gingerbread toaster waffles

for when gingerbread

breakfast cookie supply is

starting to run low

15 4-inch waffles, 130 calories

3 c white whole wheat flour, 1/4 c cocoa, 3 c warm water, 1/4 c ground flax, 1/2 t powder, 1/2 t sea salt, pinch black pepper, 12 packets stevia, 1 t ginger, 1 T pumpkin pie spice, 1/2 c lily’s stevia-sweetened chocolate chips

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

whole wheat & flax sourdough

yet another squash

from the counter into the

oven with the bread

1 c wheat chef, 1/4 c ground flax, 1/2 t sea salt, 3 c white whole wheat flour, 2 c water

stir, rest 1 hour, fold; rest 10 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 4 hours, slash top; place in cold oven set to 500 F; 30 minutes covered, 15 minutes uncovered, 5 minutes on oven rack, 5 minutes oven off; rests: covered, room temperature; folds: 8x

acorn squash & shallot sourdough focaccia

outdoor furniture

dry, if not warm, in the shed

while it snows outside

source, previous version

dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: sliced acorn squash, sliced shallots, sliced leeks, sage leaves

combine dough ingredients, rise until doubled; gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes; add more salt+oil & toppings; 425 F, 35 minutes; 350 F, 10 minutes

one pot squash pasta

if using precooked

squash add it later in the

pasta cooking time

source, 4 servings

4 c cubed squash, 1/4 c sage, 1/2 c panko, s&p, 2 chopped shallots, 1 T minced garlic, 1 lb pasta, red pepper flakes, lemon juice, 1 stick vegan butter, vegan parm

cook pasta & squash, drain, reserve 1 c pasta water; in same pot brown remaining except lemon juice & parm; add pasta+water, lemon; top with parm

vegan chocolate mousse

heat the agar to

boiling or whatever

its directions say

source, 4 servings

tiny can coconut cream, 1 c mooala unsweetened vanilla almond milk, 4 oz bittersweet chocolate, 1 T agar agar, 1 T sugar, pinch salt, 2 t vanilla

boil agar+milk 2 minutes, add rest, cook until chocolate melts, pour into ramekins, chill

nutella & toasted hazelnut thumbprint cookies

press the hazelnuts

firmly into nutella

before baking starts

source, 24 servings, 250 calories

3 sticks soft vegan butter+1 c sugar+2 t vanilla+1 t sea salt+3.5 c white whole wheat flour+1/2 c warm water; 1/2 c hazelnuts, 1/2 c justin’s nutella

knead butter mixture to form ball, make slightly-flattened balls on silpat-covered stone, top with nutella & nuts, 350 F, 25 minutes