Sugar Free Spelt Blueberry Muffins Rye Flake Cereal

Happy Saturday folks!
I hope you are all enjoying the weekend.

One of the things I really look forward to on this sugar and white flour free diet of mine is the weekend when I have more time to try out new recipes.

I tried some blueberry muffins a few days ago, but decided to make a version of a recipe that I found in "The Ten Talents" cookbook because it used yeast instead of baking powder, baking soda or eggs to get the muffins to raise.

And boy did they raise.

Dont they look wonderful?

But before I give you the recipe, how about my breakfast?

Instead of pancakes, I tried cooking some rye flakes that I kept reading about in "The Ten Talents cook book. When I saw them at out local co-op I got some.

As you can see they resemble oatmeal.

I cooked up 1/3 cup with one cup of water and drizzled
about a teaspoon of honey and topped it with blueberries.
I liked it.
I think it actually tastes better than oatmeal.

For lunch, I cooked up a chicken breast with 11 1/2 ounces of sweet potato fries.
I coated the potatoes with two teaspoons of olive oil and various spices.
After ten minutes at 450 degrees, I turned them once and then cooked them for ten minutes more. I absolutely love these fries. And they are so good for you.
The sweet potatoes were 253 calories, 80 calories for the oil and 137 for a 5 1/2 ounce chicken. 15 calories for some Mrs. Dash marinade for a total of 485 calories.

Here is the cover of "The Ten Talents" cook book.
There websits is http://www.tentalents.net/.

Here is the first page of their table of contents.

And the second page.

Now to those blueberry muffins...

In a mixing bowl, dissolve:

2T of active dry yeast

1 T of honey

1/2 cup of pure warm water

Let set for five minutes while blending:

1 cup of pure warm water

1 T of pure vanilla

1 cup of dried dates pieces or date sugar

(since date sugar is super expensive, I,

instead, put in almost 1/3 cup of honey and 2/3 cup of vanilla protein powder)

1 tsp of sea salt

1/4 cup of soy oil (I used olive oil instead)

Stir this into mixture-then fold in:

1 1/2 cups of whole wheat pastry flour

(I used freshly ground spelt flour instead)

Let rise 15-20 minutes in a warm place; then fold in:

1 3/4 cup of flour (goldn white, soy or barley)

(I used spelt flour)

2 cup of fresh, frozen or dried blueberries.

It says to bake it at 350 for 30 to 40 minutes,

but my muffins were ready after about 25 minutes.

Heres how they looked before baking.

Heres four year old Peach Blossom sniffing the final product.

Each muffin was 171 calories.

You could easily lower the calorie content by using less oil, and not using protein powder.

I thought they tasted a little bland probably because of me not using the date sugar.

So, I may just break down one of these times and buy some date sugar or dates.

I could also play around with using more honey in the recipe as well.

But overall, the texture was perfect.

I really like the flavor of spelt.

Spelt is great for people who are intolerant to wheat.
I love how the yeast makes the muffins rise so high.

I also love the fact that I can eat these muffins...guilt free.

See, didnt I tell you this diet would be fun?

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I dropped 4/10 a pound this morning for a total loss of 6.8 in 20 days.

I ran four miles in 6 degree weather.

My legs felt fine, but I felt a little cold. Not too bad though.

My calories came in at 1,482.

Hope youre all enjoying your weekend!

Sincerely,

Sunshine Mama

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Blueberry Lime Cupcakes On taking drugs

Ive been suffering these past six weeks with a massive attack of eczema, probably having to do with something that is in the air combined with intense stress.  This eczema has literally led me to scratch wildly at my skin during inappropriate times and caused me to scratch myself up so badly that I have scabs and raw patches all over.  Its not pretty.  The itching gets so frenetic at night that Husband has to shake me awake and tell me to stop.  But I cant.  I have to scratch where it itches.  Its compulsive and its necessary.  I suddenly have a whole lot more sympathy for Son and other babies with eczema as it is just so completely frustrating to live this way.

I knew that if I took antihistamines I would probably find some measure of relief as I was fairly certain it was an allergic reaction.  Only I couldnt take antihistamines because they destroy me.  They literally leave me too groggy to function (all antihistamines, even those touted as being "non-drowsy") and Ive fallen asleep standing up, the effect is so strong.  Husband begged me to take something and my response was, "If I take something I cant do what I have to do and that is be a mother who is on top of everything and a teacher who gets the teaching done."  Antihistamines would cause me to destruct and leave me non-functioning.

I promised Husband however, that once Daughters were on break, Id try taking some, if only at night, if only to help me sleep.  He gave me many exasperated looks not understanding WHY I had to wait six weeks to treat my problem, and my answer?  I can SLEEP IN when Daughters are on break. I dont HAVE to be awake at the crack of down.  I can be conked out in the bed until 8 and not have to dash around so maniacally in the morning.

Even with those crazy reassurances to myself about how the antihistamines were going to be okay, it took a few days before I would allow myself to take it, even once Daughters were on break.  The first day I decided to take them, my desire to scratch myself to death was so strong that I took it mid-afternoon.  It began affecting my teaching so that I taught standing up for two hours, chewing wildly at several pieces of gum that I shoved into my mouth.  Students told me that I was talking more wildly and more animated than usual, and I attributed it to the gum.  Really it was my insane desire to stay awake and not come crashing to the ground.

The next day, I woke up so groggy, but discovered that I was knocked out enough NOT to scratch.  The next evening I took another and slept in a bit the following morning.  It appears that my body does like the antihistamines; I just dont like the way I feel on them.  It also has shown me that I really do need to take better care of myself.  If only cupcakes could cure my ills the way the antihistamines try to, Id be a lot happier.

These are a blueberry lime cupcake - the cake itself is light and fluffy, filled with blueberries (fresh or frozen) and the hint of lime in the cake and sprinkled on top means that these are not your average cupcake.  The color is striking and the flavor is enough to convince me that Im not itchy right now.

Blueberry Lime Cupcakes
Makes 30 regular cupcakes, 60 mini cupcakes

Lemon Cake
Ingredients
2 cups regular sugar
2 tablespoon lemon zest
1 cup unsalted butter, softened
4 large eggs (taken out of the fridge the same time as the butter)
1¼ cup buttermilk
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup washed fresh blueberries

Method
Preheat oven to 350. Line cupcake tins with paper liners.

In a food processor, pulverize together lime zest and sugar.  (Doing so releases the lime oils.)

In a mixing bowl, whisk together flour, baking powder and salt.  Set aside.

In a mixing bowl with a hand mixer or a stand mixer, blend softened butter and lime sugar until thoroughly combined.  Add eggs, one at a time and beat until well mixed, occasionally scraping down the sides of the bowl to ensure that everything is well blended.

Add half of flour mixture and mix until just combined. and add half of buttermilk and mix until just combined. Scrape down sides of the bowl.  Add remaining half of flour mixture, mix until just combined and then add remaining buttermilk.  Mix until just combined.again.  At this stage, the less you mix the better for your cake.  (too much mixing makes for a tough cake.)  Remove mixer blades, and gently fold in blueberries with a spatula.

Divide cake into prepared muffin pans.  Bake for mini cupcakes for 20 to 22 minutes, regular cupcakes for 22 to 24 minutes, or until cake springs back when gently pressed with fingertips.  Cool for 20 minutes, then remove cake from pans and cool on wire racks until completely cool.

Blueberry Frosting
Ingredients
Makes enough to frost 30 regular cupcakes, or 60 mini

1 cup of butter, slightly softened (room temperature for about 20 minutes)
8 oz of cream cheese (room temperature for 5 minutes)
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor (but not too far ahead of time, otherwise they will begin to absorb moisture) ** Freeze dried fruit has a silica gel packet - do not pulverize this!
5-6 cups of confectioners sugar

Lime zest for garnish

In a large mixing bowl with a hand mixer or a stand mixer, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add 2 more cups of sugar. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cupcakes.

You can frost with a knife, or you can using a pastry bag and a 1M Wiltons star tip to make the rosettes.  Start in the middle of the cupcake, hold the tip perpendicular to the cupcake (pointing straight down) and swirl outwards.

Garnish with a sprinkling of lime zest.

Printable recipe

If only they made medicines like cupcakes.

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Millet Buckwheat Pancakes Buckwheat Blueberry Muffins And Fantastic Whole Wheat Blueberry Muffins

Happy Saturday friends!

I hope youre weekend is going well. Ive been having fun in the kitchen again this weekend. This was my breakfast this morning. I whipped up some Millet and Buckwheat pancakes from a recipe that I found online and then added my own extra ingredient...cinnamon.

Perfecto!
I ground up some millet to make flour...

And some buckwheat groats for more flour...

Altogether my recipe was this...

1/4 cup of millet flour

3/4 cup of buckwheat flour

2 teaspoons of baking powder

1/4 teaspoon of salt

1 egg

1 tablespoon of oil

1 teaspoon of cinnamon

1 cup of water

The batter ran perfectly.

I was able to make ten smaller sized pancakes that were around 60 calories a piece.

I loved the added cinnamon flavor .

The kiwi was a nice touch to the breakfast.

Then I found a recipe for buckwheat blueberry muffins that I doubled.

For a single batch:

1 cup of buckwheat flour

1/4 cup of flax meal (basically ground flax which you can get anywhere)

2 1/2 teaspoons of olive oil

2 eggs beaten

1 tablespoon of cinnamon

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/2 a cup of water

2 cups of blueberries (I just used one cup per batch and there was plenty)

Mix dry ingredients first and well, and then I add the wet.

I cooked it for about 20 minutes on 350.

These muffins didnt raise very high.

For having no sweetner added to this at all,

I was surprised at how good they tasted.

These muffins are just so healthy for you and

they ended up being a little over 100 calories per muffin.

See, they are smaller and tend to have a darker look to them.

These are a great snack!

I also made some muffins that would appeal to the vegans out there...Ahem, Sunshine Meg

This is basically the same blueberry muffin recipe that I made last week...

You know the one where the muffins raised real high because of the yeast?

Remember I said those tasted a little bland?

Well, this time...

instead of adding the 1/3 cup of honey and 2/3 cup of protein powder...

I added 1/2 cup of organic Agave syrup.

Then, instead of spelt...I used whole wheat flour...

I also only added one cup of blueberries instead of two

Even I am able to eat these muffins...

Which, of course, I did.

They were...SPECTACULAR!!

We have a winner, folks!

It must have been the agave that gave it such good flavor

I offered one to my husband...who is not a whole wheat flour fan...

It had just come out of the oven...

I put butter on it for him...

And he loved it and lauded it!

He goes, "Youre learning!"

And I said, "Learning what?"

"How to cook good."

I also served them up to some guests tonight

who also thought they tasted awesome.

But, these muffins are tasty without putting anything on.

I am beginning to really enjoy making these yeast type of muffins.

They do take a little longer...but they are worth it.

The smells they make while baking are just wonderful...

And they are filling...which is a plus for a mom

who wants to make sure her kids have filling snacks.
I have ideas for using apples to make these muffins next.
Each muffin averaged around 155 calories.

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I will use bread baking or muffin baking day as a way to experiment with new recipes and also to "carb -up" for my longer distance run, which was a five miler this afternoon.

I did flux up on the scale this morning by 4/10 a pound..

So now the loss is 7.6 pounds in almost four weeks.

But I think there is a definite trend of weight loss going on here,

so Im happy about that.

Have a good one!

Sincerely,

Sunshine Mama

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Blueberry Crumb Cake When the crumbs fall in your lap

After I finished my lessons today, Daughters came up to me and basically tattled on the behavior of Son, who had, in their words, behaved badly at the park, teasing and being unnecessarily mean to some younger kids who were complete strangers.  I was so shocked and stunned I couldnt react.  Why would my sweet, adorable, little ANGEL do such a thing?

I knew, however, that their words were true.  They were relating the story of my angel as hes growing up and learning HOW to behave in social situations, and this particular behavior I found very offensive and troubling.  I came out and looked him straight in the eye and I said calmly, "I want you to think about what youve done, and after mommy cools down a bit, we are going to have a conversation."

"I dont WANT TO HAVE A CONVERSATION!"  Son sobbed, through a river full of tears.  Good, I thought to myself.  At least he feels something and he knows that something is up.

As I collected my thoughts in the shower, I knew I wanted to make a point about the meanness of words.  I wanted him to understand the pain that comes from being mean and how words, however small, can cut deeply and often do.  I collected my thoughts, thought of the Bible and the ministry of Jesus while He was on earth.  Ultimately, I wanted him to know of the damage and pain that hurtful words and teasing cause.

After everyone was clean, calm, and composed, we all sat down on the sofa, albeit #3 was less than attentive as he hates the feeling of being in trouble.  But we sat, discussed and I explained what the Bible taught us about how to treat others and ultimately what Jesus taught us about how to treat others.  I ended with what it means to be a victim of someone who is unkind and teases and says mean things.

"Mommy writes stories about her life, her work, her food and there are more than a few times where people think that saying mean or unkind things to her is okay.  But I want to tell you that oftentimes those words hurt mommys feelings and just because the person who says them to me is a stranger, it doesnt make it easier to hear.  How do you think mommy feels when someone says something mean to her?  And how do you feel knowing that people say mean things to mommy?"

#3 proceeded to burst out into tears, some out of remorse, perhaps some out of the relief that it wasnt going to be a super long tirade of mommy explaining all the things that he had done wrong.  I tried to take the crumbs of pain from my own life and turn them into something of value and of learning for Children.  Im not sure if theyll remember it the next time the temptation to tease someone but hopefully theyve learned from my own crumbly experience and itll become a small part of their own learning.

I made this delicious blueberry crumb cake this morning, without any thought of the crazy mental gymnastics Id end up doing in order to figure out how best to react to the afternoons bullying/teasing situation.  The cake is buttery, totally rich and delectable, and if youre a person who likes crumb (like me!) then youre going to love the rich buttery wonderfulness that is in this cake.  This certainly isnt low calorie or a diet food, but its a delicious way to showcase blueberries and a more-than-nice-enough cake to share with others.  I shared mine with teachers, neighbors, and friends.  

The recipe has two parts as you have to make the crumb topping separately from the cake itself, but making crumb topping (melt butter, add sugar and flour) is so easy you might decide that you want to add a crumb topping on everything.  Make the cake, either in a bowl of an electric mixer or with a hand mixer and sprinkle with a ton of blueberries and youre ready to go!

Blueberry Crumb Cake 

(adapted from Martha Stewart Everyday Food June 2008)

Makes 1 8X8 inch square, serving 6 to 8 people

Crumb Topping

Ingredients

6 tablespoons unsalted butter melted

½  cup packed light-brown sugar

¼  teaspoon salt

1 cup of all purpose flour

Method

In a medium bowl, whisk together melted butter, brown sugar, and  salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.  (Refrigeration really helps set the crumb topping so that when you go to bake it you get a gorgeous topping and not a bunch of melted stuff.)

Cake

Ingredients

1/2 cup butter (1 stick), room temperature

1 cup sugar

¾ cup all-purpose flour 

¼   teaspoon salt

½  teaspoon baking powder

1  teaspoon pure vanilla extract

2 large eggs

11 oz fresh blueberries

Method

Preheat oven to 350.   Line an 8X8 baking pan with parchment, leaving overhang of paper if possible, and grease well with either butter or cooking spray.

Whisk together remaining flour, baking powder, salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, sugar, and vanilla until light and fluffy.  Scrape down sides.  Add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. 

Spread batter evenly in pan and sprinkle with blueberries.  On top of blueberries, sprinkle chilled crumb topping.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Printable recipe

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Blueberry Oatmeal Crisp Taking me as I am

To my friend in the sun hat.   You make me smile.

I can be a pain to be around.  Sure, you get lots of yummy treats, savory snacks, and meals, but you have to put up with ME, the person that I am inside and out. And that person, more often than not, is a pain in your backside.  Or frontside.  Maybe your left or your right side.

I am more often than not thinking about education.  I think about it on micro levels (what is going on in Childrens heads and how can I take advantage of real teachable moments?) to what is going on macro levels (What is going on in education at our school, district, county, state, nationwide level and how can I make an impact?)  I think about what books to read next so that I have a library handy for my students. I think about what changes need to be made at our school right now.  I think of ways to improve my own teaching.   I think about and dream about education a good portion of my life.  Its really a large part of who I am - and I cant help it.  Im a teacher, a thinker, an educator and its what I do.

There are many times when I think aloud.  Thinking about how to improve things.  Thinking about what is wrong with individual situations.  Thinking about how to improve an individual situation.  Trying to understand what is going on on multiple levels.  I think about and rant about these things all the time.  But I was told that it stressed people out and I was stressing people out with all of my thinking aloud and that people didnt like it.  They didnt like being stressed out by my internal thoughts and my external expression.

To be told that a major part of who I am stressed a friend out, and made her even say in passing, "I dont like that part of you" hurt.  I felt guilty.  Dismayed.  The piece of me that I consider to be the most passionate and integral part of what makes up who I am was shot down.  I was wounded.  I cried that day when someone said that they didnt like that part of me.  Sad, I sent a lone text to a friend, who aside from Husband, hears the most of my rants, apologizing to her, in case she ever felt stressed out by our conversations.  Her text back was, "There is nothing to forgive."

And then she sent me this picture with a caption.  (as a note - she took this picture after she got my text, surreptitiously trying to capture these two wonderful old ladies chatting)

"The teacher at the senior center was just not up to snuff."
May ours be a lasting friendship....

And it just made me smile.  She pictures us, 40 years from now, sitting in front of the senior center, still with my thinking aloud about education.  She is by my side, listening and taking it all in.    When I asked her later, if I did, in fact stress her out with all my craziness, she said, "Its who you are.  You cant reject a part of who you are.  In fact, your worry makes my world a better place."  I take that to mean, that yes, I do stress her out at times, but no, she doesnt reject that part of me.

The lesson in all of this is that people have to take me as I am.  All of me.  Im nutty about education.  I cant stop thinking about it.  I have ideas, practice, thoughts about how to improve things.  And if I dont have the ideas, Im asking questions, asking people, researching trying to find out ways to make things better.  Im studying data, analyzing, questioning wondering about all of those things.

And you all know, if Im not thinking about education, Im thinking about new ways to make food.  To make it better.  Healthier.  Easier.  Im contemplating ways to provide access to foods that Son, with his numerous allergies, can enjoy.  I think about ways to take the picture of my food, to entice people to eat what Im eating, and to cook better food for their families.  I want people to stop eating out so much, stop buying convenience food, and eat in more often.  I think about this very often in the day. If Im not ranting about education, Im probably talking about our countrys non-healthy eating habits.

I made this for my friend in the sun hat, because I wanted to share a little bit of something sweet with her.  She had to sit and listen to me talk about my grand plans for my discussion with my superintendent, but sat patiently waiting for this little bit of deliciousness to pop out of the oven.  Warm, on its own, it was a lovely unctuous treat.  Son and Daughters enjoyed it, and my friend in the sun hat did as well.  And she gets to enjoy both parts of me - educator and cook.

Blueberry Oatmeal Crisp (Vegan)
Serves 6 to 8

Ingredients
1 1/2 cups old-fashioned oats
1/3 cup brown sugar
1/2 cup flour
1/2 cup coconut oil, slightly melted (softened in the microwave to facilitate blending)
2 tablespoons maple syrup
1 teaspoon ground cinnamon

4 cups washed blueberries, picked over (about 1.5 lbs blueberries)
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons flour
2 tablespoons lemon juice
zest from one lemon

Method
Preheat oven to 400.

Make crust by mixing together oats, brown sugar, and flour. Add melted coconut oil, maple syrup and cinnamon and blend together with a fork until the mixture slightly clumps together. Set aside.

Toss blueberries with brown sugar, maple syrup, flour, lemon juice and zest. Make sure all blueberries are coated and ingredients are evenly distributed.

In a 9X9 baking pan or medium casserole dish, place blueberry mixture on bottom. Crumble crust mixture on top of blueberries, covering the entire surface.

Bake in 400 oven for about 20 to 25 minutes, until crust is brown and crispy and blueberry mixture is bubbly.

Serve warm straight from the dish.

Printable recipe

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Vegan Blueberry Banana Muffins with Carazuc The things we do for love

With Husband now home, there has been a lot of adjustment.  Ill be truthful - the first days of adjustments have been hard for me.  The wakeups happen much earlier, there are additional lunches and breakfasts to pack and prepare, and I need to be much more alert and on the ball.  Im helping manage and orchestrate the lives of five people, not four, and Tuesday - lets just say Tuesday was extra special.

In an effort to help Husband adjust to the commuting life back in the US, Ive found myself doing things I never thought I would.  Ive analyzed bus routes, compared alternative modes of transportation, looked at carpooling possibilities and hunted down a bus line in order to see how his commuter life could improve.  On Tuesday, I got out the map that charts the bus that travels around our city and takes its passengers to the BART (Bay Area Rapid Transit) station.  I wanted to find every single stop near our house - ones that could be reached by foot, others that could be driven to.  I wanted to check ease of parking, ease of access, and the best scheduling in terms of his early morning commute.  As I drove the route, I began planning in my head, my future as a bus driver.  Just kidding.  As I drove, I had a moment of wondering - WHY AM I DOING THIS?

Let me be clear.  Husband didnt ask me to do it.  I wanted to do it. I wanted to find the best way for him to get to work.  I wanted to help him negotiate a tough commute and give him lots of options.  I wanted to get him to work faster, easier, with less stress.  And so I took an hour out of my day to figure it out.  Turns out there is a bus stop right near our house, a quick 4 minute walk away, that he doesnt have to drive to, and he can catch the bus there.  When I found the stop and measured and calculated time and scheduling efficacy, I did a huge fist pump in the air as I felt it was pretty darn awesome.

Why do all of this nuttiness?  Because Im crazy?  Maybe, but not likely.  Because I love driving around aimlessly up and down streets, as if Im on a treasure hunt for bus stops? Not quite.  Because I have time to spend and gas to burn?  No way.  I do it, because I love Husband.  I find myself wanting to do something lovely for him, even if that loveliness is something as mundane as working out his morning commute.  I dont want to go into a full sappy speech about why he is so wonderful and how much I love him.  I know it.  Because there is no one else on earth that would get a personalized bus route and parking analysis except for Husband.

After driving like a bus driver all over my city, I came home and whipped up some of these muffins.  Im continually experimenting with Stephen James Organics Carazuc, because I love the flavor and the sweetness it adds while being a healthier choice than refined sugar.  You can use maple sugar or brown sugar in place of the carazuc if you cant get your hands on carazuc.    The muffins turned out to be something that Children loved, so it turned out to be a pretty darn good day after all, with the bus routes, yummy muffins, and a lot of love.

Vegan Blueberry Banana Muffins (with Carazuc)
Makes 12 to 14 regular sized muffins

Ingredients
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
? cup vegetable oil
1 teaspoon pure vanilla extract
?  cup unsweetened coconut milk (from a carton - Trader Joes or So Delicious)
½ cup carazuc (or brown sugar)
3 large ripe bananas
1 cup fresh blueberries, or frozen unthawed

Method
Preheat oven to 375 degrees. Line cupcake/muffin pan with liners. In a medium bowl, measure out and mix together flour, baking soda, baking powder cinnamon and salt. Set aside.

In a large bowl, mash and squish bananas and carazuc (or sugar) together.  Add vanilla, oil, and coconut milk..  Mix well.

Add blueberries to the dry mixture. Toss until blueberries are well coated with flour mixture. Add dry blueberry mixture to the wet mixture. Use a VERY light hand to mix at this point. The more mixing you do the tougher the muffin so try not to over mix. You want everything well mixed together but not over mixed.

Divide batter equally in liners. Bake until golden brown, about 22-30 minutes.

Cool for 5 minutes in the pan. Then enjoy.

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