How To make Artichoke & Cracked Wheat Bread Abm

Conner Prairie - Sourdough Diaries - Sourdough Crackers

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Really? Crackers? Yep, you can put your sourdough starter to work to make homemade crackers! It's a lot easier than you think, and you can flavor them in so many ways!

Ingredients:
1 cup of whole wheat flour (or sub all purpose)
1/2 tsp. salt
1/4 cup butter, room temperature
2 Tbsp. dried herbs (or spices to taste)
1 cup sourdough starter
Oil for brushing
Coarse or Kosher salt for the tops

Directions:
In a medium bowl, mix together the flour and 1/2 tsp. of salt. Add the butter and mash the butter into the flour with your hands until the texture looks sandy and no big lumps of butter can be seen. Add your herbs and/or spices of choice; stirring to combine. Pour in the sourdough starter, and mix until a ball forms. Depending on the flour you use and the water content in your starter, you may need to adjust the dough. Add a splash of water if it's too dry and crumbly or sprinkle in flour a little at a time until it becomes less sticky to the touch. Knead the dough for a minute or two until all ingredients have been thoroughly incorporated. Place the dough ball back into the bowl, and cover it with a lid or plastic wrap. Place it into the fridge to chill for 30 minutes or up to 2-3 hours.

Preheat your oven to 350 degrees, and line some baking sheets with parchment paper. Remove the dough from the fridge, and cut it into 3 or 4 pieces. Working with one piece at a time and on a lightly floured surface, roll the dough out into an oblong or rectangle shape. Before the dough gets too thin, place it on the parchment paper and finish the rolling directly on the paper. Roll the dough very thinly; 1/16th of an inch thick. With a knife or pizza cutter, cut the dough into your desired cracker shapes. You can choose to re-roll the rough edges of the dough if you wish or simply bake them as is. Spray or brush on a light coat of oil onto the surface of the dough and sprinkle a light dusting of coarse salt on top.

Bake for 10 minutes and then remove the trays from the oven; rotate the top and the bottom trays so that they exchange positions in the oven. Bake them for an additional 10 minutes. Check to see if they have lightly browned. They may need a few more minutes. When the crackers on the edges have browned, carefully remove and place them on a plate to cool. Return the middle crackers to the oven to finish baking for another 2-3 minutes. Allow the crackers to cool completely before storing in an air tight container.

Spelt- Grains of Discovery from Bob's Red Mill

Spelt- Grains of Discovery from Bob's Red Mill informational panel with Jennifer Farley, Savory Simple, Stephanie Wise, Girl versus Dough, Marla from Saving U Green, and Dr. Jean Layton, Gluten Free Doctor

Vegan, Gluten-Free Ramen Recipe (Tasty)

#veganglutenfree #veganramen #ramen #glutenfreerecipe #tofurecipes

Have you ever wondered if ramen could be tasty, vegan AND gluten-free?

It absolutely can! In this video I show you how to make a delicious vegan, gluten free ramen bowl step by step.

Follow along as I show you how to:

1. Prepare the tofu
2. Prepare the veggies and garnishes
3. Prepare the broth
4. Prepare the noodles
5. And finally, build your ramen bowl!

Homemade ramen is so tasty and delicious! This Homemade, Vegan, Gluten-Free Ramen is Savory, Umami, Fresh, Layered with Texture, Comforting, Light yet Satisfying, Beckoning you to Make and Try it Now!

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Peanut Butter Loaf

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Peanut Butter Loaf
*Preheat your oven to 325 degrees Fahrenheit

Ingredients:
- 2 Cups flour
- 1/4 Cup sugar
- 4 Tsp baking powder
- 1/4 Tsp salt (pinch)
- 3/4 Cup of peanut butter
- 1 1/3 Cups non-dairy milk (I used oat milk)
- 3 Tbsp maple syrup

Directions:
1. In a large mixing bowl add the flour, sugar, baking powder and salt. Whisk to combine.
2. In a large glass measuring cup or microwave safe bowl, add the peanut butter, oat milk & maple syrup.
3. Microwave the wet ingredients for 30 seconds to soften the peanut butter so that you can whisk everything together well.
4. Add the wet ingredients to the dry and fold in until everything is combined, being careful not to over mix. The mixture will be thick.
5. Scoop into a greased loaf pan and smooth out. (I lined my loaf pan with parchment paper to make it easier to remove).
6. Bake at 325 for 1 hour and 10 to 1 hour and 20 minutes depending on your oven and altitude.
7. Let cool before removing from pan.
8. Enjoy!

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This mouth-watering savory appetizer or snack recipe has the perfect of meaty bite and gooey cheese. One batch will serve a crowd, so it is great for any event. Get the full recipe at SimplySorghum.com.