Soaked Spiced Muffins

Perfectly spiced, these muffins are perfect spread with warn butter on a cool autumn morning.

In a medium bowl, combine flour, oats and yogurt. Cover and let stand at room temperature for 12 to 24 hours.
When ready to bake, pre-heat oven to 375 degrees and fill a muffin tin with paper inserts or grease with coconut oil.
In a small bowl beat eggs and sugar together until glossy. Slowly drizzle in the coconut oil while beating, being careful not to cook the eggs if the coconut oil is still warm.
Add remaining ingredients and beat well. Pour mixture over dough ball, wash hands and use your hands to squish together the dough ball with the wet ingredients until a batter is formed and no lumps remain. (Or you can use a spoon if you’d like, but it’s a lot harder and not nearly as fun.) Batter will be thick.
Pour into muffin tin, filling about 2/3 full. Bake for 20-23 minutes. Serve with lots of raw butter!

Fluffy Sourdough Biscuits

Light and fluffy biscuits with a beloved slightly sour taste. These biscuits are perfect topped with raw butter, preserves or sawmill gravy!

The night before you want to bake, stir together starter, milk, butter and flour in a large bowl until well combined. Use your hands!
In the morning, drizzle honey over the dough ball, then sprinkle salt, baking powder and baking soda over the dough ball. Pour out onto a well floured surface (you can use a little unbleached all-purpose flour here). Knead enough times to make the dough workable and combine the added ingredients. Dough should be very fluffy and still sticky in the middle, but not sticking to the board. Dust the board with flour and pat the dough out until it’s about 1/2″ thick. Using a 3″ biscuit cutter or a glass cut out the biscuits and flatten them slightly when you place them on a greased baking sheet.
Let the dough rest on the pan sit for about 20 minutes to an hour and then pop into a 400F oven (you can pop them in right away if you don’t want to wait ) and bake for 15-18 minutes, turning the pan halfway.

Sourdough Banana Bread

Seriously delicious and moist banana bread with yummy spices prepared with a traditional sourdough starter.

Mix starter, flour, coconut oil and egg together until completely combined. Cover and leave overnight (7-12 hours). Dough should be fairly stiff.
Place dough ball in a food processor and add sweetener, salt , vanilla, bananas, baking powder, baking soda and spices. Blend until a batter is formed and the ingredients are well combined. Fold in nuts. Alternately, if you don’t own a food processor, combine other ingredients in a bowl and pour over dough ball. Use your hands to squish all ingredients together until there are no lumps and a smooth batter has formed.
Pour into greased 9×5″ loaf pan. Bake in moderate or 350 oven for 50 minutes to 1 hour or until toothpick comes out clean. Cool before slicing.