Gluten free, dairy free. This recipe is for minute tapioca; the one for regular tapioca is coming soon. (Meanwhile, follow the directions on the box and leave out the sugar.) Continue reading “Unsweetened Vegan Tapioca Pudding”
The perfect cheesecake for celebrating a birthday on the farm, using farm-produced dairy.
It takes many hours to make, including cooling time, so best made a day ahead, although you could make it in one day if you got an early start. The cheesecake needs a 9-inch springform pan.
Continue reading “Chèvre Cheesecake”
Gluten free cake made by Henry, Wondernut Farm, May 2023
Equal amounts, by weight, of eggs, sugar, and gluten free almond flour. Beat eggs and sugar for about 10 minutes in stand mixer until it can form a thick Continue reading “Genoese Sponge”
This is a wonderful winter stew. Doubled the recipe and it worked fine. Serve with brown rice (or in bowls). From little chef big appetite, adapted from the lemonade cookbook. Continue reading “Moroccan Chicken Stew with Dates and Olives”
From Adeena Sussman’s Sababa cookbook. This is an excellent make-ahead dish that can be served at room temperature.
This is a very tasty Mexican Chicken Stew. Adapted from chilipeppermadness.com
Simple vegetarian, high calcium snack or side dish or salad accompaniment or basis for a main course.
Ingredients Continue reading “Seasoned Tofu Strips”
From the Modern Proper dot com. This is a really nice recipe that’s lemony and delicious. Continue reading “Lemon Chicken”
- 3 Cups of Blanched Almond Flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup coconut oil
- 1/4 cup of date syrup
- 1 whole egg
- 2 Eggs Whites
- 1 Tsp Vanilla Extract
- 1 cup of dark chocolate chips
- 1/2 cup toasted sliced almonds