I know, I thought the same thing! But I found this recipe and it had maple syrup in it and so I decided to try it. And yes I tweaked it! These are the bomb – my three-year-old eats them like candy. (Anything maple syrup gets my attention.😋)
1 pound of brussels sprouts, 2 tablespoons of butter, ghee, or some other good fat. 2 tablespoons maple syrup. 1 teaspoon Dijon mustard, A sprinkling of salt and a quarter cup of water.
slice off the ends of the brussels sprouts. Melt the butter in a pan and toast the brussels sprouts on medium high heat. Have your water handy, and as soon as the brussels sprouts look golden/toasty Add water and cover for seven minutes. Continue cooking on medium heat. Then, remove lid, sprinkle salt around evenly, and add maple syrup and Dijon mustard.
Toss well to coat and remove from heat. Served promptly, while warm.
For this yummy recipe, I roasted 3 or 4 sweet potatoes (@400 degrees for an hour), scooped them out of their skins, tossed in about 1 tsp. salt, and 2 Tabl. Ghee and 1/3 cup coconut milk (from a can). Delicious, and easy veggie for dinner!!
We are just getting back from an amazing weekend in Memphis – I had the best barbecue brisket of my life!!! – so I forsee quick veggie recipes on the menu this week!! Got any suggestions for my veggies this week? I have lots of onions, some pepers (red and green) and a large spaghetti squash 🙂 ~ Moira, the Savvy Food Mama
A basic recipe for something baked includes a few essentials. I loved learning that I could swap out refined sugar for maple sugar, bad fats for good fats, wheat flour for gluten-free flour and so on. This is my happy attempt at a Gluten-free, dairy-free apple cobbler. If you would like to swap out ingredients, I’d love to hear about it!
Author: Moira, the Savvy Food Mama
Recipe type: Dessert
2 cups sliced and peeled apples
1/2 sugar ( I used maple sugar)
5 and 1/3 Tablespoons good fat (can use butter, ghee, bacon grease, etc.)
3/4 C. gluten free flour ( I used a blend of 1&1/2 parts coconut, 1 part hazelnut or almond, 2 parts arrowroot flour)
2 tsp. baking powder
1 pinch of salt
1/2 cup sugar (I used coconut sugar)
3/4 cup milk (I used coconut milk)
Note: Preheat the oven to 350 degrees.
Mix the first 2 ingredients, and set aside.
In your pan (brownie pan, or 11 by 7, or round cake pan, place good fat and stick it in the oven.
Mix the dry ingredients (flour, salt, baking powder and sugar)
When the fat is melted, pull the pan out of the oven. Add the milk into the dry ingredients, whisking well. Pour into the pan, and do not stir.
Place fruit on top of the batter, lightly pressing in. Do not stir.
Bake for 45min-1hour til golden and the toothpick test is successful!!
Cut 1 spaghettie squash in half and scoop out seeds. Place face down in a pan with 1 inch of water. Bake at 400 degrees for 1 hour. Remove from oven and place face up. Using a fork, scrape squash with a shredding motion. Serve. Our favorite way is as a base for spaghetti or curry or other meat dishes.
Homemade applesauce. Start with at least 2 different types of apples for best flavor. Core them and quarter them, processing enough to fill your crockpot. Add 1 and 1/2 cups of water. Cover and cook on high for 4 hours. Strain through a food mill while still hot. Can serve warm or cold. YUMMY!!!!
It’s been awhile, hasn’t it?? We are on a wild ride at my house for a couple months – my husband just joined me in my work-from-home, nutrition business and I am loving doing this with him!! There has been lots of other stuff too – we were given permission to set up a personal garden at our health food store (so thrilled about that) and there have been a few bumps in the road. The main challenge was the power situation – fortunately, my husband is handy, so he has worked hard on that. We are just about done!
Anywho – I thought I would share with you my daughter’s 5th birthday cake, gluten-free of course! Here you are!
Author: Savvy Food Mama
Recipe type: Dessert
1/2 cup butter or coconut oil
3/4 c. sugar
2 lg. eggs
1 and 1/2 c. gluten free flour blend
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 c. buttermilk
1 tsp. real vanilla extract
optional – 1/2 tsp almond extract
Note: Preheat oven to 325 and grease (I use coconut oil) 2 8” round pans or 1 pan that is 9” by 13”
In large mixing bowl, beat butter til smooth. Gradually beat in sugar.
Add eggs, beating after each once.
In a separate bowl, blend dry ingredients.
In a measuring cup, whisk together the buttermilk, and extracts.
With the mixer on low speed, alternate beating the wet and then the dry ingredients, beginning and ending with the dry ingredients.
Bake 20-25 min. for round pans, 25-30 for rectangular pan.
Do the toothpick test.
Cool in pans for 10 min. (If using round pans, after 10 min. flip onto a plate or cooling rack.)