Fresh Spelt Bread
If you've never made homemade bread before, it's really not difficult at all, just takes some getting use to. I've actually been on an unintentional bread baking sabbatical for the last couple of years...but alas, I've resumed my bread making within the last couple months.
Here's the recipe:
Ingredients
2 1/2 teaspoons instant yeast OR 1 packet active dry yeast in 2 tablespoons of water
1 1/3 cups of lukewarm water
1/4 cup extra virgin olive oil
1/4 cup agave nectar or maple syrup
3 1/2 cups of Spelt Flour (I use Bob's Red Mill)
1 1/4 teaspoons sea salt
Mixing: In a large bowl, combine all of the ingredients and stir till dough starts to leave the sides of the bowl. Tranfers the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Shaping: Tranfers the dough to a lightly oiled work surface, and shape it into an 8 inch log. Place the log in a lightly greased 8 1/2 by 4 1/2 inch loaf pan,cover loosely with light cloth. Allow bread to rise for about 30-60 minutes, or unitl it's crowned about 1 inch avove the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350 F oven for about 40 minutes. Test it for doneness by removing it from the panand thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant read thermometer (it should register 190 F at the center of the loaf). Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the bread in a plastic bag or plastic container at room temperature. Yield: 1 loaf
*This recipe is taken from King Arthurs Flour. I've used it for a few years now and have found that when it has come to kneading the bread, I needed to add a little more flour and sometimes more oil. Also, the quality of the yeast you use makes a big difference in the type of rise you get.
Here's the recipe:
Ingredients
2 1/2 teaspoons instant yeast OR 1 packet active dry yeast in 2 tablespoons of water
1 1/3 cups of lukewarm water
1/4 cup extra virgin olive oil
1/4 cup agave nectar or maple syrup
3 1/2 cups of Spelt Flour (I use Bob's Red Mill)
1 1/4 teaspoons sea salt
Mixing: In a large bowl, combine all of the ingredients and stir till dough starts to leave the sides of the bowl. Tranfers the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Shaping: Tranfers the dough to a lightly oiled work surface, and shape it into an 8 inch log. Place the log in a lightly greased 8 1/2 by 4 1/2 inch loaf pan,cover loosely with light cloth. Allow bread to rise for about 30-60 minutes, or unitl it's crowned about 1 inch avove the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350 F oven for about 40 minutes. Test it for doneness by removing it from the panand thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant read thermometer (it should register 190 F at the center of the loaf). Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the bread in a plastic bag or plastic container at room temperature. Yield: 1 loaf
*This recipe is taken from King Arthurs Flour. I've used it for a few years now and have found that when it has come to kneading the bread, I needed to add a little more flour and sometimes more oil. Also, the quality of the yeast you use makes a big difference in the type of rise you get.
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Natural Cold Cereal
I got this recipe from EdensMarket YouTube channel. It looked delicious and very simple to throw together. I've made it on a few occassions, switching it up by omitting or adding a new ingredient. Also if you're able, purchase organic for all of the ingredients. Give it a try...it definitely beats by far the cold cereal in your regular grocer!
Ingredients
oats
almonds
organic sundried coconut
carob chips (I omit carob)
goji berries
pumpkin seeds
raisins
flaxseed (grind it up)
banana
Ingredients
oats
almonds
organic sundried coconut
carob chips (I omit carob)
goji berries
pumpkin seeds
raisins
flaxseed (grind it up)
banana
Strawberry Sweet Rush
This here is one of our most delicious sweet treats! We usually have this to top off a scrumptious Shabat meal. I stumbled across this on the Natural Paradigms Channel by Storm and Jinjee and changed it ever so slightly. If you have a sweet tooth and happen to love strawberries this is for you and is very easy to make!
Ingredients
Strawberries (about 20-30)
Nuts of your choice (3 handfuls)
Dates (1 handful)
2 tablespoons of Agave Nectar
2 dashes of Sea Salt
1 dash of Extra Virgin Olive Oil
Directions
Put nuts into a dry blender (food processor, vitamix) and grind to powder. Pit the dates and then process it until mushy.
Add ground nuts and process a bit. Then add a spoonful of agave nectar and process until soft and doughy. Then place mixture in a large dish and shape until it is flat and covering bottom of dish.
Thinly slice half of your strawberries and then layer them on top of the date mixture in the dish. Place the other half of strawberries into blender, add a spoon of agavectar and a dash of oil, and a dash of sea salt. Blend until creamy and place in a small container.
Cut Strawberry Rush and serve. Pour creamy strawberry mixture on top of each serving. Tastes yummy...the children love it and it's healthy too!
Ingredients
Strawberries (about 20-30)
Nuts of your choice (3 handfuls)
Dates (1 handful)
2 tablespoons of Agave Nectar
2 dashes of Sea Salt
1 dash of Extra Virgin Olive Oil
Directions
Put nuts into a dry blender (food processor, vitamix) and grind to powder. Pit the dates and then process it until mushy.
Add ground nuts and process a bit. Then add a spoonful of agave nectar and process until soft and doughy. Then place mixture in a large dish and shape until it is flat and covering bottom of dish.
Thinly slice half of your strawberries and then layer them on top of the date mixture in the dish. Place the other half of strawberries into blender, add a spoon of agavectar and a dash of oil, and a dash of sea salt. Blend until creamy and place in a small container.
Cut Strawberry Rush and serve. Pour creamy strawberry mixture on top of each serving. Tastes yummy...the children love it and it's healthy too!
Pomegranate Sorbet
This is an awesome recipe of my husbands that tastes so very delicious, I have to share it! It's very simple:
2 cups of Pomegranate seeds
1/2 cup of almond milk (or any nut milk)
Agave Nectar to taste (1/2 cup minumum)
4 cups of ice (or 2 trays)
Place all ingredients into blender and blend until smooth and creamy. Enjoy!
2 cups of Pomegranate seeds
1/2 cup of almond milk (or any nut milk)
Agave Nectar to taste (1/2 cup minumum)
4 cups of ice (or 2 trays)
Place all ingredients into blender and blend until smooth and creamy. Enjoy!
Some delicious family meals!
More recipes to come!
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