Posted by alisa on December 28, 2009 | 28 Comments
I don’t know about you, but weening myself off of sweets can be a real struggle, especially after the holidays. Though going cold turkey may be the smart thing to do, I prefer the slow and steady approach … using a bit less, switching to liquid sweeteners, and adding in some wholesome ingredients … for conquering my sugar cravings.
Thankfully, ”healthy” treats can be every bit as (if not more) delicious and satisfying … and such is the case for these simple no bake bites that can be whipped up in mere minutes. The recipe is short, sweet, and quite forgiving, allowing you to make substitutions for your special diet wherever needed.
No Bake PB & J Thumbprint Cookie Bites
This is a mini-recipe, making just 6 cookie bites, a generous little snack for two people. Feel free to double, triple, or quadruple the recipe if you want some chillin’ in the fridge on demand. They should keep for a few days in the refrigerator, and for several months in the freezer.
This recipe is Dairy-Free and Egg-Free, and it can be Vegan, Gluten-Free, Nut-Free, and/or Soy-Free.
- 2 Graham Cracker Sheets (I used New Morning Cinnamon Grahams, but you can use your favorite brand, which may be vegan, gluten-free, or both!)
- 2 Tablespoons Natural Peanut Butter (I use creamy, unsalted; you can substitute another nut butter or even Sunbutter for nut-free)
- 1 Teaspoon Coconut or Palm Oil, melted (This helps it to firm-up when chilled)
- 2 Teaspoons Maple Syrup, Honey, Agave Nectar, or Brown Rice Syrup (I used maple)
- 1 to 2 Tablespoons of Jam, divided (your choice, I used raspberry; all-fruit spread would be the most virtuous choice)
Crush the graham crackers into fine crumbs or a powder. You can do this with the old ziploc and mallet method, or as I prefer, pop them in one of those cheap little spice grinders, and whiz away. You will get about 1/4 cup of fine crumbs/graham powder.
In a small bowl, combine the graham cracker crumbs with the nut (or seed) butter, oil, and sweetener, until a nice thick paste forms. Divide it into six portions and roll each into a ball. Using the back of a measuring teaspoon, press an indentation in the top of each ball, causing them to flatten on the bottom, and form your thumbprint shape on top. If the mixture is too sticky to handle, toss it in your fridge or freezer for about 15 minutes to firm up a bit.
Once shaped, place the cookie dough thumbprints in the refrigerator or freezer (if you are impatient like me) for 15 minutes or longer to firm up. Place a dollop of jam in the depression of each cookie bite (I used about 1/2 teaspoon per cookie) and serve.
Yields 6 no bake treats
Giveaways and Notes:
Wildbars from Chocolate-Covered Healthy – These bars cost a small fortune (definitely worth winning!), but are so good.
Posted by alisa on December 22, 2009 | 21 Comments
Since posting about our party menu, complete with dessert bites of pumpkin bread, snickerdoodle blondies (recipe here), and peppermint oreo crispy treats, I have had a few requests for that crispy treat recipe. It really is quite a simple one. However, while the first two batches were successful in taste, they were a bit crumbly in my opinion … so I wanted to make sure I was posting a recipe that would work best.
You see, it was my first time experimenting with Marshmallow Fluff (the brand), and boy was it a gooey mess! As a kid I did use mashmallows and even Jet-Puffed Marshamallow Creme, but never remembered it being quite so glue-like.
Regardless, this recipe turns out delicious, and the crispy treats are even better after a day, as the peppermint flavor infuses itself throughout the treats upon sitting. I like to stash the bars in the freezer, where they stay nice, cool, and crispy … but that’s just me. Also, since I made this recipe, (ahem) just a few times, I did some experimentation and even made a vegan version with Susan’s Ricemellow Creme (a gift from Dairy Free Market!), experimented with coconut oil, and mixed up the chocolate for dark loving fans.
This is a bit of a seasonal delight, since minty Oreos are not usually sold year-round. I used the Peppermint (Candy Cane) Joe Joe’s from Trader Joes, which are incredible, and I have a little secret. Last year those cookies went on clearance after the holiday for a $1 a box, so I kept the holiday love going for months! Keep an eye out and stock up if you like these beauties!
No minty sandwich cookies? You can stick with regular Oreo-type cookies too, and if you still like that minty taste, add some extract! I haven’t trialed the extract as of yet, but have included a general amount as a suggestion in the recipe.
Chocolate Peppermint “Oreo” Crispy Treats
This recipe is Dairy-Free, Nut-Free, Soy-Free, and optionally Gluten-Free, Egg-Free, and Vegan.
Gently crush the cookies. I placed them in a baggie, and firmly pressed down on each cookie to break them into chunks sized to my liking, without making a mess! Set aside.
Melt the chocolate – I do this in a bowl in the microwave in about two 30 second intervals, stirring vigorously after each heating to get those last chips melted. Do not overcook your chocolate! Set aside.
Place your margarine or coconut oil in a medium to large saucepan, and melt over low to medium-low heat (my stove doesn’t even function at low heat). Add the marshmallows or creme and continue to stir as they melt in. This will take about 5 minutes to get a nice smooth mixture. Stir in the chocolate until smooth.
Add the crispy rice creal and sandwich cookies, stirring until thoroughly combined. I start with 4 cups, but ended up using the full 5 cups with the Ricemellow Creme and marshmallows.
Press firmly into a greased baking dish. An 8 x 8 dish will make taller, full-sized crispy treats, while a 9 x 13 will make thinner, bite-sized crispy treats. Allow to cool before cutting into squares – I fridge (or freeze) them, especially when using the coconut oil, which makes for a firmer, crunchier, crispy treat and helps the chocolate to quickly set up.
Note: The chocolate gives these a different texture than your traditional rice crispy treat. I like it this way, but if you want that gooey crispy treat texture with a chocolatey taste, skip the chocolate chips, but add in 2 to 3 tablespoons of cocoa powder (to taste) and/or use cocoa crispy rice cereal. Adjust cereal amount up if needed.
Gluten-Free: Erewhon offers gluten-free crispy brown rice cereal (which I used), and I believe there are some other brands. Though I haven’t found minty GF chocolate sandwich cookies, there are some great chocolate sandwich cookies (sans mint) that are great from companies like Kinnikinnick, Mi-Del, and Josef’s.
Yields, oh I don’t know, a pan full of crispy treats cut to the size you are craving
Posted by alisa on December 19, 2009 | 15 Comments
Though it can be hard to narrow down, I think we all have a dessert or two that shouts perfection to our palates. I confess that my tastes are really quite simple; my two favorite desserts are still chocolate chip cookies and apple crisp. Don’t bother with the time consuming crust for me, simple baked apples with a sugar-crumble topping is all I need for a true comfort sweet.
My current favorite recipe is still this Crumbly Maple Apple Crisp as I like to call it (I think this is one of the most under-recognized recipes on this blog – trust me, the maple seals the deal!). I made it for my Uncle’s birthday (he too prefers to forgo the pie crust) and everyone raved, even though I snuck in whole wheat flour, unpeeled fiber-rich apples, and oats on them!
But, when grandma later requested a “traditional” apple crisp … well, I can never disappoint my sweets loving grandma …
Grandma’s Easy Apple Crisp
This recipe is Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free. You can also sub in your favorite All-purpose gluten-free flour blend for a Gluten-Free Crisp.
- 5 to 6 Medium-sized Apples, peeled, cored, and thinly sliced (about 1/8 to 1/4-inch thickness)
- 1 Tablespoon Lemon Juice
- 1/2 to 1 Teaspoon Ground Cinnamon (optional, I just love cinnamon)
- 3/4 Cup Powdered Sugar, divided (can sub granulated sugar in a pinch)
- 3/4 Cup All-Purpose or Whole Wheat Pastry Flour
- 1/4 Cup Dairy-Free Margarine (I used Earth Balance Soy-Free)
Preheat your oven to 350ºF.
Prepare the apples and toss with the lemon juice and cinnamon, if using. Evenly distribute 1/2 of the apples in an 8 x 8 baking dish, evenly sprinkle with roughly half of the powdered sugar (6 tablespoons for those of us who are precise!), and top with the remaining apples. Briefly set aside.
In a small bowl, sift together the remaining powdered sugar and the flour. With a fork, pastry blender, or your fingers, blend in the margarine until you get what resembles coarse bread crumbs. Sprinkle the streusel evenly over your apples, and bake for about 55 minutes. If the topping isn’t crisp enough for your liking, feel free to broil it for 1 to 2 minutes to brown it up a bit.
Yields 6 to 8 sweet servings
Posted by alisa on December 15, 2009 | 15 Comments
In my inbox today, I received an email from Mambo Sprouts with information about, and a coupon from Florida Crystals. You can get the coupon yourself and print it at floridacrystalscoupon.com, but it is a wee bit different from your average coupon.
They offer you the chance to “donate” a portion of your coupon to the Jaguar Conservation Fund. Yeah, I know, playing the guilt on us foodies trying to save a nickel during these hard economic times … while supporting organic sugar nonetheless! But it does look worthwhile, and it got me to thinking about my “sugar” choices (which seem to be evolving in recent years), and curious about yours and any insight you might have.
This week was the first time all year that I bought white sugar (to top these awesome Snickerdoodle Blondies, after all, who could resist?), but my husband was grateful. It is still the only sweetener he really likes in his coffee. It was organic, but still white sugar no matter how you rationalize it. I do often keep a bag of Trader Joe’s organic brown sugar on hand, and use it in small amounts when needed (it is so frickin’ good!).
In all cases, I do choose organic sugar, and for the longest time I couldn’t remember why. But the other day, while in the grocery store, I saw a small reminder - pesticides and genetic modification. Sugar is a top pesticide crop, and it is increasingly being added to the GMO list. While I do my best to minimize our pesticide load, I am firmly against GMO’s, and work oh-so-hard to avoid them. Luckily, since we use sugar (I am including evaporated cane juice/sucanat in this term) so seldom, it doesn’t eat into my budget.
The three sweeteners we use most often in my house are honey, maple syrup, and fruit. In our day to day lives, I really prefer just making fruit-sweetened goodies, like our favorite Banana Bread and our breakfast smoothies. But, here and there I use a little honey or maple syrup to jazz up a salad dressing, make a sweeter treat, for a recovery drink or bar, or simply to mellow out a sauce. As you probably already know, I mostly buy honey and maple syrup on Amazon when the deals pop up, and I certainly don’t use these by the glug, so again, not a problem using these slightly higher end natural foods without breaking the bank.
I do have some pure stevia on hand, which I got for an insanely good price on clearance, that I use very, very sparingly. If the fruit in my smoothie isn’t quite sweet enough, a very small dash of stevia brightens it up. Otherwise, I really don’t like the stuff. It is used so much in natural foods these days, and both my husband and I can really taste it no matter the medium. Does it taste funny to anyone else?
Many people love agave, and while I have used it in the past, it was only to use up the quantities I purchased for such a good price. Again, we aren’t big fans; and yes, we have tried a few different brands. Raw honey still wins hands down for us any day.
So what about you? Are you a sugar-aholic (like my husband) or weening yourself off (like me)? What types of sweeteners do you use and why? Is there a perfect recipe that you have discovered/created for your favorite sweetener?
Oh, and in case you were wondering, I took the middle ground – 25 cents for me, 25 cents for the Jaguars. It seemed fair.
Posted by alisa on December 14, 2009 | 3 Comments
Last month I posted about a $3.00 off coupon for Hain Celestial products, but some of you have trouble with the printing. Well, I finally have a source page that should work for everyone (hopefully you can still find the items on sale too for even more value!). Plus, it looks like a pretty cool site on holiday entertaining from that mega-natural food corp. They have the printable coupon, sweepstakes, and recipes here – www.entertainingnaturally.com. Enjoy!
Posted by alisa on December 13, 2009 | 26 Comments
So I pulled it off … our first “real” party in over ten years, and aside from dipping into the holiday beverages just a wee bit too much, I would say it was a smashing success. By my count, we had 20 in total, 16 adults and 4 extremely active tots running about until midnight.
To make it special for everyone, my husband (aka Santa) bought a toy gift for each of the little ones. This was a huge hit, and I must tell you that the Tonka Toughest Mighty Truck is the best gift ever for toddler boys. The picture does not do this baby justice, it is big, awesome, and both the little boys (ages 2+ and 3+) we gave them to loved them! A friend whose little boy wasn’t there even asked where he could get one for his son. Luckily, santa had an extra one hiding in the back just in case his son had made it!
Now, lets get back to the food, shall we? I had planned to make a couple of dips from scratch, including the Black Bean Butter recipe that Chrysta recommended. But in the end, I had to “cheat” with the dips, since we had so many other things on the go. We defaulted to some fresh salsa, Tribe Hummus (40 spices), and Eggplant dip from TJ’s with tortilla chips, carrots, and some blanched broccoli and cauliflower. I know, boring, but trust me, the food does get more exciting …
As mentioned, I decided to do a Hot “Buttered” Rum welcome drink from Cooking Light’s December issue. I didn’t have time to pre-test the recipe … big mistake! Holy rum! Warning, this beverage is out of control strong. To doctor it, I doubled the sugar (boiled some more in a little bit of water and added to the batch) and added another 1/2 tablespoon of Earth Balance Soy-Free. This brought it up to the sipable stage, prior to that it was purely shot-worthy.
For hot food, we had Simple Roasted Veggies, Pulled Pork with Homemade Wheat Buns, From-Scratch Cheeseless Pizza (used the crust recipe in Go Dairy Free), Stuffed Mushrooms, Prosciutto-Wrapped Wild Prawns, and Chicken Satay (one peanut sauced and one more of a curry).
Easily the most popular item was the stuffed mushrooms. All night long people kept asking, “So everything was dairy-free? Really? Even the mushrooms?” I didn’t even bother telling them that they were also gluten-free, soy-free, and egg-free; I thought that might send some of them over the edge! I used 1.5 lbs of mushrooms and 1.5 lbs of filling, and they were still gone in minutes.
The prawns were next on the popularity list (and oh so easy!), followed closely by the pulled pork and pizza. The only item I was a bit disappointed in was the satay. I didn’t even cook all of it up. But luckily the rest of it will be very good on salads, and the meat is very tender. It just didn’t wow flavorwise as a stand alone appetizer.
For dessert I baked up Pumpkin Spice Bread, Peppermint Oreo Chocolate Rice Crispy Treats, and Snickerdoodle Blondies. I am still humming and hawing about sharing the rice crispy recipe as the results were delicious, but a tad crumbly. I used Marshmallow Fluff, which was new to me, and it was really hard to work with. I may try the recipe again with marshmallows and post it after that.
But, I am prepared to share these awesome Snickerdoodle Blondies with you!
I was going to make one of VeggieGirl’s awesome blondie recipes, but had a serious amount of AP flour to use up and a tub of Earth Balance Soy-Free that was begging to be tested in some sort of cookie concoction, so I went for an un-healthified version. Hey, it’s the holidays after all!
Recipe: Dairy-Free Snickerdoodle Blondies
Summary: I watched as our guests attempted to guess what these wonderful bars were. One came awfully close when he said it tasted like snickerdoodles crossed with gingerbread. But oddly enough (and to my husband’s delight), there isn’t a speck of ginger in this recipe. These blondies were adapted from Recipezaar.
Ingredients
- 2-2/3 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 3 Teaspoons Ground Cinnamon, divided
- 1/4 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Salt
- 2 Cups Packed Dark Brown Sugar (I used TJ’s organic brown sugar)
- 1 Cup Dairy-Free Margarine, at room temperature (I used Earth Balance Soy-Free, which is salted)
- 2 Large Eggs, at room temperature (see notes above for egg-free/vegan option)
- 1 Tablespoon Real Vanilla Extract
- 2 Tablespoons Sugar
Instructions
- Preheat your oven to 350ºF and lightly grease a 9×13 inch pan.
- In a medium-sized bowl, combine the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg and salt and set aside.
- In large bowl, beat together margarine and brown sugar until well combined.
- Add the eggs and vanilla, and beat until smooth.
- Stir in the flour mixture until well blended.
- Spread the batter evenly in your prepared pan (I lightly greased a spatula for easy stick-free spreading).
- Combine the 2 tablespoons of sugar and the remaining 2 teaspoons of cinnamon in a small dish. Evenly sprinkle the mixture atop the blondie batter (it may seem like a lot, but go for it).
- Bake the blondies for 25 to 30 minutes or until the surface springs back when gently pressed. They will be firmer and raised around the edges, sinking in the middle. No worries, this is okay.
Variations
You can make it Egg-Free and Vegan by substituting Ener-G Eggs for the Eggs. The results will vary slightly, but should still be delicious.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegan
Number of servings (yield): 12
Copyright © Alisa Fleming.
Let the blondies cool in the pan completely before cutting (if you can resist!).
Yields 20 to 30 blondies, depending on how you slice them
Posted by alisa on December 10, 2009 | 11 Comments
Intentions to post up numerous recipes this month were quickly thwarted by that lovely time of year known as the holidays. Planning for parties, shopping for gifts, decorating, and (alas) a bad cold have interrupted work schedules and free time alike. I’m not sick myself (yet, fingers-crossed, vitamins being religiously taken if only for a placebo affect), but my poor husband has had a cold all week.
Even when he isn’t sick, he loves soup. So with the sniffles, sneezing, and coughing on the go, I have done my best to keep him stocked with warm liquids. This particular soup has been on repeat for many months now. When I first made it, my husband asked, “Where did you learn to make such good soup?” I wasn’t sure whether or not to take that as a compliment, but I did take it as a firm nod of approval for this ridiculously easy recipe.
Be Well!
Chicken Barley Soup for the Soul
This recipe is Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Sugar-Free and Wheat-Free (but remember that barley does have gluten!) – but choose your broth wisely (see my notes). For a Veggie Barley soup (vegan), see the comments.
- 1 to 1-1/2 Teaspoons Grapeseed Oil or other Neutral-Tasting Cooking Oil (depending on how many veggies you use)
- 1 to 2 Medium Carrots, diced (I usually use 1 medium to large carrot)
- 1/4 of a Medium Onion, slivered or diced
- 1/2 Cup Sliced Celery, about 1/4-inch thick (optional – I just use if I have some on hand)
- 1/4 Cup Pearl Barley
- 1/2 Teaspoon Dried Thyme
- 3 Cups Good Chicken Broth (I always buy Imagine Organic brand on sale, it is our favorite)
- 6 to 8 Ounces Chicken, shredded or cubed (I have used leftover Cornish game hens, roasted chicken, and freshly baked boneless skinless chicken breasts)
- 1/4 Teaspoon Salt, or to taste
- Ground Pepper, to taste (optional)
Heat the oil in a medium-sized saucepan over medium heat. Add the carrots, onion, and celery (if using), and sauté for a few minutes, or until the onions soften. Add the barley and thyme, and sauté for 3 to 5 minutes.
Add the broth, chicken, and salt. Bring the mixture to a boil, reduce to low and cover. Allow the soup to simmer for about 45 minutes, or until the barley reaches your desired tenderness. Usually this takes exactly 45 minutes, but a couple of times I had to allow it to simmer for an extra 10 minutes.
Season to taste with fresh ground pepper, if desired (I often omit).
Yields 2 soothing servings
Posted by alisa on December 7, 2009 | 5 Comments
Congratulations to Cee – the winner of our 30-Minute Vegan Cookbook giveaway! Cee shared the following favorite quick meal, which also happens to be vegan:
30-Minute Veggie-Chickpea Curry
2 potatoes, peeled, diced and boiled until just tender (can use frozen cubed potatoes in a pinch)
1 10-oz package of frozen spinach, thawed
1 can of diced tomatoes
1 can of unsweetened coconut milk
1-2 t good curry powder
1 can chickpeas, drained and rinsed
Combine all ingredients and simmer about 30 minutes until your desired consistency. You can tweak the quantities to taste. Goes well with brown rice or homemade naan!
Thanks for sharing this great recipe Cee, and your copy of the 30-Minute Vegan Cookbook is on its way!
Okay, now I know, I have been slacking on the posts and recipes … what can I say, it is a busy holiday season! Another yummy recipe to come by tomorrow, and with luck, many more to come this month …
Posted by alisa on December 2, 2009 | 134 Comments
Why yes, look what we have here. The Cookbook Giveaway Week may have ended, but I have one more gem up for grabs. I hadn’t finished reviewing this cookbook before the week of festivities began, and since I don’t give away anything that I don’t love, I had to wait. But now, I am prepared to offer a brand new copy of The 30-Minute Vegan to one of you.
You can read my full review of the book here on Go Dairy Free. Or, if you are a visual person, take a gander at the items I made from the cookbook this week …
Chocolate Sesame Bonbons (SO good!)
Seasoned Spuds (a unique non-roasting technique with delicious roasted flavor)
Now, to enter to win a copy of The 30-Minute Vegan your very own (or for a holiday gift!), leave a comment on this post and let me know your favorite 30-minute or less dish, vegan or non-vegan, snack, sweet, beverage, or entree. Feel free to link if it is posted on your blog. Right now, my favorite is a carob smoothie - 1 sweet, ripe frozen banana, 1 tablespoon carob powder, and unsweetened vanilla Almond Breeze.
Per standard, spread the word (blog, facebook, twitter, email, etc.) and leave a second comment letting me know where you did for a second entry.
Entries will close after Saturday, December 5th.
Also, the authors were kind enough to let me reprint a sample recipe for you, and it is a goodie (sorry, you will have to purchase the book for those scrumptious raw bonbons!) …
Live Cinnamon Rolls
This recipe is from The 30-Minute Vegan, reprinted with permissions from the publisher.
“These puppies are a huge hit at our bakery in Kaua’i. The rolling technique is best carried out with the use of a Silpat (silicon baking sheet), Teflex sheet (used in dehydrators), or a baking sheet lined with parchment paper. You’ll also need a food processor. The icing is not necessary for you to enjoy this dish but pushes it into the decadent category. Cashews can be substituted for the coconut butter in the icing if you cannot find it or you don’t have a taste for coconut.”
This recipe is Raw, Vegan, Gluten-Free, Soy-Free, and Free of Refined Sugars.
- 2 cups raw buckwheat groats (not kasha)
- 2 cups + ½ cup pitted Medjool dates, packed
- 2 tablespoons + 1 teaspoon agave nectar
- ¼ cup water
- 2 tablespoons ground cinnamon
- Pinch of sea salt
- ¼ cup raisins
- ½ cup walnuts, chopped
Icing (optional)
- ½ cup coconut butter (not coconut oil)
- ¼ cup agave nectar
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest
- ¼ cup water or freshly squeezed orange juice
1. Process the buckwheat groats for 60 seconds in a food processor, or until they are finely ground. There will still be some whole kernels. Add 2 cups of the dates and continue to process for about 40 seconds. Add 1 teaspoon of the agave nectar and process for 30 seconds more, or until a sticky “dough” forms. If a piece of dough can be formed into a tight little ball, it is ready, otherwise add 1 teaspoon at a time of agave nectar until this desired stickiness is reached.
2. Transfer the dough to a flat work surface covered with a Silpat, a Teflex sheet, or parchment paper. Using your hands, press the dough into a rectangle that is roughly 9 x 11 inches and ¼ inch thick. Keep some water nearby to dip your fingers into, to prevent the dough from sticking to them. Position the dough so that the long side is parallel with the counter’s edge.
3. Process the remaining ½ cup of dates, 2 tablespoons of agave nectar, water, cinnamon, and salt in the food processor until as smooth as possible. There will probably be chunks because the quantity of mixture may be too small to process thoroughly. Remove the processor blade and stir in the raisins and walnuts. Spread the mixture over all of the dough except for about 1 inch along the far long edge.
4. Roll up the dough by making a small fold along the near long edge, pressing it down, peeling back the Silpat, and continuing to roll in the same way, making sure to press the whole thing together as you go so that you have a tight roll. Refrigerate while you make the icing and then cut the log into twelve even slices.
5. Blend all of the icing ingredients until smooth. Either drizzle it over the whole log or over the individual slices. There should be more than enough icing.
Variations
- For a more devilish dessert, try making a Chocolate-Mint Roll by adding ½ cup raw cacao powder to the dough in step 1. Omit the cinnamon, add ¼ cup of raw cacao powder, and ½ teaspoon of peppermint extract to the filling in step 3. Also, in step 3 you can add 2 tablespoons of raw cacao nibs along with the raisins, and replace the walnuts with macadamia nuts or omit them altogether.
- Another richer variation would be to replace the buckwheat groats with an equal amount of almonds. Simply make almond flour in a high-powered blender or food processor and continue with the recipe.
Yields 12 rolls
Photo credit: © Mark Reinfeld and Jennifer Murray
Posted by alisa on December 1, 2009 | 15 Comments
Believe it or not, we have never thrown a holiday party. Our first home was quite remote, and since our more centralized friends had a party every year, we just never bothered. But this year, the key party-throwers not only have two little ones in tow, but they are also planning a three-week trip to Germany for the holidays to be with family. So it is up to us and our new centrally located home to throw a winning holiday party and bid them a relaxing bon voyage.
So here I am asking all of you wonderful readers for some recipe advice!
This week I am going to test out a dairy-free and light version of Hot Buttered Rum for the event (will definitely be posting if all goes well!), and we are planning on some crockpot pulled pork with homemade soft-baked rolls. But really, we need so much more. What are your favorite holiday party recipes? And do you have suggestions for any of the following …
- Kid-friendly bites – There will be a good handful of 2 to 3 year olds there. Some all natural / from scratch recipes would be best since my good friend is doing her best to start her little one out without processed foods or candy.
- A Vegan Recipe or Two – Just in case there is a vegetarian or two, I want to make sure I have some suitable options.
- Dips and Noshes – We keep a dairy-free household, but I seem to be able to convert most recipes with ease, as long as it isn’t a three-cheese dip or something!
- Hmmm, a semi-traditional German recipe might be a nice gesture too!
Sweets, savories, beverages, what do you love to see at parties? Thanks in advance for your ideas! More recipes and giveaways to come …
