Category: baking

smoky beet & carrot scones

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carrot tops changing

color in the fall just like

the leaves on the trees

12 servings, 150 calories

2 c shredded beets & carrots, juice of 1 lemon, 1 T namaste egg replacer, 1 t kosher salt, 1 t soda, 1 t smoked paprika, 1/4 c follow your heart shredded vegan parm, 2 T vegan butter, 3 oz miyokos smoked english farmhouse vegan cheese, 2 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk

chop together to form crumbly dough, make balls on parchment-covered stone, 425 F, 18 minutes

daylong sourdough

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mix the dough in the

morning and then bake it the

following morning

1.5 c wheat chef, 1 t kosher salt, 4 c flour, 1 1/3 c water

stir; stand, covered, 1 hour, fold 8x; stand, covered, 11 hours, fold 8x; stand, covered, 11 hours; form loose floured ball, rest 20 minutes, slash top; bake in preheated dutch oven, 500 F, lid on, 25 minutes; 425 F, lid off, 35 minutes

cocoa & chocolate chip loaf

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first day of autumn

rain comes from all directions

seemingly at once

8 servings, 310 calories

1/2 c unsweetened applesauce, 1 (4-oz size) container gerber bananas, 8 packets stevia, 1 T powder, 1 T vanilla, 1 t kosher salt, 1 T namaste egg replacer, 1 bag lily’s stevia-sweetened chocolate chips, 1 1/4 c cocoa, 2 c white whole wheat flour, 1.5 c elmhurst milked walnuts

mix, place in parchment-lined loaf pan, 350 F, 70 minutes

oatcakes with chocolate & sea salt

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start with 1/4 c

water and drizzle in the

rest if it’s too dry

source, 12 servings, 320 calories

2 c oats, 1 c white whole wheat flour, pinch sea salt, 2 pinches soda, 2/3 c cold vegan butter, 1/2 c brown sugar, 1/4 c – 1/2 c warm water, 1/2 c chocolate chips

combine all but butter, water, chocolate; chop in butter, stir in water until dough comes together; make rectangle on silpat-covered baking sheet, slice into 12, separate; 375 F, 15 minutes; cool, top with melted chocolate & more sea salt

pecan & pistachio sourdough

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chickadees return

to the bird feeder without

saying where they’ve been

1 c wheat chef, 1/4 c pistachios, 1/4 c pecans, tiny can coconut cream, 1 t kosher salt, 2/3 c water, 2.5 c flour, 1/2 c sugar

stir; rest, covered, 1 hour; fold 8x, dough will be wet, rest, covered, 3 hours; place in parchment-lined loaf pan, rest, covered, 3 hours; top with oil, more sugar & salt; 375 F, 1 hour

sweet & salty lemon-topped cocoa scones

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chocolate scones with

sweet & salty caramelized

lemon on the tops

12 servings, 160 calories

4 sliced lemons, 1 tiny can coconut cream, 2 c buckwheat flour, 1 c cocoa, 10 packets stevia, 1 T namaste egg replacer, 1 t powder, 1 t kosher salt, 1 T vanilla, 1.5 c mooala unsweetened vanilla almond milk

mix all but lemon, scoop onto silpat-covered stone; top with lemon, more stevia & salt; 400 F, 15 minutes

buckwheat sourdough

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not too much buckwheat

for a light, airy bread and

a crispy, crack crust

1 c wheat chef, 2/3 c coconut milk (carton, not canned), 1 t kosher salt, 1 t vanilla, 1 T maple syrup, 1/2 c buckwheat flour, 1.5 c flour

stir; rest, covered, 1 hour; fold 8x; rest, covered, 8 hours; fold 8x, form loose ball, rest 1 hour, slash top; 450 F in dutch oven, 25 minutes, lid on; 15 minutes, lid off

roasted potato & tomato salad

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coriander seeds

drying on the counter for

winter soups and stews

source, 4 servings

2 lbs small potatoes+8 tomatoes+olive oil+s&p; 1 sliced red onion, soaked in cold water, drained; dressing: 1 T bbq sauce+1 T maple syrup+zest&juice of 1 lemon+1 T mustard+1 t smoked paprika+1/2 t onion powder; herbs

roast potatoes, tomatoes, olive oil, s&p, 425 F, until potatoes are crispy, slice if needed; combine dressing ingredients; add to cooled potatoes & their liquid, onions; top with herbs

tomato paella

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cool september nights

make tomatoes fall off and

need to come inside

source, previous version, 4 servings

4 wedged tomatoes, 3 c hot water, s&p, olive oil, 1 sliced onion, 1 smashed clove garlic, tiny can tomato paste, pinch saffron, 1 T smoked paprika, 2 c rice, parsley

heat onion, garlic, s&p, spices, olive oil in oven-safe pan, cook 3 minutes; add tomato paste & rice, cook 1 minute; add water, arrange tomatoes on top, drizzle with more olive oil, s&p; 450 F, 15 minutes or until al dente; stand 5 minutes, brown bottom on stove, top with parsley