Archive | November, 2017

Overnight Soaked Spelt Soda Bread

29 Nov

Overnight Soaked Spelt Soda Bread

  • 3 1/2 c. spelt flour (can sub in 1/2 c. rye flour for added flavor)
  • 1/2 c. flax seeds, ground
  • 8 Tbs. butter (1 stick)
  • 1/4 c. apple cider vinegar
  • 1 and 3/4 c. buttermilk
  • 2 tsp. salt
  • 2 tsp. baking soda

In a large, glass bowl, whisk together the spelt flour and ground flax. Combine the apple cider vinegar and buttermilk, then add to the flour mix. Stir until moistened. Cover and let sit overnight or for 12-24 hrs. In the morning, preheat the oven to 350 degrees F. Prepare four small greased loaf pans (use stoneware) with coconut oil. Mix together the salt and baking soda. Spread the dough out on a table sprinkled with flour. Cut the butter into little chunks and drop on the dough. Smash the butter into the dough using a pastry blender or fork. Sprinkle the salt and baking soda on top and then┬áknead into the flour several times. You can add a bit more flour if dough is too sticky, but I usually just deal with it sticky. It’s best to have a moist mix. Bake at 350 Fahrenheit for 30-40 min.

 

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Cranberry Sauce

25 Nov

Cranberry Sauce

  • 24 oz. cranberries, fresh or frozen (wrinkled ones removed)
  • 2 pears or apples, diced
  • 1/4 c. orange juice, freshly squeezed
  • 1 Tbs. orange zest
  • 1/2 c. coconut sugar
  • 1/2 c. dried whole cane sugar
  • 1/2 cinnamon stick
  • 1/2 c. honey or 1/2 c. maple syrup

Mix together the cranberries, pears, orange juice, orange zest, coconut sugar, cane sugar, and cinnamon stick in a stovetop pressure cooker. Cook on high for 7 min. Let release naturally for at least 10 min. Open up and stir in the honey or maple syrup.