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.
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
K can’t do rhubarb, so we used strawberries from our garden, plus 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.
my sourdough version:
1/3 c sourdough starter
1/3 c mylk
1 c flour (1/2 sorghum, 1/4 teff, 1/4 arrowroot)
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
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.
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…)
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!)
soaked sunflower seeds overnight (NT), blended & strained liquid… pulp to be dehydrated, used for next cracker batch
tastes better than it looks
personally, I like a little “flare” with my chocolate brittle… not that I don’t like chocolate, I just happen to use it as a goody delivery mechanism in this snack
this one has goji berries, dried pear, dried pineapple, chopped NT almonds, VI sea salt, our maple syrup, local raw honey, and the most awesome extra virgin coconut oil ever
see meghantelpner for recipe
more or less following healthhomehappy‘s recipe, with a bit of inspiration from thenourishinghome for flavouring …
ball ‘o cracker goo
sunflower & pumpkin & black sesame seeds (all soaked or sprouted according to NT wisdom) plus some home-grown sea salt, rosemary & dried currants
result: crumbly, a bit burned so a little bitter, but everyone that’s tasted them has wanted more (and more and more)