Spelt & rye flour focaccia

Winter baking rocks in my kitchen 🍞

This focaccia tastes like heaven especially if you are onion-crazy 😁 

Ingredients:

200g spelt white flour
100g rye flour
1 tsp dry active yeast
1/2 cup cooked grains*
200 - 220 ml lukewarm water
1/2 tsp salt
1 Tbsp olive oil
half onion
fresh rosemary
extra olive oil for drizzling 

Place the flours into a mixing bowl, add the rest of the ingredients to form a soft dough.
Leave the dough to rest for an hour covering the bowl with clean tea towel.
Shape the dough into a square or rectangle and place it onto your baking tray that you covered with baking paper.
Top the dough with rings of onion, drizzle some more olive oil and season with some more salt.
Few sprigs of rosemary here and there and your dough is ready to be baked.
Bake for 15 - 20 minutes on 210 C .

* I have been using my leftover cooked grains mixing it up into the dough . 
Cooked barley, farro or spelt grain works the best.

Soft polenta and spinach

This is my favorite "fast food" meal for one. When the days are crazy, when I have cooked spaghetti bolognese for my family or when I simply fancy something nourishing comfort food - this is what I make in no time ...  

you will need:

50g polenta

200ml water

salt

3 cubes frozen spinach 

1/4 avocado

olive oil

First, put the frozen spinach into a small pot, heat the pot and put the lid on. The spinach will defrost in 5 minutes. 

Now the spinach is ready, I place the spinach in a plate and use the same cooking pot to cook the polenta. Do not wash the pot, let the small bits of spinach blend with your polenta.

Pour the water into the pot, heat the pot, before it boils, add the polenta, stir until boils.

Place the lid on and cook the polenta on a low heat stirring every now and then for about 5 minutes.

Season with salt and drizzle olive oil generously.... 

This recipe will appear on VegHog blog as a contribution for eat your greens

Four plant based favorite bites

🍂🍂🍂🍂🍂
Oaty biscuits with pumpkin seeds

Seeded coconut flapjacks

Sauerkraut on rye bread 
Guacamole with sweet potato

To make these biscuits you will need:

1 cup whole wheat pastry flour

1 cup porridge oats, ground in a food processor

1/2 tsp salt

1 Tbsp baking powder

1/2 cup melted coconut oil, refine or extra virgin

approximately 1/2 cup nondairy milk or water

pumpkin seeds for topping

Combine the dry ingredients with the melted oil, mixing with a fork until the mixture is well combine.

Add the milk a little at a time, just enough to bring the mixture together.

Gather the dough into a sausage shape, wrap it with plastic wrap and leave it in the fridge for hour or more.

When you are ready to bake, unwrap the dough, using a sharp knife cut ten round biscuit and place them on a baking tray.

Sprinkle some pumpkin seeds pressing them down lightly onto the biscuit.

Bake for 10 - 12 minutes on 190 C 

For the flapjacks you will need:

170g porridge oats

130g spelt flour

50g shredded coconut

30 - 40 g sunflower seeds

100g brown sugar

2Tbsp honey

150g coconut oil

Mix all the dry ingredients together in a bowl.

Melt the coconut oil and honey in a small pan over a low heat or in the microwave.

Mix everything together, then tip into a tray 20cm X 20cm and press firmly.

Bake for 15 - 20 minutes on 180 C. 

This is my homemade sauerkraut and my homemade bread The recipes are on my blog, you can find them following the links here and here !!!

Ah, how much I love this, I can eat it every day if chance given !!

Simply cut peeled sweet potato, brush with some olive oil, sprinkle some salt and bake for 20 minutes.

In a meanwhile make your own guacamole or use one from shop.!!!