Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Kicked up with the Chinese 5-Spice Blend, lacto-fermented apple chutney has been rocking our house lately. I can’t keep enough of it on hand for the kids. They love to put a scoop of it in a bowl of kefir. We just went through 1/2 gallon of it in 3 days — and that was with me telling them not to take so much! If you’ve not heard of Chinese 5-Spice, you’ll want to listen up, and then get or make some.
This divine, probiotic, cream cheese frosting is a less expensive option than the coconut cream frosting we love. And to boot, there’s no coconut taste, which will make many happy. I’ve been using it to frost both the spice cake and chocolate cake. I’m excited to offer this less expensive option for frosting in the sourdough cakes lesson of the Sourdough eCourse.
We loved, loved, loved this spice cake! The souring process is easy and worth the effort to prepare the wheat for maximum digestibility. Whole wheat flour is wonderful. This cake needs hearty, I think. But if you differ, feel free to use whole wheat pastry flour for a lighter cake. Also, a very special announcement at the end of this post which you need to read.
Feeling like a good chocolate chunk cookie? Here you go! For the chocolate chunks, I’ve been coarsely chopping dark chocolate rounds. These cookies use sprouted flour, which I love to use in cookies and baked goods where there’s none (or not enough) liquid for an overnight soaking. But actually, sprouting a grain is better than soaking it, so I’m happy to do it regardless.
I’m excited to share a recipe that’s been in the works for several months – marbled fudge. Since before Christmas 2009, in fact. This fudge makes good use of my new favorite ingredient, coconut butter and is very similar to my basic frosting. Either layer can be made alone – for plain vanilla fudge or plain chocolate fudge. Or add other extracts (mint, hazelnut, almond, lemon, orange) for flavor tweaks! Be sure to let me know how you like it, or what improvements you’d make.
If I had had time yesterday to participate in the Tuesday Twister (better go add myself now), I would have shared that I made these gluten-free soaked biscuits. They are moist, light, and tasty – even after three days. This is a gluten-free and soaked version of my cinnamon and honey sprouted spelt biscuits.
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Take the guesswork out of what to fix, what to buy and what to prepare. This week:
3 dinners, 1 breakfast, 1 lacto-ferment, 1 dessert, plus devotional and supplementary recipes. Grab a sample or sign up!
Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
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