So its been a while since I posted anything on my blog! I've been very busy with Fermenting Workshops and just generally fermenting everything and having lots of fun experimenting and trying out new recipes and techniques.
I was sent a bag of organic tiger nuts recently from the awesome Tiger Nut Company so I've added that to the heady mix! I've made tiger nut milk, tiger nut kefir, spiced raisin tiger nut scones and wee Beetroot Bliss Bites using the dehydrated tiger nut pulp!
I have also acquired some water kefir grains so I now have the full gamut of ferments!
I can honestly say that ferments are taking over my life and my kitchen!
But of all the things to be addicted to, its a good one!! So many amazing health benefits and a whole new world of flavour!
I posted a photo of my rather delicious fermented dinner a few weeks ago on UK Fermenting Friends and 200 people liked it and I had lots of requests for recipes! These are all people who already know about fermented foods and drinks but I think the foodie side of me is taking simple ferments to new levels!!
I've certainly had a lot of interest in my workshops recently, mostly thanks to my wonderful friend Katrina of the awesome Body Toolkit Juicing Retreat, who shared my post with her juicing group with a glowing recommendation! My April workshop is fully booked and I only have one place left on 19th May, so I will add a few extra dates!
Contact me if you are interested in learning how to make all sorts of amazing fermented goodies and would like to add your name to my waiting list!
So off the topic of fermenting and back to this brilliant recipe!
I ran a series of healthy eating workshops this week at St Pauls Youth Forum Community Group in Provanmill, which was great fun, with lots of healthy food made and scoffed!
Our last session was Indian themed and I came across this great recipe for flatbreads on cafedelites cool website.
I normally make sourdough flatbreads, which are great but these ones are so soft and pliable and easy to roll, perfect for a fun workshop with kids and adults. Everyone loved them so I thought I'd share the recipe!
I'm off to Berlin next week and I'm most excited, its the best city for vegan food, and although I'm not exclusively vegan, its my favourite food and what I eat most of the time!
These flatbreads could easily be made vegan by substituting Soya yoghurt for the Greek yoghurt. Aldi sell delicious thick and creamy Greek Yogurt, which is what I used for these along with unsweetened soya milk.
So I hope this recipe becomes your favourite flatbread recipe, its definitely a keeper!
I made them last night and we had them for dinner with coconut spiced potatoes and mango chutney, simple and delicious!!
The addition of garlic powder gives these a lovely flavour. A teaspoon of cumin seeds would also work well!
The combination of greek yoghurt and olive oil make these flatbreads so soft and pliable and easy to roll out and also if you use a non stick pan, they hardly need any oil and its so easy to flip them over!
Please leave me a comment if you try these!!
So here is the recipe....
Easy Garlic Flatbreads
Ingredients makes 8 flatbreads
......your health in your hands........
I love bread fresh from the oven and this bread is delicious. It's so simple and doesn't involve any hanging around for hours waiting for the dough to prove and its yeast free, so all good!
I made this for lunch at the weekend. I had just made some lovely watercress and pea soup and wanted some bread to go along with it, so this fitted the bill perfectly.
It's all mixed in the bowl and only requires 5 minutes of kneading and 35 to 45 minutes in the oven. I just slashed the top of the loaf into rough quarters which I then served in big rustic chunks! You can just shape the loaf into a round shape, then serve it in slices if you prefer!
I buy all my flour from Locavore and I used a mixture of organic rye flour and strong white flour and the bread turned out perfectly, with a wonderful texture.
Wheat is heavily sprayed with pesticides so its most definitely worth buying organic flour for your home baking. See organic blog post for more details here
This bread was one of the many we tried at the Vegan Cooking Retreat so again big thanks to Lee Watson at the beach house kitchen for the recipe.
The recipe is vegan and uses soya milk but you can use organic dairy milk if you do dairy.
I'm off to Portugal for a wee family holiday tomorrow, with hopefully lots of sunshine, great food and moderate amounts of exercise! We have our own pool although I don't think its heated so not sure how much swimming I'll be doing. but I'll be doing some yoga and possibly running!
I will return feeling wonderfully relaxed and raring to go with new workshops and lots of new ideas for the blog! That's positive thinking right there!!
If you haven't made bread before then this recipe is a great place to start. I hope it becomes a regular part of your repertoire!
So here is the recipe
SIMPLE SODA BREAD
500g strong wholewheat flour (use 200g strong white flour and 300g wholewheat flour for a lighter loaf)
2 teaspoons bicarbonate of soda
150 ml plant based milk ( soya is good)
2 teaspoons vinegar
200ml warm water
2 teaspoons sea salt
2 tablespoons light brown sugar
I don't know anyone who doesn't love the smell of freshly baked bread!
Any bread will do and it always tastes better than shop bought stuff, which is generally full of additives and does nothing for your health!
I bought some lovely organic Ciabatta flour from Locavore a few weeks ago, along with organic rye flour and spelt flour. I'm always full of great intentions of baking bread every day but reality kicks in and sadly I don't get around to it as often as I'd like.
Now I'm no ace bread baker and like the majority of us, I like a nice simple recipe that doesn't involve lots of kneading, proving and rising time, but these resting times are actually essential and lots of things start happening, given some warmth and time, all important for the flavour and texture of the finished loaf. . Kneading is a vital step in bread making as it develops the gluten in the flour which gives the bread structure. You can however cheat and just use a mixer with a dough hook if you are fortunate enough to own one!
Commercial breadmaking is all about producing the cheapest loaf in the shortest possible time. Time means money after all and the more loaves that can be produced, the happier the producers are.
So more salt gets added for flavour, which would develop naturally given enough time! More yeast gets added, along with flour improvers, assorted enzymes, emulsifiers and preservatives to achieve the desired rise, texture and shelf life.
Again these things would happen naturally, given the right conditions and enough time, without the need for added chemicals!
Interestingly I came across an article a while ago about gluten and its effect on the gut, which can cause bloating, IBS type symptoms and general discomfort.
A questionnaire asking people with gluten sensitivity found that the majority of them could eat bread on holiday without symptoms, especially in Mediterranean countries where the bread is generally baked fresh every day, without additives or preservatives, and given enough time to prove and rise naturally.
So it could actually be all the additives in commercially produced bread which cause digestive issues. Have a look at the label the next time you buy bread, the list of ingredients is shocking!
So, on that note, if you always suffer with digestive issues after eating bread, then try making your own with good quality natural ingredients.
Always use organic flour for baking since wheat is one of the worst crops for pesticide residues,, check out my organic blog post. Also spelt flour has gluten with a different structure so its generally easier to digest and worth switching to.
So back to the baking, this Foccacia bread is delicious and since I've been craving a bit of sunshine, warmth and signs that spring is coming, I decided to add some Mediterranean flavours to the bread, to remind me of summer!
A wander round the garden yielded some lovely smelling rosemary and thyme so along with some dried oregano, sun dried tomatoes and a good dollop of pesto, my recipe was complete.
You could add some sliced olives, fresh basil, caramelised red onion and garlic or some chopped walnuts. I'll definitely be making this again and will share any good combinations I try.
I guess this bread would be just as nice with just some coarse sea salt and herbs and along with some quality oil will taste delicious.
Jenna made this bread with all ciabatta flour and used the mixer with the dough hook, resulting in light and fluffy bread.
I used 2 cups ciabatta flour and 1 cup of Spelt flour and kneaded mine by hand which gave a denser loaf which was still utterly delicious. We scoffed it last night with some lovely pasta!
So whatever method you choose, and whatever flour you use, your bread will smell and taste delicious, especially served warm straight from the oven and is sure to impress your family and friends!
I really hope you give this recipe a go, it's really possible to make the most delicious bread without too much effort and its miles ahead of shop bought bread! A perfect treat for the weekend!
I will be sharing lots more bread recipes as I try them so watch this space...
I have a brilliant simple flatbread recipe which I'll share soon...!
So here is the recipe...
Makes 1 large loaf
.......your health in your hands.....
🍃 Health educator🍃