Archive | November, 2017

Soaked Spelt and Rye Soda Bread

29 Nov

Spelt and Rye Soda Bread

  • 1 and 1/2 c. spelt flour
  • 3/4 c. rye flour
  • 4 Tbs. butter
  • 1/4 c. apple cider vinegar
  • 3/4 c. buttermilk
  • 1 tsp. salt
  • 1 tsp. baking soda

In a large, glass bowl, whisk together the spelt and rye flour. Cut the butter into the flour. 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. Mix together the salt and baking soda and knead into the flour several times. Add more flour if dough is sticking to the table, but keep the mix moist. 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.