I loved Malt-O-Meal muffins as a kid. Not just eating them but making them. By six years old I could follow the box instructions on my own, perched on a step stool like a tiny food scientist. There was something deeply satisfying about measuring, stirring, portioning, and then watching the oven do its thing. The
From Seeded to Smooth: Why I Built a Second Protein Sourdough If you’ve baked my Keto Protein Seeded Sourdough Bread (Two Ways), you already know it’s a solid performer — sturdy, flavorful, and nutrient-dense enough to qualify as a functional meal. It doesn’t fall apart; it just leans more rustic. My kids, however, made their
⬇️ Jump to Recipe Dark Paleo Sourdough (a.k.a. The “Butter Vehicle” Loaf That Does It All) This loaf was born from equal parts desperation and genius — the kind that only shows up when you’re postpartum, sleep-deprived, and refusing to live on eggs and smoothies for another day. My original Hazelnut Paleo Sourdough was a
I am often asked for my sourdough starter. Over the years I’ve started and maintained several versions — in Scotland, the United States, Ireland, and back again — adapting to different grains, sensitivities, and seasons of life. My first starters were in Scotland, where the flour quality made the process almost effortless. I did learn
As promised, I’m reposting one of my old einkorn bread recipes. ↓ Jump to recipe I don’t personally eat grains anymore since developing autoimmune disease. That hasn’t changed. But this is still a much better bread option for families who want something homemade, nourishing, and gentler than modern wheat. Einkorn and spelt are ancient grains.