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Bone broth is on sale! Shop Broth
A2/A2 Dairy
December 14, 2021 • 0 comments
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.
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
July 20, 2022 • 0 comments
TIP: Custard can be made ahead in big batches and kept in the fridge for 7-10 days.
October 24, 2022 • 0 comments
Notes:
This will make a HARD ice cream. Once frozen, prepare to thaw for 30 minutes before serving so it can be scooped.
May 8, 2023 • 0 comments
December 12, 2024 • 0 comments
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)
February 5, 2025 • 0 comments
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).
February 2, 2018 • 0 comments
Tips:
November 30, 2021 • 0 comments
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?
March 4, 2025 • 0 comments
Preparation:
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).
October 10, 2018 • 0 comments
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.
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)
January 21, 2022 • 0 comments
*Recipe and photo credit to: Bigger Bolder Baking
May 11, 2018 • 0 comments
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.
February 25, 2019 • 0 comments
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.
April 25, 2019 • 0 comments
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.
July 8, 2019 • 0 comments
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.
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