Grain-Free Cinnamon Apple Cereal

by Susan on September 22, 2014

This recipe is perfect to share on the first day of fall. This is the time of year here in New England when the days might be sunny and warm, but the mornings start out with a chill.

I’m less inclined to crave a smoothie than I am something warm and comforting. This homemade cereal is a grain-free take on cream of wheat, sweetened naturally with dates and apple.

Paleo Parents’ original recipe calls for macadamia nuts, which would yield a particularly creamy texture. Since they’re more expensive and sometimes harder to find, though, I wanted to try the dish out with almond meal instead.

Both kids gave it a thumbs up, so I consider it a success! If you’re going to refrigerate the cereal to eat later on, it will likely thicken up a bit. When I served it the next day I added a little more unsweetened vanilla almond milk before serving.

This recipe is gluten, grain, dairy and refined sugar-free. You could always double the ingredients to yield a big batch (as in the original recipe) to have a sweet and satisfying breakfast on hand for busy weekday mornings.

Grain-Free Cinnamon Apple Cereal
adapted from Paleo Parents

1 cup raw walnuts
1/2 cup almond meal
3-4 pitted dates
pinch of salt
1 large apple, peeled and diced
1/2 tbs. coconut oil or butter
1 cup unsweetened vanilla almond milk
1 cup coconut milk
1 tbs. ground cinnamon
1 tsp. vanilla extract

Combine walnuts, almond meal, dates and salt in a food processor. Process until a paste has formed.

Meanwhile, sauté apple in coconut oil until soft (about 5 minutes). Stir nut mixture into apples. Add cinnamon and vanilla.

Reduce heat and add almond and coconut milks. Stir to combine. Simmer uncovered until thickened, stirring often to prevent sticking. Mine was reduced in about 20 minutes.

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Dairy-Free Pizza Nachos

by Susan on September 20, 2014

When I have my kids on a Friday night one of our favorite things to do is make a “fun” dinner they can enjoy over a movie or board game. Tonight we’re actually watching The Biggest Loser (which I recorded for them on Thursday), which seems a bit incongruent with the menu selection: pizza nachos.

One requested pizza, the other nachos. So I decided to compromise. And while this is certainly not something I’d serve every night, it’s still a pretty darned clean meal when you use the proper ingredients.

I had seen this one on Pinterest, but while the photo looked amazing the recipe was incomplete. I was able to piece together an idea from the ingredients used, but essentially used my own technique to create a dairy-free garlic sauce for the nachos. I also used dairy-free cheese to top them off, but you can modify as suits your family’s needs/appetite.

The original recipe used pepperoni, but since neither of my kids are big fans I opted for sliced Italian chicken sausage. I also included sliced black olive and orange pepper, but you could go with whatever pizza toppings you prefer. You could also certainly make these vegetarian by simply skipping the meat altogether.

Dairy-Free Pizza Nachos

organic tortilla chips
dairy-free garlic “cheese” sauce (see below)
nitrite-free pepperoni slices or cooked & sliced Italian chicken sausage
1 1/2 cups shredded non-dairy mozzarella and/or cheddar cheese
pizza toppings of choice, such as sliced black olives, chopped pepper, halved tomatoes, chopped onion

dairy-free garlic “cheese” sauce
1 1/2 tbs. Earth Balance butter spread
1/2 tbs. olive oil
3 minced garlic cloves
3/4 cup coconut or other non-dairy milk
1/4 cup shredded non-dairy mozzarella and/or cheddar cheese
salt & pepper
pinch of red pepper flakes

Melt butter and olive oil in a small pot over medium-low heat. Add garlic and stir.

Raise the heat to medium and add in milk.. Keep stirring until it comes to a boil. Stir in cheese and seasoning. Once the sauce begins to bubble lower the heat, stirring continuously. Remove from heat once sauce has thickened.

To make nachos, preheat oven to 350.

Spread chips in an even layer over the bottom of a skillet or baking sheet. Pour “cheese” sauce over chips and scatter pizza toppings over it. Sprinkle grated cheese on top.

Bake at 350 until cheese is melted. Broil for a couple of minutes if a crispier topping is desired.

 

Preheat oven to 350.

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