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Words of Wisdom

(Purely Blogger, Caroline Karasik shares with us her recipe for Fruit Cake Morning Muffins + a purely elizabeth giveaway!)

Caroline Shannon-Karasik is the author of the e-book Gluten-Free for the Holidays (available everywhere e-books are sold) and forthcoming lifestyle book, The Gluten-Free Revolution. She is the creator of Sincerely Caroline, a gluten-free lifestyle site that boasts a well-balanced approach to health and fitness, and a certified health coach. Caroline lives in Pittsburgh with her husband, Dan, and four adopted cats.

I have to be honest: I’ve never tried fruit cake. And the thing is, I’m not entirely sure it’s not because of all of the horror stories that are passed around about the famous holiday bread. For as long as I can remember, the word on the street has been that the average fruit cake is bland, dry and even “better off used as a door stop,” as I recall overhearing one family friend say in my youth. Well, these muffins are nothing like the fruitcake of holidays’ past! Moist, delicious, and topped with my favorite gluten-free and vegan granola, purely elizabeth, these muffins will be a hit with holiday guests.

(gluten-free & vegan)

Makes 12 muffins

Ingredients:

vegan butter substitute, for greasing

2 flax eggs (2 Tablespoons ground flaxseed mixed with 6 Tablespoons warm water)

3/4 cup brown rice flour

1/2 cup almond flour

1/2 cup arrowroot starch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1-1/4 cups coconut palm sugar

1/2 cup almond butter

1/4 cup grapeseed oil

1/2 cup almond milk

2-1/2 teaspoons pure vanilla extract

1/2 cup raisins

1/2 cup dried cranberries

1/4 cup chopped dried apricots

1/2 cup slivered almonds

2 Tablespoons vegan, gluten-free granola, like purely elizabeth Cranberry Pecan Ancient Grain Granola

Directions:

1. Preheat oven to 350 degrees F. Generously grease a 12-cup muffin pan with butter substitute, then set aside.

2. In a small bowl, mix together ground flaxseed and water, then set aside.

3. Combine next nine ingredients (brown rice flour through ground ginger) in a medium bowl, whisking to combine. Set aside.

4. In a separate large bowl, beat together the sugar, almond butter, oil, almond milk and vanilla. Add the flaxseed mixture, mixing again to combine. Slowly begin adding the flour mixture, mixing until all of flour mixture has been added and thoroughly combined. Fold in raisins, cranberries, apricots and almonds.

5. Distribute batter evenly amongst prepared muffin cups, sprinkling granola on top of each. Bake for 18-20 minutes, or until a toothpick inserted through the center of one of the muffins comes out clean. Allow muffins to cool in pan for 5-6 minutes before transferring to a baking rack. Loosen edges of muffins with a butter knife, then move to rack to cool completely.

Want more delicious gluten-free holiday recipes??

My ebook, Gluten-Free for the Holidays has begun to hit the virtual shelves (see below for details) and I couldn’t be more excited! This e-book is my way of showing you that you can have your favorite holiday goodies and still be gluten-free. When I was diagnosed with celiac disease three years ago, it was only a few short months before the holidays were in full swing. This was an especially tough moment for me because one of the things I love most about the holidays is baking! I had no idea how to create my favorites and it took some serious trial and error to figure it out.

Well, this book takes the guesswork out of it for you! Recipes include (all are, of course, gluten-free):

Grain-Free Chocolate Chip Cookies

Oatmeal Raisin Cookies (vegan)

Mandel Bread

Almond & Pistachio Wedding Cookies (vegan)

Grain-Free Apple Pecan Bake (vegan)

Mini Pumpkin Pie Cups (grain-free and vegan)

Faux Hard Cider (naturally vegan)

Chocolate Chip Coffee Bread

Mulled Wine Granitas (naturally vegan)

Peanut Butter & Jelly Oat Bars (vegan)

The e-book also includes tips for choosing gluten-free alcohol and DIY gift ideas that are an absolute cinch to make at home. Oh, and it has links to how-to videos and FIVE BONUS recipes that you can access right here on the site (but you’ll need the top-secret password)! The e-book will be available wherever e-books are sold, including Amazon, Barnes & Noble and iBook.

Amazon: http://amzn.com/B00GLZ2YFM

Barnes & Noble: http://bit.ly/17MXAcQ

iBooks: Search “Gluten-Free for the Holidays” in the free app

And now for the GIVEAWAY! 

I’m giving away:

3 bags of purely elizabeth Ancient Grain Granola

2 bags of purely elizabeth’s NEW Ancient Grain Oatmeal and Hot Cereal

2 boxes of purely elizabeth Cookies (Chocolate Chip + Oatmeal Cherry Chocolate Chip)

Coupons for purely elizabeth goodies!

>> Click here to enter to win! It will only take a minute! All entries must be received by 11:59 p.m. EST, Tuesday, November 26th.

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Fruit Cake Morning Muffins + A Giveaway

A little bit goes a long way with holiday decor. You don’t have to spend lots of money on festive decorations. Simple pieces like pine cones from your backyard or a few white painted pumpkins make for a beautiful and elegant table setting! As with most creative projects, we like to look to Pinterest for our tablescape inspiration.

Check out our Purely Thanksgiving board for DIY tablescape ideas + lots of tasty recipes of course!

Link:  

Thanksgiving Tablescape Inspiration

What’s on the menu for dessert this Thanksgiving? How about our sweet and juicy Apple Crumble Pie? It’s super easy to  make and a healthier dessert option that won’t cost you extra hours at the gym! Our superfood crumb topping is made with purely elizabeth Organic Original Ancient Grain Oatmeal–a blend of gluten-free oats, quinoa, amaranth flax, hemp and chia for added protein, fiber and omega-3s!

Don’t worry, this is just one of the many tasty recipes on our Purely Thanksgiving Menu. The full menu includes:

Roasted Grapes, Pecans, Goat Cheese + Truffle Honey

Spaghetti Squash with Tomato, Spinach, Garlic + Pine Nuts

Quinoa Lentil Pilaf with Roasted Cauliflower, Pistachios + Cranberries

+ MORE. Get all of the recipes in our Purely Fall Magazine! You can view or download it for free onto your iPad, iPhone or desktop!

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Apple Crumble Pie

Shape Magazine Editor’s named our Ancient 6-Grain Hot Cereal as one of their November obsessions! Now that it’s getting chilly, why not start your morning with a steaming, hearty bowl of oatmeal : )

You can find our Ancient Grain Oatmeals + Hot Cereal in Whole Foods Northeast region or on our website!

Original post:

Shape Magazine’s Editor Obsessions: Our Ancient 6-Grain Hot Cereal!

This Thanksgiving, try adding more plant based dishes to your menu. Done the right way, they can be incredibly satisfying and will leave you feeling lighter and nourished.

Swiss chard is one of the highest ranked vegetables in terms of its nutrient levels! It’s an excellent source of phytonutrients, which show in the plant’s vibrant green and purple leaves and provide anti-inflammatory and antioxidant benefits. Swiss chard is also rich in vitamins A, C and K, along with magnesium and calcium.

Although picky eaters may be wary of swiss chard, they will be lured in by the beautiful bright layers of this dish along with the melted cheese on top!

Swiss Chard + Potato Gratin

2 tbsp olive oil

3 cloves garlic, chopped

½ medium onion, chopped

2 bunches swiss chard, chopped

½ can of coconut milk

2 large sweet potatoes, thinly sliced

1 cup of shredded cheese, asiago or daiya for vegan option

Directions: 

1. Preheat oven to 375°F.

2. Heat oil in a large skillet over medium heat. Add garlic and onions and cook for 5 minutes, or until onions are translucent. Add swiss chard and coconut milk and continue to sauté for 3-5 minutes until swiss chard is wilted.

3. Layer the bottom of a lasagna pan with a single layer of potato slices followed by a layer of swiss chard. Continue alternating layers then sprinkle with cheese on top.

4. Cover tightly with aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 60 minutes.

For our full Purely Thanksgiving menu, along with decorating and prep tips check out the Purely Fall Magazine!

Continued:  

Swiss Chard + Potato Gratin

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Friday Words Of Wisdom

When fall comes around everyone seems to go a little pumpkin crazy! Well great news, our Pumpkin Fig granola was featured in this month’s Shape Magazine as a “waistline-friendly” way to get your pumpkin fix!! Loaded with organic chia seeds, quinoa and amaranth and sweetened with low-glycemic organic coconut sugar, our Pumpkin Fig truly is a guilt-free indulgence : )

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Purely Featured In Shape Magazine

We must say that our favorite feature from the Purely Fall Magazine was the “Beer + Cheese Pairing”. How could it not be? We had a feast in the office with 5 mouth-watering cheeses, 3 refreshing beers and two crisp ciders. Our cheeses range from a sheep’s milk cheese with caramelly and grassy undertones to a nutty aged goat cheese and a maple smoked raw milk cheddar. Our beers are a mix of two gluten-free favorites and a seasonal pumpkin, plus two delicious all-natural ciders.

For the winning Beer + Cheese Pairing combos check out our Purely Fall Magazine. You can view and download it for free!

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Beer + Cheese Pairing