Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
When measuring out the ingredients to make a double-batch of Cheezy Gluten-Free Crackers, I fill a quart size jar with all the dry ingredients for another double-batch of crackers. I store it on the door of the freezer. It is ready for me to use sometime during the coming week. I just transfer the contents [...]
gluten-free, dairy-free, egg-free These are flatbreads similar to the Quinoa Dinner Cakes with Sweet Potato, only these don’t require sweet potato puree and they call for an additional flour — corn flour. We eat them as bread along with main dishes such as chicken, chicken salad, hummus, or wild salmon salad. Our favorite way to [...]
Up until last week, we were still able to purchase local, organic Asian pears for one dollar per pound. But last year’s crop is at its end because the pears, while firm and tasty, are brown on the inside. Since we still had about 10 pounds left, I cleaned, cored and pureed the remaining pears. [...]
Jeffrey wants a cracker. He’s been telling me for months, and I finally listened. These Cheezy Gluten-Free Crackers are so good. They offer: 1) Boosted protein from the bean flours and the almond meal. 2) Versatile — use any 6 gluten-free (or gluten-full, for that matter) flours you desire or have on hand. The flours [...]
I made Tiffany’s Gluten Free Bread on Friday. It is the best gluten-free bread we’ve had. It was lighter, fluffier and better tasting than any others. We love the corn flavor and the texture was soft and chewy. I’d recommend that you check it out! The recipe calls for 2 eggs. Since we can’t do [...]
I’ve been playing around with my agave-sweetened muffins for awhile now to make them fruit-sweetened. We are using less and less agave these days and turning toward fruit for sweetening. These muffins are sweetened with date sugar and applesauce. This makes a BIG batch — can easily be halved. I like to make it big [...]
Following Tammy’s procedure and proportions in her Pecan Nut Crust, I used half hazelnuts and half almonds to create the nut crust for pumpkin pie yesterday. I pre-baked it for 10 minutes at 325 degrees. Then I filled it with the pumpkin pie filling. Just delicious! Thanks for a great recipe, Tammy!
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