Recipes

  Growing up in the Willamette Valley in Oregon, berry season is my favorite time of year. Nothing compares to picking blackberries on a cool July...

It took a few bricks tossed in the trash before coming up with this recipe – the closest I’ve had to “real” sourdough bread in years.  It’s been tested four times and baked eight fantastic loaves of bread, so hopefully will work as well in your kitchen!

Digestive health is important for all of us.  But for people with food allergies and intolerance’s, the cure to what ails us just may be found in the bacteria that lives in our digestive system.  Cultured foods give that bacteria a boost, and sourdough breads are perhaps a healthier way to consume the grains many of us on gluten free diets crave.

Making sourdough might seem intimidating at first, but with a little time and care, you will end up with breads, rolls and pancakes that are gut-friendly and full of flavor.

Baking cut-out cookies with my mom is one of my earliest Christmas memories, wiggling the cookie cutter around to gently move the surrounding dough out of the way, gathering up the final scraps and molding them into a final cookie. The recipe had to change with the food allergies and fortunately, we found and modified this delicious version that is gluten free, vegan and allergy friendly. Hope you enjoy it and making some memories of your own this season!