Category Archives: Snacks and Treats

Low Carb Portuguese Focaccia (Gluten Free or Paleo)

by Sarah TheHealthyHomeEconomist July 15, 2014

focaccia

I’ve been puttering around in the kitchen this summer experimenting with different gluten free and grain free flours both alone and in combination.

Learning how to easily bake delicious breads, cookies and pastries with various flour combos – both grain and non-grain based – is something I am very much interested in mastering.

My reasons are mostly practical …. baking is a very easy way to successfully incorporate a variety of grains and nuts into my family’s diet.  For example, one of my children won’t eat almonds but will happily eat the ginger snaps I make with sprouted almond flour.

I must admit, though, experimenting with flours is just plain fun even when a dish doesn’t turn out exactly as I had hoped!

Low carb focaccia is one recipe I recently made which my family thoroughly enjoyed.  You can see the focaccia end result in the picture above paired with seasonal, organic lychee.

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Grain Free Brownies Made with Nut Butter

by Sarah TheHealthyHomeEconomist April 1, 2014

In my opinion, the brownie is hands down the most important American contribution to the world of pastries. I typically make brownies for my family using sprouted flour (recipe here), but I have gotten into the routine of making them grain free with whatever sprouted nut butter I have on hand of late.

These grain free brownies are crazy good and I am in full anticipation of a lot of email love floating into my inbox from those of you who try them!

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Grain Free Granola (Nutola)

by Sarah TheHealthyHomeEconomist February 24, 2014

One of the more popular articles on this blog is No Granola is Good Granola which outlines why granola or muesli made with rolled oats or other grains is not only very indigestible but potentially harming your long term gut health – possibly even contributing to autoimmune disease like allergies or worse.  Even homemade granola made with soaked or sprouted oats is not a very digestible choice at all which initially can come as a shock to granola lovers who thought it was a healthfood.

I don’t like to point out problems without also providing a solution if possible.  For you granola fans out there, here is a grain free granola recipe from San Diego Weston A. Price Chapter Leader Kim Schuette and founder of BioDynamic Wellness and GAPSInfo.com that should satisfy that hankering for a bowl of granola without compromising your digestive function.

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Ultimate Garlic Bread Recipe

by Sarah TheHealthyHomeEconomist September 29, 2013

garlic bread recipe

I view bread thusly:  it is the ideal vehicle for getting loads of healthy fats into your children quickly, easily and with no fuss!

We don’t eat a lot of bread in our home, about two loaves per week for a family of five. But, when bread is served, it is loaded with healthy fats to the point where the calories in the bread are far exceeded by the healthy fats it is topped with!

One particular fave in my home is garlic bread with dinner. I’ve found that garlic bread goes with just about any dish even those you might scratch your head about like fish.

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Boiled Peanuts Recipe (Plus Video on How to Eat Them)

by Sarah TheHealthyHomeEconomist May 23, 2013

Boiled Peanuts

Stay tuned below for a very easy boiled peanuts recipe plus a video on how to eat them without embarrassing yourself!

The peanut, which is actually a legume and not a nut at all, was originally cultivated in what is today Brazil or Peru at least as far back as 3,500 years ago.

When the Spanish first began exploring the New World in the 1500′s, they were intrigued by peanut cultivation by natives in Central America and brought some back to Spain for growing. From Europe, the peanut made its way to Africa via trading.

The peanut came full circle back to the New World when Africans brought them to North America as part of the slave trade.

Slaves planted peanuts, or “goobers” from the Congo word for peanut – nguba,  throughout the Southern United States. Records show that peanuts were cultivated for commercial use in South Carolina as early as 1800.

Many boiled peanut recipes coming directly from African traditions spread through the Southern USA as the popularity of this humble legume grew.

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