Posts tagged: Kids

Apple Crisp

By , January 26, 2011 4:01 pm

Wash, core and cut apples into small chunks (leave the skin on!) to fill an 8×8 baking dish about 3/4 full. Sprinkle with cinnamon, a drizzle of vanilla, and a bit of water.

Topping: Mix together until well blended and crumbly

1 cup oats (I used quick cooking in this recipe)
1/4 cup protein powder (George’s Restore is great)
1/4 cup peanuts (dry roasted)
1/4 – 1/3 cup butter/margarine
2 tsp cinnamon
splash of vanilla

Cover the apples with topping and bake for 35-40 minutes in a 400 degree oven

My husband ate it like cereal in a bowl with milk. I chose to have mine with fresh homemade unsweetened whipped cream. (Of course while it was still warm. It was yummy!

This recipe was contributed by Liz SR from VT from the Radiant Recovery Community Forum.

Ricotta Fruit Pudding

By , January 26, 2011 3:58 pm

Here’s a recipe I made up that I was enjoying until I found out that eating dairy products was making my sinus problems worse. The proportions are from the Zone diet. It’s even nutritious.

1/4 cup Ricotta cheese
3 dried apricots
3 almonds

Chop the almonds and apricots into small pieces and mix into the ricotta cheese. Microwave on high for one minute. You can add cinnamon, or lemon zest or other spices. I sometimes added some lemon extract that didn’t have alcohol in it. You could also substitute other dried or fresh fruit for the apricots

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

Pumpkin Tofu Cheesecake

By , January 26, 2011 3:56 pm

1 crust, either whole wheat, or crumb crust (1 1/2 c crumbs, I use WASA multigrain crackers, and 1/3 c melted butter, combine and press into pan).

Preheat oven to 325 degrees fahrenheit.

Pre-bake crust until browned lightly.

In the blender, combine:
12 oz silken tofu
1 cup canned pumpkin
1 jar banana baby food
1 tsp cinnamon
1/2 tsp cloves
4 oz cream cheese
1 tbs vanilla extract

Blend well, then pour into crust and bake for 1 hour or until knife comes out fairly clean and middle is not liquid. Cool overnight before serving.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

Pumpkin Cake

By , January 26, 2011 3:53 pm

Stir together:
1 3/4 cup whole grain flour (I use a mix of oat and brown rice flour)
3 tsp baking powder
3/4 tsp salt
1 tbs cinnamon
1 tbs nutmeg
1 tsp allspice
1 tsp ginger
In a separate bowl, mix:
2 eggs, beaten
1/2 c oil
In another bowl, mix:
1 c canned pumpkin
1/3 c water
1 jar banana baby food

Preheat oven to 350 degrees fahrenheit.

Add egg mixture to pumpkin mixture. Add dry ingredients and still until well mixed. Pour into greased 8″ square pan and bake for 1/2 hour or until toothpick comes out clean. Frost with cashew butter and enjoy.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

Carrot Cake

By , January 26, 2011 3:51 pm

Preheat oven to 350 degrees fahrenheit.

Combine:
1 1/2 c grated carrots
2 eggs
1/2 cup oil
1 jar banana baby food
In another bowl, combine:
1 c whole grain flour (wheat, oat, rice etc)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Stir into wet ingredients. Pour into greased 8″ square pan. Bake 1/2 hour or until toothpick comes out clean. I frosted this with cream cheese mixed with lemon extract and vanilla extract.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

Banana Spice Cake

By , January 26, 2011 3:51 pm

Beat together in a bowl:
3 ripe bananas
2 eggs
1/4 cup natural peanut butter (I use chunky)
Stir together in another bowl:
2 cups whole grain flour (I use oat)
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ginger (do not use fresh ginger root, use the powdered ginger)

Preheat oven to 350 degrees fahrenheit.

Combine all ingredients. Spoon batter into an oiled and floured 8″ square baking pan and bake for about 30 minutes or until a knife inserted comes out clean. Cool and cut into squares. Serves 8 to 10.

Frosting:
4 oz. cream cheese, softened
a big glob of natural peanut butter, approx the same amount as the cream cheese
soy milk to thin mixture

Beat together until smooth, adding just enough soy milk to accomplish this. Spread on cake.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

I served this to some sugar eating friends last night, and they liked it. They took some home with them.

Bagels

By , January 26, 2011 2:54 pm

2 Tbsp. yeast
4 to 4 1/2 c. WW flour
2 Tbsp. vital wheat gluten
1 1/2 c. warm water
2 tsp. salt
Directions:

Mix yeast and 1 1/2 cups flour and the gluten. Add the water and salt. Beat with electric mixer on low speed for 30 seconds, just to blend. Then beat at high speed for 3 1/2 minutes.

By hand add flour until the dough begins to stiffen. Turn onto floured surface and knead until smooth adding flour as necessary (you do not want a sticky dough). This will take about 8 minutes.

Cover and rest 20 minutes. Divide into 12 balls. Punch a hole in the center of each ball with your finger and stretch to enlarge the hole.

Cover and rise 50 minutes in a warm place. If your kitchen is cold, you can rise them in a warm oven of about 90 degrees fahrenheit–just be sure it is not too hot or you will kill the yeast.

Gently slide the dough into a large pot of simmering water for 6 minutes turning after 3 minutes. You will have to do this in batches.

Drain well on a towel.

Preheat oven to 375 degrees fahrenheit.

Place bagels on a baking sheet and bake for 35 minutes or until nicely browned.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

Radiant Snack Bars

By , January 25, 2011 4:11 pm

6 cups rolled oats (one cylindrical container)
1 dozen eggs
1/2 cup cinnamon
4 cups liquid (milk, oat milk or juice of your choicd)
1 cup cottage cheese or Restore whey protein powder
2 cups shredded unsweetened coconut, lightly toasted
1 tsp salt
Additional 1/2 cup shredded unsweetened coconut for topping

Blend the wet ingredients for 1 minute.

Mix the dry ingredients together in a large bowl.

Add the liquid mxture to the dry ingredients a little at a time until thoroughyy mixed.

Pour into a 9-by-13 inch pan that has been sprayed with cooking spray.

Sprinkle an additional 1/2 cup unsweetened coconut on top (Don’t toast it).

Bake 1 hour at 350.

Let cool and slice into ‘bars’ that are sized for your children.

You can add other things like nuts or sliced apples if you like. Experiment. Your family may like a different texture. Adjust the liquid, and try different options. This is a recipe to ‘play’ with.

From Kathleen DesMaisons’ Little Sugar Addicts.

Sweet Potato Bars

By , November 8, 2010 4:52 pm

This is a recipe of Angela’s and it is one of those highly adaptable recipes, so play until you get it how you like it best. We’re still playing, but my kids love them. I’ve been experimenting with adding some Restore too. So far, I’ve done ¼ C Restore in place of part of the flour and it has worked great. I’ve also used some different flours for fun.

4-6 medium sweet potatoes (for 3-4 C after baking)
2 tablespoons butter (softened or melted)
2 large eggs
1 teaspoon alcohol free vanilla extract
1/4 teaspoon alcohol free maple flavoring
1 cup oat flour
1 cup brown rice flour
2 teaspoons baking soda
1 teaspoon cinnamon or pumpkin pie spice blend

Bake sweet potatoes until soft, let cool, and take off skins. Place sweet
potatoes, butter, eggs, vanilla, and maple flavoring into food processor and
whizz it all up until well combined. In separate bowl combine flours, baking
soda, and spice, whisk to blend well. Pour wet ingredients into dry and mix to
fully combine. Spread in a well-greased baking dish and bake at
350 until tooth pick inserted comes out clean (or mostly clean). Baking time
depends on what size dish I put it in, but usually around 30 or 40 minutes. Cut
into squares and enjoy :-)

Apple Pie with Cheddar Crust

By , October 24, 2010 2:32 pm

Crust:

1 cup oat or brown rice flour, or a combination of both
1/2 tsp baking powder
1/4 tsp salt
3 TBS cold butter
3 TBS Crisco or other solid veg shortening
1/3 cup iced water
1 cup shredded sharp cheddar cheese

Filling:

2 1/2 lb apples, peeled, cored and sliced
2 cups unsweetened apple juice
1/2 tsp cinnamon
1/2 tsp vanilla
1 TBS cornstarch dissolved in 2 Tbl apple juice

For crust:

1. In medium bowl, combine flour, baking powder and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture forms coarse crumbs.
2. Stir in ice water just until dough comes together. Stir in cheese and combine well.
3. Form dough into a ball and wrap in plastic wrap. Refrigerate 1 hour.

For Filling:

1. Combine apples, juice and cinnamon in a large saucepan. Bring to boil.
2. Once apple mixture boils, lower heat to simmer and cook down 10-15 min.
3. Return to boil and thicken by adding cornstarch mixture. Remove from heat and let cool slightly. Stir in Vanilla.

To Assemble:

1. Spoon apple mixture into 9″ pie pan sprayed with non-stick cooking spray. Preheat oven to 450 degrees fahrenheit.
2. On lightly floured surface, quickly roll out the crust into a 13″ round. Drape the crust over the apples and crimp edges to seal. With a sharp knife, cut 2 or 3 slits in dough for steam vents.
3. Place pie plate on a baking sheet and place in 450 degree oven. Bake 20 minutes. Reduce oven temp to 350 degrees and bake 15 minutes more or until crust is golden and apples are tender. Let cool at least ½ hour before cutting.

Yield: One 9″ pie – 6 to 8 servings.

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