Blender Blueberry Waffles

Grain-free Pie Crust and Apple Pie

It only makes sense that because National Pi Day is tomorrow, that I should present to you a pie crust recipe! This grain-free pie crust goes especially well with fruit, pumpkin, and sweet potato pie! It is also gluten-free and nut-free!

 

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Blender Blueberry Waffles

Artisanal Bread Rolls

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Hello everyone! This week I am going to share with you some delicious artisanal bread rolls. I made these rolls last week to go with my curry chicken, cauliflower rice and sweet potato dish. (If you missed that post click here to read it!) You will definitely be making these easy rolls over and over.  At least I know I have!

Artisanal Bread Rolls Artisanal Bread Rolls

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Blender Blueberry Waffles

Peach Pie

Peach pie has to be one of my favorite fruit pies! I never would have guessed it had I not tried it! It truly is a delicacy of the season!

 

Ingredients for the pie:

1 homemade gluten free or paleo pie crust

5 cups of sliced and peeled fresh, ripe peaches

1/4 cup of cassava flour

1/4 cup of tapioca flour

2 tablespoons of xyla

1/2 teaspoon of cinnamon

1/4 teaspoon of salt

Ingredients for the crumble topping:

1/3 cup of butter

1/4 cup of cassava flour

1/4 cup of arrowroot flour

1 teaspoon of cream of tarter

1/2 teaspoon of baking soda

2 teaspoons of xyla

a pinch of vanilla powder

Instructions:

Preheat oven to 400 degrees F. Drain the sliced peaches of some of their juice. Add the rest of the ingredients and stir until all the peaches are coated. Pour into the pie crust. Mix the crumble topping and spread over the peaches. Bake for 10 minutes, then reduce the temperature to 350 degrees F and bake for another 35-45 minutes or until bubbly and browned on the top. If you care not to have peach soup, wait until the pie is mostly cooled before serving!

Note: If your crumble topping is too moist and not crumbly add equal amounts more of each of the flours.

 

Another fun recipe I tried this weekend was a paleo chocolate breakfast crepe! It was delicious! For the filling I used coconut greek yogurt with some peanut butter mixed in and cacao nibs sprinkled on top!

DSC_1597Last Friday we went to the Michigan State Fair in Novi, Michigan! It was so much fun!

The piglets were adorable!

We saw the Michigan State Fair traditional butter cow! Made with 600lbs of butter!

Watching the Rock’n’Roll Canine Performance team was very cool!

Pig Races!

DSC_1618Yes! There were giant pot-belled pigs racing against each other!

We got to see gorgeous Saddlebred horses performing!

DSC_1649This is the world famous parade horse Paddyngton’s Mark of Distinction! He was made into a Breyer model and has won many parade horse awards!

The Shriners circus was also there! I got to ride one of their Asian elephants!  I typically don’t like to support circuses, but this time I couldn’t resist a once in a life time experience. I looked them up on the internet afterward and found out that they treat their animals very nicely.

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Also new this week is the opening of our new Instagram store! Look us up on Instagram by searching ‘pioneerchickscrafts’ and follow us! You will find the cute needle felted lab pictured above for sale, along with other unique homemade items that would make great gifts!

 

Have a great rest of the week!

by Alexa

 

 

 

Blender Blueberry Waffles

Rhubarb Muffins

Hi there! To start off the week I made some delicious rhubarb muffins. Our rhubarb plant has been growing like crazy for the past couple of weeks. Of course now, after quite a few recipes involving rhubarb, it has to grow back.  🙂

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Ingredients: (for the muffin)

3/4 cup  coconut flour

3/4 cup tapioca flour

1/4 teaspoon salt

1 teaspoon baking soda

1/4 cup date sugar

2 teaspoons cinnamon

2 cups chopped rhubarb

3 large eggs at room temperature

1/3 cup butter or coconut oil

1 teaspoon vanilla extract

Ingredients: (for the streusel)

1 cup coconut flakes

pinch of salt

3 Tablespoons cinnamon

2 Tablespoons powdered maple sugar

2 Tablespoons butter or coconut oil

2 Tablespoons maple syrup

Instructions:

  1. Preheat oven to 350F. Line a 12- compartment muffin tin with cupcake papers and set aside. Or spread butter inside a muffin baking stone and set aside.
  2. Prepare the muffin batter in a large mixing bowl. Combine the coconut and tapioca flours, baking soda, date sugar, and cinnamon. Then add rhubarb and mix well.
  3. In a separate bowl whisk eggs, melted butter, and vanilla extract until thoroughly combined.
  4. Pour the wet and dry mixtures together and mix well.
  5. Divide the batter into the 12 muffin tins.
  6. To make the streusel; In a mixing bowl whisk together coconut flakes, salt, and cinnamon. Melt butter and combine with maple syrup, then add to the dry mixture.
  7. Mix the coconut flake mixture with the butter and maple syrup. Spoon onto each muffin top.
  8. Bake for 25-30 minutes or until a tester comes out clean.
  9. Remove muffins from pan and let cool before serving or storing.
  10. Enjoy!

 

Have a great week!

– Anna

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Cauliflower Stir Fry

As part of a school assignment I had to think of a new stir fry recipe to make for lunch! When I looked up some ideas I saw a lot of recipes that had rice and spaghetti in them. I decided to make my own paleo version of a rice stir fry. Here is my recipe:

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Ingredients:

half a head of cauliflower

2 mushrooms

1 pint of canned venison

1 onion (chopped)

1/4 cup of peas

1/4 cup of broccoli

salt, pepper and garlic powder to taste

Instructions:

Wash cauliflower and place in blender. Blend until it looks like rice. Sauté onion in a frying pan. Add cauliflower. Wash and cut up the mushrooms and broccoli. Add to frying pan along with the peas. Combine everything together and add the venison and salt/pepper/garlic powder. Let fry for 5-10 minutes. Delicious!

IMG_1678 IMG_1682 Along with baking this week I have also been watching my eggs as they incubate. It is very exciting and nerve wracking! If I am not concerned about the eggs turning I am concerned about the humidity! I think I am worse then a mother hen!

IMG_1666My incubator keeps the temperature at 99.6 degrees F and I have been monitoring the humidity to keep it at 50-55%. If the humidity gets to high, not enough liquid will evaporate out of the egg which could then drown the chick at hatch time. If the temperature gets to high it could ‘cook’ the embryo. Low temperature is not quite as big of a deal because an embryo can go dormant if it is cool for a prolonged period of time.

IMG_1669 By three days of incubation the chick’s nose, lungs, legs, wings, and tail have begun developing. Blood vessels are getting bigger and the heart will start beating soon. Under a microscope the chick’s spinal column would look like a question mark. I will be able to tell which of my eggs are developing at day 10! I can’t wait!

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Have a great weekend!

by Alexa

Cauliflower Stir Fry- Packed with nutrition, cauliflower stir fry is the perfect, easy lunch or dinner!