Einkorn Sourdough

Ingredients:

1/2 c sourdough start

2 c tepid water

3.5 cups einkorn flour

1 tsp salt

2 Tbsp honey


Mix 1/2 c flour and 1/2 c water into the sourdough start, place the leaven covered in plastic bowl in a warm place and leave to rise for 1.5-2 hours

When the leaven is bubbly, you're ready for the first rise: mix the salt and the honey into the 1.5 cups of tepid water until its dissolved, then sift in the remaining flour in a large metal bowl. Then add in the leaven, mixing everything just until combined.
Leave on top of the stove, with the oven on to 170 or 180, for 4 hours or so, until nearly doubled in size, folding the edges into the middle every hour or so to keep the top from drying out

When its doubled in size, pour the dough into greased bread pans (makes about 2 loaves) and cover, leaving to double in size again, 1.5 hours or so

Preheat the oven to 450, when its hot, put the bread in. Five minutes in, slash the top of the loaves to make sure they crack correctly. 10 minutes in, turn the heat down to 350 and bake for another 30 minutes.

When done, let it rest for 10 minutes or so, then turn out, cover, and let rest for 2 hours.

Coleslaw

Best coleslaw with a spicy option

Ingredients:

Chopped cabbage/carrot matchsticks (I buy bagged coleslaw bc I hate chopping cabbage but you can chop it if you want to!)

Your favorite mayo (mine is Dukes)

Pinches of salt, pepper, paprika, and/or Tony Chacheres 

Mix it all up together in the amounts you like, I promise it will taste better than any salad dressing coleslaw you've ever been subjected to

Spicy option: add a swirl of Sriracha to it and mix it in well. It will give a pinkish tinge to the slaw but adds a lot of flavor

Paleo fish and chips

Dinner: paleo fish and chips

Take sliced almonds, grind in coffee grinder with sea salt and pepper until its almost as fine as flour
Cut tilapia filets into 2x2 inch nuggets, coat in egg wash, coat in almond flour, fry in a mix of olive oil and grapeseed oil on high heat

Spicy cocktail sauce:

1 part Sriracha

4 parts Ketchup

1 TBSP Minced garlic

Splash of white vinegar

Sweet potato wedges:

INGREDIENTS:

3 Medium Sized Sweet Potatoes, halved and cut into large strips

4 tablespoons Olive Oil

Kosher Salt and Fresh Ground Black Pepper, to taste

DIRECTIONS:

Preheat oven to 425 degrees and toss the sweet potato wedges in the 4 tablespoons of olive oil.

Sprinkle with kosher salt and fresh black pepper to taste. 

Spread evenly on a foil lined baking sheet and place in preheated oven for 15 minutes, flip and repeat until the exterior is crispy and dark golden and a knife pierces easily.

Nispero Jam

Nisperos are loquats are nisperos

Ingredients:
however many ripe (very yellow) nisperos you have, seeded and with the black bits at the ends pulled away
3/4 as much sugar (so if you have 1 c of nisperos, you need 3/4c white sugar, 4 c of nisperos, 3 c sugar)
Juice from one medium lemon

Combine all in a heavy bottom saucepan and cook on medium-high, stirring often, until the sugar is melted. Take off the heat and use an immersion blender to break up the nisperos (this is the first of two blends, so you don't have to work too hard)

Cook on medium, stirring often, and watch the jam. After about 30 minutes it will be boiling steadily and the color will be turning from white-yellow to golden-brown.

Remove from heat again, immersion blend for a second time to break up the skins and get things more smooth (leaving lumps is ok, jam is kind of lumpy)

Put back on heat and finish cooking, til the jam sheets off the spoon and is a dark honey color. Look for seeds or hard bits you might have missed when you prepped the seeds (there are always some), and take them out.

When the jam is soft and sheeting hard from the spoon, ladle it out into canning jars for hot water bath (10 min) or for the fridge.

(jam settling and cooling after their bath)