Cherry Crisp

Hello lovely people!

This afternoon was a long one and I think I deserve a little time sitting with my feet up and writing a post! I just spend 4 hours in the kitchen prepping, chopping and cooking three different versions of dinner for my family. I haven't even tackled the dishes yet... that will be at least another hour! Gah! Cooking for the 6 of us is a huge challenge. Sometimes I just want to throw in the towel and order pizza but even that doesn't help! Four out of 6 are allowed pizza. Tonight's dinner was something simple, you'd think, pasta! Love it! But I have to make meat sauce for J and the kids and veggie sauce for me. Also wheat pasta for J, the girls and Boy1 and rice pasta for Boy2 and myself. Today I went crazy and made pasta bakes in a effort to get some of the dishes done before dinner was served. I think I made a small dent... But I had to make 3 pasta bakes... meat+wheat+cheddar, meat+rice+daiya and veggie+rice+daiya. Thank goodness there are leftovers!!! My sauce was lovely. I've been trying to eat more veggies that I don't like or haven't given myself a chance to like. Mushrooms are one. But I diced 'em up small along with red and green peppers, yellow zucchini and broccoli stems (the rest of the broccoli I blanched and served along side dinner) and the sauce was yummy! I don't really know what to do with the rest of the mushrooms but I'll figure something out.

I bought a ginormous bucket of pitted tart cherries at Loblaws on quicksale (50% off) for $11!!!! Talk about a steal! I've loaded up the freezer with bags for smoothies (they make an awesome smoothie along with banana, spinach and a splash of pom juice!) I figured I'd better do some baking with the rest!

Cherry Crisp

5 c tart cherries, pitted (thawed and drained if using frozen)
1/2 - 3/4 c agave nectar (depending on how tart your cherries are)
3 tbsp arrowroot starch or cornstarch
1 tsp vanilla
1/4 tsp almond extract (optional)
1/2 tsp salt

Topping

1 c Namaste perfect flour blend
1 c gluten free oats
1/2 c coconut sugar or sucanat
1/4 c coconut flour
1 tsp salt
1/2 c coconut oil, melted

Preheat oven to 350.
In a large bowl combine cherries and agave. Sprinkle arrowroot over top and stir well. Add in extracts and salt and combine. Pour into a large baking dish.
In a medium bowl combine flours, oats, sugar and salt. Pour oil in a little at a time, tossing after each addition. Once its all added you should have a crumby mixture and no dry flour.
Pour crumbs over the cherry mixture.
Bake for 35-40 minutes until bubbling and golden brown.

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More Cookies!

We love cookies in our house! I can't remember where I got this recipe from but I've been making it for a few years now - handy that its something the B2 and I can both eat. They are soft, cakey cookies and are yummy with chocolate chips, if you're able to have them. I've even made them with added cocoa powder before and they were delish! If you're avoiding gluten make sure you use GF oats. The recipe can easily be doubled and the extras frozen for a quick lunch box treat.

Banana Oatmeal Cookies
Makes about 18 small cookies

1 1/2 c gluten free oat flour (you can make your own by whirling oats in a food processor)
3/4 c gluten free oats
1/2 tsp each baking powder, baking soda, sea salt
1/2 c coconut sugar or sucanat (or you could use brown sugar, but its refined!)
1/3 mini chocolate chips (allergy free, optional)
1 medium banana, mashed (about 1/2 c)
1/3 c rice milk or milk of your choice
1 tsp oil (I use olive)
1 tsp vanilla

Preheat the oven to 375F. Line a baking sheet with parchment or a silicone mat.
In a medium mixing bowl combine oat flour, oats, baking powder, baking soda and salt and coconut sugar. In in chocolate chips is using. Stir well to combine.
Measure out milk in a large measuring cup. Add in oil and vanilla. Stir in banana.
Add wet to dry and mix to combine.
Allow mixture to sit for a few minutes.
Scoop out using a small (1 1/4 inch) scoop and drop onto baking sheet.  Leave enough space to flatten but you don't need space for them to spread - because they don't! Flatten with a spoon or fork.
Bake for 12 minutes until lightly browned and set.
Allow to cool 5 minutes on the baking sheet before removing to a cooling rack.

Here's Simon. Because who doesn't love Simon?! 

Well... my husband... but THAT'S IT! 

Oh to be a kitty all curled up in a basket!

Sorry to wake you...