Learn more about einkorn flour here.

1 - Preheat oven to 375F.

2 - Cream butter and rapadura together.

3 - Beat in eggs.

4 - Add vanilla and water.

5 - Sift together dry ingredients and add to creamed mixture.

6 - Stir in chocolate chips.

7 - Drop by well-rounded teaspoonfuls onto greased or silicone lined cookie sheet.

8 - Bake for 10-12 minutes.

Cost Breakdown

Estimated with no shipping/driving costs included

1/2 cup unsalted butter --> $8.95

1 cup rapadura, organic --> $3.29

2 soy-free eggs --> $1.30

1 tsp real vanilla extract --> $0.40

1-3/4 cups Einkorn flour --> $2.22

1/2 tsp baking soda --> $0.03

1/2 tsp Celtic sea salt --> $0.07

7 oz chocolate chips, organic --> $5.00

TOTAL --> $21.26 ($2.66 per serving)

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Recipe adapted from Wholesome Home Cooking by Malinda Stolzfus

1. Beat eggs in a mixer until well blended.
2. Add honey, vanilla, cinnamon, and salt. Blend together.
3. Pour through a fine mesh strainer (custard is NOT good with small chunks in it).
4. Add milk and stir.
5. Put in 4-5 pint jars with lids screwed on.
6. Put jars in a big pot. Pour water in until the jars are about 3/4 covered.
7. Heat on high heat until the water is boiling. Keep the lid on the whole time.
8. Once boiling, steam for 1 hour.
9. Remove from the pot and let cool for about 10 minutes on the counter. If they cool too quickly, the jars might crack. Then, put in cold water to cool completely.

TIP: Custard can be made ahead in big batches and kept in the fridge for 7-10 days.

1. Mix all ingredients together until well blended.
2. Make to your ice cream maker's instructions.

Notes:

This will make a HARD ice cream. Once frozen, prepare to thaw for 30 minutes before serving so it can be scooped.

1. Place the half and half and cream in a pot. Heat on medium heat until it reaches a simmer, stirring occasionally. *While it’s heating, you can do step 2. If step 2 is not complete before the cream mixture is heated, remove the cream mixture from the heat and finish step 2.
2. Whisk the egg yolks until they lighten in color. Gradually add the sugar to the egg yolks and whisk to combine.
3. Temper the cream mixture into the eggs. Gradually add cream mixture into the egg mixture until ⅓ of the cream mixture is added. 
4. Add everything back to the pot and cook, stirring frequently, until the mixture thickens and reaches 170-175F.
5. Pour the mixture into a container and let cool for 30 minutes. 
6. Stir in the vanilla extract.
7. Place the mixture in the fridge for at least 12 hours until completely chilled or until the temperature reaches 40F.
8. Churn into ice cream, following your ice cream maker’s instructions. 
9. Put into containers. Leave a little bit of head space to account for expansion when freezing.
10. Eat immediately as soft ice cream. For hard ice cream, freeze ice cream for at least 3-4 hours before serving.

Tips

• Don't have half and half? No worries. Sub with half heavy cream and half milk.
• Can sub cane sugar with maple syrup or honey. Use 2/3 cup of maple syrup or honey for every 1 cup of cane sugar.

1. In a large mixing bowl, cream the butter and sugar until light and fluffy with an electric mixer. Beat in the eggs, cranberry juice and vanilla.
2. In another bowl, whisk the flour, baking powder and salt. Gradually add the dry ingredients to wet mixture and combine well.
3. Fold in the cranberries and chocolate chips.
4. For larger cookies use 2 Tablespoons of batter or 1 Tablespoon for regular size cookies.
5. Keep the cookies 2-inches apart on a greased baking sheet or silicone sheet.
6. Bake at 350° until edges begin to brown, Approx 10-12 minutes.
7. Cookies will still appear slightly doughy.
8. Cool for 2-3 minutes minutes before transferring to a wire racks to finish cooling.
9. Makes 21 larger cookies (2-Tbsp batter) or 42 smaller (1-Tbsp batter)

Tips/Notes

*Photo shows larger sized cookies (2 Tbsp batter)

*Low-carb, sugar free or Keto diet?

Monk fruit sugar works great in this recipe or use your favorite sugar-free/keto friendly sugar, Keto friendly white chocolate chips and

un-sweetened dried cranberries. Almond flour can be substituted for einkorn flour.

*Brown sugar can be used instead of white sugar for a denser, moister cookie.

*If you prefer a sweeter cookie use sweetened dried cranberries or add a little extra sugar.

*Black cherry juice can be substituted for cranberry juice.

*Dough can be frozen for later "quick baking"

*Add orange zest to brighten up the flavor (optional)

Place all ingredients into a blender or food processor and blend until smooth and creamy. Taste for seasonings and adjust as needed. Store in the fridge for 5 days.

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*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

1. Heat water, cocoa powder, and salt in a pot. Stir until smooth.
2. Mix in maple syrup. Voila! Chocolate syrup!
3. To make chocolate milk, mix 1 cup of syrup to 1 gallon of milk.

Tips:

• The chocolate syrup can also be used on top of ice cream, yogurt, or in many other ways.
• Can sub with raw milk. It's a great use for souring raw milk!
• Want the recipe to be even easier? Mix our Chocolate Syrup with a 1/2 gallon of milk. It's the same ingredients... with a touch of vanilla.

To Make Raw Eggnog

1. Whisk the ingredients together. Done!

To Make Cooked Eggnog

1. Whisk the ingredients together in a pot.
2. Put on the stove over medium heat. Stir occasionally when cooler and more often when hotter.
3. Bring to a simmer. Remove from heat. Serve warm or cold.

Tips

To get a fuller eggnog, beat the egg yolks until they lighten in color. Then add the other ingredients.

To get a frothy eggnog, beat 4 egg whites until soft peaks form. Then stir into your finished eggnog.

To be extra festive, serve topped with whipped cream and a sprinkle of cinnamon. And, hey, why not add a candy cane, too?

Preparation:

• In a saucepan over medium heat, add your bone broth, milk, date, and cocoa powder. 
• Bring to a simmer, whisking often (making sure not to scorch the milk).
• Once warmed to your liking, remove from the heat.
• Pour into a blender with the remainder of the ingredients and blend until smooth.

Top with your favorite toppings (we love homemade marshmallows and whipped cream!)

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

1 - Mix sweet potatoes and lard in a baking dish. Sprinkle with salt and pepper.

2 - Cover and bake until tender for about 30 @ 350F.

Cost Breakdown

Estimated with no shipping/driving costs included

1 lb sweet potatoes, organic --> $1.99

2 Tbsp lard --> $0.28

Salt and pepper --> $0.33

TOTAL --> $2.60 ($0.65 per serving)

1. In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together. 
2. Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as I did in my video. You may not need all the yogurt so it's best to add it little by little.
3. Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.
4. Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between. 
5. Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.
6. Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
7. Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
8. Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use. 

*Recipe and photo credit to: Bigger Bolder Baking

1 - Mix ground beef, oatmeal, heavy cream, eggs, salt, onion, nutritional yeast, and celery leaves well and shape in bread or cake pans. 

2 - Mix ketchup, maple syrup, liquid smoke, and water to make a sauce. Pour over meat.

3 - Bake uncovered at 350F for 1 hour.

*Make 1/3 batch for a family dinner, 2/3 batch if you want an extra loaf to freeze, and make a full batch to serve at your frolic. 

**This recipe can also be made as meatballs! Shape the meat mixture into balls and lay them in a single layer in a pan. Pour sauce over top. They will bake faster than a meatloaf.

1 - Fill a gallon-size zip lock bag with all of the ingredients. 

2 - Freeze. 

3 - Defrost the night before. Put in a slow cooker in the morning, and let cook on low for 8 hours. Eat solo or serve with shredded cheese, sour cream, chives, or other yummy toppings.

First, fill a pot with 4 quarts water, 1⁄2 cup apple cider vinegar, and about 3-6 pounds of bones (Miller's has so many options for bones). 

Let it sit for an hour so the apple cider vinegar can leach minerals out of the bones. 

Add 3 onions, 3 carrots, and 3 celery stalks, largely chopped (you can also use veggie scraps that you've accumulated and frozen over time). Add water to cover everything. 

Bring to a low simmer, cover, and let cook for 24-72 hours. Your house will smell amazing. The longer it cooks, the more nutrient-rich your broth will be. 

Cool it, strain it, and add sea salt to taste. 

You know you have a nice broth if it is very gelatinous, almost not pourable when cool. 

The broth will keep for about a week in the fridge or 6 months in the freezer.

1 - In your seasoned skillet or 5-6 quart large cast iron pot, brown ground beef and garlic. Cook over medium heat until beef is browned but pink inside. Set aside.

2 - Add butter, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add okra or zucchini and cook for 2 minutes, making sure you stir everything well.

3 - Add cooked beef, tomato sauce, and wine or water into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.

4 - Check on chili every so often and stir. Add water or tomato sauce as necessary. Add sea salt to taste. Allow to cool for 15 minutes. Garnish with chopped green onions, organic sour cream, and shredded A2 cheddar cheese. 

*Leftovers can be frozen for an easy meal later on.

Adapted from Weston A. Price Foundation "Vegetable Chili" recipe.