These beet muffins are a lightly sweet way to eat your beets without losing the beet flavor. The best thing about this recipe is that my kids love it!
Pre-heat the oven to 300 degrees. Line a muffin pan with cupcake papers or oil the pan.
Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger, and all spice. Make a well.
Add eggs, oil, honey, and vanilla. Mix together. The batter won’t be as moist as most muffin recipes.
Fold in the beets. I found that almost kneading the beets in was the best way to completely combine.
Fill each hole to 1/2 full. Bake for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Enjoy.
I am not a fan of beets! My family will attest to that. However, when they come in my CSA box, I have to eat them. In order to do that I find or create recipes that allow me to incorporate them into my diet. I adapted this recipe from a recent Food and Wine recipe, and it was heavenly! I love to top this with Brown Butter and Sage leaves, but any pasta sauce will do.
Preheat oven to 375 degrees. In a baking dish with a lid, place beets and drizzle olive oil to coat.
Salt and pepper the beats.
Add 1/4 C filtered water to the baking dish, cover and bake for 1 hour, until the beets are tender.
Uncover dish and let beets cool completely.
Peel skin of beets and cut into 1-inch pieces, transfer to a food processor or blender to puree.
In a mixing bowl with paddle attachment, combine 1 1/2 C of beet puree (reserve any remaining for another recipe), ricotta, egg, nutmeg, 3/4 C Parmigiano-Reggiano Cheese, and 1 T of salt.
Mix until ingredients are combined, scrape down the sides of the bowl.
Sprinkle flour at low speed until dough comes together. You may not need all of the flour.
Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.
Place into a bowl and cover with a damp towel.
Let stand at room temperature for 4-6 hours.
Line baking sheet with parchment paper and dust with flour.
Cut gnocchi dough into 10 pieces and roll each piece into 1/2 in. thick rope.
Cut ropes into 1/2 in thick pieces and transfer to prepared baking sheets.
Bring a large pot of water to a boil.
Add 1/4 of the Gnocchi to the water and cook them until they rise to the surface.
Repeat this process until all the dough is finished.
Drain them and place them on a baking sheet that has been coated in olive oil.
To serve: Melt butter in a large skillet until the milk solids start to brown.
Toss in sage leaves and simmer until fragrant (med. low temperature).
Add Gnocchi to coat and serve with extra Parmigiano-Reggiano.
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.
These pancakes are easy to make, and they are grain free, gluten free and dairy free. Coconut flour is much lower in carbs than normal flour, plus it’s high in fiber, protein and has some good fat to boot. These pancakes are fluffy but the texture is a little different than a normal wheat flour pancake.
Preheat a large griddle over medium heat (I use a cast iron)
In a medium bowl, whisk the eggs until liquid and frothy.
Whisk the coconut milk, vanilla and maple syrup (or honey) into the eggs.
In a small bowl sift together the coconut flour, baking soda and salt.
Mix the coconut flour mixture into the liquid mixture. The batter will be thick.
Melt coconut oil or butter in your pan.
Drop the pancake batter by 1/4 cupfuls into the pan, smoothing out the batter so that it won’t be too thick.
Cook until brown on each side and done in the middle.
Serve with real butter, honey, maple syrup, etc.
I am in love with white whole wheat flour. I use it in place of hard red wheat. The kids enjoy it! I started making pita while in pastry school, and I really enjoy eating them better than store-bought. On a side note, make sure your skillet is piping hot in order to get the bread to puff up.
In a mixing bowl, add whole wheat flour, salt, yeast, olive oil, and water.
Knead for 7 minutes unitl it forms a tight ball.
Let rise over 6-8 hours (or over night), or until it has doubled.
Divide dough into 2.5 oz balls, this recipe should give you 10.
Let it rest for 10 minute, cover with a damp towel.
Flaten dough balls, cover again, and rest for another 10 minutes.
In the meantime, heat a cast iron skillet until it starts to smoke.
Roll dough to a quarter inch.
Place each pita on the hot skillet, cook until bread puffs in the center.
Flip over to cook on the other side.
Remove and place on a rack to cool.
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.
It’s not a pretty muffin as muffins go, but don’t let its look deter you. With a soft-yet-dense texture that’s unusual for a coconut flour bread and a flavor rich in chocolate, this muffin is a palate-pleaser to be sure. Don’t think you’ll finish off a whole recipe? Freeze leftovers for later. You’ll be glad you did.
Preheat oven to 350º. In a mixer, beat coconut flour until all the lumps are out and the flour is smooth. On low speed, add salt, soda, and cinnamon. Beat in eggs, one at a time, then add the zucchini and mix thoroughly. Mix in chocolate chips.
Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.
Bake about 20 minutes or until spongy-feeling in the middle.
If you make bread on a regular basis for your family, you know you almost always end up with some stale pieces. Toast, croutons, bread pudding and now these nice “Piedras” are all excellent ways to avoid wasting your good breads!
Using a food processor, make fine bread crumbs from leftover stale heels and slices of bread. Measure out 4.5 cups into a mixing bowl.
Add the flour, sucanat, soda and baking powder and mix well.
Melt the butter and add to the dry mixture.
Work the butter in thoroughly with your hand.
Begin adding milk, a little at a time and squishing and kneading it over and over with your hand, until it is a nice soft, moist dough. Continue to work it with your hand. It should be like cookie dough.
Add vanilla and work that in well.
Place 1/2 cup sunflower seed kernels in a dry cast iron skillet. Place it on medium heat on your kitchen stove, and stirring, cook until fragrant and several of the seeds have turned brown. Do not burn them. Add them to the bowl.
Add the raisins, and again, working it with your hand, combine thoroughly.
Cover bowl and place in the refrigerator overnight. When you are ready to bake, the next day, leave it out on the counter for at least 1 hour to warm up. It needs to be soft enough to scoop out.
Preheat oven to 350 degrees F.
Cover baking a baking sheet with parchment paper or a silicone baking mat.
Use a 2.5-inch ice cream scoop to measure out the Piedras dough. Place the scoops 1 inch apart on the baking sheet. If you have a scoop with a mechanism that slides and removes the contents, use that, but if not, dip the scoop in water between each Piedra. Alternately, you can use a big spoon and just form them with your hands.
Mix 1/4 teaspoon cinnamon into 2 Tablespoons of Sucanant and sprinkle a little of that over each Piedra before baking.
Bake for about 20 minutes at 350. They should be set and the bottoms beginning to turn brown.
Remove to a clean dish towel on the counter to cool.
This recipe is versatile. Feel free to add other nuts, seeds, chopped dried fruits, etc. Just don’t add too much or the Piedras will not hold together well. 1 cup total of additions is about right. Cinnamon and vanilla are optional. You may also increase or decrease the sweetening to your taste.
These may be frozen. If you flash freeze them, and store in an airtight container in the freezer, you can add one to a lunch box at the last minute and it will thaw nicely by lunch time.
Move over Eggo! 😉 These waffles are wonderful and simple to make. They freeze and re-heat well.
The night before, in a medium-sized bowl, combine the sourdough starter, sucanat, water and flour.
Stir well and cover. Let sit on counter overnight.
In the morning, add the salt, eggs, melted butter and baking soda and mix thoroughly.
Start heating your waffle iron. When it is good and hot, spray with pan spray, just for the first waffle, on both surfaces.
Scoop out 1/2 cup of the batter and pour it onto the waffle iron, close it and set a timer for 2 minutes. Then check to see how it is doing. Depending on your equipment, it could take 2 - 5 minutes.
When the waffle is nicely brown, using a fork, transfer it to a plate. Then continue baking the waffles, one at a time.
These take a while to cook, but once you figure out the time and temperature, you can set your timer and walk away and do other things while they bake.
These freeze well, and can be reheated in an oven or in a toaster.
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.
Aebleskivers are a traditional type of Danish pancakes that are baked in a special pan on top of the stove. They are spherical in shape and typically made with beaten egg whites added to make them nice and poofy. They are also typically made with white flour and rather sweet. My recipe uses a whole wheat sourdough, and so are nice a fluffy and served with real maple syrup ~ they are a delight! They don’t last long around here. Being made from sourdough batter, they keep well in the refrigerator and may be reheated.
You will need an Aebleskiver pan.
You will also need a skewer or a small knitting needle for turning the Aebleskivers over in the pan.
The night before you plan to make your Aebleskivers, in a medium-sized bowl, combine the sourdough starter, Sucanat, warm water and enough whole wheat flour to make the batter like very heavy cream.
Stir well, cover and let sit on the kitchen counter overnight.
In the morning, lightly grease and then begin heating your Aebleskiver pan over medium/low heat.
To the sourdough batter, add the eggs, salt, melted butter and baking soda and stir well.
Fill each cup in the pan half-way with batter, using a spoon.
Watch them carefully. When the edges begin to look done, and there are bubbles on top, carefully insert your skewer into each Aebleskiver near the edge (check photos on my blog for this) and flip them over.
You can check to see if the bottom is nice and brown also, and then they are done. Remove them using the skewer and place them in a bowl.
Serve warm with real maple syrup!
Aebleskiver Pan: You’re not limited to making Aebleskivers in these pans. Any sort of batter can be cooked up in this, really. Cake pops, anyone??