one haiku, one pic/one recipe, no meat, no/fish, no photoshop
if onions protrude
over the top of batter
drizzle with oil
source, 4 servings
1.5 c chickpea flour, 1/4 c olive oil, 2 c warm water, 1 t toasted sesame oil, s&p, rosemary, sage, 1 sliced red onion; toppings: arugula, vegan feta, olives, tomatoes, basil
whisk all but onion, pour into parchment-lined cast-iron pan, top with onion; rest 1 hour uncovered room temperature; 450 F, 45 minutes; add toppings
beat everything but
eggs & yogurt to make a
crumbly batter
2.5 sticks soft butter, 3 c flour, 1 3/4 c sugar, 2 t powder, 1 t salt, 1/2 t soda, 2 eggs, 1 c plain yogurt, 4 cut up peaches
beat all but peaches, eggs+yogurt last; pour into parchment-lined 9×13 pan, top with peaches+more sugar, 350 F, 1 hour
rinse out the 4 oz
pumpkin jars & pour water
into the batter
8 servings, 140 calories
1 c wheat chef, 8 oz pumpkin puree, 8 oz water, pinch sea salt, 10 packets stevia, 1 T instant espresso, 1 t pumpkin spice, 1 t vanilla, 1/3 c cocoa, 1 c white whole wheat flour
stir in parchment-lined cast-iron pan, rest 8 hours uncovered room temperature; place in cold oven set to 450 F, 40 minutes
each ingredient
in order in a parchment
lined cast iron pan
8 servings, 140 calories
4 halved peaches, 8 packets stevia, 1 c wheat chef, 1 c white whole wheat flour, 1/2 t sea salt, 1 c almond milk
layer in parchment-lined cast iron pan, rest uncovered room temperature 3 hours; place in cold oven set to 450 F, 45 minutes; cool in oven
stand the chocolate squares
up in the batter after
mixing up the rest
12 servings, 275 calories
1 c wheat chef, 2 c full fat plain almond yogurt, pinch sea salt, 10 packets stevia, 1 c white whole wheat flour, 12 oz chopped bittersweet chocolate
stir all but chocolate in parchment-lined cast-iron pan, top with chocolate; rest uncovered room temperature 3 hours; place in cold oven set to 425 F, 35 minutes
sourdough starter
& vegan sour cream both
have active cultures
source, 10 servings, 255 calories
1 c wheat chef, 12 oz vegan sour cream, 8 oz banana puree, 3/4 c sugar, 2 T instant espresso, pinch sea salt, 1/2 c cocoa, 1 t powder, 1.5 c white whole wheat flour
stir in parchment-lined cast-iron pan; rest uncovered room temperature 3 hours; place in cold oven set to 425 F, 45 minutes
an oriole takes
a bath in a puddle next
to a big robin
3/4 c sugar, 2 eggs, 1 c sour cream, 1/2 c canola oil, 1/2 t salt, 1.5 t powder, 1/2 t soda, 1 3/4 c flour, 1/2 c chocolate chips; toppings: more sugar+cinnamon
mix, use parchment, add toppings, 350 F, 50 minutes
the blueberries on
top may still be molten but
the cake will be done
14 oz blueberries+1/4 c sugar+zest & juice of 1 lemon; 1/2 stick soft butter, 1/2 c sugar, 1 egg, 1/2 c sour cream, 3/4 c almond flour, 1 t powder, 1 t sea salt, 1/2 c flour
simmer berry mixture 5 minutes; beat rest, pour into parchment-lined pie dish, top with berries & more sugar; 350 F, 45 minutes
a new picture of
the clematis every day
this one is the peak
source, 12 servings, 325 calories
1 c wheat chef, 1 c brown sugar, 1 egg, 2 c full fat plain almond yogurt, 1 t vanilla, 1/2 t sea salt, 3/4 c cocoa, 1 c white whole wheat flour, 1 t powder, 1 c chocolate chunks
mix, use silpat; rest uncovered room temperature 3 hours; place in cold oven set to 400 F, 30 minutes
cream the butter &
the sugars then add eggs &
then the buttermilk
1 stick soft butter, 2 c flour, 2 t powder, 1 t kosher salt, 1/3 c sugar, 1/3 c brown sugar, 1 t vanilla, 2 eggs, 3/4 c buttermilk, 10 oz sliced strawberries
beat all but berries, add berries, pour into parchment-lined pie dish, top with more sugar, 350 F, 1 hour
