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Vegan Char Siu Bao 素叉烧包

24 Oct

Oh these are so delicious! I usually don’t enjoy recipes that take more than an hour, but these are worth it!

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Vegan Char Siu Bao

The Filling

Make 2 recipes of the Vegan Char Siu. After roasting the Seitan, chop them into small pieces and place back into the marinade. Make sure all the pieces are coated well.

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The Bread Dough

This takes a couple of hours but you can refrigerate it after the dough rises until you are ready to proceed.

Place in a bowl:

  • 1 c warm water
  • 3 Tbs Sucanat or other cane sugar

Dissolve sugar and add:

  • 1 1/2 tsp yeast

Stir lightly and leave for 10 minutes until bubbly. Then add:

  • 2 Tbs grapeseed oil

Mix well and add slowly until incorporated and no longer sticky. You may not need all of the flour:

  • 3 c all purpose flour

OR

  • 2 c all purpose flour and 3/4 – 1 c tapioca starch (I’ve tried using 1/3 whole wheat flour in this dough but my family DOES NOT like it. Whole wheat makes it very dense and a darker brown. Using tapioca starch makes this dough less white flour but does not change the color nor make it denser. In fact, tapioca starch creates even thinner buns.)

Knead until smooth and soft. Grease bowl and dough. Leave for 3 hours to rise. Punch down. At this point you can cover with plastic wrap and refrigerate the dough if you are not using it immediately. When ready to use, punch down again. Sprinkle flour on your work area. Place dough on your area and flatten it. Place in the centre of the dough:

  • 1 1/2 tsp baking powder

Gather up the edges and enclose the baking powder. Seal and knead until well incorporated. Divide the dough into 24 pieces. Flatten each piece into a circle and make sure the edges are thinner than at the centre.

Start filling each round with 2 Tbsp of the Vegan Char Siu. Make sure you get some marinade too. Gather up the edges and place on pieces of parchment paper.

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When 12 buns are filled, immediately steam them for 12 minutes. While they are steaming, work on the rest of the buns.

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I wish I had better photos of these Vegan Char Siu Bao after steaming but every time I make them, they are quickly devoured and there is little time for artistic photos. Here’s a photo of one while I take a break from chowing down. Don’t these look delicious?

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If you ever have some leftovers, just refrigerate them until you are ready to serve and simply steam again until hot.

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Enjoy!

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Creamy and Rich Vegan Curried Chickpea Salad Sandwiches

10 Sep

Fresh out of college during my omnivore years, I worked in the city and one of my favorite lunches of all time was Curried Chicken Salad. This wonderful blend of salty, sweet, and spicy creaminess was a sublime contrast to my boring plastic work desk. I could eat tubs of this stuff and pretend to be in La La Land.

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Recently, we visited my in-laws and I noticed that my husband ate four chicken salad sandwiches in a matter of a few days. I guess he loves that stuff too. So, it’s been on my mind to create a Vegan version that both he and I would love.

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Success! This Curried Chickpea Salad is just delicious with its complex mix of textures and flavors. This makes a tremendously creamy and rich sandwich that I could probably eat everyday.

Cray-Cray for Curried Chickpea Salad

Mix all together in a bowl:

  • 1/2 c Vegan mayonnaise (substitute mashed avocado with lemon juice if you want to stay away from mayo)
  • 1/4 c mango chutney
  • 1 Tbsp curry, or to taste
  • 1 tsp sea salt

Add in:

  • 4 c cooked and drained chickpeas (mash some of the chickpeas so that you get a thicker salad texture)
  • 1/3 c chopped celery
  • 1/3 c chopped scallions
  • 1/3 c cranberries or raisins
  • 1/3 c roasted walnuts, optional

Mix well together and allow flavors to blend for a few hours or overnight in the refrigerator.

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Creamy and Rich Vegan Curried Chickpea Salad Sandwiches

We have tried this salad mix with whole wheat bread, white bread, hamburger buns, and brioche buns.  Hands down, nothing compares to this winning combination: Curried Chickpea Salad with BRIOCHE BUNS! 

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  • whole wheat bread is too dense for this salad and the subtleties of each flavor are lost. If you insist on whole wheat bread, then I would suggest an open sandwich.
  • white bread is better than whole wheat bread, but not by much.
  • whole wheat hamburger bun is better than either former breads, but the full flavors of the salad does not shine.
  • on a brioche bun… it is AMAZING! The blend of flavors are highlighted throughout each bite. Did I tell you yet that I could eat this for lunch everyday? Try it on my Easy Bread Machine Vegan Whole Wheat Brioche Buns or Vegan Ensaymada.

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I thought I was cray-cray for my Curried Chickpea Salad, but eating it on a Sweet Brioche Bun is dreamy. Gotta go. My La La Land lunch is calling…

Easy Bread Machine Vegan Whole Wheat Brioche Buns

10 Sep

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I have been baking Vegan Ensaymadas this past week and wondered if I could ease the process by using my bread machine. Good news… it works! This method takes 3 1/2 hours instead of 9 hours.

Easy Bread Machine Whole Wheat Brioche Buns

Put all the following ingredients in order in your bread machine:

  • 1/2 c warm water
  • 3 Tbsp flax seed meal mixed with 9 Tbsp water
  • 6 Tbsp Earth Balance butter, you need for a buttery taste. If you want to substitute an oil, I would suggest Coconut Oil. This would naturally give your brioche a more coconut flavor, instead of a buttery one. Your choice.
  • 9 Tbsp Sucanat, or your choice of sweetener
  • 1 1/2 c whole wheat flour*
  • 1 1/2 c bread flour*
  • 2 1/4 tsp yeast

*I wanted this recipe to be hardier than the light and fluffy Ensaymadas from my previous post: less of a pastry and more of a bread. If you want to create the more fluffier, softer, and lighter Ensaymadas, use unbleached all purpose flour or spelt or whole wheat pastry flour.

Set to dough stage. When done, take the dough out and divide it into 12 portions.

Making the Buns

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To Make Brioche in Brioche Molds:

  • follow this recipe here after the 3 hour rising period. However, allow the brioche to rest uncovered for only 45 – 60 minutes before baking.

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To Make Easy Brioche Buns:

  • roll each of the 12 portions into a ball
  • place on a prepared baking sheet (greased or lined with Silpat mat or parchment paper)
  • flatten into a bun
  • allow to rest uncovered for 45 – 60 minutes
  • bake at 350F for 10 minutes or until golden brown
  • if the under side of the buns are too soft, you can turn the buns over and bake for another 10 minutes. This should crisp all sides of the buns well.

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These whole wheat brioche buns are sweeter, softer, and fluffier than ordinary hamburger or hot dog buns, but hardier than the Vegan Ensaymadas I made earlier. These are perfect for sandwiches with fillings that tend to fall out easily, like Sloppy Joes. I also used them for Curried Chickpea Salad Sandwiches and Vegan Burgers last night.

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Vegan Filipino Ensaymadas

9 Sep

When I worked in the restaurant industry, I was asked to be the Pastry Sous Chef at a well-known restaurant. I was excited at the prospect and my future as a Chef, but I turned it down. I couldn’t justify feeding and serving people dishes high in fat, sugar, and calories anymore. I wanted to feed people foods that helped them become healthy, not unhealthy. Uncertainly, I left the restaurant and started my own personal chef business dedicated to people who had health issues. It has been years since I ran my personal chef business and family life consumes my time now, but my view of food has not changed and has, in fact, become more focused on health as I have become a mother.

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After years of Raw Veganism, I am recently getting back into Cooked Food and have discovered that I still enjoy both cooking and baking (not to mention eating). This past week, I wanted to recreate the Filipino Ensaymada. In high school, our house would smell of these freshly baked Brioche Buns every week. They require hours of time in the kitchen along with sticks of butter, egg yolks galore, loads of white sugar, and more than a handful of cheese. My mother’s recipe creates a golden pastry that is truly decadent and mouth-watering. However, I wanted to create a healthier version using whole-foods and plant-based ingredients for my family. I looked through the dozen Ensaymada recipes in my kitchen and found Pat Limjuco Dayrit’s to have the least amount of sugar, eggs, and butter. I decided it was a good place to start. Thank you Ms. Dayrit! I made changes to your recipe and it worked for this Vegan Mama in the Kitchen!

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Vegan Filipino Ensaymadas (Makes 12 buns)

Mix together in a bowl:

  • 1/2 c warm water
  • 1 tsp coconut sugar, or your choice of sweetener
  • 1 tsp yeast

Let stand for 10 minutes. Mix in:

  • 1 c flour: unbleached all purpose, spelt or whole wheat pastry flour

Cover and allow to rise in a warm place for 1 hour until doubled in size. In a mixer, cream together:

  • 6 Tbsp Earth Balance butter, you need this buttery taste. If you want to substitute an oil, I would suggest Coconut Oil. This would naturally give your Ensaymada a more coconut flavor, instead of a buttery one. Your choice.
  • 9 Tbsp coconut sugar, or your choice of sweetener

Then add  1/4 c at a time to the creamed butter and sugar, this egg substitute mixture:

  • 3 Tbsp flax seed meal mixed with 9 Tbsp water (I grind my own brown flax seeds. It’s probably more aesthetically pleasing to use golden flax and to grind it better than I did. You’ll see the whole flax seeds in my dough below.)

Change the mixer attachment to the dough hook and add:

  • the flour mixture from above

When well incorporated, add in little by little:

  • 2 c flour, all purpose, spelt or whole wheat pastry flour

Allow machine to knead well, around 5 minutes. No need for extra butter. Cover and leave in a warm place to rise for 3 hours until doubled in size again.

Divide into 12 portions. Now, grease with Vegan butter or coconut oil:

  • working area
  • rolling pin
  • a long wooden stick, optional

Greasing your tools allows you to work with the dough easily and ensures that your dough doesn’t stick to them. Roll each portion of dough into a thin circle. At this point, you can add the following optional fillings to the dough in small amounts. I choose NOT to add anything to the dough, but if you want to, go right ahead. I love it when recipes are personalized:

  • Vegan butter
  • coconut sugar, or your choice of sweetener
  • grated Vegan cheese, if you like
  • other non-traditional fillings could include jam or chocolate shavings or even Nutella, if you will

Carefully roll the dough around the stick. If you don’t have a stick, simply roll it into a very thin and tight mini jelly roll.

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Push the dough off the stick (if using) and coil into a tight circular shape inside a well-greased fluted brioche mold. My molds are about 4 inches in diameter. Allow these rolls to rest and double in size again for 4 hours.

Place molds on a baking sheet and bake in the middle of the oven at 350F for around 10 minutes or until golden brown. Make sure they are baked through because baking with flax seeds requires a slightly longer baking time. You can place a piece of foil on the tops of the Ensaymadas so that they don’t burn while their bases bake longer. You can also use a thermometer to check the internal temperature of the bread: 180 – 190F is good. Take them out of the oven when ready.

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When cool enough to handle, brush with a small amount of Vegan butter and dip the tops in sugar immediately. I use organic cane sugar for looks here but you can go ahead and use coconut sugar too.

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These buns will last a few days if stored in a ziplock bag. I keep them in their molds until I’m ready to serve them, at which time I take them out of the mold and pop them into the toaster oven to bake for about 10 minutes until crisp all over. Serve these plain or with jam.

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These Vegan Filipino Ensaymadas were a hit at our house. Light, puffy, soft, and not at all heavy and doughy like you would expect whole grain breads to be. If you are looking for a healthier sweet bread to serve your family, then I would suggest you try it. They taste wonderful with jam. Tomorrow I think I’ll dip my bun in hot chocolate.

 UPDATE: I have been able to cut down this recipe from 9 hours to 3 1/2 hours by using the bread machine. Check it out here: Easy Bread Machine Vegan Whole Wheat Brioche Buns.

Bread Machine Vegan Whole Wheat Pan de Sal

28 Jul

When I lived in the Philippines, Pan de Sal was almost always in a bread basket at our family’s breakfast table accompanied by butter, local jams and cheeses, condensed milk or Dulce de Leche. Unlike what its Spanish name suggests, it is actually more a Pan “Dulce” than Pan “Salado.” Its crust is thin and slightly crispy while the inside is light and fluffy. I especially loved slathering on my Lola’s homemade mango jam or eating it with quesong puti or dunking it in hot chocolate.

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The Experiment

I was searching for a Pan de Sal recipe for the bread machine, but did not find one. I also wanted to bake a Vegan Whole Grain Bread with a lower fat and sugar content. After an internet search, I found Russian Filipino Kitchen. The comments on her recipe were numerous and positive. Although her recipe was not for the bread machine and used only white flour, it had everything else that I was looking for: vegan, lower fat and sugar content. It was easily adaptable and I went to work, or rather my bread machine, went to work. As you see below: success!

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Bread Machine Vegan Whole Wheat Pan de Sal (Makes 20 rolls)

Adapted from Russian Filipino Kitchen

Place ingredients in order into your bread machine:

  • 2 Tbs vegan butter or olive oil or your choice of oil
  • 1 c your choice of milk or water
  • 3/4 tsp sea salt
  • 1/4 c sucanat or unrefined sugar
  • 1 1/2 c bread flour
  • 1 1/2 c whole wheat flour
  • 2¼ tsp active dry yeast (or 1 packet)

Set for dough setting. When the dough setting is done, around 1 hour and 50 minutes, take the dough out and roll into a long log. Slice into twenty 1″ pieces. Roll in:

  • whole wheat flour (this is a much healthier option than the traditional bread crumbs and does not sacrifice taste or texture)

Coat well. Place on a prepared baking sheet (with a silpat mat or parchment paper) around an inch apart.

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Cover with a towel and allow to rise for 1 hour.

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Bake in a preheated oven at 375F for 10 minutes on the center rack. Serve warm.

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This Bread Machine Vegan Whole Wheat Pan de Sal, while made up of healthier ingredients, is still thin and slightly crispy on the outside and light and fluffy on the inside.

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The best part: this recipe only takes a few minutes of your active time and the aroma in your kitchen will transport you to a Philippine bakery.

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I couldn’t resist eating one straight from the oven. I ate half of it with vegan butter and half of it with homemade vegan Nutella. No photo of the latter, unfortunately, because it was gone in a second.

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Enjoy!

 

I Love This Vegan Garlic Whole Wheat Bread

25 Jul

Start with one loaf of Homemade Whole Wheat French Bread. Mix the Vegan Parsley Butter. Butter the bread. Then toast. Yummy mouthwatering garlic bread!

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I haven’t eaten Garlic Bread in over seven years since turning raw vegan. Now that I am cooking again, I am savouring all the wonderful tastes that cooked food has to offer. This vegan garlic bread is delicious. It does not sacrifice taste for a healthier choice. In fact, it is both delicious and healthier than many options out there. This is enjoyed by all in my family.

I’m really enjoying cooking again… I’m sure my family is too.

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1 Loaf of Whole Wheat French Bread

Place all in a bread machine in order and set to dough:

  • 3/4 c water
  • 1 tsp sea salt
  • 2 c mix of bread flour with whole grain flour, start with 2/3 c whole wheat or spelt flour and the rest bread flour
  • 2 tsp yeast

When dough stage is completed, take dough and roll into a long loaf. Place on a baking sheet sprinkled with cornmeal. With a serrated knife, cut the loaf diagonally. Cover and let rise for 1 hour. Lightly brush or spray with water before baking in a preheated oven at 400F for 20 minutes.

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Vegan Parsley Butter

Place in a small food processor to mince:

  • 2 – 4 cloves garlic

Add the rest of the ingredients to create the Vegan Parsley Butter:

  • 1/4 tsp pepper
  • 1/2 tsp sea salt
  • 1 Tb dried parsley
  • 1 Tb olive oil
  • 4 Tbs vegan butter, like Earth Balance

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Easy Garlic Whole Wheat Bread

For moister garlic bread slices: Cut the French Bread Loaf into slices almost all the way through so that the loaf is still intact. Fill slices well with Vegan Parsley Butter. Wrap loaf in foil and bake in preheated oven at 425F for 25 minutes. Remove foil and bake 5 more minutes until crisp.

For toastier garlic bread slices: Slice French Bread into separate slices. Butter the slices, place on a cookie sheet and bake 5 minutes in a preheated oven at 425F till crisp.

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Serve immediately. Enjoy. I love these with homemade kale and bean soup!

The Easiest Vegan Pulled BBQ Sandwich Even Meat Lovers Will Love

12 Jul

Just take a look at this scrumptious looking BBQ sandwich. You won’t believe how easy it is to make nor how delicious. Please read on.

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A few years ago, raw vegan me wouldn’t have thought I would be posting about cooked food, much less something from a can. But never say never. This year, I’ve started adding cooked vegan foods back into my daily diet in a big way.

What I’ve learned during this transition:

  • my body took a while to adjust to different foods: I don’t have sensitivities to certain foods (like wheat) like I once thought. My body just needed time to adjust.
  • I didn’t gain weight. I actually lost weight because my daily raw vegan diet contained too much fats. Although of the good kind, fats are high in calories and are still… fats. I didn’t realise how much of it I was consuming (50% to be exact) until I started using a diet tracking app.
  • I didn’t break out or get sick. I’ve been just fine.
  • I’ve been craving all kinds of crazy foods lately… like this:

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My husband and I really enjoyed this meal last night and today for lunch. In fact, I inhaled my first sandwich and couldn’t get a good photo due to too much yumminess, very sticky fingers, and hunger to finish it off.

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So here’s the easy yummy recipe.

 

The Easiest Vegan Pulled BBQ:

3 ingredients only

Cook in ¼ c water until soft:

2 onions, thinly sliced

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Add and combine together with:

3 cans 14 oz young jackfruit in brine, drained and rinsed well (I used the one above)

¾ c your favourite bbq sauce, more at the table

Mash with cooking spoon or use a potato masher to create a pulled meat effect.

Choose 1 of 3 different cooking methods:

Slow Cooker – place all ingredients in the slow cooker and cook on low for 5 hours.

Stove Top – place all ingredients in a pot and heat up. You can cook until heated through or longer so that some parts cook to a crisp.

Bake/Broil – place all ingredients in a cookie sheet and bake/broil. The former heats it up, the latter burns parts of the jackfruit to a crisp to give the ‘meat’ a crunchy.

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The Whole Wheat Burger Buns:

Place the following ingredients in your bread machine and set for dough stage:

1 T flax seed meal mixed with 3 T water

4 ½ T olive oil

3 T sucanat or your choice of sweetener

¾ t sea salt

1 ½ c whole wheat flour

1 ½ c bread flour

1 T yeast

Divide into 9 pieces. Form into round balls and flatten to make the buns. Cover and set aside in a warm place for 20 minutes. Preheat oven to 400F. Bake buns for about 13 minutes.

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Now to serve:

Serve about 1/3 c cooked jackfruit BBQ in a whole wheat burger buns with slices of avocado and additional bbq sauce, if needed. Serves 4-6 hungry people.

ENJOY!

New Year’s Resolutions for 2012

30 Dec

There are 3 ingredients that make eating Raw Vegan food more appealing to transitioning mamas, hubbies and kids: raw sugars, raw oils and sea salt.  It is time for me to decrease my family’s consumption of all 3.  

1. Prepare food with less sugar.

My plan:

  • use less raw sweeteners all together
  • use more fruit (fresh or dried) to replace sweeteners
  • omit any unnecessary sugars all together in Green Smoothies.

Note: I have been successful this past week in serving my boys their favourite Pooh Bear Smoothie without additional dates AND with another handful of greens without complaints!

2. Prepare food with less oils.

My plan:

  • use less extra virgin olive oil in salads
  • use more flax seed oil to replace extra virgin olive oil in salads to increase our Omega 3 intake.
We enjoy our favourite Kale Salad at least once or twice a week and it contains a lot of olive oil.  I have prepared it before by substituting 1/4 of the olive oil with plain water and we loved it just the same.  I am going to try substituting some of the olive oil with flax seed oil too.

3. Prepare food with less salt.

My plan is to:
  • simply decrease our intake of salt by using less of it.  While my general rule is to add 1 tsp sea salt for every 1 pound of food, I want to decrease this to 3/4 tsp.
This will be difficult for me because I love sea salt.  Salt brings out the flavor in food.  Will my family be ready to eat bland food?  I guess more importantly, will I?

There are 2 ingredients that have made the transition into a Vegan Diet much easier for my husband and son: soy and wheat, which has given them the texture and heaviness of animal products they have craved.  These are the 2 ingredients I struggle with the most because of the GMO’s in soy and the gluten in wheat.  

4. Avoid soy and other GMOs.

The contamination of organic products with genetically modified counterparts are increasing, as they are inevitable.  This is scary.  Now I just have to figure out what to do when preparing Asian fare without Nama Shoyu?

5. Avoid wheat.

Dr. Hyman’s Huffington Post article on Gluten opened my eyes on why eliminating wheat is very important.  He writes that “… an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else–not gluten sensitivity, which is 100 percent curable.” And that a “study comparing the blood of 10,000 people from 50 years ago to 10,000 people today found that the incidences of full-blown celiac disease increased by 400 percent (elevated TTG antibodies) during that time period.”  WOW.
My plan is to:
  • eliminate all wheat
  • then substitute with spelt (although it contains gluten, people with wheat allergies and not gluten allergies, can tolerate spelt)
  • then continue to experiment with and use home-milled gluten-free flours from now on.  Here’s how to substitute for wheat with other grains.

Supplementing a Family’s Vegan Diet is important!

6. A continued search for fantastic food-based vitamin supplements for:

  • B12
  • other B vitamins
  • iron
  • zinc
  • iodine
According to Gabriel Cousens, we all need to supplement Omega 3s, minerals, carnosine, Vitamins A, B12, C, D, K.  I just found his supplement recommendations and will be working from this list!  Note: he doesn’t advice taking nutritional yeast as the B12 supplement because of fungal potential.

On Exercise

7. Continue to exercise better.

My husband is an Exercise Scientist and an Athlete.  Last month, he got me to row 120,000 meters.  I think that is more exercise than I have ever done in my entire life.  And I don’t think I have ever felt as physically well as I do today!  And yet, I took a physical test yesterday that placed me below average for my age range in cardiovascular strength… I was sorely disappointed, but I guess I have a lot of room for improvement in this department!

 

One with Nature

8. Make more time to be outdoors.

My family’s days are not complete anymore if there isn’t at least half an hour each day outdoors, rain or shine.  I/We want more!

What are your and your family’s New Year’s Resolutions for this coming year?

Raw Applesauce for Vegan Baking

10 Jun

Raw Applesauce

Ariel asked “Do you think raw applesauce will work as well as regular applesauce as a substitute for butter in baking?”

Ariel, good news! Raw applesauce does WORK as a substitute for oils in quick bread recipes. As an experiment, I baked Vegan Blueberry Muffins and Vegan Zucchini Bread this morning with raw applesauce. I got excellent results! We have company today and the 12 pieces of Blueberry Muffins are already gone and only half of the Zucchini Bread is left. Not only did I have the chance to tell everyone about Vegan foods, but what a great way to further Un-Process our food!

Note: I just pureed unpeeled raw apples without honey or seasonings. You can add another sweetener if you prefer, but honey denatures at around 120F to 140F. Also, check your quick breads 5 minutes before the specified finish time. I found my muffins and breads were baked quicker than usual.

Vegan Blueberry Muffins

Vegan Zucchini Bread

Raw Soft Bread

16 May

Raw Bread

I grew up eating a soft bread roll called Pan de Sal. I remember how I began to love eating it after watching a commercial of a little boy salivating over a roll spread all over with Margarine (processed junk) or Condensed Milk (more processed junk). Needless to say, we don’t eat like that in my kitchen.

So, here’s a raw version that I would actually serve my own little boy! It’s soft, fluffier than other raw breads, really nutritious, tastes like bread – and it’s all unprocessed!

Process in a food processor until desired consistency:

2 tbspns unpasteurized white miso or 1 tsp sea salt
1/2 cup extra virgin coconut oil
1/2 cup flax meal
2 cups sprouted soft wheat berries (soak soft wheat berries overnight, drain and rinse the next day, sprout if you wish or use as is)
enough water just to create a batter, about 1/2 cup to 1 cup (just so it’s sturdy enough to mold into individual loaves)

Shape into individual loaves on Texflex sheets, place on dehydrator trays and dehydrate at 105F until dry (turning once and placing on mesh screens to quicken the process). Alternatively, dehydrate at 150F for 2 hours, turn rolls over and place directly on mesh screens, then decrease temperature to 105F for another 8 hours or so until dry.

Serve with raw salted butter and whatever else suits your fancy!

Sweet Oat Scones

1 May

Sweet Oat Scones

One thing many people miss when transitioning into a more raw foods diet is bread. While there are lot of raw crackers, flat breads and veggie chips, ‘white’ breads are more difficult to replicate raw. Without the use of yeast or baking soda, raw foods simply don’t have this light and airy quality. Instead, raw breads are dense, filling and nutritious: satisfying us instead of leading us to crave more and more.

This raw sweet nut-free bread recipe is simply delicious. It reminds me of thick sweet Portugese bread or a sweet bagel. It will satisfy if you crave those heavy breads. Very versatile, you can use this batter to make Blonde Brownies, Vanilla Cupcakes, Oat Muffins, or as above, Sweet Scones. You don’t need to dehydrate these, which makes it ready in 5-10 minutes if you have all the ingredients ready!

The Sweet Bread

Like my Mama Won’t Mind If You Have Another Of That Chocolate Cake, this batter consists mainly of dates and oats.

The day before you make the cake, prepare the oat flour: 1. Soak oat groats overnight. 2. Drain and rinse. 3. Dehydrate until thoroughly dry by placing on 2 mesh screens on trays so the groats don’t easily fall out. I place the dehydrator on full for 1 hour then decrease the temperature to 105F. This takes about half a day. 4. Process 2 cups of dehydrated oat groats in a high speed blender, such as aVitamix, to make a fine flour. EASY ALTERNATIVE: grind rolled oat flakes into flour.

The Batter

Place in a food processor and mix together:

1/4 tsp sea salt

2 tsp vanilla extract

1 1/2 cups dates, pitted

Add in and process together:

2 cups oat groats that have been processed into fine oat flour as above (ALTERNATIVE: you can use rolled oat flakes that have been ground into a fine powder)

Add slowly to the powdery mixture until you have a batter that sticks together:

2 tbspns raw local honey

Mix in:

your choice of additions, like raisins or currants or cacao nibs

Form into your choice of shapes. For the scones, I used silicone mini-cupcake molds. You can place in a square pan and cut them into squares too. Just remember to grease your molds with oil first to ease removal.

A Raw Afternoon Tea

Accompaniments

(I was inspired to make these after reading Ani Phyo’s Ani’s Raw Food Essentials!)

Salted Butter

I love this alone with the Sweet Oat Scones because of the play of tastes between salty and sweet.

Mix together in food processor or by hand:

1 – 1 1/2 tsp unpasteurized white miso

1/4 cup coconut butter

Strawberry Jam

My boys prefer this alone with the scones.

Mix together in food processor or blender:

1/4 – 1/3 cup dates, pitted, to taste

1 cup strawberries

Enjoy your Afternoon Tea with some Sun Tea too!