Recipes

Need a delicious chocolate cake for birthdays or other celebrations? Look no further! Made with simple ingredients like yogurt, maple syrup, and Red Fife. This recipe will yield two 9" rounds (three 6" rounds) or one 9" x 13" sheet cake. Use your favourite icing recipe.

These cookies have a great chewy texture and nutty flavour :)

Here’s our go-to recipe for galette dough. A galette is a free form pie, that is wrapped around filling either sweet or savory. Why do we love them? Well a galette is a lazy woman's pie. A galette is a happy woman's pie ;) You simply roll out the dough into a dough circle and top it: no pie pan or crimping required! Make this with whatever you have on hand; summer stone fruit is some of my favorite or use up leftover's for a savory pie (as seen above- leftover roast beef + cheese + chives).

Let's be real...a cookie will never be healthy. But I like to believe these are a bit healthier than the average chocolate chip cookie. They make me happy and sometimes that's all that matters :) Our entire family is head over heels in love with them! They freeze well too. You'll want to prep this at night to bake the next morning, or prep first thing in the morning to bake later in the day, to allow the sourdough to work it's magic fermenting power on the flour. Enjoy!

Here's a delicious way to use up the sourdough discard that comes along with feeding a sourdough starter. I’ve been trying to come up with easy, everyday recipes to use this discard instead of throwing it out to the chickens.

This pizza has exceptional flavour. The dough is soaked and fermented 24 hours for easy digestion and highest nutrition.

For grains to be efficiently digested, we need to either soak, sprout or sour leaven them. These soaked muffins are bursting with flavour...and fresh fruit! They make a healthy, hearty side for breakfast or a quick snack. These muffins require only one bowl - less dishes yay! Add up to 1-1/2 cup of your favourite berry combination. Enjoy!

This is a favourite in the Bakker house! It is an easy soaked red fife bread that is light, fluffy, delicious and incredibly nutritious and easy to digest. For grains to be efficiently digested, we need to either soak, sprout or sour leaven them. This is a dairy free recipe so it's great for those who need to avoid dairy. I make a double batch of this recipe and bake all 4 loafs at the same time on convection in my Pampered Chef Stoneware Loaf Pans. Recipe Credit to Danelle over at Weed'em & Reap

This bread is an easy soaked homemade whole wheat bread that is light, fluffy, delicious and incredibly nutritious and easy to digest. For grains to be efficiently digested, we need to either soak, sprout or sour leaven them. This bread is our favourite for sandwiches. Keep in mind the soaker and sponge will be prepared the day or night before you wish to make the bread. Recipe Credit to The Elliot Homestead

These cookies are made with Red Fife flour, coconut oil, oats, and dark chocolate. The coconut oil gives it a distinct AMAZING flavour! These are the cookies we used to bring to the Farmer's Market.

These are delicious little cookies great for quick breakfasts or a snack on the go :) A great way to use discarded sourdough! This recipe has been adapted from the Traditional Cooking School by GNOWFGLINS. 3 Variations: Chocolate Chip Nut Butter Cookies, Chocolate Peanut Butter Cookies, Treasure in the Middle Cookies