Gummies! – IQS

These are super easy and tasty – I crush up my vitamin D sometimes and mix in as well (after cooled slightly). Not sure if this is legit, but it works for me. These ones are raspberry but I’ve tried with pretty much any frozen fruit I have in the fridge and it has worked out fine. The I Quit Sugar site has a bunch of different fun ones to try.

Right now I just have a little square baking pan I put them in, but I am going to up my game with the little gummy molds they have – pics TBD

 

 

Raspberry Gummies

 

Ingredients

  • 3 1/2 tablespoons gelatin
  • 1 1/2 cup frozen raspberries, fresh or frozen
  • 1/2 tablespoon rice malt syrup (optional)

Directions

1. Dissolve the gelatin in ⅓ cup of cold water and let it sit for 5 minutes to become gel-like.

2. Heat the raspberries and rice malt syrup in a saucepan until the fruit has softened. Remove from the heat, puree using a stick blender and stir in the gelatin.

3. Pour into a 10 x 15 cm glass or plastic container. Refrigerate for 1 hour then cut into squares.

4. Store in the fridge in an airtight container for up to 1 week.

Advertisements

Sweet Potato Bread

 

http://www.cleaneatingmag.com/recipes/gluten-free-recipes/sweet-potato-bread/

Makes: 12 slices
Hands-on Time: 20 minutes
Total Time: 1 hour, 20 minutes

INGREDIENTS:

  • 2 cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp coarse sea salt
  • 1 large egg
  • 3/4 cup whole-milk plain yogurt
  • 5 tbsp pure maple syrup
  • 2 tbsp safflower oil
  • 2 tsp apple cider vinegar
  • 1 cup peeled, cooked, mashed sweet potatoes, cooled
  • 1/3 cup chopped unsalted walnuts

 

INSTRUCTIONS:

  1. Preheat oven to 350°F. In a blender, pulverize oats into fine flour. In a large bowl, combine oat flour, cinnamon, baking powder, nutmeg, baking soda and salt. In a small bowl, whisk egg; stir in yogurt, maple syrup, oil and vinegar. Add egg mixture to flour mixture; stir until just combined. Fold in potatoes.
  2. Line a 9 x 5-inch glass loaf pan with parchment paper and mist with cooking spray. Pour batter into loaf pan. Sprinkle walnuts over batter and press down on nuts lightly. Bake for 1 hour, until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes; remove and cool completely on a wire rack.

TIP: Store 4 slices bread in an airtight  container; freeze remaining portions.

Apple Peanut Butter Delights

Apple Peanut Butter Delights

http://thepioneerwoman.com/cooking/apple-peanut-butter-delights/

Prep Time: 5 Min

Cook Time: 15 Min

Ingredients:

  • 6 whole Whole Wheat English Muffins, Split
  • 1 cup Creamy Peanut Butter
  • 2 whole Apples, Cut Into Thin Slices
  • 1/2 cup Sugar
  • 2 teaspoons Ground Cinnamon

Instructions:

Preheat the oven to 350 degrees. 

Spread each English muffin half with about 1 tablespoon peanut butter. Lay slices of apple on top, overlapping and stacking a few.

Mix together the sugar and cinnamon, then sprinkle a teaspoon or two over each English muffin half. 

Bake them for 10 minutes, then broil (watch them constantly!) until the top is nice and bubbly and starting to caramelize. (You can sprinkle on a little more cinnamon sugar after the initial 10 minutes of baking if you want to add a little more!)

Allow to sit for 5 minutes, then serve!