Saturday, October 26, 2013

Learning to Can

Our family tries our best to eat perservative free and organic. It can be a struggle in this day and age where the FHA okays several chemicals (linked to cancer, ADH, etc...) in our food. That is another bpog altogether. My goal is to have a garden and learn to can so we can be as clean in our diet as possible. When we moved to our new hoke last June a dear friend gave me a fabulous house warming gift...a canning kit with cookbook! My words can not express my excitement and appreciation for this wonderful gift. Now to study and learn how to can properly so I do not poison my family! Aah! 
I'm sure I will be fine. ;) I must call and schedule to have my lovely friends school me in the craft of home canning.

Gluten-Free Pumpkin Pancakes

We eat gluten-free here and there. The less amount of wheat in our diet the happier our tummies seem. I looked up several regular pancake recipes, swapped out a few things for healthier choices and came up with this yummy recipe. Thank you to for her recipe! Super yummy and great when altered!

1 1/2 C whole milk
2 TB vinegar
1 cup pumpkin puree
1 egg
2 TB coconut oil
6 TB brown sugar
2 cups Red Mills Gluten Free all purpose flour
1 tsp Xanthum Gum
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves
1 1/2 TB cinnamon
1/2 tsp ground ginger (I used fresh grated ginger)
1/2 Sea Salt

Whisk dry ingredients together, add wet ingredients, let it sit for a few minutes while your griddle heats and cook away. The batter is thick and little bit dense due to the fava beans in the GF flour. Let them cook on a lower heat to ensure thorough cooking.