Yesterday, I invented this lovely recipe, adapted it from this recipe of mine!
I had an abundance of fresh figs from our own tree at the moment & I needed to use them up.
Recipe: For 10 flower-shaped cakes
1 cup organic white spelt flour
1 cup organic whole wheat spelt flour
1/3 cup coconut sugar
2 teaspoons of baking powder
3 pinches of sea salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground garam masala
1/2 teaspoon of ground green cardamom
Fold in after:
1/3 cup roasted skinned hazelnuts
1 cup cleaned & quarter fresh figs
1 cup peeled, cored, fresh ripe pear chunks
2 flax eggs
30 ml organic sunflower oil
1/2 cup unsweetened soy milk
Chop your roasted hazelnuts into smaller chunks. Set aside. Take a bowl & ad all dry ingredients in this order in it. Mix with a spoon. Finally, fold in: quartered figs, pear chunks & hazelnuts. Mix in.
Take another smaller bowl & add flax eggs. Mix well & wait for 10 minutes until more gel like. Add other wet ingredients. Mix well. Now, pour wet ingredients to the bowl with dry ingredients & fold everything just through. Preheat your oven to 200°C. (392 F)
Place chosen silicon baking mats, I chose flower shaped one’s & fill them with 3/4 of the batter. See that in everyone, you have figs, pear chunks & hazelnuts. When filled up, shake your mat up & down a bit to remove any air holes in the dough. Place silicon mats on a Silpat for stability on an oven rack & bake into the hot oven for 25 minutes but lower your oven to 180°C.(356 F). Test with a small pin to see if the cakes are fully baked. Take out of oven & leave cakes in their mats for about 15 minutes. Then, carefully flip them over & take them out! See that they come out in 1 piece & place them all on a wire rack to cool down completely! They are nice on their own & you can taste the fig, hazelnut & pear. Now & then, you can taste the green cardamom & the garam masala! Perfect with a good cup of spiced green tea! MMM! A look at the goewie inside:
Make the rolls! Take Kenwood major & place dough hook in. In fitted bowl, add 2 flours, salt, cranberries & cane sugar. Mix with a spoon. In another bowl, add crumbled fresh yeast & warm soy milk. Whisk together until yeast is mixed in. The yeast milk is now very bubbly. Pour this mix into the flour mix. Turn machine on speed number 2 & mix together for about 4 minutes. Place in your bowl & put closed plastic bag over it. Leave to rest for 15 minutes.
Now, add melted butter & flax egg. Start mixing on medium-speed for about 2 minutes. My dough was too wet, so I added 1 tablespoon of flour extra & mixed it in. I added another 1 tablespoon of flour & mixed it in. My dough was good & formed a coherent dough. The machine kneaded it for another 5 minutes more on speed aka 4. Take out of bowl & placed it into another oiled bowl. Place plastic bag over it & I also place a cup of just boiled water beside my bowl into the plastic bag. Leave to proof for the 1st time until doubled in size. It took my dough nearly 1 hour.
Flatten & shape dough! Flour your kitchen counter with some flour to prevent sticking! Place risen dough onto it. Roll & shape your dough to the format of about 44 cm long & 25 cm wide.
Now, combine your filling & divide. Roll rolls up & cut! Take Kenwood major & place K-hook in. In fitted bowl, add softened butter. Mix on low-speed to soften it more. Now, add cane sugar & cinnamon. Mix it all in on low-speed aka 1-2. Spread this mix & divide it equally over the surface of your dough, leaving 1 cm free in the border! I spread it with my clean fingers, it is most easy this way! Now, scatter your chopped roasted hazelnuts all over the dough. Push them a bit into the dough! Now, carefully roll your dough up. Tuck the sides in. Place onto a chopping board & cut them as thick or as thin as you like. I ended up with 22 rolls! I chose 2 oven dishes & smeared them all in, also the sides with sunflower oil to prevent sticking! It is better to choose an oven dish that is more square & that the rolls touch each other so they rise up instead go wide! Place your rolls up, loosely against each other with the cut side up so that you can see layered rolls & stuffing! Place into watered plastic bag for the last proof. This took my rolls about 45 minutes. Preheat your oven to 180°C. (350 F)
Finally, make the topping. Place cane sugar into a cooking pot & add soy milk. Bring to the boil stirring. Boil for 1 minute & turn fire off. Brush this onto the tops & sides of each cinnamon nut roll! Place each dish into the hot oven & bake for about 25 minutes on 180°C (350 F). Test to see if they are all the way cooked through by inserting a thermometer inside the buns. If they are 95°C (203 F) they are perfectly baked! Leave them to rest into their baking dishes for about 10 minutes. Carefully, remove them from the hot pans with a spatula. Place onto a wire rack to rest a bit or to cool down completely! They look super huge, delicious & your house will smell amazing! We like them fresh from the oven while they are still a bit gooeewiieee! They need a bit of vegan butter! The inside is just right with the cinnamon & roasted hazelnuts! Perfection! My hubby Peter gave it a 10/10 & so did I! Enjoy just like that or with some vegan butter on the side & a cup of vegan café latte, of course! 😉 MMM! They keep for 3 days well into a cookie box. Here is a step-by-step guide!
The ingredients for the rolls!
After 1st proof!
Rolling & measuring g the dough!
Spreading the mix!
Pushing chopped hazelnuts into the dough!
Making the sticky glaze!
After 2nd proof: Smearing the sticky glaze top & sides!
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A few days ago, I made these glorious delicious semolina sourdough breads!
This breads or these breads are a bit more sour & that is what I wanted & I think this is because my white spelt sourdough is more matured now & is 5 months old! Yes! 😉
This is my 2nd recipe that is called semolina sourdough breads. You can find my 1st recipe, made with oat sourdough here!
Recipe: For 2 breads, each 520 gr!!
100 gr organic white spelt flour
204 gr organic T 65 white flour
304 gr organic semolina flour
310 gr warm water
7 gr salt
155 gr active bubbly white spelt sourdough (mine was 5 months old!)
60 gr extra virgin olive oil (ooh yes, that much!)
Take Kenwood major & place dough hook in. In fitted bowl, add all ingredients except the olive oil & begin to mix it all in on low-speed aka number 2-3 for 4 minutes. Stop machine from time to time to scrape down the sides & turn machine on again. Then, pour in your olive oil gradually while the machine is turning! Turn speed gradually up to number 5 & knead dough for another 5 minutes.
Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. I don’t flour my counter just my hands & dough scraper! Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within! Oil a big bowl & put dough in it. I place a closed plastic bag over it & let it sit to double in size. My room temperature was 21°C. This took my dough 4-5 hours. Stretch & fold your dough in all directions, after 1 hour & after 2 hours.
Divide your dough into 2 equal parts & put them into well rice floured banettons of your liking! I chose an oval & a round one. Place the seam upwards into your banetton. Flour a bit of flour ob-ver the top to prevent sticking to the plastic bag! Place closed plastic bag over them & let them proof for about 3 hours. Preheat your oven to 225°C.(437 F)Take bread Silpat & place onto an unheated oven rack. Carefully, turn bread out of banetton onto a bread Silpat that is placed onto a cold oven rack. Finally, score your bread, the way you like it & smear top & sides of your bread with water. Bake your breads for about 30-35 minutes. Take bread out of the oven & tap the bottom. If it sounds hollow, it is fully baked. I always insert a kitchen thermometer into the centre of my bread. When it is 95°C (203 F) then it is fully baked, if not return for 10 minutes more into the oven! Let it cool down completely on a wire rack ! Enjoy with some vegan butter or with a good slice of cheese or ham! Store in an organic bread bag!
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Today, I invented this lovely 5 grain sourdough bread stuffed with sweetened cranberries & chopped almonds! Photo taken just after it has been fully baked:
It is a simple easy recipe! This bread tastes heavenly! It is not so sweet just the sweetened cranberries & now & then a hint of almonds! It is firmer sourdough, just the way, I like it! 🙂 Ha!
For 1 bread
500 gr organic 5 grain flour (My mix was Markal organic 5 grains + 3 flakes: white flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)
200 gr organic T 65 flour
150 gr active bubbly sourdough ( I used white spelt sourdough)
6 gr salt
10 gr vegan butter
50 gr vegan cane sugar sweetened dried cranberries
40 gr chopped almonds with skin
320 ml warm water
Take Kenwood major & place dough hook in. In fitted bowl, add all ingredients & begin to mix it all in on low-speed aka number 2-3 for 4 minutes. Stop machine from time to time to scrape down the sides & turn machine on again. Then, turn speed up to number 5 & knead dough for another 5 minutes.
Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. I don’t flour my counter just my hands & dough scraper! Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within! Oil a big bowl & put dough in it. I place a closed plastic bag over it & let it sit in a warm place to double in size. This took my dough 4 hours.
Take dough out of the bowl & knead it for 1 minute. Flour a chosen banetton excessively with rice flour. Place your bread with the seam upwards into your banetton. Leave to proof for the last time, for about 2 hours. Preheat your oven to 220°C (430 F) for 10 minutes. Turn bread out of banetton onto a bread silpat that is placed onto a cold oven rack. Finally, score your bread, the way you like it & smear top & sides of your bread with water. Lower your oven to 200°C (392 F) Bake for about 40 minutes on 200°C ( 392 F). Take bread out of the oven & tap the bottom. If it sounds hollow, it is fully baked. I always insert a kitchen thermometer into the centre of my bread. When it is 95°C then it is fully baked, if not return for 10 minutes more into the oven! let it cool down completely on a wire rack ! Enjoy with some vegan butter or with a good slice of cheese or ham! Store in an organic bread bag! Excellent to enjoy with some good tea! 😉
Yesterday, I made these stunning delicious sourdough bread rolls! I had 3 types of flours lying around that I needed to use up. It is an adapted recipe from myself.
I came up with these tasty bread rolls:
Recipe: For 10 sourdough bread rolls
190 gr active bubbly sourdough (I used an oat sourdough: This is a stiffer sourdough)
260 gr organic white flour (T 65)
100 gr organic kamut flour
150 gr organic 5 grain flour+ 3 flakes (Mine had wholemeal flours & white wheat flours in it.) My mix was Markal organic 5 grains + 3 flakes: White flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)
6 gr salt
300 ml warm water
Take Kenwood major & place dough hook in. In the fitted bowl, add all ingredients & begin to mix it all in on low-speed aka number 2 for 3 minutes. Then, turn speed up to number 4 & knead dough for another 5 minutes.
Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within! I place a bread Silpat onto an oven rack. Weigh the dough. Mine was 1008 gr. I wanted to make 10 bread rolls so each roll weighted about 100 gr. Make them not too big because they will rise for about 6 hours & will get bigger! This is how I formed them.
With dough scraper, divide the dough into 10 pieces, each weighing about 100 gr. Weigh them & form a round ball.
Flatten each piece with your hand palm.
Now, pull top side up & then fold it back into the middle of the dough piece.
Then, pull the left side out & pull it back into the middle of the dough.
Now, the bottom side, pull it & fold it back into the middle of the dough piece.
Finally, pull the right side up & fold it back into the middle of the dough piece. This is all to stretchen the gluten within! Now, roll your bread roll into a round ball shape & with help of your fingers & hand, shape it all round, also on the base!
Place each bread ball, spaced apart onto the bread Silpat. Scatter some of that 5 grain flour on top of each bread ball & place into a closed plastic bag in a warm place (like 21-22°C) to rise for 6 hours! They all will slowly rise!
When ready to bake, preheat oven to 220°C (428 F) for 10 minutes. After that, score your bread top, like the pattern you want. Smear the top & sides of each bread roll in with water. Lower the heat of the oven to 180°C (356 F) & bake for about 30-35 minutes. When ready, bread rolls are browned & risen. Tap on the bottom to see if they are baked through. If they sounds hollow, they are fully baked! Insert a thermometer & if the inside is 95°C & more, it is fully baked! Place onto a wire rack, to cool down completely. When ready, eat with a big smile on your face! 🙂 Yummy Yum! They won’t last for 2 days!
See these explaining photos:
Portioning the dough & flatten each round
Pulling the top into the middle
Folding back into the middle
Pulling left side up
Folding left side back into the middle
Pulling bottom into the middle
Folding bottom back into the middle
Pulling right side into the middle
Folding right side back into the middle
Forming a ball
Shaping into a ball!
Ready to rise for 6 hours!
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I wanted to make a new type of sourdough so I made an oat sourdough!!! I used steel cut oats that I ground in my dry container of my Vitamix! Easy! I found an old recipe for the starter & it included peeled, cored apples that you grate. This way, the oat sourdough will be fruity in flavour without tasting of the apples! I was intrigued & wanted to try this out! So, I did! I made it in 6 days. My oat sourdough has now matured to being 9 months old, this day! It starts with using 3 ingredients:
Recipe: Making an Oat Sourdough
90 gr organic whole oat flakes or steel cut oats
2 apples, peeled, cored & grated
50 ml warm water
Day 1: In the morning: Make the oat sourdough.
Put oats into dry Vitamix container & place fitted lid on. Blend until it resembles flour. This only takes 10 seconds. Take a medium see through bowl with fitted lid & add oatmeal, grated apples & pour 50 ml warm water in here. With a spoon, mix well. So, your oat sourdough base is ready. Place onto a big cloth. In the evening, mix it trough with a spoon during 30 seconds, to stir air into the mix. Eveytime, close the lid.
Day 2: in the morning: the dough is more sticky, more fragrant & has risen too. Smell of apples!
Mix the sourdough dough well through with a spoon. Close the lid again.
Day 2: in the evening: mix it all through with a spoon.
Day 3: It smells like fresh yoghurt & apples!
Day 4: It smells really fresh & like yoghurt, no apple smell anymore!
Day 5: In the morning, I fed my sourdough with 100 gr oat flour & 100 gr warm water, mixed well with a spoon. In the evening, I did the same again, feeding with 100 gr oat flour & 100 gr warm water, mixed well with a spoon!
Day 6: Your oat sourdough is ready & smells fresh & has a lot of wholes. This is a more stiffer sourdough!
A lot of activity!
Your oat sourdough is ready!!!
Recipe: For 1 oat sourdough bread weighing: 830 gr!
500 gr organic white wheat flour (T 65)
100 gr active oat sourdough
6 gr salt per bread
15 gr honey (I used sunflower honey)
300 ml warm water
Take Kenwood major & add all ingredients in this order into the fitted bowl. Place dough hook in. Start by mixing on low-speed, aka number 2 for 3 minutes. Now, turn speed up to number 4 & knead the dough for another 5 minutes. Stop machine from time to time to scrape the sides. Knead again.
With help of a dough scraper, scrape your dough out of the bowl & onto your kitchen counter. With your hands, knead dough for a few minutes. I do the stretch & fold method for a few minutes. Flour a fitted banetton rich with rice flour. Place your dough into it. Place closed plastic bag over it & leave to rise for 6 hours in a warm place. After this time, your dough has risen a bit, but not too much because of the oat sourdough.
Preheat your oven to 200 °C (392 F) for 10 minutes. I always use a fan oven.
Place a Silpat onto an oven rack. Place your banetton upside down & carefully flip your dough out of the basket onto the Silpat. You now see circles of the banetton onto your dough. Slash it or score it just like you want & smear your bread top & sides in with water. I use a silicon pastry brush here. Lower your heat to 180°C (356 F) & bake your bread for 45 minutes or until browned & baked through! I inserted a thermometer & it stated 96°C (205 F) so it is baked through! When your bread has been fully baked, your house will smell amazing! If you tap on the bottom of your bread & it sounds hollow, it is fully baked. Carefully remove from the hot oven & place onto a wire rack to cool down completely! You will end up with a delicious tasteful sourdough bread that needs lots of butter on it! This breads tastes a bit sweet because of the honey in here.
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A few days ago, I made these lovely veganstrawberryeinkorncakes! They were absolutely the max!
They also make an ideal Food Gift! 🙂
I hear you say, what is einkorn, Sophie?
A more light yellow fine flour
Einkorn aka eenkoorn meel in Dutch!
Einkorn is a type of ancient wheat.
Einkorn wheat (from German Einkorn, literally “single grain”) refers to wild species of wheat. Einkorn wheat was one of the first plants to be domesticated and cultivated. It has a high content of protein, phosphorous, vitamin B6 and potassium when compared to modern forms of wheat. It also has plenty of carotenoids. It enhances better digestion too. The low content of gluten in einkorn makes it easier to digest than modern wheat. It hasn’t been manipulated. This means that nutrients are better absorbed, ensuring that you have no tummy problems after eating any einkorn dish.
But because it is another form of gluten, people who are gluten-intolerant can digest it easily because it is different from normal gluten & it won’t show up in a gluten test! I read that. It is also know as einkorn in German, Petit épautre (Small Spelt) in French, Eenkoornmeel in my language aka Dutch.
I have made many baking dishes with einkorn flour to get to know this flour a bit more. You can’t just substitute einkorn flour for normal gluten full flour. It doesn’t work. I invented these yummy vegan strawberry einkorn cakes & made them to perfection.
Beat less and at lower speed or by hand for lighter textures in cakes and muffin recipes.
Einkorn flour doesn’t rise much in the oven, so I added baking powder in this lovely cake recipe.
Let’s see this yummy cake recipe on the inside:
Juicy, a bit spiced up & just lovely on its own or with a vegan café latte! 🙂
Recipe: For 8 smaller cakes
150 gr organic whole grain einkorn flour
2 teaspoons baking powder
1/2 teaspoon ground mixed spice (koekkkruiden in Dutch)
80 gr coconut sugar
1 sachet of 8 gr vanilla cane sugar
200 gr fresh hulled strawberries, quartered & few extra
2 flax eggs (Here I only used 2 tablespoons of ground flax + 4 tablespoons of water, mixed, left to stand for 10 minutes until thickened a bit)
75 ml sunflower oil
Take a bigger bowl & sieve your flour & baking powder. Mix with a spoon. Add mixed spice, coconut sugar & vanilla cane sugar. Mix gently with a spoon. Add the quartered strawberries & fold them into the flour-sugar-spice mix until they are all covered.
Preheat your oven to 160°C (fan oven) (320 F) for 10 minutes. If you have another oven it will be 180°C (356 F) In another smaller bowl ad flax eggs. Mix with a whisk & leave to stand for 10 minutes until thickened a bit. Add sunflower oil & whisk together.
Pour wet ingredients to bowl with dry ingredients & mix. See that there are no lumps of flour left. Take a muffin-mini cake tray & line them with paper muffin tins.
Fill your paper tins with the batter. See that there are equal amounts of strawberries in each mini cake! Top the extra strawberry pieces on top of some of the cakes & push them to the inside. Bake for about 25 minutes or until cooked through. Remove from the oven & take them out of the tray. Place them all on a wire rack to cool down completely! When cold, eat them just like that, just remove the outer paper & munch! Excellent with a vegan café latte! 🙂 Store them into a cookie-cake box! 🙂 You like what you see? SUBSCRIBE BY EMAIL TO MY BLOG SOPHIE’S FOODIE FILES!It is free! Join 2,000 email subscribers! You also get my Free E-Book to download called Healthy Vegan Christmas!11 new unpublished healthy vegan recipes & 8/10 are also gluten-free! Join me! I have 2 versions of my E-Book: one for IMac, IPad, Iphone & 1 in PDF! Just click onto the photo below to get subscribed & to get my free E-book! Enjoy!