Healthy Pizza Crust
You can double or triple and stir in the fridge for throughout the week.
• 3 cups of lukewarm water
• 1 1/2 tbs of yeast
• 1 1/2 tbs sea salt
• 6 1/2 cups of spelt or fresh ground emmer grain
Mix yeast and warm water around 105 degrees, let bubble, stir in rest of ingredients until soft and a bit sticky- add more flour if needed but dough will be a bit sticky. I use my mixer with a dough hook.
Let rise an hour or so and punch down.
Divide into two balls and let rise again in a covered oiled bowl.
Keep the rest of the dough in the fridge for up to one week to use if doubling. It will sour as week goes on, which is more digestible as it sours!
Let rise for 45 min for the second round.
Roll out into two pizza pan rectangles or round.
Put crust in a preheated oven off 495.
Brush dough with oil.
Bake crust for 10 minutes.
Remove and add toppings and cheese and bake into golden brown!
Over here trying live our best farm life in a 200 square foot bus 🚎
Overnight soaked sourdough spelt buns with grass fed butter are the best to wake up to!
Fresh ground spelt grain-
2 cups of sourdough starter
1 cup warm water 110 degrees
2 tsp yeast
1/2 c whole milk
2 large eggs
5 Tbs olive oil
6-7 cups ground spelt flour
4 tsp salt
The health benefits of spelt may include its ability to help regulate metabolism, aid in the creation of sex hormones, increase circulation, build strong bones, improve the immune system, boost the digestive function, and lower blood sugar and you get all the nutrients when you grind it fresh.
Spelt is a good source of calcium, fiber,magnesium, selenium, zinc, iron, and manganese. It has vitamin E and B-complex vitamins (especially niacin).
Blend eggs and vanilla on high
Meanwhile in a saucepan melt the coconut oil and butter and add to the blender slowly. (Heat until just melted and let cool a bit or you'll cook the eggs.)3.Blend in the maple syrup and more if needed, but it will sweeten a bit when frozen.
Pour into a large glass bowl and freeze.
When the ice cream is completley frozen, warm the bottom of the bowl under warm water if needed.
Eat it for breakfast, feed it to your kids, its a protein packed treat!
This recipe is great and versitile. You make enough dough to store in the fridge to use for other flatbread or for artisan bread!
Keep the rest of the dough in the fridge for up to one week to use. It will sour as week goes on, which is more digestible as it sours! Take off a lb piece and form into a round loaf. Let rise for 45 min, Slit the top and bake at 450 for 20 min or till golden to darker brown on top for an artisan loaf!
Back to flat bread:
Roll out unto a stone with cornmeal on the bottom as thin as you can get it, add extra flour as needed! Poke with a fork and brush with a bit of olive oil and sea salt, bake for several minutes and top with your favorite toppings. Or just eat it without toppings and continue to bake for 5 min. What I did here is added:
Wow! This is absolutely delicious!
Add all of the other ingredient's and the heated mixture to the ice cream maker.
Follow manufactures instructions for ice cream maker. When ice cream is almost complete drizzle in the peanut butter and turn on for 30 more seconds. Enjoy immediately or freeze!
This is an easy recipe that you can whip together pretty easily. I love it and it is my favorite!
Mix in a separate bowl:
Drop rounded clumps unto a stone, sprinkle with sea salt and sugar and bake at 400 till golden brown
Should make around 12-14 scones
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I love warm bread in the fall! You can triple this and freeze 2!
3/4 cup maple syrup or raw honey
1 mashed banana
2 cups shredded zuchinni
1/4 cup of melted grass fed butter
1 egg plus 2 egg whites
3/4 cup of sour cream or yogurt
In separate bowl mix:
2 cups of spelt, kamut or wheat flour
1/2 teas sea salt
1/4 cup ground flax
1/2 cup raw cocoa powder
2 tsp baking soda
1 tsp cinnamon
Whisk this all and blend with wet ingredients. Throw in white chocolate chips if you choose!
Pour into greased bread pan and bake for 1 hour 15 min at 375°
A yummy fall drink!
You can put your tea or your coffee in it and stays hot all day!
Into your press a scoop of pumpkin tea
2tbs of coffee-i do decaf
Pour hot water over
Press down when you steep!
Add cream- here is my recipe
A mix a weekly batch:
Fresh cream-11/2 cup
1/4 cup of maple syrup
2tbs of vanilla extract
Add into your steeping tea coffee blend!!!