This recipe makes 2 loaves and uses no rye flour. The ingredients listed will allow you to make up for not having rye flour and also provides the flavors that would come from using a sourdough starter. I found this recipe on ‘texaspuremilling.com’ if you are interested in seeing the original recipe. I have changed a few ingredients and made it sugar free.
1 Tbsp. dry active yeast
2 cups warm water
1/4 cup shortening or coconut oil (melted)
1/2 cup dill pickle juice (one with garlic and no sugar)
5-6 cups flour (can use white or whole wheat or both)
Combine yeast and water in mixing bowl and let sit to soften yeast for approx. 5 min. Mix together the rest of the ingredients except flour and cocoa powder. When yeast is ready add everything together starting with 5 cups of flour and adding more if needed. If kneading with mixer, knead 6-7 minutes until smooth. If kneading by hand double the time. Place the dough in lightly oiled bowl and let rise until doubled, (approx. 1 1/2 hrs.) and divide dough into two equal balls. I like to put one ball in a plastic bag and place in fridge for later use. Form ball into round loaf and place on parchment paper and cover with lightly oiled waxed paper and allow to rise approx. 1 hour.
When ready to bake place a cast iron or stone wear pan/pot in oven and pre heat to 400°F . Remove pan/pot and lift loaf with parchment and place in hot pan. Return to oven and bake for 30 min. Internal temp. should reach 190°F.
Preheat oven to 350°F. Grease cupcake tin or use silicone liners. Makes 24. In one bowl add all dry ingredients and mix together. In another bowl or measuring cup and using an emulsion blender, mix eggs, milk and date puree. Melt coconut oil and blend into wet ingredients. Add wet to dry and mix. Scoop into cupcake tin using 1/4 cup scoop. Bake for 30 minutes. Let cool and Enjoy.
These are also great with fresh fruit topped with whipped cream or coconut cream.
Theses muffins can be made with lots of different fruits or none at all. They are dairy free, gluten free, sugar free, sweetened with dates, full of good fiber and taste amazing.
This recipe can be made with a variety of different fruits. I have used blueberries, raspberries, raisins, and apple with cinnamon, or try a combinations of your favorites. This recipe is also dairy free and gluten free but if you prefer some gluten in you diet replace the flax flour with wheat bran. Makes 12 muffins. This batter can be store in the fridge to bake later.
Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!
Place all ingredients, except oats and salt, in a medium size pan and melt together over medium heat stirring often. Once melted remove from heat and stir in oats and salt. Pour into a 9 x 9 parchment lined pan. ( a silicon pan works very well for this and it does not need to be lined) Refrigerate until firm and cut into bars. Enjoy
This pakora recipe is a take off from an original recipe that I love. Normally I would just spend extra time frying these in oil about 1″ deep in a pan doing about 4 to 5 at a time. But I have decided to forgo the long process of frying them and press the whole works into a baking dish and bake. This is also a healthier method of cooking and allows for the flavor of the vegetables to intensify through the process of baking. This worked out great and I will never deep fry pakora again.
2 cups chickpea flour
approx. 1″ fresh ginger finely diced (optional)
3 cloves fresh garlic finely diced
1 Tbsp. cumin
2 tsp. chili powder
1/2 tsp. turmeric
1/2 tsp red pepper flakes
1 – 1 1/2 cups water
approx. 8 cups of chopped vegetables. Use any kind you like. Some that I have used are onions, peppers, carrots, cauliflower, broccoli, spinach, arugula, celery, kale, sweet potato, swiss chard etc.
Once you have all your vegetables prepared mix all other ingredients, except water, together in a large bowl. Add water and mix to get the consistency of pancake batter. Now add all your veggies. Mix well, using your hands, for this step will help get the veggie mix well coated with batter. Press mixture into a greased or parchment lined 9×13 pan and bake at 350°F for approx. 40 min. Pakora goes really well with Chutney. See my recipe for Apple Chutney. It is very easy to make and versatile.
5 – 6 large apples, peeled, cored and diced (*see note)
In a medium size sauce pan heat coconut oil. Sauté onions until translucent add date puree and stir together. Add ginger, cinnamon and curry powder, mix well. Add diced apples and raisins. Simmer until apples are soft but not mushy. Enjoy as a condiment with pakora, quiche, eggs, fish cakes, burgers, etc.
*note Other fruit such as rhubarb, peaches, pears, mango etc. can be used in place of or in combination with the apples.
Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool.
Put oats, sugar and salt in food processor. Grind oats into flour. While processor is running pour olive oil into flour. Gradually add cold water, starting with 4 Tbsp. water. Check dough for consistency and transfer to bowl. Add more water if dry. Working with hands, bring together into a ball and begin to press into a pie plate. This takes a bit of time to get pressed down and up the sides with no cracks or spaces. Bake in a 375°F for 10 min. Remove from oven.