PKD Recipes

Kabocha Steamed Then Roasted

Ingredients
1 kabocha squash
2 Tbsp olive oil
¼ C tupelo honey
1 Tbsp galangal finely grated
½ tsp Himalayan salt

Preparation
The skin of kabocha squash is very hard like winter squash. I tried using a rubber mallet and a cleaver to remove the skin. Then I came across another method.
Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 3 minutes. Using tongs, flip squash over, then boil another 3 minutes. Drain and let cool. Once squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks. In medium bowl, stir together squash, olive oil, honey, galangal, and Himalayan salt. Transfer to oven heated to 375º and roast until tender, about 20 minutes.

Vegan Bacon

Ingredients
½ C dried adzuki beans or
other small red beans
⅓ C hulled wholegrain buckwheat (not buckwheat flour)
1 tsp onion powder
2 Tbsp finely chopped onion
1 tsp finely minced garlic
1 Tbsp Coconut Aminos
½ tsp Himalayan salt
½ tsp pepper
1 tsp olive oil
2 tsp tupelo honey

Rinse the beans and buckwheat,  place in large bowl covered with several inches of cold filtered water; soak and rinse for 4 days. Preheat the oven to 400 degrees.
Strain the soaked beans, buckwheat and rinse once more.  Place beans & buckwheat in the bowl of a food processor.  Add the onion powder, minced onion & garlic, aminos, Himalayan salt, pepper, olive oil, and tupelo honey.  Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform (not as pureed as hummus).
Line a cookie sheet with parchment paper.  Place vegan bacon mixture in pan and spread as much as possible with a spatula.  To get the mixture very thin add a second piece of parchment paper on top of the mixture and flatten with your hands.  Remove and discard the top piece of parchment paper. Use a spatula to fill in any bare spots.
Bake for 20-30 minutes, until dry and crispy. 
Remove from the oven, slice with a scissor into ~24 strips, include the parchment paper.  Remove the strips with parchment paper; serve immediately or freeze the remainder vegan bacon on the parchment strips. Warm when ready to serve by heating a tablespoon of olive oil and sauté the vegan bak strips. It is good on its own during breakfast or as the star of an avocado BLT, omit the tomato. As soon as it came out of the oven I tried a few slices on their own.

Olive Tapenade

Ingredients
¾ pound pitted black olives
3 ounces capers, drained and rinsed
2 cloves garlic, minced
1 tsp Dijon mustard
5 sprigs fresh thyme, leaves finely chopped
3 Tbsp chopped cilantro
½ lemon juiced
½ C. extra-virgin olive oil

Preparation
Put all in high speed blender. Serve on toast triangles. This is so much tastier than the store bought variety. It is quick and easy to prepare.

Gluten Free Sourdough Baguette

Ingredients
1 cup sorghum flour
1 cup sweet rice flour
½ cup of brown rice flour
½ cup tapioca starch or flour
1½ teaspoon Himalayan salt
1 Tablespoon tupelo honey
2 teaspoon guar gum
1 cup of starter or 1 Tbsp yeast
1 Tablespoon olive oil
3 large egg whites
1 teaspoon lemon juice
½ cup warm water (105 – 115 degrees)
Preparation
In the bowl of your mixer, combine the dry ingredients. Add the starter, olive oil and egg whites and mix to incorporate. Add the lemon juice and most of the water. Beat for 2 minutes, adding the remaining water if needed to make this a soft dough. Spoon the dough onto the pan and carefully shape with a spatula. Because the dough is soft, it will go through the small holes in the pan. Don’t press hard when shaping. If you like, you can brush the top with beaten egg white. Use a sharp knife to cut several slits in the top of each loaf. Place the pan in a cold oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes. Cool the loaves on a wire wrack before slicing.

Gluten Free Sourdough Starter

Will Need
½ C. brown rice flour
½ C. room temperature filtered water
4 C. brown rice flour
large bowl (approx gallon-size) with lid

Day 1

In a medium to large bowl, combine ½ cup rice flour with ½ cup water and stir until all the lumps are gone. The mixture will be very thin and soupy. Lightly cover the bowl with a lid, leaving it cracked so that air can flow freely.

Feed the starter ½ cup flour with enough water to mix thoroughly (¼-½ cup). At each feeding, stir well, oxygenating the mixtures and allow it to sit. The starter may or may not go through a bubbly stage and if it does, it may not be very noticeable. The starter may smell foul around days 2-4, very much like rotten eggs. The smell is not an indication of contamination, rather the natural smell of wild yeast combining with brown rice flour. The smell should subside and become pleasant by day 6-7.

The starter will go through a bubbly and frothy stage and eventually subside. The starter will smell like yeast and/or wine, but the smell will be pleasant. If the starter begins to smell sour or rancid, it has been contaminated and should be thrown away.

Day 2
There are some large bubbles, some small bubbles visible through the side of the bowl. This is wild yeast. The surface will resemble cracked clay.
There may or may not have visible bubbles on the surface of the starter.
Day 3
The wild yeast is multiplying at an exponential rate.
There are more of the larger bubbles and even more of the smaller bubbles.
Again, the surface will look like cracked clay and there may or may not have visible bubbles on the surface of the starter. You will notice that as you stir, the starter will lack the stringy, spongey feel that traditional sourdough has. This is normal. The starter may begin to have an odor. Keep feeding the starter.

Days 4-7
The bubbles begin to become equal in size and evenly distributed throughout the starter. Odors should subside and the starter should smell like sweet yeast by day 7.
Approximately 2-3 hours after feeding, the starter should reach its peak and create a dome on top.
MAINTENANCE MODE
The frequency of feedings is determined by how much starter you need and how often you plan to use it.
At a minimum, the starter can be kept in the refrigerator and fed once a week merely to sustain life of the captured wild yeast.
You can continue to feed it daily as you have been, and in another seven days there will be enough starter for another batch of bread.
You can also feed starter as little as one tablespoon of flour and water for every two cups of starter – enough to continue daily growth but not produce a large quantity of starter. (One quart of starter would be fed with two tablespoons).
However frequent or infrequent you decide to feed your starter, the yeast thrives best when it’s fed regularly and consistently. Choose your time frame and quantity and stick with it as best as you can.
METHOD: Prepping the refrigerated starter for baking
Yeast grows incredibly slow at refrigeration temperatures, which is why you can get away with feeding it only once a week. In order for the yeast to successfully leaven a batch of bread, it must be “revived” so to say. The steps are below; along with an example to help you better understand the time frame involved.
Three and a half days before you plan to bake bread, remove the starter from the fridge and allow to come to room temperature. (i.e.Monday night)
Once the starter is at room temperature, feed with equal parts flour and water. (i.e., Tuesday morning)
Feed the starter two more times that day, around lunch and again before bed. (i.e., Wednesday)
On the morning of day three, feed the starter again. If the starter domes after 2-3 hours, you are ready to bake bread. If the starter does not dome, continue feeding three times daily until there is foam and liquid. (i.e., Thursday morning)
. . .
ANOTHER GLUTEN FREE BROWN RICE STARTER (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, tupelo honey, 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.

Rudolph Steiner on Bread
If you do not want to add flour and water for 4 days to make a CHEF then if 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.

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.” I also freshly grind my flour from grains.
. . .
WATER KEFIR RECIPE
You will need water kefir grains
Nearly fill a wide mouth quart jar with water.
Add 2 tablespoons tupelo honey, 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.

Gluten Free Sandwich Bread

Gluten free bread will need to bake in a pan with form, like a bread pan. Otherwise the dough will expand sideways.
Ingredients
3 C. gluten free flour blend*
3 Tbsp Tupelo honey
1 C. gluten free sourdough starter
or 2 tsp yeast (avoid with PLD)
1 tsp Himalayan salt
1 ¼ tsp guar gum
½ C. warm almond milk
4 Tbsp olive oil
3 large eggs

Preparation
Place the flour blend, honey, sourdough starter, salt, and guar gum in a bowl, or the bowl of your stand mixer. Mix till combined. Using an electric mixer (stand), drizzle in the almond milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it will come together. Add the olive oil and beat until thoroughly blended. Beat in the eggs or egg substitute one at a time, beating thoroughly before adding the next egg. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.

Cover the entire bowl with a plastic bag, and allow the batter to thicken.
Rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process. Line a bread pan with parchment paper. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers. Cover with a plastic bag and set in a warm place to rise until the loaf barely crowns above the rim of the pan. Rise 45-60 minutes.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 38 to 42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack.

Yield: 1 loaf

Tips on baking this bread.

*Gluten Free Flour Blend
6 C. (32 ounces) brown rice flour
2 C. (10 3/4 ounces) potato starch
1 C. (4 ounces) tapioca flour or tapioca starch

If following a gluten free diet, gluten is a protein found in wheat, barley, rye, spelt, oat and some also have a crossover intolerance to corn and eggs.

Some Gluten Free Flours
bean flour
black rice flour
brown rice flour
buckwheat flour
chia flour
garbanzo bean flour or channa flour
Jerusalem artichoke flour
lotus root flour
quinoa flour (↑ oxalates)
red rice flour
tapioca flour