Not all of us are lucky enough to have a sourdough starter passed down to us from our break-making generations, but thankfully making a starter from scratch is pretty easy. All is takes is flour, water and a little patience to make the wild yeast starter. A wild yeast, as the name suggests, doesn’t use active or dry yeast to get it going, it uses the yeast that lives everywhere – it’s uses nature’s very own yeast, giving that extra “homemade” feeling. Okay, so you need: All-purpose flour (or a mix of all-purpose and whole grain flour) Water, preferably filtered 2-quart glass or plastic container (not metal) Scale (highly recommended) or measuring cups Mixing spoon Plastic wrap or clean kitchen towel INSTRUCTIONS Making...
After many requests to share our sourdough recipe, I’ve finally decided it’s time to share the sourdough love in the hopes that you’ll all fall in love with homemade sourdough like I have. I really hope you take the time to try this recipe; making sourdough is not like making any other bread, it takes time & patience. But the reward is worth it! Here’s to a lifetime of happy baking. Step 1: Take the Starter out of the Fridge We store our starter in the fridge in between bakes, the fridge sort of puts it to sleep, so you’ll need to wait a couple of hours until you feed it. We leave ours over night. Then feed the starter with:...
Gluten-free & Refined Sugar-free INGREDIENTS: 1 cup almond flour 1/4 cup coconut flour 1/4 cup of raw honey 1 cup of seeds, dates, nuts etc 2 egg whites Sprinkle of cinnamon Pinch of salt 1 teaspoon vanilla essence 1/4 cup raw cocoa 1/2 teaspoon baking soda METHOD: Preheat the oven to 180 Degrees Celsius. Mix all the dry ingredients into a bowl. Add the honey, eggs & seeds into the dry mix. Get your hands involved and knead the mixture until sticky and thick. Split the dough into two and make two thin, long logs. Place the logs onto an oiled tray and put them in the oven for 10 mins. After 10 mins, take them out and let them...
Gluten-free & Delicious
INGREDIENTS:
2 eggs / egg replacement2 bananas1/2 cup oats1/2 tsp baking powder1 tsp coconut sugar (optional)- makes about 25 little crumpets
METHOD:
Blend it all together and fry it up on a non-stick pan! I topped with some frozen berries, some honey almond nut butter and some plain full cream yoghurt. Enjoy!
Gluten-free | Dairy-free | Vegan
INGREDIENTS:
Half a cup of oats
Half cup almond milk
1 tsp coconut sugar
1 flat tsp cinnamon added into the creamy oatmeal
3 figs cut up
1 tsp nut butter
METHOD:
Cook the oats in almond milk on the stove until creamy. You can add more milk if you'd like a wetter consistency.
Add the coconut sugar and cinnamon into the oats as you cook them.
Once creamy and suited to your taste, dish into a bowl and top with figs & nut butter of choice.
