resep masakan kuno: Emmer

Showing posts with label Emmer. Show all posts

Wednesday, March 26, 2014

Sugar Free Vegan Emmer Banana Bread

This refined sugar-free banana bread is very simple, quick, yet delicious, nutritious, and makes a wonderful breakfast or snack for the family. While most banana bread recipes contain sugar, dairy and eggs, this vegan variation uses none of them, but is still moist and delicious. Feel free to substitute wholewheat flour for emmer flour and almond milk for soya milk.

290 g Emmer grain, ground into flour
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Cinnamon powder
1 tbsp Chia seeds
50 g Walnuts
6 Pitted dates, roughly chopped
250 ml Soya milk
70 g Maple syrup
30 g Macadamia oil
3 Overripe bananas, mashed

Preheat oven to 180C/350F. Line a standard loaf pan with parchment paper.
Whisk together the ground emmer flour, baking soda, baking powder, cinnamon and chia seeds in a mixing bowl. Pulse walnuts and pitted dates until you have small pieces. Add to the flour mixture.
In another bowl, mix soya milk, maple syrup, and macadamia oil until well combined. Add in mashed bananas and mix well.
Pour the liquid to the dry mixture, stir until well combined. Pour the batter into the prepared pan and bake in the middle rack of hot oven for about 1 hour.

Monday, March 10, 2014

Seeded Sourdough Emmer Soda Bread

The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. Other ingredients can be added such as butter/oil, egg, raisins or seeds/nuts.

I am so excited to give this recipe a try, a sourdough take on the traditional soda bread recipe found on King Arthur Flour site, especially with St. Patrick's Day just around the corner.

This is a quick rising soda bread with flavour and texture twists by replacing buttermilk with rye sourdough starter, olive oil instead of butter, molasses instead of honey, and using a mix of wholegrain emmer and white spelt flour (modern wholewheat and all-purpose flour are great alternatives here), hemp and poppy seeds (or sunflower and sesame seeds). While not an authentic Irish soda bread, it tastes absolutely delicious and full of flavours.

260 g Emmer grain (farro dicocco), ground into flour
150 g Refined white spelt flour
50 g Hemp seeds
25 g Poppy seeds
1 tsp Baking soda
3/4 tsp Salt
245 g Rye sourdough starter, 100% hydration
55 g Olive oil
64 g Molasses
180 g Milk

Preheat the oven to 200C/400F. Lightly grease a baking sheet, or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the ground emmer flour, white spelt flour, seeds, baking soda, and salt.
In a separate bowl, whisk together the rye starter, olive oil, molasses, and milk. Pour this mixture into the dry ingredients and stir to combine. Depending upon the absorbency of the flour, you may need to add another tablespoon or two milk if the dough seems too stiff but it should not be too wet or sticky.
Knead the dough a couple of times to make sure it's holding together, divide it in half, and shape each half into a ball. Flatten the balls slightly, and place them on the prepared baking sheet. 1^Dust generously with flour. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Bake for 30 to 40 minutes or until they're golden brown or sound hollow when tapped. Cool on a wire rack.

Tuesday, February 11, 2014

Emmer Quick Bread with Molasses

This is a delightful quick bread that is fast and easy to prepare, healthy and delicious. The molasses, which is a good source of calcium, iron, potassium and magnesium, adds a hint of sweetness and nicely compliments the nutty flavour of the emmer flour. It tastes great plain or with a little butter.

Emmer, also known as farro, is a low gluten, nutrient dense grain with a sweet, nutty flavour. If you cannot find emmer in your local stores, simply replace it with kamut or modern whole wheat flour.

300 g Emmer berries, ground into flour
100 g Oat flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Sea salt
400 ml Buttermilk, well-shaken
1 Extra large egg
160 g Molasses
15 g Rolled oats for topping

Preheat the oven to 160C/325F. Line a standard-size loaf pan with parchment paper.
Whisk together the ground emmer, oat flour, baking powder, baking soda and salt in a large mixing bowl. Make a well in the center and add in buttermilk, egg and molasses. Whisk to combine.
Pour the batter into the prepared pan and sprinkle with rolled oats. Bake in the middle of hot oven for about an hour until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes, then turn out onto a cooling rack. Cool completely.