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Take back your kitchens!

I know, I don't often post this type of more traditional blog posts. Today I was watching the Cooking Channel's Spice Goddess and although I was not surprised that all the recipes were already gluten free, (or with the switch of one ingredient they would be), I was reminded that so many people freak before they think when it comes to gluten free cooking and baking. Cooking and baking in general really.

Take a stroll down American cooking history and you will find way back before the chemical revolution cooking and baking was a lot more fearless.

Family recipes were a golden foundation. Pinches, handfuls, and directions based on visual inspection were common place. Recipes and instruction from a sweat curled family member in the kitchen were more valued than any white apron wearing restaurant rat, (nod to Remy intended).

Why did we fall for the hype? Why do we still believe that a restaurant chef knows more than generations of family cooking? Why do we think a box mix will produce a more reliable result in less time and for less money than if we make it ourselves? Why do we continue to believe that cooking and baking is only for some elite group?

Take back your kitchens!

You know food. It's in the energy that makes up each cell of your body. You are food.

Food is not about the latest nutritional pyramid. Food is not about the latest fad diet. Food is not about weight or even health. Food is life. We cannot exist without it.

Go! Be fearless! Believe in your cells. You can cook. You can bake.

Too much to be let off the leash in a big open field? Ok, call your grandma, your aunt, your favorite cousin and find the family recipe for your favorite family food. No one has it? Google it! Pick the first one, it may not be the best, yet, you'll make it the best.

Why are you still reading this? You should be emailing, texting, calling, and/or Googling your recipes!



Cobble Up a Cobbler --> Gluten Free & Vegan (w/ sugar free options)

FRUIT* see list below
  • ~4 cups of fruit, sliced (peeled is optional) +1/4 cup juice (any light colored, no sugar added juice)
  • rhubarb (peel and dice stalks)
  • cherries
  • pineapples
  • apricots
  • berries
  • even melon!
  • 2 cans of most any fruit in juice (drain but keep juice)
2 teaspoons fresh lemon or lime juice (not necessary if using pineapple)
1/4 cup brown sugar
1/4 cup white sugar
(sugar free options: 1 tablespoon of pure stevia, 1/2 cup raw agave, 1/2 cup honey (granulated is best), 1/4 cup malitol)
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg, fresh ground
1 teaspoon pure vanilla extract
1 tablespoon tapioca starch/flour

Place drained peaches into a heavy saucepan and add lemon juice. Mix well.
Combine juice, add sugars, cinnamon, nutmeg, vanilla and tapioca starch/flour. Mix well with a whisk.
Pour juice mixture over peaches in the saucepan. Bring to a boil, stirring constantly. Reduce heat to medium and cook about 1 minute or until liquid thickens. Set aside.

½ cup sweet white rice flour
½ cup brown rice flour
½ cup tapioca starch/flour
½ cup coconut flour
½ teaspoon salt
2 tablespoons sugar
(sugar free options: 1/2t of pure stevia, 2T raw agave, 2T honey (granulated is best), 1T malitol)
2 teaspoons baking powder
4-6 tablespoons shortening of choice, diced (or coconut oil, chilled and diced)
¾ cup canned coconut milk (one without gums or other binders)
1 teaspoon vanilla extract
2 teaspoons cinnamon sugar, for sprinkling

Lightly grease an 8"x8" baking dish OR 8 oven safe individual servings, (glass bowls, mason jars, ramekins, ceramic mugs, etc.).
Preheat oven to 425 degrees F.
Mix together the flours, salt, sugar, and baking powder.
Cut shortening into dry ingredients.
Sprinkle 1/4 cup dry mixture into prepared pan.
Make a well in the remainder and pour in coconut milk and vanilla.
Stir until just combined.
Pour hot peach mixture over dry mixture.
Drop tablespoons of wet dough mixture on top of peaches, pressing down lightly.
Sprinkle top with cinnamon-sugar.
Bake on middle rack 20-25 minutes or until golden brown.