An Amazing Loaf Of Bread

This recipe is NOT one of mine – but I am totally bowled over by it. It is delicious, infinitely adaptable, has incredible keeping qualities (just consider any adaptations). It is so satisfying and a little slice can be wrapped in a napkin and tucked into a pocket to keep you going all day with put having to resort to poorly made, ill thought through snacks that claim much but are made without knowledge or consideration.

This couldn’t be easier ……

…..make it yourself……

….. you’ll save more than money …

….. reclaim yumminess one recipe at a time!

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This is from ‘My New Roots’ By Sarah Britton. The book is full of great recipes that you’ll use every day 🙂

1 cup/140g sunflower seeds

1/2 cup 90g linseeds

1/2 cup 70g almonds

1 1/2 cups 150g gluten free oats

2 tbsp chia seeds

4 tbsp psyllium husks

1 tsp sea salt

1 tbsp maple syrup

3 tbsp coconut oil

Use a 500g or 1lb silicon loaf pan. If its not silicon then use a strip of parchment along the base to make removal easier later.

This can be made in the loaf tin/pan.

In a bowl (or the loaf pan)  mix the dry ingredients

Whisk the wet in a jug and then stir into the dry.

Allow to stand on the side for the minimum of 3 hours and up to 12.

Preheat the oven to Gas 4/ 180•C / 350•F

Bake for 20 minutes on the middle self (I had to bake mine for twice as long as I made additions and adaptations – so just bear that in mind)

Tip the half baked loaf onto a metal tray and put it back into the oven for another 40 minutes. Until the loaf starts to sound hollow when tapped.

It should totally be left to go cold before you slice it like the inventor says … But i couldn’t resist a warm slice with fresh sliced pear and a drizzle of tahini … I know, I’m so predictable!

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The adaptation on this loaf was 1 tbsp vanilla powder (make this by grinding a vanilla pod in a coffee grinder) 3 tbsp date syrup 3 tbsp of fennel seeds, 3 tbsp blueberries. 3 tbsp cranberries, 3 tbsp mulberries, 3 tbsp dried sour cherries, 3 tbsp golden raisins and I used hazelnuts

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The adaptation on this loaf was 1 tbsp sesame seeds 3 tbsp of caraway seeds, a cup of green olives, a cup of sun dried tomatoes 1 tbsp oregano.

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me scarletrositafood@gmail.com

phone or text 0792 310 9170

Facebook http://www.facebook.com/ScarletRosita

https://twitter.com/ScarletRosita

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Linseed Crackers No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

This is a kind of mercy blog. I have had lots of people coming to buy various RAW! products from me, and they like the taste and quality but they find them expensive – which is fair enough, in a world of 2:4:1 offers in the supermarkets and their ability to crush producers down to minuscule margins then all RAW! products will feel more expensive.

In defence of RAW! foods it is really helpful to remember that because the foods are nutritionally dense there is not the need to eat to excess in the way that is normal with more conventional foods (better not even start on some of those terrible diet plans, where you pay to attend, are told you are not eating enough, routinely overeat, increase your tolerance of those quantities and when you are no longer on the diet you overeat on the calorific foods you were used to and suddenly you are 10% heavier than ever you started!) Also RAW! foods are very satisfying and you will have a spring in your step 🙂

Well, this is a recipe for a basic Linseed cracker, follow the recipe and you will have crisp, tasty crackers that will not get stuck in your throat or cause you a belly ache.

It is not exactly the recipe I use (as that would be telling) but you can add in various herbs and spices as you like – you will then have your own unique cracker. I have scaled back the recipe size to make 1 standard tray to fit either a Sedona or Excalibur dehydrator. This recipe will not work in an oven (really sorry – but it just won’t) or if you have your own sun-drier then spread it out to 1-2 linseeds thick.

A word about the dehydrator. I have a Sedona 9 tray. In the manual it says that it will function for 36 hours continuous use. I have had mine running continuously for 2 weeks and never had a single problem with it. I cannot recommend it highly enough.

I do not have any photos of the process -as I say this is being posted because there is a need for a good recipe.

I recommend you eat these with a fresh dip but as an emergency pack in your bag for those moments when all there is on offer is deep fried or covered in cheap chocolate – then these are worth their weight in gold.

Enjoy!!

😀

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Linseed Crackers
No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

500g golden Linseed
1 teaspoon sea salt
1 tsp dried parsley

Soak the Linseeds in 1 Lt water for a minimum of 4 hours but no more than 12 hours.
Place mixture in a large bowl.
Add other ingredients and mix until well-combined.
Spread dough over the dehydrator tray.
Dehydrate at 54°C for approximately 24 hours.

These are photos of my RAW! Sweet & Spicy Pepper Crackers – they’re very nice too.

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Blueberry Superfood Layer Cake – Gluten free, No Added Sugar, Vegan

If you have looked at my Facebook page you will have seen the recipe that inspired this recipe.

I liked the recipe because it looked like it may be something that I would eat in the morning. Mostly I don’t want to eat in the morning, I am very satisfied to have a juice or a tea. But when I do feel I need to eat then it will be an urge I cannot ignore. I can eat cereals and breads (those typical things) but I find that they very rarely fulfil their promise of keeping me full until lunchtime. Even porridge (- with a banana on it!) which seems to do it for everybody else, will have me scouting around for something 30 minutes later.

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So I thought the original recipe looked like it had potential, but I didn’t want the sugar, I wanted it Vegan and I wanted to add more ingredients that would rack up the nutritional content as well as really extending the ‘full up filling’.

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And, as you will have noticed, I am loving the RAW! foods, so I decided to fill this with a seriously delicious RAW! cream.

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Bearing all that in mind, it is a great little cake. It is delicious (do not expect chocolate fudge sweetness) and after eating it I did not have a serotonin crash, didn’t have a weird bloating and belly ache and that horrid sense of ‘just ate something that will do me no favours and it didn’t even taste nice’.

I love a ‘Win, Win’ situation!

😀

Blueberry Superfood Layer Cake
Gluten free, No Added Sugar, Vegan

150 ml fresh carrot (or orange) juice
5 tsp ground golden linseeds
30 g / 1 oz Chia seeds
1 tsp Vanilla extract
240 g/ 8 oz coconut flour
2 tsp baking powder
1 tsp sea salt
60 g / 2 oz goji berries (or raisins – this is the sweetness) ground in a food processor
30 g / 1 oz Sunflower seeds ground in a food processor
30 g / 1 oz Pumpkin seeds ground in a food processor
1 tbsp Maca Root Powder
1 tbsp Lucuma Powder
100 ml Almond milk
60 ml / 2 fl oz Coconut oil
180 g/ 6 oz raspberries (or Blueberries, what you like)
4 oz Pine nuts

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350˚F/180˚C.

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Soak the chia seeds

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and ground linseeds

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in the carrot juice for 30 minutes. It will start to thicken.

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Sift together the flour, baking powder, salt,

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goji berries, pumpkin, sunflower seeds, maca root and Lucuma.

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Give it a whisk to mix.

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Melt the coconut oil.

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Add the oil, almond milk and vanilla into the juice chia seed mix and give it a whisk.

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Now whisk the wet into the dry.

Fold in the fresh fruit (my choice today was raspberries).

Divide evenly between the two tins and smooth over evenly.

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Bake for 45 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

RAW! Delicious Filling

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1 medium avocado
30 ml / 1 fl oz coconut oil
1 tsp vanilla
2 tbsp lemon/ lime juice
240 g / 8 oz almonds
Pinch of salt
60 g /2 oz agave nectar
1 tbsp Lucuma powder

Grind the almonds in a coffee grinder until almost a butter.

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Then blend the avocado, vanilla, lime juice, salt, Lucuma and agave nectar in the food processor until smooth and creamy.

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Add in the almonds and blend again, add the coconut oil and blend just for another 2 seconds.

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Spread onto the cooled cake.

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Yum yum!

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

https://twitter.com/ScarletRosita

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

RAW! The Full Morten Cream Banana Tart (No Added Fat, No Added Sugar, Soya Free, Gluten Free, Vegan)

On my market stall I have a regular that loves cake but doesn’t like cake ingredients. With huge gratitude to him and his gentle insistence that I persevere, I eventually got to a recipe I call ‘Morten You Drive Me Crazy Banana Buns’ that is Dairy Free, No Added Fat, No Added Sugar, Soya Free, Gluten and Wheat Free.

So last week he tried one of the RAW! puddings and asked if I could try one with Bananas. I have had a couple of attempts that were not really good enough, but this one is really good.

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I am taking it down for him tomorrow. I really hope he likes it. ANd I hope you make it and like it too.

Wish me luck

😀

The Full Morten Cream Banana Tart

Crust ingredients:
1 cup cashews
1 cup ground hazelnuts
1/2 cup coconut flour
1 cup dates (Medjool are the best but really expensive so you can just use dried dates)
1/4 teaspoon sea salt

The full Morten Banana filling:
8 medium bananas
360 g /12 oz cashews
240 g / 8 oz soaked dried papaya
65 ml lime juice
4 teaspoon vanilla
1 teaspoon sea salt
275 ml almond milk
75 g / 1.5 oz chia seeds

Cling film line a 20 cm square cake tin.
Place all base ingredients in the food processor and blitz it until the everything sticks together.
Press the base mixture into your cling film lined pan. I suggest you spread the base mixture into the pan, cover it with another layer of cling film and you use a similar sized pan to fit over it and press it down really firmly.
Turn the base onto a dehydrator sheet and dry for 8 hours at 38˚C
After this the base will have a pleasing crispness that will withstand the moisture from the filling.
Once the base has cooled you need to add a collar of tin foil to the pan you pressed the base in, that will rise over the edge by 3 cm.
Re line the pan and the collar with more cling film.
That’s the base done.

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For the topping add to the processor the cashews, banana, papaya, lime juice, salt and vanilla and process until very smooth.
Once this is very smooth you can add the almond milk whilst the machine is running.
Finally add the chia seeds.
Pour the mixture onto the base and smooth it with the back of a spoon.
Freezer for 3 hours, at least.
As you want to serve it, take it from the freezer into the fridge. After 2 hours it will be a firm ice cream texture, it will cut beautifully!

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And if you leave it in the fridge for 4 hours it will be a delightfully soft texture and more of those complex flavours will bounce out.
A really special pudding

😀

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Banana ‘Ice Cream’

I know I have said it before but I just love yogurt, I have no upper limit to how much I can eat, I love it with savoury dishes, sweet, cakes, on it’s own, in soup and frozen. I can eat Greek, live, No Fat and some fruit too.
Sooooo, if you have a similar not so evil vice – then brace yourself for a hurricane is about to sweep through your food world.
We are talking ‘ice cream’ here – mothers come back, dieters come back, Raw eaters come back, vegans come back – just let me finish. This is ultra virtuous and I cannot believe that you will not find a very happy, frequently visited place for it in your repertoire of snacks/puddings/breakfasts etc.
And it is the easiest think you will have tried. Just go look at those over ripe bananas that are about to start spewing forth those little fruit flies – they are ideal, but any banana is good.
Enough talk, here it is …..

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Banana ‘Ice Cream’

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Start with maybe
3 bananas
I also added Vanilla and raw cocoa nibs (but you do not need to, it doesn’t ‘need’ it.)

Peel banana, cut into chunks.
Spread over a tray or plate (that will fit into your freezer.

Give them at least 30 minutes (depending on your freezer but they are frozen after 30 minutes in mine).

Throw them in your food processor fitted with a blade (this is when I added 2 teaspoons of vanilla), I started mine on medium speed for 2 minutes, then the highest speed for about another 5 minutes.
You may find you will need to stop it every now and then to push the banana down.
The bananas will get increasingly light, fluffy, and smooth.

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By the time you’re done, you’ll have a bowl of creamy, smooth, soft ‘ice cream’
You’re done, now scoop it into a bowl and tuck in. I added a sprinkle of raw cocoa nibs (for flavour and to kick up the nutrition even further).

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As a treat for children this is surely a no brainer.
If you’re going to serve it at a supper party you can make a raw ‘chocolate sauce’ – just mix 2 tablespoons of agave nectar and 1 tablespoon cocoa powder for each 2 portions and
drizzle it over the top.
I can not describe just how delicious this is! You just have to make some .. it’s too easy, there is nothing to stop you, and yes, you are very welcome.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

RAW!!! Blueberry Pie

Well this has proved to be a breakfast dream.

I struggle to eat breakfast, I can go for a fresh juice but I cannot be doing with cereal or bread or yogurt (which I have no upper limit for how much I can consume). And I only eat any cooked foods very much nearer to lunch or after I have had an evening pretending to be a teenager again (and that is a folly I rarely succumb to).

And then along came RAW! Blueberry Pie. I made this in response to a recipe (on Pin Interest which came from therawbuzz.com) that I wanted to try, but for January in Blighty it was missing a certain substantial quality that would make it have those winter comfort factors that are demanded of food by any sensible person on a day when it is -6 outside.

As with all RAW recipes there is a lot of faffing fiddle, but once you have come to terms with the fact that to make the raw foods edible and digestible there has to be much preparation, then it’s very straight forward.

I must warn you that once I had eaten a piece I could actually feel the rush of energy coursing through me like some sort of caffeine on cocaine kinda rush (that is in no way something I have experienced, my life is very pedestrian really). What I am saying is, it did what I have all my life dreamed my chosen breakfast should do – it energised me.

And it really does taste very good too. I’d say that the ‘filling’ would be very good in a glass as a sort of Raw Syllabub (I did have a small glass of it – just to check)

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Blueberry Pie
For the base
10 oz 2 cups hazel nuts ground or whole (the whole nuts will be ground)
1 tsp pink Himalayan salt
5 oz 1 cup prunes
2 oz 1/2 cup medjool dates
2 oz 1/2 cup desiccated coconut

Put the prunes and the dates into a bowl and soak with 125 ml of water for 30 minutes.
In a food processor, blend the hazelnuts (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)
Set the nuts to one side
Put the salt and prunes and dates with 3 tbsp of hazelnuts into the processor and blend until you have a soft paste.

Now add the rest of the nuts and coconut and process to a ‘dough’ or until the it forms a ball.

line a 21 cm/ 9″ square pan with cling film. You can spray a mist of oil if you like now.

Press this mixture into the bottom of the pan.

Cover the top with a little cling film and use an identical sized tin to press the base flat, or use a potato masher or your own hand.
Pop it into the freezer whilst you finish the filling.

For the filling:
1 1/2 cups chopped dates
1/2 cup dried pears chopped
1 cup ground almonds
2 oranges juiced
1 tbsp melted coconut
1 tbsp chia seeds
pinch of sea salt
2 cups blueberries ( a few fresh ones to go on top)

In the food processor blend the dates pears, almonds and orange juice until it becomes a smooth paste.

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Now add in the salt, blueberries and chia seeds and give it a quick blitz (not totally broken down).

Work quickly now as the chia seeds will be thickening the mixture, pour the mix onto the base

and top with those few blueberries.

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Freezer for 30 minutes or until you need to use it.

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Give it 10 minutes to lose the hardness and away you go.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Rye, Wheat & Caraway Biga Sourdough Bread

I love this bread, the basic recipe is the one my lovely Mamma used to make, but I have added in a few flavours that I particularly like and it helps to rack up the nutritional values too.

My Mamma (have I said this already) is an amazing cook and as a child my taste buds were in absolute heaven everyday. We all went home for lunch everyday and I didn’t really get to taste anyone else’s cooking until I was perhaps 7 or 8 years old.
When I was 9 years old I made a complete fool of myself at school. I think I had been made to eat something from the school kitchen for some reason and I stood up in front of the class and announced that my mums food was the best because she had a special flavour that came out of her hands. How they laughed – what a wally I was!!

I also got into a fight with two girls when I was 12 because they insisted I was lying when I talked about how we made bread at home. So silly 😀
We all having a food culture one way or another, I really hope that you read these and like what you find, go off and make them and share them with people you love and strangers too
🙂

Rye, Wheat & Caraway Biga Sourdough Bread

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Biga Starter (see previous recipe)


1 piece of starter, the size of a large egg, at room temperature

100 ml warm water

5 oz organic, unbleached white flour
Mix these together and leave them in a bowl in a warmish spot for a day to get really going (make sure the bowl is much bigger than the mix so it has room to grow)

90 g 3 oz Rye Grains
90g 3oz Wheat grains
2 dssp caraway seeds

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After you have got the Biga waking up, pour hot water onto the wheat and rye grains and let them soak over night. In the morning drain them and add them with the caraway seed into the flour as the dough is being made.

For the dough:

500g 1 lb wholemeal flour

1 1/2 teaspoons sea salt

biga starter from yesterday

250 ml 1/2 pt water

Sift together the salt and flour
Put it into the food mixer bowl (or just a mixing bowl if you are doing it by hand).

Add in all the other ingredients and using the paddle (or your hand) mix for a few minutes to bring everything together.

Let it be for 10 minutes and now you can give it a really good mix, knead for a good 10 – 12 minutes, really getting into it and stretching the dough.

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If it is too dry add more water, this dough should be somewhat sticky, really much softer than you would expect. This is not the recipe ( you will have made at school that is very quick, so the consistency is different)

I leave the dough to rise in its bowl, covered in cling film in the refrigerator for 10 – 12.

Remove from the refrigerator and allow it to warm up at room temperature an hour.

Divide the dough into 2 pieces, and shape then how you like, I prefer to cook them in a loaf tin so that they are nice and tall for slicing.

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Cover the bread and let them rise in the fridge for another 10 -12 hours, until they have doubled in size.

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Preheat the oven to 450° F 230˚C Gas 8.
Now you can spray them with fresh water from a mister or sprinkle some water on top of them, this gives them a chance to rise and then gets a nice crust going too.
Bake them for 25–30 minutes, you can check if they are cooked by tipping one over and rapping the base with your knuckles, it’ll sound like you’re tapping on the sole of your shoe – YAY! ITS READY!!

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Try not to eat the entire thing before it has even cooled 😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest