#seed flours

[fullcravings]

Mini-Batch Raw Brownie Cheesecake Bites

[morethansalad]

Baked Vegan Chinese Scallion Bread

[circusinarun]

Don't worry, people of the internet, I'm not dead. Im just studying (since this is my last year of school... I hope so) plus I'm studying anatomy, perspective and etc. I mostly draw my oc now, but i promise there'll be more content in this blog too.

Thx for patience, luv y'all <333

[vegan-nom-noms]

Healthy Seeded Crackers

[askwhatsforlunch]

Cognac and Honey Pecan Pie

Another more-ish pie, this delightfully scrumptious Cognac and Honey Pecan Pie was our Thanksgiving dessert. Mum, Dad and I had second helpings; Jules had a third and fourth --thinner slices, of course, but still! That's how good it is, and you needn't have an occasion to bake it; it makes a wonderful mid-arvo treat! Happy Tuesday!

Ingredients (serves 6 to 8):

For the pastry

1 1/2 cup plain flour

2 heaped tablespoons caster sugar

¼ teaspoon salt

1/4 cup cold unsalted butter, cut into small cubes

1/4 cup cold lard, cut into small cubes

¼ cup ice water

For the filling

2 cups pecan halves

½ cup unsalted butter

½ cup demerara sugar

¾ cup good, pure set honey

4 tablespoons good Cognac or Brandy

2 teaspoons Homemade Vanilla Extract

¼ teaspoon salt

the seeds of ½ plump vanilla bean

3 large eggs

In a large bowl, combine flour, sugar and salt. Give a good stir. Add butter and lard, and rub them into the flours with your fingers until mixture resembles coarse meal. Gradually add water until a soft ball forms. Flatten pastry, wrap tightly in cling film, and store in the refrigerator for at least half an hour.

Roll pastry out onto a lightly floured surface, adding more flour as you roll to roll it quite thinly. Fit pastry into a buttered 23cm/9″ pie tin or plate, letting it hang over the edges. Trim excess pastry, and crimp. Prick the base of the pie with a fork. Place in the freezer for 15 minutes, or in the refrigerator for half an hour.

Toast pecan halves in a frying pan over a high flame until fragrant. Remove from the heat; set aside.

In a medium saucepan, melt butter over medium heat. Once the butter is melted, stir in demerara sugar, until dissolved. Remove from heat and pour mixture into a large bowl. Stir in honey, Cognac, Vanilla Extract, salt and vanilla seeds. Whisk in eggs, one at a time, stirring well after each addition.

Sprinkle pecans in pie shell. Pour egg mixture over top. Bake in the middle of the oven, at 180°C/355°F, for 45 minutes to an hour, until crust is golden brown and filling is set. Remove from the oven and let pie cool at room temperature.

Serve Cognac and Honey Pecan Pie lukewarm, with whipped cream or crème fraîche.

[flintandpyrite]

Ok now THIS is the best bread I’ve ever made. It’s the basic Tartine country sourdough bread recipe with a cup of cooked polenta mixed in during the turns. It is so moist and rich flavored despite having no fat added at all.

Bonus: eating bread on the porch with my recently repotted peace lily Luthien

[starlightwayfinder]

I cannot recommend Dandelion Seeds by CoriShadowfang (@corishadowfang) enough. Dandelion Seeds is a retelling of Union Cross that focuses on the perspective of the five Union leaders, expanding their stories, origins, and relationships. It is also an amazing journey into the world of Daybreak Town, and what everyday life there would be like! (Please remember to bring tissues; it’s incredibly heartfelt 💖)

[mochinomnoms]

ARENT TADPOLES,,,like, a solid dark green color,,

wait are eels even green i uhm apologies late night rambling

🇫🇷

I thought that tadpoles were translucent and turn color when they get bigger like eels do. But Imma be honest, I only know as much as I do about morays because I hyperfixate hard and idk much about frogs.

When I get really interested in something I become google for it aksdalkjsdkl

[flock-talk]

Whats goop and why does newt like it so much?

The goop is Harrisons Recovery formula basically a nutrient dense powder that’s used for rearing baby birds and providing energy and nutrients for sick animals. It was purchased for Mia, couldn’t return the bag, didn’t want it to go to waste. The vet said it was okay to feed as a special treat so we tried it for Newt one day and he went bonkers for it! And it ended up saving the day when Newt needed medication since it could be mixed with the meds, his love for the goop knows no bounds.

It’s just a powder you mix with warm water to your desired consistency and that’s that. Wouldn’t feed it too often though since it will have a high caloric value with its intent to help sick animals and growing babies and feeding too much goop consistency food could trigger hormones.

Every now and then though the man gets to enjoy his goop

[certifiedceliac]

Lemon Poppyseed Muffins (via Eating Bird Food)

[fullcravings]

Vegan/Paleo Fig Tart with Almond Flour Crust

[morethansalad]

Lemon Curd & Thyme Tart (Vegan & Gluten-Free)

[josendlessmonolouge]

I’m planning on where to pick beauty berries for jam this fall. While my unground toasted dock seeds sit in their jar on the counter. While I have only a few ounces of clay harvested on the back porch. While I’ve got tree sap hardening so I can turn it to powder on the front porch. I’m going crazy y’all

[kojakaj]

oatmeal rlly is the best breakfast like they optimized breakfast w that one

[vegan-nom-noms]

No-Bake Layered Blueberry Cheesecake (Gluten-Free, Paleo + Vegan)

March is Epilepsy Awareness Month!

My niece was diagnosed with epilepsy at just 5 months old. It's estimated that 65 MILLION people have it around the world.

If you can please donate to your favourite Epilepsy charity or research foundation. Mine is Epilepsy Action Australia.

[askwhatsforlunch]

Lebkuchen

At this time of year, the house really comes alive with the homely smell of biscuits baking, the oven warming the kitchen, and the delightful scent filling all the rooms. And what a delightful scent Lebkuchen have!!! Spices mingling with chocolate; it could not be more festive and exactly the kind of delectably crumbly biscuit one fancies after choosing the tree, among a crowd of stout, stunning firs at the Christmas Tree Farm (another wonderful seasonal smell!!) Happy Saturday!

Ingredients (makes about 20, of different sizes):

200 grams/7 ounces pure runny honey (like a fragrant Mountain Honey we brought home from Auvergne)

4 tablespoons unsalted butter

6 plump cardamom pods

half a small star anise

1 1/3 cup plain flour

1 cup spelt flour

1 1/4 heaped teaspoon Mixed Spice

1 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1 orange

120 grams/4 ounces good dark chocolate (at least 70% cocoa)

In a medium saucepan, combine honey and butter, cut into small chunks. Heat over a low flame until butter is melted, and well-mixed. Remove from the heat, and allow to cool. Set aside.

Crush cardamom pods, and empty the pods in a mortar. Grind the seeds thoroughly with the pestle. Spoon ground cardamom into a small cup; set aside.

Place star anise halve in the mortar, and thoroughly crush and grind with the pestle. Set aside.

In a large bowl, combine plain flour, spelt flour, ground cardamom and star anise, Mixed Spice, baking powder and bicarbonate of soda. Grate in the zest of half of the orange. Give a good stir, to mix.

Dig a well in the middle, and pour in cooled honey and butter mixture, stirring with a wooden spoon until a rather sticky dough forms. Place in the refrigerator, to cool, 1 hour.

Preheat oven to 180°C/355°F. Line two baking trays with baking paper. Set aside.

Once the dough has chilled and firmed up, roll it out, rather thick, onto a lightly floured surface. Using cookie cutters of different shapes (or sticking to the traditionally plain round ones), cut out the lebkuchen, and place onto prepared baking tray, spacing them a bit as the shall spread out a little.

Roll out scraps until you have used all the dough.

Place in the middle of the warm oven, and bake, at 180°C/355°F, 15 minutes until a nice golden brown colour.

Remove from the oven, and let the biscuits cool completely on wire racks.

In a medium bowl over simmering water, melt three-quarters of the dark chocolate, until smooth, shiny and silky. Remove from heat, and stir in remaining dark chocolate, roughly chopped, with a spatula until completely melted. Then, return over simmering water, until smooth and slack again, to temper. Remove from the heat.

Dip one side of the lebkuchen into the melted chocolate, gently shaking off excess chocolate, and return to the wire rack, to set.

Enjoy Lebkuchen with a cup of tea, coffee, Cardamom Hot Milk or for something more decadent, an Eggnog!