Tag Archives: recipe

APPLE CRISP

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INGREDIENTS:
2 tablespoons lemon juice
2 cups cold water
6-8 apples
1 teaspoon cinnamon
2 tablespoons arrowroot powder (or non-GMO corn starch)
DIRECTIONS:
1 1/2 old fashioned oats (Look for certified gluten-free oats if avoiding gluten)
3/4 cup almond flour
2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup coconut sugar
1/2 cup melted butter or coconut oil
Peel and slice apples and place in cold water with lemon juice.  Sprinkle cinnamon and arrowroot powder on top and mix.  In a large bowl mix oats, almond flour, cinnamon, salt, coconut sugar, and butter.  Sprinkle crumb topping on top of apple mixture. Bake 375F for 25 minutes.  Allow to cool before serving for liquid to set.



GF PUMPKIN SPICE WAFFLES

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Today I’m sharing my new gluten-free pumpkin spice waffles recipe! I am not personally 100% gluten free, but I try to vary the grains in my diet so that I am not consuming massive quantities of wheat and leaving all the other fun ones “on the table”…pun intended. 😉

Are you obsessed with pumpkin spice everything this time of year, or are you so over it? Let me know in the comments and thanks for stopping by!

3 cups oat flour or rolled oats (certified gluten-free, if necessary)
1 tablespoon baking powder (another place to check for gluten, if avoiding)
1 teaspoon salt
1 teaspoon each: cinnamon, allspice, and ginger
1/4 tsp grated nutmeg
1/2 cup pumpkin
4 eggs
1/2 dropper hazelnut stevia (or vanilla or english toffee) – This is optional, but I like it!
1 1/2 cup water
Makes 6 waffles.
Blend oats (unless using oat flour).  Add baking powder, salt, and spices.  Blend to incorporate.  Add eggs, stevia, and water.  Blend, scrape down sides of blender, and blend again until all is incorporated.  Let batter sit while you heat the waffle maker.  Add water by tablespoon if batter becomes too thick to pour easily.  Cook according to waffle maker directions and remove carefully.  Butter waffle maker before pouring batter, if necessary.
Enjoy with butter and maple syrup, or fresh fruit and coconut cream, and a nice cup of coffee.
Note: I have not tried making this with flax eggs yet.  I should try it to find out for my vegan friends!  <3

CASHEW CREAMER

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3 cups water
1 cup cashew peices
1/2 cup coconut sugar
1/4 cup maple syrup
1 tsp vanilla extract
1/2 dropper hazelnut stevia

Add all ingredients to blender jar. Blend on high for 2 minutes.

I use a high speed blender, so I don’t need to strain it. If you use an inexpensive blender you may want to strain it before use. It will be really frothy at first (perfect for a latte!), but will settle over time. This creamer will separate in the refrigerator because it has no emulsifiers or hydrogenation to keep it together…that’s a good thing! Shake before pouring and you’re all set!

I make a batch every 5 days or so. It only takes a couple minutes once you’ve made it a couple times! You may want to make a half batch if you don’t drink a lot of coffee or only have one person drinking coffee in your house.  I buy a lot of these ingredients in bulk from Azure Standard or Costco to save money!  <3

Stainless steel cups: http://amzn.to/2yfvk7A
Stainless steel straws: http://amzn.to/2xRa9HL

Options:
If you prefer dairy you could substitute the cashews and water with half and half. Instead of coconut sugar you could use sucanat, pure cane sugar, or more maple syrup. You could try almond extract instead of vanilla or try english toffee or vanilla creme stevia. The possibilities are endless! You could even add a spoonful of canned plain pumpkin and your favorite spices such as cinnamon, nutmeg, or allspice to make a pumpkin spice latte! I’d love to see what you come up with! Tag me on instagram, facebook, or twitter! <3

 

This video is not sponsored. Some links are affiliates, but that doesn’t change the price for you. Thanks for supporting my page! <3

WHAT I EAT IN A DAY

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What I eat in a day! My version of healthy meal ideas. I’m a stay at home homeschool mom who loves food! I believe in everyone finding an eating style that makes them feel their best and going with it! Of course I don’t eat the same thing every day and some days I eat more, or less, but this is a descent representation of how I like to eat. I try to eat as much from scratch as possible when I’m at home and then let loose and enjoy myself when I’m out with other people. I’d love to hear about your version of healthy down in the comments! What are your favorite kinds of meals? 🙂

My store: https://www.abeautifulhorizon.com/store/
PROMO CODE: YOUTUBE2
$2 off entire order.
Valid until 8/28/17 11:59 PM EST

Cashew Milk Recipe: https://youtu.be/xijpSijTwsw
Current Favorite Coffee: http://amzn.to/2hQi95C
Vanilla Stevia: http://amzn.to/2fxRIRA
Green Vibrance: http://amzn.to/2voL99o
Baked Seasoned Fries Recipe: https://youtu.be/Rvzxg_YHj-U
Ranch Recipe: https://www.abeautifulhorizon.com/SAUCES/
Gluten Free Chocolate Cup Cakes: https://youtu.be/P-wpu3O_6tU

I’m not a doctor or nutritionist. Always do your own research and/or see a professional before adding something to, or changing your diet. 🙂

Here are a few fun articles, but I’m sure there are lots more out there!
Kelp: http://articles.mercola.com/sites/articles/archive/2016/06/20/kelp-seaweed-benefits.aspx
Flax: https://draxe.com/10-flax-seed-benefits-nutrition-facts/
Nutritional Yeast: https://draxe.com/nutritional-yeast/

Facebook group for mommas to encourage, pray for, and inspire one another: https://www.facebook.com/groups/1777576805837040/

SUBSCRIBE TO MY CHANNEL HERE: Bit.ly/abhyoutube

 

This video is not sponsored.  Some links contain affiliates.  Thanks for stopping by!  <3

GF CHOCOLATE CUPCAKES

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2 cups oats
1 cup coconut sugar or sucanat
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt

1 cup water
1/4 cup avacado or liquid coconut oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla or almond extract

In a blender, blend rolled oats until they become a fine flour. Add sugar, cocoa, baking soda, and salt. Blend to combine. Add water, oil, vinegar, and vanilla. Pulse until just combined, scraping down sides with a spatula as needed. Divide batter into 12 muffin tins. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan and then move to a wire rack to continue cooling. If you eat them warm they are crumbly. It’s hard to resist though. ? Delicious with a glass of homemade cashew milk or homemade coconut milk!

Make sure your oats or oat flour is certified gluten free, if necessary.