Sourdough Peach Cobbler

 This Sourdough Peach Cobbler is absolute heaven. It’s light, buttery, sweet, and full of jammy peach goodness.

Ingredients

Scale

• 1/2 cup butter
• 1 cup sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup sourdough discard*
• 1 teaspoon vanilla extract
• 2 large peaches, peeled and sliced
• 
  
• 1/3 cup brown sugar, packed

Instructions

1. Preheat oven to 350 degrees.  Place butter in a 12-inch cast iron skillet (or 9 by 13-inch baking pan) and melt butter in preheating oven.  Remove pan from oven when butter is melted and set aside.
2. In a large bowl, mix sugar, flour, baking powder, and salt.  Whisk together.  Add milk, sourdough discard, dash of cinnamon and vanilla and mix by hand until just incorporated.  Do not over mix.
3. Pour cobbler batter into the pan over the melted butter. Do not mix.  Top with sliced peaches.  Sprinkle brown sugar over the top.
4. Bake for 40 minutes at 350 degrees. The top should be golden brown.  Allow to cool for 20 minutes or so, and then scoop into serving bowls and top with ice cream or whipped cream.
5. Store covered at room temperature.

Notes

*You may substitute 1/3 cup sour cream plus 2 tablespoons of flour in place of the sourdough discard. 

Recipe inspired by the Food Nanny on Instagram stories.

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 38g
• Sodium: 293mg
• Fat: 12g
• Saturated Fat: 7.6g
• Unsaturated Fat: 3.9g
• Trans Fat: 0.5g
• Carbohydrates: 56g
• Fiber: 2.4g
• Protein: 3.7g
• Cholesterol: 32mg

Find it online: https://lovelylittlekitchen.com/sourdough-peach-cobbler/

Sourdough Discard Pizza Dough

 Equipment

• digital scales
• mixing bowl
• pizza tray

Ingredients

200g sourdough starter discard

7g  Instant Yeast

280g water

20g Honey

30g Olive Oil

500g Bread Flour

20g Salt

Instructions

• Measure out the sourdough starter, water, honey, and yeast.  Stir together until the sourdough starter and honey are dissolved in the water. 
• Now, add the oil, flour, and salt into the bowl and gently stir together with a dough whisk or knife.  Cover with plastic wrap and allow the dough to sit for around 30 minutes. 
• Tip the dough out onto the counter and knead it really well using your hands.  This is a lovely dough to work with and with the right kneading, it will become soft and silky.  I find it takes around 10 minutes to come together when kneading by hand.  
• Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out.  I use 200g per pizza but anywhere from 200g to 300g is good for a pizza. 
• Leave the balls covered on your counter for about 30 minutes.  
• Stretch the dough  into the pizza round. 
• I like to par bake for 10 minutes in a 450 degree oven. 
• Top with your favorite toppings and finish baking. 

Easy Jalapeno Plum Jam

 2 1/2 c chopped plum

1 1/4 c sugar

1/2 Tbsp fresh lemon juice

1/2 c sugar

4 Tbsp pectin

1/4 tsp cinnamon

4-6 minced jalapeno slices

• Wash and chop plums. 
• Place all of the plums in a large pot on the stove on medium heat and mash. 
• Add the 1 1/4 c sugar and 1/2 Tbsp lemon juice, then turn up to medium-high heat. 
• Add the 1/2 c of sugar and boil again, stirring constantly while boiling for 1 minute. Then add cinnamon and jalapenos.  Taste and adjust heat to your preferences. 
• Turn down to low and test your jam to ensure it has thickened.  Each batch can vary a little because plums can vary in terms of juiciness and sweetness.  
• Fill hot jars with warm jam, then seal and process in a water bath.

Roasted Cauliflower Salad

 This is a great keto salad!

1 head of cauliflower cut into bite-sized pieces

1 yellow onion cut into 1/4-inch strips 

Med. red pepper diced

chopped roasted almonds

feta cheese

Roast Cauliflower, peppers, and onions tossed with olive oil at 425 for 20 minutes. 

Combine in a bowl with feta cheese and roasted almonds.  

BROCCOLI SALAD

1 head broccoli
1/2C sunflower seeds
1/2C chopped green onion
8 strips of crumbled bacon

DRESSING:

1/2C mayonnaise
1/2C sugar
1T vinegar

Mix all ingredients and toss with dressing.