Butternut Squash & Apple hash (Gluten free, Vegan, Free Of Many Allergens

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  yes ill take a better pic next time I make it ;) I served the hash with :
My Rosemary - Honey Apple Mustard Pork Roast w/Roasted Carrots and Onions , and Butternut and Apple Hash . and gluten free Gravy .

Okay it was one of those nights dinner was fast approaching and I was pressed for time what to make and did not have allot of ingredients on hand and Only had 1 Butternut Squash and I had quite a few apple from our Apple Trees then I thought Man Hash would be good but perhahps a more Paleo Version. So here it is.

Butternut Squash &  Apple hash


1 Medium Butternut Squash ( I am sure you can use Acorn Squash and so forth), Peeled and grated.
2 Large Tart Apples , peeled and gated
2 garlic cloves , minced
2 Tab of chopped Lavender Thyme ( or regular )

Olive Oil
Salt & Pepper


Optional :
¼ cup of Finley Minced Shallot or Onion
1 Tsp of Nutmeg

Using your Food Processor and Your Cheese Grater attachment , grate your peeled squash and apples . Set aside in a bowl.
Mince your garlic and onions or shallots if using and your Thyme.

In a large pan add olive oil ( or coconut oil) about 2 tab or more depending on the varying size of the squash not sure how many cups u will end up with . :) Turn to Medium heat and add the garlic and shallots or onion, start to brown those , then add your grated apples and squash, add your Thyme and Nutmeg if used.
And Cook until the grated squash and apples have a golden hue to them , or I love getting them browned like “hash” is suppose to be like a hash-brown .

Serve and enjoy !
#Vegan
#Glutenfree
#AllergenFree
#Nut&Peanut-free
#DairyFree  COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & and  content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie

Photos of The Boxed Dinner ~Mother's Day Edition ~

I hosted the first week of June with my Bestie Rebecca ! It was allot of work but allot of fun!
I Love Adore doing things like this!!
 I try to host Tea monthly ...... with Different Themes  :)
this event was hosted in my shop.


THE MENU FOR THIS EVENT :

Tea and Boxed "Dinner"& Gift Exchange @ JoAnna's "Mother's Day Edition “

Host's : JoAnna M. & Rebecca G.
MENU
everything is gluten free , nut and peanut free, dairy free, refined sugar free and More!
(except for the Cobbler that is gluten free though! ) Everything is GMO FREE, and Organic if possible and even from My Garden!

Boxed Dinner Contains :
Ham – Roasted Potato Duck Herb-ed Egg Kish
Arugula Pesto Salad topped with Idiazabal (sheep cheese)
Chard Wraps with an Asian Dipping Sauce
Van's BBQ Chips
Fruit Salad with a Lemon Basil Dressing
1 each of JoAnna's Awesome SunButter Cups!

The Tea Table
Coffee
Tea
Lemonade
Gingersnap Spice Cookies
Lemon Vanilla Cloud Cookies
Apple Carrot Orange Citrus Spice Cake

***more photos to come from my friend Rebecca , I custom made these beautiful headbands too I dont have a photo yet.......

My Bestie Rebecca made these custom coffee cozies

 We had a small gift exchange too it was fun!! :)
COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie

My Garden (Sneak Peak) & HERB GARDEN 2014

Here is a little Sneak Peak of my Veggie and Herb Garden ♥
A.K.A. Dubbed as " Maleficent " Garden ( hehhe my herb garden i have been told looks a bit like Maleficence's garden, Squeeeeeee ! :DI love #Organic
#Heirloom
#GMOFREE gardening , especially with my Kiddos !!
FB LINK HERE - LINK TO FB ALBUM HERE

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I used most of it for my boxed dinner event so there is not that much left lol

COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie

JoAnna's Fabulous Vegan Focaccia Bread

JoAnna's Fabulous Vegan Focaccia Bread Free Of Many Allergens

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Probiotic yeast free version coming soon!
During the Winter Months its hard not to have duck eggs ( I am currently  now Since I now have ducks , I am freezing eggs for the winter (How to freeze Eggs here a-post-about-eggs and how to freeze them )I was really missing good bread this exceeded my expectations! :D
Seriously guys this is amazing , light and fluffy and pure amazing!!! You will not be dissapointed I normally serve this with my Gluten free, Allergen free VEGAN , Nut Free Petso!! always a HUGE hit! :) (recipe for Diffrent Pesto Variations coming soon)




First do :EGG RE-PLACER
 (For Egg Re-placer use 1 Heaping tablespoon of Flax seeds or Chia Seeds (that were previously ground up in your coffee grinder, add the ground flax meal into a glass measuring cup and add 2 1/2 TAB of VERY WARM water, let sit for 10 min give or take till it gums up - walla vegan eggs lol :)  or you can USE Energy-Foods Brand Egg Re placer.


Second
Proof your YEAST :
2/3 cup of (filtered water ) Warm about 110degrees. 1 tab of  Active Dry Yeast
 2TAB OF Raw Agave Nectar  OR
2 Tab of Honey Only if u wish it not be VEGAN

3RD Mix Dry Ingredients in a Bowl
1/2 cup millet flour ( or u can use Teff)
1/4 Cup Sorghum Flour
1/4 cup Tapioca Flour
1/4 cup Arrowroot
5 tab of oatmeal flour ( make sure its labeled gluten free) I just use my Ninja Blender or u could use your Coffee Grinder.
1 tsp of xanthum gum
1/2 tsp of sea salt
1 Tab of Honey or Stevia in the raw to add a bit more touch of sweetness (your preference) .
1 1/2 tsp of Cream of Tartar
1 1/2 tsp of baking powder
1 tsp of baking soda
1 tsp of Garlic Powder - more if u wish
1 tsp of Onion Powder- more if u wish
1 tab of dried chives
Using your Mixer of Choice  I have a Kitchen Aid , Combine wet ingredients into Mixer, slowly add in MIXED dry ingredients , Mix on medium speed for 3 min.


{{Mince Fresh Rosemary}}
also u can top with thinly sliced fresh tomato before baking :D
Grease a 8x8 with coconut or earth balance , Place parchment paper in the pan and then grease over the parchment. Sprinkle a bit of Oat grits (coarsely ground gluten free oats - optional)
 Add the Batter to the Prepared pan and spead evenly , Use a WET spatula to even the top  (may have to dip the spatula in water a few times to achieve this.  Sprinkle with Fresh Rosemary and Sea Salt.
 Let rise in a Dry Warm place for 45 min.
Place in a 400 degree Oven, 6 min into baking time , drizzle a tab or so of organic extra virgin coconut oil or olive oil over the top of the bread, continue baking until golden brown and the toothpick comes out clean.
rough estimate is 34 to  45min baking time. but the toothpick test always works best me thinks :)
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COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie

JoAnna'sVEGAN French Banquettes REVISED AND UPDATED

JoAnna's Vegan Banquettes ( French Bread)



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*Oatmeal grits (or cornmeal grits) for Loaf pan. and top of loaf.

First do your Egg Re-placer:2 to  1/2 Tablespoons of ground flax or chia seeds. Place in 1/2 cup of warm water, set aside to Gum up about 6 min.

Next "Proof Your Yeast"
1 cup or Warm water (Filtered) ,(110 degrees a bout's)
2 Tab of Maple Syrup , then add 2 tsp of Active Dry Yeast .
Set Aside for 8 min or until it doubles in size and Proofs :)
(or if not needing to be VEGAN use honey.

1 1/2 Cups + 7 Tab  of Sorghum Flour
1/2 Cup Millet Flour
1 Cup Tapioca Flour ( or Arrowroot Starch I found the bread MORE fluffier using Arrowroot) ;)
1 tbsp of xanthum gum
1 1/2 tsp of sea salt
1 1/2 tsp of garlic powder (more if u wish, OPTIONAL)
1 1/2 tsp of Onion power (Optional) - more if u wish.
1 Tab of Italian Seasoning
2 Tbsp of Olive Oil
1 tsp of Raw apple cider vinegar
1 cup of Water (filtered)
Melted Earth balance or Coconut oil . (Like 1 Tab - enough to spread the melted goodness over your loaves before u bake)
Minced Fresh Rosemary
Sea Salt

Grease your French or Banquette Pan I have this one.
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so grease this with oil of choice take your "grits of choice" see above.
do not line your pan with foil , there are holes in the pan for a reason ;)

Mix your dry Ingredients in a bowl, set aside.
In your Mixer, add WET ingredients , then  add dry ingredients, Mix on Medium speed for about 4 min.
Carefully scoop out dough I use a big Ice Cream Scoop and Scoop onto the pans .
Coat the Top of the Loaves with Melted earth balance or coconut oil , sprinkle with freshly minced rosemary and sprinkle with sea salt and a few more grits.

let rise in a dry WARM place for 30 min (until it doubles in size)
Bake for about 26-30 min In a 400 degree oven , or until toothpick inserted comes out clean!!

ENJOY!!! :D

COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2016 JoAnna L McGarvie

Gardeing and Tea Parties and friends April 23rd 2014

Taken last year :)

Back From manuring more beds and I got more plants and seeds planted! Country Aire Natural Foods Market
had there ORGANIC STARTERS 75% off last sat !!! I got Chinese Cabbage and Cauliflower and Broccoli and some leeks!! and those were the ones i did not have seeds for !! God is good! so i got a set (of 6 organic plants for 95cents for each group of 6!!
So I got all those Planted , Planted Organic Rainbow Chard seeds and Organic Spinach!!! I am so excited this seriously has been the biggest garden i have had in a long time due to health !!!:D
I still have so much more to do but it is all coming along so well and the BEETS AND DILL I planted from seed are up!

Well *sigh* I must try to clean and I have more to do , I am having some friends over tonight for tea and a movie . I have no camera ppl , I am so devastated!!! not to be able to take pics of the kids , gardening, food and such not! *sigh*

Hope you all are staying well and healthy!! TA TA! TALK TO U SOON! :)
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JoAnna 's Gluten Free VEGAN Chocolate Chip Cookies these are amazing!

So enjoy and bake away my friends ! If making these things VEGAN MAKE SURE YOUR INGREDIENTS ARE VEGAN. IF MAKING THESE DUE TO THE FACT THAT THEY ARE DAIRY AND GLUTEN AND EGG FREE AND NUT FREE MAKE SURE YOUR INGREDIENTS ARE !

JoAnna's Vegan Chocolate Chip Cookies  ( with Optional dried fruit added.

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First take 2 table spoons of ground Flax seeds meal, ( to make this add whole flax seeds to a coffee grinder or blender and grind/blend)
and add 4 tab of warm water let set for at least 5 min till it gums up.
1 Cup Earth balance or Coconut Oil
3/4 Cup of Stevia in the raw ( or Xylitol or coconut sugar)
1/2Cup Maple Syrup
(or if u are NOT vegan but making these because they are egg free, then u can do 1/2 cup honey , 1/2 cup maple syrup)
1 tsp sea salt
1 1/2 tsp Baking Powered
1 tsp of baking soda
2 tsp of Vanilla extract
1 Cup Sorghum Flour
3/4 Cup of Teff Flour or 3/4 cup of Sweet Brown Rice
1/2 cup Tapioca starch ( or arrowroot)
1/2 tsp of Guar Gum ( or xanthum gum)
1 Cup of Raisins - optional or chopped up dates or any other dried fruit i wish
1 cup of Vegan Chocolate Chips  ( I USE Enjoy Life)

Preheat Oven to 375 Degrees F.

Cream the butter substitute and sweeteners in your mixer , add the gummed flax, till incorporated , then slowly add in the DRY mixture, then spatula in the chocolate chips. You want the dough when you take the mixer attachment out to not drip off the attachment  It should stick to the whip.
 chill in the fridge for an hour or overnight !

Place on cookie sheets with parchment paper or silicone slipmate.
Bake for 10 min or until the cookies are golden brown and the toothpick comes out clean.





COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&Health-enthusiast All images ; content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2018 JoAnna L McGarvie