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This recipe makes two loaves of delicious, Trim Healthy Mama-friendly sprouted bread – without kneading or spending more than a couple of minutes tending to it. You simply need to be around to manage the process. You will be letting the machine do the mixing and kneading, and then you will let your oven do the baking. The original recipe can be found here – and you really should go visit that post and look and her step-by-step pictures. They are beautiful and helpful.

After making it according to the original recipe once, I simply adapted the ingredient amounts and mixing order to improve flavor and rising. Below is my version. (I have not yet adapted the volume measurements to weight, as is my preferred practice for baking, but I am working on it.)

INGREDIENTS

  • 2 cups water
  • 1 tbsp honey
  • 1.5 tsp yeast
  • 4 2/3 c organic sprouted whole grain flour (I like 3 cups sprouted spelt + 1 2/3 cups sprouted wheat)
  • 2 tsp salt
  • 2 tbsp butter

DIRECTIONS

  1. Put water, honey, and yeast into a 2 lb. capacity bread machine pan. For best results, use barely warm (not hot!) water to help soften the yeast and encourage rising.
  2. Measure flour and salt and add to the pan. Cut your butter into 8 small cubes and distribute them evenly over the top of the flour.
  3. Set the machine to the dough cycle and let it do its work. In the first few minutes, you will want to check the mixture and scrape down the sides of the pan with a rubber spatula, if needed. Add a bit of water if the dough is not very moist – it should be a slightly sticky dough, but still able to form a ball.
  4. When the dough cycle is complete, dump the dough out onto an oiled/buttered counter and press out all the air with your oiled hands. Divide the dough into two equal-sized lumps, form them into a tight ball, then a loaf shape. Put them in loaf pans and let them rise in a warm, draft-free place for 30 minutes (or until roughly doubled in size; this will take longer in cooler climates).
  5. Bake in a pre-heated oven at 350 for 30 min. Remove the bread from the pans and set to cool on a cooling rack, lightly buttering the tops to soften the crust (optional).

NOTES

  • Basically, if you put all ingredients in your bread machine in the order listed above, run the dough cycle, divide into two loaves, rise for 30, bake for 30, and set to cool – you will probably turn out with great bread. I add some helpful commentary for those who have not baked before, but I promise it’s much easier than my wordiness indicates.
  • If you’re going to set the timer on your bread machine and knead it later, you’ll want to place the yeast on top of the flour instead of in the water. The water and honey hydrates and activates the yeast faster for better rising, which is not what you want if you are, say, setting the timer for the dough to be ready when you get home from work. In this case, make sure the yeast is not touching the water or salt.
  • I like One Degree organic sprouted flours, both spelt and whole wheat. Try to find them locally (at a health food store or Whole Foods), but you can order online (I had to). Find the sprouted spelt here and the sprouted whole wheat here.
  • To make rolls, instead of dividing the dough into two loaves, divide it into your desired roll size. I make 24. Allow the rolls to rise in a buttered 9×13 for 20 min, then bake for 20. They are done when lightly browned on top.

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There are probably hundreds of similar recipes to be found on the great big interwebz, but I tweaked this to suit a larger crowd. I use my 6 quart crockpot and serve with a nice, big pot of rice and tortilla chips alongside.

INGREDIENTS

  • 5 lbs. boneless, skinless chicken (breast or thigh)
  • 3 16 oz. jars salsa
  • 3 cans black beans, drained & rinsed
  • 3 cups frozen corn
  • 2-3 8 oz. blocks cream cheese

DIRECTIONS

  1. Place first four ingredients in slow cooker. Cook on low for 8-10 hours or high for 4-6.
  2. 30 min. before serving, shred chicken with two forks. Place whole blocks of cream cheese on top. It will melt in nicely by itself.
  3. Give it a good stir to incorporate the cream cheese fully and serve over rice or with tortilla chips. I like to include a bottle of hot sauce for the more adventurous.
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Blender Batter Gluten / Dairy Free Dutch Baby (a.k.a. German Oven Pancake)

(When you have free-range chickens AND snap a pic at sunset, your pancake looks super yellow!)

Whew. How’s that for a title?!

We’ve been making and enjoying Dutch Babies for a long time around here. It started with my husband and I sharing the standard 3 egg version, baked in a cast iron skillet, with our lone toddler Maya. Delish. Nowadays, I make (are you ready for this?) the equivalent of 8 times that recipe for the seven of us. This is basically the recipe I use, only I use 1 tsp course kosher salt and start checking for doneness around 20 min. We usually use some form of whole grain flour. But not always…

Now, with me being gluten- and milk-free (I can still tolerate butter, cheese, yogurt), I have had to experiment with a version I can enjoy. And since I’m lazy and try to stick to whole grains, I also had to convert it to a blender batter (no pulling out the gluten-contaminated grain mill). Here’s the version I am enjoying now.

Gluten/Dairy Free Blender Batter Dutch Baby (a.k.a. German Oven Pancake)

INGREDIENTS

  • 4 TBSP coconut oil (or butter, if you tolerate it)
  • 6 eggs
  • 1/2 cup whole oat groats
  • 1/4 cup whole dried corn
  • 1 cup non-dairy milk of choice
  • 1/2 tsp salt (or 1 tsp course kosher salt)

DIRECTIONS

  1. Preheat oven to 400. While oven is warming, place the 4 TBSP oil/butter (cut into 4-5 chunks) into a 9×13 pan and place it in the oven to melt.
  2. Put all the other ingredients into the blender and blend on high for 1-3 min or until grains are no longer chunky. (I use a Vitamix; other blenders may take longer.)
  3. When butter is melted, carefully remove from oven and pour batter in. Bake for 20-30 min, until puffed up and lightly browned.
  4. Enjoy with maple syrup, fruit preserves, or powdered sugar & lemon juice.

NOTES
* Obviously, you can make this with gluten and dairy while still enjoying the convenience of the blender. Just use about 3/4 cup of whole wheat grains (or experiment with barley, spelt, etc.) and 1 cup milk of your choice.
* I usually use unsweetened almond milk.
* I use our own farm fresh eggs and make a double batch, which just fits in the Vitamix without overflowing. Since our eggs can vary in size, I often use 13 (which is more than double, of course).
* You can also skip the blender entirely and substitute 1 cup of your favorite gluten-free flour blend for the whole grains.
* Try other GF grains. Brown rice goes well with oats. Or try brown rice + millet.

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1 – Make your favorite layer cake recipe. (I used the Special Occasion Chocolate Cake from the Trim Healthy Mama book.)

2 – Divide the batter evenly between a circle and a square pan of the same width/diameter.

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3 – Bake according to recipe instructions. Cool.

4 – Remove from pans, slice the circle in half, and assemble into a heart shape. Use toothpicks to anchor the pieces together, if necessary. If you need to, trim any ill-fitting pieces and eat them. 🙂

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5 – Frost with your frosting of choice. (I used this one.)

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Enjoy!

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Bulletproof coffee (originally seen here) is a fantastic concept that I’ve really enjoyed playing around with. I was really craving a good PSL with pure pumpkin, and this is what I came up with. This recipe is an S, for those following the plan.

TIPS:
**I have successfully reduced the butter to 1 tsp when I want a less rich treat.
**I use a hand (immersion) blender in wide mouth mason jar with a towel wrapped around it. (Time to knit a jar cozy!)
**If you are not following Trim Healthy Mama, or if you are at goal weight, try 1-2 TBSP pure maple syrup as your sweetener. So rich and delicious!
**To get the pumpkin maple flavor without the sugar, I’m going to add maple extract next time.
**Replace the whey protein with heavy cream or coconut milk for a different creamy flavor. I like the whey protein to jump start my day, and it’s surprisingly creamy.
** I’ve been making coffee with an Aeropress and liking it a lot. It works well with this method.

Happy coffee drinking!

(Linked up to Trim Healthy Tuesday @ Gwen’s Nest)

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Adapted from http://food52.com/recipes/2018-magical-coffee

INGREDIENTS
* 2/3 c coarsely ground coffee
* 3 c water
* 1 tsp cinnamon
* 3 tsp Truvia

DIRECTIONS
Combine all ingredients in quart-sized jar or French press and stir. Cover and let sit at room temperature for 12 – 24 hours. Press and strain through coffee filter, sieve, strainer, or cheesecloth. Enjoy over ice with as much cream, half & half, or coconut milk as you can handle (S) or unsweetened almond milk (S or E). So delicious!

For more info about Trim Health Mama, visit here.

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My friend Karen served this soup to my family a few weeks ago, and my kids all raved about it. I have made black bean soup in some form or another for years, and no one has ever raved like that. So naturally, I got the recipe. The secret? Pumpkin. It adds a smoothness and depth of flavor that is just right. Thank you, Karen!

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Karen’s Black Bean Pumpkin Soup

INGREDIENTS:

  • 2 cans (or 4 cups cooked) black beans, rinsed and drained
  • 1 can (or equivalent) diced tomatoes, drained
  • 1-2 medium onions, diced
  • 1 tsp. fat (butter, coconut oil, lard)
  • 3 garlic cloves, minced (or equivalent of dried)
  • 1.5 tsp ground cumin
  • 3 C chicken broth
  • 1 can (or 2 cups cooked) pumpkin
  • 2 Tbsp lime juice
  • salt and pepper to taste

DIRECTIONS:

Puree beans and tomatoes with the appliance of your choice, set aside. In soup pot, sauté onions in the fat of your choice. Add garlic and cumin, sauté another minute. Stir in broth, lime, pumpkin, black pepper, and bean mixture. Bring to a boil, simmer 20 minutes. Salt to taste.

NOTES:
* I doubled this recipe and it just fit perfectly in my 6 quart slow cooker.
* Since I doubled, one quart of home canned tomato puree worked perfectly.
* I think other winter squashes, like butternut, would work splendidly.

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