Wheat and Honey

2 cups water 2 mint teabags 1 Tbsp ginger root ½ cup sugar 3 large peaches 1 Tbsp lemon juice ¼ tsp salt 2 liters sparkling water

Boil 2 cups water. Remove from heat. Add the tea bags and steep for 10 minutes, then discard the tea bags.

Chop the peaches and ginger root, removing peach pits. Combine all ingredients except the sparkling water, and let sit for 10 minutes. Liquefy the mixture in blender, then strain out the solids, which will basically only be bits of peach skin. Return the mixture to heat, and heat it to boiling point. Remove from heat and chill thoroughly. Mix with 2 liters of sparkling water.

#carbonatedwater #dairyfree #drink #fairyfeast #ginger #glutenfree #lemonjuice #mint #peach #salt #sugar #vegan

1 lb whole oranges, left whole 6 eggs 2 cups almond meal 1 cup raw sugar 1 tsp baking powder

Place the oranges in a saucepan and cover them with water. Bring to a boil, lower the water to a simmer and let cook for 15 minutes. Replace the water and boil again for 15 minutes. Repeat twice more to get a cooking time of 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375° F. Butter and flour a 10-inch springform tin. (Use corn starch if gluten-free is needed.)

Chop the oranges into chunks, removing seeds. Puree them in a blender. Make sure they are completely pureed and there are no chunks of peel. Measure 3 cups of fruit puree and discard any extra. Then thoroughly blend the eggs with the 3 cups of orange.

In a large bowl, mix the almond meal, sugar and baking powder, then stir in the egg-orange mixture, just until it is mixed.

Pour the batter into the prepared pan and bake for 45-60 minutes. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin, and a tester comes out clean. Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It is good served plain, or with cream or syrup. It can be stored in the refrigerator.

#almondmeal #bakingpowder #cake #dairyfree #dessert #egg #glutenfree #orange #sugar

Cake: ½ cup butter ¾ cup raw sugar 1 tsp vanilla extract 2 eggs 2 cups fine semola 1 tsp baking powder ½ tsp baking soda ¾ cup plain yogurt ¼ cup finely chopped almonds

Syrup: 2 cups raw sugar 1 ½ cups water 1 Tbsp fresh orange zest 1 tsp dried floral tea ½ tsp lemon juice

Preheat oven to 300° F. Grease a large cake pan.

In a large bowl, mix the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

Mix the semola, baking powder and baking soda in another bowl. Add this slowly into the butter mixture alternately with yogurt.

Spread batter into the cake pan. Sprinkle chopped almonds over the top.

Bake for 30-35 minutes.

For the syrup, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Let it boil for 5-7 minutes, then pour into another container. Put that in a bowl filled with cold water to cool the syrup so it doesn't overcook.

When the cake is done, slowly pour the cooled syrup over the hot cake. This works best to keep it in the pan so the syrup can be soaked into the cake. Serve the cake once it is completely cool.

#almond #bakingpowder #bakingsoda #butter #cake #dessert #egg #lemonjuice #orangezest #semolaflour #sugar #tea #vanilla #vegetarian #yogurt

4 cups dry bread, cubed small 1 cup fruit, fresh or dried, in small pieces ½ cup chopped nuts 2 ½ cups milk, cream, half & half, or a combination 3 eggs 1/3 cup sugar or brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract

Preheat oven to 350° F.

Grease a 9”×13” baking pan. Put the fruit in an even layer in the dish, then the bread cubes, then sprinkle the nuts evenly over it.

In a saucepan over medium heat, combine the milk, cinnamon, and nutmeg. Heat the milk until just before the boiling point. Allow to cool slightly.

In a separate bowl, whisk together eggs, sugar, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture. Then pour it evenly over the bread in the baking pan.

Baked 25-30 minutes, until puffed and a toothpick inserted into the centers comes out clean. Allow to repose for another 5 minutes.

#bread #brownsugar #cinnamon #cream #dessert #driedfruit #egg #fruit #halfandhalf #milk #nutmeg #nuts #pudding #sugar #vanilla #vegetarian

1 ½ cup flour ½ cup almond meal 1 tsp baking powder ½ tsp salt ¼ cup butter 1 egg ½ cup gooseberry jam ½ cup buttermilk Spiced sugar

Preheat oven to 375° F.

Stir together the flour, almond meal, salt, and baking powder.

Cut in the butter until it is thoroughly mixed, no chunks of butter.

Stir in the buttermilk, egg, and jam. It will be a very soft and wet dough. Turn it out onto a floured counter and knead it, very gently, adding in enough flour to make the dough cohesive. Roll it out to about ½”-¾” thick and cut out rounds.

Sprinkle spiced sugar on the top of each round, place them on a baking sheet lined with baking parchment, and bake for 15-20 minutes until they are golden brown.

Variations:

Obviously, use whatever jam you like.

#almondmeal #bakingpowder #butter #buttermilk #egg #jam #salt #scone #snack #vegetarian #wheatflour

4 cups peaches, sliced thin and pit removed 1 ½ Tbsp sugar 1 tsp ground ginger 1 Tbsp unflavored gelatin or collagen 1 ½ cup flour 1 ½ cup corn meal or masa harina ½ cup sugar 2 tsp baking powder pinch of salt ¼ cup butter ½ cup cream or half & half 2 eggs

Preheat oven to 350° F. Grease an 8” square or circular cake pan.

In a medium bowl, stir together the peaches, 1 ½ Tbsp sugar, gelatin, and ground ginger. If the fruit is frozen, it needs to be thawed.

In a large bowl, stir together the flour, corn meal, sugar, baking powder, and salt. Cut the butter into small cubes, then cut it into the flour mixture until the butter is all small pieces. Stir in the eggs and cream to make a thick, clumpy dough. Add more liquid if necessary, so there is no loose powder in the dough.

Put ½ of the crumb mixture into the bottom on the cake pan, in an even layer. Put the peach mixture in an even layer over the crumbs. Top with a layer of the remaining crumb mixture, sprinkling it in large clumps.

Bake for 30-40 minutes, until lightly golden on top.

#bakingpowder #butter #cobbler #cornmeal #cream #dessert #egg #gelatin #ginger #halfandhalf #masaharina #peach #salt #sugar #wheatflour

½ cup butter ¼ cup coconut oil ½ cup raw sugar ¼ cup brown sugar 2 tsp vanilla extract 2 eggs ½ tsp baking soda ¾ tsp salt 1 tsp cinnamon 3 cups almond meal about ½ cup cinnamon sugar

Preheat oven to 350° F. Line a baking sheet with parchment paper, or grease it.

Cut the butter into small cubes. In a medium bowl, put in the butter, coconut oil/lard, and sugars. Use a pastry cutter to mix the butter and shortening into the sugar. When it is somewhat creamy, a beater can be used to mix it to a smooth, creamy texture.

Beat in the vanilla and eggs until creamy again. Then stir in the baking soda, salt, and cinnamon.

Stir in the almond meal one cup at a time. It will create a very soft, sticky dough.

Form the dough into small balls, the volume of about 2 Tbsp. Roll the balls in the cinnamon sugar until they are completely coated. Place the balls on the baking sheet at least 2” apart, as they spread quite a bit while baking. Gently compress the top of each ball, so it is just barely flat.

Bake for 11-13 minutes, until they are golden-brown around the edges.

Makes about 20 cookies.

Variations:

Use other spices or a mixture of spices. Use other nut flours or a mixture of nut flours. I can sometimes find a mix of almond, coconut, pecan, and walnut, which is delicious.

#almondmeal #bakingsoda #brownsugar #butter #cinnamon #coconutoil #cookie #dessert #egg #glutenfree #nutflour #salt #sugar #vanilla #vegetarian

½ cup cream ½ cup butter 6 Tbsp honey ½ tsp ground nutmeg ¼ tsp ground mace 1 Tbsp caraway seeds 3 eggs ¼ cup fruit juice 2 cups flour 1 tsp baking powder ¼ cup raspberries

Put the cream in a small pan over med-high heat. Stir it every 1-2 minutes. Remove from heat when it reaches a boil, turn the heat to med-low, and return the cream to heat. Stir gently but constantly until it scrapes clean from the bottom of the pan and is thickened—about 15 minutes from the start. Remove from heat and let cool.

Preheat oven to 350° F.

Cream together the butter, honey, and cream. Stir in the spices and seeds. Add the eggs and cordial, beating to combine. Gently break the raspberries into several pieces, and coat them all with flour. Add the 2 cups flour gradually to the batter, mixing it in completely before adding more. Add the baking powder with the flour. Then gently stir in the raspberries. The batter will be very thick.

Line a bread pan with buttered baking paper. Pour in the batter and spread to smooth. Bake it for 1 hour, or until a toothpick comes out clean.

#bakingpowder #butter #cake #caraway #cream #dessert #egg #fruitjuice #honey #mace #nutmeg #raspberry #vegetarian #wheatflour

Period: 1200s, Spain, Morocco Sources: About Morrocan Food, Medieval Spanish Chef

2 cups fine semola flour 3 Tbsp coarse raw sugar ¼ tsp coarse salt ½ cup soft or melted butter ½ – ¾ cup milk

In a mixing bowl, stir together the semola, sugar, and salt. Stir in the melted butter until the mixture is like damp sand. Stir in ½ cup milk. The dough needs to be very soft, like very wet cookie dough. Add more milk if necessary. It will look too wet to a baker's eye.

Let the dough rest for a few minutes. It will stiffen as the semolina absorbs moisture.

Meanwhile, preheat the frying pan over high heat, then turn heat to medium-low.

Prepare a pressing folder by cutting open 3 edges of a plastic storage bag, or cutting a rectangle of baking parchment and folding in half into a square.

Form a small ball of dough, place on one half of the pressing folder, fold over the other half, and use a flat-bottomed plate to press the dough into a circle about ¼” thick. Peel off the top half, flip the dough onto one hand and peel off the other half of the folder.

Cook them over medium-low heat for several minutes on each side until each side has patches of deep golden brown. try to flip it only once.

Serve with toppings as with pancakes or scones, such as butter, syrup, jam, cream, or savory with cheese and meat.

#biscuit #butter #historical #milk #salt #semola #side #sugar

Period: 1200s Italy Sources: Chickpea Flour on Wikipedia, A Tuscan Foodie in America

1 ½ cup chickpea flour 2 ½ cup water 6 Tbsp olive oil 1 tsp salt 1 tsp pepper

Stir together the chickpea flour and water. Put in a covered container and let sit for 2-6 hours. It will start out very lumpy, but as it sits, the lumps will absorb water and dissolve.

Preheat oven to 450° F. Coat a 9”×13” baking pan with 2 Tbsp olive oil.

Stir the batter and mix in the salt and pepper. Pour the batter into the pan. Fold 4 Tbsp olive oil into the batter.

Bake for 15 minutes, then broil the top for 5 minutes.

#dairyfree #garbanzoflour #glutenfree #historical #oliveoil #pepper #salt #side #vegan