My dear in-laws have a fancy espresso maker. It’s so beautiful, I’m a little afraid to use it. Nevertheless when we visit them it calls to us with its promise of hot drinks and foamy milk. We throw caution to the wind (as caffeine is notoriously unkind me), I twist my father-in-laws arm to make “one” more latte for me, and Dan froths milk for creamy hot chocolate.

This Christmas, after what I must assume was a well-placed hint from thoughtful mom-in-law, we received a shiny new espresso maker from Dan’s aunt and uncle. It replaced the freecycle model I’d been playing with on occasion (back to freecycle with the drippy beast).

Of course, while I was living the wild life and cheating on my diet over the holidays, I made sure to enjoy a few true lattes complete with cow’s milk. But now I’m back to making the prescribed choices, darn, meaning no more milk for me. Although even decaf coffee is off my list of allowed foods, I did try a couple of almond milk lattes to see if I create a reasonable facsimile. They were thoroughly disappointing.

Finally I discovered a drink that has quickly become a favourite. Since I’ve mentioned it a couple times here already, I thought I’d share my method.

Vanilla Rooibos Latte

Almond milk is my milk substitute of choice. I don’t prefer the flavour with coffee but it makes a delicious blend with rooibos. Feel free to try it with a different milk or a different tea, I’m just offering a guideline.

1/2 cup strong brewed tea, vanilla rooibos is my favourite

1/2 cup almond milk

1/2 tsp honey, or alternative sweetener for a vegan latte

1/4 tsp vanilla, optional

dash of cinnamon

Brew a strong half cup of tea, either with freshly boiled water or through an espresso machine.

Then heat and foam the almond milk using the milk frother* on an espresso machine or on the stovetop. The milk may not foam much on the stovetop, but if you prefer more foam there are small handheld and battery operated frothers to be found for cheap (ours came from IKEA). Almond milk gets a pretty generous foam – better than rice milk from what I’ve heard.

I don’t know the proper method to add to a latte but I stir the honey and vanilla into the tea, pour the hot milk over, and top with the foam. A dash of cinnamon adds a finishing touch.

I love a hot cup of creamy goodness!

*Disclaimer: All you latte aficionados please forgive my layperson’s knowledge

Lately when I’ve been craving a milky latte or my true favourite, a hot cup of milky black tea, I’ve been indulging in this sweet delight. And no caffeine makes it a great late night comfort.

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Do you have a favourite hot drink? Or perhaps a favourite comfort drink?

P.S. Thinking of all you who are joining me on the water challenge. Are you trying to wean off that extra cup of coffee? Maybe you could try a tea latte – baby steps, right? I’ve been bad the last couple of days – too many hours out of the house and I forget about my water during the afternoon. Fresh start today! The water counter giveaway is still open if you’re looking for a way to keep track of those glasses of water!

P.P.S. My box bag giveaway is also still open until Thursday!

Perhaps I’ve bored you all to tears about the diet I began back in October. I know I’ve bored myself (and surely dear, sweet hubby) with my complaints over giving up wheat and dairy in particular.

After the first miserable month of food detoxing I started to get the point of it. Especially when my candida flared up again after a string of Christmas cheats. A further check-up with the herbalist showed the diet has been working – clearing out the junk and setting things straight.

But I miss baking. Big time.

I think about it far too often. Especially bread dough. Did you know how much I love baking bread? More even than knitting. So multisensory, so delicious, so homey.

Snap out of it, Rachel.

Now that I’m feeling more myself, I’ve been finding my way around the kitchen again. I’ve uncovered and edited and enhanced recipes to work for us. And wouldn’t you know, I’ve been photographing them to share with you.

The kids have taken the change to a wheat free lifestyle with incredible grace. I’m absolutely in awe of how easygoing they’ve been about the whole thing and grateful that Dan encouraged us all to take a break from wheat. But they have missed my baking as well.

Insert these muffins.

After more than a couple failed pancake attempts I discovered these muffins. I don’t remember where I first found the recipe but I’ve changed it in so many ways that I now consider it my own.

They aren’t much of a leap for us in the muffin department. In our kitchen, muffins are not of the sugar laden grocery store variety but whole grain nuggets, low in fat and sugars. These are just that but they don’t trade down in the flavour department. They are moist, flavourful, and the sweetness is just right for us.

Apple-Carrot Breakfast Muffins

Dairy free, refined sugar free, gluten free. For grain free/paleo friendly muffins replace the oat flour with almond flour. For vegan use flax eggs or other egg substitute. 

yield: 18-22 medium-sized muffins

3 cups oat flour (I grind rolled oats for this)

1 cup almond flour (store bought or ground in a Vitamix or food processor)

1 tsp baking soda

1 tsp salt

2 carrots

2 apples, cored

3 eggs (or flax egg for vegan muffins)

1/3 cup almond milk (milk or other milk substitute would work)

1 t vanilla

2-3 Tbsp maple syrup (optional: I’ve forgotten and no one noticed)

Preheat oven to 350 F. Grease two muffins tins with coconut oil or butter.

Combine flours with baking soda and salt in a large bowl.*

In a food processor or Vitamix, puree carrots and apple (alternatively, they can be finely grated by hand). Either remove to a bowl, or continue in the food processor, adding eggs, milk, vanilla and maple syrup. Add liquids to the bowl of flour and mix to combine.

Spoon into prepared pan (I use 1/4 cup). Bake for 15-20 minutes – check for doneness with a toothpick.

*A note on grinding flours: I grind my flours in my Vitamix which has a very powerful motor. I think a food processor would work for the almonds and certainly for the oats. Just be careful not to over process the almonds – it can very quickly become almond butter. Unless you convert the recipe to purely paleo, the texture from processor ground almond flour should be fine enough.

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Let me know if you try them! Do you have any favourite wheat-free recipes for me to try out?

You were all so sweet after my post last week about our diet change. Your kind comments helped to brighten what was otherwise a rather dreary week. Since I’ve received a few questions about how it’s been going, I thought I’d fill you in here.

I’ve been up and down and all around regarding this new lifestyle. Although it has helped immeasurably that everyone is taking a break from wheat, not just me, it’s been a difficult transition. The kids have been pretty understanding with the whole thing. Poor Simon keeps asking for pizza (which was never a special request before).They do seem to be happily replacing their morning toast with “cheese cakes” (cheese melted over rice cakes), although they are not enjoying the switch to brown rice and the introduction of new grains (quinoa was met with tears on today’s second tasting). These kids all take after their father being mainly food separatists – my attempts to win them over with casseroles and soups are failing.

Dan has been hugely supportive – cooking meals that incorporate these changes. We’ve been leaning more heavily on meat (strange for us). I’ve been preparing green smoothies and porridge for breakfast. There’s been lots of hummus and carrot sticks, and handfuls of almonds. I’m loving that our freezer is stockpiled with chicken stock. Sadly, it’s also stockpiled with pies but I’m trying not to think about that.

I think I’m the biggest whiner in this whole thing. My diet is more restricted – no dairy, no white starches (what? no popcorn? no potatoes?),  and then a host of other no-nos along with the wheat thing. I miss baking. Dan reminds me to think about all the extra time I’ll have – but I’d really just like to have something fresh to bring out of the oven. Gluten-free recipes aren’t suitable for me because most contain the white starches I need to avoid.

I’ve been feeling far too sorry for myself lately. Depression is one of the symptoms of wheat withdrawal and I’ve been muddling my way through that over the last week. On Halloween night as the kids sorted through their loot I thought I’d treat myself to a teensy dairy-free, wheat-free treat of Sour Patch Kids. And boy was I sorry about that later. Of course! – Ten days with barely any sugar and certainly no artificial anything did not leave my system in a great way to handle any toxic candies. Lesson learned.

But even though, I’m moaning from time to time, I’m feeling overwhelmed by gratitude. I’m humbled by those who are living with celiac disease, gluten-related disorders, and chronic food sensitivities. I’m giving thanks for the reminder that all is grace. That this big thing isn’t really so big. That this challenge may actually be a gift if only I’m willing to accept it as such.

And thanks, you, for coming here. For reading my words. For speaking kindness. You are loved.

It’s been a different kind of week in the Jay home.

We’ve embarked on a small yet still significant journey.

It began when I bit the bullet and saw an herbalist last week. I was seeking some answers about some minor but persistent health concerns (yes, shingles, I’m talkin’ bout you). It was a new experience for me. Although we rely on natural healing and traditional foods, we’ve been blessed in never needing to seek professional advice.

The prognosis was candida and the prescription landed me with a diet change. It would be more intense but I’m still a nursing mama so I can’t get into detoxing yet. No wheat, no dairy, no white carbs, along with some other restrictions.You can imagine how my baking, butter-loving heart took that news. It really didn’t surprise me. I knew it was coming. But, oy! I love wheat!

She also told me to read Wheat Belly which Dan promptly picked up and read. He then took everyone off of wheat. At least I’m in good company. The book certainly was an eye opener. We’re not intending this to be a final parting from wheat, but we’re on a break.

There’s been some pouting and tears (mainly from me). Whining and despair along with my withdrawal symptoms. Mostly, though, everyone has excepted the change quite well. We are missing our fresh baked bread, and I’d love to pull a tray of cookies out of the oven, but so far so good. No cravings, just a small sense of mourning now and than (that also from me).

The best part is that we’re starting to notice a difference . I’m feeling better and more energetic than I have in a long while. The rest of the family is a few days behind me but I’m curious to see what we learn.

We’re going to treat ourselves to this change in our habits for a little while. Then we’ll reevaluate.

And I’ll admit that I strongly hope to manage the treat of Christmas baking by the holidays. A girl can dream, right?

In the meantime, we’re enjoying veggies, green smoothies, and high quality meats, while getting to know some less familiar grains. I’m also to avoid many of the gluten-free alternatives so I’m wading through the plethora of wheat-free, dairy-free recipes the internet offers looking for something that fits. I’m searching for recipes, meal ideas, and a few treats to help us through this experiment of sorts.

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Do you deal with any food sensitivities? Or perhaps you’ve made a choice to eliminate wheat and/or other grains from your diet? I’d love to hear your experiences and welcome any suggestions, tips, recipes. Please tell me my baking days aren’t over! 

xoR

Well, I’m not much for getting blog posts together these days. There is so much happening and we’re (mostly) having a great time. And while I’m in no way ready for summer to be over (or school to begin, gasp), I’m secretly looking forward to the slightly more scheduled rhythms of autumn.

In the meantime, we’re enjoying visits with friends and family, market trips, canning adventures (and lunacy), summer storms, and long days.

Since complete sentences seem to be beyond my scope these days, or more likely at the best of times, here’s the bullet version of some highlights:

• I am head-over-heals in love with my clothesline. Some may call it a sickness, I call it hugging Mother Earth while showing the neighbours our underwear. It is a bizarre kind of high.
• Our baby, although Daddy tries to tell me she’s not really a baby anymore – I baulk at that, is growing. She is trying to stand unassisted and walking holding fingers, clapping with joyful exuberance, and just generally being a most wonderful little person. Plus her hair makes a crown of curls when she gets hots. There is nothing not to love in that.
• Petting rabbits is fun. I’m trying to convince Dan we need a couple. It’s doubtful I will win this but I have cute children on my side.
• I’ve been canning lots, but not as much as last year marathon of canning. We’re still eating our way through last year’s abundance (or excess depending on where you’re standing). If only Canada Post didn’t cost an arm and a leg I would send you all a jar (or two).
•  Currently, I have 29 – 1 ltr jars of dill pickles lined up on my counter and outside on my canning table*. I think that should get us through the year…
• *Yes, Dan – angel of canning innovation that he is, bought me a propane burner. Canning outside is a whole new world. I love it even more outside.
• I’m knitting again. I never truly gave it up but through this summer of unexpected twists and turns it was more an afterthought than a constant. Well, I’m back, baby, and I’m knitting my first sweater for me!! A shalom in Cascade Eco to be exact.
• Our garden is growing! And we are harvesting from it! This is an exciting surprise…every time something grows it feels like a wonderful miracle.
• I’ve discovered Pomona’s Universal Pectin. This stuff is amazing! Thanks to its wondrous gelling powers I’ve been making jams with honey rather than sugar. Thanks to that fact I’m now actually letting my children eat the jam I crank out so fiendishly.
• I finished the 10-day fast. I made it through, and learned things about myself, and will definitely bring fasting in more often. Oh, and Laura Emily, is my hero. Really, truly, she is an amazing woman. I’m so excited I signed up for this next adventure with her.
• By way of Anna Marie Horner I discovered this cause and this fundraiser – what an incredible program. I love what they are doing (and they’ve made donating so sweet).
• My genius friend (thank you, Sally) let me on to the BEST fruit fly solution ever. Okay, perhaps you are of the sort who is above killing them (you’re a better person than me), but if you aren’t and you spend frustrated minutes trying to catch the darn things while your family and friends laugh at you, ahem, then this is the ticket for you: An inch or so of apple cider vinegar in a jar with a couple drops of dish soap (to break the surface tension) left uncovered. I didn’t think it would work and the smell of ACV makes me almost as batty as the fruit flies but low and behold I had near twenty fruit flies dead at the bottle of the jar in an hour. Well, I never!

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How about you? How is summer, or winter depending on your hemisphere, treating you? Are you ready for a change or do wish it would never end? Happy Friday!