remove and cut quickly into squares

Make Your Own Oatmeal Milk

I had ran out of almonds and needed to make Almond Milk so I could have it for my Puffed Millet Cereal. I didn't want to run out to the store for more almonds and I know you can buy Oatmeal Milk already made up.....so I made my own.

I used a little over 1/2 Cup Old Fashioned Oatmeal, Put it in the blender with 2 Cups Of Water and blended it up.

http://4.bp.blogspot.com/_EFKRWMoB-fU/S45qR17IfoI/AAAAAAAAAYw/6rxfNy3WmuM/s1600-h/002.JPG
This is a little harder to strain than the Almond Milk but it really did work out great for me.

Oatmeal Milk

1/2 to 3/4 Cup Dry Old Fashioned Oatmeal
2 Cups water
1 Teaspoon vanilla (I don't use vanilla because they add things like cane juice)

Blend all together and strain. You might want to use cheese cloth, I used my regular strainer but it took forever.