Why Make a Homemade Pizza Lunchable Alternative

To answer this question, let’s pick up with Londyn’s pizza Lunchable story. I could sense her excitement about this discovery and replied, “Oh yea, I know what you’re talking about.”

Then she looked at me and said, “I want to make that for my lunch!” Her first reaction was not “let’s go buy one” but instead “let’s make that.” That’s her world. That’s what we do. This is her norm. This got me to thinking…

• I don’t want my kids to live in a bubble when it comes to food.
• I want my kids to be able to go to the birthday party and partake in the cake and candy without fear or judgement.
• I also want my kids to grow up knowing that they have the ability and power to nourish themselves with simple, real ingredients.
• I want my kids to know the importance of sourcing (real) food and cooking. <–Something that has always been passed down by grandparents and parents. Something that we’ve completely lost in the age of ultra-processed food.

Londyn knew exactly how she wanted to make the build your own pizzas, too. “We need to make pizza dough and shred cheese!” That weekend, we did exactly that, stashing some of the baked pizza crusts away in the freezer for future lunches.

It’s moments like this that remind me of the importance of making real food part of your family culture. It’s our privilege as parents to create this environment and to make cooking and eating real food an incredibly delicious and positive experience for our children. One of the ways we do this is by teaching our children the incredible joy that comes from cooking from-scratch. This is how we change our health (and our children’s health), our broken food system, and the future of food: we get back in the kitchen with our kids!

How to Make a Healthy Pizza Lunchable Alternative

To make a healthy, homemade pizza Lunchable, you need to first make the pizza crusts, the base on which you’ll pile on all the other toppings. This is the most time-consuming part of making a homemade pizza lunchable. But don’t let that scare you. The from-scratch pizza crusts freeze well once they’re baked, which means with a little planning ahead you can create a healthy school Lunchable alternative in under 5 minutes.

To make the pizza crusts…

• Start with 1 pound of your favorite pizza dough. I love this sourdough recipe, this einkorn quick yeast recipe, or this recipe for all-purpose or wheat flour. Or use a store-bought dough.
• Roll the dough out on a parchment paper sprinkled with flour.
• Use a biscuit cutter or the top of a mason jar to form mini pizza crusts.
• Poke the crusts with a fork, then place on a parchment-line sheet pan.
• Bake the crusts at 425F for 12-15 minutes until cooked through.
• The crusts may puff up in the oven. If this is the case, use the back of a measuring cup to gently flatten the crusts.
• Allow the crusts to cool, then store in a bag or storage container.

To make a homemade pizza lunchable…

• Add a few mini pizza crusts to a lunchbox.
• Add sauce, shredded mozzarella cheese, and any additional toppings desired: olives, pepperonis, sliced mini sweet peppers, sliced cherry tomatoes.

Tips for Making a Homemade Pizza Lunchable

This recipe/concept has become one of Londyn’s favorite lunches. It’s on regular rotation this year. Here are a few tips I’ve learned over the past year for making this lunch as easy and fun as possible…

• Make the pizza crusts in advance, stashing the pizza crusts away in the freezer for future lunches. No one wants to make homemade pizza crusts at 7am on a Monday morning, lol.
• If you make homemade pizza for dinner, double up the crust recipe and make this recipe at the same time. This is what I call in “cook once, eat twice”–a time-saving school lunch strategy.
• For variety, add sauce and cheese to the baked pizza crusts, then broil for a few minutes to make baked mini pizzas. My son prefers this option for his lunch as he doesn’t like the “rawness” of the homemade pizza Lunchable. See the photo above for an example.
• Use a bento-style lunchbox. My favorite brands are Lunchbots and Planetbox. A bento-style box is a lunchbox with compartments, so it makes packing a lunch like a homemade lunchable easy and mess-free. Check out my favorite lunchboxes and lunch gear in this post.

Watch How to Make This Lunch

Print

Homemade Pizza Lunchable Alternative

A homemade pizza Lunchable alternative made with from-scratch pizza crusts, sauce, cheese, and your toppings of choice. Make the pizza crusts in advance for an easy, homemade Lunchable option for school lunch.

Course lunch

Cuisine American

Keyword homemade pizza lunchable, lunchable alternative

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 18 pizza crust rounds, multiple lunches

Calories 67kcal

Author Kristin Marr

Ingredients

• 1 lb pizza dough I love this sourdough recipe, this einkorn quick yeast recipe, or this recipe for all-purpose or wheat flour. Or use a store-bought dough.
• all-purpose flour or flour of choice for dusting the pizza dough
• extra virgin olive oil for brushing the pizza dough
• 2 TB spaghetti/pizza sauce per lunch
• 2 TB shredded mozzarella cheese per lunch

Additional Topping Ideas:

• sliced olives
• pepperonis I like Applegate mini pepperonis, for large pepperonis slice into quarters
• sliced raw veggies such as: mini sweet bell peppers, sliced cherry tomatoes

Instructions

Make the Mini Pizza Crusts:

• Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper.
• Dust a large sheet of parchment paper with all-purpose flour. Transfer the dough to the parchment paper. Sprinkle a bit more flour over the top of the dough.
• Roll out the dough on the parchment paper using a rolling pin or pressing the dough out from the center with your hands. 
• Cut the dough into 18-20 mini rounds using a biscuit cutter (or the top of a mason jar or drinking glass). Then place the rounds on a baking sheet. 
• Use a fork to pierce several holes in each round. Brush a small amount of olive oil over the top of each round. 
• Bake for 10-12 minutes or until cooked through and slightly golden.
• Remove the rounds from the oven. The rounds will have puffed up while cooking. Use the back of a measuring cup to flatten each crust.
• Allow the rounds to cool before storing in a bag or air-tight container. Store in the fridge for up to 4 days or in the freezer for up to 2 months.

To Make a Homemade Pizza Lunchable Alternative:

• Place a few pizza rounds in a lunchbox (a bento-style box is best for this kind of lunch), along with spaghetti/pizza sauce, mozzarella cheese, and any additional toppings desired. To eat, spoon sauce on a round, then top with mozzarella cheese and any additional toppings. 
• Alternatively, you can use the pizza crusts to make mini baked pizzas. To do this, add a small amount of sauce and cheese (and a pepperoni if desired or veggies) to the already-baked mini pizza crusts, then broil for a few minutes until cheese melts. My son loves the baked mini pizzas in his lunchbox.

Video

Nutrition

Calories: 67kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 201mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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The post Homemade Pizza Lunchable Alternative appeared first on Live Simply.

There are many feelings that surround the current state of the world. (If you’re reading this in the future, we’re currently in 2020, the year of coronavirus, toilet paper and meat shortages, business closures, mask- wearing, and murder hornets…I know it sounds sci-fi like and, trust me, it feels that way.)

Despite the challenging times, there is a glimmer of hope. Folks are turning to local farms and have returned to their kitchens and are now cooking at home (because when you’re not hustling 24/7 you have time to make nourishment a priority). I’ve also noticed the number of people outside, enjoying bike rides and playing with their kids. I know we’re all eager to get back to “normal life,” but I hope we don’t rush back too quickly. I hope we remember the practices we’ve developed during these “slower times.” I hope the sourdough starters continue to thrive, the home-cooked meals continue to be celebrated and enjoyed at our tables, farms continue to experience local demand, and we continue to embrace the beauty and joy that comes from getting outside and connecting with our loved ones. In a way, this virus situation has brought us back to the basics, back to what matters, and for that I’m grateful.

With the hope that all the sourdough starters that were created and loved on during quarantine continue to thrive post-corona, let’s talk about some ways to use that starter beyond just a loaf of crusty bread (which don’t get me wrong is amazing).

Any type of sourdough (whether pizza or bread or muffins or cake) is made by first creating a sourdough starter. A starter is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. A sourdough starter is full of life, literally, in the form of healthy and active bacteria. According to Discover Magazine (check out the article, it’s fascinating), “Sourdough is teeming with bugs—some 50 million yeasts and 5 billion lactobacilli bacteria in every teaspoon of starter dough.”

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients.

Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more. (PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

To make a starter, you’ll need flour, water, and patience. Here’s my tutorial for how to make a sourdough starter. You can also purchase one online or ask a friend.

• Sunrise Flour Mill
• Hayden Flour Mills
• Central Milling

Pizza

This is my go-to recipe right now to make on Friday night. On Friday morning, I feed my starter and by mid-morning make the dough. In the evening, we roll out the dough and make a couple of pizzas to share with the family. The pizza dough can be made with all-purpose flour or einkorn or a mix of wheat and all-purpose.

Focaccia

This is one of my favorite ways to use my sourdough starter. Trust me, make a focaccia and you’ll see why. Focaccia is a wonderful bread to eat as-is with soup or cut in half and enjoyed as a sandwich. For a quick lunch, I love to cut focaccia in half and top with a red sauce and cheese then broil for few minutes until the cheese is melty. The cookbook mentioned above (Artisanal Sourdough Made Simple) offers a few different variations, from a pesto version to a fresh tomato option. Here is an easy recipe for a basic focaccia.

Muffins

It’s currently blueberry season in Florida so we’ve been making lots of blueberry muffins. This recipe starts by combining a sourdough starter with flour and water and then allows for an overnight fermentation period. In the morning, add a few other ingredients and bake the muffins. You can add a variety of mix-ins to this recipe. I use einkorn flour (since so little flour is used and I love the flavor), but there is room for variation with all-purpose or whole wheat flour.

Banana Bread

I’ve been experimenting with sourdough banana bread, using brown bananas leftover from the week. It’s so good! There’s a slight tangy and sweetness that’s unlike any other banana bread. This recipe only calls for a small amount of honey or maple syrup, too.

Crackers 

Crackers are a good way to use the discard from your starter. (Each day you have to toss half the starter and give the remaining sourdough a fresh feeding, the tossed sourdough is called the discard.) Crackers are a fun way to use that discard and enjoy a delicious and nourishing snack. Pair the crackers with cheese or some homemade hummus.

Chocolate Chip Cookies

I haven’t tried this recipe yet, but it comes from one of my favorite recipe developers (Carrie was on the podcast back in season 2). The fermentation process that takes place in this recipe makes the cookies easier to digest and I’m sure the flavor is amazing.

Chocolate Cake

We made this recipe over the weekend. I was skeptical because it’s just so stinkin’ simple, but simplicity is gourmet (as Hilary from Live Yum Yum says, another podcast guest). The kids made the recipe and then we topped the cake with buttercream frosting (this frosting cut in half). The cake was gone that night. We used einkorn flour, but the recipe calls for all-purpose so there’s room to work with what you have on hand. This cake is also dairy and egg free (see why I was skeptical), so it’s great for anyone with an allergy or anyone wanting to use pantry ingredients and a sourdough starter to make a delicious cake.

Garlic Knots

This recipe is sooooo good and comes from the book I mentioned above (Artisanal Sourdough Made Simple). Fresh roasted garlic is added to this sourdough recipe to make the best garlic knots you’ve ever had. I made the knots recently for a friend who had a baby and her family couldn’t stop raving about them. Naturally, my family was quite jealous so I had to make another batch for our family the next night. Not a bad problem to have.

Pancakes

This recipe calls for all-purpose flour, but I’ve made them with einkorn and they’re so good! A nice addition to our favorite pancake recipes (found on the blog) and a great way to use my sourdough starter.

Waffles

Sourdough waffles are another favorite in our home: light and fluffy with a slight sourdough tang. I think your family will love them, too. This recipe is my go-to right now. I usually make the recipe with all-purpose einkorn flour.

The post How to Use a Sourdough Starter: 9+ Easy Recipes appeared first on Live Simply.

As I mentioned the other day, most people associate sourdough with just bread, but you can make so much than just bread with your sourdough starter. The other day we made muffins and today we’re going to make pizza. Besides these options, you can also make waffles, crackers, focaccia, garlic knots, pancakes, banana bread, and so much more.

If you’re new to sourdough, it’s a topic we’ve discussed on the blog (before it was the cool hobby of 2020) via the podcast. I recommend listening to this podcast all about sourdough.

Any type of sourdough (whether pizza or bread or muffins) is made by first creating a sourdough starter, which is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. This means a sourdough starter, the base of every sourdough recipe, is full of life, literally, in the form of healthy and active bacteria.

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients. Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more. (PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

The sourness of a baked good depends on how often you feed your starter (the more spread out the feedings, the stronger the soured flavor) along with how long the dough rests (ferments). For this pizza crust recipe, the resting time is 6-8 hours, so you won’t end up with a sour pizza crust.

Sourdough improves and enhances the taste of wheat-based goodies. There’s no way to perfectly describe this, you just have to experience good sourdough for yourself. Trust me, it’s amazing!

Print

Easy Sourdough Pizza Crust

An easy homemade pizza dough made with a sourdough starter and no commercial yeast. Make this recipe in the morning and enjoy pizza in the evening or make in advance and refrigerate for up to 1 day (24 hours) before use.

Course Main Course

Cuisine American, Italian

Keyword Sourdough Pizza Crust

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Fermentation (Rest Time) 10 hours hours

Servings 2 large pizzas

Calories 2044kcal

Author Kristin Marr

Ingredients

• 100 grams sourdough starter (about 1/2 cup) freshly fed so it's active and bubbly (meaning the starter has doubled in size since feeding, usually within 4-10 hours of a fresh feeding)
• 350 grams water (about 1 3/4 cups)
• 15 grams extra virgin olive oil (1 tablespoon)
• 500 grams all-purpose flour (about 4 cups) I use the heritage white flour from Sunrise Flour Mill or einkorn
• 10 grams salt

Special Equipment:

• digital scale the recommended way to measure ingredients needed to make any kind of sourdough
• large bowl
• dough hook not required, but super helpful for mixing sourdough
• dough scraper not required, but super helpful with scraping the dough out of the bowl
• parchment paper
• 1-2 baking stone or baking sheet (this recipe makes enough for one large pizza or 2 medium-size pizzas)
• damp kitchen towel for covering the dough during the fermentation rest

Instructions

Make the Pizza Dough:

• In a large bowl, whisk the sourdough starter, water, and olive oil. I use a dough hook. If you don't have a dough hook, use a fork.
• Add the flour and salt to the bowl and use the dough hook (or a wooden spoon) to stir the ingredients until everything is well mixed and the ingredients form a wet and jagged-looking dough. If this becomes difficult to mix with your spoon or dough hook, you can use your hands to bring the ingredients together.
• Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 6-8 hours, until doubled in size. I like to drizzle a small amount of olive oil over the dough, but this is completely optional.
• After 6-10 hours, the dough will have doubled in size and appear smooth and have an elastic and wet feel. At this point, you can use the dough to make pizza or place the dough in the fridge (in a bag or the same bowl, just be sure to cover with a damp cloth) and use within 24 hours. If you choose to place your dough in the fridge, the flavor and texture of the dough will continue to intensify. I actually prefer dough that's been refrigerated like this and find the crust to be much lighter and fluffy.
• When you're ready to use the dough to make pizza, grab a piece of parchment paper (or two if you're making two medium-size pizzas). Sprinkle the parchment with extra flour. If you want two medium pizzas, split the dough in half and scoop out one half of the dough onto the floured parchment paper. Sprinkle the top of the dough with flour and roll out the dough using your hand or a rolling pin to your desired size and thickness. If the dough is too sticky and wet, knead in extra flour until it's workable.
• Add the desired toppings over the dough (red sauce--see an easy recipe in the notes, pesto--see an easy recipe in the notes, cheese, veggies, meats, etc.).

Cook the Pizza:

• Preheat the oven to 475F. Place a large baking stone or sheet pan, or two medium-size baking stones or sheet pans, in the oven to preheat. 
• Carefully pick up the parchment paper (we use a pizza peel to do this--this one), and place the parchment and pizza on the hot baking stone or sheet pan (in the oven). Bake the pizza for 15-20 minutes, OR until the crust is golden brown (this will depend on your oven). Allow the pizza to rest for 5-10 minutes before slicing. 

Notes

To make pizza sauce, here's what you need:

• 2 cups crushed tomatoes (from a can)
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt, to taste
• pepper, to taste

Combine the ingredients together and then spoon on the pizza crust before baking. 

To make pesto, check out this recipe. 

 

Nutrition

Calories: 2044kcal | Carbohydrates: 401g | Protein: 54g | Fat: 20g | Saturated Fat: 3g | Sodium: 3905mg | Potassium: 535mg | Fiber: 14g | Sugar: 1g | Calcium: 86mg | Iron: 23mg

The post Easy Sourdough Pizza Crust Recipe appeared first on Live Simply.

Now, before you dismiss the idea of making sourdough bread let me just encourage you: If I can find the time to make sourdough bread, you can, too!

I lack the patience for baking on most days. There are those rare times when I’ll get the urge to make cookies or cupcakes, but most of my time spent baking is due to a special occasion or because there are ripe bananas on the counter (hello, banana bread).

On top of the fact that I lack patience in the baking department, making sourdough bread has been a struggle and challenge for me. I’ve taken classes, read online tutorials, and experimented over the years with various sourdough methods. I’ve even purchased sourdough kits from the store. I’ve tried it all. On top of that, it’s hard to find good sourdough bread in my area. Well, that is, real sourdough bread that’s made with basic ingredients: flour, water, salt, and a sourdough starter.

Every one of my attempts resulted in less-than-ideal bread. I’d always give up and keep purchasing sourdough bread from the Whole Foods’ bakery (which is actually really tasty and it’s made with good ingredients).

Last spring, I purchased a book from Amazon called, Tartine Bread. The book is written by the master baker and owner (I believe, I’m still a bit unclear about the owner part) of Tartine Bakery in San Francisco. Tartine makes some of the most famous sourdough loaves in all the land, so I figured the book might help me on my quest to achieve good, homemade sourdough bread. After reading the book–which is very short considering that the first few pages contain the most important information–I felt confident enough to attempt homemade sourdough, again.

Trying to make sourdough bread, again, meant that I had to create a sourdough starter, again. I had the sourdough starter process down, so I quickly whisked together the flour and water needed for the base of the starter and then let it sit for a few days until it “came to life.” Once the starter was active, I was ready to try my hand at the Tartine method.

My first attempt at making sourdough bread, using the Tartine method, was a huge success. I had never created such perfect sourdough before. The crust crackled, the crumb was deliciously moist, and the holes in the bread were definitely Instagram-worthy. It was at that very moment that my love for making homemade sourdough began.

Over the past few months, I’ve tweaked the Tartine method, using the lessons from the book and the classes I’ve attended in my local community, to create a process that works for my schedule. I’ve also played around with using different flours to make the actual sourdough bread.

As I’ve played in the kitchen, I’ve shared my sourdough loaves over on Instagram. Many Instagram friends have messaged me, asking for the sourdough recipe. So here we are today. Together, I want to help you embark on your own (homemade) sourdough journey. I’m going to share my recipe and tips, from making the starter (yeast) to mixing the bread dough to baking the sourdough loaf, and then it’s your turn to experiment in your kitchen.

Before we can make an actual loaf of sourdough bread, we need to make a sourdough starter–the base on which sourdough bread is formed. Before sharing how to make a starter, let’s talk about what exactly a starter is and why it’s so important. Then, I’ll share how to use this starter to craft a loaf of homemade sourdough bread (see this post for the method I use).

To make a starter, two simple ingredients are combined: water and flour. Wild yeast is already in the flour and air, so at this point it’s just a matter of “capturing” that yeast. After just a few days of the water and flour mixture sitting on the counter, the starter will begin to show signs of life–there will be visible air bubbles throughout the batter, the batter will rise and fall, and it will smell slightly sour (but not in a rotten food way). Once the starter shows signs of life (the good bacteria at work), the starter needs to be maintained with regular feedings of fresh flour and water. Think of the starter like a pet. A pet that gives you delicious bread! That’s my kind of pet.

Once the starter shows signs of life, a loaf of sourdough bread can be made using the starter as the yeast. Not only does a starter help the sourdough bread rise, it also breaks down phytic acid in the bread (thanks to the bacteria), making the bread easier to digest. <–This is just one of the reasons why I’ve wanted to learn the art of making sourdough at home, and why I think it would be beneficial for others, too. According to Discover Magazine (check out the article, it’s fascinating), “Sourdough is teeming with bugs—some 50 million yeasts and 5 billion lactobacilli bacteria in every teaspoon of starter dough.”  

Using wild yeast to make bread is a practice that’s been around for a very long time. It’s a practice that’s beneficial for us in a day when people are afraid of bread and gluten. We’ll talk more about this next time, when we actually make bread together.

Above, you’ll notice my active and mature sourdough starter. This starter was made with all-purpose organic flour from Whole Foods (365 brand), and it’s maintained (fed) with all-purpose flour.

Notice the white line, that’s where the starter sat after discarding half and then feeding the leftover starter with 60 grams water and 60 grams flour. After about 5 hours, my starter grew to where you see it in this photo (double in size). This is a very mature and active starter. Your starter will start to behave in a similar way after about 7-12 days of starting–you just need patience and daily feedings.

Notice the bubbles, these are air pockets and a sign the starter is active and full of good bacteria (the kind that will make your bread rise and also predigest the gluten). When you first start, you’ll notice these bubbles are gradual and small. Overtime, the longer you maintain your starter, the more active and noticeable they’ll become. Seeing bubbles throughout your starter and also seeing it double in size after feeding (and then fall back down to the white line when it’s ready to be fed again) is a sign you can use this starter to bake!

• Focaccia: An Italian classic. This is my favorite sourdough bread to make. Enjoy with soup, make it into a pizza, use it to make sandwiches, or just snack on it throughout the day.
• Garlic Knots: A fun garlic bread made with fresh garlic and grated cheese.
• Muffins: Add any filling, such as blueberries or chopped apples or shredded zucchini.
• Banana Bread: I use 1/3 cup of maple syrup instead of the brown sugar in this recipe.
• Waffles: This is a great way to use the discard from your starter once active (you’ll need to discard half your start each day so why not use it?). I’ve used einkorn as the flour in this recipe with good results.
• Pancakes: Another great way to use the discard from your active starter.
• Crackers: Another great way to use the discard from your active starter.
• Pizza Dough: I’ve used einkorn flour in this recipe and it works great.
• Chocolate Chip Cookies: Yep, you can even satisfy your sweet cravings with a sourdough starter.

• Artisanal Sourdough Made Simple: This is the best sourdough book for easy recipes. Every recipe in this book is easy to make and delicious!
• Flour: If you’ve been around Live Simply for a while, then you know that I love baking with einkorn flour (an ancient grain). When it comes to sourdough, I prefer to use other wheat varieties. Einkorn is expensive and easier to digest (easier than most grains), so I reserve this flour for non-sourdough baking adventures. The sourdough process breaks down the gluten protein in wheat (predigests it), making wheat easier to digest. For flour, I love Sunrise Flour Mill, Hayden Flour Mills and Central Milling.
• Glass Jar: A tall jar (quart sized works well) for storing your starter. Think of this jar as your starter’s home. I like to pour my starter into a new jar (home) every couple of weeks to keep the sides and top of the jar from getting too crusty.
• Large Mixing Bowl: Most recipes will require mixing the sourdough in a large mixing bowl and then letting it rest for several hours (this is when the magic happens).
• Proofing Basket: This is not required, but does help with making a crusty, traditional sourdough loaf.
• Bread Pan: If you want to make a loaf bread (or banana bread), you’ll need a bread loaf pan.
• Dutch Oven: A Dutch oven creates the perfect steam oven for making a crusty loaf of sourdough.
• Dough Whisk: This is particularly helpful for keeping your hands clean when mixing your dough. The dough scraper is also nice for scooping the dough out of the bowl without dirtying your hands.
• Bread Lame: This tool allows you to score the bread (make cuts in the dough before baking), which allows the bread to expand and rise during baking.

Print

Sourdough Starter

How to make a from-scratch sourdough starter, and maintain that starter, for making homemade sourdough bread. 

Course How To

Cuisine American

Keyword Sourdough Starter

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 starter

Calories 510kcal

Author Kristin Marr

Ingredients

To Make a Starter:

• 100 grams whole wheat flour or all-purpose flour
• 100 grams filtered water

To Maintain/Feed an Active Starter:

• 60 grams whole wheat flour about 1/3 cup or all-purpose flour
• 60 grams filtered water a bit less than 1/4 cup

Special Equipment:

• digital scale you'll also need this to make the sourdough bread
• high-rimmed jar a large mason jar works well
• cheesecloth
• rubberband
• patience

Instructions

To Make a Starter:

• In a high-rimmed jar, mix together the 100 grams of flour and 100 grams of water. Once combined, the flour and water will be thick and resemble a very thick pancake or waffle batter. Cover the jar with a cheesecloth or small towel and secure the cloth over the jar with a rubber band. 
• Your work is done for now. It's time to wait and let the natural yeast (bacteria) do its work and bring your starter to life. I recommend placing your starter near a fruit basket (on the counter) or if your home is cold put your starter in the warmest location of your home.
• After about 1-2 days, you should notice that your starter looks and smells different. It may have a slightly sweet and sour aroma, air bubbles may appear in the starter, and the starter has risen. The starter will also change from a thick and hard-to-stir to batter to one that's a bit more pliable. You're not looking for any kind of crazy WOW changes, just slight changes here.
• Discard 50% of your starter.
• Feed the sourdough starter with 60 grams of fresh flour and 60 grams of filtered water (it's important to stick with the same flour for your starter versus change things up). Stir the fresh ingredients into the starter, place the cheesecloth (or towel) back on the jar, and secure the cheesecloth or towel with a rubber band. Place the starter back on the counter (near a fruit basket or warm spot, if possible). Continue to do this for 4-7 days.
• Once your starter is mature (around 5-7 days after starting and consistently feeding it, depending on the temperature of your home), you'll notice that it grows and shrinks throughout the day. Growth happens after you feed your starter with flour and water (and discard half of your starter before doing this)--growth usually happens during the first 2-12 hours of a fresh feeding. It's ideal to feed your starter when it shrinks back down as this means it's ready to fed again (it's consumed all the food you gave it and now it's ready for more so it can grow again). The more you feed your starter (between 1-2 times a day, depending on the current temperature in your home as warmer weather can make for a lively starter while cooler temps so it down), the healthier and more active it will be. When it rises (roughly 2-12 hours after feeding), this is considered an "active and bubbly or freshly fed starter" and it's the ideal time to make bread dough. You can use the discard starter (what you toss each time you feed it), to make waffles or pancakes or crackers.

To Maintain an Active Starter (AKA: Keep It Alive):

• Once a day, refresh your starter by feeding it with fresh flour and water (60 grams each). If your starter is super active (rising and falling often), you can feed it twice a day.
• If you're not going to regularly bake bread, you can keep your mature starter (it's been alive and healthy for a couple of weeks now) in the fridge. To do this, at feeding time, discard 50% of the starter (remember, you can use this to make waffles, pancakes, or crackers if you want), feed the starter with 60 grams of water and flour, and cover the starter. Let the starter sit at room temperature for an hour and then place the starter in the fridge to hibernate. This is also a good way to keep your starter alive if you're going to be traveling and won't be around to feed the starter on a daily basis. There's no need to feed the starter until you pull it back out of the fridge because you're ready to start baking bread again. The starter doesn't need to be fed while it's hibernating in the fridge. I recommend feeding it once a week, if possible, when keeping it in the fridge. You'll need to pull the starter from the fridge at least 1 day before starting the sourdough bread process, discarding 50% of the starter, giving the starter a fresh feeding (60 grams of flour and 60 grams of water), covering the starter, and placing it back on the counter in a warm spot.
• If you need help with troubleshooting or maintaining your starter, I recommend this quick-read guide: https://www.baileyraeskitchen.com/blog-hq/2020/3/25/troubleshooting-amp-maintaining-your-sourdough-starter

Notes

I've had the most success using whole wheat flour to make and maintain my starter. Plus, whole wheat flour is pretty inexpensive, which is important to me since I'm discarding and feeding my sourdough starter on a daily basis. 

I personally don't keep my starter in the fridge, because I usually bake bread 1-2 times a week and don't mind the regular feedings. I keep my starter in the fridge to hibernate when we travel, or during busy seasons of life when I won't be able to regularly feed my starter and make bread. 

Now that my starter is mature and thriving, I don't actually weigh the 50 grams of water and flour each time I feed the starter. I know, just from eye balling it and using a 1/4 cup measuring cup, what my starter should look like when it's fed. Once you get to a point of regular feedings, you'll get to know your starter and the ideal feeding appearance and consistency very well--so don't feel like you need to use the scale for this once you're a pro. You will need a scale for the initial starter creation and each time you make bread, because weight measurements are far more accurate than volume measurements. 

Now that you have a starter, you can make sourdough bread. A Sourdough starter can also be used to leaven more than just a loaf of sourdough bread. You can use a sourdough starter to make sourdough waffles or in place of the leavening agent (i.e. baking powder) in quick bread recipes. It can also be used to make pizza dough. Google is a wonderful resource for recipes. 

For troubleshooting (mold, etc.), Cultures for Health is a great resource. I recommend checking out this article. 

Nutrition

Calories: 510kcal | Carbohydrates: 107g | Protein: 19g | Fat: 3g | Sodium: 10mg | Potassium: 544mg | Fiber: 16g | Calcium: 51mg | Iron: 5.4mg

The post How to Make a Sourdough Starter (and Keep It Alive) appeared first on Live Simply.

By making and doubling the recipe for pancakes and waffles on Saturday morning, I’m able to set aside the extra for breakfast later in the week (who doesn’t love a pancake breakfast on Wednesday morning) or use the extra in the kids’ lunchbox (served as actual pancakes with fruit and maple syrup or served as a sandwich with nut butter and jam or cream cheese and sliced berries or bananas). <–Learn more about simplifying the lunchbox and packing.

Most weeks, I turn to my almond-oat pancake recipe. It’s a reader favorite, too. Being a believer in variety, and also the fact that my kids go to a nut-free school and can’t have nut-based pancakes in their lunchbox, I’ve been in need of a new recipe to circulate.

Today’s recipe has quickly become part of my regular rotation on Saturday mornings. This recipe is a keeper for a few reasons…

What You’ll Love About This Einkorn Pancake Recipe

Make-Ahead Storage Tips

When it comes to storing and reheating pancakes, I like to store extra pancakes (once fully cool) in a storage container or bag in the fridge or freezer. For breakfast, pancakes can be reheated in the microwave, oven (350F until warm), or toaster. For a school lunch, serve the pancakes cold. By lunchtime, the pancakes should be at room temperature. If the pancakes are frozen, take them straight from the freezer to the lunchbox–they’ll defrost by lunchtime.

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Homemade Einkorn Pancakes

A make-ahead friendly pancake recipe made with ancient einkorn flour.

Course Breakfast

Cuisine American

Keyword einkorn, pancakes

Prep Time 20 minutes minutes

Cook Time 4 minutes minutes

Total Time 24 minutes minutes

Servings 12

Calories 124kcal

Author Kristin Marr

Ingredients

• 1 1/4 cups whole milk or nut milk of choice (280g)
• 1 TB lemon juice about 1/2 lemon, juiced
• 1 3/4 cups all-purpose einkorn flour or whole wheat einkorn flour (220g)*
• 1 tsp cinnamon
• 1 TB baking powder
• 1/4-1/2 tsp salt depending on taste preference
• 2 eggs
• 3 TB unsalted butter melted + extra for greasing the griddle or skillet
• 1 TB pure maple syrup or honey
• 1 tsp pure vanilla extract

Special Equipment:

• small bowl
• large bowl
• griddle or large skillet

Instructions

• Combine the milk and lemon juice in a small bowl. Let the mixture rest for 5 minutes. I love adding lemon juice to my pancakes. I find this helps to soften the batter. If you don’t have lemon juice, you can skip this step and still make good pancakes. 
• Meanwhile, in a large bowl, whisk the flour, cinnamon, baking powder, and salt. 
• Add the milk to the flour mixture, along with the eggs, melted butter, maple syrup or honey, and vanilla extract. Allow the batter to rest for 5-10 minutes to thicken. Whisk or stir again before use. If you feel the batter is too thick (particularly when using whole wheat einkorn), add more milk until you reach the desired consistency. 
• Meanwhile, heat a griddle (or large skillet) over medium heat. <–You may need to lower the heat while cooking the pancakes if your griddle gets too hot and begins to burn the pancakes, cooking them too fast. Use your best judgement with this. This will vary depending on your stove-top and griddle. 
• Add extra butter to the griddle to keep the pancake batter from sticking, then ladle the pancake batter in small batches on the griddle (I use a small soup ladle to do this, or a measuring cup). Cook each pancake for 2-3 minutes on each side, or until golden brown.  
• Serve warm with with butter and maple syrup (the pancakes aren’t very sweet on their own). Or, serve with fruit, nut butter, or topping of choice. If making the pancakes in advance, allow the pancakes to fully cool before storing in a bag or container in the fridge or freezer. (Read about my favorite storage containers here.) 

Notes

*You can find einkorn at some Whole Foods and health food stores, Earth Fare, Vitacost, and Amazon

Cook Time = 4-6 minutes per pancake

If you’re not using the weight measurement (grams) for the flour, use the spoon and measure method. Spoon the flour into the measuring cup and level it off. 

 

Nutrition

Calories: 124kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 176mg | Potassium: 109mg | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 1mg

Even More Delicious Einkorn Recipes

SEE ALL

Einkorn Oatmeal Cookies (Chocolate Chip or Raisin)

10 Einkorn Flour Recipes Ranked All-Time Best

What is Einkorn Flour? Ultimate Guide With Recipes

Einkorn Cinnamon Roll Muffins

Einkorn Chocolate Zucchini Muffins

Honey-Sweetened Applesauce Carrot Cake (Einkorn Flour)

The post The Best Homemade Einkorn Pancakes appeared first on Live Simply.

Making sourdough bread is a traditional practice that’s been used to make grains more digestible and to help unlock the nutrients found in grains. 

“Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures.” -Sally Fallon, Nourishing Traditions 

I don’t soak, sprout, or sour every grain we consume. This is evidenced by the number of recipes on the blog that call for simply combining flour and other ingredients in a bowl and then putting those ingredients in the oven to bake. Just because I can’t/don’t/won’t soak, sprout, or sour every grain we consume doesn’t mean I can’t incorporate these time-honored, gut-loving techniques into my kitchen from time to time.

PS: If you have a Netflix account, I highly recommend watching Micheal Pollan’s Cooked Series, particularly part three, Air. Pollan explores the art, science, and reason why we should get back to making sourdough, particularly in a day and age when so many folks are afraid of gluten. If you don’t have a Netflix account, or don’t want to watch the documentary, read this short article. 

Most sourdough recipes are written in very complicated formats. The recipe formats are well and good if you know what you’re doing, but, to me, these instructions have made sourdough recipes feel intimidating.

Because of this, I’m going to share today’s recipe in steps. To me, this makes logical sense. This is how I initially wrote down and tweaked this recipe, so why change it up and try to make it all fancy.

Sourdough isn’t a process that’s meant to be fast or quick–that’s why active dry yeast was invented and became so popular–but don’t let this fact discourage you. Most of the process is a hands-off process, which means you can have a life outside the kitchen and still make sourdough bread.

Also, I highly recommend picking up the book, Tartine Bread. The book uses technical, baker terms (which are helpful as you progress along in your sourdough journey) for what I’m calling “steps.” The book is also filled with recipes, from pizza dough to olive sourdough bread. The Tartine recipe and method was published by the New York Times a couple of years ago, too. So if you want to try out the full method, which I’ve adapted to work for my schedule, check out the recipe.

So, step one…

In the first step, I combine some of my sourdough starter (here’s a tutorial), with the majority of the water and flour used to make the dough. At this point, the dough is jagged and thick. The dough is covered with a towel, and then rests on the counter for about 6 hours.

After about 6 hours (I’ve tried other time periods and this works best for my schedule), the dough has spread and increased in size. Now it’s time for step two.

To knead the dough, I use the method described in Tartine Bread, “…dip one hand in water to prevent the dough from sticking to you and then grab the underside of the dough, stretch it up, and fold it back over the rest of the dough. Repeat this action three times so that all the dough gets evenly developed. This is considered one turn.”

It’s fascinating to watch how the dough develops and transforms itself. By the end of this process, the dough is smooth and easier to handle. Some air bubbles develop in the bread during this process, too.

After 3 hours, the dough is ready to be placed on a floured surface and folded. After folding the dough over itself, on each side, I dust the dough generously with flour and cover it with my towel. The dough then rests for 30 minutes, during which time it will flatten out like a thick pancake.

Note: This is a very wet dough, so if this is your first time working with sourdough, you may want to add a bit more flour to the dough (about 30 grams, up to 50 grams) to make it easier to work with.

The dough is placed in the floured proofing basket, and then into the fridge it goes to rest overnight.

Once removed from the oven, and the Dutch oven, the bread is ready to rest and cool.

Sourdough bread is just as much of an art as it is a science. No two loaves are the same, and no two methods are identical (thanks to different environments, schedules, and personal taste preferences).

The more you make sourdough bread, the more you can tweak and perfect your ideal bread, and the process that goes into making the bread. This recipe and method, which I’ve tweaked from Tartine Bread and the classes I’ve taken in my local community, works for my schedule and produces a loaf of bread that’s slightly sour, but too sour; slightly dense, but not too dense; slightly imperfect, but absolutely perfect to me and my family.

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Homemade Sourdough Bread (Spelt and Wheat)

Homemade sourdough bread made with spelt and wheat flours. A recipe and method adapted from Tartine Bread. 

Course Breakfast, Side Dish, Snack

Cuisine American

Keyword Bread, Homemade, Sourdough

Prep Time 1 day day

Cook Time 44 minutes minutes

Servings 1 loaf

Calories 2305kcal

Author Kristin Marr

Ingredients

Step One:

• 50 grams sourdough starter about 2 tablespoons*
• 400 grams filtered water
• 100 grams whole wheat flour
• 450 grams white spelt flour unbleached, unbromated and unenriched**

Step Two:

• 25 grams filtered, warm water
• 10 grams salt
• 30 grams white spelt flour
• white spelt flour for dusting the countertop and top of the dough

Step Three:

• whole wheat flour for dusting the proofing basket
• white rice flour for dusting the proofing basket

Special Equipment:

• digital scale because you'll need to weigh the above ingredients
• large bowl ceramic, glass, or stainless steel work best
• dish towel
• proofing basket or a medium-size bowl--you'll also need a dish towel if using a bowl
• bread lame or a very sharp knife
• Dutch oven I use a 3 quart oven
• sharp bread knife

Instructions

Step One:

• In a large bowl, using your hands or a spoonula, combine the starter, water, and flours. The dough should be jagged and thick. Cover the bowl with a towel (or you could use plastic wrap or beeswax wrap), and allow the dough to rest for 6 hours. I usually start this in the morning, before I leave the house for the day, and allow it to rest on the counter until I get home. After about 6 hours (it can go for a bit longer, if needed), the dough should have spread and increased in size.

Step Two:

• Add the water and the salt to the dough. To do this, fold the ingredients into the dough by grabbing the underside of the dough, stretching it , and folding the sides over and on top of the dough. This is all done within the bowl. Cover the bowl with the towel and set a timer for 3 hours. 
• During this 3 hour time period, every 30 minutes, return back to the dough to "knead" it or "turn it." To knead the dough, I use the method described in Tartine Bread, "...dip one hand in water to prevent the dough from sticking to you and then grab the underside of the dough, stretch it up, and fold it back over the rest of the dough. Repeat this action three times so that all the dough gets evenly developed. This is considered one turn." The goal is to knead or turn the dough 3-4 times during this resting period--I've found that every 30 minutes works well. 
• By the end of this step, the dough should have increased by 20-30%, if not let the dough rise for another hour. <--This may be particularly true during the winter if your home is very cold. 
• Turn the dough onto a well-floured countertop surface (I use extra spelt flour). If the dough feels unreasonably wet to you (the dough should be a "wet dough"), you can knead in 30 more grams of spelt flour. If it still feels too wet to work with, you can add 20 more grams of flour (up to 50 total grams of flour). 
• Using the same kneading/turning method, fold the dough together to form a ball. Sprinkle the top of the dough with extra spelt flour and cover the dough with a towel. Allow the dough to rest for 30 minutes. During this time the dough will flatten and spread, like a very thick pancake. 

Step Three:

• Now it's time to shape the dough and get it ready for a final rise. Before doing this, you'll need to prep a proofing basket.
• Whisk together 50/50 whole wheat flour and white rice flour--I mix 1 cup of each flour and keep this in a dedicated container that I pull out for this step.
• If you're using a proofing basket, mist the basket with water and generously sprinkle the basket with the flour mixture. If you don't have a proofing basket, place a dish towel in a medium-size bowl, mist the towel with water and generously sprinkle the towel with the flour mixture. (The water misting helps the flour stick to the surface.) 
• Now it's time to shape the dough into what Tartine describes as a "neat package." To do this, fold one side of the dough (the side near you) up and over the center of the dough. Stretch out the dough to your right and fold the dough up and over the last fold. Repeat this with the left side. Now fold the dough "in the back" (furthest from you, I don't know what else to call this part) up and over the previous folds. At this point, you should have a compact dough ball. Gently roll the dough away from you, creating a smooth ball, and dust the top of the ball with some of the wheat and rice flour blend. 
• Let the dough rest for a minute, and then place your hand under the dough and drop it in prepared basket (with the floured top now at the bottom). Cover the basket with a towel, or plastic wrap or beeswax wrap, dust the top with a bit of the wheat and rice flour mixture, and place it in the fridge. Let the dough rest in the fridge for 12 hours before baking. Alternatively, you can leave the basket on the counter, covered, and let it rest for only 3-4 hours before baking. 

Step Four:

• To bake the bread, preheat the oven to 500F and place a Dutch oven, with a lid, in the oven. Remove the bread from the fridge and allow it to rest on the counter (at least 30 minutes before baking). Once the oven reaches 500F, remove the Dutch oven from the oven. Flip the bowl upside down and drop the bread into the Dutch oven. Use a very sharp knife, or a bread lame, to make a couple of cuts on the top of the bread to allow steam to escape. 
• Place the lid on the Dutch oven. Reduce the oven to 450F. Bake the bread, with the lid on, for 24 minutes (this creates a natural steam oven). After 24 minutes, remove the lid and and bake the bread for 20 minutes. 
• Remove the Dutch oven from the oven, and then remove the bread from the Dutch oven. Place the bread on its side to cool. 
• Cool the bread before slicing and enjoying. Use a sharp bread knife to cut the bread. 

Other Recipes:

• There are many ways to make sourdough bread. This is just the method I use. Here's another method I've used with good success that calls for all-purpose flour: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/

  To learn more about all the ways to use a sourdough starter, check out this post.

Notes

*Try to use a starter that's been fed in the last 12 hours--so it's fresh and very active. After using some of the starter to make the bread, you'll want to feed your starter. You shouldn't need to dump any of the starter (since roughly 50% just went into your bread) before feeding. 

**The price on Amazon is much higher than what I pay in the store. I purchase the white spelt flour (and the rice flour) from Whole Foods. I believe the spelt flour costs $10 for the same bag. I've tried making this bread with both 100% whole wheat and stone ground spelt, and I don't care for either one. The texture is far to dense for me. You're welcome to try stone ground spelt, if desired, just know that the texture may be a bit more on the rustic side and the flavor may be, too. All-purpose flour is the flour Tartine Bread calls for in the book. Tartine Bread does offer a 100% whole wheat recipe in the book. 

Don't worry if the bread looks like it's a "flop" when you remove it from the bowl and drop it in the Dutch oven. It's okay! I've had this happen several times, usually because I didn't add enough flour to the proofing basket to prevent the loaf from sticking. The bread will be fine, don't mess with it in the hot Dutch oven. If you find that the dough continues to be difficult to remove from the proofing basket, try adding the 30 grams (up to 50 grams) of spelt flour during the step 2. 

As you practice the art of making sourdough bread, you'll learn what to expect at each stage, including what the dough should feel like and what it should look like. Just like with anything, the more you practice the better you get. You'll also be able to develop a schedule that works best for you. I begin with step one in the morning, set a timer, and then come home in the afternoon/early evening and start step two while I'm making dinner. After the dishes, I finish up on step two and step three. The next morning I bake the bread (step four). During the school year, I make bread on Saturday and then bake the bread on Sunday. 

If your first loaf comes out too flat (the loaf spreads and doesn't hold its round shape), try adding the extra 30-50 grams of spelt flour during step 2, as talked about in the recipe. This should fix the issue. The bread will still be usable and tasty, even if it spreads and flattens while baking. 

Nutrition

Calories: 2305kcal | Carbohydrates: 433g | Protein: 78g | Fat: 18g | Sodium: 3915mg | Potassium: 363mg | Fiber: 75g | Calcium: 46mg | Iron: 26.6mg

The post Homemade Sourdough Bread appeared first on Live Simply.

My family’s summer started with a trip to Michigan and Chicago. Traveling around the state of Michigan, and then the crazy (in the best sense of the word) city of Chicago, was a giant “leap of faith” for our family. The kids had never been on an airplane before, and we were going to be on the road, a boat, a plane, or a train every two days, but we decided to go for it. YOLO<–By the way, I just recently discovered (thanks to Google) what YOLO actually means…You Only Live Once. The trip was a huge success (for lack of a better word). We’ll continue to talk about everything we did, and everywhere we visited, for years to come.

After our big trip, the remaining weeks of summer were spent chilling at home, swimming with the grandparents, and slowing down during this short season of life. I loved having the kids home, getting away from a set routine, and spending a few extra minutes in bed each morning–at least for a few weeks. Over the past couple of weeks, I’ve been feeling the need for school, a set morning and evening routine, and a bit more structure to our weekdays. And all the moms lovingly shout, AMEN! 

Summer 2017 was a delicious season in my kitchen. During the school year, I find that my creativity in the kitchen is squelched. Necessity becomes the motivating drive behind everything I make: Will this make a good lunch? How many lunches can I get out of this? What are the quickest, most nourishing dinner meals I can make this week? 

Summer is a season for slowing down and focusing on slower foods, treats or fun experiments. After slowing down this past summer, I revisited bread-making–resurrecting my sourdough starter and simplifying and perfecting my sourdough process so I can continue making bread throughout the busier school year. I also fell in love with making pies–I know, I’m just as shocked!

If you’ve been around Live Simply for a couple of years, then you know that making pies isn’t exactly my favorite kitchen activity. It’s 100% a patience issue for me–I don’t have the patience for making pies, which happens to be a bit of a time-intensive activity for a “non-necessity” food. (I’m sure some folks may argue the “non-necessity” label…I understand.) At least, I didn’t think I had the patience for making pies until this past summer.

Over the summer, I forced myself to make a few pies (because summer time = pie). Two pies quickly became a favorite: this berry pie (perfected by Helen from the Live Simply Team) and a chilled chocolate pudding pie (today’s recipe).

It seems like a pity to let summer pass by without sharing the pies we enjoyed so much. The pies that changed my attitude about pie-making. The berry pie was shared last month (since berry pie is an iconic July food in America). And today, it’s time to make the chocolate pudding pie.

This chocolate pudding pie reminds me of the chocolate pie my grandmother (on my dad’s side) used to make when I was a kid. The filling is made with basic ingredients: cream, chocolate, natural maple syrup, and a thickening agent (arrowroot flour/starch) to create a homemade chocolate pudding–no boxes needed for this pie. The pudding base sets in the fridge for a couple of hours before getting topped with a homemade whipped cream layer.

Technically, I’m calling this a summer pie, but I know this recipe will be made again in my home during the holiday season. So the middle of August is the perfect time to share this somewhat-simple, from-scratch chocolate pudding pie with you.

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Homemade Chocolate Pudding Pie (No-Bake Recipe)

A from-scratch, no-bake chocolate pie made with homemade chocolate pudding and whipped cream. Note: The pie crust itself does require baking. The actual pie fillings do not require baking. 

Course Dessert

Cuisine American

Keyword Chocolate Pudding Pie

Prep Time 3 hours hours 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 6 slices

Calories 608kcal

Author Kristin Marr

Ingredients

Pie Crust Base:

• 1 pie crust *

Chocolate Pudding Layer:

• 1 1/3 cups heavy cream + more to mix with the arrowroot mixture, below
• 1 4-ounce chocolate baking bar ** dark or bittersweet, broken into small chunks
• 1/3 cup pure maple syrup
• 1/8 tsp salt
• 3 TB arrowroot flour
• 3 TB heavy cream
• 2 tsp pure vanilla extract

Whipped Cream Layer:

• 1 cup heavy cream cold
• 2 TB pure maple syrup
• 1 tsp pure vanilla extract

Optional Garnishes:

• 1/2 cup coconut flakes toasted

Special Equipment:

• 9" pie plate
• double boiler or a saucepan with a heat-safe bowl placed over the top***
• whisk
• large bowl
• hand-mixer or stand-mixer

Instructions

For the Pie Crust Base:

• Prepare your pie crust. Pierce the prepared pie crust multiple times, on both the bottom and sides of the pie crust, with a fork. Bake the pie crust in a 400F oven for 15 minutes. Set aside to cool. 

For the Chocolate Pudding Layer:

• In a double boiler (or a homemade double boiler***), over medium heat, melt the chocolate, 1 1/3 cups of heavy cream, maple syrup, and salt in double boiler. Whisk the chocolate mixture until the chocolate is fully melted and the mixture appears smooth (it will start out with a grainy look). This will take about 5-10 minutes. 
• In a small bowl, whisk together the arrowroot and 3 tablespoons of heavy cream. Whisk the arrowroot mixture into the chocolate mixture. Continue to cook the chocolate mixture over medium heat until slightly thickened (5 minutes), whisking every 1-2 minutes to prevent settlement on bottom of the bowl. 
• Turn off the heat and stir in the vanilla extract. Pour the chocolate filling into the baked pie crust. Chill the pie in fridge for at least 2 hours, until no longer jiggly in the center. I don't cover the pie during this chill time--if your fridge is slightly stinky, then you may want to cover your pie, and then deodorize your fridge ;). 

For the Whipped Cream Layer:

• Pour the the (cold) cream, maple syrup, and vanilla extract in a large bowl. Using a hand-mixer, or a stand-mixer fitted with the whisk attachment, whip the cream on medium-high speed until the cream stiffens. You'll notice the cream will slowly thicken--this will take several minutes. Do not over mix the cream.
• Remove the pie from the fridge. Spoon the homemade whipped cream over the set chocolate layer. Sprinkle the whipped cream with toasted coconut flakes (optional). Refrigerate immeadiately, or serve immeadiately. Refrigerating the pie before serving (even just a few minutes) will allow the whipped cream to set so the pie is easier to slice. 
• Store the pie, covered, in the fridge for up to 3-4 days. To serve, slice the pie with a sharp knife. 

Nutrition

Calories: 608kcal | Carbohydrates: 38g | Protein: 4g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 137mg | Sodium: 207mg | Potassium: 190mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1470IU | Vitamin C: 0.6mg | Calcium: 99mg | Iron: 1mg

The post Homemade Chocolate Pudding Pie (No-Bake, Refined Sugar-Free) appeared first on Live Simply.

I’m really excited about the recipes we’re going to make and enjoy this week. Today’s recipe is going to marry tomorrow’s recipe, and, together, they’re going to create a beautiful masterpiece (or baby…too weird for food?): a naturally-sweetened pumpkin pie made without sweetened condensed milk or evaporated milk.

Before we make and enjoy that healthier pumpkin pie, we need to talk about our first recipe in this happy pie marriage: pie crust.

I thought about adding a recipe note at the end of our future pumpkin pie recipe discussion, with specific instructions for making a from-scratch pie crust, but a recipe note just doesn’t seem fair to such a delicious and versatile recipe.

See, today’s pie crust isn’t just about making the base for a spiced-pumpkin filling. Oh no, this buttery and flaky pie crust is about so much more.

A good pie crust recipe is an invaluable resource for a real food cook, particularly in the fall and winter. With just one single pie crust recipe, I can make a sweet pumpkin pie, a savory chicken pot pie (later, my friend, later), a veggie-based quiche, or a cheater’s pie (AKA: a galette).

A homemade pie crust is very easy to prepare, and most recipes call for very similar basic ingredients: flour, butter or lard (or shortening, like Crisco, which isn’t “real”), salt, possibly a sweetener, and water. You’ll also notice, once we get to the actual written recipe, that my recipe also includes an egg yolk. Trust me, friend, don’t skip the egg yolk. That little yolk makes an incredible difference.

The most important rule to remember when making a from-scratch pie crust is to keep the liquid ingredients and butter super cold. This is the key to making the absolute best homemade pie crust.

With this rule in mind, you know everything there is to know about making a pie crust for your favorite sweet or savory pie. Let’s get started!

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From-Scratch Pie Crust

A homemade pie crust is very easy to prepare, and most recipes call for very similar basic ingredients: flour, butter or lard (or shortening, like Crisco, which isn’t “real”), salt, possibly a sweetener, and water. 

Course Dessert, How To

Cuisine American

Keyword Pie Crust

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 1 pie crust

Calories 1554kcal

Author Kristin Marr

Ingredients

• 1 1/2 cups wheat-based flour such as: einkorn or spelt, 200g
• 1/2 tsp salt
• 8 TB unsalted butter cubed and chilled, 1/2 cup // 110g
• 3 TB cold water
• 1 egg yolk The egg should be taken directly from the fridge before separating so it's cold.

Instructions

• First, prepare the butter, water, and egg yolk. Cube the butter and then place the cubes in the freezer. Next, whisk together the cold water and egg yolk in a small bowl. Then place the water and yolk combo in the fridge.
• In a food processor, pulse the flour and salt together for about 30 seconds. I use the high setting on my food processor. Use a spoon to stir the flour, which you just pulsed, to help "fluff" it and keep the flour from settling on the bottom. I know this sounds funny, but it helps with the next step...butter.
• Remove the butter from the freezer. With the food processor on high, add the cubes, one or a couple at a time, through the chute. As you add the butter, the flour will begin to resemble coarse crumbs. Turn off the food processor.
• Now remove the water and egg yolk mixture from the fridge. With the food processor running (I like to switch to low at this point), add the water/yolk mixture. Run the food processor until the flour comes together to form a ball. If the flour doesn't form a ball, you'll need to add 1 tablespoon of cold water. This shouldn't be necessary, but flour can differ at times, particularly if you're using volume measurement (cup versus grams).
• Remove the dough from the food processor, pressing any extra stray dough pieces to the main ball of dough. Wrap the dough in a piece of parchment paper, and place it in the fridge to cool. At this time, I make my pie filling (whether it's a pumpkin pie, quiche, chicken pot pie, etc.).
• After resting and chilling the dough in the fridge (about 30 minutes, or overnight), roll the dough out on the parchment paper to your desired size (to fit your baking dish). If your crust is sticking to the rolling pin or parchment paper, it may need to be chilled longer, or you can sprinkle it with a bit of flour and continue rolling. Transfer the pie crust, on the parchment paper, to your baking dish. You'll need to flip the parchment paper over so the pie crust gently releases into the pie dish. Press the pie crust into the baking dish. I like to crimp the edges of the pie crust with my fingers. Pierce the bottom and sides of the pie crust with a fork. This will keep large air bubbles/pockets from forming in the crust. At this point, the crust is ready to use.
• If you'd like a crispy bottom crust, I recommend a par-bake before adding your filling (like a pumpkin pie filling). To do this, heat the oven to 400F. Bake the crust for 10 minutes. Remove the pie from the oven, add the filling, and bake according to the pie recipe.

Nutrition

Calories: 1554kcal | Carbohydrates: 143g | Protein: 23g | Fat: 98g | Saturated Fat: 60g | Cholesterol: 439mg | Sodium: 1189mg | Potassium: 200mg | Fiber: 5g | Vitamin A: 3100IU | Calcium: 79mg | Iron: 9.2mg

Ingredient Notes

I’ve used einkorn and spelt flour successfully to make this pie crust. I think whole wheat, whole white wheat, and white flour will all work with the same ingredient ratios provided. Einkorn tends to produce a wonderfully light crust, similar to white flour. Spelt flour produces more of a rustic whole wheat-style crust.

I don’t add sugar to my pie crust, even if I’m making a sweet pie. If you’d like a sweeter crust, feel free to add 1-2 tablespoons of sucanat, cane sugar, or coconut sugar during the flour and salt step. Also, I’ve found that 1/2 teaspoon of salt is perfect for my taste; however, if you find that your crust is too salty, or you’re concerned about a salty crust, reduce the salt to 1/4 teaspoon.

If you’d like more detailed instructions about par-baking a pie crust, this article from F00d52 is helpful.

Double this recipe for two pie crusts, if needed.

Pie crust freezes well. Store the raw pie crust in a freezer bag. Defrost the pie crust in the fridge before use.

What’s Spelt Flour? 

Spelt is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible.  The spelt berry has not been hybridized like modern-day whole wheat. Spelt is sold in many conventional grocery stores, health food stores, and online.

Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance.

What’s Einkorn Flour? 

Einkorn is known as the oldest variety of wheat making it an ancient grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. To put it simply, einkorn is the wheat men were eating in the earliest days before modern-day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties. Einkorn is slowly gaining popularity, but is still grown in only a few regions in Europe.

The sweet, ancient grain has a lighter texture and taste than modern-day wheat, and contains a more favorable gluten ratio. People with minor gluten sensitives may be able to consume einkorn without the issues associated with whole wheat due the lack of D-genome, however, einkorn is not gluten-free. Einkorn is packed with nutrition, containing high levels of protein.

Einkorn looks and tastes similar to white flour. Einkorn is sold in some health food stores and online.

The post How to Make a From-Scratch Pie Crust appeared first on Live Simply.

Recently, while scrolling Pinterest, I clicked on a promising (at least from the photos) lemon bundt cake recipe. The cake was gorgeous and looked like it was simple to make from the photos, but when I scrolled to the recipe section I was gravely disappointed. The recipe called for “2 cups flour.”

At first glance, this may not appear to be a big issue, but this vague description can really make or break a recipe, and no one wants a “broken” lemon bundt cake. What’s the big deal?

From my baking experience, not all flours are created equal. One type of flour may need 2 eggs to create the perfect cake, while another flour may need 4 eggs to create the same cake. The same goes for liquid to flour ratios. One flour may need 1 cup of liquid, while another may only need 1/2 cup of liquid.  This means it’s important to know about the various types of flours, and how to use them in baking; especially since the world of healthier flour options is quite vast these days, ranging from wheat flour to ancient grains.

Today, let’s talk about the real food flour options I personally use in my kitchen. We’re not going to talk about gluten-free flours today, because I’m not a gluten-free baker (other than a few almond flour recipes we enjoy from time to time). Renee, from Raising Generation Nourished, will be sharing her guide to gluten-free flour in the next few weeks.

Real Food Flour 101: My Top Picks for Healthier Baking

Einkorn Flour

Einkorn is known as the oldest variety of wheat, making it an ancient grain. This ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. To put it simply, einkorn is the wheat men were eating in the earliest days before modern-day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties. Einkorn is slowly gaining popularity, but is still grown in only a few regions in Europe.

The sweet, ancient grain has a lighter texture and taste than modern-day wheat, and contains a more favorable gluten ratio. People with minor gluten sensitives may be able to consume einkorn without the issues associated with whole wheat due the lack of D-genome; however, einkorn is not gluten-free.

How To

Einkorn slowly absorbs water and requires less working time and more rest time.

When I’m replacing a wheat or all-purpose flour recipe with einkorn flour, the amount of liquid called for in the recipe must be adjusted. This means using less liquid particularly in yeast breads. According to Jovial Foods, “Sometimes, the amount of liquid in the recipe needs to be reduced by roughly 15-20%.” (source)

As mentioned earlier, einkorn likes to rest, which means less kneading is needed when working with yeast dough. It’s preferable to avoid using a stand-mixer when kneading einkorn dough. Instead, use your hands and knead the dough just until “hydrated.”

I often refer to Jovial’s “Baking with Einkorn” page for tips on using einkorn flour in my favorite recipes. Jovial’s tips for increasing the eggs called for in cake-like recipes, kneading, and proofing yeast have helped me produce delicious baked goods countless times.

When making the switch from all-purpose flour to whole grain flour, einkorn is my number one choice. Einkorn flour produces baked goods that closely resemble baked goods made with white flour: light, fluffy, and yellowish in color.

Spelt Flour

Spelt is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible.  The spelt berry has not been hybridized like modern-day whole wheat.

Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance.

How To

Due to spelt being water soluble, more liquid is needed when converting a recipe to a spelt-based recipe. This simply means watching the dough or batter and adding a couple of extra tablespoons (or more) of liquid to prevent a dry baked good.

When it comes to yeast breads, it’s important to take into account the low gluten content and more fragile characteristics of spelt. Spelt does not like to be over-mixed or over-kneaded. Over-working spelt (too much mixing or kneading) will result in a crumbly final product.

Whole Wheat Flour

Modern-day whole wheat is believed to have originated from the ancient emmer grain in the Fertile Crescent. Modern-day wheat, known as whole wheat, has undergone hybridization from its original form. The word hybridization may sound scary, but the fact is that much of our food today has been hybridized. Emmer’s hybridization resulted in a wide selection of whole grains. Whole wheat’s change is simply due to hybridization, not genetic modification.

Whole wheat is wheat in its whole form, consisting of bran, germ, and endosperm.

How To

Hard red wheat (whole wheat flour) is best used for breads. Baked goods made with whole wheat flour have a slightly “earthy” taste and a dense texture.

Some of the best advice I’ve received for using hard red wheat (whole wheat flour) comes from a Better Homes and Gardens Q&A segment:

“When making cookies with whole wheat flour, reduce the butter by 20 percent. When making cakes with whole wheat flour, add another tablespoon or two of liquid. When altering a white bread recipe to become whole wheat bread, you may need another ¼ cup or so of liquid.” (source)

This little nugget of advice has been valuable for making delicious whole wheat cookies and bread countless times in my kitchen. I’ve also found that using half oat flour (which we’ll talk about later) and half whole wheat flour produces lighter muffins and quick breads.

White Whole Wheat Flour

Just like whole wheat flour, white whole wheat flour is believed to have originated from the ancient emmer grain. White whole wheat was originally developed by cross-breeding red wheat, resulting in a different color kernel and a less “earthy” and bitter taste. White whole wheat flour produces baked goods that are fluffier than baked goods made with whole wheat flour.

According to King Arthur Flour, “What white whole wheat is missing is the pigment that makes the outer layer of bran the traditional reddish color we associate with whole wheat. This pigment contains phenolic acid, which can be perceived as a stronger, astringent taste. White whole wheat lacks this acid, and because of its milder taste is often called ‘sweet wheat’ by the farmers who grow it.”

How To

White whole wheat flour may be substituted 1:1 for all-purpose flour. This means it’s easy to convert just about any recipe into a real food, whole grain recipe using white wheat flour.

Oat Flour

Oat flour has quickly become one of my favorite flours to use in 2016 due to its nutty and sweet flavors.

Oats, whether rolled oats or steel cut oats, originate from oat groats. Rolled oats, which is my preferred oat preference due to availability and cost, come from steaming and then flattening the groats. This process maintains the “wholeness” of the oat, so the nutrients remain intact. Technically, oats are gluten-free, but oats are only guaranteed to be gluten-free if they are processed on equipment that doesn’t touch gluten.

Oat flour may be purchased at health food stores, but there really isn’t a need to purchase special bags of oat flour since it’s super easy to make at home. To make oat flour, simply grind old-fashioned rolled oats in a food processor until they turn into a flour consistency. That’s it! You can also make oat flour using steel cut oats or oat groats, but you’ll need a high-speed blender or grain mill.

How To

I love that oat flour, which is light and very absorbent, lightens heavier flours like whole wheat and spelt flour. If you’ve been following the blog for a few months now, you’ll remember these applesauce muffins and these morning glory muffins. Both recipes use oat flour to add a light texture and sweet flavor to the wheat-based muffins. I also love to use oat flour to make scones, pancakes, and cookies.

Honorable Mentions

Sprouted Flour 

Sprouted flour is essentially flour that’s made from sprouted grains. Sprouted flour is considered more digestable since the sprouting takes the flour from just a grain to a living plant. I used sprouted whole wheat flour for about a year, after making the switch to real food, but I couldn’t get over how dense my baked goods always turned out, and the hefty price or time involved to make my own sprouted flour wasn’t ideal.

Kamut Flour

Kamut is another ancient whole grain, which originated from ancient Egypt. I personally don’t have much experience with kamut. From my very limited experience, this flour reminds me of a corn meal versus a wheat-like flour.

Whole Wheat Pastry Flour

Whole wheat pastry flour is a whole wheat flour that includes the germ, endosperm, and bran, but with a lighter taste and texture than whole wheat flour. Whole wheat pastry flour is made from soft white wheat berries that are ground for baking, resulting in a whole grain that’s light and fluffy and lacks the dense quality produced by whole wheat flour. I don’t use whole wheat pastry flour very often these days thanks to my discovery of einkorn flour.

The post Real Food Flour 101: My Guide to Healthier Baking appeared first on Live Simply.

It’s spring break week! The kids are excited, Mom is excited, and my kid-themed Pinterest Board is overflowing with the cutest ideas EVER! Okay, maybe two of those ideas (if we’re lucky) will actually happen, but it’s the thought that counts, right?!

Most of the kids’ spring break time will be spent hanging out at grandma’s house and chilling around our home. They will enjoy games, outdoor play, making messes in the kitchen, Netflix, and building Legos. I truly believe it’s important for kids to have “down time.” The kind of time that isn’t planned or curated by every Pinterest activity on the web.

There’s a since of calm and independence that comes from having time to just chill and build Legos or squish your tiny fingers in play dough. That, my friend, is the kind of spring break I plan to give my kids: a healthy mix between planned activities and chill-laxing.

Play dough is an activity that my kids absolutely love. And to be honest, I even love playing with play dough. There’s something incredibly relaxing about squishing and rolling out dough. Remember those stress relief balls? Play dough is the inexpensive and colorful alternative. Not that anyone around here needs natural stress relief. Cough cough. 

Today’s play dough recipe is inspired by my first play dough recipe here on Live Simply. That’s right, we’re big fans of play dough…two recipes and counting! This recipe is a bit different than my original recipe.

First, this play dough recipe doesn’t require cream of tartar. Because really, who just has a bottle of cream of tartar sitting in the pantry? I think I’ve used cream of tartar in maybe two recipes in the whole eight years we’ve been cooking and eating real food. Today’s play dough recipe completely does away with that expensive ingredient, and uses extra salt in its place.

Second, unlike the original fall-inspired play dough recipe, this recipe doesn’t call for pumpkin spice. After all, pumpkin spice is a little overrated, don’t you think? How many more things can we add pumpkin spice to? I’m not complaining, of course, just making a general life/Pinterest observation ;).

Finally, this revised play dough recipe makes a bit more than the original recipe, which comes in handy when you have a zealous three year-old with a passion for all-things play dough. We’re still working on the whole concept of sharing play dough.

When I mentioned to Dustin that I was going to post another play dough recipe just in time for spring break, he asked how I was planning to categorize the post on the blog. I replied, “Natural Remedies.” Think of this recipe as a natural remedy to the boredom, video games, and TV that can easily take over during a week-long break.

Hear me out, I’m not saying that movies or TV are bad words. I won’t be that internet mom blogger. No judgment here! Netflix is my friend, too. What I am saying is that play dough is a really fun activity that encourages kids to get into the kitchen, and it offers at least a good thirty minutes of “down time” play.

Here’s to a fun and laid back spring break, Mom!

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How to Make Natural Play Dough

Course DIY

Keyword Natural Play Dough

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 ball of play dough

Author Kristin Marr

Ingredients

• 2 1/4 cups white all-purpose flour
• 1 cup salt
• 1 1/4 cups hot water
• 2 TB avocado oil I've used avocado and olive oil with good success.
• natural dye * optional

Instructions

• In a large bowl, combine the flour and salt. Add the hot water and oil to the flour and salt mixture. If you're using a dye to color the dough, add it to the bowl (the amount you use will depend on your personal preference). Stir the dough until it forms a bowl. Once the dough begins to form a ball, knead the dough with your hands, adding more flour if it's needed. I usually end up adding 2 tablespoons of extra flour to reach my desired consistency.
• The play dough is best used within 7 days, especially if you live in a humid climate (hello, Florida!). I store the play dough at room temperature in an air-tight container. If the play dough gets too sticky, just knead in more flour. If the play dough gets too dry, add a drizzle of oil to the dough.

Dye Note:

Artificial dye is an ingredient we avoid using in our food. Play dough isn’t food, but kids often sample and play with it like it’s food. Thankfully, there are a few great dye alternatives that are made with real ingredients (from vegetables). My favorite store-bought brand is India Tree, which can be purchased online or at health food stores. The price of natural dye is hefty, but a little bit of dye goes a long way, making the price a bit more affordable. I purchased a 3-pack of India Tree Dye from Whole Foods for $18.99. The same set sells on Amazon for $31.00. I keep this dye around for making play dough and coloring frosting for birthday cakes and cookies. Another option is to make plant-based dyes at home (find a recipe tutorial here).

The post How to Make Natural Play Dough (Without Cream of Tartar) appeared first on Live Simply.

Many of my childhood food memories revolve around good ol’ pizza. From Friday “movie and pajamas” night that consisted of a delivery pizza from the Pizza Hut down the street to the Wednesday school lunch special that made hump day go by extra fast, pizza has been, and continues to be, a staple in my life.

These days, pizza no longer comes from a chain delivery restaurant or a school cafeteria. Oh no, we’ve tasted the better side of pizza, where the toppings are greener and everything underneath those toppings is completely real or homemade.

Homemade pizza is incredibly easy to make at home. And while pizza may be easy to make, there are times when making sauce, cutting up toppings, or making dough is just too much for a tired mom to handle. That, my friend, is when prepping pizza in advance comes in handy.

Making pizza in advance isn’t something I do every week, or even every month. Making homemade pizza in advance is a great real food skill to learn so that life can be easier when needed.

Why You Should Make Homemade Pizza in Advance

1. Easy Lunch or Snack Food:

Growing up I loved the bagel pizza bites sold in the freezer section of the store. Yes, it’s horrifying to think about the ingredients, but I didn’t know any better at the time. Today, kids are still surrounded by this kind of “food,” whether the influence comes from the school cafeteria and friends or an advertiser. Why not offer kids a tastier and healthier alternative via personal size frozen pizzas ready to cook at home? The kids can even help prep the pizzas in advance. Win-win!

2. A Dinner Backup:  

Despite my meal planning there are times when I just can’t bring myself to making the dinner planned due to an extra busy day, unexpected events that day, etc. In these times, it’s nice to have a quick homemade option available. This can take on the form of meatballs in the freezer, lunchmeat and tortillas for quesadillas, scrambled eggs (no prep time and very inexpensive), or even a homemade freezer pizza. Think of these foods as “emergency backup.”

3. Just Say No to Pizza Hut: 

I’m pretty sure we can all agree on this one statement: Delivery and frozen pizzas are not real food. Yes, maybe commercial pizza is getting better in terms of ingredients, but for the most part pizza options still have a long way to go.

We’ve been able to find a few pizza places in our area serving amazing homemade pizza, but regular visits can be quite expensive. It’s an amazing feeling to know that a homemade option is easy to make in advance and even better than carry-out. Homemade for the win!

How to Make Homemade Pizza in Advance

Step One: 

Make the pizza dough.

Here’s my basic recipe:  1 cup room temperature water, 2 teaspoons active dry yeast, 1 teaspoon salt, 3 cups whole white wheat flour (I use all-purpose einkorn flour these days), 2 tablespoons olive oil.

In a large mixing bowl, sprinkle the yeast over the room temperature water. After about 5 minutes, the yeast will begin to foam. Stir in the salt. Using the dough hook on your stand mixer (you can also mix the dough by hand), gradually add one cup of flour at at time. Mix the flour and yeast mixture together. Knead the dough with the bread hook or by hand until the dough is smooth and elastic, adding 1 teaspoon of water at a time, if needed. You may not need all 3 cups of flour. Coat the dough with olive oil (2 tablespoons). Cover the bowl with a towel. Let the dough rest on the counter for 30minutes-1 hour, until doubled in size. Note: If you’re using einkorn, add all the flour at one time and only knead for about 40-60 seconds. Einkorn doesn’t like to be kneaded and fussed with.

Step Two: 

Now it’s time to roll out the dough and par-bake. Par-baking simply means partially baking the pizza crust before adding the toppings. By par-baking you’ll ensure homemade frozen pizzas are crispy, not soggy.

Preheat the oven to 425F.

After the pizza dough has risen, roll the dough out on parchment paper or a silicone mat. You may need to dust the mat/paper with flour to prevent sticking. With my dough recipe I can make two medium-size pizzas, one large rectangular pizza, or 7-9 personal size pizzas. When making pizza in advance, I like to make personal size pizzas since they take up less space in the freezer.

Pizza Size Note: The pizza(s) will need to fit in your freezer bag or container when you get to step four.

Place the pizza(s) on a cookie sheet/baking stone and par-bake for about 5-7 minutes. This is not a time to walk away and clean dishes or wash clothes, carefully watch the pizza. When the crust is ready to be removed from the oven, the pizza(s) should poof a bit on top and look dry. The time will vary with the size of your pizza(s). Once ready, remove the pizza(s) from the oven and let cool.

Step Three:

Now it’s time to add toppings.

When making homemade frozen pizza, I want to work quickly so I usually don’t make a special pizza sauce. Instead, I open a jar of Jovial crushed tomatoes, add some dried herbs according to taste (basil, oregano, garlic powder, and salt), and stir.

Top the pizza(s) with sauce (or pesto is a delicious alternative), shredded mozzarella cheese, and toppings (peppers, onions, firm mushrooms, and pepperoni freeze well). Add greens, if desired, later when baking the pizzas.

Step Four: 

Finally, it’s time to freeze the pizza(s) for later enjoyment.

First, place the pizza(s) on a baking sheet and freeze for 1-3 hours, depending on the size, until the sauce and toppings are frozen. Once frozen, wrap the pizzas with parchment paper and secure the paper with a rubberband (you could also use plastic wrap or foil–I avoid using plastic wrap at home, so I stick with parchment paper). Slide the parchment-wrapped pizza(s) into a freezer safe bag or large container, and freeze for later use.

Homemade frozen pizza will keep in the freezer for 3 months. You can also keep par-baked pizza in the fridge for a couple of days for short-term use. 

When you’re ready to enjoy a pizza, simply preheat the oven to 475F. Unwrap the pizza(s) and cook until the cheese is bubbly and crust is golden brown.

This isn’t a prep day activity that’s regularly included on my prep list, but I think it’s an important prep day option/skill to learn. My weekly prep activities are constantly changing based on what I’m planning to make that week, my family’s requests, and our schedule. If pizza is in high demand and our schedule is busy all week, prepping a bunch of personal size pizzas is a great way to spend my prep time.

This week, your homework is to create a meal plan, go shopping for the food you’ll need to implement the meal plan, set aside a specific day/time for prep time, and then print and fill out the Prep Day Action Plan printable. Focus on five foods you can prep this week based on your meal plan and schedule: making soup or broth, cooking and shredding chicken, washing storing greens,prepping muffins/biscuits/pancakes, making eggs, marinating meat, or blending smoothies, etc.

More Real Food You May Like:

Prep Day: How to Make Easy Crock-Pot Shredded Chicken

How to Wash & Store Lettuce, Kale, Spinach, and Other Leafy Greens in Advance

Prep Day: Why, What, & How To of Preparing Food in Advance

The post Prep Day: How to Make Homemade Pizza in Advance (Homemade Frozen Pizza) appeared first on Live Simply.

Sunday mornings have always been a special breakfast morning.

Growing up, my mom worked on the weekends, a sacrifice my parents chose to make so that she could be home during the week. Every Sunday morning my dad would wake up early to prepare the box of yellow waffle/pancake mix.  Yes, not real, but to a four year-old girl that box created the most delicious Sunday morning breakfast, lovingly prepared by a man with little culinary skills.

My dad and I would sit around the table, once I rolled out of bed, with tall stacks of either waffles or pancakes and a bottle of Aunt Jemima syrup.  I’m not recommending either “food,” just sharing memories. Stick with me!

I love that food (and yes, technically Bisquick and Aunt Jemima aren’t really “food,” but you get the point) has a way of creating strong memories and traditions. In the past, this is how family recipes were passed down from grandmother to daughter to grand-daughter (or father to daughter in this case). Families built tradition around food and time spent together in the kitchen, passing down special memories, traditions, and recipes.

As a mom with two young kids it’s my desire to pass down the Sunday morning pancake and waffle tradition my dad lovingly started. But, there’s one major issue. I’m not a morning person, particularly on the weekend. Okay, maybe it’s more of a lazy side coming out which I should fight, but the idea of waking early on Sunday to cook just isn’t as appealing to me as it was to my dad. The early bird gene somehow skipped a generation as evidenced in my father and children.

I knew there must be a compromise. Sleep and waffles must somehow perfectly meet on Sunday mornings to revive my dad’s famous tradition.

On a Saturday afternoon, two years ago, while perusing the flour aisle at the health food store, I noticed a new product on the shelf: “Pancake and Waffle Mix.” I quietly laughed at the idea of selling ready-made pancake/waffle mix. “Really, people can’t just mix flour, eggs, and milk together? How hard is that?”

Suddenly, the internal scoffing came to a halt. A ready-made pancake/waffle mix was created for people just like me. People who love to sleep on Sunday morning, but still want a tall mountain-like stack of waffles with syrup pouring over the edges.

I came home that day and whisked together the basic dry ingredients for homemade pancakes/waffles: flour, sucanat (my dry replacement for honey and maple syrup),  baking powder (the leavening agent), salt, and a bit of spice.

Sunday morning, I slept in with the assurance that half of the pancake/waffle job was already done. That, my friend, is called “peace of mind.” I came downstairs that morning, rested and happy, mixed a few wet ingredients together and added the pancake/waffle mix. Ten minutes later, our once empty dinning room table boasted an amazing display of fluffy homemade waffles, fruit toppings, and maple syrup waiting to be poured.

The great pancake/waffle tradition of my childhood can once again be enjoyed and passed down thanks to this homemade pancake and waffle mix.  With just a few basic ingredients the lazy Sunday morning with a big homemade breakfast awaits.

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Homemade Pancake and Waffle Mix

A ready-made pancake/waffle mix was created for people just like me. People who love to sleep on Sunday morning, but still want a tall mountain-like stack of waffles with syrup pouring over the edges.

Course Breakfast, Homemade, How To

Cuisine American

Keyword Pancake and Waffle Mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 Pancakes

Calories 150kcal

Author Kristin Marr

Ingredients

• 6 cups whole wheat flour white whole wheat, spelt, or einkorn flour
• 1/2 cup sucanat
• 2 TB baking powder
• 3/4 tsp salt
• 1 TB ground cinnamon optional

To Use:

• 2 cups mix recipe above
• 4 TB butter melted
• 1 1/4 cup whole milk add a tablespoon more at a time if the mix is too thick depending on flour used
• 2 eggs
• 1 tsp pure vanilla extract

Instructions

• In a large bowl, whisk together the whole wheat flour, sucanat, baking powder, salt, and cinnamon (if desired). Keep the mix stored in a large air-tight container.
• To use, whisk the wet ingredients in a large bowl: melted butter, whole milk, eggs, and vanilla extract. Whisk in 2 cups of pancake and waffle mix. Heat a griddle (this is what I use) or waffle maker (this is what I use). Cook each pancake or waffle for 2-3 minutes on each side. Serve warm with maple syrup, honey, or desired toppings.

Nutrition

Calories: 150kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 101mg | Potassium: 231mg | Fiber: 3g | Sugar: 4g | Vitamin A: 100IU | Calcium: 74mg | Iron: 1.3mg

1 cup of blueberries or 2 mashed bananas can be added to the final wet pancake and waffle mix for a fruit-inspired breakfast.

Note: I’m taking a break from writing new blogposts until January 1st so that I can enjoy the holidays with my family and work on some new projects, recipes, and amazing content coming to the blog in 2015. I look forward to meeting again in the new year. Merry Christmas and Happy New Year! 

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