The first try at making lefse turned out ok, though some things maybe are better left for purchasing at the market. The best result might have been the smell and experimenting with different ingredients to roll up in the lefse.
I really had no idea what I was doing, but made the dough, rolled it out as thin as I could, then cooked in the pan until golden and warm.
Roll the Lefse With:
Brunost (brown cheese) and cucumbers
Brown deli mustard and salmon, dill sprinkles
1.5 cups sugar of choice (Yoto digs coconut sugar)
1/2 cup melted coconut oil
1 Tbsp vanilla extract
1.5 cups oat flour
3/4 cup almond flour (ground up fresh or from a bag)
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
Pinch of salt (always love sea salt)
1 cup plain soymilk
1/3 cup coconut milk (may use lite coconut milk)
1 1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups sweetened flaked coconut
(optional) 1 1/2 cups chopped pecans
In a medium saucepan, mix the milks, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and nuts. Allow to cool (about 10 minutes) (mixture should still be warm) before spreading on cake.
While persimmons are an autumnal fruit, these are great anytime! These incredible morsels of Persimmon from the San Luis Obispo farmer’s market are from Mt. Olive Organic Farm. Making the sweet in this recipe straight from dried persimmon & not a dab of refined or added sugar to be found.
CHOP dried persimmons
STIR into a mixture of gluten-free flours
MIX 1C each, Buckwheat & Oat flours, 1Tbsp baking powder
SHAKE in cinnamon & nutmeg if you like
MIX together with enough warm water to form a paste/doughlike consisency
PLOP onto a parchment lined baking tray, oiled with coconut oil
BAKE at 200C for about 10min or until cooked the way you like
SERVE with Matcha latter, earl grey, or coffee.
Stinging nettle is often considered a weed, something that grows in abundance in the countryside. Something you don’t want to touch, but if you can get your hands on the dried stuff-make yourself a nice tea.
A heaping spoonful will make a regular cup, but for a more serious dose of the healthy stuff, dump a bunch of leaves into a big bowl and pour boiling water over the top. Let sit overnight and store the tincture in the fridge or on a cool pantry shelf for a day or so.
You can apply the tincture directly to stiff or sore joints by warming a cloth in this on the stove. To take internally, drinking warm is recommended. Alleviate hay fever and other common under-the-weather feelings. Stinging nettle supports healthy liver juncture, which helps to regulate hormones-making this tincture useful for addressing several mild ailments and malaise, and making your body feel more in balance.