I don’t always try new things. Brown soda bread is something I make about twice a month. I like to replace some of the brown flour with teff, buckwheat, and/or rye, and to replace some of the buttermilk with roast squash. I usually top it with sunflower or pumpkin seeds.
Tag Archives: rye
Makes 18-20 lightly frosted cupcakes.
I adapted the fruit-syrup vegan carrot cake by Mäni Niall for someone who also avoids wheat. It can be made gluten-free by using buckwheat and brown rice flour, or simply wheat-free with rye and brown rice or spelt flour. All three variations have a similar taste but the buckwheat cupcakes have a much darker colour.
- 1 1/2 cups buckwheat or rye flour
- 1 cup gluten-free brown rice flour or spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon xanthan gum (optional, not needed if using gluten)
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 cup fruit juice concentrate or agave syrup
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 2 cups shredded carrots
- 1/2 cup raisins
- liquid from 400 gram tin of butter beans or chickpeas
- 1/2 teaspoon cream of tartar (optional)
- 1 cup cashew nuts
- 1 teaspoon vanilla extract
- pinch of salt
- 4 tablespoons maple sugar or maple syrup
- liquid stevia to taste
Put the cashews in a bowl and cover them with boiling water, then set them aside.
Grate the carrots and set them aside, together with the raisins.
Preheat the oven to 180° Celsius/350° Fahrenheit. Line muffin tins with papers.
In a bowl, combine the flours, baking soda, cinnamon, ginger, nutmeg, baking powder, and salt for the cupcakes.
In another bowl, beat the butter bean liquid with an electric mixer until it starts to foam. Sprinkle the cream of tartar over it and continue to beat the mixture at medium/high speed, scraping the sides regularly, until the beaters leave trails and the mixture forms soft peaks when you lift the beaters up.
Add the oil, lemon juice, and fruit syrup to the dry mixture and stir just to combine. Scoop the dry mixture in to the beaten bean liquid and blend with the electric mixer just until combined. Add the carrots and raisins and stir with a spoon just until they are combined.
Scoop large spoonfuls of the batter into the prepared muffin papers. Bake for 25-30 minutes, until a toothpick inserted in a cupcake comes out clean. Set the cupcakes on a wire rack to cool.
While the cupcakes are cooling, remove the cashews from the liquid (reserving the liquid) and put them in a grinder. Add the salt for the frosting, the vanilla extract, and the maple syrup or sugar. Blend until the mixture forms a soft paste. Add some of the reserved liquid as needed. Add liquid stevia as desired to increase the sweetness.
Frost the cupcakes with a dollop of frosting before serving.
Note: As it is written, the recipe is not very sweet. I have also made it with an extra 1/3 cup of grated carrots, double the raisins, and a little bit of stevia for a sweeter, more traditional flavour.
The base of this galette was made with chickpea and rye flour, with a bit of olive oil, salt and baking powder. It was then covered with diced and salted wilted spinach. I pan-fried half a red onion and a small courgette/zucchini in olive oil with rosemary before adding a diced tomato. This mix covered the spinach. I topped it with crumbled honey chèvre and baked it for about 20 minutes.
This egg-free, dairy-free cake is sweetened with fruit syrup. I used the recipe for ‘Chunky Carrot Cake’ from Sweet & Natural Baking by Mäni Niall but left out the nuts, substituted rye flour for the whole wheat, and only used 1/4 cup oil. It has an almost gingerbread flavour and is nice topped with date syrup or (soy) yoghurt sweetened with agave and stevia.
I did not use any particular inspiration for this dish.
- 1/4 eggplant/aubergine
- a handful of fresh spinach
- 50 grams feta cheese
- a handful of chopped mushrooms
- 1 tomato
- 1 cup butternut squash purée
- 1 small onion
- 1 clove of garlic
- rye flour
- wheat flour
- lemon juice
- fresh rosemary
First make a bread dough. Scald the milk and then remove it from the heat and add a small knob of butter. When it has cooled sufficiently, add the yeast and wait for it to form bubbles. Next add a small amount of lemon juice, some chopped rosemary leaves, and salt. Use 2 parts rye flour to 1 part whole wheat flour. Knead the dough, then set it aside to rise in a warm place for about one hour or until doubled. The instructions here are a little vague because I never measure my bread, but you want enough to form two mini pizzas.
To make the sauce sauté onion and minced garlic in a bit of olive oil, then add a tomato and cook it down before adding butternut squash purée, salt and water. Simmer until a more uniform paste is created, adding more water as needed. It should be thick and not watery when done.
While the sauce is cooking, panfry mushrooms in a bit of olive oil and then set them aside. Fry the eggplant in the same pan and set it aside when done.
Preheat the oven to 220° Celsius/430° Fahrenheit. Set parchment paper on a flat baking tray. Roll out the dough into two rough thin circles and set them on the tray. Top the dough circles with the squash mixture, then add mushrooms, eggplant, feta and spinach. Cook until the crusts start to brown and become crispy, about 8 minutes.
After I made my kale bread bites, I had some extra spelt-rye dough. I decided to make blueberry cinnamon rolls using small chunks of sugar and fresh blueberries.
The dough didn’t rise as much as it normally would because I used heavy flours and didn’t give it enough additional rising time.
I added a lemon-vanilla glaze. When they were warm they didn’t need it, but when they were cool it perked them up.
I made carrot-ginger soup again, this time using lemon juice. I wanted both bread and a green leafy vegetable to accompany it, so I decided to make a basic bread (flour, water, yeast, salt, sugar, oil) and mix in some thawed kale after the first rising. I used a mix of whole-grain rye and whole-grain spelt flours.
I then shaped the dough into balls and topped them with sesame seeds, poppy seeds, sunflower seeds or pumpkin seeds.
The next day I dipped my leftover bread bites in baba ghanoush.