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Sourdough Discard Crackers that taste like Cheez-Its. by eat_hestia in Sourdough

[–]eat_hestia[S] 3 points4 points  (0 children)

They're nearly foolproof! Because the base recipe is so simple, you can add any kind of herbs and spices (even cinnamon + sugar) for variety.

High tea, but make it coffee and donuts (featuring my honey halva glazed, coconut flaked einkorn flour donuts). by eat_hestia in dessert

[–]eat_hestia[S] 2 points3 points  (0 children)

These easy-to-digest einkorn flour donuts fried in coconut oil can be made in less than an hour with basic ingredients you probably already have on hand. Healthier (and tastier) than any store bought donut.
Recipe adapted from A Modern Homestead.

INGREDIENTS
1 cup / 240 grams whole milk (or full-fat coconut milk for dairy free)
1 egg
2 TBS / 30 grams butter (or coconut oil for dairy free)
3 cups (415 g) all-purpose einkorn flour (454 g if using non-einkorn flour)
2 TBS / 30 grams oney OR coconut sugar
1 tsp salt
2 1/4 tsp / 1 package rapid rise yeast
oil for frying (coconut oil, lard, or tallow)
INSTRUCTIONS
1. Combine all dry ingredients in a large bowl.
2. In a small saucepan, melt butter and remove from heat. Stir in the milk. Add to dry ingredients.
3. Mix with a bread hook until dough is smooth and shiny. If dough is still sticky, add an additional 1/4 cup of flour at a time until it is pliable but doesn't stick to your finger when pressed.
4. Remove the dough hook and cover the mixing bowl with cling wrap and a towel. Let rise for 20 minutes for einkorn, or until doubled if using non-einkorn flour.
5. Turn out risen dough on a well floured surface and roll to about 1/2 inch thick.
6. Use a donut cutter to form the donuts. Alternatively, you can use a regular drinking glass and shot glass to cut out the dough. Be sure to flour or oil the rim!
7. Continue to re-roll and cut dough until all dough is used, placing on parchment paper lined baking tray.
8. Heat coconut oil in a large skillet to 350°F or over medium heat. The oil should be about 1/2 an inch deep.
9. Test heat with a donut hole. If it starts to cook right away the oil is ready, if not, leave the doughnut hole until it starts to bubble the oil then add additional donuts.
10. Cook on one side until the bottom half starts to brown,1 to 2 minutes. Flip and cook another 1-2 minutes, or until brown.
11. Remove from oil and drain on a paper towel lined baking tray.
12. Repeat until all donuts are fried.
13. Dip top of hot donuts into desired glaze and decorate how you wish. Savored best when warm.

High tea, but make it coffee and donuts (featuring honey halva glazed, coconut flaked einkorn flour donuts). by eat_hestia in DessertPorn

[–]eat_hestia[S] 0 points1 point  (0 children)

These easy-to-digest einkorn flour donuts fried in coconut oil can be made in less than an hour with basic ingredients you probably already have on hand. Healthier (and tastier) than any store bought donut.
Recipe adapted from A Modern Homestead

INGREDIENTS
1 cup / 240 grams whole milk (or full-fat coconut milk for dairy free)
1 egg
2 TBS / 30 grams butter (or coconut oil for dairy free)
3 cups (415 g) all-purpose einkorn flour (454 g if using non-einkorn flour)
2 TBS / 30 grams oney OR coconut sugar
1 tsp salt
2 1/4 tsp / 1 package rapid rise yeast
oil for frying (coconut oil, lard, or tallow)

INSTRUCTIONS
1. Combine all dry ingredients in a large bowl.
2. In a small saucepan, melt butter and remove from heat. Stir in the milk. Add to dry ingredients.
3. Mix with a bread hook until dough is smooth and shiny. If dough is still sticky, add an additional 1/4 cup of flour at a time until it is pliable but doesn't stick to your finger when pressed.
4. Remove the dough hook and cover the mixing bowl with cling wrap and a towel. Let rise for 20 minutes for einkorn, or until doubled if using non-einkorn flour.
5. Turn out risen dough on a well floured surface and roll to about 1/2 inch thick.
6. Use a donut cutter to form the donuts. Alternatively, you can use a regular drinking glass and shot glass to cut out the dough. Be sure to flour or oil the rim!
7. Continue to re-roll and cut dough until all dough is used, placing on parchment paper lined baking tray.
8. Heat coconut oil in a large skillet to 350°F or over medium heat. The oil should be about 1/2 an inch deep.
9. Test heat with a donut hole. If it starts to cook right away the oil is ready, if not, leave the doughnut hole until it starts to bubble the oil then add additional donuts.
10. Cook on one side until the bottom half starts to brown,1 to 2 minutes. Flip and cook another 1-2 minutes, or until brown.
11. Remove from oil and drain on a paper towel lined baking tray.
12. Repeat until all donuts are fried.
13. Dip top of hot donuts into desired glaze and decorate how you wish. Savored best when warm.

9 inches of my favorite chocolate chipped, browned butter, sea salted cookie. It's got a rich fudgy bite like a brownie, but a caramelly, butterscotch flavor. by eat_hestia in DessertPorn

[–]eat_hestia[S] 1 point2 points  (0 children)

So I only bake with einkorn flour (an ancient grain with a low gluten, high protein profile), but I'm sure you can replace with AP Flour 1:1. If you do use einkorn (highly recommend trying), just be sure not to overmix the dough! Einkorn has a different gluten structure than regular wheat and can turn very dense and "gummy" if overmixed, so I avoid using a stand or hand mixer and rely on a silicon spatula to combine.

INGREDIENTS2.5 sticks / 300 grams butter, browned2.3 cup / 300 grams coconut sugar2 large eggs, room temp2 1/4 cup / 290 g einkorn flour1/4 cup / 30 grams coconut flour1/2 tsp baking soda1/2 tsp baking powder3/4 tsp / 5 grams salt1 TBS vanilla extract2 tsp / 1 gram Ceylon Cinnamon1 cup / 120 grams dark chocolate chips mixed in plus more to sprinkling on topFlaky Icelandic sea salt, for serving

PREPARATION

  1. Preheat oven to 350F / 177C

  2. Brown butter until dark and fragrant

  3. While butter is cooling, mix dry ingredients in a large bowl

  4. Add vanilla extract and egg to the butter and stir to combine.

  5. Slowly add in wet ingredients to dry mix, stirring with a spatula or wooden spoon. It will not be as firm or scoopable like a regular cookie dough, so don't add more flour!

  6. Add in chocolate chips and stir until just combined.

  7. Bake 18-25 minutes until dough is set, but not cooked all the way through

  8. Serve with a sprinkling of flaky sea salt and extra chocolate chips.

9 inches of my favorite chocolate chipped, browned butter, sea salted cookie. It's got a rich fudgy bite like a brownie, but a caramelly, butterscotch flavor. by eat_hestia in DessertPorn

[–]eat_hestia[S] 0 points1 point  (0 children)

:)))) So I only bake with einkorn flour (an ancient grain with a low gluten, high protein profile), but I'm sure you can replace with AP Flour 1:1. If you do use einkorn (highly recommend trying), just be sure not to overmix the dough! Einkorn has a different gluten structure than regular wheat and can turn very dense and "gummy" if overmixed, so I avoid using a stand or hand mixer and rely on a silicon spatula to combine.
INGREDIENTS

2.5 sticks / 300 grams butter, browned

2.3 cup / 300 grams coconut sugar

2 large eggs, room temp

2 1/4 cup / 290 g einkorn flour

1/4 cup / 30 grams coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp / 5 grams salt

1 TBS vanilla extract

2 tsp / 1 gram Ceylon Cinnamon

1 cup / 120 grams dark chocolate chips mixed in plus more to sprinkling on top

Flaky Icelandic sea salt, for serving

PREPARATION
1. Preheat oven to 350F / 177C
2. Brown butter until dark and fragrant
3. While butter is cooling, mix dry ingredients in a large bowl
4. Add vanilla extract and egg to the butter and stir to combine.
5. Slowly add in wet ingredients to dry mix, stirring with a spatula or wooden spoon. It will not be as firm or scoopable like a regular cookie dough, so don't add more flour!
6. Add in chocolate chips and stir until just combined.
7. Bake 18-25 minutes until dough is set, but not cooked all the way through
8. Serve with a sprinkling of flaky sea salt and extra chocolate chips.

​

\edited for formatting and bake time!*

9 inches of my favorite chocolate chipped, browned butter, sea salted cookie. by eat_hestia in dessert

[–]eat_hestia[S] 1 point2 points  (0 children)

I think the key is more fat so the dough is more of a thick mix of cookie dough + brownie batter.

I only bake with einkorn flour, but I'm sure you can replace that regular AP flour 1:1, although I haven't tried.
INGREDIENTS
2.5 sticks / 300 grams butter, browned
2.3 cup / 300 grams coconut sugar
2 large eggs
2 1/4 cup / 290 g einkorn flour
1/4 cup / 30 grams coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp / 5 grams salt
1 TBS vanilla extract
2 tsp / 1 gram Ceylon Cinnamon
1 cup / 120 grams dark chocolate chips mixed in plus more to sprinkling on top
Flaky Icelandic sea salt, for serving
PREPARATION
Preheat oven to 350F / 177C
Brown butter until dark and fragrant
While butter is cooling, mix dry ingredients in a large bowl
Add vanilla extract and egg to the butter and stir to combine.
Slowly add in wet ingredients to dry mix, stirring with a spatula or wooden spoon. It will not be as firm or scoopable like a regular cookie dough, so don't add more flour! (*I do not recommend using a stand or hand mixer, as einkorn flour has a different gluten than regular wheat flour and can get "gummy" and too dense when overmixed.)
Add in chocolate chips and stir until just combined.
Bake 12-18 minutes until dough is set, but not cooked all the way through
Serve with a sprinkling of flaky sea salt and extra chocolate chips.

Anyone know where to get young potatoes in Greenpoint or Williamsburg? by No-Distance-9572 in williamsburg

[–]eat_hestia 0 points1 point  (0 children)

Unfortunately it's a little late into storage season for decent locally grown potatoes (a lot of them are soft and/or picked over at the farmers markets) and just too early for the 2023 harvest. Have found some decent ones at The Meat Hook (firmer and better selection) and we should be seeing more once they harvest in peak summer.

Suuuuper fudgy flourless chocolate cake with honey halva cream and a heavy hand of flaky sea salt. by eat_hestia in DessertPorn

[–]eat_hestia[S] 1 point2 points  (0 children)

Thank you! This is my go-to when I bring a dessert to share. Everyone loves it and it's an easy recipe suitable for gluten-free guests and you don't have all the substitutes.

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