Spiced Cranberry Orange Spelt Sourdough Skillet

Lunches at our house are usually light, simply because we do BIG breakfasts, and BIG suppers every single day. This is a family favourite that is quick to throw together and pairs really well with a nutrient dense smoothie.You could easily use this same recipe to make muffins instead, and simply adjust the cooking time. I am not a technical, or fancy cook. I'm a busy mom who just needs to get food made, cooked, and fed to my bottomless-pits (my sons). Don't worry about sifting, or exact measurements. Experiment! Have fun in the kitchen, and simply infuse your food with love and I know your creation will turn out wonderfully. Let me know if you give it a try!

Ingredients: + 1 c active sourdough starter (ours is 100% organic spelt flour)

+ 2 c organic spelt flour + 1 whole egg

+ 4 tsp aluminum-free baking powder

+ 1/4 c Maple Syrup (or raw honey)

+ 1 c frozen wild cranberries

+ 6 drops of Orange essential oil (could use the grated rind of one whole orange)

+ 1/8 tsp organic powdered ginger

+ 1/8 tsp organic ground nutmeg

+ 6 tsp organic ground cinnamon + 1/8 tsp high quality salt (Pink Himalayan, or Grey Celtic)

+ 1 and 1/2 c of whole raw milk

+ 3 tbsp organic cane sugar

+ 1 tbsp butter


Directions: 1. Preheat the oven to 385 degrees F. 2. Combine all dry ingredients, except for 4 tsp of cinnamon, and 3 tbsp of organic cane sugar, in a mixing bowl. (The remaining cinnamon and sugar will be used to sprinkle on top at the end.)


3. Add sourdough starter, egg, maple syrup, orange, and milk to the dry ingredients. 4. Stir until combined. 5. Add the cranberries and stir. 6. Grease a 9" cast iron skillet with butter. Flour the greased skillet lightly. 7. Pour your batter into the skillet, then sprinkle the top generously with the cinnamon and sugar. 8. Bake for 30 minutes or until the edges separate from the sides of the pan and a toothpick comes out clean when tested in the middle like you would with other cakes. 9. Remove from oven and place skillet on a wire cooling rack to let sit for 5 minutes. 10. Cut, serve, and enjoy!