Sourdough Artisan Bread

3 Cups Water
(1/2 Cup Sourdough or 1 1/2 T Yeast)
1 1/2 T Salt
6  C Flour, ww

Mix well. Dough does not need to be kneaded a lot, but needs lots of rising time. Put directly into the fridge and use days later or rise till double then form into a boule, rise till double again, cut an x into your boule, and bake on a preheated stone at 450 for 25 minutes (throw a cup of water into the bottom of your oven to make a crusty crust).  Makes 4 loaves.

Tortillas

3 cups flour

1 Tablespoon Baking pwd. 

2 tsp salt

1 cup hot water

1/2 cup applesauce
mix / knead together. Let dough rest about 5 min. fry in a little oil on a HOT frying pan.

To make it easier to portion out, I roll all the dough into little golf-ball size balls for smaller tortillas, and between golf ball and tennis ball size for larger tortillas.  I cook them on medium heat and on each side for about 30-45 seconds.

Banana Pudding

6 bananas

6 cups almond milk

½ cup flour

dash vanilla

Blend bananas, almond milk, and flour in a blender until smooth. Heat (or enjoy cold as a smoothie) until just hot and thickened. Add vanilla. Serve warm or cold.

Raspberry Shakes

Raspberry Shakes

3 bananas

1 C. raspberries

almond milk

apple juice concentrate

maple syrup

vanilla

dash salt

Pita Bread

Pita Bread  (Grandma Jo's recipe)

1 1/4 C. warm water

1 T. dry yeast

1 lb. flour  (about 2 C.?)

1/2 t. salt

Dissolve yeast in warm water with a pinch of sugar.  (If using instant yeast, adjust, adding to dry flour.)  Leave it in a warm place for about 10 minutes until frothy.  Add salt and flour.  Mix well with hands (or mixer) for about 10 minutes.  Let raise for 2 hours.  Punch down and roll out into round balls.  Put on lightly floured dish towel and let rise while oven is heating.  Preheat oven at highest temperature for 20 minutes.  After oven has been on for 10 minutes, put in baking pan to heat for remaining of the preheat.  Place dough on hot pan and bake for 5 minutes.  Cool and slice part-way into middle.

Cashew Sour Cream

Cashew Sour Cream

1 cup raw cashews, soaked 4+ hours
1/4 cup water
1/2 teaspoon raw apple cider vinegar  
1 teaspoon lemon juice 
1/8 teaspoon fine sea salt

Blend well, add additional soaking water if desired to thin.