Cake: 9 oz strawberries, fresh or frozen 2 ½ cups almond flour ¾ cup sugar ¾ cup corn starch 1 Tbsp baking powder 1 tsp vanilla extract ¼ tsp salt

Topping: ½ pound rhubarb, fresh or frozen 1/3 cup brown sugar

Preheat the oven to 350° F. Grease or line an 8 inch cake pan with parchment paper.

Purree the strawberries in a blender until smooth.

In a medium bowl, combine strawberries with the rest of the cake ingredients. Stir until mostly combined, then use an egg beater to blend it together.

Scoop the cake batter into your cake pan and smooth the top.

Bake the cake for 30-35 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean. Allow the cake to cool in the cake pan.

While the cake is baking, chop the rhubarb into small pieces. Combine with the brown sugar in a small pot and cook over medium heat until it simmers, the rhubarb is soft, and the sugar is syrupy. If using frozen rhubarb, cook it enough to soften it before adding the sugar. The rhubarb should become mush.

Remove from heat and let cool. Once it is cool enough to handle, purree the mixture in the blender until totally smooth.

Spread the topping over the cake.

#almondmeal #bakingpowder #brownsugar #cake #cornstarch #dairyfree #dessert #glutenfree #rhubarb #salt #strawberry #sugar #vanilla #vegan

4 cups gluten-free flour mix 2 tsp sugar 2 Tbsp baking powder 2 tsp salt ½ cup butter ¾ cup sour cream ¾ cup water 1 large egg (or 2 small eggs) extra butter, softened

In a large bowl, whisk together the GF flour, sugar, baking powder, and salt. Cut the butter into the mixture until there are no large chunks of butter.

In a medium bowl, beat together the sour cream, water, and egg. Stir this mixture into the flour mixture.

Sprinkle GF flour onto your work surface, then put out he dough and knead it lightly to bring it together. Roll it into a slab about ½” thick. Cut out circles of dough, I used a 3” cookie cutter. Place the biscuits on a baking sheet lined with baking parchment. Brush the tops of the biscuits with softened butter.

Place biscuits in freezer and set the oven to heat to 450° F. Once it has heated, bake the biscuits for 18-20 minutes, until the tops and bottoms are lightly golden brown.

Serve warm or let cool on a rack.

#bakingpowder #biscuit #bread #butter #egg #gfflour #glutenfree #salt #sourcream #sugar #vegetarian

2 cups flour, or a gluten-free flour mix ½ cup sugar ½ tsp salt 2 ½ tsp baking powder ½ cup butter, frozen ¼ cup sour cream ¼ cup milk 1 egg 1 tsp vanilla extract 2/3 cup rolled oats 1/3 cup sliced almonds extra milk

Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter and cut it into the flour mix until there is no dry powder.

Whisk milk, sour cream, egg, and vanilla extract together in a small bowl. Pour over the flour mixture, add the oats and almonds, then stir to combine.

Line a baking sheet with baking parchment. Dump the dough onto the sheet and press it together into a ball, then press it into a thick, flat disk. Use a dough cutter to cut it into 8 wedges. Pull them apart from each other. Brush the tops with the extra milk. Put the pan into the fridge or freezer while the oven is heating.

Preheat oven to 400° F. Bake for 18-25 minutes.

#almond #bakingpowder #butter #dessert #egg #gfflour #glutenfree #milk #oats #salt #scone #snack #sourcream #sugar #vanilla #vegetarian #wheatflour

2 ½ cups flour 2 Tbsp sugar 1 Tbsp baking powder 1 tsp salt ½ cup butter 3 eggs 2/3 cup buttermilk 2/3 cup grated sharp cheddar ¼ cup chopped chives ¼ cup grated sharp cheddar (to top scones)

Preheat oven to 375° F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter. Stir in the cheddar and chives.

Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.

Turn the dough out onto a well floured surface and knead lightly. Cut dough in half. Roll each half into a circle about ¾” thick. Cut each circle into 4 wedges. Whisk remaining egg in a small dish and brush on top of the scones.

Let the scones rest for about 10 minutes before baking. Sprinkle each scone with about a Tbsp of grated cheddar.

Bake for 20 minutes or until golden brown on the edges.

#bakingpowder #biscuit #butter #buttermilk #cheddar #cheese #chive #egg #salt #scone #side #sugar #vegetarian #wheatflour

Crust: 1 ½ cups flour or a gluten-free flour mix ½ cup nut flour ¼ cup honey ½ cup butter

Filling: ¼ cup corn starch 2 Tbsp honey 1 tsp baking powder 1 lb plums 4 eggs

Preheat oven to 350° F. Grease a 9×13” cake pan.

Stir together the flour and nut flour. Cut honey and butter into the flour until there is no more fine powder and it can be pressed together into dough. Press dough evenly into the bottom of the pan. Bake for 12-15 minutes, or until lightly browned.

When the crust is baking, remove the stones from the plums, then combine the corn starch, honey, baking powder, plums, and eggs in a blender. Blend until liquefied.

Pour the filling over the hot crust, and bake for 20-25 more minutes.

#almondmeal #bakingpowder #butter #cornstarch #dessert #egg #gfflour #glutenfree #honey #nutflour #pie #plum #vegetarian #wheatflour

2 cups flour 2 tsp baking powder ½ cup nut flour ½ tsp ground cinnamon ½ tsp ground nutmeg or mace 1-2 oranges or clementines or tangerines 12 Tbsp butter 1 cup sugar 2 eggs 1 cup plain yogurt 3 Tbsp melted butter 1/3 cup brown sugar 1 ¼ cup grated apple

Preheat the oven to 350° F.

In a medium bowl, stir together the flour, baking powder, nut flour, cinnamon, and nutmeg/mace.

Peel the oranges and manually remove the pith and seeds. Blend the orange flesh in a food processor to create a thick pulp, it doesn't have to be totally liquefied. You need to get 2/3 cup of orange pulp.

In a large bowl, cut the butter into the sugar, then beat them until they are creamed together. One ingredient at a time, beat in the eggs, yogurt, and orange pulp.

Spray the bottom and sides of a large cake pan. In the bottom of the pan, spread the melted butter, then evenly sprinkle the brown sugar, then evenly spread the grated apple.

Gently stir the dry ingredients into the wet ingredients. Spread the batter evenly over the apples. Bake for 45-55 minutes or until the cake tests done.

Let the cake cool until it has shrunk away from the edges of the pan, then turn out up-side down onto a serving tray.

#apple #bakingpowder #brownsugar #butter #cake #cinnamon #dessert #fairyfeast #mace #nutflour #nutmeg #orange #sugar #vegetarian #wheatflour #yogurt

Filling: 1 lb. chicken meat 1 ½ tsp minced garlic 1 cup minced celery ¾ cup chopped onion 2 cups potato, cut into ½” cubes ½ cup grated parmesan (or other cheese) ½ tsp salt 1 tsp ground black pepper 2 tsp tomato powder ½ tsp dried thyme ½ tsp dried oregano ¼ tsp fennel seed ¼ cup cornstarch ½ cup water, soup stock, or cream

Crust: 2 ¾ cup flour 2 tsp baking powder 1 tsp salt 6 Tbsp oil 1 ½ cup milk or water

Preheat oven to 350° F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling.

Bake for 1 hour, or until the internal temperature reaches at least 165° F, checking in several spots.

#bakingpowder #celery #cheese #chicken #cornstarch #cream #fennel #garlic #main #milk #oil #onion #oregano #parmesan #pepper #pie #potato #salt #soupstock #thyme #tomatopowder #wheatflour

Makes 12.

2 cups flour ½ tsp salt 1/3 cup sugar ½ tsp ground nutmeg 1 Tbsp baking powder 6 Tbsp cold butter, cut into pieces 2 eggs 1/3 cup plain yogurt or sour cream 1 tsp vanilla extract 1 cup peaches, diced small (fresh, canned, or frozen)

Preheat oven to 375° F and line a baking sheet with parchment.

If the peaches are frozen, they need to be thawed and not too cold.

In a large bowl, stir together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter until there are no large chunks.

In a small bowl, whisk the eggs, yogurt/sour cream, and vanilla extract.

Stir the wet ingredients and peach pieces into the dry ingredients, until a loose, wet dough is formed.

Drop spoonfuls of dough onto the baking sheet; lightly press down the top of each one. Sprinkle the tops with sugar, if desired.

Bake for 20-25 minutes, until golden brown. Let rest on the baking sheet for a few minutes before moving them to a cooling rack.

#bakingpowder #butter #egg #nutmeg #peach #salt #scone #snack #sourcream #sugar #vanilla #vegetarian #wheatflour #yogurt

Makes 2 quesadillas.

Tortillas: 1 cup flour ½ tsp salt 1 tsp baking powder 2 Tbsp soft butter or oil 1/3 cup warm water

Filling: shredded cheese, such as cheddar, colby jack, pepperjack, mozzarella refried beans optional: cooked meat

For tortillas, stir the dry ingredients together. Stir in the butter/oil. Add the warm water. Knead it until it's cohesive.

Preheat a skillet over high heat, then turn to medium once the surface is hot.

Divide the dough into 4 equal pieces. Roll each piece into a sphere. Place between 2 sheets of thick, soft plastic (I use a large food storage zip bag with 3 sides cut off). Flatten the dough into a circle, then roll into a thin circle of dough with a rolling pin. The dough should be thin enough to be almost translucent.

Place one tortilla on the hot skillet. Spread refried beans on top and sprinkle on cheese. Place another raw tortilla on top. Cook over medium heat until the bottom has browned areas, then flip and cook the same. Repeat with the remaining tortillas and filling.

Cut each quesadilla into 6 or 8 pieces, and serve with salsa, hot sauce, sour cream, or other desired toppings.

#bakingpowder #beans #butter #cheese #main #oil #salt #vegetarian #wheatflour

2 cups flour 2 cups rolled barley 3 tsp baking powder ¼ tsp salt ½ cup butter ¼ cup honey ½ cup milk or nut milk

Preheat oven to 425° F. Line baking sheet with parchment.

Sift flour, barley, baking powder, and salt into a bowl. Cut in butter until there is no dry powder. Stir in honey and add enough milk to make a soft dough. Dust the countertop and the top of the dough with flour, and roll out the dough to about ¾” thickness. Cut out scones with a circle cutter, or another desired shape. Place on baking sheet. Bake for 10-15 minutes, until the tops have golden-brown edges.

Makes 10-12 large scones.

#bakingpowder #barley #butter #honey #milk #nutmilk #salt #scone #side #snack #vegetarian #wheatflour