Steamed Gluten-Free Cornbread – Smooth & Delicious!

Serves 12


1 cup corn meal

1cup gluten free baking mix or you can substitute your favorite flour

2 teaspoons baking powder

1 tsp salt 

1 cup coconut milk 

2 eggs, beaten

1 cup water, or enough more to make the consistency of pancake batter

Set your cooking pot (pasta pot or 3-legged cast iron pot) with two inches of water and a steamer rack over hot coals

In a mixing bowl, add dry ingredients. 

Thoroughly beat all the wet ingredients into the mixing bowl until all lumps are gone from the batter.

Grease a stainless steel bowl. Bread will come out more easily if you line the bowl with wax paper. 

Pour batter into the prepared cooking bowl.

Put cooking bowl into the steamer rack. Cover the pot. 

Steam 1 hour at a medium boil, adding more boiling water as needed.

The top of bread will be firm to touch, but will not be browned 

Invert bread onto a plate or rack.

Cool for ten minutes before slicing. Enjoy!

Cabbage & Sow Thistle (Common sow thistle, or sonchus oleraceus, is in the Aster family, and self seeds in many areas of the US, from dry to wet.)

Serves 10

Preheat 2 tablespoons  olive oil, bacon drippings, or coconut oil in medium 3-legged cast iron pot with a lid over hot coals 

Add 1 large yellow onion, chopped. 

Add 1 tsp of salt

Add 1/2 tsp ground black pepper 

Sauté until translucent 

Add 2 quarts of fresh, tender young sow thistle leaves, prior to flowering, or other wild greens mixture such as chickweed, cress, or dandelion greens to the onions

Cover and cook for two minutes to wilt.

Add 1/2 of a large head of cabbage, chopped coarsely

Add 1-1/2 cups water, chicken broth or vegetable broth and bring to boil, covered

Cook 10-20 minutes to desired tenderness.

Sweet Potatoes 

Build a hot cooking fire, and when coals form, create a bed of ash to the edge of the fire.

Soak in water two (trimmed) corn shucks per potato. These are usually used to wrap tamales, (and are also known as hojas de maiz). Alternately harvest summer corn, and save the green corn shucks to wrap around the potatoes

Wash potatoes and rub with olive oil, coconut oil or ghee

Wrap each potato in two shucks, and pin shucks securely with a tooth pick

Bury potatoes in hot ash and cover with coals

Allow to cook 1 1/2 hour, remove from fire, remove shucks, and serve.

Rotisserie or “Dangle”  Chicken – slow-cooked over camp fire coals

Wash and salt the inside of a whole chicken. 

(Alternately, you can brine the chicken overnight with a tablespoon of salt per quart of water, to which you add a couple bay leaves and a teaspoon each of thyme, rosemary, and sage)

Truss the chicken with cotton twine, prior to cooking, after sprinkling on any additional seasonings like thyme, rosemary, sage, garlic powder or spice rub, and hang about 24” over red-hot coals from a tripod or diagonal spike .

Turn the chicken periodically by twisting the twine.

When the chicken is browned on the side facing the fire after 1-1/2 or 2 hours, remove and retruss with the uncooked side facing the fire.

This takes about three hours to cook completely. 

Keep replenishing the coals underneath the chicken from the main fire to maintain a consistent temperature. 

Serve when inner temperature reaches 165 degrees F. 

Boiled Plum Pudding 

1/2 lb suet or butter

1/2 lb dried plums

1/2 lb raisins

4 eggs, minus 2 whites

1 small roll grated into breadcrumbs

1 tsp grated nutmeg

1 tsp grated ginger

1/2 lb flour

pinch salt

1 cup milk

Optional: 1/2 cup chopped walnuts

Pudding Sauce

3/4 cup sherry, brandy or mead

1/2 cup sugar

1/4 cup butter

Fill a stockpot 2/3 full of water and bring to a boil

Whisk eggs until frothy.

Add 1/2 cup milk

Gradually add flour and breadcrumbs

Incorporate the butter, spices and fruit

Gradually add remaining milk as needed to make a thick batter

Prepare pudding cloth – lay lightly woven 24”x 24” linen cloth on the table

and spread a thin layer of softened butter over the cloth, sprinkle a layer of flour on top of the butter.

Put the cloth inside a bowl and carefully spoon 1/2 of the pudding batter into the center

Pull the ends of the cloth up and tie them securely with twine – leaving long ends of twine to tie to a long wooden handled spoon. This will hang the “bags” of pudding in the boiling water.

Boil about 2 1/2 hours.

To check the pudding remove from the water and set in a colander. Tap the pudding. It should feel slightly firm, not squishy. If it is finished let it cool a while and unwrap it, carefully pealing the cloth away from the pudding.

In a small saucepan add the sauce ingredients and heat until sugar is melted and throughly mixed with the butter and brandy.

Pour the sauce over the pudding and serve.