Country Style Ribs

These come out super soft and easy to chew. Very tasty too. I usually only make two at a time, but I’m sure you could make a bigger portion. I shred the meat off the bone when it’s done to serve. Whatever my daughter doesn’t eat I separate into portions and freeze in silver foil. When I want to serve it again I defrost it at low heat until it’s steaming again.

2 country style ribs

1 tbs safe oil

2 tbs maple syrup

3 tbs apple juice (or other similar safe juice, I sometimes use peach too )

Salt

Preheat oven to 250. Wash the ribs and rub them with oil and salt. Place in a pan and cover with foil. Bake for 2 hours. Mix the syrup and juice, then take out the ribs and brush them thoroughly with the mixture. Cover them with foil again and bake an additional 2 hours. Let cool a few minutes then serve as desired.

Pear Sorbet

1.5 cups of water

¾ cup sugar

6 pears, peeled and chopped

Bring the water and sugar to a boil then add the pears. Stir then lower the heat. Simmer until the pears are soft, about 20-25 minutes. Blend the mixture and cool it in the fridge for at least 4 hours. Pour the mix into ice cream machine and let it run until everything freezes smoothly. (I have the ice cream attachment for the Kitchen Aid mixer and it makes really beautiful, smooth sorbet).

Cupcakes and Coconut Frosting

This recipe makes 6 cupcakes, but you can increase it to make more or a full cake.

2 eggs

½ cup of sugar

½ tsp of vanilla

¼ cup potato starch

Dash salt

Preheat oven to 325. Separate the whites from the yolks. Beat the whites with the salt until stiff peaks form. Mix the yolks with the vanilla, sugar and potato starch until the mixture’s smooth. Slowly fold in the whites until the mix is all one color. Pour into cupcake pan and bake for about 20-25 minutes.

For Frosting  - Coconut manna and sugar

I powder about a ½ cup of sugar in my coffee grinder then pour it into a bowl with about ½ cup of coconut manna that I’ve warmed by placing the jar in hot water for 15 minutes. You can adjust the amounts of each to taste. If the manna is warm enough it will be very fluid and once you mix it with the sugar will be thick but still spreadable. You can then use it to frost the cupcakes.

Green Egg Noodles

1 egg

1 tbs pureed spinach

1 tbs potato starch

1 tsp water

Salt

Dissolve the starch in the water then beat in the egg and mix in the spinach. Add salt to taste. Place a frying pan on medium to high heat and coat with safe oil. Once it’s hot, drop in about half the egg mix and pick up the pan and twirl it to spread out the egg. Let it cook until it can be flipped and finish cooking the other side. Remove from pan and do the same with the rest of the egg mix. Roll each piece of egg and slice it into noodle sized strips. Serve.

Green Mashed Potatoes

1 potato

About 10 spinach leaves (depends on how green you want it)

Salt

Olive Oil

 

This is a simple recipe but I thought I’d share to help anyone looking for ideas. My LO loves it. Who knew a little kid would like spinach so much?

Fill a small pot about a quarter of the way with water and bring to a boil, add salt to taste. Peel and cut the potato in to chunks. Add them to the water, cover and simmer for about 10 minutes. Add the spinach (having cut off the stems) and simmer until the potatoes are cooked, about another 5 minutes. Drain and add the olive oil or other safe oil. Use an immersion blender or food processor to blend everything together until you get a consistently green mix. Let cool a bit and serve with your little one’s favorite protein. Mine likes this with steak.

 

Frosted Quinoa Flakes

½ cup whole grain quinoa

1 cup water

Salt

Sugar

 

I adapted this from a cracker recipe that someone shared (added the link in comments) and it worked out very well, even my husband liked them so I wanted to post the adaptation in case it helps someone else. My older daughter eats a lot of cereal and the little one has asked for some on many occasions. This really does have the texture of a corn flake so it was perfect.

Boil the water and add the quinoa and a bit of salt (not too much unless you want to make these salty). Cover and lower the heat to just simmering. Cook for about 20 minutes. Let it cool for a while then blend the quinoa until you get a sticky dough. I used an immersion blender but you can also use a food processor. Add a little bit of water if you can’t get it to turn. Preheat the oven to 350. Cover a baking sheet with parchment paper and put spoonfuls of the dough on it a few inches apart. Place another piece of parchment on top and roll the dough down until it’s paper thin, almost see-through. If your parchment gets too sticky and you can’t roll then coat it with a bit of canola or other safe oil. Once you are done rolling sprinkle sugar on top of it all. Bake for about 25-30 minutes or until the dough rolls up at the edges and it gets crispy. If it’s beginning to look toasty but is still soft then turn off the oven and let it stay in there a while longer to dry. Once it all cools you can break it up in to flakes and it’s ready to serve.

 

Sorghum Sponge Cake

3 eggs

3/4 cup sugar

3/8 cup potato starch

1/2 cup sorghum flour

1/8 cup water

Dash salt

 

Preheat oven to 350. Separate the yolks from the whites. Beat the whites until stiff peaks form and add the dash salt and whisk in. In a separate bowl beat the yolks then add the sugar. Beat well then add the potato starch. Add the water and then the flour and mix well. Add about half the whites and mix slowly until fully blended. Add the rest of the whites and mix until fully blended as well. Place mix in a mini tube pan and bake for about 30 minutes then lower the oven temp to 300 and continue baking another 25 minutes or until a toothpick comes out clean. Don't open the oven while it's baking.