VEGAN SEED BREAD

May 8, 2023 / Lyn Jones / 0 Comments

((https://runningonrealfood.com/seed-bread/print/27660/)
This delicious, hearty, dense seed loaf is packed with fiber, protein and healthy fats.
It is low-carb  with a nutty, earthy flavour and chewy texture 

INGREDIENTS
1 cup (150 g) raw sunflower seeds
1/2 cup (80 g) pepitas (raw pumpkin seeds)
1/2 cup (approx. 70 g) mixed seeds of choice (choose from hemp seeds, more raw pumpkin seeds (pepitas) and sesame seeds)
1/4 cup (30 g) ground flaxseed
1/4 cup (45 g) chia seeds
1/4 cup (45 g) psyllium husk powder – this is the binder for the bread! (double if just husks)
1/2 tsp sea salt
1/2 tsp powdered stevia or 10-20 drops liquid stevia (optional but recommended, see notes for alternatives)
1/4 cup (60 g) Tahini
1.25 cup water (295 mL)

INSTRUCTIONS
1.  Preheat the oven to 190 C FF.  Line loaf pan (8.5 x 4.5 x 2.5 in) with parchment paper (with ends sticking out over the sides so you can lift it out of the pan).

2.  All into a large mixing bowl except the tahini & water – stir to combine. Add tahini & water, stir into a thick, doughy paste.

3.  Place into a lined loaf pan – spread evenly/press with hands into pan until flat. Bake 50 mins.
If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.

4.  Remove from oven. Let sit 2 mins then use parchment paper to lift the loaf out of the pan. (You may need to run a knife along the edges that don’t have parchment paper covering them).

5.  Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.

6.  It will keep in the fridge for 1 week or can be frozen for up to 3 months. It is perfect for toasting!

NOTES
A mix of finely chopped nuts – almonds, walnuts, hazelnuts or pecans can replace up to 1 cup of the seeds. Made with walnuts is delicious too!

The stevia is optional but I find a hint of sweetness really improves the final taste. Alternatives include monk fruit sweetener to keep it sugar-free, otherwise maple syrup or coconut sugar.

Vegan “Soufflé” with Spinach & Artichoke

September 20, 2020 / Lyn Jones / 0 Comments

A delicious, flaky Spinach & Artichoke dish, inspired by Panera Bread’s souffle

Servings: 4 individual souffles

Ingredients

For the dough:

  • 3/4 c. Amaranth flour (I suspect sorghum would work too)
  • 1 c. White rice flour
  • 1/2 c. Tapioca starch Potato, Corn, or Arrowroot starches would probably work here
  • 1/2 tsp Salt
  • 1 c. Warm water not boiling
  • 2 1/2 tsp Active yeast
  • 3 Tbsp Grapeseed oil or some other neutral oil
  • 1 Tbsp Apple cider vinegar
  • 1 Tbsp Ground flaxseed
  • 1 tsp Agave nectar or maple syrup
  • 2/3 c. coconut oil at room temperature

For the filling:

  • 1 can Artichoke hearts in water
  • 1/2 c. Red bell pepper chopped
  • 1/2 an Onion diced
  • 2 cloves Garlic minced
  • Four cups spinach washed
  • 1 block Extra firm tofu or white beans
  • 1 tsp Lemon juice
  • Splash of Tabasco to taste
  • 1/4 c. White rice flour or other GF flour
  • 1 Tbsp Nutritional yeast
  • 1/2 tsp Apple cider vinegar
  • 1 1/2 tsp Salt
  • Pinch of onion powder optional
  • Olive oil for brushing the top of the dough

Instructions

  • In a medium bowl combine flours, tapioca starch, and salt. In a small bowl, add warm water and gradually stir in yeast until well combined. Let sit until mixture is white and creamy looking. In another small bowl, combine grapeseed oil, apple cider vinegar, flaxseed, and agave nectar. Stir until well mixed.
  • Add wet ingredients (including yeast/water mixture) to dry ingredients and stir or knead until a cohesive ball of dough forms. Cover with a dishtowel and set aside in a warm place for 30-60 minutes to rise.
  • Once dough has risen a bit, roll it out into a long oval or rectangle and spread the coconut oil over the middle third (as shown in the photos above). Wrap the outer thirds over the middle and roll and knead the entire thing until the coconut oil is softened and evenly spread throughout the dough, with no solid chunks remaining. Place dough in refrigerator for about 30 minutes, until chilled.
  • Once it has chilled, remove dough from fridge and divide into four equal pieces. Roll one piece into a 1/4-1/2 inch thick circle and gently transfer into a soufflé dish or ramekin, using your fingers to repair any cracks that may form when you transfer it. Repeat with remaining dough and place the soufflé dishes in the fridge.
  • To make the filling: Preheat oven to 350 degrees. In a medium skillet over medium heat, add onion, artichoke hearts, garlic, and bell pepper and heat until onion has softened, about 5 minutes. Add spinach and stir until the spinach has wilted. Remove from heat and place in a blender or food processor, blending until the vegetables are chopped fine but not puréed. Transfer to a medium sized bowl and set aside.
  • In the same blender, add tofu, lemon juice, tabasco, white rice flour, nutritional yeast, apple cider vinegar, salt, and onion powder. Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine.
  • Remove soufflé dishes from the fridge and fill about 3/4 of the way full with filling. Fold excess dough over the top and shape as desired. Brush the top of the dough with olive oil and bake for 30-40 minutes, until dough is golden brown. Carefully remove from oven (soufflé dishes will be hot!) and let cool for a couple of minutes before serving.

    https://cleangreensimple.com/recipe/spinach-artichoke-souffle/#wprm-recipe-container-2768

 

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