lotus-life

This delicious noodle recipe is from the Cultures for Health site, though the same recipe is also on The Nourished Kitchen site, and that one has lots of helpful comments. These noodles are thick, chewy, and delicious, plus they are another great way to use your never-ending sourdough starter. If you prefer your noodles less ‘rustic', feel free to use a pasta machine. This recipe requires an 8 hour or overnight proof, so I recommend putting it together the night before you want to eat them....

Here is another great gluten-free muffin for loading up the freezer! I have packed these about as full of food as I can manage, minimizing the amount of rice-based flour mix (which I do not, personally, consider ‘food’). Ingredients 1 1/2 cups Pamela’s Artisan Blend flour mix 3/4 cup gluten free oats, roughly chopped in spice grinder or blender 3/4 cup buckwheat flour 3/4 cup almond or hazelnut meal 2 T chia seeds 2 t baking soda 1 t cream of tartar 1/2+ t salt 1 1/2 t cinnamon 3/4 t nutmeg...

I love this granola. It is delicious, nutrient-packed, grain-free, and makes a great snack or breakfast. It is a fair bit of work, but I have found that sprouting and dehydrating the ingredients in large batches, one at a time, makes it more manageable. Then I have everything on hand to whip up a batch without a lot of preparation. The quantities below are approximate, and would probably fit easily in a four-tray Excalibur dehydrator, if that helps. I have a five-tray unit, and could fit a bi...

Hey, I got to be on TV! 😃 Many thanks to my friend Mel Carden, of For Goodness Sake Foods, for inviting me onto her local access cable show, “Ate minutes with Chef Mel", on Win-CAM. If you want to check out either of the two 8-minute segments, she has me talking about Sourdough and Bone Broth. For more on either topic, click on the broth tag here on my blog, or the sourdough tag. Thanks! Casey

I have found that Pamela’s Baking & Pancake Mix is quite a bit more expensive than Pamela’s Artisan Blend all-purpose flour. I also would rather not cook with powdered buttermilk, since the process used to dry and powder milk products is very hard on the food itself. Here is another approach to my Gluten Free Pumpkin Buttermilk Pancakes using Pamela’s Artisan Blend flour, almond meal, and buckwheat. These yummy pancakes are a huge hit with my kids and my non-GF husband. UPDATED! Now with mo...

When I first started eliminating corn from my kids’ diets, to help solve their persistent health issues, I was feeling pretty pleased with myself. I figured I had already done most of the work by focusing on whole, fresh, home-cooked foods and cutting out most of the “processed stuff". I thought, “This isn’t so bad. I would rather they did not eat that processed junk anyway." And then, I really dug deep, and found out I was in trouble. Corn is practically free! So of course it gets used EVER...

So yummy, and gluten free, and no one would know it. Eat them and feel happy inside. Freeze the extras (this recipe makes a LOT of pancakes) for toasting later. You are welcome! Ingredients 3 cups Pamela’s Baking & Pancake Mix 1-2 t cinnamon, nutmeg, ginger, coriander 1 cup or so roasted pumpkin 2 cups buttermilk 1/2 cup of water, plus more as needed 2-3 eggs 3 T coconut sugar 1 T vanilla extract 4-5 T melted coconut oil/butter* 1/3 cup mini chocolate chips (optional) Instructions In ...

This recipe will make a great big batch of 24 yummy, dense, moist and satisfying muffins. They will also happen to be gluten-free! Put at least half in the freezer, and you will have a supply of great snacks. 3 cups Pamela’s Artisan Blend flour mix* 2 t cinnamon 2 t ginger 1/2 t nutmeg 1/2 t corriander 1/2 t salt 2 1/2 t baking soda 1 t cream of tartar 3/4 cup sugar 4 eggs 1 can squash or pumpkin 1-2 mashed ripe bananas 1 stick of butter, melted 1 cup cultured buttermilk 1/2 cup mini choco...

I don’t know why it took me so long to start making the kids smoothies for breakfast. I guess it is because I had a decrepit old blender, and finally replaced it. At any rate, this is our new go-to weekday breakfast, supplemented by one or two waffles or pancakes pulled from the freezer stash. They are quick to make, and quick to eat (drink)! Believe it or not, they are even quick to clean up: rinse out the blender right away, and then run it on high for a few seconds with warm-hot water and ...

Searching for wheat/bread alternatives for my corn- and wheat-free kids, I have crossed paths with the South Indian specialities, Dosa and Uttapam. These are made from a thick fermented rice and lentil batter; for dosa, the batter is thinned quite a bit, and they come out like toasty crepes, while uttapam are thicker, like pancakes or crumpets. There are other versions as well, such as the steamed Idli, and various fried fritter-like snacks, which use the thick batter with no liquid added at ...