Homemaker Gone Natural

…live life naturally!

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Chocolate Chip Coconut Cookies

Chocolate Chip Coconut Cookies w/ Whole Wheat and Oatmeal

  • 2  1/4 c of flour (soft white, milled on pastry setting)
  • 1 c oats (old fashioned)
  • 1 t baking soda
  • 1 t sea salt
  • 1 c softened butter
  • 1  1/2 c sugar (raw caneevaporated cane juice etc)
  • 1/4 c raw honey
  • 2 lg eggs (free-range)
  • 1 T vanilla
  • 12 oz chocolate chips (I used enjoy life)
  • 1 c coconut, shredded

Preheat oven to 350. Mix sugar and honey in a bowl and sit aside. Put flour, oats, baking soda and salt into a food processor or blender and blend about 30 secs. In your mixing bowl beat butter until creamed or until lighter in color. Add your sugar and honey mixture, eggs and vanilla and mix until incorporated. Mix in flour mixture and then finally add in the coconut and chocolate chips.

Shape cookie dough into 1″ balls and place on cookie sheet. Bake 10-11 min. Let cookies cool slightly before moving them from the cookie sheet to a cooling rack.


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Applesauce Bread

I originally found the recipe for this bread here.  I made a few adjustments, but either recipe is really good!

     Applesauce Bread

  • 3 1/2 c fresh milled flour (I used hard red)
  • 2 1/2 t cinnamon
  • 1 t baking powder
  • 1 t baking soda (I use aluminum free)
  • 1/2 t sea salt
  • 1/2 t nutmeg
  • 2/3 c honey (I use raw/local)
  • 1 1/3 c applesauce (organic)
  • 4 eggs (free range)
  • 1 stick butter, melted (grass fed)

Mix dry ingredients in a mixing bowl, make a pit in center, add rest of ingredients, mix well, pour into a buttered bread pan. Bake at 350º for 45-55 min. or until toothpick comes out clean.

OR you can make this version, which is more applesauce(y) and has more cinnamon and no nutmeg:

  • 3 1/2 c fresh milled flour (I used hard red)
  • 1 T cinnamon
  • 1 t baking powder
  • 1 t baking soda (I use aluminum free)
  • 1/2 t sea salt
  • 2/3 c honey (I use raw/local)
  • 2 2/3 c applesauce (organic)
  • 2 eggs (free range)
  • 1 stick butter, melted (grass fed)

This yields an even more moist loaf 😉

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Calzones (Whole Wheat)

Homemade calzones?  of course! why not?  Laura’s looked good.




  • Spaghetti Sauce (Organic Pasta Sauce)
  • Cheddar cheese (raw naturally)
  • whatever filling you like (we used pepperoni, Parmesan, banana and bell peppers)

Put all ingredients for crust in bread machine on the dough setting in this order: water, salt, flour, yeast.  (or mix by hand) After dough cycle is complete (or all ingredients are mixed), take it out, knead and let rest for 10 min.

Then divide into 16 balls and roll each one out.


Put in your spaghetti sauce, cheese and favorite calzone filling, fold over, press shut and bake at 375º for 25 min or until crust is golden brown.



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Pasta Noodles

Yes, pasta noodles.  With this recipe that I found here, I make my lasagna noodles, multi-purpose broad noodles and really thin noodles I use as spaghetti.  It was way easier than I thought making my own pasta would be.

     Pasta Noodles

  • 2 1/3 c whole wheat flour (I milled a combo of hard red, hard white and soft white for this)
  • 1/2 sea salt
  • 2 eggs (beaten)
  • 1/3 cup water
  • 1 t olive oil

Mix flour and salt together in a large mixing bowl.  Make a large pit in the mixture.  Pour your beaten eggs into the pit then add the water and oil.  Stir until the ingredients are all combined.  Put on well floured surface and knead.  Begin rolling out dough with a floured rolling pin.  If the dough begins to stick to your surface, just lift it up and sprinkle more flour under.  Once dough is about 1/8″ in thickness or less, cut with knife or pizza cutter into desired shape.  Photo below was from my lasagna noodles. 1 recipe of this dough made enough for exactly one 3 layered lasagna in a 9×13 dish.


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I made this recipe with noodles I made following this recipe, making them from my fresh milled wheat.


  •     1 batch lasagna noodles
  •     1 lb ground beef { grass fed of course }
  • ≈  1 lb Ricotta cheese
  • ≈ 1/2 lb Mozzarella cheese, shredded
  • ≈ 6 oz Cheddar cheese, shredded { I use raw if available or hormone/antibiotic free at least }
  •     1 jar spaghetti sauce
  •      garlic powder, italian seasoning, minced onion to taste
  •     1 1/2 T olive oil

Cook noodles in boiling water or broth for 20-25, I add about 2 Tablespoons of olive oil to it to keep them from sticking.  Brown ground beef adding garlic powder, italian seasoning and minced onion for added flavor.  Add in spaghetti sauce (if you are not cooking with grass fed/clean meat, you will need to drain first then return to skillet) and simmer for 5-10 min.  Layer noodles, then 1/3 sauce mix, then half of the ricotta and half of the mozzarella, repeat, then last layer is noodles, remaining sauce mix, and the cheddar.  Top with the olive oil drizzled across the top and sprinkle with italian seasoning.  Bake at 350º for approx 35min.  Serve with garlic bread.. yum.

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Sausage and Egg Puff

Sausage and Egg Puffs

  • 6  eggs, beaten
  • 1lb. sausage browned and drained (I used chicken, free-range)
  • 1 c biscuit baking mix (I use my quick mix)
  • 1 c Shredded Raw cheddar cheese
  • 1 3/4 – 2 c Milk (I used almond)
  • 1 t dry mustard
  • 1/2 t dried oregano

Mix all ingredients. Cover and refrigerate.

Heat oven to 350º.  Pour mixture into greased 2 quart casserole dish.  Bake until knife inserted in center comes out clean approx. 1 hour.

I served with salsa over top.

 sausage egg puff



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Chicken Pot Pie – Whole Wheat

Chicken pot pies have always been a favorite in my house, but I used to make them with the pre-made pie crusts, all the canned (non organic) veggies, Campbell’s cream of chicken soup and canned chicken meat even.  Since we have went with trying to reduce canned stuffs and eating more natural/clean/organic I have pretty much given up on the Chicken Pot Pie phase of our life until I found this recipe at heavenlyhomemakers.com.  I decided to give it a whirl and this was my result:

Before typing up the recipe, I just want to make note that my oldest (boy-17) took a few bites and said ‘I like this, I mean even if we weren’t eating organic, I would ask for this again, I really really like it’

So, this is a huge keeper for me. Here is what I do:

Chicken Pot Pie

  • 6 cups free range organic chicken broth
  • 2 cups cooked free range chicken torn into bite size pieces
  • 5 handfuls (yep that’s an accurate measurement) of organic baby carrots cut up
  • 6 medium organic potatoes peeled and diced
  • 2 cups organic frozen peas
  • sea salt and pepper to taste
  • also added dashes(es) of: turmeric, parsley, and italian seasoning
  • 2-3 T arrowroot powder
  • 1 cup milk (I used almond)
  • 1 cup mayonnaise
  • 1 cup whole wheat flour (I milled soft white for this)

In a large pot, boil the broth, chicken, carrots, potatoes, and peas until veggies are tender.  Mix arrowroot powder with water until smooth.  Stir mixture into the broth/chicken/veggies, cooking for about a minute longer on the stove to help thicken.  Pour contents into a 9×13 (or larger as mine did want to spill a little) baking dish.

 In separate bowl mix milk, mayo and flour (may decrease milk a pinch or increase flour a pinch). Spread mixture over top the broth and veggies.  (yes, it will be runny)

 Bake in 350º oven for 45min.


*Edited 4/17/13 To note variations:

I used 8 T arrowroot powder, mixed it with 1/2 cup milk, 1 T mayo and then enough water to make it the right consistency.  I only seasoned with italian seasonings and  salt and pepper on this one.  The broth was much less runny this way. This is what updated Chicken Pot Pie looked like.

*Edited 6/22/13 To note that for the mayonnaise we use either Spectrum organic or Safflower.