2 cups flour
½ cup oats
4 tsp baking powder
½ cup honey
¼ cup apple sauce
1 ¼ cup milk
¾ cup peanut butter
Preheat oven to 400° F. Mix the dry ingredients together, then add the wet ingredients, excluding the peanut butter, and stir until just mixed. Let the batter sit for a minute or so, so the baking powder can start working it, then stir in the peanut butter. Spoon into greased muffin tins and bake for 15-20 minutes. Makes 12.
The peanut flavor is not overpowering, nor is it grossly sweet. The texture is light and fluffy, and perfectly moist. They kept the moisture for a number of days after baking them (store in an airtight container).
Variations:
Add 2 Tbsp cocoa powder.
Use any kind of nut butter you want.
Use flavored apple sauce.
Use a fruit butter instead of applesauce.
#applesauce #bakingpowder #breakfast #honey #milk #muffin #nutbutter #oats #peanutbutter #vegetarian #wheatflour
+ Pear & Rosemary
2 cups flour
½ tsp salt
¼ cup butter
¾ cup apple, grated or finely chopped
3 Tbsp honey
1 cup sour cream
1 egg
1 tsp baking powder
cinnamon and sugar
Preheat oven to 400° F.
Stir together flour, salt, and baking powder. Cut in butter until crumbly and there's no more dry powder. Stir in apple, honey, sour cream and egg until combined.
Line a baking sheet with parchment paper, or grease the sheet. Use a dough scoop to make round, small scones. Gently press down the tops of each scone to make them flat. Sprinkle the tops with cinnamon sugar.
Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.
Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.
Variation:
Use pears instead of apples, add ¼ tsp dried rosemary to dough, and exclude the cinnamon sugar.
#apple #bakingpowder #biscuit #butter #cinnamon #egg #honey #pear #rosemary #salt #scone #snack #sourcream #sugar #vegetarian #wheatflour
2 cups warm herbal tea
¼ cup honey
2 Tbsp yeast
4 cups white wheat flour
1 tsp salt
1-2 Tbsp edible flowers, dried or fresh
Dissolve the honey in the tea and sprinkle the yeast in. When the yeast is foamy, add it to 2 cups flour. Let rise until about doubled.
Add the rest of the flour, the salt, and the flowers. Knead for about 10 minutes, with more flour as necessary.
Coat the bowl and dough with a thin layer of oil and let rise, covered, in a warm place until about doubled again, but not for too long.
Form into a loaf. Spray the inside of your oven or put in a pan of water.
Put loaf in oven while it's preheating to 350° F, and bake for about 1 hour.
Some flowers, like lavender, are available as a culinary herb. Fresh edible flowers can sometimes be found at grocery stores in the refrigerated section with the fresh herbs. Also look for herbal teas that are made with flowers. Small, aromatic seeds such as fennel seeds are a good addition, or seeds from flowers like poppy seeds.
You can also harvest flowers and blossoms from your garden. Not all of them are sweet. I like chive flowers and squash flowers. Be sure you look up your flowers online to see if they are edible.
#bread #dairyfree #fairyfeast #flowers #honey #salt #tea #vegetarian #wheatflour #yeast
2 tsp yeast
2 tsp sugar, brown sugar, honey, molasses, or maple syrup
1 cup warm water
1 cup warm milk or nut milk
4 Tbsp butter
1 ½ cups rolled oats
¾ cup chopped nuts (optional)
3 tsp salt
3 cups flour
In a large bowl, combine yeast, sugar, and warm water.
When the yeast becomes foamy, stir in the warm milk and butter. Stir in the oats, then the nuts if using, then the salt. Stir in the flour one cup at a time.
Knead the dough, using more flour as necessary, until the dough is relatively smooth, not sticky, and resistant. Coat the dough with oil, place in a large oiled bowl, and cover it with plastic wrap. Let rise in a warm place for 30-40 minutes.
Knead the dough gently and form into a smooth loaf. Place in a bread pan. Coat the top of the dough with oil and cover loosely with plastic wrap. Let rise for 30-40 minutes. Preheat oven to 350° F. Bake for 1 hour.
#bread #brownsugar #butter #honey #maplesyrup #milk #molasses #nutmilk #nuts #oats #salt #sugar #vegetarian #wheatflour #yeast
½ cup rolled barley
4 cups vegetable stock
1 tsp olive oil
½ leek, chopped
4 oz. white mushrooms
1 clove garlic, minced
2 beets, chopped
½ large fennel bulb, chopped
2 Tbsp fresh dill
¼ cup corn
½ tsp salt
Dumplings:
1 cup white wheat flour
1 cup cornmeal
1 tsp salt
1 cup water
1 Tbsp oil
Combine the ingredients for the dumplings in a medium bowl and mix with a fork.
Bring the stock to a boil, then add barley, olive oil, leek, mushrooms, garlic, beets, fennel, dill, corn, and salt, and let it simmer for about 5 minutes.
Plop in the dumpling dough by the spoonful, cover the pot and let simmer for 10 minutes. Do not lift cover until dumplings have cooked for 10 minutes, but make sure it doesn't overflow.
#barley #beet #corn #cornmeal #dairyfree #dill #fennel #garlic #leek #main #mushroom #oliveoil #salt #soup #soupstock #wheatflour
Old favorite from an Amish cooking book.
Snitz:
1 ham hock
1.5 cups dried apples (or chopped fresh apples if you don't have the former)
2 Tbsp brown sugar
Place ham hock in heavy saucepan. Cover with 2 quarts water and boil 2 hours. Add apples and brown sugar. Add an additional 1.5 quarts water and cook until apples are soft. Add knepp.
Knepp:
2 cups flour
3 tsp baking powder
½ tsp salt
1 egg, beaten
2 Tbsp melted butter
1/3-½ cup milk
Mix flour, baking powder, and salt. Add beaten egg, butter, and milk. Use only enough milk to make a sticky dough that will drop easily off a spoon. Drop by spoonfuls into boiling ham and apple mixture. Cover tightly and boil for 15 minutes.
#apple #bakingpowder #brownsugar #butter #egg #ham #main #milk #salt #soup #wheatflour