This is a multi-purpose soaked-nut dough recipe, with variations for making delicious:

• muffins
• pancakes
• crackers

Basic Nut Dough:

• 2 cups soaked almonds or other nut (soak for 7 or more hours in water with a tsp or two of salt)
• 3 eggs
• 1/3 cup fat (like butter, coconut oil, lard, tallow, -these last better for savory breads in my experience)
• 1 tsp baking soda (optional)
• pinch unrefined salt (I use celtic sea salt)

For a savory option add 2 tsp. finely minced fresh or dried rosemary.

Method Blend very well in food processor. Spread in a well greased pan and bake 20-25 min at 350 degrees F  until slightly browned. This dough does not keep long in the fridge, maybe a day or two, but it can be used to make many things.

For pancakes, add 2-3 more eggs and fry in lots of good butter or coconut oil.

For muffins add any or all of the following:

• 1/2 cup roasted squash/pumpkin or other mushy fruit or veggie (for moisture)
• pureed dried fruit or honey for sweetness
• whole dried fruit
• cinnamon
• almond flavor or vanilla
• raw grated ginger
• allspice, nutmeg or cloves
• a little more fat than the bread…
• other crispy nuts or seeds

For crackers use the basic dough and spread on a well greased pan. Bake at 300 for 45 min, or until browned and crispy.

This recipe is good for the GAPS or SCD diet, or anyone who wants to stay away from gluten and likes a healthy and tasty snack!  Also, a food processor is the best kitchen tool ever for making nut recipes, I wouldn’t last a day without it.

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Backbone of The Wild Wild West

I haven’t got much money I don’t like to make a show But when it comes to real good friends I love to share my ‘dough’

-By Hal ‘Lucky Luke’ Lucas

Some of you may remember passing round Alaskan Sourdough Starters to your friends and family along with your own yarn of how you came to possess such a precious, delicious, practical and ancient culture. Here is a version I discovered on a scrap of paper mixed in with my grandmother’s recipes:

This starter originated from the Sour Doughs of Alaska in early gold rush days, and has been handed down from igloo to ice-box to electric refrigerator and propagated through friendship channels. The original sample was brought from the Yukon. It was smuggled out by a successful miner who found the original in a deserted miner’s cabin on Sour Dough Creek; he in turn, shared his secret with the Captain of a four-master sailing vessel. The Captain gave a sample to the mayor of San Francisco. From him it was stolen by the mayor’s cook who in turn sold ’starts’ to wealthy Spanish Grandees. My sister in San Jose got her ’start’ through connections from a hermit who lives back of Mt. Hamilton.

(You may pass this along to your friends, but be sure to add your own flavor to the above story.)

This recipe followed the above yarn:

Sour Dough Hot Cakes

Serves 2 to 3 people

Do this at night:

• Take 2 cups of sifted flour and add
• 1 c milk and one of warm water more or less

Mix in your sourdough starter to thickness similarly to hot cake batter. Cover with oiled paper and set over night in a warm place; (on top of the pilot burner is a good place.)

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