For Easter, I made some cookies and started a new baking venture.
I have recently developed a baking interest in … breadmaking? Yes, and I have caught the breadmaking bug!
My Maple Syrup and Mixed Fruit Sodabread was really easy to make, and you should have no trouble too.
As promised, here is a recipe from my kitchen to yours.
Maple Syrup and Mixed Fruit Sodabread
10oz Self-raising Flour 1 cup of mixed fruit
1/2 tsp Bicarbonate of Soda 2 tbsp of Maple Syrup
1 & 1/2 oz melted sunflower or soy butter
1/2 tsp salt
*First, make the buttermilk: Put 1 tbsp of freshly squeezed lemon juice into a measuring jug and then pour in 160ml of warm soy milk (or regular milk if you do not have a dairy allergy). Stir once and set aside for 5 - 10 minutes until it thickens.
- Preheat the oven to 180 degrees Celcius.
- Sift all the dry ingredients into a large bowl and make a well in the middle.
- Pour into the well the melted butter, your maple syrup, and the buttermilk you made earlier.
- Mix very lightly with a wooden spoon until a soft, sticky dough is formed. HINT: If your dough is too stiff add a bit of water; if too soft add a bit of flour.
- Add you mixed fruit and combine into the dough.
- Sprinkle some flour onto a work surface and place your dough onto it. Knead lightly for 1 minute, or unitl the dough is soft, smooth, and no longer sticks to the work surface.
- Shape the dough into a large ball; smooth the top with some flour and place onto a floured and greased baking tray.
- Flour the wooden spoon handle and use it to make a cross on top of the loaf. When you are making the cross, press the handle all the way down into the dough until you can feel the baking tray.
- Bake in the middle of the oven for 30 - 40 minutes until the top is deep brown (like my picture) and the base sounds hollow when you tap it. To check it is ready pierce with a toothpick - if it comes out clean it is ready!
- Allow the bread to cool on a wire rack for about 5 - 10 minutes and eat whilst it is still warm. It goes very well with jam, butter, or both! You decide!
Let me know how your Maple Syrup and Mixed Fruit Sodabread turns out!
The two kitchen gadgets I can’t live without since trying to implement more raw foods into my diet are my vita-mix blender and spiralizer machine. It’s so much easier to eat better when you have the tools to facilitate the goal.
You can order a spiralizer online or grab one from a good health food store or raw eatery.
I love pasta! - I’m a european gal. I’m happy to say this can feed my craving for it. I have been packing this for lunch a lot recently and have been receiving some interest, so I thought I would share….
2 zucchini - use green and yellow
1 tbsp Coconut oil
Cayenne pepper ( need to do a blog on this one day- great for your ticker)
In a wok - heat coconut oil- throw in spiralized zucchini and shiitake mushrooms. Steam - don’t overdo it or you will have mush. Sprinkle desired amount of cayenne pepper.
There are options- use other veggies, top with homemade tomato sauce, use herbs etc etc ..
I wish this looked nicer but oh well. This soup was soooo delicious that I really just have to write down whatever I did before I forget.
We had some mushrooms that needed to be used before they became some other sort of fungi.
1. Sauté an onion until caramelized. Throw in diced carrots (2-3). Add a ton of garlic. (I sauté my veggies in olive oil that’s had red pepper flakes sitting in it for ages because I like the subtle suggestion of spiciness).
2. Deglaze the pot with a generous amount of dry sherry (so very important).
3. Add a bunch of chunky mushrooms and sauté a bit.
4. Put some broth and almond milk. A few shakes of soy sauce. Montreal steak seasoning. Tsp of grainy dijon. A little of whatever spice you’re into at the moment (I had fresh tarragon).
5. Let all that meld together until it becomes one. Somehow. Then throw in some spinach right before serving.
I hope that’s what it was at least…hm. It tasted really fancy, I’ll have to say. Big hit at home.
I love mushrooms. :)
“Persimmon and Hazelnut Brownies” by Scandi Foodie
Another healthy (ish) vegan brownie recipe!!
(Refined) Sugar Free Strawberry Muffins - makes 8
- 50 gr sour dough starter
- 50 ml water at room temperature
- 100 ml soy milk
- 200 gr whole wheat flour
- 50 ml vegetable oil
- 70 ml agave
- 6 strawberries, diced
- In a large bowl, mix together the water, soy milk, flour, and sourdough starter. Cover with a damp cloth and let rise for 3 to 4 hours somewhere warm.
- Once the dough has risen, turn on the oven to 180°C and line a muffin pan with 8 cupcake liners.
- Next, add the agave and oil to the dough and mix with a spoon until all the liquid is incorporated.
- Finally, add the diced strawberries and mix to incorporate.
- Fill the cupcake liners completely and place in the oven for 20 to 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Let the muffins cool before transferring to a cooling rack to cool completely.
“Polenta with Root Celery, Green Beans and para nuts” by Tongue Ticklers
Vegan Split Pea Soup
Vegan cream of broccoli soup with coconut milk
Yesterday i made some vegan lasagna with a looot of vegetables in it and i kind of want to share it with you because it tasted A-MAZING!
(Sorry for the dark picture)
For the vegetable layer:
- chopped onion
- kidney beans