chocolate swirled banana loaf

a high speed blender

whips & warms up bananas

to melt the chocolate

8 servings, 260 calories

2 c frozen bananas, 6 dates, 2 T vanilla, 1/2 t kosher salt, 1 t powder, 2.5 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips

blend in order until chocolate swirls, bake in parchment-lined loaf pan, 350 F, 45 minutes

oregano & sea salt sourdough

12 chickens laying

12 fertilized eggs each yields

many baby chicks

1 c wheat chef, 1 T oregano, 1 t sea salt, 1 T olive oil, 1 T sugar, 1/2 c water, 2 c white whole wheat flour

stir; rest 1 hour, fold; rest 8 hours, fold; rest 14 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x

hazelnut & chocolate chunk biscotti

raw hazelnuts &

cashews in the dough are like

little surprises

previous version, 30 servings, 175 calories

1 stick very soft vegan butter, 2 T whole raw cashews, 1/4 c whole raw hazelnuts, 1.5 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 t kosher salt, 3 t powder, 1 bag chocolate chunks, 2 c white flour, 1 c white whole wheat flour

form log on silpat-covered stone; 350 F, 30 minutes; slice, 350 F, 10 minutes

sun butter small sourdough

a high speed blender

heats up the dough just enough

to speed up rising

1 c wheat chef, 2 T sun butter, 1/2 t sea salt, 1 1/4 c white whole wheat flour, 2 t chia seeds, 6 T water

blend; rest 3 hours, fold; rest 7 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x

chocolate chip sun butter cookies

after making sun

butter add water to the

blender to make milk

26 servings, 160 calories

1/3 c soft sun butter, 3/4 c powdered sugar, 3/4 c brown sugar, 2 T namaste egg replacer, 2 T vanilla, 1 t kosher salt, 1 t soda, 2 1/4 c flour, 1/4 c sun milk, 1 c chocolate chips, 1/4 c mini chocolate chips

cream butter & sugars, beat in rest, use silpat, 350 F, 12 minutes

triple berry sourdough

pea seeds in the cold

garden soil hiding from

curious chickens

1 c wheat chef, 1 c mashed raspberries, 1 c blackberries, 5 oz sweetened dried blueberries, 1/4 c diastatic malt powder, pinch salt, 1 c rye flour, 1/2 c white whole wheat flour, 2 T chopped walnuts

form ball with all but nuts, place in parchment-lined loaf pan, top with nuts; rest, covered, 2 hours; 350 F, 80 minutes

beans & rice with crispy sweet potato & jammy tomato

only the dog is

aware of the moles & voles

running underfoot

source, 3 servings, 600 calories

3 c cooked black beans, 3 c cooked wild rice, 1 sliced sweet potato, 1.5 c grape tomatoes, 1 T stardust chile dipping powder, salsa verde, cilantro

arrange potato & tomatoes on separate halves of parchment-covered baking sheet, top with stardust, 425 F, until tomatoes are jammy & potatoes are crispy; top beans & rice with potato & tomatoes, salsa, cilantro

sweet potato sourdough

new strawberry leaves

already sprouting as soon

as snow is melted

1 c wheat chef; 1 sweet potato, sliced, boiled, mashed+ 2.5 cooking water; 3.5 c white whole wheat flour, 1/4 c diastatic malt powder, 2 pinches salt

stir, rest 1 hour; fold, rest 2 hours; place loose ball in parchment-lined dutch oven, rest 2 hours; 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack: 400 F, 25 minutes; 375 F, 30 minutes; rests: covered, room temperature; folds: 8x

rye & whole wheat chocolate chip loaf

newborn calf is born

the next day it snows 2 feet

it stays in the barn

8 servings, 235 calories

1 c rye flour, 2 c white whole wheat flour, 1/4 c namaste egg replacer, 1 c lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 t sea salt, 1 T powder, 1 T vanilla, 2.5 c mooala unsweetened vanilla almond milk

mix, bake in parchment-lined loaf pan, 375 F, 70 minutes

potato rolls

potato water

in the dough is a magic

bread ingredient

source, 9 rolls

2/3 c mashed potato, 1/2 c warm potato water, 1/2 stick melted vegan butter, 2 t namaste egg replacer+1 T warm water, 1 t yeast, 1 T sugar, 3/4 t kosher salt, 2.5 c flour

mix all but potato & flour, rest 5 minutes; add rest, knead 5 minutes; oil ball, rest, covered, until doubled; place 9 balls in greased baking dish, rest, covered, 1 hour; 350 F, 40 minutes