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.

#chicken #cream #leek #main #pepper #pie #salt #soupstock

1 ½ cups garbanzo flour 1 ½ cups water 2 Tbsp olive oil, plus some ¾ tsp salt black pepper

Stir together garbanzo flour, water, 2 Tbsp olive oil, and salt. Let the batter rest for 30 or more minutes.

Put a cast iron skillet in the oven, close to the top, and preheat to 450° F. When it hits temperature, set the oven to high broil. Remove skillet from oven, pour in a small amount of olive oil to coat the bottom, and pour in the batter. Broil the socca for 5-8 minutes, until the top is browned and crispy.

Remove from oven, drizzle olive oil on top, salt, and plenty of freshly ground black pepper.

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

4 cups flour 1 ¾ cups warm water or milk 1 Tbs. salt 2 tsp dry yeast or .6-.7 oz fresh yeast 2 tsp sugar

Mix-ins: peanut butter jam/jelly cheese marinara sauce, with or without cheese, minced pepperoni, etc poppy seeds and lemon zest dill weed and grated carrot any kind of herbs, edible flowers tiny bits of caramel cheese with minced vegetables like peppers, garlic, etc honey cinnamon and sugar dried fruit Use your imagination!

Combine the yeast with the sugar in warm water/milk. Stir in the flour one cup at a time, adding in the salt with the last cup of flour. Knead so that it's smooth and elastic with some resistance.

Coat bowl and dough in oil or water. Place dough in the bowl and cover with plastic wrap sealed around the edges, but large and loose over the top so it doesn't smash the risen dough. Let rise for 1 hour, or until doubled, in a warm place.

Divide dough into a lot of small portions. Add a different mix-in into each piece, adding flour if necessary to anything that is too wet. Some fillings can be kneaded into the dough. For some fillings, roll the piece of dough flat, put on the filling, and roll it into a log with the filling spiraled inside. Others can be made into little filled dumplings. Coat the outside of the pieces with water so they will adhere together. Put the pieces of dough all together in a greased bread pan, coat the top with oil, cover loosely with plastic wrap, and let rise again for another 30 minutes or so, until it is about an inch over the top of the pan.

Spray water into the oven or place a small pan with water inside. Put the bread pan into the oven, then start pre-heating to 350° F. Bake for 60-70 minutes until it's a dark golden brown on top and the interior measures to 190°-200° F.

#bellpepper #bread #caramel #carrot #cheese #cinnamon #dill #driedfruit #fairyfeast #garlic #honey #jalapeño #jam #lemonzest #milk #nutbutter #nuts #pastasauce #peanutbutter #pepperoni #poppyseed #salt #side #spicedsugar #sugar #wheatflour #yeast

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

¼ cup thinly sliced onion ¼ cup minced garlic, raw or roasted 1 tsp fennel seed 1 Tbsp paprika 1 tsp cumin 3 Tbsp olive oil + some for sauteing 3 Tbsp lemon juice ½ tsp salt 2 cups cannelini beans or other white beans, cooked & rinsed

Saute onion with a small amount of olive oil, in a covered skillet over medium heat. Assemble the other ingredients in a food processor. When the onion is limp and translucent, add it to the food processor. Puree everything until it is as smooth as possible. Add a bit more lemon juice if necessary to make it smooth.

#beans #condiment #cumin #dairyfree #fennel #garlic #glutenfree #lemonjuice #oliveoil #onion #paprika #salt #side #snack #vegan

¾ cup grated carrot 1 cup hot water 2 Tbsp brown sugar 2 Tbsp olive oil ¾ tsp salt 2 tsp dry yeast or .6 oz fresh yeast 1 Tbsp dried dill weed 3-3 ½ cups flour

Stir together the carrot, water, brown sugar, olive oil, and salt until the sugar is dissolved. If the water gets cold (from using cold carrots), pour some water out and reheat it.

Stir in the yeast, dill, and one cup of flour. Stir completely before adding another cup of flour, then stir that in completely before adding the third. At this point you will have to knead the dough, adding more flour if necessary. Knead until the dough is smooth around the bits of carrot. Then coat the inside of a large bowl and the dough in a small amount of oil. Place dough in bowl, cover the top, and let rise until it is doubled in size, about 1 hour.

Knead the dough lightly, then divide it into 12 even balls. Place them on parchment paper on a baking sheet. Brush olive oil and sprinkle coarse salt onto the tops of each roll. Cover them and let them rise until doubled again, about 40 minutes.

Place the pan in the oven along with a small dish of water. Set the oven to 375° F and bake, including preheat time, for 25-30 minutes, until they are golden brown on top and bottom.

#bread #brownsugar #carrot #dairyfree #dill #oliveoil #salt #side #vegan #wheatflour #yeast

1 tsp salt 1 tsp black pepper 3 cups diced green tomatoes ½ cup fresh cilantro ¼ cup diced onion 2 Tbsp lime juice or lemon juice 2 Tbsp olive oil 2 tsp oregano 2 tsp thyme 2 tsp sugar 2 tsp cumin 2 tsp garlic cloves, minced ½ tsp – 1 tsp red pepper flakes, cayenne pepper, hot sauce, minced peppers, or whatever source of heat you want.

Blend all ingredients together until liquefied. Makes 1 quart.

#cayenne #cilantro #condiment #cumin #dairyfree #garlic #glutenfree #hotsauce #jalapeño #lemonjuice #limejuice #oliveoil #onion #oregano #pepper #redpepper #salt #sugar #thyme #tomato #vegan