Strawberry rhubarb quinoa pudding

Strawberry-Rhubarb Quinoa Pudding

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,
Makes: 6 servings, about 2/3 cup each
2 1/4 cups water, divided
1 1/2 cups chopped rhubarb, fresh or frozen
1 cup chopped strawberries, fresh or frozen, plus more for garnish
1/3 cup quinoa
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup sugar plus 1 tablespoon, divided
1/2 teaspoon freshly grated lemon zest
1 tablespoon cornstarch
1 cup nonfat plain Greek yogurt
1 teaspoon vanilla extract
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 in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
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.


Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.

Recipe courtesy of


Upside down Rhubarb cake

Rhubarb Upside-Down Cake
Serves 8 to 9

Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.

2 cups rhubarb (about 5 medium stalks), cut into 1/2-inch slices
1 1/2 cups organic sugar, divided
1/2 cup heavy cream
2 cups flour, unbleached
2 teaspoons baking powder
1/2 teaspoon unrefined sea salt
1/4 cup butter, softened
1 egg
1 cup milk
1 teaspoon vanilla
1 teaspoon grated lemon zest, organic

  1. Preheat oven to 350˚F.
  2. 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.
  3. Stir together flour, baking powder and salt in a medium bowl. Set aside.
  4. 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.
  5. Pour cake batter over rhubarb mixture. Bake 30 to 35 minutes or until a toothpick inserted through cake (but not rhubarb) comes out clean.
  6. Cool cake 10 minutes on a wire rack, then turn it onto a serving plate so the rhubarb is on top. Serve warm.

Recipe adapted from


Peach cobbler

Peach Cobbler

Serves 10-12

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.”

½ cup of grass-fed butter

1 cup unbromated, unbleached flour

2 cups organic evaporated cane juice (split in half)

1 tablespoon baking powder, no aluminum

Pinch of unrefined sea salt

1 cup raw milk

4-5 cups fresh or frozen peaches, sliced

1 tablespoon lemon juice

Fresh grated nutmeg or ground cinnamon

Preheat oven to 375 degrees.

Place butter in a 9×13 pan and melt in the oven.

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.


Fruit pizza

Fruit Pizza

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!


12” Pizza crust (I used a sourdough honey spelt crust)

¾ cup homemade cream cheese or store-bought

2 organic peaches or nectarines

2 kiwi fruits

1/3 cup cherries, cut in half

¼ cup organic blueberries

¼ cup black raspberries

1/3 cup orange marmalade with no gmo’s


I 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.



Sourdough Texas Sheet CakeSourdough Texas Sheet Cake

Makes an 8-9″ cake, approx. 9 servings

1/4 cup sourdough starter (fed within previous 12 hours)

1/4 cup kefir or buttermilk

1/3 cup + 1 tbsp. water

1/2 cup + 6 tbsp. unbleached all-purpose flour

1/2 cup butter

3/4 cup sucanat

1/4 cup unsweetened cocoa powder

3/4 tsp. vanilla extract

1/8 tsp. unrefined sea salt

1 large egg

1/4 tsp. baking soda

3-4 tbsp. chopped pecans (optional for topping)

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 8×8 or 9×9 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.


Rhubarb Dumplings

Rhubarb Dumplings

Serves 18-20

One recipe Sourdough Biscuits

2 cups fresh or frozen rhubarb, cut up

1 cup sucanat or organic evaporated cane juice

1 cup water

1/2 cup butter

1 1/4 tsp. vanilla

1/2 tsp. cinnamon

Preheat the oven to 350 degrees F.

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 9×13″ 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



Carob Chips

Makes approx. 1 cup

¾ cup carob powder

¼ cup Rapadura

1 cup coconut oil or cocoa butter

1 teaspoon vanilla extract

1 teaspoon chocolate extract

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.


Peppermint Patties

Peppermint Patties

Serves 24

¾ cup coconut butter. melted

¼ cup finely shredded coconut

3 tablespoons coconut oil, melted

3/4 teaspoon pure peppermint extract (or food grade essential oils to taste)

1-2 tablespoons cacao powder (depends on how chocolatey you like it)

2 pinches of Love

Mix together melted coconut butter, shredded coconut, 1 tablespoon of coconut oil and peppermint extract or oil.

Pour coconut butter mixture into mini muffin tins by filling only half way.

Place in refrigerator and allow to harden for about 15 minutes.

Mix together 2 tablespoons coconut oil and cacao powder.

Remove muffin tin from refrigerator and top each tin with cacao mixture.

Return to refrigerator until the chocolate has set.

When ready to eat, simply set the peppermint patty cups on the counter for about 5 minutes.

Store uneaten patties in an airtight container in the refrigerator and will keep for weeks, if they last that long.


(Original recipe and photo from



Maple-Roasted Pears

Serves 4

1 tablespoon unsalted butter

2 tablespoons maple syrup

½ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

¼ teaspoon finely ground unrefined sea salt

4 medium pears, peeled, halved and cored

Preheat the oven to 375 degrees F.

Melt the butter in an ovenproof skillet over medium heat. When it froths, whisk in the maple syrup, nutmeg, cinnamon, and salt. Remove from the heat and place the pears cut side down in the pan. Spoon a bit of the sauce over the pears and bake for 45 minutes, until tender when pierced with a fork.

Serve warm, drizzled with the pan juices.

Recipe courtesy of The Nourished Kitchen – photo courtesy of Kitchen Stewardship



Grilled Pears with Honey-Cinnamon Crème Fraiche Recipe

Serves 4


1/2 cup sour cream
1/2 cup heavy whipping cream
2 tablespoons wildflower honey
2 teaspoons ground cinnamon
4 pears, halved and cored


In a bowl, stir together the sour cream, cream, honey, and cinnamon. Cover and let stand for at least 1 hour or up to 4 hours until it thickens.

Prepare a medium-hot fire in your grill.

Place the pear halves cut-side down on the grill. Grill for 4 to 6 minutes, turning once, until the pears are tender and blistered.

To serve, place 2 pear halves in each bowl and spoon the crème fraiche on top. Serve Grilled Pears with Honey-Cinnamon Crème Fraiche warm.

Recipe and photo courtesy of Mother Earth News



Strawberry-Basil Granita

Serves 6

1 ½ cups strawberries, hulled and halves

2 tablespoons chopped fresh basil

2 tablespoons fresh lemon juice

3 tablespoons sugar, maple syrup or Stevia, to taste

Directions: Place the strawberries in a blender or food processor and blend or process until nearly smooth. Add the basil, lemon juice and stevia. Blend or process again just until mixed.

Transfer the mixture to an 8×8” baking dish and freeze until icy around the edges, about 30 minutes. Using a fork to scrape the icy portion into the middle of the pan. Freeze for 1 ½ to 2 hours more, scraping the frozen edges towards the center every 30 minutes, until the mixture is no longer liquid and has the consistency of flaky crystals.

Serve immediately in bowls or parfait glasses or cover the granita and keep in the freezer for up to 1 day. The dessert will stay scoopable if kept frozen.

Recipe and photo courtesy of Linda’s Italian Table

Strawberry Rhubard CrispOld-Fashioned Strawberry Rhubarb Crisp


2 pounds rhubarb stalks, sliced 1/2 inch thick

1 1/4 cups organic sugar or unrefined sugar

1 pound strawberries, hulled and quartered

3 tablespoons arrowroot powder

2 teaspoons fresh lemon juice

1 teaspoon pure vanilla extract


1 stick (4 ounces) unsalted butter, softened

1 1/2 cups light brown sugar

1 1/2 cups sprouted spelt or wheat flour

1 1/4 cups soaked and dried oats (original recipe used quick-oats)

3 tablespoons coconut oil

1 1/2 teaspoons cinnamon

3/4 teaspoon sea salt

Directions: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.

Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

The topping can be refrigerated overnight. Bring to room temperature before using. SERVE WITH Vanilla ice cream or coconut milk ice cream. Yum!!!

Recipe adapted from Simply Pepin


Sourdough Chocolate Cake

Sourdough Chocolate Cake

1 cup fed sourdough starter

1 cup raw goat or cow milk

1 ¾ cup spelt flour

1 to 1 ½ cups evaporated cane juice, Rapadura or Sucanot

1 cup coconut oil, just barely melted

2 teaspoons vanilla extract

1 teaspoon sea salt

1 ½ teaspoons baking soda

¾ cup traditional cocoa powder

1 teaspoon finely grated Teeccino (optional)

2 large pastured eggs

Frosting Ingredients: (Double if making a layered cake)

¾ cup coconut cream (the cream part of a can of whole coconut milk)

¼ cup raw honey

¼ cup cocoa powder

1 teaspoon vanilla

To make the cake:

Combine the fed starter, milk and spelt flour in a mixing bowl. Cover and let rest at room temperature for 8 hours. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.

Preheat the oven to 350 degrees. Grease a 9×13 cake pan or 2 – 8” or 9” square or round cake pans with coconut oil and set aside.

In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino. Beat. Add the eggs and beat well.

Combine the sourdough mixture with the chocolate mixture. Mix gently until smooth. Pour into prepared pan(s).

Bake for 30 to 45 minutes (mine baked for about 35 minutes), until a toothpick inserted in the center comes out clean. Remove from the oven and set on a rack to cool.

Make the Frosting:

Combine all the frosting ingredients in a blender or food processor and blend until smooth. Chill.

Assemble the cake:

If cakes are in a square or round pan, tip them onto a platter. Spread the frosting between the layers and on top.

If cake is in one rectangular pan, spread the frosting on top. Serve!

Recipe Courtesy of Gnowfglins

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