Recipes

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!

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. Perfect for those with a dairy intolerance. The coconut oil gives it a distinct AMAZING flavour! These are the cookies we used to bring to the Farmer's Market. Update: we now use lard instead of coconut oil from our Forest Pork (because it's what we have on hand). The taste is still great and I find the cookies keep their shape better.

Fill your kitchen with the wonderful scents of fall with this delicious recipe. They make a healthy breakfast or snack and they freeze well. These muffins require only one bowl - less dishes yay! This recipe makes 12 muffins or 6 mini fluted cakes. Recipe credit to Katie Kimball over at Kitchen Stewardship

For grains to be efficiently digested, we need to either soak, sprout or sour leaven them. This is a delicious "soaked" banana loaf loaded with nutrition.

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!

These are delicious little cookies great for quick breakfasts, snacks on the go and before bed tummy fillers :) 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

Sometimes a girl just needs a brownie, you know? Moist, rich, and deeply, darkly chocolate, these brownies are the ones to go through life with! I recently changed the recipe to use maple syrup instead of brown sugar and halved the amount too. These are the ones we sell at the Farmer's Market on occasion.