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

1 tsp garlic powder or 2 Tbsp minced fresh garlic 1 tsp ground ginger or 1 Tbsp minced fresh ginger 1 tsp ground black pepper 1 Tbsp coconut oil 2/3 cup creamy peanut butter (plain ground peanuts if possible, or low/no salt and sugar) 2 Tbsp soy sauce 1 Tbsp lime juice 1 – 2 Tbsp honey 1/3 – 1 cup water ½ cup chopped cilantro Optional: 1/3 cup peanuts Optional: 1-2 Tbsp sriracha Optional: ½ tsp red pepper flakes Optional: 1 tsp chili powder

In a pot over low heat, combine the garlic, ginger, pepper, and coconut oil. Stir to combine completely. Add ingredients one at a time, stirring until combined before adding the next ingredient: peanut butter, soy sauce, lime juice, honey, optional peanuts, optional other spices. Stir in enough water to make it the desired consistency. Remove from heat and stir in the cilantro.

Serve with rice or noodles, add chicken and/or vegetables as desired.

#chilipowder #cilantro #coconutoil #condiment #dairyfree #garlic #ginger #glutenfree #honey #limejuice #main #peanut #peanutbutter #pepper #redpepper #side #soysauce #vegetarian

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

1 tsp dried rose petals, hibiscus petals, or similar sweet flower ½ cup warm water ¼ cup raisins, dried cranberries, or other small dried fruit 1 ½ cups flour ¼ tsp salt ¾ cup butter 3 small apples 2 pears 2 Tbsp honey ½ cup chopped almonds

Grind the flower petals into a powder. In a small bowl, combine the warm water with the flower petals and dried fruit. Set aside while preparing the filling.

Slice the apples and pears into thin slices, removing the core. Cook the fruit with ¼ cup butter and honey over medium heat, stirring occasionally, until the apples are soft and butter is melted. Remove from heat. Scoop out the raisins with a slotted spoon and add those to the apple mixture.

In a medium bowl, stir together the flour and salt. Cut in ½ cup of butter. The flower water should be just under ½ cup; stir that into the flour to make a paste. Form the dough into a disk, wrap in plastic, and chill.

Preheat oven to 375° F.

When the dough is cold and harder, roll out into a large, thin circle and line a deep-dish pie pan. Set aside any extra dough to make a decorative top. Spread the chopped almonds into a layer on the bottom, then add the rest of the filling.

Bake for 35-40 minutes.

#almond #apple #butter #cranberry #dessert #driedfruit #fairyfeast #flowers #honey #pear #pie #raisin #salt #vegetarian #wheatflour

4 chicken breasts 3 Tbsp butter 1/3 cup soup stock or water ½ cup lemon juice 1 ½ Tbsp corn starch 1 Tbsp honey 2 tsp minced garlic ½ tsp dried basil ½ tsp dried oregano 1 tsp salt ¼ tsp pepper optional: 4 small potatoes

Preheat oven to 400° F.

Melt butter in a skillet. Add the chicken and optional potatoes, chopped into large pieces. Cook chicken pieces for 3 minutes on each side, over medium-high heat. It is ok if the chicken is frozen. If the chicken is too large for all pieces to fit in the skillet, use 2 skillets or cook the pieces in batches.

Whisk the other ingredients together in a small bowl. Transfer the chicken and all its drippings into a baking dish. Pour the lemon sauce over it. Cover the dish with foil and bake for 20-30 minutes, until the meat is at least 165° F inside. Larger pieces take longer to cook.

#basil #butter #chicken #cornstarch #garlic #glutenfree #honey #lemonjuice #main #oregano #pepper #potato #salt #soupstock

3 peaches ¾ cup milk or cream 2 Tbsp honey 1 cup plain yogurt

Cut the peaches into slices, removing the pit. Puree the peach, milk/cream, and honey, until it is liquid. Combine this mixture with the yogurt in an ice cream machine and churn it for 20 minutes, or according to your machine's directions.

#cream #dessert #frozen #glutenfree #honey #milk #peach #vegetarian #yogurt

For a single serving:

1 cup cooked rice ½ cup coconut milk 1 tsp honey 1/8 tsp salt

Stir together all ingredients. If you are starting with cold rice, gently heat the porridge on the stove, or microwave for 1 minute.

#breakfast #coconutmilk #dairyfree #glutenfree #honey #rice #salt #vegetarian

2 cups water 2 tsp yeast 2 Tbsp honey 2 Tbsp butter 3 cups flour 1 cup barley flour 1 ½ tsp salt 1/3 cup ground flax seed

In a small bowl, stir the honey and yeast into ¾ cup of warm water. In another small bowl, combine the butter with hot water to melt it.

In a large bowl, stir together the flours, salt, and flax seed. When the yeast is foamy and the butter is at least mostly melted, stir the water mixtures into the flour mixture.

Stir enough to form a loose dough, then knead it on a floured surface, using as much flour as necessary to make it smooth and not sticky.

Coat the bowl and dough with oil, cover loosely with plastic, and let rise for 1 hour or until doubled.

Grease a bread pan. Knead the risen dough gently on a lightly floured surface. Form it into a log and place inside the bread pan. Spread a thin layer of butter onto the top. Cover loosely with plastic and let rise for 30 minutes.

Spray the inside of the oven with water. Place the bread inside the oven and set it to 350° F. Bake for 40-45 minutes, including preheating time.

#barleyflour #bread #butter #flaxseed #honey #salt #vegetarian #wheatflour #yeast

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