This sourdough pancake recipe is kid-friendly. But don’t tell them it has hidden veggies in it!
In a bowl, combine the mashed banana, rapadura, starter, beaten egg and oil.
In a separate bowl, combine the tapioca flour, coconut flour, baking soda and salt. Pour the wet ingredients into the dry ingredients and whisk to combine. Add enough milk or water to get it to a pancake consistency- the coconut flour will thicken as it sits.
In a skillet, heat the last 1 Tbs oil over medium-high heat. Fry silver-collar sized pancakes until dry around the edges and then flip and cook until cooked through. They’re easier to flip when they’re smaller.
A cornbread recipe using masa instead of cornmeal. Masa has been soaked in lime to release the nutrients.
Preheat the oven to 425 degrees. Place 2 Tbs of the fat in a cast iron skillet or 8×8 pan and set it in the oven to melt.
In a bowl, combine the masa, baking powder and salt. With your fingers, pinch in the remaining 2 Tbs of the softened fat until the mixture has little pea-sized lumps and is evenly distributed. Set aside.
In a second bowl, beat together the sucanat, eggs, milk and starter. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the batter into the heated pan with the melted fat and smooth the top. Bake 20-25 minutes until lightly browned. Turn out onto a plate or cooling rack to cool if you’d like the crust to stay crisp.
This recipe is perfect for myself and my two kids (seven and three). Feel free to double or triple as needed.
To soak, simply mix all ingredients together and let sit out overnight (yes, on your counter!).
Heat skillet (preferably cast iron) on medium heat ( you want the pan to get nice and hot!).
Whisk together the batter until there are no lumps.
Pour batter in 3″ circles. Sprinkle on frozen blueberries or other fruit if you like.
Once the edges start to cook (1-2 mins), flip the pancake and cook an additional 1-2 minutes.
Smother in cultured butter (we like Kerry Gold), and top with maple syrup (local, if you can!) and a sprinkling of ground cinnamon.
Great breakfast for those busy mornings when all you have time to do is throw something in the over and set the timer.
Beat together cream, eggs, melted butter, vanilla, cinnamon and sweetener. Add torn bread pieces and stir to coat.
Pour mixture into a greased 9 x 13″ dish. The mixture should completely cover the bottom and be about 1 1/2 inches thick.
Cover and place in the refrigerator overnight.
In the morning, preheat oven to 350 degrees. Bake casserole for 25-30 minutes or until desired brownness is achieved.
These biscuits are family favorites; each time I serve them, my husband declares they’re the best biscuits ever. A declaration like that is worth its weight in gold!
Cut fat into flour. Mix with buttermilk to a dough that is just wet enough to hold together. Don’t overmix. Cover. Let soak for 8 to 12 hours at room temperature.
Preheat oven to 450 degrees Fahrenheit. Sprinkle on leavenings and salt, and fold over repeatedly to incorporate, without overmixing. Flour a cutting surface. Roll dough out to a 3/4” thick rectangle. Cut into squares. Put on baking trays. Bake for 8 minutes, or until golden brown. Serve with butter.
A delicious, basic muffin recipe you can doctor up any way you want!
In mixing bowl, combine flour, rolled oats, apple cider vinegar (or Kombucha), and milk. Cover and let soak overnight, up to 24 hours.
When ready to bake, preheat the oven to 375 degrees F.
In separate mixing bowl, whisk together eggs, sweetener, and vanilla. While whisking (to avoid cooking the eggs if the coconut oil is on the warm side), add in the coconut oil. Whisk until smooth.
Add salt, baking powder, and spices to the wet ingredients. Whisk fully.
Add wet ingredients to the soaked flour mixture. Mix until smooth.
Add add-ins and mix to incorporate.
Fill greased muffin tin, or paper-lined muffin tin, with the batter to a generous three-quarters full each.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffins are gently browned.
Take out of oven and transfer muffins to a cooling rack. Store in an airtight container when fully cooled.
My stuffing is a labor of love. I love making the sourdough bread mixed with Tuscan and sage seasonings. Then taking that bread and making it into stuffing. I feel as though I am walking in the footsteps of cooks from years gone by. I start a few days before Thanksgiving and make my delicious rosemary bread for the stuffing. Then I cut it in to cubes and let it sit out to dry and become crusty.
Tuscan Rosemary Bread
8 ounces sourdough starter
1 cup water
3-4 cups whole wheat flour
1 tbsp dried rosemary
1 tsp Celtic sea salt
1 tbsp basil olive oil or if not available regular olive oil
Add starter and water to bowl. Slowly add other ingredients and mix until dough no longer sticks to bowl or hand about for 8 minutes. Then transfer to a greased bowl and cover. Then let rise in a draft free place till double in size for about 4 to 5 hours. Turn out dough and knead a few times to deflate. Then form into loaf and place in greased bread pan. Cover and let rise for an hour or two or until puffy and close to desired size. Then slash top of loaf and place in a preheated oven at 425º for 20 minutes then turn down heat to 400º and bake 20 minutes more or until brown and firm.Thoroughly cool bread on a rack before slicing.
Directions for stuffing:
Preheat the oven to 350 degrees F.
Cut the sourdough into 3/4-inch squares and place in large bowl. Melt half the butter add sage.
Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl.
Meanwhile, place the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain fruit once plumped.
Raise the oven temperature to 375 degrees F.
Melt the remaining butter and add onion, celery, and carrot. Saute on medium-low heat until soft. Add dried fruit and remaining sage. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole.
Bake uncovered until golden brown on top, about 40 minutes.
One of my favorite breakfast treats. The strawberries make the scone moist and creamy.
Preheat oven: 325 degrees F.
Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add strawberries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 25 to 30 minutes.
Topping
Mix yogurt, kefir. Squeeze lemon into yogurt, zest lemon and add to yogurt, stir in sweetener. Scoop on top of scone.
* If you have a scone pan you can just scoop it into the pan and bake . No kneading or flouring required.
Sourdough is my favorite bread to make in the fall and winter. It is loaded with Lactobacillus bacteria that transforms the wheat into incredible properties. It unlocks all the zinc and minerals along with the B vitamins that make this into something incredible to eat.
Place the starter and water in a bowl along with honey in a heavy - duty electric mixer or a large bowl.
Add the dry ingredients.
Mix with dough hook ( or knead by hand) for 10 to 12 minutes.
Add dried cherries and mix again about 2 minutes.
Transfer dough to a lightly greased bowl and cover with plastic wrap.
Let rise in a warm place for about 5 hours or until double in size.
Punch dough down and shape into a round loaf or 2 small loaves in the shape of your choice.
Place in loaf pans or baking dish. ( I used a large souffle dish)
Cover with a cloth and let rise 1 1/2 to 2 more hours
Bake at 425 for about 40 to 45 minutes or until crust is a dark brown.
Remove from pan and transfer to a rack to cool.
Grain-free muffins that are even more moist the second day. Try these delicious muffins spread with softened butter or coconut oil. They also freeze nicely.
Preheat oven to 400˚. Locate a 12-cup muffin pan, and use a paper towel and softened butter to grease the cups. In a large bowl, combine egg, coconut milk, honey, sea salt and coconut extract. Whisk to combine. Once whisked, add melted butter. Whisk to combine and set aside.
Set a fine mesh strainer over-top a medium bowl. Add coconut flour, baking powder and baking soda to the strainer. Tap the sides to allow the dry ingredients to sift into the medium bowl. If clumps of coconut flour will not sift through the holes, use clean fingers to break apart the clumps. Once sifted, add dry ingredients to wet. Whisk vigorously until no lumps remain.
Using a spatula, fold in banana and walnuts until well combined. Using a large ice cream scoop, add one level scoop to each cup of the cupcake holder. Sprinkle each muffin with a pinch of shredded coconut. Bake for 18 minutes (stoneware muffin pans may require an additional 2 – 4 minutes); shredded coconut will be lightly brown and muffin will spring back when gently pressed. Once baked, cool for 10 minutes, and after cooling, run a knife along the edge of the muffin before removing from the pan. Muffins are even better the second day!
Sprouted tortillas are so easy to make and the taste is better than store bought and of course they are so much better for you. Remember sprouted grains are low glycemic and digest as a vegetable and not as a grain.
Combine four and salt in a bowl or food processor add the oil and mix thoroughly. Mix the water with the food processor running
Let the dough sit for 10 minutes covered.
Turn out the dough onto a lightly floured surface, knead it a couple times and pat into a disk.
Pull and roll the pieces into 10 to 12 pieces.
If you have a tortilla press , ( I highly recommend them they are cheap and super handy) use it to flatten each ball as you make and cook them. If you’re rolling by hand, take one of the balls and flatten it into a small disk. Using a floured rolling pin and a floured surface, roll the tortilla into a flat disk about 6- to 8 inches in diameter.
Heat a heavy ungreased griddle over medium hi heat. Toss tortilla onto griddle and let it heat for 1 minute the use tongs and flip to bake on other side. Bake until each side begins to brown and puff in spots about 1 minute per side. While the first tortilla is cooking roll the next one. Transfer the bake tortilla to a plate and make the next one.
Cover them with a towel to keep them soft and warm.
I adapted this recipe from my great grandmother’s recipe that she used to make when I was a child. The noodles are great in soups and stroganoff.
In a medium bowl, mix together flour, whey, water and egg yolks until a stiff dough forms. Add a little more flour if necessary. Knead in the bowl until smooth and elastic. Cover and let rest for 8-24 hours.
When ready to roll out, knead the salt into the dough. Separate the dough into three balls. Dust a pastry cloth with flour and roll out each ball to 1/8 inch thick. Use a pizza wheel to cut noodles into 1/2 inch strips. If you want, you may cut the other direction to cut the length of the noodles.
Allow noodles to dry out and rest for about 10-15 minutes.
To cook, fill a large pot with water and bring to a boil. Carefully add the noodles to the water and stir gently to prevent sticking. Boil for 6-8 minutes until desired tenderness is reached.
Drain and use in whatever application you desire.