Saturday, 13 September 2014

Spelt Scrolls and Rolls

I now even make my own spelt cheesymite and cheese and bacon scrolls for my son's lunches, I prefer to know whats in his lunch box.

This recipe is for rolls but you can make scrolls as well .  Toppings for scrolls include;

Cheese and vegemite
Cheese and bacon
Cheese and pesto
Feta and olives
Cinnamon and apple

Ingredients

750 gm spelt flour white or wholemeal
450 - 470 gm warm water
3 tsp dried yeast
2 tsp salt
30 gm olive oil

Method

  • Preheat oven to 200 degrees celcius
  • Place all dry ingredients in a bowl and mix together
  • Make a well in the centre and add the olive oil and water
  • Mix it well until a dough forms, knead in the bowl until smooth
  • Cover and rest in a warm place til it doubles in size
  • Tip out from the bowl and gently knead again
  • If making rolls, divide into 12 portions and shape as you please, place on a tray lined with baking paper and allow to rise until doubled in size.
  • If making scrolls roll it out into a rectangle, sprinkle over your topping, roll it up from the short edge, slice into 2 cm thick slices and place on a lined baking tray.  Allow to rise until doubled in size.
  • Bake for 25 minutes


Spelt Bread

If you want a little less gluten in your bread, and no sugar, dairy, egg or least of all preservatives then make your own it's so easy!  I whip up two at a time, takes me less than 15 minutes to have them rising in the pans.  Then I slice and freeze so I never feed my family shop bought bread.  Have a go!

Ingredients - makes a kilo loaf

750 gm spelt flour white or wholemeal your choice
1 tsp salt
3 tsp dry yeast
1 1/2 tbsp honey
1 1/2 tbsp olive oil
600 ml warm water

Method

  • Preheat oven to 200 degrees Celsius
  • In a large bowl mix the dry ingredients together
  • Make a well in the centre and add the honey, oil and water
  • Mix together until it forms a dough, you can use your hands if you prefer
  • Place dough in and oiled 1 kilo bread tin
  • Cover with oiled cling wrap and leave to rise till it reaches the top of the tin
  • Bake for 45 mins
  • Remove from the pan straight away to avoid a soggy bottom
NB - You can make this a fruit loaf by adding 2 tsp of cinnamon and a cup of you favourite dried fruits and nuts such as;

Figs, dates, cranberries, currants, raisins, sultanas, apricots, apple, almonds, walnuts, pistachios



Date and Ginger Truffles

If you love ginger then you will love these.  The addition of the ginger cordial makes them a little less healthy but in small amounts its fine.

Ingredients

100 ml Buderim ginger cordial
200 gm pitted date
1/2 cup walnuts
1/3 cup cashews
3 tsp ground linseed (flaxseed)
2 tbsp coconut oil
1 tsp honey
1 cup desiccated coconut

Method

  • Chopped the dates and soak in the ginger cordial for one hour
  • Put the walnuts and cashews in a food processor until fine
  • In a bowl put all the ingredients together except the coconut and mix to combine
  • Roll mixture into balls and roll in the coconut
  • Refrigerate for one hour



Vegan Caramel Slice - Jamie Oliver

I can't believe I found this on Face Book!  I didn't think Jamie Oliver would ever to a raw vegan slice!  I am pleasantly surprised.

Ingredients

Base
170 gm dates
75 gm cashews
65 gm pecans
3 tbsp maple syrup
2 tbsp cacao nibs

Topping
1 tbsp coconut oil
3 tbsp cacao
3 tbsp maple syrup
2 tbsp chia seeds
50 gm dates
40 gm pecans

Method

  • Soak chis seeds in 8 tbsp water, set aside
  • Put all base ingredients in a food processor and process until it sticks together
  • Press into the base of a lined 20 cm slice tin
  • place all the topping ingredients in the food processor with the chis seeds and most of the water
  • Process until smooth, ad more water if necessary.
  • Smear over the top of the base layer
  • Freeze for an hour then cut into slices and store in the fridge.


Raw Orange and Date Truffles

These are so addictive, but it's ok they're good for you!  If you're craving chocolate have two of these and it won't even show on the scales!  Best make a double batch!

Ingredients

1/3 cup raw almonds
1/3 cup raw cashews
1 cup dried dates, chopped
3 tbsp orange juice
grated zest of 1 orange
3 tbsp raw cacao
1/2 cup almond meal

Method

  • Put the almonds and cashews in a food processor and process until ground.
  • Add the cacao, orange juice and zest and process until combined
  • Add the dates and process until the mixture come together and can be rolled into balls
  • Remove from the processor, roll into truffle sized balls and roll in the almond meal
  • Refrigerate until firm.

The Raw Brownie

This raw brownie recipe is fantastic!  I've got a peanut butter one that I will put on next!  Yum!

Ingredients

2 cups walnuts
2 1/2 cup fresh medjool dates, pitted
1 cup raw cacao
1 cup raw almonds, roughly chopped
1/4 tsp sea salt

Method

  • Put walnuts in a food processor and process until fine
  • Add the cacao and salt and process
  • Add the dates one at a time while the processor is running
  • The mixture should look like crumbs but stick together when pressed, if not put in more dates
  • In a large bowl combine the mixture and the chopped almonds
  • Press into a 20cm lined slice tin and freeze for an hour
  • Remove from freezer and chop up the brownies, now you can store them in the fridge

Raw Vegan Choc Bites

Twelve months ago now, I made the choice for health reasons to become a vegan, so I have been on a journey kicking all those animal products that were in my diet.  Giving up the meat was easy but giving up my cheese and yoghurt has proven to be a little more difficult!  However I have discovered along the way some really yummy vegan recipes so I'll share a few with you.

Ingredients

1 cup puffed quinoa
2 cup raw pecans
1/4 cup cacao
450 gm fresh dates, pitted
3/4 cup slivered almonds, toasted
1/2 cup dessicated coconut
1/4 cup currants

Method

  • Grease a line a small slice tin sprinkle half the puffed quinoa on the bottom
  • Process the pecans, and cacao in a food processor until fine
  • Add the dates one at a time.
  • Add the almonds, coconut and currants, process until combined
  • Spoon into the tin pressing out over the puffed quinoa
  • Sprinkle remaining puffed quinoa over the top and press firmly into the slice
  • Refrigerate for 2 hours or until form


Sunday, 30 March 2014

Hot Cross Buns – Vegan

This year I am looking for a healthier version of Hot Cross buns for baking and enjoying.  Here is my Vegan Hot Cross Bun recipe, enjoy!

Yeast Mix
14 g instant dried yeast
1 tsp caster sugar
2 tsp spelt flour
125g warm water

Dry Mix
500 g spelt flour
2 tbsp caster sugar
3 tsp mixed spice
3 tsp cinnamon
1 tsp ground nutmeg
50 g currants
50 g sultanas
50 g cranberries
50 g mixed peel
1 tsp salt

Liquid Mix
2 tsp orange essence
1 tbsp canola oil
185g warm water

Paste for Crosses
30 g spelt flour
¼ tsp caster sugar
50ml water

Glaze
2 tsp boiling water
3 tsp icing sugar
pinch cinnamon

Method
  • Place all the yeast mix ingredients in a bowl.  Mix to combine and leave in a warm place to get frothy.  (about 10 mins) (If the yeast doesn’t froth at this stage, it’s not active and you’ll have to get some fresh yeast before going any further).
  • Mix the liquid mix ingredients together and set aside
  • Place all the Dry ingredients together in a bowl and mix well so all the fruit is covered in flour
  • Add the yeast mix and liquid mix and mix until you achieve a soft and sticky dough. Knead  for 5 mins or so in the bowl until smooth.
  • Cover with cling wrap and leave to rise in a warm space for an hour up to an hour or until doubled in size.
  • Preheat Oven to 200 degrees
  • Turn dough out and knead until smooth – divide into 12 and roll into balls.  Place them 3 x 4 in a 19 cm x 23 cm baking tin or oven tray, lightly touching.  Cover with a tea towel and leave in a warm place till nearly doubled.
  • Mix the cross ingredients into a paste.  Make a piping tube from a snap lock bag and pipe crosses on buns.
  • Bake buns for 20 mins. In the last 5 minutes of baking mix together the glaze ingredients until smooth.
  • Remove from oven.  Brush glaze over hot buns
  • Move to a cooling rack immediately to avoid soggy bottoms.