Naturally Sweet Carob No Bake Cookies

I modified this recipe  from all recipes to use olive oil since I was out of coconut oil and to leave out cocoa since I am really not supposed to have chocolate.

1. combine in saucepan:

1 cup honey
1/2 cup olive oil
1/2 cup carob powder

2. Slowly stir and bring to a boil then let boil for 2 minutes and remove from heat.

3. Add:

2 cups rolled oats
1 cup peanut butter
1 cup unsweetened coconut flakes
1 teaspoon vanilla

4. Drop spoonfuls onto greased cookie sheet (or parchment paper or my favorite a cookie mat) and let cool in refrigerator for about 20 minutes.

Yum!!

Be Inspired,

Janelle Joy

Homemade Sweetened Flax Milk

My recipe is based on this one from Healthful Pursuit.

Ingredients:
1/4 cup whole flax seeds ($0.24 amazon prime and subscribe and save)
8 cups filtered water

optional ingredients:
6 dates ($0.43 Amazon Prime and Subscribe and Save)
1 tsp cinnamon ($0.17 Amazon Prime)
1 tsp vanilla ($0.13  Amazon Prime)
1 Tablespoon Honey  ($0.14 Amazon Prime)

                                   Estimated Cost: $1.11 (based on Amazon Prime Ingredients)

   Savings=$3.60 (based on 2 quarts of  Good Karma Flax Delight at Amazon Prime $4.72)

                                   My actual out of pocket cost: $0.00 I had all the ingredients in storage

Savings= $4.72

                                

1) Place 1 1/2 cups water and flaxseeds magic bullet blender (or you can do it all at once in a large blender).  Blend for about 20 seconds or until seeds have begun to break apart and mix into the water.

2) Remove the blender lid and stretch a clean unused knee high stocking over the top of the blender pitcher.  Pour the mixture through the stocking into a large bowl, squeezing slightly to express more liquid.

3) If using the magic bullet, pour the seeds back into the blender and repeat the process 2- 3 more times until you have 6-8 cups of flax milk in your bowl.

4) If desired, clean out the blender pitcher and pour  some of the milk into it.  Add the dates, cinnamon, vanilla, and honey. Blend well.

5) Slowly pour the sweetened flax milk back into the bowl with the unsweetened milk watching to strain out pieces of the dates which didn't blend in well.

6) Divide the flax milk between two quart size glass jars and add more filtered water to fill them.  Chill.

Yield: 8 cups

Sweet Potato Shepherd's Pie

2-3 Cups of  Healthy Sloppy Joes meat

(I used my leftovers from last night)

1 large Sweet Potato baked and mashed

(leaving the skin for extra nutrition)

Simply preheat oven to 350 F, put the meat into an appropriate sized casserole dish and spread the mashed sweet potato on top.  Heat through for about 1/2 hour.  (or heat in the microwave if you have one large enough) 

Serving suggestion: my Toddler didn't try it until I put some on a cracker and made her a mini-pizza, then she loved it and ate several more. 

This is also a great next day leftover tip--however, we didn't have any leftovers with this meal.  My family ate and ate until it was scraped clean.

Homemade Pecan Butter

My family overall rating: 5 (with the agave syrup)
I have made this in two ways:

1) Simply blend up some pecans and that's it (this takes a powerful blender), then add agave syrup and salt to taste. This is a thicker butter.

2) Soak 1 handful of pecans (1/2 cup) in 1 Tablespoon olive oil and 1 Tablespoon of Agave Syrup and a little salt to taste.  When softened, they can be blended easily in a simple blender like "The Magic Bullet" I have found that I need to use the flat blades when blending such a small amout.

I try to make only the amount I need to use right then, but if there are leftovers they need to be refrigerated.


Serving Suggestion:

Morning glory says it is best warmed up and served on muffins,
like these Gluten Free Butternut Muffins

Gluten Free Ginger Butternut Muffins

Ingredients:

• 4 Tablespoons whole flaxseeds 
• 1 Cup of boiling water
• 2 Cups Bobs Red Mill Gluten Free All Purpose Baking Flour (which is a blend of garbanzo bean flour, potato starch, tapioca flour, sorghum flour, and fava bean flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tsp ground ginger
• 1 1/3 cups Agave Syrup
• 2 cups butternut squash puree (I prepared it easily by putting peeled chunks of the squash into a blender with a little water--only enough.  I did not cook the chunks but you could also use cooked squash)
• 2/3 cups olive oil

1) Preheat oven to 350 degrees F.  Put flaxseeds in a bowl and pour the boiling water over them.  Allow them to sit until they thicken (this is a substitute for eggs)

2) Combine in mixing bowl: flour, baking powder, baking soda and ground ginger

3) Stir in butternut squash puree, olive oil and flaxseed mixture

4) put about 1 Tablespoon batter in well greased mini muffin tins--makes about 48-54 mini muffins.

5) Bake for 20 minutes or until toothpick inserted in center comes out clean.