I’ve just come out of a bit of a bug, so I’ve been silent, but I’m still going. I’m working on the Wee Doctor series slowly but surely, it’ll probably take a bit of organising and reorganizing. I’ve changed a few of the surprises to make things more intersting, but it’s the same story. I’m really excited for the new parts.
- 2 days ago
I’ll admit I usually stay away from recipes like this because they’re enormous and scary, but the recipe is very healing and anti-candida. So give it a try!
1/2 cup (120 ml) sweet potato purée
1-1/2 cups (360 ml) plain or vanilla unsweetened soy, almond or rice milk, plus a bit more, if needed
2 Tbsp (30 ml) finely ground flax seeds
1 Tbsp (15 ml) apple cider vinegar
3 Tbsp (45 ml) sunflower or other light-tasting oil, preferably organic (or use melted coconut oil)
1/4 cup (60 ml) whole psyllium husks
1 large pear, cored and diced into 1/4 inch (.5 cm) pieces
1-3/4 cups (235 g) Ricki’s All Purpose Gluten-Free Flour Mix
2 Tbsp (30 ml) unflavored rice or soy protein powder (or use 2 Tbsp/30 ml garfava or chickpea flour)
1/8 tsp (.5 ml) pure stevia powder, or 1/4 tsp (1 ml) pure stevia liquid*
1 Tbsp (15 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) Chinese 5-Spice Powder (or use cinnamon)
1/4 tsp (1 ml) fine sea salt
In a small bowl, combine the sweet potato purée, milk, flax, vinegar, oil and psyllium husks; gently fold in the pears and set aside.
In a large bowl, sift the flour, protein powder, stevia, baking powder, baking soda, 5-spice powder and salt. Pour the wet mixture over the dry and stir gently to blend; do not overmix (it’s okay if a few dry spots remain here or there). The batter will be very thick, more spreadable than pourable.
Spray a nonstick frypan with nonstick spray, or brush with a thin layer of coconut oil. Heat over medium heat. Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the pan. Use a silicone spatula to spread it out to about 1/2 inch (1 cm) thickness.
Cook for 3-4 minutes on one side, until the edges and most of the top are dry; flip and cook the other side for another 3-4 minutes, until the pancake is deep golden brown. Take care not to undercook or the inside will still be wet. Makes 12-14 pancakes. May be frozen.
- 2 days ago
This week starts of the beginning of Lent, the forty days and nights before Easter in which many Christians - especially Catholics - give up something in order to help them understand the sacrifice of the crucifixion. Many people use the time, Christian or not, to help reinstate self-control in their lives. It begins with Mardi Gras or Fat Tuesday, also known as Shrove Tuesday, or Pancake Day. So in accordance, here are some pancakes to celebrate a little self control. I will also say for the recipe, while it only needs the two ingredients, there are some add in that you can consider.
1. Peel and mash the banana, stir in the egg. Mix in any non-chunky add ins that you want (e.g. nut flours or butters, baking powder…).
2. Heat a non stick skillet and lightly spray with oil. Tun the heat down to medium-low.
3. Pour a circle of batter into the pan (I used about 1 or 2 tbsp of batter per pancake).
4. Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. chocolate chips, fruit, nuts, if using), then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute).
This is magnificent. It is marvelous.
Prep Time 35 min
Total Time 45 min
3 cups Gala apples (about 3), peeled and diced
2 cups Granny Smith apples (about 2), peeled and diced
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1.75 oz fruit pectin
Clean canning jars and lids
1. In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
2. Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
3. Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.
This recipe is a bit long due to the peeling of grapes and things. It’s a modified version of a recipe from The Hungry Mouse. And if you don’t have pectin handy, it’s pectin-free. The longest part of the recipe is the grape peeling, make sure you use a bowl, because it can get drippity.
3 lbs. concord grapes
3 cups sugar
2 Tbls. lemon juice
Yields about 4 pints
1. Skin the grapes. Grab a grape. Remove the stem. Give it a gentle squeeze between your thumb and first two fingers. The skin will split, and the meat of the grape will pop right out. Do this over a bowl, so you can catch the juice that the grapes give off. There’ll be a fair amount of it and you’ll want to toss that into the jam pot with the fruit. Set the skins aside in another (or just heap them in a pile, like I did). Repeat until you’ve skinned all your grapes.
2. Once all your grapes are peeled, put the skins in the food processor. (I’m reasonably sure a good blender would work for this, but haven’t tested it.) Toss in 1 cup of the sugar. Process them on high for a minute or two. The skins will combine with the sugar and completely liquify. This is fun and feels like magic. (Hey, it’s the little things!) It happens almost instantly, and is delightfully shocking to see. Be careful from this point on. This stuff stains like mad. The mixture will be thick, and flecked with bits of grape skin. That’s just fine. You’re going to strain the mixture eventually. (Give it a taste. It’s heavenly already.)
3. Put the pureed skins in a medium-sized, heavy-bottomed pot. Add the peeled grapes. Add the lemon juice, as well. And the remaining 2 cups of sugar. Stir the whole mess up to combine it well.
4. Set the pot on the stove over high heat and bring it to a boil. Stir occasionally. Once it boils, drop the heat low enough so that the jam maintains a simmer—but doesn’t rapidly boil.
5. Cook like this for 20 minutes, stirring frequently. Keep an eye on the heat. If the jam feels like it’s sticking to the bottom of the pot when you stir, lower your heat a little. (If you keep the heat too high, it will scorch and your jam will have a burnt taste.)
6. After 20 minutes, your jam will have thickened and reduced. Before you start, grab a plate and put it in the freezer. You’ll need it to test the jam in a few minutes.
7. Set a large, heatproof bowl on the counter. Fit a strainer on top. Pour the jam through the strainer, into the bowl. Be very careful when you do this. It may be delicious, but boiling hot jam is like napalm.
8. With a spatula, push the jam through the strainer. Keep smooshing it until most of the jam is in the bowl, and you’re left with a lump of seedy pulp in the strainer.
9. Ladle your warm jam into clean, sterilized jars. Let them cool to room temperature, then cover them and pop them in the fridge.
I’m actually going to make this tomorrow, I have my strawberries ready and everything. I should also add, that in case you don’t know how to crush fruit, just put the fruit in a bowl and squish it with a potato masher or, if you don’t have one, the bottom of a glass.
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
3/4 cup water
1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
- 4 days ago
So I’ve been off and away for a while, but good news all! On the 25th of this month I will be putting out the first issue of my dieselpunk ebook serial! It’s the adventures of a girl named Maggie training to be a mechanic, before she accidentally discovers something strange is going on. I’ll publish at least three issues this year, and it will be illustrated by the magnificent Anna Rosenfeld who you should all adore. Until then!
- 6 days ago
Another sweet and simple freezer jam recipe. I wanted to try this recipe out with frozen blueberries, but I haven’t had a chance to get to the store this week for it. I’ll have to try it out and report back.
4 cups white sugar
2 cups crushed blueberries
2 tablespoons lemon juice
1 (2 ounce) package powdered fruit pectin
1. Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
2. Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
This recipe is from Kara A of Fort Wayne, Indiana according to Ball Canning company. Many Freezer Jam recipes - well jam recipes in general - are pretty simple, but this one is a little more complicated, and has a little less sugar too.
1-1/2 cups sugar
5 Tbsp Ball® RealFruit® Instant Pectin
3 cups crushed strawberries
1/2 cup crushed blackberries
1 banana, peeled and crushed
1/2 cup crushed almonds
2 tsp almond extract
5 Ball® Plastic (8 oz) Freezer Jars
2.) ADD strawberries, blackberries, banana, almonds and almond extract. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
- 6 days ago
I didn’t like the white grape isn’t the best in this recipe, but that’s my own personal taste. Peaches are beautiful lovely things, and for the cost of five you can have 5 jars of it. It’s very important to peel your peaches. Otherwise you’ll have fuzzy jam. As another money saving tip, as well as saving your stomach, save your glass jars from pasta sauce, jams and jelly, canned fruit, or what ever else comes in glass. After they’re washed I like to use ‘hello my name is’ stickers to list what the jam is made out of and when I made it.
3/4 cup unsweetened white grape or apple juice
One 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)
5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree)
1 cup granulated white sugar
1/8 teaspoon ground cinnamon
Five 8-ounce freezer-safe glass jelly jars & lids (cleaned and dried)
1. Heat the juice in a medium saucepan at medium-high heat until it comes to a boil. Whisk in the pectin. Continue to whisk until dissolved. Keep at a hard boil for 1 minute. Stir in 3 cups of peach puree, sugar and cinnamon. Bring back to a boil and keep at a rolling boil for 5 minutes. Remove from heat.
2. Transfer the mixture to a measuring cup with a spout for pouring (it will be very liquidy). Divide the hot mixture between the 5 jars, leaving 1/2-inch room at the top of each jar (room for expansion during the freezing process). Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours). Put one jar in your refrigerator to use now, and put the rest in your freezer to use later!