Sour Dough English Muffins
Ingredients
Preferment:
- 3/4 - 1 cup of sourdough starter
- 1 teaspoon maple sugar
- 1 1/4 cups filtered water
- 2 cups sprouted red wheat flour
Dough:
- 2 cups sprouted wheat or spelt flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- All of preferment
Servings:
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Instructions
- Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
- Mix the dough: Mix baking soda and salt into preferment. Knead in 1 to 2 cups of flour; stop adding flour as soon as dough is workable.
- Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
- Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
- Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
- Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
- Preheat frying pan on medium low. When you add butter it should sizzle.
- Butter your pan MINIMALLY.
- Cook muffins 4 minutes – down side should get brown.
- Flip muffins and depress SLIGHTLY if needed to flatten down side.
- Cook 4 minutes on other side.
- Adjust stove heat if muffins cook too fast/slow.
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Delicious Banana Pudding
Ingredients
- 12 oz. heavy cream
- 12 oz. raw milk
- 5 pastured egg yolks (save the whites for meringue)
- 1-1/2 cups coconut sap sugar (you can use your own choice of sweetener)
- 5 tbsp sprouted wheat or spelt flour
- 2 tsp vanilla extract
- 5 tbsp raw organic butter
- 4-5 ripe bananas, sliced
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Instructions
- Line a 9 x 13” glass or ceramic dish with tea cakes (see recipe above).
- Cover the tea cakes with sliced bananas.
- In a heavy sauce pan whisk together cream, milk and egg yolks.
- Stir the flour into the sugar and add to liquid in pan.
- Blend well with whisk.
- Add vanilla.
- Cook on medium heat, stirring often until thickened (pudding consistency).
- Remove from heat and stir in butter until melted and blended.
- Pour pudding over bananas.
- Preheat oven to 425 degrees.
- Place egg whites in a clean bowl.
- Using an electric mixer beat until stiff peaks begin to form. Add a pinch of salt and 3 tablespoons coconut sap sugar. Beat a little longer.
- Spread meringue evenly over pudding. Brown slightly in oven for 5–10 minutes. Dig in
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Daddy’s Favorite Pie
Ingredients
- 2 tbsp sprouted wheat or spelt flour
- 1 cup maple or date sugar
- 2 eggs, lightly beaten
- 1/2 cup whole fat buttermilk
- 1 tsp vanilla extract or flavoring
- 1 sprouted pie crust
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Instructions
- Add flour and salt to sugar in a large bowl.
- Add eggs, blending well (I use a whisk).
- Add melted butter and blend.
- Add buttermilk and vanilla and blend.
- Pour mixture into unbaked pie shell.
- Bake in 350 degree oven for 35–40 minutes. Always great!
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Sprouted Pumpkin Spice Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup rapadura
- 1/2 cup organic sugar
- 1 large egg
- 2 tbsp pure maple syrup
- 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 cups sprouted wheat or spelt flour
- 1 tsp aluminum-free baking soda
- 1/2 tsp sea salt
- 1 cup organic raisins
Cream Cheese Frosting Recipe
- 1 8-oz. package of cream cheese
- 1/4 cup butter softened
- 1/3 cup maple sugar
- 1 tsp vanilla extract
Servings:
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Instructions
- Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
- Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
- Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
- Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
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Yummy Chocolate Chip Cookies
Ingredients
- 2 1/4 cups sprouted wheat or spelt flour
- 1 tsp aluminum-free baking soda
- 1 tsp sea salt
- 1 cup raw or organic butter, softened
- 3/4 cup date or maple sugar
- 3/4 cup rapadura or coconut sap sugar
- 1 tsp vanilla extract
- 2 large pastured eggs
- 2 cups organic chocolate chips, chopped dark chocolate, or carob chips
- 1 cup walnuts, chopped if desired
Servings:
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Instructions
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate or carob and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake 9-11 minutes or until golden brown. Cool slightly on baking sheets before transferring to wire racks.
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