Adapted from the Wheat-Free Cook This mellow-tasting, versatile whole-grain bread is perfect with cheese or with butter and jam for breakfast. Small, round, and crusty, like old-fashioned hearth breads, these loaves can be sliced across or split and quartered for sandwiches. Can also be used for pizza crust. With Thanksgiving around the corner, these also[…]
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Sweet Potato Cookies – Makes about 18 Ingredients: 1 cup cooked sweet potato or squash 1/2 cup butter, softened 3/4 cup organic date sugar (puréed dates) or fruit purée 1 egg 1/2 teaspoon sea salt 1/2 teaspoon powdered cloves 1/2 teaspoon ground nutmeg 1 teaspoon cinnamon 1 teaspoon baking soda 2 cups bulgur flour ( I used[…]
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Pumpkin seeds are quite a nutritious snack. They are high in minerals such as phosphorous, magnesium, iron, zinc and copper. They are also a wonderful source of Vitamin A, B1, B2, and B3, protein, monounsaturated fat, and phytosterols. So let’s start carving our pumpkins and dig out the yummy treat inside! Toasted Pumpkin Seeds Ingredients[…]
Yes, that’s right, I just harvested the very first ever Black Mission Figs from our garden today! We planted one tree about two years ago and just this year we have fruit. I LOVE figs (if you can’t tell already.) We also have a Kadota fig tree that has been producing fruit for years. Figs[…]
