Pie crust is one of those recipes that a lot of people are intimidated to make from scratch. I get it! But trust me this is so easy ,  you don’t need to buy a frozen pie crust every time you want to make a pie. Besides… have you ever stopped to read the ingredients in store bought pie crusts? Eeek! This post may contain affiliate links. Read our disclaimer Ingredients Breakdown • Coconut oil: This recipe uses coconut oil to make it dairy free, and I recommend using a refined coconut oil as it had no distinct coconut taste. Although whichever fat you choose to use is the reason your crust gets tender and flaky! Pieces of fat combined with the flour mixture begin to release moisture when the pie goes into the oven. This creates steam, and this steam forms air pockets in the crust, creating a flaky final product.  • Apple cider vinegar : using vinegar provides a bit of insurance against overworking the dough. And if you choose to make your dough ahead of time, that splash of vinegar will keep your dough from oxidizing and turning gray. • Salt & Sugar: The salt and sugar help add flavor to the pie crust. Salt is a crucial ingredient when it comes to making your own homemade pie crust, so don’t leave it out!  •Cold water : Don’t just use cold water straight from the tap. Simply add water to a glass with ice cubes and let sit for a minute. Since you start with cold fat, the ice-cold temperature of the water prevents the fat from warming and melting into the flour. Add flour, salt, & sugar to a bowl or food processor . Add your cold solid coconut oil to your flour mixture and cut into the flour, using pastry cutter or fork, or quickly pulse in food processor. Do not over mix! You want a crumbly dough with pea sized clumps. Add your apple cider vinegar & start adding 1 tablespoon of water at a time, you may not need it all. At this point, the crust should not be sticky at all but should easily gather together when pressed together. Mix any loose flour in lightly with your hands.  Gently form dough into a round disk, do not knead, just press it together. Evenly divide in half, form into balls and flatten into discs. Wrap each dough in plastic wrap or parchment paper and chill in the fridge for 30 minutes before using.  Lightly flour your dough, as well as a rolling pin , and gently roll into a circle slightly larger than your pie pan, about 1/8-inch thick. Add more flour as needed to prevent sticking. Pie dough is fairly forgiving, if it cracks, just patch it up with slightly wet fingers. Place in pie plate and flute your pie edge, bake your pie crust according to the recipe you are using.  Notes:   Make sure your coconut oil is cold and solid. Store in the fridge or freezer before using.  Make sure your coconut oil is scoopable (in the state it typically is when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will not work for the crust. To fix, set in refrigerator to fix. I recommend using refined coconut oil as it has no distinct coconut taste. Having an ice cold bowl and pasty cutter can help keep everything cold while you mix Always bake pie crust when it’s chilled to prevent shrinkage. I recommend rolling it out, adding your filling, and chilling for 10 minutes before baking. To freeze, wrap dough in several layers of plastic wrap followed by foil or a freezer plastic bag. Pie dough may be stored in the freezer for up to 3 months. Thaw in the refrigerator for a couple days, allow to come to room temperature before rolling it out. The Recipe:

This DIY natural non-toxic citrus peel cleaner is so easy, made with only two ingredients. Contains no toxic chemicals, naturally disinfecting, with a sweet citrus smell and no vinegar smell! To make this all purpose cleaner all you need to do is take the peels, rinds, and even seeds of any citrus fruit, lemon, lime, orange, grapefruit, or any other citrus peels you might have. Add them them to a jar submerged with vinegar for a minimum of 1 week. You can leave them to infuse for much longer, if you dont have a bunch of peels at once, you can add them as time goes on. I keep a few jars under my sink filled with vinegar and add my peels over time. Once its full and infused for enough time, strain and add to a glass spray bottle. I like using mason jars , with these mason jar spray lids. This is an amazing eco-friendly, zero wase, non-toxic cleaner that smells like summer! The vinegar smell is so minimal you wont even notice it, there’s still a hint of vinegar, but the citrus overpowers it.  Why make your own natural non-toxic cleaner? I have transitioned my home to have 0 toxic cleaners, for many reasons. Store bought cleaners are filled with harmful chemicals and toxins, ingredients I cannot even pronounce. The essential oils and acids in the peel of citrus aren’t just for smell, they’re also natural degreasers, with antibacterial properties. Ever spend the day cleaning your house, and find it hard to even breathe with all the smells of the cleaners? These harmful chemicals can cause irritation when inhaled, irritation to the eyes, headaches, and respiratory issues. There are links to cancer from store bought household cleaners, and I personally dont think its worth the risk to use them for a “clean” home. Feel safe and at ease knowing what’s in your cleaner with this recipe, and its so cost effective! The Recipe:

This refreshing iced sweet tea uses honey or stevia instead of refined sugar. This healthy iced tea recipe will be your new summer drink. You can play around with this recipe, use any tea you like, add lemon, or other flavors to make it your own! This post may contain affiliate links. Read our disclaimer Ingredients You’ll Need: 8 cups of water (Divided, 4 cups hot, 4 cups cold) 6 Tea bags, any tea you like! (Black tea, green tea, herbal) Stevia or honey Lemon (optional) Substitutes & Add ins: Tea: You can use any tea you like! Black tea or orange pekoe is the most commonly used, but I personally cant have caffeine so I use herbal tea. My favorite tea is raspberry leaf , amazing health benefits and tastes similar to orange pekoe. Fruity herbal teas are very refreshing as well! Fruit: I like adding fresh squeezed lemon juice, you can add any citrus juice; orange, lime, depending on the tea you use. Try adding other fruits, strawberries, raspberries, blueberry, the possibilities are endless. Honey or stevia : You can add more or less sweetener, depending on your preference. Some fruity herbal teas can be naturally sweet, so keep that in mind when adding your sweetener. The Recipe:

Dairy free, gluten free, sugar free, vegan options Quick, healthy and delicious! No refined oils, sugar free, and flourless, add a handful of ingredients to your blender and you have a yummy snack, breakfast or dessert in no time at all! This post may contain affiliate links. Read our disclaimer Ingredients breakdown Ripe bananas : The riper your bananas are the sweeter they are. If you’re like me, you have a stash of over ripe bananas in your freezer. Those work perfect for this recipe! Eggs, apple sauce or flax egg: This is what helps bind the muffin together, and help create structure without added flour. If you want a vegan option unsweetened apple sauce or flax eggs work just as well! Natural peanut butter: Natural peanut butter is the best option, natural peanut butter has no added sugar or refined oils, making it a healthier choice. With no added ingredients It does tend to separate, the natural oils will sit on top of the jar. Just give it a good stir, or store it upside down with the lid on tight! Maple syrup or honey : You can use maple syrup or honey, this just gives the muffins a little extra sweetness without adding refined sugar. Baking soda & baking powder: These leavening agents help with the rising of the muffins. They also help with structure and browning as they bake. Salt: I recommend using sea salt or pink Himalayan salt, salt adds flavor in baking so dont skip it! Cinnamon: This is optional, if you have an allergy or just dont like cinnamon you can leave it out. Dark chocolate chips or cocoa nibs: Dark chocolate or cocoa nibs work great, you can also use chopped nuts, or fresh berries! Do I need a blender to make these? Nope! you can use a food processor if you have that too. You can also make these in a bowl and mix by hand, or a stand mixer. Just make sure you mix everything together well, mash the bananas really well. The blender does help introduce some air into the batter as it mixes at high speed, which helps create such a light and fluffy flourless muffin. But if you do not have a blender dont you worry, you can still make them and yes they will be yummy! Can I use a different nut butter? Yes you can! If you have a peanut allergy or just don't have any on hand, you can use another nut butter. Almond butter , sunflower seed butter , pumpkin seed butter , or even tahini will work. The Recipe:

Simple vegan naan recipe. Soft and flavorful, perfect served alongside curry, used as a flatbread pizza crust, or toasted with hummus! Makes 8-12 naan breads. This post may contain affiliate links. Read our  disclaimer Ingredients breakdown Yeast: Instant yeast- does not need to be dissolved in water and can be added directly to dry ingredients. Active dry yeast- Must be dissolved in water before adding to dry ingredients. The yeast helps the naan dough rise. Baking powder : Also helps the rise of the dough, and helps create the air pockets as the dough heats up and cooks. Salt: Adds flavor to the dough, assists the yeast and structure, dont skip it! Sugar: Acts as a food for the yeast to feed on to help it rise, and adds flavor to the final product. Coconut cream: Traditionally yogurt is used, but to make this dairy free and vegan coconut cream is used. The coconut cream creates a tender and stretchy dough. Coconut oil: If using coconut oil I recommend using refined coconut oil, as it has no coconut taste. But coconut flavored naan is delicious as well if you dont have refined oil! Can substitute olive oil if needed. Step by step instructions to make easy vegan naan In a large bowl add the flour, yeast, sugar, baking powder, and salt. Mix To your dry ingredients the add warm water, coconut cream and coconut oil. Stir all the ingredients together until it becomes to hard to mix. Transfer your dough to a lightly floured surface and begin kneading by hand until the ball of dough is smooth. (About 1-2 minutes) Adding more flour if its to sticky to knead. Set the kneaded dough ball back into the bowl, cover with a damp tea towel or plastic wrap. Let rise for 30 minutes, or until doubled in size. After rising transfer dough to a lightly floured surface again, divide into 8 large pieces or 12 smaller pieces. Using a rolling pin lightly dusted with flour, roll each piece out in an oval shape. (If your naan shrinks back when rolling, just let it rest and lightly stretch it out again before setting in the pan) Heat a cast iron skillet or frying pan on medium/high heat, do not add oil! Cook each naan bread for about 4 minutes. Once you notice it bubbling and puffing up, flip and cook for 2 minutes on opposite side. Tip: These make great pizza crusts or flatbreads, add your toppings and bake for a quick dinner! I like to make a double bath, freeze and pull as needed. The Recipe:

Healthy lemonade recipe that’s sugar-free and only 3 ingredients! Full of fresh lemon juice, and nothing artificial! A simple kid-friendly drink that’s gluten-free, vegan, keto, allergy-free, and paleo! This post may contain affiliate links. Read our disclaimer. Pinterest Facebook Instagram Recipe Breakdown Only three ingredients , lemon juice, stevia and water Water – Filtered water, or if you prefer your lemonade fizzy just switch up the water for sparkling! Lemon juice: Depending on the size of your lemons, you will need between 6-8 medium size lemons to get 1.5 cups of lemon juice. Use fresh lemons – Fresh squeezed lemon juice has the best flavour, stay away from lemon juice in a bottle as it usually contains additives. Stevia: Mix the lemon juice and stevia together before adding the water. This will help the stevia dissolve quicker. Mint: Use fresh mint, or food grade mint essential oils, 1-2 drops. If you’re storing the lemonade over night, remove the mint as it will become brown and over powering. Lemon health benefits Support the Immune System, lemons are loaded with vitamin C. Aid in digestion, helps to up regulate digestive enzymes. Lemons stimulate the liver which in return helps produces the excretion of bile, this makes lemon excellent for digestion. Lemon juice helps to balance the pH in the stomach, Don't toss your lemon peels! Use the juice for a delicious lemonade, and use the peels for a natural all purpose cleaner ! The Recipe:

Dandelion oil is so versatile and a staple to have in your herbal medicine cabinet. It’s easy to make and so fun to collect the dandelions! This post may contain affiliate links. Read our disclaimer Spring is my favorite season, I love seeing all the bright yellow dandelions start popping up! It’s easy to think of dandelions as stubborn lawn weeds, and many people do everything they can to keep them out of their yards. I think we need to shift our thinking about them, they are a powerful and healing medicinal flower that’s often taken for granted. Dandelion has been used in many forms of traditional medicine for centuries. One of the best and easiest ways to use dandelions is to make dandelion infused oil. Dandelion oil benefits & uses Dandelion salve, use your oil to create a nourishing salve. Try out my recipe for Dandelion Salve HERE First aid Dandelions have pain-relieving properties, the oil can simply be rubbed into sore and tense muscles or joints. Helpful for cuts, scrapes, minor burns, sunburns, bug bites, or skin irritation, apply dandelion oil, salve or balm to the injury. It help the wound heal and also nourish and moisturize the skin.  Massage oil Dandelions can help eliminate heat and reduce inflammation. Dandelion oil is great for those suffering from stiff joints or tired muscles. It has amazing anti inflammatory properties. Make it scented! Add a few drops of your favorite essential oil, and use this as a massage oil.  Dandelion infused oil is known for its for its calming effects and can help reduce feelings of stress. Skin care Dandelion oil is a great skin moisturizer, either on its own or in a salve or balm. Dandelions are high in antioxidants which can help reduce the sign of aging. In one  study , dandelions were proven to speed up the rate at which skin cells regenerate.  This is important for anti-aging and for dry skin or eczema. Dandelion oil for hair Using dandelion oil for hair can help promote hair growth by stimulating the scalp. The vitamins and minerals also promote healthy hair, which helps prevent breakage and encourage stronger and thicker hair. How to make dandelion infused oil Fist you need to harvest your dandelions! This is my favorite part, but it can get a bit tricky so here’s a few tips. Make sure your ready to harvest and dry in the same day! If you harvest and leave them for a day they will go to seed and be white puff balls! When using dandelions, you want to make sure you only harvest from unsprayed lawns . To many people spray their lawns which chemicals to kill weeds, make sure you know the dandelions are clean and safe to use. Avoid picking dandelions from pathways and public parks where dogs are walked and will pee on the plants! Harvest your dandelions on a sunny day when they are dry. Only harvest the flowers that are open and full. Take a pair of clean scissors or simply pop the flower heads off the stem of the plant. There is no exact measurement for how many flowers you need. You just need enough to fill an entire jar, depending on what you plan on making. Make as much or as little as you want! Washing and drying After you harvest all the dandelions that you need, its time to wash them them. Of course Insects live inside these flowers, but you don’t want them to end up in your dandelion oil. You can set them outside for 30 minutes and let the bugs find their way out. Next you can add them to a clean sink or bowl full of COLD salted water. Let them soak for 30 minutes or so, this will help draw out any remaining bugs and clean the dirt off. Next, you have to dry the dandelions, this is one of the most important steps. There’s a couple different ways to do this. Spread dandelions out on a drying screen or a baking sheet and leave the sheet somewhere warm and dry for 1-3 days. Another option is to spread your dandelions on a dehydrator sheet and let them dry on a very low temperature. You’ll need to dehydrate the flowers for 12-24 hours. Its very important to dry them slowly but quickly, if you leave them before drying they will dry on their own and turn to seed, those white puff balls! Wet dandelions can cause your oil to go rancid, make sure they are fully dry especially if you choose to use the cold infusion method. THE COLD (SLOW) INFUSION METHOD Place dried dandelions into a clean glass jar, and then fill the rest of the jar fully covering the flowers with oil. You can use any oil that you like, olive oil, coconut oil , avocado oil , almond oil , I use olive oil. Gently stir around to remove any air bubbles. Place an air tight lid on the jar, and keep it in a dark place for 2-3 weeks. Gently shake the jar every few days to help move the herbs around inside the oil. Its recommended to only do 2 weeks, but if needed can stretch to 3, just check and make sure its not molding. Make sure you mark it on your calendar and write it the date on the jar!After the 2-3 weeks are over, strain the flowers from the oil through clean cheese cloth , and fine mesh strainer and store the oil in a clean jar ill ready to use. THE FAST (HOT) INFUSION METHOD  Many herbalists recommend avoiding the hot infusion method for dandelion oil, but it takes less time and reduces the chances of the herbs going moldy or rancid if the dandelion flowers are improperly dried.Place your herbs and oil in your glass jar. The quick infusion is the best way to infuse coconut oil. Set the glass jar into a pot filled ⅓ of the way with water and gently heat the water. You want to keep the water warm but not hot. The goal is to speed the extraction process, not fry the flowers. Be careful, the oil should be warm to the touch but not at all hot enough to burn your skin. Turn off the heat once the temperature reaches 100 to 120 degrees.  Turn the heat on ever 4 or so hours to keep the jar warm for 24-48 hours but not hot. Strain the flowers from the oil using a clean cheese cloth and fine mesh strainer and store the oil in a clear jar till ready to use. Store your prepared dandelion oil in a cool, dark place. Shelf life of strained infused oil is around 1 year. If you store the infused oil properly, it will last around one year, but smell it before using. If it smells bad, the oil is rancid and needs to be tossed out.  The Recipe:

This moisturizing salve is perfect for soothing dry cracked skin, helping sore and painful muscles, and makes a great lip balm!  This post may contain affiliate links. Read our disclaimer The first step in making dandelion salve is to make dandelion infused oil . You can learn how to do that here! https://thesproutinghomestead.com/dandelion-infused-oil/ Dandelion Salve Recipe Shelf life of salves is at least 9 months to a year. Making this dandelion salve incredibly easy once your dandelion infused oil ready. First you will need to warm the oil in a double boiler. You can create a double boiler by putting a small heat safe bowl or a glass Pyrex measuring cup over a pot with about an inch of simmering water. Just make sure the water isn’t directly touching the bowl.  Put the dandelion oil, beeswax and shea butter into the small bowl or glass measuring cup, and heat until everything completely dissolves stirring occasionally.  Add 10-15 drops of essential oils if you’d like, lavender , orange , and eucalyptus are my favourite.  Carefully pour the warm mixture into small jars or tins , working quickly as it cools fast. Let sit until the salve sets up completely. This recipe makes about 12 ounces of salve, or six 2 ounce tins. I used these metal 2 ounce tins. How to use Dandelion Salve: Dandelions have pain-relieving properties. The salve can simply be rubbed into sore and tense muscles or joints. Helpful for cuts, scrapes, minor burns, sunburns, bug bites, or skin irritation, apply salve to the injury. It will help the wound heal and also nourish and moisturize the skin.  Use it as an under eye cream, lip balm, cuticle oil, for dry cracked skin.  These also make great gifts! The Recipe:

These Cinnamon French Toast Sourdough Bagels are just what you need when you want something sweet and special for breakfast or brunch! Substituting maple syrup and coconut sugar for refined sugar has them on the healthier side. Instagram Pinterest Facebook Sourdough Health Benefits: For centuries, bread was made with only three ingredients: flour, water and salt. Today, commercially made breads that you find in the grocery store contain a long list of ingredients. It’s not surprising then that a high percentage of people report having difficulty digesting modern-day bread Promotes Proper Digestion The natural fermentation in sourdough makes it easier for your stomach to digest compared to commercial bread made with yeast. Fermentation may also break down gluten, the main protein in wheat that is known to cause sensitivity and digestive issues in some individuals. Supports Gut Health The fermentation process of sourdough bread creates prebiotic and probiotic-like properties, which help improve gut health Low Glycemic Eating carbohydrates naturally causes our blood glucose to rise as we digest them. Sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose. Tips Before You Begin: Use a kitchen scale for weighing the dough ingredients – this yields the most accurate and consistent results. Make sure you’re using an active sourdough starter. Feed your sourdough starter at least 6 hours before, make sure it is nice and bubbly. Its a longer process since it has several resting stages, I like to start in the morning, let it rest and stretch it during the day. Then leave it to rest in the fridge over night, finish it the next morning. Using bread flour is best, as it has a higher gluten content which creates a chewier bagel. However I have made bagels with all purpose and it still yields a good product. The Recipe:

Pinterest Facebook Instagram These biscuits are SO easy to make, no rolling or cutting involved, and turn out perfect every time. Mix, scoop, and drop onto a baking sheet! This post may contain affiliate links. Read our disclaimer . Ingredients Breakdown All-purpose flour -I prefer organic unbleached I am sure you could use all-purpose gluten-free flour too. Baking powder and baking soda -You need baking powder and baking soda for this recipe to give them their fluffy texture. Sugar – Granulated sugar or honey help sweeten the biscuits a little. Salt -Don’t forget the salt, even if you use salted butter! Buttermilk -Make sure you use COLD buttermilk. This is important for the butter to clump up when you combine the buttermilk and butter. Keep your buttermilk in the fridge until you are ready to use. Biscuit Toppings A biscuit fresh from the oven is good by itself, but if you want to mix things up, here are a few of my favorite toppings: Butter – you can never have too much butter! Jam -spread your favorite jam! Nut butter -I like peanut butter on my biscuits, especially peanut butter AND honey! Gravy -make breakfast out of the biscuits and make biscuits and gravy! The Recipe:

Dandelion lotion bars are a wonderful and natural way to moisturize and heal your skin. Dandelions grow right in your back yard making them easy to forage. Moisturize and heal a dry skin issues with these non-greasy DIY dandelion lotion bars! This post may contain affiliate links. Read our disclaimer . Pinterest Facebook Instagram Step 1: Make the Dandelion Infused Oil To make these bars you’ll need to first make a dandelion flower infused oil. Find out how to do that here! Try making this Dandelion Salve Recipe with your infused oil. With proper storage in a cool, dark place, the infused oil should be good for around 9 months to a year. Step 2: Make the Dandelion Lotion Bars 1 part  beeswax 1 part  shea butter (or mango butter) 1 part dandelion infused oil Essential oil, optional I usually make a batch using 1/2 cup dandelion infused oil3 oz  beeswax 4 oz  shea b utter That amount will fill almost two dozen small (one-inch) molds or several larger sized shapes. For molds, you can use candy molds, silicone molds, or even canning lids. You can store smaller sizes in a jar or tins out of direct heat and hot areas. Whenever your skin feels dry or rough, just rub the bar over your skin. The heat of your body will melt it just enough to leave a light moisturizing layer. The Recipe:

Salsa is also easy to can, making it perfect for a beginner. The ingredients are chopped, brought to a boil, ladled into your jars and processed. it’s really that simple! This salsa is wonderful, not overly hot and it has a great flavour with a sweet corn addition. This post may contain affiliate links. Read our disclaimer Corn salsa is an easy corn canning recipe that’s safe to preserve with water bath canning. This year I found a great deal on corn, for less then $1 an ear, I couldn’t pass it up! After we ate our fill of corn on the cob I got to preserving what was left. Freezing is a great option, I blanched all the cobs, cut all the kernels off and filled freezer bags with corn. Now we can enjoy the fresh taste of corn during the cold winter months. Although we can only eat so much corn, so I started looking for canning recipes, I found this recipe in The All New Ball Book Of Canning And Preserving . The original recipe is “cherry tomato and corn salsa” and it uses cherry tomatoes instead of regular tomatoes. They cook the same, and are equal in canning purposes, so use whichever you would like. I added a few extra things, dried herbs and sugar and excluded the cilantro. It is safe to adjust spices, dried herbs and sugar in canning, but dont adjust the other ingredients. The measurements are tested for a safe canning recipe. Its not safe to increase the amount of ingredients. The only ingredients safe to increase or decrease is salt, dried herbs, spices, and sugar. To make 3 Pints of Corn and Tomato salsa you will need: 2 ½ lbs. Tomatoes Roughly chopped 2 Cups Corn kernels. (About 2 ears of corn or use frozen corn) 1/2 Cup Onion, finely chopped (Red or white) 1-2 Jalapenos, seeded and chopped. (Can use any hot pepper. Leave seeds if you like spicy) 1/4 Cup Lime juice Or lemon 1 Tsp Salt 1 Tbsp Sugar (Optional) 1 Tsp Garlic powder (Optional) 1 Tsp Chili powder (Optional) 1 Tsp Cumin (Optional) How to make corn and tomato salsa If using fresh corn, cut the kernels off the cob. Using a knife or this neat corn cob stripper . In a pinch, you can use frozen corn kernels, instead of fresh. Defrost first. Prepare your boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands. Start by washing and chopping all your vegetables. Seeding and peeling the tomatoes is optional. Leave the seeds in your peppers if you prefer a spicier salsa. Add all ingredients to pot or Dutch oven , bring to a boil and simmer for 5-10 minutes. Stir occasionally. Adjust for seasoning. Canning your salsa: Ladle hot salsa into into hot jars , leaving 1/2 inch headspace, remove air bubbles. Wipe rims and seal with canning lids, finger tip tight. Process in water bath canner for 15 minutes (adjusting for altitude, see notes) After 15 minutes turn off the heat and let stand for 5 minutes. Remove jars from canner with jar lifter , allow them to cool on the counter on a tea towel for 24 hours. After 24 hours remove bands and check seals. Any unsealed jars can be stored in the fridge and eaten right away. Store sealed jars outside of the fridge for up to one year. Its recommended to store with rings off. This keeps them dry and allows for easier detection of ant failed seals. Also makes them go further, as you can use them again for your next canning project!  ALTITUDE ADJUSTMENTS FOR CANNING If above 1,000 feet in altitude, you’ll need to adjust the total canning time.  Here are the times for other elevations: 0 to 1,000 Feet: 15 minutes 1,001 to 3,000 Feet: 20 minutes 3,001 to 6,000 Feet: 25 minutes 6,001 to 8,000 Feet: 30 minutes 8,001 to 10,000 Feet: 35 minutes A quick google search will tell you your altitude! The Recipe: