BIBLICAL PREPPING
  • Home Page
  • Information Center
    • The Prepping Blog
    • The Recipes Blog
    • Product Reviews and Tests
    • ARCHIVES
    • Videos
    • Printable PDFs for Videos or Blogs
  • STORE
  • Contact

The Recipe Blog

Eating what you store, and storing what you eat!

Need A Tasty Snack from Your Food Storage?

10/24/2016

 
We love crackers with soup, hummus, or just to have around for nashing with some cheeses. Gluten Free crackers can sometimes be expensive and I love baking so why not try to create a recipe that can easily be made at home? I had a recipe for an almond cracker that we sometimes like, but after a while the flavor of the almonds gets to be mundane and you would like a change.

Using my old recipe, I tried to measure out the right replacement for the THRIVE Gluten Free flour and the first batch created a very dry dough that I kept adding water to until it felt about right, soft and rollable but not sticky. It wasn’t too bad once I found the right texture, but when they baked up they were HARD. Almost too hard to break.
I recalled my first year of eating gluten free and remembered that many flours need to be exchanged by WEIGHT, not by measuring cup. So I weighed out the almond flour, and it weighed in at 8 ounces. I don’t recall exactly how much almond meal it was by cups, but 8 ounces would work. Trying the recipe again, using 8 ounces of Thrive GF Flour, the crackers turned out perfectly.

Now that I make these at least once a week, I am honestly tired of rolling them out with a rolling pin. It can be a challenge to get it just the right thickness every time. One morning I had a brilliant idea - why not use my pasta machine! I dug it out of the cupboard and after mixing the dough, within just a few minutes, I had all the dough rolled out into almost the same sized strips with uniform thickness! You may find that you need to sprinkle a little bit of Rice flour as you press the dough through the pasta machine, but I did not have to and it went through perfectly, without sticking anywhere. Then I was able to cut each strip down the middle, and cut those strips into bite sized crackers, bake as usual! Now I am trying to figure out what else I can use that pasta machine for with my Gluten Free Flour!
Now go bake some crackers and make a pot of soup, then enjoy!


Gluten Free Crackers  

8 oz Gluten Free Flour (WEIGHED not measured in cups)
1 tsp Himalayan Pink Sea Salt
4-6 oz filtered water
1/4 tsp baking powder, optional, makes a slightly lighter cracker


Salt, dried garlic (finely chopped), dried onion (finely chopped), or other toppings if desired.
 

IMPORTANT NOTE FOR THIS RECIPE: This recipe was created to use THRIVE GF Flour mix, but can be used with other GF Flours as well. The key for this one is that it is NOT a “Cups" recipe, and needs to have the flour measured out in ounces. Many GF flours are different by weight, so this is very important for the right consistency dough.  

Preheat oven to 400. Mix all dry ingredients well. Place a well in the middle of the dry ingredients and gently pour in about 4 ounces of the water, setting aside the rest in case it is needed. Mix all ingredients together with a fork until forms a nice ball. The dough needs to be soft, but NOT sticky. If it is too dry, add a little more water, 1Tbsp at a time and mix well. Knead gently for just a minute or two. Cut dough in half. On parchment, roll out one half very thin. Then do the same with the other half. With a fork, poke holes in the dough to allow steam to escape while cooking. Cut to desired size using pizza cutter. I usually cut to individual cracker sizes, like snack crackers.

Bake for 5-15 minutes, depending on size you cut the crackers into. Watch them carefully and if they need more cooking time, only add 2-3 minutes at a time so that they do not over-cook or burn. These can go from almost done to burnt in just a short period of time. So PLEASE remember to keep an eye on them, don't get distracted - because the over done ones taste nasty! Depending on your humidity outside and inside they can last for up to a month. Store in an airtight container or jar. Serve with your favorite dip, soup, salsa, cheese, or hummus.

VARIATIONS: Add 1-2 tsp rosemary to the crackers for a taste treat. You can also add other herbs or spices to go with the dip, cheese, or soup you will be serving these with, or Parmesan cheese to the dry ingredients, before adding water. With dry herbs or Parmesan, you may need to add a bit more water to make it roll-able. Herb suggestions: Dill, onion, garlic, chive, chili powder, Thyme.

Are You Ready For Some Homemade Granola?

10/18/2016

 
I enjoy having this recipe around in a jar for whenever I am in the mood for something different.  It is easy to make with products from your food storage, and keeps for a month or two if it lasts that long. It is even better for you and the kids than those sugary cereals you could be buying at the grocery store. 

Granola is great with milk in the mornings, sprinkled over fresh fruits like berries, melons, or even sliced apples.  How about serving it over a bowl of ice cream or your favorite frozen yogurt?  Mix it in with your kefer or yogurt for a hearty afternoon snack or filling balanced breakfast.  It is even a quick and easy crunchy snack to just grab and nash.

One of the reasons I enjoy this recipe is because it is versatile, can be changed by adding different nuts or dried fruits and is packed full of nutritious seeds and grains.  Also, uses your favorite honey rather than sugar for sweetening.  Do you want a slightly stronger flavor? Add a little bit of molasses along with the honey for a darker, richer taste. 

No matter how you mix it up, it is still tasty, filling, and packed full of goodness.



Higher Protein Gluten Free Granola

1 Cup Quinoa
1 Cup Quick Cook Oats
1/4 Cup ground flax
1/4 Cup ground Chia seeds
1/2 Cup Shredded Coconut
1/2 Cup Peanut Flour

3/4 Cup Honey, melted
1 Tbsp Oil

Preheat oven to 300 degrees. Put quinoa on a cookie sheet with sides. Place in preheated oven and roast for about 7 minutes. Remove and pour into bowl. Add the rest of the dry ingredients. Mix well until coated with Peanut Flour. Drizzle honey over the mixture then drizzle oil over. Mix well until thoroughly coated. Lightly oil the same cookie sheet used before, and spread granola mix in a thin layer on the cookie sheet. Place in the oven and cook for about 15 minutes. Remove, stir, bringing the sides into the middle and mixing well. Place back in oven for 10 minutes, checking occasionally to ensure it is not burning. Remove from oven and allow to cool thoroughly before placing in an airtight container or bag.

Served as a topping over ice cream or fresh fruit, or as cereal in the morning with cold milk. Granola can also be eaten as a snack or packed for travel.

Granola can be easily varied by adding different spices, flavorings like almond or maple, and adding dried fruits and nuts. It is a versatile recipe to add to your storage portfolio and can be whipped up in no time at all.  Recipe is also easily doubled, but may need an additional pan to be baked in to make sure you spread it thinly and evenly for even baking.

Gluten Free Autumn Desserts and Treats Part 2

10/18/2016

 
Picture

Around this time of year, squash and pumpkins are everywhere.  This is great time to grab a bunch and put up some pumpkin or squash puree in the freezer or canning cupboard for use over the winter season.  And, what better treat to serve while you enjoy the fresh smell of chilly Autumn air than a tasty slice of pumpkin bread? 

Well, I guess you could eat those wonderful fudge brownies I posted earlier, but if you aren't a big chocolate fan or aren't in the mood for those, our gluten free pumpkin breads are another great choice!   These loaves can easily be frozen, too, for later - if they last that long! 

This recipe is extra special as it is made without eggs.  Great for your home storage cookbook or recipe box.  For those looking for a dairy free recipe, this one's not it.  It does work better with milk for some reason than with almond or other nut milk.  You are welcome to try it that way, if you like, and let me know what your results were! Would love to hear.


Gluten Free, Egg Free Pumpkin Bread

2 Loaves

3 1/2 Cups Gluten Free Flour
2 Cups Sugar ( I used 1 1/2 Cups)
2 tsp Baking soda
1 tsp salt
2 tsp Pumpkin Pie Spice
1-16 oz can of Pumpkin Puree (Organic comes in 15 ounce can. I used this plus 1/4 Cup extra milk)
1 Cup Olive Oil
2/3 Cup milk
1 tsp Vinegar

Preheat oven to 350 F degrees; oil 2-9X5 loaf pans. I also like to line my pans with parchment paper for easy removal of loaves. If using non-stick pans, no need to oil them.

Mix all dry ingredients together well. In a separate bowl, mix all the wet ingredients. Pour the wet into the dry and mix together just till well combined. Do not over beat.
Separate the batter evenly between the two pans and place in the oven for 45-50 minutes until a toothpick inserted in the center comes out clean. Cool in the pan 30 minutes, then remove and cool on a wire rack. Place in a bag or container for storage.  Delicious with a slab of cinnamon butter slathered all over it, or a little dollop of cinnamon sour cream made with some milk or water and Sour Cream Powder.

Gluten Free Autumn Desserts and Treats Part 1

10/18/2016

 
I love food storage. I love chocolate.  And I love autumn.  Now let's put the three together and make something delicious to enjoy with a nice hot cup of tea or coffee on a chilly day.  I have to be honest right from the start, this recipe is only about 60% home storage products (Cacao, Sugar, Vanilla, Gluten Free Flour) because there is nothing better than using real butter and fresh eggs in a fudgy brownie recipe, and it is one of my absolute favorites.   I love this recipe because it is gluten free, quick, AND delicious!

Gluten Free Fudge Brownies
1
6 Brownies

1/2 Cup plus 2 Tbsp Butter, melted
6 Tbsp Cacao powder (preferred over cocoa, but cocoa can be substituted)
1 Cup Sugar
2 Eggs
1 tsp vanilla
1/2 Cup Gluten Free Flour

Pour Melted butter into mixing bowl, add cacao and mix well. Mix in sugar and vanilla. Add flour and then 2 eggs and gently mix until combined. Spread in a buttered 9X9 square baking dish. Bake in 350 degree F oven for 20+/- minutes until just done, but still soft and fudgy. Allow to cool and cut into 16 squares. Enjoy!

NOTE: I have made this recipe using olive oil instead of melted butter.  I cut back the fat to just the 1/2 Cup and mix.  It is a bit thicker to spread, but is not as greasy when baked as if you used the full 1/2 cup plus 2 Tbsp of oil.  You can also substitute the full amount of fat with coconut oil, if you would prefer.  But this will impart a distinct coconut flavor - which is not a bad thing! 

I also have cut the sugar back to just around 2/3 cup to reduce the sweet and make a more bitter-sweet or darker brownie.  This can also be done in conjunction with the oil instead of butter. 

Although these substitutions work well, I do find that there is nothing like genuine eggs.  I have used powdered, but it produces a slightly more cake-like brownie over fudge brownie. 


    Prepping Expert

    Picture

              Author

    Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.

    Disclosure

    The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.

    Archives

    August 2022
    May 2021
    April 2021
    January 2021
    October 2020
    February 2020
    October 2017
    August 2017
    July 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    April 2016
    February 2016

    Categories

    All
    Articles And Information
    Baking
    Beans
    Breads
    Breakfast
    Casserole
    Cheese
    Chocolate
    Crockpot
    Desserts
    Dinners
    Fruit
    Gluten Free
    Homemade
    Picnics
    Pie Crust
    Protein
    Sabbath
    Salads
    Sauces And Toppings
    Shabbat
    Snacks
    Soups
    Southwestern Recipe
    Survival Food Snacks
    Treats
    Vegetables

    RSS Feed

Copyright © 2014 -2021 Biblical Prepping
 
Terms of use
Privacy Policy


 DISCLOSURE: THE OWNERS OF THIS SITE ARE COMPENSATED WHEN YOU MAKE A PURCHASE OF THE PRODUCTS AND SERVICES FEATURED. This site should NOT be considered an unbiased review site and it should be noted that the owners of this site are affiliates of the products and companies displayed on this site, and independent consultants of Shelf Reliance, and Thrive Life.  This means the website owner/author(s) do have a financial interest in any company, link or advertiser appearing in which fees are earned by advertising products and services. As affiliates we are not responsible third party manufactures and/or distributors listed here are responsible for  fulfillment of your order. We have no control over the actions, errors in pricing, shipping, guarantees, statements, availability, or updates concerning any feeds, ads, or links from posted advertisers, or suppliers listed on this site. Offers, products and services are void where prohibited by law.
Information and Content Disclosure:Information and  content on this site is provided as general information only and should not be considered advice. The ideas expressed are the sole opinions of the author(s) and are not necessarily representative of the opinion and beliefs of any sponsor, advertiser, firms or other parties affiliated or appearing on this site. Readers agree by usage of this site that they have done their own and proper due diligence, verified all claims, labels, allergens, checked their state and local laws, safety, and/or have consulted with any necessary professional, financial, legal, or medical consultant prior to taking any action, or purchase and that all actions and/or purchases are between the buyer and advertiser, sponsor, or other third party websites displayed on this site. This sites owner is not responsible for transactions, claims, actions, guarantees or content of third party links.
 Medical & Health Disclosure: If any nutritional information or medical related information is provided on this site it should be noted that the website should not be used for and is not intended to diagnose or treat any medical condition. If you are ill, or have been diagnosed with any disease, please seek the advice of a trained health professional in your area with any questions you may have regarding a medical condition, and before attempting any of products, services or any all-natural methods presented on these Websites.



  • Home Page
  • Information Center
    • The Prepping Blog
    • The Recipes Blog
    • Product Reviews and Tests
    • ARCHIVES
    • Videos
    • Printable PDFs for Videos or Blogs
  • STORE
  • Contact