Baked Granola

Baked Granola

A new Sunday night supper has begun…baked granola!  I put frozen strawberries and dried cherries on top and the result was so good!   Baked Granola 2 cups organic rolled oats                            1 large egg 1/3 cup brown sugar                                    2 cups raw milk 1/2 t salt                                                        3 T melted butter 1 t cinnamon                                                 2 t vanilla 1 t baking powder                                        1/2 cup dried sour cherries 1 cup sliced strawberries (fresh or frozen)     1/2 cup chopped nuts Heat oven to 375 degrees.  Generously spray 8 x 8 pan with coconut oil cooking spray.  In a large bowl, mix together the oats, sugar, baking powder, cinnamon, nuts, & salt.  Add to prepared baking dish.  Layer the strawberries and cherries (or whatever fruit you use).  In another large bowl, or 4 cup glass measuring cup, whisk together the milk, egg, butter and vanilla.  Then, pour over oats and fruit.  Gently shake the dish to help the mixture cover all the oats.  Bake for 30 – 40 min. Or it can be...
Natural Home Remedies

Natural Home Remedies

This winter we have been very fortunate in avoiding the flu but some in the family did have a few days of fighting a cold.  So, out came my remedies!  I was determined this year to not use over the counter drugs to stay healthy and so ordered some herbs from www.mountainroseherbs.com to get ready for the cold season.  I follow WellnessMama and got a lot of these recipes from her, as well as from from GrowingUpHerbal.  Here are some of the recipes. The Ultimate Immune Boosting Elderberry Syrup Ingredients: 1/4 c. Elder Berries Whole Organic (Frontier) 1/4 c. dried bilberries 1/4 c. dried rosehips 1/4 c. dried hibiscus flowers 2 TBSP. fresh ginger root (1 TBSP. dried ginger root) 1 TBSP. dried echinacea root 1 cinnamon stick 5 whole cloves 1 c. raw honey (1 c. maple syrup for children under 12 mo.) 4 c. pure water Instructions: Pour water in a saucepan and heat on high until water comes to a full boil. Combine all herbs together in a bowl. When water comes to a boil, turn heat down until water is simmering (steaming, not boiling) and add herbs. Mix well and allow mixture to simmer for 30-45 minutes or until water is reduced in half (2 cups).Strain herbs using a mesh strainer. Press the herb mixture into the strainer using a wooden spoon to extract as much juice from the herbs as possible. Allow liquid to cool to room temperature. Measure honey and add it to your liquid. Mix well. Bottle, label, and store in the refrigerator. Dosage: For prevention, adults take 1 TBSP daily and...
Judgement House

Judgement House

October is a time for pumpkins, mums, pansies, cool weather, cornstalks…but the end of October brings Halloween, which seems to be all around us for the whole month now.  Our family does not celebrate Halloween.  We choose not to dress up and celebrate this holiday which was intended for darkness and deceit.  We choose to celebrate the Living God, our Lord Jesus Christ.In the drama my family is involved with it is quoted in Joshua, “Choose for yourselves today whom you will serve…but as for me and my house, we will serve the Lord.”  Who are you serving? We make choices every day, some not as important as others, but all of them make a difference and show who we are to others. The Judgement House drama also reminds us of the realities of the spiritual realm that is around us everyday.  Satan has come “only to steal and kill and destroy”  the good work that God is doing in our lives.  But because of Jesus Christ, the power of Satan is broken and he does not need to have the final victory in our lives! Reservations are being scheduled for Judgement House    at Leidy’s Church 276 W. Cherry Lane, Souderton Dates are: October 25, 26, 27 & 31 with tours beginning at 6 pm.   The title of this year’s JH presentation is “Shelter”. The story follows Joe and Sarah Fullbright, who are your everyday American couple with two kids, Mark and Macy. When stress starts to build at home, the Fullbrights decide to take a camping adventure to escape the troubles plaguing them. Little do they know...
Be Still and Know

Be Still and Know

Be still and know that He is God Be still and know that He is holy Be still, O restless soul of mine Bow before the Prince of peace Let the noise and clamor cease Be still Be still and know that He is God Be still and know that He is faithful Consider all that he has done Stand in awe and be amazed And know that He will never change Be still Be Still, and know that He is God Be Still, and know that He is God Be Still, and know that He is God Be Still; Be speechless Be still and know that he is God Be still and know he is our Father Come rest your head upon his breast Listen to the rhythm of his unfailing heart of love Beating for His little ones Calling each of us to come Be still, Be still This morning I read  Psalm 119: 33 – 40 where David is asking the Lord to teach him how to follow His laws and decrees and to have understanding so that he can obey it.  What a humbling prayer to ask of the Lord, our maker and redeemer.  He has promised to guide us and never leave us and it should be our desire to follow Him and abide in Him.  In John 15  Jesus says, ” I am the true vine and My Father is the vinedresser.  Every branch in Me that does not bear fruit, He takes away; and every branch that bears fruit, He prunes it so that it may bear more fruit.”  At Leidy’s church...
Dehydrating Tomatoes

Dehydrating Tomatoes

So what do you do with tomatoes when you’ve already canned 3 batches of soup, and made salsa?  Well, when you have a dehydrator, you slice them up and dehydrate!       You simply cut the Romas in half and the large slicing tomatoes in 1/4′” slices then scoop out the seeds.  Arrange the sliced tomato halves cut side up on each dehydrator tray. Lightly salt the tomatoes. Turn on your dehydrator to 135- 140 degrees and leave it alone for 16 – 20  hours.  Check on them. The larger Romas will probably need more time.  They should be slightly flexible and not so brittle they’ll break. Just nice and dried. Store in a tightly sealed jar in the fridge or freezer or 6-9...
Dishcloth Frenzy

Dishcloth Frenzy

Some special birthday girl will be getting some super cute dishcloths this weekend!  Why?  Because I was in the dishcloth making mood. The 3 I made were from www.ravelry.com They are called, “The Soft Waves – Kitchen Lovelies”  (pictured on the bottom right), “The Sunrise Dishcloth” (in the middle), and my favorite “The Moon Flower Dishcloth” (bottom left).  They are all made from the same skein, a Lily’s Sugar ‘n Cream stripes called Natural Stripes. All the patterns are free on Ravelry, I will include the “Sunrise” cloth on here, very easy! Sunrise Washcloth Lion Brand® Kitchen Cotton GAUGE: Exact gauge is not essential to this project. STITCH EXPLANATION: TECHNIQUE EXPLANATION This design begins by working an adjustable ring to create a neat, closed center on the finished Washcloth. Adjustable ring method: Wrap yarn around index finger. Insert hook into ring on finger, yarn over and draw up a loop. Carefully slip ring from finger and work the stitches of Rnd 1 (in pattern, below) into the ring. When Rnd 1 is complete gently, but firmly, pull tail to close up the ring. NOTES: Washcloth is worked in continuous rnds. Do NOT join and do NOT turn at the end of rnds. WASHCLOTH Following the Technique Explanation above, make an adjustable ring. Rnd 1: Ch 1. Work 9 sc in ring; do not join. Place marker to indicate beginning of rnd. Move marker up as each rnd is completed. Rnd 2: Work 2 hdc in each sc around – 18 hdc at the end of this rnd. Rnd 3: (2 dc in next hdc, ch 1, sk next hdc) 9 times – 18 dc...
The Biltmore Estate

The Biltmore Estate

On our vacation this summer, we visited the Biltmore Estate in Asheville, NC.  The architecture and gardens were breathtaking!   The rose gardens smelled heavenly.  Here is just a taste.                                                             Can you tell I love flowers? A little bit of history about the Biltmore, George W. Vanderbuilt  had this magnificent home built in 1895 for his sweetheart Edith.  They had one daughter, Cornelia, who in 1924, married the Honorable John Francis Amherst Cecil.  The Biltmore still remains in the family, they along with 1800 employees run this national treasure for everyone to enjoy. Inside the house (no photos allowed) you find beautiful rooms that would have been just like the Vanderbuilts and Cecil’s lived.  They entertained alot and had rooms like “The Entrance Hall”, ” The Winter Garden”, and “The Billiard Room”  where they enjoyed refreshments and played games with their guests.  They had tapestrys hanging in a Tapestry Gallery that dated back to the 1530’s. In the basement, they had a bowling alley, a gymnasium and a swimming pool!  Apparently keeping fit was very important to them.  Let’s not forget that the indoor swimming pool held 70,000 gallons of heated water and was lit up by underwater lighting! You will have to go visit the Biltmore yourself to see all these amazing...

“Oh How Good It Is”

Oh How Good It Is by Keith & Kristen Getty 1. Oh how good it is When the family of God Dwells together in spirit In faith and unity. Where the bonds of peace, Of acceptance and love Are the fruit of His presence Here among us. CHORUS So with one voice we’ll sing to the Lord And with one heart we’ll live out His word Till the whole earth sees The Redeemer has come For He dwells in the presence of His people. 2. Oh how good it is On this journey we share To rejoice with the happy And weep with those who mourn. For the weak find strength The afflicted find grace When we offer the blessing Of belonging. CHORUS 3. Oh how good it is To embrace His command To prefer one another Forgive as He forgives. When we live as one We all share in the love Of the Son with the Father And the Spirit. CHORUS Nothing like cutting up tomatoes, onions, celery, peppers, and herbs for more tomato soup, AGAIN, with my daughter Kaitlyn and singing along to some great gospel music!  This song really spoke to me as we were working in the kitchen. To quote the Getty’s, ” How good it is to worship with God’s people and   …with one voice we’ll sing to the Lord And with one heart we’ll live out His word Till the whole earth sees The Redeemer has come For He dwells in the presence of His people.‘” May we remember this weekend who created us and who we live for… Jesus...
Canning Tomato Soup

Canning Tomato Soup

Well, the tomatoes keep on coming, so today I decided to can some tomato soup!  Our family loves Tomato Soup and Grilled Cheese sandwiches for Sunday lunch.  So here’s the recipe I used from www.thebakingbeauties.com   They have a website all about eating gluten-free and she just published a book. Canned Tomato Soup Author: Jeanine Friesen Recipe type: Canning Yields 8-10 pints. (I had approximately 48 cups of tomatoes and yielded 7 Quart jars) Ingredients 1 1/2 ice cream pails (24 cups) tomatoes, cut into chunks (I prefer to use Roma tomatoes because they are less juicy than other tomatoes 2 cups chopped celery (4 cups to double) 4 cups onions, roughly chopped ( I didn’t double the onions) 2 large green peppers, chopped (about 2 cups)  ( I had 3 cups) 1 small bunch of parsley, roughly chopped (about 3/4 – 1 cup chopped) 1-2 bay leaves (I used a handful of oregano & basil  because that’s what I had in my herb garden) 1/2 tsp whole cloves Instructions Put chopped tomato into a large stock pot. Mash them with a potato masher to extract some of the juice. Begin to heat the tomatoes on a low-medium temperature while you prepare the rest of the vegetables. Add the rest of the ingredients to the tomatoes, and bring the mixture up to a boil over medium – medium/high heat, stirring often, being careful not to burn. Once ingredients have come to a boil, reduce heat and allow the vegetables to slowly boil for another 2 hours, or until the vegetables are all very soft.  Remove bay leaf (if you can find it,...
Canning Tomatoes, Peaches, and Concord Grapes

Canning Tomatoes, Peaches, and Concord Grapes

This week was a week of canning in my kitchen!  My parents picked peaches this week and dropped off a basket, my tomatoes produced at a tremendous rate, and my grape vine was ready to be picked. So I searched for recipes….my first job was to prepare the grapes and search out some more canning jars, of all sizes.  My family loves grape jelly so I used the jelly recipe in the Pomona  Pectin box because it doesn’t use as much sugar as other pectin. The other jars I have on the shelf  are whole tomatoes and Peach Salsa.  The whole tomatoes are so easy to can and then you have whole tomatoes ready for salsa, sauce, soup or chutney.  You basically drop them in a pot of boiling water for 2-3 minutes, cool in a bowl of ice water, then the skins slide right off.  When your jars are clean and sanitized you fill the jars with the tomatoes, add 2 T of lemon juice and fill the jar with boiling hot water from a hot kettle, leaving a 1/2 inch headspace.  Put the  lids on which have been softening in a small pot of boiling water, tighten the rings on and when you have seven jars filled, process in a canner or hot water bath for 45 minutes.  Remove and let cool. The Peach Salsa recipe I used from pickyourown.org  This recipe was a bit more involved but fun to do.  I used a lot of my own produce, all but the peaches and apples! What a beautiful day for canning, I hope you can enjoy these...
The 1, 2, 3 Punch Chicken Rice Soup

The 1, 2, 3 Punch Chicken Rice Soup

Here’s a great recipe for combating the flu virus!  It’s chicken rice soup with a 1, 2, 3 punch!  Cook the chicken breast in coconut oil and grassfed butter until nicely browned, then add about 2 cups of water and 6 – 8 cubes of your previously frozen chicken broth.  I seasoned the chicken with 1 T of curry powder, 1 t Kelp sea seasonings, 2 t celtic sea salt, and 1 t minced onion.  Then I minced 3 garlic cloves into the soup and simmered for 1 – 2 hours.  When cooked, take the chicken out and shred the meat with your hands or 2 forks.  Put the chicken back in the pot and add 1 cup of cooked rice.  You may need to add more water and bring back up to a simmer if it gets too thick. Why curry and minced garlic?  I’m glad you asked!     AND, because it makes the soup taste great!  Plus we already know the benefits of homemade chicken broth from my other posts, but I’ll put it on again.  Dr. Mercola says… Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine Chicken Broth   1 whole free-range chicken   1 lg onion, chopped 4 qts filtered water              2 carrots, chopped 2 T vinegar                            3 celery stalks, chopped 1 bunch of parsley Place chicken or chicken pieces in large pot with vinegar, vegetables and water.  Let stand for 30 min.  Bring to boil and skim off the scum.  Reduce heat and simmer for 6 – 24...
Baked Granola

Baked Granola

A new Sunday night supper has begun…baked granola!  I put frozen strawberries and dried cherries on top and the result was so good!   Baked Granola 2 cups organic rolled oats                            1 large egg 1/3 cup brown sugar                                    2 cups raw milk 1/2 t salt                                                        3 T melted butter 1 t cinnamon                                                 2 t vanilla 1 t baking powder                                        1/2 cup dried sour cherries 1 cup sliced strawberries (fresh or frozen)     1/2 cup chopped nuts Heat oven to 375 degrees.  Generously spray 8 x 8 pan with coconut oil cooking spray.  In a large bowl, mix together the oats, sugar, baking powder, cinnamon, nuts, & salt.  Add to prepared baking dish.  Layer the strawberries and cherries (or whatever fruit you use).  In another large bowl, or 4 cup glass measuring cup, whisk together the milk, egg, butter and vanilla.  Then, pour over oats and fruit.  Gently shake the dish to help the mixture cover all the oats.  Bake for 30 – 40 min. Or it can be...
Easy Crockpot Granola

Easy Crockpot Granola

We love eating granola at our house!  It goes well with yogurt as a mid afternoon snack or with milk in the morning, or even right out of the container as a quick pick me up.  However, I hate making it in the oven, always tossing it, some falling on the bottom of the oven or floor…then one day, my husband sent me a link for crock pot granola!  I was intrigued!  I made it that afternoon and it turned out great!  This is from http://www.barefeetinthekitchen.com/.  She has alot of other great recipes also. Homemade Slow Cooker Granola recipe adapted from Dine and Dish Yield: About 7 cups or (15) 1/2 cup servings 5 cups old fashioned rolled oats 1/2 cup slivered almonds ( I used walnuts) 1/4 teaspoon kosher salt 2/3 honey 1/3 cup coconut oil or butter * 1/2 cup chunky peanut butter 2 teaspoons cinnamon 1 tablespoon vanilla 1 cup raisins or craisins, I used a combination of both Lightly grease the crock-pot with a teaspoon or so of oil. Add the oats, almonds and salt. In a large measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.) Pour the liquids over the oats in the crockpot and stir well to thoroughly coat. Place the lid on the crockpot, leaving it slightly vented. Cook on HIGH for about 2 hours,...
Oatmeal Cups – Gluten Free

Oatmeal Cups – Gluten Free

Our newest breakfast idea is pre-baked oatmeal cups.  They are good for a healthy snack or lunch on the go.   It’s basically your baked oatmeal recipe in a cupcake pan.   Molasses Oatmeal Cups 2 cups organic rolled oats 1/2 chopped walnuts 1/3 cup maple syrup 2 T coconut oil 1/2 cup applesauce 1 T blackstrap molasses 1 t cinnamon 1 t ginger 2 t vanilla 2 T grassfed raw milk 1 egg Preheat the oven to 350.  Mix all the dry ingredients in one bowl.  Mix wet in another.  Add wet to dry and mix well.  Spoon batter into lined cupcake pans and press down well with the back of a spoon.  Bake in the oven for 15-17 minutes.  Wait until they are completely cooled before removing them from the pans. These should last a week in the fridge and longer in the freezer.   Enjoy!...
Individual Cheesecakes!

Individual Cheesecakes!

Cheesecake tarts!  I have always wanted to try making individual cheesecake tarts since I love getting them at September Cheese Farm.  Love them!  Today, New Year’s Day, I decided to make them for my in-law’s birthday celebrations.  I made an oatmeal-pecan crust and found a cheesecake base that I just divided into four bowls for the different flavors.  They turned out divine!  Try some for yourself.   This recipe makes 36 cheesecake tarts. Oatmeal-Pecan Crust 2 cups gluten-free oats 3/4 c finely chopped pecans 1 1/2 c packed light brown sugar 3/4 – 1 cup melted butter Heat oven to 375 degrees.  Line 36 medium muffin cups with paper or foil liners.  In large bowl, combine oats, pecans, brown sugar, and the butter, blending well.  Spray paper liners lightly with coconut cooking spray.  Spoon about 2 T into each cup and press down firmly with bottom of a cup to form a crust.  Bake 8 – 10 minutes, or until lightly golden brown.    Remove from oven  to cool and reduce heat to 325 degrees. Cheesecake batter 3 ( 8 oz) packages cream cheese, room temperature 1 cup sugar 4 eggs 1 t vanilla 1/3 cup heavy cream 1 T gluten free flour In  a large mixing bowl, combine cream cheese and sugar with electric mixer.  Beat at medium speed until well combined.  Add eggs on low speed, one at a time, beating well after each addition.  Add vanilla, cream and flour, mixing until smooth and creamy. If you want to make a bunch of different kinds, divide batter into individual mixing bowls. Key Lime cheesecakes To the above...
Meatless Mondays

Meatless Mondays

Gluten Free can become quite costly, especially if you are like our family and like to buy local, grass-fed, antibiotic free meats.  So, in thinking over how we can cut costs we came across beans.  Beans are very cost-friendly and very tasty.  Here are some quick facts about legumes from the everyday health website: ~ Eating one daily serving (3/4 cup) of legumes was shown to reduce LDL, or “bad”, cholesterol levels by 5 percent ~ And a 2012 study of people with type 2 diabetes found that eating one cup of legumes daily for three months lowered blood sugar and blood pressure. ~ Just one cup of beans delivers 14 to 20 grams of fiber. That’s more fiber than the average American eats in an entire day. Adding a serving of beans to one meal most days of the week can go a long way towards helping you get the 25 to 38 grams of fiber your body needs to function at its best. That’s because fiber helps to lower cholesterol by whisking cholesterol compounds out of your system. So, I went on a search for some good bean recipes.  I have created a “habit” of soaking my beans overnight on Sunday, then they are ready to use Monday when I’m ready to cook. Our first Meatless Monday consisted of Sweet Potato and Black Bean Chili, Beans & Rice, Jamacian style and a loaf of Einkorn Cranberry Pecan Quick Bread.  Sound scrumptious? Sweet Potato and Black Bean Chili 1 T olive oil or you can use Nutiva Medium Heat Sunflower & Red Palm Oil Red palm oil contains the highest amounts of vitamins A...
Gluten Free Zucchini-Chocolate Chip Muffins

Gluten Free Zucchini-Chocolate Chip Muffins

It’s the 4th of July and we are headed to the park for a picnic and some kayaking.  That is, if the rain would clear up… In my kitchen it smells of cinnamon  and chocolate.   I have zucchini lining the bottom of my fridge so I searched for a good zucchini muffin recipe to make for this evening.  This recipe is from www.agirldefloured.com who cooks for her gluten-free family.  I changed it up a bit and added mini chocolate chips and made them into mini muffins.       Gluten-Free Zucchini ~ Chocolate Chip Muffins       Prep Time: 15 minutes Cook Time: 12 minutes Makes about 6 dozen mini muffins Ingredients 2 full cup of grated zucchini (from about 1 medium zucchini) 2 1/2 cups all purpose gluten-free flour blend 1/2 cup almond flour (or finely ground almond meal) 4 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons xanthan gum (omit if your flour blend already has it) 1 teaspoon fine sea salt 4 teaspoons cinnamon 2 cups light brown sugar 2/3 cup coconut oil 4 large eggs 1/2 cup full-fat coconut milk (or regular whole milk) 2 teaspoons fresh lemon juice 2 tablespoons pure vanilla extract 1 1/2 cups mini semi-sweet chocolate chips 1/3 cup chopped walnuts or pecans, optional Instructions Preheat your oven to 350 degrees. Spray  mini muffin pans with gluten-free cooking spray and set aside. Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and...

Gluten Free Oatmeal Cookies

My daughter was baker yesterday while I worked.  She made a gluten free Funny Cake, which I have posted earlier and these gluten free Oatmeal cookies.  They were a hit, and it was wonderful to walk into my house smelling the tasty baked goods!            Enjoy! Gluten Free Oatmeal Cookie Recipe ¼ cup Trickling Springs, grass-fed butter ( Get it at The Old Dutch Cupboard) 1 ¼ t. baking soda ¾ c raw sugar 3 c gluten free rolled oats ( I used Trader Joe’s) ¾ c organic brown sugar 6 oz chocolate chips ( I always use Enjoy Life mini chips) 2 eggs ½ c chopped walnuts (opt.) 1 t. vanilla 1 cup peanut butter Preheat oven to 350 degrees.  In a large bowl, combine sugar, brown sugar and butter and beat until creamy.  Add eggs, vanilla and baking soda and mix well.  Add peanut butter and mix.  Stir in oats, chocolate chips and nuts.  Place teaspoon full of dough on a lightly greased cookie sheet or stone.  Bake 10 – 12 mins until lightly brown. Makes approximately 48...
Strawberry Season! ~ Gluten-Free Strawberry Muffins

Strawberry Season! ~ Gluten-Free Strawberry Muffins

It’s strawberry season again, and they are coming in full force!    I froze some for smoothies and sherbet, made strawberry-rhubarb jam and pie filling and found this wonderful recipe for muffins! Servings: 6-12 muffins Preparation Time: 10 minutes Muffins: 1/2 cup coconut flour 1/2 tsp Himalayan salt 1/2 tsp baking soda 6 eggs 1/3 cup raw honey 1/3 cup coconut oil 1 teaspoon vanilla extract 1 cup strawberries, fresh or frozen, chopped Cream Cheese Topping: 1 cup homemade or store bought cream cheese, softened 1 cup chopped strawberries, fresh or frozen 1 – 3 tablespoons raw honey For the muffins: Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda. In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries. Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 – 3/4 full. Bake in preheated oven for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese. Cream Cheese: Place everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready, generously top each muffin and enjoy! Recipe from...
Gluten Free Buttermilk Donuts – for Fastnacht Day

Gluten Free Buttermilk Donuts – for Fastnacht Day

My wonderful sister-in-law made the donuts this year for Fastnacht!  What a fabulous sister-in-law!  She brought over a donut and a donut hole for each of us, and they were amazing.  The recipe was found on Pinterest and comes from kitchensmagazine.blogspot.com.             THANKS EMILY! Ingredients: 2 eggs, beaten 2 cups buttermilk 1/4 cup butter, melted 5 cups gluten-free rice flour mix (see note) 1 cup sugar 1 teaspoon nutmeg 1/2 teaspoon cinnamon 2 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons salt 2 teaspoons xanthan gum 1/2 cup sugar, set aside in a bowl   Directions: Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated. Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F). Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole. Remaining dough scraps can be rolled into balls (“donut holes”) and fried. Carefully drop each doughnut in hot oil with...

About Me

I'm Janelle, a homeschool mom living for Jesus in everything I do and learning how to have a balanced and healthy life. My husband John and I live in Pennsylvania. From cooking and baking gluten free to learning about the daily use of herbs and essential oils, I try to find a balance that works for our family. About five years ago we started to make changes in our diet because of many health issues and it has been a learning and exciting journey. Thanks for stopping by!
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