These biscuits are so yummy and rich! Made with spelt flour and then soaked, they are a wonderful addition to many different types of meals, and are readily adaptable to different toppings. Of course, lots of grassfed butter is one of the best!
Advance soaking step: cut butter and/or oil into flour, but be sure to leave some chunks. I used half coconut oil (chilled) but found it melted all over the pan while baking. It did make the bottoms rich and crispy, with almost a “fried” taste, though! Add in honey and yogurt, mixing until well moistened. Cover with a towel and let sit 7-12 hours. If the butter in the dough gets too soft, move the dough to the refrigerator to finish.
When ready to bake, fold in baking powder, baking soda, salt and yeast. If the dough gets too dry, you can add a splash of milk. Roll out to desired thickness, and place on baking sheet. Bake at 450 15 minutes, then if they are still not done, lower heat to 350 and bake another 5-7 minutes. Yummy!
An excellent alternative to pasta night. Cooked spaghetti squash served with a savory punttanesca tomato sauce.
Cut and de-seed spaghetti squash. Place in a large pot of salted water, cook for 15-20 minutes or until tender. Drain and cool slightly.
While squash is cooking, add olive oil and anchovy fillets. Saute’ until fillets break down, 2-3 minutes. Add capers and garlic and continue to saute’ for another 1-2 minutes. Add olives and red wine, cook for another 1-2 minutes. Add tomato sauce and bring it to a simmer, reduce heat on low. Season with salt and pepper to taste.
Scrape out squash into serving bowl. Place sauce in another bowl. Serve squash with sauce on top. Top with grated Parmesan Cheese.
This is a quick and easy way to make french toast. All the work is done the night before and all that needs to be done in the morning is to pop them in the oven and cook. They are also mess free, making them great to take with on early mornings.
Slice bread into chunks and put into muffin tins
Mix the eggs, milk, cinnamon, sweetener, vanilla and salt
Pour evenly over bread
Cover and refrigerate over night
In the morning take muffins out of the fridge and preheat the oven to 350 degrees
When the oven in preheated put muffins in and bake for 25- 30 minutes
Take out when they are cooked almost all the way through, if the eggs are dry all the way through when pulled out, they will be dry when it comes time to eat.
Take out of oven and pop out of muffin tins to cool slightly and eat
Sourdough acts as the leavener and flavor for this thin and crispy crust.
Combine starter, water, and oil in a bowl. Add flour gradually until it forms a loose ball. Add sea salt. Empty dough on a floured surface and knead, incorporating the remaining flour. Continue kneading process for 10 more minutes. Shape into a ball and place in an oil coated bowl and cover with a damp kitchen towel. Let ferment and proof for 8 hours or longer.
Roll or press out dough. Top with desired toppings and bake at 425 for about 20 minutes or until dsired doneness is achieved.
This yummy and nourishing pizza crust not only tastes delicious, but is quick and easy as well
Start this in the morning by combining flour, olive oil and vinegar in the food processor, adding warm water until the mixture forms a ball. Transfer to a well-oiled glass bowl, turning to coat surface with oil. Cover with a towel, and let soak 7+ hours.
When ready to use, move the dough back to the food processor and add in yeast, honey, and salt. Form into 2 crusts and spread lightly with olive oil. Add desired toppings and bake at 450 for 10-12 minutes, until cheese is bubbly. It is not necessary to pre-bake. Possibilities for topping are endless! For this one, I used a homemade barbeque sauce, leftover chopped turkey, nitrate-free turkey bacon, carmelized onions, and pineapple pieces…we all loved it!
Here is a tasty and wholesome version of cornbread. Soaking the cornmeal in lime water helps the phytic acid in the corn break down. Though it sounds complicated, it really isn’t and only takes a minute.
First, you will need to make some “lime water.” It is very easy. Just put about 1 inch of “pickling lime” into the bottom of a 2-quart jar. Fill with water, cover tightly and shake well. Then, let it sit on the counter all night and the lime will settle.
In the morning, carefully pour off the slightly cloudy liquid, leaving the lime in the jar. Save the liquid in a cool place, but there is no need to refrigerate it.
Stir 3/4 cup lime water into the cornmeal, cover the bowl with plastic wrap and let it soak overnight.
Line a colander or wire strainer with a cotton cloth and set it in bowl and then pour the soaked meal into it and let the liquid drain out. Next, add fresh water, stir it up again and let it drain again.
Finally, gather up the cloth and carefully press as much liquid as you can from the soaked cornmeal and empty the damp meal into a mixing bowl.
Then it is time to make the cornbread. This all can sound rather complicated, but it takes much more time to talk about it than to actually do it, and like so many things, after a bit of practice it becomes second-nature.
In a mixing bowl, combine the cornmeal, flour, milk and whey. Stir well. Cover with plastic wrap and let it sit at room temperature for at least 7 hours, or up to 12.
Preheat oven to 425 degrees F. Butter an 8-inch square baking dish.
Add the baking powder, egg and Sucanat to the soaked mixture and stir together thoroughly. Add the melted butter and incorporate.
Pour into prepared baking dish. Place in the 425 degree F oven and bake for approximately 30 minutes.
This healthy, grain-free treat is one of my all-time favorite muffins! The little bits of slightly sweet chocolate bits really “make” this recipe. I like them spread thickly with raw, cultured, grassfed butter.
In a small bowl, combine coconut flour, baking soda and salt, stirring well to break up any clumps. Set aside. Whisk eggs with bananas in an electric mixer, then add coconut oil, coconut milk, maple syrup, 1/2 tsp. stevia, coconut extract and vanilla, mixing well. Add flour mixture and mix again, scraping down sides of bowl. Place unsweetened chocolate in a small food processor with 1/4 tsp. of stevia and pulse until finely chopped. Add to batter along with nuts and coconut. Divide between 12 paper-lined muffin cups and bake at 350* for 30 minutes, or until toothpick comes out clean. Remove from pan immediately and let cool on a wire rack. Serve with a glass of raw milk!
This is one of my favorite things to make for breakfast in the late Spring. It is quick, easy, and delicious!
Mix the first 4 ingredients together with a fork and then add the flour and stir that all together well.
Melt 2 Tablespoons extra-virgin coconut oil in my black iron skillet.
Dip the Daylily blossoms in the batter and place in the skillet. Let them fry until one side is brown, and then flip them over with a spatula.
Brown the other side.
Serve with butter and maple syrup.
This loaf of Sourdough Rye Bread is excellent served with raw butter, with a sandwich including Swiss cheese, as toast, made into croutons, or just plain (particularly when still warm!) When I say “hearty” this is not for those who love soft store-bought bread. This is REAL bread, nourishing and satisfying, and has great keeping qualities.
In the afternoon mix together all of the ingredients except the whole wheat flour in a large bowl. Then, begin adding the whole wheat flour, a little at a time, until it makes a fairly stiff dough, like you could knead it. Then, using sprinkles of whole wheat flour, knead the dough for 10 minutes.
Oil the bowl, put the dough in and turn it over so the top is oiled. Cover tightly with plastic wrap. I put this together early in the afternoon, and before I go to bed I punch it down. Complete it in the morning of the next day.
Form the loaf into a nice smooth round and place on a peel sprinkled with plenty of corn meal.
Place La Cloche or a baking stone in your oven and pre-heat the oven to 450 degrees F, for 30 minutes.
When the loaf is nice and springy, brush the top with an egg that has been mixed with 1/2 shell of water. Sprinkle more carraway seeds on top. Slash the top in 3 places. Slide it into the La Cloche or onto your baking stone. (If you have neither, then just use a baking sheet that you do have. It should not be pre-heated.)
Bake for 25 minutes and then remove the top of the La Cloche and bake for 5 more minutes. Cool on a wire rack. If using a baking stone or sheet, if the bread is getting too brown, put a tent of aluminum foil or a piece of brown paper bag on top to protect it. It took 30 minutes total to bake mine sufficiently. You will have to gauge it to your oven.
I’ve been experimenting with using sprouted whole wheat flour in my cooking. Yesterday I made bread with it and the results are wonderful! Granted, sprouting, and then drying the wheat before grinding is a bit of a hassle, but I believe it’s worth the trouble. The good news is, my husband loves it. The bad news is, my husband loves it. Hmmm…. What have I done???
Put 1/2 cup of the very warm water into a small bowl and dissolve the yeast in it.
In a large bowl, combine the flour, salt, molasses, oil and the rest of the water. Add the water/yeast mixture.
Stir well to combine.
Turn onto lightly floured work surface (use more sprouted flour.) Knead well for 10 minutes, sprinkling bits of the flour under your dough if things get sticky.
Wash the bowl and dry. Oil the inside with more of the EVOO. Return dough to bowl, cover with plastic wrap or a damp towel and let rise, in a warm place, until doubled in size or to when if you poke it with your finger, the dough “sighs.” Return it to the bowl for another 1/2 hour.
Divide the dough into two loaves, shape them and put them in 2 well-buttered medium-sized bread pans. (Or you can make buns, of course, or anything you want to!)
At this point, place the pans on top of your stove and set the oven at 350 F.
When the dough has raised until double, bake for 45 minutes (30 for buns) and then remove from the pans and cool on wire racks.
It is soft and very nice and made fabulous toast!
Gnocchi is a dense, dumpling-type pasta, typically made with only potatoes and flour. This version is a fall-flavored pasta with a hint of sugar cookie if you can imagine that!
Cut the squash in half, scrape out the seeds and roast at 400 degrees for 50 minutes. Let cool and puree in blender or food processor. Spread evenly on two half-sheet pans and let cool to room temperature. Transfer to mixing bowl, season to taste with salt and pepper, add almond extract if desired and mix in the flour with dough hook for 3 minutes. The dough should be very tender and smooth and slightly sticky. Divide into 12 pieces, using extra flour roll each portion of dough into a ½-inch thick snake. Using a dough scraper, cut the snake into ½-inch pieces. Continue rolling and cutting with each piece, as you work, arrange the gnocchi in a single layer on a silpat-lined baking sheet. Let dry for up to 2 hours. Freeze flat and transfer to a container or bag once frozen, keeps in freezer for 3 months.
To cook gnocchi, boil a large pot of water, add gnocchi (frozen is fine). Continue to cook until they float to the surface. in 2 or 3 batches in a large pot of boiling, salted water, stirring occasionally, for 2 to 3 minutes, or until they float to the surface of the water. Toss in a simple sauce and top with parmesan cheese. I like a brown-butter crispy-sage sauce or a really thin white sauce made with real cream and a strong cheese.
Using raspberries, vanilla extract, and almond extract, you’ll have a hard time convincing your kids that these nutritious coconut-flour muffins aren’t cupcakes!
Preheat oven to 325 degrees F.
In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.
Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.
Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).
Bake 325 degrees F for 16-18 minutes. Remove from tins and cool.
NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.
NOTE: These muffins freeze well.