Today, I invented these lovely vegan wholewheat pancakes. I topped them with a super easy raspberry sauce.
I used frozen raspberries, added 1 sachet of vanilla cane sugar & 2 tablespoons of water. Heated it on medium-heat & after 5 minutes your lovely sauce is ready to pour on top of each pancake! Super filling are these lovely wholewheat pancakes. I ate 2 & they really fill you up! I didn’t use any sugar nor oil the pancake batter! Ooh yes!
Recipe: For 6 thicker medium pancakes
For the pancakes:
1 cup (155 gr) of wholewheat flour
1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, mix & leave to stand for 10 minutes until thickened)
250 ml unsweetened soy milk
For the sauce:
260 gr (2 cups + 1/4 cup) frozen raspberries
2 tablespoons of water
1 sachet (8 gr) organic vanilla cane sugar
Take medium bowl & add wholewheat flour. Add flax egg & mix with a whisk. Now, pour soy milk onto the mix & mix in. Your batter is now ready & will be thicker!
Place frozen raspberries, vanilla cane sugar & water into a fitted cooking pot & bring to the boil. Boil until fully unfrozen & cooked through. The sauce must be thickened a bit. Boil for about 5-10 minutes. I serve my sauce half warm.
Heat oil into a hot pan. When super hot, pour small soup paddle of batter into the centre of the pan. With the back of a spoon, spread the batter evenly round in the base of the pan. Fry for about 2 minutes or more or until one side is fully baked & with help of a pancake flipper & fork, flip the pancake over & fry the other side for 1 minute or more, until fully baked. Repeat. Re-oil your pan if you need to. Stack the pancakes onto a clean big plate & place another big plate on top of it to keep warm. Makes 6 thicker pancakes! To serve: Top a pancake with the lovely warm sauce on top! Yummy!! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of me & 8/10 are also gluten-free!
2 days ago, I invented & made these delicious Kamut Sourdough Buns! An easy recipe that is adaptable from the previous recipe aka my semolina sourdough breadbut I changed only one ingredient. The semolina flour , I changed into organic kamut flour, I used the same quantity so 250 gr organic kamut flour.
Let’s look at that interior:
Recipe: For 9 bread rolls
190 gr oat sourdough
270 ml warm water
260 gr organic white flour (T 65)
250 gr organic kamut flour
9 gr salt
Take Kenwood Major & place dough hook in. In bowl, add oat sourdough & warm water & mix on low-speed number 1-2 for 1 minute. In another bowl, add white & kamut flour & salt. Mix well with a spoon. Now, pour flour-salt mix to the sourdough-water mix. Knead on low-speed , number 2 for 3 minutes & then turn speed up to number 4-5 for 5 minutes of kneading. Then, take out of the bowl with your clean hands and a dough scraper. You don’t need any flour!!!!Knead the dough by hand for another 3 minutes or so. I did the stretch & fold method a few times to stretch the gluten within! Then, I lined a Bread Silpat & placed it onto an oven rack. I formed 9 rolls aka buns of them & shaped them round. Make them as big or as small as you want. You have to know, that they will expand! I rise this sourdough for 1 long 6 hours rise!Scatter some kamut flour over the surface top & sides of each roll to prevent sticking to the closed plastic bag.
Place each into a closed plastic bag & let it rise for 1 long rise for 6 hours in a warm place!!! They all will slowly rise! When ready to bake, preheat your oven to 220°C (428 F) for 10 minutes. After that, score your bread top, like the pattern you want. Place just boiled water in a ceramic dish besides your bread tin & close your oven. Lower heat to 200°C (392 F) & bake for about 25 minutes.
When ready, buns are browned & risen. Tap on the bottom to see if baked through. If it sounds hollow, 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! Do you have any tips in scoring your bread tops better? Do I have to slash deeper? Like what you see & want receive my posts per email? Subscribe here & join 1,800 email subscribers! You will get my free E-book: Healthy Vegan Christmas too! When you subscribe to my blog, you will receive an email to confirm your subscription & then, you will receive a final thank you email where you can download the recipes in the format that you want.
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This is my husband’s favourite sourdough bread of the moment. It is an all round delicious bread. You have a mild sourdough flavour & you can top it with anything that you like. It is yellow-white in colour.
I made it already 3 times. Yesterday, it was sourdough bread day! I felt I was a real sourdough baker! I made these tasty beauties:
Look at the yummy interior! 🙂
Recipe: For 1 semolina sourdough bread/ For 2 breads, double this recipe!
Ingredients per bread:
190 gr active sourdough, I used an oat sourdough ( this is a more stiffer sourdough)
270 ml warm water
260 gr organic white flour (T 65)
250 gr organic semolina
9 gr salt
Take your Kenwood major & place dough hook, in. In fitted bowl ad active oat sourdough & warm water. Mix on low-speed, aka number 1-2 for 15 seconds. In another bowl, add 2 flours & salt. Mix with a spoon. Add dry ingredients to bowl with wet ingredients. Start to mix on low-speed aka number 2 for 4 minutes or so. Turn power higher to number 5 & knead for 5 minutes. Then, your dough is nearly ready & elastic! Take dough out of bowl with dough scraper & knead it for another 5 minutes. You don’t need any flour!!! I do the stretch & fold method a few times. Take your bread tin & smear it in with baking margarine. You need to grease it properly, all sides & corners too. Make a roundish shape of your dough. Place in the middle of your bread tin & place closed plastic bags over it & leave it to rise for 1 long rise for 5- 6 hours, in a warm place until doubled or tripled in size.
Just before baking in oven, preheat to 220°C (428 F) for at least 10 minutes. Then, score your bread. Boil water & pour it into a smaller ceramic baking dish. Put this besides or under your bread tin in the middle of the oven & reduce heat to 200°C (392 F) & bake for about 30-35 minutes or until browned & baked through! Lower oven heat if you need to. My breads were ready after 33 minutes each! When ready, remove from the oven with oven gloves! Turn bread out of the tin & place onto a wire rack to cool down completely! Tap on the bottom of the bread, if it sounds hollow, your bread is fully baked. When cold, eat! Repeat! Store in an organic bread bag! MMM! Like what you see & want receive my posts per email? Subscribe here & join 1,800 email subscribers! You will get my free E-book: Healthy Vegan Christmas too!When you subscribe to my blog, you will receive an email to confirm your subscription & then, you will receive a final thank you email where you can download the recipes in the format that you want.I have a version for a Mac, iPad, iPhone.
I also have a version in PDF-format.
Today, I made these lovely delicious 5-grain sourdough kaiser rolls! Look at these tasty beauties! I also added sunflower seeds to the dough & used my own oat sourdough.
And look at the tasty inside:
I glazed mine with melted vegan margarine & topped 6 of them with sesame seeds, the others I left plain! 😉 MMM!
Recipe: For 11 sourdough kaiser rolls
For the kaiser rolls:
100 gr active sourdough (100% hydration) I used oat sourdough
450 gr 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)
60 gr unsweetened soy milk
200 gr warm water
5 gr raw dark cane sugar
16 gr sunflower seeds
20 gr vegan margarine, soft
6 gr salt
To brush your rolls with, just before baking:
melted vegan margarine, the same as used above
sesame seeds or other seeds to your liking
Make your bread mix. Take Kenwood machine & place dough hook in. In fitted bowl ad first 6 ingredients. This is the sourdough, 5-grain flour, soy milk, warm water, cane sugar & sunflower seeds. Start mixing on low-speed, aka number 2 for 2 minutes. Then leave the dough to rest for 20 minutes. The flour is allowed to absorb the moisture = autolyse. Now, ad last 2 ingredients. This is the margarine & the salt. Start mixing again on medium-speed, aka number 3 for 5 minutes. Then, turn up to 5 & mix for 5 minutes more.
Take dough out of the bowl & place onto kitchen top. You don’t need no flour here! With your hands, knead for another 3 minutes, to stretchen the gluten inside! That is what we want. I do the stretch & fold principle. Then, turn the dough again! This during minutes. Your dough has to be smooth! Shape a boule shape. Oil a big bowl & place dough in it. Place closed plastic bag over it. Leave on the kitchen counter, sitting on a big towel, to rest for 1 night. It is 9.30 PM now.
In the morning, after 8-12 hours of rising, remove plastic bag. Your dough has doubled or tripled in size! Place dough onto kitchen counter & knock back all the air. Weigh the dough. Mine was 825 gr. Divide with dough scraper into 11 equal sized & weighted portions. 825 gr divided by 11 = 75 gr each! It is easy this way. Roll each dough part into a round ball & place them onto your kitchen counter & place a clean towel over them, to let them rest for 15 minutes.
Now, flatten each ball into a circular disk. Dip each of them on all, sides into some rye flour to prevent sticking to the counter top. Remove excess of flour. Leave to rest for another 45 minutes under a clean kitchen towel. Now, shape each of the discs into kaiser rolls. Dust counter with some rye flour or 5 grain flour. Roll each disc into a long sausage shape, equally thick everywhere, max. 30 cm long. Now, make a simple knot. And then, fold one end to the middle. And the other end fold it under in to the middle. That is it. It is reasonably easy. I followed this easy you tube tutorial:
Place each knot onto a bread Silpat or normal Silpat, well spaced apart & place a closed plastic bag over the top & place into a warm place for the last rise. This took my bread knots + 1/2 hours to double in size.
Preheat oven to 200°C for at least 10 minutes. I always use a fan oven! Otherwise, adjust your oven to the right temperature! Melt vegan margarine on low-heat until just melted. Place pot with sesame seeds besides you. Turn heat off. Open plastic bags, take trays with risen kaiser rolls out of the bags.
Brush with pastry brush the melted margarine all over the top & side surface of each kaiser roll. I scattered sesame seeds over the top of 6 rolls. The other one’s, I left alone. You can choose other seeds if you like, it is up to you! 😉
6. Place the rolls on the Silpat on an oven rack & bake in the middle of the hot oven until browned on all sides & bake through. This took my rolls, 17 minutes. I baked 1 tray per time. When ready, your house will smell like a top-notch bakery! Remove tray from the oven & turn every roll up side down & tap on the bottom. If it sounds hollow, the bun is ready. Place buns on a wire rack to cool completely. When cool, slice, munch & repeat! If you have leftover buns, store in an organic bag. Excellent smeared with vegan butter & choco! My husband loves it with butter & a good slice of cheese with cumin seed! Mmm!
Today, I made these glorious Lovely delicious olive sourdough breads! I used marinated green olives that I chopped myself. I also used a white spelt sourdough starter aka desem, to make it a bit more fun, healthy & more flavoured too! 😉 And it is all about the flavour, right?
Just look at the glorious tasty inside! Great crumb, right?
You need 3 days to make these tasty breads!!!!
Recipe: For 2 breads, each 650 gr!!!
Day 1: Re-activate your white wheat sourdough (T 65) from your fridge!
Sleeping white wheat sourdough(T 65) from your fridge
2 tablespoons organic white wheat flour (T 65)
2 tablespoons warm water
Day 2: Make the sourdough starter aka desem:
2 tablespoons (47 gr) very active white wheat (T 65 ) sourdough, photo above!
300 gr organic white spelt flour
300 ml warm water
Day 3: after 15,5 hours of fermenting, in the morn ing, make the final dough:
300 gr very active white spelt sourdough starter, with lots of bubbles
600 gr organic white spelt flour
300 ml warm water
1 tablespoon of a good honey (I used organic sunflower honey)
6 gr salt (or more to your liking)
150 gr marinated pitted green olives, drained & chopped (Mine were marinated with sea salt, garlic, rosemary, basil, pepper, lemon zest, olive oil)
Day 1: Re-activate your sleeping white wheat sourdough (T 65) pot from the fridge.
I took my smaller pot with sleeping white wheat sourdough (T 65) from my fridge. I screwed the lid open & added 2 tablespoons of T 65 flour + 2 tablespoons of warm water to the pot. I mixed it well together with a small whisk, to put air in it. See that everything is well mixed into the pot, for a few minutes. Turn the lid firmly on & place it on a thick kitchen towel, onto your kitchen counter to ferment. This took my sourdough 13 hours.
Day 2: Make the sourdough starter aka desem:
Take a medium bowl & add all 3 ingredients to make the starter. This is 2 tablespoons aka 47 gr of the active, very bubbly white wheat sourdough. Add 300 gr white spelt flour + 300 gr warm water. Mix together with a spoon. See that everything is well mixed. Place into a closed plastic bag & leave to ferment on a thick kitchen towel on your kitchen counter for 15,5 hours!! It has to look like this:
Day 3, after 15,5 hours of fermenting your starter, make the final dough:
Take Kenwood & place dough hook in. Take bowl with sourdough starter out of the plastic bag & whisk together. Now, you have many bubbles in your sourdough starter. Pour 300 gr of it into the Kenwood bowl. Add 600 gr of the white spelt flour, 300 ml of warm water, the honey & the salt. Start mixing on low-speed, aka number 2 for 5 minutes. Then, turn up to 3 & mix for 5 minutes more. Then, I turned my machine onto number 5 for 2 minutes of mixing. I oiled my dough scraper to prevent the dough from sticking to it. Take dough out of the bowl & place onto kitchen countertop. You don’t need no flour here! With your hands, knead for another 2 minutes, stretches the gluten inside!
Now, roll your dough out to a square size, about 30 cm x 30 cm. Scatter chopped olives all over the top of the dough, evenly divided. Push them into your dough, like this:
Now, roll your dough up. Then, knead the dough for 2 minutes. Oil a big bowl & put the dough in it. Place closed plastic bag over it & leave to rise for at least 3 hours or until doubled in size in a warm place.
When ready, take out of bowl with dough scraper & divide the risen dough into 2 equal pieces. Place them into their final vessel. I took 2 round silicon mounds. Place each of them into a closed plastic bah-g & leave to rise for at least 30 minutes into a warm place. When ready, place 2 oven racks into your oven. Preheat oven to 250°C for 15 minutes. I always use a fan oven! Then, remove plastic bags & place your breads into the hot oven & directly, lower your oven temperature to 180°C & bake the bread for 30 minutes or until baked through. My breads were ready after 30 minutes of baking & got a lovely brown colour on top. Remove from the oven & take out of their moulds. Place on a wire rack to cool down completely. When cold, slice & munch. Store in an organic bread bag. These breads will keep for 3 days their full flavour!
Let’s look just a bit closer, how to enjoy it to the best:
I made these glorious healthy sourdough blueberry vanilla pancakes with leftover sourdough starter from 2 days ago. I made an olive sourdough bread! Recipe on the blog soon! I still had 2 cups (500 ml) over. It was a white spelt sourdough starter. I used it in these tasty beauties:
2 cups discarded sourdough starter with white spelt flour
1 + 1/2 teaspoon vanilla cane sugar
2 tablespoons of oil
1 teaspoon baking soda
125 gr fresh blueberries
1. Take medium bowl & ad first 5 ingredients. This is the sourdough starter, flax egg, vanilla cane sugar, oil & baking soda. Whisk well together with a small whisk. Finally, add the blueberries. Whisk again. Your sourdough pancake batter is now very bubbly! Ready to fry your pancakes in a medium-hot non-stick pan.
2. I used a smaller soup ladle to pour my batter into the hot pan. I don’t use oil because there is already oil in the batter. Fry pancakes for a few minutes until there are many bubbles on top & check with a fork if the pancake is already getting brown on the pan side. Carefully flip over with pancake flipper & fry for another minute or so. Keep pancakes warm with foil. Enjoy with some good maple syrup! You can really taste the vanilla & blueberries & the pancakes are a bit sweet on their own. MMM!
Today, I made this glorious buckwheat sourdough bread! I used 3 organic flours in here to make this stunning beauty!!! Can you guess which one’s?
Have a slice with me, smeared with butter, of course! And to top that with a good slice of salami or young cheese,…please! 😉 My yummy bread was huge: 1221 gr! Ooh yes!
Recipe: For 1 big bread
100 gr organic wholemeal buckwheat flour
240 gr organic white flour (T 65)
160 gr organic white spelt flour
150 gr active wholemeal spelt sourdough
310 ml warm water
63 gr chopped organic roasted hazelnuts
6 gr salt
Take Kenwood machine, place dough hook in & to the fitted bowl, add all ingredients in this order in it. Mix on medium speed for 3 minutes. When dough has formed, take out & knead a few minutes with your hands. See that all the hazelnuts are well spread into the dough. You don’t need to add any flour. Knead until it is elastic & well-kneaded. Form a ball-shaped dough & place into an oiled big bowl. I place another big bowl over it. I place it into a preheated oven on 150°C for 10 minutes that I have turned off. Leave to double in size. This took my dough 90 minutes.
Take dough out of the bowl & knock back the air out of the dough. Knead for 1 minutes & shape like you want. I made a loner thicker shape & put it into my silicon bread tin. I place an upside down big bowl over it & placed it into the warm, turned off oven to double in side for the last rise.
When dough has risen, take out of the oven & heat up on 200°C for 10 minutes. Slash the top of your dough like you want & place a ceramic oven dish with just boiled water in it. Place this under your bread tin into the hot oven. This way, you create steam for a good crusty crust! Bake for about 30-40 minutes. When ready, with oven gloves on, take out of the oven. Leave into the silicon bread tin for about 10 minutes, to get a lovely shine of in your bread. Then, turn out of the tin & tap underneath the bottom of the bread. If it sounds hollow, your bread is fully baked through. Leave to get cold completely. Slice. Smear with butter & a good slice of salami! Yummy! Store in an organic bread bag. Enjoy, my friends! xxx