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No Knead 100% Whole Spelt Bread with Sunflower Seeds

Thursday, January 13, 2022

The generous amount of toasted sunflower seeds lends a delicious and very distinctive nuttiness to this hearty no-knead wholemeal spelt bread. Crunchy and nutty from the healthy dose of seeds and whole grain, this bread makes a great sandwich, and super toast. If you don't have wholemeak spelt, just use regular wholewheat flour, and besides sunflower seeds, pumpkin seeds are a great substitute. Another alternative is use a mix of different seeds (sunflower, pumpkin, sesame and flax).

500 g Wholemeal spelt flour
1/2 tsp Dried yeast
1 tbsp Raw sugar
100 g Sunflower seeds, toasted + 30 g raw for the topping
1 tsp Sea salt
400 ml Lukewarm water
2 tbsp Plain yoghurt

In a large mixing bowl, add in spelt flour, dried yeast, raw sugar, 100 grams of toasted sunflower seeds and sea salt. Add in water and stir everything together. Cover the bowl with a clean kitchen towel. Set aside on the kitchen counter for 17 hours at the room-temperature.
Next day, grease and dust a 24cmx11cm loaf pan with some breadcrumbs or simply line the pan with parchment paper. Fold the dough from the side to the middle and tip the dough into the prepared loaf pan. Cover it with the kitchen towel and set aside for an hour.
Preheat the oven to 200C/400F. Place a tin with a cup of cold water on the bottom of the oven. Brush the top of the dough with yoghurt and sprinkle the sunflower seeds over.
Bake in the middle of hot oven for 50 minutes or until the bread is browned and sounds hollow when tapping the underside. Let cool for 10 minutes in the loaf pan, then unmould onto a wire rack and let cool.

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Egg White Chocolate Bundt Cake

Sunday, January 09, 2022

This chocolate bundt cake is quick, foolproof and simply delicious. Besides that, it uses up all the egg whites left from preparing the raw food for my carnivorous cats. The cake has a moist and fluffy crumb and not overly sweet. I served it with a dust of icing sugar and fruit. You can pour a chocolate glaze over or serve with some whipped cream at side or atop a good vanilla ice cream if desired.

310 g Egg whites, at room-temperature (about 10 medium)
150 g Homemade vanilla sugar (or regular white sugar)
150 g Butter, chopped
150 g Dark chocolate (with at least 60% cocoa), chopped
130 g White spelt flour
40 g Cornstarch
Icing sugar and fruit to serve

Butter a 24 cm bundtcake pan thoroughly and flour it well (besides flour, you can also use cacao powder or almond meal). Tip off the excess. Set aside.
Place chopped butter and dark chocolate in a large heatproof bowl set over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally as they soften. As soon as the chocolate begins to melt, remove the bowl. Preheat the oven to 175C/350F.
Place egg white in the bowl of your stand mixer fitted with a balloon whisk. Beat until fluffy, then slowly add in sugar and continue beating until glossy and stiff.
Sift the spelt flour and cornstarch together. Sift 1/3 of the flour mixture into the egg whites and fold to combine. Repeat with the remaining flour mixture in two additions. Now add in chocolate-butter mixture and fold until well combined.
Spread the batter into the prepared cake pan and smooth the surface. Bake in the middle of hot oven for 20-22 minutes until a wooden skewer or chopstick inserted near the center comes out clean.
Remove and leave the cake in the pan for 5 minutes, then carefully revert onto a wire rack to cool completely. Dust with icing sugar and serve with whipped cream and fresh fruit if desired.

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Pepita Bundt Cake with Spelt and Buckwheat

Wednesday, December 22, 2021

A pepita, which gets its name from the Spanish word for "little seed of squash" is harvested from specific hulless pumpkin variety, known as Styrian pumpkin, which was developed in the province of Styria in Austria. Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender. Both pumpkin seeds and pepitas are packed with a ton of nutrients. Pepitas are a good source of healthy fats and make for a tasty snack.
You can always substitute pepitas for pumpkin seeds, but it’s best to only substitute pumpkin seeds for recipes that call for pepitas as a garnish. So you wouldn’t want to use regular pumpkin seeds to make this cake or pepita pesto recipe, but when it comes to using them as a garnish for the soup Feel free to swap away.

4 Large eggs, at room-temperature
200 g Powdered sugar
125 ml Pumpkin seed oil
125 ml Sparkling water
A pinch of salt
230 g White spelt flour
60 g Buckwheat flour
8 g Baking powder
100 g Pepitas, toasted

Thoroughly grease a standard-size bundt cake pan with lard or butter. Then take a spoonful of flour and lightly dust the greased pan. Shake off any excess flour. Set aside. Preheat the oven to 180C/350F.
Beat egg yolks and powdered sugar in a mixing bowl until light and fluffy. Add in pumpkin seed oil, sparkling water and salt. Continue to whip until combined.
Whisk the spelt, buckwhweat, baking powder and pepitas together. Add the mixture into the egg yolk mixture. Fold to combine.
Beat the egg white until the glossy stiff peaks form. Add the egg whites to the batter and fold to combine. Spread the batter to the prepared pan and smooth the surface.
Bake in the middle of the hot oven for about 50-60 minutes until a skewer inserted into centre comes out clean.
Cool in the pan for 5 minutes and turn out on a wire rack to cool completely. Dust with powdered sugar if desired.

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Double Chocolate Rye Muffins with Coconut Cream and Date Syrup

Sunday, December 05, 2021

The moist, tender chocolate muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well. Serve them with some pomegranate seeds if desired. Besides date syrup, you can use honey or maple syrup instead. For a healthier and less sweet version, replace some of it with a ripe banana or applesauce.

Dry Ingredients	Wet Ingredients
200 g Dark rye flour 80 g White spelt flour 40 g Dutch-processed cocoa powder 2 tsp Baking powder 1 tsp Baking soda 1/2 tsp Coarse sea salt, plus a pinch to sprinkle on top 100 g 50%-70% Cacao dark chocolate, coarsely chopped	3 Medium eggs, at room-temperature 250 ml Full-fat coconut milk 150 ml Date syrup 150 ml Cold-pressed olive oil

Preheat the oven to 200C/400F. Line a 12-cup muffin tin with paper cases or grease a jumbo 6-cup muffin tin with olive oil and dust with a bit of flour.
Sift together the dry ingredients except the salt and chocolate in a large mixing bowl. Add half the sea salt and reserve the remainder for topping. Add half the chocolate and set the rest aside.
Beat the eggs in a separate bowl for about a minute. Then add the coconut milk, date syrup and olive oil while constantly whisking. Add the dry mixture to the wet mixture and use a spatula to carefully fold everything until combined.
Divide the batter among the muffin cases and top with the remaining dark chocolate. Bake for about 18 minutes for smaller muffins and 22-25 minutes for the jumbo ones until well risen and spongey and the chocolate has melted. Remove from the oven and sprinkle with the remaining sea salt.

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Easy Almond Coconut Florentine

Thursday, December 02, 2021

Chewy, nutty and buttery...these classic Florentine cookies are filled with almonds, desiccated coconut flakes, dried cranberries and a caramel. They are baked until golden and crisp with a slightly chewy center. Enjoy yourself or give as a homemade gift.

100 g Butter
70 g Sugar
50 g Honey
2 tbsp White spelt flour
50 g Desiccated coconut flakes
50 g Blanched almond sticks
50 g Dried cranberries, chopped
125 g Dark chocolate couverture

Melt the butter, sugar and honey in a small saucepan over a low heat, stirring frequently.
Remove from the heat and whisk in the flour then add the coconut flakes, almond sticks and chopped cranberries.
Heat oven to 190C/ 375F. Divide the mixture into 16 silicon muffin cups. Bake for 10 minutes until golden. Leave to cool for a few minutes until firm. Cool completely.
Melt the chocolate in a bowl over a simmering saucepan of water. Turn the florentines over on the wire rack. Dip the bases of the cookies in the chocolate, then sit them upside down on a tray until set. If you like, use a fork to draw wavy lines across the chocolate when the chocolate is firm enough to hold its shape. Leave to set and then store in an airtight container.

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6-Week Long Maturing Spelt Gingerbread Loaf

Friday, November 19, 2021

Nothing spreads the holiday spirit like a good homemade gingerbread loaf. This particular gingerbread is well-flavoured and incredibly delicious due to the 6-week long maturing process and the generous use of homemade spice blend. For a loaf with a soft crust and tender crumb, cover the gingerbread with a few slices of bread or fruit (I used clementines) for a couple of days before slicing. Glaze the gingerbread loaf with a simple lemon icing or chocolate ganache with some chopped nuts or just serve it with some whipped cream and some stewed plums for a festive brunch or try as a teatime snack slathered with butter.

Gingerbread Spice Blend	Gingerbread
2 tbsp Allspice, ground 2 tbsp Cinnamon, ground 2 tbsp Ginger, ground 1 tbsp Clove, ground 1 tbsp Nutmeg, ground A large pinch of black pepper	125 ml of Honey (or molasses) 100 g Coconut sugar (or raw brown sugar) 60 g Butter 3/4 tsp Baking soda 60 ml Milk 250 g White spelt flour 20 g Gingerbread spice blend 1 Medium egg

Combine all the ingredients for the spice blend in a jar. You don't need all the spices for the recipe. So half the recipe if you prefer.
6 weeks before Christmas: Gently melt the honey, coconut sugar and butter in a saucepan. Do not allow the mixture to boil. Set aside to cool for a bit. Add soda to the milk and mix. Whisk together the spelt flour and gingerbread spice, soda with milk, egg and cooled honey mixture. Mix well. Scrape the thick batter into a 20cm loaf pan. Cover the pan with a piece of plastic wrap and let it sit in the fridge, undisturbed, for 5 weeks.
After 5 weeks: Preheat the oven to 170C/340F. Bake the loaf for about 50-60 minutes until nicely browned. Leave to cool in the pan, then turn out. Wrap the loaf with a large piece of tin foil. Set aside at room-temperature for a couple of days or up to a week before serving.
If the gingerbread is hard, place a few slices of bread/apples/clementines on the loaf, then wrap with tin foil. They will help make the loaf tender and soft (change the bread/fruit each day with fresh ones). When the loaf is tender, glaze the gingerbread with chocolate ganache and sprinkle with some chopped nuts over, or simply dust the loaf with some powdered sugar and enjoy!