Oreos are a cookie my husband and I use to do some serious damage on. Dave would easily eat an entire row. I wasn’t far behind him. Since not eating any processed foods for a few years now, most of them no longer even appeal to me. Even cereal doesn’t tempt me anymore. But oreos and milk is just so good. These cookies are a great oreo substitute, they don’t have any refined sugar, and go great with a glass of milk or crushed on top of ice cream.
makes 15 sandwich cookies
3/4 cup flour (I use whole wheat pastry)
1/4 cup + 2 Tbs cocoa powder
1/4 cup coconut sugar (or organic cane sugar)
1/4 tsp baking powder
1/16 tsp salt
1 tsp vanilla
1/4 cup butter, melted
2 Tbs honey
1 Tbs milk (if needed)
Melt butter. Add vanilla, honey, and sugar. Mix together flour, baking powder, salt. Combine wet and dry. Add milk little at a time if needed to bring dough together. It will depend on which flour you use (older flour is dryer, as is whole wheat flour).
Roll dough into a 1.5 inch long and wrap in cling wrap. Place in freezer for one hour or days until you are ready to bake.
When ready to bake, take off wrap and slice into thin slices with a sharp knife. Bake on a silpat baking sheet for 15-20 minutes (depending on thickness you sliced them) at 325F. Do not let them burn. They will not be hard when you take them out of the oven. They will continue to harden as they cool. You won’t be able to see when they start to burn because the dough is so dark, so don’t just keep cooking them trying to get them to crisp up.
For the cream mix 3 Tbs coconut butter and 1 tsp honey. Or use your favorite buttercream and just make it stiff.
Add cream between 2 sandwich cookies once cookies are completely cooled.
fat: 5.5 g
Sodium: 35 mg (1%)
Carbohydrates: 13 g
dietary fiber: 1.3 g
sugars: 6 g
Protein: 1.3 g
Crescent rolls are a processed food that I haven’t had in forever but miss. I don’t know why I never thought to make them. This is the easiest recipe, the flour is soaked, and they rise beautifully. They are way lower in sugar, sodium, butter, and no chemicals, additives, or flavorings. It makes 24 rolls which is perfect to make for a gathering and will be a must at Thanksgiving and Christmas.
Like all baked goods without dough conditioners and preservatives, these are best the day they are baked and amazing straight out of the oven.
makes 24 large rolls
1 pkg active dry yeast
1 cup milk
2 Tbs sugar (or more honey is wanting completely cane sugar free)
2 Tbs honey
5 Tbs butter
3 Tbs kefir or buttermilk
4 cups flour (all whole wheat pastry or half white half whole wheat)
1 tsp salt
Heat milk until hot. Add butter. Let cool until warm to the touch. Add yeast and let sit for 10 minutes. Add the remaining ingredients to kitchen aid mixer with yeast/milk/butter. After combined, knead with dough hook for 5-10 minutes. Cover with plastic wrap.
Let it sit overnight.
cut dough in half. Roll each half into a 15 inch circle. Slice each circle into 12 pie pieces. Roll up starting from outer edge of pie piece.
Place on baking sheets. Cover with plastic wrap and let rise until ready to bake (at least a few hours).
Bake at 375 F for 12-15 minutes.
fat: 3.2 g
sodium: 127 mg (5%)
carbohydrates: 19 g
dietary fiber: 1 g
sugars: 3 g
protein: 1 g
I’ve turned to sourdough for most of my bread consumption. Its healthier to soak/sprout/sour grains and I really like the slight tang to sourdough. This pizza dough has a really nice crisp crust on the bottom but a soft and chewy upper. Dave and I agree its the best pizza crust we’ve ever had, homemade or from a restaurant. I’ve also found when sourdough is properly prepared, its so much more filling than unsoaked flour. There is also evidence that the wild yeast in sourdough is much healthier than commercial store bought yeast.
This makes one good sized thicker crust. You can bake them and store in the freezer for quick weeknight meals. Or prep in the morning and it will be risen by the time you get home from work.
Sourdough pizza crust
1 1/4 cup sourdough starter
1 1/4 cup whole wheat flour
1 Tbs olive oil
1/2 tsp salt
Knead all ingredients with a dough hook for 5 minutes. Cover bowl and let rise about 4 hours. Roll into a circle and place on a cornmeal dusted pizza stone. Cover with plastic wrap and let rise another 3 or 4 hours. If you will be gone all day, forget the first rise and just let it rise on the pizza stone all day.
Bake at 450 F for 10 minutes. Brush with olive oil, garlic, and Italian seasoning. Top with sauce, cheese, and any meat or vegetables. Cook until cheese is bubbly, about 10 or so more minutes.
I love corned beef and cabbage but finding it with well sourced organic meat is near impossible, even around St Patty’s Day. I want to try and make my own soon but until then, these meatballs are a great substitute. Somehow I couldn’t find a single corned beef meatball recipe on the internet. I don’t know why, they are a quick way to get that classic flavor. I serve them with either mashed or roasted potatoes and sautéed cabbage. And some mustard for dipping.
Corned Beef Meatballs
makes 2 dozen meatballs
2 lbs ground meat
1/8 tsp each crushed bay leaves, ground coriander seed, ground cardamom seed, ground mustard seed, garlic powder, allspice, black pepper, and salt.
Mix it all together with the ground beef. Let it marinate in the refrigerator for at least 20 minutes or overnight. Roll into 1 inch balls. Cook in oven at 350 F for 20 minutes, or until center is no longer pink.
Caramel sauce is so easy to make and amazingly delicious. There’s no reason to eat that corn syrup stuff from a jar posing as caramel sauce. Its amazing on top of homemade ice cream or drizzled on top of brownies. Or as a dip for apples. There is no refined sugar and even has vegan options. Not to claim its a replacement for kale and carrots but its great as a special treat!
2 tbs butter or coconut oil
1/4 cup coconut sugar
1/4 cup honey
1/4 tsp salt
1 can full fat coconut milk or half and half
1 tsp vanilla
Melt butter, honey, and coconut sugar. Boil for 1 minute stirring constantly. Add coconut milk a little at a time, stirring constantly. Once it comes back to a boil, boil for 4-5 minutes until thickened. Take off heat. Add salt and vanilla.
It will continue to thicken as it cools.