Posted in Cozy Wellness, Gluten Freedom, Simply Delicious

For the Love of Bread

In our family, we’ve had to deal with food sensitivities to eggs, dairy, gluten, and all other sorts of fun things.  Thankfully, we’ve been able to work through most of these through long-term healing diets and overall dietary changes and by keeping as much processed foods out of our diets as possible.  The last remaining sensitivity is gluten.  My daughter and I have been gluten free for a long time and recently started testing out using ancient grains to see if we can tolerate the gluten content in those grains.  So far, so good!

The thing we really missed is a good bread.  Gluten free breads really aren’t very nourishing.  Often, they’re made with high glycemic flours that equate to eating a bowl full of sugar…not exactly the best alternative!  Even when they’re homemade, they use a lot of starches to create a bread that is similar to the favorite conventional white bread.

Einkorn is our grain of choice to reintroduce gluten.  We’ve been culturing einkorn sourdough.  I was very excited to purchase a grain grinder recently so we can have a truly nutritious, fresh ground whole grain flour.  I’m loving working with the fresh ground flour and knowing I’m feeding my family the most nutritious food available.

Happy Sourdough Starter

Here’s my happy little bubbly sourdough starter.  It takes about a week to nourish a true, healthy starter and I think she loves our house because we keep the wood stove going all winter long!  I feed the starter every 12 hours or so, throwing in about 3/8 c. einkorn flour and 1/4 c. water.  If I don’t have a need to build it, before each feeding, I dump off half so I’m not feeding so much, however we use it to make sourdough pancakes, bread, and all sorts of goodies, so I’m often building a larger starter batch.  It smells so fresh and good!  Mmmmm.

When grinding grains, it’s best to measure by weight for recipes instead of by cup because fresh ground grain is often fluffier than store-bought flour.  If I have extra flour, I just store it in the refrigerator for up to 3 days.  This whole grain flour contains lots of fiber from the bran, as well as the healthy oils that grains naturally contain, and it’s naturally low-glycemic compared to white flours.  Store-bought flour also has to be specially processed to treat the oils because they go rancid very quickly (not healthy at all!)

I use a very easy no knead method of making sourdough bread with Einkorn.  This grain makes a very sticky dough, so the less you can touch it, the better!  Using the right tools is also really helpful!

Shaggy Sourdough Ball

I weigh out 720g of flour, stir in about 1 1/2 tsp salt, 1/4 c. starter, and 2 c. of warm water.  I just roughly mix these ingredients together using my favorite danish dough wisk, cover it with plastic wrap (so the top of the dough doesn’t dry and get a “crusty” layer on top), and let it sit and sour for about 8-12 hours until it’s risen some.  A true sourdough probably won’t double in size…mine usually grows by 2/3 or so.  Einkorn dough looks far more “golden” in color than traditional wheat.

After the dough rises, I liberally flour the counter and dump the dough out onto the floured surface.  A handy trick I’ve learned that really helps the sourdough action is to then sprinkle a tsp. of baking soda onto the dough.  Fold the dough over (with liberally floured hands) about 20 times or so to mix in the baking soda, adding more flour as needed.  The less folds, the better, but do thoroughly mix in the baking soda.  Wrap the dough in a floured linen couche (the stick dough doesn’t stick to this genius linen cloth!) and let rest for about 30 minutes.

In the meantime, preheat the oven to 450 degrees F. and put your dutch oven into the oven to preheat as well.  After approximately 30 minutes, pull the dutch oven out, flour the bottom and plunk in your rested sourdough.  If desired, put slits in the top of your dough to give it a break point while it rises during baking.  Reduce the heat of the oven down to 425 degrees F.  Bake the loaf for 45min – 1 hour (longer for high elevations) or until the loaf is a dark golden brown and sounds hollow when tapped.  For a softer crust, wrap the loaf in a tea towel while it cools on a rack, but if your family prefers a crustier loaf, don’t wrap it.

The souring of the dough pre-digests the grains for you making them more nourishing to the body, not to mention that this bread tastes AMAZING!  It’s really simple to make and really doesn’t take much hands-on time…just a little planning ahead.  It’s soft and chewy and gives you all the nutrients of the whole grain.  Let me know if you try it out…and if you’re in the area…I’ve got plenty of starter to share so swing in for some toast and tea and starter to take home!

♥ Trish

Posted in Cozy Wellness, Gluten Freedom, Simply Cozy, Simply Delicious

Oatmeal, it’s what’s for breakfast

I have to admit, oatmeal used to be one of my least favorite breakfasts – unless it was maple oatmeal from a packet.  But I have learned to really like it a lot!  It is just SOOO healthy!

This is the way I have been eating it nearly every morning.


The one at the top right is mine.  It is raw steel-cut oat flakes topped with organic dried cranberries, raw pumpkin seeds, 4 or 5 apricot seeds, a handful of raw almonds, a large handful of large coconut flakes, a small handful of ENJOY LIFE mini chocolate chips (they are gluten free, dairy free, nut free and soy free!), 1/2 banana sliced, a sprinkle of chia seeds, a pinch of bee pollen, frozen blueberries, a drizzle of unsulphured organic molasses and a spoonful of raw honey.  Then I top it with milk.  YUM.

My husband has started to eat it every morning too!  It just does a body good, ya know?  His is on the left.  He eats the same type of oats, bananas, coconut flakes and chia seeds, but he varies his with raisins and pecans instead of all my other stuff.  He likes his sprinkled with raw organic sugar and topped with milk.

I like to have grapefruit also.  First.  Grapefruit first…before the sweet breakfast.  If you have ever tried it the other way around, you know why I am emphasizing that.  =)

My grandmother, who lived to be 98 years young, ate oatmeal with raisins for breakfast every single day for the last several years of her life.  She loved it.  I believe it is part of the reason she lived so long.  And she was healthy and mentally alert right up until the end!

I have to admit.  I don’t eat them every single day.  Sometimes I have french toast, an omelet, waffles, pancakes or on festive days maybe a cinnamon roll… but *most* days, it is this healthy, delicious oatmeal.

Why eat oatmeal for breakfast?

Here’s a quote from Healthy Eating that pretty much sums it up.

Steel cut oats differ from old-fashioned, rolled oats in only one way: Steel cut oats are not rolled flat into flakes. Instead, the whole toasted oat grain, or groat, that is used to produce rolled oats is cut into thirds to yield steel cut oats. Steel cut oats — also called Scotch, Irish or Pinhead oats — are nearly identical to old-fashioned, rolled oats in nutrition. Regularly eating steel cut oats gives you the same health benefits as rolled oats, says Monica Reinagel, MS, LD/N. A diet that includes oats may decrease your risk of cardiovascular disease, diabetes, hypertension and obesity.

If you want more details, just click here and head over to their page to read more about it.  In summary, eating oats contributes to a longer, healthier life.

DISCLAIMER:  The link in this post to the ENJOY LIFE mini chocolate chips takes you to my Amazon store.  They will pay me a tiny commission for sending you over to them to buy it.


Posted in Gluten Freedom, Simply Delicious

Red Velvet Cheese Cake

When we used to celebrate birthdays, my oldest daughter always requested Red Velvet Cake.  You may know it as Red Waldorf Cake.  I grew up having it every year on my dads birthday and it’s a delicious, moist cake.  However, when I found this gluten-free recipe, I had to try it and *WOW* is it delicious!

If you use your own chèvre instead of buying cream cheese, it is less expensive, but with the store bought it’s amazing too!



81mjqDyIGGL._SL1500_Disclosure: I get a tiny commission if you purchase these from this link. =)

  • 1/4 cup butter, melted
  • 1 tablespoon raw sugar
  • three 8 oz pkgs of cream cheese, softened
  • 1  1/2 cups raw sugar
  •  4 large eggs, lightly beaten
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 oz red food coloring (or make some with beet or pomegranate juice)
  • 3 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • fresh mint sprigs

Stir together cookie/graham cracker crumbs, melted butter and 1 tablespoon of sugar; press mixture into bottom of a 9-inch springform pan.

Beat three 8-oz packages of cream cheese and 1 1/2 cups raw sugar at medium-low speed with an electric mixer for 1 minutes.  Add eggs and next 6 ingredients, mixing on low speed just until fully combined.  Pour batter into prepared crust.

Bake at 325º for 10 minutes; reduce heat to 300º and bake for 1 hour and 15 minutes or until center is firm.  Run knife along outer edge of cheesecake. Turn oven off.  Let cheesecake stand in oven for 30 minutes.  Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.  Cover and chill for 8 house.

Beat 3 oz cream cheese and 1/4 cup soft butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.  Spread evenly over the top of the cheesecake.  Remove sides of springform pan.  Garnish, if desired.

Consume.  Share if necessary.

I would love to hear your comments on this – especially if you make it!  =)



Posted in Gluten Freedom, Simply Delicious

Sourdough starter and Sourdough Butterhorn Rolls


I have embarked on a new adventure in food.  =)  Sourdough!  It is so much fun!  This is actually something I have been thinking about for a while and even attempted at one point maybe a year ago, but I was completely inspired recently when a dear friend of mine served sourdough bread one day and sourdough waffles a different day.  Wow!  They were so delicious, light and flavorful!

For those who don’t know, sourdough is an ancient form of bread that processes the gluten and then actually helps your body digest gluten.  It is a regular practice in many other countries and very similar to what the Israelites did.  The yeast in this type of bread is naturally occuring during the fermenting process.  There is no need to add yeast.

Just over a week ago I made my second sourdough starter… can you say EASY?  I am always looking for things that are easy, tasty AND nutritious to eat!  This fits the bill!  So, wheat is coming back into our diet in the form of sourdough.  (we also do occasional sprouted wheat and maybe we will even try soaking at some point too)

Here is the recipe for the SOURDOUGH STARTER:

  • 1 cup PURE water (not from the tap unless it is chemical free and fluoride free)
  • 1 cup unbleached white flour

That’s it!  Yep!  Can you believe it?  IF you have it, substitute 2 Tablespoons of kefir water for the water.  This will give your starter a big boost, but is not essential.

Mix these together in a quart jar and then cover with cheese cloth and secure with a rubber band.

Feed every 8-12 hours (I do 12) by thoroughly mixing in 1/2 cup flour and 1/3 cup water.  I have been using kamut every once in a while, but mostly just the unbleached flour. After 4-7 days it will be ready to work with.  Look for bubbles throughout and it will smell slightly sour.  (smells more sour if you use whole wheat or other wheat flours)

Once you begin using it, never let it go below 1/2 cup of starter in the jar.  Continue feeding the same amount (above) every 12 hours. (breakfast and dinner?)

If you do not use it regularly, you can refrigerate the starter after that first week and then you only have to feed every 2 weeks.  You will remove it from the refrigerator, bring it to room temperature and feed the regular amounts.  Then return it to the refrigerator.

SO.  There are SO MANY yummy recipes, but here is the first one.  I made these today using my grandmothers recipe for butter-horn rolls and a sourdough roll recipe and combining them.  They taste pretty close!



  • 1 cup milk
  • 1/2 cup water (could do all milk and no water)
  • 1/2 cup butter
  • 1/2 cup raw sugar or 1/4 cup honey
  • 2 teaspoons salt
  • 4 1/2 cups unbleached flour (I used about 1/3 kamut)
  • 1 cup sourdough starter
  • 3 eggs

Mix the milk, water, butter, sugar or honey and salt in a saucepan and heat on low until the butter has melted.  Mix this with 2 cups of flour and then mix in the starter.   Let rise for 6-24 hours (longer equals more sour) It will be thick and bubbly.  Add enough of the remaining flour to make a very soft dough that is just barely workable.  (a little sticky)  Add the eggs one at a time, mixing well after each. Let rise 2 hours.  Divide into 3 sections and roll each one out into a circle about twice as thick as a pie crust.  Brush each circle with melted butter.  Cut the circles into 12 wedges and roll up each wedge from the wide end to the narrow point.  Place on baking sheets and let rise until light and fluffy.  Bake at 350 for 15 minutes or until very light golden color on top.

Since we are not celebrating Thanksgiving this year, we made our turkey today (it was free, from our local store – THANK YOU!)  Tonight we will be eating turkey sandwiches on fresh sourdough butterhorn rolls!  MMMMH!

Posted in Gluten Freedom, Simply Delicious


For the past three months we have been experimenting with a different way of eating, based on Know The Cause.  It hasn’t always been a lot of fun, but I did lose ten pounds, which puts me at my pre-children weight.  That part was a lot of fun. =)  Along the way we have found some delicious gluten-free, kosher, fungus free, organic recipes to share and I thought it was about time… so get your printer ready!  You will want to make these ASAP!

picture from 'oh she glows . com'
picture from ‘oh she glows . com’

Sweet Potato Salad

  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 medium-size red bell pepper, seeded and cut into 1/4 inch dice
  • 4 scallions, white and light green parts, finely chopped
  • 1 can black beans
  • handful of walnuts
  • handful of raisins (optional)

Dump all of the above into a bowl.  Add the below mixture and toss until fully coated.

  • 1/3 cup olive oil
  • 2 Tablespoon lime juice
  • salt and pepper to taste
  • 1/4 cup of fresh chopped cilantro
  • 1 teaspoon of chili powder
  • 1/2 teaspoon ground cumin

Serve cold.  This is delicious with salmon.

Sourdough Oatmeal Bread

Mix the below together

  • 1.5 cups oat flour (or rice)
  • 1 cup arrowroot flour
  • 1 t baking powder
  • 1 t salt

Mix the below together

  • 1 cup sourdough starter
  • 3/4 cup warm milk
  • 4 teaspoons olive oil
  • 1 tablespoon honey
  • 2 eggs
  • 1 teaspoon apple cider vinegar

Now mix everything together and let rise in a warm over for 1 hour.  Transfer to loaf pan and let rise 30 minutes.  Bake at 350º for 45 minutes.

Sour Dough Starter:

Mix 1/2 cup of flour and 1/2 cup of water in a bowl.  Cover with breathable cloth and secure with a rubber band.  Every 12 hours feed t 1/4 cup of flour and 1/4 cup of water.  In 3-7 days it should be foamy and bubbly.  At this point it can be used. Continue feeding every 12 hours.


Next time we will share Pumpkin Egg Nog, Oatmeal Brownies and Quinoa Chocolate Cake – all gluten-free, organic, kosher and fungus free!

BONUS:  Wayfare products – an ice cream-like  non-dairy product made with oats that is SOOOO delicious!  We just discovered it!  If you can get your store to carry this, I HIGHLY recommend it!  Wow!  Yum!




Posted in Gluten Freedom, Simply Delicious

Gluten Free Matzo

We found a great recipe for making your own gluten free matzo and not only is it delicious, it’s also simple to make.  Here is the recipe:

  • 1 cup all purpose Gluten-free flour*
  • 1/2 cup oat flour (or almond meal flour)
  • 1/2 teaspoon sea salt
  • 4 Tablespoons olive oil
  • 3-5 Tablespoons water

Preheat oven to 450.  Using a mixer, mix the flours and salt.  Slowly add in the liquid while pulsing.  If it is too dry, add water by the 1/2 teaspoonful to get it wet enough to form a ball, but not sticky.

Form a ball with the dough and pat out onto a clean counter dusted with gluten free flour.  Pat with your fingers to flatten and roll gently to make it thin like a cracker. Cut out desired shape, lift with spatula onto baking sheet or stone.  Prick each one with a fork, drizzle olive oil and sprinkle sesame seeds, poppy seeds and salt on top.  Bake for 10 minutes or until slightly browned.

We tripled this recipe to make 50 crackers that are graham cracker size.  They last 3 people a full day when used for snacking and side dishes.

Here is our present Gluten Free Flour Mix, which makes very flaky crackers.

  • 150 grams oat flour
  • 75 grams brown rice flour
  • 150 grams buckwheat flour
  • 225 grams sorghum flour
  • 250 grams sweet rice flour
  • 75 grams tapioca flour
  • 75 grams arrowroot flour

Here is the all purpose flour mix we will make after we have used up the rice, sorghum and tapioca flours:

  • 350 grams oat flour
  • 350 grams buckwheat flour
  • 300 grams arrowroot flour

Both of these mixes are based on the idea from Gluten Free Girl to use 30% starch flour and the other 70% the other types of flours.  This has worked well for us.

Posted in Gluten Freedom, Simply Delicious

Gluten Free Chocolate Muffins/Cupcakes (muffcakes or cupkins)

Absolutely delectable.  That is the only way to describe these. Seriously! These are THE BEST chocolate muffcakes I have EVER had in my lifetime… And that includes gluten filled. Yum!

Gluten free chocolate muffinGluten free chocolate cupcake

Ok, so you can see how good they look, right? Sometimes with gluten free, the picture looks better than the taste. But not this time. This is the real deal. And these pictures don’t even do them justice! For one, they don’t have the frosting yet. 🙂

(later) Here’s one with the frosting! Try not to drool on your keyboard =)


Here’s the recipe, shared from a very dear friend of mine and altered for our family.

Chocolate Muffcakes or Cupkins

In a medium bowl combine:

1 1/2 cups brown rice flour
1 1/2 cups sorghum flour
1/4 cup cassava (tapioca) flour
1/4 cup sweet brown rice flour (very different than brown rice flour)
1 teaspoon guar gum
1/2 cup cocoa powder
2 tablespoons baking powder
1 teaspoon salt

In a separate large bowl combine:

2 2/3 cup kefir milk (or buttermilk)
1 cup honey
1 teaspoon vanilla extract

Combine the mixtures from the two bowls into one bowl. Add 1 cup chocolate chips and mix well. Scoop into greased muffin pans. Bake at 400 for 20 minutes. Makes 2 dozen.


1/2 cup butter
1/4 cup honey
1 egg
1/4 cup cocoa powder

Blend butter and honey, beat in egg, cocoa and vanilla until fluffy. Slather this on the muffcakes/cupkins. Devour them!

I have to warn you, these should not be made very often unless you have very good self control! 🙂