PKD Recipes

Cinnamon Rolls

If using honey this is not vegan.
These are a little bit of a cheat.
Ingredients
¼ C warm water
1 tsp
Sekowa Backferment caution PLD
1 Tbsp tupelo honey or
10 dates chopped

Preparation
Place warm water, tupelo honey, and bach ferment yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line.
RISE 10 minutes

Ingredients
¼ – ½ C almond milk (warm)
¼ tsp Himalayan salt
3 Tbsp olive oil
1 vanilla bean scraped or
1 tsp vanilla powder
½ egg replacer
2 C spelt flour

½ C tupelo honey
¾ C raisins

Preparation
Add warm almond milk, salt, olive oil, vanilla, egg replacer, flour to a stand mixer and reduce to low speed adding the flour. Mix for about 2 minutes.
Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
Add raisins.
Place dough in a large bowl dot with oil & roll the dough around so it is covered in oil. Cover set aside in a warm place until is has doubled in size
RISE 2 hours.

After 2 hours, punch in the center so that the dough deflates. Take dough out of bowl and place on a floured surface to let rest an additional 10 minutes.
RISE 10 minutes.

Ingredients
¾ C coconut sugar
1 Tbsp cinnamon
3 Tbsp olive oil

Preparation
Line a 9-inch round pan with parchment paper. Roll dough out on a lightly floured surface into a roughly 20 inch x 13 inch wide rectangle.
Combine coconut sugar and cinnamon in a small bowl. Brush melted oil evenly over surface of dough. Spread cinnamon coconut sugar mixture over oil. Roll dough up evenly. With the seam down, use a sharp knife to cut the log in half. Continue to cut each half into 6 equal pieces so that you have a total of 12. Place the rolls, cut side up, into the prepared pan, leaving a little space in between.  Cover place in a warm place until they have risen and expanded, about 1 hour.
RISE 1 hour

Preheat oven to 375º
Bake, uncovered, for 20-30 minutes, depending on the thickness of the rolls. Let the rolls cool about 10 minutes before putting on the glaze.
BAKE 20-30 minutes

For the (optional) glaze
1 C vegan powdered sugar
1 Tbsp almond milk
½ tsp vanilla powder
Juice ¼ small lime
¼ tsp Himalayan salt

Take caution: Since writing this, I have read about sugar workers that have been harvesting sugar cane, these young individuals are dying from kidney disease.

Graham Cracker

Ingredients
1 ½ C spelt flour (198 grams)
½ C coconut sugar ground in a blender until powdered (49 grams)
¼ tsp baking soda
½ tsp cinnamon
¼ tsp Himalayan salt
¼ C olive oil
3 Tbsp tupelo honey (45 ml)
1 vanilla bean scraped or
2 ½ tsp vanilla powder
2 – 4 Tbsp water as needed

Preparation
Toast the flour: Position a rack in the center of the oven and preheat to 350º. Line a cookie sheet with parchment paper. Spread the flour. Toast it for 10 minutes, stirring a few times. Cool the flour before continuing.

Place a wire mesh strainer over a big bowl and add the flour, sugar, baking soda, cinnamon and salt and sift them into the bowl. Whisk together.

In another bowl whisk together the oil, tupelo honey and scraped vanilla bean. Pour over the dry ingredients and mix until it holds together. (It will be too dry to form a pliable ball of dough at this point.).

Mix 2 Tablespoons water into the dough. Set aside for 5 minutes to allow the flour to absorb the liquid. Add additional water as needed until the dough is pliable when formed into a ball. It should be glossy, but not wet.

Roll the dough: Place the dough on the center of a piece of parchment paper and use your hand to shape it into a rough rectangle. Cover the dough with a second piece of parchement and use a rolling pin to roll the dough to about 14 x 10 inches and ¼ inch thick. The thickness should be uniform for the crackers to bake uniformly.

Remove the top sheet of parchment and cut the edges to make a neat rectangle. Cut 2 inch square pieces. Using a fork, poke holes all over the top.

Transfer the dough, still on the parchment paper to the cookie sheet. Run a sharp knife through the cuts again.
Bake on the middle rack for 11 to 12 minutes or until the tops are uniformly dry and the bottoms lightly browned.
Place the baking sheet on a wire rack. Allow the crackers to cool to room temperature before breaking them apart.

Cauliflower Walnut Vegan Ground Taco ‘Meat’

Ingredients
1 medium cauliflower
1 C walnuts (soaked or roasted)
2 cloves garlic (minced)
½ tsp Himalayan salt
1 Tbsp smoked paprika(omit)
1 Tbsp ground cumin
1 Tbsp chili powder (omit)
2 tsp coconut sugar (omit)
⅛ tsp freshly ground white pepper

Optional:
5 ounces tomato paste (omit)

Preparation
This can used for tacos, for sauce, or for a ground meat substitute. A food processor or chopping knife and board are needed.
Put all ingredients in food processor and pulse to a coarse blend or chop by hand. Preheat oven to 350º. Use a parchment paper lined cookie sheet and put the mixture in the oven for 30 minutes. Stir and bake again for another 15 minutes. Check it. Mixture may need an additional 10 minutes. It can be stored in the refrigerator when completed.