24 September 2013
It’s the third day of Autumn. The temperatures are dropping, the sun takes its rest in golden skies, and the fields are being harvested. We’re surrounded by reminders that this beautiful season is upon us.
Apples and pears are being picked, friends and neighbors are getting out their scarves and boots, raspberries are ripe, the grape jelly has been put up from this year’s harvest, the trees are well on their way to a full bloom of what is fondly called Autumn colors.
Just as there is a time to plant there is a time to pluck up what is planted. “For everything there is a season and a time for every matter under heaven.” (Ecclesiastes 3:1)
There’s something peaceful and exciting about each new season – as one goes, another comes.
We look back at what God has taught us and brought us through and look forward to what He has in store for the future. We see His merciful hand at work every step of the way, knowing that His works are good and His ways are righteous.
With each new season – and each new day – comes a reminder of the faithfulness of the Lord. “While the earth remains, seedtime and harvest, cold and heat, summer and winter, day and night, shall not cease.” (Genesis 8:22) “But this I call to mind, and therefore I have hope: The steadfast love of the Lord never ceases; His mercies never come to an end; they are new every morning; great is Your faithfulness.” (Lamentations 3:21-23)
His promises never fail.
8 August 2013
With zucchini in full harvest, now’s the perfect time to whip up a batch of zucchini bread! Mum recently created a scrumptious gluten- and grain-free version of our favorite traditional zucchini bread recipe – you’ll find it below.
To enjoy this treat year-round: simply shred fresh zucchini and freeze it in two cup portions, that way you can thaw and toss in the shreds (already measured!) when you’re ready to bake a batch of bread.
Gluten-Free Zucchini Bread
GLUTEN-Free, GRAIN-Free, DAIRY-Free
1 ¼ cups coconut sugar
2 cups zucchini, shredded
1 tablespoon vanilla
½ cup coconut oil, melted
¼ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon baking powder
2 ½ cups blanched almond flour
½ cup coconut flour, sifted
1 tablespoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 cup chopped nuts (optional)
Beat eggs until light and fluffy; add coconut sugar, zucchini, vanilla. Continue mixing while slowly adding coconut oil. Mix dry ingredients together and add to the egg mixture. Mix until well blended; add nuts.
Pour into two greased loaf pans or line pans with parchment paper. Bake at 350°F for 1 hour. Let cool in pan and then transfer to serving plate.
(It’s awfully delicious while still warm, though… I have to admit that I was rather distracted mid-photoshoot by making a snack out of the subject.)
(Looking for the traditional, gluten-filled version? Find it here.)
13 June 2013
We’ve enjoyed picking these juicy red beauties from our strawberry patch this week. God has blessed us with an abundant and oh-so-delicious harvest!
21 May 2013
The sliced potatoes frying in the skillet looked in need of some fresh chive. I quickly slipped outside to the edge of the garden and cut some of the green beauty that was blowing in the strong Indiana wind.
After a quick rinse and a few chops of the knife, the chives were tossed into the skillet to join the potatoes! It made for a delicious side dish at dinner last evening.
“Better is a little with the fear of the Lord than great treasure and trouble with it.
Better is a dinner of herbs where love is than a fattened ox and hatred with it.”
6 April 2013
Years ago I enjoyed my first scone at a local tearoom. My grandmother had taken me there as a surprise for my birthday – at the table we had a lovely array of tea, sandwiches, and cranberry scones with lemon curd. At that first bite, scones became a favorite.
We’ve tried a few delicious scone recipes and these blueberry scones are right up there at the top (competing with lemon scones for first place). Since finding this recipe, I’ve lost count of how many batches we’ve made.
2½ cups blanched almond flour (we use Honeyville)
2 Tb. arrowroot powder
¾ tsp. baking soda
½ tsp. sea salt
1 farm-fresh egg
¼ cup honey
1 tsp. apple cider vinegar
1 Tb. vanilla
¾ cup frozen blueberries
Mix dry ingredients. Mix wet ingredients. Combine wet and dry ingredients. Fold blueberries into the well-mixed batter.
Divide dough into eight equal portions on a parchment-lined baking sheet. With wet hands, shape dough into triangles about ¾″ thick, leaving space between each for baking.
Place in 350°F oven for about 15-18 minutes, removing when edges and tops start to brown. Best served while still warm from the oven.
Whether accompanied with tea (or coffee) or as a Saturday morning breakfast, these blueberry scones make for a perfect treat! Enjoy!
28 August 2012
This is a wonderfully easy and delicious side dish or snack: chopped potatoes, onion slices, minced garlic, fresh or dried parsley, coarse Celtic sea salt, and pepper – all baked in a pan coated in coconut oil at 400°F, until golden with crispy edges.
24 August 2012
Our grapevines are covered in ripe fruit! There’s nothing like sun-warmed concord grapes straight off the vine. Soon we’ll be turning these delicious clusters into grape jelly, sweetened with coconut sugar.
“Abide in Me, and I in you. As the branch cannot bear fruit by itself, unless it abides in the vine, neither can you, unless you abide in Me. I am the vine; you are the branches. Whoever abides in Me and I in him, he it is that bears much fruit, for apart from Me you can do nothing.”
3 August 2012
Can you smell the cinnamon? These delicious treats are perfect for breakfast or dessert!
This is our adapted and doubled recipe of Elana’s recipe…
Gluten-Free Cinnamon Muffins
GLUTEN-Free, GRAIN-Free, DAIRY-Free | Yield: 18 muffins
2 cups almond flour, blanched
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon Celtic sea salt
1/2 cup coconut oil, melted
1/2 cup honey
2 tablespoons vanilla extract
1/4 cup honey
2 tablespoons cinnamon
2 tablespoons coconut oil, melted
For Muffins: Combine dry ingredients in a medium bowl. Mix the wet ingredients in a large bowl. Blend the dry blend into the wet. Scoop ¼ cup spoonfuls into lined muffin cups.
For Cinnamon Topping: Blend ingredients together.
For Baking: Drop the cinnamon topping on the filled muffin cups, and swirl mixture with a knife. Bake muffins at 350°F for 12-18 minutes, or until golden brown and a cake tester comes out clean.
Let cool on rack. Enjoy!
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10 July 2012
Years ago, Mum would make cookies from the recipe on the back of Toll House’s Chocolate Chip bag. We would spread the dough out in a pan, and lick the leftover dough from spoons while waiting for the oven to do its masterful work.
After the cookie had cooled (okay, rarely did we wait that long), we would cut it into squares. What fond memories I have of sitting with my sister, napkins in hand, eating warm, melty chocolate chip cookies!
Having been gluten-free for over two years and dairy-free for several months now, those favorite food-related childhood memories still linger in the back of my mind.
Chocolate Chip Cookie Squares
GLUTEN-Free, GRAIN-Free, DAIRY-Free
2 ½ cups almond flour (we use Honeyville)
½ teaspoon salt
½ teaspoon baking soda
⅓ cup coconut oil, melted
1 tablespoon honey
2 tablespoons coconut sugar (we use Madhava)
1 teaspoon vanilla
1 cup Enjoy Life (dairy-free) chocolate chips
In a bowl, combine dry ingredients. In a second bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until thoroughly combined. Stir in the chocolate chips.
Place dough on parchment paper atop a baking sheet or stone. Form dough with your hands into a circle or square.
Bake at 350°F for about 20 minutes, until golden brown. Let the large cookie cool for about 10-15 minutes (great time to practice patience!) and cut into squares.