Wrap the garlic in foil and place on a baking sheet
Bake for 40 minutes
Remove from the oven and let it cool for a few minutes
Separate the cloves and squeeze the garlic pulp out
In my humble opinion, garlic tastes the best when it is roasted. It is great in mashed potatoes, hummus, bread, soups, pizza, dressings, seitan, with brussel sprouts and so many other dishes.
1 cup sourdough starter (fed within 4-12 hours) (See my Sourdough Starter post here https://wp.me/pcOthW-a)
1 1/4 cups water
1 tablespoon ground flaxseed
2 teaspoons salt
4 cups organic all purpose flour
INSTRUCTIONS
Mix all ingredients in a stand mixer for 2 minutes on low (speed 1).
Knead for about 6-8 minutes (on speed 2).
Place the dough in a large bowl and cover with plastic wrap.
Let it ferment for 8-12 hours.
Punch down the dough, shape it and put in a medium bowl or banneton basket, and cover with a kitchen towel.
Let it rise for one hour.
Preheat the oven to 500° F with the cast iron Dutch oven inside and the lid on.
Place the dough on parchment paper and in the Dutch oven.
Bake for 30 minutes.
Remove the lid, lower the temperature to 450 degrees and bake for 10 more minutes.
Allow to cool for 10-15 minutes and slice.
Place the ingredients in the mixing bowl.Cover with plastic wrap and let it ferment for 8-12 hrs.Punch it downPlace it in banneton basket, cover with a towel and let it rise for 1 hourPlace on parchment paper and in cast iron Dutch oven and bake
I included flax meal for the added benefits of fiber, omega-3 fatty acids, protein and antioxidants.
Crispy crust and soft on the inside
You can store the bread in a plastic container, wrapped around in a kitchen towel so that the bread can breathe.
If you are looking for an alternative to regular sour cream, this non-dairy cashew cream can be added to burritos, quesadillas, enchiladas and any other dishes you would normally add sour cream.
INGREDIENTS
1 cup raw cashews
3/4 cup water
2 teaspoons apple cider vinegar
1 teaspoon lime juice
1 clove of garlic
1/4 teaspoon salt
INSTRUCTIONS
Place the cashews in the food processor or high speed blender.
Process for about a minute, scrape the cashews from the bottom and add the rest of the ingredients.
After successfully making my regular sourdough starter, I decided to try a gluten free starter. I went in with the same philosophy as I did before, “if it doesn’t work, at least I tried”. But to my surprise, it worked. In fact, it worked faster than the regular starter. I could not believe that in two days I was already seeing bubbles. I have already made two sourdough discard pizzas and my son has loved them.
A starter is the combination of lactic acid bacteria and wild yeast. It gives great flavor to food and has great health benefits. The long fermentation allows our bodies to process nutrients such as iron, zinc, magnesium, antioxidants, folic acid, and other B vitamins.
The process is exactly the same as the one for a regular sourdough starter. Here is the link to the post I wrote “How to Make A Sourdough Starter” https://wp.me/pcOthW-a. The texture will be slightly different but the process is the same. I did not change a thing, but the flour. I used this flour https://amzn.to/2OnJ7T0.
1/2 cup of gluten free flour
1/3 cup of filtered water
Add flour and water to a glass jar (preferable with a wide mouth) https://amzn.to/2OH7B9T, and mix well. You want a consistency of pancake batter but a little thicker. Do not over think it, cover with a paper towel and an elastic band, and leave it on your counter for 24 hours.
The next day, discard half of the mix and add the same amount of flour and water that you have in the jar, making it equal parts. I eyeball it and it has worked every time. That is why I constantly say to not stress about it. The process of adding more flour and water after discarding half, is called; feeding it.
Every day for the first 4 days you will do the same, discard half and add flour and water. On day 5, 6 and 7, you will discard in the morning and at night. You should start to see bubbles and the starter doubling in size. If not, wait and give it a few more days. The warmer your house is, the better it will be for your starter to become active.
I started using the discard a week later, when my starter was bubbly and doubled in size. Because I needed to discard half, I used it to make a small personal pizza on my cast iron skillet. You can also use it to make pancakes and crepes.
After your starter is active, you can use it daily or put it in the fridge and let it rest for a few days or a couple of weeks. When you are ready to use it again, be sure to feed it and leave it out on the counter for at least 4 hours before you use it to bake.
If you have questions, please send me a message and I will do my best to help you during the process.
Curry is a combination of dried spices blended together, originally from India.
INGREDIENTS
3 tablespoons olive oil
3 garlic cloves
1 carrot
1 zucchini
1 potato
1 can of unsweetened coconut milk (full fat)
1/2 cup vegetable broth
4 Baby Bella mushrooms
1/2 teaspoon onion powder
a pinch of cumin
1 teaspoon turmeric
1/4 teaspoon curry powder
Salt to taste
INSTRUCTIONS
Chop the garlic cloves, carrot, zucchini, potato and mushrooms.
In a medium size Dutch oven pot (or any other pot), sauté the garlic.
Add the vegetables.
Add the vegetable broth and coconut milk.
Add the spices and salt to taste.
Bring to a boil and simmer until the potatoes are tender.
Serve with rice.
If you find that your sauce is a little too spicy, you can always add more coconut milk or even plain yogurt. Or if you do like spicy foods you can add fresh grated ginger.
Also, if you prefer a more creamy consistency you can add less vegetable broth.
In a large bowl, mix sourdough starter, vanilla, eggs, flax seed, melted (and cooled) butter, salt, baking soda and baking powder. Add the chocolate chunks.
Let the mixture rest for 5 minutes.
Once the skillet is hot, add butter and use a 1/3 measuring cup to pour the batter in the skillet.
Cook the pancakes for about 2-3 minutes or until bubbly on top and only flip once to prevent from sticking (if using a cast iron skillet).
I love to eat my pancakes with pure maple syrup.
I added ground flax seeds to this recipe because we all know we need more fiber in our diets.
You can substitute the chocolate chunks for blueberries, pecans, or cinnamon.
*Flaxseed is such a nutritional powerhouse. It is one of the very few plan sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground. If it is eaten whole, the benefits will be passed through the body undigested.*
If you are looking for an alternative to regular sour cream, this non-dairy cashew cream can be added to burritos, quesadillas, enchiladas and any other dishes you would normally add sour cream.
