Tiny Peasant

Tag: recipes

  • Plant Spiced Cider

    Plant Spiced Cider

    One of our favourite outings is a trip to our local garden centre, Sage Garden Herbs. It’s not just a garden centre. It’s really so much more. Evelyn and Dave grow organic herbs, flowers, shrubs and trees and have a beautiful gift shop full of treasures for gardeners, cooks, and kids. Our little ones love the thought taken to make the visit special for them while mom and dad shop. There’s a little play house with tools, a train set, a small table and chairs… and a huge and lovely outdoor space with pathways, little birdhouses, and other treasures to find.

    This weekend we visited in search of seed garlic and some herbs to grow inside over the winter. We were surprised with a treat of spiced cider made by the staff using plants from their greenhouse. Oh my, this cider hit the spot on a chilly fall day! Below are the plants that were used in a base of pure apple juice or cider. Play with the amounts to find a combination perfect for you and yours.

    We purchased a Galangal Ginger plant. The leaves can be used for cooking, as well as the roots. How cool is that? We’re looking forward to picking up the other plants as well, so we can make the full recipe over the winter…

    Thanks to Evelyn and Dave for sharing the ingredients.

    Bay Rum

    Allspice 

    Galangal Ginger 

    Lemon Verbena 

    ginger wooden spoonginger plant and cider

     

    This post was shared as a part of Thank Goodness It’s Monday at Nourishing Joy, Natural Living Monday at Modern Alternative Health,  Fat Tuesday at Real Food Forager,  Simple Lives Thursday at My Humble Kitchen,  Fight Back Friday at Food Renegade, and Unprocessed Fridays at Girl Meets Nourishment, and Simply Natural Saturdays at The Pistachio Project.

  • Heirloom Offerings :: Tea + Coffee Cake

    Heirloom Offerings :: Tea + Coffee Cake

    This offering to Heirloom Offerings :: The Grandma Project was contributed by Stacy Fuller. Are you interested in sharing? Read our submission guidelines and get started.

    Something I remember about growing up were tea parties with my grandma.  I would have my half tea/half milk, plus lots of sugar, and we’d always have a yummy coffee cake to go with it…warm out of the oven.  Over the past year, I’ve introduced my daughter to tea parties with my grandma… we have tried to have weekly tea parties with her – enjoying our cup of tea, and often, coffee cake.

    It has been so wonderful for me to spend so much time with my grandma…and for my daughter to get to know her great grandmother.  It has been life-giving for all of us.  When we have to skip a week my daughter notices and misses it.  I will always be thankful that we had the time to do that with her.  I hope that it will be something my daughter remembers and I’m hoping that she and I can continue to have tea parties throughout her life – it is such a great time to slow down and be present and connect.

     

    My daughter and I were both diagnosed with Celiac Disease last year, so we stopped having coffee cake at our tea parties and enjoy other gluten free goodies instead.  I’ve recently found an excellent gluten free recipe that we’ve started to make and it is absolutely fabulous!  Here’s to many more tea parties!!  Cheers!

     

    stacy grandma project 2

     

    Almond Coffee Cake

    INGREDIENTS:

    Cake:

    • 2 tablespoons butter
    • 1 cup almond flour
    • 1 cup oat flour
    • 1/3 cup unrefined sugar (or sugar of your choice)
    • 1/2 tablespoon ground flax seeds
    • 3 teaspoons baking powder
    • 3 teaspoons cinnamon
    • 1/2 teaspoon salt
    • 1 1/4 cup almond milk (or milk of your choice)
    • 1 teaspoon vanilla extract

     

    Crumbly topping:

    • 3 tablespoons butter
    • 1/2 cup unrefined sugar (or brown sugar)
    • 1/3 cup oat flour (or flour of your choice)
    • 1 teaspoon cinnamon
    • 1/4 chopped nuts (optional)

     

    METHOD: 

    1. Preheat oven to 375 degrees.

    2. Combine sugar, butter, almond milk, flax, and vanilla and set aside.

    3. Sift together flours, baking powder, cinnamon and salt into another bowl.

    4. Gradually combine wet and dry ingredients along with milk and gently stir together. Fill an 8×8 or 7×9, baking pan (or 12 muffin cups) with the batter.

    5. In a small bowl combine crumble ingredients with a fork or with your hands. Mix until just crumbly. Add more flour if the mixture is too wet.

    6. Sprinkle 1/2 of the crumble mixture over muffins and bake for 25-30 minutes.

    7. Sprinkle the last half of the crumble mixture over the muffins after they come out of the oven.

     

    stacy bio photo
    Stacy Fuller is a stay at home mom to three little ones.  She enjoys spending time outside, cooking, baking and crafting with her kids.  

    {Kris}: Thanks Stacy! Tea and coffee cake are also a part of my grandma memories. Always Red Rose tea. It’s so lovely that you are helping your daughter get to know her great grandma in such a beautiful way.

    Share your memories of tea and coffee cake with your grandma in the comments…

     

    This post was shared as a part of Wellness Wednesdays and Simple Lives Thursdays.

     

  • Guest Post :: Fall Cookies

    Guest Post :: Fall Cookies

    Written by guest contributor Maria Epp.

    We had so much fun with these cookies. Iona and I made the dough while Mika was in school. They chilled and after a snack, we attacked the dough. It was hilarious to watch Iona roll out the dough to the thinnest it could be. Also, to see Mika cover the cookies in decorations. I just found this recipe and love it for fall. It is unique because it uses pumpkin purée and has all the lovely spices we crave in the fall.

    A special note to moms, do not put the oven on when starting to roll out the dough with your kids because it will take much longer than you think to actually get them in the oven! Also, have something planned for supper or you might be still wondering at 6:00 what you’re going to make. The kids don’t mind! They’re filling up on cookie dough!

    img_7749img_7756img_7757

    Gluten-free Gingerbread Cut-Out Cookies courtesy of The Whole Life Nutrition Cookbook, Alissa Segersten from Nourishing Meals

    • 1/2 c  Softened Virgin Coconut oil
    • 1/4 c Whole cane sugar
    • 1/4 c Maple Syrup
    • 1/4 c Blackstrap Molasses
    • 1/2 c Pumpkin Puree
    • 1T vanilla
    • 1/2 tsp sea salt
    • 2 c brown rice flour or sorghum flour
    • 1/2 c tapioca flour
    • 2 tsp baking powder
    • 1 1/2 tsp xanthan gum
    • 1 1/2 tsp cinnamon
    • 1 tsp ginger powder
    • 1/2 tsp ground cloves
    • 1/4 tsp ground nutmeg

    1. Whisk together the coconut oil, sugar, maple syrup, molasses, pumpkin puree, vanilla, and sea salt.

    2. In a separate bowl, combine the flours, baking powder, xanthan gum, and spices. Add the dry ingredients to the wet and mix well.

    3. Form dough into a ball and wrap in waxed paper; place in the refrigerator to chill for about 20 minutes.

    4. Preheat oven to 375 degrees F. Lightly flour surface and roll out the dough to 1/4″ thick. Cut out with your favourite cookie cutters.

    5. You may decorate the cookies before baking by gently pressing whole nuts and seedssuch as almonds, peans, or pumpkin seeds into the cookies. Bake for about 15 minutes. Then remove from cookie sheet and place onto a rack to cool.

     

    maria bio photo

    Maria Epp is mom to two beautiful girls, partner to Nathan, and creative explorer with a passion for nature and working with her hands.