This summer, our friend, Rebekah, gave us an awesome gift for grain-intolerant: cassava flour. Since then, we’ve made a small handful of yummy baked goods with it: cupcakes, muffins, and even a pizza, and today, we’d like to share our recipe for paleo blueberry muffins!
These are the perfect treat for a snowy Saturday morning, and they’re easy to make.
You get lots of taste and enjoyment from eight simple ingredients!
- One stick (half a cup) of softened butter (if you don’t like any dairy, you can replace it with coconut oil)
- Three large eggs
- Half a cup of honey
- One teaspoon of vanilla
- Half a teaspoon of salt
- Half a teaspoon of baking soda
- One-and-a-half cups of Read More
The hock is an often overlooked cut of pork. It is the portion of a pig below the ham or shoulders and above the trotter.
The hock is a tough muscle, lean muscle that requires slow cooking in order to a pleasurable eating experience. Given that it is a commonly used muscle, it is full of flavor, much like the ham.
[lt_recipe name=”Cider-Braised Ham Hocks” servings=”4-6″ prep_time=”10 MINUTES” cook_time=”2.5 HOURS” difficulty=”medium” print=”yes” ingredients=”pasture-raised hocks;1 cup of homemade chicken stock;2 medium sweet potatoes chopped;1 sliced onion and some celery ;salt;and a certified organic dry apple cider with no added sugars;2TBS butter;another cup of chicken stock;mustard – this is organic horseradish mustard;a diced Read More
Primal Pumpkin Pie from Scratch!
Two years ago, we made our first pumpkin pie from a fresh pumpkin, and we were hooked. We repeated it last year—but maybe with too much cardamom!—and this year, we’re testing out a couple of minor variations. This is a primal pumpkin pie—we use cream in it. Other people use coconut milk: use what makes you happy, but make sure it’s the right amount.
For this recipe, you’ll need a few ingredients
Crust
1.5 cups of coconut flour
Two tbs of honey
Four tbs of coconut oil—add more if your dough is too dry
Dash of cinnamon (more…)
Our Path to Making Sausage
“Look darling, they have bacon and sausage!” my wife exclaimed as we found a pork vendor at our local farmers’ market.
“Hmmm”, I thought. “Let me make sure”.
“Excuse me, sir. Can you tell me about your management practices for the pigs? You know, how are they raised?”
“Glad you asked! My pigs are all raised on pasture and receive a supplemental feeding of non-GMO grains and legumes – basically just peas and barley. I have a lot of wooded areas on the farm in which the pigs love to forage. I use permaculture practices to raise healthy, happy hogs!”