My husband is an OTR Truck Driver (Over-the-Road), and you know how healthly these guys eat. NOT! I developed this recipe because he needs whole foods that will keep him filled and nourished throughout those long days. He loves it too. This recipe yields to large loaves, and it freezes well. Great with roast beef sandwhiches or in a classic Rueben!
In a large mixer bowl add yeast, water, succanat, oil, molasses.
Stir to mix, let sit for 10 minutes or until mixture becomes creamy.
Add caraway seed, orange peel, and rye flour.
Mix to combine and let rest for 10 min.
Add salt to whole wheat flour.
Add whole wheat (2 lb), using dough hook, knead with mixer until dough forms a ball and pulls away from the sides.
(About 7 min)
Remove from bowl and knead in remaining flour if needed.
Cover and let rise until doubled (6-8 hours or overnight)
Remove from bowl and shape into two loaves.
Let proof for another 4-6 hours or until it is twice the size.
(This bread will have a nice dome on the loaves)
Bake at 400 degrees for 30-40 minutes.
How you can make sourdough starter in the morning and serve your family rolls at dinner. I use this starter as is for rolls or biscuits, and even bread.
Place equal amounts flour (I like whole wheat) and kefir water in a Fido or mason jar. The amount will depend on what you’re going to make. 2 cups of each is how much I typically combine.
Stir the flour and water kefir, cover with white plastic lid on your mason jar, or close your Fido, and wait 9-12 hours for your bubbly starter!
These almond flour crepes are slightly sweetened with a mild flavored honey. Almond flour crepes might seem like they would be too tender and fall apart easily, but they are actually simple to make and hold up well. You can even freeze them! Roll them, fold them and wrap with them. With only about a minute a crepe of cooking time, these whip up in a hurry for a nutritious breakfast, lunch or dinner.
Beat the eggs and salt in a bowl. Add honey and vanilla.
Break up the lumps in the almond flour with a fork and slowly add to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency.
Refrigerate batter for about 15 minutes to allow the batter to thicken somewhat. Reincorporate the almond flour.
Heat a 10″ cast iron pan on medium heat and brush with coconut oil. If your pan is well-seasoned, you should only have to do this the one time, otherwise brush with coconut oil as often as necessary.
Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. You may not make it all the way to the edge. That’s okay. When they are rolled up you can’t see the crooked edges. Allow to cook until set, but the top will still appear wet. It only takes about 45 seconds.
Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate.
Stir the batter between each crepe. Repeat with remaining batter.
Stack finished crepes on top of one another to keep warm and flexible.
Serve stuffed with cultured Mascarpone cheese and top with stewed fruit. Or come up with your own stuffing and topping!
*Omit honey for a more savory crepe and stuff with eggs, mushrooms and spinach!
**Arrowroot flour is NOT necessary in this recipe and the crepes are still delicious without it. I just happen to think it makes them even better texture-wise. Omit for a GAPS legal recipe.
To freeze:
Separate each crepe with a sheet of parchment and freeze in air-tight container. Thaws in a few minutes on the counter.
Sprouting wheat not only deactivates anti-nutrients that can interfere with proper digestion and absorption of minerals in the wheat, but it also provides a boost in nutrition, bringing into play enzymes and vitamin C that do not exist in un-sprouted wheat. This dense, satisfying loaf is easy to make, and freezes well.
First, sprout the wheat: Pour 2 cups of wheat berries into a wide-mouthed canning jar. Fill the jar with filtered water, cover with either a sprouting lid, or a canning ring over a piece of cotton cloth. Let it sit on the counter overnight, or 8 hours.
Drain the water out of the jar, fill again with water and drain well. Rinse the wheat berries, in this way, twice a day, until the little sprouts that are growing are slightly less than the length of the wheat kernels. Be sure you are looking at the sprouts, and not the little fine rootlets. Depending on the conditions in your kitchen, it can take 1 to 3 days for the wheat to sprout sufficiently. Watch them carefully. If they get too long, the sprouts will taste bitter. It is not a good idea to store them in the refrigerator. They will continue to grow.
Prepare a baking pan by lightly greasing with coconut oil, or put a silicone baking mat on a baking sheet.
Put the sprouted wheat berries into the bowl of a food processor with a metal blade. Add raisins and salt. Attach the lid.
Pre-heat oven to 225 degrees F.
Turn on the processor and let it run for 2 minutes. The dough should be soft and not very grainy at all.
Grease your hands with coconut oil (Important! This dough is STICKY!)
Remove the dough from the processor and on your baking pan, form it into a rectangular flat loaf that measures 4 inches by 8 inches.
Bake at 225 for 3 hours. Allow to cool, completely, on a wire rack before slicing.
Serve with butter, nut butters, honey, fruit spread, or simply plain!
This bread freezes well when tightly wrapped and makes a lovely gift for a like-minded friend along with a jar of your favorite topping or even a package of grass-fed butter.
I like to make 4 at a time, which only takes a few more minutes and saves much time and clean-up in the long run. I simply sprout 4 jars of wheat berries. It smells wonderful when it is baking.
I have tried many grain-free and gluten-free pizza crust recipes, but none of them quite measured up. Either they were too eggy, too fragile, or too crumbly and dry. This grain-free pizza crust has an excellent texture though. It is springy, soft, holds up to toppings, can be thin-ish or thick, and when cooked on a pizza stone, it is crispy on the bottom. The taste is great as well, especially with the added herbs. Most people would not know that it isn’t made with white flour.
The batter is versatile and would be a wonderful base for a breakfast strata, made into rounds for a flatbread to sandwich just about anything, or poured on top of veggies to make pot pies or other quick casseroles. I imagine you could also sweeten the batter a bit and top a cobbler that way. Hope you enjoy!
Preheat oven and a pizza stone (if you have one) to 425 degrees.
If you do not have a pizza stone, line a large jelly roll pan or round pizza pan with parchment paper. If you do have a pizza stone, simply place a piece of parchment slightly larger than you want your pizza on top of a bread peel or cutting board.
In a medium bowl, mix together dry ingredients until no lumps remain and ingredients are well mixed.
Add beaten eggs and milk of choice. Stir until a thick batter forms, being sure to scrape down the sides of the bowl.
Pour the batter onto the parchment paper in a large round or rectangle, whichever you prefer. Use the back of a spoon or a rubber spatula to even to batter out to the thickness and shape that you prefer. Remember, it will rise.
If using a stone, pick up your baking peel or cutting board to transfer your parchment to the over. Quickly open the oven pick up a corner of the parchment. Slide it directly onto the hot stone. Bake for 10-12 minutes, depending on thickness until slightly golden.
Remove from the oven by sliding the parchment back onto the peel or cutting board. Top with sauce and toppings of choice and bake an additional 10-15 minutes; watch the bottom of the crust to make sure it is not burning.
If using a parchment lined pan, place in the hot oven and bake for 10-12 minutes. Remove from oven, top with sauce and toppings of choice and bake an additional 10-15 minutes.
These muffins are sweet and spicy with small patches of sour rhubarb sprinkled through out the muffin. These make an excellent breakfast on the go and can be frozen for a later time.
Mix the flour and buttermilk in a medium size bowl. Let the mixture soak over night in a warm place.
Preheat the oven to 300 degrees F.
Mix the flour/buttermilk mixture with the vanilla, salt, baking powder, flax, honey bee pollen, ginger root, honey, applesauce, eggs, and rhubarb. Stir well.
Place the paper liners in the muffin tin.
Ladle the muffin batter into the paper lined muffin tin filling each hole 3/4 full.
Bake the muffins for 25-30 minutes on the center rack or until a toothpick inserted in the middle of the muffins comes out clean.
Sprouted pasta can be expensive, but these yummy egg noodles are quick and easy to prepare from sprouted wheat flour. They may be cooked immediately or dried for later use. Excellent as a base for pasta sauce or in chicken and noodles, or throw a few into other stock-based soups.
These noodles may be made in a bowl, stirring with a fork, or in a food processor with a plastic blade. I prefer to use the food processor as it is easier.
In the processor bowl, combine the eggs, salt, and 1/2 cup flour. Pulse a few times to mix. Add more flour, 2 Tablespoons at a time, pulsing after each addition, until the mixture holds together in a firm but moist dough.
Turn the dough out onto a surface sprinkled with more sprouted flour. Cut the dough in half.
Roll each half out, using more flour to prevent sticking, to about 1/8 inch thickness.
Cut into noodle strips with a pizza cutter. Other shapes may be made also, of course.
Repeat with the other half of the dough.
Cook in soup or boiling water immediately, OR, hang to dry and then store in an airtight container in the freezer until you are ready to cook them.
5 minutes in boiling liquid is sufficient to cook them thoroughly if the noodles are fresh.
If you decide to dry them, they need to boil for 12 minutes, approximately to cook.
These muffins are a perfect treat to have on hand in a real-food kitchen. The subtle undertones of the maple syrup and the delicious flavor of the chopped walnuts will make you reach for just one more.
In a large bowl, combine egg, butter, milk, maple syrup, and salt. Beat well.
Stir in flour and baking powder until just mixed.
Stir in walnuts.
Pour into muffin tins and bake 375* for 20-25 minutes. For mini-muffins, bake ~10 minutes.
These freeze well.
It doesn’t matter if you eat grain-free by choice or necessity — but I guarantee this recipe will make you reach for your coconut flour. You won’t find a chocolate cupcake anywhere that tastes even remotely as moist and flavorful as this one. Watch your grain-free AND wheat-loving friends inhale these treats. The best part? It’s power-packed with nourishing protein and fiber: the healthiness of a muffin with the taste factor of a cupcake. Bet you can’t eat just one…
In a large bowl, whisk ingredients together — EXCEPT the raspberries.
Fill muffin tins with batter.
Gently poke 3 raspberries into each muffin tin.
Bake 325* for 20 minutes.
These taste delicious stored in the fridge or eaten straight from the freezer.
To make mini muffin size, poke only one raspberry into each and bake ~12 minutes.
These freeze wonderfully and still retain their moistness.
The quest for the perfect biscuit that is also healthy has come to a successful end! These are amazingly tender and flavorful biscuits. They are made with whole wheat flour made from wheat berries that I sprouted just until tiny sprouts began to show, then dehydrated and ground them.
Pre-heat oven to 500 degrees F.
Combine the flour, baking powder and salt and whisk together thoroughly.
Grate the butter into the flour mixture, a small part at a time and stir it in gently to get it covered with flour so the butter pieces won’t stick together.
Pour in the milk and stir with a fork, just enough to moisten all of the flour.
Sprinkle a little more of the sprouted flour on your work surface and dump the dough out onto it.
Press the dough until it is about 1/2 inch thick. Cut with a biscuit cutter and place the biscuits on a baking sheet. You may place them close together OR leave room between them if you like them to be more crispy.
Bake at 500 degrees F for 10 - 12 minutes. Watch them carefully, and bake just until they start to brown on top and the bottoms are browning.
Remove from oven and allow to cool on the pan for 5 minutes. Transfer to a basket lined with a cloth to serve.
These coconut flour crepes are simple to make and perfect little packages for a plethora of fillings or toppings. You could even use them as a wrap option for lunch! If you don’t eat grains, or just like to mix it up these are a great little gem to have in your recipe box. I sometimes whip up a batch for my kids to have as a snack along with fresh fruit and nut butter inside. Makes for a fantastic lunch option when I didn’t get around to baking bread. Fill with sweet or savory fillings, or simply fold in quarters and top with fruit sauce, preserves or compote.
Beat eggs well with a whisk until pale in color. Whisk in honey if using-I don’t usually add this because I like the option of using the crepe for sweet or savory dishes. Be sure your melted butter is not too hot and slowly drizzle it into the eggs while whisking.
Sift the coconut flour and arrowroot powder onto the egg mixture. Sifting is important or you will have lumps and the batter won’t turn out right. Whisk to incorporate.
Add enough raw milk or water to make the batter the thickness and consistency of heavy cream. Allow batter to sit for about 5 minutes. During this time the coconut flour will absorb some of the liquid. Add any additional liquid after this time if the batter is too thick.
Heat a well-seasoned 10-inch cast iron pan on low heat. Brush the bottom with butter or coconut oil. I usually only have to do this once, but if your pan is not well-seasoned, you may have to do it intermittently between crepes.
Pout 1/4 cup of the batter into the pan and swirl swirl it until the bottom is completely covered. Do not worry if it’s not completely covered or perfectly round. It can take a bit of practice to get the feel of it.
Cook the crepe until the edges appear dry, usually 1 to 2 minutes. Carefully loosen the edges with a spatula and flip the crepe. Cook for another minute or so on the opposite side.
Stack finished crepes on a plate to keep them warm and pliable. Repeat with remaining batter.
Store leftover crepes in the refrigerator in an airtight container. Freeze crepes by placing a sheet of parchment between each one and storing in an airtight container. Thaw by placing at room temperature or in a warm oven.
I made many sourdough bricks before I finally developed this recipe. It’s easy, delicious and works perfectly every time. I hope it will work for you, too. This loaf can be made 100% whole wheat by substituting the bread flour for more whole wheat flour.
Mix the starter, salt, water & unbleached bread flour in a large bowl or kitchenaid mixer. Add whole wheat flour until the dough is dry enough not to stick to your hands.
Knead for 10 minutes, or 7-9 minutes on low if you’re using a mixer with the dough attachment. When the dough is ready to be set to rise it will be stretchy and pass the windowpane test.
Oil a large bowl and set the dough in it and cover with oiled plastic wrap. If your kitchen is cold place it in the turned off oven with just the light on. Otherwise just leave it on the counter for 6-8 hours.
When the dough has risen well, punch it down and leave it covered in the bowl for another rise (about 2-3 hours)
After the dough has risen an second time, punch it down again, form it into a loaf and place it in an oiled loaf pan for a third and final rise. This third rise usually take an hour or two. Remember to keep the dough covered with the oiled plastic wrap so it doesn’t dry out.
When the loaf has risen, put small slits in the top of the loaf with a serrated knife. Put the loaf into a cold oven and close the door. Set the oven to 350 degrees, and the timer for 40 minutes. When the timer goes off you should have a large loaf of nicely browned, wonderfully sour sourdough bread.
Editor’s Note: As a compromise food, some people choose to eat small amounts of unbleached flour to create a more pleasing texture to baked goods; however, many have had great successes baking with 100% whole wheat without sacrificing nutrition.