sourdough with aquafaba

the great blue heron

only makes the pretense of

flying far when seen

1 c wheat chef, 3/4 c aquafaba, 3 c flour, 1/2 c water, 1 T sugar

stir, rest 1 hour; fold, rest 6 hours; fold, rest 11 hours; place in parchment-lined dutch oven, rest 3 hours; slash top, place in cold oven set to 425 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; oven off, 5 minutes; rests: covered, room temperature; folds: 8x

rosemary, chocolate chunk & sea salt biscotti

under flowering

basil & corriander

seeds hides rosemary

24 servings, 200 calories

3 c white whole wheat flour, 1 c brown sugar, 1/2 c olive oil, 1/4 c ground flax+1/3 c warm water, 1 t cut up rosemary, pinch sea salt, 3 t powder, 1 T vanilla, 1 bag chocolate chunks

mix, form log on silpat-covered stone; 350 F, 30 minutes; slice, sprinkle with more sea salt; 350 F, 10 minutes

chocolate hazelnut milk

black raspberries are

gone for another year but

blackberries are here

source, 8 1/2 c servings, 140 calories

1 c raw hazelnuts+3 medjool dates soaked in 4 c hot water for 30 minutes, pinch sea salt, 2 T maple syrup, 1 t vanilla, 3 T cocoa

blend hazelnuts+dates+water 2 minutes, strain if desired, blend in rest, chill

whole wheat tortillas

the tomato leaves

wither, leaving red, orange

& bright yellow balls

previous version, 15 servings, 250 calories

4 c white whole wheat flour, 1 c white flour, 2 sticks melted vegan butter, 1 T kosher salt, 1 T powder, 2 1/4 c warm water

knead 2 minutes in mixer, rest 30 minutes, form balls, rest 30 minutes, press, cook on both sides in hot ungreased nonstick pan

banana & chocolate chip toaster waffles

sliced bananas from

the freezer heated until

just starting to steam

11 4-inch waffles, 150 calories

3 c sliced bananas, 4 packets stevia, 1 t kosher salt, 1 t powder, 1 t vanilla, 1/4 c chia seeds, 1 c lily’s stevia-sweetened chocolate chips, 1 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing)

mix, cook 1/4 c batter on greased nonstick iron

yellow tomato sourdough focaccia

yellow tomatoes

or red tomatoes that aren’t

all the way red yet?

4 servings, 400 calories

1 c wheat chef, 2 c white whole wheat flour, 1 T kosher salt, 1/2 c warm water; toppings: 1 T olive oil, 2 sliced yellow tomatoes, basil, sea salt

mix all but toppings, form disk on oiled silpat on rimmed baking sheet, add toppings, rest 2 hours, 400 F, 30 minutes

rosemary & chocolate chunk sourdough cake

a painted turtle

outside the door is gently

sniffed by the big dog

12 servings, 325 calories

1 c wheat chef, 1 T cut up rosemary, 1 bag chocolate chunks, 1/2 c brown sugar, 2 T namaste egg replacer+1/4 c water, 1 t powder, 1 t kosher salt, 1 t vanilla, 1/4 c olive oil, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk

mix, pour into parchment-lined cast-iron pan, 350 F, 45 minutes