Recipe and recipe book review: Smart School Time Recipes

Sunday, October 17, 2010

As I mentioned previously, I contributed to a free downloadable recipe book written and coordinated by Alisa Flemming of Go Dairy Free ( I've finally acquired the ingredients to make some of the recipes so I went on a little bit of a blitz and made three this week. Here are some details...

Breakfast Bars from Elena's Pantry (
Elana- these were AH-MA-ZING!! Crunchy and sweet, but POWER PACKED with protein, omega 3, vitamin E, magnesium, calcium, iron, etc. The only amendment I made to the recipe was to sub walnuts for almond slivers (just didn't have them) and they were still awesome. My son thinks these are dessert...  I think next time I make them I might decrease the amount of Agave however; I don't actually find they need that much sweet.

Maple Cinnamon Glazed Almonds from Hanna at Bittersweet  (
Okay, I doubled the recipe on this because I actually buy maple glazed almonds and they're expensive- I knew I'd like them. And I do. Lots. I do have some notes however from this experience: too much maple syrup and too much cinnamon. I used 1.5TB of cinnamon for a double batch and it was just too much. I'll stick to 1/2 TB per cup of almonds next time. Also, they were swimming in syrup when I poured them onto the parchment paper which meant they didn't crisp up easily. They didn't crisp up much at all, actually. They were kind of boiling... But the flavour is still AWESOME so next time, I'll add only enough to coat them.

Gluten-Free Morning Glory muffins from Maggie of She Let Them Eat Cake (

I am the first one to declare that muffins are "morning cake": a cleverly marketed CAKE that we have all accepted we should eat for breakfast. Dunno when that happened, but that was a bad idea. Eating something loaded with sugar and refined flours leads to a big blood sugar rush, a big insulin spike, (a spare tire!) and a 10am energy crash. However these are made of almond and quinoa flours, plus plus plus all kinds of goodness. They are LOVELY though putting giant raisins in them may have impacted on how well they stayed together. I think next time I might skip the raisins and stick to the core ingredients. :)

The best part of this "recipe book review" is that you can easily download a free copy for yourself. I would highly advise you to do that. Oh, I also made a banana/peanut butter smoothie that was to die for...check it out!!



Alisa said...

What an awesome review! Thanks for writing this up. Glad all the recipes turned out so lovely and have some long-term potential in your kitchen (with your tweeks of course)!

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