SNOW CREAM & Brownie Sundae!!

Yesterday it snowed. A LOT. But all that snow is good for something!

So we made snow cream today! My friend, Holly, posted it when they got snow a few weeks ago. I changed the sweetener from sugar to maple syrup, which was her idea after she made it. It was delicious!!!

Snow Cream
bowl of fluffy white snow (don't get yellow!!) it was probably around 8 cups
1 cup almond milk
1/8 cup maple syrup
1 tsp vanilla

mix all together and enjoy!!

 It's after supper now, and I made the snow cream again. I also made Brownies, so we are having brownie sundaes! Delicious! If you didn't think I ate well before, surely you do now! :)

Black Bean Brownies
1 can black beans, drained and rinsed (or 2/3 can refried black beans with jalepenos from Trader Joe's, bc that's what I had ;)
3 eggs
3 Tbsp Coconut Oil, melted
4 Tbsp Cocoa powder
sprinkle of salt
1 tsp vanilla
1/2 cup honey
I added a couple half dropperfuls of Vanilla Creme Stevia, as well

Puree with blender/food processor/hand blender.

Bake at 350 for about 45 minutes, keeping your eye on it the last fifteen minutes.

Top with snow cream for a delicious sundae!

Now I better eat some green salad before I turn into a snowmama!

Thin Pancakes

One of my favorite childhood foods were Thin Pancakes. I remember when my dad taught me the recipe to make them. I was homeschooled at the time, and I was over at his office (he's a pastor at the church next door to my parents' house). He wrote on the white board a little visual aid, so I'd remember the proportions. We spent some time with me memorizing it, and I said it all the way home...now I kind of wonder why he didn't just write it down, but it gave me a fun memory! LOL

The picture looked something like this, except my dad's a better artist:

When I was a kid, we sprinkled white sugar on them, out of the classic Tupperware sugar pourer, and rolled them up, but I don't like to use white sugar, so we used maple syrup, then rolled them up. They were yummy!

The recipe, as the picture clearly shows, is 1 egg, 1 cup of flour, and 1 cup of milk. I used a local, free range egg, 1 cup of Gluten Free Mama Flour mix, and 1 cup of Almond Milk (original). Mix it all together, and pour some on a hot pan, greased with, you guessed it! Coconut oil. Move pan to make circle. When it's no longer shiny on top, flip it. You can also serve with fruit preserves!

Pecan Roll Quinoa

Quinoa is a wonderful gluten-free food. It's a seed and a complete protein. It needs to be soaked, to remove the bitter saponin coating, then cooked. You can cook it with broth for a savory taste or water for a neutral, or with dried berries/raisins for a sweet treat.
I made a super yummy breakfast this morning! The kids weren't as impressed as they should have been, but they'll come around. :)

Andrew, The Spunky Coconut's husband, wrote an interesting post on Quinoa. Check it out.

Pecan Roll Quinoa

Quinoa, soaked overnight, rinsed very well to remove the bitter saponin coating
Golden Raisins
Almond milk, vanilla (or milk you like)
Organic Grade B Maple Syrup
Pecans

Cook the Quinoa with a bit of water and milk until it's bubbling a bit, add golden raisins, then lower heat and let some of the liquid steam off.
Put in bowls, add Maple Syrup, Pecans and milk as desired.
Enjoy!!