Chasing cows, catching lightening!

Sep 25

Chasing cows, catching lightening!

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SarahAnn and Blazing Belle go Trick Riding!

Aug 08

SarahAnn and Blazing Belle go Trick Riding!

Thank you to everyone who came out and supported us at our first public performance at the Washington County Fair! I love and appreciate all the encouragement! xo,...

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Cowgirl Inspiration

Jul 28

Cowgirl Inspiration

      Cowgirl quotes and love to inspire your life! Enjoy! SarahAnn    

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Cookbook Photos!

Jun 27

Cookbook Photos!

          A sneak peek at some of the photos from the photo shoots for the cookbook! Editing in progress. Enjoy! xo SarahAnn                                                                                                                                    ...

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New Year’s Eve Fun- Cowgirl Style!

Jan 10

Haha! Proof that you better think twice before you dare a cowgirl! (Yes, mechanical bull riding is fair game for the Gluten Free Cowgirl blog.) Yeehaw! xo SarahAnn...

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Delicious Gluten Free Pie Crust

Nov 26

Delicious Gluten Free Pie Crust

Easy, flaky, delicious, gluten free pie crust for all your pie desires! Pumpkin, apple, pecan, marionberry, peach, coconut cream, blueberry custard, rhubarb, strawberry… mmmmm.   Easy, Delicious Gluten Free Pie Crust 1 cup  brown rice  flour 1/2 cup sweet white rice flour 1/2 cup arrowroot starch 1/2 cup tapioca starch 1 tsp xanthum gum 1 tsp sea salt or REAL salt 1/4 tsp cinnamon (can omit if its a savory pie) 3 Tbsp. cane sugar or coconut nectar (can omit if its a savory pie) 1 cup cold (from freezer) butter cut into 1/2 inch cubes 1  farm egg 2 Tbsp. apple cider vinegar 3-4 Tbsp. ice water * be sure all ingredients in packages are gluten free, feel free to comment if you have questions or need suggestions Blend dry ingredients together. Place them in food processor with butter. Pulse until butter becomes pea size. Add in the egg and apple cider vinegar, pulse til combine. Add in the ice water a table spoon at a time, pulsing until the texture looks like sand. To check, grab a handful of mixture and squeeze in your hand- if it holds together it is done. If it feels too wet, add more flour a tablespoon at a time. If the mixture does not hold together and crumbles too much, add another tablespoon of ice water and pulse. Once the dough is done, turn it out and form it into two equal size disks. Wrap in plastic and place in fridge for 20 minutes to hydrate dough. Take dough out of fridge and let it warm on counter for 10 minutes. Roll one disk out between two sheets of wax paper with a sprinkle of flour on each side til it is your desired size and uniform thickness. If the dough edges crack just fold the dough back on itself, patch up, replace the wax paper and roll over that spot to smooth out. Peel the top layer of wax paper off and use the bottom sheet of wax paper to turn your crust onto your pie plate. Peel the second wax paper off, press in plate, trim edges. From here, bake the shell or fill with your favorite filling, add...

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Gluten Free, Dairy Free and Paleo German Chocolate Cupcakes

Oct 11

Gluten Free, Dairy Free and Paleo German Chocolate Cupcakes

Yes gluten free, grain free, diary free cupcakes and frosting! These simple to make cupcakes use coconut flour and blanched almond flour, which I buy local from Bob’s Red Mill. Coconut is a very dry flour with plenty of fiber so it helps the cupcake hold up, but can be too dry for my taste. So, I add in a bit of almond flour for moisture and flavor. Truth be told, I like to sub in even more almond flour for the coconut flour than this recipe below calls for to make extra decadent and moist cupcakes. There is one issue- the center of the cupcakes will fall, but if you are like me that just means more room for the yummy coconut pecan frosting! Oh yea! And yes, for Pete’s sake there are 5 eggs in this recipe! Again, we are not using any grains or gums or gels here, so the protein in the eggs helps things hold together! A very healthy alternative to those gels and gums. Of course, my eggs are from the famous Big Table Farm  hens harvested and washed by the even more famous , Clare Carver! (Did you click that link and see her amazing paintings? Cows and chickens and tractors, oh my!) Last two cents before I get on with the recipe. Honey is the main sweetener here. I prefer raw honey and love the flavor of our local Heavenly Honey. You will notice there are 4 TB of pure Maple Syrup as well and that is to boost the sweetness and enhance the cocoa with nice caramel notes. If you have a shortage of pure maple syrup, don’t let that stop you from making these babies. You can certainly add a little extra honey or a few spoons of cane sugar. Gluten Free, Dairy Free, Grain Free German Chocolate Cupcakes! aka Paleo German Chocolate Cupcakes Chocolate Cupcake: 1/2 cup  coconut  flour 1/4 cup blanched almond flour 1/2 cup cacao powder or baking cocoa 1/2 tsp. baking soda 1/2 tsp sea salt or REAL salt 1/2 cup melted coconut oil, not too hot 1/2 cup honey 5  farm eggs 1 Tbsp. vanilla 4 Tbsp. pure maple syrup * be sure all...

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