Saturday, November 16, 2013

Cranberry Oatmeal Cookies

I had some leftover fresh cranberries in my refrigerator that I didn't want to go to waste! So I decided to put them into cookies!

Cranberry Oatmeal Cookies
makes 34 cookies

3 c. old fashion oatmeal
1/2 c. brown rice flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. extra fine sea salt
2 c. fresh cranberries
1 c. applesauce
1/2 c. orange juice
1/2 c. turbinado sugar
2 TBSP. pure maple syrup
2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Parchment paper a large cookie sheet.

-In a food processor, pulse the oatmeal 5-7 times.
-In a large bowl, whisk together the oatmeal, rice flour, cinnamon, nutmeg, and the salt.
-In the food processor, add the cranberries and pulse 8-10 times until broken down.
-In another large bowl, stir together the cranberries, applesauce, orange juice, sugar, maple syrup, and vanilla.
-Add the cranberries mixture to the dry mixture. Combine well.
-With a 1 1/2" cookie scoop, lay cookies 2" apart on prepared cookie sheet. Flatten with the back of a fork or with your fingers to 1/4" thick. Bake for 15-20 minutes or until slightly firm to touch.
-Transfer cookies to a cooling rack. Store in a container when completely cooled.

Monday, November 11, 2013

Gardein's Holiday Roast

This was last night's dinner! A holiday roast, potatoes and my tofu corn casserole  I was contemplating on buying Gardein's Holiday Roast for a while now. Finally broke down and bought it! My family and I were not disappointed at all! It's stuffed with cranberry wild rice stuffing with home-style gravy on the side. There are 3 different options to make this roast: conventional oven, stove top or microwave. I chose stove top. So those of you who are wondering what you might do about Thanksgiving for yourself or if your going to another place, give this a try!

Tuesday, November 5, 2013

Apple & Cranberry Upside Down Cornmeal Cake w/Cranberry Maple Sauce

Apple & Cranberry Upside Down Cornmeal Cake w/Cranberry Maple Sauce

3/4 c. cornmeal
3/4 c. whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. extra fine sea salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 c. almond milk
1/4 c. pure maple syrup
2 TBSP. applesauce
2 tsp. pure vanilla extract
1 apple, peeled, cored and thinly sliced
1/4 c. pecans
1/2 c. fresh cranberries
cinnamon for dusting

1/3 c. water
1 c. fresh cranberries
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
pinch of salt
dash of cinnamon

For the cake:
Preheat oven to 350 degrees. Cut a 8" circle out of parchment paper to lay in the bottom of a 8" cake pan. Lightly spray the cake pan with non-stick cooking spray. Lay the parchment paper on the bottom of the pan and lightly spray the top.

-In a large bowl, whisk together the cornmeal, flour, baking powder, salt, nutmeg and cinnamon.
-In a medium bowl, whisk together the milk, maple syrup, applesauce and vanilla.
-Add the wet ingredients to the dry ingredients. Stir until just combined.
-Lay out the apples on the bottom of the cake pan. Sprinkle with cinnamon.
-Lay in the pecans and cranberries around the apples.
-Gently pour the cake batter over the topping.
-Bake for 30-35 minutes or until toothpick test comes out clean.
-Let the pan for a few minutes.
-Using a plate bigger than the pan, lay the plate face down on the pan and flip over the cake on the plate.
-Gently peel away the parchment paper.

For the sauce:
-In a small saucepan on medium heat, combine the water and cranberries.
-When cranberries start to pop, start smashing the cranberries with the back of a wooden spoon.
-Add the remaining ingredients and simmer for 2-3 minutes. Turn off heat

Cut a piece of cake and top with the sauce! Enjoy