Lemon Olive Oil Cake
Hi all,
Here's the recipe I made this week, from A Cup of Jo- a great blog for recipes and more. I made some changes to the recipe- as stated below some substitutes can be made. I used regular lemons, standard white sugar for the cake, and changed the glaze. here's my glaze recipe:
-Take 1/2 cup of sugar, the juice of a few lemons, and 1 TBL of lemon zest.
-Heat the sugar and lemon juice until just boiling, then reduce and simmer until sugar is melted and starts to thicken.
-Keep stirring and watch it- it can burn. remove from heat and add zest, stir and let stand for a few minutes. then can be spoon- drizzled or brushed onto tops.
The Best Olive Oil Cake You'll Ever Have
By Jodi Moreno of What's Cooking Good Looking
Olive oil cake is my favorite cake of all time. It's grown up. It's sophisticated. It has a crunchy outer layer and a super moist center; it’s not too sweet, but still feels indulgent. My favorite thing about it has to be the ingredients, particularly the use of olive oil over butter. It makes me feel better about having an extra slice (or two, or three).
I've made my fair share of olive oil cakes, and the recipe below just nails it. The olive oil adds a subtle, mature flavor, while the Meyer lemons add a touch of tanginess. (I prefer to use Meyer lemons because they have a slight sweetness to them that works well in this cake. If you can’t find Meyer lemons, though, regular ones will do the job.) As for the olive oil, be sure to use one of good quality that doesn’t have too strong a flavor, otherwise it will affect the taste of the cake.
Recipe: Olive Oil Cake with Rum Glaze
You'll need:
1 cup all purpose flour
1/2 cup almond flour
1 cup coconut palm sugar (or regular white sugar)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 cup extra virgin olive oil (good quality, but not too strong of a taste)
1/2 cup lemon juice (preferably Meyer)
Zest of 1 lemon (preferably Meyer)
2 eggs
For the rum glaze (optional):
1 tsp. dark rum
2 tsp. almond milk (or regular milk)
1/2 cup powdered sugar
What to do:
Pre-heat the oven to 350F. Oil a regular-sized bundt pan. (If you don't own a bundt pan, you can make this in a 11x7 rectangular dish or round cake pan.)
In a large mixing bowl, combine the dry ingredients, and whisk. Then make a well in the dry ingredients (as pictured above) and add in the wet ingredients. Whisk until everything is combined.
Pour the batter into the pan and place in the oven to bake for approximately 45 minutes. When it is done, the edges should be brown and pulling away from the sides of the pan, and if you insert a tester it should come out clean. Let the cake rest for several minutes, then carefully remove from the pan. Allow it to cool slightly on a wire rack.
While the cake is cooling, you can make the rum glaze (if using). Whisk together all of the glaze ingredients in a small bowl. Then, using a spoon, drizzle the glaze over the cake. In about 10 minutes, the glaze will harden.
You can serve the cake warm (which is my favorite), or you can allow it to cool and serve. (If you prefer a denser cake, be sure to wait until it cools.)
CSA Week 3: Good Morning CSA Members,
It was another productive week here at the Hort Farm! (see a couple of attached pictures from this week of the Farmers Training Program Crew in action!) The weather finally decided to be on our side for a couple of days toward the latter part of last week and with the dry-down and subsequent rain over the weekend, everything in the field is taking off (including the weeds ;), it's very exciting to see the growth and the weeks ahead will undoubtedly be full of abundance and diversity.
Now that I've got your attention and it's approaching lunchtime, how about this weeks share!!??
Included this week:
Everything was picked early this morning and passed the field taste tests with flying colors!
A friendly reminder, pick-up again will be at 322 South Prospect under the mailboxes and if you have your boxes from last week, we're take those off your hands as well.
Check out some suggested recipes for this weeks harvest:
Lemon Thyme Lentils with Mesclun Mix
Cucumber Salad with Radish and Dill
It was another productive week here at the Hort Farm! (see a couple of attached pictures from this week of the Farmers Training Program Crew in action!) The weather finally decided to be on our side for a couple of days toward the latter part of last week and with the dry-down and subsequent rain over the weekend, everything in the field is taking off (including the weeds ;), it's very exciting to see the growth and the weeks ahead will undoubtedly be full of abundance and diversity.
Now that I've got your attention and it's approaching lunchtime, how about this weeks share!!??
Included this week:
- 1 head of green Tropicana Lettuce
- 1 bunch of Easter Egg Radishes (beautiful array of colors, crisp and mild flavor)
- 1 bunch of White Spear Scallions
- 1 bag of Mesclun Mix (assorted mix of small young salad leaves with a delicious taste and texture)
- 1 bunch of freshly cut Dill
Everything was picked early this morning and passed the field taste tests with flying colors!
A friendly reminder, pick-up again will be at 322 South Prospect under the mailboxes and if you have your boxes from last week, we're take those off your hands as well.
Check out some suggested recipes for this weeks harvest:
Lemon Thyme Lentils with Mesclun Mix
- 1 bag of lentils (about 3 cups)
- 1 1/2 lemons
- fresh thyme
- salt and pepper
- baby greens
- olive oil
- Empty the lentils into a bowl. Add the zest and juice of one lemon. Add fresh thyme, salt and freshly ground pepper. Drizzle some olive oil and mix well. Taste and season. Then in a separate bowl I toss mixed greens with juice from half of a lemon, olive oil, salt and pepper. Mix well and place the greens at the bottom of the plate, and top with the lentil salad. So fast and easy.
Cucumber Salad with Radish and Dill
- 1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, thinly slice
- 4 large radishes (about 6 ounces), thinly slice
- Zest and juice of 1 lemon
- 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
- 2 tablespoons white-wine vinegar
- 1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
- 1/2 teaspoon sugar
- 1 garlic clove, crushed with the flat side of a large knife
- Coarse salt and freshly ground pepper
- 1/4 cup plus 1 tablespoon olive oil
- Here are a few links to some additional recipes/ideas for the dill:
CSA Newsletter Week 2:
Good Morning CSA Members!
Welcome to week two of your CSA. The Hort farm is greener than ever and we are getting really excited to see all the crops coming in. Despite the ever-present rain over the past few days, we have a great share for you this week. And there will be even more tasty goodness in the coming weeks. Just a reminder, pickup will be again at 322 South Prospect under the mailboxes and if you have your boxes from last week we’ll happily pick those up as well.
In this week’s box, we have five exciting types of produce: one head of green Tropicana lettuce, and one head of red Magenta- which look beautiful together in a salad, a bunch of Hakurei turnips- which we tasted in the field this morning and are sweet enough to eat as is, a hearty bunch of beet greens- some may have some baby beets – a teaser for what’s to come, and lastly garlic scapes! These little beauties are a treat and are treasured by foodies and garlic lovers all around.
If you are unfamiliar with scapes or curious how to incorporate these or any of the other items into your meals, here are a few recipes. Hope you enjoy them!
Garlic Scapes
Barley Salad with Radishes and Garlic Scapes
From http://honestcooking.com/barley-salad-radishes-garlic-scapes-recipe/
Prep Time 10 mins ~ Cook Time 5 mins ~ Total Time 15 mins
Garlic scapes are the flower stalks of garlic plants, and are one of those lovely surprises at the spring market. When cut into pieces and sauteed, they act like a vegetable – crunchy and mildly garlicky.
Serves: 1 (Just increase recipe per person)
Ingredients
Hakurei Turnips
Japanese Turnips with Miso
Read More http://www.epicurious.com/recipes/food/views/Japanese-Turnips-with-Miso-354957#ixzz2WZvpP0vM
yield: Makes 4 servings ~ active time: 15 min ~ total time: 30 min
The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning
Ingredients:
Preparation:
Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
Beet Greens
Beet Greens Recipe
Prep time: 5 minutes ~ Cook time: 25 minutes
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
Ingredients
2. In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3. Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Yield: Serves 4
Magenta Lettuce and Tropicana Lettuce
Asparagus and buffalo mozzarella salad with a pesto dressing*
*Try using with scape pesto!
for two people
1 bunch of asparagus – snap along the stem to remove to woody parts
2 large handfuls of mixed salad leaves
1 ball of buffalo mozzarella – sliced
2 ripe tomatoes – diced
A handful of olives
1 teaspoon pesto * see recipe below for pesto
good few glugs of extra virgin olive oil
Lemon juice
extra olive oil for frying
Heat a frying pan, add the oil then fry the asparagus over a medium heat until slightly charred and tender. Remove from heat add a little salt and a little lemon juice.
Arrange the leaves, diced tomato, olives and sliced mozzarella on 2 large plates.
Mix the pesto with olive oil and lemon juice. Drizzle over the salad.
Place the cooked, still warm asparagus on top of the salads.
Serve with a crusty roll or flatbreads.
Garlic Scape Pesto
Prep time 10 mins ~ Total time 10 mins
Author: Donalyn Ketchum
Recipe type: Condiment, Sauces, Spreads
Serves: 1 & ½ cups
Ingredients
Read more: http://thecreeksidecook.com/garlic-scape-pesto/#ixzz2Wa2HGL4A
Good Morning CSA Members!
Welcome to week two of your CSA. The Hort farm is greener than ever and we are getting really excited to see all the crops coming in. Despite the ever-present rain over the past few days, we have a great share for you this week. And there will be even more tasty goodness in the coming weeks. Just a reminder, pickup will be again at 322 South Prospect under the mailboxes and if you have your boxes from last week we’ll happily pick those up as well.
In this week’s box, we have five exciting types of produce: one head of green Tropicana lettuce, and one head of red Magenta- which look beautiful together in a salad, a bunch of Hakurei turnips- which we tasted in the field this morning and are sweet enough to eat as is, a hearty bunch of beet greens- some may have some baby beets – a teaser for what’s to come, and lastly garlic scapes! These little beauties are a treat and are treasured by foodies and garlic lovers all around.
If you are unfamiliar with scapes or curious how to incorporate these or any of the other items into your meals, here are a few recipes. Hope you enjoy them!
Garlic Scapes
Barley Salad with Radishes and Garlic Scapes
From http://honestcooking.com/barley-salad-radishes-garlic-scapes-recipe/
Prep Time 10 mins ~ Cook Time 5 mins ~ Total Time 15 mins
Garlic scapes are the flower stalks of garlic plants, and are one of those lovely surprises at the spring market. When cut into pieces and sauteed, they act like a vegetable – crunchy and mildly garlicky.
Serves: 1 (Just increase recipe per person)
Ingredients
- Pecorino
- Barley
- Garlic scapes
- Lemon
- Radishes
- Olive oil
- Salt and pepper
- Cook barley in water or stock. Drain.
- Trim radishes and cut into quarters. Cut garlic scapes into 1″ pieces.
- Saute garlic scapes and radishes in olive oil over high heat until beginning to brown at the edges.
- Toss with barley, season with lemon, salt, and pepper.
- Drizzle with olive oil and top with chunks of pecorino.
- Eat.
Hakurei Turnips
Japanese Turnips with Miso
Read More http://www.epicurious.com/recipes/food/views/Japanese-Turnips-with-Miso-354957#ixzz2WZvpP0vM
yield: Makes 4 servings ~ active time: 15 min ~ total time: 30 min
The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning
Ingredients:
- 3 tablespoons white miso
- 3 tablespoons unsalted butter, softened, divided
- 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
- 1 1/3 cups water
- 2 tablespoons mirin (Japanese sweet rice wine)
Preparation:
Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
Beet Greens
Beet Greens Recipe
Prep time: 5 minutes ~ Cook time: 25 minutes
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
Ingredients
- 1 pound beet greens
- 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
- 1/4 cup chopped onion
- 1 large garlic clove, minced
- 3/4 cup of water
- 1 Tbsp granulated sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/6 cup of cider vinegar
2. In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3. Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Yield: Serves 4
Magenta Lettuce and Tropicana Lettuce
Asparagus and buffalo mozzarella salad with a pesto dressing*
*Try using with scape pesto!
for two people
1 bunch of asparagus – snap along the stem to remove to woody parts
2 large handfuls of mixed salad leaves
1 ball of buffalo mozzarella – sliced
2 ripe tomatoes – diced
A handful of olives
1 teaspoon pesto * see recipe below for pesto
good few glugs of extra virgin olive oil
Lemon juice
extra olive oil for frying
Heat a frying pan, add the oil then fry the asparagus over a medium heat until slightly charred and tender. Remove from heat add a little salt and a little lemon juice.
Arrange the leaves, diced tomato, olives and sliced mozzarella on 2 large plates.
Mix the pesto with olive oil and lemon juice. Drizzle over the salad.
Place the cooked, still warm asparagus on top of the salads.
Serve with a crusty roll or flatbreads.
Garlic Scape Pesto
Prep time 10 mins ~ Total time 10 mins
Author: Donalyn Ketchum
Recipe type: Condiment, Sauces, Spreads
Serves: 1 & ½ cups
Ingredients
- ½ cup chopped garlic scapes
- ½ cup grated parmesan cheese
- ⅓ cup lightly toasted pine nuts
- ½ cup fresh basil, packed tightly – then roughly chopped
- juice of ½ lemon
- kosher salt & fresh ground pepper to taste
- ⅓ cup good quality olive oil
- Add everything but the oil to the bowl of a food processor
- Process until everything is finely chopped and almost a paste.
- Leave the processor running and stream in oil
- It will only take a moment of two for the mixture to emulsify – turn off processor.
- Leave at room temperature for an hour or so to develop flavors- keep plastic wrap pressed to top surface to keep the top from turning brown.
- Can be stored in the refrigerator for several days, or can be frozen.
Read more: http://thecreeksidecook.com/garlic-scape-pesto/#ixzz2Wa2HGL4A
Kodie's recipes from our first CSA Newsletter:
Good morning CSA members!
Today is our first harvest of the season and, despite the relentless and seemingly endless rainfall, we have a beautiful box of vegetables for each of you to pick up today at the entrance of 322 sometime after 1 pm.
Feel free to take your box of veggies home, and please try to remember to return it to 322 at the mailboxes on the following Tuesday so we can reuse them.
Inside your box this week you will find: two heads of lettuce (one red butterhead and one green romaine), one bunch of scallions, one bag of spinach, one bunch of radishes, and one herb plant. Remember that the size of each weekly share will grow exponentially as the season progresses.
Below are some simple and delicious recipe ideas for each crop you’ll get today. All of these veggies work together beautifully or can be integrated into other dishes.
Spinach:
Warm Spinach Salad with Bacon and Mushrooms
Ingredients:
spinach
4 eggs
8 pieces of bacon, chopped
Dijon mustard
Red wine vinegar
Maple syrup or honey
Mushrooms- crimini or white button
Garlic
Scallions
Directions
Cook 4 (or more depending on your preference) boiled eggs and set aside.
Chop the bacon into small pieces before or after cooking it and set aside.
Slice and sauté the mushrooms in olive oil or butter and throw in a little garlic to give them some extra flavor.
Next make the warm bacon dressing. Whisk in 3 tablespoons of warm bacon fat, 3 tablespoons of red wine vinegar, ½ teaspoon Dijon mustard, ½ teaspoon honey or maple syrup.
Put the sautéed mushrooms and bacon on the raw spinach and pour the dressing on top. The heat will wilt the spinach just slightly.
And voila! Garnish your salad with sliced boiled eggs and the sliced scallions you have in this week’s share.
Radishes:
While you can always add raw radishes to any salad or slaw, you can also try cooking them, which will reduce their pungency.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Ingredients
2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
Preparation
• Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve
Romaine and Red Butterhead lettuces (and raw radishes):
Butterhead and Spring vegetable salad
Ingredients
5 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 heads butterhead lettuce, washed and dried
6 radishes, trimmed and thinly sliced
1 large carrot, peeled and cut into thin strips
2 ounces alfalfa sprouts
Directions
• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
Divide salad equally among four plates and top each with sprouts. Serve immediately.
Today is our first harvest of the season and, despite the relentless and seemingly endless rainfall, we have a beautiful box of vegetables for each of you to pick up today at the entrance of 322 sometime after 1 pm.
Feel free to take your box of veggies home, and please try to remember to return it to 322 at the mailboxes on the following Tuesday so we can reuse them.
Inside your box this week you will find: two heads of lettuce (one red butterhead and one green romaine), one bunch of scallions, one bag of spinach, one bunch of radishes, and one herb plant. Remember that the size of each weekly share will grow exponentially as the season progresses.
Below are some simple and delicious recipe ideas for each crop you’ll get today. All of these veggies work together beautifully or can be integrated into other dishes.
Spinach:
Warm Spinach Salad with Bacon and Mushrooms
Ingredients:
spinach
4 eggs
8 pieces of bacon, chopped
Dijon mustard
Red wine vinegar
Maple syrup or honey
Mushrooms- crimini or white button
Garlic
Scallions
Directions
Cook 4 (or more depending on your preference) boiled eggs and set aside.
Chop the bacon into small pieces before or after cooking it and set aside.
Slice and sauté the mushrooms in olive oil or butter and throw in a little garlic to give them some extra flavor.
Next make the warm bacon dressing. Whisk in 3 tablespoons of warm bacon fat, 3 tablespoons of red wine vinegar, ½ teaspoon Dijon mustard, ½ teaspoon honey or maple syrup.
Put the sautéed mushrooms and bacon on the raw spinach and pour the dressing on top. The heat will wilt the spinach just slightly.
And voila! Garnish your salad with sliced boiled eggs and the sliced scallions you have in this week’s share.
Radishes:
While you can always add raw radishes to any salad or slaw, you can also try cooking them, which will reduce their pungency.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Ingredients
2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
Preparation
• Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve
Romaine and Red Butterhead lettuces (and raw radishes):
Butterhead and Spring vegetable salad
Ingredients
5 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 heads butterhead lettuce, washed and dried
6 radishes, trimmed and thinly sliced
1 large carrot, peeled and cut into thin strips
2 ounces alfalfa sprouts
Directions
• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
Divide salad equally among four plates and top each with sprouts. Serve immediately.
Caitlin Elberson: Seed Bread
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!