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Overnight Yogurt Sunflower Seed Bread Rolls

Tuesday, September 11, 2012

This overnight bread, prepared with a mix of wholewheat and bread flours and 100% yogurt, has a crunchy crust and tender crumb with complex flavour and a beloved delicious sour tang due to the long, slow overnight fermentation.

Overnight Yogurt Sunflower Seed Bread Rolls

adapted from Hefe und mehr

400 g Plain yogurt
3 g Fresh yeast
150 g Wholewheat grain, ground
230 g Bread flour
8-10 g Sea salt
Sunflower seeds

Before you go to bed, dissolve fresh yeast with the yogurt in the mixing bowl of your stand mixer, then add in remaining ingredients, except sunflower seeds. Stir first on slow speed until the dough comes together, then increase the speed and knead until it’s smooth. Cover with plastic film and proof overnight or up to 12 hours at the room temperature.
Next morning roll dough on a well-floured work surface to 40 x 40 cm square. Fold each side in to meet in the middle, so you have a 20 x 20 cm square. Cut into 9 pieces. Brush the surface with water and coat with sunflower seeds. Place them on a baking tray lined with parchment paper. Cover with a clean kitchen towel and proof for 60 minutes.
Place a roasting tray at the bottom of the oven and preheat to 250C/500F. Put the bread in the hot oven and pour a cup of boiling water into the roasting tray. Close the oven door and bake for about 20 minutes.

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Roasted Hokkaido Coconut Soup

Saturday, September 08, 2012

This seasonal pumpkin comfort soup is not only quick and easy to make, but unusual addition of coconut gives a velvety, creamy texture and sweet, tropical flavour to the soup.

Roasted Hokkaido Coconut Soup

adapted from essen und trinken

600 g Hokkaido, halved and seeds removed
1 Onion, peeled and diced
3 tbsp Coconut oil, melted
400 ml Vegetable stock
300 ml Coconut milk
Salt and pepper to taste
1 tbsp Lime juice

Preheat the oven to 190C/375F. Place the pumpkin cut side down on a roasting tray, and drizzle with a tablespoon of coconut oil. Place in the center of the oven and roast until the pumpkin is tender, about 45 minutes.
Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
Place a large saucepan over medium heat. Add in remaining coconut oil, when hot, add in diced onion and sauté, stirring occasionally until lightly caramelized, 3-4 minutes. Add the vegetable stock and pumpkin to the pan and bring it to a boil. Lower the heat and simmer for 15 minutes.
Remove the soup from the heat and process with an immersion blender until smooth. Season with the salt and pepper. Add the coconut milk to the soup and stir to combine. Place over low heat until soup is heated through. To serve, drizzle with pumpkin seed oil and garnish with coconut shreds or pomegranate pearls.

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Tomato Goat Cheese Tartlets

Wednesday, September 05, 2012

A French-inspired fresh cherry tomato tartlet recipe, baked in a buttery spelt-cornmeal crust with fresh goat cheese, thyme and served with balsamic syrup. An excellent way of using up an excess of home grown tomatoes.

Pâte Brisée	Filling
200 g Whole grain spelt, ground 50 g Cornmeal 125 g Butter, cut into small pieces 5 g Salt 10 g Sugar 1 Egg 1 tbsp Cold milk	150 g Fresh goat cheese 500 g Cherry tomatoes 4 tsp Breadcrumb Black pepper Fresh thyme 2 tbsp Olive oil

Heap the flour and cornmeal on a counter and make a well. Put in the butter, salt, sugar and egg. Using your fingertips, mix until it has a grainy texture. Add in milk and incorporate gently with your fingertips until the dough begins to hold together. Gently knead 4 or 5 times until smooth. Roll it into a ball and flatten slightly into a thick disk. Wrap in plastic wrap and chill for at least an hour before working with it.
On a lightly floured work surface, roll out the dough to a 2-mm thickness. Using a 18-cm cutter or plate as a guide, cut out 4 circles. Use them to line 4 individual loose-bottom tart pans, 12-cm in diameter and 3-cm deep. Chill for 30 minutes.
Preheat the oven to 190C/375F. Prick the tart shell bases. Line the tart shells with baking parchment and fill with a layer with dried beans to weigh the dough down and prevent it from rising unevenly. Bake for 15 minutes. Lower the oven setting to 170C/340F. Remove the beans and paper and return the pastry shells to the oven for 5 minutes. Remove and leave them on a wire rack and let cool.
Sprinkle each tart shell with one teaspoon of breadcrumb, then divide the fresh goat cheese onto the tart shells, and season with freshly ground black pepper and fresh thyme leaves. Fill in the tomatoes and drizzle the olive oil over. Bake in the center of the hot oven for 20-25 minutes.

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Spelt and Oatmeal Bread Stars

Sunday, September 02, 2012

Poolish sponge is a type of French starter made from the same amount, in weight, of flour and water with a very small amount of yeast, and left to ripe for a long time. This allows bread to develop its characteristic flavours and texture.
You can make the poolish anywhere between 8 and 16 hours before you start mixing the final dough. Poolish should be a wet mixture, very much like a thick pancake batter and when the surface is covered in tiny bubbles, it’s ready to use. Bread made with preferment also tends to keep better, compared to bread made from straight dough.

Spelt and Oatmeal Bread Stars

adapted from Ploetzblog

Poolish Sponge	Dough
150 g Wholegrain spelt, ground 150 g Water, lukewarm 1 g Fresh yeast	170 g Water, lukewarm 315 g Bread flour 75 g Oatmeal 9 g Fresh yeast 9 g Sea salt 10 g Liquid malt extract Poppy and flax seeds for coating

Combine all the poolish ingredients in the mixing bowl and leave it, covered, at room temperature for 10-12 hours. If you want to use dry yeast, then 0.4 grams, about 1/8 teaspoon, would be enough.
Add in the rest of ingredients and stir at slow speed for 6 minutes, then increase the speed and continue to mix for 8 more minutes until it comes together and pulls away from sides of bowl.
Turn the dough out on a lightly floured work surface. Gently knead the dough a few times and shape into a round. Cover and rest for 40 minutes.
Divide the dough into 10-12 portions and shape each into a round. Cover and rest for 30 minutes.
On a lightly floured work surface, gently flatten a dough ball. Cut 3 times on the center all the way to the bottom in a crisscross style, leaving about 2-cm edges intact. Now turn each triangle outside to create a 6-point star.
Dip the star into water, then coat with a mix of seeds. Place them in baking trays lined with parchment paper. Cover and proof 90 minutes.
Place a roasting tray at the bottom of the oven. Preheat the oven to 240C/460F. Place the bread stars on the upper rack of the hot oven. Pour a cup of boiling water into the roasting tray. Bake for 20 minutes until they are nicely golden brown.

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Black Bean Salad with Avocado and Grape Tomatoes

Wednesday, August 29, 2012

This colourful, healthy and tasty black bean salad makes a great side dish, appetizer, or potluck. It tastes extra fresh and good if you can use freshly cooked black beans, if you don't, just use the canned beans. Make sure to rinse and drain the beans, if you are using canned beans.
Black beans, also known as turtle beans, offer nutritious, low-fat, high-fiber and -protein dietary choices. The combination of fiber and protein in black beans is a key to their outstanding support for blood sugar balance and blood sugar regulation.

Salad	Dressing
180 g Dried black beans 750 ml Water 15 Grape tomatoes, halved 1 Small onion, peeled and diced 1/2 Hass avocado, diced	2 tbsp White wine vinegar 1 tbsp Fresh lemon juice 6 tbsp Olive oil 2-3 tbsp Fresh parsley, chopped 2 Garlic cloves, minced 1/3 tsp Dried crushed red pepper Salt and pepper

Cover the dried black beans with enough water in a large bowl and let them sit overnight or at least eight hours. Drain and rinse. Place the soaked beans in a saucepan with 750 ml of water. Bring it to a boil, cover, reduce heat, and let simmer until they are tender, about 1 hour. Drain and they are ready for use.
Combine all dressing ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.
In a large bowl, combine beans, grape tomato halves, diced onions, avocado and the dressing. Toss until evenly coated.

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Raw Energy Bars

Sunday, August 26, 2012

Fruity, nutty, naturally sweet, these raw energy bars made from dried prunes, figs, nuts and cocoa powder are a delicious and healthy snack to keep up your energy between meals, or after a workout.

Raw Energy Bars

adapted from Just As Delish

150 g Dried prunes, roughly chopped
150 g Dried figs
200 g Raw cashew nuts, chopped
150 g Raw almonds
20 g Cocoa powder
35 g Ovaltine chocolate malt powder
A pinch of sea salt
2 tbsp Homemade vanilla extract

Line a 15x25-cm rectangular pan with a plastic film. Place chopped prunes, nuts, cocoa powder, Ovaltine chocolate malt powder and sea salt in a blender or food processor. Pulse a few times until all the ingredients come together.
Add in homemade vanilla extract and pulse until it reaches a dry but moist dough consistency. Scrape the mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before cutting into bars.

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Lentil Salad with Mozzarella

Thursday, August 23, 2012

An easy peasy comforting lentil salad tossed with a simple white balsamic vinaigrette served on the thinly sliced Mozzarella. The salad can be served as a side dish or as the main course with some crunchy toasted bread.

150 g Brown lentils
1 Shallot, diced
6 Cherry radishes, diced
250 g Mozzarella, regular or low-fat
4-5 tbsp Vegetable stock
3 tbsp Balsamic bianco
2 tsp Mild mustard
Salt and pepper to taste
2 tbsp Walnut oil
2 tbsp Chives,chopped

Combine lentils with 3-4 cups water. Bring to a boil. Simmer 25-30 minutes, until lentils are tender. When lentils are done cooking, drain then place them in a large mixing bowl.
Peel and dice the shallot. Finely dice the cherry radishes.Drain and cut the Mozzarella into thin slices. Arrange them in two serving plates.
Mix together the vegetable stock,Balsamic bianco, mustard, salt and pepper in a bowl. Beat in walnut oil.
Add diced shallot, cherry radishes, and chopped chives to the lentil together with dressing. Season with salt and pepper. Divide the lentils and mound onto the Mozzarella. Garnish with chives.

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Spelt Granola Muffins with Plums

Monday, August 20, 2012

Healthy homemade millet granola gives a crunchy topping and nutritional boost to these tasty spelt muffins. The plums and yogurt help keep them moist longer and they freeze well. Enjoy these muffins for breakfast or anytime you feel like a snack.

125 g Wholegrain spelt flour
125 g Refined spelt flour
70 g Raw sugar
1/2 tsp Salt
2 tsp Baking powder
70 ml Walnut oil
150 g 3.5% Plain yogurt
1 Large egg, lightly beaten
180 g Millet granola
220 g Plums, stoned and diced

Whisk wholegrain spelt flour, refined spelt flour, raw sugar, salt and baking powder together in a mixing bowl.
In another bowl, mix walnut oil, plain yogurt, and egg until combined. Add the liquid mixture to the flour mixture, stirring until barely combined.
Fold in 120 grams of granola and diced plums. Divide the batter into a 12-cup muffin pan and top with the rest of granola. Bake for about 20 minutes until the tops are nicely golden brown and crunchy.

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Pearled Spelt Zucchini Salad with Sundried Tomato Vinaigrette

Thursday, August 16, 2012

Enjoy the lively colours of late summer with this tasty salad full of healthy nutrients combining the sweet nutty little pearled spelt (grains of spelt with the outer husk removed), with zucchini, cranberries, then tossed with a tangy sundried tomato vinaigrette. If you can’t find polished spelt, use pearled barley instead.

Salad	Sundried Tomato Vinaigrette
180 g Organic pearled spelt 700 ml Water 150 g Zucchini, diced 2 tbsp Dried cranberries 3 tbsp Fresh parsley, chopped 1/2 tsp Salt 1/4 tsp Freshly mulled black pepper	10 Oil-packed sundried tomatoes, drained and diced 70 ml Balsamic vinegar 1 clove Garlic, finely minced 70 ml Olive oil Salt and pepper to taste 1 tbsp Fresh parsley, chopped

In a saucepan, add in pearled spelt and water. Bring it to a boil. Cover, reduce heat, and simmer for 1 hour. Drain.
Whisk together diced tomatoes, balsamic vinegar and minced garlic. Add olive oil in a stream, whisking until emulsified. Season with salt and pepper. Stir in chopped parsley.
Rinse, dry and dice zucchini. Combine drained pearled spelt, diced zucchini, dried cranberries, chopped parsley, salt and pepper. Pour the vinaigrette into the salad. Toss well.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Overnight Yogurt Sunflower Seed Bread Rolls

Overnight Yogurt Sunflower Seed Bread Rolls

Roasted Hokkaido Coconut Soup

Roasted Hokkaido Coconut Soup

Tomato Goat Cheese Tartlets

Spelt and Oatmeal Bread Stars

Spelt and Oatmeal Bread Stars

Black Bean Salad with Avocado and Grape Tomatoes

Raw Energy Bars

Raw Energy Bars

Lentil Salad with Mozzarella

Spelt Granola Muffins with Plums

Pearled Spelt Zucchini Salad with Sundried Tomato Vinaigrette

Angie

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Overnight Yogurt Sunflower Seed Bread Rolls

Roasted Hokkaido Coconut Soup

Spelt and Oatmeal Bread Stars

Raw Energy Bars

Angie

If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

Subscribe To

Follow me with Feedly & Email

SUBSCRIBE VIA EMAIL

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos