Spelt Triangles w Psyllium Husks

March 15, 2014 · by · 3 Comments

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Spelt Triangles w Psyllium Husks
These buns turned out really nice and light. Super easy to make!
Cuisine: vegan
Recipe type: bread
Serves: 6-8
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of white organic spelt flour
  • ½ cup of psyllium husks
  • 3 tsp yeast
  • 1¼ tsp Himalayan Rock salt
  • 1 tbsp raw or brown sugar
  • 2 tbsp olive oil
  • 1 tsp guar gum (or xanthan gum)
  • 1 tsp apple cider vinegar
  • 1 cup of warm water (add slowly)
To do
  1. add all dry ingredients to your kitchen machine, blend
  2. then slowly add oil and vinegar, and then water. Do add the water very slowly, so you can get the consistency exactly right. You want the dough almost dry to the touch
  3. transfer to a place where it can sit and rise, preferably in a warm spot under a tea towel, shape it roughly into a roundish shape
  4. let rise for about 20 minutes, depending on the temperature in the room it will rise faster or slower, so take that into account
  5. when risen, cut in 6 wedges, or 8 if it rose really well and put on oven tray
  6. preheat the oven on time to 200C
  7. let rise another half hour, then place in oven and bake till they sound hollow (tap with a knife) and are golden brown, about 20 minutes
Notes
Always let your bread cool down a bit before you slice it, otherwise it will clump together. If you slice them in two and fold open, the two halves will most likely form a nice heart - well, mine did 😉

 

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Home made Bread w Mushrooms & Chickpea Sauce

September 1, 2013 · by · Leave a Comment

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Home made Bread w Mushrooms & Chickpea Sauce
Hubbie is well and truly allergic to mushrooms, so I usually have them for breakfast or lunch; they are easy and quick to prepare and even just a piece of toast will do just fine with them 🙂
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 slice of bread (to bake your own, have a look here)
  • 4 mushrooms
  • a dash of oil for cooking
  • a few fresh basil leafs
To make the sauce (I make more and keep it in fridge for other dishes)
  • 1 can of chickpeas
  • 1 heaped tbsp of miso
  • ⅓ cup of oil
  • 1 tsp of Himalayan rock salt
  • 1 clove of garlic, minced (I always use the microplane for garlic)
  • non dairy milk to dilute as much as you like
To do
  1. blend all ingredients except for the milk in your blender or food processor
  2. (let sit overnight if you like, it will make it slightly tangy)
  3. dilute with milk to consistency you like (handy is to dilute only what you need, so you can keep the rest for a dip or spread on toast)
  4. then slice your mushrooms, bake in a bit of oil. I wouldn't add water as your bread will go soggy then.
  5. place mushrooms on bread (toasted, if you like), top with sauce and scatter basil leafs on top
  6. Voilá!

 

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Carrot & Hazelnut Loaf

June 9, 2013 · by · Leave a Comment
Carrot & Hazelnut Loaf

Carrot & Hazelnut Loaf

It really is easy to make a different kind of bread every time. In this one, the hazelnuts create most of the flavour and the carrots the colour 🙂

◊    3 cups of organic white spelt flour (or a mixture of wholemeal and white; wholemeal is healthier and tastes beautiful too, it just rises a little less)
◊    3 tsp of dry yeast
◊    1.5 tsp of Himalayan rock salt◊    2 tbsp of minced garlic
◊    1/2 cup of hazelnuts, crushed
◊    +/- 1/2 cup of carrot juice, add warm water to make about 3/4 to 7/8 cup of fluids
◊    3 tbsp of olive oil

Actions and directions:

– add all dry ingredients to food processor, pulse a few times to mix
– with machine running, slowly add oil and then the water
– you want the dough to form a ball, it is fine if it is a little sticky
– let the dough rest and rise (either in a baking tin or not, depending on what shape you want) in a warmish spot under a towel, about 45 minutes
– heat oven to 200C and when hot, bake the bread for 40 minutes – to check if it is done, tap it with a knife, it should sound hollow

Let the bread sit and cool down a little before you slice it (in other words: hide it 😉 ).

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Spelt Triangles w 2 Fillings

May 7, 2013 · by · Leave a Comment

 

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Spelt Triangles w 2 Fillings
I'm not a big eater, so one bread roll will do me, but I do want lots of flavours, so I dress the two halves differently. Of course the possibilities are endless, but this is just one combination I like 😉
Prepared by:
Cuisine: vegan
Recipe type: breakfast, lunch, light meal
Serves: 1
Prep time: 
Total time: 
You need
  • 1 Spelt Triangle w Psyllium Husks (in this case, but any wholemeal bread roll will do)
  • ¼ - ½ avocado, depending on the size
  • some rocket leaves
  • 1 or 2 pitted olives
  • balsamico
  • ½ tomato
  • capers
  • vegan mayo (mine was home made)
  • salt & pepper to taste
To do
  1. cut the bread roll in half
  2. dress one half with avo, then rocket, sliced olive and balsamico
  3. dress the other half with avo, wedges of tomato, capers, vegan mayo and pepper

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Buckwheat & Spelt Loaf

May 1, 2013 · by · 5 Comments
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Buckwheat & Spelt Loaf
A loaf with quite a distinct buckwheat flavour, very nice for hearty sandwiches. This makes a small loaf of two cups of flour, for a medium loaf, just add 1 cup of flour and ⅓ of all other ingredients. Please note total cooking time is without rising time 🙂
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of wholemeal spelt flour
  • 1 cup of buckwheat flour
  • 1¼ tsp Himalayan rock salt
  • 3 tsp dry yeast
  • 3 tsp guar gum (or xanthan)
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 2.5 tbsp olive oil
  • ⅞ cup of warm (not hot) water
To do
  1. add yeast to ½ cup of warm water, let sit for 10 minutes
  2. in your food processor (with dough blade) mix all dry ingredients
  3. with a running motor, slowly add oil, then yeast mixture
  4. carefullly add the rest of water until the dough becomes a ball
  5. transfer to a lined oven tray, sprinkle a bit of flour on top and some pips as well
  6. let it rise in a warmish spot, if possible, covered with a tea towel, for about 1 hour and 15 min.
  7. bake in oven at 200C till it sounds hollow when you tap it with a knife, in about ½ hour.
Notes
Let the bread cool down a little before you slice it.

I made the dough for this bread in the kitchen machine, but of course you can use a bread maker, which will probably give you a lighter texture. I just went for the quickest way 😉
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