Apple Crumble

This is similar to Apple Brown Betty which is baked, but this is a quick, allergy-friendly skillet version, and can be made in small batches. It’s a great way to use of stale ends of sourdough bread, but regular bread works great too.

Btw, Carolyn at Homesteading Family (affiliate link) as a great Apple Brown Betty recipe.

Apple Crumble:

This recipe is dairy, sugar, soy, nut, and egg free, and can be made gluten free as well.

1 medium apple, peeled and chopped

1 tbsp avocado oil, or butter

1/4 cup honey

1/4 tsp vanilla

Pinch of salt

1/4 tsp cinnamon

Dash of nutmeg

1/4-1/2 cup water

2-4 slices of stale bread, coarsely crumbled (for a GF version use gluten free bread)

Peel and chop your apple, heat skillet over medium heat and add your oil and apple. Sauté for a couple of minutes or so, and add the salt, cinnamon, and nutmeg until all the apple pieces are coated. Next add the honey and vanilla, stir quickly so that the honey doesn’t burn, and gradually pour in some of the water to make a sauce. Don’t add all of it unless you need it. Add the crumbled bread and stir until coated and heated through. Serve with ice cream or heavy cream if you can have it. Makes 2-3 servings.

Gingerbread Cake Pan Cake

This recipe is moist, delicious, allergy friendly (nut, egg, dairy free), and it can be mixed straight in the pan which maximizes cleanup.

Gingerbread Cake Pan Cake:

You can certainly mix this in a bowl or a mixer and add the batter to two regular round floured cake pans, or you can grab a 9×13” casserole and a fork and get busy.

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1 tsp salt

2 tsp baking soda

1 tsp cinnamon

2 tsp ground ginger

Add all of the following into your bowl or directly into your 9×13” casserole and mix with a fork until all the dry ingredients are combined.

Then add…

1/3 cup oil

1 cup water

1 tsp apple cider vinegar

1 tsp vanilla

1/2 cup honey

1/4 cup molasses

Add all of the above ingredients into the bowl or cake pan and stir with the fork until all the lumps of flour have been mixed. Be sure to scrape to the bottom.

Bake 350 degree for 45-50 minutes or until a cake tester comes out clean.

Enjoy!

Sourdough Banana Bread

Moist and flavorful, and a great way to use up excess sourdough.

3 cups sourdough starter (fed or unfed)

1 1/2 tsp salt

1 tsp vanilla

1/4 cup oil

1/3 cup heavy cream

1 cup water

1/2 cup honey

1/2 cup sugar

3 very ripe, mashed bananas.

Mix all of the above together and then add…

2 cups all purpose flour

1 1/2 tsp baking soda

1 tbsp cinnamon

1-3 cups whole wheat or whole grain spelt flour. Add 1/2 cup at a time until the batter is about the texture of softened cream cheese.

Pour into greased loaf pans.

Ready to go in the oven.

Cover and let it rise for about an hour or until it almost reaches the top of the pan.

Bake at 400 degrees for 50-60 minutes. Internal temp should register 190 degrees.

Remove from pans immediately and place on cooling rack to cool. Makes 2 loaves.

Enjoy!

Sourdough Cornbread

This Texas girl grew up on good southern cornbread. It was a staple alongside a big pot of pinto beans.

Since I’ve been doing sourdough a lot lately, I thought I’d give sourdough cornbread a try. This is based on my grandmother’s cornbread recipe with a few tweaks. It’s delicious and moist, not grainy at all. You should all try it.

Sourdough Cornbread:

1 cup cold sourdough starter

1 tsp salt

1 cup water

2 tbls honey

1/4 cup oil

2 eggs

Mix all the above ingredients together. Then add…

1 cup all purpose flour

1/4 whole wheat

3/4 cup corn meal

1 tbls baking powder

Mix and pour in a greased cast iron skillet 8×8 casserole dish.

Bake 400 degrees for 20 minutes.

Apple Gingerbread Sourdough Batter Bread

This bread is moist and flavorful and a great way to use up lots of immature sourdough starter.

Apple Gingerbread Sourdough Batter Bread:

3 cups of sourdough starter (for a less sour flavor use activated starter, for more sour use unfed starter)

1 1/2 tsp sea salt

1/2 cup honey

1/4 cup blackstrap molasses

2 cups water

3 cups peels and chopped apples

Mix all of the above together. Then add….

2 cups all purpose flour

2 tbls cinnamon

2 tsp ground ginger

1/8 tsp cloves

2 tsp baking soda

Add whole wheat or spelt flour until the texture of the dough is like a stiff buttercream frosting.

Grease your loaf pans, and pour the batter into the pans filling them 2/3 full. Cover and let the loaves rise until it almost reaches the top.

Preheat the oven to 400 degrees. Bake for 40-50 minutes.

Enjoy!

Lemon Raspberry Sourdough Scones

These are a tasty treat for your week.

In a large bowl combine the following…

2 cups all purpose flour

2 cups whole wheat or spelt flour

1 tsp salt

2 tbls baking powder

3/4 cups brown sugar

Using a pastry cutter or your hands, cut in…

4 tbls cold butter (until pea size or smaller)

Then add…

6 oz. fresh raspberries (approximately 1 cup, frozen can be used also)

Zest of 2 lemons

3/4 cup sourdough starter (can be fed or unfed)

2 cups of milk, reserve 1/3 cup

Mix everything but the 1/3 cup of the milk. You want a very wet dough that just holds together or your scones will be dry. Add the remainder of the milk 2 tbls at a time if needed.

Turn the dough out onto a floured board. Gently press into a rough rectangle. Flour the top. Lift the dough and fold it in half over on itself. Press it out into a rectangle again. Flour the top. Lift it up and fold it in half again. Repeat this process 3 more times. This is called laminating the dough. It adds layers which result in a fluffier, flakier end product. After the last lamination, press the dough into a rough rectangle again until it is about 1 inch thick. Cut out your scones with a biscuit cutter, pizza cutter, or knife.

Bake at 400 degrees for 20-25 minutes.

Enjoy!

Sourdough Almond Butter M&M Cookies

These are a fun treat and a fairly healthy sback since they are made with honey.

In a large mixing bowl combine the following….

2 eggs

1/4 cup mild tasting oil

1/2 tsp salt

1/2 tsp Vanilla

1/2 cup sourdough

1/2 cup almond butter

1/2 cup honey

1/4 cup milk or cream

Mix until combined. Then add…

1 1/2 cup all purpose flour

1 cup whole wheat flour

1 1/2 tsp baking soda

Mix the wet and dry ingredients together.

Scoop onto baking sheets. Bake at 350 degrees for 10 minutes.

Cranberry Orange Scones

These scones are moist and yummy! What a treat on a cold winter night.

Cranberry Orange Scones:

In a large mixing bowl combine the following:

2 cups all purpose flour

2 cups whole wheat or whole spelt flour

1 tsp salt

2 tbls baking powder

Cut in 1/2 stick of butter.

Stir in…

2/3 cup honey

1 cup chopped cranberries

Zest of 1 orange

1 3/4 cups of milk

Mix the dry and wet ingredients until just combined. The dough should be wet and sticky. Turn out on to a floured board and form into a rough ball. Press the ball into a small flat rectangle. Lift the rectangle and fold over in half on itself in order to laminate the dough. Continue to fold and flatten it 5-6 more times. Press into a flat rectangle as pictured below and cut out your scones.

Bake the scones at 400 degrees for about 20-25 minutes. This recipe makes makes about 16 medium sized scones.

As a side note, if you have made my fermented Lemon Cranberry Honey, it is great to pour in as the sweetener and chopped cranberries all in one. If you use it, you can omit chopped cranberries, honey, and orange zest, and just add 1/2-2/3 cups of the fermented honey instead.

Lemon Blueberry Sourdough Batter Bread

Add this to brighten your day. Tasty, chewy, and sweet, with just a bit of lemony tang.

Lemon Blueberry Batter Bread:

3 cups sourdough starter

1 tsp salt

1 cup water

1 cup honey (or 3/4 cup brown sugar)

1/3 cup oil

1/2 tsp vanilla

Mix these ingredients together. Add the following….

1 cup all purpose flour

2 tsp baking soda

1 – 6oz container of blueberries

Zest of 1 lemon

Any whole grain flour of your choice 1/2 cup at a time until the dough is the texture of a soft cream cheese or buttercream frosting.

Pour into two greased loaf pans (or you can use liners and make muffins instead). Cover with a damp towel and let it rise until the dough reaches the top of the pan.

If you use honey, bake at 350 degrees for 35-40 to avoid them browning too quickly like the loaves below. If you use sugar, bake at 375 degrees for 35-45 minutes. Check for doneness using a cake tester. It should come out clean, or the interior temperature should register 200 degrees on an instant read thermometer.

Slather with butter and enjoy!

Apple Cinnamon Granola Cookies

1/3 cup mild tasting oil

1/2 cup honey

1 tsp vanilla

1 egg (or 3 yolks)

3/4 tsp salt

Cream the above ingredients together.

Then add…

3/4 cup finely chopped, peeled apples

Mix apples into the oil/honey/egg mixture.

Now add…

1 cup all purpose flour

1 tsp cinnamon

1/2 tsp baking powder

1 1/2 cups oats (or spelt flakes)

Bake at 350 degrees for 15-18 minutes.

Makes about 16-20 cookies.

Cool and enjoy!

Gemma’s Pumpkin Donuts

Don’t these look delicious!?!

Visit Bigger Bolder Baking for the recipe.

Another good recipe to try out for Fall. Stop by my Conversations page to see other websites, blogs and recipes that I find interesting.

Allergy Friendly Pumpkin Butter – dairy, soy, gluten, nut, and egg free!

Pumpkin Butter on homemade spelt biscuits

This is one of my go-to Fall recipes. It’s a great option for people with lots of food restrictions. And it’s delicious! Scroll down on my Allergy-Friendly page for the recipe.