In “The Art of Gluten-Free Sourdough Baking” author Sharon Kane blends the old-world technique of sourdough with allergen-friendly gluten-free ingredients. Her book — a compilation of all she’s learned since being diagnosed with gluten allergy five years ago — includes recipes for highly digestible gluten-free sourdough breads, muffins, pancakes, crackers and pizza. Want to win a copy, plus a month in her online class? This post contains the details.
It is prune and plum season in Oregon — one of my favorite times of year! In today’s video, I show you how easy it is to freeze plums/prunes for use in the winter. In the off-season, I use frozen plums to make plum sauce or we toss the plums in smoothies. The great thing about using frozen fruit for smoothies is it acts like ice, too!
In just a few hours, the FREE Traditional Foods In Your Homeschool webinar begins! I’m really excited. I’ve talked with several homeschool families to get their input on what they’ve done and I find their stories inspirational. I know you will, too! When you attend, you’ll get a sourdough unit study that one family put together, plus a PDF homeschool guide that compiles all the ideas shared in the webinar.
Finally, GNOWFGLINS has a home page (it’s at gnowfglins.com) — a place you can refer your friends and loved ones, or check out yourself. It gives visitors — whether new and returning — a quick glimpse of all that’s happening. Are you here for the free blog, free recipes or articles, free webinars, free newsletter or free weekly videos? Maybe you’re wanting more, like membership in our unlimited online classes, menu plan subscriptions or eBooks. Whatever your purpose — that page is your portal.
Our nights are refreshingly cool, yet the garden is still producing. This is perfect weather for warming harvest soups. At least I think so! Make use of your crockpot to cook beef until tender, then combine with flavorful and colorful summer vegetables. I have been serving grain-free almond bread on the side.
Nutty and moist, this almond bread is both delicious and filling. I serve it like cornbread on the side of a meal. Before coming up with this recipe, I tried a recipe I found on the internet. That bread was so dry we all got hiccups! Then I noticed the recipe called for no fat whatsoever. Well, that would explain it. 😉 So I played around with the ratios of ingredients and of course I added fat — and here is the final recipe. [by Wardee Harmon]
Homeschoolers — want to know how to include traditional foods in your home ec, health or nutrition homeschooling curriculum? That’s the topic of our next free webinar. We’ll visit with homeschooling families to learn what they’re doing and see how they’re making it work. Plus, all webinar attendees will receive a FREE “Traditional Food In Your Homeschool” PDF booklet sharing resources, tips and ideas for teaching traditional foods in homeschool.
Congratulations to … winners of the Treat Yourself: Real Food Desserts eBook from Kate at Modern Alternative Mama. You’re going to love it, I have no doubt! Thanks to all who entered and thanks to Kate for your generosity. Don’t forget — you can save 25% off the cost of this book through Wednesday. Use the coupon code in this post.
At 1pm Pacific today, I’m hosting a free webinar showing you how easy it is to culture dairy at home. A ton of people are already signed up, but we can accommodate more. Whether you can make it live or not, you’ll want to register just to have access to the replay and the free recipe booklet. Our homestead recently upgraded from satellite to DSL, which means I (Lord willing) have enough bandwidth and speed to speak to you directly through video. We’ll see how that goes. As usual, the chat room will be open and we’ll open up to Q&A afterward. See you then!