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 (12 oz) fresh cranberries 1 cup raisins, dried cranberries, or similar dried berries ½ cup sugar ¾ cup brown sugar 2 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp salt ¼ tsp ground black pepper 1 cup water, vegetable stock, or orange juice ½ cup minced onion ½ cup minced Granny Smith apple ½ cup minced celery

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves, salt, pepper, and water/stock/orange juice. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.

#apple #brownsugar #celery #cinnamon #clove #condiment #cranberry #dairyfree #driedfruit #ginger #glutenfree #onion #orangejuice #pepper #raisin #salt #side #soupstock #sugar #vegan

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

¾ cup buttermilk ¼ cup coconut oil or butter 1 cup blueberries, fresh or frozen 1 tsp vanilla extract 3 eggs ¼ cup brown sugar ¼ cup white sugar ½ tsp salt 2 cups flour 2 Tbsp corn starch ½ Tbsp baking soda

Preheat oven to 400° F, and spray a muffin tin with non-stick spray, or use paper liners.

In a blender, combine the buttermilk, butter/oil, blueberries, vanilla extract, eggs, and brown sugar. Blend until mostly smooth.

In a medium mixing bowl, mix together the white sugar, flour, baking soda, and corn starch. Add the liquid mixture, beating on low-medium speed, until it is thoroughly mixed.

Fill the muffin tin. Bake for 12-15 minutes.

#bakingsoda #blueberry #breakfast #brownsugar #butter #buttermilk #coconutoil #cornstarch #egg #muffin #salt #sugar #vanilla #vegetarian #wheatflour

4 cups rolled oats ¼ cup brown sugar ½ cup raw peanuts, coarsely chopped ¼ cup raw sunflower seeds ¼ cup raw sesame seeds ¼ cup raw pumpkin seeds ¼ cup ground flax seeds ¼ cup chia seeds 6 Tbsp raisins 6 Tbsp dried cranberries ½ cup dried coconut, flaked or shredded 1 tsp salt 2 Tbsp honey 6 Tbsp coconut oil 2 egg whites

Preheat oven to 275° F and line a baking sheet with baking parchment.

In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)

Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.

Basic proportions: 4 cups grains 6 Tbsp sweetener 2 ¼ cup nuts and seeds 1 ¼ cup dried fruit

#breakfast #brownsugar #chia #coconut #coconutoil #cranberry #dairyfree #driedfruit #eggwhite #flaxseed #honey #oats #peanut #pumpkinseed #raisin #salt #sesameseed #sunflowerseed #vegetarian

Crust: 1 ¾ cup flour 1 tsp ground nutmeg ½ tsp ground cardamom ½ tsp ground ginger ½ tsp ground black pepper ½ cup butter, cut into pieces ¼ cup brown sugar ¼ cup cold water 1 egg

Filling: 4 ½ cups raw cranberries (18 oz) 1 cup plain Greek yogurt 1 cup sugar ¼ cup corn starch 1/8 tsp salt

Preheat the oven to 350° F.

Whisk together the flour and spices. Cut in the butter. In a separate bowl, dissolve the brown sugar in the water, then beat in the egg. Stir the water mixture into the flour mixture in 2 parts, forming a smooth paste. Form into a thick disk, wrap in plastic, and chill while you make the filling.

Use a food processor to coarsely mince the cranberries. Stir together all the filling ingredients.

Roll the crust dough into a thin crust and place into a 9” deep-dish pie pan. Fill with the cranberry filling. Use leftover dough to make a decorative top crust. Cover with foil and bake for 60 minutes, then remove foil and bake for 10 minutes.

#brownsugar #butter #cardamom #cornstarch #cranberry #dessert #egg #ginger #nutmeg #pepper #pie #salt #sugar #vegetarian #wheatflour #yogurt

2 cups flour ¼ cup sugar ¼ cup brown sugar ½ tsp salt ½ Tbsp baking soda 1 cup milk, water, or nut milk ½ cup butter or coconut oil 1 egg 1 Tbsp lemon juice 1 tsp vanilla or orange extract (optional)

Preheat oven to 450° F. Grease a muffin tin, or put in paper baking cups.

Stir together the flour, sugars, salt, and baking soda.

In a small bowl, melt the butter/coconut oil. Add the milk/water/nut milk, egg, lemon juice, and vanilla/orange extract. Whisk until completely combined.

Pour the liquid into the flour mixture, stirring until just combined. Divide evenly into the muffin cups, about ¼ cup each.

Bake for 5 minutes, then reduce the heat to 400° F and bake for 10-12 minutes, until a tester comes out clean.

Makes 10-12 regular sized muffins. Cooking times will be shorter for small muffins and longer for large muffins.

Variations

Add to the dry ingredients 1 to 1 ½ cups of a filling, such as dried fruit, chocolate chips, chopped nuts, berries, chopped fresh or frozen fruit, rolled oats or barley. Use honey instead of sugar. Add 2 Tbsp cocoa powder. Add 2-3 tsp of spices such as cinnamon, nutmeg, ginger, cardamom, etc. Add 2 Tbsp each of poppy seeds and lemon zest.

This is meant to be a basic recipe that can be customized as you wish for different flavors.

#bakingsoda #barley #breakfast #brownsugar #butter #cardamom #chocolatechip #cinnamon #cocoa #coconutoil #dairyfree #driedfruit #egg #fruit #ginger #honey #lemonjuice #lemonzest #milk #muffin #nutmeg #nutmilk #nuts #oats #orangeextract #poppyseed #salt #spices #sugar #vanilla #wheatflour

This basic recipe can be used as the template for many variations of the classic dessert.

For a medium sized cobbler, about 9”×6”.

Filling: 3 cups fruit, fresh or frozen about ¼ cup sugar (more or less depending on the fruit used)

Topping: 1 cup flour 1 ½ cups rolled oats ¼ cup sugar 1/3 cup butter

Preheat oven to 375° F.

Prepare the fruit as necessary, such as washing, peeling, chopping it into roughly bite-sized pieces, removing seeds. Stir the fruit and sugar together, then spread into the bottom of a baking pan.

Stir the oats, flour, and sugar together. Use your fingers to rub in the butter until there is no dry powder. Sprinkle the topping over the fruit and bake for 30 minutes.

Variations

Use rolled barley, rye, or wheat instead of rolled oats. Use white sugar, brown sugar, honey, or maple syrup. Combine any type of fruit. Add 1-2 tsp of spices to the filling or the topping. Add extras to the filling like chopped nuts, dried fruit, shredded coconut, or chocolate chips. Use coconut oil instead of butter. Use different types of flour in the topping such as almond flour, corn meal or masa harina.

#almondmeal #barley #brownsugar #butter #chocolatechip #cobbler #coconut #coconutoil #cornmeal #dairyfree #dessert #driedfruit #fruit #honey #maplesyrup #masaharina #nutflour #nuts #oats #rye #spices #sugar #vegan #vegetarian #wheatflour

A sort-of medieval recipe, I haven't found a good primary source, only other people saying that it is medieval. A small verse:

Next crowne the bowle full of With gentle lambs wooll, Adde sugar, nutmeg, and ginger, With a store of ale too, And thus ye must doe To make the Wassaile a swinger.

No reference was listed, and it sounds fake; but I haven't had time to investigate further. Anyway the recipe is unusual and delicous regardless of provenance.

3 liters of apple juice or cider (I did part unfiltered apple juice, part carbonated apple juice) 6 large apples 2 tsp ground nutmeg 1 tsp ground ginger 1 cup brown sugar

Preheat oven to 375° F. Cut the apples in half and cut out the cores. Place them in a cake pan and add about ½” of water. Roast the apples for 35-45 minutes, until they are mushy and the skin is peeling off.

Meanwhile, put the sugar in a pan and add enough juice to cover it. Heat over medium heat, stirring to dissolve the sugar. Stir in the nutmeg and ginger. Keep it over low heat.

Remove and discard the skin from the roasted apples. I found that different varieties of apple peeled differently, and some apple flesh needed to be scraped off the back of the pulled-off skin, but it wasn't difficult.

Puree the apple flesh in a food processor or blender until it is totally smooth like thick apple sauce. If using a blender, add enough juice to get it to blend, but not enough to really liquefy it. It needs to be thick and drier than usual applesauce.

Set a crock pot on high heat. Pour in the apple juice/cider and the sugar mix. Stir together. Then pour in the pureed apple. It should float to the top and resemble a wool fleece soaking in cider. Let it heat up to desired temperature, then set the crock pot to low or warm to maintain temperature for the duration of your winter feast.

#apple #applejuice #brownsugar #dairyfree #drink #fairyfeast #ginger #glutenfree #historical #nutmeg #slowcooker #vegan

¾ cup grated carrot 1 cup hot water 2 Tbsp brown sugar 2 Tbsp olive oil ¾ tsp salt 2 tsp dry yeast or .6 oz fresh yeast 1 Tbsp dried dill weed 3-3 ½ cups flour

Stir together the carrot, water, brown sugar, olive oil, and salt until the sugar is dissolved. If the water gets cold (from using cold carrots), pour some water out and reheat it.

Stir in the yeast, dill, and one cup of flour. Stir completely before adding another cup of flour, then stir that in completely before adding the third. At this point you will have to knead the dough, adding more flour if necessary. Knead until the dough is smooth around the bits of carrot. Then coat the inside of a large bowl and the dough in a small amount of oil. Place dough in bowl, cover the top, and let rise until it is doubled in size, about 1 hour.

Knead the dough lightly, then divide it into 12 even balls. Place them on parchment paper on a baking sheet. Brush olive oil and sprinkle coarse salt onto the tops of each roll. Cover them and let them rise until doubled again, about 40 minutes.

Place the pan in the oven along with a small dish of water. Set the oven to 375° F and bake, including preheat time, for 25-30 minutes, until they are golden brown on top and bottom.

#bread #brownsugar #carrot #dairyfree #dill #oliveoil #salt #side #vegan #wheatflour #yeast