Allison cooks

Recipe courtesy of:  https://www.seriouseats.com/recipes/2017/03/lemon-blueberry-scones-vegan-recipe.html Ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy (see note) 6 ounces fresh blueberries (1 cup; 170g) 1/4 ounce lemon zest (about 1 tablespoon; 7g) 8 ounces unsweetened, full-fat coconut milk (1 cup; 225g), shaken or stirred until homogeneous before measuring (see note) Toasted  or turbinado sugar, to taste (optional) Directions 1. For the Dough:  Combine flour, baking powder, sugar, salt, and coconut oil in the bowl of a food processor and pulse until oil disappears into a powdery meal. Transfer to a medium bowl, then toss with blueberries and lemon zest. Stir in coconut milk with a flexible spatula to for...

Recipe courtesy of:  https://practicalselfreliance.com/blackberry-jam-no-pectin/ INGREDIENTS 5 cups blackberries 1 to 2 cups sugar (see note) 1 to 2 tbsp lemon juice (optional) INSTRUCTIONS Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming. Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield) Test for gel stage on a plate in the freezer. Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 5 minutes.

Recipe courtesy of:  https://www.food.com/recipe/zucchini-oatmeal-bread-406369 Ingredients: 2  cups   all-purpose flour 1  cup   quick-cooking oats , uncooked  1  teaspoon   baking powder 1  teaspoon   baking soda 1 ⁄ 2 teaspoon   salt 1 ⁄ 2 cup   sugar 1 ⁄ 2 cup   brown sugar , firmly packed  3 ⁄ 4 teaspoon   ground cinnamon 3  large   eggs 3 ⁄ 4 cup vegetable oil 1  teaspoon   vanilla extract 3  cups   zucchini , shredded  DIRECTIONS Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside. Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened. Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden p...

Recipe courtesy of:  https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/ Ingredients: 50  –  100  g (1⁄4 –  1/2 cup ) bubbly, active starter, see notes above 375 g  ( 1 1/2 cups  plus  1 tbsp ) warm water 500 g  ( 4 cups  plus  2 tbsp ) bread flour 9  to  11  g (1.5 –  2 teaspoons ) fine sea salt, see notes above Instructions: Make the dough : In the evening, whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.  Stretch and fold . After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and fol...