Almond Cow Muffins

1 batch of Almond Cow Pulp

1 cup rice flour

Baking powder ? 

Baking Soda ? 

Cinnamon ?

Ground Ginger ?

Cardamon ?

1/4 tsp kosher salt

6 packets Truvia

3 Packets Stevia in the raw

8 Tbsp Butter room temp

1 Tbsp molassas

1 tsp Vanilla extract

1/2 cup sour cream

Mix Almond Cow pulp with all dry ingredients. Cream butter with molasses and vanilla. Beat in 1 egg at a time until fully incorporated. Beat in sour cream. Bake in silicon muffin cups for 20-30 minutes or until the tops are golden brown. 

Baked oats

Mix

500 g oats

17 g baking powder

1 tsp table salt 

10 g stevia in the raw

70 g cocoa

A portion

1/2 banana mashed

60 grams of mix

100 grams milk

Splash of vanilla

Toppings as desired

Pistachio Butter Cake

Ingredients

16 T Softened Butter

1 cup Granulated Sugar

4 Eggs

2 t vanilla

1/2 t kosher salt

2 T Milk

1 cup AP Flour

1 1/2 cups finely ground and sifted pistachios

2 t baking powder

Cream the butter and sugar together until fluffy. Add the eggs one at a time. Mix in the vanilla, milk and salt. Mix the dry ingredients together and add to the wet in two batches until the batter is smooth. Butter two 9 in cake tins and flour with pistachio flour and bake at 350 F for around 20 minutes. Allow to sit for a few minutes before removing from the tin and allow to fully cool on a cooling rack before icing. 

Hot Water Crust

4 cups Flour 625 grams

1 cup coconut milk

120 g solid fat

1 t salt

2 T Nigella Seeds

Melt the fat into the coconut milk. Then mix with the salt, flour and Nigella and knead briefly. Shape before the dough fully cools and bake. 

Bulk Fake Meat Recipe

Beef Dry Mix

1.5 T 15g ground cumin

1 T 12g garlic powder

1 t 2g fine ground pepper

1 T 10g beetroot powder

1/2 cup + 1 T 30g nutrition yeast

1/2 T 5g mushroom seasoning

3 T 15g methylcellulose

1/4 cup 30g pea protein

Blend in a ball jar. 

Beef wet mix

3 cups veg stock (710g) (salt free)

1T 18g soy sauce (light or dark)

1/2 T 8g liquid smoke

1/2 T 11g molasses

1/2 T 8g cider vinegar

Final Ground Mix

100 g TVP

40 g dry mix

250g wet mix

40g olive oil

Testing Breakfast Sausage Dry Mix

1.5 T sage

1 t rosemary

1 T thyme

1 T paprika

1 T red pepper flakes

2 T brown sugar (optional)

1T vegan pork bullion

1 T fine ground pepper

1 T garlic powder

1 T beetroot powder

1/2 cup + 1 T nutrition yeast

1/2 T mushroom seasoning

3 T methylcellulose

1/4 cup pea protein

Testing Breakfast Sausage Wet Mix

3 cups veg stock (salt free)

1T soy sauce (light)

1 T cider vinegar

Whole Wheat Loaf Bread

Basic Wheat Loaf

240g Water

45 g Milk of choice

30g oil of choice

8g sugar

10g yeast

225 g AP flour

225 g Whole Wheat flour

8g salt

Heat water in the microwave to between 85 and 100 degrees F (If you don't have a thermometer the water should be warm, but comfortable to the touch) 

Proof yeast in liquid and sugar. 

Mix everything together.

Knead until smooth and form into a dough ball.  Proof until doubled in size 60-90 min.

Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.

Cover and let rise until doubled in size.

Bake for 35-40 minutes at 350 F (325 F in a counter top convection oven)

Kefir Whey Loaf (Single full size loaf)

325g Whey

30g oil of choice

7g yeast

225 g AP flour

225 g Whole Wheat flour

8g salt

Heat whey in the microwave to between 85 and 100 degrees F (If you don't have a thermometer the water should be warm, but comfortable to the touch) 

Proof yeast in whey.

Mix everything together.

Knead until smooth and form into a dough ball. Proof until doubled in size 60-90 min.

Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.

Cover and let rise another 60-75 minutes until doubled in size.

Bake for 35-40 minutes at 350 F (325 F in a counter top convection oven)

Kefir Whey Loaf (Double small cast iron size loaf)

400g Whey

37g oil of choice

9g yeast

275 g AP flour

275 g Whole Wheat flour

10g salt

Heat whey in the microwave to between 85 and 100 degrees F (If you don't have a thermometer the water should be warm, but comfortable to the touch) 

Proof yeast in whey 

Mix everything together.

Knead until smooth and form into a dough ball. Proof until doubled in size 60-90 min.

Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.

Cover and let rise another 60-75 minutes until doubled in size.

Bake for 35-40 minutes at 350 F (325 F in a counter top convection oven)

Scalded Bread Loaf

100g boiling water for Scald

215g tepid water for final dough

30g oil of choice

10g sugar

10g yeast

225 g AP flour

225 g Whole Wheat flour

8g salt

Make Scald

Boil 50 g water and add to 25g ap flour and 25g whole wheat flour. Mix thoroughly and allow to completely cool. 

Make Dough

Proof yeast in remaining water with sugar. 

Mix everything together.

Knead until smooth and form into a dough ball. Proof until doubled in size 60-90 min.

Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.

Cover and let rise until doubled in size.

Bake for 35-40 minutes at 350 F

Nikuman Dough

This is an adjustment of my favorite bao dough recipe to baking percentages to make it simpler for me to think about it when scaling.

Dough

250 g All Purpose Flour

1 tsp Instant Dry Yeast per 250g

2%         Baking Powder

10%  Sugar

2%    Salt

1 tbsp Sesame Oil per 250g

55%  Lukewarm Water or broth