Recipe

Simple Crockpot Recipe for Homemade Tomato Sauce

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This is one of my favourite recipes and preserving hacks to deal with your garden tomatoes in a simple and stress-free way using a crockpot!

While there are many recipes found online that make absolutely delicious tomato sauce (I’ve tried so many!), this simple recipe is what I’ve been doing for the last few times we’ve had tomatoes to harvest.

For me, the preference boils down to time. During harvest season, I’ve had less and less time and energy to preserve the veggies that we have managed to grow, or that I’ve bought in bulk from the grocery store.

As a young mother, I also find it extremely hard just in general to have the time needed to devote to the whole process of canning. Something that used to take me an hour or two now takes sometimes half a day to finish because of all the little ones that always need something. I’m sure many moms can relate to this!

So using a crockpot to the cook the tomatoes slowly overnight is a very convenient solution for those of us that struggle with busy lives!

Here are a few important things to note about making this recipe:

  • This recipe has no set measurements for the sauce and herbs as it purely comes down to taste preference, how many tomatoes you harvest, and how big your crockpot is.
  • The only measurement that is important (in my opinion) is adding specific amounts of lemon juice or citric acid to the different jar sizes.
  • The timing of the water bath canning stage will depend on your current altitude over sea level. This is important because water boils at different heights, so length of time needed to preserve effectively differs based on geographical altitude. If you don’t know what your altitude is, this can easily be found by a google search.
Jar SizeLemon Juice(or) Citric Acid
500ml (approximately a pint)1 Tablespoon1/4 teaspoon
1 Litre (approximately a quart)2 Tablespoons1/2 teaspoon

Water Bath Canner: Altitude Adjustments

Altitude in Feet:Altitude in Meters:Increase Processing Time
1,001-3,000306-9155 minutes
3,001-6,000916-1,83010 minutes
6,001-8,0001,831-2,44015 minutes
8,001-10,0002,441-3,05020 minutes

Avoid using aluminum pots or utensils:

It is best to avoid using aluminum pots or utensils because the acid in the tomato reacts with the aluminum and causes the tomatoes to taste more bitter and the beautiful red colour to go more brown.

Some folks have also noted that their aluminum cookware will also become discoloured from the acidity of the tomatoes. So best to use stainless steel or other if possible!

How to Make Easy Crockpot Tomato Sauce

Supplies Needed:

Ingredients:

Stage 1 Directions: Harvesting & Cooking the Tomatoes

1. Wash tomatoes and cut into quarters, removing the stem end and cutting out any bad bits.

2. Put tomato pieces into crockpot and cover.

3. Cook on low for 12 hours or overnight until the tomatoes can be easily mushed with a spoon.

4. Spoon off the excess water that has separated from the cooked tomatoes.

5. Use an immersion blender or put into a high powered blender and blend until smooth.

6. Add in desired amounts of dried herbs and salt (until it tastes right to you!) For a full 6quart crockpot I put a couple of tablespoons of dried basil and parsley, and about 1-2 tablespoons of garlic, onion powder and salt. Mix well.

7. Keep in crockpot with temperature on low until ready to can.

Stage 2 Directions: Water Bath

1. Before you start: Begin by prepping and setting up for the canning process. (There’s nothing worse than being ready to pour into the canning jars and realizing that you are missing something!)

  • Clean your glass jars, lids and rings in hot soapy water and rinse thoroughly. Place jars upside down on a clean tea-towel covered baking sheet. Place in the oven, preheat oven to 180 degrees fahrenheit.
  • Place cleaned lids in a small saucepan and put on low/med on the stove.
  • Set out: canning tongs, paper towel, ladle spoon, non-metallic utensil, tongs or magnetic lid lifter, and lid rings.
  • Fill large water bath canner with cold water and set on stove, cover with lid. Bring to a boil then turn to low to simmer until ready.
  • If you don’t know already know this, research your current geographical altitude to see if you will need to modify some timing of this recipe. See the table below for additional timing needed for the water bath canning.

2. With canning tongs, pull out a few jars from the oven and make sure all supplies are ready for the canning stage.

3. Carefully ladle or pour the warm tomato sauce into the jars through the funnel.

4. Put the lemon juice or citric acid into each jar. See table for amount per size of jar.

5. Gently stir each of the filled jars with a non-metallic utensil, removing any bubbles.

6. Wipe the tops of the filled jars with a clean/wet paper towel.

7. Put a warm canning lid on each one, pressing down while you twist on a screw band. Only tight enough to hold in place.

8. With canning tongs, put into water bath canner. When all the jars are filled and inside, return water to a boil.

9. Process jars in the water bath for 10 minutes, at sea level. See note above for altitudes above 1,000 feet.

10. Lift jars from canner, being careful not to tilt. Place on towel-covered baking sheet and wait for the jar lids to start to “pop” as they naturally vacuum seal over the next little while.

11. When lids have finished “popping”, without lifting the jars you can gently remove the screw bands and wipe off any excess water.

12. Let sit for 24 hours undisturbed so the tomato sauce can finish setting.

13. Store at room temperature for 12-18 months, refrigerate after opening.

More Great Ideas for Your Homemade Pantry!

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

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Easy Crockpot Tomato Sauce

  • Servings: Adaptable
  • Difficulty: Easy
  • Print

An easy and stress-free way to make tomato sauce from scratch in the crockpot!

Supplies Needed:

  • Crockpot
  • Paring knife
  • Cutting Board
  • Whisk
  • Large bowls
  • Immersion Blender or High powered blender
  • 1 Litre Canning jars, lids and bands
  • Water bath canner
  • Canning tongs
  • Small pot
  • Paper towel
  • Cookie sheet and tea towel
  • Non-metallic utensil


    • Ingredients

  • Tomatoes
  • Salt
  • Lemon Juice or Citric Acid
  • Dried herbs (Italian blend/Parsley/Basil/Oregano)
  • Garlic Powder
  • Onion Powder


    • Stage 1 Directions: Harvesting & Cooking the Tomatoes

    1. Wash tomatoes and cut into quarters, removing the stem end and cutting out any bad bits.
    2. Put tomato pieces into crockpot and cover.
    3. Cook on low for 12 hours or overnight until the tomatoes can be easily mushed with a spoon.
    4. Spoon off the excess water that has separated from the cooked tomatoes.
    5. Use an immersion blender or put into a high powered blender and blend until smooth.
    6. Add in desired amounts of dried herbs and salt (until it tastes right to you!) For a full 6quart crockpot I put a couple of tablespoons of dried basil and parsley, and about 1-2 tablespoons of garlic, onion powder and salt. Mix well.
    7. Keep in crockpot with temperature on low until ready to can.

    Stage 2 Directions: Water Bath


    Nutrition


    Per 1 cup serving: 0 calories; 0 g fat; 0.1 g carbohydrates;
    0 g protein.

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    How to Dehydrate Zucchini

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    Have you ever had an abundance of really robust zucchini’s growing in your garden?! And then had no idea of what to do with them?!

    A few summers ago while helping to plant out my parents garden, “someone” decided that since we had the space and enough happy seedlings, we should plant over 20 zucchini plants.

    The vision was to have enough zucchinis harvested throughout the summer to not only be used in stirfrys and other meals, but to make some tasty zucchini chips to dehydrate. In this way, we could have a crunchy, homemade snack to enjoy for the long winter months. (Or at least that was the intention behind planting so many zucchini plants!)

    Did this happen? Did the zucchinis grow as expected? Well yes they did grow, so much in fact that it turned into a daily game of “twister” in the jungle of giant zucchini plants to find them!

    We harvested many delicious and delicate normal-sized zucchinis, and they were enjoyed very much. But what happened when we forgot to go on our jungle zucchini adventure for a few days?!

    Yup.

    And with 20 zucchini plants, I’m sure you can imagine how fun it was for the kids to discover all of these monstrous vegetables that became somewhat of a nightmare for my mother and I to figure out what to do with.

    So what can you do with large zucchinis? The taste is certainly not as flavourful as the delicate petite ones, because they are much more watery inside.

    We ate them anyway in so many different ways until we got SO BORED OF EATING ZUCCHINI!

    Thankfully, I found somewhere online about dehydrating shredded zucchinis as a form of preserving them to enjoy at our leisure, and this became our solution.

    I have since then dehydrated shredded zucchini multiple times, and successfully re-hydrated them to use in soups, frittatas, and baking.

    I have also used this recipe and subbed in the asparagus with a few handfuls of re-hydrated shredded zucchini and it tastes DELICIOUS.

    Nutrition:

    Zucchini is a wonderful garden vegetable that is packed full of important antioxidants, vitamins and minerals. It is high in fibre, which helps to regulate your digestion and keep you feeling “full” longer.

    Zucchini is also low in calories, which makes it valuable to those trying to lose weight. I learned this summer that it is a staple for the keto diet (we subbed in zucchini noodles many times for regular pasta).

    Studies have also shown that zucchini is beneficial to eye health, heart health, lowering risks of anaemia, regulating blood sugar levels, supporting the immune system, and assisting in muscle growth (to just name a few!).

    Ways to Use Dehydrated Shredded Zucchini in Cooking:

    • Soups and Stews as a “filler”
    • Baking (breads, muffins, etc)
    • Omelettes and other egg dishes
    • Fried potato patties/ hashbrowns
    • Pancakes

    I’m sure there are many more ideas and ways to get creative with shredded zucchini. When I learn some more, I’ll share on here with you!

    How to Re-hydrate Zucchini?

    Simply put a few handfuls of the shredded dried zucchini bits into a bowl of warm water and wait 5 minutes or so until it plumps up. Then you can squeeze out the excess water and use as normal.

    How Long to Store Dehydrated Zucchini?

    It is best if used up within a year, but I have also used some that is a few years old and it still re-hydrated fine and tasted the great!

    Make sure it is properly stored in a cool, dark, dry place, in a sealed container to avoid any moisture seeping in to cause mold.

    A quick visual of the harvesting process from start to finish!

    How to Dehydrate Zucchini

    Supplies Needed:

    Ingredients:

    • Zucchini

    Directions:

    1. Cut up zucchini into chunks that will easily fit in your food processor.
    2. Use a shredding insert and shred zucchini until fine strings.

    3. Place tea towel or large nut milk bag into a large bowl. Put the shredded zucchini into the towel, gather it up and squeeze out as much of the water as you can.

    4. Place shredded zucchini evenly onto drying racks, leaving spaces for air to pass through.

    5. Dehydrate at 125 degrees fahrenheit, for 8-12 hours until dry and brittle. Timing will depend on the humidity of your drying area, and how well you are able to squeeze out the water in the towel.

    6. Remove and place in sealed containers, and store in a cool, dark and dry place. Best if used up within a year.

    7. When ready to use in cooking or baking, simply put desired amount of dried zucchini in a bowl of warm water and let sit for 5 minutes. Drain and squeeze out extra water before use.

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    How to Dehydrate Zucchini

    • Servings: 1 large zucchini
    • Difficulty: Easy
    • Print

    Dehydrate your garden zucchinis to enjoy later in your favourite cooking and baking recipes!


    Supplies Needed:

  • Knife
  • Cutting board
  • Food processor
  • Spatula
  • Dehydrator
  • Food storage containers or glass jars


    • Ingredients

    • Zucchini

    Directions:

    1. Cut up zucchini into chunks that will easily fit in your food processor.
    2. Use a shredding insert and shred zucchini until fine strings.
    3. Place tea towel or large nut milk bag into a large bowl. Put the shredded zucchini into the towel, gather it up and squeeze out as much of the water as you can.
    4. Place shredded zucchini evenly onto drying racks, leaving spaces for air to pass through.
    5. Dehydrate at 125 degrees fahrenheit, for 8-12 hours until dry and brittle. Timing will depend on the humidity of your drying area, and how well you are able to squeeze out the water in the towel.
    6. Remove and place in sealed containers, and store in a cool, dark and dry place. Best if used up within a year.
    7. When ready to use in cooking or baking, simply put desired amount of dried zucchini in a bowl of warm water and let sit for 5 minutes. Drain and squeeze out extra water before use.

    Nutrition


    Per 1 serving: 8 calories; 0.1 g fat; 1.7 g carbohydrates;
    0.6 g protein.

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    How to Make Crabapple Jelly: Step-by-Step Instructions

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    I LOVE this time of year! So many good things to harvest from your gardens, bushes, foraging, and fruit trees!

    In southern Ontario, my parents have some wonderful neighbours that have an incredibly plentiful crabapple tree. Each year, some members of our family have spent an hour or two picking apples and then spent the next few days turning the thousands of tiny apples into delicious jellies, juice, and some deliciously tart pink applesauce.

    The kids have always been particularly fascinated with the mini red apples, and our oldest was always taking a handful of them to snack on throughout her day!

    Nutrition:

    Did you know that crabapples contain high levels of vitamin C? As a result, they are a great source for keeping your immune system strong! They are also packed full of other essential vitamins and minerals that our bodies need such as: phosphorus, calcium, iron, magnesium and manganese.

    Crabapples have naturally high levels of pectin, which not only helps the jelly to “set”, but also has numerous health benefits for our bodies (some of these I didn’t even know about until researching for this post!)

    Another important thing to note about crabapples (and all apple varieties) is that the seeds contain amygdalin, which is a compound made of a mixture of sugars and cyanide. You definitely want to avoid eating apple seeds whenever possible!

    Mini Jellies Make Great Gifts!

    For a few years now, I have made numerous batches of crabapple jelly, apple butter, and other jams to give away at Christmas time to family and friends.

    I love using these smaller 125ml jars for the various jars and then doing up little boxes from the dollarstore with a variety of preserves in each box.

    Here’s a video showing each step in the process of making Crabapple Jelly!

    How to Make Crabapple Jelly

    Supplies Needed:

    Ingredients:

    Stage 1 Directions: Making the Juice

    1. Wash crabapples in cold water and remove any bad ones.
    2. With paring knife, cut off stem and blossom ends, and cut in half. Put prepared pieces in large stock pot.

    3. Add cold water to pot until you can see the water through the top layer of apples. Too much water will result in more watery jelly and might have trouble setting, and not enough water might make it too thick or the apples might burn while cooking down!

    4. Cook for several minutes on medium, stirring frequently until you can mush the apples easily with a spoon.

    5. Remove from heat and let it cool while you set up to strain the juice.

    6. Carefully scoop out the cooked crabapples and let the juice slowly drain through a canning strainer. ***Do not squeeze the bag! See note below.

    7. Leave for several hours or overnight to fully drain through. You can discard the remaining pulp or push it through into a separate bowl to make some crabapple sauce.

    8. After your juice has been collected, you can either store it in a sealed container in the fridge for up to 3 days, or start the canning process below.

    Additional Notes for Stage 1:

    • If you don’t have a canning strainer, you can also use a fine mesh colander or hang nut milk bags suspended over a bowl. Get creative with what you have!
    • It is important to let the juice drain through slowly on its own without being squeezed or hurried along. This will prevent the juice from becoming cloudy and instead have the beautiful clear dark red that every canner aims toward!
    • Sometimes I do the apples in batches over a few days, so its helpful to store the containers of crabapple juice in the fridge while I finish cooking the remaining crabapples. Then I like to do the canning all on one day since it takes so much work to set up everything needed!

    Stage 2 Directions: Cooking the Jelly

    1. Before you start: Begin by prepping and setting up for the canning process. (There’s nothing worse than being ready to pour into the canning jars and realizing that you are missing something!)

    • Clean your glass jars, lids and rings in hot soapy water and rinse thoroughly. Place jars upside down on a clean tea-towel covered baking sheet. Place in the oven, preheat oven to 180 degrees fahrenheit.
    • Place cleaned lids in a small saucepan and put on low/med on the stove.
    • Set out: canning tongs, paper towel, ladle spoon, non-metallic utensil, tongs or magnetic lid lifter, and lid rings.
    • Fill large water bath canner with cold water and set on stove, cover with lid. Bring to a boil then turn to low to simmer until ready.
    • If you don’t know already know this, research your current geographical altitude to see if you will need to modify some timing of this recipe. See notes below for testing for the jelly-set stage, as well as later on for the water bath canning stage.

    2. Measure out prepared juice into large saucepan. The amount will depend on your pot size, I usually start with 4 cups.

    3. Boil the strained clear juice for 5 minutes, stirring frequently and skimming the foam off as needed.

    4. Add sugar: The general rule is 3/4-1 cup of sugar per 1 cup of juice. So if you start with 4 cups of juice, you will need to add between 3-4 cups of sugar. This is based on personal preference of desired taste (how sweet you want your jelly to be!).

    5. Return to a boil, stirring constantly, and after a minimum of 5 minutes, start testing for the jelly stage. If it is not ready yet, keep boiling and stirring constantly, checking every minute. Note: Timing of this will vary based on altitude, and also the quantity and ratio of juice/sugar in your pot. (See below). When I made this recipe in Southern Ontario, it took less time to reach the jell stage, than when I made it here in Northern Ontario, because the location at sea level affects the boiling point, (which in turn affects the jell stage).

    6. Once the jelly stage has been reached, remove pot from heat, and lightly skim off any remaining foam.

    Testing for the Jelly Stage:

    If you have a candy thermometer, the optimal temperature for jelly to set is 220 degrees fahrenheit, or 8 degrees fahrenheit above the boiling point of water if you are at sea level.

    Note: For every 1000 feet above sea level, subtract 2 degrees fahrenheit to reach the stage for the jelly to set.

    For example, at 1,000 feet above sea level, the setting stage is 218 degrees fahrenheit. At 2,000 feet above sea level, the setting stage is 216 degrees fahrenheit, etc.

    If you don’t have a candy thermometer, you can use a few items in your kitchen to check with every minute or so after it has been boiling with sugar for 5 minutes. I have made jelly with each of these methods, but my favourite one is using a spoon.

    • Fork: Dip a fork into the boiling jelly and lift up vertically. The jelly will have a few drips then start to clump together within the spokes of the fork.
    • Spoon: Dip a spoon into the boiling jelly and lift up horizontally. The jelly will have a drip or two then start to hold in place.
    • Cold plate: Keep a few small saucers or ceramic plates in your freezer until you are ready to test. Spoon a tiny dab onto one of the cold plates and tilt the place horizontally to see if the dab of jelly starts to run. If it holds in place, then the jelly is done. If it runs, then wait another minute or so then test on another cold plate.

    Stage 3 Directions: Water Bath

    1. With canning tongs, pull out a few jars from the oven and make sure all supplies are ready for the canning stage.
    2. Carefully ladle the hot crabapple liquid into the jars through the funnel.

    3. Gently stir each of the filled jars with a non-metallic utensil.

    4. Wipe the tops of the filled jars with a clean/wet paper towel.

    5. Put a warm canning lid on each one, pressing down while you twist on a screw band. Only tight enough to hold in place.

    6. With canning tongs, put into water bath canner. When all the jars are filled and inside, return water to a boil.

    7. Process jars in the water bath for 10 minutes, at sea level. See note below for altitudes above 1,000 feet.

    8. Lift jars from canner, being careful not to tilt. Place on towel-covered baking sheet and wait for the jar lids to start to “pop” as they naturally vacuum seal over the next little while.

    9. When lids have finished “popping”, without lifting the jars you can gently remove the screw bands and wipe off any excess water.

    10. Let sit for 24 hours undisturbed so the jelly can finish setting.

    11. Store at room temperature for 12-18 months, refrigerate after opening.

    12. Makes about 2 pints.

    Water Bath Canner: Altitude Adjustments

    Altitude in Feet:Altitude in Meters:Increase Processing Time
    1,001-3,000306-9155 minutes
    3,001-6,000916-1,83010 minutes
    6,001-8,0001,831-2,44015 minutes
    8,001-10,0002,441-3,05020 minutes

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    It’s Harvest Season!

    Recent posts from Northbird:

    How to Make Crabapple Jelly

    • Servings: About 2 pints
    • Difficulty: Medium
    • Print

    Preserve the fresh taste of summer crabapples with this delicious homemade Crabapple Jelly Recipe (no added pectin), step-by-step instructions and visuals included for the beginner canner.


    Supplies Needed:

  • Water bath canner
  • Canning tongs
  • Canning funnel
  • Canning jars, lids and rings
  • Paper towel
  • Non-metallic utensil
  • Juice strainer or fine mesh colander
  • Stock pot
  • Measuring cups
  • Paring knife
  • Bowls
  • Candy thermometer
  • Spoon


    • Ingredients

  • Fresh crabapples
  • Cold water
  • Granulated sugar


    • Stage 1 Directions: Making the Juice

    1. Wash crabapples in cold water and remove any bad ones.
    2. With paring knife, cut off stem and blossom ends, and cut in half. Put prepared pieces in large stock pot.
    3. Add cold water to pot until you can see the water through the top layer of apples. Too much water will result in more watery jelly and might have trouble setting, and not enough water might make it too thick or the apples might burn while cooking down!
    4. Cook for several minutes on medium, stirring frequently until you can mush the apples easily with a spoon.
    5. Remove from heat and let it cool while you set up to strain the juice.
    6. Carefully scoop out the cooked crabapples and let the juice slowly drain through a canning strainer. ***Do not squeeze the bag! See notes above.
    7. Leave for several hours or overnight to fully drain through. You can discard the remaining pulp or push it through into a separate bowl to make some crabapple sauce.
    8. After your juice has been collected, you can either store it in a sealed container in the fridge for up to 3 days, or start the canning process below.

    Stage 2 Directions: Cooking the Jelly

    1. Before you start, begin by prepping and setting up for the canning process.
    2. Clean your glass jars, lids and rings in hot soapy water and rinse thoroughly. Place jars upside down on a clean tea-towel covered baking sheet. Place in the oven, preheat oven to 180 degrees fahrenheit.
    3. Place cleaned lids in a small saucepan and put on low/med on the stove.
    4. Set out: canning tongs, paper towel, ladle spoon, non-metallic utensil, tongs or magnetic lid lifter, and lid rings.
    5. Fill large water bath canner with cold water and set on stove, cover with lid. Bring to a boil then turn to low to simmer until ready.
    6. Measure out prepared juice into large saucepan. The amount will depend on your pot size, I usually start with 4 cups.
    7. Boil the strained clear juice for 5 minutes, stirring frequently and skimming the foam off as needed.
    8. Add sugar: The general rule is 3/4-1 cup of sugar per 1 cup of juice. So if you start with 4 cups of juice, you will need to add between 3-4 cups of sugar. This is based on personal preference of desired taste (how sweet you want your jelly to be!).
    9. Return to a boil, stirring constantly, and after a minimum of 5 minutes, start testing for the jelly stage. If it is not ready yet, keep boiling and stirring constantly, checking every minute. Note: Timing of this will vary based on altitude, and also the quantity and ratio of juice/sugar in your pot. For more information on testing the jelly stage (with and without a thermometer), see notes above.
    10. Once the jelly stage has been reached, remove pot from heat, and lightly skim off any remaining foam.

    Stage 3 Directions: Water Bath

    1. With canning tongs, pull out a few jars from the oven and make sure all supplies are ready for the canning stage.
    2. Carefully ladle the hot crabapple liquid into the jars through the funnel.
    3. Gently stir each of the filled jars with a non-metallic utensil.
    4. Wipe the tops of the filled jars with a clean/wet paper towel.
    5. Put a warm canning lid on each one, pressing down while you twist on a screw band. Only tight enough to hold in place.
    6. With canning tongs, put into water bath canner. When all the jars are filled and inside, return water to a boil.
    7. Process jars in the water bath for 10 minutes, at sea level. See note above for altitudes above 1,000 feet.
    8. Lift jars from canner, being careful not to tilt. Place on towel-covered baking sheet and wait for the jar lids to start to “pop” as they naturally vacuum seal over the next little while.
    9. When lids have finished “popping”, without lifting the jars you can gently remove the screw bands and wipe off any excess water.
    10. Let sit for 24 hours undisturbed so the jelly can finish setting.
    11. Store at room temperature for 12-18 months, refrigerate after opening.

    Nutrition


    Per 1 serving: 94 calories; 0 g fat; 24 g carbohydrates;
    0 g protein.

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    Cheesy Sourdough Pretzels

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    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Return to “Sourdough Recipes”

    Where Did Pretzels Originate From?

    The ancestry of the soft pretzel can be found dating back to 610 AD. An Italian monk was recorded to have made a tasty, twisted dough incentive for little children learning their prayers, and calling it a “Pretiola“. However, the soft pretzel is more commonly thought to have come from southern Germany, where it began raising popularity around 1200 AD and it’s traditional twisted shape began to form in bakeries.

    In the Catholic Church, the three intertwined holes in the soft pretzel were thought to represent a reminder for the Holy Trinity. Soft pretzels were made during Lent that only consisted of: flour, water and salt, because catholics could not eat any eggs, dairy or lard at Lent. At Easter, (in some areas of Europe) soft pretzels were hidden and found instead of an Easter egg hunt.

    Today, the soft pretzel is thought of as a good luck symbol, and also a “tying the knot” symbol used at weddings.

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages. There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baking produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Looking for more info on managing and growing your Sourdough Starter?

    Click HERE and scroll down to see the section for Sourdough Starter.

    Creative Soft Pretzel Ideas:

    Use this one basic recipe to make many more kinds of pretzels! Just add the extra ingredients right before shaping and twisting into pretzels. I’ll post more pretzel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Plain Soft Pretzels
    • Blueberry Pretzels
    • Cinnamon Pretzels
    • Cranberry Pretzels
    • Chocolate Pretzels
    • Poppy-seed Pretzels
    • Sesame Seed Pretzels
    • Apple Cinnamon Pretzels
    • Gingerbread Pretzels
    • Cinnamon Raisin Pretzels

    How to Make Cheesy Sourdough Pretzels

    Supplies Needed:

    Ingredients:

    Dough

    • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
    • 1 + 1/2 cups water
    • 2 Tablespoons honey
    • 1 3/4 teaspoon sea salt, finely ground
    • 4 cups all purpose flour
    • 1 cup shredded cheese (add after bulk fermenting)

    Water Bath

    Egg wash

    • 1 egg
    • More shredded cheese for topping

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.

    3. Add shredded cheese and knead dough on floured surface for 2 minutes until it is a soft dough ball. Form it into a “log” and divide and cut into 12 pieces.

    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with more shredded cheese.

    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

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    Cheesy Sourdough Pretzels

    • Servings: 12 Pretzels
    • Difficulty: Easy
    • Print

    Soft and cheesy, this Sourdough Pretzel Recipe will satisfy those cheese bread cravings!


    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk
  • Tea towels
  • Cooking brush
  • Large pot
  • Slotted spoon


    • Ingredients: Dough

  • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour
  • 1 cup shredded cheese (add after bulk fermenting)


    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar


    • Ingredients: Egg Wash

    • 1 egg
    • More shredded cheese for topping

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.
    3. Add shredded cheese and knead dough on floured surface for 2 minutes until it is a soft ball. Form it into a “log” and divide and cut into 12 pieces.
    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with more shredded cheese.
    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Pretzel: 211 calories; 3.9 g fat; 36 g carbohydrates;
    7 g protein;

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    Pecan Peach Granola

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    Yummmm….Honestly there’s not much that can beat fresh summer peaches! This is one reason I love visiting my family in southern ontario: buying peaches and other fruit directly from the farmers.

    This past summer, I planned ahead and knew that I wanted to make several batches of peach jam, peach salsa, freeze peach slices for deserts, but most importantly: dehydrate lots of peaches!

    On my way back north, I was able to buy two huge flats of “seconds” from a local farm that my aunt knew. The next few days were a little crazy as I preserved the peaches as soon as possible to maintain freshness. My kids and hubby loved hanging around to score all the little tastes and samples along the way!

    Now that it is the middle of winter, we still get to enjoy that wonderful taste of Ontario summer peaches through the dehydrated peach slices in our pantry. I had some fun recently with experimenting to create this yummy granola recipe, blending the sweet peach taste with crunchy pecans.

    Ways to Eat Granola:

    • Breakfast bowl with regular milk, oat milk, soy, or nut milks (try it with Homemade Almond Milk!) and add some berries for fresh sweetness.
    • Enjoy a bowl on top of yogurt (try it with a fresh batch of Homemade Crockpot Yogurt).
    • Take a baggie of granola for your next hike or camping trip and add some dried fruit or seeds and nuts for a delicious trail mix.
    • Make a Breakfast Parfait with frozen berries and yogurt!
    • Use it as a baked desert crumb topping (Apple Crisp recipe coming soon!)
    • Make granola bars from it! (Recipe being developed)

    Health Benefits of Granola:

    Healthy granola recipes are usually high in protein, fibre and healthy fats due to recipe variations that may include oats, nuts, seeds, dried fruits and organic unrefined oils. They are packed full of nutritious options that make a filling, on-the-go quick breakfast or a delicious snack option.

    Protein is essential to the body for not only helping to build muscle mass and bones, but also very important for weight loss and regulating metabolism. Additional functions may consist of:

    • Slowing appetite and hunger cravings
    • Feel “full” for longer, less calories eaten
    • Helps with fat burning
    • Lowering blood pressure
    • Helps to maintain weight loss
    • Boosts metabolism
    • Builds muscle mass and strength
    • Lowers risk of osteoporosis and fractures
    • Helps to repair broken bones and tissues

    High Protein Ingredients You can put in Granola:
    NutsWalnuts, Almonds, Cashews, Peanuts, Pistachios, Brazil Nuts, Hazelnuts…
    SeedsChia, Hemp, Sesame, Sunflower, Pumpkin, Flax…
    Dried Fruits & BerriesApricot, Kiwi, Blackberries, Cherries, Raisins, Banana…

    Fibre is mostly known for helping to keep the digestive system happy. Some other benefits of increased fibre may include:

    • Regulating bowel movements
    • Keeps you feeling fuller for longer
    • Assists in lowering cholesterol
    • Preventing blood sugar from spiking
    • Helps to lower blood pressure

    High Fibre Ingredients You can put in Granola:
    NutsChestnuts, Almonds, Hazelnuts…
    SeedsChia, Flax, Pumpkin, Sesame, Sunflower…
    Dried FruitsDates, Figs, Prunes, Apricots, Raisins…
    OatsOrganic Rolled Oats

    Fats are not only used as a source of energy in the body, but also aid in the following:

    • Help to insulate and protect the organs
    • Gives your body energy
    • Supports cell growth
    • Helps to regulate blood pressure and cholesterol
    • Assists the body in absorbing vitamins A, E & D
    • Reduces inflammation
    • Assists in cell growth
    High Fats Ingredients You can put in Granola:
    NutsWalnuts, Macadamia, Coconut, Cashews…
    SeedsSunflower, Pumpkin, Flax, Chia, Hemp…
    OilsCoconut oil, Avocado oil, Olive oil…
    Seed & Nut ButtersPeanut butter, Almond butter, Tahini, Sunflower seed butter, Pumpkin seed butter
    Dried Fruits & BerriesPlantain, Strawberries, Raspberries, Kiwi, Raisins

    Reasons to Make Your Own Granola:

    • It is soooo easy! Chop… Melt… Mix… Spread… Bake… Eat!
    • Way less expensive than buying from the store.
    • Store-bought granolas are often made with lower quality ingredients and usually have more processed sugars and additives mixed in to prolong shelf life.
    • When you make your own granola you know exactly what ingredients you are eating!
    • Granola is a versatile recipe: You can add more nuts and seeds, and add dried fruits/berries at the end if desired.
    • Granola is one of those easy and quick breakfast solutions to help your day start smoothly!

    Making Pecan Peach Granola

    How to Make Pecan Peach Granola

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 300 degrees F.

    2. Mix the oats, chopped pecans and cinnamon together in a large bowl. Set aside.

    3. Melt the coconut oil in a small pot and add chopped dates, honey, sea salt and vanilla. Once the dates are softened, stir and mash or lightly blend with an immersion blender to puree.

    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)

    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.

    6. Bake for 30-35 minutes (depending on your oven), until golden.

    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.

    8. Break the granola into smaller pieces and add the dehydrated peach slices. (I prefer to lightly pulse the slices in a blender or chop into smaller pieces.)

    9. Mix well and store granola in an airtight container for up to 1 month.

    Try this Granola recipe with some Homemade Almond Milk or Easy Crockpot Yogurt!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

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    Pecan Peach Granola

    • Servings: 8 cups
    • Difficulty: Easy
    • Print

    This Granola blend has the crunchy delight of roasted pecans, sweetened with honey and dates, and filled with the flavour of summer peaches.


    Supplies Needed:

  • Small pot
  • Large bowl
  • Measuring cups
  • Teaspoons & Tablespoons
  • Immersion blender or potato masher
  • 2 Cookie sheets
  • Parchment paper
  • Granola storage container


    • Ingredients

  • 4 cups organic rolled oats
  • 1 1/2 cups chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/3 cup melted organic, unrefined coconut oil
  • 1/2 cup chopped & pitted dates
  • 3 tablespoons unpasteurized liquid honey
  • 1 teaspoon sea salt
  • 1 teaspoon pure vanilla
  • 1 cup dehydrated peach slices (or fresh peaches)


    • Directions

    1. Preheat oven to 300 degrees F.
    2. Mix the oats, chopped pecans and cinnamon together in a large bowl. Set aside.
    3. Melt the coconut oil in a small pot and add chopped dates, honey, sea salt and vanilla. Once the dates are softened, stir and mash or lightly blend with an immersion blender to puree.
    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)
    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.
    6. Bake for 30-35 minutes (depending on your oven), until golden.
    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.
    8. Break into smaller pieces per preference, and add the dehydrated peach slices and store in airtight container for up to 1 month.

    Nutrition


    Per 1 Cup Serving: 431 calories; 26.9 g fat; 49.8 g carbohydrates;
    6.8 g protein.

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    Heavenly Crockpot Chicken

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    Need an easy crockpot chicken meal idea? This is it.

    My mother used to make this delicious chicken meal a lot when I was growing up. I am not sure where the recipe actually came from, so I cannot truly give origin credit where it is due. However, it’s just one of those simple, easy, go-to meals that truly makes busy days easier.

    I remember my mother making huge meals of this whenever she was hosting a large amount of people. She would double/triple this recipe and preferred to cook it in the oven in a large covered roasting pan.

    We always served it with brown rice and a cooked vegetable and salad on the side. I have to say, I almost prefer eating just the sauce poured over the rice, it is SERIOUSLY that good.

    This is a short visual of how to make this delicious crockpot chicken dinner!

    How to Make Heavenly Crockpot Chicken

    Supplies Needed:

    Ingredients:

    • 2-3 large chicken breasts, or use 8-10 small drumsticks/chicken thighs. This recipe is flexible on the type of chicken cut to use –See note below.
    • 1 small can of apricot halves in syrup (or use 1 cup apricot jam for added sweetness)
    • 1 cup Italian salad dressing
    • 1 package onion soup mix

    Directions:

    1. Thaw chicken if frozen and wash with cold water. Place evenly in crockpot.
    2. In a small bowl, mix together: onion soup mix, apricot, and 1 cup of Italian salad dressing.
    3. Pour over chicken.

    4. Cover and turn crockpot to high for 3-4 hours, or low for 6-8 hours. Baste chicken tops with sauce 1-2 times through cooking time.

    In the oven: Preheat to 350 degrees fahrenheit and bake 2 hours covered, turning chicken once. Cook chicken to an internal temperature of at least 165 degrees fahrenheit.

    5. Serve over rice (pairs well with brown rice), and generously drizzle the sauce! We like to add a salad and cooked vegetable on the side.

    Additional Note: We have used boneless/skinless chicken breasts, chicken thighs, drumsticks, etc. If chicken used has bones, it’s nicest to take off meat once it is fully cooked and return to crockpot until ready to serve.

    Edit: When we made this meal recently, I found out last minute that we didn’t have any canned apricots or apricot jam! So we subbed in fresh peaches and peach jam instead. It tasted quite similar and was just as good!

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Heavenly Crockpot Chicken

    • Servings: 6
    • Difficulty: Easy
    • Print

    With only 4 ingredients, this delicious recipe proves the simplicity of crockpot meals for those busy weekdays!


    Additional Note: We have used boneless/skinless chicken breasts, chicken thighs, drumsticks, etc. If chicken used has bones, it’s nicest to take off meat once it is fully cooked and return to crockpot until ready to serve. Peaches and peach jam is also a nice alternative to apricots.

    Supplies Needed:

  • Crockpot (or see note below for cooking in the oven)
  • Small mixing bowl and spoon
  • Meat thermometer
  • Measuring cups


    • Ingredients

  • 2-3 large chicken breasts, or use 8-10 small drumsticks/chicken thighs. This recipe is flexible on the type of chicken cut to use –See note below.
  • 1 small can of apricot halves in syrup (or use 1 cup apricot jam for added sweetness)
  • 1 cup Italian salad dressing
  • 1 package onion soup mix


    • Directions:

    1. Thaw chicken if frozen and wash with cold water. Place evenly in crockpot.
    2. In a small bowl, mix together: onion soup mix, apricot, and 1 cup of Italian salad dressing.
    3. Pour over chicken.
    4. With lid on, turn crockpot to high for 3-4 hours, or low for 6-8 hours. Baste chicken tops with sauce 1-2 times through cooking time. In the oven: Preheat to 350 degrees fahrenheit and bake 2 hours covered, turning chicken once. Cook chicken to an internal temperature of at least 165 degrees fahrenheit.
    5. Serve over rice (pairs well with brown rice), and generously drizzle the sauce! We like to add a salad and cooked vegetable on the side.

    Nutrition


    Per 1 serving: 332 calories; 22 g fat; 14.9 g carbohydrates;
    17.8 g protein.

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    Yogurt Berry Bombs

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    We made a big batch of homemade yogurt the other day, and after setting aside what we needed for the week, we realized that there was still quite a bit left over. So we thought this would be a fun time to experiment with our taste buds! The girls and I had a lot of fun creating this healthy and oh so delicious treat.

    (If you haven’t checked out this recipe for Homemade Crockpot Yogurt yet, it is easy, delicious, and a nice saver on the grocery bill!)

    My oldest has enjoyed having these cold homemade yogurt treats as little rewards for completing her schoolwork, chores, and as a healthy desert option over the past week. Being a very high-energy child, she tends to overheat and loves having something cold to help her “cool down” from all her activity. (And this is normal even with eliminating sugar!) Her little sister (not yet 2) is not as excited to eat “cold” sweets and instead prefers to watch the yogurt bombs melt in her hands and then play with the gooeyness…!

    We doubled this recipe and did one batch using frozen strawberries to make the bombs pink, and the other batch using frozen blueberries to make those bombs purple. Perfect colours for these girls! Another time we will experiment with using different frozen fruit, for example: peaches, pineapple and kiwi. (I’m curious to find out if we will get orange, yellow and green!)

    I will update this post with my findings when that happens. (Or you can and let me know how it turns out!)

    We enjoyed the creativity and hands-on part of this kitchen activity. Once I poured the prepared yogurt/berries/seeds/maple syrup into the silicone molds, it was easy for my daughter to decorate the tops and have fun with it! I also had some heart-shaped silicone molds which were perfect for Valentines Day coming up.

    What is our 3 Seed Blend?

    My second post ever I did on here featured the 3 Seed Blend Mix that we use quite often in breakfast bowls and other dishes. It is made up of equal parts of blended Flaxseed, Sunflower Seed and Chia Seeds.

    When blended up finely, it is easy for your body to digest and absorb all the goodness! It also acts as a natural thickener, and works very well adding it to this frozen yogurt treat without taking over the flavours of the yogurt and berries.

    A little more about the Seeds…

    Organic Golden Flaxseed:

    These are high in fibre and omega-3 fatty acids! They have also been shown to help lower blood pressure and blood sugar, contain protein, improve digestion (hence the fibre) and reduces bloating. Some doctors also claim it to help with weight loss.

    Important to note: Nutrition experts recommend the importance of grinding up flaxseed instead of eating it whole. Ground flaxseed is easier to digest and for your body to absorb the nutrients. Avoid buying it pre-ground, as it is best ground fresh and stored in the fridge. At room temperature it will lose some of its nutritional properties, which is why our Naturopath discouraged us from buying the pre ground sold at bulk barn!

    We buy organic flax seeds in bulk from a health food store in the south and then put in freezer bags and freeze until we need them. Big $ saver this way and ensures we always have some on hand for various recipes.

    Raw, Hulled Organic Sunflower Seeds:

    These are notably high in vitamin E and selenium, which act as a powerful antioxidant and supports your immune system and thyroid function. They also contain protein, magnesium, and linoleic fatty acids.

    We have also been able to buy these in bulk, and store them the same way as the flaxseeds. It is important to buy them raw and unsalted!

    Organic Chia Seeds:

    Chia seeds have had their waves of popularity over the past few years, but the science and nutritional values still speak for themselves. Chia seeds are amazing for lowering blood pressure, blood sugar and cholesterol, and improving overall heart health. They are high in fibre, which aids in digestion and reduces bloating.

    It is important to soak whole chia seeds for at least twenty minutes before eating them so that they become more digestible. This is true of most edible seeds! If we are eating them whole, we like to soak them in almond milk (see our recipe for homemade almond milk), but some people soak them in water as well.

    When they are soaked, the hard seed shell releases a gelatinous-like film around the seed, making it look like frog eggs!

    How to Make the 3 Seed Blend:

    Click HERE to get specific directions to make your own 3 Seed Blend.

    Here’s a short video of how we made these easy Yogurt Berry Bombs!

    How to Make Yogurt Berry Bombs

    Supplies Needed:

    Ingredients:

    • 1 cup Yogurt
    • 1 cup Frozen Berries
    • 1/4 cup 3 Seed Blend Mix (See above notes)
    • 1/4 cup Pure Maple Syrup (or use honey/agave syrup)
    • Topping Ideas: nuts, dried berries/fruits, seeds, chocolate chips, sprinkles, shredded coconut, etc.

    Directions:

    1. Mix yogurt, berries, 3 seed blend and maple syrup in a small bowl with an immersion blender (regular blender works great too).

    2. Pour into silicone molds or muffin baking sheets (**with paper muffin liners).

    3. Top with your choice of sprinkled goodies. Get creative!

    4. Place in freezer for a minimum of 2 hours until berry bombs have finished setting.

    5. Transfer to parchment lined food storage containers and return to freezer until ready to eat.

    6. Best to use within 3 months.

    More Desert & Snack Recipes:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Yogurt Berry Bombs

    • Servings: 2.5 cups pre frozen liquid
    • Difficulty: Easy
    • Print

    A healthy and quick make-ahead freezer snack, just decorate with your favourite toppings or enjoy the pure smooth flavour!


    Supplies Needed:

  • Small bowl
  • Measuring cups
  • Immersion blender or regular blender
  • Silicone baking molds
  • (or muffin baking sheets, but use paper cups)
  • Parchment paper
  • Food storage containers


    • Ingredients:

  • 1 cup Yogurt
  • 1 cup Frozen Berries
  • 1/4 cup 3 Seed Blend Mix (See above notes)
  • 1/4 cup Pure Maple Syrup (or use honey/agave syrup)
  • Topping Ideas: nuts, dried berries/fruits, seeds, chocolate chips, sprinkles, shredded coconut, etc.


    • Directions:

    1. Mix yogurt, berries, 3 seed blend and maple syrup in a small bowl with an immersion blender (regular blender works great too).
    2. Pour into silicone molds or muffin baking sheets (**with paper muffin liners).
    3. Top with your choice of sprinkled goodies. Get creative!
    4. Place in freezer for a minimum of 2 hours until berry bombs have finished setting.
    5. Transfer to parchment lined food storage containers and return to freezer until ready to eat.
    6. Best to use within 3 months.

    Nutrition


    For 1 cup pre frozen liquid: 210 calories; 4 g fat; 34 g carbohydrates;
    10 g protein.

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    Cinnamon Raisin Sourdough Bagels

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    Where do Bagels originate from?

    The common bagel is thought to have originated in Poland and other Eastern European countries around the 1600s. Later in the mid 1800s, Jewish immigrants brought the “bagel” with them to the United States and Canada. After this, the classic bagel became increasingly popular and a part of our western cuisine. The varying types of bagels we see today originate from the different communities that the Jewish and European immigrants came from.

    The root dough recipe is very similar to that of soft pretzels, and you can easily mix one batch of dough to produce both bagels and soft pretzels. I have done this a few times, since each family member has their particular favourites!

    My daughter L had a lot of fun making these bagels with her two cousins A & M. It was a great homeschooling activity and they loved shaping the bagels and picking what flavours they wanted to make (and eat later!)

    We will continue to share recipes for the other types of bagels that the girls and I have come up with since that fun day, using the same easy dough recipe!

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages. There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Are you new to Sourdough? Click HERE for a little more “starter” information found on my post “How to Make Sourdough Bread”.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baked products produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Other Sourdough Bagel Recipe Variations:

    Use this one recipe to make many more kinds of bagels! Just add the extra ingredients right before the dough is ready to be shaped into bagels. I’ll post more bagel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Cheesy Bagels
    • Blueberry Bagels
    • Cinnamon Bagels
    • Cranberry Bagels
    • Chocolate Bagels (yessssss!)
    • Poppy-seed Bagels
    • Sesame Seed Bagels
    • Everything Bagels
    • Apple Cinnamon Bagels
    • Gingerbread Bagels

    How to Make Cinnamon Raisin Sourdough Bagels

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Topping

    • 1 egg

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover, plastic wrap or a tea towel and let rest overnight or for 8-10 hours to bulk ferment. Dough will be moist and spongy and will have doubled in size.

    3. Add 1 cup of raisins and 1 tablespoon of ground cinnamon to the bowl and work it into the dough. Knead dough on floured surface for 2 minutes until it is a soft dough ball. Divide into 12 equal pieces.

    4. Form each piece into a flattened “ball” then poke fingers through the middle to create a hole.

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage the bagels will expand and puff up, so thinner is good prior to resting. You can always gently stretch them again before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 bagels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the bagels are back on the baking sheets, whisk up an egg in a small bowl and paint the bagels with a cooking brush. (This will give them that lovely golden colour on the crust after being baked!)

    10. Bake the bagels on the middle rack in oven for 14-16 minutes or until golden brown on top and bottom and cheese starts to bubble. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    Additional Notes: Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven or microwave to freshen them up!

    Enjoyed this recipe?

    You can turn this Cinnamon Raisin Sourdough Bagel Recipe into a Sourdough Soft Pretzel Recipe! Click HERE to learn how to shape the pretzels and how to add additional ingredients to make many more types of delicious pretzels!

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Cinnamon Raisin Sourdough Bagels

    • Servings: 12 Bagels
    • Difficulty: Easy
    • Print

    Deliciously Crave-able Cinnamon Raisin Sourdough Bagel Recipe


    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk or Danish Dough Whisk
  • Tea towels
  • Cooking brush
  • Large pot
  • Slotted spoon


    • Ingredients: Dough

  • 1/2 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour
  • 1 cup raisins
  • 1 Tablespoon ground cinnamon


    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar


    • Ingredients: Topping

    • 1 Egg

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover, plastic wrap or a tea towel and let rest overnight or for 8-10 hours to bulk ferment. Dough will be moist and spongy and will have doubled in size.
    3. Add 1 cup of raisins and 1 tablespoon of ground cinnamon to the bowl and work it into the dough. Knead dough on floured surface for 2 minutes until it is a soft ball. Divide it into 12 equal pieces.
    4. Form each piece into a flattened “ball” then poke fingers through the middle to create a hole.
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage the bagels will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 bagels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the bagels are back on the baking sheets, whisk up an egg and paint the bagels with a cooking brush. (This will give them that lovely golden colour on the crust after being baked!)
    10. Bake the bagels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom and cheese has started to bubble. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Cinnamon Raisin Bagel: 274 calories; 5.8 g fat; 47.6 g carbohydrates;
    8.7 g protein.

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    Carol’s Cranberry Loaf

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Return to Deserts & Snacks

    Looking for a festive and oh so delicious desert this Christmas season? Then this is a must on the menu!

    Every Christmas, my mother-in-law makes this tasty Cranberry Loaf for the family to enjoy. In recent years, the little grandkids have become her helpers in the kitchen when making this loaf.

    When we decided that this would be a great recipe to feature on Northbird this Christmas season, my daughter “L” insisted that she could make it for the pictures. She did a fantastic job, making it just like when she makes it with Grammy, and even let her little sister help stir the bowl (well sometimes!).

    Did You Know these Amazing Health Benefits of Eating Cranberries?!

    • Cranberries are most known for reducing the risk of urinary tract infections. This is due to the proanthocyanidins in the berries that help to prevent bacteria from sticking to the urinary tract. A build up of bacteria in the urinary tract is what causes infections and other illnesses if left untreated.
    • The proanthocyanidins in Cranberries also help to support your teeth, and some research suggests gum disease as well.
    • Cranberries contain Vitamin E, which supports hair and skin health.
    • Cranberries have high levels of anioxidants, which support the immune system and help prevent illness and diseases.
    • Cranberries have high levels of phytonutrients, which is great for reducing inflammation in the body.
    • Cranberry juice contains phytochemicals that help to maintain healthy digestion in your body.
    • Cranberries are also very high in Vitamin C (ascorbic acid), boosting your immune system and helping to maintain health.
    • Cranberry juice helps to lower cholesterol levels, which lowers the risk of heart disease.
    • Please Note: When buying cranberry juice at the store for medicinal purposes, it is always important to read the label carefully and to select a brand that is 100% pure cranberry juice, no added sugar, and not a juice cocktail mix.

    Watch the girls make this easy and delicious cranberry loaf!

    How to Make Carol’s Cranberry Loaf

    Supplies Needed:

    Ingredients:

    • 1/4 cup milk (room temperature)
    • 1/4 cup orange juice
    • 6 Tablespoons soft butter
    • 3/4 cup sugar
    • 2 large eggs (room temperature)

    Directions:

    1. Preheat oven to 350 degrees fahrenheit. Butter loaf pan and dust with flour. (Our pan was not in the best of shape so we lined it with parchment paper instead)
    2. In a medium sized bowl, mix together: flour, baking powder and salt. Set aside.
    3. In a small bowl, combine milk and orange juice. Set aside.
    4. In a large mixing bowl, cream together butter and sugar. Add whisked eggs and mix until smooth.
    5. Add the flour/baking powder/salt mixture and the milk/orange juice mixture to the large bowl (butter/sugar/eggs), and mix until fully blended together.

    6. In a small bowl, toss the frozen cranberries in flour. Gently fold into the batter.

    7. Put in prepared loaf pan, and bake on middle rack for 45-50 minutes until golden and firm on top.

    8. Let cool in pan for several minutes, then remove and cool more on wire rack.

    9. To prepare glaze: Mix together powdered sugar and orange juice until smooth. Drizzle or spread with spoon to cover the top of the cranberry loaf. Enjoy!

    One note to mention from the original recipe: We didn’t have any frozen cranberries when making this for the pictures, so we substituted in dried cranberries instead frozen. The amount of berries also came to a little less than it called for, due to much snacking from the girls in the middle of mixing up the batter!

    Please also note: You will want to make sure you plan ahead a little for this recipe, and let the following ingredients come to room temperature prior to mixing: Milk, Butter, and Eggs.

    More Desert & Snack Recipes:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Carol's Cranberry Loaf

    • Servings: 1 loaf
    • Difficulty: Easy
    • Print

    Looking for a festive holiday desert this season? Carol’s Cranberry Loaf is a great addition to your Christmas menu!


    One note to mention from the original recipe: We didn’t have any frozen cranberries when making this for the pictures, so we substituted in dried cranberries instead frozen. The amount of berries also came to a little less than it called for, due to much snacking from the girls in the middle of mixing up the batter!

    Please also note: You will want to make sure you plan ahead a little for this recipe, and let the following ingredients come to room temperature prior to mixing: Milk, Butter, and Eggs.


    Supplies Needed:

  • Mixing bowl and spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Bread Loaf Pan
  • Whisk


    • Ingredients:

    • 1/4 cup milk (room temperature)
    • 1/4 cup orange juice
    • 6 Tablespoons soft butter
    • 3/4 cup sugar
    • 2 large eggs (room temperature)


    Directions:

    1. Preheat oven to 350 degrees fahrenheit. Butter loaf pan and dust with flour. (Our pan was not in the best of shape so we lined it with parchment paper instead)
    2. In a medium sized bowl, mix together: flour, baking powder and salt. Set aside.
    3. In a small bowl, combine milk and orange juice. Set aside.
    4. In a large mixing bowl, cream together butter and sugar. Add whisked eggs and mix until smooth.
    5. Add the flour/baking powder/salt mixture and the milk/orange juice mixture to the large bowl (butter/sugar/eggs), and mix until fully blended together.
    6. In a small bowl, toss the frozen cranberries in flour. Gently fold into the batter.
    7. Put in prepared loaf pan, and bake on middle rack for 45-50 minutes until golden and firm on top.
    8. Let cool in pan for several minutes, then remove and cool more on wire rack.
    9. To prepare glaze: Mix together powdered sugar and orange juice until smooth. Drizzle or spread with spoon to cover the top of the cranberry loaf. Enjoy!

    Nutrition


    For 1 loaf divided into 8 slices, 1 slice: 343 calories; 9.8 g fat; 62 g carbohydrates;
    4 g protein; 191 mg sodium.

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    Sourdough Panzerotti (Pizza Pockets)

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Return to “Sourdough”

    Return to “Soups & Entrees”

    We’ve had some fun lately experimenting with our Friday pizza meals. One fun development was making these “pizza pockets”, or Panzerottis. The kids loved making these with me, and especially watching them puff up in the oven!

    The first few I made had some thin spots in the crust so they broke open and delicious cheese spilled out –or as my oldest said “It pooped out some cheese!”

    What is the difference between a Panzerotti and a Calzone?

    Panzerottis, or “pizza pockets/hot pockets” can be fried or baked, but are usually fried. They are smaller in size than Calzones, and can be made with a variety of ingredients. For this particular recipe, I made them in the oven, baked alongside a large pizza with similar toppings.

    Calzones, or “pizza turnovers” are usually about the size of a medium pizza, folded or inverted on itself with the crust on the outside. Calzones are usually oven-baked, have a thicker crust and are served with a dipping sauce.

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages.

    There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    A sourdough starter is a fermented mixture of flour and water. Every day it is “fed” usually equal parts water and flour by weight, and within several hours it becomes bubbly and doubled in size. This is called “active starter”. The “active” timing depends on your kitchen’s temperature and humidity, and also the feeding ratio of flour and water.

    For more information on “Sourdoughing”, you can see THIS POST (Sourdough Bread).

    Click HERE to get my easy Sourdough Pizza recipe!

    How to Make Sourdough Panzerotti (Pizza Pockets)

    Supplies Needed:

    Ingredients:

    Pizza Topping Ideas:

    • Cheese: Mozzarella and white cheddar are my favourites to use on pizza, but they are undoubtedly the most expensive part of the pizza. Where we live in the north, one 400g block costs around $10! We buy several blocks at a time when we are in the south and they go on sale, and if the expiry date is close, then the cheese intended for pizza goes directly into the freezer. Frozen cheese can tend to crumble a little when thawed, but that works just fine for pizza, right?!
    • Pizza sauce: You can use regular canned pizza sauce or also pasta sauce, it just won’t be as thick. (In a later post I’ll share my mother’s Garlic Cream Sauce for pizza!)
    • Meat: If we have a ham, chicken, beef roast, etc then I’ll cut off small cooked portions and put in freezer bags and label for pizza. I also use cooked bacon, kohlbassa and pepperoni and do the same thing.
    • Peppers: I love dehydrating peppers from the summer garden and using them year long on pizzas! They re-hydrate easily in a bowl of water for a few minutes prior to putting on the pizza.
    • Mushrooms: You can also dehydrate these, and rehydrate in water like the peppers. (it’s on my bucket list and I’ll share with you how it turns out!)
    • Olives: these are easy to buy canned and sliced.
    • Pineapple: We are one of those families that enjoys fruit on pizza! Easy to buy small cans of diced pineapple for northern storage or buy fresh, dice and freeze in portioned ziploc bags.
    • Herbs: It’s always nice to sprinkle some herbs on top at the end. Fresh herbs in the summer, and dried herbs in the winter (unless we are organized to grow some windowsill herbs year long!) Oregano, thyme, chives and rosemary are delicious sprinkled on pizza.
    • Other veggies: We have also used zucchini, vidalia onion, red onion and arugula.

    Directions: Day One

    1. Feed your sourdough starter in the morning

    • The starter I use is mostly made from all purpose flour and whole wheat flour. I feed it once a day: 3 tablespoons of flour and 2 tablespoons of lukewarm water (well water or distilled water). After a good stir, it rests in a warm area of the kitchen and within 8-10 hours is ready. See above for more details on the starter.
    • If your kitchen is warmer, than your starter may take less time to activate. You could feed your starter in the early afternoon instead to keep with this recipe’s timing.

    2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. At this point if the measured starter floats on top of the measured water, you know it’s going to be a great rising pizza dough! Sometimes my timing has been a little off due to life getting crazy, and my starter doesn’t float (even though it looked bubbly and risen in the starter jar). If this happens to you, just add another 1-2 tablespoons of starter and it should still rise good.
    • Mix the flour and salt together in a larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water! Cover with beeswax cover, plastic wrap or towel and heavy plate and rest for 30 minutes.
    • I have made this recipe with spelt, whole wheat and all purpose flour, with similar results for each. Add a little more flour for spelt and whole wheat, or mix with all purpose to lighten it up a little. These pictures were done using freshly milled whole wheat flour, which can be more grainy in texture than all purpose flour.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes
    • Repeat stretch & fold full circle
    • Cover and rest 20 minutes
    • Repeat stretch & fold full circle
    • Cover and rest overnight 10-12 hours.

    Directions: Day Two

    1. The next morning, lift & fold: 2nd way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat lift & fold full circle
    • Cover and rest 20 minutes

    2. Shape and Stuff

    • Preheat oven to 425 degrees fahrenheit.
    • Separate the dough into 2″ balls. Roll out into 6-9″ diameter circles.
    • Cover the top with pizza sauce, or whatever sauce you like, leaving a 1/2-1″ edging around.
    • Fill one half of the dough with pizza toppings.

    • Fold over dough and press edges firmly with a fork.
    • Place on parchment covered baking sheets.
    • Cover dough with egg yolks and sprinkle with any seasonings or herbs.

    3. Bake the Panzerotti

    • Bake the panzerottis for 12-18 minutes until crust is cooked and golden brown.
    • Let cool for a few minutes before biting into!

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Sourdough Panzerottis

    • Servings: 16-18 panzerottis
    • Difficulty: Easy
    • Print

    Homemade Panzerottis (Pizza Pockets)


    Supplies Needed:

  • Mixing bowl and spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover, plastic wrap or clean tea towel
  • 2-3 Baking sheets
  • Rolling pin
  • Oil brush
  • Pizza cutter


    • Ingredients:

  • 1/3 cup active sourdough starter
  • 1 + 3/4 cup water, lukewarm
  • 4 cups all purpose flour
  • 2 teaspoons sea salt, finely ground



    • Please Note: This recipe takes two days to make.

    Directions: Day One



    1. Feed Your Starter In the Morning

    • The starter I use is mostly made from all purpose flour and whole wheat flour. I feed it once a day: 3 tablespoons of flour and 2 tablespoons of lukewarm water (well water or distilled water). After a good stir, it rests in a warm area of the kitchen and within 8-10 hours is ready. See above for more details on the starter
    • If your kitchen is warmer, than your starter may take less time to activate. You could feed your starter in the early afternoon instead to keep with this recipe’s timing.

    2. Mix your Dough in the Evening

    • Mix your active starter with the water and set aside. At this point if the measured starter floats on top of the measured water, you know it’s going to be a great rising pizza dough! Sometimes my timing has been a little off due to life getting crazy, and my starter doesn’t float (even though it looked bubbly and risen in the starter jar). If this happens to you, just add another 1-2 tablespoons of starter and it should still rise good.
    • Mix the flour and salt together in a larger bowl, then add the wet ingredients and stir together until it forms a sticky ball. I find it easier to finish mixing it with my hands. If it is dry, resist the urge to add any water! Cover with beeswax cover or plastic wrap and rest for 30 minutes.
    • I have made this recipe with spelt, whole wheat and all purpose flour, with similar results for each. Add a little more flour for spelt and whole wheat, or mix with all purpose to lighten it up a little.

    3. Stretch & Fold: 1st Way

    • Wet one hand and gently loosen dough from edges of bowl. Take a handful of dough from the top of the bowl and pull towards you *See picture. Turn bowl 1/4 turn and repeat for a total of 4 stretch & folds to complete circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest 20 minutes.
    • Repeat stretch and fold full circle.
    • Cover and rest overnight 10-12 hours.

    Directions: Day Two


    1. Lift & Fold: 2nd Way

    • Wet both hands and loosen dough from edges of bowl. Using both hands, pick up dough from middle and let it droop over the sides of your hands. *See picture. Gently lower into bowl and let it fold on top of itself. Turn bowl 1/4 turn and repeat for total of 4 to complete full circle.
    • Note: If it is stiff at first, you can pick it up and gently stretch a little with your wet hands to encourage the gluten. *See picture.
    • Cover and rest 20 minutes
    • Repeat 2nd way of stretch & fold full circle
    • Cover and rest 20 minutes

    2. Shape and Stuff

    • Preheat oven to 425 degrees fahrenheit.
    • Separate the dough into 2″ balls. Roll out into 6-9″ diameter circles.
    • Cover the top with pizza sauce, or whatever sauce you like, leaving a 1/2-1″ edging around.
    • Fill one half of the dough with pizza toppings.
    • Fold over dough and press edges firmly with a fork.
    • Place on parchment covered baking sheets.
    • Cover dough with egg yolks and sprinkle with any seasonings or herbs.

    3. Bake the Panzerottis

    • Bake the panzerottis for 15-18 minutes until crust is crispy and golden brown.
    • Let cool for a few minutes before biting into!

    Nutrition


    For approximately 1 Panzerotti, crust only: 121.6 calories; 1 g fat; 23.8 g carbohydrates;
    3.2 g protein; 290 mg sodium.

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