Strawberry Anytime Tart {GF}

Mom has assigned me with the job to make breakfast every morning. It has been difficult for me to get creative, I just kinda make the same old things. Toast and eggs, muffins, pancakes, muffins....
But....
I have finally made something new, delicious and even low on sugar! Not to mention, it's Gluten-free! What's even better is it doesn't even have to be for breakfast, it's so good it's like having desert for breakfast! It could be really good for a little tea party or luncheon.

Strawberry Anytime Tart Recipe

What you need:

Strawberry filling
2 c. fresh strawberries, chopped
1/4 c. sugar
2 tbsp. water

1 tbsp. arrowroot
2 tbsp. water

Crust
1 1/4 c. almond flour
1 1/4 c. oat flour
1/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
5 tbsp. melted butter
2-3 tbsp. water

Serves: 8

1. Preheat oven to 375* and oil a 9x13 baking pan.
2. For the filling put the strawberries, sugar and water in a saucepan on medium heat. Bring to a boil and reduce heat. Simmer until strawberries are soft. Mash slightly.
3. In a small bowl mix the arrowroot and water together. Pore into strawberry filling and stir thoroughly. Pore the combined strawberry filling into a bowl. Set to side and let cool.
4. For the crust whisk all dry ingredients together in a medium sized bowl. Make a well, pore in the butter and water. Stir until well combined. The dough will be somewhat crumbly but still should come together in a ball.
5. Press 2/3 of the dough firmly into your pan. I pressed it up on the sides just a tad, but that is optional. 
6. Pore all of the strawberry filling over the crust, spread evenly.
7. Crumble the remaining dough overfilling. You could do a little sprinkle of sugar as well.
8. Slide in the oven and wait patiently for about 25 minutes or until crust is light brown and filling is bubbly. 
9. Let cool until the crust comes away from the sides of the pan. Cut into 8 squares.
10. Serve with a dollop of whipped cream and finally, EAT!

I found this recipe here but as always, made it my own with what I had...
This is a pretty flexible recipe. I used frozen strawberries once and would suggest that if you choose to also, that you add only 1-2 TSP. of water instead of 2 TBSP. of water.
It could also be really good to use different berries such as blackberries, blueberries or even raspberries. It could even be good with peaches, apples, pears. If you use a juicier fruit you will probably have to use less water as I said above.
It also works fine if you make it the night before and just store it in the oven or fridge overnight, it would probably be good cold, too.

This was a real hit. I was VERY pleased with it! Mom just got home from the store with four boxes of organic strawberries.... I'm totally making this for breakfast tomorrow! 

If you try this recipe let me know how it works for you and if you tried any other type of fruit what tweaks you might of made.
Hope you like it as much as we do! 

Love,
Hagen

Peanut Butter Cups

Hello dears! Today I have a recipe for you!
I had been craving these little cups of yummyness for forever, and couldn't stop thinking about them. So, I decided the best thing for me to do was to just make them!

Peanut Butter Cup Recipe

Makes 17 mini cups

3/4 cups chocolate chips

2 Tbsp. coconut oil

3 Tbsp. smooth peanut butter

1 1/2 Tbsp. coconut oil, melted
17 mini baking cups

I will say the more chocolate you have the better

 because the layers will be thicker....

1. Pour chocolate chips in a sauce pan along with the coconut oil. Put on medium heat. Stir until melted.

2. In a bowl, combine melted coconut oil and peanut butter. Stir until liquidy.

3. Place the baking cups on a cookie sheet. Pour a tsp. of the chocolate mixture in each cup. Put the cookie sheet in the freezer for the chocolate to harden.

4. When the chocolate is nice and hard, pour about a tsp. or tsp and a half of peanut butter mixture on top. Pop them back in the freezer to set-up.

5. Then simply pour another tsp of chocolate over the peanut butter, let harden in the freezer for about 6 minutes and voila! You've got yourself a delicious, melt in your mouth treat! 

Well let me know how you like them! Because....uh....we did... :)

Love,

Hagen

GAPS Power Bars

These little bars of happiness put a smile on my face, and they will put one on yours, too! Here is a recipe and video, all in one. Enjoy!

What did you think of the video? We have been practicing with Hagen's camera for making better videos!

This recipe is pretty versatile, you can replace any of the dried fruit for whatever you have on hand.
Here is a list of  ingredients you can mix-and-match:
dried cherries
dried blueberries
shredded coconut
almond butter
almonds
oats
figs
prunes
chocolate chips
cocoa powder
cashews

The possibilities are endless. These quick and satisfying bars are sure to please your palate!

We'd love to here your combos,

Layla & Hagen

Recipe~ Soaked Oatmeal

Hello! 
I honestly have to admit that I don't particularly like to pose and have my pictures taken... So we won't be doing a fashion post today (because of the lack of pictures). How about a recipe instead? 

Here's a yummy and easy breakfast recipe that doesn't involve much prepping, and is great if you want a quick, healthy breakfast. It only takes about 10 minutes to cook!

What You Need:

2 cups oats

4 cups water

3 apples, peeled and chopped

3 tsp cinnamon, separated

1/2 tsp nutmeg

1/2 tsp powdered ginger 

butter

honey

    

 What To Do:

1. The night before, pour 2 cups of oats in a large bowl and cover with water. Cover bowl with a towel and let sit over night. In the morning, drain and rinse your soaked oats.

2. Bring the 4 cups of water to a boil and add in the oats.

3. Bring oats down to a simmer, and let cook for about 7 minutes, or until they become the consistency you prefer. Mix in 2 tsp cinnamon.

4. While your oats are cooking, put your chopped apples in a small pan with a chunk of butter, remaining cinnamon, nutmeg and ginger. 

5. Put a lid over the apples and let them simmer for a few minutes, until they are soft and bubbly.

6. To serve, top the oatmeal with a chunk of butter, a scoop of apples, and a drizzle of honey.

Can you see all that melted butter and honey? Yum!
I love oatmeal, do you? Mom has a hard time getting it down, so I try to spice it up for her!

I hope you enjoy this recipe. I would love to know if you tried it, or what kind of variation you did! 

Have a good night!
 <3 Layla 

Chocolate Birthday Cake

Hey y'all!
Last weekend, Mom became another year wiser. That's right, it was her birthday! Our aunt came down, spent the weekend with us and took Mom shopping. Of course we made her presents and cake, chocolate cake!
 
Here is an adorable paper frame Hagen made. I love the little RV!
 

And here is a little video of us singing 'Happy Birthday', and Mom blowing out her "candle"....

We had an enjoyable weekend celebration!
And now onto the cake...
 

I have a confession to make about this cake... it was made from a mix... go ahead, ridicule me...

Are you done? Okay, well this mix is our favorite to use whenever we are short on ingredients and time. It is gluten and soy free, and we only use it occasionally. 

For the cake you will need:

 1 bag of Pamela's Chocolate Cake Mix 

3 eggs
1/2 cup oil
1 cup strong coffee
 1/2 cup water

Mix together the above ingredients and pour into greased cake pans. Bake at 350* for 25- 30 minutes. This mix makes two 8-inch round cakes or 24 cupcakes.

For the ganache you will need: 
  1 10 oz bag of Enjoy Life Mini Chocolate Chips 
2 Tablespoons cream cheese
1/4 to 1/2 cup milk, or heavy cream
    
Put these ingredients into a saucepan or double boiler on low heat. Stir until you have a nice liquid. I started out with 1/4 cup of milk, then slowly added more to get the consistency I wanted. You may have to add more liquid, depending on if you use milk or cream.

When your cake is cooled, pour the ganache over the top. I like to do a small amount at a time, letting it soak in and spread out. 

When it comes to chocolate, I'm a pushover...
I hope you enjoyed this not-so-made-from-scratch recipe!
Blessings,
Layla

Recipe~ Orange Chocolate Chip Cookies

It has been a while since I've posted a recipe. Actually, it has been a while since I've been able to bake. I have been trying to get used to the tiny oven in our tiny house. I think these Orange Chocolate Chip Cookies are worthy to post!

Orange Chocolate Chip Cookies

1/2 cup coconut oil, melted

1/4 cup honey

1/2 cup orange juice

4 eggs, room temperature is best

1 teaspoon vanilla or orange extract

1/2 cup Enjoy Life chocolate chips

1 cup coconut flour

1/2 cup pecan (or almond) flour

1/2 teaspoon baking soda 

1. Pre-heat oven to 350* 

2. Foil cookie sheets and grease with coconut oil 

3. In a large bowl, mix together the first 6 ingredients 

4. In a small bowl, stir together the flours and baking soda 

5. Mix dry ingredients into the wet

6. Allow batter to sit for a few minutes, letting the coconut flour soak up the liquid

7. Drop cookies by tablespoon on the cookie sheets

8. Bake for 10- 15 minutes

9. Let cookies cool a bit before removing from pan

10. They taste even better when they have been refrigerated over night!

    

 

Since my oven is so small and doesn't radiate heat too well, I had to set the heat higher. You might want to try 325* first, depending on your oven.

It has been fun experimenting in the RV. I hope to add more RV recipes in the future!

 Chocolate and orange are one of my favorite combinations! What's your favorite chocolate combo? 

Blessings,

Layla 

Recipe: Grain- Free Zucchini Muffins

Today I tried something new, something I have been reluctant to try for quite some time...

Zucchini Bread

Actually, Zucchini Muffins. They turned out to be a hit! I found the recipe from The Roasted Root,
it was a guest post from Seaweed & Sassafras.
Her recipe called for almond flour and Greek yogurt,  but I had to use pecan flour and keifer. The were DELISH! Okay, time for the recipe...

Grain- Free Zucchini Muffins
Makes one dozen

1/2 cup raw sugar
3 eggs
3/4 cup + 1 Tbsp keifer
1 1/2 cup shredded zucchini
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp nutmeg
1 1/2 cup pecan flour (or almond) 
1/2 cup coconut flour
1 tsp baking powder

Topping:
1/4 cup chopped almonds
1 Tbsp raw sugar
1 tsp cinnamon  

1. Heat oven to 325*
2. Place muffin cups in muffin tin.
3. In a bowl, wisk together first 3 ingredients until sugar is dissolved.
4. Add zucchini and spices to the wet ingredients.
5. In a large bowl, mix together your flours and baking soda.
6. Add wet ingredients to the dry, mixing until incorporated.
7. Divide batter into muffin tin evenly.
8. Sprinkle on almond topping.
9. Bake for 30- 35 minutes.
10. Enjoy!   
   

Aren't these muffin cups darling? I got them for my birthday from some very special friends...
(you know who you are)

 Now grab your favorite thermos, fill it with some herbal tea, and enjoy yourself!

I hope you are having a wonderful Sunday!
Blessings,
Layla

 
      

Pomegranate Coconut Fudge

Are you craving chocolate, but still want it to be healthy? Same here...

This super simple recipe is super yummy. Thank You to Wardeh at GNOWFGLINS for the fudge recipe. It's actually her homemade chocolate chunk recipe, but we just added in some more yum-yums! 

Pomegranate Coconut Fudge Recipe:

1/3 cup coconut oil

2/3 cup honey

1 cup cocoa powder

1/4 cup shredded coconut

1/4 cup chopped almonds

1/2 cup pomagranate

 1. Prepare an 8x8 or 9x9 pan by lining it with plastic wrap. I just used a large plastic baggy.

2. In a sauce pan, melt together the first 2 ingredients on low heat.

3. Bring to a boil. Let boil for 2 minutes, stirring constantly.

4. Remove pan from heat and stir in cocoa powder until smooth.

5. Add in the last 3 ingredients.

6. Spoon chocolatey mixture into your prepared pan.

7. Set in freezer for 1-2 hours, or until it's set up.

8. Remove from pan, and cut into bite sized chunks!

   

This recipe is so versatile. You can replace any of the add ins for your own! I would love to see what you create!

Blessings, 
Layla

The Birthday Princess

This weekend, our little sister Matilda, turned 7. We celebrated with a very girly birthday tea party!

 She was so excited to lick the beater's. That's the best part, isn't it?

Cake and Cookies!
(I promise the recipe is coming soon!)

Best Friends and Sisters!

We are so blessed to have you as our little sister! You are so girly, yet you can stand up for yourself! You inspire us daily to be better sisters. We love you!

Hope you are having a wonderful beginning of the week! Blessings,
Layla & Hagen