#maincentre

Our wings are straight and open and we tend happiness while announcing our main centres. You can drop your attendance at any place and grab the opportunity to join our chain. _ Each place mentioned above has vivid explanation with examples. We truly believe working as per geographical and tendering feature of our centres. By giving a centre outside India, we also deal to boost the economy of globe. _ Give us opportunity to shape and frame your industry.

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It's been about 8 months since we did a crash course into gluten free and real food eating. During that time we started our first garden and we've had a healthy blast all the way. Now, as the first frost happened a week or two ago (sorry Alberta), our garden needed to tuck in for the winter. This meant we salvaged some of our last zucchinis and green onions. It looks like we will still have plentiful kale, chard and cabbage for the next month or so, we will see. A few leeks are still on their way, but we'll see how they do with the weather growing colder.

Meanwhile, I still have had a small bit of white flour sitting in the corner of my pantry. After all of our training in trying to make something out of any bit of food we have, I just couldn't throw it out. Maybe it was because we were reaching the end of our budget month and I was running out of options, maybe it was because November is getting colder and I wanted something that reminded me of having hot tea in my Grandma's living room, whatever the reason, I decided to use our last bit of white glutenous flour.

Jam Jams. For one, it is hard to use up jam and spreads when there is no bread in the house. For two, I had yet to use some flower cookie cutters that were given to me. For three, I still had some figs...could this become what I'm hoping....?

FIG NEWTONS

Developed from Monique (Shroeder) Sereda's recipe for Jam Jams. Main Centre Mennonite Brethren Church 100th Anniversary Cookbook. 2004

Cream 1/2 cup butter and 1 cup brown sugar or coconut sugar together

Add 1 beaten egg, 1/2 teaspoon vanilla and 1/4 cup sour cream

In separate bowl, combine (or sift as Monique recommends) 2 cups flour, small pinch of salt and 1 tsp. baking soda. Add to wet ingredients.

Roll out to 1/4 inch thickness and cut with cookie cutters and place on cookie sheets.

Bake at 350 for 10-15 min.

While cooling, grind together in some kind of food processor some figs, and a small amount of hot water and maple syrup. Experiment with taste and consistency as I did.

Spread fig mixture between two cookies.

Alternatively, use any spread that is lying around and needs to be used, such as blueberry/cherry jam, chocolate hazelnut spread and peanut butter.