So, dairy and I do not always get along. I spent five years dairy-free because of all the sinus issues it caused. And then I discovered raw milk. What a wonder; I can now enjoy dairy again, as long as I keep it raw. That’s why I love this simple recipe for creamy, homemade raw milk cottage cheese.Continue Reading
We’ve enjoyed these grain-free cheesecake cookies for years. They are so easy to make and it’s a lot of fun to pop a mini cheesecake cookie into your mouth. And, of course, they are delicious!Continue Reading
Fermenting with Wild Yeast
It’s spring and that means rhubarb and strawberries, a classic combination. Turn these fruits into fermented strawberry rhubarb soda and you have a real treat!
I love refreshing fermented sodas like root beer and ginger ale. But since I’ve learned to ferment with wild yeast, I may not go back to my former ways of fermenting soda and other beverages like lemonade. Wild fermentation is so much easier than keeping a ginger bug active, and a plus for those who can’t use whey which is a dairy product.Continue Reading
I love supporting local families who produce maple syrup, but that doesn’t mean that I don’t enjoy tapping the two black maple trees in our yard. We’re lucky if we get a gallon of syrup, but it’s our syrup. We’re the type of people who get joy from sitting down to a meal where there’s something on our plate that we produced ourselves from our quarter acre lot. Continue Reading
Have you tried 3 ingredient peanut butter cookies? They are all the rage, especially for those who are avoiding grains. But the typical recipe has a lot of sugar. And I prefer not to use peanut butter (I’ll explain later). I’ve come up with a great solution that uses coconut sugar or maple syrup, and almond butter to make delicious 3 ingredient almond butter cookies. Continue Reading
It’s not often that I accept a guest post, but I’m delighted that Kelsey Steffen said yes when I asked her to write a guest post on the benefits of sourdough and talk about her eBook, Everyday Sourdough: Easy Recipes for the Everyday Baker.
I’m a huge fan of sourdough, so it may surprise you that I have no other posts on my site about the topic. Because my husband and I only eat about 2 loafs of bread a month, I’ve never felt that it was worth my while to bake my own. We’re blessed to know an amazing baker and barter bread for garden produce!
I wholeheartedly agree with Kelsey about the benefits of baking with sourdough. I particularly have trouble with yeast breads, but do perfectly fine with sourdough. Kelsey explains why in her post below.