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Fruit Cobbler - Coffeecake topped Made in a 12 inch cast iron skillet - quick for breakfast. ~Saute the fruit
In ample coconut oil saute some fruit to evaporate and concentrate some of the juices and emulsify the rest into coconut oil. Sugar to taste. ~Put it together Top hot fruit with coffeecake batter and bake about 15 minutes at convection bake 400*. ~Make the batter
Stir together: 4-6 oz sourdough starter 6 oz milk (warm if you don't have much time to let it rest) 6 oz whole wheat pastry flour *Mix in half the flour, stir-rest-stir until it is smooth. Mix and fold the rest in until smooth and dough-like. Melt: 2 oz coconut oil Beat in: 1 egg 3 oz sugar After the dough has rested, mix this in. Gently stir in: 1/2 t salt 1/2 t baking soda just before baking.
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