WorldCafe

To feed an army, Of loved ones and family, Is to know true joy.

The is a tasty gluten free, paleo friendly porridge. Ingredients: 1/4 cup almond meal/unsweetened coconut flakes 1/4 flaxseed meal 1 tablespoon cocoa powder 1/2 cup coconut milk/ almond milk 1/2 cup cinnamon ginger tea+ 3 tablespoons coconut sugar/stevia/maple syrup, grade B* 1/2 cup mashed bananas Mix together the dry ingredients well, then place them in a small sauce pan. Add liquid ingredients. Simmer for three to five minutes,stirring the whole time. Add the bananas last. Serve warm! Makes two servings. *Sweeten to taste, some people like sweeter, some like it less sweet +Cinnamon ginger tea is made by boiling cinnamon sticks and fre

Meat buns (this recipe makes 16  3" (8cm) round buns or 8 fist sized buns) These are an oven friendly, if slightly time consuming, version of the more familiar hum bao found in many Chinese bakeries. the best part of these is you can make up a number of these in advance, and freeze what you don't eat for a quick snack at a later time. (Also, the dough by itself makes lovely dinner rolls.) The dough: 2 Tablespoons (30 mL) of dry yeast 1/4 cup (59 mL) of warm water (no warmer than 110­°F or 43°C) 1 Tablespoon (15 mL) sugar/honey --- 1/2 cup (118 mL) of room temperature milk 1/4 cup (59 mL) butter, very soft and or melted 1/4 cup

Heather's Shortbread Ingredients: 1 cup unsalted butter (or sweet cream butter is you can find it) 1/2 cup confectioner's sugar (powdered sugar) 1/3 cup white rice flour (sweet Japanese rice flour works best) 2 cups all purpose flour (pastery flour makes for a smoother texture) Preheat oven to 350 degrees F In a medium-large microwaveable bowl place the butter and microwave, on defrost, until soft, but not melted. Stir in dry ingredients until well mixed. Knead dough on a floured surface (rice flour is best at this point) until soft and pliant, roughly 2 minutes. Place back in mixing bowl and cover. Chill for at least one hour, but no

Ingredients: 4-6 cups Chicken stock 2 chicken breasts, skinless, cubed l large onion (or 5 green onions) chopped 2 celery stalks chopped 2 large carrots, peeled and chopped 3 cloves garlic, chopped salt, pepper to taste 1 tablespoon butter One medium sized pumpkin, large enough to hold 6-8 cups of soup Preheat the oven to 350 degrees F. Cut a hole in the top of the pumpkin (make sure your pumpkin will fit inside your oven), and scrape out the seeds. (You may want to save them for the pumpkin seed recipe also on this site.) With either butter or your choice cooking oil rub the inside of the pumpkin, and set it in the oven to bake fo

Potato Leek Soup 1 1/2 oz butter 1/2 lb new potatoes 6 large leeks 2 1/4 cups of chicken/duck stock 5 oz washed stinging nettle, chopped or 2 oz dried nettle, coarsely ground 1/2 cup of heavy cream Brown the butter and add the potatoes and leeks, coating them in butter and set on low heat for 10 mintues. Add stock and nettles and simmer until soft (roughly 10-15 mintues). Slowly add cream a little at a time and salt and pepper to taste. Vegan Option: Replace butter and cream with coconut oil Replace chicken/duck stock with vegatable stock

Gulten Free Banana Bread 1 1/2 cups sorghum flour 1 cup teff flour   1/2 cup tapioca flour 1/2 cup  sugar   2 tsp baking powder 1 1/2 tsp xanthan gum 1 tsp baking soda   1/2 tsp sea salt 2 cups bananas (mashed ripe, 4 large) 1 cup milk   1/4 cup oil   2 tsp vanilla (Gluten free) 1/2 cup nuts (optional)   1) Preheat oven to 375 degrees F. Lightly oil 3 mini-loaf pans or 1 muffin tin. 2) In a large bowl combine the flours, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well. 3) Mash bananas, it should equal approximately 2 cups. Mash more if needed to get at least 2 cups. Add the milk to