This Is How We Use Our Squash Flour & Pumpkin Powder
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- čas přidán 11. 07. 2024
- These are just a few of the many ways that we use our squash and pumpkin flours. Very simple recipes, and very tasty! In this video we make squash flour noodles, pasta sauce thickened with squash flour and 2 desserts: chewy ginger molasses cookies and mini chocolate chip cupcakes. Squash and Pumpkin powders are a gluten free wheat flour alternative you can grow and produce yourself.
#Wilderstead #canadianhomesteaders
Классное видео! Very GOOD! Очень понравилось! Благодарю вас и желаю вам мира, добра и счастья в доме и на нашей Земле!
All looks very yummy and SO creative!!
Thanks Cathy!
Come on Dave... Desert is After the meal... :) !!!
That was some awesome food !!!
A well balanced diet at every meal is key to a happy life 😂
@@Wilderstead Yes and you guys are very creative in doing just that !!
GREAT VIDEO 👏 always excited when you post 👏👏👏
Thanks Carolyn!
Great episode. Thanks for sharing
You’re welcome ☺️
Yummy!
🤤
You two are amazing! Love your channel! Thanks for ideas and education.
Our pleasure!
We’re with Dave it’s triple healthy with all that good stuff in those cookies. 😅
That all looks yummy
Tasty tasty!
RECIPES!!
Chewy Ginger Molasses Cookies
Ingredients
1 1/2 cups unsalted butter, softened to room temperature (not melted*)
1 cup granulated Maple sugar (or white sugar)
1 cup packed brown sugar
1/2 cup molasses
2 eggs
3 1/2 cups all-purpose flour
1 cup pumpkin flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
Preheat oven to 350f. Mix wet ingredients with an electric mixer. Combine dry ingredients together. Mix dry ingredients into the wet mix. Chill 1 hour. Roll into 1 inch balls, then roll the balls in raw sugar. Bake 8-10 minutes until the cookies begin to slightly crack. Remove from the oven and cool a few minutes before transferring from the cookie tray.
Chocolate Chip Mini Muffins
Ingredients
11/2 cups all-purpose flour
1/2 cup zucchini flour
½ cup white sugar
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup mini chocolate chips (+MORE!)
Preheat the oven to 400 degrees F (200 degrees C). Mix flours, white sugar, brown sugar, baking powder, and salt together in a large bowl. Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix egg mixture into flour mixture until incorporated. Fold in mini chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, about 10 minutes. Cool briefly in the tin before transferring muffins to a wire rack to cool completely.
NOODLES
1/2 cup all purpose flour
1/4 cup squash flour (zucchini for this batch)
1 pinch salt
1 egg
Water as needed
Mix dry ingredients and make a well for the egg. Crack egg into the well and combine with your hands. Knead the dough for about 2-5 minutes, adding in more flour or water 1/2 tsp at a time as you go, if needed, until you get a well mixed and elastic dough. Wrap in plastic wrap and put in fridge for about 1/2 hour. On a well floured surface, roll out noodles using a rolling pin or pasta maker until you get the dough to about 1/8”. Slice into thin strips, then hang to dry until use. When ready to cook the noodles, bring 1 quart of water to a boil, then add punch of salt and the noodles. Cook noodles in boiling water for 3-4 minutes. Serve with your favourite sauce.
Pasta Sauce
1 quart whole tomatoes
2 TBS dried basil
2 TBS garlic powder
2 TBS oregano
1 TBS black pepper
1 cup chopped celery
2 TBS pumpkin flour
Awesome! You can use birch syrup in place of molasses too 😋
So excited to see you guys post another video!!
I find this interesting with using alternative items to use or to add... of course I have to ask, do you have a video where you process the alternatives used here?
That video should be out on Monday. We will have a couple more flour alternatives coming in the near future as well. Stuff we harvest from the wilderness.
brilliant use of squash flour. I always add zuke chips and dried peppers into my watery tomato sauce and that really balances the moisture in the sauce. Sometimes I still add a bit of tomato paste... Those noodles look amazing!
You two are so awesome!
I'm going to give the pasta a try this week.
Maybe folks would appreciate knowing how much dogs love pureed squash in their dinners?
Another good way to use up this valuable commodity!
Video coming soon about exactly that! Cheers!
Yummy looks delicious and healthy. 😋
So tasty!
Beautifully done! We love to find different ways to use our zucchini and pumpkin and this gives us some wonderful ideas :) Thanks!
You are so welcome!
This is great information! Thanks. I'm a fairly new subscriber and am wondering if you did a video covering your kitchen remodel to it's current state? I love what you've done with it.
We had tried to film the remodel, but filming was becoming a burden. It’s possible that we could put something together some day, though.
@@Wilderstead Just a before and after tour would be awesome.
Yummy 🤤 I may have missed it but can you show how you make your flour
Sure 😊 video coming soon!
Ya I am the cookie monster here too.
oh man. my fat ass shouldn't be eating any cookies. but.....I might need to
🤪
Ah, come on Dave, those aren't cup cakes! They look more like 1/4-Cup, Cakes! ;) But everything looks great!
😂
xanthum gum is a good binder if your making your own flours gluten free! ( although its pricey)
We have just started to fiddle around xanthan gum actually!
@@Wilderstead corn starch and xanthum gum are your best friend when it comes to making things gluten free! I have been looking into how to make my own due to the price and my reliance on it. its a long process and can probably be done with refined maple sugar but the yields would be insanely low for the amount of maple used
Hmmmmmm…. We do make quite a bit of maple sugar. This might be something for us to explore!
@@Wilderstead Essentially you ferment sucrose or glucose and from what I understand Maple sugar is really high in Sucrose! Would be worth the effort to try atleast and if your successful even more so! A steady supply of Xanthum gum will lessen your reliance on wheat flours for baking and other things as well!
@@t95kush27 definitely going to look into this. Oh…and the oil used in the cupcake recipe in the video…. Infused 😉 😜
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