The Happy Tummy

The Happy Tummy

Sunday, July 16, 2017

Fruit Leather

This is YUUUMMMMY!  It was also a hit at Vacation Bible School.



3 C unsweetened applesauce
1 pound fruit of your choice (fresh or frozen)
2-3 T 100% juice concentrate

Preheat oven to lowest setting (170-200), and line a cookie sheet with parchment.  Blend all ingredients.  Spread the puree over the parchment lined cookie sheet, about 1/4 inch thick.  Bake in oven for 4-8 hours.  When fruit is no longer sticky to the touch remove from the oven.  Should be dry but not crisp.  use a sharp knife or scissors to cut into strips.  

You can also do this in a dehydrator.  I have an Excalibur dehydrator with liners for wet things like this.  I spread it on and dehydrate it at 130 degrees for 8-10 hours.  I did have trouble with the three different flavors wanting to separate as they dried.  I had to smear more puree on where it was separating and keep drying it.  Its easier to just do one flavor.  :)




Strawberry Banana Fruitcream



2 bananas, frozen and cut in 1" pieces
1/2 C strawberries, frozen
2 T soymilk
1/2 tsp vanilla

Combine all ingredients in a food processor and whiz until thick and creamy.  So yummy right after blended up.  It also freezes well.  Just let it set out for 10 minutes before you're ready to eat it.  :)  This was a hit as a Vacation Bible School snack!

Sunday, February 26, 2017

Granola

This is a very flexible and versatile recipe.  It might never turn out the same time twice so just know that the recipe came from my head and you can change it up however you want. 


Mix in a large bowl:
9 C rolled oats
1 - 2 C chopped nuts
1 c shredded coconut
handful of flaxmeal or wheat bran

Mix in separate container:
1 C water
1/2 C maple syrup
1/2 C honey
1/3 - 1/2 C canola oil
1-2 T vanilla extract
1/2 - 1 tsp maple flavoring (optional)

Pour liquid ingredients into dry ingredients and mix thoroughly.  You want it wet, but not really, really wet.  You can add liquid or more oats a you think is needed.  Spread evenly on two baking sheets and put in your oven at 170 degrees overnight (mine is usually in for roughly 7 (ish!) hours).


Friday, February 3, 2017

Oatmeal Raisin Cookies


Ingredients:
1/2 cup canola oil (or just more earth balance)
1/2 cup earth balance margarine
3/4 cup brown sugar
1/2 cup cane juice crystals
1 1/2 tsp cinnamon
1/2 tsp coriander 
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tblsp. Chia gel (OR egg replacer equivalent for 2 eggs OR 2 T flaxmeal mixed with 6 T water)
1 tsp vanilla
1 1/3 cups unbleached flour (I used Bob's Red Mill Gluten Free flour Blend very successfully in this recipe!)
2 1/2 cups rolled oats
1 to 1 1/2 cups raisins



Instructions:
Grease a cookie sheet or lay down parchment paper; set aside. 

In a large mixing bowl, cream butter and shortening with electric mixer for 30 secs. Add brown sugar, cane sugar, spices, baking powder, baking soda, and salt. Beat until fluffy. Add egg substitute and vanilla and beat thoroughly. Beat in flour. Stir in oats and dried raisins. 
Put tablespoons of dough onto greased cookie sheet. Bake at 350* for about 10 minutes or until edges are golden (Change time depending on size of cookies). Let stand for a minute then transfer to a wire rack to cool.

Optional:  Can replace the raisins with 1 1/2 cups snipped dried tart cherries

and 1 tsp orange zest

Blueberry Muffins

So Delicious!!


Blueberry Muffins
1 C whole wheat flour
¾ C unbleached flour
¾ C quick oats
2 tsp baking powder
½ tsp salt
½ C cane juice crystals
1 C blueberries, fresh or frozen (or chopped peaches!!)
1 C soymilk
1/3 C oil
1/3 C applesauce
1 tsp vanilla

Preheat oven to 350.  Spray muffin tin.  Mix together dry ingredients in mixing bowl.  Mix together wet ingredients in separate bowl.  Combine and stir until well mixed.  Fold in blueberries (peaches).  Bake until golden brown and toothpick inserted comes out clean…about 20-22 minutes for regular size muffins.  Can make mini muffins also.  Bake 18-20 minutes.  *Ovens vary!

*Variations: 

Peach – Substitute chopped peaches for the blueberries and add ½ tsp cinnamon.

Orange Cranberry - Substitute Craisins for the fruit and add 1 tsp orange extract.  Substitute half the soymilk with orange juice.



Peanut Butter Cookies


This recipe is very easy. Measurements are pretty much the same throughout, so it's easy to memorize. I substituted flax seed for egg and like the gentle nut flavor it adds to the dough. 1 tablespoon ground flax seed mixed with 3 tablespoons water is the equivalent of one egg.

Ingredients:
1/2 cup earth balance margarine
1/2 cup peanut butter
1/2 cup sugar cane crystals
1/2 cup brown sugar or 1/4 cup honey
1/2 tsp. baking soda
1/2 tsp. baking powder
1 Tb. ground flax seed, mixed with 3 Tb. water
1/2 tsp. vanilla
1 1/4 cup all-purpose flour
Granulated sugar

Instructions:
In a large mixing bowl, beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar cane crystals and brown sugar, baking soda and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in flax seed mixture and vanilla until combined. Mix in as much flour as possible with the hand mixer. Stir in any remaining flour with a wooden spoon.

Shape dough into 1-in balls. Roll in additional white sugar. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.

Bake in a 350 degree oven for 9-10 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool.

Tasty, tasty!


Tuesday, January 31, 2017

Potato Salad

Creamy and delicious!


DISCLAIMER::  I never measure this recipe but it's so simple I'm sure you'll be able to figure it out.

10 medium potatoes, cooked, peeled, and cubed
1 can olives, sliced
3/4 to 1 C dill pickles, diced small 
(Or substitute dill pickle relish)
1 small onion, diced
Salt, to taste
Homemade mayo

Mayo Recipe
1 C unsweetened SILK soymilk
1 C canola oil
1/2 tsp salt
1/2 tsp onion powder

Put above mayo ingredients into a high speed blender.  Blend for one minute and then fold in 2 Tablespoons of lemon juice.  You'll probably need to double this recipe for this potato salad recipe. 

I've never measure the mayo for the potato salad so I'm not sure what to guess, but maybe 3ish cups. Just add until you think it looks right.  You can always all more mayo to the potato salad when you serve it if it has dried out.  

Let sit a couple hours before serving so the flavors marinate.  

ENJOY!