The Cottage Farm Witch

 Ok, let's be honest, it's not often there's extra beer laying around that nobody wants to drink, which means I have to really plan for this bread, but it is SO worth it. With a crispy, buttery top and an unlimited amount of extras you can add in, it makes the perfect bread to use up little bits of garden produce and serve next to a heart Autumn soup. Particularly a cheesy soup like my vegan broccoli cheddar or my vegan cheesy ham and potato soup. This beer bread is another one of my base recipes. The base makes a lovely loaf of bread all on its own, but the magic is that you can add in different cheeses, spices, chopped veggies, or more to create a loaf that's uniquely you and fits your particular meal. I'll give you some add in ideas, but they are only a stepping stone. The idea here is to use your imagination, because after all, cooking and baking a wonderful place to stretch your creativity, mixing not only flavors but colors and textures as well. Th...

This post may contain affiliate links. I make a small profit if you click the link and make a purchase, which in turn helps support my family and the life we are working to build. So if you choose to click and buy, thank you. It means a lot to us. This bread is an excellent way to use up discard, while creating a delicious and healthy everyday bread. While it is whole grain, the addition of almond flour helps keep it soft, locking in moisture. It makes a great sandwich bread, and also makes amazing toast. It’s a perfect bread for using up discard when you forgot a feeding too. I’m not the only one that does that right? Right? If you cannot find white whole wheat flour, you can easily sub regular old whole wheat flour. I just like the final look when using some white whole wheat flour. In the end though, both are whole wheat and either can be exchanged for the other without changing the final outcome of the bread. If you do not have a lame to split the top, you can use a serrated knife...

This post may contain affiliate links. I make a small profit if you click the link and make a purchase, which in turn helps support my family and the life we are working to build. So if you choose to click and buy, thank you. It means a lot to us. I love this recipe because it comes together very quickly with very little work on my part, but tastes as though it has taken hours or effort. The combination of the different grains gives it a beautifully chewy texture and rich, robust taste. There’s no kneading involved so after mixing your ingredients, you’re free to move on to your next activity until it rises and needs to be shaped. My kids especially love this bread when I make a pot of soup. It’s a great dunking bread! It also makes truly delicious toast, with a very nice texture when toasted up. Try it with a tofu scramble and some avocado on top for a delicious breakfast! I bake this bread in my clay dutch oven that is made specifically for bread baking. I love this dutch oven becaus...

When I think of a lovely little witch's cottage, I am immediately drawn to smells. Incense smoke and lemon cleaners. Honeysuckle in the summer and pine in the winter. And always, through it all, the scent of freshly baked bread. Rare is the day there's not a loaf of bread baking in my oven. It is a staple of of evening meal, the loaf sliced right as we fill our plates, the golden pad of butter sitting on the table. Some days it's a sourdough loaf I've worked on for since the night before. Sometimes a quick and simple Italian or French loaf. But more often than not, as my day is filled with other chores, tending animals and gardens and children and home, it's this bread. Perfectly crusty on the outside. To die for soft and springy on the inside. That rich yeasty taste you crave from a homemade bread. I firmly believe the difference between a house and a home is the bread that gets eaten there. This one makes the arena of homemade bread open to...

These muffins are everything you could want. Fluffy, crumbly, moist, sweet and super fast and easy to make.  My kids will literally go bananas (pun Totally intended, guys) over them which is why this recipe makes 24. I like to fill the first muffin tins and then stir in some chocolate chips for the second time giving us all a little variety. Also because out of seven children, we have two weirdos that don't like chocolate. I don't know what to tell you. I obviously failed as a mother. If you don't have seven kids clammoring for muffins, these also freeze really well and can be popped out a few at a time. They don't usually last long around here though! So golden. Sweet, crunchy tops from a sprinkle of turbando sugar (raw sugar). We hope you love them as much as we do. It took me a few months of playing with the recipe to get it perfect and I'm excited to pass it along. Enjoy the Good eats! Vegan Banana Muffins 4 bananas (very ripe...

Nothing says spring dessert to me like the flavors of lemon and vanilla. This cake has both and it's supremely moist and surprisingly easy to make. When I first started cooking and baking vegan, a lot of the baked goods recipes overwhelmed me with ingredients I would have to special order and some I had just never even heard of before. Definitely anxiety inducing for someone brand new to vegan baking. So if that's you, this recipe is perfect. The cake turns out perfectly and even my husband, who doesn't think it's really dessert unless it includes chocolate, loves it enough to cut himself two slices. The glaze adds a layer of sweet and sticky and garnished with fresh berries piled high in the center, it makes a beautiful spring or summer dessert centerpiece. Plus it tastes great and it's easy to make. The lemon oil adds fantastic, rich lemon flavor to this dish. Please note, I only cook with and use doTERRA essential oils. Especially when cooking, pu...