I’ve talked a lot about my easy near-weekly bread baking regimen, and about how without this recipe, I’d still be buying it from the market at a ridic price. So here it is! Finally! Also, a few others I’ve found extremely tasty and useful over the past year.
Crusty No-Knead Bread
3 c. unbleached all-purpose flour
1 3/4 tsp. salt
1/2 tsp. Instant or Rapid-rise yeast
1 1/2 c. water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
1 c. almond milk
1 c.+ 1 tbsp. flour
1 tbsp. lemon juice
1/4 tsp. vanilla extract
3-4 tsp. baking powder
2 tsp. sugar or 1 tsp. agave nectar
1/4 tsp. salt
2 tsp sunflower oil
dash of cinnamon
egg substitute equivalent to 1 egg
Cook like any other pancake!
(Fluffy pancakes need some air in the batter. So be sure to use enough baking powder combined with some sort of an acid in your batter. This recipe calls for lemon juice. Vinegar or another citrus juice also works.)
Modified recipe from here. (Follow the link for much a much more lemony version and more tips for cooking!)
Easy Tortilla Recipe
1 1/2 c. flour
1/2 tsp. salt
2 1/2 tbsp. oil
1/2 c. warm water
Combine all into a dough, rolling into a ball. Tear 1-2″ pieces off and pat flat with your hands to form tortillas. Cook on a skillet, pan, or comal on medium heat until browned.