Sourdough English Muffins and Sweet Cashew Creme

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June 7, 2016

Recipe by Drum Beets

Ingredients

2 cups raw cashews

1/8 cup pure maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

1 cup sourdough starter

2 1/3 cups all purpose flour

1 teaspoon active yeast

2 teaspoons salt

2/3 cup lukewarm milk (or water for vegan option)

2 tablespoons oil or butter

1 tablespoon honey or sugar

coarse cornmeal

Directions

1Soak cashews in water for 2 hours. Strain and add soaked cashews to blender with remaining ingredients. Blend until smooth and slightly fluffy. Serve plain on toast or with banana or jam.

2Using a stand mixer & paddle, or large bowl with wooden spoon - mix together starter, flour, yeast & salt. Once combined, add remaining ingredients and mix until a ball starts to form. Pour dough onto floured surface and kneed for a few minutes, adding up to 1/2 cup extra flour, until tacky but not overly sticky. Place dough in a clean bowl with a teaspoon of oil, rolling dough in oil to coat exposed surface. Cover with a towel and let rise for 2-3 hours (longer if your home is very cold).

3Return risen dough to floured surface and cut into 8 or 10 evenly-sized pieces (keep in mind they will expand slightly) Gently roll each piece in your palms to form smooth dough balls. Place back on floured surface and let rest for 30 minutes.

4Preheat one or two large cast iron skillets over medium low heat for about 10 minutes. Then sprinkle a large handful of coarse cornmeal onto each skillet. Place as many dough balls as you can fit onto skillets, allowing for an inch between each muffin. Cook over low heat for 10-15 minutes, rotating once, then flip and continue cooking for another 10-15 minutes until both sides are gently browned.

5Let cool and store in airtight container. To serve, cut in half or pry open an english muffin and toast the inside until lightly crisp. Without toasting, the inside will still be a bit doughy. serve with coconut oil, jam, butter, smashed avocado... whatever you like!

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