Spinach or Tomato Slab - muffin base 

A savory cake loaded with veggies. This version uses sourdough starter.

~Spread some veggies across the top and gently work into the batter a little:

-sauteed or roasted spinach and onion and garlic with 1/2 lb small diced cheddar cheese cubes.
-dehydrated tomato, peppers and onion and garlic.

~Bake at convection bake 375* about 15-45 minutes, until an instant read thermometer reads 190*.
~Make the overnight ferment
  -OR if you didn't ferment overnight, use warm milk and put in warm spot while you prep the rest of the ingredients.
8 oz sourdough starter, ripe or discard
10 oz whole wheat pastry flour
10 oz milk

~Add in the morning
Whip together until smooth:
4 T unsalted butter, melted and cooled
1 egg
4 oz  white sugar or honey
Stir into batter.

Sprinkle in:
3/4 t salt
Mix thoroughly.

Sprinkle in:
1 t baking soda
Mix gently.

~Spread into:
-one or two 9x13 baking pans
-half size baking sheet
-two pie dishes
-you could use 24 muffin cups too.

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