Sourdough Biscuits THM–Crossover

Delicious soft Sourdough Biscuits add that special touch to a meal. These are a THM crossover because they contain both carbs (wheat flour) and fats (butter). I brushed these biscuits with melted garlic butter to mimic Red Lobster Biscuits. This biscuit dough  can be mixed several days in advance and kept in the fridge. In fact I prefer working with cold dough as it handles much better.biscuits

Sourdough Biscuits

  • 2 ¼ cups white whole wheat flour, I used Arrowhead Mills Pastry Flour***
  • 6 tablespoons butter, room temperature
  • 1 cup almond milk
  • 2/3 cup sourdough starter
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned.

*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.

**When you fold the dough multiple times you will get flaky layered biscuits.

***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.

For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.

Here are a few of my favorite item when making biscuits. If you purchase items through these links, I receive a small commission but your price doesn’t change.

         
You can find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.

HG cookbook pic 25

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Triple Berry Jam THM–FP

Summer is coming and with it comes delicious berries of all kinds. Triple Berry Jam has become my favorite. I will eat it over ice cream, yogurt, cottage cheese , and I must admit even right from the jar for dessert. Triple Berry Jam

  • 1 ½ cup Black Raspberry juice*, divided
  • 3 cups blended Red raspberries
  • 4 cups blended strawberries**
  • 1 cup xylitol
  • 1 ¼ cup THM Gentle Sweet
  • 3 tablespoons unflavored gelatin
  • 1/3 cup strawberry xylitol jell-o

Combine 1 cup black raspberry juice, red raspberries and strawberries in medium-size kettle. Soften unflavored gelatin in remaining ½ cup raspberry juice. Bring fruit mixture to a boil. Whisk in xylitol and Gentle Sweet. Add softened gelatin and strawberry jell-o. Whisk until well combined. Bring to a boil. Ladle into jars, add lids and rings. Cool. 4-5 pints jam.

I  store the jam in my extra refrigerator for up to a year. This jam will need to be refrigerated to set up properly with gelatin. You may adjust the gelatin for a thicker or thinner jam. I prefer my jam thick and my recipe will reflect that.

*I will steam my black raspberries with a Juice Steamer lined with cheesecloth. I then freeze or can the juice in the amount needed for this jam recipe.

**For Strawberry Jam use 8 1/2 cups blended strawberries instead of the 3 kinds of berries listed.

Strawberry Xylitol Jello can be purchased from this company or many bulk food stores do carry it.

 Here are a few of my favorites I use with this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

  

You can find many more jam/jelly recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.

HG cookbook pic 25

Pasta Salad for a Crowd—THM S

Warm summer days are coming and with that comes picnics, backyard barbecues, and parties. Here is a pasta salad using bottled dressing for convenience that feeds a crowd. This has been a family favorite for years. Pasta-Salad.jpg

  • 5 cups diced, cucumbers
  • 2 ½ cups chopped red onions
  • 6 cups chopped broccoli
  • 3 cans black olives, sliced
  • 1 cup Parmesan Cheese
  • 3 cups chopped Pepperoni
  • 1 pint cherry tomatoes, halved
  • 1 12 ounce jar pepperoncini peppers, sliced
  • 2 boxes Dreamfield spiral or penne pasta, cooked, drained and rinsed
  • 3 tablespoons Spice Supreme Seasonings
  • 1 teaspoon garlic salt
  • 2 12 ounce bottles Ken’s Caesar Dressing *

Combine all ingredients in a large bowl. Chill for at least 4 hours to combine flavors. Serves 24

*Use a bottled dressing that has less than 2 grams of carbs in it. This is a very tasty dish for a picnic or large gathering.

If you purchase items through these links, I receive a small commission but your price doesn’t change. I love the Vidalia Onion Chopper to cut veggies for salads. Even my 9 years enjoys helping make meals when she can use my chopper. 

                          

You can find many more salad recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.

Garlic Grilled Chicken THM-S

Warm spring days are here and along with that comes the thought of picnics and grilling. We have a Meadow Creek Charcoal Grill that we love to use for grilling. It has a double rack that we put chicken and sausage in between and all you have to do is flip the rack every 20-30 minutes. Add a large garden salad and you have a meal fit for a king. This recipe can also be made on a gas grill if that is your preference. Garlic Chicken

Garlic Grilled Chicken–THM S

  • 15 cloves garlic*
  • 1 1/2 cups white wine vinegar
  • 1 tablespoons THM Super Sweet Blend
  • 2 tablespoons olive oil
  • 3 tablespoons Worcestershire Sauce
  • 1 tablespoons dry mustard
  • 4 teaspoons Hymalian Pink salt
  • 1/2 teaspoon ground black pepper
  • 8 chicken halves or 14- large chicken legs
  • charcoal/lighter fluid**

Blend all ingredients together. Pour over chicken halves. Marinate 4-6 hours. Prepare grill following manufacture’s instructions. Grill chicken over hot coals until internal temperature of 165 degrees F. is reach when thermometers is placed in the thickest park of the thigh. For a charcoal grill that is 1 1/2-2 hours. Remove from grill and place in a tightly covered baking pan. Let rest 15 minutes. Serves 12-14.

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change.
    

*I know this sounds like a crazy amount of garlic but it isn’t as strong as it sounds.

** We like to use lump charcoal such as pictured above.

Pictured below is the grill we use. The chicken is placed on the bottom rack and the racks are closed and clamped. The rack can be turned with one hand to cook the chicken evenly.  These can be purchased through from www.meadowcreekbbq.com 

 

     

You can find many more grilling recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.

HG cookbook pic 25

 

Sourdough Cinnamon Rolls–THM xo

Do you want a tasty guilt-free cinnamon roll with your morning coffee? Here is a sugar-free sourdough one that I make for special occasions. These are a crossover–meaning they have both carbs and fats in them. They do take planning ahead as they ferment in the fridge for 3 days before baking. I did add yeast to the dough to give the more traditional cinnamon roll taste. The sourdough starter ferments the dough making it “on plan” and the yeast helps with the rise and taste. cinnamon roll 25

Sourdough Cinnamon Rolls—3 day ferment

  • 2 cups active sourdough starter
  • 1 1/4 cups water
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 tablespoon dough enhancer
  • 1 cup King Arthur Bread Flour
  • 4 1/2 cups white whole wheat flour–Prairie Gold, Golden 86, etc
  • 2 teaspoons salt
  • 1 teaspoon baking soda, optional*
  • 1 tablespoon yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough

Cinnamon Mixture

  • 1 1/2 teaspoons cinnamon
  • 2/3 cup THM erythitol
  • 5 tiny spoons THM Stevia
  • 2 drops Loran Maple Flavoring
  • 1/2 teaspoon Black-strap Molasses
  • 3 tablespoons butter

Brown Butter Icingcompliments of Margaret Raber/Food For Life Cookbook

  • 1 stick butter, browned and cooled
  • 8 ounces cream cheese
  • 1/4 cup THM Gentle Sweet
  • 2 tiny spoons THM Stevia
  • 3/4 cup whipping cream

Mix starter, water, eggs, butter, and honey together. Add  dough enhancer, King Arthur flour, and vanilla. Mix well. Add 3 cups flour. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough–which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days**. Remove from fridge***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press dough into a large rectangle with floured hands. Blend erythitol, stevia, maple flavoring, and molasses together (don’t use xylitiol as it will leave the rolls “wet”). Brush dough with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other.  Place in well greased baking pans, cover and let rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine browned butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream and whip until fluffy. Ice rolls. Store in the refrigerator and these do freeze very well. 24 large rolls.

*I don’t use baking soda as I have a mature starter and it does not taste sour.

**This recipe is styled after www.gwens-nest.com/easy-bread-recipe/ that is the reason there is white flour in it. You are allowed to use up to 1/3 white flour if you allow the dough to ferment 3 or more days.

***It is best to wait until you are ready to make the rolls to remove it from the refrigerator. The dough will be really cold and you will be able to work with it without adding extra flour to roll it out. This recipe contains both carbs and fats which is not weight-loss friendly but is great for growing children, special occasions, and those maintaining. This can also be used to make doughnut and sticky buns.
cinnamon roll cut 25

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

You can find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

Strawberry-Rhubarb Chia Pudding-THM S

One of the earliest old-time garden favorite to be picked is tangy rhubarb. Here it is combined with strawberries in a creamy “tapioca style” THM S dessert. TMP609486007

Strawberry-Rhubarb Chia Pudding

  • 4 cups diced rhubarb
  • 1 cup water
  • 2/3 cup THM Gentle Sweet
  • 1 cup Chia Seeds
  • 1/4 cup xylitol Strawberry Jello*
  • 4 cups sliced strawberries
  • 3 cups Greek Yogurt
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon THM Stevia

Cook rhubarb and water together for 5 minutes. Remove from heat. Add Gentle Sweet, chia seeds, and jello. Stir well. Refrigerate for 12 hours. Blend strawberries until smooth. Add strawberries and yogurt to rhubarb mixture. Whip cream and Stevia until stiff. Fold whipped cream into strawberry/rhubarb mixture. Refrigerate until ready to serve. Serves 12-14.
* I buy bulk xylitol jello from our local grocery store but it can be purchased from www.clnf.org

Chia seeds can be purchased from Amazon Affiliates Program by clicking on this picture.

You can find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

Multi-grain Sourdough Bread—THM E

Here is a tasty, fresh, soft loaf of bread that is made with sourdough starter and a combination of flours. The dough is allowed to ferment for 8 hours before baking. This breaks down the phytic acid allowing our bodies to digest it much easier. 3 breads 25

Multi-Grain Sourdough Bread

  • 3/4 cup water
  • 1 cup sourdough starter
  • 1/2 teaspoon honey*
  • 1 teaspoon olive oil*
  • 1/4 cup oat flour
  • 1/4 cup dark rye flour
  • 1/4 cup Masa corn flour
  • 1/4 cup whole wheat flour
  • 1 tablespoons dough enhancer
  • 1 1/2 teaspoons lecithin
  • 3/4 -1 cup white whole wheat flour**
  • 1/2 teaspoon Himalayan Pink salt
  • egg white
  • oats and seeds for garnish

Combine water, starter, honey, oil, oat flour, rye flour, corn flour, and  whole wheat flour in mixer bowl. Mix until well combined. Add dough enhancer, Lethicin, and white whole wheat in 1/4 cup increments until your dough pulls away from the sides of the bowl but is still slightly tacky. Let your dough rest for 20 minutes. Add salt and knead for 5 minutes.*** Put into a greased bowl turning dough to coat with oil. Cover with a lid and let it rise for 5-6 hours. Shape into a loaf.  Allow to rise for 1-2 hours. Beat egg white with 2 tablespoons water. Brush on top of loaves and sprinkle with seeds and oatmeal flakes. Wet the blade of a sharp knife and slash loaf. Bake at 350 degrees for 30 minutes. Cool. 1 loaf. 10-12 slices.

*You can omit the honey and oil. I use it because it just makes a nicer loaf. The honey will get eaten by the fermenting and the oil is a very small amount per slice of bread.

**the amount of white whole wheat flour will vary with how thick/thin your starter is. I prefer a thicker starter as it makes much better bread.

***you can knead this by hand using the stretch and fold method.

Pictured below Multi-grain bread, Rye, and Honey Oat Sourdough Bread. close

Here are a few of my favorite items for making sourdough bread. King Arthur Flours are  the “king” for professional sourdough bakers. I love the glass measuring bowls to keep my sourdough starter in. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

strawberry angel 25Who is anxious for luscious, juicy, sun-kissed strawberries? Quart boxes piled full of berries in rows at roadside produce stands signal that summer has arrived in all it splendor. This cake tastes just like Grandma’s Angel Food cake of years ago. The cake layer is a FP and can be topped with a fat-free Greek Yogurt filling for a FP Dessert. The recipe is an S and has the FP option listed, also. This is a winner with our family.

Angel Food Strawberry Dessert

  • 3/4 cup egg whites, room temperature
  • 3 tablespoon THM Gentle Sweet
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons THM oat fiber*
  • 3 tablespoons THM whey protein powder

Filling:

  • 4 ounces cream cheese
  • 1/2 cup cream
  • 2 tablespoons THM Gentle Sweet
  • 1/2 teaspoon vanilla
  • 1 quart fresh berries

Glaze:

  • 1/2 cup blended strawberries
  • 2 teaspoons THM Gentle Sweet
  • 1/4 teaspoon xanthan gum

Whip egg whites until frothy. Add 1 tablespoon Gentle Sweet , vanilla, and cream of tartar.Whip until soft peaks for. Combine oat fiber, whey protein, and remaining Gentle Sweet together. Fold into egg whites. Line a 10 inch round baking pan with parchment paper. Spread batter evenly in pan. Bake at 350 degrees F. for 10-11 minutes of until lightly browned. Cool completely. Whip cream cheese until softened. Add cream, Gentle Sweet, and vanilla. Whip until fluffy. Spread over angel food cake. Clean strawberries. Arrange strawberries upside over cake. Blend the glaze together until smooth and thickened. Drizzle over berries. Serves 10

Fuel Pull Filling Option

  • 2/3 cup fat-free Greek Yogurt
  • 2/3 cup Fat -free Cottage Cheese
  • 2 tablespoons THM Gentle Sweet
  • 1 teaspoon vanilla
  • 1/3 teaspoon xanthan gum

Blend all ingredients together until smooth and creamy. Spread over cake. Garnish with berries and glaze.

THM Oat Fiber is the best I have found.

You can find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now. 

HG cookbook pic 25

Angel Food Strawberry Dessert—THM S