Tag Archives: homemaking

June 6th – A Momentous Day

Today is a momentous day.

Yes, back in 1944 was the invasion of Normandy, France by the allied troops.  It is referred to as ‘D-Day’.

43 years later there was another momentous day on June 6th.

It was the day of my marriage to The Patriarch.  Yes, that makes today our 25th Wedding Anniversary!  I guess you could say this is also… W-Day.

I ran across this post today – To Love Honor and Vacuum.  She lists some good tips for keeping your husband the man of your dreams, even though there is now much water under the bridge!

I will list her headings and add my own comments below that list.

1) Don’t Compare Him, 2) Find Things to Praise Him For, 3) Don’t Try to Tame Him, 4) Embrace a Healthy S*x Life.

1) Whew!  I wouldn’t want him to compare me to another woman, especially a fake one from the movies or a magazine!  This is the man you chose to marry, the man you ‘fell in love with’, enjoyed talking with and spent hours getting yourself ready for.  Learn to love him for who he is!  If he is adoring you above all else, worshiping the ground you walk on, etc  then his priorities are wrong.  You should come after his love for the Lord, not before.  That other idea is a false humanistic view of love.

Now this is the commandment—the statutes and the rules—that the Lord your God commanded me to teach you, that you may do them in the land to which you are going over, to possess it, that you may fear the Lord your God, you and your son and your son’s son, by keeping all his statutes and his commandments, which I command you, all the days of your life, and that your days may be long. Hear therefore, O Israel, and be careful to do them, that it may go well with you, and that you may multiply greatly, as the Lord, the God of your fathers, has promised you, in a land flowing with milk and honey.

“Hear, O Israel: The Lord our God, the Lord is one. You shall love the Lord your God with all your heart and with all your soul and with all your might.  Deuteronomy 6:1 – 5

And you shall love the Lord your God with all your heart and with all your soul and with all your mind and with all your strength.’

Mark 12:30

My dear husband goes to work every day, working hard to provide for us.  He is out slaying his dragons, taking dominion over his part of the world.  Currently his work environment is Christian-hostile, anti-intellectual and physically and spiritually draining.  My desire is for him to “want” to come home every day.  I sure don’t want to do, say or behave in a way that would drive him away!

2) When I have my priorities in their proper places it is much easier for me to take my eyes off of what I perceive as my needs and focus on what his needs are.  I do not do this as well as I would like, but with the Lord’s help I am improving one day at a time.

I also am careful not to praise him in a way that seems artificial or fake.  That seemed to be a problem in his extended family and in his childhood home the pendulum swung so far the other way that no compliments were given for anything.  I don’t gush with meaningless words but am specific in what I am praising him for.  Sometimes if is an “offhand” kind of comment, like when I told him I love the way he leads our family devotions.  It was part of a larger conversation and fit in context.  I wasn’t “looking for something to compliment him on”, but mentioned something I genuinely appreciate.

I also take what opportunities I can to praise him behind his back.  Years ago as a Creative Memories consultant I attended consultant only crops.  There were a several women who spent lots of time tearing down their husbands.  Some I make sure to remember as examples for what NOT to do!

3) She says “don’t tame him”, but I see this as “Be IN Submission To Him”!  This is the age-old problem between men & women, brought about by our first parents…  Adam & Eve.

It can be so easy for we as women to fool ourselves into thinking we are being submissive when in actuality we are only agreeing with our husbands.  Do not think that I am doing this perfectly, for I am not.  There are still and always will be areas I can improve upon.  But there should be improvement!

If you asked your husband, would he say you are in true biblical submission to him?  Let’s not focus on the anomalies to a healthy biblical relationship.

Here are some questions I ask to test myself:

Has my husband asked me to do something that I have still not gotten done days, weeks or months later?

Am I making my husband’s wishes a priority in my day above what I think I ‘must’ get done today?

Do I talk over my husband?  Do I interrupt my husband?  Do I correct my husband in front of the children or others?

Do the children respect my husband?  If not, than the root problem may lie at my door.

Am I doing or saying anything that would discourage my husband from being the biblical leader of our home?

8 Wives, submit to your husbands, as is fitting in the Lord. 19 Husbands, love your wives, and do not be harsh with them. 20 Children, obey your parents in everything, for this pleases the Lord. 21 Fathers, do not provoke your children, lest they become discouraged. 22 Bondservants, obey in everything those who are your earthly masters, not by way of eye-service, as people-pleasers, but with sincerity of heart, fearing the Lord. 23 Whatever you do, work heartily, as for the Lord and not for men, 24 knowing that from the Lord you will receive the inheritance as your reward. You are serving the Lord Christ.

Colossians 3: 8 – 24

4) I have nothing to add here.

I think I told you before that The Patriarch was out of work for 2 months.  Once he got another job it was a number of weeks before we had our first full paycheck.  We were a full 10 and a half weeks without income.  I did not tell my husband that he needed to look for work, I knew he knew that full well.  My saying anything along those lines would be nagging.  He didn’t need THAT from me.  He asked me, as keeper of the accounts, how we fared financially and I gave him an honest answer.  Not making things look bleaker than they were or glossing over any potential difficulties.  I didn’t make any comments like, ‘well we could do that or have that but you aren’t bringing in a paycheck’.  If he decided to not do something, or to do something I made it all work to the best of my ability.  The same went for if we said anything to anyone or not.  He chose ‘not’.  It was well over half way through our ‘tight financial time’ when he thanked me for being supportive!  Once Arrow and I knew he would be leaving for work, we both told him we were glad he got a job but sorry he wouldn’t be home!  We all came to see this time as a blessing in our family.  I will share more on those things in a different post.

I was not always in submission to DH.  I was one who had duped myself into thinking I was, when the truth was I was not in submission.  Once I truly did submit myself to his biblical authority and I was no longer striving for his God-given-position as leader in our family so many needless arguments simply vanished!

I wouldn’t trade that false sense of freedom I once had for the true freedom I now enjoy.  It has been such a blessing!

So does that mean this is… D W Day?!!

Blessings, ~Aunt Mae (aka ~Mrs. R)

Other posts you may be interested in:

LAF Has Returned

Resolution – More Attentive to DH

Millet Chia Bread & Variations

It’s the first Wednesday of the month and you know what that means don’t you?  It’s Ratio Rally time again!!

This month’s Ratio Rally host is Karen of Cooking Gluten Free.

If you jump over there you can check out all the other bread offerings for this month’s rally.  I will also have all the links at the bottom of this post.

When I started eating gluten-free, I first bought most of my gluten-free baked goods at the store.  One taste of one particular gluten-free bread and I decided I would rather NOT eat bread than that… stuff.  Ugh.

Muffins and brownies were successful pretty much right off the bat.  I didn’t buy many of the gluten-free mixes as they are far too expensive!

Then I discovered Rudi’s bread at Costco.  Yes, my Costco carried it as a test… but it didn’t last.  Not enough folks buying it to warrant Costco freezer space.  Sigh.

After some months something changed.  I don’t know if Rudi’s changed their formula or if it was a change to my taste buds but all the Rudi’s breads now had an off fish-y taste.  ARHG!

I dabbled a bit with making homemade bread, but was meeting with limited success.

In comes Udi’s bread.  So far they taste fine, but… it is the ingredients I object to.  The corn is not listed as non-GMO, they use organic canola oil but it is not good for you,  there is corn syrup in the mold inhibitor, yadda, yadda, yadda.  Then there is the $5 price tag for a miniscule loaf of bread.  The loaf isn’t even a whole pound in weight!

They did have an interesting ‘new’ bread though.  Millet Chia Bread, and it boasts a much nicer nutrient profile than the very starchy ‘white’ breads.

Still can’t get past the non-GMO corn thing though.

So I decided that a Millet Chia Bread would be an excellent thing to recreate for the Ratio Rally!  I have had a hankering for some bread with texture, tooth, fiber even.

My first loaf I used too much flax-seed meal.  I guess I really shouldn’t have made a Flax Chia Bread.  Ick.  Bread texture was fantastic though not “toothy”, the taste (other than too much flax-seed which I am not fond of) was really good.  It had a beautiful rise & “real bread” holes too!  This bread was moist and stayed that way for at least a week left out on the counter.

Yes, you did read that correctly… left out on the counter!

This bread also toasted very nicely too!!

Yes that is a real pat of butter melting on that slice of toasted gluten/dairy free bread.  Due to some healing (which will be another post) I am having much less “digestive problems” when I eat dairy!  I promise I will get to that post soon.  Subscribe to my feed so you won’t miss it.

My next loaf I tried using a bit less of the guar gum and… WOW!  Great taste, great rise, better nutrient profile, great toast-ability, easy!

Then there is the Pumpernickel variety that just came out of the oven.  I have had a request from the Patriarch for some Pumpernickel bread.  Since today is our 25th Wedding Anniversary I thought this would be an excellent bread for today’s Ratio Rally.

Sourdough and Pumpernickel breads are really the only ones I still miss.  This rally didn’t offer enough the time to play with a sourdough like I want to try, but I think I have hit on Pumpernickel almost-heaven!  Not with the “tooth” I would like but the taste is terrific!  Even the non-gluten free Patriarch said the taste was great.

My ratio?  Um…

Ruhlman’s bread ratio is 5 parts flour 3 parts water plus yeast and salt.  I think my ratio is close to that with the addition of eggs.

Millet Chia Bread

recipes developed by Aunt Mae of Honey From Flinty Rocks, all rights reserved

makes one  1 – 1/2 pound loaf

Weigh out in the bowl of a stand mixer:

1 ounce quinoa flakes

1 ounce Montina supplement (purchase & nutritional info at end of post)

½ ounce inulin (I buy mine at Walgreens)

1 ounce milled chia seeds (I bought mine from Azure Standard)

1 ounce whole millet

4 ½ ounces brown rice flour

3 ounces sweet rice flour

½ – 1 tsp guar gum

In heat safe measuring cup, weigh out:

4 ounce filtered water, heat to 100 degrees.

Add:

1 TBSP evaporated cane juice

1 TBSP yeast.

Mix well and allow to proof until foamy. About 5 – 10 minutes.

While that is proofing, mix liquids together:

5 ounces filtered water or milk

2 – 3 TBSP Extra Virgin Olive Oil (use more oil if not using milk)

2 tsp raw apple cider vinegar

2 – 4 TBSP honey

2 large eggs

Pour the liquids and the proofed yeast mix into the mixing bowl.

Mix completely on low.  Beat on high for 3 minutes.

Clean off beaters and remove.

Cover bowl with a clean tea towel and let sit for 45 minutes.

Reinstall beaters and beat on high for 3 minutes.

Pour & scrape batter into a greased 4 ½ x 8 ½ glass bread pan.

Preheat oven to 400 degrees.

Cover with tea towel, set in draft free place and let rise for 30 minutes.  Bake for 10 minutes.

Cover with foil to prevent over-browning and bake for an additional 35 – 45 minutes.  It should be firm to the touch when pressed… you’ll “see” what I mean when you take it out of the oven and it… ‘isn’t firm’.

Insert a thermometer into the bread, it should read 200 degrees.

Let cool in pan for 15 minutes.

Remove from pan and allow to cool on cooling racks completely before slicing.

Store in a plastic bag on the counter. Will last at least a week.  On.  The.  Counter!

Pumpernickel Bread Variation

makes one  2 pound loaf

In the flour mix add:

2 TBSP unsweetened cocoa

zest of one large navel organic orange (1 TBSP?)

2 tsp caraway seed

1 tsp minced dried onion

½ tsp dill weed

In the liquid mixture, replace the honey with molasses.

When you grease your bread pan, “flour” the pan with organic corn meal and sprinkle the top of the batter with corn meal before baking.

What is “Montina” Pure Baking Supplement you ask??  It is a baking supplement that adds fiber and protein.  In a “serving size” (3.5 ounces.2/3 cup) contain 24g insoluble fiber and 17g protein with NO fishy taste!  In a search to help Montana farmers and find an alternative to wheat and barley they rediscovered the Native American Indian ricegrass plant.  I’m loving this stuff!  I did not use a whole serving size in one loaf of bread, so my bread’s fiber & protein profile will not be as high, but will be higher than a standard rice flour bread.  Inulin is a fiber supplement.

In the course of learning to bake good gluten & dairy free bread I have learned a few things.

1) Gluten free bread will never be “big”.  The size bread pan I have stated above is just about the largest one you can use with success.  You can go longer, but not wider.

2) When a recipe is developed and the bread is baked using a specific pan, you will NOT get the same results if you use a pan made of different construction or size.  If you have steel, ceramic, cast iron or aluminum pans you will have to experiment with baking times.  But that still does not guarantee the same results…

3) Beating on high seems to ‘change’ the batter.  It becomes ribbon-y or rope-y, for lack of a better descriptive.  I tried to capture “it” in photos.  It seems to me that it develops “cohesion” of some kind.  Like gluten would develop if we were using gluten.

4) There really isn’t an “all purpose” gluten free bread.  If you want a sandwich bread, that will be quite different from a toast-able bread.  Gluten free sandwich bread, when toasted, is… well… quite  d-r-y [cough].  Toast-able bread doesn’t make good sandwiches as it is moist-ish.  So… these recipes are for toast-able bread!  ;-)

Blessings, ~Aunt Mae (aka ~Mrs. R)

Other gluten & dairy free posts that may be of interest to you:

Cinnamon Rolls

Breakfast Mix

Lemon Lavender Muffins

Almond Fig Scones

Classic “Cream” Scones – gluten & dairy free

Williamsburg Orange Cake

Rice Flour Muffins

Rice Flour Muffin Variations

The Bread Ratio Rally Links:

Adina | Gluten Free Travelette  Seedy Sandwich Bread
Angela | Angela’s Kitchen  Our Family’s Basic Gluten Free Dairy Free Bread
~Aunt Mae (aka ~Mrs. R) | Honey From Flinty Rocks  Millet Chia Bread
Brooke | B & the boy!  Buckwheat-Oat Bread

Caleigh | Gluten Freek Quinoa Naan
Charissa | Zest Bakery  Cherry Pecan Pot Bread, Gluten Free 
Claire | This Gluten-Free Life  German Vollkornbrot (Seeded Bread)
Erin | The Sensitive Epicure English Sandwich Bread (gluten-free & egg-free)  
Jenn | Jenn Cuisine  Gluten Free Boule
Jonathan | The Canary Files Gluten-Free, Vegan Mediterranean Soda Bread
Karen | Cooking Gluten Free!  Gluten Free Sandwich Bread/Gluten Free Naan
Meaghan | The Wicked Good Vegan  Vegan Gluten-Free Bread
Meg | Gluten-Free Boulangerie  Ciabatta (gluten-free, egg-free/vegan)
Monika | Chew on This!  amaranth skillet flatbreads, amaranth mini pita rounds
Morri | Meals with Morri No Knead Sun-dried Tomato & Basil Flatbread (yeast free/grain free)
Pete & Kelli | No Gluten, No Problem  Gluten-Free Challah
Rachel / The Crispy Cook  Gluten Free Chickpea Sandwich Bread
TR | No One Likes Crumbley Cookies  Gluten Free White Bread
Tara | A Baking Life  Gluten-Free Sandwich Bread & Boule

This post also linked here: The Better Mom, What Joy is MineRaising Arrows, Finding Heaven, Homestead Revival, Far Above Rubies, Time Warp Wife, Growing Home, A Pause on the Path, Thankful Homemaker, Raising Homemakers, A Wise Woman Builds Her Home, We are THAT Family, Deep Roots at Home, A Mother’s Heritage, Women Living Well, Intentional Me, Raising Mighty Arrows, Our Simple Country Life, At the Picket Fence, Best Post of the Week, Serenity Now, Comfy in the Kitchen, Finding Beauty,

The Mother’s Day Blues

I have been known in the past to remark that Mother’s Day is a Hallmark inspired ‘occasion’, and if your children don’t honor you any of the other 364 days of the year than why would you expect them to honor you on a specific day?

My friend, Bambi, over at “Nursery of the Nation” blog wrote an excellent piece on where our real focus should be on Mother’s Day.

I don’t know about you, but I sure NEEDED this reminder.  Truly does give “Mother’s Day” a whole new meaning!

I pray you are as blessed by her post as I was!  Blessings, ~Aunt Mae

She’s Got the Mother’s Day Blues


It’s almost here. Mother’s Day. The stores have flower bouquets readily available, and pink, feminine greeting cards are easily accessible in every grocery checkout line. I saw a huge sign outside a jewelry store the other day: “Tell her you appreciate her… with a diamond.”

Last time I checked, my five-year-old didn’t have enough money in his piggy bank to buy me a diamond. Unless your children are adults, the recognition of Mother’s Day falls on a husband’s shoulders.

And what if mom is single? What if her husband is deployed? What if he’s an unbeliever or a loving husband who simply doesn’t choose to make a big deal–or any deal–out of Mother’s Day?

Discontent
Mother’s Day can have the potential to bring discontent to our hearts. I’m ashamed to admit, in Mother’s Days past, I have found myself tempted to get a wee bit self-focused. Surely one day out of the year mothers deserve to be honored for all our hard work and sacrifices, right?

But the thing is, children don’t rise up and bless you until they are old enough to rise. A few of us may have young children that understand sacrifice and the eternal significance of our discipline, hard choices and protection of them, but most don’t. They won’t for many years.

I once helped a group of 6 year olds make homemade cards for their moms on Mother’s Day. I asked them to be specific about what they were thankful for in their mothers, remembering everything their moms did for them. Every single one of them said they were thankful their moms made meals. That’s all they could think of even after I prodded them. One of them even had me write, “Thank you for the bowls of cereal.” Ha!

The moral of that story is that number one–mealtime is very significant to children and number 2–it’s one of the only things they see that you do. Their little eyes just don’t see the magnitude of your influence on their lives, until much later.

And so it’s an unspoken rule, especially in the early years of motherhood, that Mother’s Day could be better named: Wife’s Day… or Husband-Better-Make-Wife-Feel-Good-or-He-Will-Get-the-Silent-Treatment-and-Probably-Never-Know-Why-Day.

Mother’s Day Focus: God and Others
It’s inside of all of us. We all want to be noticed, appreciated and valued. But if we’re to consider others more important than ourselves, we can instead:

*Make it a day of personal thanksgiving to God for the children He has blessed us with. Thank him for a husband who provides so that we can be keepers at home and enjoy the beautiful tasks God has called us to, as mothers.

*Focus on other moms who don’t have children who have “risen up” yet either. Make her a pie, send a card, call, text or email. Consider it a special opportunity to encourage her. And be specific about the virtues you see in her and the progress you see her making in her marriage and children.

*Plan a special meal for the mom or mom-figure in your life.

*Help your children send homemade cards to other women in their lives, and teach them to recognize their character and strengths so they can be specific in their letters.

*Remember women who aren’t mothers. Older women who were never able to have children, as well as women currently experiencing the trial of infertility. Take the opportunity to write them a homemade card that encourages them with scripture, or give them a simple gift.

*If you have children who would like to have a gift for you, help them by providing craft supplies or give them a few dollars (or extra chores to earn it). You can take them shopping rather than hoping or expecting that your husband will do it.

Don’t We Deserve Just One Day of Honor?
If our husbands, children or others honor us this weekend, it will be a blessing. But we don’t deserve it. What we did deserve has already been paid in full. The penalty we owed–has been paid by the sacrifice of Christ, justifying us and satisfying the wrath of our Holy God.

We’ve been saved by the grace of God, Christ’s righteousness imputed to us. No works…not even good wifely or motherly works, are enough to save us, nor do they earn us extra credit.

We serve our families all year, 24/7. If we know the call to lay down our lives for them it’s only because he laid down His life for us. We can serve and serve and serve, but apart from His sacrifice there is no serving. True greatness is attained only by emulating Christ’s example, the ultimate Servant–and only made possible by His sacrifice.

That is worth celebrating every day and every moment.

“If anyone would be first, he must be last of all and servant of all.”
Mark 9:35

Resolution – MORE Attentive to DH

Peder Severin Kroyer

The fourth item on my resolution list is:

#4 More Attentive to my Husband.

The Patriarch is undemanding.  But I KNOW the cluttered house bugs him, though he doesn’t say a lot about it.  I want to get it all ship shape to please him.  He’s been pleased with what I have done so far!!

I need to be more deliberate about looking for more ways to be attentive to him.

One thing I have been trying to do is stop reading on my computer and turn to look at him when he is reading something to me from his computer.  He thought it was important enough to share with me so I should really listen better!  Shame on me for not doing this before.

This was not the resolution I thought I should work on first… apparently the Lord thought otherwise.  This past 25 days I have been given the privilege to demonstrate attentiveness and respect to The Patriarch  in a way I was not expecting.

You see, The Patriarch has been out of work since the 5th of March.

There are many things I could say about our situation but worried, grumbling and unhappy are NOT three of them!  :-D  In fact we have been experiencing ‘the peace the passes all understanding’ from the very beginning of this current circumstance.  Your prayers for our job need would be appreciated.

On one of our walks the other day, both Arrow & I separately and unprompted, told the Patriarch that we have loved having him at home!  I did tell him that having a regular source of income would also be nice, but I will miss him terribly when he has to leave to go to work everyday.

When I made my resolutions list our current jobless situation was no where on the horizon.  The Lord has interesting ways of allowing me to demonstrate my resolution resolve!!

Being without a paycheck for the past four weeks also makes me even more thankful we have been preparedness minded!!  We have plenty of food, toiletries, education materials, entertainment activities, clothing, etc. and I have only had to go out to purchase perishables like milk and lettuce.  We were also able to pay all our bills this month.

We are trusting the Lord to bring about another job or have us start a home business (besides my soap).  There are a few job irons in the fire, but I am not at liberty to share any more than that at this time.

Blessings?  Why yes we have seen some from this extended time of joblessness.

1. The Patriarch’s blood pressure has been going steadily down!  The systolic is down 33 & diastolic is down about 17 from it’s highest reading!!  That’s a very good thing!  We are working at getting it even lower, but at least it is headed in the right direction!!!!!!!!!!!!!

2. We have been able to have daily devotions both morning and evening!  Currently we are using two of Kevin Swanson’s books.  Proverbs in the morning and Genesis in the evenings.

In our Genesis reading for tonight was chapter 20 where Abraham’s wife if taken by Abimelech king of Gerar.  One question at the end was specifically for me, but I suspect that I may not be the only one who is in need of trusting…

Section end on how this passage teaches us to walk with god in faith and obedience:  “God doesn’t instruct wives to submit to their husbands out of blind trust in their husband’s impeccable wisdom.  Not at all!  They should submit to their husbands because they trust in a GOD of infinite wisdom.” – page 98

Family discussion questions:  How can a wife submit to her husband even when it seems like her husband is making some unwise choices?  Is there any point at which she should not obey her husband?

My answer:  I can readily submit to you, cheerfully so, because I know that God will use all the circumstances in our lives for our good.  God can always be trusted, even when the situation may look grim.  I know you did not mean this for our hurt (unlike Joseph’s brothers) but God means this for our good.  the only point where I should not obey you is where you ask me to violate scripture.

3. We are quite well rested!  We have been going to bed early and rising after a full night’s, restful sleep!  Since sleep is the number one thing you can do to begin healing your adrenals, I think we are on our way!  We have eliminated the major stresses, are getting proper sleep, reduced the caffeine to only tea and only in the mornings, have been limiting computer time (we don’t have television), and are getting regular exercise in our walks.  I have also reduced everyone’s sugar intake by using half stevia when and where I can along with de-cluttering the house (a stress factor).

4.  Gives me a chance to work with our preparedness supplies.   Actually cooking with our stored foods on a more regular basis.  As well as giving me the opportunity to be creative with what we have and make do with what’s already there.  One thing I already knew – we need to organize our supplies!!

Off to bed for us…

Blessings, ~Mrs. R (aka Aunt Mae)

Other posts you may be interested in:

My New Year’s Resolutions

Regarding Resolutions

Happy Valentine’s Day

LAF Has  Returnd

This post also linked to:

Daily Renewal when Motherhood Feels too Hard

Click here to view more details

I don’t know about you… but I have been so tired lately.  Not just a physical tired, but a battle-weary, need a daily bit of encouragement kind of tired.  The soul-weary and emotionally worn out kind of tired.  Though I do know others who are also stay-at-home homeschooling moms, I still feel so ‘alone’ at times.

I was listening to Kevin Swanson’s 2010 Family Economics Series the other day.  In his talk “A Biblical Economy – The Opportunity of Our Century” he states that over 40% of 5 year olds are latch key kids!  And we wonder why the nations children are “growing up” without any decent character traits…?

As one of a small minority of mothers who does stay at home with her child(ren), I am always appreciative when I find something that will give me encouragement in my God-given job of mom.  It is said that a Navy wife is the toughest job in the Navy.  That is so true, to which I can personally attest.  I would also have to say that a biblical, stay-at-home, homeschooling mother is the toughest job in the church.

Of all places… the church (generally speaking) is the last place where we mothers can even find a modicum of encouragement for the role God has ordained for us!  In most instances, the modern, American, evangelical church is our most ardent opposition.

Indeed, all who desire to live a godly life in Christ Jesus

will be persecuted,

2 Timothy 3:12

That is why I am so excited about this new devotional by Kelly Crawford.  In case you don’t remember, Kelly’s home was destroyed in a tornado last April and she had a tiny newborn!

Yet despite these trials Kelly and her family glorified the Lord day in and day out.  I can’t think of another person who would KNOW so intimately the emotional and spiritual weariness of motherhood!!  Can you imagine continuing to love, nurture and school your children without a home?

Here is what is being said about Kelly’s new book:

“When mothers are strong, their children — regardless of the challenges they face — tend to be strong. When they’re resilient and filled with faith, their children are likely to be resilient and filled with faith…The destiny of mankind is in the hands of mothers….” -Neal Maxwell

This book is your comrade in the trenches. It is a life-book, you will want to read over and over, written in small snippets for daily renewal.”

“This eBook is Kelly’s “cup of cold water” to mothers. We all need refreshment and encouragement when the hard days come, and Kelly has provided bite-sized (but meaty and thought-provoking) daily devotionals that urge us to take our calling as mothers seriously but remember at the same time that we are vessels of clay in need of God’s filling. These words are true whether you are the mother of one or the mother of ten! Thank you, Kelly, for sharing your beautiful insights into the calling of motherhood “from the trenches!” -Jennie Chancey

It will be released Monday, 20 February 2012!

Not only will it be available on Monday…

it will only cost $1!!

Though that low price will only hold for one day.

Blessings, Mrs. R (aka Aunt Mae)

I am an affiliate for Generation Cedar.

B-I-G Preparedness/Homesteading Giveaway!!

I have not talked about preparedness for a while.  I am still working on our supplies and a comprehensive inventory is becoming a necessity!  There are still some areas where I could use some help.  That is where THIS post comes in.  I stumbled across this giveaway and immediately thought… wow!  These are some of the very things I need to add to our preparedness supplies!  How timely.

Isn’t that just like the Lord?  Providing when you hadn’t been looking!

The ForgottenWayFarms.com folks and HomesteadDryingRacks.com are teaming up for a great giveaway for preparedness &/or homesteading minded folks and there are 6 different prizes worth $304!

Six Prizes – Six chances to win

1st Grandpa Jakes Campfire Cooker ($139.00 value)

2nd One handcrafted Peddler drying rack (49.00)

3rd Homesteading for Beginners vol. I- II-III ($45.00)

4th Plunger Washer ($29.00)

5th  Erin’s Super Green Drink Mix 1 lb. ($25.00)

6th Erin’s Sick Tea ½ lb. ($17.00)

I am drooling over the Grandpa Jake’s Outdoor Cooker.  I also need the Plunger Washer for my preparedness supplies.  The Green Mix and Tea would also be wonderful as would the DVDs!  Who couldn’t use a really nice drying rack with REAL space for drying things??!!

Hop on over to their blog to check out how YOU can enter a chance to win one of these great items!  Don’t delay… this giveaway ends at midnight on Feb 5th!

A Common Sense Look at Soaking Grains

Long, worth the read and re-printed with permission.  ;-)

Phytic Acid Friend or Foe?

The Soaking of Grains Investigated

By Sue Becker

 Since 1992 I have been teaching others the health benefits of freshly milled whole grains.  I have heard literally hundreds of testimonies of improved health, from minor issues to life threatening ones.  What a confirmation these testimonies have been to the truths that have been taught.

Over the years, though, conflicting messages have arisen from time to time.  When questioned concerning these teachings, I would research each one as to their validity.  Most of the time I found some truth mixed with error.  I chose to answer these questions on a personal level as they arose.  I did not wish to get in a public arena of debate, choosing instead to just let truth prevail, and it always has.  I have watched books, diets and teachers come and go.

However, there is a teaching I feel I must address formally. It is causing quite a stir among those of us who have embraced the lifestyle of milling our own grains.  I have searched, studied and agonized over the subject for the past 4 or 5 years.  My desire was not to prove any one wrong, but I had to know that what I was teaching was correct.  If I was teaching error I had to change.  It is my desire to present to you my findings and let you make an educated decision as to what is correct.

The subject is phytic acid and the sprouting or soaking of grains.  Phytic acid is considered by some as an anti- nutrient component found in the bran portion of all grains and beans.  It is being taught that “untreated” phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption.  It is being said that a diet high in unfermented whole grains supposedly can lead to serious mineral deficiencies and bone loss.  It is also suggested that long term consumption of these untreated phytates may lead to irritable bowel syndrome and other serious adverse affects.

Statements are also being made that imply that grains have always been eaten in their sprouted form and that “our ancestors and virtually all pre-industrialized people only ate grains that were soaked or fermented”.  Nourishing Tradition by  Sally Fallon pg.452

My first thought is, that I see no reference of sprouting grains in the scripture.  Many people refer to Ezekiel 4:9 as the first mention of sprouted bread.  Careful examination of the verse however, gives no indication that the grains are sprouted.  God’s instruction to Ezekiel is to take “wheat, spelt, barley, millet, lentils and beans” and to put them into “one vessel”.  A word study done on “one vessel” showed that it means exactly that – one container.  I do not see any indication of sprouting.  One must remember that each of these grains or beans was used separately for food, for example barley loaves or spelt bread.  The instruction to Ezekiel appears clear to me.  God did not want Ezekiel to make a variety of breads out of the individual grains, but one bread out of the grains combined.  Individually, grains and beans lack certain necessary amino acids, the building blocks of proteins.  However, when grains and bean are combined, they perfectly complement each other, forming a complete protein.  In a long term fast, much body mass is lost due to a lack of nourishment, particularly protein.   When grains or beans are sprouted some protein is lost.  I believe this bread was not sprouted, and the incredible supply of complete protein and other nutrients perfectly nourished Ezekiel for over 400 days!

It is taught by some that grains were harvested differently in Biblical days than now.  This is Jordon Rubin’s best argument as to why there is no evidence of the sprouting of grains in the Bible. The teachings of Dr. Edward Howell are quoted and embraced as truth by both Sally Fallon and Jordon Rubin.   “Dr. Howell noticed that the old harvesting techniques helped preserve and enhance the nutrition value of the grain.  After cutting the mature grains in the field, farmers would gather the stalks and loosely bind them upright in sheaves and let them stand overnight in the field before threshing them (or removing the grain from the grass stalks) the next day.  This allowed the grains to germinate or sprout”The Maker’s Diet by Jordon Rubin pg.139 (emphasis mine).  The premise is that this “germination” or sprouting of the seed in the field broke down the “harmful” phytic acid naturally so that no further soaking of the grain was necessary.

Dr. Howell’s statement is so simplistically wrong I truly thought I was missing something!  No seed can begin to germinate or sprout and then be stored.  The sprouting process can not be put on hold.  It is like being pregnant – you are or you aren’t.  If you are, you can not put it on hold and save the baby until you are ready for it.  That baby will continue to grow until it is full term.  It is the same with seeds.  Once the sprout is formed, a full grown plant is going to develop.  If seeds were allowed to sprout, they could not be stored, resulting in no seeds for next year’s crop and no food for the winter. 

Germination of the seed does indeed stimulate phytase activity.  Phytase is an enzyme that breaks down phytic acid and that allows the release of stored mineral which the new plant needs for growth.  Normally these nutrients are stored securely inside the seed until it germinates.  The fermentation process of yeast triggers this same activity and causes phytase to transform non-usable minerals into digestible ones.  These minerals include phosphorous, zinc, calcium, magnesium, iron and copper.  Without proper fermentation, these minerals remain inaccessible to your body.  Allowing bread to rise for several hours before baking insures maximum nutritional value and the release of these stored nutrients.

I checked with the owner of one of our grain elevators on grain harvesting procedures.  The owner had just returned from Ethiopia.  It was harvest season there.  He assured me that the primitive methods used for harvesting grain in Ethiopia today were the same primitive methods for harvesting grain used for thousands of years.  The cut wheat was tied up in bundles, because it is easier to pick up a bundle than an individual stalk.    The seeds must be fully dry at harvest time or they will not store!  It is not desirable for the grain to get damp; therefore, it is harvested as quickly as possible.  The only difference in modern methods of harvesting is that machinery is used to perform the tasks.  The last thing any farmer wants is for the grain to get damp!

 “Like snow in summer and rain in harvest so honor is not fitting for a fool.” Proverbs 26:1  Amp. version

 “Is it not wheat harvest today?  I will call to the Lord and He will send thunder and rain; then you shall know and see that your wickedness is great which you have done in the sight of the Lord in asking for a king for yourselves.” I Samuel 12:17 Amp. version

Moist grain at harvest is a curse from God, not a benefit!

The History of Bread Making and Natural Leavens

Since I first began this journey of making my own bread, from freshly milled grains, the history of bread making has fascinated me.  I have read many books and articles on the subject.  I have never read anything to document the statement about our ancestors and “virtually all pre-industrialized people” soaking their grains.  In preparation for writing this article I have spent even more time searching out and reading articles on the internet on the history of bread making.  Again I found nothing on soaking or fermenting grains historically.

I think perhaps there is some confusion with the yeast “starters” that required an over night soak.

Prior to the availability of commercial yeast, bakers, as well as, homemakers had to “make” their own starter.  I found two recipes for starters in a cookbook that was printed in 1901.  The cookbook belonged to my husband’s great grandmother and was a “Careful Collection of Tried and Approved Recipes” compiled by The Ladies Aid Society.  I figure that would date these recipes in the 1800s.

Organisms needed to leaven bread dough could be “caught” from the air.  Equal parts flour and milk were mixed together to form a smooth batter.  The raw milk, unlike today’s pasteurized milk, would supply the lactic acid bacteria.  The mixture was allowed to set uncovered for several days to catch various organisms from the air.  Once the growth of the yeast and bacteria made a nice bubbly mixture the “starter” was ready and could be used for making bread.  The day before making bread, this starter was mixed with equal parts flour and water or milk and allowed to soak or “sponge” for 24 hours or overnight.  The next morning a portion of the starter was saved and stored in a “yeast pot” (mentioned in the book of Exodus) for future use.  Flour, sweeteners, oil and salt were then added to the rest of the sponge to make the bread dough.  The dough was kneaded then shaped into loaves and allowed to rise for several hours.  The entire amount of flour used was not soaked or allowed to ferment, only what was necessary to make their yeast.  These starters are a mixture of yeast and lactic acid bacteria.  The yeast does the leavening and the lactic acid bacteria gives the bread a sour flavor, hence the name sour dough bread.  These “starters” are often referred to as natural leaven since the yeast is considered wild and caught from the air.  To say that natural leaven is not yeast is incorrect.

The strains of commercial yeast used today were isolated, as microorganisms were discovered, and grown for commercial use because of their hardiness and viability.  It was more practical for bakers to have yeast readily available.  I enjoy the flavor of sour dough and first learned to make bread using a sour dough starter.  But I enjoy the convenience of bakers yeast and see no difference in the method of bread making through out history and the way I make bread today, except that I do not have to grow my yeast.  I incorporate the yeast into my dough, just as has always been done, except that my yeast is in a dry form and not from a starter.  I do, of course, lose the sour flavor contributed by the lactic acid bacteria.

Through out history many civilizations have indeed had numerous fermented foods as part of their diet.  The fact that many ancient cultures ate a fermented bread of some sort, however, does not mean that all bread has to be fermented.   Just because one culture eats a fermented cabbage food, known as sauerkraut, does not mean that all cabbage has to be fermented.  Yogurt is a fermented dairy food; does that mean all milk has to be fermented?  Certainly not!

One must remember that the fermentation of foods was chiefly a preservation method.   Fermenting grains also offered a variety of texture, flavor, and aroma.   Years ago, sweeteners and flavoring were not as readily available to the common people; therefore, grains or flour and water were often allowed to ferment overnight to give the bland “bread” some flavor.  The dough was then fried or baked.  Fermenting grains does indeed break down some of the protein, which is not necessarily advantageous.  In fact, a nutritional study done on Ogi, a fermented African corn bread, showed that there were considerable losses in protein and calcium during the fermenting of Ogi.  Researchers found that “the biological quality of Ogi was so poor it did not support the growth of rats”! (History of Fermented Soy Foods, Special Report by William Shurtleff)

Common breakfast cereals, such as oats were often soaked overnight.  Before the process of rolling oats came along to shorten the cooking time, oat groats could take several hours to cook to obtain a nice creamy texture.  Soaking the groats overnight shortened the early morning cooking time.   Our ancestors were logical people.  To imply that they soaked or fermented grains because of some innate sense that it was more nutritious is sheer speculation.

Phytic Acid – Friend or Foe?

Phytic acid’s “chelating” ability is considered by some to be a detriment to one’s health.  On the other hand, many researches embrace this ability to bind with minerals as its most powerful asset.  In her book, Diet for the Atomic Age, Sara Shannon, lists 11 nutrients in particular that protect against heavy metal toxicity and radiation damage.  Phytates bind with radioactive and toxic substances and carry them out of the body.  Aware of phytic acid’s mineral binding properties, Shannon states that an adequate diet will more than compensate.  One must also remember that whole grains themselves are an abundant source of iron, calcium, and zinc.  After extensive research, Shannon found that the more toxic our environment becomes, grains are our best source of protection, particularly due to the phytate content.  She believes that “for optimal health, at least half of every meal should be grains”. Why would one want to denature something that is so beneficial?   In fact, a supplement company is actually isolating this “powerful antioxidant” because of its anti-tumor, anti-carcinogenic, and blood sugar regulating properties!

Studies show that phytic acid, particularly from wheat bran, actually stimulates the productions of phytase in the small intestine.  The fact that phytase can be produced in the small intestine eliminates the necessity of fermenting all grains before consuming them, as in the case of unleavened breads, quick breads (that do not use yeast as a leavening), and parched or boiled grains.  Phytase activity in the small intestine actually increased, not decreased, the absorption of minerals, especially, calcium.  (Journal of Nutrition 2000:130: 2020-2025).  Over the years we have seen numerous people healed of life long anemia issues after they began grinding their own grains to make their bread.  How could this be if phytic acid in the bran kept iron from being absorbed?

Other studies have also shown that this increase of phytase activity, stimulated by phytic acid, offered significant reduction in the formation of cancer cells in the colon.  This anti-carcinogenic protection was also attributed to phytic acid’s mineral chelating properties.   If phytic acid strengthen and protects the colon, how could it cause colitis and irritable bowel syndrome?   Again we have heard numerous testimonies of healing of both colitis and IBS from eating “real bread”.

Phytic acid can be digested by humans and actually releases inositol during the process.  Inositol is a key B vitamin necessary for the metabolism of fat and cholesterol.  Whole grains are a valuable source of inositol, as well as choline and lecithin, which are also important in the break down of cholesterol.  This may explain why so many people have reported a significant reduction in cholesterol levels once they began making their own bread from freshly milled grains.  Inositol is also an essential nutrient in reducing depression.  Again I ask – why would we want to denature this valuable nutrient?

One should really wonder why whole grains and phytic acid were “picked on” at all.  Why not oxalic acid?  It is a mineral chelator found in spinach, chard, cranberries, almonds, rhubarb and other vegetables.  Should we quit eating these healthy foods as well?  Sally Fallon encourages the use of flaxseed for its rich source of fatty acids, stating that it is low in phytic acid.  Yet sources that herald phytic acid as a nutrient, give wheat bran and flaxseed as the richest sources.   Does soaking the grain over night actually denature the phytic acid?  Not from what I have read.  Only about 10% of the phytic acid is broken down in an overnight soak and that is not enough to make a significant difference.

Is There a Place for the Sprouting of Grains?

Absolutely!!  In fact I got very excited as I began to study this.  Of the many essential nutrients needed by your body to promote health and life, there are only four nutrients deficient in wheat, vitamin A, vitamin C, vitamin D and the amino acid lysine.  When grains and beans are sprouted, there is some loss in protein, but vitamin A content increases by 300% and vitamin C by 500%.  In fact sprouted grains were used on long ocean voyages to prevent scurvy.  Limes, and lemons would eventually rot, but the storable grains would last the duration of the voyage and could be sprouted at any time. Sprouted grains can also be more easily tolerated by those who can not digest gluten.

As our food supply gets more and more contaminated and manipulated – our fruits and vegetables are radiated and picked long before ripening, animals are fed antibiotics and hormones that then show up in our meat and dairy products, genetic modification is being done to much of our food supply – we can become very discouraged and left with very few safe food options.

Grains, however, do not have to be radiated to be made storable, they are not fed antibiotics or hormones, and organic grains are not genetically modified.  From all of this, I see the hand of a wonderful Creator that made a perfectly storable food, which can be ground into flour to make delicious breads of all sorts and to obtain two of the missing nutrients one can then sprout the grains.   Grains, as I see it are our most reliable food!

The Attack on Bread – God’s Perfect Provision

For a long time I have been very concerned as I have watched bread be attacked from every direction.  The “low carb” diet propagated the myth that bread will make you fat.  Gluten is treated like some evil substance, found in bread, when in fact it is just the protein portion of the grain, with specific health benefits.  This is not to negate the fact that some people have serious physical issues with gluten.  But the problem is not with gluten.  If so, why is corn such a common allergen?   It has no gluten.  What about milk?   These are all wonderful foods that God has given us that are now thought of as unhealthy when in fact we are the ones who are unhealthy.  We lack the ability to digest these foods properly.   Now presently grain is bad because of some mold on the wheat and phytic acid in the bran.  What next?

I believe that the day has come where God is going to use sickness and disease as a powerful evangelistic tool.  As God’s people we must prepare.  As we turn to His ways of eating, always letting His word be the final authority, we will see our health return.  As those around us become sicker they will look to us for answers.  As we share truth for physical health, we will be sharing truth for spiritual health.  But if deceptive teaching can prevail and convince the world that bread is bad, then why would any one want the Real Bread of Life.  Deceptive teaching is a powerful tool of the enemy. We must pray continually for wisdom. None of us is above being deceived.  In fact as I have struggled with the validity of this teaching, the Lord spoke this scripture to my heart:

“You foolish Galatians! Who has bewitched you? … Did you receive the Spirit by observing the law, or by believing what you heard? Are you so foolish? After beginning with the Spirit, are you now trying to obtain your goal by human effort: Galatians 3:1 NIV version

I do not wish to be either foolish or bewitched.  James 1:5 tells us that if we lack wisdom we are to ask God who will give it.

Throughout the Bible, bread is considered a symbol of healing or the presence of God.  Jesus compared Himself to bread because bread, made from freshly milled whole grains is life giving and life sustaining. As the days become more and more evil, Jesus will be attacked in any and every way.  If the life giving bread to which Jesus compares Himself, can be brought into question, then the very name of Jesus and His saving power can be more easily discredited as well.

DISCLAIMER: Nothing in this article should be construed as medical advice.  Consult you health care provider for your individual nutritional and medical needs.  The opinions are strictly those of the author and are not necessarily those of any professional group or other individual.

This article is re-printed here with permission.

I am so thankful for Sue Becker’s research and careful analysis of this “grain soaking necessity”.  Though gluten and my body do not happily co-exist together, I believe many who read my blog are able to consume gluten and I would like to free them from an unnecessary burden – soaking grains.

There is another reason I believe this article is important.

Preparedness.

In a TEOTWAWKI situation, you might find it expedient to soak your grains overnight to save cooking time, water, and fuel.  These three (among others) will be precious commodities when the grid goes downMany other times you will NEED to prepare a meal quickly, and may not have had the time to start soaking something for the next day’s meals.  Or the dog, or mice or other vermin might have gotten into your grains soaking on the counter – or tent floor – or vehicle dash – or….

Then there will be the times of necessity when you are out gathering fuel, water or whatever it is you need and have to take some kind of food with you.  You will NOT be soaking your grains on the go!

Please, don’t saddle healthy homemakers and preppers with a false sense of guilt if they don’t (unnecessarily) soak their grains!

Blessings, ~Mrs. R (aka Aunt Mae)

Jan 2012 Photo A Day Challenge…

I ran across this two days ago and thought it might be fun to see what I can come up with!!  And since I am only 4  days behind… I should be able to catch up.  :-)

Here is the list of photos for this month.  I’ll see what I can come up with!!

I started taking photos yesterday… and got 1, 2 & 4.  Today I took 3, 5 & 6!

1. You

I took these last night after everyone was in bed… and kept giggling while taking them!  Good thing I didn’t wake anyone up!!  :-D

2. Breakfast (gf biscuit recipe here)


3. Something you adore

My Family!!

4. letterbox – these are not mine… but I go to the post office a lot.

Letterbox - or mailbox in the US... :-)

 

5. something you wore

Petosky Stone Necklace - Michigan state rock... which is not a rock but a fossil!!

6. makes you smile (see why this makes me smile!)

Chicken Pox!!

7. favourite
8. your sky
9. daily routine - do I have a “routine”?  if I find “it”… I’ll snap it’s pic
10. childhood
11. where you sleep

12. close-up
13. in your bag
14. something you are reading
15. happiness - drew a blank
16. morning
17. water
18. something you bought
19. sweet - drew a blank…
20. someone you love
21. reflection
22. your shoes
23. something old
24. guilty pleasure
25. something you made
26 .colour
27.lunch - lack of inspiration… sigh
28.light
29.inside your fridge - this is way to scary to photograph…  :-(
30.nature
31.you, again
http://www.fatmumslim.com.au

Photo A Day Challenge

See the above link for all the photo challenge details!  It’s not too late to join in the fun!!

Since this blog is  from Reformed Christian ideology I thought you should know that I know nothing about the originator of this challenge, so be forewarned if you do decided to check out her blog.  :-)

Blessings, ~Mrs. R (aka Aunt Mae)

Mock Apple Pie – Gluten & Dairy Free

Here we are again with another Ratio Rally offering.

This month is being hosted by Lisa of Gluten Free Canteen and is one of my favorites… pie!   Go there to see all the other great gluten-free pie offerings this month!  UPDATE: I have links at the bottom of this post too!

Baking by ratio… is really keeping a more exact proportion of ingredients in a recipe so that it always turns out.  Measuring ingredients can give a widely varying weight ‘cup for cup’ and in gluten free baking too much isn’t a good thing!  Once you try weighing your ingredients you will find it so much easier.  Really!!

Pie dough has to be the easiest ratio ever… as simple as 3 – 2 – 1!  3 parts flours to 2 parts fats to 1 part water.  The amount of water can change based on the fat used.  If using butter, it is partially water, so a little less water will be needed.  I am pretty sure there is water content in the Earth Balance Soy-Free Buttery spread I used, which accounted for a little less than the full 1 part of water needed in my recipe.

My mom always used lard to make her pie crusts.  Once I started making pie for my own family I used lard initially.  It does make for a very flaky crust but I dislike the lard taste.  I eliminated ALL hydrogenated oils from my kitchen years ago and switched to using palm shortening instead of the hydrogenated cottonseed oil called Crisco… eeewwww.

Did I say that I really like pie?  I think that the crust is one of my favorite parts of the pie.  I would take the extra bits of dough, roll them out, sprinkle them with cinnamon & sugar and bake until just starting to turn golden brown… crust cookies… YUM!!

Once I needed to eat gluten free it was pie and pie crust that I missed the most.  I have tried those boxed, gluten free pie crusts, but they left an odd aftertaste in the mouth, were crumbly more than flaky, rolling them out was disastrous… and try to make my pinched crust edge??  Forget it!  The crust just broke.  Though repairing tears and holes was super simple.

Until today.  Today I came to closest to gluten free pie crust perfection as I have ever come, or tasted… anywhere!

Now that I have made my own pie crust without any of those funny gums…and my crust did not have that ‘odd’ taste… I am wondering if it is those gums that leave that odd taste behind…

Of course that near perfect gluten free pie crust needs a show stopping filling doesn’t it?  And why, oh why would a woman who lives in the Pacific Northwest – better known as “Apple Country”… make a “MOCK” Apple Pie pray tell???

Why to use up those giant, baseball-bat-sized zucchini of course!  lol  We can only make so much zucchini bread and zucchini chocolate cake in one season.  Let’s try something new for a change – - – - – let’s make pie!!

Mock Apple Pie

1 recipe pie dough for a double crust pie (below)

1 – 2 large, hard, zucchini, peeled, de-seeded & sliced to equal 5 – 6 cups

1/2 cup sucanat

1/4 – 1/2 teaspoon cinnamon

1/8 – 1/4 grated nutmeg (I buy the whole nuts and grate as needed)

1 tablespoon lemon juice

1 tablespoon organic cornstarch

tiny splash of vanilla extract (use the real stuff!)

Preheat oven to 450 degrees.  Place zucchini, sucanat, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla into a mixing bowl.  Stir until well mixed and zucchini slices are coated with the sucanat & cinnamon mixture.

Pour into prepared pie shell.  Top with second shell and seal.  Pierce top shell to make vents for steam to escape.  Cover fluted edge of crust with foil or a pie crust shield.  Place pie in pre-heated oven and bake for 10 – 15 minutes.  Turn heat down to 350 degrees and continue baking for 30 – 40 minutes until zucchini is tender.  Let rest out of oven for 15 minutes before slicing.

Slice.  Eat.  Enjoy!Why claim only ‘near’ perfection…?  The fluted edge didn’t hold it’s shaped as well as I would have liked in the heat of the oven.  I will have to try using a little less shortening next time to test out that… otherwise this one’s a keeper!!

Pie Dough

Take your mixing bowl and set it on your scale.  Turn on the scale.  Weigh out ingredients.  This is the EASIEST way to measure out shortening ESPECIALLY!!  No muss, no fuss, no mess, easy peasy!  Try it, you’ll love it!!

5 ounces sweet rice flour

2 ounces sorghum flour

3 ounces tapioca flour

1 ounce organic corn starch (make sure this is NON-GMO!!)

1 ounce millet flour

4 ounces Earth Balance soy-free buttery spread

4 ounces palm shortening

1/4 teaspoon salt

1/2 cup sugar

Weigh out all the ingredients into mixing bowl and cut the fats into the flour mix.  I used my kitchen aid stand mixer for this.  Cut in the fats until it resembles coarse crumbs.

Mix 1 beaten egg with 1 teaspoon vanilla and add to mixing bowl.  Add 1 – 2 ounces of cold water, 1 teaspoon at a time until the dough forms a ball.  Place the dough into a plastic bag and pop into the freezer for 15 minutes or the fridge for 30 minutes.

Divide dough into two equal pieces.  Roll one out between sheets of plastic wrap using a rolling pin to the diameter of your pie plate plus 2 inches.  Keep the second piece of dough in the freezer or refrigerator.  Once the dough is the proper diameter,  remove the top piece of plastic wrap and lift the rolled out dough using plastic wrap to lift and place into pie plate, remove the other piece of plastic wrap.  Use the same pieces of plastic wrap to roll out top crust.  Place sliced zucchini mix into crust lined pie plate.  Place crust on top of pie plate, using plastic wrap to lift rolled out dough.  Make fluted edge to seal top and bottom crusts.  Cut decorative vent holes.

Makes enough for one 9-inch double-crust pie or two single-crust pies.

The guys really liked this pie.  The Patriarch said the crust was wonderful, and he isn’t overly fond of gluten-free items normally.  He even had seconds.  Arrow gave this pie the thumbs up.

The best part… Neither one of them could tell that this was not made with apples!  :-)

Blessings,  ~Mrs. R

RATIO RALLY PIE LINKS:

TR from No One Likes Crumbley Cookies Chocolate Mousse Pie

Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie

Irvin from Eat the Love Double Butterscotch Apple Pie

                                                        Charissa from Zest Bakery                                                   Apple Galette with Pisco Soaked Golden Raisins

Kate from katealicecookbook Kale & Zucchini Tart

Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie

Caleigh from Gluten Free[k] Leek and Potato Pie

Rachel from The Crispy Cook Maple Walnut Pie

gretchen from kumquat deep dish chocolate bourbon pecan pie

Claire from Gluten Freedom Autumn Pumpkin Spice Pie

Morri from Meals With Morri  A Pie Crust to Remember

Silvana Nardone from Silvana’s Kitchen Chicken Potpie

Caneel from Mama Me Gluten Free Green Tomato Pie

Meredith from Gluten Free Betty Blueberry Pie

Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie

                                Meaghan from The Wicked Good Vegan                                    Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping

Erin from The Sensitive Epicure Chess Pie 

                                        Mary Fran from frannycakes                                            Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie

Brooke from B & the boy! Pot Pie

Lisa from Gluten Free Canteen Frangipane Apple Tart

My Other Ratio Rally Posts:

This post is also linked to Kim at InAShoe.com

Encouragment & Vision for the 21st Century Mother!

<a href=”Click here to view more details“>

A great new book to help Christian mothers in the honorable job of raising the next generation for Jesus Christ!

Not many of us have any older woman as a Titus 2 mentor.  This book can fill some of that need.

Blessings, ~Mrs. R