one haiku, one pic/one recipe, no meat, no/fish, no photoshop
left on the counter
to proof during the day &
baked in the evening
12 servings, 310 calories
1 c wheat chef, 1/2 c sugar, 1 t sea salt, 4 oz pumpkin puree, 4 oz banana puree, 1 c chocolate chunks, 5 eggs, 2.5 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 40 minutes
pour leftovers in
little jars & chill for some
pots de crème later
6 servings
chocolate: 12 oz unsweetened chocolate, 3 c half+half, pinch salt, 1 c sugar, 1 t vanilla; whipped cream: 1 c cream, 1 T vanilla, pinch salt, 1 c sugar
chocolate: slowly melt, stirring; cream: beat; top chocolate with cream, cocoa, cinnamon sticks
the last hummingbird
went to the feeder a week
later than last year
8 servings, 312 calories
1 c wheat chef, 2 eggs, 1 t sea salt, 9 packets stevia, 1 T pumpkin spice, 2 c white whole wheat flour, 3/4 c unsweetened vanilla soy milk, 1 bag lily’s stevia-sweetened chocolate chips
knead 2 minutes, place in parchment-lined loaf pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 1 hour
some medjool dates make
the leather a little more
leathery & sweet
12 small pears, 6 dates, 1/2 c maple syrup
blend, spread on greased-wax paper covered dehydrator racks, 95 F, 44 hours
justin’s nutella
& white whole wheat flour makes
them breakfast brownies
source, 14 servings, 300 calories
1 c wheat chef, 1/3 c white whole wheat flour, 2 eggs, 1.5 c soft justin’s nutella, 1 c vegan maple buttercream
mix, spread in parchment-lined cast-iron pan, 350 F, 22 minutes, cool & frost
entirely whole
apples can be blended in
a high speed blender
20 small apples, 2.5 c cider, 2 T cinnamon, 1/2 c maple syrup
blend, spread on greased-wax paper covered dehydrator racks, 95 F, 22 hours
like an upside down
cake with peaches but the cake
is made of biscuits
peaches: 4 quartered peaches, 1/2 c sugar, pinch salt, 1/4 c maple syrup, 1/2 stick vegan butter; biscuits: 1 3/4 c flour, 1/4 c sugar, 1 T powder, 1 t soda, pinch salt, 1/2 stick room temperature vegan butter, 1 c vegan sour cream
biscuits: mix, form 8 balls; peaches: boil all but butter & peaches, add butter, peaches, cook 10 minutes; place biscuits on top of peaches, top with more sugar & sour cream; 350 F, 50 minutes; rest 10 minutes, turn out
quart jar of berries
in the fridge from just a few
minutes picking time
8 servings, 290 calories
1 c wheat chef, 2 eggs, 1 quart raspberries, 1 c sugar, 1 t sea salt, 2 t powder, 1 T vanilla, 1 c cocoa, 1 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan, 425 F, 40 minutes
cake, berries & sauce
baked in 1 cast iron pan
ready for whipped cream
source, 4 servings
12 oz berries+1 T lemon juice+1/4 c sugar+pinch salt; 1/2 stick melted vegan butter, 2 t lemon peel, 1/2 c sugar, 3/4 c flour, 2 t powder, 1/2 t salt, 1/3 c silk whole next milk, 1 1/4 c hot water, powdered sugar
combine all but berries, water, powdered sugar; spoon into buttered cast-iron pan; add berries, water; 425 F, 30 minutes, top with powdered sugar
it’s harder to count
baby chickens when they’re as
big as their parents
12 servings, 480 calories
streusel: 10 T melted butter+2 c flour+2 c sugar+pinch salt; 1 1/3 c flour, 1 t salt, 1 t lemon peel, 1 T lemon juice, 1 c sour cream, 2 eggs, 2/3 c half & half, 1/2 t soda, 3 T powder, 1 bag chocolate chips
reserve 1/2 c streusel, add rest, pour into greased nonstick muffin tin, add streusel, 375 F, 25 minutes
