Cinnamon-gooey goodness! Need I say more?
Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside.
In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside. In a small bowl, add the streusel ingredients (except the nuts) and whisk together until well combined.
Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
Then using a small spoon, place a dollop of the streusel in the center of each muffin. Next, place another spoonful of batter on top of the streusel layer, making sure to evenly distribute the remaining batter among all the muffin cups. If using nuts, top each muffin with nuts. Then, using a fork, evenly drizzle the remaining streusel over the top of each muffin. (You will end up with a little leftover streusel, see idea below on how to use it.)
Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm!
Got leftover Streusel Topping? Whatever you do, don’t toss it out! It’s too delicious. Instead, place it in a sealed container and store it in the frig for up to a week. Re-heat and drizzle it over your oatmeal for an extra special treat! YUM! (This scrumptious recipe was inspired by Comfy Belly.)
If you have sourdough starter you regularly use, this recipe is about the easiest way to make bread! Made even easier with a time-delay oven. I love that I can whip this up mid-morning in about 25 minutes, put it in the oven, forget about it, and have fresh bread early that afternoon. (The sourdough starter used here is fed every 12 hours with 3 parts (by volume) flour and 2 parts filtered water, enough to at least double it each time.)
Stir the starter before measuring it to release the gas bubbles.
Combine the sourdough starter, water or whey, and salt in a medium-sized mixing bowl. Stir till combined.
Adding one cup at a time, stir the flour into the mixture.
Stir in as much of the third cup of flour as you can.
Cover mixing bowl with a clean cloth. Let sit for 10 minutes.
Turn mixture onto kneading surface. Knead remaining flour into mixture until thoroughly kneaded—5 to 10 minutes.
Place in greased loaf pan (9” x 5”).
For non-time delayed oven: Cover loaf with a clean cloth. After two hours, remove cloth and put pan in the oven. Turn the oven on to 375 degrees Fahrenheit. Bake for 1 hour, 15 minutes. Remove loaf from pan and cool on cooling rack.
For time-delayed oven: Place loaf in oven. Set start time for two hours from now. Set cook time for 1 hour, 15 minutes. Set temperature for 375 degrees Fahrenheit. When done baking, remove loaf from pan and cool on cooling rack.
A quick way to make delicious sourdough pancakes!
This method requires that you have an active sourdough starter sitting on your kitchen counter. Keep it covered, and feed it twice a day with fresh flour and 3/4 as much warm water as flour each time. That way, it will stay thick and be ready to use without adding any more flour that would not be properly soaked.
Begin pre-heating a griddle on medium-low heat.
Combine the sourdough, egg, Sucanat, butter and salt in a bowl and mix well. Add the baking soda and stir.
Now it is ready! Bake your pancakes on the hot, lightly greased griddle as usual. Flip each one over when the top is covered with bubbles and the edges begin to look cooked. When they are cooked through, remove to a plate and cover with a clean dish towel while you finish baking the remaining pancakes.
Marvelous with real butter and maple syrup!
Nothing can compare with the taste and aroma of tortillas baking made from fresh corn masa!
Pour the shelled corn into a large colander and rinse thoroughly, removing any unsightly bits.
Drain and pour the corn into a large non-reactive kettle (stainless or graniteware)
Dissolve the pickling lime in 1/2 cup water. Add to kettle. Add enough more water to come a few inches above the corn.
Bring to a boil and boil for 20 minutes. Remove from heat, cover, and let it sit all night.
In the morning, drain the corn in a colander, and rinse well, then pour the corn into a large glass bowl. Cover well with cold water.
Rub the kernels with your hands. The water will become cloudy. From time to time, drain again, rinse and add more cold water to the corn in the bowl. Keep doing this until the water remains clear.
Drain well, and then pre-grind the corn in a food processor, in batches that will easily fit your machine. If you do not have a food processor, you may skip this step and then be sure to grind it thoroughly in the next step.
When it is all pre-ground, then you will need a Corona Mill or a large Metate to finish the grinding. I use a Corona Mill. It is a hand-cranked grain mill that has metal burrs, not stone.
Grind the corn, twice, through the Corona Mill. You will probably need to add just a little water to make the dough nice and soft. Not much. Just a few Tablespoons.
After the corn has been ground twice through the mill, work it with your hands into a nice smooth mass and then it is ready to use. It needs to hold together well, but not be too wet, so be careful about the amount of water you add.
Preheat a griddle on high heat on your stove. You will be using either a tortilla press or two dinner plates to press the tortillas flat.
Take a gallon-sized food storage bag and trim off the zipper end. Cut the bag down the sides so that you have two pieces of plastic with a hinge! Place the bag into the tortilla press with the hinge by the press hinge.
Keep your bowl of dough covered with a damp cloth while you are working. Take a handful of dough, larger than a golf ball and form it with your hands into a smooth round.
Place it in the lined tortilla press, not exactly in the center, but more towards the hinge. Cover with the plastic and then close the press and press firmly with the handle. Alternately, you can put your plastic between two dinner plates and use them to press the dough out. If the dough does not hold together well, you might need to work in just a little more water. Be cautious about this.
Carefully peel the tortilla off of the plastic and place it on the very hot griddle. Bake it until there are some brown spots on the underside, then flip it over and do the same to the top.
When the tortilla is thoroughly baked, remove it from the pan and place it on a plate. Of course, at this point, you will have pressed another one and you can keep baking until you either use all of the dough, or you have as many tortillas as you wish. The remaining dough may be frozen if carefully wrapped.
I make the basic cornbread to use as a base for my Thanksgiving stuffing (or “dressing” as we typically call it). I generally make the honey cornbread into muffins to have with soups and stews during those cold winter days, and serve with warm, honeyed butter. The Southwestern style cornbread is great with traditional Texas beef chili or white bean and chicken chili.
Preheat oven to 400 F.
In a large glass bowl, beat eggs and butter together, add milk and stir to combine. In a separate glass bowl, mix dry ingredients together and then add the dry ingredients to the wet ingredients and mix well.
Pour into a buttered 8×8 glass baking dish and bake for 25-30 minutes or until top is golden brown and a knife comes out clean when inserted into the middle of the cornbread.
Popular Variations
Honey Cornbread
Mix in 2 TBL honey to wet ingredients before mixing in the dry. Serve with warm honey butter.
Southwestern Style Cornbread
Mix in 1 cup shredded organic grass-fed cheese and small jar of chopped green chiles before pouring into glass baking dish.
*for diary free substitute coconut milk and ghee.
Whole grains, nuts and seeds contain phytic acid, which if not taken care of, can interfere with the absorption of minerals by the body. Because of this, I decided to work on my flour tortilla recipe, and here is the result. Success!
Combine the whole wheat flour, water and kefir in a small bowl. Stir together, cover tightly, and let it soak for at least 7 hours.
Start heating your griddle or cast iron skillet on medium/low heat. Do NOT grease the griddle.
To the soaked mixture, add the oil, salt and baking powder.
Knead for 3 minutes on a lightly floured surface. (Use the unbleached flour for this or sprouted wheat flour.)
Divide the dough into 6 pieces and form them into little rounds by tucking under the edges.
Let them rest for 5 minutes.
One at a time, roll them out on the floured surface. They need to be fairly thin so they will cook up nice and flexible. Sprinkle with flour to prevent sticking.
When the first one is rolled out, grasp the edges with both hands and place it on the hot griddle.
While it is baking, prepare the next one, etc.
As it cooks, bubbles will appear on the top. Then flip it over and bake briefly on the other side until little brown spots are appearing on the underside. I use a long flat spatula for flipping.
Remove to a plate and cover with a clean dish towel.
These freeze well, and are so convenient to have on hand.
You may double or even make a larger batch of this recipe.
These easy muffin bars are grain free and high in protein! Enjoy for breakfast, a snack, or a comforting addition to soup.
Whisk together eggs, pumpkin, honey, yogurt, milk, vanilla and stevia. Cool butter and coconut oil slightly then add to egg mixture.
In a separate bowl, combine dry ingredients and break up any clumps. Add to wet ingredients until thoroughly combined, then fold in pecans. Pour into a greased 11×15 baking dish, and bake at 325 for 40-45 minutes, until toothpick comes out clean. Cool for a few minutes before serving.
If desired, you can bake these in 2 muffin pans. Feel free to halve this if needed.
This is a cross between my sourdough bread that I love, and a bread that my children will eat. Really good toasted, buttered and honey smeared on it.
The night before mix 1 C sourdough starter, 2 C water, and 2 C whole wheat four.
Let sit over night.
The next morning mix 1 C sponge, 1 C water, 2 T honey, 2 T olive oil.
Gradually add flour (3 C) until the mixture forms a loose ball.
Add salt.
Knead in remaining flour until bread forms a ball.
Place bread in oil coated bowl cover with a damp towel.
Ferment in a warm place for 6-8 hours.
Divide dough into 2 loaves, place into greased loaf pans.
Cover and proof until doubled in size.
Bake at 350 degrees for 40-50 minutes or until bread is done.
Fluffy whole wheat pancakes you can feel good about eating!
12 to 24 hours before you want to make pancakes combine the whole wheat flour and the buttermilk in a bowl.
Cover and let it sit on the counter for 12-24 hours (the longer the better).
Mix in the other ingredients.
Cook by the 1/4 cupful over medium heat in a pan using either butter or coconut oil to grease the pan.
A soaked flour muffin recipe that works perfectly every time! You can use mashed pumpkin, squash, sweet potato, carrot, banana, apple/pearsauce, etc.
In a glass bowl, combine the flour, sour dairy, and melted fat together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24. The longer it soaks, the greater the reduction of phytic acid. It is also important that you place this mixture somewhere warm. A good place is your oven with just the light on, or a dehydrator set on low. A cold counter top in the winter is not going to reduce any phytates. You need warmth.
Once the batter has had a good soak, add in the rest of the ingredients. You will have to give it all a very good stir. Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn’t matter, they’re still going to turn out fine! I think I may have even used my electric mixer to get everything incorporated really well, that’s ok! Fold in your add-ins at the end, if using.
Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean and your house smelling wonderful. That’s how I know something is ready, it smells done! This recipe makes about 16 regular sized muffins.
Allow to cool for a few minutes and be sure to serve with plenty of raw pastured butter. Cream cheese would be good too… Add a tall glass of cold raw milk and you’ve got yourself a decent breakfast or afternoon snack!
These cute peanut-buttery muffins have a delightful surprise when bitten into!
Separate eggs and beat whites until soft peaks form; set aside. Beat yolks with peanut butter, honey, milk, stevia and vanilla. In a small bowl stir together flours with baking soda, baking powder and salt, using your fingers to break up any lumps in the coconut flour. Add to yolk mixture, then gently stir in whites. Spoon 2 T. into each of 18 paper-lined muffin cups, then add 1 tsp. of jam to each. Top with remaining batter and bake at 350 for 20-25 minutes, depending on pans used (I find stoneware takes a bit longer).
Since the jam sank to the bottom of the cups, I think you could easily divide the muffin batter between the cups, then add a teaspoon of jam on top. Enjoy for a snack or for breakfast with raw milk or a smoothie!
Only slightly sweet, this bread is super versatile and can be broken up and topped with kefir, or eaten with raw butter or your favorite lacto-fermented fruit butter.
Combine spelt flour with yogurt and lebnah (or 1 cup of yogurt if you don’t have any lebnah made). Cover and leave at room temperature overnight up to 24 hours. Be sure to incorporate all of the flour.
Place the dough ball in a food processor along with the rest of the ingredients. Blend until a thick batter has formed, scraping down the sides, if necessary.
Pour batter into a greased 9 x 9 inch glass baking dish and bake at 350 degrees for about 20 minutes, or until a toothpick inserted comes out clean.