Tag: sourdough

Dark Paleo Sourdough

Dark Paleo Sourdough

I often make this bread for same day eating, but if you want that sour sourdough flavor, it is best left to cure overnight and baked the next day.  It is dark and sweet as a bread due to the tigernut (sweet) and psyllium (dark). 

High Protein Grain-Free Sourdough Keto Bread

High Protein Grain-Free Sourdough Keto Bread

I used to make artisan sourdough bread all the time, and then had to go without for several years. Since then, I’ve been developing different ways of making it with atypical ingredients. I had a big bag of ground lupin from Costco left over in 

Sourdough Cassava Pancakes

Sourdough Cassava Pancakes

It has been a long run of sitting out on our Pancake Saturday watching my family eat and enjoy a pancake recipe that took me years to adapt and perfect.  When I had my Hashimoto’s diagnosis, grains were out… even beneficial grains like einkorn.   My body goes through so many ups and downs and for a long time was not coping with vegetables well.  I can still handle Japanese Sweet Potatoes in abundance (thank you extremely resistant starch!) and a bit of sweet potato and cassava here and there.  I do have a cassava pancake recipe on this blog already but it contains kefir and I can’t cope with dairy, aside from grass fed butter and ghee.  These are milk-free and I LOVE the sourdough flavor.  If you can’t do the grass-fed butter, you can substitute ghee but you may have to make some small adjustments to the recipe by adding a wee bit more cassava.

We make this for dinners mostly as a thin pancake with savory toppings like bacon and we roll them up like burritos.  It is versatile enough but requires a HUGE spatula just like my other cassava pancake recipe. It requires making a cassava sourdough starter first, but it’s worth it.

You will want to cook them to quite brown so they are not gummy in the middle. If you do this over flame in a cast iron pan it takes 1-2 minutes per side… if you do it on an electric griddle it can take 4-5 minutes per side over medium heat.

A note on the starter.  Depending on the consistency of your cassava sourdough starter and how you’ve been feeding it (it changes depending on humidity and the flour you’re using) you’ll need to start with a half cup for this recipe and work up.  If it’s thick, a half cup will do.  If it’s thinner you might need up to 1 cup.  I make the batch up and then do a tester first and go from there.

I hope you enjoy these grain free, paleo friendly pancakes!

 

Sourdough Cassava Pancakes

Brenna May
These are in the style of a crepe or dutch baby (very thin pancake). When we lived in Scotland, pancakes were thinner than American but thicker than crepes and we sprinkle them with lemon and sugar on Schrove Tuesday. I prefer these with bacon and avocados but are also great filled with berries!
These are far more delicate in the making than the standard pancakes, so I recommend waiting for them to fully bubble and cook on the bottom before attempting to flip them. I also recommend a Fox Run Cookie Spatula. Depending on the moisture in the cassava flour and outside humidity, you may need to adjust water and/or amount of cassava flour, a tablespoon at a time. You will also want to cook them to quite brown so they are not gummy in the middle. If you do this over flame in a cast iron pan it takes 1-2 minutes per side... if you do it on an electric griddle it can take 4-5 minutes per side over medium heat.
A note on the starter.  Depending on the consistency of your cassava sourdough starter and how you've been feeding it (it changes depending on humidity and the flour you're using) you'll need to start with a half cup for this recipe and work up.  If it's thick, a half cup will do.  If it's thinner you might need up to 1 cup.  I make the batch up and then do a tester first and then go from there.
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American, British, Scottish
Servings 6 people

Equipment

  • Bowl & whisk or high powered blender
  • cast iron griddle
  • Fox Run Oversized Spatula

Ingredients
  

  • 114 g Grass fed butter (1 American stick or 1/2 European block) for AIP, use ghee or coconut oil
  • 1/2-1 cup cassava sourdough starter start with half
  • 1 1/2 cups filtered water I start with the total liquid (starter + water) equaling 2 cups
  • 3 eggs
  • 2 tsp lemon juice
  • 3 tsp vanilla
  • 3/4 tsp baking soda
  • 1/2 tsp pink salt
  • 1 cup cassava flour Otto's, Thrive Market or Bob's Red Mill work.

Instructions
 

Vitamix Method:

  • We do this in a Vitamix so I melt the butter on the cast iron griddle in a metal measuring cup and then throw in everything at once and blitz it. 

Bowl and Whisk or Mixer Method:

  • Preheat your pancake griddle (or cast iron crepe pans as we do) to medium heat.
  • Soften the butter first (I put mine on the stove to melt). 
  • Add the milk or kefir and water. 
  • Add the eggs and mix. 
  • Add the butter, baking powder, soda and salt, lemon and vanilla. 
  • Whisk until smooth.
  • Add the sifted flour and mix until smooth. Any flour works, but you will need to adjust the milk/water ratio to suit. 
  • Pour the batter onto the pre-heated pans or griddle and cook until bubbling.  Flip and repeat.  They should look golden brown.  Repeat until done!  Fill and roll them with yogurt and fruit, maple syrup, lemon and sugar, or our kids favorite, nutella.

Notes

*If you want thicker pancakes, cut the water down by up to half.  I have tried several brands of cassava and they do not all perform the same.  Azure Organics brand does not work at all, no matter how much you adjust. 
For a vegan version, substitute the eggs with banana or vegan egg of choice.  Butter I would recommend substituting with avocado oil, or melting some Miyoko's vegan butter or butter flavored coconut oil, depending on tastes. 
Keyword cassava, pancakes, sourdough
Tried this recipe?Let us know how it was!

Cassava Sourdough (Paleo, AIP, Keto Cycling)

Cassava Sourdough (Paleo, AIP, Keto Cycling)

I love artisan sourdough.  I was able to tolerate Einkorn over all others until I developed Hashimoto’s and needed to go completely grain free.  I have done keto, paleo, whole30 and even full carnivore to heal my gut when my health has dipped to its 

Sourdough Starter

Sourdough Starter

I am often asked for some of my sourdough starter.  I have begun sourdough starters in several forms over the years both as we have moved about internationally and because my needs have changed.  My first sourdoughs were in Scotland so with such a blend 

Cultured Einkorn Kefir Pancakes

Cultured Einkorn Kefir Pancakes

Hey friends!

As promised, I’m posting some of my family recipes in the absence of my ability to be creative with my own food at the moment… you know… the stuff I can actually eat.

This is a thin pancake, much like a cross between crepes and American pancakes.  We developed the recipe in the US originally and our kids loved it with fine ground einkorn flour or Bob’s Red Mill White Pastry Flour.  When we moved to Ireland it just would not turn out.  I think I made 8 batches before we figured out how it would work with the local flour and super creamy milk.  Eventually, we ditched the milk for milk kefir (a bit like buttermilk) and settled on a fine ground white spelt flour.  Now that we are back in the States I have gone back to my favorite Jovial Einkorn flour. It is sometimes out of stock through Jovial so I will from time to time pick it up from Thrive Market. I can’t currently eat grains but when I was having all the autoimmune flare ups early on it was the flour that I could eat without pain and inflammation.  I have become extremely carbohydrate sensitive in the past couple years, due to a little known protozoa I am currently fighting, called blastocystis hominus, which I have had since my first real trip overseas by myself as an exchange student in High School.  Bummer really… but I’m working on that and hope to get back to the Einkorn one day.  I whip these up in my Vitamix in a matter of minutes and pour them onto a large cast iron griddle or these crepe pans, which have proven to distribute heat the best over burners.

In the meantime, this is our family favorite pancake recipe… and it is bellissima. 

Love to you and let me know if you have any questions!

Brenna xo

Cultured Einkorn Kefir Pancakes

This is a thin pancake, much like a cross between crepes and American pancakes. We developed the recipe in America and our kids loved it with fine ground einkorn flour or Bob’s Red Mill White Pastry Flour. When we moved to Ireland it just would not turn out. I think I made 8 batches before we figured out how it would work with the local flour and super creamy milk. Eventually, we ditched the milk for milk kefir (a bit like buttermilk) and settled on a fine ground white spelt flour. Bellissima.
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American, Scottish

Equipment

  • High Powered blender
  • Cast Iron Skillet

Ingredients
  

  • 114 g Butter 1 American Stick or 1/2 European Block
  • 1 cup Milk Kefir
  • 2 cups water
  • 3 Eggs
  • 1 Tbsp lemon juice or squeeze of 1/2 lemon
  • 3 tsp vanilla
  • 1 1/2 tsp baking soda
  • 3 Tbsp Coconut Sugar/Sucanut
  • 1/2 tsp sea salt
  • 3 cups/415g white spelt or einkorn flour

Instructions
 

  • We do this in a Vitamix so I melt the butter on the cast iron griddle in a metal measuring cup and then throw in everything at once and blitz it. If you do it in a mixer or by hand follow this process:
  • Preheat your pancake griddle (or cast iron crepe pans as we do) to medium heat. Soften the butter first (I put mine on the stove to melt). Add the milk or kefir and water. Add the eggs and mix. Add the butter, baking powder, soda and salt. Squirt in the lemon and mix. Add the sifted flour and mix until smooth. Any flour works, but you will need to adjust the milk/water ratio to suit.
  • Pour the batter onto the pre-heated pans or griddle and cook until bubbling. Flip and repeat. They should look golden brown. Repeat until done! Fill and roll them with yogurt and fruit, maple syrup, lemon and sugar, or our kids favorite, nutella.
  • *Can substitute coconut sugar with rapadura, sucanut, maple syrup or raw honey.
Keyword einkorn, kefir, pancakes
Tried this recipe?Let us know how it was!

New York Style Einkorn Sourdough Pizza Crust

New York Style Einkorn Sourdough Pizza Crust

I would love to say this is my original pizza crust recipe but the truth is it has evolved with flours, three overseas moves and the constant reminder of biting into a slice of Sal’s pizza on a trip to my Dad’s home town in 

Italian Einkorn Sourdough Pizza (With Kefir)

Italian Einkorn Sourdough Pizza (With Kefir)

This post is a LONG time coming for some people.  I don’t really post a lot of my grain recipes because I don’t eat grains.  But I have had friends ask for this often enough that I thought I should include it in my recipes.  

Cultured Coconut “Sourdough” Keto Bread

Cultured Coconut “Sourdough” Keto Bread

Well it’s official. Actually it has been official for over a month but being the introverted lady that I am I have only recently felt ready to share. After a battery of blood tests I have been diagnosed with Hashimoto’s Disease, which is actually quite a common Autoimmune disease amongst women over 35. I have a dear friend who was diagnosed with it about a year ago while she was in Nursing School. I was misdiagnosed upon my return from Ireland by a different practitioner and after struggling with symptoms for a couple years now I finally paid a visit to a Naturopathic Doctor whom I trust and who has helped me in the past. He also ran a food allergy panel, for which I am eternally grateful as it came back with some totally unexpected (and some expected) results. The big one on the list was ginger, which was so heartbreaking that I literally had to cry it out one night. Goodbye Thai food, Kimchi, Ginger Beer, Gingerbread and every other thing I love that has ginger in it. Which as it turned out seemed to be contained in half my pantry. My other allergies included beef, cows milk & whey, cheddar cheese, chicken egg whites and yolks, LETTUCE (what the heck?!), bananas, pineapple, tomato, lima beans (who cares, really) almonds, and mild allergies to broccoli and brussels sprouts. I already know I have severe issues with sugars any oils that are not extra virgin, cold pressed olive oil, coconut oil and avocado oil so let me tell you… going to a restaurant us FU-UN. Lol. Can you tell that was a joke? Totally not fun. I had one visit recently that resulted in literally numbing pain (as in I couldn’t feel my arm) and another result that I don’t mind talking about but most readers would find it a bit TMI. On the bright side, I can still have organic grass fed butter and ghee and now have a fantastic excuse to eat seafood, which I have missed since having a family. Yay for me!

So there you are… this will slightly change the type of recipes I will be blogging but I still plan to post some cultured things that I am comfortable feeding my family, such as my sourdough einkorn pizza crust and other non-inflammatory for normal people family friendly recipes. My kids have been begging me to create a kids cooking channel on YouTube so that may be a good venue. What do you think?

Recently I posted a recipe for Cultured Sourdough Keto Bread. This is a nut free and dairy free version of that. One of the things I have missed most on Kauffman and Keto and now AIP Keto is sourdough bread, so I did some substitutions and used coconut milk kefir to culture or “sour” the loaf.

Personally, I love the result. These breads are best toasted but they are still pretty satisfying after they have cooled a bit from baking. If you try to cut into them straight out of the oven on the other hand you will end up with a ball of goop. I recently used it to roll out for my pizza crust now that Dr. Berg’s Cauliflower Pizza Crust is no longer an option. Next time I will shape it into a crust before I let it sour but otherwise it was fantastic.

Cultured Coconut “Sourdough” Keto Bread

(Adapted from Dr Berg’s Healthiest Bread in the World)

Ingredients:

  • 1/4 cup ground flax meal
  • 1/2 cup coconut flour
  • 1 cup arrowroot flour
  • 1 tsp sea salt
  • 2 tsp active dry yeast
  • 2 tbsp very finely ground chia seed
  • 2 tbsp organic psyllium husk powder
  • 1/3 cup filtered or well water (no chlorine)
  • 1 cup coconut milk kefir (cow or goat milk kefir is okay if you can tolerate dairy)
  • 2 tsp coconut sugar or maple syrup (sugars are consumed by the yeast)
  • 1 Tbsp Avocado oil or Extra Virgin Olive Oil for coating

Method:

1. In a large bowl, whisk together the golden flaxseed meal, arrowroot flour, coconut flour, and sea salt.

Dry ingredients.
Dry ingredients combined.

2. Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 minutes if using coconut sugar).

Activated yeast, maple syrup & water
Activated yeast, maple syrup and water combined with cultured coconut milk kefir.

3. Stir the finely ground chia and psyllium powder into the yeast mixture with 1 cup coconut milk kefir.  Let it stand for 1 minute to thicken, then whisk.

4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

The wet ingredients in the dry ingredients bowl.
Kneaded dough, ready to sit to rise for an hour or culture for 8-18 hours.

5. Put kneaded dough back into the bowl coated in a bit of avocado oil. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.

6. Preheat the oven at 425°F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat.  If using a baking sheet I recommend putting a silicone mat or parchment down.  It won’t stick to properly preheated cast iron or pizza stone.

7. You can divide the dough or leave it as a round (boule). Shape into a rounded boule. Brush with egg wash, if desired or spray with avocado oil.  Use a serrated knife to score (cut) the top so the bread separates where you want.

Scored dough

8. Place the dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Individual ovens and baking times vary.  I prefer the tap test.  When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.

9. Let it cool on a wire rack for about 30 minutes. When completely cooled, slice and serve or store wrapped in a tea towel in an airtight container. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.

About 30 minutes after I took it out of the oven. Just beautiful.

 

Cultured Coconut “Sourdough” Keto Bread

This is a nut free and dairy free version of my Cultured Sourdough Keto Bread. One of the things I have missed most on Kauffman and Keto and now AIP Keto is sourdough bread, so I did some substitutions and used coconut milk kefir to culture or “sour” the loaf. Personally, I love the result. These breads are best toasted but they are still pretty satisfying after they have cooled a bit from baking. If you try to cut into them straight out of the oven on the other hand you will end up with a ball of goop. I recently used it to roll out for my pizza crust now that Dr. Berg’s Cauliflower Pizza Crust is no longer an option. Next time I will shape it into a crust before I let it sour but otherwise it was fantastic.
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Dinner, Lunch, Side Dish
Cuisine American, European
Servings 1 Boulé

Equipment

  • Bowl
  • Cast iron pan, pot or pizza stone

Ingredients
  

  • 1/4 cup ground flax meal
  • 1/2 cup coconut flour
  • 1 cup arrowroot flour
  • 1 tsp sea salt
  • 2 tsp active dry yeast
  • 2 tbsp very finely ground chia seed
  • 2 tbsp organic psyllium husk powder
  • 1/3 cup filtered or well water no chlorine
  • 1 cup coconut milk kefir cow or goat milk kefir is okay if you can tolerate dairy
  • 2 tsp coconut sugar or maple syrup sugars are consumed by the yeast
  • 1 Tbsp Avocado oil or Extra Virgin Olive Oil for coating

Instructions
 

  • In a large bowl, whisk together the golden flaxseed meal, arrowroot flour, coconut flour, and sea salt.
  • Dry ingredients.
  • Dry ingredients combined.
  • Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 minutes if using coconut sugar).
  • Activated yeast, maple syrup & water
  • Activated yeast, maple syrup and water combined with cultured coconut milk kefir.
  • Stir the finely ground chia and psyllium powder into the yeast mixture with 1 cup coconut milk kefir. Let it stand for 1 minute to thicken, then whisk.
  • Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
  • The wet ingredients in the dry ingredients bowl.
  • Kneaded dough, ready to sit to rise for an hour or culture for 8-18 hours.
  • Put kneaded dough back into the bowl coated in a bit of avocado oil. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.
  • Preheat the oven at 425°F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat. If using a baking sheet I recommend putting a silicone mat or parchment down. It won’t stick to properly preheated cast iron or pizza stone.
  • You can divide the dough or leave it as a round (boule). Shape into a rounded boule. Brush with egg wash, if desired or spray with avocado oil. Use a serrated knife to score (cut) the top so the bread separates where you want.
  • Scored dough
  • Place the dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Individual ovens and baking times vary. I prefer the tap test. When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.
  • Let it cool on a wire rack for about 30 minutes. When completely cooled, slice and serve or store wrapped in a tea towel in an airtight container. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.
Keyword aip, bread, keto, paleo, sourdough
Tried this recipe?Let us know how it was!
Cultured “Sourdough” Keto Bread

Cultured “Sourdough” Keto Bread

Of late I have been having a lot of inflammatory and pain issues. Nuts and nightshades being the main culprits. It is always better if they are soaked & dried (nuts) or fermented (both). The Dr. Bergs won me over with their cauliflower pizza crust…