Sourdough Nann Bread

RECIPE:
*4 cups all purpose flour
*1/2 cup melted butter
*1 cup sourdough starter
*1/2 cup warm water (add more if needed)
*1 teaspoon salt

Let your dough ferment in a covered bowl for 9-12 hours.  After fermenting take your dough out and kneed it by hand for a minute or two.  Roll your dough into a log and divide up your dough into 12-14 dough balls. 

Roll out each dough ball slightly thicker than you would a tortilla.  You want the nann to be more bread-like than tortilla-like.

 

Fry your rolled out nann bread with a bit of coconut oil or oil of choice.  Flip the dough when the bottom is golden brown.  Your nann should become a little thicker while frying. 

As you can see the nann is almost like pita bread.  It isn't brittle and is great for tearing into pieces and dipping into a great curry sauce.

Cranberry Ginger Soda

This is a variation of the Ginger soda that I make. Just add cranberries!

RECIPE: (for 3 half gallon jars) 

* 1 ginger root, about 2 inches wide (chopped into 1/2 inch pieces)

* 1 1/2 cup organic white sugar

* 2 - 3 cups cranberries (fresh or frozen)

* 1 cup fresh squeezed lemon juice

* 1 teaspoon salt

* 1 tablespoon molasses

* 1 1/2 cup homemade ginger bug  (how to make ginger bug ...https://wellnessmama.com/8942/ginger-bug/ 

* 12 cups filtered water

First boil your cranberries and ginger in the filtered water until the cranberries pop.  Let this cool a bit then add the sugar, lemon juice, molasses, and salt. Then add the ginger bug when the mixture is warm, not hot, it will kill the culture. 

I add my ingredients into each jar instead of directly to the boiling pot, this makes me sure each brew gets an even amount of ingredients.

Seal the half gallon jars tight and set them in a warm place to ferment for a few days.  You will know your soda is ready when the lids bulge and hiss when you open the jar.

Strain out the solids and compost, or give them to your chickens, or a friend who has chickens!

Bottle your filtered Cranberry Ginger soda and seal it tight.  Store the bottles in the refrigerator.  This soda tends to pressurize very quickly.  Beware of exploding bottles. 

Sweet Potato Brownies

Yum, yum, yummy!  This is a gluten free dessert. This is so simple and has such amazing ingredients you have to try it at least once.  You will fall in love.

RECIPE:
*1/4 cup chocolate chips
*1/4 cup creamy almond butter (nut butter of choice)
*1 teaspoon vanilla extract

*1 cup pureed sweet potato
*1/4 cup sugar
*2 eggs
*1/3 cup unsweetened cocoa powder
*1/2 teaspoon baking powder
*1/8 teaspoon salt

Melt the chocolate chips, almond butter and vanilla extract over low heat just until combined.

I make my sweet potato puree ahead of time.  I simply bake or steam my sweet potatoes then take the skin off ( leaving some of it on when I am lazy ) and blend it with a bit of water to make a nice creamy mixture.  I make a bunch and freeze the extra so I always have some on hand.

Mix all the ingredients into the melted chocolate mixture and pour your batter into a greased baking pan.  I used a 9x6 inch glass baking pan.  9x9 would work too.

Bake at 375 degrees for about 20 minutes or until a toothpick comes out clean in the middle. These brownies are a hit at any gathering.  You can't even taste the sweet potato.  They are so creamy and delicious.  BONUS, they make a good breakfast food too!

Sourdough Pizza

Sourdough pizza is my FAVORITE dinner to make and consume!  Just like the sourdough bread, you will have to plan ahead so the dough can ferment.  The kids know it will be a pizza night when I crank up the mixer and whip up some dough as they are getting out of bed in the morning.  

Basic Dough Recipe
4 cups organic white flour
1 teaspoon salt
1 cup sourdough starter
1 cup warm water
2 tablespoons olive oil

I add the flour and salt together in the mixing bowl then add the sourdough starter.  I turn the mixer on, which is fitted with the dough hook, and add the water as it mixes.

After the initial mixing I kneed by hand for a minute or two then set it in a covered bowl to rise.

Ferment the dough for 12 hours or morning to evening.  Instead of forming a bread loaf simply roll out your dough and place it on your pizza pan.  I don't let my dough do a second rise at all because we like a thinner crust pizza.  The dough is super stretchy so you have to work at shaping the pizza crust the way you want. This recipe makes two medium size pizzas.

Bake your crust at 400 degrees for 15 minutes then take it out of the oven and flip it if you can, so the bottom is now the top.

Add the sauce, cheese, and toppings.  Then pop that pizza back in the oven and bake for about 25 more minutes or until the top looks done.  

PIZZA ON THE GRILL

All I can say is......this is the way to go.  We discovered pizza grilling this summer and I never want to go back to the oven in the house.  Even during a rain storm I would be tempted to run outside and bake my pizza on the grill.  The crust is SO good, So crunchy, So perfect.  I'll take you through our magical process on the grill.

Bake the crust for 10 minutes then flip the crust so the opposite side is facing down.

We are using a huge pan, it is a bit on an art to flip this big pizza dough.

Add the pizza sauce and toppings to your pizza then close the grill.

Bake in the grill with the lid down until the pizza is brown on the bottom.  Try not to open the grill too much because the heat escapes quickly. 

It only takes about 30 minutes from start to finish for this AMAZING pizza.  Bonus, you can grill sausage over the pizza if you have a second rack in your grill.  My husband loves the sausage drippings on his pizza.