When it comes to holiday latte's, there's an invisible line separating those who love pumpkin spiced from those who love salted caramel. Apparently, you can't love both. When I told my dairy-free friend Maria about my newest dairy-free pumpkin spiced creamer, she said she wasn't a big pumpkin fan... that she preferred the salted caramel mocha instead. (Although she DID gladly take the leftover cashew ... Continue Reading
Dairy Alternative: Homemade Cashew Milk
Cashews are one of America's favorite nuts. And I don't blame them. I love cashews! They are great on their own, in my favorite green smoothie, and in homemade trail mix. But I probably don't need to tell you all that. Chances are you love cashews too! Besides being an amazing nut for eating, its great for drinking! Cashew milk is super easy to make and one of the best non-dairy milks. You ... Continue Reading
Oatmeal Peach Breakfast Crumble: Easy Recipe
This post contains affiliate links. Church fellowship meals are always a lot of fun for us. It's an opportunity for us all to take a break from everything going on to just sit and listen, or to share and encourage. This past week the theme for pot-luck dishes was "breakfast" and it has been my favorite so far. Just watching the sign-up sheet fill with enticing dishes was fun! Cinnamon ... Continue Reading
{Yummy} Recipe: Crispy Almonds
This post contains affiliate links. If you're following along with the little call to actions at the end of each post, you've got a jar full of nuts or bean sitting on your counter happily germinating away without any strenuous effort from you. When you wake up tomorrow, you'll see them trying to push their little sprouts through an end of the nut. By the way, those call to actions - Do Somethings - are ... Continue Reading
The Science Behind Soaking Grains
What does it mean to soak grains? Well, besides sprouting and making sourdough, soaking whole grain flour is one way to maximize the benefits found within the grain. The nutrition you find in whole grains is locked inside by three main components, phytic acid, phytates, and phytase. I'm still not fully versed in all-things phytates, phytic acid and phytase and likely will never be. But I do feel well ... Continue Reading
Flour Face Off: Which Wheat Makes the Best Wheat Flour for Bread?
This post contains affiliate links. Tropical Traditions has sponsored two giveaways here on Crumbs so far this year: first a quart of coconut oil in March and then a whole gallon of coconut oil last month. (The fact that they offered a gallon STILL leaves me amazed!) I have no doubt that their sponsorship is due largely to the overwhelming support and involvement of YOU. With that said, ... Continue Reading
The Different Types of Wheat and What They’re Used For
Learning about carbohydrates has turned into a way more diverse trek than I ever thought it would be. The series on fats ended up with thirteen do somethings, and carbohydrates (with still a few weeks to go) is already up to ten. TEN!! I have so many ideas jotted down in my calendar, I wouldn't be surprised if we ended up with twenty by the time we wrapped the series up! Man, I sure do hope ya'll ... Continue Reading
How to Remove a Mole with Apple Cider Vinegar
(Updated 5/18/2017) This is our personal story of how we removed a mole. We are not medical professionals, nor should this post be construed as medical advice. Mrs. Crumbs and I have come to really like using apple cider vinegar (ACV) for a variety of reasons, including a daily detox drink and as a homemade produce wash. We even figured out how to make our own homemade apple cider vinegar! We're all about ... Continue Reading
13 Reasons to Eat Butter
13 Reasons to Eat Butter. One of the best sources of fat soluble vitamins, prevents tooth decay and boosts immunity and even helps to manage weight loss! I got lost in Google-land yesterday while researching for today's post. Getting lost in the internet is fun sometimes. I've stumbled across some really great stuff! But it's not as much fun when you realize you've spent half of your writing ... Continue Reading
How to Render Lard and Tallow
Lard has a bad rap. And most people have no clue what tallow is. I’m included in that “most people” too – I was clueless until earlier this year! However both lard and tallow are excellent choices of cooking fat. And in case you didn't know either, lard is pork fat and tallow is beef fat. They have way more nutritional value than the yellow vegetables oils we’ve been groomed to use. Being able to make ... Continue Reading
