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Single serving.
1 cup water ½ tsp salt 1/3 cup cornmeal or grits 1 tsp butter
Bring water to a boil. Add the salt. Slowly whisk the cornmeal into the water. Turn heat to low and stir until it is thick. This is almost instantaneous for a single serving, but longer for larger amounts. Stir in the butter.
Serve with savory or sweet toppings, as a breakfast, a side dish, or a base for a main dish.
#breakfast #butter #cornmeal #glutenfree #salt #side #vegetarian
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.
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.
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
My favorite for breakfast or a snack.
1 apple, sliced ¼-½ cup peanut butter, depending on size of apple
Optional add-ins, a spoonful: Ground flax seeds Chia seeds Cocoa powder
#apple #breakfast #chia #cocoa #dairyfree #flaxseed #glutenfree #nutbutter #peanutbutter #snack #vegan
2 cups flour 2 cups rolled barley 3 tsp baking powder ¼ tsp salt ½ cup butter ¼ cup honey ½ cup milk or nut milk
Preheat oven to 425° F. Line baking sheet with parchment.
Sift flour, barley, baking powder, and salt into a bowl. Cut in butter until there is no dry powder. Stir in honey and add enough milk to make a soft dough. Dust the countertop and the top of the dough with flour, and roll out the dough to about ¾” thickness. Cut out scones with a circle cutter, or another desired shape. Place on baking sheet. Bake for 10-15 minutes, until the tops have golden-brown edges.
Makes 10-12 large scones.
#bakingpowder #barley #butter #honey #milk #nutmilk #salt #scone #side #snack #vegetarian #wheatflour
3 Tbsp butter or coconut oil 1 cup hot water ¼ cup honey ½ Tbsp salt .7 oz fresh yeast or 2 ½ tsp dry yeast ½ cup room temp water or milk 1 egg 1 cup spelt flour 4-5 cups whole wheat flour
Stir together the hot water, butter/oil, honey, and salt. Mix in 1 cup of flour. Mix in the yeast and lukewarm water/milk. Mix in the egg. Mix in the rest of the flour one cup at a time. The dough will be very soft. Knead in enough flour to keep it together and and not sticky, but don't expect it to form a sturdy, resistant dough.
Coat with oil, cover, and let rise for 30 minutes or until doubled.
Gently roll it into a log shape. Place in a greased bread pan, coat with oil, cover, then rise again for 30 minutes.
When the dough is about 1” above the rim of the pan, bake at 350° F for 40-50 minutes, until browned on top and about 180° F inside. Let cool until it easily comes out of the bread pan.
#bread #butter #coconutoil #dairyfree #egg #honey #milk #salt #speltflour #vegetarian #wheatflour #yeast
3 cups potatoes, chopped into 1” or smaller cubes 1 cup soup stock 1 cup leek or onion, chopped small 1 Tbsp butter 3 Tbsp cream cheese ½ cup grated or cubed cheddar ½ tsp salt ½ tsp ground black pepper
Over high heat in a large pot, cover the potatoes and leek/onion with water and boil them until the potato pieces are easy to pierce through with a fork. Strain out the water. Turn the heat to low. Roughly mash the potatoes, then add the soup stock, cream cheese, and butter. Stir to melt the cream cheese and butter. Then stir in the cheddar cheese, salt, and pepper. Add more soup stock if a thinner consistency is desired.
#butter #cheddar #cheese #creamcheese #glutenfree #leek #main #onion #pepper #potato #salt #soup #soupstock #vegetarian
Pie crust for double-crust 9” deep dish pie 4 lb raw chicken 2 leeks salt, pepper, nutmeg or mace; or whatever your preferred seasoning mix is 1 ¼ cups chicken stock, made with bones so there is some collagen content ½ cup cream
Preheat oven to 350° F. Prepare the bottom crust in the pie pan.
Cut the chicken into small pieces, removing bones and fat. Thinly slice the leeks from the bottom, up through about halfway of the green part (until there is no more yellow core).
Make layers in the pie: first chicken, then leeks, then a sprinkling of salt and seasoning, repeating until the pie is full. I used a Moroccan spice mix for medieval flavor. Pour the chicken stock into the pie.
Place the top crust. Cut a small circular hole in the middle, then make a pastry flower to form a lid on the hole.
Bake for 60-70 minutes, until the top is golden brown and the inside of the pie measures 165° F or higher.
Gently heat the cream until hot, not steaming. Remove flower lid from the pie, pour the cream into the hole, and replace the flower.