Listing all posts from September of 2012. Show all posts.
  1. Estonian Book Tour starts Oct. 6
    To celebrate the release of the second, updated edition of the Estonian version of Essential Nourishment, "Looduslik toit. Täisväärtuslik elu", lectures and book signings will take place all over Estonia:

  2. Karask – Traditional Estonian Barley Bread

    serves 8

    This is an Estonian folk recipe that I adjusted to include only whole foods and natural
    sweeteners. The barley flour gives it a distinct, sweet taste.

    4½ ounces (125 g) farmer cheese (or ricotta cheese)
    1 cup (240 ml) kefir or yogurt
    1 egg
    1 teaspoon salt
    1 teaspoon honey
    2 tablespoons butter, melted
    1 cup (240 ml) barley flour
    ½ cup (120 ml) whole-wheat flour
    ½ tablespoon baking soda

    1 Preheat the oven to 400°F (200°C).
    2 Line a rectangular baking pan (5 x 10 inches or 12 x 25 cm) with parchment paper.
    3 Combine the farmer cheese, kefir, egg, salt and honey in a bowl and mix until smooth.
    4 Stir in the melted butter.
    5 Combine the flours with the baking soda and add to the batter. Mix well.
    6 Pour the batter into the pan and bake for 30 to 40 minutes. To check whether the bread is
    ready, insert a wooden toothpick into the center. When the toothpick comes out dry, the
    bread is done.

    Serve with butter or Onion Butter (page 220).
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