Banana Cashew Ice Cream (dairy-free) with a Hazelnut Waffle Cone (gluten-free/dairy-free)

This gorgeous ice cream is completely dairy-free, naturally-colored, creamy, and delicious. I made this a while back for Bob’s Red Mill.

I made it right before the Easter holiday, but it’s amazing all year long.

I also created a Hazelnut Waffle Cone recipe to go along with the ice cream. It’s also gluten-free and dairy-free.

#Ad #SomeBunnyLovesBobs #BobsRedMill

Hazelnut Waffle Cone (gluten-free/dairy-free)

makes 8 cones

Ingredients

  • 1/3 cup @bobsredmill hazelnut flour
  • 1/3 cup @bobsredmill oat flour
  • 1 pinch of salt
  • 2 eggs
  • 1/4 cup almond milk
  • 2 tablespoons pure maple syrup
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat a waffle-cone maker (or a griddle if you don’t own a waffle-cone maker—P.S. I don’t own one, so you can definitely do without).
  2. In a bowl, whisk together all wet ingredients (eggs, milk, maple, oil, vanilla). Add in dry ingredients (flours). Stir together for at least 1-2 minutes. Make sure there are no lumps.
  3. Spoon 2-3 tablespoons of the batter onto waffle-cone maker (or griddle). Cook until golden brown. (If using a griddle, flip like a pancake and press with the turner to make sure it is cooked evenly and stays flat.)
  4. Once golden brown on both sides, quickly remove from heat and shape around a cone roller or mold into a cone shape. (I used my ceramic cone shown in picture, lined with parchment.) 
  5. Repeat with remaining batter and set cones on cooling rack to cool and harden. Makes 8 cones.

Creamy Banana Cashew Ice Cream (dairy-free)

makes 2-3 servings

Ingredients

  • 3 bananas, sliced and frozen
  • 1/4 to 1/2 cup cashew butter (depending on how creamy you want it)
  • 1/4 teaspoon vanilla
  • 1 pinch of salt
  • 1/4 cup almond milk

Instructions

  1. Put sliced/frozen bananas in blender (or food processor) first. Blend slowly for a few seconds to start breaking them apart.
  2. Add in the remaining ingredients. Blend until smooth, making sure to blend at a LOW speed.
  3. Add superfood powders for color. I used blue spirulina powder (for the blue), pitaya / pink dragonfruit powder (for the pink), and orange dunaliella powder (for the orange). You can find these from Amazon, Terrasoul Superfoods, or Suncore Foods.
  4. Eat immediately for soft-serve or freeze for 3-6 hours to get a firmer texture. Serves 2-3.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, Pinterest, or Youtube to stay up to date with all my creations and recipes! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

Love Crunch Granola (COPYCAT RECIPE)

Copycat recipe for LOVE CRUNCH GRANOLA ❤️ Dark Chocolate & Red Berries. ❤️ 

Trust me guys, if you haven’t tried this granola, then you haven’t lived. It’s chocolatey, it’s the perfect balance of sweet to salty, and it also makes the best cereal-milk. YUM.

They used to sell this Nature’s Path Love Crunch “Dark Chocolate & Red Berries” granola at Costco, but I haven’t seen it there for a while. I’m so glad I’ve got this recipe up my sleeve when I can’t find any at the store.

COPYCAT LOVE CRUNCH GRANOLA

INGREDIENTS

  • 3 cups rolled oats
  • 1 cup oat flour
  • 3/4 cup coconut flakes
  • 1/2 cup cocoa powder
  • 1/4 cup flaxseed meal
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup honey (or agave)
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips (or bar, roughly chopped)
  • 1 cup chopped freeze-dried strawberries

INSTRUCTIONS

  1. ALRIGHT, so first you’re gonna want to preheat your oven to 250 degrees Fahrenheit (not any hotter than this, please).
  2. Combine dry stuff in a large bowl (oats, oat flour, coconut flakes, cocoa, flaxseed meal, cinnamon, salt).
  3. In a smaller bowl, whisk together wet stuff (coconut oil, maple syrup, honey, vanilla).
  4. Pour wet stuff over dry stuff and stir real nice. DO NOT add chocolate chips & freeze-dried strawberries at this point (or you may end up eating charcoal).
  5. Spread granola evenly on a baking sheet. Bake for 40-50 minutes, and PLEASE stir every 10 minutes, as you want it to bake evenly and slowly (especially for those of us who don’t have fancy-pants convection ovens).
  6. Remove from oven and let cool for one whole hour in the same baking sheet (yes, you heard me right). This helps create those joyous little clusters!
  7. Stir in chopped freeze-dried strawberries and dark chocolate chips.
  8. Store in an air-tight container.
  9. EAT, obviously. There will be no problem there, I promise.

Creamy Strawberry Protein Smoothie

After not being able to even look at fruits and vegetables for months (thank you morning sickness during pregnancy), I can finally get back to making smoothies and smoothie bowls! It only took until the 3rd trimester!

I have been overly excited to share my favorite smoothie concoctions with you! (More to come!)

My absolute go-tos when making smoothies include: adding yogurt to make it creamy and frothy, and adding lemon juice (or any other citrus) to balance the sweetness.

Creamy Strawberry Protein Smoothie

  • 2 cups frozen strawberries
  • 1 banana
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 scoops vanilla protein powder (optional)
  • 3 cups liquid (milk or water) + add more if needed

Directions:

  1. Pour all ingredients into a blender. Process until smooth.
  2. Taste and adjust ingredients as needed.
  3. If you’re feeling adventurous, pour your smoothie into a bowl and swirl with fresh fruits and superfood powders.

Delicate Arch Smoothie Bowl

Delicate Arch Smoothie Bowl.

This #EdibleLandscapeBowl is in Moab, Utah (located in Arches National Park). If you haven’t been, you’re missing out on some breathtaking views!

We were there in 2018 for Spring Break. I was 4 months pregnant with my first kid (see photos below), and had intense morning sickness and fatigue. We’d hike half the day, then come back to the motel, and I would sleep for the last part of the day. Haha. Oh my goodness…good times.

Now it’s 2021 and I’m pregnant with my second kid. We’re debating if we should travel to an area like this in Southern Utah for Spring Break again. Although this time, I’ll be 8 months pregnant…so a little more intense (and scary)! I just REALLY don’t want to go into labor while we are hiking. I asked my husband if he was comfortable delivering our baby…he didn’t seem too intimidated by it! However, I’d prefer to give birth in a hospital, rather than in a hot desert.

Decisions, decisions.

Meanwhile, let me tell you about this bowl!

This bowl is made with a base of cooked oats, Silk almondmilk yogurt, and colored with superfood powders: blue spirulina, beet, goji berry, orange dunaliella, and cocoa.

Here’s how to make a superfood smoothie bowl…

Superfood Smoothie Bowl

  • 1 cup cooked Quaker oats (rolled or steel-cut)
  • 1 cup Silk almondmilk yogurt (or any type of yogurt)
  • Superfood Powders to create your design (any type will do)
  1. In a bowl, add in your cooked oats (feel free to season with salt and sweeten as needed).
  2. Next, cover your cooked oats with yogurt.
  3. Now it’s time to design and swirl!
  4. Beforehand, have an idea of how you want your bowl to look. You can keep it simple with just a few superfood powders. Use a very small spoon to carefully sprinkle your powders on top of the yogurt. Use a toothpick to swirl the powder into the yogurt. Keep repeating with different colors.
  5. Alternatively, you can separate your superfood colors into individual bowls of yogurt (just a spoonful of yogurt will do). Then use those yogurt-superfood colors to design your bowl. This strategy makes designing a little easier and more predictable.

Happy creating!

XOXO, Sarah



VELVETY CHOCOLATE ICE CREAM (DAIRY-FREE & NO PROCESSED SUGAR)

This ice cream. It’s non-dairy and has no added processed sugar. It’s creamy and rich. It’s seriously so yummy.

My sweet husband posed for this photo. He’s pretty patient when it comes to me taking photos of my food.

To celebrate Valentine’s Day, he took me to The Melting Pot (a fondue restaurant). Although it was a little pricey, we had a great time. What did you do for Valentine’s Day?

VELVETY CHOCOLATE ICE CREAM

Ingredients

  • 1 cup cooked mashed orange sweet potato (about 1 medium-sized one)
  • 2 cups room temp canned coconut milk (shake the can well)
  • 1 1/2 cups semi-sweet chocolate chips* (see below for dairy free and sugar free options)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions

  1. Cook your sweet potato, using your cooking preference. I baked mine in the oven at 425 degrees Fahrenheit for about an hour. You can even cook yours in the microwave.
  2. Meanwhile, melt chocolate chips in a double-boiler on the stovetop—set aside once melted. Alternatively, you can melt your chocolate chips in the microwave.
  3. After the sweet potato is cooked through, allow it to cool for a few minutes, then peel off the skin. In a high-power blender (or food processor), add in the sweet potato and coconut milk. Blend for about 10 seconds.
  4. Pour in melted chocolate chips. Blend again on high power for about one minute, until completely smooth. You don’t want any chunks.
  5. Add in vanilla and salt. Blend for another 30 seconds.
  6. Taste the mixture. If you want it sweeter, add in a little sweetener of choice. I thought it was the perfect balance of sweetness to creaminess, so I didn’t add any additional sweetener. Also, if you want it more bitter/chocolately, then you can add in a spoonful of cocoa powder. Keep in mind—if you add cocoa powder, you’ll want to add a touch of sweetener. (Remember the story: “If You Give a Mouse a Cookie”? Yeah, it’s kind of like that if you choose to add the cocoa powder.)
  7. Grab a freezer-friendly container and pour this ice cream mixture in there. Put on the lid and place in the freezer. Check it out and stir every 30 minutes (as the edges will freeze first)—this part is optional, but I found that it ended up freezing faster/more consistently this way.
  8. After about 3-4 hours, it should be frozen and ready to devour!

*Chocolate Chip options:
Dairy-free: Guittard, Enjoy Life, Thrive Market
Stevia-sweetened options: Lily’s Sweets, Wholesome Provisions

Recipe inspired by The Vegan 8

Valentine’s Cake (Strawberry Surprise Cake)

It’s finally here! The “surprise” Valentine’s Cake that has been in the back of my mind for weeks.

This cake was inspired. I had some leftover cheesecake batter, and I thought, “What if I made a layer cake with a cheesecake in the middle?” Then a few days later, I thought, “What if I added in a layer of powdered donuts? Oooh, some strawberry jam for the filling would be nice!” Then as I was making the cake, I thought, “I really need to cover this cake in cream cheese frosting to complete it!”

I swear, my mind never stops!

Thus this cake was born…layers of fresh strawberry cake, cheesecake, powdered donuts, strawberry jam, cream cheese filling, and a cream cheese frosting on the outside. Topped with a fun pink drip, sprinkles, heart candies, homemade white chocolate sprinkle bark, and strawberry cream truffles.

If you’re thinking, “OMG Sarah…really?!” YES, REALLY. This cake was seriously delicious!

Recipes and step-by-step tutorial below!

Fresh Strawberry Cake

Ingredients

  • 2 and 1/2 cups (285g) sifted cake flour (spoon & leveled)*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (75g) sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature*
  • 1/2 cup reduced strawberry puree (see note)*
  • optional: 1-2 drops red or pink food coloring

Instructions

  1. Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
  2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch (or 8-inch) cake pans.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
  5. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Recipe from Sally’s Baking Addiction.

Perfect Cheesecake Recipe (click link)

How to Make: Simple White Chocolate Sprinkle Bark

Ingredients

Instructions

  1. Place white candy melts into a glass bowl. If you’re starting with a bar/bar, chop it into chunks.
  2. Melt your candy melts in the microwave, until softened. This will take about 1 minute at 20 second intervals. Stir.
  3. Once melted, pour onto a baking sheet covered in parchment paper.
  4. Immediately top with sprinkles.
  5. Let cool for about an hour, until hardened. You can also hasten the cooling process by placing the baking sheet in the freezer.
  6. Once hardened, use a large chef’s knife to slice into triangles. Be sure to run the knife until hot water before each slice, to prevent cracking and to make sure the cuts are clean.

How to Make: White Chocolate Drip for Cake

Ingredients

  • 1 Cup white candy melts, or white chocolate chunks
  • 1/4 Cup heavy whipping cream
  • small dab of food color gel of choice

Instructions

  1. Place white candy melts into a glass bowl. If you’re starting with a white candy melt bar or white chocolate bar, chop it into chunks.
  2. Melt your candy melts/chocolate in the microwave, until softened. This will take about 1 minute at 20 second intervals. Stir.
  3. Add in the heavy cream and stir well. If using candy melts, the melts may seize up for a second–just keep stirring and add in a touch more heavy cream if needed.
  4. Now you can color your drip.
  5. If using white candy melts, use your drip right away, as these cool quickly.
  6. Click this wonderful link for more advice on making a drip for your cake!

STEP-BY-STEP TUTORIAL FOR STRAWBERRY SURPRISE CAKE

Completing the steps incrementally (and not all in one day) will save you loads of time!

  1. 1-3 days before: bake both the fresh strawberry cake and cheesecake, and freeze (recipes above).
  2. The day before: make the cream cheese frosting (double the recipe) strawberry jam (store-bought is also a great option), and simple white chocolate sprinkle bark (recipe above).
  3. The day of: assemble the cake (see video above). Make sure the cake layers and cheesecake are completely cooled (if they were stored in the freezer, allow them to sit on the counter for 20 minutes prior to stacking).
  4. Once the layers are stacked, add supports to the cake. Do this by measuring and inserting a large straw in the center and 3-4 other straws in the cake, as well (see photo below for guidance). This will add structure and will prevent your cake from leaning.
  5. Crumb coat the cake in a light layer of cream cheese frosting. Pop in the freezer for 30 minutes.
  6. Do the final coat of the cake in a layer of cream cheese frosting.
  7. Make the white chocolate ganache drip (see recipe above) and then drip onto your cake. If you’ve never done a drip on a cake before, use this video for guidance. I used a spoon to do my drip, but you can also use a squeeze bottle.
  8. Once the drip is complete, complete the decorations for your cake.
Photo courtesy of Chelsweets.com
Simple White Chocolate Sprinkle Bark
Made the cake for my mother-in-law’s birthday

Classic Raspberry Cheesecake

Hi friends. Valentine’s Day is just around the corner, and I’m super stoked to share some of my recent holiday-themed creations with you! I’m a sucker for all things red and pink during this week (#teacherproblems). Case in point, I went to the grocery store for cake ingredients, and left with every type of Valentine’s Day candies. I also found these amazing Lindt Lindor Valentine’s Strawberries and Cream White Chocolate Truffles. TALK ABOUT SCRUMPTIOUS.

So to celebrate my love for all things red and pink this week, I am sharing a favorite recipe with you: Classic Raspberry Cheesecake.

Before storing my recipes online, I kept all of them in a written journal. My family/friend-favorite cheesecake recipe somehow got lost between all our moves (darn), so I scoured the internet until I found one very similar to the one I’ve been making for years. Let’s just say, I was ECSTATIC this recipe turned out DELICIOUS and picture-perfect.

Trust me, you won’t be disappointed.

Thank you Olivia from Olivia’s Cuisine for this recipe.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

Ingredients

For the Crust:

  • 12 Honey Graham Cracker rectangles
  • 1/3 cup butter, melted

For the Cheesecake:

  • 4 (8oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

For the Raspberry Sauce:

  • 2 pints raspberry
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Instructions

Making the Crust:

  1. Preheat the oven to 350 degrees F with a rack in the middle-lower part of your oven.
  2. Grease a 9-inch springform pan with butter.
  3. Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
  4. Crush the graham crackers in a food processor until finely crumbed.
  5. Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
  6. Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.

Making the Cheesecake:

  1. Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed (this is key to making a smooth cheesecake). Make sure you give it some extra love with a spatula, so everything gets incorporated!
  2. Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
  3. Pour the batter over the cooled crust.
  4. Set the springform pan – still wrapped in foil – in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
  5. Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least one hour with the oven door slightly open.
  6. After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge.
  7. Chill the cheesecake overnight, uncovered. (OR IN THE FRIDGE FOR A FEW HOURS.)
  8. Before serving, let the cheesecake stand at room temperature for at least 15 minutes.
  9. Unmold the cake, transfer to a serving dish and top it with the sauce.

Making the Raspberry Sauce:

  1. Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.
  2. Let it cool and serve over your cheesecake. If desired, decorate the top of the cheesecake with some fresh raspberries.

Copycat TWIX BARS (gluten-free & plant-based)

Copycat TWIX BARS (gluten-free & plant-based).

Guys…this is one of my favorite treats. Seriously. Lightly sweet shortbread base, coconut caramel, with the perfect chocolate topping…this recipe you’ll want to save and make and remake.

I’ve been making these Copycat Twix Bars for a few years now, and dang…they are tasty! People don’t have a clue that these bars are both gluten-free and plant-based. WIN WIN.

I got the chance to try some amazing honey from Bumbleberry Farms (@bumbleberryfarms), which inspired me to make these bars. If you don’t eat honey, feel free to use agave.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

COPYCAT TWIX BARS (GLUTEN FREE & PLANT-BASED)


Cookie Crust:
½ cup coconut oil, melted
¼ cup @bumbleberryfarms honey (if making vegan, use agave)
1 teaspoon vanilla extract
2½ cups blanched almond flour
couple pinches salt

Caramel:
1 can (15 oz) coconut cream
½ cup coconut sugar
1 teaspoon vanilla extract
couple pinches salt

Chocolate Topping:
1 1/4 cup dark chocolate chips
2 teaspoons coconut oil


DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Line a 9×9 inch square pan with parchment paper so you can easily remove the bars when they’re done setting (note: this step is very important!).

2. In a bowl, stir together the coconut oil, honey (agave), vanilla, almond flour, and salt. Stir well.


3. Transfer this batter to pan lined with parchment paper. Press the dough into the bottom of your pan to create an even base and bake for 10-12 minutes, until golden brown. (Note: baking times vary due to type of pan used & how hot your oven is).

4. While the base is baking, make your caramel…In a saucepan, combine the coconut cream, coconut sugar, vanilla, and salt over medium-high heat. When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens. Remove from heat.

5. When the cookie base is done baking, allow to cool for 10 or more minutes (feel free to place in freezer to cool).

6. Pour the caramel over the cookie base. Refrigerate this for an hour (or freezer for 30 min).

7. Melt the chocolate with coconut oil (in microwave or on stovetop) and pour over the top of your set caramel.


8. Put pan back into the fridge to set for another hour (or freezer for 30 min).

9. Remove from freezer. Slice into bars and sprinkle with a coarse salt.



Recipe inspired by Paige at Front Paige Bakes (@frontpaigebakes)

Amish Friendship Bread (+ Starter)

What is Amish Friendship Bread? It’s a sweet bread made with a sourdough/yeast starter. It’s a community bread that is passed on from friend-to-friend. It’s shared like a chain-letter.

Before this friendship bread, I had never attempted a sourdough starter. I was excited to learn just how easy and low-maintenance it was!

It’s truly one of the most heavenly-tasting breads I’ve ever made. There are a few recipes out there for Amish Friendship Bread, but I have tested and adjusted this recipe to perfection…and even included a Pumpkin Amish Friendship Bread recipe!

DON’T FORGET TO PIN IT!

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

INSTRUCTIONS:

Day 1: Make the starter (see below) and place in the bag.
Days 2-4:
Mash the bag daily.
Day 5:
Feed the starter (see below). Mash the bag.
Days 7-9:
Mash the bag daily.
Day 10:
Feed the starter, then follow the bread recipe (see below), and gift to friends

I highly recommend that you go through the 10-day cycle and bake the bread according to directions. Then, if you want to make adjustments, you can with later batches. Note: Do not refrigerate starter. It needs to be at room-temperatue to rise and ferment.

STARTER (Day 1):

  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (110 degrees Fahrenheit)
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 cup milk

Directions: Stir yeast into warm water and let sit for 10 minutes. Meanwhile, in a large bowl, stir sugar and flour together. Whisk in milk, until mixture is smooth. Stir yeast mixture into flour mixture. When finished mixing, place mixture in a gallon ziploc bag and seal, releasing all the air. Store on the counter.

Don’t forget to do the following after making the starter…

  • Days 2-4: Mash the bag.
  • Day 5: Feed the starter (Feeding #1) — see below
  • Days 6-9: Mash the bag.
  • Day 10: Feed the starter (Feeding #2), Bake the bread, and Gift part of starter to friends

FEEDING #1 (Day 5):

Feed the starter: add 1 cup sugar, 1 cup flour, and 1 cup milk to the bag and then seal the bag. Mash until ingredients are incorporated.

BREAD RECIPE / FEEDING #2 (Day 10):

Before you bake the bread, feed the starter: add 1 cup sugar, 1 cup flour, and 1 cup milk to the bag and then seal the bag. Mash until ingredients are incorporated.

Next, reserve 1 cup starter to continue growing on your counter. Consider Day 10 to be Day 1 (restart the cycle) and repeat all the instructions starting with Day 2 tomorrow.

Then, remove 1 cup starter to use in the Amish Friendship Bread Recipe (see below).

To gift to friends, measure out 1 cup of remaining starter in a new gallon ziploc bag for each friend. Make sure you have saved enough for the bread recipe and for restarting the cycle (see above).

AMISH FRIENDSHIP BREAD RECIPE

  • 1 cup starter
  • 2/3 cup oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (whole wheat floor also works well)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • + cinnamon sugar for topping

Directions:

  1. Preheat oven to 325 degrees Fahrenheit. Grease pan(s) well with nonstick spray or shortening. (Note: you can bake bread in 2 bread pans or in 1 cake pan (9×13). If possible, use a light-colored pan, as darker pans will make the bottom of the bread brown faster.)
  2. In a large bowl, combine starter, oil sugar, eggs and vanilla. Mix gently until fully incorporated.
  3. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gently fold dry ingredients into the wet ingredients. Stir until combined.
  4. Place batter in prepared pans. Sprinkle the tops with cinnamon sugar.
  5. Bake bread for 35-45 minutes. Make sure to check the bread starting at 35 minutes, as each oven varies in heat distribution. Bread will be done when a toothpick comes out clean.

BONUS: Pumpkin Amish Friendship Bread…you’re welcome.

PUMPKIN AMISH FRIENDSHIP BREAD RECIPE

  • 1 cup starter
  • 1 cup canned pumpkin puree
  • 1/2 cup oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (whole wheat floor also works well)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • + cinnamon sugar for topping

Directions:

  1. Preheat oven to 325 degrees Fahrenheit. Grease pan(s) well with nonstick spray or shortening. (Note: you can bake bread in 2 bread pans or in 1 cake pan (9×13). If possible, use a light-colored pan, as darker pans will make the bottom of the bread brown faster.)
  2. In a large bowl, combine starter, pumpkin, oil sugar, eggs and vanilla. Mix gently until fully incorporated.
  3. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gently fold dry ingredients into the wet ingredients. Stir until combined.
  4. Place batter in prepared pans. Sprinkle the tops with cinnamon sugar.
  5. Bake bread for 35-45 minutes. Make sure to check the bread starting at 35 minutes, as each oven varies in heat distribution. Bread will be done when a toothpick comes out clean.

No Sugar Added Chocolate Ice Cream & Fudge Chunks (high protein/dairy-free/processed sugar-free)


Do you have a New Years Resolution to eat less sugar? I love creating dessert recipes that use no-to-little sugar. This is one of those! I’ve been making this ice cream and and fudge chunk dessert for about 5 years now, and it’s still one of my favorites.

Happy New Years Resolutions!

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CHOCOLATE ICE CREAM (NO PROCESSED SUGAR)


2-3 frozen bananas
1-2 scoops chocolate protein powder, about 1/2 cup (I love the Orgain brand)
2 teaspoons cocoa powder
1/4 milk of choice

Directions:

  1. Place all ingredients in a blender or food processor. Blend until smooth.
  2. Stop periodically to stir.
  3. Pour out of blender into a freezer-safe bowl. Freeze for about 20 minutes, until more firm.
  4. When ready to eat, remove from the freezer and scoop into a bowl.
  5. NOTE: Add in a spoonful of nut butter if you want it more creamy.

Toppings: chocolate protein fudge chunks (see below), cocoa nibs


FUDGE BARS/CHUNKS (NO PROCESSED SUGAR / HIGH PROTEIN)


1 cup peanut butter or almond butter (I love the Adams brand)
1 cup peanut butter powder, mixed with a little water to make a paste (I use PB2 Foods)
3/4 cup honey or agave
2 1/2 cups oats (quick or rolled-quick makes them less chunky)
2-3 scoops protein powder, between 1/2 to 1 cup (I love the Orgain brand)
1/8 cup milk of choice or water (add more if needed)


Directions:

  1. In a microwave-safe bowl, combine nut butters and honey/agave and warm in microwave for about 30 seconds. Stir together well.
  2. Pour nut butter/honey mixture into a large mixing bowl.
  3. Add in the remaining ingredients and stir very well. Keep mixing until combined. (Add more milk or water, if a little dry.)
  4. Pour into a 9×13 pan, lined with parchment paper on bottom.
  5. Pop into the freezer to chill for about 30 minutes.
  6. Remove from freezer and cut into squares (cut some into cubes for chocolate ice cream dessert).
  7. Store these in a gallon zippie, in the freezer.