PKD Recipes

Lemon Pudding

If one uses eggs + honey this is not vegan.
Ingredients
3 lemons juice & zest
1 C. almond milk
4 egg yolks
½ C. tupelo honey
5 Tbsp cornstarch
¼ tsp Himalayan salt
1 ½ C. water

Preparation
In a medium saucepan, heat and whisk together lemon juice, almond milk and egg yolks. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat. In a separate bowl, mix cornstarch, salt and water. Add this mixture to the hot mixture. Return to heat to thicken if necessary. Remove from heat allow all to cool then serve.

Yeast Substitution Replacement Non Yeast Ferment Chef

Some differences when using spelt:
When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development. I find the time and patience needed for baking non-yeasted spelt bread so very relaxing. This recipe requires spelt flour and water.
NOTE
Try baking on flower days from Maria Thun’s biodynamic calendar. She has experimented practically applying Rudolph Steiner’s techniques to everyday life including when to grow certain things, when to taste wine and when to bake. An iPhone app for flower days is available.
Rudolph Steiner on Bread baking. “Honey and salt stand at opposite poles . . .and create a dynamic field. Salt and honey take their place and the bread rises under the influences of tension between them. The bread rose steadily around 6 am, whereas yeast bread rose at midnight.” Consider trying to freshly grind flour from grains.

CHEF
rise 12-24 hours
If using cold refrigerated chef (previously left over levain) about a half a day before baking your next loaf, allow it to come to room temperature. Mix the refrigerated previous chef with ⅓ cup of water and ½ cup of spelt flour. Allow it to sit out on the countertop in a glass jar for 12-24 hours or until it develops fine bubbles. For its rising I keep it in a glass covered jar with a rubber band to mark the beginning of the rising. Once it has fermented (12-24 hours) this becomes your chef for baking today. Adding almond milk to replace the water in a recipe makes for a softer crust.

WATER CHOICES
Mineral water
Filtered water
City tap water that has been left out overnight to dissipate any residual chlorine.

FOUR STEPS to bake non-yeasted bread:
CHEF Step 1
LEVAIN Step 2
BAKING Step 3
LEFTOVER LEVAIN Step 4

CHEF Step 1 – Takes 4 days to make.
DAY 1
⅓ C. water or 5 Tbsp water
½ C spelt flour or 8 Tbsp spelt flour
PREPARATION
First add water then add flour. Some add a tiny pinch of yeast known as Sekowa Bachferment special to assure a vibrant CHEF. Many have not found this step to be necessary. Add all to a tall 2-3 quart clear glass container with a lid. Stir well making a thick, soft dough. The exact consistency of the dough will vary with the flour. Do not add more flour or water. Scrape down the sides with a rubber spatula, cover tightly with a lid and let stand in a moderate area (about 70ºF) for 24 hours.
Put a rubber band around the jar at the top line of the mixed CHEF. With a rubber band in place, one can easily view the amount the Chef has risen. 70º is the temperature in a wine cellar or basement. The refrigerator is too cold for a beginning CHEF. Try a cool corner of the kitchen counter top or the back of a closet. Avoid placing the CHEF on the top of the refrigerator as this area contains refrigerator coils, undesirably warming the CHEF too quickly. For tropical environments or in the summer months, one may wish to use a thermometer to find a cool area of the kitchen or place the CHEF into the refrigerator at night and remove it in the morning.

CHEF Step 1
DAY 2
⅓ C. water or 5 Tbsp water
½ C. flour or 8 Tbsp spelt flour
PREPARATION
When you first observe the CHEF in the morning it will have doubled in volume. You can tell this has happened by observing the previously placed rubber band marking the beginning volume. First add water then add flour. Stir vigorously adding fresh oxygen to the CHEF . Place in a 70ºF draft-free place for 24 hours. The CHEF should have the consistency of soft dough. Consider adding a little more flour or water to create this texture.

CHEF Step 1
DAY 3
⅓ C. water or 5 Tbsp water
½ C. spelt flour or 8 Tbsp spelt flour
Add water first then add flour. CHEF will now have the texture of a thick batter and will have doubled in volume. Let it stand at 70ºF in a draft free place for another 24 hours.

CHEF Step 1
DAY 4
Add ⅓ C. water and ½ C. flour, stir rapidly, aerating the 3-day-old-CHEF. The CHEF is now fully ripe, with many bubbles and a batter like consistency, similar to pancake batter. It is ready to be added to the next step. If you do not want to bake bread today, refrigerate the CHEF up to 3 days. After 3 days, skim off any accumulated liquid. The fluid on top might look a bit dark. Bring the CHEF once again to room temperature. This may take about two hours.

LEVAIN Step 2
rise 6-10 hours
1 ¼ cups of spelt flour
Use all the CHEF

LEVAIN Step 2 PREPARATION
Bring the CHEF to room temperature. 2 hours will bring a refrigerated CHEF to room temperature. Add flour directly to the batter-like CHEF. Stir vigorously adding fresh oxygen to the mixture. This should make the mixture very stiff. This stiff batter is important for ripening the CHEF. If the batter is too water-y it becomes very sour and tangy. Scrape down the sides and let stand in a cool 70ºF draft-free place for 6-10 hours, or until doubled. Inside a bread machine with the machine unplugged will do nicely. Do not let it rise beyond 10 hours or there will not be enough strength in the LEVAIN to encourage the bread to rise.

BAKING Step 3
Third step is BAKING the spelt bread

LEFTOVER LEVAIN Step 4
Fourth step is caring for left over spelt LEVAIN converting it back to a CHEF for baking for another day.
Once you have made the LEVAIN you will not use all of it for the bread recipes. Take the left over LEVAIN and this will become your new CHEF to bake with another day. To this left over LEVAIN make this is the same bowl or container so the bits cloning to the wall or the jar are used. Add ⅓ cup water of water and ½ cup flour, stir rapidly, aerating the mixture. Allow to stand while you prepare a clean glass jar. I use a scraper to add it to a clean jar. Once made, this left over LEVAIN can become your new CHEF. Check that it has risen a bit and has become bubbly, it can be put in a cool place until you bake with it another day. When you are ready to use this new CHEF, pour off any liquid that has accumulated on the top. Add to this CHEF ⅓ cup water of water and ½ cup flour and allow it to rise for 6-8 hours. Once it is bubbly then add the entire CHEF to 1 ¼  cups of flour. This then becomes your new LEVAIN. Let the new LEVAIN stand for 6-10 hours. Incorporate a portion of this LEVAIN into your bread recipe, again taking any left over LEVAIN to become your next CHEF.
. . .
BROWN RICE CHEF

This is a Brown rice chef from the web. I have not tried this recipe but have posted it for our gluten free friends.

A knowledgeable gluten free sourdough baker suggested to feed the chef every 8 hours and use a fermented drink called Water Kefir add it directly to the chef on the first day. Water Kefir is a culture that is used to make a dairy free drink much like lemon soda. I purchased my grains and made the water kefir using water, sugar, raisins and lemon. It fermented in less than 48 hours and I put a few tablespoons of it into brown rice flour and water. I built the chef gradually feeding it every 8 hours until I had the amount I needed. I was happy to see activity beginning shortly after 48 hours. Each subsequent feeding created increasing activity with large and small bubbles and hissing sounds when I stirred it down. This very live chef easily leavened the bread recipe without the use of eggs, commercial yeast, baking soda, or baking powder which was of prime importance to me being allergic to eggs and sensitive to the other ingredients.

I call this chef Boosted Brown Rice Chef because I have boosted its activity with Water Kefir. I find I can get a dependable chef every time when I use water kefir as a booster.

If you do not want to add flour and water for 4 days to make a CHEF and you are lucky enough to live in Germany, this honey based yeast creates a lactic acid ferment that is also permissible. Sekowa Special Backferment is available on this translated page.
. . .
WATER KEFIR RECIPE
You will need water kefir grains
Nearly fill a wide mouth quart jar with water.
Add 2 tablespoons sugar, stirring to dissolve
Add 20 raisins
Add a slice of lemon or lime
Add the contents of your bottle of water kefir grains into the quart jar.
Cover with a paper towel or cloth and secure with a rubber band.
When raisins float to the top, scoop them and the lemon slice out and discard.
Ferment the water kefir for 6 more hours on the counter with the paper towel.
Then store in fridge and use as needed.
When you have used the liquid down to about an inch in the jar start a new batch in a new jar and pour the water kefir grains plus the liquid their in right into the new jar, cover and ferment.

Water Kefir is a good tonic that strengthens the digestive system. Try drinking small sips before meals. 2 tablespoons is enough for a bread chef. Water kefir gets fizzy with time. It’s a tonic with probiotics and enzymes.

Pineapple Cilantro Popsicles

Ingredients
2 C. Frozen Pineapple Chunks
3 Tbsp Cilantro
2 Tbsp Fresh Lime Juice
½ Banana
2 Tbsp Tupelo honey
1 C. Coconut Water

Preparation
Add all ingredients to a High Speed Blender secure lid. Select Smoothies setting. Pour into ice popsicle mold and freeze for 8 hours.

Apple Pectin

Jams and jellies use a substance called pectin in order to gel. Some fruits are naturally high in pectin, but others are lacking. Adding commercial pectin is one way to get a low-pectin fruit jelly to gel. Caution if you are allergic to lemons or citrus commercial pectin contains this. You can make an equivalent product from apples.

Homemade pectin can be made from apple scrap–the cores and peels, omit the seeds as they contain arsenic. Stockpile these in the freezer until you have enough for the recipe. Keep in mind that tart, under-ripe apples contain more pectin than sweet, ripe apples.

Ingredients
2 quarts apple cores peels or
whole tart apples (crab apples work great)
chopped into 1-inch chunks (omit the seeds)
water

Preparation
Place the apples in a large pot. Add enough water to not quite cover the apples. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the apples are getting mushy, This can take as long as an hour. Strain overnight through a jelly bag or through a colander lined with several layers of cheesecloth or muslin cloth. The slightly thick liquid that strained is your apple pectin.

Use this homemade pectin to make jelly with low pectin fruit, combining equal parts low pectin fruit juice and an equal amount of homemade pectin. Add sweetener to taste.

Zucchini Bread

If one uses eggs + honey this is not vegan.

Ingredients
3 eggs well beaten or
Chia egg replacer
1 ⅓ C. Tupelo honey
2 C. grated zucchini (¾ zucchini)
3 tsp vanilla or
one vanilla bean scraped
½ C. olive oil

Sift together:
3 C. spelt flour
3 tsp cinnamon
¼ tsp Himalayan pink salt
2 Tbsp baking powder
1 tsp baking soda
½ C. chopped walnuts

Preparation
Heat oven 325ªF. Combine eggs, oil tupelo honey, grated zucchini, vanilla and mix well. Sift spelt, baking soda, salt, cinnamon and baking powder together. Add dry sifted ingredients to wet. Stir in chopped nuts. Use paper muffin cupcake liners to line a muffin tin. Fill ¾ full. Bake at 325º for 30 minutes. Or line 2 loaf pans with parchment paper. Bake for 45 – 55 minutes.

Spelt Crackers

Ingredients
3 C. spelt flour
½ tsp fine-grain Himalayan salt
1 C. warm water
⅓ cup extra virgin olive oil
Preparation
Mix together the spelt flour and salt. Add water and olive oil. Knead by hand on a floured counter-top. The dough should be just a bit tacky – not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 60 minutes.

While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.

Using a rolling pin or a pasta machine, shape into a flat strip of dough – I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured or parchment lined baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra seed toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don’t have a pizza stone, bake crackers a few at a time on baking sheets. Bake until deeply golden, and let cool before eating – you will get more crackery snap.

Makes a dozen extra large crackers.

Oatmeal Cookies

If one uses eggs + honey this is not vegan.
If substituting sugar for Tupelo honey prepare yourself for a headache which can be relieved by drinking lemon water.

Oatmeal Cookies – 3 Types
1 C. coconut oil
1 ¼ C. Tupelo honey
2 eggs or
egg replacer
1 Tbsp vanilla or
1 vanilla bean scraped
2 C. spelt flour or
1 C. spelt flour + 1 C. oat flour
½ tsp baking soda
1 tsp Himalayan pink salt
1 ½ tsp ground cinnamon
3 C. oats
1 C. raisins
½ C. walnuts

Preparation
In a bowl cream together softened coconut oil, honey, eggs, vanilla until creamy. Add combined flours, baking soda, cinnamon, salt and mix well. Add oats, nuts, raisins, mix well. Cover and chill dough for an hour.

Heat the oven 350º. Drop dough by rounded tablespoonfuls onto parchment lined baking sheets. Bake 8 – 10 minutes until golden brown. Cool 1 minute on cookie sheets then transfer to wire rack. Makes 4 dozen cookies. The addition of the oat flour makes a more cake like cookie that crumbles. If you want a crispy cookie use all spelt flour, be sure to add baking soda. Let it chill and bake at a lower temperature for longer.

Vanishing Oatmeal Cookies
½ C. coconut oil + 6 Tbsp
¾ C. coconut sugar
½ C. Just like sugar for baking®
2 eggs or
egg replacer
1 Tbsp vanilla or
1 vanilla bean scraped
1 ½ C. spelt flour
1 tsp baking soda
1 tsp cinnamon
½ tsp Himalayan salt
3 C. oats
1 C. raisins
1 C. chopped nuts

Heat oven 350º. Beat oil, sugars, with electric mixer until creamy. Add eggs, vanilla, beat well. Add flour, salt, baking soda, cinnamon mix well. Add oats, raisins, nuts. Drop by rounded spoonfuls onto parchment lined baking sheet. Bake 10 minutes until brown. Cool 1 minute on cookie sheets then transfer to wire rack.

Coconut Oatmeal Cookies
1 C. coconut oil
1 C. Tupelo honey
2 eggs or
egg replacer
1 Tbsp vanilla or
1 vanilla bean scraped

1 tsp cinnamon
1 ½ C. spelt flour
1 tsp baking soda
1 tsp baking powder
½ tsp Himalayan salt

3 C. oatmeal
1 C. chopped walnuts
1 C. raisins
1 C. coconut

Heat oven 350º. Cream together coconut oil, just like sugar until well blended. Add the eggs, vanilla and beat well. Then add spelt flour, baking soda, baking powder, cinnamon, and salt. Then add oats, raisin, walnuts, coconut. Use a spring loaded ice-cream scoop to drop onto a parchment paper lined or greased cookie sheet. Bake at 350 about 8-10 minutes or until light brown around the edges.  Cool 1 minute on cookie sheets.

Flan

For flan no substitute works well to replace eggs.
Ingredients
3 eggs
1 ½ C almond milk
5 tablespoons tupelo honey
1 tsp vanilla
1/4 tsp cinnamon

Preparation
Place four 6-ounce custard cups in 8 x 8 baking dish. Heat 5 tablespoons honey and 1 tsp vanilla, stirring frequently, bring to gentle boil continue cooking until color deepens. Pour equal amounts into custard cups. Combine eggs, almond milk, remaining honey, and vanilla. whisk together until mixed but not foamy. Pour egg mixture into custard cups. Pour boiling water into baking dish surrounding the outside of the custard cups. Fill water bath to 1-inch depth. Bake at 325ºF for 40 – 45 minutes or until a knife inserted comes out clean. Loosen edge with a sharp knife; invert onto dessert plates and serve immediately.

Lemon Meringue Pie

No substitute works for eggs.
Ingredients
½ C. tupelo honey
1 C. almond milk
6 egg yolks
2 Tbsp lemon zest
⅓ C. lemon juice ~3 lemons
⅛ tsp Himalayan salt
½ C. water
5 Tbsp of cornstarch

Pie Crust

Preparation
Pre-bake a spelt pie crust. For the filling in a blender combine tupelo honey, milk, egg yolks, lemon juice, lemon zest, and salt. Add the mix to a saucepan and bring to a boil. Once it boils, immediately remove from heat stirring with a whisk. In a separate bowl combine water and cornstarch. Slowly whisk into stovetop mixture. It will thicken within a minute or two. Transfer back to stovetop if needed. Cool and pour into pre-baked pie crust.

Meringue Ingredients
6 egg whites
¼ tsp cream of tartar
2 Tbsp tupelo honey

Preparation
Beat egg whites, cream of tartar, pinch of salt until peaks form. Add honey while beating. Bake pie at 325º F for 14-16 minutes until meringue is set and golden. If meringue turns too dark, lower the oven heat but allow to bake for at least 15 minutes.