Soaked “Sourdough” Granola
Granola is not exactly fermented, so what’s it doing on this site? Fermentation can be used as a change agent to transform food to our benefit. Coffee and chocolate are …
Sourdough Brownies
This recipe uses some of that discarded sourdough starter you’ve been saving up. These are a bit more “cakey” than straight up fudge bombs, since we are adding flour. I …
Kefir Eggnog
Slow cured non-alcoholic eggnog made with kefir is a new spin on the iconic holiday beverage, and elevates it to new heights (literally!) It has a creamy, fizzy sweetness and …
Sourdough Pie Crust or Galette Dough
Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called discard). I like galettes because they are more forgiving …
Kefir Pumpkin Pie
Here’s a probiotic addition to a classic autumn/winter dessert recipe. It’s a from-scratch (i.e. homegrown squash!) pumpkin pie with a graham cracker or gingersnap cookie crust and pumpkin custard made …
Cultured Ice Cream (Dairy and Vegan varieties)
After struggling in vain to find an ice cream brand that really knows me and also meets my high standards for ingredients (simplicity and quality), I took matters into my …
Sour Cream Cake Donuts
On a recent social media post I read, someone posted an old-timey looking recipe for crullers. Naturally when I read “sour milk” I immediately thought “kefir“. Turns out it’s really …
Sweet-Spicy Soaked Nuts
Here’s a quick recipe for spicy and sweet candied nuts. A holiday (or any time of year) treat, and makes a great gift! Start with our soaked-brined nuts technique/recipe. For …
Gingersnap Snackaroons
Have you tried those gluten-free, crack-tacular macaroon-style snacks from the fancy grocery store, which sell for $9 for a bag of like 9 of them? Well guess what, you can …
