I've been watching all the sourdough creations on Instagram. 😋Many of them are not gluten free. 😣But that didn't stop me from making my own creations. Thus far I've made sourdough blueberry scones, sourdough waffles, pancakes and most recently the cinnamon raisin bread. It was amazing. Not as decorative as the gluten-full kind but just as tasty.
I basically did some research on pinterest about sourdough cinnamon raisin bread. Then decide to take the bread recipe I have been using from Gluten Free on a Shoestring and just add cinnamon, sugar and raisins. My family loved it and so did our neighbors who are also gluten free. It has become a hit in my intimate social circle.
Growing up I never liked pumpkin pie. It was too weird looking for me. I much preferred the fruit filled pies, mainly apple pie with ice cream, then later with cheddar cheese. I do miss apple pie with cheddar cheese. I might have to try it someday with a vegan cheese or maybe a goat version. I am tolerate goat cheese more than cows cheese. Which is funny since I spent so much of my youth in Wisconsin the dairy state. Even went to school at University of Wisconsin- Madison which has a dairy science major and a farm on their campus. When I was an undergrad there, every semester we lined up at the barn to get our registration forms to then proceed to the various buildings to register for classes. Can you tell I went to school pre-internet!! At any rate I digressed, I know LOVE pumpkin pie. I even had a favorite pumpkin I made every year. However last year when I my husband was diagnosed with an egg allergy I need to make a change.
I have discovered that Momma's Mammoth Munch makes a great pie crust. This summer I made a blueberry pie with the Blueberry Bliss flavor. It was delish!!! So this fall I decided to make our pumpkin pie using the limited release flavor of Pecan Pumpkin Spice. Oh my the crust is so crunchy, yet flaky. It's the perfect compliment to a nice creamy pumpkin pie.
3/4 C Momma's Mammoth Munch Pecan Pumpkin Spice
1/4 C coconut flour
1 tbsp tapioca flour
1 tbsp coconut sugar
1 flax egg (1 tbsp ground flax + 2 tbsp of warm water)
1 tbsp cold lard
Pulse the Momma's Mammoth Munch until it resembles a flour. Be careful not to go as far as making it into a nut butter. Combine Momma's flour with rest of the dry ingredients. Cut the lard into the flour mixture until is resembles pea size balls and it looks crumbly. Next mix in the flax egg. Roll out between to pieces of parchment paper. Then flip the dough onto the pie pan. Gently tap it down. Don't worry about any tears just pat the tears down. The dough is sticky enough to solve that problem.
Bake in 350 oven for 15 minutes.
This recipe works great for a blueberry pie using Blueberry Bliss. The Cacao Crunch makes a great chocolate cream pie crust.
Recently we have been craving a nice crunchy fish fillets or chicken tenders. Think fish sticks or chicken tenders. It has been on of the foods my family has missed since we've had to pull corn out of our diets. So I decided to try using the golden granola as a coating. Oh my. . . . . it was AMAZING!!! So tasty, crunchy, mouth satisfying.
1 lb of chicken tenders or white fish
½ C Momma’s Mammoth Munch
¼ C almond flour
1 egg beaten, 3 TBSP aquafaba or 1 flax egg
Heat oven to 355℃ bake for 10-14 minutes
Lightly grind the granola in a blender or coffee grinder until you achieve fine grounds but be careful to not go too far that you end up with a nut-seed butter. Mix in ¼ C almond flour and whisk thoroughly. Beat egg or aquafaba. Dry off the chicken tenders or fish sticks, dip in egg ( or aquafaba), transfer to granola mixture. Coat well, place on a cooking sheet that is lightly coated with an oil place on parchment paper. Either brush with melted coconut oil or spray with coconut oil. Place in the oven bake for 7 minutes, turn over and bake for 5-7 minutes more. Then put under the broiler for 1-2 minutes to crisp up the coating.
Last month (in March, specifically March 14th) did you celebrate pi day by making a pie? Do you have a crust that you love? Did you know that our tasty granola makes a awesome crust. On Pi day we made the following chocolate cream pie. nom nom nom Think I need to make a new pie.
This pie is easy and quick to make. In a few hours you too can be eating chocolate cream pie. Just get out your blender or food processor, Momma's Mammoth Munch granola - flavor of your choice. I used Cacao Crunch in this pie. But Golden would work perfectly too. If you need a bag hope on over to our shop and order yourself a bag. Other items you will need:
1 1/2 cups of Momma's Mammoth Munch, any of our flavors work.
1 cup of pecans, walnuts or almonds
1 cup of pitted dates
Pulse in the nuts in food processor or high speed blender until you get a coarse mixture. Slowly blend in the dates until you get a sticky mixture, that sticks together without crumbling. If it's to dry add a few more dates, one at a time until you reach the right texture. Pat down in a pie pan. Set aside while you make the filling.
13.5 oz can of full fat coconut milk
1/4 cup of maple syrup
2/3 cup cocoa powder
1 tablespoon of potato starch or arrowroot flour/starch
dash sea salt
1/2 tsp vanilla extract
Use only the cream from the can of coconut milk. Whisk the milk to break up the clumps, then whisk in the powdered cocoa, maple syrup, salt and vanilla extract. Then pour in the crust spread evenly, refrigerate for 2 hours or more before serving. Use whipped coconut cream or purchase a can of reddi whip coconut milk.
Cookies for breakfast, oh my I think my grandma would roll over in her grave. My mom might be more forgiving. For us it's a great way to have a quick nutritious breakfast on the run or even a great after school, after workout or work snack.
Heat oven to 350º degrees