Category Archives: Breads and Pastries

Pork Broth: The Delicious Stock You’ve Probably Never Tried

by Sarah TheHealthyHomeEconomist June 15, 2013

Pork Stock from BeyondBacon by PaleoParentsMaking homemade bone broth is arguably one of the most important techniques a Traditional Cook must incorporate into the kitchen routine on a very frequent basis.

I make stock almost every week, not just because our family flies through quarts of it so quickly, but also because keeping a ready supply of mineral and gelatin rich broth in the freezer for when illness unexpectedly hits is important in order to facilitate rapid recovery without meds.

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KoMo Grain Mills: Sophisticated Simplicity for Your Kitchen

by Sarah TheHealthyHomeEconomist October 15, 2012

Without a doubt, KoMo grain mills are among the most exquisite, elegantly designed pieces of kitchen equipment I have ever laid eyes upon. As I’ve been examining all the grain grinders on the market of late to replace the nearly worn out mill I currently use, the KoMo grain mills stood out to me as some of the best and most beautiful available.

KoMo grain millsMost grain mills on the market today are constructed using a combination of stainless steel and plastic, but not the KoMo grain mills!

Designed by Wolfgang Mock of Germany, KoMo grain mills are constructed of sustainably sourced, solid native beechwood and finished with organic oils to add not only stylish simplicity to your kitchen counter, but warmth and sophistication as well.

For the traditional cook, KoMo grain mills indeed represent the perfect blend of classic, ancestral function with modern design and convenience.

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Video: The Best Baking Substitute for Eggs

by Sarah TheHealthyHomeEconomist November 2, 2011

What is a healthy baking substitute for eggs if you have an egg allergy in your home?

Maybe you can eat eggs just fine but you’ve simply run out of farm fresh eggs temporarily and don’t want to run to the store and pay insane prices for inferior quality organic eggs.

Some folks use a few ounces of applesauce or a mashed up half banana as a substitute for one egg, but in my experience, the binding ability of fruit is not that great. It can also unexpectedly change the taste of the recipe which may not be desirable.

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Irish Soda Bread (Grain Free)

by Sarah TheHealthyHomeEconomist April 3, 2011

By Chef Emily Duff of Family2Table

Soda bread is a traditional quick bread used in a number of cuisines where baking soda is used as the raising agent instead of yeast.  Soda bread is particularly popular in Ireland where it is typically made using wheat flour, baking soda, salt, and buttermilk.

Emily Duff, NYC Chef and fellow Real Food blogger, shares with us how to make this delicious traditional bread using blanched almond flour instead of wheat in today’s post.

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