2 cups spinach, cooked or frozen ¼ cup dried fruit ½ cup warm milk 3 cups flour 2 tsp instant yeast 1 tsp salt 1-2 tsp herbs or spices as desired 2 Tbsp oil 1 egg

If your spinach is frozen, warm it up before mixing. Combine the spinach, dried fruit, and milk in a blender and puree until smooth. You need 1 ½ cups of puree (add more milk if necessary).

In a large bowl, stir together the flour, yeast, salt, and seasoning. In a small bowl, lightly beat the egg with the oil.

Stir the spinach mixture and egg mixture into the flour mixture. Knead it thoroughly. It will seem dry but the spinach will continue releasing moisture as it is kneaded, so don't add more liquid until you're sure it needs it.

Put the dough in a bowl coated in oil, cover it, and let rise until doubled (about 45-60 minutes).

Lightly knead the dough, then form it into rolls and place on a baking sheet. Cover and let rise for 30 minutes or until doubled. While rising, preheat oven to 375° F.

Bake for 17-20 minutes.

#bread #driedfruit #egg #fairyfeast #milk #oil #roll #salt #side #spices #spinach #vegetarian #yeast

1 cup sugar ¾ cup flour 2/3 cup cocoa powder ½ cup powdered sugar ¾ tsp salt 2 eggs ½ cup vegetable oil 2 Tbsp water or fruit juice ½ tsp almond extract Optional: ½ cup mix-ins (chocolate chips, fruit, nuts, marshmallows, etc)

Preheat oven to 325° F. Line an 8” cake pan with baking parchment and spray the parchment with cooking spray.

In a medium bowl, stir together all ingredients until mixed. It is a very thick batter. Pour the batter into the baking pan and spread it out with a spatula.

Bake for 30 minutes if your pan is a little larger. For smaller pans (thicker brownies) go up to 40-45 minutes. If a toothpick comes out mostly clean, it is done. It's better to take them out of the oven sooner than later, as they will repose and firm further in the hot pan.

#almondextract #cocoa #dairyfree #dessert #egg #fruitjuice #oil #powderedsugar #salt #sugar #vegetarian #wheatflour

2 fish fillets, boneless, 4-6 oz each Salt and pepper 2 Tbsp flour 2 Tbsp oil

The fish needs to be not frozen. Skin can be removed if desired. Use whatever kind of fish you like. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Spread flour over the entire surface. Flip the fish pieces over and repeat. Shake excess flour off.

Heat oil in a non stick skillet over high heat. When the oil is shimmering, add fish. For thin fillets, cook for 1 ½ minutes until golden and crispy on the edges, then turn and cook the other side for 1 ½ minutes. Cook longer if you have thicker fillets.

#dairyfree #fish #main #oil #pepper #salt #wheatflour

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 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 of raw nuts and seeds 1 Tbsp oil optional: 1 tsp salt optional: 2 Tbsp sugar

Preheat oven to 325° F. Spread nuts onto a baking sheet and bake for 10-15 minutes. The cooking makes them grind easier, but you can use raw nuts if you prefer.

Let cool enough to handle. Place in a food processor with the oil and optional salt and sugar. Grind until it becomes a thick paste.

You can use any combination of nuts that you like. For this batch I used peanuts, walnuts, almonds, candied almonds, chia seeds, and a pinch of fennel seeds.

#condiment #dairyfree #glutenfree #nuts #oil #salt #sugar #vegan

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

Stir the dry ingredients together. Stir in the butter/oil. Add the warm water. Knead it until it's cohesive. Add more flour or water if necessary.

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

Take a small handful, like a little larger than a golf ball. Roll it 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. For tortillas, the dough should be thin enough to be almost translucent. Or if you want a thicker flatbread, roll or press the dough to a thicker piece.

Cook each piece one at a time on the hot skillet. The tortilla will become more opaque and form bubbles. Turn it over and let the other side brown. It will cook very quickly with a properly hot skillet.

Place them in a large food storage zip bag while they are still hot, so that they stay soft, but keep the bag open while they are still letting off steam. They will keep for a few days at room temperature.

#bakingpowder #bread #butter #dairyfree #oil #salt #vegan #vegetarian #wheatflour

2 cups warm water or barley tea 3 cups wheat flour 1 cup barley flour 2 tsp dry yeast, or .6 oz fresh yeast 2 tsp molasses, honey, or maple syrup 1 cup rolled barley 1 tsp salt 1 Tbsp oil

Mix the molasses with 1 cup water/tea in a small bowl. Sprinkle in the yeast and let it proof until foamy.

Mix 1 cup water/tea with 1 cup wheat flour, 1 cup barley flour, and ¾ cup rolled barley. When the yeast is foamy, add that in and stir it all up. Let it rise until roughly doubled.

Add in the rest of the flour (2 cups), the salt, and the oil. Knead for about 10 minutes until smooth and elastic, kneading in flour as necessary. Let rise, oiled, in a warm place, until about doubled again.

Meanwhile, soak the remaining ¼ cup of rolled barley in 2 Tbsp water or tea.

Form the dough into a loaf. Smooth the wet barley onto the top, encrusting it into the dough. Place in an oiled loaf pan and cut a slit along the top of the loaf.

Spray inside your oven or put a pan of water in there. Put in the dough and set the oven to 350° F. Bake (including preheat time) for 50-60 minutes.

#barley #barleyflour #bread #dairyfree #honey #maplesyrup #molasses #oil #salt #tea #vegan #wheatflour #yeast

Crust: 1 cup flour 6 Tbsp butter ¼ cup cold water 1/8 tsp salt ¼ tsp black pepper ¼ tsp basil ¼ tsp ground mustard seed

Filling: ½ cup diced potato ½ cup minced carrots ½ cup minced celery ½ cup minced onion ½ cup chopped green beans 2 Tbsp oil 1 Tbsp flour 1 Tbsp butter ¼ tsp rosemary ¼ tsp fennel seed 1/8 tsp salt 1/8 tsp black pepper ½ cup vegetable stock

Crust: Stir together the flour, salt, pepper, basil, and ground mustard. Cut in the butter until the flour is all moistened, but leave some larger chunks of butter. Stir in the water to make a soft dough. Press the dough together, then wrap in plastic wrap and chill while making the filling.

In a skillet over medium-high heat, sautee the vegetables with the oil for 3 minutes. Mix together the flour, rosemary, fennel, salt, and pepper. Reduce heat to low, push the vegetables to one side, and melt the butter on the other side. When it is melted, stir the flour mixture into the butter, then stir everything together. Add the vegetable stock and keep stirring as a gravy forms. Then remove from heat.

Preheat oven to 425° F.

Divide the crust dough into 4 parts. Roll each section into a thin circle. Get the outline of the circles wet with water or beaten egg. Put ½ cup of filling onto each crust piece, and fold the crust over the filling, pinching together the edges to seal it closed.

Line a baking sheet with parchment paper and place the pasties on without touching each other. Bake for 25-30 minutes, until the crusts are golden brown.

#basil #butter #carrot #celery #fennel #greenbean #mustardseed #oil #onion #pepper #pie #potato #rosemary #salt #side #snack #soupstock #wheatflour

The corn fries to a crunchy shell, with a soft interior.

1 cup corn meal ¼ cup flour 1 Tbsp honey or sugar 1 ½ tsp baking powder ¼ tsp salt ¼ tsp pepper ¾ cups water or vegetable stock ¼ cup chopped fresh chives ½ cup mixed vegetables (e.g. corn, beans, minced peppers) Canola oil for frying

Stir together the corn meal, flour, sugar/honey, baking powder, salt, and pepper. Slowly stir in the water and honey if using. It should be a thick, but smooth, batter. Stir in the chives and vegetables.

Heat about 1/2” of oil in a skillet over high heat, then turn the heat to medium when it gets hot. Drop large spoonfuls of batter into the oil and press them down into patties. Cook on each side until golden brown. Place them on a cooking rack on top of a baking sheet to drain oil before serving. Eat plain as a snack, or add toppings.

#bakingpowder #chive #cornmeal #dairyfree #honey #main #oil #pepper #salt #side #soupstock #sugar #vegan #wheatflour