Bread With Jam

Tag: Strawberries

  • Short Cake

    as in with strawberries! Yes, in spite of the fact that we got three inches of snow this morning, even though most of it is melted by now, it is getting damn near the season of strawberries. And though I can’t find local strawberries here in Kansas for the life of me, I’m moving ahead with some shortcake with strawberries from California (well, Costco). So… get ready!

    I found this quick and easy recipe on the web:

    INGREDIENTS
    2 cups (240 gr) all-purpose flour
    1 TBSP (14 gr) baking powder
    1 TBSP (14 gr) Cane sugar
    1 1/4 tsp kosher salt
    1/2 cup (1 stick, 113 grams) Earth Balance Buttery Sticks
    3/4 cup-1 cup (175-240 ml) almond milk

    Rice the buttery sticks into the combined dry ingredients. Moisten with the almond milk till it holds together. Add a tablespoon of lemon juice for “butter-almond-milk”. Drop into cast iron skillet. Bake in preheated 450° oven for 20 minutes until golden brown.

    Print it here.

  • Sourdough Waffles

    This morning we made waffles from a 100% hydration sourdough starter that fermented at room temperature last night. The batter made 8 delicious waffles that were about 4 inches square.
    Here is the recipe:
    • Sourdough: 3 cups (600 grams)
    • Sugar: 2 tablespoons
    • Salt: 1 1/2 teaspoons
    • Baking soda: 1 teaspoon
    • Almond milk: 4 tablespoons
    • Flax eggs: 2 tablespoons of seed ground fine, mixed with water and refrigerated
    • EEVO: 2 tablespoons (other vegetable oil is fine)
    Combine all ingredients in a sufficiently large bowl until well blended. Don’t worry about over mixing like you would with traditional methods. The mix should be homogenous.
    Spray your waffle iron with a non-stick spray. Bake according to directions provided by manufacturer.
    Serve with maple syrup or the topping of your choice.
    Leftovers (if you have any!) can be wrapped and frozen. Great in the toaster for the mornings when you’re in a hurry!