Archive for April, 2010

Sprouted Lemon Pound Cake

Our lemon tree is full at the moment so I wanted to try a lemony dessert. I Found a passion fruit pound cake in David Lebovitz’s new cookbook, Ready for Dessert and changed the recipe to include lemons, sprouted whole wheat flour and sucanat. It turned out great!


1 ½ cups sprouted organic whole wheat flour

1 tsp. baking powder

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Trail Mix Two Ways

We have three boys in high school and none of them eat as nutrient dense diet as we would like. I’ve been trying to come up with some ideas for snacks they will take on the run so I decided to mix up a big batch of trail mix. I had bags of nuts and jars of soaked (and then dried) nuts in the cupboard so I mixed up a batch. It included (all organic, of course :):  Pecans, Walnuts, Hazelnuts, Almonds, Sunflower Seeds, Raisins, Dried Apricots, Mango and Cranberries. You can of course use what you like and have on hand.

Then I decided to use some of the trail mix to make a batch of fruit and nut bark.  It’s really easy.

Fruit and nut bark


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Sourdough Rye Bread

I grew up eating rye bread, although it was never as good as this recipe.  This is from Wild Fermentation by Sandor Katz – link below.  It’s an amazing book about everything fermented, from Sauerkraut and veggies to beer, wine, yogurt and more.  I made my sourdough starter from the recipe in the book and then I made this bread.  I’m making it for the third time this week – I’ve been making one batch a week –  and we are not tiring of it yet.  It’s a wonderful whole grain rye bread and I grind the rye berries the day I make the bread so it’s extra fresh.   It takes two days to make and there’s no kneading.

Ingredients, for 2 loaves:

2 large or 4 small organic onions

2 tablespoons organic olive oil

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Amish Bread Pudding

Amish Bread pudding

This is a very easy, basic recipe.  I’ve used everything from organic challah raisin bread to whole wheat bread and they all come out wonderfully.  You can use berries, chopped apples or most any other fruit instead of the raisins. 


2 cups whole organic milk (or 2 cups half & half) – preferably unpasturized

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