Sara's Favorite Recipes

This is an ever-growing collection. I used to be vegetarian, and some of these older recipes are for large crowds or food service use. (I was obsessed with whole-grains, gluten-free baked goods, and sourdough bread.) Now I'm learning how to be an omnivore, and am slowly collecting recipes featuring meat. E-mail me if you are trying to cook something, and if I have a recipe that measures up, I'll post it.

Sourdough Maple Cake

10-11 tbsp. brown rice flour
1 cup boosted brown rice starter
200 g. (1 1/4 cups) light buckwheat flour
1 cup plus 2 tbsp. water (maybe 3/4 cup if using eggs)

2 tbsp. flax meal (omit if using eggs) OR 2 eggs
1 c. maple syrup
1 tbsp. vanilla
1/2 cup oil (olive works, canola is milder)
1/2 tsp. salt

1/4 c. arrowroot
1 1/2 tbsp. baking powder

How to Soak Brown Rice

The following is excerpted from http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice... , by Stephan Guyanet

Soaking Brown Rice

Gluten-Free Sourdough Polenta-Apple Cake

Adapted from http://you-name-it-free.blogspot.com/2009/01/tender-elstar-apple-cake.html

(Timeframe: 3-4 days.)
9x13” cake

Ingredients (always have all ingredients at room temperature to assist yeast development):

* 1/2 cup corn flour or cornmeal
* 2-3 cups water kefir, milk kefir, or yogurt, divided

* 1 1/2 cups polenta
* ½ cup brown rice flour
* ¼ cup sugar

* ½ cup cashews, walnuts, or pecans
* 2 tbsp fresh flax meal (opt.)
* 6 crisp Elstar apples, or your favorite local variety
* 2 tsp baking powder
* 1 lemon
* ¼ cup sunflower oil

Crispy Pumpkin Seed Gingersnaps

1 1/2 cups crispy pumpkin seeds (pepitas that have been soaked, and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves

Preheat oven to 300f, and line a baking sheet with parchment.

Place pumpkin seeds in food processor and process to a fine meal.

Add remaining ingredients and process until well blended. You may need to add a tablespoon or more of water, just until dough holds together.

Crispy Almond Cookies

1 1/2 cups crispy almonds (almonds that have been soaked and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
grated rind of 1 lemon
1 tsp. vanilla extract
1 tsp. almond extract
about 24 crispy almonds, for the top

Preheat oven to 300f, and line a baking sheet with parchment.

Place almonds in food processor and process to a fine meal.

Sourdough Teff Gingerbread

Combine and let sit 24 hours:

1 cup teff flour
1 1/2 cups boosted brown rice starter

Add:
1 egg, separated, whites beaten till stiff
1/4 cup olive oil
2 tbsp. grated ginger
1/4 cup honey (more if you like it sweet...) OR 1/2 cup sucanat
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (optional)
1/2 tsp. allspice
1/8 tsp. cloves (optional)

I baked at 425f in a nine-inch pie pan for about 40 minutes, but the top was a little overdone. Maybe a lower heat? Or bake as muffins?

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