Sun Baked Wild Turkey

Sun Baked Wild Turkey

Wow! Are we ever crazy busy trying to finish our home so we can sell it and we are also preparing to build a new tiny home all before winter! Yikes – what a rush and wild ride!  We are attempting to do 6 months worth of work in 2!

I have been educating and sharing our journey on both Facebook Live and also on Patreon so if you have been missing out, please be sure to pop over to either to see what all we have going on…  We are also posting on YouTube regularly too, but our behind the scenes things are being shared on Patreon.

I am SO thankful for the resource of the sun for both power for our home and cooking my meals outside (keeping my house cool) on these hot summer days!

Today, I have wild turkey cooking in the Solavore Sport. I always say that wild game is best when cooked on a low heat for a long time… What better way to cook it and it doesn’t cost me a penny for fuel of any kind.

Cooking in a sun oven for meals is like cooking in a slow cooker. Your baked goods such as bread, brownies, cakes, etc do need to be timed or watched more carefully, but a meal put out in the early morning is perfect by dinner time!

Game meats end up tasty, juicy and tender when cooked long and on a low heat.

I can’t remember the last time I used a recipe for a meal. I typically just throw things together as I did this morning.

In a 9” x 13” glass baking dish I added the turkey leg and thigh, half the breast and the gizzard to the dish. Seasoned it very heavily and then added 3 tsps of bacon grease and enough water to fill the pan 1/4 of the way full. Placed it in the sun oven and off to my work I went. I will take the time to move the Solavore sun oven with the sun throughout the day, but I will be leaving to run errands. When I leave I will move the sun oven a bit further ahead of the sun so it will continue cooking while I am gone.

It is that easy folks… And you will not find an easier resource. We live in northern Idaho which is part of the Pacific Northwest which is known for its hot dry summers which end up with a lot of forest fires each year. Even when fire bans are on we are able to cook outside with the sun ovens.  Also, don’t rule out the winter months… Just because it is cold outside doesn’t mean that the sun can’t create a warm enough heat in a sun oven to cook a meal.

I own both the Solavore Sport and the All American Sun Oven and honestly I LOVE them both equally. They both are utilized differently because of their different designs. I LOVE the Solavore Sport because is rectangular which enables me to cook in my mini roasters, in my 9” x 13” or put two 9” x 9” baking dishes or pie dishes side by side. The disadvantage to the Solavore Sport is that you cannot stack in it and that is where the All American Sun Oven comes in. I LOVE it because I can stack meals in it and still have room to put one or more quart jars which enable me to also cook my sides such as a vegetable or another side or dessert! Truly, I really love having them both on the homestead.

We are very frugal and make a lot of what we use and need, but I am also very honest and I feel that there are times where an investment is necessary. When we invest in anything it has to be a quality product and something of GREAT use on our homestead or we do not and will not part with our hard earned $$. I have a couple of items on our homestead that are a bit more spendy like my Wondermill electric and Jr Deluxe, but they are well made and play a VERY important role on our homestead.

I am a big believer in Dave Ramsey and his methods and I would encourage you to set money aside and make such purchases when you have saved up enough money to do so, but trust me when I say you will not be disappointed!

Gotta run now to keep up with the homestead chores and to turn the wild turkey in the Solavore Sport.

Have a blessed day and I highly encourage you to utilize the free resources we have at our disposal!

Free Bread Baking 101 Course!

Free Bread Baking 101 Course!

If you’re afraid to get started with baking bread or struggle with getting a good loaf of bread then this course will help you.

You’ll learn common terms and tips and tricks.

I also touch on ways to be able to eat bread on a Paleo and Ketogenic diet! Bet you didn’t even know that was possible.

And of course, I talk about how to make a gluten-free bread.   And other important aspects of cooking gluten-free in a kitchen that does both the traditional wheat style bread and gluten-free bread.

I’ll take you thru step-by-step as I make three delicious loaves of bread.

Won’t you join me? You’ve nothing to lose and knowledge to gain.

Register Here – Free Bread Baking 101 Course

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Paid Endorsement Disclosure:   This post may contain affiliate links. If you make a purchase through an affiliate link I will make a commission at no extra cost to you. Thank you for supporting TrayerWilderness.com and keeping us up, educating, inspiring and running!  ♥

Gluten-Free Cookie Baking Tips + Recipes

Gluten-Free Cookie Baking Tips + Recipes

Being in my kitchen and going after my family’s hearts via their stomach is a passion of mine.

A gluten-free and dairy-free diet was recommended for my son thirteen years ago when he was diagnosed as high functioning autistic with Asperger tendencies. In all honesty, that put me into a tailspin when I started looking at all the labels of the food we consumed at that time and realized how much gluten and dairy are used as fillers in food along with many ingredients I could not pronounce and had no clue what they were.

That was when I decided that if I could not pronounce it, we likely shouldn’t be eating it and it was also the time when I started to transition to all home-cooked food rather than processed foods. What a life changer!

At first cooking and baking gluten-free and dairy-free was quite the challenge until I really dug in experimenting and researching. I also spent a whole year taking the time to learn how to make all my son’s favorite foods both gluten-free and dairy-free WITHOUT giving up flavor and texture. I have to say with great excitement, that year was a success and that is why I enjoy sharing my knowledge and tips with others so their journey will be successful and fun.

I love making my families favorite dishes and a sweet treat always seem to be high on the list. I have conquered a gluten-free and dairy-free pumpkin roll which is a family favorite and you can find the recipe in my book The Trayer Wilderness Cookbook (Homesteading The Traditional Way) Amazon. You will also find some of our favorite cookie recipes in the cookbook as well. My cookbook shares a lot of the tips and tricks I have discovered and learned over the years as well as our favorite recipes for our homestead.

Choosing Flour

Let’s first talk about some of the tips and tricks when working with gluten-free flours. Unlike regular flours, gluten-free flours like being beaten very vigorously. There are many different types of gluten-free flours and flour blends available.

When we first started this journey, gluten-free foods and flours that were available were quite expensive and even hard to find, but now as many more people are in need of specialty diets these flours are much more readily available. Because things can be costly to experiment with the different types of flours I often recommend using blended flour such as these Gluten-free flour blends (found on Amazon) to get started. This is a non-GMO flour blend that can be used cup-for-cup like regular flour which makes using family favorite recipes a breeze and also makes transitioning from whole wheat and gluten flour cooking and baking to gluten-free so much easier and less stressful for beginners.

When using a gluten-free flour blend that you can use cup-for-cup like regular flour, you will not need to make any adjustments to your current favorite cookie, cake or dessert recipes.

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#TrayerWilderness  #PositivelyEncouraging  #EmbraceOffGrid

email trayer wilderness Trayer Wilderness on Facebook Trayer Wilderness on Google+ Trayer Wilderness on Twitter Trayer Wilderness on Pinterest Trayer Wilderness on YouTube Trayer Wilderness on Instagram Mountain Woman Radio from Trayer Wilderness on iTunes Tammy Trayer of Trayer Wilderness on LinkedIn  Trayer Wilderness RSS Feed

Paid Endorsement Disclosure:   This post may contain affiliate links. If you make a purchase through an affiliate link I will make a commission at no extra cost to you. Thank you for supporting TrayerWilderness.com and keeping us up, educating, inspiring and running!  ♥

Mountain Woman Radio

Mountain Woman Radio

Mountain Woman Radio - Tammy Trayer

Mountain Woman Radio is available every Wednesday either on our website or iTunes.

Mountain Woman Radio is  loaded with inspiration, encouragement and knowledge on self-reliance, preparedness, sustainability, homesteading, off-grid living, wilderness survival, day to day life, autism, traditional and primitive skills, gardening, canning and so much more.  Not to mention, there are guests from all walks of life joining frequently to share their stories.

Not everyone is able to listen to podcasts due to poor internet connections and such, therefore,  we have created cd’s so that you can listen at your convenience as well as gift them if you feel so inclined.

Mountain Woman Radio Christmas

Mountain Woman Radio Season 1

 

Price: $9.99
Mountain Woman Radio Christmas  

 

Mountain Woman Radio Season 2

Price: $9.99
The Trayer Wilderness Cookbook ~ Homesteading The Traditional Way ~ Volume 1

The Trayer Wilderness Cookbook ~ Homesteading The Traditional Way ~ Volume 1

the-trayer-wilderness-cookbook-volume-1-final-smThis e-book has been long awaited and I am SO excited to be able to finally present it to you!  We take great pride in our family, our lifestyle and God’s grace to us in everything that we do.  I have always wanted to write and ideally I wanted to write a book.  In 2013, God had a different plan for me and I was given an open door to contribute our story and our knowledge in The New Pioneer Magazine.  That was such an amazing opportunity and I had no idea that it would lead to SO much more.  We even ended up on the cover of the magazine that my first article debuted in!  Wow!!

Since 2013, I am now a contributing writer for The New Pioneer Magazine, American Frontiersman, Prepare Magazine, The Backwoodsman Magazine, Self Reliance Illustrated, Survivor’s Edge and occasionally in Cabin Life Magazine.  This has been such an amazing opportunity and has allowed me to reach so many people with our message.  We feel very led to share our knowledge in these uncertain times.  We focus very heavily on sharing our faith-filled off-grid living, traditional and primitive skills, natural health, wholefoods diets, gluten-free and casein free diet, harvesting, foraging, preserving, hunting, autism, living frugally & simply and so much more

We focus so heavily on a wholefoods diet, which initially started with the gluten-free and casein-free diet to help aid our son’s autism, but it has turned into a passion as well because we can see and feel the difference such a diet has on our overall well-being.  Processed foods have so many additives and preservatives that are causing many of today’s health struggles.  By simply cooking from scratch and eating a wholefoods diet you can remedy many of your ailments.

My cookbook is 72 pages our family’s favorite recipes, my tips and tricks in the kitchen as well as with essential oils in the kitchen, my knowledge on gluten-free and dairy-free cooking and Sun Oven cooking along with so much more.

I have made this book available to our very valuable newsletter subscribers for FREE!  This is in an effort to help people embrace a wholefoods diet and to help them along the way.  If you are NOT currently a newsletter subscriber, we encourage you to join us by subscribing here.   If, however, you are not interested in being a part of our weekly newsletter, you are welcome to purchase yourself a copy or even purchase one for a gift.  You can do so directly below!

I hope you enjoy my 1st cookbook and I also hope that you are able to glean some new knowledge and tips along the way!

I would love to hear from you….  Let me know in the comments below your thoughts on my book….

Purchase Here

The Trayer Wilderness Cookbook ~ Homesteading The Traditional Way ~ Volume 1.

Here is what some of my friend’s had to say….

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I was delighted with Trayer Wilderness’ new cookbook.   I don’t usually read a cookbook through, but I did this one. Tammy puts herself in the book and you feel like your visiting with a friend talking about your kitchens and your recipes.   The tips are timeless and the recipes are easily adaptable to any lifestyle. I enjoy all things old fashioned and easy. This cookbook is a treasure! I couldn’t pick just one thing to say I’m looking forward to making the most, but I will say I’m excited to use some of my pumpkins to try out her pumpkin recipes.”
– Rhonda Crank, freelance writer and blogger at The Farmer’s Lamp

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Tammy Trayer is the real deal. Tammy, her husband and son really do walk their talk, live the wilderness life and have a deep passion to help others in their journey. In this cookbook, Tammy shares some of her best tips and recipes that cover cooking, baking, canning, essential oils, gluten-free, casein-free foods and imparts them all in her easy, unassuming and personable style. I love her recipes and have learned more about living off-grid, using a wood stove to cook as well as enjoying a peek inside her inspiring life on the homestead. I recommend this book to those seeking to cook and bake more simply, those needing allergy-friendly recipes or just those of us looking for some GREAT recipes and tips from someone who has learned and honed her skills by experience.
– Vickilynn Haycraft, author, Wrapping It Up, co-author of Naturally Healthy Cuisine: Real Food for Real Families, and RealFoodLiving.com

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Your book was AWESOME! I grew up cooking with my great grandmother and both my grandmothers and you taught me a thing or two with your book. I can’t wait to try Hot Bacon Dressing, Trayer Wilderness Crackers, and Hard Honey Candy! My only complaint is the book wasn’t LONGER 🙂
– April Lewis, author of Beginner’s Guide To Zero Waste Cooking: Blogger at An Apple A Day Wisdom – Timeless Wisdom From A Single Mom In A Crazy World – AnAppleADayWisdom.com

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What a great primer for anyone who is wanting to go back to a traditional way of living and cooking! Everything you need to get started cooking is in this book, including lots of tips & tricks from Tammy on how to save time and money. From breakfasts to snacks to desserts, you can easily create menus the whole family will love using her delicious recipes. She even shows you how to cook using the power of the Sun. Something many of us are not familiar with! If you’re looking for a solid resource for your homesteading library, this is a must-have.
– Jessica Espinoza, author, Keeping It Real and Keeping Your Cool, co-author of Gluten-Free Snacks & 85 Amazing AIP Breakfasts and Blogger at Delicious Obsessions – DeliciousObsessions.com

Blessings to you and yours,

Tam ♥ †

Solar Cooking 101

Solar Cooking 101

Solar Cooking 101Can you really use the sun to cook your food?  Absolutely!!

There are SO many incredible benefits to harnessing the sun to cook your food.  Being that our home is 100% solar powered, it only seemed fitting to utilize our free resource to do our cooking and baking as well.  Believe it or not, but you can cook and bake everything you can make in a conventional oven in your Sun Oven with the exception of fried foods.

I spent a good portion of last year doing a solar cooking series here on our website and also on our YouTube channel.  I also was asked to share my knowledge in an Outdoor Cooking Class at Traditional Cooking School by GNOWFGLINS.

Pros:

  • When using the sun to cook our food, we are using a free, renewable energy source.
  • Solar cooking is sustainable and betters the environment.
  • It has all the benefits of a slow cooker meal, without the need for electricity!
  • My family and I are able to work hard all day and then relax with a delicious meal just waiting for us.
  • It is simple, easy, and achieves tremendously flavorful meals.

Cons:

There aren’t any… 🙂  As long as you can see your shadow, you can cook or bake in the Sun Oven….

I’d like to share with you the Sun Oven, the convenience of this product as well as how it works and important tips and tricks.

The Sun Oven is made in the USA and is lightweight and extremely easy to transport with the built in handle.

Setup is super simple:

  1. Place your alignment leg in the back of your oven and snap it in place using the middle hole on the back of your oven.  Your Sun Oven will come with stakes that can be inserted down into the holes in the bottom of the alignment let to make your oven wind resistant.  We built our solar kitchen out of repurposed skids and I have utilized paracord to secure the alignment leg to the table.
  2. Next unsnap the strap that holds the reflectors in place, life and unfold the reflectors and use the thumbscrew in the front of the unit to secure the reflectors by inserting the thumb screw into the reflectors and turning it one-quarter turn to hold the reflectors in place.
  3. Locate the white EZ-Sun Track indicators attached to the bottom corners of the glass door.  You will want to point the front of your Sun Oven towards the sun and using the indicators you will want the sun shining through the top hole of the indicator to be nicely aligned with the hole on the bottom of the indicator.   You may need to move your oven to the left or right and you may need to adjust the alignment leg on the back to get your perfect angle.  Once your holes are lined up you are ready to proceed.  the key to consistent cooking in the Sun Oven is having the right angle with the sun and keeping your unit in line with the sun during the cooking process.

NOTE:

When using your Sun Oven for the 1st time you will want to place 3 cups of straight vinegar in an open dish and place it in your Sun Oven for 90 to 120 minutes. You will want the glass door latched down tightly so that the vinegar will steam your Sun Oven. After the oven has been pre-heated you will want to wipe the inside of your oven and the inside of the glass down with the hot vinegar. Be sure to scrub hard on the interior glass especially where the glass touches the black rubber seal. This will clean your unit and give it a good tight seal to hold your heat while cooking.

Positioning

When using a Sun Oven you want to place it in an area that will be free of shadows through the cooking process.  So you want to be sure that you place it away from large objects such as trees or buildings so that as the sun moves across the sky, shadows will not be cast on your Sun Oven.

What Was Included

My Sun Oven was part of what is called the Preparedness and Dehydrating Package from Sun Oven International.

Included in my package was:

· A leveling rack

· 3 multi-level dehydrating & baking racks with a roll of parchment paper

· 2 non-stick even heat bread pans

· 2 easy stack pots with interchangeable enamel and a glass lid

· Mutli-Fuel Water Pasteurizing Indicator (WAPI)

It is important to have your leveling rack in place and place your stacking pots or baking dishes on the leveling rack to eliminate spillage while you are cooking and to keep your breads or desserts from baking unevenly.

It is also very helpful, but not necessary to preheat your oven prior to cooking.  If you are making a dish that can cook on low heat all day such as a roast or meal it wouldn’t have to be preheated, but I enjoy preheating my Sun Oven when I am on a time schedule or would like to make multiple things in the unit for the day.

Do I Need To Stir My Food

Another perk of the Sun Oven is that you do not need to stir your food or rotate your food if you do not want to.  When baking a meal I typically do not stir or reposition my food because every time you open the Sun Oven you allow your heat to escape and add roughly an additional 15 minutes to your cooking time.

Cookware

Let’s talk about the dishes that I have found to work wonderful for cooking and baking in the sun.  Thin walled, dark dishes work well, glass, pottery and cast iron.  Both the pottery and the cast iron may take a little bit more time to heat up and start cooking, but the benefit to them is when the sun goes behind the clouds they will also hold the heat and continue to cook your food.  Enamel pieces work great too.

The only disadvantage to cooking in the Sun Oven is if the weather changes and you get a lot of cloud cover.  The only time this is a real disadvantage is if you have time constraints, but if you are using the unit like a slow cooker for the day it just means it will take just a bit longer for the food to be completed.  Oh there is one more disadvantage and that is the smells do not permeate your home when you are cooking outside, but trust me your food will be amazing!

Recipes

Note:  All your recipes can be easily made in the Sun Oven.

Desserts

Fruit Crisp

Here is a simple dessert recipe that I would like to share with you that is super simple to throw together.  You can use your favorite  fruit such as peaches, apples, blueberries, strawberries, etc.

The recipe is as simple as halving the peaches, removing the pit and skin and slicing as you would for a pie or add blueberries or sliced strawberries.  Once your fruit is rinsed or sliced and ready to go all I do is add a tbsp of Better Batter Gluten Free Flour as a bit of a thickener as well as 1/3 cup of sucanat and a tbsp of water.  I then take a cup of Bob’s Red Mill Gluten Free Old Fashioned Oats, 1/3 cup of sucanat and a 1/2 cup of coconut oil or butter to make my crumble for the top of the crisp.  Honestly, most of the time I double the crumble recipe because my guys love the topping.  I finish it off by sprinkling the entire top of the crisp with cinnamon.  This is a quick and easy recipe and you can do this with any fruit.

I also added an almond flour pie crust on the bottom of this crisp which is totally optional, but something we enjoy.

 

Almond Flour Pie Crust

2 cups of Bob’s Red Mill Almond Flour

1/4 tsp salt

2 tbsp coconut oil

1 egg

Mix all the ingredients together well and press dough into a 9″ pie dish or in this case into the bottom of your peach crisp pan.  If you were to use this for a pie, you would want to bake at 350ºF for 8 to 12 minutes.

Here is another family favorite that I thought you would enjoy, Chocolate Chip Cookie Cake.

Videos

How To Make Chocolate Chip Cookie Cake In The Sun Oven

How To Make A Gluten Free Pineapple Coconut Muffin In The Sun Oven

Baking Breads

I LOVE making breads or anything starchy.  I am truly a starch girl.  I also love baking my bread, pizza crust, English muffins, bagels, hot pretzels and rolls on or in pottery dishes as much as I possibly can and in the Sun Oven.  You will be so surprised at how wonderful they turn out in the Sun Oven.

Our Homemade Kaiser Roll is a family favorite recipe and we enjoy our Trayer Wilderness Hot Mustard to go along with our sandwiches.

Videos

How To Make Whole Wheat Bread In The Sun Oven

 

Your bread will have that nice brown crust on the outside with a nice moist soft inside.

 

For Sun Oven baking you will want to preheat your Sun Oven, set your timer for the required minutes and see how it looks.  It will all depend on the whether you have constant sun.  Constant sun will typically provide you with food cooked within 5 minutes of your timer.

 

 Meats & Meals

When cooking meat via the sun, just like when using the slow cooker, you must place your dish in the sun at an early hour, and rotate the oven every half hour to allow your meats to cook at a low heat all day long. I season my meat with minced dried garlic, dried onions, fresh basil, and homemade seasoning salt. I also add a bit of water to the bottom of the dish to create a nice meaty broth.

Videos

How To Make Chicken Breasts In The Sun Oven

 

Dehydrating Vegetables, Fruits and Meats

Yes, you can also use your Sun Oven to dehydrate which for me is awesome!   By simply leaving the cover just slightly cracked so the air can move around what you are drying you will have great success.  The Sun Oven comes with the racks and parchment paper which makes it very easy to just start doing things.  I love being able to utilize the dehydrated foods during the winter months.

 

The Sun Oven is an incredibly universal tool for your home or cabin.  I highly recommend the Sun Oven for one of your backup cooking methods in the event of an emergency, to eliminate extra heat in your home in the summer months and all your backyard and camping.  The Sun Oven quickly pays for itself, is great for the environment and utilizes a free God given resource!!

Your questions are always welcome!!

Have you used a Sun Oven yet?  Share your story or share why you would like to own one..

 

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