Natural Health Educator

Delicious sourdough recipes

Sourdough Waffles

1 1/2 cups sourdough starter

1/2 cup buttermilk (I just use milk to make it less sour)

1/2 cup oil

1 egg slightly beaten

1 tsp salt (optional)

1 tsp baking soda

3 tblsp sugar (I use honey)

1 cup flour (I use multi grain flour)

Mix everything together with a wire whisk and cook in waffle iron, or make pancakes on griddle.

Sourdough Biscuits

2 cups organic unbleached white flour

2 tsp baking powder

1 tsp salt

1/4 cup coconut oil

1 cup sourdough starter

1/3 cup milk

Combine dry ingredients in a bowl and mix.

Cut in the coconut oil until it looks like course meal.

Add sourdough starter to milk.

Stir into dry ingredients and stir with fork until moist. Don't over stir

Turn dough out on lightly floured board and gently pat into a 10 inch circle

Cut and place on ungreased cookie sheet. Bake at 450 degrees for 12 minutes.

Sourdough Banana Bread
1/2 cup coconut oil or butter
1 cup raw sugar
1 large egg
1 cup mashed bananas
1 cup sourdough starter
2 cups organic unbleached white flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup chopped walnuts
1 tsp vanilla extract

Cream together the coconut oil and sugar. Add egg and mix until blended.
Stir in bananas and sourdough starter. Add vanilla.
Stir in flour with salt, baking powder and soda.
Add flour mixture and walnuts to first mixture, stirring until just blended.
Pour into greased loaf pan.
Bake at 350 degrees for 1 hour or until wooden pick comes out clean.

Sourdough Coffee Cake
2 cups sourdough starter
2 eggs
2 cups unbleached white flour
1/2 tsp baking soda
2 tsp baking powder
1 1/2 tsp cinnamon
1 cup raw sugar
2/3 cup coconut oil (liquid)
1/2 tsp salt
1 - 2 cups any dried, frozen or fresh fruit
Cinnamon topping or brown sugar glaze (see below)

Stir together all ingredients and pour in a greased 9 x 13 inch pan.
Sprinkle cinnamon topping over the batter.
Bake at 350 degrees for 45 minutes.
While cake is baking, prepare brown sugar glaze.
Pour glaze over coffeecake as soon as it is removed from oven
Allow to cool

Cinnamon topping *
1 cup firmly packed brown sugar
1 tblsp flour
1/2 tsp cinnamon
1/4 cup butter

Cream together.

Brown sugar glaze *
3 tblsp butter
1 cup firmly packed brown sugar
1/4 cup milk

Gently boil all ingredients together for 5 minutes

* Toppings are optional. They make it really sweet.

Sourdough Chocolate Cake

I have to say that this cake was nothing short of FABULOUS!  I'm not much of a baker but I reluctantly decided to make this cake last night as a belated Father's Day cake. It was well worth it and I can't believe how light it was. I guess I was expecting it to be more dense but it was so tasty and had a great texture. The 'sour' part of it was very subtle but added an interesting flavor that I really liked.

Have all ingredients at room temperature and heat oven to 350 degrees F

6 tblsp butter
1 cup raw sugar (I used about 2/3 cup)
2 eggs (beaten)
1 cup sourdough starter
3/4 cup milk
3 oz melted semisweet baking chocolate (I used 70% dark chocolate and it worked fine)
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Cream the butter and sugar
Add the eggs
Stir in sourdough starter, milk, chocolate and vanilla extract
Sift the flour, baking soda and salt together
Fold the flour mixture into the batter and stir until smooth
Pour into 2 greased 1/ 1/2 x8-inch round cake pans
Bake 20 minutes or until tester comes out clean

I spread strawberry jam between the layers and then spread a thin layer of  melted dark chocolate on the top.

Ohhhhhhh, yummy!

Source: Joy of Cooking

Homemade tortilla chips

Use soft corn tortillas. Cut into triangles and fry in coconut oil to desired crispiness.

Season with sea salt, and serve with guacamole or salsa.

Homemade Hummus

I like to make my own hummus as we eat so much of it (my two year old devours it) so I make a big batch and freeze it in baggies. It's a lot cheaper doing it this way and really quick to make. If you want to use dried chickpeas, that of course is a better option than canned, but just think ahead so that they're soaked and cooked in time. You'll have to start that process the day before. This would be great to do if you are doing a big batch.

These quantities make one batch.

14 oz chickpeas (also known as garbanzo beans)
2 - 3 tblsp lemon juice
2 tblsp olive oil (adjust this to your preference. I like my hummus really smooth so I add more)
2 cloves garlic
3 tblsp tahini

Place the chickpeas (if using a can, drain it first), lemon juice,oil and garlic in a food processor. Season and process for 20 - 30 seconds or until smooth. Add the tahini and process for a furthur 10 seconds.

Mediteranean Omelette

The first time I made this meal,  I could tell my husband was not convinced but one bite in and he was hooked. Half way though he was getting full and in the end he couldn't eat the whole omelette as it was so filling. The only down side is that it's kind of a hassle to prepare as they're best eaten hot and you can only make one at a time. The first person will be finishing theirs as the last one is starting unless you want to keep them warm in the oven, so just bare that in mind.  It's great as a quick and easy meal though, or a nutritious breakfast / brunch.

These quantities will make 4 servings.

1 cups fresh or frozen spinach

9 farm fresh eggs

4 tomatoes, diced

1/2 onion

1/2 green pepper

1 avocado

crumbled feta cheese

hummus (see recipe)

olives (optional)

Beat the eggs and mix in the spinach.

Saute the onion, green pepper and tomatoe.

Make omelette. When it is cooked, spread hummus on half of one side. Add some of the onion mixture, sprinkle with feta and olives. Add thin slices of avocado. Fold other side of omelette over the filling.

Serve with salad. We like Tabasco or Chalula sauce on top for a bit of spice.