Eagle Farmer’s Market

Hi guys! Hope you are all having a great Spring week! The weather has been amaaaazing here in Boise this week. We are finally enjoying warmth and sunshine!

I have some super exciting news!! Nourished and Clean is coming to the Eagle Farmer’s Market starting this Saturday! My daughter Madeline and I are embarking on an exciting adventure and want to invite you to join us!  It’s something we have wanted to do for years and after lots of prep time, it’s happening!!!

Nourished and Clean specializes in all natural ingredients and food that will not only nourish your body, but also taste great! After living in this area for a short time, I began to realize the need and lack of gluten free snacks and treats.  I really feel that the community is in desperate need for some gluten free options and will benefit from our homemade delicious snacks.

On our menu we will be offering Scones, Protein Bites, Homemade Granola, Roasted Chickpeas, and “Clean” bars. Our flavors for certain menu items will rotate and we will introduce a new flavor of protein bites each month.  All ingredients are all natural, gluten free, dairy free, and refined sugar free.

Come stock up on some healthy snacks to get you through the week! They taste amazing and you’ll feel great! You won’t have that sluggish feeling like you do after indulging in a sugary treat. Our snacks and treats are sweetened with dates, dried fruit, and all natural raw honey from a local beekeeper in our hometown.

See you at the market!

Andrea

Gluten free Scones

Almond-Walnut and Vanilla Granola

Almond Cocoa Date Protein Bites

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Alfajores De Maizena

 

Alfajores are THE traditional cookie of Argentina. Every home in Argentina eats these on a regular basis. You’ll see these cookies at every family gathering and every holiday, but especially at Christmastime.  I make them every Christmas and they are definitely one of my family’s favorite treats. But beware, one is not enough. They are extremely addicting!

The dough is a bit tricky to get to come together and because it is primarily made of cornstarch, the dough is very crumbly and delicate. The dough is similar to to a shortbread cookie in its consistency, but even more crumbly. It does contain regular flour also, so it is not gluten free. A gluten free all purpose flour would work well in place of regular flour and cornstarch is gluten free, so you can use that ingredient.

The cookies are baked for about ten minutes but they should not brown. Your Alfajor needs to stay very pale in color. If your oven is hotter than other ovens, you may want to adjust your temperature because you don’t want to brown the tops of the cookie. The flavor will be fine and they’ll have a crunch, and if that’s what you like, than don’t worry about it. But traditionally they should be very soft and crumbly.

Let’s talk about the filling. The filling is called Dulce le Leche. (Sweetened Milk) Basically, it’s sweetened condensed milk. I buy cans of sweetened condensed milk and simmer them in water for three hours. Yes three hours! I know it may sound crazy, but you’ll end up with a thick sweet caramel sauce that’s great for fillings or to spread on toast, like they do in Argentina.

You can find dulce de leche at most grocery stores in the Latin food aisle or you can purchase some amazing dule de leche at Tader Joe’s.

*I’ll post a sweetened condensed milk post soon to teach you how to make the caramel sauce.

To make a sandwich cookie, place a heaping teaspoon of dulce de leche on a cookie and place another cookie on top to make a sandwich.

Place a cup or so of shredded coconut on a plate and roll your cookie edges all the way around in the coconut.

I know you and your family will love alfajores just as much as mine do.

 

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After you bake the cookies, cool on a cookie rack before filling the cookies.

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Make sure your dulce de leche and cookie are cool before filling them or they will ooze out of your cookie.

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Alfajores De Maizena

Ingredients

  • 2 ½ cups cornstarch
  • 1 ⅔ cup flour
  • ½ tsp baking soda
  • 2 tsp. Baking powder
  • ¾ cup sugar
  • 2 sticks of butter
  • 3 egg yolks
  • 1 tbl vanilla
  • Zest of one lemon
Sift cornstarch with flour, baking powder, and baking soda into a large bowl.
Beat butter, sugar, and add yolks one at a time. Add vanilla. Mix well.
Combine dry ingredients with wet ones and form a paste without rolling the pin. Add lemon zest.
At this point, it will still be difficult to combine the crumbs into a dough. Slowly add milk, one teaspoon at a time until the dough comes together. Do not overmix or your cookies will be tough.
Flatten dough into disk and refrigerate.
Regrigerate dough 30 minutes to one hour.
Roll out over floured surface and cut using small circle cookie or biscuit cutter.
Bake in lightly greased pan for approx 10-12 minutes. Do not let them brown.
*oven temps vary, you may cook for only 10 minute. Just in case, set your oven for 10 minutes an check it.

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Almond Coconut Cookies

img_20161013_112021774Almonds are my absolute favorite nut. I pretty much eat raw almonds daily. I have been trying to eat super clean lately and I was feeling the need for a treat. I’ve been experimenting with gluten free baking for over a year now and I’m finding that some flours work better than others and because they have different textures and consistencies, and no gluten, they seem to need a bit of help with binding. Almond flour and oat flour are my favorite gluten free flours to use for baking. But you know what do I love to use more than almond flour? Almond butter! It’s my favorite go to nut butter for brownies, cookies, and any gluten free snack. And since I don’t like eating refined sugars, I thought I should use a natural sugar that is sticky and sure to bind to anything.

Can you guess what I used? Yes, you got it. I used honey. Honey is all natural and is never refined or altered. Did you know you could keep unopened honey on your shelf indefinitely? Plus the benefits of honey versus granulated sugar are huge. Honey contains flavonoids, which are anti-oxidants that prevent cancer and heart disease. IT also reduces ulcers and other gastrointestinal disorders. Its anti-viral and anti-fungal, and it just tastes so stinkin good!

The third and last ingredient in this simple cookie is coconut. I made coconut milk and didn’t know what to do with the pulp so I decided to dry the pulp in the oven on low heat and use it in this recipe. Coconut is what gives this cookie its moisture.

I have to say that these cookies didn’t last long on my counter. The kids ate some after school and took some to school for lunch the next day and I felt good about letting them have it because I knew they were getting simple and wholesome ingredients. I know you and your family will enjoy these!

Almond Coconut Cookies

Ingredients

  • 1 cup almond butter
  • 1 cup coconut
  • 1/3 cup honey
Preheat oven to 350.
Combine all three ingredients in a large bowl until thick paste forms.
Roll into small golf-sized balls.
Place on greased cookie sheet or ungreased stone.
Bake for 5 minutes and pull out of oven to flatten each cookie. Use the bottom of a glass to flatten each cookie.
Place cookie sheet back in oven and continue baking for 10-12 minutes.
Cool on rack and enjoy!

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Sweet Potato Oat Bran Muffins

These Sweet Potato muffins are moist and dense and perfect for breakfast or for a snack. I looked to see what I had on hand and combined whole ingredients and topped it with toasted chopped almonds, rolled oats, and unsweetened coconut.  I think the coolest part of all is that all the ingredients go in the blender and you’re done in 5 minutes. I definitely want to make these again!
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Sweet Potato Oat Bran Muffins

Ingredients

  • 1/2 cup oat bran
  • 1 1/2 cups rolled oats
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 3 Tbl honey or about 5 medjool dates
  • 2 eggs
Place all ingredients in blender
Grease muffin pan
Fill about 2/3 full
top with toasted almonds, oats, and coconut.
Bake about 12 minutes

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Cocoa Date Protein Truffles

Can you believe you can satisfy a chocolate craving without sugar? There is nothing artificial in these date truffles. No added sugar, no soy lecithin(an emulsifier used in chocolate and many other chocolate treats), no preservatives, no wheat, no gluten. The only sweetener in this recipe are dates. If you’ve never had dates don’t let them scare you or scare your family with its looks. They aren’t pretty, but rather wrinkly.  First and foremost, they’re easily digested, allowing your body to make full use of its nutrients. They stabilize blood sugar, help your eyes and skin stay healthy and strong, and contain many essential vitamins and minerals like iron, potassium, and magnesium.

Besides the health benefits of dates, they just taste creamy and sweet. I use them often to sweeten treats, homemade almond milk, and smoothies.

Cocoa Date Protein Truffles can be rolled in a variety of nuts. These are rolled in toasted hazelnuts and toasted almonds, but you can use whatever you have in your pantry. Sometimes when I don’t have any nuts, I just make them plain, without the nuts.

 

 

Cocoa Date ProteinTruffles

Prep Time: 12 minutes

Yield: 22 Truffles

Ingredients

  • 20 medjool dates, seeded
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup almond butter or peanut butter
  • 1/3 cup unsweetened coconut
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • Toasted hazelnuts
  • Toasted almonds
Place the dates in the food processor. Pulse until they combine into a ball. Then add the almond butter, coconut, vanilla, and cinnammon and pulse a few seconds until combined. After those ingredients are all combined you can add the cocoa powder. Pulse a few more times until your mixture looks uniform and chocolatey.
Shape into balls.
On a separate plate place your crushed toasted nuts and roll balls around until coated with nut mixture.
They are now ready or you can refrigerate and share them later.
I make these after school often as a snack. They are also great for a quick pick me up anytime of day.

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Roasted Cacao Beans

This beautiful fruit is a raw Cacao pod, or a Chocolate pod. The outside is smooth with some bumpiness or raised areas scattered throughout the pod. A friend was recently in Costa Rica and brought this back for me. Score!!  

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