Wednesday, October 31, 2012

A Very Messy Kitchen

The kitchen has been one busy place the last couple of weeks.  Besides the usual three meals a day cooking there has been some preserving and some experimenting.

I've been roasting our tomatoes with garlic and olive oil and freezing for soups.

Kate and I made this grain free granola.  I thought having her help make it would help her be willing to try it.  I think I had a good chance until "someone" commented that it looked like the birdseed we put in the bird feeder.  She will not touch it!  I love it.  Cameron said he liked it except too much chia seed.  He's right, there is a lot, but it doesn't bother me that much. Next time, I'll use about half.

Then, I made some really yummy muffins.  My friend makes a yummy peanut butter chocolate chip cake for breakfast on Sundays and I had been wanting to see if I could make it gluten free.  Boy did I!  I have found that a combination of flours gives the best flavor and texture.  We ate them up like crazy!  Yet another muffin I won't make too many of at one time because we didn't have too much self control with them.  It's peanut butter and chocolate chips for heaven's sake!

Today I baked four of the pumpkins that we harvested before the tree cutting.  Only one is still green.  The seeds will hopefully be roasted tomorrow.  I'm not sure if the girls will eat them, but Cameron will.  I might.  I tried making them several years ago and they weren't really crunchy they were just tough and hard.  I'm trying the soaking method this time, so we'll see how they turn out.

Kate and I have been reading about apples lately, so an apple pie is in the near future.  I'm undecided on whether this will be a yummy regular crust or if I am brave enough to try a GF crust.  We'll see.

My dishwasher is getting a work out!

Here is the recipe for the muffins.......

 Peanut Butter Choc. Chip muffins

1 c. almond flour
1/2 c. rice flour
1/2 c. sorghum flour
1/2 t. xanthum gum
3/4 c. brown sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. peanut butter
1 c. milk (maybe a little less--the almond flour doesn't usually need as much liquid)
2 eggs
1/4 c. butter or coconut oil, softened (both give great results)

Preheat oven to 350 degrees.  Mix dry ingredients in large bowl, add wet ingredients and beat with mixer for about three minutes or by hand until you get tired of it. :)  Spoon batter into prepared tins (or bake in bread or cake pan) for about 15-20 minutes depending on the flour combination and whether you do muffins or not.  



  1. You have been busy!!

    So how did you figure out the amounts of all those flours? Just add them up till they equalled the amount used in the regular recipe? You are our own little Julia!!

    1. You're funny! Yes, I just make sure the combination equals the total amount called for. Some flours have different flavors and you don't want too much, but they may be good for the texture.