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Spelt Flower Bread

Thursday, April 19, 2018

Three layers of almond chocolate spread sandwiched between soft sweet spelt bread and twisted into a flower shape, this spelt bread is amazing both for its appearance and its taste. It's not at all difficult to make and perfect to bring to a garden tea party or an afternoon snack.


365 g Refined spelt flour (or 330 g Whole spelt flour+1 tbsp Kaniwa seeds) 30 g Raw sugar 18 g Fresh yeast, crumbled Pinch of salt 30 g Butter, melted and cooled slightly 175 ml Full fat milk, lukewarm 2 Egg yolks 150 g Almond chocolate spread 30 g Butter, room-temperature and cut into small pieces 1 tbsp Almonds, chopped Egg white for glaze

Whisk the lukewarm milk, raw sugar and fresh yeast in a jug. Place the refined spelt flours (or whole spelt flour and kaniwa seeds) and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg yolks. Stir until a soft dough forms.
Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Knead in butter pieces until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
Punch down the dough and knead shortly on a lightly floured surface. Divide the dough into 4 even portions. Roll out each portion of dough into a round, about 25-cm/10-inch.
Place the almond chocolate spread into a small bowl and warm it in the microwave for about 30 seconds to make it easier to spread onto the dough.
Place a disc of dough on a piece of baking paper and spread 1/3 of almond chocolate spread over. Top with another disc of dough and spread another third of almond chocolate spread and repeat one more time. Now cover with the last disc of dough. Transfer it to a baking sheet or a springform pan.
Take a small drinking glass and place that in the centre of the dough as a guide. Use a sharp knife and cut the dough into 12 or 16 wedges. Take each section of dough and twist. You can leave them as they are or pinch two sections of twisted dough together.
Now cover the dough with a kitchen towel and leave for 30-40 minutes to allow the dough to rise. Preheat oven to 180C/350F. Once the bread had risen, brush the surface with egg white and sprinkle the center of the dough with the chopped almonds. Bake the bread for 20-25 minutes until nicely golden brown.

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Vegan Kaniwa Salad with White Asparagus

Thursday, June 22, 2017

Kaniwa pairs perfectly with white asparagus and pomegranate seeds for this deliciously nutty and light salad that is great for spring and summer! Kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.

Salad	Vinaigrette
150 g Kaniwa 750 g White asparagus, trimmed and cut into 3 pieces 100 g Lamb’s lettuce (aka mâche or corn salad) 1 Pomegranate, deseeded	30 ml White balsamic vinegar 60 ml Olive oil 1/2 tbsp Maple syrup 1 tbsp Dijon mustard 1 clove Garlic, minced Sea salt and freshly ground black pepper

Combine all the ingredients for the dressing in a jar with a tight-fitting lid. Shake vigorously until emulsified, about 10 seconds. Refrigerate while you prepare the salad.
Fill a medium saucepan with 300 ml water and add in kaniwa. Bring it to a boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and kaniwa is al dente.
Trim the woody ends off and gently peel the outer skin of the asparagus stalks off with a vegetable peeler. Cut into 3 pieces. Bring a large skillet of water to a gentle boil. Add some salt. Blanch the white asparagus until tender but still crisp, about 5-8 minutes. Plunge into a bowl of iced water to stop them cooking. Remove and drain well.
In a large bowl, toss together the kaniwa, white asparagus and pomegranate seeds with the prepared vinaigrette until coated. Divide the lamb's lettuce into 2 serving plates. Spoon the white asparagus salad over and serve.

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Quinoa Kaniwa Salad with Pomegranate and Kale

Wednesday, November 23, 2016

Both quinoa and kaniwa are mineral-rich, protein-packed and naturally gluten-free. They are technically seeds, or so-called pseudograins, but they share many of the nutritional properties of whole grains. These two protein powerhouses are rooted in South America, and both cooked and eaten like a grain and can be subbed into recipes that call for rice and couscous. The main difference when cooking quinoa and kaniwa is that kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.

100 g Quinoa, well rinsed and drained
50 g Kaniwa
Handful of kale, chopped
200 g Pomegranate seeds
A handful of almonds, toasted and coarsely chopped
1 Small white radish, peeled and thinly sliced, optional

2 tbsp Apple cider vinegar
1 tbsp Finely chopped shallots
1 tbsp Maple syrup
2 tsp Dijon mustard
4 tbsp Extra-virgin olive oil
Sea salt and freshly ground pepper, to taste

Place rinsed and drained quinoa, kaniwa and 300 ml water in a medium saucepan, bring to the boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and quinoa and kaniwa are al dente.
In a small bowl, whisk together the vinegar, shallots, maple syrup and mustard. Slowly whisk in olive oil and season with salt and pepper.
In a large bowl, toss the quinoa, kaniwa, pomegranate seeds and vinaigrette. Top with the chopped almonds and serve on a bed of thinly sliced white radish immediately.

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Kaniwa Salad with Roasted Hokkaido and Fig

Wednesday, September 21, 2016

Kaniwa is, like quinoa, an ancient grain that grows in Peru and Bolivia. It is about half the size of quinoa but otherwise quite similar. It’s an excellent source of protein and amino acids, and exceptionally high in fiber, iron, and calcium and is also gluten-free like quinoa. Enjoy it in salads, soups or as the stuffing. However, one major difference between the two is that kaniwa doesn’t have saponins that gives quinoa a soapy, slightly bitter flavour if not rinsed properly.

150 g Kaniwa
300 ml Water
2 Ripe yet firm figs
300 g Hokkaido pumpkin, diced and roasted
Handful of red basil leaves, chopped
A bunch of chives, chopped
4 Spring onions, white part only, chopped
1 tbsp Truffle oil
2 tbsp Olive oil
3 tbsp White balsamic vinegar
Salt and freshly ground pepper to taste

Combine the kaniwa with water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for about 15 minutes, until the water is absorbed.
Transfer to a bowl and allow them to cool to room temperature. Add the remaining ingredients and toss together. Place them over cabbage leaves or greens and serve immediately.