~A little bigger for TWO 9x9 baking dishes
8 oz starter
6 oz milk
8 oz flour

3 oz coconut oil
2 eggs
4 oz honey

1 t stevia powder (green stuff)

1/2 t salt
1/2 t baking soda

-Add a generous amount of coconut oil to baking pans and fill the bottom with fruit. (I don't always find it necessary to saute).

Scrape batter over the fruit and bake at convection bake 375* 20-30 minutes until golden brown and 190*-200*.

Baking time depends on the moisture content of the fruit and the temperature of the fruit.

~Make the batter
Stir together:
4-6 oz sourdough starter
2-4 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 honey
After the dough has rested, mix this in.
Stir in 1 t stevia powder.

Gently stir in:
1/2 t salt
1/2 t baking soda
just before baking.

~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*.

Copyright 2025, All Rights Reserved.

Comments to karen@lyonscom.com
Published by Lyons Communications