Sunday, April 6, 2014

Crispy Lemon Ginger Waffles ~ A Paleo Recipe


It's true, it's been months since any new posts.  I haven't stopped thinking about sharing life here in this space, but in order to keep priorities in alignment (family first!), the blog has suffered.  Often times, good choices are hard choices.  I miss being here and hope to pick up a regular writing routine so very soon (after we have established our home school for the upcoming year!  More on that soon).  In the meantime, I give you this recipe as a peace offering.  This is no ordinary waffle.  Crispy, airy, flavorful yet not overwhelming...  This is our current favorite waffle of all time, and it just happens to be paleo.  I will be doubling this recipe in the future because they were inhaled before everyone was satisfied.  I might just make another batch for lunch, who knows?  All I know is that I can't stop thinking about them.

Crispy Lemon Ginger Waffles (Paleo)
Prep time: 10 minutes, cook time: 15 minutes to cook entire batch; makes 8 waffles
  1. Preheat waffle iron and grease with ghee if needed.
  2. Place all ingredients in high-speed blender like the Vita-Mix and blend thoroughly.  Open lid and give it a stir, looking for any chunks, blend again if any chunks are found.  Batter is ready when completely smooth.
  3. Pour about 1/2 cup batter into waffle iron to make each waffle.  Serve hot.  Optional garnishes are maple syrup, pear slices, and a sprinkling of organic cinnamon.



Monday, February 10, 2014

20-Packet Veggie Seed GIVEAWAY! 3 WINNERS!

It's been ages since we've offered a giveaway.  With planting season underway here on the west and our eastern friends soon to follow, what better item to give away than an amazing vault of seeds?  I have joined with several new homesteading friends to offer this great collection of seeds (all heirloom, naturally).  To make it more exciting, three winners will be chosen!  

Follow These Three Easy Steps to Enter

1. Subscribe to our newsletter by clicking this link.

You are free to unsubscribe at any time after this giveaway has ended. I will not share your email address with a third party. Your email address is solely used for the riddlelove notes (currently sent out once a month) and general/sporadic updates. (If you’re already a subscriber, just continue to step 2.  You will confirm you subscription in the rafflecopter widget below.)

2.  Click here to check out the Survival Seed Vault and leave a blog comment letting me know which of the 20 seed varieties YOU would be most excited to grow!

3.  Head on down to the Rafflecopter widget below to confirm your entries and unlock opportunities to gain additional entries.

Be sure to visit the other blogs co-hosting this giveaway!

THREE WINNERS will be chosen via random.org. This giveaway ends at 12:00 AM on Tuesday, February 18th, 2014. The winner will be contacted by email, and will have 48 hours to respond with his/her full name, address, and phone number. There is no purchase necessary to win. This giveaway is open to US and Canadian residents!

Have fun!

a Rafflecopter giveaway

Friday, February 7, 2014

Healthy Baked Maple Custard ~ A Gluten-Free Recipe


Does anyone else like to use long-bake-time recipes on cold days?  There's nothing like a warm oven filling the home with yummy smells when it's chilly outside.  Here is a simple recipe with no refined sugars that is a lovely little snack or dessert to pull from the fridge at a moment's notice (or straight from the oven as soon as it's not too hot to eat.  I love warm custard.) Also?  This recipe is easy and non-threatening; qualities I look for in life.

Baked Maple Custard
Prep: 10 min; cook: 70-80 min; serves 6
  1. Preheat oven to 325ยบ.
  2. Thoroughly whisk all ingredients except the nutmeg together.  Pour mixture into ramekins or these fun jars like the ones pictured above.  Sprinkle the tops with nutmeg, if desired.
  3. Place cups in a baking pan (I use my roasting pan with the grill removed) and fill pan with hot water so it comes to about halfway up the ramekins or jars' sides.
  4. Bake for 70-80 minutes or until the custards are set (they jiggle a little but aren't liquidy anymore).  Enjoy warm, completely cooled, or chilled.  Keeps in the refrigerator for up to 5 days.

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