Honeychick Homestead

Homestead, Health, and Happiness


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Great Granola (Egg-Free/Gluten-Free/Nut & Dairy Free Options)

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My version on the left and the original on the right!

If you only make one or two recipes I have on my blog, this recipe and the Peanut Butter Cups, should be the ones!

I LOVE cereal, I sometimes used to eat it for dinner! Several years ago, there was a cereal bar in my town called Cereality and I spent a lot of time there! After reading Nourishing Traditions, I found out how unhealthy cereal is, even the organic ones aren’t good for us 😦

One thing that makes most cereal unhealthy is the processing of then grains, you can read a quick article about that here. I stopped eating it about five years ago and initially I was pretty bummed. I often wished there was a healthy option I could enjoy occasionally.

Thankfully, a few years ago I found Three Stone Hearth’s version of granola, the grains are property prepared and it has all kind of good things in it, like coconut oil and warming spices.

My husband and I have been “addicted” to this expensive treat. We eat it plain, with yogurt, milk, or make Acai fruit bowls with it! Originally, it cost $8 a quart but when the price increased to $15 a quart this past spring, I was more determined than ever to try and duplicate their recipe myself! Continue reading


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Heathy Breakfast Cookies (Gluten Free/Nut and Grain-Free Options)

Yay, cookies for breakfast!!P1050880

These are a delicious, quick breakfast option that can easily be eaten on the go, or just as a yummy snack. They are very filling!

I found the recipe for “The Ultimate Breakfast Cookie”  and needed to change it a bit because my sister-in-law is allergic to bananas. I couldn’t make cookies for breakfast that she couldn’t enjoy, I would’ve felt terrible!

Typically, bananas are a substitute for eggs and butter, so I played around with the recipe and figured out how to make it without bananas. I’m including parts of the original recipe in parentheses in case you prefer to make it with bananas, or applesauce.

I added more cinnamon, so they are quite “cinnamony”, if you don’t love cinnamon like I do, only use one tablespoon. I also used sunflower seed flour instead of almond flour, so they had more of a “seedy” taste, if you don’t want that, use almond flour.

Finally, don’t let the shredded coconut be a turn off. I’m not a huge fan of coconut flavor but didn’t find it over powering, if anything I tasted a lot of cinnamon!

Makes about 12-16 medium size cookies  Prep time: 15 minutes  Cook time: 15 minutes Continue reading


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Baked Oatmeal Breakfast Muffins (Gluten-Free/Nut-Free Option)

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I love this recipe because I typically have all the ingredients on hand! The inspiration for this recipe was found on My Whole Food Life. I made a double batch on Monday, so they’d last all week. I added a bit more chocolate chips so they were more sweet and “chocolatey” than usual.

I also added chia seeds, I add them to most muffin or “baking type” recipe. I prefer them to flaxseeds because they are an unprocessed, whole-grain.

Two tablespoons of chia seeds contains 4 grams of protein, 9 grams of fat (5 grams are omega 3), 12 grams carbohydrates, and 11 grams of fiber. In addition, these little seeds contain 18% of your RDA of calcium, 30% manganese, 27% phosphorous.

They also have decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2…that’s amazing for such an itty, bitty seed!

Another item I added was collagen hydrolysate, I also usually add it to baked goods, smoothies, waffles, etc. It is the powdered, and cold water soluble form of gelatin, so you get the benefits of bone broth from this powder.

Alright, now onto the recipe! Continue reading


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Apple and Spice, Slow Cooker, Steel Cut Oatmeal

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Ready for overnight cookin’

On cold mornings, I love a bowl of hot oatmeal! Back in the day, I’d microwave Quaker Instant Oatmeal almost every morning. My favorites were maple and brown sugar, and apples and cinnamon.

I now know how much healthier it is to make oatmeal from scratch. It’s especially easy if you cook it overnight. I was inspired by this slow cooker recipe I found at The Yummy Life. I added some extra spice, and changed a few things to make it more “real food” friendly.

One of my favorite things about this recipe is how amazing it smells when you wake up in the morning. As with every recipe, try to use as many organic ingredients as possible 🙂

Serves 6 -7.  Prep time: 15 minutes  Cook Time:  8 hours or overnight

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Zucchini Chocolate Muffins (Dairy-Free/Egg-Free/Gluten-Free/Nut-free)

photo-7These muffins are a great way use the bounty of zucchini that’s available in the summer! They have just the right amount of sweetness without the “sugar overload” that often comes along with most muffin recipes.

I have lots of different types of flour left over from experimenting with gluten free sourdough. One of them is sorghum, so I decided to try a recipe with it. If you don’t have sorghum on hand, any gluten free flour mix, or almond flour should work as a substitute.

If you decide to use almond flour, I recommend using tapioca flour instead of the arrowroot flour. Keep in mind, if you use cacao powder these will be a tad less sweet 🙂

Makes 12 regular size muffins

Ingredients

  • 2 cups grated zucchini (doesn’t need to be peeled)
  • 2 very ripe bananas, mashed
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup coconut oil, melted
  • 1 3/4 cups sorghum flour
  • 1/4 arrowroot flour
  • 6 Tbsp of cacao or cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 350 degrees F.
  • Put all dry ingredients into a medium size bowl and combine together.
  • Put the zucchini, bananas, coconut oil, maple syrup and vanilla, into a small bowl and combine together.
  • Combine the dry and wet ingredients and mix with a hand mixer until the batter is smooth.
  • Spoon batter into a muffin pan lined with baking cups, fill each until 3/4 full.
  • Cook for 25 minutes or until toothpick comes out clean.
  • Cool in pan for 10 minutes before eating.

 


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Gluten Free Waffles

Coconut Flour Waffles

Coconut Flour Waffles

A couple of weeks ago, on a foggy Saturday morning and I was craving waffles! I think the cool morning made me want to eat something warm and comforting. I have two favorite “go to” gluten-free waffle recipes. Which one I make, depends on what ingredients I have in my house when I get the craving!

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