Recipes

Unlike regular pancakes, this sourdough version offers a much more complex flavour. Fluffy on the outsides with irresistible crispy edges. We typically add raspberries and serve with a touch of maple syrup or mixed berry compote.

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

It's always best to soak or sour-leaven our grains for easy digestion and optimal health but sometimes it's not always possible. These pancakes are light and fluffy and delicious. Makes for a filling, wholesome breakfast.

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.

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.

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