PKD Recipes

Buttermilk Like Pancakes

If one uses eggs this is not vegan.
Ingredients
1 ½ C. spelt whole grain flour or
1 C. spelt + ½ C. rice flour
1 tsp baking soda
2 tsp aluminum free baking powder
⅛ tsp Himalayan Pink salt
¼ tsp grated nutmeg
¼ tsp cinnamon
2 egg yolks (can omit)
1 Tbsp Tupelo honey
1 tsp vanilla powder or
vanilla bean scraped
3 Tbsp olive oil
1 ½ C. cultured almond milk with lemon

Preparation
Mix dry ingredients first. In a second bowl beat together eggs, honey, vanilla, almond, oil, almond milk with lemon juice. Pour the wet ingredients into the dry ingredients. Mix lightly and allow to sit for a moment so entire batter will rise.
In the meantime heat a griddle so when water is splashed on the griddle, the water dances and makes a sizzling sound. Cook undisturbed until little bubbles appear on the surface. Flip them over cook about one minute. Refrain from patting them or turning them a second time–both will make the pancakes lose their lightness. Serve with fresh fruit berries, peaches or bananas.

Irish Soda Bread – low sodium

NUTRITION INFORMATION Makes 2-pound loaf  (12 slices). Per slice: 165 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 31 g carbohydrate; 7 g protein; 3 g fiber; 347 mg sodium. This recipe is without raisins, sugar, or baking powder. Soda breads are hearty Irish staples – wholemeal flour with large flakes of bran and the germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven, known today as a Dutch oven) over the open fire.

Ingredients:
2 C. whole grain spelt flour
2 C. sifted spelt flour
1 tsp baking soda
1 tsp salt
2 ¼ C. almond or coconut milk
Juice from one lemon

Preparation:
Preheat oven to 450º
Coat a baking sheet with butter and dust with a little spelt flour. Whisk whole-spelt flour, white spelt flour, baking soda and salt in a large bowl. Make a well in the center and pour in milk and lemon juice. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants. Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Pita without yeast

Ingredients
1 C. spelt flour
1 Tbsp  baking powder
(rumford Ø aluminum)
1 tsp Himalayan Pink salt
3 Tbsp olive oil
A little water, if required

Preparation
Mix the flour, baking powder, salt, olive oil and a little water, if required. The dough should then rest for 20 minutes. Form into 4 pitas and bake them in the oven for 10 minutes at 250° C (480° F). Roll out 2 balls, then place them into the oven, directly on the rack. Do this as quickly as possible so the oven doesn’t lose heat. Bake for 5 minutes. After 5 minutes check the bread. It should be puffed up and dry looking. If it is not done, leave for 1 more minute. If it has turned brown and is crunchy, it is overcooked. You can still eat it and it is tasty, but cook the remaining breads for a shorter amount of time.

Irish Soda Bread – Patti’s

The History of Irish Soda Bread appears to have originated in the mid-19th century, when bicarbonate of soda was first used as a leavening agent. At that time, yeast sales were banned to prevent illegal production of whiskey. Alternative rising agents to make bread had to be found. This resulted in one of the most distinct of Irish products – Irish soda bread.

“The bread has been a particular specialty of Ireland since the late 19th century. In Ireland the use of bicarbonate of soda or bread soda in bread-making was commonplace by the 1840s and certainly by the second half of the 19th century soda bread had become an established feature of the Irish diet. Its popularity can in part be attributed to the fact that rural Ireland did not have a strong tradition of yeast bread manufacture. Until the late 19th century bread-making was considered an entirely domestic procedure and executed with a limited range of utensils; the pot oven or bistable and the flat iron griddle. These utensils were ideally suited to soda bread preparation and the soda itself provided a convenient, storable, and predictable leaven regardless of the strength or weakness of the flour.”

– The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford]

Ingredients for Pattti’s Irish Soda Bread:
2 C. white spelt flour, plus more for dusting
1 ½ Tbsp of Just Like Sugar® for baking®
1 tsp baking soda
1 tsp aluminum free baking powder
⅓  tsp Himalayan salt
1 C. raisins/sultanas
2 C. almond milk with added lemon juice

Preparation:
This recipe includes raisins making it slightly sweet. Mix together all dry ingredients and stir in almond milk with lemon juice about a cup at a time. Check that the flour mixture is entirely moist. Form together in a loaf (no more than 3 inches high) on a cookie sheet lined with parchment paper. Bake at 375ºF for 40 minutes.
CAUTION:
Patti’s original recipe calls for buttermilk and sugar two items that react poorly with PKD/PLD. If you use these items, see your reaction within your own body. If you awaken with a stuffy nose, scratchy throat or cough probably buttermilk or dairy is the culprit. Try substituting the juice of one lemon added to either coconut or almond milk. If a headache finds its way to you, then sugar is likely the culprit. Drink lemon juice first thing in the morning to diminish a headache.

Pancakes Buckwheat Spelt

Ingredients
1½ C. whole spelt flour
½ C. buckwheat flour
1½ tsp aluminum free baking powder
¼ tsp Himalayan pink salt
1 C. nut/grain milk (excluding soy)
1 egg yolk

Preparation
Add the dry ingredients to a bowl and mix. Mix the wet ingredients in a second bowl. Add the wet to the dry and mix until just combined. Add milk or water to thin the batter. A cast iron skillet is best for cooking pancakes. If not available try an electric griddle. Add a few drops of oil to the skillet, then wipe with a cloth.  If sprinkled water dances and sizzles, the griddle is hot enough. Pour a ⅓ cup batter for each pancake. Cook until bubbles form then flip over. Serve with fresh fruit, fruit coulis. an all fruit jam or maple syrup.