Vegan Apple & Almond Maple Granola (refined sugar & gluten-free too)

       
       

Salut my lovelies,

Today is the first in my fall fabulous recipe box, and not only is it gluten-free, it is also, drumroll please...
Vegan, dairy-free, soy-free, and refined sugar-free!!!
         

But that's impossible you say, I, my friends, have been toiling away in the kitchen to make some boom fall recipes that are healthy and taste nothing like cardboard awfulness, which some try to pass off as good and worth exhorbitant prices.
Why, sure, I always wanted to feel homicidal after throwing away my hard earned money, on life sustaining necessities I couldn't afford in the first place! ROAR!
But I digress.   

Anywhoodles, this recipe has become a family favourite, and I now get requests for double and triple batches of it for gifts, for birthdays and for the holidays. My son loves to add this to his smoothies, he gobbles it up faster than I can bake it and get more to him. I prefer to eat it with my vegan coconut yogurt, extra cinnamon sprinkled on top, and some seasonal fruit. People at work just grabbed handfuls and munched away on it like that. You could also dip some fruit in chocolate and then dip it in granola for a nice treat.
Another discovery, was that it was loverly with some heated, unsweetened, almond milk, on those super chilly mornings. It's a nice option over hot oatmeal or cornmeal porridge. What's  cornmeal porridge you ask? Why, you need this yumminess in your life, click the link to get to that recipe, and smile at the life changing breakfast discovery coming your way!
http://bienconfitglutenfree.blogspot.com/2016/10/west-indian-cornmeal-porridge.html?m=1
P.s. you can now make it vegan by substituting coconut condensed milk to replace the regular condensed milk. I have had to forgo this creamy, soothing, comfort food, delight, as I am on a no corn, strict, no dairy, mold free diet. However, you should try it, you're really missing out if you have never had it. It is one of the best Jamaican breakfast foods ever and is appreciated by old and young alike.
Okay, back to granola.     

Yeah, that does look good, doesn't it? I decided to make this after dehydrating a rather large amount of apples I had gotten from two different orchards we had gone to. The first being my beloved eco-farm, Au Paradis des Fruits Dunham, and then there's Petch orchards in Hemmingford. Seriously, if you have never gotten apples fresh from an orchard or verger as we call them here in Quebec (a la Francais), you are seriously missing out! The apples are amazing, you're directly supporting local farms, you can choose from a variety of apples-some of which you may have never heard of, along with having a blasty blast trying apple and pear based noms!       

Most vergers here have apples and pears, some even have other products like, pumpkins, berries, and scrumdidilyumptious honey!     

I adore the basswood honey we get from Dunham and no, I don't want to share it! Yes, it's just that good.       

Sorry, not really sorry. There's loads I will share but zee honey, she is too special. I buy you your own, and that's called compromise; even when being a a**. Hehheh.
Hmmmmm.
Where were we before the honey greed tangent? Oh yeah, granola and apples. So, I dehydrated loads of these tasty apples for snacking and baking during the colder months. I like stacking my  pantry.       

Ironically, I was not very well over the last year and the stacks of food stuffs I had dehydrated and canned were quite a bonus in my then, dangeously sickly life.
I was prepaaaaaaaaaared! If you don't know the movie reference, too bad and sad for you; you shall not pass into the realm of hoodwinked geekery.

Moving forward, I decided that apples and maple needed to hang out in a crunchy goodness kinda way, so I threw stuff together and it actually came out boomtastical!!! Toot, toot! Yes, I tooted my own horn. Nobody else wants to go near that thing!

I made sure to use gluten-free oats, and vegan ingredients that steered clear of soya and refined sugar, as my tummy was not tolerating any of that. The fact that all these ingredients did not trigger any response was a major win in my book.
  

I would suggest you use your own dehydrated apples that are not sugar laden or mixed with sulfites. I found out the hard way that sulfites are not our friends, and I should stay clear of that trouble maker at all costs! Yup, that means no wine of any kind for me either. Don't cry for me Argentina, I don't really like anything other than sangria, which let's be honest, is grown up fruit punch that I am convinced the kool-aid man must have been drinking. What other excuse could one have for smashing into strange people's houses and yelling, "Oh, yeah!"
Get the bleep outta here & fix this wall you insensitive, clumsy oaf!
   

Anywhoodles, enough sillies. You came for a recipe and I'm a give it to yah!
As always, there are pics to guide and inspire you.
     

       APPLE & ALMOND MAPLE GRANOLA
Ingredients:
1/2 Cup Almonds chopped
1/2 Cup Ground almond flour
2 Cups Oats, toasted
1 Cup Warmed almond milk unsweetened
1/4 Cup Ground flax seed
3 Tbsp Hemp seeds
2 Tbsp Hemp seed powder aka hemp protein powder
3 Tbsp Ground tiger nuts
1/8 Cup Organic coconut flour
1 tsp Ground cinnamon
1/2 tsp Freshly scraped nutmeg
1/2 tsp Pink sea salt
1/2 Cup Unsweetened apple sauce
2 Cups Macintosh apple organic, shredded with or without skin, it's  up to you. I also use granny smith apples to success in this recipe.
3 Tbsp Exttra virgin olive oil organic or Melted organic coconut oil
1/4 tsp Walnut oil
1/3 Cup Grade B maple syrup
1 tsp Vanilla extract (real vanilla) or Vanilla bean paste

Toppings:
2 Cups Dried diced apples or dried blueberries of you prefer.
1/3 Cup Maple flakes

Method:

-Preheat oven to 350 degrees Fahrenheit

-In a cast iron skillet, on medium low heat, dry toast oats, stirring constantly, until just starting to smell nutty. REMOVE FROM HEAT IMMEDIATELY!
Oats burn very easily, when off the heat pour them into a bowl right away to stop cooking and prevent burning. If your oats burn, you must throw them away and begin again or the entire recipe will taste burnt and bitter. Don't waste expensive ingredients for one mistake. Begin again, sorry but not sorry. Pour the warm almond milk over warm oats, stir well, allow to soak in for 10 minutes, while you prep your other ingredients.

-In a large bowl mix all dry ingredients, including oats, stir well.

-In a seperate bowl, mix all wet ingredients, stir well.

-Add wet to dry, mix until well incorporated.

-On a parchment lined tray, pour out the granola and spread out in a lumpy, even, way. Don't push it down, you want lumps, bumps, and chunks.

-Bake for 15 minutes, shake up the tray, turn it half way round and back into the oven it goes. Bake for another 15 minutes, shake up the tray, using a spatula break into some pieces, I like big chunky bites so I don't break it up too much.

-Remember to turn tray half way, back in the oven it goes for 10-20 minutes.

-This process usually takes 40-50 minutes but depending on how wet the apples were, it can take an additional 10 to 30 minutes or more. You want a golden hue to your granola. Stir it up one more time and put back in the oven, making sure to turn the tray half way when placing it back in.

-Turn off the oven and leave the granola inside, I will put a wooden spoon in the oven door to leave it slightly ajar, so it doesn't burn but this is only if my granola is already quite golden brown. If your granola is already dark, don't leave it in too long. This last step is only to ensure it has dried out to the core of the granola nuggets.

-Remove from oven, allow to cool completely. Transfer to a bowl, add toppings and mix together well. Feel free to use other toppings like coconut chips, chocolate chips, or other dried fruit of choice like cranberries.

-Keep in an airtight container for up to 4 weeks. Ours never lasts this long in the house but good luck! I like to reuse glass jars or Mason jars to store it in.
     

     

While my oats were soaking, I chopped my almonds and walnuts.

Stir carefully to keep some chunks to your batch.

If you need help with this, have questions, or would like clarification, leave your comments and questions down below. I love to hear from you.

Take care, be well, love freely...
Chef Kiki

Fall bucket List

         

Bonjour mes loverlies!

Fall is truly here and I am chuffed, as the Brits like to say.
There's been so much happening in my life, that it has been very overwhelming and difficult to cope, at times.
I have been followed regularly by a specialist in microbiology, for the exposure to black mold. My last appointment went very well, physically I am recovering in leaps and bounds!
Mentally, emotionally, and spiritually, though, it has all taken a terrible toll.
               

I was so busy going through the motions, trying to cope with all the drastic life events taking place,  that I was only focused on the physical aspect of wellnes while emotionally, I was feeling like I was drowning in a vat of peanut butter.
Speaking of peanut butter, you need this meme in your life:

So, the discussion at the doctor's office went on for a solid 40 minutes. He really wanted me to understand that I am obviously a resilient and strong individual, with a vibrant personality, (His words, not mine, as I feel nothing like that most days, yet.) that I have gone through more in 6 months than most people experience in years, and I have come out better for it.
He was wonderful. I felt so blessed by God for this man being placed on my path to wellness.
He reminded me that the amount of change on many levels has been extreme, I have gone through all the major life stressors within weeks and days of each other, I have been dangerously ill, and had to make tough choices, that he insisted I remember were very good choices, but all of this takes its' toll on even the most resilient person.
That what I experienced is deadly in some cases, and that recovery is something that needs to be given time, because it is about more than just one aspect.         

Apparently change is something the brain adapts well to, and though I may want to hit the ground running, the human body takes more time to adjust, as we are creatures of habit. The body does not like change and is more slow to come around. This means that the constant exhaustion, ups and downs emotionally, along with feeling overwhelmed, equates to my body screaming at me to give it a chance to truly heal, catch up, but mostly rest.
He insisted on part time work for now and most importantly, to have fun in my daily activities!       

He went over and over, the importance of cultivating joy in my life, taking this time just for me and focusing on bringing true joy, fulfillment, self-love & self-care to all that I do.
I am amazed by this God-send of a man, this is such a kind and caring gift, in a sea of doctors who have all too often been more concerned with pill pushing and quick, get out of my office, never really fix the root problem, kind of medical care I have received in the past.
Well, I have taken all this seriously and have been formulating a plan to get back my joy; along with gentle exercise, getting stronger in my prayer life, and having new positive experiences.
         

While I was researching self-care schtuff, I happened upon fall bucket lists on Pinterest.
Oh my gaaaaaaah!
Fall & Lists O' Fun?
Sign me up in my fuggs,(fake vegan uggs) tea, a book, and cozy sweater with leggings sir!
         

             

These were some that I found:           

I decided, hey, I can do that!           

Like too many women I know, I am a listy list gal; gentlemen, lists are how many of us women get it all done. How does she keep track of it all?
Lists, Lists, Lists!!!
Oh, look, my calendar is missing a list, must add one, immediately.
They are a multi-taskers wet dream, and there's this quality about them that makes them rather addicting. It's that feeling of satisfaction and accomplishment when crossing schtuff off.
Why yes, I am that awesome. Thank you.
                         
I also found a self-care list that got me thinking, this is a good set of suggestions, and maybe I need to do one of my own. Mine will definitely include some Godly, Jesus uplifting words time, and some geeky fun as well!
         

So, this list had to be all about fun, I feel I pretty much got there.
I decided to make it an open-ended fall bucket list. This way I don't place pressure on myself to perform tasks, and I respect my body's need to take life at a slower pace. P.s. not everything on a fall bucket list needs to cost money. Try to eliminate making it about how much you spend, narrow it down to what brings you joy. My love of food does permeate this list but that's one of my unaapologetic passions.

Here's a bit of it:

-go for walks without having a destination in mind

-try cider donuts, gluten-free of course!

-get back to your driving course

-wear a fall lipstick colour

-crochet a scarf & wear it!

-crochet a fall colours blanket

-watch the Canada geese fly overhead in a V formation

-get a fall scented candle

-make soups & stews

-fall nail polish

-start blogging again, slowly...

-get a flannel shirt

-get a new haircut

-enjoy the leaves changing colours

-pray under the stars

-make pumpkin crepes

-get a new book

-add fall decos to the house

-give God thanks

-snuggle under cozy blankets and spend the day reading

-pray for others

-wear cozy pajamas

-go on a drive out to the country to enjoy the changes

-check into service for the holidays & after

-apple picking at an orchard

-drink 3 different fall beverages: chai, apple or pear cider, pumpkin spice based.

-put away summer clothes

-enjoy the smell of fall in the air

-feel the tip of your nose get chilly

-get pumpkin and apples for baking

-watch a fall fav anime movie

What's your fall bucket list look like? Let me know in the comments below, I love to hear from yah!

Take care, be well, love freely...

Chef Kiki

           

       

       

Crispy Baked Herb Smashed Potatoes Gluten-free & Vegan

     

Fall greetings one & all,

I is talkin' taters today!
     

It's almost turkey day time here in Canada and I wanted to share this easy peasy but ever so delectable side dish, that I guarantee will become a celebration staple in your home; whatever the occasion.
I discovered this recipe via Chef Michael Smith, on, I believe, the food network. We're talking 10+ years ago now, so forgive the lapse in memory.
They were freaking deeelish!
However, they were very high fat and seriously artery clogging, thanks to the butter and frying method used to create the crispy yumminess. Which, I will admit were fun to eat while younger but one must let go of fried foods at some point, and find alternatives to satisfy. So I set off to find a way to crispify to my hearts and tastebuds content.
 

I had to do it, I mean, who doesn't like crispy bits when eating potatoes?
Who doesn't like potatoes? 

The solution was quite simple, I used good quality olive oil, mixed in some melted vegan margarine, and threw in a mini ton of garlic along with mixed herbs, to take the flavour up a notch. Then I made sure the oven was cranked up and baked them to golden bums of crunchy delight!

Making potato lovers rejoice, all over the land! Okay, maybe only at the dining room table, but as close to making potato history as I am going to get.

Seriously though, these are easy to begin prepping in advance and are really gobbled up quickly when they meet eager munchers, waiting at the table.
If you don't have issues with dairy and prefer a genuine buttery flavor, you can absolutely sub the margarine for real butter. I have made this recipe both ways over the years to great success, so do what works for you.
Enjoy!

CRISPY BAKED HERB SMASHED POTATOES
Serves 4
Ingredients:

16 small (the mini's) red potatoes. I like to make sure I count 4 potatoes per person, at least, because people really go to town on them and will ask for seconds.

1/2 Cup Cold pressed Extra Virgin Olive oil
3 Tbsp Melted Earth Balance Soy-free Buttery Spread Margarine (in the red tub) or butter
8-10 Cloves garlic chopped fine or pressed in a garlic press
2 Sprigs fresh thyme, leaves removed, chopped, discard stems.
2 Sprigs fresh rosemary, leaves removed, chopped, discard stems.
5 Leaves fresh sage, chopped, discard stems.
1/2- 1 tsp Fresh ground black pepper, I prefer long black pepper and use a full tsp but I like a good kick
1/2 tsp Sea salt
1 tsp Dried oregano
1/4 tsp Ground bay leaf
Small pinch cumin

Method:
Pre-heat oven to 375 degrees Fahrenheit

-Place cleaned and gently scrubbed baby red tomatoes in a large enough pot to hold them all. Fill 3/4 of the way with cold water and a pincch of sea salt. Make sure potatoes are covered with water.

-Place pot on stove, on high heat, bring to boil, then immediately reduce heat to medium low temperature and cook until just fork tender. Do not cook until falling apart! These need to hold their shape so you can smash them down when ready to bake. This usually takes 10-15 minutes depending on how small the potatoes you used are:
Smaller=less cooking time
Larger=longer cooking time

-Strain off hot water and rinse a few times in cold water to stop cooking. Allow to sit in cold water to cool a bit. I leave them for about 5-10 mins.
At this point your potatoes can be drained and placed in a Ziploc bag , to be chilled until ready to use the following day. Alternatively, if your guests are coming later in the day, prep them as above, and drain them, then keep on the counter in a Ziploc bag until ready to bake. I also make the herb slather in advamce the same day and leave it in a pot on the stove, at the ready.

-In a dry, smaller pot, add olive oil and margarine or butter, depending on what you're using. Heat on a  medium low temperature, just enough for the margarine to melt. Once butter of choice is melted, add garlic and all other herbs with spices. Stir continually for 2 minutes, you do not want the garlic to burn. Remove from heat and set aside until ready to use.

-Grab a large parchmemt lined cookie tray and place on a wide flat surface.

-Remove the potatoes from the bag, making sure to gently pat dry with paper towels, before placing on the tray. When placing on the tray, leave space for the potatoes to spread when you smash them down. I usually do 5-6 across and 3-4 down, depending on potato sizes. See pics below.

-Once potatoes are spaced out on the tray, using the heel of your palm, gently but firmly begin to smash the potatoes so they are flat but not looking like mashed potatoes. Repeat until all are done.
See pics below.

-Get the pot with the herb slather, using a Tablespoon, begin to pour a Tablespoon of the mixture on each potato, making sure all get the mixture on them. Now go back and do again on each potato, trying to get it to cover the edges too, until there is nothing of the mixture left. Don't panic if some potatoes have more than others, it will be fine.

-Place the tray in a pre-heated oven 25 minutes, then turn the tray half way around and put back in oven for another 20-30 minutes, until really golden brown.
Turning the tray assures even baking. If your potatoes are a bit small and you see they are turning too brown, cook them for less time. And if your potatoes were larger, they may need an additional 10-15 minutes, to get that wonderful crispy bottom.
If you prefer them less crispy, then by all means, remove them earlier. Just make sure they have a nice golden colour and are hot straight through. Nobody wants to eat a cold smashed potato with a hot meal.

-Serve hot out the oven for best flavour and texture.
     

You will have to take the eye's out of any potatoes that have sprouts. They can be toxic, so don't be lazy about it. Also, remove anything yuckie or damaged. You want your side dish to look good, along with tasting good!

 
   

That crispiness is no joke!
Mixed with the buttery herbaceousness, you have  winner, winner, chicken dinner!!!

We make this as an accompaniment to turkey, chicken, fish, vegetarian stews, with eggs, and even on their own with gravy, as a lovely comfort food dish. I hope you and yours enjoy this as much as my loved one's do, let me know how this recipe turns out for you.
If you have any questions, leave them down below in the comments, I love to hear from you.

Take care, be well, love freely...

Chef Kiki

Hello October! I am Back!

                 

Bonjour Lovelies!
       

Welcome, welcome!
       

Yes, I am finally back and doing so much better health-wise, that blogging can once again be a part of my life. Thank you Jesus for answering my prayers for healing, strength, wellness, and stronger faith. Testify, testify, how my God is good!              
I won't be doing a blog post today on all that transpired with my health, as I want to do a mini-post series on the whole thing, how I am getting better, with answers to questions and links, for people that have been asking.
I will briefly say, that my 4 year struggle has finally been identified as highly dangerous and life threatening, exposure to black mold aka mycotoxin poisoning. Am finally on the road to recovery and knowing, in this case, was truly half the battle. Thanks G.I Joe!

Today is just a happy, re-launch, hello and mini what's to come, announcement post.
There's loads cuz it's October, duh!
With October comes turkey day, family time, warmer clothes, beauty all around, comfort food, and I believe, a perfect time for self-care. So, that's what you're all gonna get with some real fun giveaways thrown in because this is a celebration!
 

Okay, maybe not that last crochet set bahahaha!
Please do keep checking in, will also announce on Insta and Pinterest, so stay connected and click the links top right of the blog, so you can be in the know.
I am starting a new chapter in my life, along with reconnecting to my faith, healing beautifully,  getting super creative, diving into recipe development, and feeling very grateful.
So exciting! (She said in a British accent)
Fun fact, as I type this, my neighbours chickens are squawking and clucking up a storm. I love it!

 I am off to do a webinar but am looking forward to connecting with you, sharing what's to come, and creating great content for you.   

Come back soon, next post will be this Friday and there will be a new recipe asap, promise!

Take care, be well, live freely.
Chef Kiki