You can either make this in the oven or the stovetop, with a loaf pan or a metal coffee can. If you are using the oven method, preheat the oven to 325° and bring a large pot of water to a boil. If you are using the stovetop method, set the steamer rack inside a tall stockpot and fill the pot with enough water to come 1/3 of the way up the sides of your coffee can. Turn the burner on to medium as you work.

Grease a coffee can or small loaf pan with olive oil spray. In a large bowl, mix the all-purpose flour, rye flour, corn meal, baking powder and soda, salt and allspice. Add the raisins if using.

In another bowl, mix together the coconut milk and vanilla. Whisk in the molasses. Pour the wet ingredients into the dry and stir well with a spoon.

Pour the batter into the coffee can or loaf pan taking care that the batter not reach higher than 2/3 up the sides of the container.

Cover the loaf pan or coffee can tightly with foil. If you are using the stovetop method, set the can in the pot, cover and turn the heat to high. If you are using the oven method, find a high-sided roasting pan that can hold the coffee can or loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the coffee can or loaf pan. Put the roasting pan into the oven. Steam the bread for at least 2 hours and 15 minutes. Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you’re ready. If not, recover the pan and cook for up to another 45 minutes.

Remove from the oven and let cool for 10 minutes before putting on a rack. Let the bread cool for 1 hour before turning out of the container.

Slice and eat plain, or toast in a little butter in a frying pan.

Original recipe makes 12 small pancakes

1 1/4 cups spelt flour or 3/4 spelt and 1/2 buckwheat
1 tablespoon honey, agave or maple syrup
1 tablespoon baking powder
3/4 teaspoon salt
1 1/3 cups coconut milk
1 egg, lightly beaten
3 tablespoons coconut or olive oil
3/4 teaspoon vanilla extract

Combine all with a whisk, add more coconut milk if needed for proper consistency. Besides blueberries you can also do chocolate chips, sliced bananas and/or pecans. My son is also trying out ham and bacon in them. Heat some real maple syrup up with bananas and toasted pecans for some over the moon topping.

2 cups very warm water
1 cup rolled oats
1/3 cup honey or agave
2 tbsp butter
2 tsp salt
1 pkg active dry yeast
1/2 cup warm water
1 large egg
4 1/2 -6 cups spelt flour

In bowl of mixer (fitted with dough hook), combine water, oats, honey, butter and salt and let sit.

In a small bowl, dissolve yeast in 1/2 cup luke warm water (110 degrees) and a drip of honey. Let stand 10 to 15 minutes to proof. Run the hook in your mixer during this time to cool off the water otherwise it will kill your yeast.

When water is lukewarm, add yeast mixture to the bowl of a mixer and mix well. Add egg and mix, then add 5 cups of flour and mix until dough is smooth and elastic. If it’s sticky, add about 1/2 cup just till it is balling up. Turn out onto flour board and using a spatula or pastry cutter work a bit more flour in until it isn’t sticky. Remember not to over work as the spelt gluten is fragile.

Lightly oil a large bowl and add dough, turning to coat with oil. Cover with a damp cloth or plastic wrap and set aside to rise in a warm place until dough doubles, about 1 hour.

Punch down dough, place on lightly floured surface, and divide into 2 balls. Form into loaves and place into 2 lightly oiled loaf pans. Let rise again for about 40 minutes (until doubled). Preheat oven to 375.

Bake about 30 minutes, until top of loaf is golden brown and sounds hollow when you thump it. Remove from loaf pans gently and let cool.

One of the things I miss is lasagna! Found this recipe on pintrest and tweaked it. It turned out really good! I made it vegetarian but you could do beef or turkey just cook the meat first. Again I will just say how lovely it is cooking in the crockpot!

1/2 cup diced white onion
1 teaspoon minced garlic
24 oz of spaghetti sauce, I just cooked up the onions, garlic, roasted tomatoes and some tomato sauce with seasoning. If you are doing the meat combine all of this
1/2 cup water
Faux ricotta cheese- see recipe below
2 cups mozzarella cheese or non dairy shreds
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
Sliced yellow and green squash 2 of each, they were small
1 package of mushrooms sliced
6 uncooked rice lasagna noodles

Directions

if you are doing meat, in a large skillet brown beef and onion. Add garlic and cook for one minute. Drain and combine with items below.

Make spaghetti sauce and simmer for about 5 minutes.

Mix faux ricotta, 1 1/2 cups mozzarella or shreds, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don’t fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don’t try to speed up the process by cooking it on high.

Faux ricotta

1 lb firm tofu, pressed and dried ( just remove from container and sandwich between two cloths and plates to squish out the moisture)
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1 dash fresh black pepper
10 fresh basil leaves, finely chopped, you could also use some frozen thawed out
2 teaspoons olive oil

Directions:

In large bowl, mash tofu with hands until crumbly.

Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.

Add olive oil; stir with fork.

Cover and refrigerate until ready to use.

2 cups spelt flour or gluten free flour
1/2 cup dairy free choc chips
1/2 cup olive oil
1/2 cup natural peanut butter
1/2 cup chopped pecans
1/2 cup chia seeds
1/2 cup oatmeal
1/2 cup agave or honey or maple syrup
1 tsp vanilla extract
1/2 cup coconut milk
1 Tablespoon baking powder

-Preheat oven to 350 degrees F.
-Mix all ingredients in a large bowl.
-Drop by spoonfuls onto a lightly oiled cookie sheet or use parchment paper.
-Bake for 10 – 20 minutes until edges begin to brown.

4-5 cups spelt or your choice of flours. I made with 3 cups of white spelt and one cup of buckwheat

2 tablespoons yeast

1 teaspoon salt

2 Tablespoons honey or agave

1 1/2 cups lukewarm water

1 egg white

1 Tablespoon water

In a large bowl, stir together 3 1/2 cups flour, salt and yeast.

Add water and honey or agave.

Stir just until a soft ball forms. Turn out on floured surface. Knead 3 – 5 minutes until dough springs back when pushed. Roll into 11 x 13″ or so, rectangle, divide in two and roll lengthwise. Seal seams and fold ends under. Put seam side down on parchment paper lined baking sheet. I braided the two rolls together. Cut diagonal slits in tops.

Let rise 20 minutes or until double in size. Preheat oven to 425 degrees F.

Beat water and egg white together. Brush tops with egg wash. Cook for 10 minutes. Tent with tin foil if getting too dark. Cook another 10 to 15 minutes.

The result is a nice crust with a soft interior, very close to French bread.

  FYI, I used the leftovers for french toast the next morning, the guys ate it up!

3 cups old-fashioned rolled oats
1/3 cup spelt or gluten free flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup agave or honey
1 cup coconut oil or shortening
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup dairy free chocolate chips
1/2 cup pecans chopped
1/4 cup chia seeds

Directions

Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

Combine wet ingredients then add in eggs and vanilla.

Reduce speed to low. Add oat mixture, chia seeds, chocolate chips, pecans.

Drop balls two inches apart. Bake cookies until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes.

7 T olive oil

1 Lb white button mushies, quartered

2 C. frozen pearl onions, thawed or 1 large onion diced.

S & P to taste

3.5 Lb beef chuck, in 1” cubes or buy the stew meat from your butcher already done

3 T flour or cornstarch

3 garlic cloves, minced

2 T tomato paste

2.5 C. Irish Stout or any beer you have.  Note-I do not drink beer but have discovered that adding it to stew or soup really deepens the flavor.  There is non alcoholic and gluten free options available or you can just skip it.

Beef Broth-6 cups

1 Lb. each carrots and red potatoes, in chunks

1 T chopped fresh thyme(1-2 tsp. dried)

1 16” round Pastry=pre bought or handmade

1 egg beaten with 1 tsp. water

In 5.5 qt. Dutch oven over med high heat, warm 1 T oil. Cook mushrooms, onions, s and p 12 min.  Transfer to bowl. Season beef with s and p. Dredge in flour(skip if using other thickener). Warm 2 T oil and sear one third of beef 7 min, transfer to separate bowl. Repeat with rest of beef. Add ½ c water to deglaze and scrape up bits of browned beef. Pour over beef.

Return pot to med high heat. Add garlic and tomato paste, stir 30 seconds. Add beef, stout, broth and reserved liquid. Add mushtoomd, onions, carrots, potatoes and thyme, bring to boil.  Cover and simmer over med low heat, stirring occasionally for 3 hours. Add other thickener if not using flour.  I also added some barley to mine which was very good, about a cup.

Preheat oven to 400. Brush rim of pot with wqter. Lay pastry on top, let it droop onto filling. Trim dough to 1” crimp to seal. Brush with egg mixture. Cut 4 slits. Bake 30 min. Serves 8-10.

4 tablespoons butter substitute, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken stock
2 cups water
3 potatoes regular or sweet, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons corn starch
1/2 cup coconut milk

Melt 2 tablespoons butter substitute in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft.

Stir in the stock and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter substitute. Stir in the turkey and cornstarch (mis starch with a bit of water until there are no chunks). Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. In the meantime, mix up the dumplings.

Dumplings

1 cup spelt flour
2 teaspoons baking powder
1 teaspoon agave
1/2 teaspoon salt
1 tablespoon butter substitute
1/2 cup coconut milk
1 tablespoon parsley

DIRECTIONS:
1. Stir together flour, baking powder, agave, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
2. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.

This is a fun one to cook with the kids if you have a glass lid for your pan,they love to watch the dumplings puff up. Enjoy and Happy New Year.

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Overnight Cinnamon Rolls

dough
1 cup coconut milk
1/3 cup butter substitute
1 (.25 ounce) package active dry yeast
1/4 cup honey or agave
4 1/2 cups spelt flour
1 teaspoon salt
3 eggs

filling
2 1/2 tablespoons ground cinnamon
3 tablespoons flour
7 tablespoons butter substitute, room temperature

2 Cups Chopped pecans

glaze
1 tablespoon butter substitute

1/4 cup maple syrup

1 tsp vanilla

1 tablespoon coconut milk

Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in butter until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, honey or agave and salt; mix well. Add eggs and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, adding more flour as needed, about 5 minutes.

Cover the dough and let rest for 10 minutes. Meanwhile, in a small bowl, mix together the filling ingredients. Then combine glaze ingredients in a saucepan and heat until just combined. Spray pan with olive oil spray and then pour the glaze in the pan.

Roll out dough into a 9×12 inch rectangle. Spread dough with more butter substitute softened. Spread dough evenly with filling mixture. Roll up dough from the long end and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a 9×12″ baking pan. Cover and refrigerate overnight.

The next morning, remove cinnamon rolls from refrigerator and let sit on the counter for about 30 minutes to take the chill off. Preheat oven to 375 degrees F.

Bake for 20 minutes, or until browned. Once cooled, invert onto serving platter and enjoy!