Author Archives: Wardee @ GNOWFGLINS

About Wardee @ GNOWFGLINS

Wardeh ('Wardee') Harmon lives in Oregon with her husband and three children. They garden and raise cows, chickens, goats, and their beloved farm dog, Areli. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. She is the author of The Complete Idiot's Guide to Fermenting Foods. She blogs at GNOWFGLINS, where she and her family enjoy "God's Natural, Organic, Whole Foods, Grown Locally, In Season."

Spelt Chocolate Chip Bar Cookies

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These cookies will literally be in the pan in 5 minutes. Another 5 minutes to clean up. And 15 minutes later — all the while you’re reading a book or taking a much-needed break — they come out of the oven. Talk about instant gratification! Continue reading

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Thin Crust Sourdough Pizza

Thin Crust Sourdough Pizza

Mmmmm…. homemade pizza. We like our pizzas thin and crisp, but if you prefer a thick crust, just double the dough recipe. This is sourdough — I love sourdough! — and not only do you get a pleasant tang but the souring process helps make the whole grain flour more nutritious and digestible. You can top your pizza however you’d like. Below you’ll see one of our favorite pizza recipes: topped with pastured chicken, mushrooms, onions, garlic, and cheese. Enjoy! Continue reading

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Sprouted Chocolate Brownie Cake (or Soaked)

Sprouted Chocolate Brownie Cake

This was my birthday cake in early December, and I made it again for our Christmas Day dessert. It is both cakey and gooey, and that’s why I call it a “brownie cake” — the best of both worlds! Continue reading

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Sprouted Chocolate Pixies

Sprouted Chocolate Pixies

Chewy, chocolately, and especially…. easy! This recipe comes from my great aunt. She gave my mom the recipe 48 years ago, and it is a family favorite. Now my daughter makes them each year, having been lovingly taught the recipe by her grandmother (my mom). Our adaption simply sprouts the grains to increase nutrition and digestibility. We sometimes reduce the amount of sweetener, but we have to admit it, we like them fully sweet. When it’s Christmas, we’re okay with that. :) Continue reading

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Sweet Potato Cake

Sweet Potato Cake

Fall spices and sweet potatoes… a great combination! When I don’t have pumpkin around, I often substitute pureed sweet potatoes or squashes — and that’s how this spicy, sweet, fall cake came about (it was originally a Soaked Pumpkin Bread). This cake turned out to be a keeper and I hope it will be for you, too! Continue reading

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