sourdough maple biscotti

the first woodpecker

of the fall, a hairy or

is it a downy?

12 servings, 200 calories

1 c wheat chef, 1 t kosher salt, 1/2 c maple syrup, 2 T olive oil, 1 T vanilla, pinch orange zest, 1/4 c water, 1 c white flour, 2 c white whole wheat flour

stir; rest, covered, 1 hour, fold 8x; rest, covered, 3 hours; form log on silpat-covered stone, rest 1.5 hours; 375 F, 25 minutes; slice, 375 F, 25 minutes

sourdough pumpkin donuts

a yeasted donut

in donut pans instead of

cut with a cutter

10 servings, 150 calories

1 c wheat chef, 1/2 can pumpkin, 1/4 c apple juice, 1/2 t kosher salt, 1/2 t vanilla, 2 t pumpkin spice, 1/4 t orange zest, 8 packets stevia, 2 c white whole wheat flour

stir; rest, covered, 1 hour, fold 8x; rest, covered, 1 hour; place dough in silpat donut pans, sprinkle with more stevia, more salt, cinnamon; rest 20 minutes; 350 F, 15 minutes

apple-scented pumpkin sourdough

damp bird food broadcast

from the feeder isn’t too

old for the chickens

1 c wheat chef, 1/2 can pumpkin, 1/4 c apple juice, 2 c flour, 1 t kosher salt

stir; rest, covered, 1 hour, fold 8x; rest, covered, 8 hours, fold 8x; rest, covered, 13 hours, form loose ball; rest 20 minutes, slash top; 425 F in dutch oven, lid on, 25 minutes; lid off, 20 minutes

3 sisters chili

serve with sea salt, a

sliced chili from the garden,

bread & vegan cheese

source, 6 servings

1 lb mixed beans soaked overnight in 2-inches water+1/2 t salt; 1 halved onion, 1 chopped onion, 1 bay leaf, 2 T olive oil, 4 t minced garlic, 1 can diced tomatoes, 1 tiny can tomato paste, 1 c frozen corn, 2 c cubed butternut squash, 2 T chili powder, 1 t cumin, 1 t sugar, 1 t salt, cilantro

simmer beans+liquid, halved onion, bay leaf, 2 t garlic 30 minutes; cook chopped onion, oil, salt, sugar, chili powder, cumin, 2 t garlic 5 minutes, add tomatoes & paste, cook 5 minutes, add squash; add squash mixture to beans, simmer until done, add corn, heat through; top with cilantro

brownie with ganache and sea salt

monday hummingbirds

are at the feeder, tuesday

they’ve all departed

source

brownie: 6 oz bittersweet chocolate melted with 4 T butter; 1.5 t vanilla, 2 eggs, 1/2 c canola oil, 1 c brown sugar, 1/2 c sugar, 1 1/3 c flour, pinch sea salt, 2 pinches powder; ganache: 6 oz chopped bittersweet chocolate+3/4 c hot heavy cream

combine brownie ingredients, bake in buttered skillet, 350 F, 25 minutes, cool; top with ganache, more sea salt

chocolate-topped cocoa scones

waking from a dream

with a recipe for these

chocolate cocoa scones

12 servings, 200 calories

1 (4-oz size) container gerber bananas, 1/2 c unsweetened applesauce, juice of 1 orange, 10 packets stevia, 1 t kosher salt, 1 t soda, 1 T vanilla, 1 T namaste egg replacer, 1 c cocoa, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 bag lily’s stevia-sweetened chocolate chips

mix all but chips, spoon onto parchment-covered stone, 425 F, 18 minutes, top with melted chips

smoky beet & carrot scones

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

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