Ohh the long lost art of making things from scratch! It sounds challenging and messy doesn't it? Well it doesn't really have to be either, and it can be a lot of fun and teach you some new skills. Actively reducing our kitchen waste has given us the opportunity to learn how to make a few things from scratch so that we can avoid the packaging and chemical additives. Here are our four most loved and used recipes:
1. Start with ½ cup warm water in a bowl.
2. Stir in 1 tsp of sugar and 1 tbsp of yeast and let stand for 10 mins. Stir well.
3. Combine 1 ½ cup water, milk, and margarine in a sauce pan and warm until melted together.
4. Stir in 3 tbsp of sugar and salt then add to dissolved yeast.
5. Mix in 2 cups flour until smooth.
6. Stir in additional 4 cups to make a soft dough.
7. Turn out onto a lightly floured board and knead until smooth, 8 – 10 minutes.
8. Place in greased bowl and cover with a towel.
9. Let rise until doubled, about 1 hour.
10. Punch down dough, put on floured board and let rest 15 mins.
11. Divide dough in half and shape into loafs.
12. Place in 2 greased pans.
13. Let rise 30 – 60 mins.
14. Bake at 350º F for approximately 30 mins.
½ cup warm water
1 tsp sugar
1 tbsp active dry yeast
1 ½ cup water
½ cup milk or non-dairy milk
3 tbsp margarine or alternative
3 tbsp sugar
2 tsp salt
5 ½ - 6 ½ cups flour
1 ½ cups rolled oats
1 ¼ cups rice crisp cereal
¼ cup hemp seeds
¼ cup sunflower seeds
¼ cup unsweetened shredded coconut
2 tbsp sesame seeds
2 tbsp chia seeds
½ tsp cinnamon
¼ tsp fine-grain sea salt
½ cup, plus 1 tbsp, brown rice syrup
¼ cup peanut butter
1 tsp vanilla extract
1. Oil a 9-inch square cake pan.
2. Combine the first 9 ingredients. Stir well.
3. In a small pot, stir together the brown rice syrup and peanut butter. Cook slowly over medium heat until the mixture thins and bubbles slightly. Remove from heat and stir in the vanilla.
4. Pour the peanut butter mixture over the oat mixture. Stir to combine fully.
5. Scrape all of the mixture into your prepared pan, spreading it out evenly. If needed, lightly wet your hands and press down on the mixture to even it out.
6. Place your bars in the freezer for 10 min.
7. Remove your bars from the pan and cut into 12 equal portions.
8. Store the bars in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.
Recipe from Oh She Glows recipe book by Angela Liddon
1. Dissolve dry yeast in warm water
2. Add remaining ingredients and knead until smooth and no longer sticky
3. Separate into 4 pieces and roll into logs then shape into pretzels
4. Combine hot water and baking soda in a bowl and dip each pretzel
5. Sprinkle with coarse salt
6. Bake at 425ºF for 15 minutes or until browned
1 tsp dry yeast
3/4 cup warm water
2 cup flour
½ tsp salt
1 ½ tsp sugar
4 cup hot water
½ cup baking soda
Recipe from Zero Waste Home by Bea Johnson
1. Coarsely chop the onion and tomatoes and add to a blender
2. Add parsley, garlic cloves, tomato paste, and the cup of water to the blender and blend until smooth or until desired texture is reached
3. Add sauce to a pan and season with oregano, basil, salt, and pepper
4. Bring sauce to a boil, then reduce heat and simmer uncovered for 30 mins, stirring occasionally. Boil for longer if a thicker sauce is desired.
1. Pour warm water into bowl
2. Stir in sugar and yeast and let stand until yeast bubbles, approx 10 mins
3. Add in salt and flour, mixing constantly to make a soft dough
4. Once mixed, slightly knead dough on a lightly floured surface to make a smooth ball
5. Place dough in a lightly oiled bowl, and cover with a towel.
6. Let sit for 1 hour to rise.
7. Once dough has risen, cut dough in half for 2 thin crust’s, or keep together for 1 thick crust.
8. Roll out dough and place onto a lightly greased 12” pizza pan, pressing the edges into the pan to spread it out
9. Add pizza sauce and favourite toppings
10. Bake at 450 F, for 12 – 15 mins
11. Let cool, slice, and enjoy. Don’t forget your napkin!
3 – 4 large tomatoes
½ 5oz can of tomato paste ½ - 1 large onion
1 – 3 garlic cloves
1 cup water
Handful of fresh parsley
Fresh or dried basil to taste
Dried oregano to taste
Salt and pepper to taste
1 cup lukewarm water
1 tbsp active dry yeast
1 tsp sugar
1 tsp salt
2.5 cups all purpose flour