Friday, 27 May 2011
It was only a matter of thyme. Ahem. This week there was some lovely deep-red rhubarb in my fridge and a big bunch of fresh tyme in my veg box. When they saw each other, they fell in love, and it just seemed wrong to separate them. So I made these.
flours-equal parts millet, chickpea, arrowroot and brown rice (for a grand total of 2.5 cups)
1.5 tsp xantham gum
1 tbs flax meal
1 package quick yeast
zest from 1 lemon
2 heaping tbs fresh thyme leaves, rubbed
3/4 cup water
3/4 cup soy milk
juice from lemon
1 tsp vanilla
2 tbs maple syrup
Mix all the dry ingredients together. Mix all the wet ingredients together - they will curdle- and pour over dry ingredients. Mix mix mix until it's all mixed into a sticky dough. Add more water or soy milk if it's too dry. Add more millet flour if it's too sticky.
okara from 1 batch soy milk (1 heaping cup)
1 tbs coconut flour (optional, but nice)
2 tbs sweet white miso
2 tbs maple syrup
zest from 1 lemon
arrowroot powder (start with 1 tbs)
Mix all the filling ingredients together. They should be gloopy, like cream cheese. Add enough arrowroot to ensure that this is so (the exact amount you need will depend on how watery your okara was to start with). The filling should be quite sweet, as you are going to throw rhubarb into it.
Chop up 2 cups rhubarb and one very ripe pear. Mix them. If you do not love tartness, mix 1/4 cup (or more) of sugar in with the fruit. I love tartness. I am the queen of tart. I eat rhubarb straight. I also sometimes peel and eat limes. So... I made this without sugar and found that the pear and the maple syrup took the edge off, but left the filling pleasantly puckery. If you are more of a sweetie-pie than a queen of tart, then go with the sugar.
Now, roll out the buns into a rectangle on a very well-floured surface (I used more millet flour), schmear with filling, and then cover that with a layer of rhubarb and pear. Roll up. Cut into 4 buns, place in a silicone pie dish, and let rise overnight. If you don't use silicone or other seriously non-stick cookware, then coconut oil + flour a normal metal pie dish and proceed with that. Don't skip the oil + flour, or you will never ever unstick your rolly buns from the pie dish, which will be sad.
The next morning, preheat oven to as high as it goes with a bowl of water in it. Drop temp to 200C, and, without waiting for the oven to actually cool to 200C, put the rolly buns inside. Bake 40 mins (assuming you've made 4 large buns).
Devour for breakfast with green tea and fruit and be pleased with spring.
Dancing along to: The Spice Girls: Wannabe. I'll tell you what I want, what I really really want: RHUBARB.
Sunday, 22 May 2011
It is cold and windy and raining and thoroughly demoralizing out there. So I present you with comforting yet quasi-springlike rolly buns for Sunday morning breakfast, hot out of the oven.
I'm beginning to love xgfx baking. You see, there are soooo many flavours and textures of flour out there to explore. It's wonderful fun, and I'm stunned that I didn't start in on it sooner. Even if/when I return to using wheat and other glutin-y flours, I'll certainly be bringing more different flours in on a regular basis. I made two *giant* buns today instead of the normal four smallish ones, because we were very very hungry.
3/4c millet flour
1/2c brown rice flour
1/2c arrowroot flour
1/4c soy flour
1/4c carob powder mix
1 tsp xantham gum
1 heaping tbs flax meal
enough warm water to make dough with 2 tbs dark agave and 1 tsp vanilla extract dissolved in it (start with a cup - you can always add more)
The method is now like making cinnamon buns. Just roll the dough out gently on a well-millet-floured surface into a rectangle, and then and cover the rectangle with a layer of filling, and then 1/2 cup of dried blueberries, then roll the whole thing up and slice it into either two ginormous or four reasonably small buns. Put those in either an oiled and floured pan, or a silicone baking pan (I use a silicone pan).
1 heaping c. almond pulp leftover from making almond milk
1 tsp agave
1/2 tsp almond extract
Let rise overnight in a cool place, like my kitchen, or the fridge in a normal-temperature kitchen. The next morning, heat oven up to 250C with a metal pan of water in it. Turn the heat down to 200C (but don't wait for it to cool), and put the buns in. Bake for 40 mins (if you've made two giant buns), or 25-30mins (if you made 4 smallish buns).
Monday, 16 May 2011
I like it when fruit attacks my dinner. Also, I bought a cherry pitter on a recent trip to Cambridge. I kid you not. There was a cafe. The coffee was excellent. And for some completely unfathomable and wonderful reason, they had little cherry pitters for sale. While killing time waiting for my train to London, I had one coffee and bought one cherry pitter and was very pleased with life in general (though that could have also had a lot to do with the fun science and bright sunshine and the fact that I was headed to a roller derby game in London).
Cumin-basil socca-like-thing (chickpea flour, flax meal, salt, toasted cumin seeds, dried basil, water). I like to preheat my cast iron pan in the oven, then take it out, melt a tiny bit of coconut oil in it, and then pour the batter in and put it back in the oven. It makes a lovely crust on the bottom. I call this a socca-like-thing because it's not nearly as fried as actual socca. It's more like the love child of socca and chickpea pizza crust.
The socca is simply topped with rainbow chard wilted in white wine, then liberally sprinkled with cracked black pepper and then festooned with pitted cherries. The sauce is reduced balsamic vinegar into which I've melted some unsweetened chocolate.
So easy. So good. And... first cherries of the year!
Dancing along to: Ray Spoon. Fun and yum, just like this dinner.