strawberry rhubarb bars.

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Trying to bake with all this rhubarb that grows in my garden!

Crust

  • 1 1/2 cup oats
  • 1/2 cup raw almonds
  • 1/4 tsp salt
  • 3 Tbsp coconut sugar*
  • 4 1/2 Tbsp coconut oil (melted)

Filling

  • 2 cups rhubarb
  • 1 cup strawberries
  • 1/4 cup orange juice
  • 2 Tbsp coconut sugar
  • 1 Tbsp cornstarch

Topping

  • 3 Tbsp coconut sugar
  • 2 Tbsp flour
  • 1/4 cup oats
  • 1 1/4 Tbsp coconut oil

Preheat oven to 350 degrees F (176 C) and line an 8×8 dish with parchment paper.

Add oats, almonds, sea salt, and coconut sugar to a blender and blend until fine.
Add melted coconut oil mix to incorporate.
Spread the mixture into the lined baking dish and press down into pan.
Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more.
In the meantime, add rhubarb, strawberries, orange juice, coconut sugar, and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes.
Make crumble. Mix all ingredients in a bowl until incorporated.
Add strawberry-rhubarb mixture to the pre-baked crust and top with crumble,
Reduce oven heat back to 350 degrees F and bake for another 15-20 minutes

strawberry rhubarb bars.

IMG_71711 cup oats
3/4 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
6 tablespoons earth balance, melted
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon sugar
1 cup small diced rhubarb
1 cup small-diced strawberries

Heat oven to 375 degrees.

Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted earth balance over, and mix until there are clumps. Set aside 1/2 cup of this mixture.

Spread half the fruit over the crust. Sprinkle with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes.

Let cool in pan; Store in fridge.

sourdough banana muffins.

IMG_6999These made about 18 muffins. I added walnuts and chocolate chunks. Not overly sweet! I may reduce the sugar a little bit more next time.

  • 4 T earth balance (melted)
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup brown sugar ( i did half coconut palm sugar and half brown sugar)
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • 3 tablespoons yogurt (I used non dairy)
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough starter discard

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup walnuts (chopped) or chocolate chips (or combination of both!)
  • Preheat oven to 350°F and line muffin tins.
    Whisk the dry ingredients together in a bowl. (not the nuts yet)
  • Mix together remaining ingredients, then combine with the dry.
  • Fold in the nuts and/or chocolate chips.
  • Divide the batter into the muffin tin and sprinkle the remaining 1/3 cup of chopped walnuts on top. Bake for 20-25 minutes.

 

peach crumble pie.

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1 Prepared Pie Crust
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour

Crumble
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 tablespoons (3/4 stick) cold earth balance, cut into small pieces

  1. Preheat oven to 375 degrees. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in earth balance until large clumps form.

  2. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.

sourdough peanut butter cookies.

IMG_6965These were a good way to use up some discard and werent overly sweet. This recipe made about 18 cookies.

  • 1/2 cup sourdough starter
  • 1/2 cup peanut butter
  • 1/4 cup organic coconut oil softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chcolate chunks

Preheat Oven to 350 Degrees F.

In a large mixing bowl: Mix together the brown sugar, peanut butter, vanilla and coconut oil.

Add in the sourdough starter, and eggs. Mix Gently until combined.

In a smaller mixing bowl Sift together the dry ingredients. Not the chips just yet.

Add the dry ingredients into the wet in thirds, mixing after each addition.

Finally add the baking chips  and mix by hand until dispersed into the dough.
Optional: Refrigerate the dough overnight.

Roll the dough into one inch balls.

Place each ball 2 to three inches apart on your lined baking sheet. They will expand and need room on the sheet. Make the criss cross pattern with a fork.

Bake 9 to 10 minutes until the cookies are LIGHTLY browned.

thai basil “beef”.

IMG_6986I made Shutterbean‘s Thai basil beef tonight, using up a package of Beyond beef crumbles that a friend had gotten me.

Check out her recipe here.

I just subbed veggie meat for the beef, and omitted the fish sauce. Came together pretty quickly and was good!

 

 

 

matcha smoothie.

 

IMG_69411 t matcha powder (more or less, up to you!)
1 frozen banana
3/4 cup almond or cashew milk
1/4 cup coconut water
1-2 T cashews
small chunk ginger root

blend and enjoy!

strawberry rhubarb bars.

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These are a great way to use up some of the rhubarb in my garden, and honestly were so incredibly easy to make. A little easier to make than a pie, but just as delicious!

1 cup oats
3/4 cup flour
1/2 cup brown sugar
1/4 t salt
6 tablespoons earth balance, melted
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon sugar
1 cup diced rhubarb (from about 1 1/2 medium stalks)
1 cup diced strawberries

Heat oven to 375 degrees F.

Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted earth balance over, and stir until clumps form. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes.

sourdough granola.

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This is the first thing I made with some sourdough discard and it might be some of the best granola to date! The texture is very crispy without using much oil – and its not very sweet at all. I have been having a handful with some chocolate chips and its a great snack!

Mix together:
1/3 cup discard starter
2 T water
2 T brown or coconut sugar
2T flour

Let this ferment for 3 hours to overnight.

When ready, you will need:
1/4 tspn salt
1/2 tspn cinnamon (optional)
2 cups oats
2T peanut butter
nuts (almonds, cashews, etc)
seeds (sunflower seeds, flax seeds, hemp seeds, etc)
1T honey or maple syrup

Add the salt and oats, cinnamon, nuts and seeds to a bowl.
Add the honey and oil to the fermented mixture, then pour over the oats in the bowl. Coat well, and then bake in preheated 300 degree oven for about 30-40 minutes. Stir halfway through.

kung pao tofu.

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Not sure how much this tasted like kung pao tofu, but I enjoyed eating it.

In a pan pour a little seasame oil and sautee the garlic and green beans. I had to add a little water to get the green beans to soften. Throw some spinach in there.

I put my tofu in the air fryer. while its cooking make the sauce.
3T soy sauce
1 T Balsamic vinegar
1T hoisin sauce
1 t maple syrup
2t sambal oleek

When the tofu is crispy, add to the pan, dump in the sauce and cook a few minutes.
Serve over rice and add some crushed peanuts.