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

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

1 ½ cups nut flour blend (needs to be part almond, part coconut, and can have other nuts as well) 1 ½ large eggs or 2 small-medium eggs 3 Tbsp butter or coconut oil

Stir all ingredients together into a soft dough/thick paste. Press into the pie tin.

To bake alone, bake at 350° F for 15 minutes. Otherwise, follow instructions in the pie recipe.

#almondmeal #butter #coconutoil #dairyfree #dessert #egg #glutenfree #nutflour #pie #vegetarian

3 cups sugar 1 cup water 1 cup corn syrup 3 Tbsp butter 1-1 ½ lbs raw peanuts, shelled 1 Tbsp vanilla extract 1 Tbsp + 1 tsp baking soda

Set the oven to 200° F. Thoroughly butter 2 baking sheets and place in the oven to keep warm.

In a large pot (bigger than you think you need), combine the sugar, water, and corn syrup. Prepare a bowl of ice water to test the syrup. Stir over medium-high heat until it reaches soft ball stage, about 15 minutes.

In a small bowl, stir together the vanilla extract and baking soda.

Add the peanuts and butter to the syrup. Stir constantly until it reaches brittle crack stage, about 20 minutes. Signs to look for: syrup spins a thin thread when dripping off the spoon, peanuts get roasted and brown, syrup turns amber colored, syrup audibly cracks when it hits the ice water. Taste test peanut flavor and candy texture after dropping into ice water.

When it reaches brittle crack stage, take out the baking sheets and place them on cooling racks on the counter or table. Quickly stir the vanilla and baking soda into the candy. It will foam up quite a bit. Stir it in thoroughly, but not too much, to preserve the bubbles. Immediately pour the candy onto the cookie sheets. Use a rubber spatula to spread it to your desired thickness.

Let it cool completely. To check the hardness, try lifting it with a spatula. If it bends, it is still too soft.

Once it is totally brittle, break it into pieces with your hands.

#bakingsoda #butter #candy #cornsyrup #dessert #glutenfree #peanut #sugar #vanilla #vegetarian

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

Crust: 1 ¾ cups flour ½ cup brown sugar ½ cup cold butter, cut into small cubes 1 egg ¼ cup cold water

Preheat oven to 350° F.

Mix flour and sugar. Cut in butter until there is no dry flour. Stir in the egg. Add half of the water, stir it in completely, then stir in the rest of the water. Chill the dough while making the filling.

Filling: ½ cup butter ½ cup honey 2 Tbsp water ¼ cup sugar 2 cups sliced almonds

Stir all ingredients except almonds over medium heat, until butter is mostly melted and sugar dissolves. Remove from heat and add almonds.

Divide the dough in half and press each half into a pie or tart tin (9”-10”), pressing it partially up the sides. Pour half of the glaze into each crust.

Bake for 25 minutes.

#almond #brownsugar #butter #dessert #egg #fairyfeast #honey #pie #sugar #vegetarian #wheatflour

1 ½ lbs rhubarb, chopped into ½ in pieces ¼ cup honey 1 Tbsp butter 1 Tbsp cornstarch

For the crumble topping: 1 ½ cup flour 6 Tbsp butter, cold and diced 3 Tbsp brown sugar

Preheat the oven to 375° F.

Heat the rhubarb in a pan on medium to medium low with the honey, 1 Tbsp butter, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 ½” pie tin or square baking dish.

To make the crumble topping, place the flour and brown sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.

Spread evenly over the fruit. Bake 35-45 minutes.

#brownsugar #butter #cobbler #cornstarch #dessert #honey #rhubarb #vegetarian #wheatflour