sourdough pandowdy

berry pandowdy

berry pandowdy

the original recipe was called a “slump” although technically it was a cobbler; we turned it into a pandowdy.  mostly because we liked the name, and because we rolled the dough.  we’re going to call this recipe pandowdy from now on, even if it’s a cobbler with dropped dough, just because it’s so much fun to say.

pandowdy.

the recipe works beautifully with 12 hours souring: just replace the 3/4 cup buttermilk with 1/2 cup sourdough starter and, depending on how moist you need to make it (i.e. rolling vs dropping the dough) either omit further moisture (rolling) or add up to 1/2 cup milk or mylk or water (dropping).  we used lard (we raise pigs) but coconut oil works great for vegan option; butter for non-piggy option. [edit: to sour, cut fat into dry flour & oats, gently incorporate the sourdough. next day, add the leavening agents right before cooking / baking]

sourdough for rolling

sourdough for rolling

K can’t do rhubarb, so we used strawberries from our garden, plus blueberries.

fresh strawberries

fresh strawberries

 

frozen blueberries

frozen blueberries

we also omitted the applesauce (didn’t have any) and it worked out just fine. we baked ours so the topping would get crispy. it was very nummy.

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natural whole food cupcakes

sadly, I neglected to take a photo of the finished product.  they were very pretty.  something like this:

sourdough cupcakes

sourdough cupcakes

but more golden than orange this time, and piped in a swirl (not very well). sigh… it was K’s birthday, and I was somewhat focused on getting out the door than documenting my brilliance.

this one just about nails them all on the head:

✔ vegan (well, the cupcakes are, if not the frosting; that could likely be made vegan)

✔ wheat free (can be gluten free with appropriate sourdough starter)

✔ sourdough (nourishing traditions)

✔ vegetables

✔ no artificial colours

✔ natural sweeteners (other than whatever’s in the cream cheese! –  will try home-made next time!)

✔ delicious

sourdough beetroot cocoa cupcakes with carrot cream cheese frosting

carrot reduction 4 –  5 carrots blendered with juice of one valencia orange, filter through nut mylk bag, reduce until thickened like light syrup

reducing carrot reduction

reducing carrot reduction

roasted 3 medium beets (from Makaria Farm’s CSA), combined with some of carrot reduction as it cooked, and carrot pulp, used stick blender to puree; use 1/2 cup for recipe, reserve rest (freeze in 1/2 cup batches for future cupcakes!)

use Minimalist Baker‘s fudgy vegan beet cupcake recipe with 1/2 cup sourdough starter + 1/2 cup sunflower mylk (unfiltered, still has pulp) instead of almond mylk & vinegar

frosting use she cooks…he cleans’ recipe with 1/4 cup carrot reduction instead of maple syrup

carrot reduction

carrot reduction

wish I could show you the final results, but they looked good, and tasted great.  yay, me!

sourdough vegan cupcakes

my sourdough version:
1/3 c sourdough starter
1/3 c mylk
1 c flour (1/2 sorghum, 1/4 teff, 1/4 arrowroot)
sour overnight

next morning, mix 1 cup cooked sweet potato
1 ripe banana
1/4 c olive oil
1/4 c honey
1 tsp cinnamon
1/2 tsp each cardamom & cloves
1/2 tsp baking powder
1/2 tsp baking soda

combine with soured ingredients
bake @ 350F until done (20 min or more)

result: pretty tasty, quite moist, nice little cupcake

Sourdough Delicata Loaf

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sourdough delicata loaf

we grew some delicata squash this year and they are super sweet, extremely starchy, and little.  perfect for baking with.  success as cupcakes, but also very successful using the sourdough muffin/loaf foundation recipe.  maple syrup for the sweetness plus a little bit of cane juice sugar and some pumpkin seeds for crunch sprinkled atop.

these delicatas are also beautiful braised in apple cider – see Andrea Chesman’s Recipes from the Root Cellar (reprinted here, but the original book is well worth the investment – I’ve many favourites that I go to in the winter from it)

Success!

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Halloween treats

yes, this is at least a week late, but I wanted to show off the great treats everyone contributed.

from the top: piped chocolate webs & pumpkins decorated with dried fruits, pumpkin cupcakes with carrot juice coloured coconut oil frosting, home made Jell-O & cream gummy worms and gelatin & black cherry juice gummy worms.

the party was a hit, the kids had a great time, and I didn’t feel bad about the treat options available that K could eat.  score!

Colour Free

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wheat free vegan delicata squash cupcakes with carrot juice coconut frosting

I’m used to avoiding additives, wheat, dairy, eggs, etc. but it gets challenging with a little girl once she’s got friends coming over expecting “normal”.

I don’t do “normal” very well.

nevertheless, this time, I think I did almost normal pretty darned well (even the sugar content was off the chart on these babies – gotta try a vegan confectioner’s sugar-free frosting, now!).  the one thing I’m the most “attagirl” pleased with was the frosting.

carrot juice.

ok, hyper-carrot juice: I blendered three carrots with just enough water to pulpify them not too bad (no, I haven’t got a Blendtec or Vitamix, pity me), I pressed the results through a nut mylk bag, and reduced the juice on the stove until I didn’t dare go any further.  the results were a little off-putting visually (slightly burnt orange separated out like flakes of very old paint floating on the carrier medium), but tasted amazing: super, super sweet & carroty.  I added what probably was just shy of 1 tbsp of this carrot reduction to the coconut frosting and zammy!  look at that gorgeous colour!!  and no weird flavour profile.  beautiful!

and the kids gobbled them up (well, they were still full of sugar…)

Wormy!

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red wigglers

thanks to this great recipe, our home-made Halloween treat worked amazingly well. K brought some to preschool the next day and the kids & teacher honestly thought she’d brought real worms!