A Cleansing Miso Soup Recipe

Whenever I need a cleanse of sorts, I return to making miso soup. It’s light and earthy which helps ground me when life feels overwhelming. It’s my post-holiday go-to dish when my diet needs a reboot or anytime I’m craving a dose of self-care. You could say it’s my peaceful moment maker where just a few simple garnishes equates to a pot of calm.

My vision of miso soup blurs the lines between soup and tea.  Yes, yes, yes… Technically it's soup but it's so forgiving in it's comfort that it deserves a place in our hearts along with coffee, tea, and other moments of cherished rituals.   Just make the dashi, or stock, you can easily turn out miso soup in minutes!  Below are the details for how I like to make mine.

Ingredients

• 2 large pieces of kombu
• 2 cups bonito flakes
• 6 cups water
• 2 tsp wakame (chop this up while still dry for smaller pieces)
• 1/2 cup of firm tofu cut into small cubes
• 1/4 cup white miso (you can use red but I prefer the white)
• 2 scallions, thinly sliced (garnish)
• 2 button mushrooms, thinly sliced (garnish)

Directions

1. Begin making the dashi, or stock, by soaking the kombu in the 6 cups of water for 30 minutes in a large pot.
2. After soaking, bring the Kombu up to boil and then immediatly remove the pot from heat.
3. Remove the kombu from the pot and discard.
4. Stir in the bonito flakes so they completely submerge.
5. Gently simmer for 5 minutes, then remove from heat and let steep for 15 minutes. (See? It's like tea!)
6. After steeping, strain the dashi through a fine mesh sieve. (Do not press on the bonito flakes.)
7. Return the dashi to the pot and add the tofu and wakame and heat to a gentle simmer.
8. Remove from heat and submerge a fine mesh sieve into the soup to add the miso. (Miso is rather granual and the sieve will help catch any larger bits as you stir it in.)
9. Taste the broth and make adjustments by adding more miso if necessary
10. Serve into bowls (or tea cups?) topping each with a sprinkle of scallions and a mushroom slice.

I encourage you to explore your version of miso soup often, especially after the holidays or any time the stresses of life become too much, and you need to restore a sense of calm. Think of it like a soup meditation where you sip your way to restorative health.

The end.

The Fermented Loaf

Like any bun in the oven, this baby took time and like any expectant mother, I have dreamed about this moment for months.  Well, really just one month 'cause this is just the beginning of my fermented adventures but there is nothing like observing growth and development happening before your very eyes. When a bread pops out of the oven, it's nothing short of a bundle of joy! Occasionally, I even swaddle it and parade it around the house like it's "show and tell". What can I say? It's a mother's love...

For me, bread equals passion and reminds me that Grain & Grain, my bread baking and spoon carving workshops, will likely exist again sometime in the future because it's hard to put passion to rest.  So, kneadless to say (see what I did there?!), bread and I have a bond that cannot be broken.  True love will pass the test of time and I am learning that time is for the taking, aging is not for the faint of heart, and old is equal to gold.  Fermentation is age-related glory and this little loaf gets a gold star for sure!

For the "how-to" back story I encourage you to start here.  It provides all the details on how to capture wild yeast and is an introduction to the world of sourdough.  Once your starter reaches maturity and the wild bacteria has true leavening potential, you will have bread beyond your wildest dreams.

Prep

• 1/2 cup flour
• 1/2 cup warm water
• 1/4 cup starter (recipe here)

In a large bowl mix the above ingredients making a levain then cover and let sit for an hour or two allowing the yeast to acclimate.

Make

• 3 cups flour (and then more for dusting as needed)
• 1/4 tsp. salt
• 3/4 cup warm water
• 1/8 cup of molasses (honey or maple syrup also work)

Directions

1. In the bowl with the starter, add the flour and the salt. (Do not stir).
2. In a separate bowl combine the water and molasses and stir thoroughly.
3. Add the water/molasses mixture to the bowl with the flour and mix with a wooden spoon till the dough starts to pull away from the bowl.
4. As the dough starts to come together, begin to knead it slightly with your hand and encourage it along.
5. Once you have a rough dough ball formed you can dump it onto a floured surface and continue kneading. (Note: if your dough is stiff and on the dryer side you may not require much surface flour but if it feels wet, more flour is necessary to keep it from sticking to your hands and your counter top).
6. Knead for a good 10 to 15 minutes to help develop the gluten.
7. Lightly oil a large bowl and place the dough inside, giving it a little toss to slightly coat all sides. Lay it to rest with the seam side down. Cover it with plastic wrap and leave to rest for 6-8 hours. (The wild yeast is less potent than commercial yeast, so time is truly necessary to allow the dough to double in size. I typically make this dough in the evening so I can let it rest overnight and bake it in the morning).

Bake

1. After the dough has doubled, remove it from the bowl and knead it again to degas the dough slightly, dusting with flour as necessary.
2. Shape the dough and place it on an inverted lid of a flat-top dutch oven (something like this). If you don't have this type of dutch oven you can place the dough in a greased bread pan or sheet pan alternatively without a "top".
3. Let it rise covered for another hour or until it doubles in size.
4. Preheat your oven to 500 degrees along with the bottom of your dutch oven which in this case will serve as your "top".
5. When the oven is up to temperature, score your loaf with afew decrative slashes then carefully remove the dutch oven "top" and place it over the dough so the loaf is now inside the dutch oven.
6. Carefully place the inverted pot into the oven and bake for 30 minutes.
7. After 30 minutes, reduce the temperature to 450 degrees, remove the "top" and continue baking for more 15 minutes uncovered, or until the internal temperature reaches 190 degrees.
8. Cool on a rack for an hour before slicing.

*Note: If you are using a bread or sheet pan, you can mimic these results by preheating a baking pan on the lowest oven rack. After you score the bread, place it immediately in the oven and add two inches of water to the baking pan. This will create steam which helps contribute to the crispy crust. Bake for 10 minutes then remove the pan of water and lower the temperature to 375 degrees. Bake for an additional 25-30 minutes or until the internal temperature reaches somewhere between 180-190 degrees.

As a final addition I like to brush the top with butter.  This brings out the sheen in the crust and also adds a little flavor.  I mean, you can't go wrong with butter right?

Recipe for Pork Dumplings

Ok, technically these are potstickers!  The difference between "dumplings" and potstickers comes down to how they are cooked and where they are from. The  concept of dumplings exists across many cultures so things can get a little confusing but let's not complicate things.  Just get to making them and worry about what they are called later.  Once you master the technique you can stuff whatever you want inside, creating a cultural fusion if you like, feeling out your own rogue style that is beyond labeling them anything other than delicious.  So onward friends, and make kitchen magic!

Ingredients

• 1 pack of Goyza wrappers if not making your own.
• 1/4 to 1/2 head of thinly sliced cabbage
• 1 lb ground pork
• 1/2 cup sliced scallions
• 1 small diced hot pepper (I used a Thai red chili but a jalapeno could easily work)
• 2 cloves minced garlic
• 1 inch of ginger peeled and minced
• 1/4 cup finely chopped cilantro

Fill Directions

1. Place the sliced cabbage in a bowl, salt it well and leave it to rest for 20 minutes.
2. In another large bowl combine all the other ingredients and mix to combne.
3. After 20 minutes sqeeze out the excess water in the cabbage as best you can and then add the cabbage to the bowl with the other ingredients and mix well.
4. Pace about 1 tbsp on each goyza wrapper, wet the edeges and fold over sealing the edges by pinching the sides together starting with the outsides and moving toward the middle, placing each finished dumplin on a plate or baking sheet off to the side.
5. Continue until you have run out of wrappers, filling, or you are just over it for the day. It can be time consuming so don't hesitate to enlist help.

Cook Directions

1. In a non-sick fry pan heat a tbsp of oil.
2. Place dumplings one at a time close together in a circle all facing the same direction with the pinched side up.
3. Let it get a good fry going without moving. Then carefully add 1/2 cup of water to the center of the pan and cover so the dumplings can steam.
4. Check on them after a few minutes when the sizzle has calmed down. At this point you might decide more water is needed so they can keep steaming. (This will depend on the size of your pan/batch).
5. After several minutes of steaming and the dumplings are cooked through you can carefully remove them to a plate. A fun trick is find a plate or platter larger than your pan. Place it over the pan and carefully flip them out. With a little adjustment they will maintain the ring shape so you can house your dipping sauce right in the center... A presentation crowd pleaser!

Sauce Directions

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• Juice of 1/2 lime
• 1 tbsp honey
• clove garlic minced
• 1 tsp finely chopped cilantro
• 1/4 tsp crushed red pepper flakes (optional)

Combine all the ingredients and mix well. Adjust slightly for taste.

If you are feeling intimidated by the folding process or want to make your own wrappers, I encourage you to watch this video.  As a lover of all things dough and a desire to explore the tactile side of this dish, I was slightly obsessed with the first four minutes.

Good luck!

Sexy Fried Rice: A Recipe For Better Blood

Per request, I am adding this recipe to the mix and for good reason.  For one, this dish is loaded with blood boosting chlorophyll which is great for building blood as it stimulate the production of hemoglobin and two, it's just too easy to make not to share the details.  You can pack so many vegetables into a dish like this and it is a great way to diversify your veggie intake.  Really, you can make this with whatever you have in your fridge.  I went with the green theme here which is exceptional healthy for so many reasons it's hard to list them all, but what you really need to remember is that for all general purposes, use whatever you have on hand.  Fried rice is like the new pizza, where anything can be a topping. Even more importantly, fried rice can be a vehicle for a healthy dose of fresh goods.  Leave the canned mushrooms and water chestnuts in the pantry and go with the fresh stuff.  These are the ingredients that are going to contribute the most to your health and it's best to give them the run the house (aka: your body) without the hindrance of artificial ingredients, loaded with artificial chemicals that your metabolism struggles to recognize.   

Ingredients

• 3 eggs (or more if you like)
• 1 red onion sliced (because that is what I had but green could be fun!)
• 1 green bell pepper sliced into strips
• 1 head of broccoli cut into florets
• 1 handful of asparagus, tough ends removed and then sliced into 1.5 inch pieces
• 1 cup frozen peas
• 1 chicken breast sliced into small stir-fry type pieces (although, I used some leftovers from a rotisserie...)
• 3 cups of fresh spinach
• 1 clove garlic minced
• 1 inch piece of ginger pealed and minced
• 1/4 cup oyster sauce
• 2 TBSP soy sauce
• 4 cups cooked rice (it's best if the rice is made a day or so ahead of time)
• Oil as needed to keep everything from sticking

Directions

1. Prepare all ingredients first and keep them separated.
2. Mix the garlic, ginger, oyster sauce and soy sauce together and set aside.
3. In a large pan (a wok is ideal) add a little oil and scrabble the eggs till cooked and then place in a small bowl off to the side.
4. Next, saute the following vegetables one at a time adding oil as necessary: onion, pepper, broccoli, asparagus, and peas. Sauting seprately is important for controlling the final texture as different items will require different lenths of time to cook through.
5. After sauting each vegetable, you can place them into a large bowl (the veggies can all be combined at this point so one bowl will work for all).
6. Then saute the chicken (or any protein really). Once cooked through you can add it to the bowl of veggies.
7. Add about 2 tbsp of oil to your pan and then add the rice. Saute it for a bit breaking it up as best as possible.
8. Then add the soy sauce mixture and mix well with the rice.
9. Once the rice is mixed with the sauce add the chicken and vegetables to the pan and stir everything around and combine well.
10. Lastly, add the spinach. You might have to add a little at a time allowing the spinach to wilt some as you mix it in before you can add the rest.
11. Give everything a good stir to combine and you are done!

Let me just add some encouragement here that making this recipe is much easier than writing out this recipe.  You guys can wing this in a pinch so just go for it!  The key is truly having everything prepped before you start and then cooking items individually to control the final texture to your liking.  I hope this recipe is helpful and cheers to blood health!

Making A Wild Yeast Sourdough Starter

Fermented foods are perfect examples of things getting better with age and since we are really living by the idea that old is gold, 2016 marked the birth date of the house sourdough starter. I have experimented with starters before however this attempt is the first time I have sought to capture wild yeast.  I make no promises but the bubbles above do show promise and assuming I can keep it alive, then we are in for a good year for sure!

Ingredients

• 1 cup flour
• 1 cup warm water

Directions

1. Combine the flour and water in a bowl and mix thoroughly
2. Cover with a towel or several layers of cheese cloth and leave to rest at room temperature for 24 hours.
3. After 24 hours check for a few bubbles starting to appear. This is a sign that yeast are becoming active and fermentation is starting.
4. Keep checking every 12 to 24 hours to ensure that more bubbles are forming and the process is developing nicely.
5. Once the bowl is full of bubbles it is now time to start "feeding" it daily.

Feeding The Starter

1. Add 1/2 cup flour and 1/2 cup warm water to a clean bowl.
2. Add 1/4 cup of starter to the bowl and mix to combine.
3. Cover with a towel or cheese cloth and let rest for another 24 hours and discard what is left of the old starter.
4. Do this daily until you notice a predicable rise and fall of the starter sponge which is an indicator that your starter is now mature and can be used as a leavener.
5. Another trick to test maturity is to drop a teaspoon of the starter into a cup of water and if it floats, it's ready! If it sink, then continue feeding it daily allowing more development to occure.

I am not the biggest fan of tossing out the unused starter so for avid bread bakers out there, I encourage you to incorporate these discards into whatever baking adventures you have in the works.  The daily feeding has really thrust me into my own baking challenge where my head is spinning as to how next I will use this goop. It's kinda fun, a bit like a low maintenance pet, and more than anything, it's encouraging me to make something daily.  

If you have experimented with wild yeast or starters or daily makings of any kind, I would love to hear about them!  I am on the hunt for ideas and inspirations both in the baking world but also in the sense of creating a routine or ritual.  It has been exactly one week into 2016 and although I don't want to put too much pressure on the idea of a resolution, I love the concept of a fresh start.  Starting a starter isn't exactly fresh but it still represents a journey into newness.  This starter might be a complete flop but I am trying to focus more on the act of trying and making an effort rather than any success or accomplishment.  Who's with me?

Persimmon Whip Recipe

Tis the season for persimmons, and anyone out there a little suspicious on how to incorporate them into your comfort zone, this recipe is sure to help.  Hachiya persimmons, hailing from Asia but commonly found in the USA are chalk full of vitamin A, vitamin C, potassium and copper.  You might be curious about that copper bit but the good news is copper is a great anti-inflammatory.  Alzheimer's and dementia are associated with inflammation of the brain so any ingredients contributing to a reduction of inflammation is a good thing.  The same goes for anyone trying to manage symptoms of arthritis.  Seek-out foods with anti-inflammatory properties as a natural approach to assist relief.  Every little bit helps, right?

Ingredients

• 1 ripe Hachiya persimmon
• the juice of 1 lemon
• 1 tsp of honey
• 2 tbsp of olive oil

Directions

1. Cut the persimmon removing the stem and seeds
2. Place in a blender along the other three ingredients
3. Puree until smooth and well combined
4. Taste and adjust slightly if necessary

Persimmon whip with plain Greek yogurt on 7 seed crackers.

The great thing about this recipe is its versatility.  It makes a great spread for crackers or sandwiches and it can be thinned with more oil and converted into a salad dressing.  There is a lot of potential with this whip and the season won' last long. Pick up some persimmons while you have the chance!

Butternut Squash Soup Recipe

This butternut squash soups is a bowl of comfort that is easily kept warm in a crock pot so you can keep hungry folks fed and out of your kitchen in the midst of all the holiday cooking chaos. You can make it a day or two in advance and then keep it in the fridge until you’re ready. Then, just pour it into a crock-pot set to low the morning you want to use it, and allow it to warm-up for a few hours…

Boom! You got a low maintenance, seasonal lunch and free kitchen space! Holiday cooking is rarely low maintenance so anything that pays back in both space and time is worth it when it comes to your sanity. You can be “fancy” with a tray of topping on the side so everyone can add their own. Again, low maintenance for the win! Cause you probably still have pies and sides to make with a bird or something in your oven. Who needs the added stress of hungry people getting in your way? Just make this soup. There is a reason it’s considered comfort food.

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INGREDIENTS:

• 1 tbsp oil

• 1 butternut squash peeled, seeded and cubed into 1/2 inch pieces (about 3 cups total)

• 1 onion chopped

• 3 garlic cloves chopped

• 1 tbsp of fresh ginger

• 1 tsp curry powder

• 1 tsp turmeric

• 2 2/3 cups of broth (chicken or veggie)

• 1/2 can of unsweetened coconut milk

• 2 tbsp of plain yogurt

• splash of half and half

• 1 tbsp fresh cilantro

• some chopped cashews for topping

DIRECTIONS:

1. Saute the onion in a pot with the oil over medium heat until soft
2. Add the garlic and fresh ginger and cook for another minute or so
3. Add the turmeric and the curry powder and mix well
4. As the spices start to stick to the bottom, add a little broth and deglaze the bottom of the pot bringing up all those caramelized bits which will enrich the final flavor of the soup.
5. After deglazing you can add in the rest of the broth and the squash
6. Bring it up to a boil then reduce the heat and allow to simmer for about 10 or 15 minutes uncovered until the squash is tender
7. Remove from heat and allow to cool slightly and mix in the coconut milk. (If you have an immersion blender use that to puree the soup. If using a regular blender puree in batches but really allow the soup to cool).
8. When the soup is smooth, warm it back up, but be careful not to boil it because the coconut milk can curdle. Ladle into a bowl.
9. In a separate bowl, mix the yogurt and a little cream or left over coconut milk and make a thin finishing sauce. Stir a spoonful into you soup and top with fresh cilantro and cashews.

What holiday cooking strategies do you try and employ? I’ve got the soup covered but when it comes to the other items I could use some tips. Tell me, tell me!

Soaked 9 Grain Bread Recipe

Here is an easy bread recipe utilizing whole grains that does not come out dry.  Whole grains are a commonality for Centenarians (individuals over the age of 100) according to the Blue Zone which you can learn more about here and based on their dietary research it sounds like a good idea to consume more whole grans when possible.  However, breads with whole grains are often disappointing when you substitute them in a standard recipe.  The trick is to soak the course grains first then incorporate them into your dough while maintaining that high hydration level.  It is a bit time consuming, but it is incredibly low maintenance, so you have flexibility in how and when making this loaf might fit into your schedule.

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Soaker:

· ½ cup of 9 Grain Flour (or whatever your coarse grain flour is going to be)*

· ½ cup if water

Combine these in a bowl and let them rest for 6-8 hours or overnight.

*The flour I used here was given to me by a friend and freshly milled with a consistency that looked more like dry oatmeal than flour. It was extremely coarse but soaking it made it magical. Soaking coarse grains (like corn meal) will really make a difference as the grains soften and absorb water. This will keep the grains from drawing out moisture during baking so you don’t end up with a dry dense loaf.

Ingredients:

· ½ cup wet soaker

· 1 cup warm water

· ¼ cup Sorghum Molasses (you could also use honey)

· 1 tsp. salt

· ¼ tsp yeast

· 2 ½ cups flour

Directions:

• In a large bowl combine the soaker, water, molasses, salt and yeast.

• Then add the flour and mix until well combined and the dough starts to pull away from the bowl. The dough will be quite sticky and wet. Use a rubber spatula or bowl scrapper to help combine it. Do not use your hands! I repeat, do not use your hands!

• When all the ingredients are combined and you have what looks like a wet, gloopy blob, just cover the bowl with plastic wrap and let it rest on the counter to rise for 6-8 hours or overnight.

• After the dough has rested it should look more like a sponge and have doubled in size.

• With a wet hand reach into the bowl and carefully lift and fold the edges into the center, completely loosening the dough from all sides. The dough is so sticky that it can easily be lifted and folded into the middle; just keep your hand wet to keep the dough from sticking to you.

• Cover and let rest for another hour.

• Preheat your oven along with a deep dutch oven with a lid to 500 degrees.

• Carefully remove the dutch oven, spray it with some non-stick spray and with a wet hand gently assist the dough out of the bowl and into the dutch oven.

• Cover with the lid and place it into the hot oven and immediately reduce the temperature to 450 degrees and bake for 30 minutes.

• Remove the lid and reduce the temperature to 425 degrees and continue cooking for 10-15 more minutes or the internal tempurature reaches 190 degrees.

• Remove the bread from the oven and cool the loaf on a wire rack for 20 minutes if not longer before cutting into it. This is the hardest part!

Cultured Butter Pie Crust Recipe

Using cultured butter in your pie crust is a great way to enhance your pie dough cause, lets be for real… Quality crust comes from using quality ingredients and banging butter don’t disappoint! Throw in the addition of cream cheese and you got recipe for culinary success. It’s a crust where texture meets flavor. Where Mmmmmm is matched with yum… And who are we kidding? Pie is always about the crust! So why not park the pie recipe for a moment and let crust have its moment in the spotlight! Seriously, I made hand pies instead of traditional pie because, crust, Crust, CRUST! It’s really all about the crust! That’s a pie’s foundations so it needs to measure up.

As I mentioned, there are two critical ingredients that make this crust a gem:

1.       Cream Cheese- For those of you already familiar with the thrills of cheddar cheese as a crust addition, then you will be excited to learn that cream cheese can similarly add depth to your flavor profile.  It also works to enhance the texture of the crust by adding lightness to the dough.  It responds like butter and is easily kneaded, so this is an obvious win!

2.       Cultured Butter- Does “cultured” really make a difference? Is it worth the higher price tag?  I would say “yes and no.”  You can certainly use regular butter in this recipe but if you want to stand out from the crowd, then cultures (aka: probiotics) are key, as they are truly magic makers, when combined with prebiotics which are commonly found in fruit and grains.  Cultured butter also has a higher fat content and is therefore lower in moisture which helps the crust in attaining that light and flaky texture.  (Ugh... and don’t get me started on “fat is bad” blah, blah…  If you still subscribe to that line of thinking, you can brush-up on your nutrition knowledge here.)

Ingredients:

• 2 cups flour
• Pinch of salt
• Pinch of sugar
• 1 cup cultured butter (unsalted)-softened
• 8 oz package of cream cheese- softened

Directions:

1. In a bowl combine the flour, salt and sugar and set aside.
2. In another bowl add the butter and cream cheese and mix thoroughly till combined.
3. Once mixed, slowly add your dry ingredients to the butter/cream cheese mixture, working it together to form the dough.
4. After the dough is formed and all the ingredients are fully incorporated, divide the dough in half and form two round disks.

5. Cover in plastic wrap and refrigerate for an hour or until you are ready to use.

   *I used one disk to make a bunch of the hand pies in the image above, and the other to make a top and bottom crust for a more traditional version of apple pie. Both were good, and really just a decision based on time. If you have the time, attempts some hand pies! They are fun and different.

Final Thoughts

Cultured foods like yogurt, kimchi, miso and kombucha have gained popularity after science has determined that live bacteria help support the development and maintenance of healthy gut flora.  Yes, it is possible that those bacteria are no longer living after baking but their contribution still plays an important role when it comes to flavor.  Baked or not, cultured butter deserves a spot in any kitchen!  You can always attempt your own version with this recipe. And if you really want hand pies, well I have a recipe for that too!

Yogurt-Plum Cake Recipe

My father has an insatiable sweet tooth.  He starts jonesing for ice cream at 10:30 AM and when my back is tuned he will polish off a carton of Breyers before anyone else even knew there was some  in the freezer.  No joke, it won't last 24 hours!  And so, this cake...  

Well endowed with fruit and yogurt this cake at least has some nutritional value.  Way better than ice cream that's for sure.  Why?  Because it's homemade!  Author, Michael Pollan, makes a great case for this in his book "Food Rules: An Eater's Manual".  His forth rule encourages you to eat all the junk food you want as long as you made it.  Not sure this applies to my dad since technically I am the one who baked this but the point is that scratch cooking is comprised of ingredients not "nutrients" and often safer and more wholesome for the consumer.  Yes, ingredients are comprised of nutrients however when nutrients themselves are listed on packaging you have shifted your diet from actual food to synthesized food matter.  Those things are not food.  They are food like substances and you are cheating yourself each time they go down the hatch.  Now, explaining that to my dad with the Breyers has yet to register.  Basically, I need and ice cream maker!

Ingredients:

· 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan

· 1/2 cup packed light-brown sugar

· 1/2 cup granulated sugar

· 3 large eggs

· 1 teaspoon pure vanilla extract

· 1 1/2 cups plus 2 tablespoons all-purpose flour

· 1/2 teaspoon baking soda

· 1/4 teaspoon salt

· 1/4 cup Greek yogurt (plain, although experimenting with vanilla might be fun!!!)

· Confectioners' sugar, for dusting

Directions:

• Cream the butter and sugars. Then stir in the eggs and vanilla and mix well

• In a separate bowl combine the other dry ingredients (flour, salt, baking soda)

• Add the dry ingredients to the wet and mix well.

• Fold in the yogurt and pour into a greased 8 inch baking pan.

• Arrange your sliced fruit on top and then bake for 30-45ish minute till the center is firm using the toothpick test.

• Once cooled completely you can top with a dusting of confectioner’s sugar.

Enjoy!