This recipe is amazing for pizza crust and better for your digestion because of the slow fermentation in the fridge. A must try!
Almond Pie Crust
2 cups Almonds
2 tablespoons Flax seed, ground or
2 tablespoons Wheat bran
2 tablespoons Milk, almond or cashew.
If you can pre-soak nuts for at least 2 hours. Chop nuts in a food processor or blender. Pulse the nuts into a fine meal (like corn meal). Add the ground flax or bran and pulse to mix. Slowly add milk one tablespoon at a time until the dough comes together.
Corn Bread or Pancakes (100% corn)
Ground corn with germ in tact
2 cups Cornmeal
4 teaspoons Baking powder
1 teaspoon Salt, sea
2 cup Water
2 tablespoon Butter or coconut oil
1/2 cup Honey (optional)
Before mixing the batter, preheat oven 425. Coat a 8″ or 9″ cast iron pan with oil & place in oven to get hot.
Mix all ingredients together. Spoon batter into hot greased cast iron pan. Bake in 425 oven for 20 minutes or until browned lightly on top.
Use this batter and cook it like pancakes, you will LOVE it! (The batter will store well for a week or so in a jar in the fridge.)
2 tablespoons instant yeast, (also called bread machine yeast)*
4 cups water, lukewarm (may need more if using whole wheat)
10 cups flour , (whole wheat, white or half and half)
6 tablespoons honey , or unrefined sugar
4 teaspoons Salt
This basic bread recipe can be used for loaves, baguettes, pizza crust, or even pitas. It all depends on how you form your dough. Continue reading