Recipe Index

lemon with honey turned cake! must try new recipe

lemon and Honey is a favorite combination we love! This moist and delicious cake has a fresh pop of lemon flavour but is also very hearty and elegant. perfect for any season and loves by all!

Winter is here, and our lemon tree just keeps on giving. While the nights are longer and the days have less sunshine than I hope for.

But with winter come some of my favorite things, I love baking and trying new recipes in the winter, using the oven as a heating source as well as a place to bake. 


This season I enjoy soups, preferably with my amazing gluten-free noodles! for dessert I crave a hearty, sweet and soft buttery cake with hot tea served on the side.

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle, living naturally, from-scratch cooking, and establishing a home that's a true reflection of who we are. Let's celebrate the everyday beauty of life together!

More about

Join Our FARMHOUSE DOWNSTREAM Community

From scratch recipes, self-sufficient living, and handmade projects straight to your inbox

By completing this form you're signing up to receive our emails and can unsubscribe at any time

Why you will love this recipe:


Profesional quality!

This cake is an award winner hands down. everyone who ever tasted feel in love and mase sure to take another piece or two.

Seasonal –

This cake is made lots of ripe lemons. perfect for this season. 

Perfect for Hosting – This recipe makes the best hosting recipe

as it is easy to make a big batch, I usually make a double batch and it is always a crowd-pleaser.

Butter Based Cake VS OIL BASED CAKES

 

Texture and Moisture:

Butter makes a more moist cake due to its high fat content, it makes a rich and buttery cake. oil produces a more tender cake. keeping the cake moist without the butter flavor.

Flavor and Aesthetics:

if prioritizing flavor, you should go for butter. it yields a cake that is flavorful but may be slightly shorter. Oil-based cakes tend to be spongy and very high making them visually appealing.

Temperature Matters:

Room-temperature butter allows more air into the batter resulting in a flavorful and well-risen cake. while Melted butter provides intense flavor. oil can be used in a liquid form- avocado oil and olive oil for example or in a solid form like room temp coconut oil.

In summary, both butter and oil have their merits. If you want a light and fluffy cake, opt for oil. For a moist and delicious cake, choose butter. And now we know why room-temperature butter is prized in cake recipes!

 

 

Ingredients list:

  • Flour – All Purpose
  • Butter – room temp
  • Oil
  • Eggs
  • Honey
  • Cream
  • Sugar
  • Cream Cheese
  • Lemon juice
  • Lemon zest
  • Baking Powder
  • Baking Soda
  • Salt

TOOLS YOU WILL NEED:

measuring cups

measuring spoons

Mixing Bowl

Mixing Spoon

Mixer or whisk

baking pan

HOW TO MAKE THE BEST lemon and honey cake

STEP 1

Start by mixing the room-temperature butter with a balloon whisk, you can do this step by hand but it will need arm strength

STEP 2 

Gradually add the sugar and honey, scraping the sides of the bowl keeping the mixture light and airy

STEP 3

Add a pinch of salt, vanilla extract and lemon zest and lemon juice and mix until completely incorporated and airy

STEP 4

Add the eggs one by one while mixing making sure between each addition the egg is fully incorporated

Step 5

Add the room temperature cream cheese and mix well still with the mixture

Find More Delicious Meal Ideas Straight From The Farmhouse Downstream Kitchen:

Step 6

By hand, mix in the flour, baking powder and baking soda slowly and carefully making sure there are no clumps of flour left but that you don’t beat all the air out

Step 7

Bake at 170c or 340f for 50-60 minutes to s until and toothpick comes out clean with a few light crumbs not doughy/creamy

the baked lemon cake should come out golden brown. to make it look extra appetizing sprinkle some powdered sugar on top

Step 8

Let cool, serve with a sprinkle of powdered sugar

serve the cake with honey lemon tea and some tea herbs to make the perfect complement

Storage:

Store in an air-tight container at room tempreture. Eat within 2-3 days for best results. 

I hope that you found this information to be helpful and that you enjoy making this amazing lemon and honey cake!

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! 

Lemon and Honey cake

lemon and Honey is a favorite combination we love! This moist and delicious cake has a fresh pop of lemon flavour but is also very hearty and elegant. perfect for any season and loves by all!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine international

Ingredients
  

  • 200 grams butter 7/8 cup
  • 70 grams honey 1/4 cup
  • 1 tbsp vanilla extract
  • 5 tbsp oil (i used olive oil)
  • 4 medium eggs
  • 2 lemon (zest and juice)
  • 200 grams cream cheese 1 cup
  • 420 grams flour
  • 2 tsp baking powder
  • 1 tsp baking soda

Instructions
 

Step 1

  • Start by mixing the room temperature butter with a balloon whisk, you can do this step by hand but it will need arm strength

Step 2

  • Gradually add the sugar and honey, scraping the sides of the bowl keeping the mixture light and airy

Step 3

  • Add a pinch of salt, vanilla extract and lemon zest and lemon juice and mix until completely incorporated and airy

Step 4

  • Add the eggs one by one while mixing making sure between each addition the egg is fully incorporated

Step 5

  • Add the room temperature cream cheese and mix well still with the mixture

Step 6

  • By hand, mix in the flour, baking powder and baking soda slowly and carefully making sure there are no clumps of flour left but that you don’t beat all the air out

Step 7

  • Bake at 170c or 340f for 50-60 minutes to s until and toothpick comes out clean with a few light crumbs not doughy/creamy

Step 8

  • Let cool, serve with a sprinkle of powdered sugar
Keyword cake, dessert, go-to, healthified, simple

lemon with honey turned cake! must try new recipe Read More »

the best quiche you’ll ever have – easy&simple

This recipe is my GO-TO easy dinner when I want to impress. This quiche had a buttery crust with cheesy, custardy, vegetables but also anything-you-have-in-the-fridge kinda filling is just SO good. 

The best part is you can make a big batch of the dough and freeze it! I frequently make sure I have 1-2 pie crusts ready in the freezer for whenever I need them.

 

This Quiche isn’t only delicious and simple but also very impressive. If you have guests coming and you don’t know what to make, or if guests are coming at a weird time of the day, quiche and simple salad for main course with warm and gooey molasses cookies are the perfect easy summery lunch 

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle, living naturally, from-scratch cooking, and establishing a home that's a true reflection of who we are. Let's celebrate the everyday beauty of life together!

More about

Why you will love this recipe:

Straightforward – This recipe is easy! make the crust, chill, shape it onto the pan, and par-bake. Add all the ingredients of the filling in a bowl and mix, fill the half-baked crust and continue baking until done.

Super Tasty – Is there anything better than a buttery cheesy quiche with a refreshing salad on the side? perfect summer meal!

Perfect for Hosting – This recipe makes the best hosting recipe as it is easy to make a big batch, the dough freezes beautifully, so whip up the filling, and let the oven do its work.

Farm Problems – If you’re in abundance of eggs and milk in the summer this is the perfect way to use them up!

tart vs quiche vs pie vs gallete

The main difference between tart and quiche is that tart can be sweet and savory while quiche is always savory. 
quiche is made with pie crust while tart is made with pastry crust. quiche is more egg-heavy while tart is more cream-heavy. 

My Favorite Dessert Crust – GALLETE

 a type of free-form pie dough baked on a sheet pan. To make a galette, a flakey dough is rolled out into a large circular shape; a filling of choice is arranged in the center of the dough, leaving a border. The border is then partially folded over the filling, leaving the middle exposed for a peek as to what’s waiting on the inside

and guess what? this recipe can be used for a quiche or gallete!

What can you fill your quiche with?

my quiches are made with anything i have in the fridge, leftover ground meat or sausage, any type of cheese, vegetable, or leafy greens. frozen vegetables also work here!

Ingredients list:

  • flour – All Purpose Flour is perfect for this recipe but any will do
  • Butter – cold
  • Eggs
  • Milk
  • Cream
  • Spices: salt, pepper, garlic powder, onion powder
  • Cheese
  • Leftover Meat Or sausage (optional)
  • Vegetables of choice

TOOLS YOU WILL NEED:

measuring cups

measuring spoons

Mixing Bowl

Mixing Spoon

quiche\pie\tart pans

baking sheet

HOW TO MAKE THE BEST quiche

STEP 1

cut the butter with a knife into small cubes, add to the flour and brake the butter pieces into small pea-sized pieces. 

make sure you work with cold butter to make the dough as flakey as possible.

if you have you can also use a mixer/food processor.

STEP 2 

the goal is to try and keep the butter as cold as possible when incorporating the ingredients together. the colder the dough will be the flaker the crust will turn out.

add ice water to flour and water and a pinch of salt until a dough is formed.

STEP 3

divide the dough in half, wrap in plastic wrap and refrigerate for 30 minutes

Find More Delicious Meal Ideas Straight From The Farmhouse Downstream Kitchen:

STEP 4 – filling

Meanwhile make the filling for the Quiche, simply mix all the ingredients together until combined.

STEP 4 – mold crust

if you wish to freeze your dough you can do it now,

tightly wrap with plastic wrap and freezes well for up to 5 months.

with the dough you have left, roll the dough until slightly bigger than your pie dish.

gently place the dough in the dish and fold any excess to make the edges slightly thicker.

with a fork poke holes in your pie crust and par-bake for 15 minutes.

STEP 5 – fill  and Bake

after the par-bake while still hot fill the quiche with your filling. bake according to quiche instructions. 

Storage:

Store in an air-tight container in the fridge. Eat within 2-3 days for best results. 

filling ideas:

  • bacon, goat cheese and diced tomatoes
  • sausage, potatoes, cottage and cheddar cheese
  • sweet potatoes, goat cheese, zucchini 
  • quiche Lorraine – bacon/ham, sautéed onion, gruyere cheese

I hope that you found this information to be helpful and that you enjoy making some of the best soft molasses cookies you’ve eaten!

 

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

Easy French Farmhouse Quiche

my go-to easy dinner when you want to impress, freezable buttery crust with a custardy cheese filling.. A MUST TRY!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Main Course, Side Dish
Cuisine european, French, international
Servings 2 Quiche

Equipment

  • 1 bowl
  • 1 kitchen scale optional
  • 1 tbsp
  • 1 fork
  • 2 pie crust
  • 1 plastic wrap

Ingredients
  

  • 0.5 cup cold cubed butter 120 grams
  • 1.5 cups all purpose flour 180 grams
  • 2 tsp salt 14 grams
  • 4-8 tbsp ice water
  • 6 eggs
  • 1 cup heavy cream 250grams/250ml
  • your choice of seasoning for the filling
  • 0.5 cup your choice of vegetables
  • 1.5 cups cheddar cheese 150 grams
  • 0.5 cup diced cold cut meat of choice

Instructions
 

  • mix cold butter with flour until butter pieces are pea-sized. add salt and ice water until incorporated into ball
  • divided dough in half and chill in fridge for 30 min
  • make filling: mix all the ingredients and season to your liking
  • mold dough into pie crust, make sure to poke holes with fork
  • par-bake the dough for 15 minutes at 340F 170C
  • add the mixed filling to the pie crusts
  • bake for an additional 60 minutes until golden and cooked all the way through, if too brown before not cooked all the way add foil at the top to stop the browning
Keyword easy, easy dinner, fast dinner, go-to, simple, weeknight dinner

Join Our FARMHOUSE DOWNSTREAM Community

From scratch recipes, self-sufficient living, and handmade projects straight to your inbox

By completing this form you're signing up to receive our emails and can unsubscribe at any time

the best quiche you’ll ever have – easy&simple Read More »

Japanese roll cake – EVERYTHING You Need To Know

Are you looking for a delightful dessert that will make your taste buds dance? Look no further than our scrumptious strawberries and cream Japanese roll cake!

This little slice of heaven combines the juicy sweetness of fresh strawberries with the luxurious creaminess of whipped cream to create a dessert that’s simply irresistible.

This delightful treat features a light and airy sponge cake rolled up with a luscious layer of freshly whipped cream and sliced strawberries, creating a beautiful swirl when sliced.

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle, living naturally, from-scratch cooking, and establishing a home that's a true reflection of who we are. Let's celebrate the everyday beauty of life together!

More about

Why you will love this recipe:

Showstopper – This recipe will make anyone you serve it to SO happy! cream filled roll cakes are just one of those things you cant go wrong with. soft, light, sweet and fruity. the perfect combination. 

Easy- when you get the hang of it. you need one good recipe to start and the world is you oyster. 

Perfect for make ahead-  not many cakes are this way but if you can make this cake one full day before serving it, let it sit in the fridge overnigh\24 hours and you will have the most delicous cake.

what is japanese roll cake?

 

The Japanese Roll cake, also known as the swish roll cake, Dojima Roll cake, chiffon roll cake or sponge roll cake is a beloved dessert that originated in Japan. This delicate cake is so popular because of its light and airy texture that almost creates a cloud-like consistency for your palate.

To make this delectable delicacy, a thin and lightweight sponge cake is baked and then carefully rolled and shaped while it’s still warm. Once it’s cooled, the sponge cake is then filled with a combination of light whipped cream and seasonal fruit.

While some might not think of fluffy white sponge cake as a traditional holiday dessert, it’s a beloved staple in Japan and is often featured during this festive time of year. If you’re looking for a new dessert to try that’s both light and delicious, the Japanese Roll cake is definitely worth a try!

Varieties of Japanese Roll Cake

 

Japanese roll cakes come in many flavors such as strawberry, matcha, chocolate, and banana. Matcha is a bitter green tea powder that complements baked goods well. Chocolate roll cakes can be made by adding cocoa powder to the batter. Banana roll cakes can be made by using the classic roll cake recipe instead of strawberry use a whole banana.

 

Other modern twists on the traditional roll cake include flavors such as mango, caramel, and black sesame. Experiment with new flavors while keeping the ratios the same to ensure a successful recipe.

Ingredients list:

  • Flour – All Purpose Flour is perfect for this recipe but any will do
  • Eggs- room temperature
  • Vanilla Extract– high quality
  • Sugar 
  • Oil
  • Baking Powder
  • Whipping Cream
  • Powdered sugar
  • Strawberries

TOOLS YOU WILL NEED:

Measuring cups

Measuring spoons

Stand Mixer

Spatula

Baking sheet

Baking paper

Clean towel

Knife

Cutting Board

THE ART OF ROLLING

Roll cakes are all about that perfect swirl! Begin by preparing a light and fluffy sponge cake batter. Spread it evenly onto a parchment-lined baking sheet, ensuring an even thickness throughout. Once baked, gently roll up the warm cake with the help of a clean kitchen towel or silicone mat—this creates that iconic spiral shape.

 

FILLING YOUR FANTASIES


The filling is where creativity takes center stage! You can choose from an array of options like whipped cream, buttercream frosting, fruit preserves, chocolate ganache—the possibilities are endless! Smear your chosen filling over the unrolled cake before carefully re-rolling it again.

FLAVORS THAT MAKE HEARTS FLUTTER 


While classic vanilla is always delightful, why not venture into flavor combinations that will leave taste buds dancing? Add citrus zest for some zing or incorporate cocoa powder for a rich chocolaty experience. Experiment with different extracts like almond or coffee to infuse new dimensions into your roll cake creations.

DECORATE WITH LOVE

 

Once your roll cake is filled and rolled up beautifully, it’s time to give it some pizzazz! Dust powdered sugar atop its surface for an elegant touch or drizzle melted chocolate over it for added decadence. Fresh fruits, edible flowers, or even sprinkles can lend vibrant colors and textures—let your imagination run wild!

HOW TO MAKE JAPANESE ROLL CAKE

STEP 1

Using a standing mixer start whipping the eggs, adding a pinch of salt at the beginning. when starting to foam gradually adding the sugar.

STEP 2 

when light and fluffy slowly incorporate the oil into the mixture while continuing to whip ensuring it is fully combined. if desired this is the step to add vanilla extract. 

STEP 3  

Using a spatula lightly fold the flour and baking powder into the egg mixture.

STEP 4  

lightly oil your parchment paper lined large baking sheet and por the mixture into the baking sheet making sure the batter is even.

STEP 5

Bake at 340F or 170C for 10-12 minuted under baked all the way

STEP 6

straight from the oven powder the top of the cake with powdered sugar\cocoa powder if making a chocolate version. cover with a clean towel and start rolling your cake with the towel in between the cake.

STEP 7

while waiting for the cake to cool, whip up the heavy cream with a few tablespoons sugar, with he knife and cutting board cut up the strawberries in the middle, cleaning them from the stem or any bad parts

 

Step 8

when fully cooled down, unroll your cake removing the towel, smear the open cake with cream and top with the strawberries and roll it back up

STEP 9

for the finishing touches add powdered sugar on top and serve cool.

I hope that you found this information to be helpful and that you enjoy making this amazing Japanese roll cake!

 

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

Find More Delicious Meal Ideas Straight From The Farmhouse Downstream Kitchen:

Strawberries and Cream Japanese Roll cake

Are you looking for a delightful dessert that will make your taste buds dance? Look no further than our scrumptious strawberries and cream Japanese roll cake! This little slice of heaven combines the juicy sweetness of fresh strawberries with the luxurious creaminess of whipped cream to create a dessert that's simply irresistible.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dessert
Cuisine european, international, Japanese
Servings 6 People

Equipment

  • Measuring cups
  • Measuring Spoons
  • Stand Mixer
  • Spatula
  • Baking Sheet Large
  • Baking Paper
  • Clean towel
  • Knife
  • cutting board

Ingredients
  

  • 0.75 cup All Purpose Flour 110 grams
  • 3 room temperature eggs
  • 1 tbsp high quality Vanilla Extract
  • 0.5 cup Sugar
  • 1 tbsp Baking Powder
  • 2 tbsp oil
  • 1.5 cup Whipping Cream
  • 3-4 tbsp powdered sugar
  • 10-14 Strawberries

Instructions
 

STEP 1

  • Using a standing mixer start whipping the eggs, adding a pinch of salt at the beginning. when starting to foam gradually adding the sugar.

STEP 2

  • when light and fluffy slowly incorporate the oil into the mixture while continuing to whip ensuring it is fully combined. if desired this is the step to add vanilla extract.

STEP 3

  • Using a spatula lightly fold the flour and baking powder into the egg mixture.

STEP 4

  • lightly oil your parchment paper lined large baking sheet and por the mixture into the baking sheet making sure the batter is even.

STEP 5

  • Bake at 340F or 170C for 10-12 minuted under baked all the way

STEP 6

  • straight from the oven powder the top of the cake with powdered sugarcocoa powder if making a chocolate version. cover with a clean towel and start rolling your cake with the towel in between the cake.

STEP 7

  • while waiting for the cake to cool, whip up the heavy cream with a few tablespoons sugar, cut up the strawberries in the middle, cleaning them from the stem

STEP 8

  • when fully cooled down, unroll your cake removing the towel, smear the open cake with cream and top with the strawberries and roll it back up

STEP 9

  • for the finishing touches add powdered sugar on top and serve cool.
Keyword cake, dessert, easy, simple, strawberries

Japanese roll cake – EVERYTHING You Need To Know Read More »

The Best GLUTEN-FREE Soup Noodles

In a world that constantly challenges our dietary choices, it is crucial to find comfort in the nourishing embrace of wholesome food.  Add this Gluten-Free soup noodles recipe to your arsenal of best recipes for this upcoming winter. 

When it comes to classic recipes like classic chicken noodle soup , we refuse to let dietary restrictions dampen our spirits.

 

Introducing gluten-free soup noodles, a culinary masterpiece crafted to inspire and delight. This soul-warming dish not only caters to those who follow a gluten-free lifestyle but also reminds us that vibrant flavors and heartwarming meals can be enjoyed by everyone, regardless of their dietary needs.

 

So join us on this gastronomic journey as we explore the magic of gluten-free indulgence in every spoonful.

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle, living naturally, from-scratch cooking, and establishing a home that's a true reflection of who we are. Let's celebrate the everyday beauty of life together!

More about

Why you will love this recipe:

 

EASY – This recipe is so easy!. Add all the ingredients to a bowl and whisk, fry in a pan, roll, cut, and serve!

 

Super Tasty – Is there anything better than delicate soft eggy noodles in a hot chicken winter soup? 

 

Perfect for Hosting – This recipe makes the best hosting recipe as it is easy to make a big batch and gluten-free for the sensitive guests!

Discover the Delicious World of Gluten-Free Soup Noodles!

 

Imagine taking your chicken noodle soup to the next level. Picture thin, delectable noodles made from eggs and without any pesky gluten.

 

These delightful creations will enhance any soup, both in presentation and flavor. While the preparation may take a little extra effort, the result is sure to be worth it.

 

And the best part? You can prepare these noodles well in advance and save them for a special holiday dinner with loved ones. Don’t settle for ordinary soup and noodles – indulge in the wonderful world of gluten-free egg soup noodles and add a touch of magic to your culinary creations!

Ingredients list:

  • Eggs
  • Salt
  • Potato strach\cornstarch or any starch you prefer
  • A bit of oil

TOOLS YOU WILL NEED:

measuring cups

measuring spoons

Mixing Bowl

Frying pan

Knife

Cutting Board

what is potato starch?

 

potato starch is a useful ingredient in many recipes. It’s a gluten-free powder that works well as a thickener and flour alternative. You can easily find it at your local supermarket or health food store.

 

The process of making potato starch is pretty straightforward – the starch grains are extracted from raw potatoes, cleaned, and left to dry.

When using potato starch as a thickener, remember to add it gradually and heat it gently. This works well in sauces, gravies, stews, and casseroles. It’s also great in gluten-free muffins, bread, and flour mixes, although too much can make baked goods dry and crumbly.

 

It’s good to know that if potato starch isn’t your thing, you can use cornstarch, arrowroot powder, rice flour, or tapioca starch as alternatives.

 

Fun fact: during Passover, many Jewish households use potato starch as a wheat-free alternative in recipes like soup with noodles and Matzah balls.

HOW TO MAKE THE BEST gluten-free soup noodles

STEP 1

Beat eggs, water, oil and potato flour into a uniform batter. Season with salt and pepper.

 

STEP 2

To make the pancakes, grease a nonstick pan and pour half a ladle of batter. Tilt the pan to spread the batter evenly and thinly like a crepe. Fry on medium flame for a minute or two, then flip and fry for another half a minute. Repeat until you’ve made about 15 pancakes.

STEP 3 –

Roll a stack of 3-4 pancakes into a roll and slice into thin strips.

Step 4-

Add a handful of noodles to each bowl of soup.

With their delicate golden strands of gluten-free soup noodles swirling in a delicious broth full of fragrant spices and herbs, every bite is an explosion of flavor.

 

But it’s not just their delicious taste that makes our egg soup noodles something truly special. They have the power to comfort and uplift your spirits, making them more than just another meal. Whether you’re enjoying a cozy night in or savoring them on a chilly day, these noodles offer a warmth that is hard to describe.

 

Why not indulge yourself in a bowlful today and let their heavenly aroma wrap you up like a warm hug? With every mouthful, you’ll feel rejuvenated and recharged. Plus, with each serving, you’ll be giving your body and soul the nourishment they need to stay happy and healthy.

Gluten-Free Soup Noodles

Introducing gluten-free chicken soup with delicate gluten-free egg noodles, a culinary masterpiece crafted to inspire and delight. This soul-warming dish not only caters to those who follow a gluten-free lifestyle but also reminds us that vibrant flavors and heartwarming meals can be enjoyed by everyone, regardless of their dietary needs.
Print Recipe Pin Recipe
Prep Time 21 minutes
Course Appetizer, Main Course, Soup
Cuisine Jewish
Servings 8 Servings

Equipment

  • Measuring cups
  • Measuring Spoons
  • Mixing Bowl
  • Frying pan
  • Knife
  • cutting board

Ingredients
  

  • 6 Eggs
  • 0.25 cup water
  • 5 Tbsp Potato strachcornstarch or any starch you prefer
  • 1 Tbsp oil
  • Salt & Pepper

Instructions
 

STEP 1

  • Beat eggs, water, oil and potato flour into a uniform batter. Season with salt and pepper.

STEP 2

  • To make the pancakes, grease a nonstick pan and pour half a ladle of batter. Tilt the pan to spread the batter evenly and thinly like a crepe. Fry on medium flame for a minute or two, then flip and fry for another half a minute. Repeat until you've made about 15 pancakes.

STEP 3

  • Roll a stack of 3-4 pancakes into a roll and slice into thin strips.

Step 4

  • Add a handful of noodles to each bowl of soup.
Keyword easy, fast dinner, go-to, healthified, shabbat, simple, soup

I hope that you found this information to be helpful and that you enjoy making these easy and simple gluten-free noodles!

 

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

Join Our FARMHOUSE DOWNSTREAM Community

From scratch recipes, self-sufficient living, and handmade projects straight to your inbox

By completing this form you're signing up to receive our emails and can unsubscribe at any time

The Best GLUTEN-FREE Soup Noodles Read More »

Warm, Gooey, and Convenient: Learn How to Make the Best Soft Drop Molasses Cookies That Can Be Frozen!

Ah, holiday molasses cookies are truly the best. I can hardly count the soft molasses cookies I’ve made and eaten this past month. they are SO good!

The best part is you can make a big batch and freeze it! these cookies bake beautifully from frozen. 


The aroma of the spiced sweet cookies in the oven and the joy of sharing these holiday cookies with others will always hold a special place in my heart.

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle, living naturally, from-scratch cooking, and establishing a home that's a true reflection of who we are. Let's celebrate the everyday beauty of life together!

More about

Why you will love this recipe:

 

Straightforward – This recipe is so so easy!. Add all the ingredients to a mixer or a bowl with a whisk, divide into balls, freeze, and bake whenever you want within 3-6 months.

 

Super Tasty – Is there anything better than soft, sweet, freshly made molasses cookies?

 

Perfect for Hosting – This recipe makes the best hosting cookie recipe as it is easy to make a big batch, freezes beautifully, and bakes in 15 minutes straight out of the freezer!

 

It’s perfect for last-minute guests around the holidays, and perfectly accompanies any weekend feast, its mouthwatering smell is always a crowd-pleaser and devoured in minutes. Yum!

what is molasses?

It’s a popular sweetener with different types that can vary in flavor and strength.

Molasses is made from sugar cane during the sugar-making process.

The juice is extracted and boiled to make sugar crystals, leaving behind a thick, brown syrup that we know as molasses.

This process is repeated several times to create different types of molasses.

Interestingly, molasses contains some vitamins and minerals unlike refined sugar, which makes it a healthier alternative.


Blackstrap molasses

Blackstrap molasses has the highest concentration of vitamins and minerals due to its high intensity.

Now that you know a bit about molasses, you can choose the right type for your recipe.

What Are Substitutes for Molasses?

Suppose you are low on molasses and can’t run to the store. These easy substitutes will work in a pinch.

For savory dishes, replace one cup of molasses with the same amount of honey, or maple syrup.

For baked goods, substitute one cup of molasses with one cup of date syrup. 

Date syrup is super versatile and will go great with these cookies.

Ingredients list:

  • flour – All Purpose Flour is perfect for this recipe but any will do
  • Butter – soft
  • Blackstrap Molasses – click here to read more
  • Egg
  • Vanilla – high quality
  • Sugar – any type of sugar you like
  • Spices: cinnamon, cloves, nutmeg, all spice, black pepper
  • Baking soda

TOOLS YOU WILL NEED:

measuring cups

measuring spoons

Mixing Bowl

Food safe zipper bags – to freeze
baking sheet

baking paper

Ice cream scoop (optional)

Attention all bakers!

Did you know that you can freeze your homemade cookies and have them taste just as amazing as they did when they were freshly baked?

Gone are the days of worrying about not having enough time to make cookies for your friends and family.

With this trick, you’ll always be prepared to whip up a batch of cookies in no time.

Not only will this save you time, but it’ll also save you stress.

Think of how proud you’ll feel when you can offer your guests a freshly made cookie without having to rush to the kitchen.

So, let’s all ditch the worry and start stocking up on tasty treats in the freezer.

Your future self will thank you for having the perfect solution to any cookie emergency!

which molasses should i use?

Choosing the right molasses can be confusing, but no worries, I’ve got you covered with some tips.

To achieve the best flavor, I suggest you go for an unsulphured or dark molasses like “robust” molasses.

While blackstrap molasses may be too intense for some recipes, it can work for others. I love three brands – Grandma’s, Brer Rabbit, and Wholesome – but it’s totally up to you!

If you want a darker color, try using Wholesome’s organic molasses. Just take a look at how dark my spiced molasses cookies turned out!

If you prefer a lighter color, Grandma’s brand may be a better fit.

Don’t hesitate to reach out if you have any more questions. Enjoy baking!

HOW TO MAKE THE BEST soft drop molasses cookies

STEP 1

combine all the ingredients except the flour in a big bowl: soft butter, molasses, sugar, spices, baking soda, vanilla.

STEP 2 

incorporate the flour into the mixture and ensure it is fully combined. 

Use an ice cream scoop to form uniformly sized cookie balls and place them on a baking sheet.

The number of cookies you get will depend on the size of your ice cream scoop, but you should expect around 20 to 30 cookies in total.

STEP 3 – Freeze or Bake

if you wish to freeze your cookies scoop the cookies onto the baking sheet closely together and freeze on the baking sheet for around 30 minutes.

if you wish to bake the cookies right away bake them at 170c or 340F for 10-15 minutes.

take the cookies out when they are slightly firm to the touch 

Storage:

Store in an air-tight container. Eat within 2-3 days for best results. Or freeze unbaked for up to 3 months.

Freezing:

My favorite way to freeze cookies is before they are baked, you just can’t beat the smell of freshly baked cookies.

To freeze cookies, start by flash-freezing them (after step 2).

arrange cookie dough balls in a single layer on a baking sheet.

Pop the baking sheet in the freezer for 30 minutes or until the cookies are frozen solid.

Place frozen balls in a freezer-safe bag or container. To bake from frozen—just increase the recipe’s cooking time by 3-4 minutes (15-19 minutes).

next time you have a craving, you’ll have an emergency stash of deliciousness waiting for you! Whether it’s Chocolate French Macarons, Butter Cookies, or any other type of cookie, freezing them will give them an extra hint of freshness and crunch.

I hope that you found this information to be helpful and that you enjoy making some of the best soft molasses cookies you’ve eaten!

 

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

The BEST soft molasses cookies (Freezable & Easy)

Ah, holiday molasses cookies are truly the best. I can hardly count the soft molasses cookies I've made and eaten this past month. they are SO good! The best part is you can make a big batch and freeze it! these cookies bake beautifully from frozen. The aroma of the spiced sweet cookies in the oven and the joy of sharing these holiday cookies with others will always hold a special place in my heart.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings 6

Equipment

  • Measuring cups
  • Measuring Spoons
  • Mixing Bowl
  • Food safe zipper bags - to freeze
  • Baking Sheet
  • Baking Paper
  • Ice cream scoop (optional) 

Ingredients
  

  • 1.5 cup flour 188 grams
  • 115 grams soft butter 12 cup
  • 3 tbsp Blackstrap Molasses
  • 1 Egg
  • 1 tsp Vanilla perferably high quality
  • 0.75 cup Sugar any type of sugar you like
  • 2 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp ground nutmeg
  • 0.5 tsp all spice optionl
  • a pinch ground black pepper
  • 1 tsp Baking soda

Instructions
 

  • combine all the ingredients except the flour in a big bowl: soft butter, molasses, sugar, spices, baking soda, vanilla.
  • incorporate the flour into the mixture and ensure it is fully combined.
  • Use an ice cream scoop to form uniformly sized cookie balls and place them on a baking sheet.
  • The number of cookies you get will depend on the size of your ice cream scoop, but you should expect around 20 to 30 cookies in total.
  • if you wish to freeze your cookies scoop the cookies onto the baking sheet closely together and freeze on the baking sheet for around 30 minutes.
  • if you wish to bake the cookies right away bake them at 170c or 340F for 10-15 minutes.
  • take the cookies out when they are slightly firm to the touch and let them cool and firm up before serving

Join Our FARMHOUSE DOWNSTREAM Community

From scratch recipes, self-sufficient living, and handmade projects straight to your inbox

By completing this form you're signing up to receive our emails and can unsubscribe at any time

Find More Delicious Meal Ideas Straight From The Farmhouse Downstream Kitchen:

Warm, Gooey, and Convenient: Learn How to Make the Best Soft Drop Molasses Cookies That Can Be Frozen! Read More »

Everything You Need to Know To Make This SENSATIONAL FLUFFIEST Challah Bread Recipe – Unbeatable and SO EASY!

Ah, the memories flood back as I think about this Challah Bread recipe. It truly is the best you can find.


I can hardly count the number of times I’ve made this bread in my lifetime.

 

At one point, I even had a small business in the pandemic where I spent my Thursday nights baking more than fifty mini challahs in my small kitchen.

 

The aroma of the bread baking in the oven, the softness of the dough under my hands, and the joy of sharing this cherished tradition with others will always hold a special place in my heart.

 

I find myself transported back generations every time I make this bread, reliving sweet moments of the past.

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle. I'm enthusiastic about living naturally, from scratch cooking, and establishing a home that's a true reflection of who we are, as Individuals and as a family. Let's celebrate the everyday beauty of life as we share our experiences together!

More about

Why you will love this recipe:

 

Simple: This recipe couldn’t be easier. Add all the ingredients, hand knead or straight to the stand mixer,  Allow it to rise, then shape the dough, rise again and bake. 

 

Super delicious: Is there anything better than super soft, fluffy, sweet freshly made challah bread?

 

Perfect for weekend breakfast, lunch, and dinner: This recipe makes the best sweet and soft bread to accompany any weekend feast, its beautiful shape is always a crowd-pleaser and devoured in minutes.  it’s special for sandwiches or to eat with soup. Yum!

what is challah bread?

Challah bread is an important part of Jewish culture and tradition. People love it because of its nostalgic and beautiful shape and yummy taste.

 

It is often eaten on Shabbat, a day of rest. It is also eaten on holidays and during special times when people come together.

 

There are many customs related to making challah bread. Each type of challah is special in its own way. Challah bread is also meaningful because it represents important ideas.

 

People have many questions about it, so we will explore its history and importance in this article and most importantly my fool-proof vegan challah recipe.

Challah Shapes that Represent Meaningful Symbolism

Challah is more than just a delicious bread, it’s a representation of tradition and continuity. When we explore the different shapes that challah can take, we discover a rich tapestry of symbolic meaning that has been woven into Jewish history.

CIRCLE SHAPED CHALLAH

As we celebrate Rosh Hashanah, the circular or “donut” shaped challah represents not only the changing seasons but also the cyclical passing of time. Each year, this bread reminds us of the past and encourages us to strive for upward progress in the future.

 

KEY SHAPED CHALLAH

The key-shaped challah, usually eaten on the Friday after Passover, is another symbol of hope for a good livelihood.

This custom is based on the belief that all sustenance comes from God, and eating a challah in the shape of a key is an act of faith and gratitude for the abundance we have been given.


Let us always remember the meaningful symbolism behind every shape of challah we bake or eat, as it connects us to our past and inspires hope for the future.

why is challah vegan?

 

Vegan Challah bread recipes and has a long history.

 

the first recorded mention of Challah as the sabbath bread was made in 1488 and over time people changed the recipe to make it simpler.

 

Some people had limited resources and replaced eggs and milk with just water, yeast, salt, and flour.

 

Even though other recipes with ingredients like milk, honey, and eggs are available, many people still prefer this simple, vegan recipe.

Ingredients list:

  • flour – All Purpose Flour is perfect for this recipe
  • active dry yeast
  • salt – fine salt
  • sugar – any type of sugar you like
  • water

TOOLS YOU WILL NEED:

measuring cups

measuring spoons

plastic wrap\tea towel\bees wax

pastry brush

baking sheet

baking paper

Make it your own! – Versatility

 

Harking back to times immemorial, people have known the importance of versatile recipes – those that offer flexibility and allow the cook to experiment with different ingredients. And this recipe for challah bread seems to fit that bill perfectly!

It is so versatile that you can add anything you want to it with confidence. You can customize it to your liking, incorporating your favorite ingredients; believe us, your options are limitless!

 

CINNAMON RAISIN CHALLAH BREAD RECIPE

 

With a few tablespoons of cinnamon and raisins, you can conjure up a mouth-watering cinnamon-raisin challah recipe,

 

CHOCOLATE CHIP CHALLAH RECIPE

 

add 1\4 cup chocolate chips to your dough when kneading to make some beautiful and sweet chocolate chip challah recipe. 

 

HOW TO MAKE MINI CHALLAH

 

if you’re in the mood to make mini-challahs, this recipe can easily accommodate your needs. It’s like having a blank canvas upon which you can paint your culinary picture as vividly as you desire!

This recipe yields two large loaves of challah bread, but with confidence, you can turn it into 8-12 mini challahs by merely lowering the oven temperature to 150C or 300F. let your imaginations run wild and experiment with your favorite ingredients without any hesitation!

 

this truly is a 5-star challah bread recipe

Sweetening your challah – Enhancing the flavor 

 

If you’re looking to take your challah game to the next level, consider sweetening the dough to enhance the flavor. This simple suggestion can make a huge difference in the taste and texture of your bread.

 

Adding the few tablespoons of sugar that are in the recipe really make a big impact, but if you really want to indulge in a sweeter taste, don’t be afraid to add in extra sugar – around 4-6 tablespoons should do the trick. Don’t worry about going overboard, either – trust your taste buds and you’ll be rewarded with a delicious outcome.

 

Whether you’re a seasoned baker or just starting out, trying out different variations of this classic recipe is a fun way to experiment with different flavors and textures. So why not give it a try? You might just discover your new favorite way to prepare challah.

HOW TO MAKE THE BEST challach without a mixer

STEP 1

combine all the ingredients in a big bowl: flour, oil, sugar, salt and water

STEP 2 – MIXING

 

Start mixing the ingredients by hand. 

 

Once you feel that the wet ingredients are somewhat incorporated, you can dump them on your working bench. 

 

Believe me, it will make the process so much easier and enjoyable.

STEP 3 – KNEADING

 

Now let’s knead the dough! This is where the fun begins!

 

Try to work the dough until it feels smooth and well-mixed.

 

Don’t worry if it takes some time, just enjoy the process and remember that practice makes perfect!

STEP 4 – NO MIXER KNEADING

If you want to make your dough smoother and softer without using a mixer, you’ll need to knead it for a little longer. 

Kneading causes the gluten strands to get stronger and longer, but don’t worry, I can guide you through the process.

Remember, too much gluten can make the bread tough and chewy, so we’ll want to relax the dough for a bit alternating between kneading regularly and doing this method. 

This will reduce the elasticity of the dough and make it easier to roll out. If you need further assistance, check out my step-by-step kneading tutorial below!

Let’s get started by opening up the dough and gently stretching its gluten.

Then fold it into thirds and roll it back into a tight ball. 

Repeat this process 4-5 times, alternating between kneading and stretching. 

This technique will make your kneading process faster and more effective.

STEP 5 – FIRST RISE

 

Now return the dough to its original bowl,

 

oil the dough Cover it with a tea towel and put it in a warm place for about an hour or until doubled in size.

 

it will look like the right picture below.

 

if you wish you can stretch this step longer and slowly rise it in the fridge overnight. 

STEP 6 – DIVIDE INTO BALLS

 

Divide the dough into balls. this recipe makes two big challahs.

 

you can divide it into 6 equal pieces to make two 3-strand challahs

 

or into 8 equal pieces to make two 4-strand challahs. you are the boss of your challah! 

 

and let them rest for 10 minutes

STEP 7  – BRAIDING AND SECOND RAISE

 

braid your challah however you choose to.

 

here I’m demonstrating you can achieve a four-strand challah.

 

let the dough rise for 25-30 minutes after you finish braiding.

 

Preheat oven to 180C or 350F turbo fan mode.

STEP 8 – BRUSHING AND BAKING 

 

after letting your challah rest for 25-30 minutes.

 

(this step will make sure you have a fluffy challah) 

 

you can check it fully risin’ if you can make a dent in the dough without it springing back.

 

you can brush it with an egg wash, a pinch of salt, and molasses or date syrup.

 

to make it fully vegan you can omit the egg and add a few tablespoons of water to make the mixture thinner. 

 

if desired you can sprinkle sesame seeds on top.

STEP 9 – BAKE

 

bake your challah bread on a baking sheet in the oven for 20-25 minutes until the bottoms are golden brown. and enjoy!



To Make your life easier I’ve calculated two baker’s schedules: one overnight, and one for the same day.

 

Baker’s Schedule Friday Night Challah:

 

9 AM: mix ingredients and knead dough as shown here to reach the perfect gluten development 

9:30 AM: Start First Rise

10:30 AM: Divide and shape 6\8 equal balls. Let rest 10 minutes

10:40 AM: Braid your dough into two big Challah Bread. 

10:50 AM: Let rest 25-30 minutes until puffy and beautiful

11:15 AM: Bake at 180C or 350F for 20-25 minutes

 

Baker’s Schedule overnight Challah:

 

10 PM: mix ingredients and knead dough as shown here to reach the perfect gluten development 

10:30 PM: Start First rise in the fridge

8 AM the next day: Take the dough out of the fridge and divide it into 6 or 8 equal balls. let rest and come to room temperate for around 30-40 minutes.

8:30 AM: Braid your dough into two big Challah breads. if the dough is still cold let it sit for a while longer 

8:40 AM: Let rest 25-30 minutes until puffy and beautiful

9:10 AM: Bake at 180C or 350F for 20-25 minutes and allow to cool before serving.

Storage:

Store in an air-tight container. Use within 2-3 days for best results. Or freeze for up to 4 months.

 

Freezing:

the best way to freeze Challah bread is after the bread is fully baked and cooled.

 

you can easily wrap your loaves in plastic wrap and store them in the freeze for up to 4 months.

 

but this is one of those recipes that will be prefect when dry for french toast on Sunday morning.

My Personal Challah Tradition

 

I probably made hundreds of Challahs in my life, some didn’t rise enough, and some rose too much. but they were always so impressive and oh-so delicious. challah is just the perfect bread. light and airy. 

 

In my family when blessing on the challah in Friday dinner we take one loaf and “pull” the challah in half, say the blessing, and dip smaller pieces of bread in a small bowl of salt and pass them around until everyone has a piece. 

 

It’s a beautiful tradition and we look forward to eating challah every week. 

 

we usually make two challahs a weekend because we don’t keep Shabbat and can cook through the weekend but more religious families will make more so they will have bread to accompany each of the meals from Friday dinner up to Sunday morning

FAQ:

frequently asked questions and answers: 

 

why is my challah not fluffy?

 

if you’d like your challah to turn out perfectly fluffy, there are three very important steps that you’ll want to keep in mind.

 

And let me tell you, these are practically the secrets to success when it comes to baking challah.

 

1. To start with, you’ll want to ensure that your yeast is fresh and still full of life. So, test it with some sugar to see whether it’s still alive before you begin.

2. Next up is the proofing stage, which is something that needs to be done slowly and patiently.

 

For best results, simply allow your dough to proof until it has doubled in size. If your room is on the cooler side, this might take a bit longer than expected.

 

3. Finally, bake the challah in turbo mode in your oven! You won’t be disappointed with the fantastic outcome that you achieve.

 

what is the best flour for challah bread?

 

when it comes to the best flour to use for your challah, there are a multitude of opinions out there.

professionals swear by using bread flour but I believe all-purpose will work just as well.

 

However, the great news is that you can kind of take your pick here.

 

Whatever flour you happen to have on hand will work great, so there’s no need to fret about hunting down an elusive specialty flour.

 

can you overproof your challah?

 

it is possible to accidentally overproof your dough, but have no fear.

 

Even if that happens, you’ll still end up with some tasty challah to enjoy.

 

And if you need to get things done in a hurry, I suggest giving the fridge a try for proofing your dough.

 

why is my challah not rising?

 

One final thing to address is what to do if your challah isn’t rising as it should be.

 

If it’s not rising at all, your yeast may be past its prime and you should get a new package.

 

On the other hand, if it’s only partially risen, give it some more time and be patient.

 

how do you make your challah golden brown?


the trick it to brush it with an egg wash mixed with a pinch of salt (it breaks down the egg) and a tablespoon of molasses or date syrup making your challah bread have a sweet and brown crust.


if you want to make it vegan all the way you can mix a few tablespoons of date syrup or molasses with a bit of salt and warm\boiling water for easier mixing. mix it well!

 

I hope that you found this information to be helpful and that you enjoy making some absolutely delicious challah.

 

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

 

The BEST Challah recipe for fluffiest, softest and perfectly chew

This recipe couldn’t be easier. Add all the ingredients, hand knead or straight to the stand mixer,  Allow it to rise, then shape the dough, rise again and bake.  Is there anything better than super soft, fluffy, sweet freshly made challah bread?
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 2 Big Challah breads

Equipment

  • 1 Mixing Bowl
  • 1 measuring cupsKitchen Scale
  • 1 plastic wraptea towelbees wax
  • 1 Measuring Spoons
  • 1 Pastry Brush
  • 1 Baking Sheet
  • 1 Baking Paper
  • 1 Oven

Ingredients
  

  • 8 cups Flour (1 kg)
  • 2 tbsp Active Dry Yeast
  • 6 tbsp Sugar (add 4-6 tbsp more if you want it to be a sweet challah)
  • 0.5 cup Oil
  • 1 tbsp salt (10 grams)
  • 2- 2.5 cups Water (start by 2 cups and add gradually if needed)

Instructions
 

STEP 1

  • combine all the ingredients: flour, oil, sugar, salt and water

STEP 2 - MIXING

  • You can either mix the dough in a stand mixer or by hand, if you want some tips to knead the dough by hand check out my instruction up above.

STEP 3 - FIRST RISE

  • return the dough to its original bowl, oil the dough and wrap in plastic wrap or a tea towel. let the dough rest and rise for an hour or until doubled in size in a warm place.

STEP 4 - DIVIDE INTO BALLS

  • dived the dough into equal sized balls. this recipe makes two big challahs. you can divide it into 6 equal pieces to make two 3-strand challahs
  • or into 8 equal pieces to make two 4-strand challahs. you are the boss of your challah! and let them rest for 10 minutes

STEP 5 - BRAIDING AND SECOND RISE

  • braid your challah however you choose to. let the dough rise for 25-30 minutes after you finish braiding. Preheat oven to 180C or 350F turbo fan mode.

STEP 6- BRUSHING AND BAKING

  • after letting your challah rest for 25-30 minutes. (this step will make sure you have a fluffy challah) you can check it fully risin' if you can make a dent in the dough without it springing back. you can brush it with an egg wash, a pinch of salt, and molasses or date syrup. to make it fully vegan you can omit the egg and add a few tablespoons of water to make the mixture thinner. if desired you can sprinkle sesame seeds on top.

STEP 7 - bake

  • bake your challah bread on a baking sheet in the oven for 20-25 minutes until the bottoms are golden brown. and enjoy!
Keyword Challah
Join Our FARMHOUSE DOWNSTREAM Community!

From scratch recipes, natural living tips, and handmade projects straight to your inbox

*By completing this form you’re signing up to receive our emails and can unsubscribe at any time

Find More Delicious Meal Ideas Straight From The Farmhouse Downstream Kitchen:

Everything You Need to Know To Make This SENSATIONAL FLUFFIEST Challah Bread Recipe – Unbeatable and SO EASY! Read More »

Luxurious Effortless Apple Cinnamon Cocktail – Fool-proof Celebration using VODKA (new!)

Hey there! Looking for a tasty cocktail to serve at your upcoming fall-themed dinner party? 


This easy apple cinnamon cocktail is the perfect choice for the occasion! 


Your adult guests are sure to love its delicious flavors and cozy fall vibes. Give it a try and let us know how it turns out! 

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle. I'm enthusiastic about living naturally, from scratch cooking, and establishing a home that's a true reflection of who we are, as Individuals and as a family. Let's celebrate the everyday beauty of life as we share our experiences together!

More about

This recipe was part of a larger fall-inspired menu that I have created. 

 

In case you’re interested in exploring and trying out other recipes from this menu, 

 

I encourage you to check the link below where you can find the complete menu and its accompanying recipes.

how to serve a cinnamon apple cocktail

Cocktail presentation can elevate the entire drinking experience and make any occasion even more delightful.

Therefore, I would highly recommend serving this particular cocktail in a tall, slightly narrow glass that emphasizes its sleek and elegant nature.

Specifically, I suggest trying out flute-shaped glasses that bring a touch of vintage charm to your drinking experience.

In my opinion, these “fairytale-inspired cocktails” are the epitome of sophistication and glamour, and will be a surefire hit among your guests.

The visual aspect of the drink is almost as important as the taste, so presenting it in a beautiful glass that complements its unique flavors is a great way to impress your friends and family.

Of course, if you don’t happen to have flute-shaped glasses at home, a wine glass would do just fine in a pinch.

Ultimately, the most important thing is to enjoy your drink in good company, whether it’s served in an elegant glass or not.

ingredient list for cinnamon apple cocktail:

 

These are the ingredients you’ll need to make a apple cinnamon vodka fall cocktail recipe at home:

 

· Vodka: Traditionally i make this cocktail with vodka but you can use any alcohol you want

 

· Lemon: You’ll need the juice for the drink. check out my tip here to make this cocktail so much easier

 

· Apple Juice: Organic unfiltered raw apple juice really works best here 

 

· Ice: we serve this cocktail over ice.

 

· Ginger ale: Not to be confused with ginger beer!

 

· Aromatic Cocktail Bitters: we use Peychaud’s Aromatic Cocktail Bitters. they have a very different taste than other aromatic bitters; it’s a stronger anise flavor, reminiscent of absinthe, rather than a spiced herbal blend. (can be omitted)

 

· Cinnamon Stick: makes this cocktail so much better!

tools for cinnamon apple cocktail:

  • 1 cocktail shaker (optional)
  • 1 spoon
  • cocktail glass
  • 1 60ml measurement 

what are armotic cocktail bitters

Bitters add complex flavors to cocktails. Originally medicinal tonics, they now add unique blends of botanicals and herbs to drinks. With classic cocktails making a comeback, bitters have resurged too. Typically 20-50% ABV, a few drops are all that’s needed to enhance a drink’s taste and aroma. Celebrate these little flavor enhancers and expand your cocktail repertoire!

method

 

STEP 1

add to the the cocktail shaker the 30ml vodka, 15ml lemon juice\monin sweet&sour, 60ml apple juice and 3 dashes of bitters.

 

STEP 2

add a handful of ice cubes to the shaker, close and shaker for 20 seconds or so until the cocktail shaker is frosty on the out side

 

STEP 3

add cinnamon with 3-5 ice cubes to the serving glass and pour the cocktail from the shaker

 

STEP 4

top the glass with ginger ale to your liking, not more than 1\2 the cocktail mixture.

Apple Cinnamon Vodka Fall Cocktail

Hey there! Looking for a tasty cocktail to serve at your upcoming fall-themed dinner party? This easy apple cinnamon cocktail is the perfect choice for the occasion! Your adult guests are sure to love its delicious flavors and cozy fall vibes. Give it a try and let us know how it turns out! 
Print Recipe Pin Recipe
Total Time 10 minutes
Course Drinks
Servings 1 cocktail

Equipment

  • 1 60ml measuring glass can use any measuring tool you have
  • 1 cocktail shaker optional, can be stirred in a big glass
  • 1 serving glass

Ingredients
  

  • 30 ml · Vodka: Traditionally i make this cocktail with vodka but you can use any alcohol you want
  • 15 ml · Lemon: You'll need the juice for the drink. check out my tip here to make this cocktail so much easier
  • 60 ml · Apple Juice: Organic unfiltered raw apple juice really works best here
  • 12 ice cubes · Ice: we serve this cocktail over ice.
  • 30 ml · Ginger ale: Not to be confused with ginger beer!
  • 3-4 dashes · Aromatic Cocktail Bitters optional
  • 1 per glass · Cinnamon Stick: makes this cocktail so much better!

Instructions
 

STEP 1

  • add to the the cocktail shaker the 30ml vodka, 15ml lemon juicemonin sweet&sour, 60ml apple juice and 3 dashes of bitters.

STEP 2

  • add a handful of ice cubes to the shaker, close and shaker for 20 seconds or so until the cocktail shaker is frosty on the out side

STEP 3

  • add cinnamon with 3-5 ice cubes to the serving glass and pour the cocktail from the shaker

STEP 4

  • top the glass with ginger ale to your liking, not more than 12 the cocktail mixture.
Keyword cocktail
Join Our FARMHOUSE DOWNSTREAM Community!

From scratch recipes, natural living tips, and handmade projects straight to your inbox

*By completing this form you’re signing up to receive our emails and can unsubscribe at any time

Find More Delicious Meal Ideas Straight From The Farmhouse Downstream Kitchen:

Luxurious Effortless Apple Cinnamon Cocktail – Fool-proof Celebration using VODKA (new!) Read More »

Fearless Simplified DAIRY FREE Chicken Pot Pie – How To

The chicken pot pie is nostalgic, bringing memories of cozy evenings with loved ones. The creamy warmth, warm spices and flakey biscuits topped it off. It was like a warm hug, reminding of homemade goodness and simplicity.

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle. I'm enthusiastic about living naturally, from scratch cooking, and establishing a home that's a true reflection of who we are, as Individuals and as a family. Let's celebrate the everyday beauty of life as we share our experiences together!

More about

Are you ready to enjoy a delicious dish in less time? This recipe has been simplified so you can enjoy it without losing any flavor or texture. Don’t worry about the extra steps, they are not necessary to delight your palate. With this simplified version, you can save some time without compromising the deliciousness of this recipe. Remember, cooking doesn’t have to be complicated to be tasty. So put on your apron, gather your ingredients, and let’s cook!

easy dairy-free chicken pot pie coming your way! If you are looking for a chicken pot pie without milk Look no further because we have just the recipe for you! This easy-to-follow recipe will guide you through the process of preparing a scrumptious chicken pot pie without the use of milk.

And the best part? We’ve found the ultimate dairy cream substitute for you – coconut cream! Its rich and creamy texture, coupled with its unique flavor, makes it the perfect ingredient for this particular recipe. Not only is this alternative much healthier than traditional dairy cream, but it also adds a layer of complexity to this classic dish. Trust us, your taste buds will thank you after tasting this delicious masterpiece. So, what are you waiting for? Get cooking and enjoy a milk-free version of chicken pot pie today!

Chicken Pot Pie Ingredients:

  • 6 chicken breasts
  • 4 small potatoes – diced
  • 2 carrots – diced
  • 1 medium onion
  • 5 garlic cloves (or garlic powder)
  • 2 tbsp oil
  • 1 tbsp flour
  • Dried Herbs (1 tsp each) parsley,  thyme,  garlic powder,  cumin.
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 cup cocnut cream

Einkorn Biscuit Ingredients:

  • 1 cup einkorn flour
  • 1 tbsp baking powder
  • 1\4 cup olive oil
  • 3 tbsp coconut cream
  • 1 tsp salt
  • A dash of cold water if needed

DISCOVER THE POWER OF EINKORN

Suppose you’re looking for a healthier and more delicious way to bake and cook; look no further than einkorn. This ancient grain is much more than just a trendy ingredient. It is packed with nutrients and health benefits, making it a game-changer in home cooking.

Unlike regular wheat, einkorn naturally has less phytic acid and is easier to digest, making it perfect for anyone seeking a gluten-free option. It’s also one of the original ancient grains, rich in history and tradition, which means that every time you use it, you are preserving a part of our heritage.

So why not try some Einkorn recipes today? With its quick and simple preparation, you can easily incorporate it into your daily meals without putting too much thought into it. Einkorn is such a wonderful grain can do for you and your health!

Coconut Cream

Coconut cream is a remarkable substitute for cream in many recipes. Its unique flavor and texture create a creamy, sweet filling that is both satisfying and comforting. By using coconut cream in the biscuits too, this dish is absolute perfection. Trust me, once you have experienced the impeccable taste and texture that coconut cream provides, you will never miss traditional cream again. Coconut cream is the secret ingredient that will take your cooking to the next level. So go ahead and experiment with it in your favorite recipes– the results will blow your mind.

HOW TO MAKE THE BEST CHICKEN POT PIE

Making the biscuits:

  1. Mix all the ingredients: einkorn flour, baking powder, olive oil, coconut cream, and salt.
  2. Mix until incorporated, if too dry, at a few drops of icy water.
  3. Put in fridge to rest until filling is ready.

Making the chicken filling:

  1. Start by searing the chicken breasts, as they need a few minutes to rest. Add 2 tbsp olive oil to the hot pan, and right away, add as many chicken breasts as you can without crowding them too much; I said three at a time. Sear each chicken breast till golden brown on each side, depending on the thickness of your chicken.
  2. Set aside chicken on a plate and let it cool
  3. . Please don’t throw away all the juices from the chicken; it depends on the flavor of the filling. Add chopped onions, carrots, and potatoes to the pan, and sauté on medium heat for 10 minutes until they soften.
  4. Add cream, dried thyme, parsley, garlic powder, cumin, and bay leaves. Cook for 10 minutes.
  5. Mix half a cup of boiling water with 1 tbsp of einkorn flour; when incorporated, add to skillet. Chop chicken breasts and add to the skillet.
  6. Cook for ten more minutes, then transfer to an oven-safe pan.

ASSEMBLING

  1. Take the biscuit dough out of the fridge and roll it out on a non-stick surface or lightly floured countertop and cut with a circle cutter.
  2. Top the filling with the biscuits and place in a 400-degree Fahrenheit oven for about 30 minutes.
  3. Allow to cool a bit, and enjoy!

Freeze a Chicken Pot Pie & Reheat a Chicken Pot Pie

And the best part? You can freeze it for later which means you can have a delicious home-cooked meal any time, without the hassle. So don’t limit yourself and let your culinary imagination soar with this mouth-watering recipe.

Place cooked chicken pot pie filling into a glass baking dish or food-safe ziplock bag (my preferred way). Freeze biscuits in a separate food-safe bag in a single layer.

To reheat: take the frozen chicken pot pie and place it in the refrigerator the day before (or at least the night before) to thaw. (if using food-safe freezer bags, it will take a lot less time). Transfer to a baking dish and top with FROZEN biscuits.

Bake at 350 degrees Fahrenheit or 180 degrees Celsius for 45 minutes or until bubbly and the biscuits turn a golden brown.

FAQ:

Do I have to use Einkorn Flour?

Einkorn or other ancient heirloom wheat has always been my go-to because it is a healthier way to consume grains. It helps break down the phytic acid and makes it more digestible. (Source) I am saying that you can switch the flour to a different kind. Just be aware you might need to add a bit more/less hydration.

This chicken pot pie is more than just a recipe, it’s a canvas to express your creativity and love for good food.  Whether you choose Einkorn flour or a different type of flour, there are endless possibilities to make it your own.

Can you make this chicken pot pie recipe with almond milk instead of coconut cream? 

If you are dairy-free, the coconut cream is almost always a great alternative; here, it gives a light, sweet coconut flavor and thick texture, which is just fantastic. Don’t be afraid to experiment with your favorite ingredients, almond milk might be too runny so youll want to find something with a thicker texture like butter and cream for a rich and indulgent flavor, or an alternative biscuit recipe for those with gluten-free preferences. 

Can you make this chicken pot pie gluten-free?

To make this a gluten-free chicken pot pie, use your favorite gluten-free biscuit recipe. Instead of thickening the pot pie filling with flour, use a little bit of coconut flour or make a cornstarch (or arrowroot) slurry.

What goes with chicken Pot Pie?

Add a plate of fresh vegetables to your chicken pot pie for a well-rounded and balanced meal. Incorporate in-season veggies like tomatoes, cucumbers, and carrots or try fermented sauerkraut and pickled items for a tangy flavor. A refreshing cabbage salad with mayo, honey, and lemon or roasted vegetables with olive oil and coarse salt can also make for a crispy and flavorful side.

Best Chicken Pot Pie with Einkorn Biscuits and Coconut Cream

The best chicken pot pie is creamy, comforting, and nourishing. Has warm spices and meaty bites with flakey biscuits on top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients
  

Chicken Pot Pie Ingredients:

  • 6 chicken breasts
  • 4 small potatoes - diced
  • 2 carrots – diced
  • 1 medium onion
  • 5 garlic cloves or garlic powder
  • 2 tbsp oil
  • 1 tbsp flour
  • 1 tsp dried parsley
  • 1 tsp dried time
  • 2 bay leaves
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 3/4 cup Coconut cream

Einkorn Biscuit Ingredients:

  • 1 cup einkorn flour
  • 1 tbsp baking powder
  • 14 cup cup olive oil
  • 3 tbsp coconut cream
  • 1 tsp salt
  • A dash of cold water if needed

Instructions
 

Making the biscuits:

  • mix all the ingredients together: einkorn flour, baking powder, olive oil, coconut cream and salt.
  • Mix just until incorporated, if too dry at a few drops of very cold water.
  • Put in fridge to rest until filling is ready.

Making the chicken filling:

  • Start by searing the chicken breasts as they need a few minutes to rest. Add 2 tbsp olive oil to hot pan and right away add as much chicken breasts you can add without crowding them too much, I added 3 at a time. Sear each chicken breasts till golden brown on each side, depends on the thickens of you chicken.
  • Set aside chicken on a plate and let cool
  • don’t throw away all the juices from the chicken, it depends the flavor of the filling. add chopped onions, carrots and potatoes to the pan, sauté on medium heat for 10 minutes, until they start to soften.
  • Add 34 of the can of coconut cream, dried thyme, dried parsley, garlic powder, cumin and bay leaves. Cook for 10 minutes.
  • Mix half a cup of boiling water with 1 tbsp of einkorn flour, when incorporated add to skillet. Chop chicken breasts and add to the skillet.
  • Cook for 10 more minutes then transfer to an oven safe pan.

Assembling:

  • Take the biscuit dough out of the fridge and roll them out on a non-stick surface of lightly floured countertop and cut with a circle cutter.
  • Top the filling with the biscuits and place in a 400-degree Fahrenheit oven for about 30 minutes.
  • Allow to cool a bit and enjoy!

Notes

How To Freeze A Chicken Pot Pie

Place cooked chicken pot pie filling into a glass baking dish or food-safe ziplock bag (my preferred way). Freeze biscuits in a separate food-safe bag in a single layer. 
To reheat: take the frozen chicken pot pie and place it in the refrigerator the day before (or at least the night before) to thaw. (if using food-safe freezer bags, it will take a lot less time). Transfer to a baking dish and top with FROZEN biscuits.
Bake at 350 degrees Fahrenheit or 180 degrees Celsius for 45 minutes or until bubbly and the biscuits turn a golden brown.
Join Our FARMHOUSE DOWNSTREAM Community!

From scratch recipes, natural living tips, and handmade projects straight to your inbox

*By completing this form you’re signing up to receive our emails and can unsubscribe at any time

Fearless Simplified DAIRY FREE Chicken Pot Pie – How To Read More »

cheery Tomato Soup With Einkorn dinner rolls

A simple and delicious tomato soup, easy to make! the secret is to start a few hours ahead of time before dinner and let it simmer. This recipe is excellent for someone who had IBS as it can be altered and doesn’t use onions and garlic which can be a trigger for some.

Welcome! I'm Einav

Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle. I'm enthusiastic about living naturally, from scratch cooking, and establishing a home that's a true reflection of who we are, as Individuals and as a family. Let's celebrate the everyday beauty of life as we share our experiences together!

More about

Behold the incredible soup that will elevate your summer veggie game! With my fridge packed to the brim with an array of vibrant and fresh produce, I turn to this delicious soup as my trusty companion. It’s a unique recipe that packs a punch without relying on the usual suspects of garlic and onion. I have a few cooking tricks up my sleeve that make this soup truly irresistible, and I can’t wait to share them with you. Get ready to impress your taste buds with this simple and easy soup!

Tomato Soup Ingredients:

  • 4 cups of diced\crushed tomatoes
  • 50 grams or 1\4 cup butter
  • 10 basil leaves
  • 3 dried bay leafs
  • 1 teaspoon each: cumin, garlic powder, onion powder, chicken bullion 
  • salt and pepper to taste

Einkorn Bread Buns Ingredients:

  • 3 cups Einkorn flour
  • 1\2 tablespoon of baking powder
  • 1 tablespoon active dry yeast
  • 1\4 cup honey
  • 50 grams or 1\4 cup melted butter
  • 1\2 tablespoon salt
  • 1 cup water

DISCOVER THE POWER OF EINKORN

Suppose you’re looking for a healthier and more delicious way to bake and cook; look no further than einkorn. This ancient grain is much more than just a trendy ingredient. It is packed with nutrients and health benefits, making it a game-changer in home cooking.

Unlike regular wheat, einkorn naturally has less phytic acid and is easier to digest, making it perfect for anyone seeking a gluten-free option. It’s also one of the original ancient grains, rich in history and tradition, which means that every time you use it, you are preserving a part of our heritage.

So why not try some Einkorn recipes today? With its quick and simple preparation, you can easily incorporate it into your daily meals without putting too much thought into it. Einkorn is such a wonderful grain can do for you and your health!

HOW TO MAKE EASY WEEK NIGHT TOMATO SOUP 

Let’s make Einkorn Buns that will light up your day!

  1. First things first, gather all the ingredients: einkorn flour, baking powder, melted butter, yeast, water and salt.
  2. Now, let’s put in some handwork and mix all the ingredients until they are perfectly incorporated. If the dough seems too dry, don’t worry, all you need to do is add a few drops of extra water.
  3. Give yourself and the dough a breather. Allow it to rest in a bowl covered with a damp towel for an hour. You’ll see it double in size, and that’s a sight to behold!
  4. Now, let’s shape the dough into 12 equal balls and let them rest for another hour or more. Keep in mind that since we are using einkorn, the dough won’t rise like all-purpose flour dough would.
  5. It’s time to bake! Preheat the oven at 180C (400F), and pop in the buns for 18-22 minutes until slightly golden brown. You’ll know they’re done when the bottoms are nicely browned.
  6. Enjoy the smell, taste, and accomplishment of homemade Einkorn buns that will brighten up your day!

Let’s Make Perfect Brown Butter:

  1. Get ready to impress with the best brown butter you’ve ever made. Simply heat the butter in your pot over medium-high heat. Once it starts to boil, lower the heat to medium and let it simmer until a beautiful, foamy texture appears. Continue to stir the mixture occasionally, while scraping the bottom of the pan until the foam subsides, and the butter turns a beautiful golden brown.
    You’ll be met with a rich, nutty aroma that’s truly irresistible, with brown specks appearing at the bottom, marking the separation of milk solids. This entire process should take around two to seven minutes, depending on how much butter you’re using. Once it’s ready, quickly transfer the brown butter to a heatproof bowl, making sure it doesn’t burn in the hot pot.

TOMATO SOUP RECIPE

    1. Begin by placing butter in a bowl to let it cool. In a separate pot, simmer diced tomatoes without adding any more butter.
    2. After cooking the tomatoes for around 15 minutes, add brown butter, spices, herbs, and honey. Cook for a few more minutes until the aroma of the spices is prominent.
    3. Add 7 cups of water (1.5 liters) to the pot, bring to a boil, and then lower heat to medium-low. Allow the soup to cook for up to 4 hours to enhance its flavor. This slow-cooking process produces a comforting soup and fills your home with a delightful aroma.

Looking to prepare a delicious soup for someone dealing with IBS? 

Look no further! This soup is already modified to be IBS-friendly by leaving out garlic and onion. This simple gesture will not only help them feel more comfortable, but it will also show them that you care about their well-being.
However, be sure to double-check the ingredients list with your friend as it can vary from person to person. As a general rule, avoid using cherry tomatoes to make sure the soup is as gentle on their stomach as possible. You’ve got this – let’s make a soup that is not only delicious but also thoughtful and considerate of others’ needs.

To enhance the richness and texture of the dish, a small amount of cream can be added prior to serving. If you prefer a more refined consistency, using a blender is also an option. However, this recipe was created with simplicity in mind so these extra steps can easily be skipped.

FAQ:

Do I have to use Einkorn Flour?

Einkorn or other ancient heirloom wheat has always been my go-to because it is a healthier way to consume grains. It helps break down the phytic acid and makes it more digestible. (Source) I am saying that you can switch the flour to a different kind. Just be aware you might need to add a bit more/less hydration.

This chicken pot pie is more than just a recipe, it’s a canvas to express your creativity and love for good food.  Whether you choose Einkorn flour or a different type of flour, there are endless possibilities to make it your own.

Can you make this soup without some of the spices you mentionted?

If you dont like some of the spices you can omit some out but make sure you do use most of them because thats what gives this soup its deep flavour. Don’t be afraid to experiment with your favorite spices and herbs to make this base recipe your own.  

How To Freeze A Tomato Soup

And the best part? You can freeze it for later which means you can have a delicious home-cooked meal any time, without the hassle. So don’t limit yourself and let your culinary imagination soar with this mouth-watering recipe.

Place fully cooked soup (without the cream) in a food safe bag and freeze on a plate making it flat, 

To reheat: take the frozen chicken pot pie and place it in the refrigerator the day before (or at least the night before) to thaw. Transfer to a pot and reheat until hot. 

Easy and Simple Tomato Soup With Einkorn Buns

easy weeknight tomato soup using fresh tomatoes, herbs and brown butter.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 4

Equipment

  • 1 Pot
  • 1 Spoon for mixing
  • Measuring Spoons
  • Measuring cups
  • 1 Bowl for dough

Ingredients
  

Tomato Soup Ingredients:

  • 4 cups of dicedcrushed tomatoes
  • 50 grams or 14 cup butter
  • 10 basil leaves
  • 3 dried bay leafs
  • 1 teaspoon each cumin, garlic powder, onion powder, chicken bullion
  • salt and pepper to taste
  • 7 cups water

Einkorn Bread Buns Ingredients:

  • 3 cups Einkorn flour
  • 12 tbsp tablespoon of baking powder
  • 1 tbsp active dry yeast
  • 14 cup honey
  • 50 grams melted butter
  • 12 tbsp tablespoon salt
  • 1 cup water

Instructions
 

  • Einkorn Bread Buns
  • mix all the ingredients until they are perfectly incorporated. If the dough seems too dry, don't worry, all you need to do is add a few drops of extra water. Allow it to rest in a bowl covered with a damp towel for an hour. You'll see it double in size, and that's a sight to behold!
  • Now, let's shape the dough into 12 equal balls and let them rest for another hour or more. Keep in mind that since we are using einkorn, the dough won't rise like all-purpose flour dough would.
  • It's time to bake! Preheat the oven at 180C (400F), and pop in the buns for 18-22 minutes until slightly golden brown. You'll know they're done when the bottoms are nicely browned.
  • Tomato soup
  • to make the brown butter heat the butter in your pot over medium-high heat. Once it starts to boil, lower the heat to medium and let it simmer until a beautiful, foamy texture appears. Continue to stir the mixture occasionally, while scraping the bottom of the pan until the foam subsides, and the butter turns a beautiful golden brown. Once it's ready, quickly transfer the brown butter to a heatproof bowl, making sure it doesn't burn in the hot pot, let it cool.
  • In a separate pot, simmer diced tomatoes without adding any more butter. After cooking the tomatoes for around 15 minutes, add cooled brown butter, spices, herbs, and honey. Cook for a few more minutes until the aroma of the spices is prominent.
  • 3.Add 7 cups of water (1.5 liters) to the pot, bring to a boil, and then lower heat to medium-low. Allow the soup to cook for up to 4 hours to enhance its flavor. This slow-cooking process produces a comforting soup and fills your home with a delightful aroma.
Keyword easy, easy dinner, einkorn, fast dinner, soup, tomato soup, weeknight dinner
Join Our FARMHOUSE DOWNSTREAM Community!

From scratch recipes, natural living tips, and handmade projects straight to your inbox

*By completing this form you’re signing up to receive our emails and can unsubscribe at any time

cheery Tomato Soup With Einkorn dinner rolls Read More »

Scroll to Top