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Free Recipes

BABS Bakery’s own free recipes and suggested uses for baked goods.All free recipes are for home use only, not commercial sale, as many are copyrighted.


Dr. Bruce Fife has given BABS Bakery permission to post a ‘free recipe’ from his book Cooking with Coconut Flour. The coconut pie crust is on page 114. There are a variety of pie crusts in this book and they are included on further pages within Dr. Fife’s book.

Coconut Almond Pie Crust

Tastes better than a traditional wheat flour pie crust, browns nicely and cooks evenly. The dough, however, needs to be handled carefully to avoid breakage, but is easy to repair.
Single Crust:

½ cup sifted coconut flour

½ cup almond flour/meal

2 eggs

¼ cup butter, melted

¼ teaspoon salt

Sift coconut flour and set aside. Thoroughly mix all remaining ingredients together. Add coconut flour last and mix it in well to form the dough. Knead dough with hands for about 1 minute.

Roll between two pieces of wax paper with a rolling pin until about 1/8 inch thick. Put into pan and prick the bottoms with a fork several times to allow steam to escape and avoid distortion of pie shell. Bake 400 degrees F (205C) for 12-15 minutes.

BABS Bakery wants to note here that the complete directions and hints to this pie crust is in Dr. Fife’s book, but you can still make this crust without them. BABS Bakery truly hopes you enjoy this recipe as well as all the others in Dr. Fife’s books!



Ideas for BABS Baked Goods

BABS own Fruit Fillings:

The seasonal fruit fillings discussed are the same ones we use in the Pretty Pound Cakes. BABS fruit fillings may be used on ice cream, toast, muffins, spelt porridge, oatmeal, cream of wheat, pancakes and it is great on BABS Anytime Sugar Cookies.

Use in your favorite recipes or as toppings on waffles, pancakes, ice cream, as a spread on cookies, bread, cakes, muffins, and in spelt flakes or oatmeal, cream of wheat etc. Pretty Pound Cakes year ‘round fillings are: raisin, mocha-cocoa, coconut, cinnamon, and acia. Cinnamon filling can also be used on toast, spelt flakes, oatmeal, sweet-potatoes or in your favorite cinnamon dough recipe.  Get creative on how you want to use it and be comfortable that it is part of a good eating pattern.

Spelt Beverage

This is a roasted grain coffee substitute that is recommended for optimal digestion, especially at breakfast, according to Hildegard.

“Spelt Coffee” has no side effects and fortifies good digestion. This beverage can also be consumed during meals. “Spelt Coffee” makes for the best beverage first thing in the morning, according to Hildegard.

Traditional Directions

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To make 2 cups of spelt coffee: Place 2 ¼ cups of water in a 1-quart saucepan, and bring to a boil. Add 3 heaping tablespoons of the roasted spelt kernels, and boil for about 5-7 minutes, or until the water is brown in color. Strain the beverage and reserve the kernels. You may add a few spelt ‘coffee’ kernels to the old spelt kernels each day, until some spelt kernels start to fall apart. Water gets darker each time until the kernels fall apart. Then discard and begin a new batch. BABS Bakery does not recommend any microwave use in preparing the water or beverage. This is entirely up to the individual if you want to reuse the kernels for any of these methods.
The following images are the stages the spelt kernels go through when you brew them.

Whole kernals before brewing
kernals after one brewing
Kernals after two or more brewings
To make it in a small 4 cup slow dripping coffee maker.

Start with 2 tablespoons of spelt coffee kernels.
Grind 1 of the two tablespoons.  Put the ground and whole kernels into the filter of the coffee maker. Must be a slow dripping coffee maker.
Makes 4 cups and may be reused for 4 cups up to 3 times, then discard, this is entirely up to the individual if you want to reuse the kernels for any of these methods. You may add ½ teaspoon of the ground kernels each time you brew for a fuller flavor, until the whole kernels expand and unfold. BABS Bakery does not recommend any microwave use in preparing the water or beverage. 

Steep in a cup.

For one cup or more. This method is great for eating out or at work. Use1 teaspoon of ground kernels. Pour in hot water. The kernels will float around and begin to settle. This is entirely up to the individual if you want to reuse the kernels and keep adding hot water for about three or four cups for any of these methods. The ground kernels will expand and remain settled at the bottom of the cup each time hot water is added and the brew will lighten in color. BABS Bakery does not recommend any microwave use in preparing the water or beverage.

To make it in a larger 8-10 cup slow dripping coffee maker.

Take 1 tablespoon of ground kernels and 1 tablespoon of whole kernels. Put both into coffee filter and brew normally.
You may add 1 teaspoon of the ground kernels each time you brew for a fuller flavor, until the whole kernels expand and unfold. Makes 8-10 cups and may be reused up to 3 times, then discard, this is entirely up to the individual if you want to reuse the kernels for any of these methods. BABS Bakery does not recommend any microwave use in preparing the water or beverage.
An additional method for fuller flavor to this method above is to fill ½ of a 2 inch mesh tea ball with spelt kernels and after this has dripped through, allow this tea ball to steep in the beverage as you drink it from the pot. The kernels in the tea ball will expand.
Grind 1 tablespoon of kernels per 4 cups of beverage and discard the grind after brewing. 
Measure the spelt kernels and grind the portion of spelt kernels to brew.
After the first brewing.
When the spelt kernels have been brewed a few times, expanded and need to be discarded.
Another idea is to freeze the Spelt Beverage in ice cube trays. You may use these frozen cubes to cool down the hot Spelt Beverage instead of using water or a traditional ice cube. This is also a wonderful way to make an afternoon beverage of  “Iced Spelt Coffee” on a warm day.

3 Vedic Meal Teas 2011 directions BABS Bakery

Digestive Tea- Breakfast.   According to Ayurveda
½ teaspoon fresh grated ginger
½ teaspoon cinnamon
1 pinch cardamom
Boil water & shut off burner. Add spices.
& let steep a few minutes. Strain.
**Add ¼ cup milk for Pitta.


Digestive Tea- afternoon.  According to Ayurveda
1/3 teaspoon Fennel Seed
1/3 teaspoon Cumin seed
1/3 teaspoon Coriander seed
Boil water &a shut off burner. Add seeds
& let steep a few minutes. Strain.
**Sweeten if needed, will increase Kapha


Digestive Tea- dinner.  According to Ayurveda
1/8 teaspoon fennel seed
1/3 teaspoon cinnamon
1/3 teaspoon chamomile
Boil water & shut off burner. Add spices.
& let steep a few minutes. Strain.
Sweeten if needed, will calm pitta, increase kapha.


Standard Measurements

1 cup = 24 centiliter (cl) or 240 milliliter (ml)
1 tablespoon (tbsp) = 15 milliliter (ml)
1 teaspoon (tsp) = 5 milliliter (ml)
1 fluid ounce (oz) = 30 milliliter (ml)
1 pound (lb) = 454 grams (gm)

WEIGHT
The two most commonly used units of weight (or mass) measurement for cooking in the U.S. are the ounce and the pound. Often confused are the ounce of weight with the fluid ounce, as they are not the same. There is no standard conversion between weight and volume unless you know the density of the ingredient.

Weight
1 ounce = 28.35 grams
1 pound = 453.59 grams
1 gram = 0.035 ounce
100 grams = 3.5 ounces
1000 grams = 2.2 pounds
1 kilogram = 35 ounces
1 kilogram = 2.2 pounds 		Volume
1 milliliter = 1/5 teaspoon
1 milliliter = 0.03 fluid ounce
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
1 fluid ounce = 30 milliliters
1 fluid cup = 236.6 milliliters
1 quart = 946.4 milliliters
1 liter (1000 milliliters) = 34 fluid ounces
1 liter (1000 milliliters) = 4.2 cups
1 liter (1000 milliliters) = 2.1 fluid pints
1 liter (1000 milliliters) = 1.06 fluid quarts
1 liter (1000 milliliters) = 0.26 gallon
1 gallon = 3.8 liters
Abbreviations
Standard English
cup = C
fluid cup = fl C
fluid ounce = fl oz
fluid quart = fl qt
foot = ft
gallon = gal
inch = in
ounce = oz
 pint = pt
pound = lb
quart = qt
tablespoon = T or Tbsp
teaspoon = t or tsp
yard = yd

Temperature
Conversion formulas:
C = (F - 32) X 5/9
F = (C X 9/5) + 32
32F = 0C
40F = 4.4C
100F = 37.7C
200F = 93.3C
225F = 107.2C
250F = 121.1C
275F = 135C
300F = 148.9C
325F = 162.8C
350F = 176.7C
375F = 190.6C
400F = 204.4C
425F = 218.3C
450F = 232.2C
475F = 246.1C
500F = 260C
Unusual Weights and Measures
1 bit = 2 pinches
1 smidgen = 4 bits
1 dollop = 2 smidgens
1 gaggle = 3 dollops
1 gaggle = 2 glugs
1 blanket = 2 glugs
1 smothering = 3 blankets 		Unusual Terms Referenced by Hildegard
*Pennyweight- nummus and half pennyweight- obolus.
 *Occasionally measurements are described literally as, ‘using a single drop from a pen.’

* ’One should make a small cake,’ sometimes this may refer to as wide as a penny, but thicker.

*Other descriptions are vague such as: She writes about taking a certain amount of one herb, then less of another herb from the first herb, and then even a smaller amount of still another herb, in comparing it to the amount of the first herb described.


© 2010 babsbakery. This bakery and website is for educational purposes only. The information supplied here comes from a variety of sources and authors and not every statement made has been evaluated by the FDA. This information is not intended to diagnose, treat, cure or prevent any disease.