Tag Archives: dairy-free

Spelt, dairy-free, English Muffins

DSC08229Yes! No butter needed!  and they are as tasty as the traditional ones. They are fluffy, lovely toasted and perfection itself with strawberry jam or a bit of Marmite. They also make amazing sandwiches…

DSC08232Ingredients (makes 8 muffins):

230g white spelt flour

200ml lukewarm water

15g coconut oil.

1 teaspoon instant yeast.

1/2 teaspoon salt

1 teaspoon demerara sugar (or 1/2 teaspoon caster sugar)

1/2 cup Fine semolina

How to:

1.- In a small bowl or cup dissolve the yeast and sugar in 50ml of the lukewarm water. Let it stand until it froths.

2.- Melt your coconut oil and let it cool to room temperature.

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3.- In a bowl mix the flour with the salt and make a well in the centre.

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4.- Add the yeast, coconut oil and remaining lukewarm water and mix until you form a dough.

DSC081925.- Pour it into a floured surface and knead gently for a minute so that all the ingredients are combined. It will be a rather sticky dough, but try to resist the urge to add too much flour or you’ll end up with tough muffins.

DSC082026.- Place in the bowl again and let it rest, covered, until doubled in size. Typically this will take 1 hour, but it can be longer or shorter depending on the temperature in your home.

7.- After an hour or so, place the dough in a surface dusted with semolina. Semolina will keep your dough from sticking to your working top therefore making the whole process of shaping and cutting your muffins a lot easier. It will also give them a nice crunchy layer.

Roll the dough out till it is 1.5 cm thick. Remember muffins will rise some more during cooking.

DSC082038.- Cut discs of 5-6 cm diameter. Or , if you don’t have a pastry cutter, you can make small balls (the size of a golf ball) and then flatten them, to get the shape of a muffin.

You can also use the rim of a glass to cut the discs, just make sure to dip it into flour before using, that way, it won’t stick to the dough.

DSC082059.- Place your muffins carefully in a tray covered in semolina. Let the muffins rise for 20 minutes, covered.

10.- After 20 minutes, place a pan on a medium heat. Paint with a bit of coconut oil or other oil of your choice.

Add as many muffins as your pan will take, allowing for a bit of space between them, as they will puff during cooking.

11.- Cook for 5 minutes on one side, then flip.

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12.- Cook for another 5 minutes. Remove from the fire and keep warm by wrapping them in a clean tablecloth, while you cook the remaining muffins.

Then can be eaten warm, straight out of the pan, or you can split them in half and toast them, for extra deliciousness.

DSC08236Have a great Tuesday!

Soon to come… the first of the Christmas Baking!!

Namaste,

Paula

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Easy-Pease Pumpkin Breakfast Cake

DSC07629I woke up this morning and after having my morning juice, I discovered we had nothing for breakfast. Nothing. So what do you do then? Well, as I usually walk my boyfriend down to the train station, I thought: “I’ll get a croissant from Marks” You know, fresh from the oven and still smelling like a croissant and all that. I rarely do, so they are actually a treat.

However, once I got there I changed my mind. Ever since I cut down almost to 0 sugar, I found that most shop bought pastries and cakes are much too sweet for me 😦 It has happened more than once, that I buy something, get home full of anticipation and as soon as I bite into it…disappointment. They are so sweet I cannot finish them.

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So, what to do then? In my case, I threw together what I expected was going to be a super easy breakfast cake…and it was! I just had a slice and it is perfect for breakfast. Filling, but not too sweet, with a lovely crumb and a hint of spices. Great with a tea or a coffee.

The list of ingredients is rather long, but don’t get discouraged because once you have them ready all you have to do is put them in a bowl together and mix with a spoon. No extra steps or random mixing or whisking in separate bowls.

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Ingredients:

250 grs wholemeal spelt flour (can use white spelt or regular flour)

1/2 cup pumpkin pure

1/2 cup almond milk (can replace with regular milk). If using white flour, you may need to add a bit more milk.

1/4 cup maple syrup (if you want your cake really sweet, add 1/4 cup more)

1 egg

1 teaspoon baking powder

1/4 cup sunflower oil

1/2 cup almonds. I forgot to add the almonds so I put them on top of the cake. I like how they look, they make the cake a bit more interesting. But you can also chop the almonds and mix them in with the batter.

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon vanilla essence

Pinch of salt

Note: If you don’t have the spices, use more vanilla essence or replace them with the zest of one orange. You can also replace the almonds with raisins, walnuts or pecans or a mix thereof.

He likes it!
He likes it!

How to:

1.- Preheat your oven at 180 C. Line a baking tray of 20 cm X 17 cm (or similar)with baking paper.

2.- In a bowl place the flour, spices, salt, baking powder. If you want to add your almonds to the batter, rather than place them on top, add them now. Mix everything with a spatula or spoon. Make a well in the middle.

3.- To the well add the maple syrup, egg, milk, pumpkin pure, oil and vanilla essence.

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4.- Mix everything together with a spoon until you have a rather firm batter, like this:

DSC075874.- With a spatula distribute the mixture evenly in a baking tray lined with baking paper or previously buttered and floured.

DSC075905.- Add the almonds on top. Then place in the oven for 30-40 minutes (depending on your oven).

DSC075966.- To know if your cake is ready, poke it with a skewer, if it comes our clean, then it is ready. You can eat it as is:

DSC076087.- Or you can dissolve 2 tablespoons honey in one tablespoon water over a low heat and paint the cake with that. Because this is not a very sweet cake, the honey glaze provides a nice sweet layer and a lovely shine:

Can you find the smiling face?
Can you find the smiling face?

8.- You can also make the glaze by mixing 1 tablespoon of orange or apricot jam and 1 tablespoon water over a low heat.

If you prefer, you can serve the cake with a little dusting of icing sugar instead of the glaze.

For a more “cakey” cake you can slice it in two, fill with apricot or orange jam and put back together. Probably a filling made with caramel would work well too.

For a moister version of this cake, you can slice in half, paint one half with a bit of orange liqueur and then fill with orange jam and put back together.

9.- And that’s it! You can put it together in 20 minutes and it cooks in 30. Ready to provide a home-made, healthy breakfast cake for the whole family in under an hour 🙂

DSC07614Hope you have a lovely day today!

Namaste,

Paula