CRUST

150 grams softened salted butter 75 grams granulated sugar 50 grams sourdough discard (inactive) 6 grams vanilla extract 3 grams sea salt 210 grams all-purpose flour

FILLING

3 large eggs 200 grams granulated sugar 60 grams sourdough discard 6 grams lemon zest 110 grams fresh lemon juice 80 grams whole milk

PREHEAT OVEN TO 325°F

Crust - In a medium bowl, cream together the softened butter and sugar until light and smooth. Mix in the sourdough discard until fully incorporated, then stir in the vanilla extract and sea salt. Add the all-purpose flour and mix until no dry flour remains. Press the dough evenly into a parchment-lined 8×8-inch baking pan. Use a fork to prick the surface all over to prevent bubbling. Bake for 25–30 minutes, or until the edges are lightly golden brown.

Filling - In a medium bowl, whisk together the eggs, sugar, and sourdough discard until smooth. Add the lemon zest and freshly squeezed lemon juice, then whisk in the milk until fully incorporated. Pour the filling over the baked crust and bake for an additional 30–35 minutes, or until the center is set with a slight jiggle. Allow the bars to cool in the pan for 30 minutes at room temperature, then transfer them to the refrigerator and chill overnight.

Once fully chilled, slice into squares and enjoy.

Optional: For an elegant finish, top each square with a thin slice of lemon and dust lightly with powdered sugar just before serving.:)

3/4 cup mashed sweet potato (1 large, sweet potato) 3/4 cup almond butter (or any nut butter) 1/3 cup cacao powder 1/2 cup maple syrup dark chocolate chips vanilla extract and honey additive optional 1/2 cup dark chocolate vanilla and honey additives optional

This recipe is a very good ‘eyeball it' low risk recipe. Adjust things to your liking, they can never come out wrong.

PREHEAT OVEN TO 350°F

Combine all the ingredients above using a hand mixer. Use however much chocolate chips you’d like, if any, depending on how rich you want your brownies. Once all ingredients have blended together and have become creamy blend, scrape the mixture into a 10×10 baking pan and sprinkle additional chocolate chips along the top. Bake for 35-40 minutes, cool and enjoy :)

2-5 cups of freshly squeezed fruit juice (I use orange) 4-10 tbsp of grass-fed gelatin (for every ½ cup of juice us 1 tbsp of gelatin) 1 tsp organic vanilla extract 2 tbsp raw honey

In a small bowl, sprinkle the gelatin evenly over one-third of the fruit juice and let it bloom for 5 minutes.

Meanwhile, pour the remaining fruit juice into a small saucepan and warm it over low heat until hot, but do not let it boil.

Add the bloomed gelatin to the warm juice and whisk until completely dissolved and smooth. Stir in the honey and vanilla extract until fully incorporated.

Pour the mixture into a baking dish or glass kitchen container, aiming for a thickness of about ½–1 inch. Refrigerate for at least 1 hour, or until fully set. Once firm, cut into bite-sized squares.

Optional: roll or shake squares into a sugar mixture after they have set to have a sweeter, candylike taste

Enjoy :)