By, Victoria Pruett
Drowning in zucchini or winter squash and tired of mushy frozen or canned leftovers? This session shows you how to turn extra squash into a shelf stable flour you can bake with all year. You will learn how to prep, dry, and grind the squash, plus why it works as a one for one swap in coconut flour recipes. It also walks through two tested recipes, a chocolate cake and a sandwich bread perfect for grilled cheese. A clever way to stretch a big harvest into meals your family will actually want to eat.
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Need more time? Grab the All-Access Pass where you'll get instant (and ongoing) access to all of this week's presentations, the summit workbook, VIP access to a live Q&A, 30 days FREE inside Audrey's Little Farm Academy, and $300+ in speaker bonuses, all in one resource.
Victoria Pruett began pursuing a homesteading lifestyle in 2014 while living in a subdivision house with no yard. She bought food in bulk to can in her tiny kitchen, grew herbs and tomatoes on a small deck, and worked hard to cook her family’s food from scratch on a tight budget.
Her desire to help other people live a more traditional lifestyle, even in the city, led her to create A Modern Homestead. Today, millions of people visit her site each year for recipes, gardening tips, and practical homesteading ideas.
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