This recipe provides an easy approach to making soft and flexible cornmeal-based tortillas. Using cornmeal, spelt or wheat flour, butter, water, and salt, the dough is mixed, rested for an hour, and then shaped into balls. Tortillas are rolled thin, cooked in a skillet for 1 minute per side, and kept moist. Enjoy them with beans, veggies, and salsa.
The content discusses the unique qualities of stone-milled whole flours, offering insights and tips for baking with whole grain flours. The author emphasizes the importance of purpose, gradual experimentation, flexibility, education, and enjoying the process. They invite readers to explore their stone-milled flours for nutritious and flavorful baking experiences.
The post raves about homemade pizza, highlighting the pleasure and cost-effectiveness of making it at home. A simple wholegrain pizza crust recipe with optional toppings is shared, along with tips for a heartburn-friendly version. The recipe includes yeast, water, honey, flour, olive oil, and salt. Various flour options are suggested.
‘HoYo’ Honey Yogurt Cake. If it’s not already a thing – it should be. Since we’ve started making our own...
Whether you roast, fry, or bake your cauliflower this simple Buffalo style sauce is a treat. With only three ingredients...
Creamy, refreshing tomato soup is a perfect way to extend the rich flavors of the summer garden into those cooler...
These muffins are big and puffy, just like at the coffeeshop. We love the sweet pairing of the apples and...
Friends, the feels of fall are suddenly upon us as students head back to school and a very subtle coolness...
In honor of my mother, the kids and I whipped up one of her old-school, wholegrain shortcake recipes to pour...
Scrumptious sourdough multigrain, wholegrain bagels have a crispy outside and chewy interior that not only you’ll love, but the kids...
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