Rice Krispies Granola Bars

These crunchy spiced treats are a cross between a Rice Krispies square and a granola bar. Since both items usually have unfavorable foods I thought it made sense to produce my own.

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Ingredients:

2 Cups Rice Krispies Cereal

3/4 – 1 cup Natural Peanut Butter

1/2 Cup Brown Rice Syrup

1/4 Cup Pumpkin Seeds

1/8 Cup Sesame Seeds

1/4 Cup Dairy Free Chocolate Chips

1/4 Tsp Sea Salt

1/4- 1/2  Tsp Nutmeg

1/2- 1 Tsp Cinnamon

1/4 Cup Real Maple Syrup

1/2 Cup White Sugar

2-3 Tbsp Vegan Margarine

Directions:

1.Line a 9×9 inch pan with parchment paper.

2. In a large bowl melt peanut butter,sugar, brown rice syrup, vegan margarine for 30 sec to 1 min in the microwave, until the margarine and peanut butter are slightly melted . Mix together, it should be smooth.

3. Put all dry ingredients on top of the wet and combine.

4. Pack the mixture down firmly. Put in fridge or freezer to chill. I like desserts when they are in the freezer so give it a try, an hour will do.

Happy Cooking and Eating!

Gluten Free Dairy Free Chocolate Zucchini Cake

This zucchini bread is my go to dessert during the week. I have lessened oil from the original recipe and made it gluten free. This recipe is low in FODMAPs and IBS friendly. It also tastes great. Sometimes I make a simple butter cream icing using icing sugar, vanilla and vegan margarine to put on top… usually when my husband convinces me to, he has a serious sweet tooth ;).

Adapted from Double Chocolate Zucchini Bread by A Thought for Food.net

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Chocolate Zucchini Cake

Ingredients

3 Zucchini grated

3 Eggs

1/2 cup Almond Milk ( or any milk you like)

1/2 cup Canola Oil / Veg Oil

2 tsp  Real Vanilla Extract

3 Cups Gluten Free Flour Blend with Xanthan Gum

1 – 1/2 Cups Sugar

1/2 Cup Unsweetened Cocoa Powder

1- 2 tsp Cinnamon

2 tsp Baking Soda

1 tsp Salt

1/2 Cup Dark Chocolate Chips, I use PC Decadent Brand, check the label because there is different types and it still may contain dairy

Directions:

1. Preheat oven to 350 degrees. Put parchment paper in a large baking pan  ( 9×13 Glass is what I use).

2. In a bowl or stand mixer combine all of the dry ingredients.

3. In the same bowl as the dry make a well with the dry ingredient (except for chocolate chips) and add the wet (except for the zucchini) into the middle.Combine This is my lazier version, you can separate the wet and the dry and then combine. I don’t find a difference when making this recipe if I use one bowl.

4. Fold in zucchini and chocolate chips and put into pan and bake for 35-40 mins at 350 degrees. When using gluten free flour it is important to use enough moisture and to not over bake. Check your bread towards the end of cooking. Typically its fine to come out when an inserted knife it a little sticky coming out.

Note :

Gluten free flour can become dry after a few days. I put my cake in the fridge, which dries it out more but I am a little neurotic about leaving baked goods out of the fridge, especially when they have eggs in them. So definitely by day 2 you want to wrap each piece in tin foil and put in a ziploc bag and pop it into the freezer. Then you can just heat it up for a few second and your cake is good as new.

Jammin 2014

2014 has been the official year of Jammin Preserves. What started about as homemade preserves for my family became one busy little side business for me.

This year I have participated in two craft shows, one at the school I work at and another at the local grocery store ( small town, I know!).Otherwise I have had some really cool people order holiday gift packs from me, you know who you are :).

The coolest part above all was sharing the jam love and watching people enjoy something I created. Now that is rewarding.

If you are more interested in sweet jams or savory jam and jelly’s you can visit my Etsy site.

Below is a look into the world of Jammin Preserves jams and jelly’s.

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These are my holiday gift packs

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Me at the grocery store craft show
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Tomato Jam Sweet and Savory, use it anywhere you would put ketchup! My favourite is on a tuna sandwich or dipping a grilled cheese in it. **Vegan/Low Fodmap**
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Golden Sugar Vanilla Banana Butter Golden sugar uses its hint of molasses to permeate this banana based jam with a deep sugary flavour. Amazing on waffles or pancake and great for peanut butter sandwiches.Or be like me and eat it out of the jar! **Vegan/Low Fodmap**
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Jalapeno, Red & Green Pepper Jelly Sweet and Spicy this jam is great with anything from crackers and cheese to glazing on meats. I especially like pork chops.All jalapenos in this jelly were grown in my garden. **Vegan/Low Fodmap**
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Cranberry Orange Jam Sweet and tart, a great Holiday Gift. Great on the classics as well as with ham and turkey dinner. **Vegan/Low Fodmap**
Red Wine Jelly
Red Wine Jelly So simple so good. Red wine jelly is excellent with cheese in crackers. Spread some on beef for a glaze, use it as a base for red wine sauce or make an excellent dessert with poached pears , ice cream and the jelly. **Vegan/Low Fodmap**
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***AWARD WINNING Carrot Cake Jam *** 1st place winner 2014 Have you every wanted dessert for breakfast? Carrots and fresh pineapple work together with cinnamon and nutmeg to perk up your toast! Add peanut butter or cream cheese for a truly decadent experience. My grandma says its good with ham too! **Vegan/Low Fodmap**

So you like to cook…

So do I.

I love holding dinner parties.Scouring around for recipes, pinning and saving them, creating the menu, grocery list, to do list and especially the excitement of game day.

I have a special interest in the low FODMAPs diet for IBS as well as gluten and dairy free food. I will refer to these in my recipes by using LF beside the recipe name.

I also love to cook things that grown locally or in my own back yard. I am trying to make my garden more efficient, beautiful and less weedy this year.

This blog is a library of my laboratory.

So my notes, pictures trials and failures will be on display.

Happy reading!

– Kerri

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Gardening 2014

This past summer was a great joy for me. It was the first real summer where I was able to have a vegetable garden in my back yard. We moved into our place August 2013 so I experimented with the soil, planting some peppers and basil that I had in pots on our apartment balcony.

I spent countless hours, weeding, digging and prepping the soil in the spring. On weekends I would go outside at about 10 am come inside around 4 pm and my calves and thighs would be so tight I could barely walk. I also got a killer gardeners tan, which was only the top half of my back.

Here is some photo highlights of my vegetable garden. I used the jalapenos and carrots to make some of the jams and jelly’s that I have sold this year at craft shows and online on Etsy.

2014-07-23 15.47.59 2014-07-23 15.48.06 2014-07-23 15.47.42 2014-07-23 15.47.31 2014-07-23 15.47.20I am always looking for tips on how to prevent bugs and slugs from eating my produce. If you have any natural remedies please let me know.

Chocolate Tofu Pudding 

There are a lot of versions of this style of pudding out there. I am supposed to introduce more fiber and calcium in my diet according to my dietitian. So tofu and chia seeds seemed like a good well known combo. Chia seeds are really cool because when moisture is added they become like a gel. I have read you can substitute them for eggs in recipes and have used them in a delicious Nanaimo bar recipe.

This recipe is low FODMAPS but you need to watch how much so your are consuming.

From reading the IBS cookbook for dummies I know that they are high in soluble fiber and help bind things together in your bowels. Too much can have an opposite effect. So I am starting off slow!

I just threw some ingredients together and this is what I came up with.

Ingredients:

3 tbsp Cocoa powder

2 tbsp white sugar ( or whatever sweetener you like)

1-2 tbsp real maple syrup ( don’t waste your time on aunt jemima)

1package extra firm Mori-Nu Tofu

1 tbsp chia seeds (or more if you are used to them)

Rice milk or other milk to allow mix to blend

Recipe:

1. Put all ingredients in blender including a few flags of rice milk and blend on low

2. Add a rice milk as you see fit to blend the mix into a pudding consistency, it should not be funny at all

3. Refrigerate until cold, it will taste better and allow the chia seeds to do their job of jelling the pudding

4. Eat plain or garnish with chocolate chips, nuts, fruit etc

Easy Gluten Free Sugar Cookies

These cookies were a wonderful surprise.I pinned the recipe from a website called Rolling out Dough.

First attempt came these came out great, so great that I decided use my new snowflake cookie cutter and make Royal icing for the first time. I used vegan Becel instead of butter, my go to dairy substitution.I haven’t been much into baking in the past but the more I learn, the more I do and the more I want to know.

Lets just say I ate 10 in one day and felt really sick after. So eat 5 not 10. They are great dipped into tea!

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Easy Gluten Free Sugar Cookies
Author: Nicole@RollingOutDough.com
Ingredients
  • 2 cups all purpose gluten free flour (I recommend XO Baking Co, Jules Gluten Free, or Gluten Free Pantry All Purpose Flours-bean based flours do not work well with this recipe-)
  • ¾ Teaspoon Baking Powder
  • ¼ teaspoon salt
  • ½ cup fine granulated sugar
  • 4 tablespoons powdered sugar (confectioners sugar)
  • 8 tablespoons unsalted butter (this should be at room temperature)
  • 1 teaspoon xanthan gum- If your flour blend already contains xanthan or guar gum then do not add.
  • 1 large egg, beaten (this should be at room temperature)
  • ½ teaspoon pure vanilla extract
Instructions
  1. Instructions:
  2. Preheat oven to 350°.
  3. Mix all the dry ingredients and blend until well combined. Add egg, butter and vanilla and stir until dough is well blended and thick.
  4. Take large amount of dough and shape and work into dough with your hands and form dough into a ball . Roll out your dough onto parchment paper and roll until dough is about ⅓ of an inch thick.
  5. Use a cookie cutter cut out dough and place them onto cookie sheet, with parchment paper, leaving about 1 inch between cookies. I dusted some sugar on top at this point for the ones I didn’t plan to frost.
  6. Reform and roll out scrap dough. Cut out more cookies into desired shapes.
  7. Bake for about 9-11 minutes until set. Allow cookies to cool on baking sheet until set then transfer onto a cooling rack, approximately five minutes.
  8. Edges may be slightly golden brown. Once cooled these can be frosted with fun colors or for the holidays! Store in an airtight container and enjoy!