Cole's Moveable Feast

Cole's Moveable Feast
Cole

Tuesday, May 20, 2014

Ice Cream



It's FINALLY warm enough for ice cream! And it could not be easier:

Heat in saucepan until sugar is dissolved: 2 cans full fat coconut milk, scant 2/3 c white sugar, 2/3 c unrefined coconut sugar, scrapings of 2 vanilla bean pods* (or 1/2 t. vanilla extract) and a dash of sea salt. Allow to cool then refrigerate 2 hours. Process in ice cream maker 20 minutes to soft creamy consistency. Freeze overnight. Serve plain or drizzled with your favorite topping. For chocolate ice cream, add 4 T. cocoa powder to saucepan when heating.

*Split vanilla bean pod end to end with a paring knife. Pull open and use tip of knife to scrape the brown "caviar" from inside the pod.

Thursday, February 13, 2014

Healthier Preacher (no-bake) Cookies

I'll always love the original preacher cookie recipe, but today I whipped up a healthier version for the kids when they came in from the snow.

*2 c. sugar
*1/2 c. coconut oil (melted, then measured)
*1/2 c. unsweetened almond milk
*1/2 c. cocoa
*2 c. old-fashioned oats
*1 tsp. vanilla
*optional 1/2 c. nut butter


Bring sugar, coconut oil and almond milk to a full rolling boil. Continue to boil, whisking constantly, for three minutes. Turn off heat. Whisk in cocoa and vanilla. Stir in oats. Spoon onto wax paper to cool. (If using nut butter, stir it in right before the oats).

Saturday, January 25, 2014

Refrigerator Bran Muffins

These are based on INCREDIBLE refrigerator bran muffins my mother used to make for us, but I've modified them to suit Cole. . . which makes them only SLIGHTLY more healthy because, let's face it, shortening is not good for anyone. You can use canola oil but it really changes the consistency of the muffin. These are great because you keep the mix in the fridge, and an older child can make the muffins (supervised of course).

4 cups bran flake cereal
4 cups original All-Bran cereal
1 cup old-fashioned oats
2 1/2 cups boiling water
Stir above ingredients together in a very large bowl and set aside to cool.

Meanwhile, whisk together and set aside:
6 tsp. ground golden flaxseed meal
dash of guar gum
10 T. warm water

In stand mixer, beat together at medium-high speed until well-blended:
2 sticks (1 cup) room temperature vegetable shortening (I use Earth Balance)
2 1/2 cups granulated sugar
1/2 cup apple sauce (I use cinnamon apple sauce)
2 cups soy milk with 1 tsp. apple cider vinegar stirred in
2 cups almond milk with 1 tsp. apple cider vinegar stirred in (or more soy milk, if allergic)
prepared flaxseed meal mixture

Whisk together in a large bowl:
3 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
5 T. baking powder
1 T. salt

Gradually add flour mixture into mixer and beat on medium until well-blended.
Scrape contents of mixer bowl into the very large bowl of cereal/oat mixture and stir rigorously with a wooden spoon until well-blended. Your arm will be tired.

Store in large air-tight container in refrigerator until expiration date on soy and almond milk cartons (so buy fresh!)

To make muffins:
Preheat oven to 375 degrees. Spray or oil muffin pan. Spoon refrigerated mix into muffin pans, filling each tin 3/4 full. These are delicious plain, but you can also poke in desired mix-ins like chopped apples, shredded coconut, sliced bananas, raisins, cranberries or a few chocolate chips (kids!). Bake for 25 minutes and allow to cool for 10 minutes. So yummy with a little butter and glass of cold milk!