one haiku, one pic/one recipe, no meat, no/fish, no photoshop
some almond flour
instead of oil gives a
little crunchiness
12 servings, 240 calories
4 (4-oz size) containers gerber bananas, 1 bag lily’s stevia-sweetened chocolate chips, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 1/4 c rye flour, 1 c almond flour, 4 packets stevia, 1 T cinnamon
mix, make balls on parchment-covered stone, sprinkle with more stevia & cinnamon, 425 F, 15 minutes
pond after a rain:
the swallows who live in the
bluebird houses dive
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, zest & juice of 1 lemon, 2 whole lemons, 2 T olive oil, 1/4 c d’vash date nectar, 1.5 – 2 c flour
stir all but whole lemons; chill 14 hours, covered; fold 8x to form ball; proof 5 hours, covered, room temperature; oil ball well, slice lemons on top, top with more salt, oil, & sugar; bake in preheated dutch oven, lid on, 450 F, 65 minutes
grackles eat one piece
of birdseed and then throw ten
pieces to the ground
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 T olive oil, 2 T d’vash date nectar, 1.5 – 2 c flour, 1 T balsamic vinegar, 2 t cardamom, 7 oz dried figs
stir, chill 18 hours, covered; fold 8x to form ball; proof 4 hours, covered, room temperature; oil ball well, sprinkle with more salt & stevia; bake in preheated dutch oven, lid on, 450 F, 65 minutes
tahini from the
fridge microwaved until it’s
just pourable works
20 servings, 196 calories
1 c tahini, runny or melted; 3/4 c brown sugar, 1/2 c elmhurst milked cashews, 1 T namaste egg replacer, pinch sea salt, 1 t soda, 1 T vanilla, 1 bag monkfruit-sweetened chocolate chips, 1.5 c rye flour
cream first 3, beat in rest; bake flattened balls sprinkled with more salt on silpat, 350 F, 15 minutes
sweet and chocolatey
enough to put into the
toaster for breakfast
12 servings, 292 calories
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 T olive oil, 2 T maple syrup, 1.5 c chocolate chips, 1/4 c cocoa, 1 c white flour, 1 T cinnamon, 1 T vanilla, 1/2 -1 c white whole wheat flour
stir, chill 15 hours, covered; fold 8x to form ball; proof 4 hours, covered, room temperature; oil ball well, sprinkle with more salt, cocoa, sugar; bake in preheated dutch oven, lid on, 450 F, 1 hour
use the apricot
juice in the batter and the
apricots on top
24 servings, 112 calories
1 c rye or wheat chef, 1/2 t yeast, 1 can apricots in juice, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 4.5 c rye flour, 1 c lukewarm unsweetened vanilla almond milk
mix all (including apricot juice) but apricots, spoon into silpat muffin tins, top with apricots, rest in sun 1 hour; 350 F, 25 minutes
no starter, just rye
or wheat chef right out of the
refrigerator
1 c rye or wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, scant 2 c flour
stir, adding water if needed; chill, covered, 15 hours; fold 5x to form ball, proof 4 hours, covered, room temperature; oil & sprinkle with sea salt; bake in preheated dutch oven, lid on, 450 F, 45 minutes
this bread can be made
without sourdough starter
just mix and let rise
1 c rye chef+1 c rye flour+1/2 c water, covered, rested 8 hours, room temperature; 4-5 c white flour, pinch yeast, 1 t kosher salt, 1 c room temperature water
knead to combine; chill, covered, overnight; fold 5x, rest, covered, room temperature, 3 hours; bake in oiled preheated dutch oven, lid on, 450 F, 60-70 minutes
a little beating
adds air to make them softer,
fluffy & airy
24 servings, 120 calories
2 c unsweetened vanilla almond milk, 1 c oj, 2 T namaste egg replacer, 3 c white whole wheat flour, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 1 c chopped walnuts, 1 c raisins
beat first 3+1 c flour until foamy, mix in rest, use silpat, 350 F, 20 minutes
white throated sparrows
say “old peabody;” their heads
come in two colors
source, 6 servings
dough: 1 packet yeast+1 t honey+2 c warm water, 2 c white whole wheat flour, 3/4 c plain yogurt, 1 T olive oil, pinch salt, 3 c white flour; filling: 1 c feta, crumbled+2 T oregano leaves+1/2 c basil blended with 1 t minced garlic, s&p, 1 T olive oil
stand yeast mixture 5 minutes, knead in rest; rise 1.5 hours; form 6 disks on floured wax paper, fill and pinch closed, brush with olive oil, rest 30 minutes; bake seam side down on oiled parchment on a cookie sheet, 400 F, 25 minutes
haikuveg 