one haiku, one pic/one recipe, no meat, no/fish, no photoshop
chill the date caramel
& then crumble it into
the bowl when stirring
11 4-inch waffles, 235 calories
1 c wheat chef, 2 diced pears, 1 egg, 3/4 c date caramel, 2 c white whole wheat flour, 1 c warm water
mix, cook 1/4 c better on greased nonstick iron
a high speed blender
drizzling in hot water
until a ball forms
32 1-T servings, 80 calories
1 c nut butter, 10 medjool dates
blend, drizzling in hot water
handled with wet hands
this very wet dough will hold
itself together
1 c wheat chef, 1 t sea salt, 3 c white whole wheat flour, 2 c water
stir, rest 1 hour; fold, rest 1 hour; fold, rest 10 hours; fold, rest 12 hours; gently place in parchment-lined dutch oven, rest 4 hours; slash top, place in cold oven set to 500 F; 30 minutes, covered; 10 minutes, uncovered; 8 minutes on oven rack; 10 minutes oven off; rests: covered, room temperature; folds: 8x
in the morning it’s
52 degrees by night
it’s down to 13
previous version, 18 servings, 200 calories
7 packed c day-old cooked brown rice; sauce: 1 c pb+1/2 c maple syrup+1 T balsamic glaze+1 T sriracha+herbs
form balls with a plastic-wrap-lined 1/3 c, place on parchment-lined baking sheet, top with sauce, broil
nut butter powders
are rather magical in
baking recipes
16 servings, 160 calories
1 c wheat chef, 1 t sea salt, 2.5 c buckwheat flour, 1 T powder, 1 T vanilla, 1 T pumpkin spice, 1 bag lily’s stevia-sweetened chocolate chips, 1/4 c c powdered almond butter, 2 T cocoa, 10 packets stevia, 1.5 c warm water
mix, form shaggy log on silpat-covered stone; 350 F: 30 minutes, slice, 25 minutes
slice & top with sweet
or savory & put the
rest in the freezer
8 servings, 165 calories
1 c wheat chef, pinch sea salt, 2 c buckwheat flour, 2 c water
stir, cover & chill 24 hours; remove from fridge & rest 5 hours; cook in greased cast-iron skillet, flipping once
haikuveg 