Saturday, April 28, 2012

Living in an apartment or got kids who do?

So many are now laying in preps for our declining economy but those who live in apartments think they have no room to store anything.  If you or anyone you know lives in an apartment have them go and listen to this show!


Thursday, April 26, 2012

Vegan Gluten Free recipes I tried that worked

Learning to make things gluten free without milk or eggs can be very challenging.  I never appreciated that until 2 weeks ago!  I gave up on sandwich bread.  I made a loaf that looked great and texture looked good and it was moist but when I ate a slice it got an instant thumbs down.  It was the egg replacement that messes things up.  It felt like slime going down my throat.  I decided I can live without sandwich bread if that is my options.

I did make so crackers and they were a big hit! 

Gluten-Free Herb Cracker Recipe

This crisp, herbal cracker is free of gluten, dairy, egg, corn and yeast. The dough is rolled and it's very easy to work with.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


  • 3/4 cup Amaranth flour
  • 1/2 cup arrowroot starch OR cornstarch OR potato starch
  • 1/4 cup almond meal
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper
  • 4 tablespoons olive oil
  • 4 tablespoons water
  • 1/2 teaspoon baking soda
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon GF garlic powder
  • 1 teaspoon GF onion powder
  • 2 tablespoons Herbs de Provence OR any herb blend you like
  • 1 teaspoon Kosher salt to sprinkle on top of crackers


Preheat oven to 350°
  1. Place dry ingredients in a large bowl. Whisk until well blended. Add olive oil and water and stir until dough forms a ball. If mixture is still crumbly, add water, one teaspoon at a time, until dough forms a ball.
  2. Divide the dough in half with a knife. Sprinkle a smooth work surface with a small amount of white rice flour. Sprinkle rice flour on a rolling pin and roll the dough until it is very thin, about 1/16th of an inch thick.  If you use a flat baking stone forget this step and just roll it out on your stone.  I cut mine with a pizza cutter into squares and topped lightly with sea salt.
  3. Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers- or use a knife to cut even squares. Prick top of each cracker twice with a fork. Using a small spatula, transfer crackers to two large, ungreased baking sheets. Sprinkle tops of crackers lightly with Kosher salt.  Hope you used a baking stone!  so much easier!  I didn't bother with poking them with a fork- dough roll fine but poking them made it crumble so didn't bother
  4. Repeat with second half of cracker dough.
  5. Bake for 15 minutes. Remove from oven and place crackers on wire racks. Put the wire racks on the baking sheets and return crackers to the oven for an additional 5 to 7 minutes.  If you used baking stones you don't need to do this either!  Just leave on the stone for 5 minutes and move to a cooling rack.
  6. Cool crackers and store in an airtight container.  Went to fast to bother storing!
Makes about 65 crackers

This dough is crumbly but don't worry- just add water, a teaspoon at a time to keep the dough rollable. Gently roll back and forth on the dough to avoid cracks. Also be gentle when piercing the cracker dough with fork. I take the loose crumbs and continue to roll and cut out crackers until dough is all used.

My next success was Muffins.  It took me 3 tries to get success!  But here is my winning recipe!

Gluten Free Raisin Walnut Muffin Recipe

Applesauce, guar gum, oil, and ground flax seed give these gluten free vegan breakfast muffins a moist firm crumb, avoiding the typical dry and crumbly texture of gluten free muffins.
For an ovo-lacto version, replace gr. flax seed and almond milk with eggs and dairy milk.
Total prep & cook time: 45 minutes
12 medium muffins, I got 18 muffins!

Wet Ingredients:

  • 1 Tbsp chia seed + 1/4 cup water
  • OR: 2 eggs
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 cup unsweetened applesauce
  • 1/4 cup oil
  • 1/4 cup agave syrup or honey
  • 1/4 cup almond or coconut milk OR: 1/4 cup dairy milk
  • 2 Tbsp lemon juice

Dry Ingredients:

  • 2/3 cup millet flour
  • 2/3 cup gf oat flour
  • 1/2 cup amaranth flour
  • 1/2 cup tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp baking powder 
    • 1 tsp baking soda
    • 1 tsp Guar gum


  • Preheat oven to 375 degrees
  • Lightly oil a 12 cup muffin tin
  • Whisk together the chia seed + 1/4 cup cold water OR beat the eggs. Set aside
  • Soften and ‘plump’ the raisins by soaking in boiling water 5 minutes, then drain and set aside
  • Chop walnuts fine
  • Measure applesauce, oil, agave syrup, almond milk and mix with chia seed + water and lemon juice in a small saucepan. Heat until warm (not hot). If using beaten eggs, add them after taking the wet mixture off the heat.
  • Measure and mix dry ingredients thoroughly using a whisk or electric mixer
  • Add wet to dry ingredients with nuts and raisins
  • Mix well, more than you usually would for muffins
  • Fill muffin cups almost full
  • Bake at 375 degrees for 20 - 25 minutes, until browned and firm to the touch
  • Cool muffins 5 minutes in the pan, then turn out onto a cooling rack
  • Allow to cool 10 - 15 minutes before eating

Baking Tips:

Walnuts sometimes have a bitter outer skin. Soaking overnight, then draining and rinsing, will get rid of any bitterness, plus make your muffins moister. "Plumping" the raisins with boiling water softens them and adds moisture to the muffins (instead of taking away).
Usually with quick breads or muffins, the volume of wet to dry ingredients is the same. Gluten Free flours have less moisture and fat than wheat flour, so the wet volume needs to be about 20% more, and the fat in the recipe about 10% more.
Oil works better in this recipe than either veggie spread or butter.
Unlike quick breads or muffins, GF batter must be well mixed for best rising. Because there is no gluten, the result won’t be tough or have holes in it. Gluten free also needs a little longer baking time because it’s slower to rise and takes longer to brown.
1 Tbsp may seem like a lot of leavening, but GF baking seems to need about double the usual amount.
Xanthan or Guar gum helps rising and binding, and makes gf baking less crumbly. It's available in most natural food stores, often in bulk, and large grocery stores. Make an effort to find xanthan or Guar gum if you plan to do a lot of GF baking. If you can’t find it or don’t want to bother, substitute 1 Tbsp cornstarch and add another 1 Tbsp milk.

Do not store Gluten Free products in the refrigerator!  They turn into a soggy mess, totally uneatable!  Bag and store at room temperature or freeze. 

 My next success was cookies!  

Vegan Gluten Free Gingersnap Cookies

Makes 4 dozen cookies
  • 2 1/4 cup all purpose gluten free flour (I make my own- see below)
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 3 tsp. ground ginger
  • 3/4 tsp. sea salt
  • 1/2 cup – 3/4 cup crystallized ginger, chopped(I used fresh grated ginger root)
  • 1/2 cup vegan shortening (I used coconut oil)
  • 1/4 cup vegan margarine (I used coconut oil)
  • 1 cup light brown sugar
  • 1/2 Tbsp.  chia seeds or  ground flaxseeds
  • 1 Tbsp. water
  • 1/4 cup molasses
  • 1/2 cup sugar
  1. Pre-heat oven to 350°F.
  2. Whisk together the flour, xantham gum, spices, salt, and crystallized ginger. Set aside.
  3. Cream together the shortening, margarine, and brown sugar in a large bowl.
  4. In a separate bowl, mix the flaxseeds/chia seeds and water together and add the molasses. Pour into the creamed sugar mixture. Using a hand mixer, mix on low until combined.
  5. Add the flour mixture to the sugar-molasses mixture and continue to mix on low until well combined. Chill for 1/2 hour.
  6. Roll the dough into walnut-sized balls. Roll in the sugar.
  7. Place 2 inches apart on a greased cookie sheet.
  8. Bake for 12 minutes.

     These are crisp Ginger snaps and they are very good!  Not as good as the gingersnaps I use to make but a good option for my new diet!

    I grind most of my own flours up.  Seeds and nuts I run through the blender.  to make Gluten Free All Purpose Flour I use equal parts brown rice flour, white rice flour and corn starch or Arrow Root.

    I'm going to try a Blue Berry Muffin tomorrow and I will let you know how that works out.  Got another cracker recipe to try too!

    Hope you enjoy!


Monday, April 23, 2012

Another run to the Doctor

My daughter came home last night and spent the night.  We had a lovely time chatting and watching a movie.  Last week she went into the doctor office and had been losing weight like 5 pounds a week (My I be so cursed!)  Nearing 100 lbs and having more problems they ran lots of blood tests.  Today we got a call from the doctors office asking for her to come into the office ASAP.  We dropped everything and headed out.  She's allergic to all I am except eggs.  I hope she comes to realize what a blessing that is!  But she's also allergic to shell fish, tree nuts and peanuts.  She also allergic to twice as much as I am to the stuff growing out there.  Even things like all grasses and oak & maple trees.  Her bodies reaction to this was the cause of her losing so much weight.  The more she ate the more she lost. 

Our doctor said all of these food allergies have became epidemic.  Our bodies simply can not process GMO foods, strange hybrid foods, highly processed foods, artificial foods.   Strangely enough no one seems to be allergic to beans.  The online Mad Herbalist has for warned me that we need to be very careful with most meats as they have be treated with all kinds of things.  He suggested we limit ourselves to mostly fruits and vegetables and chicken from a known source twice a week.  He also suggested we replace breads with sprouts. 

My luck with making breads has me thinking that might be a great idea.  Have you noticed things happening in your own body?  Maybe you should experiment and see if you can figure out what is causing the problem.  An easy blood test can quickly show you all that you are allergic to.

I sure wish I could be losing weight instead of having my throat close down!   But I guess either way, your body is attacking the problem and it better to know and stay away from those things causing the problem. 

It is most certainly nice to know now about all of this because now we can add what we need to our food storage. 

Our mental well being is another area that many are having problems with.  From most of what I have seen it is mostly what we surround ourselves with.  Are what you are listening to uplifting?  Is there good in it?  When we listen to or watch stuff that demeans or has no good message it destroys our spirit with in us.  We need to surround ourselves with uplifting and helpful things.  Find joy in a good book and inspiring music. 

Our bodies are special and unique we need to treat it with respect and hopefully it will give us a good life.  But we all make choices that will effect how our bodies will hold up as we age.  As I have learned more and more about foods I wish I could go back and change a life time of mistakes but it is to late now.  I have to deal with all the problems.  May our children be wiser!

May blessings be with you,

Friday, April 20, 2012


When you suddenly find out you are allergic to just about everything you ever eat it's quite an adjustment!  I've known many people of the years who are gluten free and they all complain that wheat is in everything.  Well I can now tell you it's not but what doesn't have wheat (gluten) has milk or eggs!  Even most gluten free products have milk and or eggs in them.  I suddenly realized I will have to learn how to make everything I want or need on my own.  I started with bread.  My first attempt was suitable for a door stop, just a real brick!  The second batch had me all excited as it raised higher and was light as a feather and so very soft.  When it had cooled down I cut it open and the whole inside was like pudding.  I know what the problem is.  Eggs.  All the gluten free recipes calls for eggs which I of course have lots of but can't eat.  I have a preparedness book from long ago that said you could substitute plain gelatin for eggs. 1 TBSP gelatin to 3 TBSP cold water and 2 TBSP hot water.  It isn't working.  I know chia seeds work very well as a substitute but I can't find any in my area.  I've ordered some but so far they haven't arrived.  A friend told me I could use ground flax seeds the same way.  So I tried that and it kind of gelled but not as much as chia seeds.  Anyway my 3rd batch is useable.  I've sliced it up and put in baggies and frozen them.  Now I can have toast with my fruit for breakfast.  It was still on the sticky side so will wait and try it again when my chia seeds come in next week. 

Anyway here is the recipe I used:

Cristina B.'s Gluten Free Bread with my adaptions:
Mix - 1 Tablespoon yeast,
1 -2 Tablespoon honey,
1 1/2 cups water - set aside.
Mix- 2 cups Gluten Free Flour mix ( 1 part white rice flour, 1 part brown rice flour, 1 part cornstarch),
1/4 cup buckwheat & flax flour,
1/2 cup ground flax seed,
1 Tablespoon Guar gum,
1 tsp salt - mix.
Add 3 egg substitute,( I ran flax seed through the blender and use 1 Tablespoon flax powder to 3 Tablespoon water per egg.  I made up a large batch and use 2 Tablespoon of this per egg.  Chia seeds use the same measures 1 TBSP chia to 3 TBSP water, stir and it's ready in 15 minutes.)  There is also a product called Ener-G which is a egg replacement you can buy if you can find it.
2 Tablespoon coconut oil,
1 Tablespoon vinegar to the yeast mixture- mix.
Then add wet mix to dry mix with handheld mixer. Into greased pan, spread dough/batter. Smooth top with wet fingers. Sprinkle with sesame seeds or flax (just pretty). Let rise on warm oven to the top of the pan. Bake at 400 for 40-45 minutes. remove from pan place on cooling rack. Allow to cool before slicing. viola. simple.
I let mine raise to the top of the pan and it fell a little so I would let it raise within an inch of the top to allow for the sudden rise when it goes into the hot oven.   I'm going to still experiment and hope to find the perfect recipe.  I'm going to start working with flat breads now for awhile and I want to learn to make crackers also.  
If any of you have recipes to share please do!  This experience has lead me to believe that you should be storing items you might need in a crisis in case someone suddenly finds they can't handle gluten, milk or eggs.  
I should also share with you warning signs that might show you have a food allergy.  Most have problems with their bowels.  They have runny stinky bowel movements and then get constipated and go back and forth.  Others get severe stomach pain.  And some like me break out in hives and have their throat close down.  
If You think you might have a problem, keep a food journal listing every single food or drink that you consume and write down every time you have a problem.  My sister did this years ago and discovered certain foods were causing her migraines.  Once she stopped getting those foods her migraines stopped.  Food journals can be very valuable with many health problems to take with you to your doctor.  
Now after I figure all of this out I will be able to get all we want into our food storage so we all can have what we need in a crisis.


Sunday, April 15, 2012

My world turned upside down

Well NASA has been forecasting that the Earth would change poles this year or next.  I feel like it happened this last week but of course it was just my world that went upside down and not the whole Earth! 

You know how you try to do everything right and you are sure you are?  I felt that way the last year or so trying hard not to eat GMO foods and not to eat any unnatural foods.  We actually grow most of our foods including grains, meats and eggs.  I truly know what I am eating.

Boy did I get a curve ball last Wednesday!   I had, had some lab test done recently and went back to the doctor to get the results.  Since last October my asthma has been totally out of control.  But it ends up it wasn't an asthma problem but an allergy problem.  I'm allergic to about 50 things growing around my area, no big surprise there.  But I'm also allergic to all gluten, all dairy, and eggs. 

I don't get a few tummy or gut problems.  My throat swells up and I can't breath.  I felt stupid when she said it.  I was having problems all the time.  But meal times were the worst.  You'd think I would of figured it out all on my own but duh no I truly had no clue.

Right afterward my daughter took me out to eat.  I got a salad.  The only thing on the menu I thought I could eat.  Well there was a little bit of cheese.  Sure enough the first bite with a little cheese and my throat closed down.  We picked off all the cheese we could find.  The next day at home I tried oatmeal, no luck my throat closed down.  I ate fruit all morning and felt like I was starving!  Finally decided I could eat fried rice as long as I left the egg out of it.  I ate 3 plates full!  I was really hungry by that time!

The next day I could think a little more clearly.  I had in my great wisdom bought a Red Bob whole grain bread mix.  It called for 2 eggs and I used plain gelatin instead and it seems to of worked.  But, what good is bread if I can't butter it!  I learned that coconut oil spread on it is just as good.  (But of course I'm starving at this point!)   I also learned from my friend Vickilynn that 1 Tablespoon Chia Seeds mixed with 3 Tablespoons water is equal to 1 egg.  I've got to get some chia seeds!  

I also went through our food storage recipe book and found 45 recipes we can still use  ( out of 133).   Did I ever tell you that I really, really love cheese?  I make the stuff and oh how I love to eat it!   I can live without grains and eggs but the cheese thing has been a real blow!   I needed a treat at this point, you know to boost moral!   I made those stove top cookies using coconut oil for butter and almond milk and gluten free oats and Apple concentrate in place of sugar.  (the count on my liver is running high so have to cut all the simple sugars and starches back out too!)  They are good enough that I had to make more as my daughter and husband are eating them too!

I made up a menu for May and will start on a grocery list.  I am getting recipes and learning the ins and outs of baking without gluten, eggs or dairy.  My Momma always said we needed to learn something new every day and I sure am now! 

I've cleaned out the kitchen cupboards so far and will do the pantry tomorrow and will then start on the food storage room.  We are having to totally start over on of dry goods storage.  Most of it will have to stay in the freezer.  We told our kids they can have all the food storage but we will no longer be storing for them. 

The good news in all of this is I can breath freely for the first time in month's!  And for that I might even be able to give up my cheese!


Saturday, April 14, 2012

Free magazine if you get in on time!

My friend Donna Miller of Millergrain House  is putting out a new magazine on preparedness.  Those who register for it now before they publish can get it free.   So go today and register for it!

I did!

Tuesday, April 10, 2012

Saturday blog Talk Radio Program

Vickilynn Haycraft will be interviewing me this Saturday in her 1 1/2 hour show.  the scary thing is, I have no idea what we will be talking about!  I've been interviewed by several different people over the last few years but they always told me what we'd be covering ahead of time.    Her show is on from 6PM until 7:30PM Eastern time, 5PM - 6:30 Central Time.  So guess that is 4PM MT and 3PM Pacific time.  She told me I'd be on that last hour so after her first break at the bottom of the hour. 

Here are all the places you can find Vickilynn at:

I'm sure we'll have lots of things to talk about.  We chat back and forth several times a week online in chat rooms on the pages we both visit so I'm sure we'll have fun!  She also knows I'm currently writing a book so just in case she's talks about that you won't be surprised!

Hope you can listen in Saturday.  If you register before hand you will be able to take part in the chat room that will be open during the live show.  Registration is free and easy.  For me taking part in the chat room is half the fun so hope you will be there too!


Friday, April 6, 2012

Happy Easter

We are well into April and I haven't posted yet this month.  It's been totally crazy here and as the growing season comes into play I'll probably be posting less due to the increased work load.

This is the start of the Easter weekend.  I hope you will take some time to think about our Savior in the Garden of Gethsemane.  As He faced this time so very alone.  To go through so many trials to become our Savior.  Think of Him being scourged then being marched off to Golgotha.  Being nailed to the cross.  They didn't have metal nails back then, they used Wooden pegs that had to be hand carved.  Can you feel them being pounded into His hand?  Then the cross being dropped into the hole and His flesh tearing as it hit the bottom of the hole.  Hanging there for hours in the hot sun.

All of this for us.  He had to endure so much to pay for our sins.  Something to think about while you eat your Easter dinner or watch the kids looking for their eggs.  This weekend isn't about the Easter Bunny.  It' about my sinning and needing someone to act on my behalf so that one day I can go home.  I am so very grateful to Jesus Christ for His sacrifice so that I can return home to my Father in Heaven some day.

Easter is a time to celebrate our Savior dying for us and then rising again from the dead, showing us that one day we will live again.

Have a lovely Easter weekend with those you love.