Trayer Wilderness Chocolate Almond Biscotti

Trayer Wilderness Chocolate Almond Biscotti

trayer wilderness almond biscotti

Another one of our favorite recipes back here in the wilderness.   I use Xylitol (coconut sugar), Stevia, Sucanat or organic sugar and it is really a low sugar and high protein treat. We have also added our very own FRESH honey to our list of sweetners! This recipe permeates such amazing aromas through my house!

This is a gluten free and dairy free snack for those of you that are on the GFCF diet and if you have to watch your sugar this is perfect for you. This recipe can be doubled – Yeah!

Trayer Wilderness Chocolate Almond Biscotti

Recipe Type: Dessert,biscotti
Author: Tammy Trayer ~
Serves: 12
  1. Preheat oven to 350. Mix together all the dry ingredients and mix well. Add the remaining ingredients and again mix well. If you are adding the dried fruit you will want to add them now. Line a glass 9 x 9 baking dish with parchment paper and pour batter in and bake for 20 to 25 minutes. Remove from oven and turn oven down to 300 degrees. Allow the biscotti to cool and then pull the parchment paper out and place on a cookie sheet. Cut the biscotti into slices and place on the cookie sheet, keeping the pieces separate from one another. They will resemble the consistency of brownies. Place back in the oven and bake for 15 to 20 minutes or until relatively crunchy and dried. Store in an airtight container at room temperature.

Note: You can make your own almond flour by grinding blanched almonds in a food processor. Finely ground is what you are looking for because if you process them too long you will have almond butter. :). Original recipe author was Nicole Hunn of… Check out her cookbooks she has AMAZING recipes!

 I love sharing my goodies and my knowledge. If you haven’t check out our YouTube Channel yet, you can find us at:

Blessings to you and yours…  ♥



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How to make yeast bread, kaiser rolls & banana nut bread

Out here in the wilderness I have a hard working crew of three men and myself.  When you return inside from a hard days work we are typically quite hungry.  My men are “BIG” eaters.  Did I say BIG?

So keeping up with the demand can be tricky.  It requires planning on my part since we live traditionally and make everything from scratch.

I am a BULK shopper and will share some strategies on this in the future, but you need to be sure that you always have your raw ingredients on hand and you need to plan your cooking and baking around other activities, work and chores.

I thoroughly enjoy being in my kitchen and making things that I know my Mountain Men will enjoy, but I do not like when it is a constant rush.  I also do not like getting dishes dirty without extensive results.  So typically time spent in my kitchen will mean lots of food being prepared.

I have included videos today which go over working with yeast, simple kitchen tips, some information on gluten free cooking/baking and autism, and below you will find all the recipes covered in these videos.

Mountain Woman Journals ~ Wilderness Kaiser Rolls


Wilderness Kaiser Rolls
Recipe Type: bread, roll
Author: Tammy Trayer ~
Cook time:
Total time:
Serves: 8 – 12
  • 3 1/2 – 4 cups flour
  • 1 1/2 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp malt powder (I substitute with molasses)
  • 1 tbsp butter or oil
  • 1 egg
  • 1 egg white
  • 1 1/2 cup water (no hotter than 110 degrees)
  1. Combine 3 1/2 cups flour and other dry ingredients in a mixing bowl.
  2. Mix in the water, eggs and oil.
  3. Knead by hand for approximately 10 minutes or 5 to 7 minutes in a mixer.
  4. The dough should be tacky, but not terribly wet.
  5. Place dough in a greased bowl, cover and allow to rise until doubled in size, approximately an hour.
  6. Punch down and allow to rise a 2nd time for an hour before shaping.
  7. Add 1/2 cup of flour and knead, grab a handful of dough and knead in your hands flattening – place your rectangular shaped dough down on the baking pan and pull each corner in to the center and press lightly. Once all four corners are pulled into the center flip your dough over and continue this process until all dough in on the baking pan.
  8. Allow the rolls to rise one last time prior to baking. Once they are to the size you like get an egg white and brush the egg white on each roll.
  9. At this point you can sprinkle on poppy seeds, sesame seeds, garlic, dried onions, season salt or whatever you prefer.
  10. Preheat oven to 450 degrees. Baking time roughly 20 minutes.
  11. Note: To convert this to gluten free replace your flour equally for Gluten Free Flour and instead of 1 1/2 cup water make it 2 1/4 cup water.

Mountain Woman Journals - Wilderness Alabama Bread


Trayer Wilderness Bread
(can be found on page 46 of the Trayer Wilderness Cookbook)
Recipe Type: Breads
Author: Tammy Trayer ~
Serves: 2 loaves
  • 2 cup warm water
  • 2 pkgs active dry yeast (2 tbsp)
  • 1/4 cup hot water (110 degrees or lower)
  • 1 tbsp salt
  • 1/3 cup sugar
  • 2 tbsp lard or butter
  • 6 cup flour
  1. Mix sugar, water, yeast, salt and lard/butter together and let sponge.
  2. Add flour 2 cups at a time and mix well.
  3. Knead dough well, cover and let rise for about an hour.
  4. Punch down dough, knead, divide dough into two loaf pans and allow to rise again.
  5. Heat oven to 350 degrees and bake for 20 to 25 minutes.
  6. Note: To convert this bread to gluten free substitute flour with Gluten Free Flour equally and instead of 2 1/4 cup water make it 4 1/2 cup water

Mountain Woman Journals ~ Banana Nut Bread


Wilderness Banana Nut Bread
Recipe Type: Breads, Breakfast, Dessert
Author: Tammy Trayer ~
Serves: 2 loaves
  • 2 cup ripe banana puree (3 large)
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar packed
  • 3 eggs
  • 1 tsp vanilla
  • 2 cup flour (To make this gluten free – just substitute flour equally)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional)
  • 1 1/4 cup toasted, chopped almonds
  1. Preheat oven to 350 degrees
  2. Beat first 6 ingredients together mixing well.
  3. Combine next 4 ingredients and add to the banana mixture.
  4. Reserving 2 tbsp of almonds, stir remaining almonds into batter.
  5. Divide batter between 2 loaf pans that have been greased.
  6. Sprinkle raw sugar and remaining almonds on top of batter.
  7. Bake about 50 minutes or until a toothpick comes out clean.
  8. Cool in pans for 10 minutes before removing.

How to make pizza dough

With our traditional lifestyle we greatly enjoy incorporating traditions of the past as well as creating our own.  Friday’s are typically pizza night in the wilderness and I thought I would invite you along. ~ Wilderness Pizza Dough

Normally, we make both a gluten free pizza and a regular wheat pizza, but since the Mountain Boy is in Pennsylvania visiting his grandparents for an extended spring break we only needed a regular wheat pizza crust.

I am trying to film and incorporate more YouTube videos from my channel MountainWomanJournal into my posts.  I have so much information I would like to share with you all, but 24 hours in a day just isn’t enough. 🙂

Below I am going to include my video in the post and below the video you will find  my recipe for our favorite pizza dough.



As I have stated on my video – if you have tips, tricks or ideas of your own to share, please don’t hesitate to add comments either on YouTube or here on my blog.  I am not a genius and I do truly LOVE to learn new things so sharing is encouraged.  If you have questions I also encourage you to ask them.  My thoughts are that no question is a stupid question and the only way you will learn or know is to ask.  So please step on up and feel free to add comments.

How to make pizza dough
Recipe Type: bread, dough
Author: Tammy Trayer ~
Cook time:
Total time:
This recipe doubles easily.
  • 1 tbsp yeast
  • 1 cup hot water (110 degrees or less)
  • 1 tsp sugar
  • 1/4 cup olive oil
  • 2 1/4 cup flour
  1. Preheat oven to 450 degrees
  2. Add everything in a bowl except for the flour and allow to sponge.
  3. Add flour and knead.
  4. Dough will be slightly sticky.
  5. Let sit for 10 minutes or put in fridge for the day until you are ready to use.
  6. When using just gently stretch your dough to fit your pan. I bake my crust for 5 to 10 minutes prior to decorating it. 🙂
  7. Add your preferred toppings. We use black olives, mushrooms, ham or meat of choice, onions, pineapples and either mozzarella cheese or buffalo hot wing cheese.
  8. This recipe makes one crust that will stretch to a 12 x 15 lipped cookie sheet. The amount it will serve will depend on your eaters. That one pizza serves two people each 3 pieces of pizza. 🙂
  9. You could also make this pizza in a cast iron skillet – it would make two pizzas in a large skillet.

I hope you enjoy this recipe.  Many more to follow – I have wilderness breads and kaiser rolls coming next.

God Bless!


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Mountain Woman Maple Nut Granola

It is a BEAUTIFUL spring day here in northern Idaho today.  The air smells good, the sun is shining and the house has the aroma of wonderful things being made.

One of the best part of my lifestyle is the “Simple Pleasure” I receive from my “Labors of Love”.   I tend to go after the hearts of the men in my life (Hubby and Son) by means of their stomachs!!  I love making desserts, meals, snacks and candies that tantalize first their sense of smell upon entering the house and then their taste buds .  I enjoy spending time in the kitchen and making new recipes and dishes.

Today’s recipe is for a very healthy and sustainable snack or breakfast.  It is great for a wilderness hike and a great way to start the day.

I wanted to also share a little tidbit of information for those of you that may be gluten sensitive or may be using the gluten free and casein free diet for a loved one with autism or aspergers.  I will be using rolled oats today in the recipe and not everyone realizes that if you are on a gluten free diet you can’t just go out to the store and pick up Quaker Rolled Oats or other brand off the shelf.  Although oats themselves are a gluten free ingredient, when rolled oats are packaged they are taken down a conveyor that has wheat flour therefore tainting them.

I use Bob’s Red Mill Gluten Free Rolled Oats and I purchase everything we purchase in bulk which saves you lots of money in the end.  Bob’s Red Mill sells in bulk quantities of 25 lb bags and often if you have a local store that purchases their items they can also order in a bulk bag for you eliminating the shipping cost from their website.  Also if you call Bob’s Red Mill to place your order over the phone your shipping charges will be considerably less because of the shipping calculator on their website.

Purchasing in bulk is a great way to shop.  I am not a shopper and avoid stores other than antique stores and thrift stores at all costs.  Our grocery shopping is done once every three months only if necessary!  🙂  I also stock up in August or September so that no shopping is necessary until February or March of the following year because of our location and the good possibilities that we will be stuck back in our little haven for a while!! YAY!!  Being able to stock up on your raw ingredients allows you to save a lot of money in the long run and enjoy the comforts of your home without have to waste time running around or the fuel.

Mountain Woman Journals ~ Mountain Woman Maple Nut Granola

Mountain Woman Maple Nut Granola
Recipe Type: Breakfast, Snack
Author: Tammy Trayer ~
Makes roughly 10 cups
  • 5 cups Rolled Oats
  • 1 cup unsweetened coconut
  • 1/2 cup each of sliced almonds and chopped pecans
  • 1/2 cup light brown sugar
  • 1/3 cup each unsalted pepitas and sunflower seeds
  • 1/2 cup of pure maple syrup, water and grapeseed or coconut oil
  • 1/2 cup cranberries or blueberries, raisins and apricots to add after the bake time (see below)
  1. Combine above dry ingredients in a large bowl.
  2. Combine a maple syrup, water and oil in a medium bowl and pour over the oat mixture.
  3. Stir until well combined.
  4. Spread mixture into a large 12 x 15 roasting pan or rimmed baking sheet.
  5. Preheat oven to 275 degrees.
  6. Bake for 45 minutes and remove from the oven, stir well and return to the oven.
  7. Continue baking until golden brown and beginning to crisp. Typically about another 45 minutes. After removing from the oven, stir in 1/2 cup of each dried cranberries, raisins and sliced apricots. Let cool completely before storing.
Did you try this recipe??  What did you think??

Trayer Wilderness Kaiser Rolls

Our lifestyle is a choice and some may view it as a lot of work, but we are healthier and happier individuals.

I love the wonderful smells that permeate my home and escape my windows to the outdoors tantalizing the men as they work.   For me it is a “Simple Pleasure” being good to my family and pulling at their heart strings by means of their bellies!  🙂

We purchase our raw ingredients in bulk and no longer purchase anything packaged.  By doing so, we save a lot of money and are much healthier.

I make various types of breads each week to be eaten with our meals, for lunch sandwiches and even just a handy snack.

Given A Gift - Trayer Wilderness Kaiser Rolls

This week I specially made “Trayer Wilderness Kaiser Rolls”  to go along with elk burgers and made our traditional weekly loaf breads which I will share with you next week.

Trayer Wilderness Kaiser Rolls
Recipe Type: Bread, Kaiser Rolls
Author: Tammy Trayer ~
  • 4 cups flour
  • 1 1/2 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp malt powder (I substitute molasses)
  • 1 tbsp butter or oil (I used olive oil)
  • 1 egg
  • 1 egg white
  • 1 1/2 cups water
  • sesame seeds or poppy seeds (optional)
  • garlic, onions or season salt (optional)
  1. Combine 3 1/2 cups flour and other dry ingredients in a mixing bowl.
  2. Mix well and add in water, eggs and oil.
  3. Knead by hand for approximately 10 minutes or 5 to 7 minutes in a mixer.
  4. The dough should be tacky, but not terribly wet.
  5. Place dough in a greased bowl, cover and allow to rise until double the size in a warm place. Approximately an hour.
  6. Sprinkle in the remaining 1/2 cup of flour and grab tennis ball sized pieces of dough and knead and shape the dough and place on baking stone or cookie sheet.
  7. Allow to rise once again for about an hour.
  8. Preheat oven to 450 degrees.
  9. Before placing in the oven get an additional egg white and brush the egg white onto the top of the rolls to allow it to get golden brown while baking. Add sesame seeds or poppy seeds to your liking. If you would like to add seasoning now would be the time to sprinkle on your desired seasonings.
  10. Bake roughly 20 minutes.

NOTE:  To make this recipe Gluten Free replace the 4 cups of wheat flour with 4 cups of  Better Batter Gluten Free Flour and change the amount of water from 1 1/2 cups to 2 cups and add 2 tbsp oil or butter.  Also mix this batter very hard and vigorously versus kneading it the 1st time.  Gluten Free bread batters need all your muscles and like being beat up for best results.  


A confession and a recipe..

Bread baking in the oven or on the woodstove….  What an amazing smell!!  A Simple Pleasure that entices your senses and fills your home with comfort.


I must confess I have always been a starch girl…  I LOVE bread…  Multi-grain, seeded, sprouted, good southern buttermilk biscuits and butter galor….  If it is starchy – I like it….


Little side note – my Mountain Man makes great fun of me as I watch very careful what I eat and take being healthy very seriously until I reach for the butter.  Everyone has their weaknesses and butter just happens to be mine and it also happens to be one thing that I will not give up….  I might even give up coffee for my butter….  ummmm wait not so sure on that…  hummm I’ll have to give that some more thought…  <3


Now our Mountain Boy has been on a gluten free and casein free diet for over 10 yearsnow and I have been perfecting gluten free cooking in my home so that I no longer need to make a whole wheat bread for the Mountain Man and a gluten free bread for the Mountain Boy.  I have perfected our gluten free cooking and baking to the point that the Mountain Man (who knows when something is different – even a touch) can’t tell the difference.  So this took a great deal of masterful cooking/baking.  I was very thankful this year that I have been able to perfect such amazing tastes in a gluten free specimen because after feeling under the weather for a good part of this past year I determined that I too feel better eating gluten free.


So I am here today to report to you that you DO NOT have to give up flavor, texture and the comforts of your comfort foods if you are gluten free or casein free.  You can still make breads that rise and taste amazing, your pie dough and pastries are flaky and out of this world.   If you are on a gluten free diet you know there have been some pretty harsh packaged foods – we will not name any brands, but you all know what I mean when you toast a piece of packaged bread and it softens briefly and then very quickly returns to it’s rubbery texture somewhere in between foam and cardboard or the other end of the spectrum would be the piece of bread that when touched in the bag falls into a million pieces before you even get it to the toaster.  Then you have the packaged pastries and desserts that have absolutely no flavor and almost have a chalky taste once you start chewing.  With a few new skills in your kitchen, the right products to bake and cook with and you can be making meals and desserts that will amaze.  Keep in mind as well that I am not talking about ingredients that will break the bank.  Stay with me and I will show you the way.


Below is a recipe that can be made either with regular wheat flour or with the substitutions that I point out to make it gluten free and casein free.

Wilderness Butter Cresent Rolls

Trayer Wilderness Butter Crescent Rolls
Author: Tammy Trayer ~ Mountain Woman Journals
  • Dissolve: 1 tsp Yeast, 1/3 C Sugar and 1 C Water
  • In another bowl add:
  • 3/4 C Evaporated Milk (see below for instructions on non-dairy substitute)
  • 1 1/2 tsp Salt
  • 1 Egg
  • 1 C flour (I use Better Batter Gluten Free Flour)
  • 1/4 C melted butter cooled (I use Nucoa)
  1. In a bread bowl cut: 1 C butter into 4 cups of flour
  2. Pour yeast and milk mixtures over flour mixture. Fold with a spatula, put in a covered bowl or plastic bag in refrigerator from 4 hours to 4 days.
  3. Roll into 15″ circles. Take a pizza cutter and cut in halves, fourths, sixths and eights. Then roll from the large end to the small end; place on ungreased baking sheet; Let double in size; Bake 325 degrees from 20 – 35 minutes.
  4. Almond frosting or maple frosting is really good on these.
  5. For non-dairy evaporated milk (version 1):
  6. You can use powdered soy, coconut, etc by mixing 1 1/2 C Warm Water, 1 C of non-dairy milk powder of your choice and 2 tbsp Nucoa butter or non-dairy butter of choice
  7. For non-dairy evaporated milk (version 2):
  8. You can also use non-dairy milks such as soy, coconut, hemp, rice, almond, etc…. and bring 2 C of the non-dairy milk of choice and heat until it reduces to 3/4 C to 7/8 C.

I hope you give this recipe a try and I hope you and your family enjoyed it as much as we did.


Some little side notes for today, I find that when a recipe calls for milk that Almond milk and Coconut milk work best.  Rice is a bit too thin and I try my best to stay away from soy products because they are harder to digest for the Autism and Asperger bellies.


Also for an all purpose gluten free white flour that I SWEAR by, check out   Also if you have someone in your family diagnosed on the spectrum with autism or aspergers be sure to check out her financial aide.  She offers a FANTASTIC discount and great VERY LOW prices on shipping.


For your specialty items, check out  They have drop locations throughout the north west and you can order online with direct ship to your home.


I hope you find some of this information useful and look forward to sharing more.

Blessings…  Tam♥