Haystacks!!! No-Bake Treats (easy to make Gluten Free )

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3/29/10 published

EDIT: Rice Krispies Brand cereal has malt flavoring, which is not a gluten free item. Gluten Free toasted rice cereal can be found at many grocery and health food stores.

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"Haystacks", always said around the holidays, and in the form of a sigh, like an elusive memory, distant but pleasant. As far as I can tell, it all started with my son's Great Grandma Brashear (R.I.P.). Everyone in our family talks about her Haystacks to this day, and its been many years since she made them.

This is my own recipe as I couldn't locate the original (hence the sighs and longing); pieced together from talking to family members and reviewing all the recipes online I could find - took me a couple of years; speaking for myself,  it was well worth the effort.

Speaking in general terms, a haystack is a combination of: dry-good treats like cereal, sweetened coconut, melted chocolate-type candy, and nut butter. It can be modified in almost any direction you like. Following are the two most popular combinations I have tried thus far. The Classic mimics Great Grandma Brashear's original cookie.

UPDATE: These cookies have been added to the standard cookie selection at the Country Club I work for, and we have even had visitors in the kitchen requesting the recipe. As well, has turned out to be a fun activity to do with children too young to bake but interested in creating food.

The Classic Haystack: 

4 cups Rice Krispies cereal

1 cup sweetened shredded coconut

11 ounces  butterscotch chips 

1/2 cup creamy peanut butter

Combine cereal and coconut in mixing bowl, stirring to combine evenly.

Melt butterscotch chips and peanut butter in the microwave, on medium heat. Heat for 1 minute, stir with a rubber spatula, cleaning butterscotch from sides of bowl, and continue to cook and stir in 30 second increments until melted and combined, about 2 - 2.5 minutes. Mixture will be very silky looking!

Pour melted butterscotch mixture over the cereal mixture, and gently combine using the rubber spatula again. When all of the cereal mixture is coated, you are done preparing the Haystacks cookie mixture.

Using a cookie scoop or two tablespoons, drop cookie mixture onto sheet pans lined with wax or parchment paper.

Place sheet pans  in refrigerator until firm, then the Haystacks can be stored in ZipLoc bags or in Tupperware style storage containers, in the fridge, for up to two weeks. As well, they are delicious frozen, or thawed out again!

The "Almond Joy" Haystack:

4 cups Rice Krispies cereal

1 cup sweetened shredded coconut

12 ounces semisweet chocolate chips 

1/2 cup crunchy almond butter

Combine cereal and coconut in mixing bowl, stirring to combine evenly.

Melt chocolate chips and almond butter in the microwave, on medium heat. Heat for 1 minute, stir with a rubber spatula, cleaning chocolate from sides of bowl, and continue to cook and stir in 30 second increments until melted and combined, about 2 - 2.5 minutes. Mixture will be very silky (and bumpy!) looking.

Pour melted chocolate mixture over the cereal mixture, and gently combine using the rubber spatula again. When all of the cereal mixture is coated, you are done preparing the Haystacks cookie mixture.

Using a cookie scoop or two tablespoons, drop cookie mixture onto sheet pans lined with wax or parchment paper.

Place sheet pans  in refrigerator until firm, then the Haystacks can be stored in ZipLoc bags or in Tupperware style storage containers, in the fridge, for up to two weeks. As well, they are delicious frozen, and/or thawed out again!

SCALING NOTE: If you work in a restaurant or ever need to make large batches, you can successfully quadruple this recipe, just melt the chocolate/nut butter over a double boiler, use an ice cream scooper of your desired size (otherwise your hands will seriously tire), and keep the mixture in a bowl over warm water (the base of the double boiler will suffice - off heat!) while you scoop them out (otherwise they will start to solidify before you're done, not fun).

The OG Chia Rainbow Smoothie

This has been a pantry and blog staple for over a decade now! Reposting  because I still get requests for this simple and delicious treat.

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Frozen fruits make smoothies amazing and affordable; if you haven't tried them I highly recommend you do! Of course I believe in eating seasonally and locally, but sometimes other options are needed, for a variety of reasons.

I strongly believe in "eating from the rainbow",  preferably daily. The reasoning behind this passion lies in the fact that the colors in fruits and veggies have different and unique health properties. By eating a variety of different items, a more complete nutritional  profile emerges as a whole.

I ground my dry chia seeds this time, instead of adding the hydrated chia pearl gel. I have a small grinder that I use for grinding seeds, such as chia or flax. They are available for about $10 and if you are serious about the nutritional value of seeds, you should get one. Although there are ground seed options on the shelf available for purchase, they go rancid much quicker in that state. It is best to keep your seeds frozen in their whole state, grinding them only as needed.

This smoothie was very tropical and satiated my hunger for hours. I procured all items from my local Trader Joe's except the yogurt. You can sub out different flavors/fruits for all of the items listed, as you prefer.

Rainbow Smoothie (approximately 16 ounces)

1 cup Mountain High Vanilla yogurt

1/2 cup frozen  mango chunks

1/4 cup frozen pineapple chunks

1/4 cup pomegranate blueberry sorbet

1 tablespoon whole chia seeds, measured and then finely ground

Add all ingredients to blender. Blend until smooth. Add water if you prefer a thinner smoothie.

11/29/10

via Chia Mama

Red Velvet Cupcakes with Neu-Creamy Frosting

Happy St. Patricks Day! 
I think these cupcakes would look lovely in Saint Patrick's Day themed liners too! Or better yet, sub the red coloring for green. Originally this was to be for Fourth of July; I still have the liners, so maybe I should post a picture when the time comes to make them again this summer.


Red Velvet Cupcakes with Neu-Creamy Frosting

With the Fourth of July just around the corner, and the cupcake craze beyond its peek, I am seeing nifty cupcake liners in fun Patriotic patterns, on the shelves of just about everywhere. Just like the red, white and blue colors of our flag, there are three specialty items that may or may not be part of your regular pantry, but it will be well worth adding them: Dutch processed cocoa, red food coloring, and American Neufschatel cheese.

* If Dutch-processed cocoa is hard to find, you may create a perfect replacement; simply sift 3 tablespoons natural cocoa powder with 1/8 teaspoon baking soda. Stir, and store the extra in a spice jar until you need it again.

Red Velvet Cupcakes:

½ cup whole milk

1 tablespoon liquid red food coloring

1 ½ teaspoons distilled white vinegar

1¼ cups cake flour

1 tablespoon Dutch-processed cocoa powder*

¼ teaspoon salt, Himilania or kosher

¼ cup unsalted butter, at room temperature

¾ cup granulated white sugar

1 large egg, at room temperature

½ teaspoon pure vanilla extract

½ teaspoon white distilled vinegar

½ teaspoon baking soda, sifted

Preheat oven to 350 degrees.

Prepare buttermilk/wet ingredients: I recommend using glass for this step, as it repels the food dye. In a small bowl or measuring cup, whisk together: milk, food coloring and vinegar. Allow to stand at room temperature for fifteen minutes and stir before using. This in order to allow the milk fats to curdle into a homemade buttermilk, one of the secrets to the moist crumb. Not-fat milk will not curdle. (You may also just use ½ cup store bought buttermilk in place of the milk and vinegar. )

Prepare Cupcake Liners: Line muffin tins with 12 foil liners. Set aside.

Prepare the dry ingredients: In a small mixing bowl, sift together the flour, cocoa powder and salt, set aside.

To make the cupcake batter, use a standing mixer fitted with the paddle attachment.

Place the butter in your mixer, and on medium speed, beat until soft, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the sugar, and continue beating on medium speed until they have fully incorporated, about 2 minutes; the butter mixture will lighten in color and appear fluffy. Add the egg, and continue to mix until combined. Finally, add vanilla extract and scrape down the sides of the mixing bowl with the rubber spatula. Turn mixer to low.

With the mixer still on low, add 1/3 of the dry ingredients to the butter mixture, then add 1/2 the wet ingredients. Add another 1/3 of the dry ingredients and the rest of the wet. Finally, add the rest of the dry ingredients and turn off mixer, removing from stand.

On a small saucer, pour vinegar. Sift baking soda over it, and mix with a fork until it bubbles. With a rubber spatula, fold the foam quickly but gently into the batter.

Fill cupcake liners half full with the batter. Gently smooth the top of the batter with the back of a spoon. Bake on the center rack of your preheated oven for 10-12 minutes. Test with a toothpick by inserting into the center of the cupcake; when it comes out clean, they are done.

Cool for 5 minutes in their tins, then place on a cooling rack. When completely cool, place cupcakes back into their tins or on a platter, and wrap with plastic wrap. Place in refrigerator for one hour. This step will assist in successfully frosting the cupcakes.

Neu-Creamy Frosting

8 ounces American Neufchatel cheese (usually located next to cream cheese, and is often marketed as a "healthier alternative")

¾ cup whipping cream

½ cup powdered sugar, sifted

¾ teaspoon pure vanilla extract

Using a food processor or mixer, process Neufchatel until smooth. Add sugar and vanilla. Set aside.

In a small bowl, whisk the heavy cream until stiff. Fold into Neufchatel mixture and set aside. Refrigerate if a firmer consistency is desired for decorating with an offset spatula.

Place frosting in piping bag or storage bag, and cut a ½ inch opening.

Starting at the center of each cupcake, create a spiral of frosting, leaving a ½ border of red cupcake showing through. Sprinkling with silver nonpareils is optional, I haven’t had any luck finding them around here as of late.

Thyme For Beans!

All dried beans are not created equal, at least in my experience with the pinto. I have made this recipe with many different brands of this prevalent bean, which varies in size from 1/2" to 3/4" long.

In my experience, the small compact beans retain their shape more so than the larger pinto beans, which tend to dissolve more, resulting in a more "refried bean" texture. I have not found why some are small and some are large, yet they are all called pinto. In any event, the end results are always delicious.

If you have yet to use dried pinto beans, please be aware they need to be cleaned and sorted. You can do this by putting all of the beans in a bowl, with a colander next to it. Pick out a handful of beans, spreading them out in your palm; remove any small pebbles or shriveled beans and place the sorted beans in the colander. I personally find this process relaxing and a bit meditative, and I also use the time to infuse them with love and good intentions.

I also use this recipe for black beans. Herbs and aromatics can be modified by your taste or what you have on hand.

Thyme For Beans!

Thyme is a delicious addition in this easy to make, healthy side dish.

1# pinto beans
11 cups water
3 branches thyme
1 cup white onion, diced
1 teaspoon granulated garlic powder
½ teaspoon ground cumin
1 teaspoon Kosher salt
½ teaspoon Adobo (or ¼ tsp kosher salt and ¼ teaspoon granulated garlic powder)
lime juice, optional, to taste
hot sauce, optional, to taste

Sort beans as directed.

Rinse beans under cold water until the water runs clear.

In a large stockpot, add beans and water. If you have a pasta cooking pan with colander insert this is a perfect time to use it! Bring to a boil and cook uncovered for 2 minutes. Remove from heat, cover, and soak for 1 hour. This is called a "quick soak" and reduces the amount of gas-causing substances in the beans. Drain and rinse with fresh water.

Return stockpot to heat, cover beans with fresh water and add thyme, onion, garlic powder and cumin. Bring to a boil.

Reduce heat and simmer approximately 1 ½ hours, or until tender, stirring and checking tenderness every thirty minutes. When the beans are tender, they are done!

At this point, add salt and Adobo to taste, allow salt to incorporate at least 15 minutes before adding more. Do not add salt or other acids like lime juice or hot sauce until beans are tender, as they inhibit the beans from softening during cooking.

Cool in a shallow container in the refrigerator if to be eaten at a later time. Freeze uneaten beans after 3 days - perfect for soups or veggie burger prep!

Yields about 6 delicious cups of beans.

Modified from recipe originally published September 21, 2010

Finishing Salts

Over the years I have hunted in every nook and cranny, in nice shops and little dives, for a new salt adventure. When Halen Mon, the first flake salt I ever had, passed my lips, it was love at first bite.

People are always asking me for reliable brands of salts to purchase. I have had many, many “special” or “boutique” salts as I call them, over the years, most of them excellent. But when talking about widely available, reliable and consistent products, I have a short list. I hope that you find it of some use.

Celtic Sea Salt: Sea Salt. Superfine grain, very moist in texture, amazing with steamed broccoli and sweet butter, on popcorn, cooked with grains. High mineral content.

Diamond Kosher Salt: Not technically a finishing salt, but a good substitution for table salt, even at the table!

Fleur de Sel de Guerande: "Flower of the Sea" Sea salt. Delicate, small crystals, exquisite with fish, steamed vegetables, cream sauces and as an ingredient in pastries. The "de Guerande" portion on the label is very important - it is the only one hand harvested; other companies that claim the Fleur de Sel name mechanically harvest by scraping the tops of sea salt beds, a very different process. "de Guerande" is hand harvested with wooden paddles, and only the free floating flakes of salt in the sea are used.

Halen Mon (Pure, Celery, Vanilla): Flake sea salt. Halen Mon is in my opinion the crème de la crème, the ONLY gourmet finishing salt you must have, and you must have it. MUST. I have a little bowl on the dinner table, at all times. Hand harvested in the Atlantic waters that surround the Welsh Isle of Anglesey, Halen Mon has a distinct flavor that is truly a pleasure. The Pure is fantastic on steaks, salads, cheeses, fish, poultry, melon and even the occasional desert! Vanilla pairs amazingly with strawberries (of course!), maple breakfast sausage links (I swear!) and crushed, even makes a nice rim garnish for a cocktail. The Celery salt is unique, and livens up every single veggie and chicken plate I’ve tried it on, and is the star of my next truffle experiment. It should be noted that there also exists smoked flake salt, a blend with organic spices, and a lighter flaked pure version; I have not tried them yet, but I'm sure they are amazing.

Himilania Pink Salt: Imported mineral salt. Available in the form of a whole rock, and in a variety of granulations. I recommend the rock for shaving tableside, fine for cooking and baking. The trademark pink coloring is derived from the high mineral concentration. I use it for all baking recipes, and sparingly in place of table or kosher. Pretty, nutritious and delicious!

Jane’s Krazy Mixed Up Salt: Proprietary salt and seasoning blend, low in sodium, a delicious everyday-at-the-table option.

Maldon: Flake sea salt. Delicate, melts nicely on meats, excellent sprinkled on caprese salads and roasted vegetables, a more widely available all-purpose flake salt. Buy this is you can't find Halen Mon, you won’t be disappointed!

Real Salt: Domestic mineral salt. Granulated texture, white with specks of color derived from the high concentration of minerals that are present. Similar to the pink salt in flavor/mineral makeup (more earthy than a sea salt). Fantastic on root vegetables.

It goes without saying that too much of anything is a bad thing, and this holds true particularly with salts! Remember, you can always add more, but you can't take it away.

Copied from text originally published October 22, 2009

Chia Mama Chia Pearl Oatmeal

Gluten free and delicious! Stir in two tablespoons chia pearl gel with your morning oatmeal, add a little honey and regular or rice milk, and you have started your day off a lot better than you would have with a fast food breakfast.

Coped from text originally published November 17, 2010

Chia Mama Believes Chia Water Comes To The Rescue!!!

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Just a quick personal testimonial - it's been too long.  Late Friday evening I was exposed to a flu from my son after taking care of him all night. Then on Saturday morning, after going into work to setup and help cook for a Country Club buffet luncheon, I contracted it. At first we thought it was just the common cold, but,  "Noooo", this was a full blown Flu. As such,  I have been unable to eat much for way too long!

Thankfully I drank chia water, and tried snacking on fruits and veggies, but really its the chia that got me through.

Which reminded me of something I always want to share, but gets side-barred far too often. One of my beliefs as a food educator is to encourage Mindful Eating. I recommend this more than any ingredient. So many times we eat for the wrong reasons! When you start your day with chia water, as long as you choose healthy foods for that chia to distribute to the rest of the body during the day, you will know you are well fed. After some time, you will find that you don't necessarily need the fixes obtained from food culprits such as: sugar, caffeine, or even the rush of filling emotional voids with your favorite comfort food. You may also gain a healthier outlook when you do choose an occasional food indulgence.

Chia seeds made this possible for me, and that is one of the many reasons why I have been trying to share their amazing properties since 2006 when I was first introduced to this amazing "Superfood". Chia has an amazing amount of Omega-3 fatty acids, way more than salmon or flax, in their tiny hydrophilic bodies, as I learned in my studies at Bauman College in Berkeley, CA. Back then, I thought, "these little guys are miracles!" and honestly, I have felt that way ever since. I don't have a thyroid, suffer from hypoglycemia and have a soy intolerance. This is made all the more bearable because if I can't find an appropriate food, I can always drink chia water.

I hope that you too find a way to connect with food and your body, in a mindful way. For me, I am a Chia Mama through and through!

Namaste!

Originally published March 15, 2011