Tag: baking

Banana Sourdough Pancakes

Posted on | by tasha2020
Banana Sourdough Pancakes

This sourdough pancake recipe is one of my all time favourite pancake recipes. These pancakes are so filling without feeling too heavy. They pack a punch of cozy nutritional goodness and are easy on the digestive system.

Ingredients:

  • 2 small mashed bananas
  • 2 large eggs
  • 3 cups milk (plant based or dairy work well)
  • 2 tsp vanilla extract
  • 2 cups active sourdough starter
  • 3 Tbs coconut sugar
  • 1/3 cup melted and cooled salted butter (optionally can use any oil, just make sure to add 2 tsp of salt)
  • 4 cups of flour (I like to use a mix of brown rice, oat, almond, sprouted whole wheat or spelt, or whatever else I have on hand)
  • 1 Tbs baking powder
  • 2 tsp baking soda
  • Optional add-ins: 1 Tbs cinnamon, 2/3 cup mini chocolate chips, 1 cup blueberries or raspberries

Instructions:

Whisk first 7 ingredients in a large bowl until thoroughly combined. Sift together remaining 3 dry ingredients in a separate bowl. Add dry to wet ingredients and mix until just combined. It’s okay to have lumps! Heat a pan on medium heat and brush with oil. Scoop desired amount onto pan. Have fun making little baby pancakes or massive ones! Fry each pancake until bubbles are popping on the top and the bottom is golden; then flip, and let it cook until the opposite side is also golden. Stack and enjoy with your favourite toppings. I love to make up the batter the night before I want to have them, so I can leave it in the fridge to do some more slow fermentation. And as always, I use what ingredients I have on hand and delight me. Feel free to swap anything if you want to!

Maple Syrup Drizzled on Pancakes with Farm Fresh Butter

I did a Live on Instagram making these yummy, golden rounds! You can go check out the saved IGTV here.

Simple Sprouted Whole Wheat Bread

Posted on | by tasha2020

Ingredients:

  • 2 1/4 tsp active yeast
  • 1 cup warm coconut milk
  • 1 Tbs coconut sugar
  • 1/4 cup avocado oil
  • 1 tsp salt
  • 1 large egg
  • 3 1/2 cups sprouted whole wheat flour

Mix yeast, warm coconut milk and coconut sugar in a medium sized bowl. Let the yeast dissolve and bloom. Mix 1 cup of the whole wheat flour into the milk and yeast, and then add in the oil, salt, and egg, beating well. Add the remaining flour, and knead for about 5 minutes until smooth. Set aside in a greased bowl in a warm place for about 30 minutes until it is double in size. Preheat the oven to 400 F. Form the dough into a loaf or boule, and let rise again for about another 30 minutes. Place in the hot oven, and bake for about 45 minutes. When it is golden brown and looking delicious, pull it out and let it cool on a wire wrack. Slice and serve with your favourite toppings or as a side!

A note on ingredients: I use what I have on hand and is easy on my digestive system. Feel free to swap ingredients. Have fun and make it your own!

Tap the link below for a free digital recipe card!

https://drive.google.com/file/d/12EEjHpvckffBfM6NSUdhBB-SKNnUUvdJ/view?usp=sharing

Chewy Molasses Cookies

Posted on | by tasha2020

These chewy blackstrap molasses cookies have a strong, sweet molasses flavour with a hint of turmeric and cinnamon. They are perfect alongside coffee or tea in the morning or as a sweet snack during the day.

Cream together:

  • ¼ cup avocado oil
  • ¼ cup butter or ghee
  • ½ cup coconut sugar
  • 1 small egg
  • ¼ cup organic blackstrap molasses
  • 1 tsp real vanilla extract

Whisk separately:

  • 1 ¾ cup sprouted organic spelt or whole wheat flour
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp turmeric
  • ¼ tsp salt

Mix dry and wet ingredients together until a soft dough is made. Drop small spoonfuls two inches apart on a parchment paper covered cookie sheet. Bake at 325 degrees F for 8 minutes. Cool on a wire rack and enjoy! They store well in a sealed container at room temperature for 3-4 days.

I had a ton of fun making these on an Instagram Live! You can go check out the saved IGTV replay here.

And for a free digital recipe card click below!

https://drive.google.com/file/d/1M8p-W8d0-tCkWfO1tzy7BkskRq1HlRRn/view?usp=sharing

Spelt Cranberry Walnut Cookies

Posted on | by tasha2020

Yield: 12 large cookies Total time: 30 minutes

Ingredients:

  • 1/4 cup butter
  • 1/4 cup avocado oil
  • 3/4 cup coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 3/4 cup spelt flour
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/2 tsp baking soda
  • 1/3 cup walnut pieces
  • 1/3 cup dried cranberries

Beat the first 6 ingredients, until thoroughly combined. Mix the remaining ingredients, excluding the walnuts and cranberries, in a separate bowl. Add the flour mixture to the wet ingredients mixing gently. Then toss in the walnuts pieces and dried cranberries and fold them in. Preheat your oven to 350 F. Drop generous spoonfuls of the dough onto a lined baking sheet about 1 1/2 inches apart. Bake for approximately 9 minutes. Don’t overbake them! You want to pull them out when they still look a tiny bit gooey in the center of the cookie. Let them stand on the baking sheet for about a minute before transferring them to cool on a wire rack. Now comes the best part, eat as many or as little as your hunger cues and palate desires! I enjoyed mine thoroughly with hot chocolate for breakfast.

A note on ingredients:

I feel the best mentally and physically when I use organic ingredients. They delight me and are my preference. When I made these, I had some organic ingredients on hand. They included: butter, coconut sugar, egg, vanilla extract, turmeric, spelt flour and dried cranberries. To me, using the organic ingredients I had on hand made the recipe extra delicious. Let me know how it makes you feel!