PKD Recipes

Passion Fruit Butter

I went to our local farmer’s market and tasted some delicious passion fruit butter. Its cost was a bit high at $9 for 6 ounce jar. I decided to try my hand at making my own.

Caution: this contains eggs.

Ingredients
4 passion fruit or lillikoi, scrape the inside
2 organic eggs (If you use eggs + honey, then is a not vegan.)
3 Tbsp Tupelo honey
3 Tbsp organic coconut oil

Put fruit (strain the seeds if desired), eggs, and honey together in a double boiler. Slowly simmer at about medium heat, stirring with a wire whip for 25 – 30 minutes. Then add coconut oil, remove from heat and put into jars. It will keep refrigerated for 2 weeks.

Spelt thin crackers

Ingredients
Soak
1 ¾ C.spelt flour
3 Tbsp olive oil
½ Tbsp lemon juice
1 Tbsp tupelo honey
½ tsp vanilla extract
½ C. water
Add last
½ tsp baking soda
¼ tsp Himalayan salt

Preparation
Large bowl add all the ingredients except the flour. Slowly add flour and begin kneading the dough. Cover and place in a warm area for 12 hours.

Preheat oven 350º
Sprinkle baking soda and salt evenly on dough. Knead dough. Divide dough into 4 parts. Flatten one dough ball with hand. Allow dough to rest while you line a 12 x 17 inch cookie sheet with parchment paper. Roll out the dough as thin as possible. The thinner the dough, the more like crackers it will taste. You can roll out the cracker dough directly on the parchment paper lined baking sheet. Score the dough into a grid pattern and prick with a fork. Bake at 350º 10 -15 minutes until golden. Break into pieces and serve.

Spelt crispy crackers

1 ¼ C. spelt flour
1 tsp baking powder
¼ tsp Himalayan salt
2 tsp tupelo honey
2 Tbsp olive oil
¼ C. water

Preparation
Preheat oven 350ª. Mix all the dry ingredients then make a well in the center add the wet ingredients: water, dissolved salt, tupelo honey, olive oil. If too dry add a little more water.

Allow dough to rest for about an hour. Line a 12 x 17 inch cookie sheet with parchment paper. Roll out the dough as thin as possible. The thinner the dough, the more like crackers it will taste. You can roll out the cracker dough directly on the parchment paper lined baking sheet. Score the dough into a grid pattern and prick with a fork. Bake at 350º 10 -15 minutes until golden. Break into pieces and serve.

Spelt crackers

Ingredients
¼ tsp Himalayan salt
2 tsp Tupelo honey
½ C. cold water
1 ½ C. spelt flour

Preparation
Preheat oven 350º. Dissolve salt and honey in ½ cup of water. Stir in the flour and knead the dough until a ball forms. Allow dough to rest for about an hour. Line a 12 x 17 inch cookie sheet with parchment paper. Roll out the dough as thin as possible. The thinner the dough, the more like crackers it will taste. You can roll out the cracker dough directly on the parchment paper lined baking sheet. Score the dough into a grid pattern and prick with a fork. Bake at 350º 10 -15 minutes until golden. Break into pieces and serve.

Soup Vegetable

Ingredients
1 Tbsp olive oil
1 onion diced
3 cloves garlic chopped
allowed to sit 5 minutes
3 parsnips peeled thickly diced
3 turnips peeled thickly
soak in lemon water, diced
3 carrots peeled diced
1 tsp ground turmeric or
grated fresh
1 tsp grated fresh galangal
1 cinnamon stick
1 bay leaf
¼ tsp ground cumin
Pinch of saffron
4 C water
1 Tbsp tupelo honey
3 Tbsp fresh cilantro
2 Tbsp fresh lemon juice
Himalayan pink crystal salt
Freshly ground black pepper
¼ C soaked uncooked garbanzo beans or
another type of soaked beans

Preparation
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic, and a pinch of salt cook approximately 5 minutes. Add the remaining vegetables and spices continue to cook for 5 more minutes, stirring occasionally. Then add 4 cups of water, beans, and simmer gently for about an hour or two until the beans are soft and tender. Remove cinnamon stick and bay leaf before serving. Serve with a crusty bread.

Spelt Bread No Knead

Starter I have received some links to a website called Breadtopia. I found the videos very instructional and seemingly easy to make starter.

Acquire sourdough
Acquire sourdough starter.
Managing your starter.

Drying starter There is also a video on drying your starter for long term storage or for something that might take with you on extended travels.

Spelt Bread
So now you have your starter and are ready to bake non yeasted spelt bread.

Ingredients
5 C. fluffed up whole spelt flour (530 grams)
1+½ C. water (350 grams)
1½ tsp Himalayan salt (10 grams)
2 Tbs Tupelo honey
¼ C. sourdough starter

Preparation
Add the wet ingredients to the dry and allow to rest for an hour and a half. Following this do a stretch and fold technique on the dough and repeat in 15 minutes then again in 15 minutes. Then place the dough overnight covered in the refrigerator. It will then need to rest about 18 hours in the refrigerator or overnight to diminish phytatic acid.

Preparation
In the morning take the covered dough out of the fridge. Heat the oven with a baking ceramic or clay pot and its cover to 450º. While oven is heating the baking dish, transfer the dough to a rising dish. Sprinkle with flour and pinch sides up. This will de-gas the dough a little bit, it will rise up in the oven. Then into the proofing basket.

Line the proofing basket with parchment paper or coat the basket with oil & sprinkle with flour or one can use brown rice flour or sprinkle a little spelt flour; then add rice flour on top of that. Put the dough into a basket seam side up so when put dough into baking vessel the seam will be on bottom. Put plastic bag over it and let it rise for an hour-hour and half.

Put dough into oven at 450º for about 35 minutes, then remove the top of the baking dish and continue baking uncover for the last ten minutes.

Granola Bars

Ingredients
4 C. old fashioned thick oats
2 C. spelt flour
1 C. non sweetened coconut
1 C. raisins
¾ C. Tupelo honey
2 tsp baking soda
½ tsp Himalayan salt
¾ C. olive oil
½ C. chopped almonds

Preparation
Pre-heat oven 375º Mix together well and firmly press mixture on cookie pan lined with parchment paper. Bake 15 to 20 minutes at 375°F until puffy and soft. Cut into rectangles while still warm. If you wait until they cool they will become too difficult to cut.