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!

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…)

Happy Rice

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soured brown rice

according to Nourishing Traditions, it’s important to soak your grains at minimum, and best to sour (ferment) them

here’s the crock devoted to grain souring (rice & old fashioned oatmeal each get soured, drained & dehydrated, then stored for use), with a batch of GMO free Lundberg Eco-Farmed short grain brown rice

GF Sourdough Starter

I have yet to try a gluten free sourdough starter.  rye is not gluten free, but gluten doesn’t seem to be the culprit wheat protein in this household.

keen to try with teff

here’s a recipe for brown rice

Wheat Free Bread

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nice crust!

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respectable wheat-free crumb

following (generally) artofglutenfreebaking‘s sourdough bread (boule) gluten-free recipe, ours turned out pretty darned nice.  as before, we’ve got a non gluten-free starter (rye starter), but this is a wheat free loaf.

I used about 3 oz organic corn flour. 2 oz tapioca starch, 5 oz brown rice flour, 5 oz sorghum flour.  I don’t have 30 oz starter lying around (that’s a lot of starter – mine starts to get cranky if I don’t use it before that size), so I use what I have, and make up the balance of the 30 oz mass with 1:1 whole rye flour : water.  and I don’t use xanthan gum, and we reduced the sugar to only 2 tsp not 2 TBSP per the original.   this time, we also tried no parchment and it worked just fine in my lightly oiled sourdough ‘bator, and baked in our new bread machine.

the dough is similar to my more than satisfactory no-knead wheat (and ancient wheat-like grain) loaf attempts, and for those in the household that can’t eat wheat (and those that can!) it’s a delicious, successful, repeatable, whole-grain, wheat free bread.  woot!

LF Avocado Slaw

LF avocado slaw

LF avocado slaw

following Andrea Chesman’s Creamy Dill Slaw (Recipes from the Root Cellar) using LF avocado goo instead of mayonnaise, and LF carrot sticks instead of carrots, and the brine from the LF carrots (looking forward to summer & doing this again with LF golden zucchini instead of pickles), and NT toasted pumpkin seeds instead of sunflower seeds (all of my sunflower seeds have been used up!)

delicious!