 |
|
|
Quick Dough - Coffeecake Makes a 1/2 sheet cake. Not too much starter to weigh down the dough, flavorful and not crumbly. Allow an hour to mix and rest or ferment several hours. ~Things
apple rhubarb (macerated in sugar) dates plums pears blueberries cranberries ~Saute the fruits briefly in coconut oil with just a bit of sweetener. Then you may want to put them on the bottom like a coffeecake topped cobbler. ~Mix the ferment (1 hour to several hours)
10 oz sourdough starter 18 oz whole wheat pastry flour *18 oz milk OR *1 can (14 oz) coconut milk - no gums and 4 oz extra water Warm milk or coconut milk if you don't have time for a long ferment. Mix and rest with a folding motion. *The ferment should be a firm batter, not as stiff as muffins but not as slack as pancakes. Adjust with extra milk or water. ~Add in after the rest Whip together until smooth: 4 oz coconut oil melted and cooled 2 egg 9 oz white sugar Work into the batter. Allow to rest and use a folding motion to work it in. Sprinkle in: 1 t salt Mix thoroughly but gently. Sprinkle in: 1 t baking soda Mix gently. Cover 1/2 sheet baking pan with parchment (that way your cake doesn't sit on the aluminum after it is done). Spread batter on baking sheet and top with some things! Bake at convection bake 375* 20-30 minutes until springy and golden brown.
|
|
|
Cookbook Home | About | Search |
|