Nut Butter & Jam Pancakes {Leftovers made FUN!}

April 2, 2013 by · 6 Comments

Nut Butter & Jam Pancakes

Always on a mission to repurpose leftovers, I recently had some extra silver dollar size pancakes that no one seemed interested in enjoying – these picky people around here sometimes rain on my leftovers parade! LOL!

Thankfully, a little idea popped into mind – a heaping stack of little pancakes just oozing with gooey nut butter and jam! Who could resist that delectable treat?

Well, I’m happy to report those leftover pancakes are gone! And so I thought I’d share this simple, yet delicious way to repurpose pancakes. This Stack-o-YUM not only makes a scrumptious breakfast, but is also a fun lunchbox option for the kiddos – just be sure to pack a slightly smaller, less gooey version!

Pancake Sandwiches

Layers of gooey nut butter and jam create a delectable treat that makes leftover pancakes yummy & FUN!

Looking for some great pancake options?
Here’s a few of our favorites:
• Fluffy Little Almond Flour Pancakes(GF)
• Coconut Flour Pancakes(GF)
• Power Pancakes

What are some of your favorite ways to repurpose leftovers? Please share in the comments below … I’d love to feature your idea in a future post!

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Filed Under: Breakfast, Kid Friendly Recipes, Pancakes/Waffles ·

Creamy Custard with Summer Berries (GF, DF Option)

February 20, 2013 by · 4 Comments

Custard - Close Up

A summer berry recipe in the middle of winter?? I know it sounds a bit strange to post a recipe that calls for summer berries in February!! But perhaps you, like me, have a nice little stockpile of frozen berries from your berry-picking and/or farmer’s market adventures this past summer. Yet, even if this isn’t the case, there are usually local markets that carry frozen berries at this time of year. (And let me assure you, another great option is to simply enjoy this delicious creamy custard all by itself!

Truth is, the boys and I are REALLY ready for summer! So as silly as it may seem, I must admit that this special treat brings a smile to our faces – that’s because each bite of this warm, creamy custard is just bursting with the sweet flavors of summertime!

Another wonderful thing about this recipe is that you can easily enjoy whipping it up with the kiddos! It’s just a few simple ingredients that come together beautifully, as you can see below. (And you can also make it dairy-free, see recipe note below!)

Custard - Aidan

You don’t have to use real vanilla bean in this recipe, pure vanilla extract will do just fine. Frankly, any recipe that provides an opportunity to use a knife, is a sure fire way to get my youngest excited about being in the kitchen – LOL!

Custard - Cav & Me

Similarly, a whisk works just fine to blend together the custard ingredients. But since I know my older son enjoys using the electric hand mixer, that’s what I brought out. (It’s a no-brainer that men of all ages just love power tools – LOL!) 

custard-Aidan

When placing thawed blackberries and raspberries in the custard mixture, be sure to allow them to thaw completely and leave out the juices – those would make the custard too moist to set well.

Custard close1

This delightful creamy custard is a wonderful way to highlight the sweet flavors of summertime berries, or to simply enjoy all on its own!

Choco Custard Cups - Valentines closeup

P.S. You can also use this recipe to create adorable little individual chocolate-vanilla custard cups, like the ones shown above. I shared this as a sweet Valentine’s Day idea, but it’s also a great idea for anniversary celebrations, baby and bridal showers, Mother’s Day, or anytime you want to create a beautiful, delicious dessert for that someone special! You can find my Chocolate-Vanilla Custard Cups recipe over at Honeyville Farms Cookin’ Cousins Blog.

Print
Creamy Custard with Summer Berries

3-4 servings

Creamy Custard with Summer Berries

Ingredients

  • 1 1/2 cups fresh or frozen organic berries

  • 1 large egg, plus 1 egg yolk

  • 2 tbsp pure honey (I prefer sage honey due to its mild flavor)
  • 2 tsp organic coconut flour
  • Seeds from 1 vanilla bean (or 2 tsp pure vanilla extract)
  • 1/2 cup organic heavy cream (see *note below for DF option)
  • 2 tbsp organic whole milk yogurt (see *note below for DF option)

Instructions

  1. Preheat oven to 350 degrees. Lightly oil an 8-inch or 9-inch baking dish with coconut oil. (The larger the baking dish, the thinner the depth of the custard.)
  2. If using frozen berries, place them in a small bowl first and allow them to thaw completely.
  3. In a medium bowl, add the whole egg, egg yolk, honey, coconut flour and vanilla bean seeds (or extract). Use a whisk (or mixer) to thoroughly combine. Next, mix in the cream and yogurt, until smooth and creamy. (If DF, see *note below.)
  4. Carefully pour the custard mixture into prepared baking dish. Use your fingers to place the berries on top of the custard, making sure they aren’t clumped together in one spot. (If using thawed berries, do not place any berry juices in the custard. Either discard or save the liquid for another use.)
  5. Bake custard for about 25 minutes, until it’s very lightly browned along edges and set in middle (a slight jiggle in the center is fine, as the custard will continue to set a bit as it cools). Serve warm. Yum!

Notes

* Dairy-Free Option: Omit the cream and yogurt and substitute with 2/3 cup canned coconut milk. Here's a trick I use to ensure my coconut milk is well combined ... Heat some water in a small saucepan, until it just starts to steam (not boil). Then add the can to the pan of hot water and allow it to sit a few minutes to warm the milk. Next, shake the can thoroughly, then open. The milk will now be well combined and ready to use in your favorite DF recipes.

http://thenourishinghome.com/2013/02/creamy-custard-with-summer-berries/

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Filed Under: Kid Friendly Recipes, Other Desserts ·

Featured Recipe: Easy Nut Butter Cookies (GF, DF)

January 27, 2013 by · 6 Comments

Cookie Boys closeup

Last week, Wardeh at GNOWFGLINS was here talking about her new eBook Real Food Kids in the Kitchen – a terrific resource chock-full of helpful tips, strategies and age-appropriate activities for getting your kids excited about cooking wholesome food.

I thought it would be fun to share one of Wardeh’s recipes from the book and she agreed (thanks, Wardeh!). So after looking at the many choices, the boys and I decided to give her quick-n-easy nut butter cookies a try! After all, a key strategy for getting kids excited about cooking, especially if you have older kiddos, is to select a simple recipe that they’re certain to enjoy. And what do all kids love? COOKIES, of course!

So whether you’re just getting started, or have been cooking with your kiddos for years, this is a wonderfully easy and fun (not to mention, scrumptious) recipe to make together!

Real Food Kids in the Kitchen:
Nut Butter Cookies in Three Easy Steps!

Cookie Boys Stirring

Step One: The boys work as a team to add and mix all of the ingredients.

Cookie Boys Making Cookie Balls

Step Two: My older son rolls the dough into small tablespoon-size cookie balls, while his little bro adds a few chocolate chips in the center. (The chocolate chips were their idea, because quote – “everything tastes better with chocolate!” It’s hard to argue with that logic!

Cookie Boys mom & boys

Step Three: Bake and ENJOY! Now, it’s your turn to enjoy some fun in the kitchen with your kiddos!

Print
Easy Nut Butter Cookies (GF, DF)

Yield: 3 dozen

Easy Nut Butter Cookies (GF, DF)

Featured recipe from GNOWFGLINS Real Food Kids in the Kitchen eBook

Ingredients

  • 1 cup of your favorite *all-natural nut butter (such as peanut, almond or sunflower butter for those w/nut allergies)
  • 1 cup Rapadura (or sucanat)
  • 1 large egg
  • 1 tsp baking soda
  • Optional: Fair trade dark chocolate chips (65% cacao or higher)

Instructions

  1. Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients. (Our special trick to ensure the ingredients are well combined, is to first whisk the egg, rapadura and baking soda together and then use a large rubber spatula to add the nut butter.)
  2. Cover the bowl and place the dough in the frig for about 10 minutes so the dough will cool and thicken a bit. (This makes it easier to roll into cookie balls.)
  3. Then, pinch off small teaspoon-size pieces and roll into a ball. Add a few chocolate chips to the center of each cookie ball, if desired.
  4. Place cookie balls onto a parchment lined baking sheet and bake approximately 8-9 minutes. Allow to cool on the pan for a couple of minutes. Then, carefully transfer cookies to a wire rack to finish cooling.
  5. For cookies now and later – Create cookie balls out of all the dough, but only bake one dozen now. Freeze the remaining two dozen uncooked cookie balls in a single layer on a parchment-lined baking sheet. Then, transfer the cookie dough balls to a freezer-safe container. That way, when you want more cookies at a later date, you can simply remove the desired amount from the freezer, allow the cookies to thaw a bit and then bake as instructed above.

Notes

*For best results, use an all-natural nut butter that contains nuts only without added ingredients (salt is fine). For those with nut allergies, Wardeh recommends using sunflower seed butter.

http://thenourishinghome.com/2013/01/featured-recipe-easy-nut-butter-cookies-gf-df/

P.S. If you missed my interview with Wardee, co-author of the best-selling Real Food Kids in the Kitchen eBook, I highly encourage you to pop over and check it out. In this exclusive interview, she shares her wisdom and passion for teaching children (and families) the joy of cooking real food, as well as provides a few helpful tips for getting your kids in the kitchen - which is, as you know, one of my passions as well!

Disclosure: I make a small commission if you opt to purchase Wardeh’s eBook using the links above. All commissions help to support the many free resources available here at The Nourishing Home! 

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Filed Under: Cookies/Bars/Brownies, Kid Friendly Recipes ·