- 1 scoop of peanut butter
- 1 scoop of sugar (or use raw honey for a healthier option)
- A splash of pure vanilla extract
- A handful of allergen-free chocolate chips
- 1 cup peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, beaten
- 1 cup allergen-free chocolate chips
- Preheat your oven to 350 degrees F.
- Mix all the ingredients together in a bowl.
- Spoon the mixture onto a cookie sheet and flatten each cookie slightly with a fork.
- Bake for 10 minutes, until the edges are golden.
- Gluten-Free and Dairy-Free - Perfect for those with dietary restrictions.
- Quick and Easy - Minimal ingredients, minimal fuss.
- Customizable - Alter the sweetness to your liking or try different add-ins like nuts, dried fruit, or even flax.
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- 2/4 cup discarded starter
- 2 T butter/coconut oil
- 1/2 t sea salt +1-2t herbs of choice.
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- 320g warm filtered water
- 10g psyllium husk
- 15g maple syrup (or honey)
- 150g active gf sourdough starter
- 310g 1:1 gf flour blend
- I use fresh milled flour (oats and brown rice). If doing so, you will need to add starch (like potato starch). The ratio is 1/3 starch, 2/3 grain. For this recipe, it would be 206g milled grain, 103g starch. I buy my grains and starches from Azure Standard.
- 9g sea salt
- Using a food scale, measure & combine the warm water, psyllium husk & maple syrup in a measuring cup or glass bowl and allow to gel.
- In a large mixing bowl, measure & combine your gluten free flour and sea salt.
- Add your psylium mixture to the flour then mix in your active starter
- Mix dough with a dough whisk, by hand, or in a stand mixer on low until dough comes together. If dough is still wet and sticky, add 1T flour at a time until dough comes together and is smooth.
- Remove dough from bowl and knead on a lightly floured work surface and form into a round or oval shape.
- Lightly flour or line your banneton or proofing bowl with a towel. Transfer your dough to the bowl with the smooth side down and any seams up
- NOTE: If you are using a sandwich loaf pan, place seams down and proof your dough in the pan.
- Cover with a tea towel and proof for 2 1/2 -3 hours at room temperature.
- If your house is cool, place it in the oven with light only on, or on a heating mat on the lowest setting, or a warm vent.
- You can also proof your loaf overnight in the refrigerator, which also helps develop a sourer flavor.
- Check your dough after 2 hours. If your dough has been proofing in the oven, remove it and carefully set aside do not disturb. Allow your dough to continue proofing 30-60 minutes more. Checking every 30 minutes. NOTE: the dough may not “double” while proofing but will.
- WHEN READY TO BAKE Place your dutch oven inside the oven and preheat to 425 degrees (this allows your dutch oven to get up to temperature.
- When your dough is proofed, turn dough out onto a folded section of parchment paper or dough sling from amazon (think of this as a sling that makes it easier to transfer to a hot dutch oven). Score your bread as desired, cutting in at least 1/4-1/2 inch - this allows steam to escape. Without scoring, your loaf will naturally crack.
- Remove hot Dutch oven from oven and carefully lower your dough into the dutch oven, careful not to drop which will deflate your bread and cause gumminess. Replace lid and place in oven.
- Bake for 45-50 minutes. After 45 minutes, remove the lid from the dutch oven Reduce temperature to 400 degrees and continue baking 35-50 minutes until golden brown on top. The exact time will vary depending on your oven and how golden you want your bread. When done, remove Dutch oven from oven and carefully remove loaf, using the sling.
- Allow to cool completely before slicing- this is the hardest part, but worth it for the best texture. After slicing, store in a tea towel, linen bread bag or beeswax wrap on the counter for up to 2 days.
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- Dried Starter
- Brown Rice Flour*
- Gluten-free Oat Flour*
- Filtered Water
- Basic Kitchen Scale
- Spatula
- Mason Jar or glass container with loose lid
- Optional: Cheesecloth + rubber band (lid for jar)
- If you want to use the starter right from your jar, do a big feeding of 75g gluten free flour of choice & 75g warm filtered water. This ensures you have at lease 150g of starter available with some left over. Allow to rise/double before making the recipe.
- Or build a levain/preferment: Building a Levain (also called a pre-ferment) helps determine how sour your bread will be, and also makes it easy to have the amount of starter needed for your recipe to add when needed.
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- The amount needed will vary recipe to recipe, so see how many grams of active starter is needed.
- For the Classic GF Loaf recipe below, you’ll need 150g of active starter.
- In a second jar or bowl, add 50g of the fed & active sourdough starter, 50g GF flour, and 50g warm filtered water. Allow rise /double before using in recipe.
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Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.
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- Canning jars
- Canning lids
- Canning rings
- Jar Funnel
- Long spatula or knife
- Hot water bath
- Stock pot (I usually have at least 2)
- Colander
- Sieve/immersion blender/kitchen aid sieve attachment
- Pears
Any more white than this and you are loosing to much of the pear. Cook them a little longer to soften them. Peal and core should be the main thing you see coming out this end.
Step 5: Cook Down the Sauce.
Step 7: De-bubble the Jars
If you have any questions or need more tips, feel free to reach out. And if you're looking for high-quality, reusable canning lids, check out Tattler Reusable Canning Lids for some great options.
Happy canning, and enjoy your pear sauce!
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- Freshness: Enjoy the taste of summer all year long.
- Health: Control over ingredients means no unwanted preservatives or additives.
- Cost-Effective: Save money by using what you grow.
- Canning jars
- Canning lids
- Canning rings
- Jar funnel
- Long spatula or knife
- Hot water bath canner
- Large stock pot or roaster
- Sieve or immersion blender
- Tomatoes
- Citric Acid or Lemon Juice
- Harvest Fresh Tomatoes or if you have frozen tomatoes, pull them out of the freezer. This is actually my preferred way as you can drain some of the water off and skip the slicing step.
- Slice the Tomatoes into quarters. There's no need to blanch or core them; just toss them into the stock pot.
- If the tomatoes are firm, place them in a pot to steam until they soften. Using a strainer can make this easier.
- Run the softened tomatoes through a sieve to separate the juice from the skins and seeds. This will give you a smooth tomato base. Alternatively if you don't care about the skins and seeds, you can use an immersion blender and blend the whole tomatoes. Note you will probably have a few rouge skins if you choose to do this.
- You can dry the sieved skins and seeds down to grind into powder and make tomato paste when needed.
- Pictures 1 & 2 are how the rejects should look. Picture three the tomatoes are a bit firm yet and I’m loosing quite a bit of pulp, not just skin and seed.
- Allow the tomato juice to cook down to your desired consistency. This could take a while depending on your preference. This is where a crock pot or roaster can come in handy. Using a roaster or crock pot you can walk away and do other things easier. You can also let them cook overnight and can them in the morning.
- Stir occasionally to avoid burning the bottom of the sauce if using a stock pot.
- Fill sterile canning jars with 1/4 teaspoon citric acid or lemon juice per pint of sauce and the hot tomato sauce, leaving about ½ inch of headspace.
- Use a long spatula or knife to remove air bubbles by running it along the edge of the jar. Wipe the rim clean to ensure a proper seal.
- For one-time-use lids, rinse them in hot water before placing them on the jars and securing them with the rings. Do not over-tighten.
- For reusable lids, follow the manufacturer’s instructions. Tattler reusable canning lids, for example, recommend boiling the seals.
- Place jars in a hot water bath canner. Once the water is boiling, process the jars for 20 minutes.
- Remove jars from the canner and allow them to cool overnight. Check the lids to ensure they are sealed.
- For one-time-use lids, the center should be concave and not pop up. For reusable lids, gently lift by the lid to test the seal.
- Use Garden, Ripe Tomatoes to ensure the best flavor.
- Sterilize Jars Properly to prevent contamination.
- Label and Date each jar for easy identification later. You will forget what is in that jar.
- Eco-Friendly: Reduce waste by reusing lids.
- Cost-Effective: Save money in the long run.
- Reliable Seals: Trusted by home canners for their durability.
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