BREADS
Blueberry Breakfast Cake with Lemon and Ricotta
Butter a 9x13 baking dish and preheat the oven to 350. In a mixing bowl, blend 1 1/4 cups brown sugar, 8 oz softened butter, and 6 eggs. Mix in 16 oz ricotta cheese and 4 tablespoons lemon zest with 4 tablespoons lemon juice and 2 teaspoons vanilla. Add 3 cups whole wheat flour, with 4 teaspoons baking powder and 1 tsp salt sprinkled over flour before mixing. Gently fold in 4 cups blueberries then spread in prepared pan and bake around 45 minutes, until the middle raises as much as the edges. Whisk 1 cup powdered sugar into 2 tsp fresh lemon juice for a glaze.
Sourdough Blueberry Muffins
Preheat oven to 425°F and grease a 12-cup muffin tin. In a mixing bowl combine: 2 cups freshly ground wheat flour, 3/4 t salt, 1 t soda, 1 1/2 t cinnamon. In a separate bowl mix 1 cup sourdough starter, 1/4 cup milk, 2 eggs, 1/4 cup avocado oil, 1/2 cup maple syrup, and the zest of one lemon. Blend the wet ingredients with the dry, then gently stir in 2 cups blueberries, fresh or frozen. Fill the muffin cups 2/3 full, and sprinkle the tops with cinnamon and sugar. Bake 25 minutes, until a toothpick comes out clean. Cool 5 minutes before removing from pan.
Easy Whole Wheat Buttermilk Pancakes
Mix 2 cups freshly ground whole wheat flour, 2 tablespoons brown sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, & 1 ¼ teaspoons sea salt in a bowl with a whisk. Add: 2 cups buttermilk, 2 large eggs. Cook on buttered skillet.
Natural Yeast Pancakes
In a bowl mix: 1 cup natural yeast, 1/2 cup flour, 1 egg, 3 tablespoons extra virgin olive oil, and 1 tablespoon coconut sugar. Ladle pancakes onto buttered skillet and cook until browned. Add milk to thin if needed, and 1/2 teaspoon soda for more fluffy pancakes if desired. Cook until browned, flipping when edges are bubbly.
Homemade Stuffing
Cut a day-old loaf of rustic-style bread into cubes and let it rest in a large bowl. Meanwhile cut 8 oz of bacon into 1-inch squares and cook in a skillet over medium heat until crisp, then remove with a slotted spoon onto paper towels. Spoon off 2 tablespoons of the bacon grease into a new skillet and sauté one large onion, cut into 1/2-inch dice. When the onion is lightly browned sprinkle in 1 tablespoon of granulated sugar and continue stirring to caramelize 3 more minutes. Scrape onion over the bread and add 2 more tablespoons bacon grease to the skillet. Add 2 chopped apples and 3 large ribs of chopped celery. Sauté until softened, adding fresh parsley, sage, rosemary, and thyme. Scrape into the large bowl. Pour three cups chicken bone broth and 3 large eggs (beaten) over the mixture in the large bowl and toss lightly. Add bacon and continue to toss. Bake in buttered 9x13 pan for about 1 hour at 350.
Peach Muffins
In a large bowl whisk:
3 cups freshly ground wheat flour
1 1/3 cup brown sugar
4 teaspoons baking powder
1 Tablespoon cinnamon
1 teaspoon salt
Add:
1 1/3 cup extra virgin olive oil
2 eggs
3/4 cup milk
1 Tablespoon vanilla powder
Stir until mixed then gently fold in 2-3 peaches, finely diced. Fill muffin cups 2/3 way up and sprinkle with cinnamon and sugar. Bake at 375°
Easy Zucchini Muffins
3 cups freshly ground wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon baking powder
Heat oven to 350 and whisk the above ingredients in a large bowl, then put the following in a blender and purée:
3 medium zucchini
1 2/3 cup coconut sugar
2/3 cup avocado oil
2 teaspoons vanilla powder
4 eggs
1 teaspoon salt
1/2 cup walnuts (optional)
Pour the purée over the flour and mix well with wooden spoon or large whisk. Spoon into muffin cups, filling 2/3 of the way up. Bake until a wooden pick comes out clean, 20+ minutes. Makes 24 muffins. Can also bake in 2 buttered loaf pans, 50+ minutes, till toothpick in center comes out clean. Cool completely before slicing.
Natural Yeast Bread
5 cups lukewarm water
1 heaping cup natural yeast start
3/4 cups coconut sugar (or other sugar)
about 12 cups wheat flour (fresh ground is best)
1/4 cup extra virgin olive oil (or other oil, such as coconut, avocado, or grape seed)
1 heaping Tablespoon salt
1 Tablespoon honey
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Pour water in Bosch mixer and add natural yeast and coconut sugar, turning once to mix. Then add flour, oil, salt, and honey. Begin mixing on low and add extra flour as needed until the dough doesn’t stick to the sides (add until the sides are cleaning themselves as the mixer turns). Then knead on lowest setting for 8 minutes exactly. Let raise till double (the dough will just touch the lid of the mixer) then shape into loaves and place in buttered stoneware bread pans (can use other pans but butter always works best). Cover and let raise about 2.5 hours, then bake at 350 about 50 minutes, and transfer from pans to cooling rack. Let sit before slicing. For a European crispy crust, raise 1/3 of the dough wrapped in a floured towel placed in a colander, then transfer upside-down to a Dutch oven that has been heated to 450 degrees. Place the lid on Dutch oven and bake 30 minutes at 450, then remove lid and turn temperature down to 400 for another 10 minutes. Cool on rack. This recipe makes three loaves: one for eating, one for sharing, one for freezing.
Natural Yeast Banana Bread
3/4 cup coconut sugar
1/2 cup butter or coconut oil
2 large mashed bananas
1 egg
1 cup natural yeast start
1 tsp vanilla powder
1 1/2 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup chopped walnuts (optional)
Mix flour, sugar, nuts, and start and allow to sit 4-6 hours or overnight (this wait time is optional to bring the gluten in the flour down to safe levels). Mix in oil, banana, egg, vanilla, and salt. Finally, sprinkle on baking powder and soda and mix in. Pour in to buttered stoneware pan and bake at 350 until toothpick comes out clean. Let sit 5 minutes then turn out on rack to cool. Makes one amazing loaf!
Natural Yeast Waffles
1 cup natural yeast, 1 egg, 1 Tablespoon extra virgin olive oil or grape seed oil, 1 tablespoon coconut sugar, dash of salt. Mix thoroughly and pour into waffle iron. Top with unsweetened whipped organic cream and fresh berries.
Homemade Granola
In a large measuring cup mix 1/2 cup extra virgin olive oil, 1/2 cup honey, 1/2 cup maple syrup, 1 teaspoon salt, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla powder
Pour over 6 cups rolled oats,
1 cup shredded coconut,
1 cup finely chopped nuts
Mix thoroughly, pat into a jelly roll pan, and bake at 225 for about 2 hours. Stir when finished and turn off oven, then put granola back in warm oven to completely dry.
