one haiku, one pic/one recipe, no meat, no/fish, no photoshop
vegan heavy cream
baking makes the house smell like
a hot donut shop
source, 12 servings, 200 calories
1 c wheat chef, pinch sea salt, 1/2 t cardamom, 1 1/4 c silk heavy cream, 1/3 c sugar, 1 c blackberries, 1 1/4 c white whole wheat flour
stir in parchment-lined cast-iron pan, rest uncovered room temperature 7 hours; place in cold oven set to 425 F, 35 minutes
after not seeing
1 for days the hummingbird
feeder will come down
12 servings, 200 calories
1 c wheat chef, 3/4 c full fat plain almond yogurt, 2 eggs, pinch sea salt, 1 T vanilla, 1 T cardamom, 10 packets stevia, 1 c lily’s stevia sweetened chocolate chips, 1.5 c white whole wheat flour, 1 c full fat oat milk
stir in parchment-lined cast iron pan, rest uncovered room temperature 6 hours; place in cold oven set to 375 F, 45 minutes
after the rise add
cinnamon & sugar to
the top & then bake
24 servings, 200 calories
1 c wheat chef, 1 can pumpkin, 3/4 c full fat plain almond yogurt, 1/2 c sugar, 1/2 c brown sugar, 1 t sea salt, 1 T powder, 2 T vanilla, 1 T pumpkin spice, 3 c white whole wheat flour, 2 c full fat oat milk, 1 bag mini chocolate chips
mix, pour into parchment-lined 9×13 pan; rest uncovered room temperature 9 hours, top with cinnamon & more sugar; place in cold oven set to 375 F, 70 minutes
friends who don’t like to
cook can still be turned into
bakers given time
source, 12 servings
3/4 c soft bittersweet chocolate, 1/2 c cocoa, 1 t instant espresso powder, 1 stick soft butter, 2 eggs, 3/4 c sugar, 1/2 c brown sugar, 1 t kosher salt, 2 t vanilla, 3/4 c flour, flaky salt
beat all but flaky salt, use parchment, 350 F, 10 minutes, top with flaky salt
spread the batter on
the pan with a spatula
after pouring it
10 servings, 140 calories
1 c wheat chef, 4 oz pumpkin puree, 4 oz banana puree, 3/4 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 6 packets stevia, 1 T cardamom, 1 T pumpkin spice, 1 T instant espresso powder, 1 c white whole wheat flour, 1 c full fat oat milk
mix, rest covered room temperature 7 hours, cook 1/2 c batter on greased nonstick pan
full fat plain yogurt
made from almond milk makes it
almost a cupcake
12 servings, 290 calories
1 c wheat chef, 1 can pumpkin, 1 c sugar, pinch sea salt, 1 T pumpkin spice, 3/4 c plain full fat almond yogurt, 1 bag chocolate chunks, 1 T vanilla, 1 c white whole wheat flour
mix, spoon into oiled silpat muffin pans, sprinkle with cinnamon+more sugar; rest uncovered room temperature 3 hours; place in cold oven set to 350 F, 40 minutes
cut up fresh figs in
the batter with strawberry
jam & chopped pecans
cake: 3 c flour, 1 t cinnamon, 1/2 t ginger, 1/2 t cardamom, 3/4 t soda, 1/2 t sea salt, 1.5 c sugar, 4 eggs, 3/4 c olive oil, 2 T plain full fat yogurt, 4 chopped figs, 3/4 c jam, 3/4 c chopped nuts; frosting: 1.5 sticks soft butter+2 c soft cream cheese+pinch sea salt+splash vanilla+3 T honey+3 2/3 c powdered sugar
cake: mix, use parchment, 325 F, 75 minutes; frost; top with more figs
sourdough bread with
fresh corn cut from the cob &
some shredded swiss cheese
1 c wheat chef, kernels from 2 ears corn, 1 c shredded swiss, 2 T honey, pinch sea salt, 1 c full fat oat milk, 1/4 c plain full fat yogurt, 2.5 c flour
mix, place in parchment-lined baking dish, rest warm place 2 hours; 400 F, 45 minutes
brown the butter &
then cook the peaches in the
same pan with sugar
6 sliced peaches+1/2 c brown sugar+3 T lemon juice; 1 stick browned butter, 1.5 c flour, 1 c sugar, 1 T powder, 1 t sea salt, splash vanilla, 1 c heavy cream
simmer peach mixture 3 minutes, add all but cream; place in oiled baking dish, top with cream; 350 F, 75 minutes
rising dough in the
sunny window with the sounds
of water outside
1 c wheat chef, 1/2 c olive oil, pinch sea salt, 2 T honey, 2/3 c shredded parm, 1/3 c half+half, 2 c flour, pinch black pepper, splash balsamic vinegar; toppings: more oil+cheese, basil
form flattened ball, rest in covered parchment-lined baking dish warm place 2 hours; top with more oil+cheese; 400 F, 30 minutes; top with basil
haikuveg 