Saturday, April 26, 2014

Happy Easter!!!

Luke 24:6  .."He has risen!"  Easter was officially last week, but the joy and gratitude that comes with Jesus's sacrifice and gift can be celebrated every day!
Back to the continuing vanilla extract experiment:
Although the original intent was to leave the blended up vanilla for several months before trying, (see blog from 2-17-14,) we ran out last weekend so in it went. It was Delicious! The tiny specs of vanilla beans were an attractive addition too.
Please excuse the gap in blogging the last couple weeks; will write again soon.
Have a joyous and blessed day!

Saturday, April 5, 2014

Pecan Pie Squares

Pecan Pie Squares
With the ground still frozen and the air temperature around freezing, it's a good day for baking!  The 'Pecan Pie Squares' recipe in the book calls for spelt flour.  Here it has been altered to be gluten free.  There are definitely nutritious whole foods in this recipe, but this is definitely a very sweet, gooey, crunchy treat!  Where ever I have taken these, they are very well recieved.
Preheat oven to 350 degrees F
2/3 cup oat flour                                              1T liquid coconut oil
1/4 cup millet flour                                          1 tsp vanilla extract                           
2T green buckwheat flour                               1/2 tsp liquid lecithin
1/4 cup almond flour                                       3/4 tsp arrow root powder
2T brown rice flour                                         1/2 cup maple syrup
1/4 tsp xanthan powder                                   1 cup + 2T chopped pecans
1/4 tsp baking soda
1/4 tsp whole salt
6T VERY soft soy margerine
Whisk together the dry ingredients.  Cut in the soft margarine with a pastry cutter until well incorporated.  Press evenly into a 9"x 9" baking dish greased with coconut oil.  (Take care to make sure the base is level before baking so the topping will be evenly distributed when added.)  Bake: 15-20 minutes, until puffy and springs back a bit.  While this is baking, mix together the topping, adding the pecans to the mix just before spreading over the base. When the base is cooked, carefully remove from the oven, pour the topping over the base spreading the nuts and syrup evenly over the top.  Bake an additional 15-20 minutes until very bubbly and the edges are ligtly browned.  Cool COMPLETELY to set properly before cutting into squares.  (You can use a metal spatula to carefully push down  the ridge that will form above the squares if you wish, but leave the rest undisturbed.)  In a taste test between the gluten free bars and the bars made with spelt flour, they were equally liked.  The base is a little softer on the GF bars, but other than that the taste is very similar.

Turkey Visitors

 Yesterday evening brought out Mr and Mrs wild turkey, with Mr Turkey showing off  his feathers in the bottom photo.  Not only the humans, but the local fauna (wild life) are ready for warmer weather and the spring greenery.  One of the first things to emerge are the trout lily leaves.  These are good for a quick snack while taking a hike in the woods, or tossing a few in a salad.  Mmm...
(A word to the wise: only eat wild plants you are 100% sure are safe to eat.  Remember, there are plants varieties that are almost identical, with one being edible and the other toxic.)