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Quick Dough - Coffeecake Makes a 1/2 sheet cake. Not too much starter to weigh down the dough, flavorful and not crumbly. Allow an hour to mix and rest or ferment several hours. ~Things
apple rhubarb (macerated in sugar) dates plums pears blueberries cranberries ~Saute the fruits briefly in coconut oil with just a bit of sweetener. Then you may want to put them on the bottom like a coffeecake topped cobbler. ~Mix the ferment (1 hour to several hours)
10 oz sourdough starter 18 oz whole wheat pastry flour *18 oz milk OR *1 can (14 oz) coconut milk - no gums and 4 oz extra water *Warm milk or coconut milk if you don't have time for a long ferment. Mix and rest with a folding motion. *The dough should be a firm batter, not as stiff as muffins but not as slack as pancakes. Adjust with extra milk or water. ~Add in after the rest Whip together until smooth: 4 oz coconut oil melted and cooled 2 egg 12 oz honey (1 c) Work into the batter. Allow to rest and use a folding motion to work it in. Sprinkle in: 1 t salt 1 t stevia powder (green stuff which is just ground dried leaves) Mix thoroughly but gently. Sprinkle in: 1 t baking soda Mix gently. Bake in: -Cover 1/2 sheet baking pan with parchment (that way your cake doesn't sit on the aluminum after it is done). Spread batter on baking sheet and top with some things! -Two 9x9 baking pans mix fruit into batter Bake at convection bake 375* 20-30 minutes until springy and golden brown.
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