1 dessertspoon baking yeast
2 tsp sugar
1/2 c warm water
3 c plain flour
1 large egg or 2 medium eggs
1 TBS oil
Add the yeast and sugar to the warm water, stir, and leave to rise for about 30 minutes.
Put the flour into a large mixing bowl and make a well in the middle. Add the eggs, the oil, and the yeast mixture. Draw the flour into the middle of the bowl little by little while mixing all the liquid ingredients into it. The dough should be as soft as your earlobe. If too soft, add more flour, if too hard, add a little more warm water. Knead the dough until well mixed, then cover the bowl with a damp tea towel and leave in a warm place, such as the airing cupboard, also that it can rise. The dough is sufficiently risen when it has doubled in volume, developed little holes on the surface and has begun to smell sour.
Roll into small balls, about the size of golf balls. Roll out thinly on a floured board. Mix all the topping ingredients together and spread over each piece of dough.
Heat a cast iron skillet in the oven (at 350 degrees). Place the rolled out dough onto skillet. Baked for approximately 8 minutes.
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract.
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Recipe adapted from Sally’s Baking Addiction
If your coconut oil is solid, warm it up a bit so that it is in liquid form.
black turtle beans
mexican cheese mix
1. place all filling ingredients (except cilantro and beans) on a warm skillet. cook together.
2. add beans. cook another three minutes.
3. warm tortillas, either in a skillet or an oven.
4. pour filling mix down center of tortilla.
5. add cheese, allowing it to melt.