Dry Ingredients

• 4 cups quick oats-see note

• 2 cups shredded coconut

• ½ cup pumpkin seeds

• ½ cup flax meal

• ½ cup chia seeds

• ½ cup dried cranberries

• ½ teaspoon salt

Wet Ingredients

• 1 cup butter

• 1 cup coconut oil

• 1 cup peanut butter

• ½ cup honey

• ¾ cup maple syrup

• 1 teaspoon vanilla

Fudge Topping

• ½ cup coconut oil, melted

• ½ cup cocoa powder

• ½ cup peanut butter

• ¼ cup maple syrup

• 1 teaspoon vanilla

• ¼ teaspoon salt

Instructions

1. In a large bowl, mix together all of the dry ingredients.

2. Melt the butter, coconut oil, peanut butter, honey, maple syrup, and vanilla together.

3. Pour the melted wet ingredients over the dry ingredients and mix well.

4. Pour into an 11×15-inch bar pan lined with parchment paper and spread evenly.

5. Refrigerate until set.

6. To make the fudge topping, combine the melted coconut oil, cocoa powder, peanut butter, maple syrup, vanilla, and salt on the stove on low.

   Mix until smooth.

7. Spread the fudge topping over the chilled bars.

8. Sprinkle with flaky sea salt if desired.

9. Cut into bars and store in the refrigerator.

   This makes a large batch, so feel free to halve the recipe if you’d like, but they never last long here!

*Note: I never buy quick oats, so I throw the rolled oats and whole flax seeds in the blender and pulse them for a bit.

**The seeds are very customizable, I often leave out the pumpkin seeds.

Enjoy!

♥️-Rosanna

Shop Azure here

If you are brand new to shopping Azure, here is how it works;

1. Become a member. It is completely free.

   Join a local drop point

2. Order online according to your needs. Just shop any or all months of the year as needed.

3. After you place the order and it has shipped, you will receive an email about 1 week out with the date and time for pick up at your drop.

4. Meet at the designated pick-up time and location to help unload the truck and take home your order! The unloading and sorting process usually takes a very short amount of time.

-My Azure favorites-

*almost every item I order is organic, so I didn’t include that each time.

Bulk Items:

• Avocado oil

• Baking powder

• Baking soda

• Brown sugar

• Central Milling flour

• Chia seeds

• Chocolate chips

• Coconut milk

• Coconut oil

• Coconut sugar

• Coffee beans

• Confectioners sugar

• Cornstarch/arrowroot powder

• Dried beans

• Dried cranberries (sweetened with apple juice)

• Golden 86 wheat berries

• Honey

• Jasmine rice

• Jovial Foods einkorn flour

• Pasta (I also really love Jovial foods Einkorn pasta

• Popcorn

• Redmond salt, fine granular

• Rice cakes

• Rolled oats

• Shredded coconut (unsweetened)

• Soft white wheat berries

• Spices

• Steel-cut oats

• Cane Sugar

• Walnuts

• Wild rice

Frozen or refrigerated:

• Diced potato hash browns

• French fries

• Nancy’s cottage cheese

• Organic heavy cream

• Organic pepper jack

• Raw cheddar (organic)

• Tortillas

• Tortilla chips

Other

• Beeswax tapers

• Dish detergent

• Parchment paper

• Feminine pads

Frozen vegetables or berries as needed

Some produce like organic potatoes and carrots, but I don’t order anything too perishable because it is shipped from Oregon to the east coast where I live.

And there you go!

I would love to hear from you, if there is items that are your favorite, that I haven’t tried yet!

♥️-Rosanna

Bagels:

6 cups unbleached all purpose flour

2 cups fresh milled flour (or use all white)

2 1/2 cups whey (I often use warm water)

340 grams active sourdough starter

5 tablespoons honey

2 teaspoons salt

Add all the ingredients to the bowl of your stand mixer. Run the mixer on low with your dough hook for 10 minutes. Place the dough in a well greased bowl and cover with plastic wrap. Let sit at room temperature over night.

The next morning, divide the dough into 16 equal pieces and shape into round balls. Cover the balls with a damp towel, and let rest for an hour.

Take each ball and (with your thumb) poke a hole in the center. Stretch the hole out. Repeat with all the balls, then cover again with a slightly damp towel and let rest for another hour on a floured surface.

Bring a large pot of to a boil. Add 1/4 cup baking soda.

Gently lift the bagels into the boiling water, a few at a time (being careful not to overcrowd). Boil for 30 seconds per side, then place on a cornmeal dusted baking sheet.

Brush the boiled bagels with an egg wash, and sprinkle with your favorite toppings. (My faves are a cinnamon/sugar mixture or sesame seeds.

Bake the bagels for 20-25 minutes at 425 or until golden brown. I typically switch the racks around while baking because the ones on the top rack brown faster.

****For blueberry bagels:

Spread 3 cups of either fresh or frozen blueberries on a parchment lined baking sheet.

Drizzle lightly with honey. Make sure the berries are one flat layer, spaced out to encourage a faster dehydration.

Place them in your oven at 225 degrees and let them slow cook until the juices have evaporated almost, if not, entirely before removing and storing in the fridge until needed. This can take anywhere from 2-7 hours. OR I place mine in my air fryer on the dehydrator setting and set it for 6-7 hours. (Overnight) In the morning they are all ready to go.

To add them to your bagel dough, after the first rise, before you form the balls, gently spread the dough out and work the blueberries into the dough. And then proceed with dividing the dough into balls for rising.

Once cooled stack the bagels in a bag and feeeze if desired; then we just get them out as needed, and thaw and toast. So, so good with cream cheese!

❤️Rosanna

Sourdough English muffins:

I’ve shared my English recipe so many times, but people just keep asking, and let me tell you, once you’ve tried them, you won’t go back to store bought! These are so easy, you literally just stir 3 ingredients together the night before and then finish out in the morning. Once they’ve cooled, stack in a freezer bag and freeze. To reheat thaw, slice in half and place face down on a buttered skillet, to warm. SO GOOD!

English muffins:

The night before mix together:

2 c. flour (spelt , wheat or all purpose work great.)

1 cup buttermilk (I used kefir)

1/2 c. Bubbly sourdough starter

In the morning add:

1/2 t. Salt

1/2 t. Baking soda

Knead to combine.

Pat out on a baking sheet about 1-2 inches thick, sprinkle heavily with cornmeal or flour and cut with a biscuit cutter or jar ring into 8-10 muffins. Let rise 30 minutes. Brown both sides of muffins on an un-greased griddle or iron skillet. Transfer back to baking pan and bake at 350 for 12-15 minutes to finish up the centers. Spread on all the butter and enjoy in any kind of sandwich or enjoy as is!

♥️Rosanna

In a large bowl, mix together:

(I use my bosch mixer)

2 3/4 cups water (I always use whey in place of water when I have it from straining my homemade yogurt)

2/3 cup oil of choice

1 1/2 cups active/fed starter

2/3 cup sugar or 1/2 cup honey

I T. salt

IT. dough enhancer or lecithin, opt. (Helps with softness)

Next slowly mix/knead in 6 cups whole wheat flour. (I use freshly ground wheat) Just until mixed well.

*Alternately you can use all unbleached white flour for this recipe.

Allow to rest for 30 -45 minutes.

After resting and allowing the flour to soak up some liquid, turn the mixer on and continue adding in approximately 2 cups organic bread flour. (Or you can add 2 more cups of fresh ground wheat, but my family loves the combination of 6 wheat + 2 white) I add flour just until the sides of the bowl come clean, so sometimes I need 1/4-1/2 cups more flour.

Beware of adding too much flour! Knead for 5-10 minutes.

Transfer dough into a greased non-metal bowl, cover with plastic wrap.

Let rise overnight or all day.

The next morning shape into 3 loaves. (I often keep one loaf worth of dough in a ziplock bag in the refrigerator to use for pizza later in the week.)

Place in well buttered bread pans. Poke about 5 times through with a fork.

Cover loaves with plastic wrap or large plastic bags and let rise till well above the sides of the pan. It does rise quite a bit in the oven as well, so if it’s about 1-2 inches above the sides of the pan it should be ready to bake. (In my house this takes anywhere from 3-5 hours.)

*Alternately, if the bread is ready to shape in the evening, place the loaf pans covered with plastic wrap into the refrigerator overnight, and get out to finish rising in the morning.

Bake at 350 for 30-32 minutes.

Rub butter over the tops, shake the pans lightly to loosen and remove from the pans to cool.

Once cool, slice and freeze any extra you won’t be using in the next day or 2.

*I use this dough recipe for bread, pizza and cinnamon rolls!

The truly is the Witmer family daily bread!

Enjoy!

-Rosanna♥️

The Recipe:

• 2 cups active sourdough starter

• 3 eggs

• 4 tablespoons melted butter

• 2 tablespoons honey

• 1 teaspoon vanilla

• 1/2 teaspoon salt

• 1 teaspoon baking soda

Directions: Whisk all ingredients except the baking soda together. Heat skillet or griddle, and just before frying, stir in baking soda. It’s so fun watching it fluff up! Fry pancakes in butter or coconut oil. ( I usually use about 1/3 c. batter per pancake.)

Top with maple cream, or butter and maple syrup, fruit, yogurt or whipped cream.

For the maple cream:

In a sauce pan, whisk together-

1 1/2 cups heavy cream

1/2 cup maple syrup

Simmer together, whisking every so often. Once it starts bubbling watch carefully so it doesn’t bubble over, and then turn the heat to low, allowing it to gently simmer for 15-20 minutes, or still slightly thickened. Stir in 1 teaspoon vanilla, and pour over pancakes or waffles. I keep the leftovers in a small jar and reheat the sauce by putting the jar in the microwave for a few seconds or in the toaster oven for a few minutes to make the sauce pourable again. This is also delicious in coffee drinks!

Enjoy!

Love, Rosanna♥️

I’ve tried quite a few sourdough biscuits over the years, but this is definitely my go-to recipe because it requires just a few minutes the night before and just a few the morning of. I usually serve this with sausage gravy. I highly recover using my method of preheating the iron skillet first, it makes for the best crunchy crust!

The Recipe:

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 3/4 teaspoon salt, 4 grams

• 2 cups flour (I use fresh ground soft wheat)

• 8 tablespoons cold butter, grated

• 1 cup sourdough starter

• 1 tablespoon honey

• 1/2 cup milk or buttermilk (I use whey from straining yogurt)

Directions:

The night before, add flour to a mixing bowl, with a cheese grater, grate in the stick of cold butter. Stir flour and butter with a fork.

Add in sourdough starter, honey and buttermilk or whey. Mix lightly with your hands to form a dough, cover and let sit out overnight at room temperature.

In the morning, add in salt, baking powder and soda, knead lightly with your hands to mix in.

Preheat oven to 400, and while the oven is preheating, put the iron pan in the oven to heat.

Put dough on a floured countertop, press out lightly (should be at least 1 inch thick) and cut with a biscuit cutter or small mouth jar ring into 8 biscuits.

Once the oven has preheated, and your pan is hot, pour in 1-2 T. avocado oil or tallow, and a pat of butter. (Do not use only butter or the butter will burn.) Let melt, lay biscuits in pan, and bake at 400 for 15 minutes.

*If you do not preheat the pan first, it will take 18-20 minutes to bake.

Slice in half, slather with butter and top with sausage gravy!

Enjoy!

♥️ Rosanna

✨Rosanna’s Granola✨

In a large bowl combine:

10 cups rolled oats

1.5 cups Walnuts or pecans

1/4 c. Flax and/or sunflower seeds

2 c. Shredded coconut

2 t. Cinnamon

1 t. salt

In a kettle combine:

1/2 c. Maple syrup,

1/2 c. Brown or coconut sugar,

1/2 c. Butter

3/4 c. Coconut oil,

1 c. chopped dates

Bring to a boil slowly, boil for 2 minutes, remove from heat and add:

1 t. Baking soda

1 t. Vanilla

Stir together and press firmly into 2 parchment lined bar pans. Bake at 275 for 45 minutes without stirring.

Sprinkle with chocolate chips if

desired.

Let cool completely and store in

airtight containers.

I want to hear your feed back, so leave a comment or send me message when you have made it for your family!

Love, Rosanna ♥️

.

If you are eating these muffins a day or so later, my favorite way is by melting butter in a skillet or griddle, cutting the muffins in half and grilling them before eating. It takes muffins to the NEXT LEVEL! These muffins also freeze great and then warm using the method above.

The Recipe:

• 2 cups pumpkin puree

• 1 cup sourdough starter

• 1 cup granulated sugar (I always use a raw sugar)

• ½ cup avocado oil, melted butter or coconut oil

• 3 eggs

• 1 teaspoon vanilla extract

• 2 cups (284 g) all-purpose or whole wheat flour (for fresh ground whole wheat use no more than 260-70 grams, I recommend soft white)

• 2 teaspoons ground cinnamon

• 2 teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 1/2 cup chocolate chips optional or use streusel topping (recommended!)

  Streusel topping:

  • ½ cup sugar or coconut sugar

  • ⅓ cup flour

  • ¼ cup butter, softened

  • 1 teaspoon ground cinnamon

  Directions:

  Preheat oven to 350 degrees.

  In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.

  Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined. Don’t over mix.

  Scoop the batter into lined muffin tins, filling the cups 1/2 to 2/3 full.

  In a small bowl, add all of the streusel ingredients and either mix with a fork or your hands.

  Sprinkle the streusel over the top of tje muffins.

  Bake for 15-20 minutes until the tops spring back lightly to the touch or a toothpick comes out mostly clean or with a few moist crumbs. Do not over bake!

  Enjoy!

  Love, Rosanna♥️

While I wouldn’t want to repeat 2020 for even a day, the slow living during that year, long dinners with friends and family, and the most precious 4th born baby ever-core memories right there!

I discovered this recipe right in the beginning of it all, and repeated it many times over that year. And here I am, still loving! Free from refined sugar, gluten free, and just so pretty, it’s an all around winner.

I even submitted it to our local farming newspaper for (2020) June dairy month! Here is what I wrote along with the recipe:

“Life is never dull here in our family, and the addition of another little boy this winter is definitely the highlight of 2020! Baby Truett is very adored by his older siblings.

Small scale farming continues to be of great interest to our boys, and between the calves, steers, chicks, & guinea keets we now have over 100 animals in the barn and pasture! Green dragon small animal auction is becoming Friday night tradition in this house.:)”

And now for the recipe:

Note: if making a bar sized pan, make the recipe x 2. For a tart or springform size pan, x1.

Granola crust:

1 ½ cups old fashioned oats
1 cup pecans or walnuts finely chopped
1 tablespoon sesame seeds
5 tablespoons coconut oil, melted
¼ cup honey

1 teaspoon vanilla extract

½ teaspoon cinnamon, ground

Mix the crust ingredients together, press the granola mixture with the back of a spoon into a tart or spring form pan. Bake at 325 for 15-17 minutes. Allow to cool completely. Carefully remove sides of pan. Top with yogurt.

Yogurt filling:
2-3 cups greek yogurt sweetened with honey or sweetener of choice

1 cup whipped cream (sweetened with a bit of maple syrup and a drizzle of vanilla)

Spread onto crust. Top with
4 cups mixed fruit, for topping, (peaches,

strawberries, raspberries, blueberries, apples), garnish with mint leaves and drizzle with honey.

This is a favorite recipe for an easy dessert or brunch addition.

Additional note: the crust can be made a day or 2 ahead.

After topping, best served immediately!

Love, Rosanna♥️

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