Recipes

Whip up these Sourdough Morning Glory Muffins the night before and you'll have the scent of warm cinnamon and apple swirling in the air only a half-hour after waking, letting you know breakfast is almost served. This recipe uses a moderate amount of sugar to give a slightly sweet flavor, but won’t overpower your taste buds (or pancreas) if you eat two or three.

This is our daily bread. We love it toasted with lots of fresh raw butter and a fried egg on top. It's a traditional sourdough bread, prepared with a starter rather than with yeast, has a delicious flavour but tends to be heavy for modern tastes.

These easy sourdough drop biscuits are a delicious, hearty companion to any meal.

This Lemon Blueberry Bread made with Jubilee Red Fife Flour is moist, fluffy and packed with sweet delicious blueberries and makes a perfect treat for your favorite guests but easy enough to make for yourself.

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.

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).

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.

This recipe is from the book 'Alaska Sourdough' by Ruth Allman. Unlike regular pancakes, this sourdough version offers a much more complex flavour. We typically add raspberries and serve with a touch of maple syrup or mixed berry compote. They can easily be made vegan by replacing the egg with 1 tbsp of ground flax mixed with 3 tbsp of water and left to soak a few minutes. They can also be made wheat free by using rye sourdough.

Recipe credit to Sally Fallon from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, 2001

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!

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.