Recipes

• Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside.
• Cream together the butter, almond butter and sugar. Add eggs and vanilla and combine.
• Add all of the remaining ingredients except the flake sea salt – that's for the top. Mix well to combine everything. Dough will be thick.
• Scoop cookies into desired size, spacking them out well on the baking sheet. They will spread a little in baking, but not a lot. Flatten them slightly.
• Sprinkle a little bit of the flake salt on top of each cookie.
• Bake for 11-13 minutes, until set and just the slightest bit brown around the edges. These cookies don't turn a real deep brown like some do.

• Before you begin, make sure your starter has been fed recently and is active and bubbly.
• Get out your pie plate, rolling pin and a piece of parchment paper. Set aside.
• In a large mixing bowl, combine the flour and salt.
• Now work in the cold lard or butter until you have coarse crumbs. See the attached video for more details.
• Stir in the honey and starter. You may need a little more or a little less than the recipe calls for. The brand of flour you use as well as the humidity level in your home will impact how much liquid you need to add. You need enough liquid for the dough to hold together, but not be sloppy, sticky, wet.
• Now you have three choices: 1. Roll out and bake the dough right now, 2. Cover and refrigerate for about two hours then use in your recipe, or 3. Cover and leave at room temperature for up to 12 hours for a long fermentation, then either use right away or refrigerate and then use. I prefer a less sour taste and so do not usually do the long ferment and simply use my dough right away. It's worth experimenting and see what you like best.
• That's it! Follow whatever pie recipe you are making for baking instructions.

• Mix the cold butter or lard with all of the dry ingredients in a large bowl. Your hands are the best tool for this job. Mix until you have coarse crumbs about the size of peas.
• Stir in the starter, milk and honey being careful to mix thoroughly to incorporate all the dry, but not over-mixing.
• Grease your baking dish with a little extra butter or lard – a 11×7 or 9×13 rectangular pan or a large cast iron skillet will work perfectly.
• Scoop the discuit dough into your prepared pan. I use a large disher that scoops about 1/4-1/3 cup per biscuit. See notes for a link to the dishers I use.
• Cover lightly with a clean tea towel and set aside on the counter for about 30 minutes.
• Preheat your oven to 400 degrees and bake 20-25 minutes, until golden brown all over.
• Slice these babies up and slather with butter or ghee, your favorite homemade jam, honey, sausage gravy, whatever you like. These even reheat beautifully!

• In a large bowl, mix the wet ingredients: starter, oil, orange juice, almond milk and vanilla.
• In a smaller bowl, combine all the dry ingredients: almond flour, arrowroot, baking powder, salt, maple sugar and dried cranberries.
• Now combine the dry and wet together and mix thoroughly.
• Line a rimmed baking tray (a half sheet pan) with parchment paper. Divide the dough in half. Pat each half into a circle shape.
• I like to keep my scones about 3/4 inch thick, but you make yours as thick or thin as you like. With 3/4 inch thickness, both circles of dough will fit on one baking sheet. If you want them much thinner, you will want to use two baking sheets.
• Using a sharp knife or a bench scraper, cut each circle into fourths, then in fourths again so you end up with 8 triangles.
• Cover loosely with plastic wrap or another piece of parchment paper and refrigerate for a minimum of one hour and up to four hours.
• When ready to bake, remove the baking sheet from the fridge. Preheat the oven to 375 degrees.
• If you want your scones to have that traditional shiny top, brush the tops of each scone with heavy cream or full fat coconut milk. For just a little extra pizzazz, sprinkle on a little coarse sugar.
• Once oven has come up to temperature, bake for 20 minutes. Remove from the oven, using your sharp knife or bench scraper, carefully separate the scones and distribute them evenly around the baking tray so that they are not touching.
• Return to the oven and bake 7-8 minutes more, or until golden brown all over.
• Remove from the oven and allow to cool slightly before you dig in.
• These keep well in a tightly sealed container in the refrigerator for up to 10 days. I think they're best reheated in a toaster oven or microwave.

• Mix all flours together in a large bowl and transfer to a sealed container.

• Wash, stem and pit cherries.
• To a large cast iron or other oven proof skillet, add ghee, cherries, almond extract and maple syrup. Bring to a simmer and cook until cherries begin to soften, 10-15 minutes.
• Remove a little of the cherry juice – about 1/4 cup – place that in a little bowl and add the arrowroot to it. Mix well and add back into the bubbling cherry mixture. Stir that in well, then remove from the heat.
• While cherries are cooking, prepare the topping by simply mixing the sourdough starter, beaten eggs, maple syrup, baking powder and melted coconut oil together.
• Pour this mixture over the top of the cherries.
• Bake at 400 degress for 15 minutes or until cherries are bubbling and topping is set.
• Serve warm. A little vanilla ice cream on top wouldn't hurt.

• Clean chicken of any fat, veins, tendons, etc. Cut into strips or desired sized pieces
• Add egg to a shallow baking pan or plate and beat well. Add chicken pieces and toss all around to coat each piece completely in egg.
• To another shallow baking dish or plate, add all of the dry ingredients and mix well.
• Preheat air fryer to 400 degrees and set it for 10 minutes.
• While it is preheating, begin breading your chicken by coating each piece thoroughly in the dry ingredients and tapping off any excess.
• Once preheated, spray the fry basket with your oil spray and lay in as many tenders as you can without them touching. Spray the chicken with the oil spray as well.
• Turn each piece over when your air fryer instructs you to do so. If there are any dry looking areas, use a little more oil spray.
• When chicken is done, remove to a serving plate or tray and cook the remaining chicken.

• On day 1, shred zucchini, onions and bell peppers. I do this entirely in my large food processor with the shredding disc in place for the zucchini and the regular chopping blade for the onions and peppers. You can also shred the zucchini with a cheese grater and chop the onions and peppers by hand. You want everything fairly small because that makes a nicer finished relish. Add all of these vegetables to a large glass or plastic bowl.
• Add in the salt and mix well. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.
• The next morning, pour your vegetables through a fine mesh strainer and rinse with cold water very thoroughly. You want to rinse out all of that salt.
• Add the vegetables to a large stock pot, add the remaining ingredients using the smallest amount of sugar, stir and bring to a simmer. Simmer for 30-60 minutes. Taste. If you want your relish sweeter, add the remaining sugar and simmer for an additional 30 minutes.
• Pack your relish into clean jars and either refrigerate or process. See video for the canning process instructions. If you want to simply refrigerate your relish, it should keep for at least 6 months.

• Preheat oven to 375 degrees.
• Begin by preparing the pastry crust: in a large mixing bowl, combine almond flour, arrowroot and salt. Add in the lard and mix until your mixture resembles coarse crumbs. Add in water a little at a time until the dough comes together and is wet enough that it stays together well.
• Roll out the dough onto a large piece of parchment paper – the size that will fit in a half sheet pan or jelly roll pan (about 15"x11") with a rim. Your dough does not have to fit the exact dimensions of your pan – it can be "rustic."
• Using a fork, prick holes all over the dough. Bake for 10-15 minutes.
• Combine mayonnaise, egg, spices, dijon and shredded cheese. Mix well.
• While your crust is baking, prepare your tomatoes: wash them, peel them and slice them about 1/4 inch thick. Lay the slices on paper towels to absorb any excess liquid.
• Spread half of the mayonnaise mixture over the par-baked crust. Layer on the tomatoes. Dot the remaining mayonnaise mixture over top of the tomatoes. It will spread as it heats in the oven so don't worry about spreading it on top of the tomatoes, which would be difficult.
• Bake to 20-25 minutes more, until crust is slightly browned around the edges and the mayonnaise mixture is bubbly and also slightly browned.
• You must allow this to cool a little before you eat it because the tomatoes and the mayonnaise mixture are both very, very hot.

To make the crust

• Preaheat oven to 350 degrees
• Mix graham cracker crumber, melted butter and maple sugar until well combined.
• Press mixture into the bottom and up the sides of a standard, deep dish pie plate.
• Bake 8-10 minutes, until slightly browned.
• Allow to cool completely before filling. You can chill the crust in the fridge or freezer if you want to hurry along the process.

To make the pie filling

• In a large mixing bowl, beat cream cheese until light and fluffy.
• In a separate bowl, beat heavy cream or coconut cream with maple sugar until stiff peaks form. Set aside.
• To the large mixing bowl with the cream cheese, add the cocoa powder, sweetened condensed coconut milk and maple sugar. Mix until thoroughly combined.
• Fold in the whipped cream.
• Pour this mixture into the prepared and chilled pie crust. Decorate the top with chocolate chips, chocolate curls or chocolate syrup swirled if desired.

• Add ground beef to heavy pan (preferably NOT a non-stick pan) over medium high heat and begin browning. If you are starting with frozen meat, put a lid on your pan and it will cook much faster.
• Meanwhile, chop the onion and add to pan.
• Continue to stir meat and onion until cooked, but not browned. Season with a little salt.
• While meat and onions are cooking, slice mushrooms and mince garlic and then add to the skillet. Continue to brown this mixture until it is nicely browned and you develop some of those good bits on the bottom of the skillet (that brown stuff is called fond and it adds a lot of flavor to your dish). See all that brown stuff in the picture? You want that. It's not burned. I promise.
• Add arrowroot or cassava (I prefer arrowroot, but either will work) and stir until well distributed.
• Slowly add broth, stirring and scraping the fond off the skillet. Use a wooden spoon or metal spatula for this. Add coconut aminos now as well.
• Cook this mixture for 2-3 minutes. While that is cooking away, collect the cream from your coconut milk can and mix with the lemon juice (store the liquid in a sealed container in the fridge for a future use). This is your sour cream substitute.
• Add the coconut/lemon juice mixture to the skillet right before serving. Stir well and make sure it is heated through and seasoned to your liking. Add a little more salt and/or pepper if desired.
• Serve over rice, zucchini noodles, gluten free pasta or mashed cauliflower.

• Preheat oven to 325 degrees. Get out a large baking sheet (approx. 15" x 11"), two sheets of parchment paper and a rolling pin and set aside.
• To a medium sized mixing bowl, add almond flour, salt, baking powder and cinnamon. Mix well.
• Add coconut oil to a measuring cup and microwave for a few seconds until melted.
• Now add the liquid ingredients to the dry ingredients. Start mixing.
• This mixture will be dry, which means it will be a little harder to mix by hand than some other baked goods. Just keep mixing. You may need to get your hands in there to mix. Keep mixing until you have a cohesive ball of dough.
• Place the dough on one of your parchment paper sheets. Flatten slightly with your clean hands. You want to approximately make a rectangle shape. Don't worry about getting it perfect.
• Now place the second sheet of parchment on top and roll the dough out to an even thickness. I like my crackers to be about an eighth of an inch thick or just slightly thicker. You make them as thick or thin as you like.
• When you've rolled the dough out to your liking, remove the top piece of parchment and cut into crackers the size you like. I aimed for about 3" x 3" squares, but again, don't worry about being perfect. You can use either a knife or a pizza cutter – both work well.
• Remember the piece of parchment that had been on top of the dough you were rolling out? Lay that on your baking sheet. It's what you will bake your crackers on.
• Carefully pick up your unbaked cracker squares and lay them on the baking sheet. Don't let them touch, but they can be pretty close to one another (no social distancing needed) because they will not expand when baking.
• If you have scraps of dough leftover from trimming to get square shapes, just mash that dough back into a ball and roll it out again. You can place that dough ball on one half of your sheet of parchment and simply fold over the other half so you have a top for easy rolling. Keep repeating until you've used up all your dough.
• Now take a fork and prick little holes all over the crackers. This will keep them from puffing up too much while baking.
• Bake for 15 minutes then remove the baking sheet from the oven and flip each cracker over. Bake 5 more minutes. If you have some crackers that are thinner than others, keep an eye on them because the thinner they are, the more quickly they will bake.
• That's it! Allow to cool completely. Wrap tightly in plastic wrap for storage of more than just a couple days.