Honey Lavender Almond Butter

Bless my husband who deals with my erratic cravings. I am worse than a pregnant woman when I crave something. Seriously. Steer clear when I am with child because it might get ugly. There will be tears and tantrums in my future, and not from the kiddo. I will admit it friends.


My recent craving is almond butter, and loads of it. I stand sheepishly shoving spoonfuls of the goop hurriedly in my mouth while my husband looks like I have lost it. And maybe I have. But I’m taking the jar of almond butter with me. Just you try and pry it from my hands.

Have you ever noticed how pricey store bought almond butter can be though? I feel like I could dip into my son’s college funds just trying to cover the cost. Justin’s almond butter is so sinfully delicious but I cannot justify seven dollars a pop once a week. And with my craving not sated and going on three weeks I decided to take action. I rolled up my sleeps (spotted with bits of creamy dots from digging the last drop out of the Justin jar) and preheated my oven.

Honey Lavender Almond Butter
I cannot believe how simple it was to make almond butter! The lavender brings a clean earthy taste to the butter, and the honey a smooth sweetness. I roasted my almonds before but you can use them raw.

Ingredients
• 2 cups raw almonds
• ¼ cup honey or agave
• Dash of vanilla extract
• 1 pinch lavender

Directions
Roast the almonds at 350 F for 8-10 minutes. When you begin to smell them, they are ready.

Put the almonds in your food processor and blend for 15 minutes. You will have to stop and scrape down the sides occasionally. The almond will form into a dough ball than smooth out into creamy heaven. Blend less for chunkier almond butter and more for creamier.

Add in vanilla and lavender. Pulse to combine. Pour into a container and stir in honey or agave.

Enjoy!! I am keeping mine in a mason jar in the fridge. Top your fruit or you can do what I do and eat it right out of the jar. This method repels husbands quite well.

Stinky and I Know It

I happily trotted down the produce section and eyed the snappy green asparagus bundle immediately. Oh the forbidden, oh the tormenter of my family’s soul, oh my gosh I can actually purchase without a side of guilt! I plucked the rubber banded stems out of the bin and placed them awe-stricken in my shopping cart.

Yup, I am throwing an “I’m-stinky-and-I know it” party tonight. My son seems to sing the M&M commercial, "sexy and I know it" song all the time now so it seems right to add my own G-rated spin off in hopes he'll adopt my version. Feel free to hum it while roasting.

Asparagus seems to be a point of contention at my house. My son looks at it like it’s the not so jolly green giant and my husband, well, let’s just say it makes him feel like the stinky kid in the room. I won't explain futher, you get the gist.

But, this week I am living solo so I can be "stinky" all I want. The boys are away and into the kitchen I play, cooking up dishes that have unfairly warranted teary eye ducts and turned up noses in the past. At least I think unfairly…then again I have proposed black bean brownies previously which probably lost me a few readers. I am more than okay with that though, more fudgy fingers for me. So a polite warning, those of you with an asparagus aversion don’t hate me for the following recipe.

I’ll be stinky and I know it,
An asparagus lover and I’m not afraid to show it.

Mustard Crusted Roasted Asparagus & Mushrooms
Oven roasting vegetables brings out an incredible aromatic explosion of flavors without a lot of work or ingredients. This is very simple and very quick. After all, I wouldn’t want you slaving away in this heat to be the stinky kid the room.

Ingredients
• 1 bundle asparagus
• 1 cup sliced cremini mushrooms
  2 tbs Extra Virgin Olive Oil
• 3/4 jar stone ground mustard of choice, I found a lovely organic g-free french brand
• Pepper


Directions
Preheat your oven to 450 F.

Clean and trim the bottoms of the asparagus stems. In a large bowl coat mushrooms and asparagus witht eh olive oil. Add your mustard, combine well, and let marinate while your oven heats.

When oven has heated, lay spears and mushrooms evenly on a baking sheet. Lightly dust with black pepper. Place in oven and roast for 15 minutes, turning half way.

Let cool and serve! I was eating it right off the baking sheet…but hey like I said, I am solo!

Cuckoo for Coconuts

Reggae fest was recently in town so of course you know what WE did… throw a Jamaican pre-party mon! You know I will find any excuse to throw a theme party and entertain.

The smells of jerk wafted into my house into the wee hours as we visited over red stripes and rum punch. Sticky plantains and syrupy pineapple bits clung to our fingers but apparently didn’t sate the all of our sweet toothed guests. Enter the coconut peanut butter cookie.

Between the fruit bowl and punch I knew that it was quite possible I would be creating an angry sugar crashed mob but that didn’t stop me. As scorching as it was, I still wanted to bake. I was a stubborn little Indie in a dread wig rolling giant clumps of peanut butter and coconut in her kitchen. I promise you this idea came prior to the rum punch drinking.

This cookie was perfect for the occasion and simple to make. I had some guests say they didn’t like coconut and were surprised to find that maybe there was an exception to their preconceived opinion. I can't say I wasn't happy to have a few left over to treat myself the next day though! You know how it is when you entertain, you forget to serve yourself sometimes.

Coconut & PB Cookies
These little gems don’t require any funky flour mix! They are simply gluten free and definitely finger lickin’. The coconut lightly toasts on top and gives a crunchy texture to the very smooth melt in your mouth cookie. I doubled the recipe below since I was feeding an army of rambunctious reggae guests but the original makes plenty for the family!

Ingredients

• 1 cup creamy, natural peanut butter

• ¾ cup sugar

• 1 tsp baking soda

• 1 large egg

• Dash of organic vanilla

• Pinch of salt

• ½ cup shredded coconut, plus more for sprinkling

Directions

Preheat your oven to 350°F.
In a mixer beat your egg, sugar, baking soda and vanilla. Add your peanut butter and mix until combined.

Remove from the mixer and fold in coconut. Lightly wet your hands and form golf size dough balls. Place on a non stick cookie sheet and lightly flatten. Sprinkle coconut on top for a nice crunch.

Bake for 15-17 minutes depending on how gooey you like your cookies. I pulled mine right before 17 and let cool for 10 minutes.

Did they taste delicious? YA MON!

Morning Margherita

When life gives you lemons, make lemonade.

When your godmother gives you cherry tomatoes, make a margherita.

A little miracle happened this weekend. My son slept in until 8:30 Saturday morning! A promising start to the weekend you would think right? Well, my husband decided coffee at the crack of dawn was more important. So much for sleeping in. Groggily I putted to the patio, and openly welcomed the summer air. After all, the fortunate consequence of awaking early is the brief but delightfully cool  hours before the sun begins to beat down unbearably. Four cups of coffee and rocking later, I was buzzed, bright eyed and bushy tailed. Oh, and starving of course.

I headed right for the little brown bag of cherry tomatoes that my godmother gifted me the day before. As a child I would pick her vines dry, popping every little red balloon into my mouth in a frenzy. I had to restrain myself from eating the entire bag and instead pursued the recipe I thought of while taking inventory of the cupboards and fridge. Mozzarella, fresh farmer’s market basil, cherry tomatoes, and eggs… Oh yes, I would toast the weekend with a morning margherita.

Margherita Scramble
Fresh and simple ingredients made this a healthy and filling breakfast. This one will definitely be repeated! Recipe makes two large servings.

Ingredients
• 4 free range eggs
• ½ cup fresh basil, julienned
• 1 cup cherry tomatoes, halved
• ¼ -1/2 cup fresh mozzarella, pulled apart into thin pieces
• Pepper and salt to taste

Directions
Cut and prepare all ingredients. Add eggs into a medium sauce pan and cook on medium/high heat. When the outsides look solid, add basil, mozzarella, and tomatoes. Fold and scramble until cheese is melted. Salt and pepper to taste and serve!

And wouldn't you know, all that margherita caused me to get Naked after! ;)

Have you tried coconut water yet? I am officially obsessed and highly suggest you do!

Paleo...So Easy A Caveman Could Do It

Knock Knock.

Who's there?

Banana.

Banana who?

It was a long holiday weekend of bright sunshine, bubbly company, and boisterous surroundings. To say we were exhausted yesterday would be a gross understatement. My dear husband, sun crisped back and all, spent the day on the golf course so naturally I was responsible for the clean up/organization of our house. Typical. However, it was worth the recipe that sparked when I began to put away our leftover food stash. Loads of bananas, walnuts, and honey crowded the counter, provoking my creating juices. Apparently my body was weak but not my cooking drive. Lucky for you and for me dear readers.


I wanted to bake something simple, healthy, with clean ingredients. Obviously gluten free muffins don’t fall into any of those categories for me usually (especially simple) but that is the first thing that came to my mind. A banana base, almond flour boost, and spiced burst of flavor.

For you dedicated cross fit friends of mine, these puppies are for you too! They are “paleo” and gluten free. Maybe I need to exhaust myself in the sun and lake waters more often if this is what comes of it.

Banana Nut Muffins
Adapted from With Style & Grace
These paleo and gluten free muffins are so easy a caveman could do it! They had a great texture and melted in my mouth. I didn't even think they needed any butter or other additions. I know what my new breakfast go to is going to be now! Makes 12 muffins.

Ingredients
• 1/2 cup almond flour
• 1 tbs ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons whole flaxseed
• 1 tsp of nutmeg
• 1 tsp of salt
• 2 very ripe bananas, mashed
• 2 eggs, room temperature
• 1-2 tablespoons organic honey
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon organic vanilla extract
• 1/3 chopped walnuts

Directions
Preheat your oven to 375 F.

Combine all dry ingredients, except walnuts, in a large bowl.
In a separate bowl mash your bananas well with a fork. Add in all wet ingredients to the bananas and mix well.

Add your wet ingredients to the dry ingredient bowl and combine well. Do not over mix!
Fold in your pecans. Spoon batter into a lined 12 cup muffin pan, about ¾ of the way full.

Bake for about 20-23 minutes. Remove and let cool for 10 minutes.

ENJOY!

It's A Big Dill

Sundays are a day of both catch up and preparations. The drifting smells of laundry detergent and dish soap fill the inside of my house while pungent pinion dominates my side patio during brief coffee break breathers. My mind is racing with plans for the week, checking my shortage of supplies and making endless lists.


After multiple circles around piled up clothing and stacked dishes I decided to take care of a more enjoyable task on my list: the fresh bundle of dill taking up large residence in my fruit bowl. Every time I passed the island I was filled with sweet ideas and desire.

Dill chicken, dill cheese, roasted dill vegetables…OR, Lemon Dill crackers.

An idea that sprung from the spread at Farmer's Market last Saturday. Between the booths of fresh cut flowers and grass fed meats were bundles of green, leafy dreams. Fresh Swiss chard, romaine, spinach, arugula and of course herbs provoked me from the wooden baskets and crates. One bouquet in particular seduced me in, its forest green, fluffy, skinny stems allowing me no chance of refusal. I snatched a bundle up and the delightful smell of dill pressed into my fingertips and nose. Daydreams of potential recipes skyrocketed until the sounds of the market throttled me back to reality. Back to my kitchen. Back to my oven. Back to my next recipe for you.

Lemony Dill Crackers
Based of Oh She Glows Vegan Crackers
These crackers are bursting with fresh flavors and are super easy to make. They pair beautifully with cheese but also make a pretty darn good snack by itself. Filled with nutrients and low in good fats, I know you will be making them over and over again. Feel free to sub different herbs!

Ingredients

• ½ cup brown rice flour

• ½ cup almond flour
• Half lemon, shaved peel and juice
• 3-4 tbs fresh dill, roughly chopped
• 1 tbs nutritional yeast (optional)
• ¼ tsp baking soda
• 2 tbs whole flax seed
• 1 tsp kosher salt
• 1 tsp garlic powder
• ¼ cup water
• ½ tsp extra virgin olive oil


Directions
Preheat your oven to 350 degrees F.

In a mixing bowl combine all dry ingredients. Add in wet ingredients and mix well. Knead the dough and form into a ball.

On a baking sheet, preferable lined with parchment paper which I will do next time, roll out dough to desired thickness. I like a little thicker of a cracker but whatever you prefer of course!

Slice the dough with a pizza cutter, and bake in the oven for 20-25 minutes.
Remove and let cool for about 10 minutes. Enjoy!!

100th Post Toast!

GF INDIE has reached 100 posts. WHEW! We made it!
I believe that with any landmark in one’s life comes an appropriate celebration. We could drink oodles of champagne or yell from the top of the mountain but…that one glass of champagne simply won’t cut it and unfortunately the only thing close to a mountain around Tulsa is “Turkey Mountain” which my friends is sadly a tall hill. However when someone asked me what I did over the weekend I CAN legitimately say I climbed/hiked/trail ran a mountain right? I trust you will keep my secret.


I have a better celebratory contender that beats the bubbles and the belt out though. Sprinkles! Oh yes, those colorful little slits of sugar that sit atop sundaes. But these won’t be adorning cupcakes or creamed desserts my friends. Oh no, that wouldn’t be enough for this Indie.

Enter, cake batter cookies. Moist, addicting, ooey gooey celebratory sprinkle bliss. Spread all over pinterest I knew this would be the perfect recipe for disaster on my diet celebrating 100 posts. A small fix here and there to the ingredient list to make it gluten free and these cookies were close to holy grail standard. I added an egg for binding, and upped the oil just a tad to keep them moist.

Ill keep the cork on the champagne, skip the hike, and instead toast you from the kitchen in a cake batter cookie salute.

Thank you all who have put up with me for 100 posts. Maybe I will sneak one more cookie to cheers to the next 100…

Gluten Free Cake Batter Cookies
I don’t know what else you could possibly ask for in a cookie. They are packed with fun sprinkles, easy and quick to make, require few ingredients, and even come out splendid with store bought gluten free cake mix! But I had you at sprinkles right? I made 2 batches of 12…some of the cookie dough may have not made it to the cookie sheet though!

Ingredients
• 1 package gluten free cake mix, I used Pamela’s Yellow Cake Mix

• 1 tsp baking powder

• 3 eggs

• ½-3/4 cup vegetable oil

• 1 tsp vanilla extract

• 1 cup sprinkles!

Directions

Preheat your oven to 350F.

Combine dry ingredients in a large mixing bowl. Add the rest of the ingredients and stir to combine. Try not to eat too much of the dough.

The batter will be sticky so I suggest to light wet your hands for the next part.

Roll into small almost golf size balls, and lightly pat down onto a cookie sheet. Bake for 10 minutes. Remove from the oven and cool for 5 minutes before transferring to a cooling rack.

ENJOY!