Wheat and Honey

½ cup sugar 1/3 cup cocoa powder 2 Tbsp chocolate chips 2 cups water 1 cup cashew butter (no salt or sugar added) tiny pinch of salt tiny pinch of baking soda ½ tsp vanilla extract

Combine all ingredients except vanilla over low heat. Stir until the chocolate chips and cashew butter are melted and completely mixed in.

Remove from heat into a large container. Stir in the vanilla. Chill in the fridge or freezer until totally cold.

Churn in ice cream machine for 20 minutes.

#bakingsoda #cashewbutter #chocolatechip #cocoa #dairyfree #dessert #frozen #glutenfree #salt #sugar #vanilla #vegan

2 cups orange juice 1 cup sugar ½ Tbsp unflavored gelatin powder 2 Tbsp cold water ½ cup hot water ½ cup cold water

Combine orange juice with sugar over low heat and stir until sugar is dissolved.

In a large bowl, stir together the gelatin with 2 Tbsp cold water. When it seems smooth, add in the hot water and stir until it's dissolved. Then stir in the ½ cup cold water. Stir the orange mixture into the gelatin mixture until homogeneous. Cover and chill in the fridge or freezer until totally cold.

Churn in an ice cream machine for 20 minutes. It will have a slushy texture. Transfer to a lidded container and freeze until desired hardness.

#dairyfree #dessert #frozen #fruitjuice #gelatin #glutenfree #orangejuice #sugar

1 ½ lb strawberries ½ cup sugar 1 Tbsp butter 1/3 cup strawberry jam 1 cup 2% milk ½ cup cream

Cut tops off strawberries. Combine strawberries, sugar, and butter in a pot. Stir over medium heat until butter is melted and sugar is dissolved.

In a large bowl, combine milk and cream.

In a blender, puree the strawberries with their syrup, and the jam, until totally smooth. Stir into the milk mixture.

Cover the bowl with plastic wrap and chill in fridge or freezer until completely cold.

Churn in ice cream machine for 20-25 minutes. It can be served soft at this point, or transferred to an air-tight container to freeze harder.

This recipe makes 2 batches for my machine.

#butter #cream #dessert #frozen #glutenfree #jam #milk #strawberry #sugar #vegetarian

Recipe from Country contentments, or The English huswife. by Gervase Markham, published 1623. Above you can see a scan of the original text. The book can be read at archive.org. This is known to be the oldest found recipe for pound cake.

Very unusual for a historic recipe to have specific quantities listed, so that is helpful. I based my baking instructions on an analysis of the recipe found on cupcakeproject.com.

I cut the recipe in half because it is huge, and I used only whole eggs, for the sake of convenience. To be more medieval, the flour should be whole wheat but soft and finely milled. (I used to be able to buy whole wheat pastry flour. It was perfect for medieval recipes. I miss it.) The sugar should be raw sugar, or brown sugar if that is more available. Sugar was crystallized in this time period, but from what I can tell it was another 100 years or so before sugar was so purified that it resembles the white granulated sugar of today.

½ lb flour ½ lb sugar 6 eggs ¼ oz fennel seeds or star anise ¼ oz coriander 1/8 oz dried orange peel or fresh orange zest

Grind the fennel/star anise, coriander, and orange peel in a mortar with a pestle, until the spices are as fine as you can get them. Remove any remaining large pieces.

In a medium bowl, stir together the flour, sugar, and spices.

In a large bowl, beat the eggs until mixed. Slowly add the flour mixture while beating on medium-high speed with an egg beater or stand mixer. Continue to beat for 10-20 minutes (my egg beater was getting worryingly hot at 10 minutes, so I stopped).

Grease a 9”-10” circular cake pan and preheat oven to 350° F. Bake cake for 35-40 minutes, until a toothpick comes out clean.

#anise #cake #coriander #dairyfree #dessert #egg #fairyfeast #fennel #historical #orangezest #sugar #vegetarian #wheatflour

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

4 oz soft goat cheese 4 oz cream cheese 4 oz jam

Beat ingredients together until smooth. Chill before serving.

#condiment #creamcheese #glutenfree #goatcheese #jam #side #snack #vegetarian

To make 1 quart:

2 lbs apples, core removed 2 cups sugar ¼ cup lemon juice

Chop the apples into small chunks. Stir with lemon juice and sugar. If you want the apple pieces to maintain their size, cover the bowl and chill the mixture overnight. Otherwise, the apple pieces will break down a bit while cooking. Just depends on the texture you want.

Prepare a water bath canner and 1 quart-sized jar or equivalent of smaller jars.

Place the apple mixture in a saucepan and bring to a boil over high heat. (Use a large pot. This barely fits into my 3-quart pot.)

Stir the mixture occasionally, watching for overflows, and cook for about 20-30 minutes. Cook until the apple jam reaches gel stage.

Immediately remove it from the heat and pack it into jars leaving ¼ inch headspace, and seal with 2 part canning lids.

Process in the water bath according to your jar size and elevation:

Pint or half-pint jars elevation cooking times: 0-1,000 feet: 5 minutes 1,001-6,000 feet: 10 minutes Above 6,000 feet: 15 minutes

Quart jars elevation cooking times: 0-1,000 feet: 10 minutes 1,001-6,000 feet: 15 minutes Above 6,000 feet: 20 minutes

Table from https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/

Turn off the heat and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator.

#apple #canning #dairyfree #glutenfree #jam #lemonjuice #sugar #vegan

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

1 ½ cups sugar ½ cup butter ½ cup coconut oil or shortening 2 eggs 2 ¾ cups flour 2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt ¼ cup sugar 2 tsp ground cinnamon

Preheat oven to 400° F.

Chop the butter into small cubes and combine with 1 ½ cups sugar, coconut oil/shortening, and eggs in large bowl. Use an egg beater to cream the ingredients together.

Add flour, cream of tartar, baking soda, and salt, stirring until it forms a dough that sticks together. It may take a few minutes to mix in the chunks of butter.

In a small bowl, stir together the ¼ cup sugar and cinnamon.

Shape dough into small balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on a cookie sheet lined with baking parchment.

Bake 8-10 minutes or until set. It is ok if they don't look completely baked. They will repose on the hot sheet and will stay soft instead of getting dry and crispy from baking longer. Place the cookie sheet on a wire rack to cool.

#bakingsoda #butter #cinnamon #coconutoil #cookie #creamoftartar #dessert #egg #flour #salt #shortening #sugar #vegetarian