Gluten-Free Tortillas...

There is no choice in the matter when it comes to my diet and gluten...

I just can't have it

not even one molecule of it

I cannot explain why the Lord saw fit to give me this gluten sickness...

but, He knows why and it is His right to do as He pleases...

whether it's to my liking, or not

however, He did not leave me completely bereft of some things I like to eat...

like tortillas

the Lord has given us more than just a few plants to give us different types of flours

and when I need one for a tortilla...

there are three gluten-free flours easy to find and work with

although I could just use the corn flour alone...

I prefer the texture the tapioca flour and brown rice flour give these gluten-free tortillas

the tapioca gives a more softer, chewier texture and keeps the dough from breaking up

the brown rice gives a hint of nutty flavoring

to make my tortillas, I use...

1/2 cup Maseca corn flour

1/2 cup tapioca/cassava flour

1/4 cup brown rice flour

1/2 teaspoon sea salt

3/4 cup water

mix the flours and salt together very well with a whisk

stir in the water slowly, mixing it into the flour well (I use my hands for this part)

the dough should be soft and pliable without being sticky

knead for about 2 minutes until the dough is smooth

let sit for about 5 minutes to rest...

turn on a skillet to heat up on low medium and brush some oil on it

pull apart pieces of dough the size of a ping pong ball

this should give you about 10 to 12 tortillas

roll each dough ball in your hand...

and roll out gently on some sprinkled gf flour on the counter

it doesn't get me all bent out of shape if the tortilla is not a perfect circle

as long as it holds my filling, that's what matters

use a large spatula to pick up the tortilla and gently place it in the hot skillet

brush a little oil on the top side and let it cook for about 2 minutes

turn over and brush again with a little oil and cook until each side has golden spots...

indicating it is done

you can make any kind of filling that you like

for me, curried onions, mushrooms and black olives make a good combination

I cook one sliced onion with a little oil and curry powder until the onions are soft

then, add the mushrooms and olives and meld them all together until hot

I like both tomato sauce and yogurt as my bases in the tortillas...

and put a little cheese (any kind will do) on top of the sauces

you could say that this dish is a cross between a soft taco and thin crust pizza

in fact, I have put it in the oven to bake for a few minutes...

which give the shells a bit of a crisp

but mostly, I just enjoy picking it up as a soft taco and eating it with thanksgiving...

that God has given me something good to enjoy as a celiac...

without the repercussions of grain gluten

But godliness with contentment is great gain.

For we brought nothing into this world,

and it is certain we can carry nothing out.

And having food and raiment,

let us be therewith content.

1Timothy 6:6-8

May your day or night find food in the grace of Jesus Christ.

Chocolate Day, with Avocado...

If you want to make me happy...

just give me chocolate...

which starts out as beautiful colorful pods, by the way

and then...

couple the chocolate with avocado fruit...

and that makes me doubly happy

for a fine dessert worth the last rites of dinner...

this healthy, no need to feel guilty, recipe calls for:

1 quite ripe large avocado (or two small ones), diced

2 oz melted semi-sweet dark chocolate bar

1/4 cup coconut milk

1/4 tsp vanilla extract

2 Tbsp raw honey

pinch of seasalt

put it all into a food processor (or blender) and puree

spoon into whatever serving containers you want...

chill in the fridge for at least an hour...

and I promise...

this absolutely delicious mousse won't taste like avocado...

because even though I love avocado

I love my chocolate mousse to taste like chocolate

so, there you go...

no need to hold back on splurging with this dessert

May your day or night find sweetness in God's grace.

Coconut and Lime equals Compatibility...

Yesterday, we were still rainy...

although for several hours, we did get some sunshine

but, then it was evening...

and even Shadow would rather stay where it is dry to watch the misty rain...

as it veils the mountains around the cottage

in which case...

a recipe that called for a tropical compatibility of a coconut milk and lime duo...

that brings bliss to the palate and coziness in the cottage on a wet evening

depending on one's portion size...

this serves 4 to 6 people

the ingredients are:

1 cup of raw sugar (for sweetness)

1/4 cup of cornstarch (for thickness)

pinch of salt (for whateverness)

3 cups of coconut milk (for healthness)

4 egg yolks (for richness)

4 TBsp butter (for yumminess)

juice of two limes (for tartness)

zest of two limes (for zingness)

turn on low heat and mix together the sugar and cornstarch

please do use a whisk because it keeps the pudding as it cooks from getting clumpy

'cause...

I prefer my puddings smooth

slowly whisk the coconut milk into the dry ingredients...

then the egg yolks, one at a time...

then the butter and whisk it all together well

slowly pour in the lime juice, mix it in...

and put in the lime zest

cook until the pudding thickens and stays on the back of a wooden spoon

this should take all about 15 minutes

pour into your desired containers...

and put some plastic wrap on top to keep the pudding from forming a "scab"

refrigerate until hungry for something good

or, you can even eat it warm

sometimes, I do

this is the last day to enter the drawing for an 8 ounce jar of Pilgrim's Farm Honey

on June 22 (Saturday), the winner will be announced

so, if you are interested, please do leave a comment with a name...

if you have not done so, as yet

How sweet are Thy words unto my taste!

yea, sweeter than honey to my mouth!

Through Thy precepts I get understanding:

therefore I hate every false way.

Psalm 119:103,104

May your day or night find sweetness in God's grace.

Cocoa/Coconut/Banana Brownie Cake...

Cocoa, coconut and bananas make a great combination for the taste buds

so...I wanted to try baking a brownie cake that would finish off...

an evening of listening to a reading of the Gospel of Matthew with my husband

because I must be gluten free...

I did make this cake with gluten-free flour

but, it can be made using the same recipe with regular flour

ingredients

(this will make 6 3x3 inch size servings...double recipe for more)

1 cup of flour (any good gluten free mix of your choice)

1/2 cup coconut flour

1/4 cup cocoa

1 tsp baking powder (omit if your mix already has it)

1/4 tsp sea salt (omit if your mix already has it)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup of pecan or walnut pieces

2 bananas, mashed

2 large eggs, beaten

6 TB butter, melted

2 TB honey

heat up the oven to 350* F

butter and flour, with a bit of the cocoa, the baking pan

combine the wet ingredients, including the bananas, and mix together well

combine the dry ingredients, mix well

stir in the nut pieces into the dry mix

this will help the nuts from sinking or collecting in lumps in the dough

fold the dry mix into the wet mix, gently combining everything well

use a spatula to pour into the pan and spread the dough evenly

put into the oven and bake for 25 to 30 minutes

check at 25 minutes with a knife inserted into the middle

if it comes out clean, it is finished

if not, let it bake another 5 to 7 minutes

enjoy!

May your day or night be sweetened in God's grace.

Pumpkin Flowers...

Our pumpkin patch has been blooming so many male flowers

so, while the female flowers have been growing pumpkin fruit...

I've been picking the males after they close and leaving the opened ones to continue...

pollinating so that we will have more pumpkins

by the time the males have done their pollinating and closed up,

and the bees and ants have taken their share of the flowers...

the nectar and pollen

I get to have the rest

pumpkin flowers do have their nutrient value and...

I would assume it is mostly in their raw state

they are good eaten as part of a salad or stuffed

often, we eat them fried, dredged in a gluten-free flour of...

1/2 cup of brown rice flour

1/4 cup of fine corn meal

1/4 tsp baking powder

(you do not have to use baking powder but, I like the way it gives body to the flower)

1/4 tsp of unrefined sea salt

black pepper to taste

1 beaten egg

coconut milk 

(if you need to be egg free, just use the coconut milk)

mix rice flour, corn meal, baking powder, salt and pepper together

add the egg and enough of the milk to make a crepe-like batter...

a little thinner than pancake batter

cut off the stem ends and make sure each flower is clean...

taking out the stamens and discarding those

I prefer to open the flower out (as in the photo below) as it fries nicer that way

just carefully tear the flower from the bottom up

also, make sure the flowers are dry as possible after cleaning to keep down the splattering

heat up some oil (I use coconut oil) until quite hot

dredge the flower in the batter and let the excess drip off

carefully lay it in the oil and fry on each side till light golden brown and crisp...

but, do not let burn

lay the fried flowers on some paper towels to soak up any oil

I like to also dry the pumpkin flowers right after picking and preparing

I do this by putting the prepared flowers on a cookie sheet lined with paper towels...

 and putting them in the car on the dashboard...

with the windows up during a hot and sunny day

in no time, those flowers dry and crisp up and are good to go...

for crumbling on salads

I've only done this in a car and so do not know how well the pumpkin flowers do...

in an oven or dehydrator

May your day or night bloom in the grace of the Lord

Breadfruit Pudding...

During breadfruit season when I want to make a breadfruit pudding...

I deliberately let the breadfruit sit long enough to over-ripen till it is "mush"

when the breadfruit is still green...
it will look...well, green

this is what a ripened breadfruit looks like

some people would think it is time to throw it out
some might roast it in some hot coals

what they don't know is that...

it is just right for making a pudding that you'll want to make again and again...
that is, for those who live where breadfruit is available

ripe breadfruit has it's own sweetness to it and no sugar is needed for this pudding

for the ingredients...
1 & 1/4 cups over-ripe breadfruit, mashed
1/2 cup flour (I use gluten free flour)
1 egg, beaten
2/3 cup coconut milk (or any milk you want)
2 Tbsp butter, softened
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
dash of ginger (optional)
1/4 tsp sea salt
1 well buttered baking dish (8x8 in size is good)

preheat oven to 350 degrees

cut open the breadfruit in half and cut out the core, which is discarded

with the knife, slice off the ripe meat from off the skin

put the breadfruit meat into a bowl and mash it well

add the spices and salt, softened butter, beaten egg and stir well

combine the flour and baking powder and stir into the dough until smooth

last, stir in the coconut milk until well incorporated

pour into the buttered baking dish and bake for approximately 35 to 40 minutes

or until the knife comes out clean

the pudding can be eaten as is or with a lime/lemon sauce

ingredients for the lime sauce (you can use lemons)...

juice of one lime

1/2 tsp lime zest

1/2 cup water

1/2 cup honey

2 Tbsp butter

1 tsp cornstarch

melt the butter in a sauce pan

whisk in the cornstarch

slowly stir in the water until smooth...

add the honey, lime juice and zest

and cook till a little thickened

I like my sauce a bit thick

gingerbread cake...

move over

May your day or night be blessed in God's grace.