Tag: baking

Lemon Blueberry Scones
June 7, 2021

Lemon Blueberry Scones

Lemon Blueberry Scones with fresh blueberries and lemon juice. These scrumptious scones are excellent for breakfast or afternoon tea. If you’d prefer, you can choose to leave off the icing and substitute the ingredients for organic or more natural sweeteners such as agave or honey. …

All Recipes, Baking, Breakfast, Gluten Free, Vegan
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by egccstaff
Vegan Meringue Cookies
June 2, 2021

Vegan Meringue Cookies

Vegan Meringue Cookies are made in the same style and methods of traditional meringue, but instead of egg whites, we use “aquafaba” which is the name of the liquid that is found in cans of chickpeas/garbanzo beans. This starchy liquid is perfect for whipping into …

All Recipes, Baking, Vegan
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by egccstaff
Orange Ginger Scones
May 28, 2021

Orange Ginger Scones

These Orange Ginger Scones are vegan-friendly and absolutely delicious! Not too sweet, perfectly crumbly but not too dry. Enjoy this bright and spicy scone with a cup of coffee over breakfast or during afternoon tea. If you have gluten sensitivities or allergies, you can substitute for gluten-free flour.

Ingredients

Orange Ginger Scones

  • 2 cups all-purpose flour
  • 1 egg replacer or 1 Tbs flax meal mixed with 2 Tbs warm water
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 8 Tbs cold smart balance or other vegan butter
  • Zest from 1 orange
  • 1 orange, juiced
  • 1 1/1 tsp ground ginger
  • Oat milk (as needed)

Icing ingredients

  • 1/2 cup powdered sugar
  • 1-2 Tbs Oat milk or orange juice
  • 1/2 tsp ground ginger

Directions

  1. Preheat the oven to 350ºF
  2. In a large mixing bowl, combine the flour, salt, ginger, and sugar. Whisk together.
  3. Create a hole in the middle of the flour mix and pour in the egg replacer, orange zest, and orange juice.
  4. On top of that, add in the 8 Tbs of cold vegan butter.
  5. Using your hands or a pastry blender, mix the wet ingredients into the dry. The dough should be semi-firm but easily shapeable and not too sticky. If the dough is very dry, add a splash of oat milk or other non-dairy milk as needed.
  6. Once well combined, turn the dough out onto a lightly floured surface and form it together into a log about 1 1/2 – 2 inches in height.
  7. Use a pastry cutter or knife to cut out triangles along the length of the dough log.
  8. Add the shaped scones to a baking sheet.
  9. Place in the oven and bake for 10 minutes, rotating, and baking for 10-12 more minutes or until the scones are lightly golden.
  10. If using icing, mix together those ingredients to achieve an icing that is not too liquidy. Pour over the scones after they have cooled.
  11. Serve with a cup of coffee or tea and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Breakfast, Vegan
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by egccstaff
Peanut Butter Brownies
March 29, 2021

Peanut Butter Brownies

These Peanut Butter Brownies are deliciously rich and super easy to make! A perfect intro recipe if you’re cooking with your kids. Plus, this recipe is vegan-friendly without any need to get costly ingredients. Whether you just want a treat for yourself or bake a …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Gluten-Free Peanut Butter Cookies
February 5, 2021

Gluten-Free Peanut Butter Cookies

The classic peanut butter cookies except they’re gluten-free and vegan friendly! Safe for kids with gluten or dairy allergies. And of course, they’re delicious for adults too that are looking for homemade treat. Pairs well with a glass of milk or a cup of coffee. …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Sourdough Loaf
December 28, 2020

Sourdough Loaf

To begin making your own sourdough loaf, first, you must prepare a sourdough starter. You can follow our starter guide here!

If you’ve already got a well-fed starter going, making a sourdough loaf of bread is one of the classic uses. This bread is naturally easier on the digestive system because of the fermentation process of the starter. Keep in mind this recipe takes 2-3 days to make depending on your proofing times.

Equipment

  • Large mixing bowls
  • Digital kitchen scale
  • Rubber spatula
  • Measuring cups
  • Glass bowls with lids
  • Proof baskets
  • Clean kitchen towels
  • Semolina flour or cornmeal (for proof baskets)

Ingredients

Sourdough Loaf

Leaven:

  • 1 Tbs active starter
  • 75 grams all-purpose or bread flour
  • 75 grams cold water

Dough:

  • 475 grams water
  • 700 grams all-purpose or wheat flour (you can also do half bread flour and half all-purpose flour)
  • 50 grams of water mixed with 1 Tbs salt

Directions

Day 1

  1. Reserve 1 Tbs of your active starter to make your leaven. Mix the starter with 75 grams of water and flour in a glass bowl. Use a rubber spatula to combine the ingredients. Cover with a lid and allow it to sit for 12 hours at room temperature.
  2. Combine the 50 grams of water and 1 Tbs salt in a sealable container to allow the salt to dissolve.
  3. I usually do this step around 7-8 PM the night before I plan to make bread.

Day 2

  1. The leaven has proofed for 12 hours. Combine the leaven with 475 grams of water in a large mixing bowl. Mix with a rubber spatula.
  2. Then, add the flour and combine. The mixture will seem a little dry, but that’s okay because more water with the salt will be added. Cover the bowl with a towel or cling wrap and allow it to rest for at least 30 minutes or up to 4 hours. In this video, we rest our dough for 30 minutes.
  3. After the dough has rested, add the water/salt mix and blend with your hands. For this proofing process, we’ll use the fold and stretch method. This means collecting all the dough in your hands and stretching it out and folding it into itself, think of it as folding sheets.

Fold & Stretch

  1. When you’ve folded and stretched in one direction, repeat that in another direction, covering north, east, south, and west. After folding and stretching, return the dough to the mixing bowl, cover the bowl with a towel and allow it to rest for 30 minutes.
  2. Repeat the fold and stretch 6 more times every 30 minutes over the course of 3.5 hours.
  3. In-between folding and stretching, prepare two proofing baskets with a clean kitchen towel and dusted with semolina flour or cornmeal.

Preparing for long proof

  1. After folding and stretching, divide the dough into two equal loaves.
  2. Separate the two onto a lightly floured surface. Sprinkle extra flour over the dough.
  3. Shape the dough balls into loose rounds and then allow them to rest for 20-30 minutes.
  4. After the resting time, shape the loaves by taking the bottom and folding it inward, then taking the top and folding toward where you folded in the bottom. Use your fingers to pinch together the fold, sealing it up into a tight seam.
  5. Transfer the dough to the proofing basket with the seam on top.
  6. Loosely cover the baskets with a kitchen towel and allow them to rise for 3-4 hours at room temperature or 12-15 hours in the refrigerator.

Baking

  1. After the long proof, use a dutch oven or a cast iron pot for baking your bread. I usually bake one loaf at a time. Liberally dust your pot with more semolina or cornmeal.
  2. Preheat the oven to 500ºF.
  3. Transfer the loaf for baking to the dutch oven or pot with the seam-side down.
  4. Use a serrated knife or pastry knife to score the top of the loaf with two to three scores.
  5. Cover the dutch oven or cast-iron pot with its lid and bake for 20 minutes at 500ºF.
  6. After 20 minutes, reduce the temperature to 450ºF and bake for another 10 minutes.
  7. Then, uncover the dutch oven or pot and bake for 15-25 minutes. This is a careful stage, the baking time depends on how accurate the temperature of your oven is, but bake until the top is golden and lightly crispy.
  8. Remove from the oven and allow it to cool. Repeat the baking steps for each loaf.

Extra tips

The flavor of your sourdough depends on the temperature of your house. Warmer temperatures will yield sweeter bread and colder temperatures will yield more sour bread.

The temperature will also affect the proofing process and how much rise you’ll get out of your dough. It will probably take a few attempts with this recipe before you get a well-risen bread loaf, but adjust the steps as you see fit for your baking environment.

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Youtube, Vimeo, and Facebook.

All Recipes, Cooking Tips, Videos
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by egccstaff
Gluten-Free Snickerdoodles
December 18, 2020

Gluten-Free Snickerdoodles

Gluten-free snickerdoodles are just as soft and chewy as the classic cookies, but these are perfect for friends or loved ones with gluten-free needs. Give them as a gift during the holidays or enjoy them yourself as a rich little indulgence. Ingredients Gluten-Free Snickerdoodles 1 …

Dessert, Gluten Free, Vegan
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by egccstaff
Vegan Pound Cake
December 16, 2020

Vegan Pound Cake

This vegan pound cake is a perfect rendition of the classic cream cheese pound cake. This recipe makes for a tasty dessert or holiday gift for anyone who wants to indulge a little. Serves perfectly with a hot cup of coffee! Ingredients Vegan Pound Cake …

Dessert, Gluten Free, Vegan, Videos
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by egccstaff
Starting A Sourdough Starter
December 7, 2020

Starting A Sourdough Starter

Since the quarantine, there has been no shortage of folks posting their sourdough starter and homemade bread projects. Have you scrolled past these posts and wondered if it’s worth the time and effort?

Um, yes! Sourdough is a great project to take on for making your own bread, bagels, crusts, crackers, and much more! And after you’ve tasted the fruits of your labor, you won’t be able to go back to those mass-produced loaves.

This guide will walk you through the basics of what a starter is, how to maintain it, and what you can do with it.

Sourdough

Starting with Starters

What is a starter? How does it “grow?”

Many people are often confused by the use of the word “yeast” when it comes to bread starters. Surely, you’ve seen those packets of “active yeast” in the grocery store, but that’s not what we’re talking about.

With a homemade starter, the yeast is “wild.” Yeast is like bacteria in that they are organisms that exist all around us in the air, in your bag of flour, everywhere! It’ll grow under the proper circumstances.

But, you don’t need to commit a whole section of your house to perfect starter-growing conditions. Because wild yeast is everywhere, all you need is a house, sometimes a refrigerator, and air-tight storage containers to get your bread adventure going.

When you feed and grow your sourdough in warmer temperatures the flavor of the bread (once baked) is sweeter, and under cooler temperatures, it is sourer.

To get your sourdough starter off the ground it’ll take several days so dig in:

Day 1

Supplies
  • A kitchen scale
  • A jar with a sealable lid (mason jar, pyrex)
  • Rubber spatula
  • Glass mixing bowl
  • Food thermometer (optional)
  • Plastic wrap or kitchen towel
Feeding Sourdough

Starting the Starter

  1. In a mixing bowl and using a kitchen scale, measure out 113 g of flour, either all-purpose, wheat, or rye.
  2. Tare the scale and measure in 113 g of cool water
  3. Stir thoroughly with a rubber spatula and cover the bowl loosely with a kitchen towel or plastic wrap. Let the mixture sit at room temperature, ideally 70°F for 24 hours. If you live in a cooler house, it will have to sit for longer.

Day 2

You may not see much activity after the first day. There may be some growth and light bubbling, but no matter what you see, discard half of the starter (saving about 4 oz or a hefty 1/2 cup). Then, measure equal parts of flour and cool water (another 113 g). Mix well with the remaining starter, cover loosely, and let it sit at room temperature for another 24 hours.

Day 3

At this point, you will need to feed the starter twice a day.

  1. For each feeding, weigh out 4 oz. of starter and add to a fresh mixing bowl.
  2. Discard the remainder.
  3. Mix in another 113 g of flour and cool water to your 4 oz. of starter.
  4. Afterward, you can either cover the bowl with plastic wrap, or you can use a glass container with a sealable lid (I prefer pyrex).
  5. Let the mixture rest for 12 hours before feeding again.

Day 4

Repeat the steps of Day 3~ This will get very exciting very soon, it just takes patience!

Day 5

  1. Weigh out 4 ounces of the starter, discard the rest, and feed again with the same amounts of flour and water just like the past two days. At this point, you should be a pro!
  2. Let it rest for 12 hours and feed again.
  3. By the end of day 5, your starter should have doubled in volume and will be very bubbly. The starter should have a tangy aroma that is pleasantly acidic, but not overpowering.
  4. If that is not the case, keep discarding and feeding every 12 hours for 1-2 more days.

Now what?

What to do with a sourdough starter

Well, now you have grown a healthy starter. To maintain flavor you have to keep feeding it.

But you don’t have to feed it everyday!

If your starter is big and bubbly after day 5, and at least after 1 feeding that day, you can move the entire contents of your starter bowl to a jar that can be tightly sealed.

You can then put that jar in the refrigerator and start feeding your starter once a week.

With that, you now have the option to scoop out some starter if you want to start a bread project while maintaining some of your original starter with a slower feeding schedule.

Stable Sourdough

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Youtube, Vimeo, and Facebook.

All Recipes, Cooking Tips, Vegan
-
by egccstaff
Vegan Pie Crust
November 27, 2020

Vegan Pie Crust

While a pie crust is still a high-fat part of the dessert, plant-based butter substitutes are high in monounsaturated fats and lower in saturated fats compared to regular butter. Now, what does all that mean? In short, monounsaturated fats are linked to benefits for heart …

All Recipes, Cooking Tips, Dessert, Vegan
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by egccstaff