Tag Archives: Baking

High Fibre Health Bread

Here is my go to bread, for daily use. Very high in fibre and super healthy. It’s a small compact loaf, but one slice is an equivalent to a normal sized slice of bread, only ten times healthier. Pure grains and goodness and very filling.

Makes 1 small loaf

Needed : 8 Inch x 4 Inch Loaf Pan

INGREDIENTS:

1 C. + 2 tbsp. milk of choice, warm about at 100 ° F
2 tsp. Yeast
1 tbsp. Organic Coconut Sugar
2 C. Dark Rye Flour
1 C. Plain Spelt Flour
1/4 C. Oat Fiber
1/4 C. Ground Flaxseed
1 tsp. Pink Himalayan Salt
2 tbsp. Extra Virgin Olive Oil
1/2 C. Cooked Rye or Organic Spelt Berries

INSTRUCTIONS:

In a bowl, mix the warm milk with the sugar, add the yeast and stir to dissolve. Let sit for 5 to 10 minutes until frothy. Add the olive oil.

In the bowl of your mixer fitted with the hook attachment, place the flours, the fibre and flax. Stir to mix a little.

When the yeast mixture is ready pour is slowly into the bowl with the flour. With the machine running on low. Once the yeast liquid is mixed in add the salt.

Knead for ten minutes on medium. The last minute add the whole cooked grains and mix in gently with the machine on low.

Turn out the dough, Knead a little and form in to a ball. Place in an oiled bowl and cover with oiled cling film. Let rise for at least two hours. Although is doesn’t rise much leave for this amount of time.

After this time, place the dough into the oiled baking tin, sprinkle over some oat fibre if you like. Cover loosely with oiled cling film and leave to rise again for 30 minutes.

Meanwhile pre heat the oven to 375 ° F / 190 C

Place the tin in the middle of the oven on a rack, bake for about 40 minutes. Tap to see if it sounds hollow after this time. Remove from oven and leave to cool completely before slicing.

Fig and Walnut Whole grain Spelt Braid

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I had been walking around with this recipe in my head for a few months now, but with the temperatures we’ve had this summer there was no way I was turning on the oven.

So, finally the weather has become more apt for baking and to be honest I have really missed baking.

This bread is great for accompanying cheeses like blue cheese or goat cheese because of the slight sweetness of the figs. It also goes very well with Pate or Serrano ham.

Toasted the next day is delicious too…and it freezes well.

Makes 1 small loaf

Ingredients:

1 C. warm milk regular or unsweetened soy , about 100° F

2 tsp. yeast

2 tbsp. honey

2 tbsp. melted butter

1 1/2 C. whole grain spelt flour

1 1/2 C. plain spelt flour

1 tbsp. cocoa

1 1/2 tsp.salt

1/2 C. walnuts, chopped

2 1/2 oz. dried figs, chopped roughly

Method:

Soak the figs in warm water for about 30 minutes.

Dissolve the yeast in the warm milk together with the honey. Let the yeast sit for 5-10 minutes or until frothy. Add the melted butter.

Put the flours with the cocoa in your mixing bowl, turn on the mixer fitted with the hook attachment and slowly add the milk/yeast/butter mixture. Mix it in and now add the salt.

Knead for 10 minutes, add the nuts and figs at the last minute, just enough to mix them in.

Turn out the dough to a floured surface and knead a few times, pushing the dough away from you with the palms of your hands and pulling it back with your fingers.

Shape into a ball and place in an oil sprayed bowl. Cover with cling film and let rise until double in bulk, about two hours.

Take the dough out of the bowl and place back on your floured work surface, give it just a little knead and shape into three sausages. Form a braid. Place into a greased loaf pan. Cover again with cling film (which has been sprayed with oil) and cover loosely. Let rise again for 30 minutes.

Pre heat the oven to 190 C / 375° F

Remove the cling film and place on a rack in the middle of the oven. Bake for about 35 to 40 minutes. Check by tapping on the bread, if it sounds hollow it’s done.

Every oven is different so you really need to check the bread at around 30 minutes to see how it is going.

Orange Blossom Peach Tart, with a thin Vanilla Cheese cake layer.

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A quick an easy tart, a thin layer of cheese cake covers the crispy puff pastry crust and is covered with juicy peaches before being baked to perfections.

INGREDIENTS:

8 squares of Puff Pastry, (12.5 oz/360 gr.)
4 large juicy Peaches
1/2 tsp. Orange blossom extract

Cheese cake layer:

1/2 C. Cream Cheese, at room temperature
1 large egg at room temperature,
1/2 tsp. pure vanilla extract
1 1/2 Tbsp. sugar

Glaze:

1 tbsp. Honey
1 tsp. warm water

plus;

1 egg beaten for brushing puff pastry
1 tbsp. sugar for sprinkling over border.

INSTRUCTIONS:

Pre heat oven to 425 ° F/ 220° C with a baking sheet in the oven to heat up. Pre heating the baking tray ensures a crispy golden tart bottom.

Peel the peaches, cut in half and remove the stone. Lay them with the flat side down and cut into slices lengthwise.

Put them into a bowl and add the Orange blossom extract. Leave to marinate while you prepare the puff pastry.

Lay out a piece of baking parchment and place 6 squares of puff pastry on it in a rectangular shape. The slices overlapping each other a little bit, press them together with your index finger. The rectangle should be about 14″x 9″.

In a small bowl beat 1 egg and brush the border with a pastry brush.

Cut the remaining 2 squares into strips and place them around the rectangle to form a border pressing very gently so it sticks to the beaten egg. It should have a “picture frame” shape.

In a bowl beat the cream cheese until smooth and add the beaten egg, vanilla and sugar. Mix well. Spread evenly over the puff pastry without covering the border. Now place the peaches over the cheese cake layer in three rows going down lengthwise. Brush the top of the border with the remaining beaten egg. Sprinkle the border with remaining sugar.

Place the peach tart with the parchment paper on top of the baking sheet in the oven. Lower the temperature to 360 °F/ 180° C. Bake for 40-45 minutes turning half way.

Remove from the oven. Mix the glaze and brush over the peaches. Cut in to squares, and serve as is or with whipped cream or maybe some vanilla ice cream.

Enjoy

Myra Xo

Blueberry Oat bars with Coconut and Chocolate

6 Replies

Makes 16 Bars

Ok, so let me explain to you what happens when you bite in to one of these…

First there is crunchy from the top crumble, sweet from the Blueberry with a slight juicy burst, sticky and gooey from the layer of Condensed Coconut milk, depth and Glory from the Dark Chocolate shreds, and then a firm Oat Cookie-like base with a crunch from the Kasha and nuts to keep the whole thing together. Are you with me?

I hope so, these are so worth the 30 minutes in the kitchen.

NOTE: I am eating one as I write and I am telling you, it’s very hard to stop…

Ingredients;

2 C. Gluten free Oats
1/2 C. Kasha
1/2 C. mixed unsalted nuts, chopped roughly
3/4 C. Coconut oil, soft
1/2 C. Shredded dried Coconut
1/4 C. Cracked Flax seeds
1/2 C. Vanilla Protein powder
1/2 C. Coconut Blossom Sugar
1/2 C. Agave Syrup
1 1/2 C. Frozen Blueberries or a Berry mix
1/3 C. Condensed Coconut milk
1/4 C. Chocolate shreds*
+ 2 tbsp. Shredded dried Coconut for decorating the top

Method;

Pre heat the oven to 350 ° F

Line a 8″x 8″ baking tray with baking parchment

Mix the first nine ingredients in a bowl. Divide in 2/3 (bottom) and 1/3 (top).

Place 2/3 of the base mix in the baking pan and press really firm to make a good base.

Top with the frozen Blueberries.

Drizzle over the Condensed milk, add half the Chocolate shreds and cover with irregular “blobs” of the remaining 1/3 base mix. You want to be able to see the Blueberries after baking and the irregular top looks very appealing.

Now sprinkle over the two tablespoons of coconut shreds and the rest of the Chocolate shreds, place in the middle of the oven. Bake for about 23 to 25 minutes. Remove and let cool completely.

Best is to make it in the evening and let it firm up in the refrigerator overnight. Then carefully cut into squares.

*I cut the Chocolate with a very sharp knife diagonally into very thin slivers.

Enjoy

Myra Xo

Looking for more great recipes to try? Be sure to check out these Blueberry Muffins with Streusel topping

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