Fresh flour…

I recently had a friend introduce me to the idea of using freshly ground flour for my baking. She told me to watch a lecture by a food scientist named Susan Becker.

After watching the presentation, I felt compelled to try for a while. I had been dealing with gluten and dairy intolerance for quite some time, sleep disturbances, and more. What could it hurt?

I decided to order the lower gluten ancient wheats named Einkorn and Sonora from a local farm. These are both unhybridized grains. The einkorn is a smaller, flat, brown kernel, and bakes up with a sweet flavor. However, it requires some recipe tweaking to get a decent rise of any sort. I would use this for sweets. The Sonora is a short, round kernel, which has a more buttery flavor. That would make great savory quick breads and pancakes.

I won’t try to recap all the health benefits, and the science behind the switch for you. That’s why I included a link to their website. I will say that after using fresh ground flour for a few months, I am seeing some health improvements. On the off chance that I eat something with standard glutenous flour, I don’t bloat up nearly as bad as I used to. My sleep disturbances have also started falling away, and I have more nights than not that I sleep for a full seven hours uninterrupted. That’s amazing in and of itself, seeing as I have met slept that well in the past 15 years.

We don’t eat tons of the stuff, but I have switched my breakfast from a bowl of oatmeal to a plate sized blueberry buttermilk pancake with butter and a teaspoon of brown sugar, and 8oz of raw, organic, vegan protein shake made with equal parts water and almond milk.

One note to anyone thinking about doing this: invest in a high quality electric grain mill. After taking a half hour to grind 2 cups of flour in my vitamix, my honey treated me to a grain mill. I can grind 2 cups in about 30 seconds now.

I hope you enjoy trying this little experiment.


Dutch Babies and Apples…

So, recently, I mentioned in a post that I had fixed Dutch babies with cinnamon spiced apples for breakfast. Someone commented that it sounded good, so I thought you might enjoy the recipe. Here it is!


5 eggs

1/2 cup butter

1 1/4 cups milk

1 1/4 cups flour (I use gluten free)

Pinch of salt


Preheat oven to 400 degrees

Melt butter, and using pastry brush, coat 9×13 baking pan with some of the butter. Set remainder aside.

Beat eggs on high till fluffy

Add milk, beat on high some more

Add salt and flour and beat til blended well.

Add melted butter and beat briefly, batter will thicken quickly and try to clog the beaters.

Pour batter into baking dish and spread to edges with spatula.

Put into oven and bake for 25 minutes

It will puff up. Remove it when it begins to get golden brown. Once you remove it, the puff will drop.


2 sweet apples diced bite sized (I use honeycrisp)

1 Tbls cinnamon

2 Tbls butter

Optional: 1/2 cup of nuts of your choice

Optional: if you must have it sweeter, add a couple tablespoons of brown sugar

Melt butter in pan, add apples, cinnamon (and sugar if using), sauté until softened and butter is mostly absorbed/reduced. Serve over hot Dutch Baby, too with whipped cream if you do sugar.


Add finely shredded carrot to the apple mixture before you cook.

Slice up a few plums, add a couple drops of wild orange essential oil and cardamom essential oil, stir around so juices spread oils around. Place on top of batter before you cook it. I only recommend using essential oils that have supplement facts on them. You could use a couple TBLS orange juice and a sprinkle of ground cardamom instead.

Very yummy! I will eat leftover pieces warmed with butter like toast. I hope you enjoy this as much as I do!

Yummy or yuck…

Since the weather turned cold and wet, I decided on a warm, spicy breakfast for Sabbath. Dutch babies with hot cinnamon apples over the top. My honey would want whipped cream on his, however, due to sugar inducing hot flashes, I would avoid that. The apples would be sweet enough for me. They were frozen chunks of last year’s Honeycrisp harvest from our backyard tree. Everything had been prepared and precooked yesterday, all I had to do was reheat.

Despite the dishwasher overflowing suds just before going to bed, and having to google how to “reset” it so it would stop flashing and binging loudly, I slept fairly decently. Any night that I only wake up once is decent right now. If I wake up before my dad, I will hesitate to cook anything that smells delicious because I know the smell of food wakes me up, and I try to be considerate. I skimmed the newspaper headlines, stopping once to read about consumers increasing their organic food purchasing, enjoyed each and every comic on the last page. Our old cat came up and trilled for some attention, flopping on the ground with her belly up. With this one, belly up does mean rub my belly. With the other one it means come touch my belly so I can rip your hand to shreds for doing so. I finally turned on the toaster oven to warm up the Dutch baby and went back to the cat. That’s when I smelled it.

It was a cross between stinky shoes and tacos, maybe mixed with a litter box. I checked the old girls back end, since she sometimes has cling-ons after using the box. There was a little one that was quickly remedied with a baby wipe and some vigorous hand washing on my part. Not enough to explain the smell that remained though. I went back in the kitchen and turned on the topping pan. As the smell of cinnamon apples began to fill the air, I moved toward the toaster oven to check the Dutch babies, when it suddenly dawned on me what the smell was.

Last night’s dinner. I had broiled sweet potatoes in that oven last night. Doesn’t sound like that should smell bad? They were coated in cumin, paprika, turmeric salt and oil. If I recall, that smell tends to linger on the toaster oven elements for a couple uses after. Obviously, I like that smell, since the recipe is one repeated often in our home. But when you are expecting a warm, buttery, bread smell, and it has mixed with those strong spices, it does something. Smell plays a huge part in what we eat. If it smells bad, our brains assume it will taste bad too affecting the way we taste it. So I am struggling with the mix of the strong smells. I can smell the cumin, but am tasting apples. I want to smell only cinnamon, but, alas, it is too late for that.

Yummy or yuck? I still can’t decide. Maybe a second piece will help me make that decision! Hope your day is filled with more yummy than yuck!

Liquid joy recipe

I should have shared this yesterday when I rattled on about my coffee snobbery.

I found this recipe in the Costco Connection magazine some time ago. I make the coffee, then pour 20 ounces into a mason jar, and add 4 ounces of my local Fred Meyer Simple Truth Organic Sweet Cream Creamer in. I like (used to like, 😞) keeping it in the fridge and I would take a sip, or gulp periodically throughout the day, as opposed to a cup in the morning. I know you are supposed to dilute the concentrate, but I don’t. Wonder what that says about my “it’s all about the experience” line as opposed to Admitting that I may need the caffeine?

Coffee… the most accepted, legal, addictive drug in the world. But then, I suppose there are plenty of other things that one could say that about. TV, sugar, chocolate, etc. I concede.