Cube up sourdough bread and place into a 2-quart casserole that is greased or sprayed. In a large sized bowl, beat together the milk, eggs and yolks, sugar, vanilla, and the autumn blend. Add in the raisins.
Pour mixture over the bread cubes and give a stir.
Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
Whip up some fresh cream and serve warm. Add a sprinkle of autumn blend on the top if you like. YUMMMMM
Recipe Notes
SIDE NOTE: If you’d like this to be fluffier, how I like it best…mix all together and put in the frig for a few hours or even overnight and then bake as instructed above.
Let me know how you like it!!!
These cookies have all the spice that you’d want in holiday treat. Soft and chewy, dark and rich, make sure to make a batch of these cookies to celebrate the Holidays this year. This recipe is shared from Nourishing Cookies, a delightful little ebook featuring wholesome, natural cookie recipes for wintertime holidays.
These cookies have all the spice that you’d want in holiday treat. Soft and chewy, dark and rich, make sure to make a batch of these cookies to celebrate the Holidays this year. This recipe is shared from Nourishing Cookies, a delightful little ebook featuring wholesome, natural cookie recipes for wintertime holidays.
In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes. Add the eggs, one at a time, mixing for about 30 seconds each.
Lower the stand mixer speed to slow and incorporate the flour mixture, ½ cup at a time, until just combined. Do not over beat.
Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl. Roll the cookie dough between your hands into 1” balls.
Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
Recipe Notes
If you are concerned about phytic acid in whole wheat pastry flour, substitute high-extraction flour or sprouted flours.
Think of quinoa pudding as a delicious whole-grain cousin of tapioca pudding. This healthy quinoa pudding recipe is flavored with tart rhubarb and sweet strawberries and topped with sweetened, creamy yogurt for a delicious,
Think of quinoa pudding as a delicious whole-grain cousin of tapioca pudding. This healthy quinoa pudding recipe is flavored with tart rhubarb and sweet strawberries and topped with sweetened, creamy yogurt for a delicious,
Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook until the quinoa is tender, about 25 minutes. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
Stir in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl.
Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.
Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.
Recipe Notes
TIPS & NOTES
Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.
In an 8-inch square or 9-inch round cake pan, toss rhubarb and 1/2 cup sugar and spread evenly. Drizzle cream over rhubarb.
Stir together flour, baking powder and salt in a medium bowl. Set aside.
In a large mixing bowl, blend butter and remaining sugar. Add egg, milk, vanilla and lemon zest; cream until light and fluffy. Stir in flour mixture until just combined.
Pour cake batter over rhubarb mixture. Bake 30 to 35 minutes or until a toothpick inserted through cake (but not rhubarb) comes out clean.
Cool cake 10 minutes on a wire rack, then turn it onto a serving plate so the rhubarb is on top. Serve warm.
Most might think of this only in the summer when peaches are ripe, and typically I would too, but….when you can get frozen organic peaches and it’s the week after New Year and bringing a touch of summer to the table is called for, well this is a favorite treat.
My daughter, Ashlie, requested it, and so it became a hit for my husband, Tom’s birthday “cake.”
Most might think of this only in the summer when peaches are ripe, and typically I would too, but….when you can get frozen organic peaches and it’s the week after New Year and bringing a touch of summer to the table is called for, well this is a favorite treat.
My daughter, Ashlie, requested it, and so it became a hit for my husband, Tom’s birthday “cake.”
Meanwhile, combine the flour, half the sugar, baking powder and salt. Add the milk and stir until the dry ingredients are moist. Pour this batter over the butter and there is no need to stir it.
In a medium saucepan, add the other half (1 cup) sugar, the peaches and the lemon juice and bring to a boil, stirring constantly. Pour this over the batter and don’t stir. Top with fresh nutmeg or cinnamon.
Bake for 40-45 minutes or it’s nicely golden. Serve immediately with ice cream if you like.
Not a sugar-laden crust pizza either. I used my Sourdough Honey Spelt crust and received rave reviews. It wasn’t as sweet as the traditional sugar cookie crust and it has some substance. It’s easier to digest, and it tasted so good. In fact…I had 4 pieces. I know, I kind of went overboard, but it was soooooo good. Okay, it could have been worse, so I’m not beating myself up on this one.
I hope you enjoy!
Not a sugar-laden crust pizza either. I used my Sourdough Honey Spelt crust and received rave reviews. It wasn’t as sweet as the traditional sugar cookie crust and it has some substance. It’s easier to digest, and it tasted so good. In fact…I had 4 pieces. I know, I kind of went overboard, but it was soooooo good. Okay, it could have been worse, so I’m not beating myself up on this one.
I hope you enjoy!
was in a hurry to I didn’t make my cream cheese this time, I purchased cream cheese with pineapple in it. Next time, I’ll plan ahead a little better and make my own.
Spread the crust with cream cheese. This is just the fruit I used, and you can certainly top with whatever you like.
I started with the outside edge and worked my way around and then working inward.
The outside edge had the peaches, then the kiwi, then the cherries, then the blueberries and then the black raspberries.
I gently warmed the orange marmalade and drizzled that over the top of the whole pizza.
You can leave this last step out or drizzle another flavor of your liking on top.
The beautiful part about this pizza, no heating up the house, your creativity gets to shine and then you receive all the compliments from those you choose to share this beautiful masterpiece with.
In a bowl, stir together the sourdough starter, kefir, water and flour to combine. Cover and set aside in a warm place for 8-12 hours.
After more than 8 hours, melt butter in a small saucepan. Add in sucanat and cocoa powder, stirring until combined. Allow the mixture to come to a boil, immediately remove from the heat and add the vanilla and salt, mix together. Allow this to cool until it's lukewarm.
Preheat oven to 350 degrees F. Grease and 8x8 or 9x9 pan and set it aside
Beat egg into the cooled chocolate mixture. Add chocolate mixture to the bowl of starter-flour mixture and work in until smooth and combined. Quickly whisk in baking soda until evenly mixed. Pour batter into prepared pan. Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, make the frosting recipe. Pour warm frosting over the slightly warm cake, spreading out evenly, if using chopped pecans, sprinkle those on top.
Buttermilk-Fudge Frosting
2 tbsp. butter
2 ounces semi-sweet chocolate chips or chocolate chopped up
2 tbsp. honey or maple syrup
1/4 tsp. vanilla extract
Pinch of unrefined sea salt
4 tbsp. kefir or buttermilk
1-1 1/2 tbsp. unbleached all-purpose flour
Melt butter and chocolate in a double-boiler over simmering water. Stir in honey or maple syrup to dissolve, followed by vanilla, salt and kefir. Add in the flour, a little at a time, until thickened to your liking. Keep in mind that the frosting will thicken up a little more as it cools.
Prepare your biscuits, roll out to about 1/2" thick and cut into 3" rounds or if you'd like larger dumplings, use a 4" cutter.
Place several pieces of rhubarb in the center of each piece of dough and fold over, place the pinched side down into a greased 9x13" pan.
In a small saucepan, add the remaining ingredients, except the cinnamon and cook for about 5 minutes to melt the butter and thicken the sauce just slightly.
Pour the sauce over the dumplings.
Sprinkle the cinnamon over the top and bake for approx. 35-40 minutes or until golden brown.
Serve warm. You may like to add milk or ice cream. Enjoy
Place all ingredients in a glass container and set in simmering water until melted. Mix together well. Spread mixture on a piece of buttered parchment paper and allow to cool in the refrigerator. When hardened, remove parchment paper and cut into chips. Store chips in an airtight container in the refrigerator.
These can be used in ice cream, cookies, trail mixes or just about anything you like chocolate chips in and just plain works too. Yum!!!! Who doesn’t love chocolate? Well, okay there might be a couple of you!
These are great to make ahead and have on hand for when the chocolate monster strikes and without the caffeine.
