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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Aniseed Sesame Loaf & Nut Loaf

January 20, 2014 · by · Leave a Comment
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Aniseed Sesame Loaf & Nut Loaf
There is nothing like fresh, home baked bread, and here are two examples of favorite white breads. In the middle you see the Aniseed Sesame Loaf, the other bread is the nut loaf, in different shapes. As I only use organic flour, I've never seen a white bread as white as store bought white bread 🙂 I like to keep it simple, these are fool proof recipes, and somehow they turn out different every time anyway, depending on the flour, warmth in the house, humidity. As I think kneeding dough can easily be done by my bread machine, I happily delegate that job, but as I don't like PTFE's and PFOA's (that are released from non-stick layers when hot), I transfer the dough to silicon baking moulds, let them rise and then bake the loaves in the oven. The whole process takes about 1¾ hours.
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 cups of organic white spelt flour (makes a medium sized loaf)
  • 1.5 tbsp aniseed
  • 1.5 tbsp black sesame seeds
  • 1 tbsp poppy seeds
  • 3 tsp dry yeast
  • 1.5 tsp salt
  • 3 tbsp olive oil
  • ¼ - ½ tsp (apple cider) vinegar (optional, but helps with texture)
Or for a more nutty loaf:
  • 3 cups of organic white spelt flour
  • half a cup of walnuts
  • half a cup of pine nuts
  • 3 tsp dry yeast
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 1 tbsp toasted sesame oil
  • ¼ - ½ tsp (apple cider) vinegar (optional)
To do
  1. add the liquids to the bucket
  2. top with all the dry ingredients
  3. run a dough program of about 20-25 minutes
  4. transfer dough to baking mould
  5. let rise in a warm spot (or as warm as possible), tea towel over the top in case of draught, for about 45 minutes
  6. in the meantime, preheat oven to 200C (390F)
  7. then bake for about 35 minutes (tap the bread with a long knife, when it sounds hollow, it's done - but I haven't overbaked a loaf yet).
  8. take out of mould, let cool down for 10 minutes before you slice it
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Star Aniseed Spelt Pancakes w Chunky Strawberry Mash

November 20, 2013 · by · 2 Comments

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Aniseed Spelt Pancakes w Chunky Strawberry Mash
The star aniseed in these pancakes gives a lovely extra but subtle flavour, and of course the strawberries add a delicious freshness. Makes 5 medium pancakes.
Prepared by:
Cuisine: vegan
Recipe type: breakfast, light meal
Serves: 5
Prep time: 
Total time: 
You need
  • ½ cup wholemeal spelt flour
  • ½ cup white spelt flour
  • 2 tbsp baking powder
  • 1 tbsp star aniseed powder
  • 1 tbsp coconut palm sugar
  • 2 tbsp rice bran oil
  • ¼ tsp Himalayan rock salt
  • 1 cup of oat milk (or another non dairy milk that
  • 1 tbsp of hemp or chia seeds per pancake
  • 2.5 cups of strawberries
  • 2.5 tsp vanilla paste (or essence, vanilla bean based)
  • oil to cook with (coconut oil is nice here)
To do
  1. with a stick blender (or in the small bowl of your food processor), super quickly blend the strawberries with the vanilla paste, so you keep some lumps and don't end up with a strawberry soup
  2. mix the flours, baking powder, star aniseed powder, sugar and salt, whisk through well so there are no lumps
  3. add the non dairy milk and the oil, whisk till nice and smooth
  4. heat ½ tbsp of oil in a medium skillet to medium/high (not super hot), and add a ladle of batter and swirl the pan to evenly distribute the batter
  5. bubbles will appear, and when the sides let loose (with a bit of help of your spatula), flip them over (help by holding the edge of the pancake) and give it just a few more minutes to brown
  6. when nice and brown, serve pancake with strawberry mash and a table spoon of hemp seeds
Notes
Apart for the pancakes themselves, I haven't added any sugar or otherwise sweet things to this recipe, but if you're in a sweet mood, of course you can add any preferred sweetener, or chopped dates 🙂
Nutritional Information
Serving size: 1 Calories: 173 Fat: 8.5gr Carbohydrates: 31gr Sugar: 4gr Sodium: 386mcg Protein: 5gr

 

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Orange & Vanilla Cookies

August 3, 2013 · by · Leave a Comment

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Orange & Vanilla Cookies
Urgent Cookie Craving! So I baked these. Plenty to cure cravings for a week, as it makes about 60 small to medium cookies 😉
Prepared by:
Cuisine: vegan
Recipe type: cookies
Serves: 60
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of (spelt) flour
  • ½ cup of melted coconut oil (I used deodorized oil)
  • ¾ coconut palm sugar
  • a pinch of salt
  • zest of 2 oranges
  • 2 tsp vanilla paste
  • 1 tbsp molasses
  • 1 tsp of baking powder (aluminium free)
To do
  1. mix dry ingredients
  2. mix liquid ingredients
  3. slowly add liquid mixture to dry mixture, stirring it in with a wooden spoon
  4. it's quite OK for it to be crumbly as long as it is nicely mixed and you can form balls out of the dough
  5. pre-heat oven to 160-170C and place baking paper on oven tray
  6. take a small hand of dough and press it together, then flatten it and either transfer to baking tray, or use a cookie cutter for nice shapes
  7. place tray in oven and bake for no more than 12 minutes (they will harden up once out of the oven)
  8. after a few minutes, transfer to a rack to cool down further

 

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Mini Vanilla Cinnamon Cakes

July 15, 2013 · by · Leave a Comment
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Mini Vanilla Cinnamon Cakes
OK, I'm patting myself on the shoulder for these 😉 It must be the combination of the cinnamon and the coconut palm sugar that gives a lovely deep flavour, and spelt tends to always give a nice almost crispy crust.
Prepared by:
Cuisine: vegan
Recipe type: Sweets
Serves: 22
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 200gr organic white spelt flour
  • 175gr plant based butter (straight from fridge)
  • 125 coconut palm sugar
  • a pinch of salt
  • 2 tsp of vanilla paste
  • 2 tsp of cinnamon
  • 2 tbsp of melted coconut oil
  • 1 tbsp of non dairy mylk
To do
  1. Place all ingredients in a bowl and mix with mixer, using dough hooks
  2. when all has come together, spray or brush your silicon mould lightly with oil (this may not be necessary, but I did it anyway and they came out beautifully)
  3. place enough dough in each cup to make a little mount (I used a cake pop tray with lid, nice and cosy 😉 )
  4. put the tray in the oven and bake for 15 minutes, check if it is done (stick a knitting needle in, it should come out dry), leave in few more minutes if necessary. Cakes will 'crisp' up a little once out of oven.
Notes
You can also serve these as a dessert; I added a Nutmeg-Ginger dip 🙂

 

 

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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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Herb Bread

June 4, 2013 · by · Leave a Comment
Herb Bread

Herb Bread

 

You need (for a medium size loaf):

♦    3 cups of organic white spelt flour
♦   at least 2 heaped tbsp of your favorite herb spread (of course you can use fresh herbs, you’ll have to chop a lot, and add 1.5 tbsp of oil)
♦   1.5 tbsp of olive oil
♦   3 tspn dry yeast
♦   1.5 tsp Himalayan rock salt
♦   7/8 cup of warm water (it could be slightly more or less, depending on your flour)

Actions and directions:

– add all dry ingredients to food processor, pulse a few times to mix
– add herb spread
– with machine running, slowly add oil and then the water
– let the dough rest in a warmish spot under a towel, about 45 minutes
– heat oven to 200C and when hot, bake the bread for 40 minutes

Let the bread sit and cool down a little before you slice it.

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Beetroot Wraps w Greens & Red Cabbage

May 29, 2013 · by · Leave a Comment

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Beetroot Wraps w Greens & Red Cabbage
Wraps are great meals at any time of the day and the possibilities are endless. Here's one of my favourites 🙂
Prepared by:
Cuisine: vegan
Recipe type: Wrap
Serves: 2
Prep time: 
Total time: 
You need
  • about half a cup of baba ghanoush
  • red cabbage, chopped, ¾ cup
  • ½ avocado
  • half a small onion
  • rocket leaves, as many as you like
  • 1 tbsp hemp hearts/seeds
  • dash of olive oil, optional
  • salt & pepper
To make wraps from scratch (about 6) you need:
  • 1 cup of w/m flour (I use organic spelt)
  • 1 cup of white flour (ditto)
  • 1 tsp of salt
  • 1.5 tsp baking powder
  • 1 tbsp oil
  • juice of one medium size beetroot, and top up with hot water to ¾ cup
To do
To assemble:
  1. spread the baba ghanoush on your wrap, chop onion & cabbage, and arrange everything else on the wrap, a bit off centered
  2. roll up and enjoy 🙂
To make wraps:
  1. mix your dry ingredients (if lumpy, then sieve). I use a food processor.
  2. slowly add in oil & water/beetroot mixture
  3. mix till it is a nice dry ball - if too sticky, add flour
  4. let the dough sit in a warmish spot under a tea towel, for abt 20 minutes
  5. divide in 8 pieces, let sit for 20 minutes again
  6. on your work surface, sprinkle some flour. Put a ball of dough in the middle, flatten with your hands, then use a rolling pin to roll out thin. Always roll from the middle to the sides. keep sprinkling with flour, turn over once. If you don't sprinkle enough flour, it will stick to the work surface and you'll be annoyed!
  7. heat a skillet, nice and hot, no oil
  8. when hot, put your wrap in the skillet.
  9. when bubbles appear, give it another 10 seconds, then turn over
  10. another 10 seconds, and done!
    (I keep a plate with a tea towel ready, where the wraps go when done. Leftover wraps you can put in a plastic bag with moist to wet kitchen paper, they will stay nice and pliable. In case they are dry, the moist kitchen paper will fix that. )

 

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Lemon ‘Butter Cake’

May 26, 2013 · by · Leave a Comment
Lemon 'Butter Cake'

Lemon ‘Butter Cake’

 

This is based on a Dutch recipe (‘Boterkoek’), something I crave once in a while. The original cake is made with real butter, and although this version isn’t as rich, it still is very nice.

You need:

°    200gr of white flour (I use spelt, as always)
°    175gr of plant based butter
°    125gr organic brown sugar
°    a pinch of salt
°    1 heaped tsp of vanilla paste (or essence, but organic, for usually ‘natural’ vanilla comes from a beaver’s castor sacs, near his bum, and is called ‘castoreum’ but not labelled like that – just in case you didn’t know 😉 )
°    zest of 1.5 lemons
°    1 tbsp non dairy milk

You do:

– preheat oven to 200C
– mix everything and put in slightly oiled baking tray. I used a muffin tray to make small cakes.
– bake for max. 20min, check at 15min, they may be fine then

Cool for about 15 minutes, pop the cake(s) out and transfer to a rack to further cool down. Keep in a container.

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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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