Recipes

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

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!

This frosting only requires 3 simple, wholesome ingredients and is super easy to make. Recipe Credit to my dear friend Coleen Burkinshaw over at Morrison Point Farm.

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 muffins are bursting with flavour...and fresh fruit! These muffins make a great side for breakfast or a quick snack. Nothing beats a warm blueberry muffin. Except a warm blueberry muffin loaded with strawberries! Add up to 1-1/2 cup of your favourite berry combination. Enjoy!

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.

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

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.

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.

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. This is a delicious "soaked" banana loaf loaded with nutrition.

Fill your kitchen with the wonderful scents of fall with this delicious mini cake recipe. These mini cakes are not only delicious, they are beautiful and easy to make. They require only one bowl - less dishes yay!