Crust: 1 ½ cups flour or a gluten-free flour mix ½ cup nut flour ¼ cup honey ½ cup butter

Filling: ¼ cup corn starch 2 Tbsp honey 1 tsp baking powder 1 lb plums 4 eggs

Preheat oven to 350° F. Grease a 9×13” cake pan.

Stir together the flour and nut flour. Cut honey and butter into the flour until there is no more fine powder and it can be pressed together into dough. Press dough evenly into the bottom of the pan. Bake for 12-15 minutes, or until lightly browned.

When the crust is baking, remove the stones from the plums, then combine the corn starch, honey, baking powder, plums, and eggs in a blender. Blend until liquefied.

Pour the filling over the hot crust, and bake for 20-25 more minutes.

#almondmeal #bakingpowder #butter #cornstarch #dessert #egg #gfflour #glutenfree #honey #nutflour #pie #plum #vegetarian #wheatflour

1 cup water ½ cup butter ¼ cup sugar ½ tsp salt 2 ¼ tsp yeast 1 egg 3 cups flour

Add ½ cup water, butter, and ¼ cup flour to a saucepan. Heat on medium heat until butter melts. Pour mixture into a large mixing bowl. Add sugar and salt, stir until dissolved.

In a small bowl, beat the egg.

Add yeast, egg, and remaining water to mixing bowl. Stir thoroughly. Stir in the rest of the flour until totally combined.

Cover bowl with greased foil and place in the refrigerator for 6-48 hours.

When ready to bake, remove dough from the refrigerator. Place dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece between your hand and the counter, working your hand in a flat, circular motion.

Place rolls on a greased baking sheet. Cover and let rise for one hour.

While rolls rise, preheat oven to 425° F. Bake rolls for 18-25 minutes, until golden-brown.

#bread #butter #egg #roll #salt #side #sugar #vegetarian #wheatflour #yeast

1 tsp garlic powder or 2 Tbsp minced fresh garlic 1 tsp ground ginger or 1 Tbsp minced fresh ginger 1 tsp ground black pepper 1 Tbsp coconut oil 2/3 cup creamy peanut butter (plain ground peanuts if possible, or low/no salt and sugar) 2 Tbsp soy sauce 1 Tbsp lime juice 1 – 2 Tbsp honey 1/3 – 1 cup water ½ cup chopped cilantro Optional: 1/3 cup peanuts Optional: 1-2 Tbsp sriracha Optional: ½ tsp red pepper flakes Optional: 1 tsp chili powder

In a pot over low heat, combine the garlic, ginger, pepper, and coconut oil. Stir to combine completely. Add ingredients one at a time, stirring until combined before adding the next ingredient: peanut butter, soy sauce, lime juice, honey, optional peanuts, optional other spices. Stir in enough water to make it the desired consistency. Remove from heat and stir in the cilantro.

Serve with rice or noodles, add chicken and/or vegetables as desired.

#chilipowder #cilantro #coconutoil #condiment #dairyfree #garlic #ginger #glutenfree #honey #limejuice #main #peanut #peanutbutter #pepper #redpepper #side #soysauce #vegetarian

2 cups flour 2 tsp baking powder ½ cup nut flour ½ tsp ground cinnamon ½ tsp ground nutmeg or mace 1-2 oranges or clementines or tangerines 12 Tbsp butter 1 cup sugar 2 eggs 1 cup plain yogurt 3 Tbsp melted butter 1/3 cup brown sugar 1 ¼ cup grated apple

Preheat the oven to 350° F.

In a medium bowl, stir together the flour, baking powder, nut flour, cinnamon, and nutmeg/mace.

Peel the oranges and manually remove the pith and seeds. Blend the orange flesh in a food processor to create a thick pulp, it doesn't have to be totally liquefied. You need to get 2/3 cup of orange pulp.

In a large bowl, cut the butter into the sugar, then beat them until they are creamed together. One ingredient at a time, beat in the eggs, yogurt, and orange pulp.

Spray the bottom and sides of a large cake pan. In the bottom of the pan, spread the melted butter, then evenly sprinkle the brown sugar, then evenly spread the grated apple.

Gently stir the dry ingredients into the wet ingredients. Spread the batter evenly over the apples. Bake for 45-55 minutes or until the cake tests done.

Let the cake cool until it has shrunk away from the edges of the pan, then turn out up-side down onto a serving tray.

#apple #bakingpowder #brownsugar #butter #cake #cinnamon #dessert #fairyfeast #mace #nutflour #nutmeg #orange #sugar #vegetarian #wheatflour #yogurt

4 ¾ cups flour 4 Tbsp olive oil 2 tsp salt 1 ½ tsp yeast 2 ¼ cups warm water olive oil coarse salt dried rosemary

Coat a 9”×13” cake pan with cooking spray.

In a large mixing bowl, combine the flour, olive oil, and salt.

In a small bowl, combine yeast, with ½ cup warm water. When it is foamy, stir the yeast mixture and the rest of the water into the flour mixture.

Stir together and then knead for a few minutes to make a cohesive dough.

Place the dough into the can pan. Gently flatten it. Cover with plastic wrap and let rise for 1 hour.

After ½ hour of rising, set the oven to 375° F.

After 1 hour of rising, poke holes all over the dough with your fingers. Drizzle with olive oil and sprinkle with coarse salt and rosemary.

Bake for 28-30 minutes until golden brown.

#bread #dairyfree #oliveoil #rosemary #salt #side #vegetarian #wheatflour #yeast

1 unbaked pie crust for 9” deep-dish pie 2 cups grated pears (about 3 pears) 3 eggs ¾ cup sugar 1 cup cream 3 Tbsp corn starch ½ tsp salt ¼ tsp dried rosemary

Preheat oven to 400° F. Prepare the pie crust and place the pie pan on a baking sheet (for ease of handling and safety if it overflows).

Spread the grated pear evenly into the pie crust.

In a bowl, beat together the eggs and sugar until creamy, about 30 seconds. Add the rest of the ingredients and whisk until smooth. Pour the mixture into the pie crust.

Bake for 10 minutes at 400° F. Reduce the temperature to 350° F and bake for 40 more minutes.

The custard will set up completely as it cools. Let cool completely before serving.

#cornstarch #cream #dessert #egg #pear #pie #rosemary #salt #sugar #vegetarian

3 eggs 1 ¼ cups milk or water ¾ cup flour 1 Tbsp sugar ½ tsp salt 1 tsp ground cardamom or nutmeg butter

Beat eggs in a bowl until they are creamy and light yellow colored. Gently beat in milk/water. Add the flour, sugar, salt, and spice, beating until smooth.

Heat a skillet over high heat, then turn to medium. Melt a thin layer of butter in the skillet and pour in batter, about ½ cup at a time to make thin pancakes. Cook for 1-2 minutes on each side. Add more butter in between batches.

Top the warm pancakes with syrup, jam, cream, nut butters, or whatever kind of topping you like.

#breakfast #butter #cardamom #egg #milk #nutmeg #pancake #salt #sugar #vegetarian #wheatflour

¾ cup buttermilk ¼ cup coconut oil or butter 1 cup blueberries, fresh or frozen 1 tsp vanilla extract 3 eggs ¼ cup brown sugar ¼ cup white sugar ½ tsp salt 2 cups flour 2 Tbsp corn starch ½ Tbsp baking soda

Preheat oven to 400° F, and spray a muffin tin with non-stick spray, or use paper liners.

In a blender, combine the buttermilk, butter/oil, blueberries, vanilla extract, eggs, and brown sugar. Blend until mostly smooth.

In a medium mixing bowl, mix together the white sugar, flour, baking soda, and corn starch. Add the liquid mixture, beating on low-medium speed, until it is thoroughly mixed.

Fill the muffin tin. Bake for 12-15 minutes.

#bakingsoda #blueberry #breakfast #brownsugar #butter #buttermilk #coconutoil #cornstarch #egg #muffin #salt #sugar #vanilla #vegetarian #wheatflour

4 cups rolled oats ¼ cup brown sugar ½ cup raw peanuts, coarsely chopped ¼ cup raw sunflower seeds ¼ cup raw sesame seeds ¼ cup raw pumpkin seeds ¼ cup ground flax seeds ¼ cup chia seeds 6 Tbsp raisins 6 Tbsp dried cranberries ½ cup dried coconut, flaked or shredded 1 tsp salt 2 Tbsp honey 6 Tbsp coconut oil 2 egg whites

Preheat oven to 275° F and line a baking sheet with baking parchment.

In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)

Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.

Basic proportions: 4 cups grains 6 Tbsp sweetener 2 ¼ cup nuts and seeds 1 ¼ cup dried fruit

#breakfast #brownsugar #chia #coconut #coconutoil #cranberry #dairyfree #driedfruit #eggwhite #flaxseed #honey #oats #peanut #pumpkinseed #raisin #salt #sesameseed #sunflowerseed #vegetarian

1 tsp dried rose petals, hibiscus petals, or similar sweet flower ½ cup warm water ¼ cup raisins, dried cranberries, or other small dried fruit 1 ½ cups flour ¼ tsp salt ¾ cup butter 3 small apples 2 pears 2 Tbsp honey ½ cup chopped almonds

Grind the flower petals into a powder. In a small bowl, combine the warm water with the flower petals and dried fruit. Set aside while preparing the filling.

Slice the apples and pears into thin slices, removing the core. Cook the fruit with ¼ cup butter and honey over medium heat, stirring occasionally, until the apples are soft and butter is melted. Remove from heat. Scoop out the raisins with a slotted spoon and add those to the apple mixture.

In a medium bowl, stir together the flour and salt. Cut in ½ cup of butter. The flower water should be just under ½ cup; stir that into the flour to make a paste. Form the dough into a disk, wrap in plastic, and chill.

Preheat oven to 375° F.

When the dough is cold and harder, roll out into a large, thin circle and line a deep-dish pie pan. Set aside any extra dough to make a decorative top. Spread the chopped almonds into a layer on the bottom, then add the rest of the filling.

Bake for 35-40 minutes.

#almond #apple #butter #cranberry #dessert #driedfruit #fairyfeast #flowers #honey #pear #pie #raisin #salt #vegetarian #wheatflour