My homemade ketchup!

Sorry it's taken so long to post, but here is the recipe for the ketchup!

"Mommys candy ketchup"

6 oz can organic tomato paste

1/4 cup honey

1/2 cup white vinegar

1/4 cup water

1 tsp brown sugar

3/4 tsp salt

1/4 tsp onion powder

1/4 tsp garlic powder

Place all ingredients in a saucepan and stir until smooth.

Continue to stir until it comes to a boil and then simmer for about 25 minutes. Continue stirring often so it doesn't clump.

If using raw honey add at the end not to kill the proteins. 

Enjoy!

Chickpea nuggets! They were such a hit!

The kids all seemed to love these! 

We served them with ranch and they ate them up!

No chicken Chickpea Nuggets

1 can of chickpeas drained

1 medium onion puréed 

1 large egg

1 cup flour ( I used oat flour)

Pinch of salt

1/2 tsp dil

1/2 tsp garlic powder

Coating: 

1 egg

Breadcrumbs of choice ( I've used panko and they liked them the best)

Put the chickpeas into a food processor. Pulse until smooth.

Add the seasonings and one egg. 

Slowly pulse adding oat flour.

Preheat oven to 350

Once it makes a paste like dough you can start to make your nuggets.

Mix one egg and some seasoning.

Shape the nuggets into 1 1/2 inch rounds and dip in the egg, then in the breadcrumbs

Put some olive oil on the bottom of your pan 

Once all are coated, cover your tray with tin foil and bake 15 minutes

Take the foil off, flip and bake about another ten minutes. 

Enjoy!

Let's make lunch fun!

I've been pretty busy and decided that I would surprise the kids with some fun lunch requests. 

There are too many to post so I let Dean pick his favorite!

Sweet potato cakes!

Now that Dylan no longer has any allergies to carrots, I decided to start trying to whip up some delicious lunch cakes. 

This was deliciously perfect. I made these and wanted to eat them all for myself!

Delicious Sweetpotato cakes

1 cup shredded sweet potato

1 cup carrots shredded

4 tsp oat flour ( you can use whole wheat)

4 eggs

Cinnamon

1/4 tsp honey

Mix your eggs together and then add all ingredients .

Heat your pan and add a little butter or coconut oil  

Scoop 1/4 cup each cake and cook until golden. Then flip and repeat. 

You can dip in honey, maple syrup etc. 

enjoy!

Dylan loves his lunch cakes!

It seems like the pancakes have been a big hit during our group meets so I figured I would post them to make sure you all had them!

There are a few versions but all basically the same. He loves them all!

Yummy lunch cakes

Sweet potato version

 1 sweet potato cooked and mashed

1 banana

2 eggs

3 tsp cinnamon

1 tbsp Greek yogurt

1/2 cup old fashioned oatmeal

Place all in the blender and purée. 

Make sure griddle is warm enough for it not to stick, medium low heat

Melt a little butter and then put about two tablespoons per pancake

Make sure you don't flip them until the bottom is nice and dry and the spatula can slide under!

If you are interested in a baby cereal pancake ( because I had bought and had tons leftover) I have a great one! 

Our favorite breakfast, Gluten free blueberry Oat Flour Cake

This is the simple recipe that you can swap with the listed tested versions. 

We cut out the raw sugar, And use one one cup of brown if this is for the kids for breakfast. 

Blueberry Oat Flour Breakfast Cake

by Batter to Bake

Ingredients:

3 cups of gluten free oat flour ( if you are not gf then just three cups of oats processed to flour)

1 1/2 cup of raw brown sugar ( we make our own with raw sugar and molasses)

1/2 cup raw sugar ( optional)

1 stick of unsalted softened butter OR 1/2 cup of coconut butter (this recipe used coconut)

1 medium puréed Banana

2 single  serve containers of blueberry Greek yogurt

1/4 cup of plain Greek yogurt

5 eggs

2 tsp gf vanilla extract

1 cup blueberries

1 tsp baking powder

1 tsp baking soda

1 pinch of salt

Directions:

1. Preheat oven to 350 degrees.

2. Butter or oil a bundt pan and set aside.

3. In a small bowl rinse blueberries and set aside in paper towel. 

4. In a large mixing bowl begin to beat your five eggs until a light yellow. 

5. Add in your sugar and begin to beat. 

6. Add your butter and vanilla and mix until creamy.

7. Add your banana and yogurt and beat about three to five minutes. 

 8. Add the salt, baking soda and baking powder to your oat flour mixture and begin to add to your wet mix one cup at a time. 

9. Add your blueberries and stir gently. 

10. Pour into your pan and bake 1 hour on center rack  ( or until toothpick inserted comes out clean) 

11. Allow to cool completely before removing it from pan. 

Tested versions of our oat flour cake!

I know some of the family keeps asking for this recipe, sorry I keep forgetting. 

This is the simplest form of the recipe.

You can use any of the following tested combinations:

2 containers of strawberry Greek yogurt

1 cup sliced strawberries

Or

2 containers blueberry Greek yogurt 

1 cup blueberries

Or

2 containers peach Greek yogurt

1/2 cup diced peaches

Or

2 containers pineapple yogurt

1/2 cup drained pineapple

Or

2 containers honey yogurt

1 cup shredded zucchini

Or

2 cups vanilla Greek yogurt

1/2 cup chocolate chips

Or

2 cups lemon yogurt 

Replace vanilla extract with lemon

Rhind  of one large lemon

Poppyseed, about a table spoon,optional

Or

2 cups vanilla yogurt

1/2 cup white chocolate chips

1/2 cup macadamian nuts

The apple recipe given

The carrot cake recipe given