Category: Baking - Wholesome Chef Mici

Wholesome Chef Mici

Oats and Blue Berry Muffins

6/10/2016

1 3/4 cup GF Oat bran (Bob's Red Mill)
1/4 cup Coconut flour
1 Tbs. Baking powder
1/4-1/2 tsp. Sea Salt

1 1/4 cup nut milk or other milk of choice
2 large Pasture Raised Eggs
6 drops of Stevia
3 Tbs. Honey (I used raw white honey and it was delicious)
2 Tbs. Grass fed Butter or Coconut oil, melted
1 tsp. Vanilla

1-2 cups fresh blueberries or other fresh fruit

I have been off grains for years now, but due to some complications with leaky gut syndrome, I have to be off meat for a while, so a few grains are back in!

I think the body needs variety and to eat different things from time to time to stay fresh and vibrant. As hunter gatherers, we would naturally only have access to certain foods at certain parts of the year, or just every so often. So, as much as it pains my thyroid, I acquiesce to flexibility and change. I test fine for GF oats and highly suggest if you're attempting to be GF, that you only purchase oats with the GF certification on them as they are grown and harvested with wheat, otherwise, and you are sure to get cross contamination.

Hence, this lovely oat flour muffin! It's mildly sweet as a muffin should be and very satisfying. Use other fruits for fun, if you have them in season.

Mix the wet ingredients.

Then the dry.

Then both together.

Add the blueberries last!

Line your muffin tin with cups so it's easy to serve.

Fill them all the way to the top.

Bake at 425 for 15-25min.

Check the tops by pushing down. When firm and bounce back, they are done.

Awesome with some fresh butter or jam on top.

I like to warm them up in the toaster oven for breakfast at 200 degrees for like 10min while get ready for work.

Monkey Bread

12/25/2015

Monkey Bread? Oh yeah.... MONKEY bread! I don't know if it's a real thing or if my mom just called it that for us as kids cuz it was fun, but monkey bread is a great name for it! It falls apart after baking into balls. No throwing, now!

You can make it plain, cinnamon, herb... whatever you like. I show both applications here for plain and cinnamon.

This recipe is for after you have a ready-dough. I don't post much about grains and bread, but for those special occasions, this one is a fun alternative!

Favorite bread dough (I used Pamela's GF Pizza dough here)
Butter or other fat of choice

Optional:
Herbs
Cinnamon and sugar
Etc...

Make your dough per the instructions. Tear off small pieces.

Roll them into balls and dip into butter.

Place into an oiled bread pan.

For a cinnamon sugar monkey bread, dip your buttered dough ball into a bowl with cinnamon and sugar before adding to the pan.

I used coconut sugar here, but maple sugar, cane sugar or xylitol will work just fine.

Cover the dough and place somewhere warm. To make it rise faster, you can put it over a bowl or pan of steaming water.

Once it has fully risen, bake uncovered per the instructions. Be mindful to watch it so you don't burn it. It may be in a smaller pan than intended and will cook faster.

These baked at 350 for 30min.

They will just break apart when you grab them. Serve whole so others can have some monkey business!.

Les Tomates Provencales

1/7/2014

One of my signature dishes after I returned from France, was Provencal Tomatoes. They are easy to make, but always seemed to taste better if you were in France. That is, until I went Organic and Heirloom. Never under estimate the power of quality. I learned how to make these while working in an old school French bistro where they changed the menu everyday and only made traditional country dishes from that region. Some days it would be tete de veau, other days it was some locally caught rabbit. French are fiercely proud of their heritage. I'm so excited to share this recipe as it feels like such a part of my life. I have included some photos of my dear friend Fanny and I making them over an open fire near a lake in the South of France. The association of the smell of these tomatoes brings such a joy to my heart. I smile as I make them.

Organic Heirloom Tomatoes (or vine ripened will do as well)
Sea Salt
White Pepper
Olive oil
Herbs de Provences
Fresh Garlic

Cut your tomatoes in half and place them on a tray lined with parchment paper.

Sprinkle each one with Salt and Pepper, Herb de Provences and a generous helping of fresh pressed garlic.

Pour Olive oil over the tops.

Bake, pan fry covered, or BBQ until the aroma is strong and the tomatoes have broken down to be soft but still holding shape. About 30-40min.

Lots of juice will come out. Pour it over the tomatoes and be sure to include it on the plate with your helping. It makes whatever you're eating it with that much better!

Pumpkin Pie

1/2/2014

Mmmmmm... Pumpkin Pie! I don't eat much cow dairy, but I've included some heavy cream in this pie, cuz once a year I have whipped cream on my pie, so why shy from it inside as well? (You can use coconut cream if you prefer.)

I will make a vegan version another time for your reference. Today... It's a traditional filling with grain-free crust!

CRUST:
2 tbs. Coconut Sugar
3 large Pasture Eggs or equivalent Egg Substitute
1/2 cup Coconut Flour
1/8 tsp. Sea Salt
1/3 cup Macadamia Flour (or store bought blanched almond flour)
1/4 tsp. Baking Powder

FILLING:
15 oz. can of Organic Pumpkin Puree
2 Pasture Eggs or equal Egg substitute
1/2 cup Organic Heavy Wipping Cream or Coconut Cream
5 drops Stevia
3 1/2 tsp. Pumpkin Spice
2 tbs. Grass Fed Butter or Coconut Oil
1/2 tsp. Vanilla
1/2 tsp. Sea Salt

OPTIONAL:
1/4 cup Date Syrup or Coconut Sugar
(I personally don't need it very sweet. Sweeten at your own discretion.)

Line your pie pan with parchment paper and pre-heat your oven to 375.

Mix your crust ingredients together.

Pat into your pan from the center to the sides and make a nice edge by crimping with your fingers.

Whisk your filling ingredients together in a bowl until creamy and smooth.

Pour filling into the crust and any extra pour into a small baking dish for a nice bonus pudding!

Bake on 375 for 45min.-1hour. I pace it in the center of the oven with foil under it to help evenly heat it and not burn the crust. When the top no longer wiggles if you give it a gentile shake, then it's done.

Let it cool while you make the Whipped Cream!

Dark Chocolate Banana Muffins

12/2/2013

Muffins are like little cakes. These delightfully chocolate ones are naturally sweet and make a light breakfast or snack feel like a mini party.

2 Ripe Bananas
1 cup almond butter (or other nut/seed butter)
2 tbs. Date Syrup or honey (Click here for more info)
1 tsp. Vanilla
4 Pasture Raised Eggs
1/3 cup Butter, melted
1/4 cup Apple Sauce
4 drops Stevia
1/3 cup Coconut Flour
1 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Sea Salt
3 tbs. Cocoa Powder, Dutch process

Mix everything together.
(See note below)

You need nut butter with this consistency...

...Not dry like this.
(If you still have the oil that rises to the top of the jar, you can blend them to acheive the desired smooth texture like in the picture to the left.)

Spray or line your tins. This makes 9-10 muffins.
(I'm using spray coconut oil)

Fill them only 1/2-3/4 high. They will grow quite a bit while cooking.

Bake 15-20 min. on Convection. Flip them around and continue on regular Bake for another 15 min.

Wonderful plain or with Ganache:

3/4 cup Cocoa Powder
1/2 cup Date Syrup or Maple
4 drops Stevia
1/3 cup Coconut oil or Butter, melted
1 tsp. Vanilla
pinch of Sea Salt & Cinnamon

Blend smooth.
Store in squeeze bottle at room temp.

Hazelnut Sugar Cookies

11/25/2013

Have I lost my mind? Actually, I did. These cookies were so sweet to me that I got a foggy brain. I wouldn't suggest more than 1 per day if you are sensitive to sugar as I am. But, boy are they tasty! Made with my home-made "Nutella" hazelnut spread, they remind me of Italy.

Buona Natale!

3/4 cup Grass Fed Butter, at room temp.
1/4 cup Coconut Sugar
1/2 cup Coconut Flour
1 pinch Sea Salt
2 Pasture Eggs
1/2 cup Choc. Hazelnut Spread (Click here for my home-made recipe)

1/2 cup of Coconut sugar for tossing
Parchment paper

Mix all but the additional 1/2 cup sugar, making a thick cookie dough.

I love that I used my bowl from Capri for this! Take a momment to smile as you think of an island surrounded by blue waters in the Mediterranean. Tall cliffs and delicious smells...

Ok... When you're ready, come back to scoop the cookies onto your parchment lined cookie sheet. These cookies are a bit crumbly so don't make them too big. 1 tbs. is good.

Bake at 350 for 8-12min.

Grind your additional 1/2 cup sugar into a powder using a spice grinder.

Once the cookies are cool enough to handle but not cold, toss them in a bowl of the powdered coconut sugar.

Try not to eat too many at once. I preferred mine cold out of the fridge.

Happy Cookie Season!

Blueberry Sour Cream Pie

11/16/2013

Although this is a grain-free version of Marie Calendar's Pie, I will not be categorizing it as Paleo, as it's way too sweet. I got loopy just tasting the batter! I made it for my cousin who is transitioning to grain-free and going through with-drawls.

Maybe you'll find it fine for your body or for a once in a while festive holiday party... but you have been warned! LOL

Crust:
4 tbs. Butter, softened
2 tbs. Coconut Sugar
3 large Pasture Raised Eggs
1/2 cup Coconut Flour
1/3 cup Macadamia or Almond Flour (click here for more info.)
1 pinch Sea Salt
1/4 tsp. Baking Powder

Filling:
1/2 cup Coconut Sugar
3 1/2 tbs. Arrowroot
1 cup Yogurt or Sour Cream of choice (I used coconut yogurt)
1 Pasture Raised Egg
1 1/2 tsp. Vanilla
1 pinch Sea Salt
3 cups Blueberries (frozen or fresh)
1 small Lemon -Zested
2-3 tbs. Lemon Juice
5 drops Stevia

Crumble Topping:
1/3 cup Almond Flour
1/3 cup Coconut Sugar
1/3 cup Nuts of choice, chopped (I used walnuts, but pecans would be nice)
1 pinch Sea Salt
2 tbs. Butter or Coconut oil, melted

Pie pan
Parchment Paper
Foil

Crust:

Make your macadamia flour in a spice grinder.

Add all crust ingredients to a bowl and mix.

I find lining your pan with parchment paper to be invaluable later when serving.

With wet hands, gently press your crust evenly into the pan.

Pre-bake at 350 for 10min. or so to firm up before adding the berry mixture.

Filling:

Mix all your ingredients except the blueberries.

Fold in your blueberries and then pour onto your pre-baked crust.

Bake at 400 for 1 hour or until the middle of the pie is no longer liquid.

To avoid burning the edges of your pie, cover with parchment paper and foil for the first 30-40 min

You may choose to have a really deep pie or depending on the size of your pan you may have some left over. Just pour any left-over filling into a casserole and bake along side the pie. It will be done before your pie, so watch it carefully.

Topping:

Melt your butter slowly as to not boil or burn it. Add to your topping mixture.

Add to the dry ingredients.

Add to the top of the pie when you take the foil off.

Bake for the last 10-20min. together.

Maybe serve with coconut cream? (Click here)

Happy Holidays!

Yam Pudding Bread

11/9/2013

"Don't you mean bread pudding? Well... I originally called it bread, but it was so moist and creamy in texture I couldn't decide which is was more like, so... Since its not traditionally bread pudding, its gotta be pudding bread!

It didn't even last the day! It tastes a bit like Pumpkin pie, so a perfect side for this time of year. Makes any meal instantly Thanksgiving-ish.

2 cups Yam puree
3 eggs
1/2 tbs. Baking Powder
1/3 cup Coconut Flour
1/3 cup Grass Fed Butter, melted
4 drops Stevia
1 tsp. Cinnamon
1/2 tsp. Vanilla
3 pinches Sea Salt

Peel 2 med. sized yams and slice in large slices.

Cook with enough water to submerge half way. Bring to boil and simmer covered about 15min or until tender.

Drain ALL the liquid. The Yams will be wet enough and make your final product really soft if you leave this step too wet.

Measure out all your ingredients and mix well.

Grease a bread pan lined with parchment paper.

Bake at 350 degrees for 45-60min or until the center is firm. Let cool.

Delicious with butter, goat cheese or just aside your favorite meal to sweeten it up.

Stuffed Peppers

11/6/2013

Need something quick and easy? This recipe is so simple and makes a meal next to a salad or veggies. Stuffed peppers are a burger in a shell. This pares well with my Yam Pudding Bread. (click here)
Make dinner fun!

2 Red Bell Peppers
1/2 lb. Organic Ground Meat of choice
Sea Salt & Pepper to taste
(Optional) Red Pepper or Pickled Jalapenos -if you like it spicy
1/2 tsp. Onion Powder
1 clove Fresh Garlic, minced
1 tsp. Dried Basil
1/2 tsp. Dried Thyme

Cut open the peppers in a jack'o'lantern fashion removing the seeds but leaving the top.

Mix your ground meat thoroughly with the herbs and spices.

Stuff your peppers well with your mixture.

Place into a casserole with a little water on the bottom (about 1/4 cup) and cover with parchment paper. Cover that with aluminum.

Bake at 350 for 30-40min or until the pepper is tender and the meat is fully cooked.

Let cool.

Dig in!

Ginger Cream Pears

11/5/2013

What's behind that beautiful, red pear? Ginger, nutmeg and macadamia cream... You've just invited yourself over for dessert. This one is sure to warm you up, even if you eat it cold!

5 Ripe Pears
1 cup Macadamia Nuts
Salt
1 inch Fresh Ginger
4 drops of Stevia
1 sprinkle of Nutmeg

Casserole dish
Parchment Paper
Foil

Roast your macadamia nuts.

Cut out the seeds and stems from your pears.

Chop in to large cubes and place in your casserole dish. Sprinkle with nutmeg.

Peel and chop your ginger. Don't be afraid to use a bit. It becomes mild when cooked.

Place all ingredients, except the pears, in a blender (or use an immersion blender as I have). Add enough water to make a thick, pourable cream.

Pour over pears and cover with parchment paper.

Then cover with foil and bake at 350 degrees for 30-40 min.

Uncover for an other 10 on Low Broil to brown the top and cook off any excess liquid from the pears.

Someone light the fireplace... Cozy time is about to commence.

Author

Mici is the owner of Wholesome Goodness.

These recipes are focused on wholesome ingredients from the garden or farm with very little sweet if any. They are gluten or grain free and organic, grass-fed or pasture raised.

She menu plans, shops, cooks, cleans and fills the fridge with healthy Gluten-Free meals and naturally sweet desserts!

She also teaches and does personal menu planning for those with restricted diets.

To sign up for blog email updates click:

Categories

"I have been richly blessed by Mici’s healing presence in my life. As a facilitator of personal transformation, her passion and dedication to serving others is evident. I have grown tremendously from her gifted use of emotional healing work, nutritional counseling, culinary artistry and organizational skills. She unfailingly demonstrates the highest efficiency and effectiveness, true strength of character, wisdom reaching well beyond her years and a generous heart of gold."

~Gabriella B.