“Variety’s the very spice of life, that gives it all it’s flavour.” William Cowper
Genoa Fougasse turned out to be the best bread I’ve baked in a while. Sometimes you just need ‘bread luxury’, and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home. French Fougasse has always been on top of my list of fave breads. The Genoa Fougasse just knocked it off!
Spices have always fascinated me since I entered the kitchen. My love affair with them getting more intense when I joined Dolphia and Simi on the spice journey with The Masala Dabba. The colours, the flavours, the versatility never cease to amaze. I am rather light handed with spices in the kitchen, using them only to enhance flavours rather than overpower the dish. The fougasse I planned to make was just a cheese and walnut bread.It’s a dough I’ve been working with, an experiment which goes on substituting grains on the go. I wanted a light bread, so I decided to stay half whole wheat and half plain flour. Also instead of water, I like kneading my dough with cultured buttermilk. Kills two birds with one stone, no make it four! Adds some calcium, makes the dough buttery light, reacts faster with the yeast, and of course lends beautiful flavour too! I recently did pitas with a similar dough, playing around with the quantities a little. Seems to work its charm each time!The charm however turned to absolute joy with this gourmet spice blend from Sprig. The spice blends arrived as the dough was proofing. On a whim I decided to add some to the bread. The fresh flavours please you as you undo the foil, the aromas very enticing. The packaging is quite eye catching, the quality excellent. If you look closely, you can pick out the ingredients as listed on the box. It’s quite a generous portion in the box, will see me for a while. It added colour, flavour and real happiness to the fougasse which was quite aptly renamed Sprig’s Genoa Fougasse. I can see a Syracuse Fougasse, maybe a Tangier Fougasse in the future perhaps. That’s the really nice thing about spice blends. They are so versatile to use – as a rub, marinade, glaze, paste, crumb, sprinkle or dressing! Or like me, with my imagination on about everything. You can see just what happened!!I made a Genoa Dipping Oil to serve alongside the bread. Just when you think the bead can’t get any better, one dip into the oil and you reach another exciting new level. Ideas popped into my head. You can do Malacca Naans or Tangier Pita Breads! Imagine a themed meal with the spice blend running through the meal? Really had me happy. Tangier Pitas with Tangier marinated grilled chicken, a hearty salad within paired with a mild Tangier laced salad dressing. Just the idea makes me happy!As I see spices, new ideas constantly develop in my head. How about a spice blend spiked yogurt, like a raita. I gently tried sprinkling some Malacca and melon seeds over home made yogurt. I can’t even begin to tell you how addictive that was. It was actually bowl scraping good. Next time it’s going to be either grated radish, a spice blend, chopped walnuts, maybe a dash of garlic and fresh mint or coriander as a side. The possibilities bring a smile to my face, somewhat like these fox nuts {or makhanas below}.
As the days pass by, there is always something interesting happening in the kitchen. These days falafal seems to rule, hummus much in demand. While attempting to make hummus the other day, I added the Tangier Spice Blend on a whim since it seemed to tie in with the region. What an amazing result. It lifted the hummus to a new delicious level. The daughter dug in asking where it was from. ‘You made it? Really? This is much better than store bought hummus‘.So chuffed, I added some into the falafal mix as well. This turned out to be fun! Pitas, falafal, garlicky dip, salad all happening in tandem!This gourmet spice blend from Sprig is available at Nature’s Basket, Foodhall and many stores across India. Locate a store here, else shop at the online store.
To enter all you need to so is like Sprig on FB and tell me what dish you would make with any {or all of the spice blends} should you win. I’ll pick a winner on the 25th of July. You must be a resident of India to enter.
Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
Course Side Dish, Snack
Cuisine Italian
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4people
Ingredients
Bread dough
130gaata
130gmaida
1/2tspsalt
1tspyeast
30mlextra virgin olive oil
200mlbuttermilk
Filling
1 1/2tbsp Sprig Genoa spice blend
100gmozzarella grated
50gwalnuts, toasted, chopped
Topping
20mlextra virgin olive oil
1tbspSprig Genoa spice blend
2-3Few sprigs fresh rosemary
1/2tspHimalayan pink rock salt
Instructions
Bread dough
Place all ingredients in bowl of stand mixer. Mix gently first at speed 2 for a couple of minutes, then at speed 4 for 4-5 minutes until smooth and elastic.
Add a spoon or two of buttermilk if the dough is a bit hard, or a spoon or two of flour if it is still sticky.
Cover the bowl with clingwrap and leave in a warm place for an hour until doubled. {Alternatively, leave in the fridge overnight for a slow rise}
Preheat oven to 225C. Line a baking sheet with parchment paper.
Knock back dough, and flatten to a rough rectangle of 8" X 4" on a floured surface. Drizzle a little olive oil, then sprinkle over with Sprig Genoa Spice Blend. Top with grated cheese and walnuts. Fold into thirds, flatten again, and fold into thirds again.
Place on prepared cookies tray, and shape into large oval, about an inch high. Cut slits through the dough to resemble leaf like cuts. Drizzle over with extra virgin olive oil. Sprinkle over with more spice blend, rosemary sprigs and Himalayan rock salt. Leave to rise while you preheat the oven to 20 minutes.
Bake for 20 minutes in a hot oven, middle shelf, both upper and lower elements, until puffy and golden brown. Serve with a spice blend infused extra virgin olive oil for dipping.
“Life is really simple but we insist on making it complicated.”
Confucius
Savoury Granola … I’m not really sure why it took me so long to get going. Granola is something I’ve been making forever, actually until the folk at home get a little tired of it, then I stop. It happens on and off. Although I might bake a load of sweet stuff, in reality my heart and taste buds are ‘savoury’. Given half a chance, savoury is what I like to bake, like this Wholewheat Oat Soda Bread. This was the best!!
As you can see, say S A V O U R Y and my eyes light up. It’s strange but coffee, maybe bitter chocolate are the only 2 sweet things that entice me toward a dessert. I’m quite the happy savoury camper otherwise, anything not too spice laden works for me. So when Saffola Masala Oats launched their two new variants, Italian and Chinese, as panel members of Fit Foodie, we flew down to Mumbai for a blind tasting of the new variant. Turned out to be a very pleasant surprise!It’s an exciting new change from the other popular Indian inspired flavours in the market, and interestingly, they’ve managed to pull off a change in texture too. I would encourage you to try a bowl, or rather dive into a bowl or two. At the blind tasting, all you could hear in a matter of minutes was ‘scrape, scrape, scrape’ as we got to the end of the delicious bowls! Once you’re hooked onto the same, I am certain your next step could be this exciting and fun savoury granola. Granola is always simple and fun to make at home. Savoury granola turned out to be a winner; even simpler, and even more fun. Gorgeous colour too! The oats are already spiced and in handy little pouches. Snip off the tops, turn into a bowl, toss with a spoon, stir in the wet mix. Pop into the oven! Quite the hardest thing is waiting for the granola to cool down to get to the crunchy nibble! Gave me enough time to play around with the camera ….Later, I made a quick bhel puri like mix too. YUMM! Quite an ideal, healthy and delicious snack.
Savoury granola is delicious, addictive, crisp & crunchy good! Good for breakfast, as a snack, over salads etc. This quick healthy bake is also great as a part of a trail mix, or an Indian bhel puri fusion mix. Toss it up with chopped tomatoes, peppers and onions, some fresh herbs, maybe throw in some sweet corn and enjoy!
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 1500g jar
Ingredients
5packetsSaffola Masala Oats, Italian40g X 5=200g
1 cuptoasted sunflower seeds
1/2cupmelon seeds {magaz}
1/4 cupextra virgin olive oil
1egg ewhitelightly whisked
1tspworcestershire sauce
Instructions
Preheat oven to 180C.
Place oats and seeds in a large bowl. Stir to mix.
Place olive oil, egg white and Worcestershire sauce in a small bowl, and whisk lightly with a fork to mix.
Pour wet mix into bowl of dry mix, and stir well to coat dry ingredients. Break any large clumps, leaving the smaller ones if you like.
Turn onto a rimmed heavy baking pan. Bake for 15 minutes, stir well, then for another 15 minutes until golden and crisp.
Cool completely, and then store in an airtight jar in a cool place.
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M.F.K. Fisher
Wholewheat Garlic Oat Soda Bread. Bread I baked after ages. Each word of the title appeals to me, yes, even the soda bit! I’ve read about this quick baking bread with no proofing/time for the dough to double for years. For some insane reason, I never baked one. The baker in me was always mesmerised by the challenge of yeast breads, also the joy of seeing the dough rise seemed exciting. Well as they say, been there, done that several times over, the yeast monster well tamed. That was 5 years ago, when the net wasn’t exploding with information and social media was still maturing! Soon one realises that yeast just needs to be alive. It works wonders if you give it enough time in a cuddly warm draft free place! It is quite piffling; there is truly no monster there.
Now baking bread is fun, therapeutic and stress free. Grab some good yeast and you are in safe hands. This is why when I saw the image of the soda oat bread that shared by Laura of My Little Honk Kong Kitchen on Instagram, it was love at first sight. Her loaf adapted from BBC Good Food looked rustic, moorish, earthy and so me! Also baking bread with soda was new for me. I had to have a go ASAP!
Oooh, did I tell you that Instagram is my most fave to be at? It used to be Pinterest earlier, but I am currently addicted to insta!
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. Ireland, Scotland, Serbia, Australia are some countries that have their own version of this quick baking bread.
It’s strange that a bread can come together so easily and yield such a moorish loaf on the other side. The Wholewheat Garlic Oat Soda Bread almost sang to me as it stepped out of the oven. Such a pretty bread. Pretty, pretty, pretty. Turned out to be darned tasty too. I had to play around with the ingredients a bit since I was out of plain flour, well almost. With only a few tablespoons in the bag, I used pretty much of whatever else I had on hand. Of course I grated some garlic into the dough. For me, savoury bread should must have garlic.Must!
A splash of extra virgin olive oil in the dough too added to the overall texture and flavour of this near wholegrain bread. Fresh rosemary, pink Himalayan salt, maybe even pink pepper all add nice touches to bread. Slice it warm, drizzle with more EVOO, scatter some smoked mature cheese, some toasted walnuts, maybe capers, rocket too. Sit back and enjoy!!
Recipe: Wholewheat Garlic Oat Soda Bread
Summary: Wholewheat Garlic Oat Soda Bread is possibly the quickest bread you can bake. From almost a no knead shaggy dough that is quick to throw together, it’s our current favourite bread. Try this near wholegrain version to see how good quick bread can be. Recipe adapted from My Little Hong Kong Kitchen. Makes one 6″ round loaf.
Prep Time: 10 minutes Total Time: 40 minutes Ingredients:
Dough
200g wholewheat flour
50g plain flour
50g oatmeal
3/4 tsp baking soda
1 tsp salt
15g extra virgin olive oil
3 cloves garlic , minced
1 tsp dried rosemary
250ml cultured buttermilk {approximately}
Topping
Fresh rosemary sprigs, Himalayan pink salt, garlic slivers, drizzle of extra virgin olive oil {with more to serve}
Method:
Preheat the oven to 200C. Lightly grease a heavy baking sheet, or line with parchment.
Place both flours, oats, soda and salt in bowl of stand mixer {or in a large bowl} and stir to mix. Add the garlic, rosemary and extra virgin olive oil and stir again.
Gradually add the buttermilk to make a soft dough. {You might not need it all, or you might need a spoon or so more}. Just knead the dough until it comes together; don’t overwork it or the bread will get tough.
Shape into a round loaf, approximately 6″ in diameter, cut the top 2-3 times with a very sharp knife.
Drizzle over with extra virgin olive oil, sprinkle fresh rosemary, garlic and Himalayan pink salt.
Bake for approximately 30-35 minutes until the bottom makes a hollow sound when knocked. If it doesn’t, turn over and bake for a further 10 minutes.
Take out of oven, cool on a rack for 15-20 minutes. Slice and serve with loads of sweet butter or flavoured olive oil, mature cheese, walnuts etc.
“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” Robert Browning
Savoury Braided Bread with garlic, rosemary and sundried tomatoes. In my little corner of the world, home baked bread doesn’t get tastier than this. It’s been a while since I baked bread. Getting onto the KitchenAid Culinary Council got me back to doing something I enjoy loads, baking bread. Just the ease of a dough hook of the KitchenAid stand mixer that works magic inside one big bowl, leaving you hands free to add things at will is a liberating feeling.
I had a field day adding my favourite flavours to the bread. The base dough was deep deep garlic and olive oil of course, two of my most favourite flavours in the world. Then I added more flavours to the bread after the first rise, which happened in the bowl of the KA itself. It’s this very convenience that won me over. Threw in some cheese and sun dried bread, another quick knead with the dough hook to mix in the new additions, and voila! Silky smooth dough ready to braid.
Of course you can just shape the loaf if you like, but for me the eternal charm lies in adding some drama to the bread. A twist to the visual effect. A loaf is pretty enough, but a braid is more fun and prettier. It’s also easier to tear apart and devour.
Recipe: Savoury Braided Bread
Summary: Delicious part whole wheat Savoury Braided Bread where the mixer does all the hard work, literally all in the same bowl. It leaves you all the time in the world to gently braid the silky smooth dough to offer a show stopper loaf. With Christmas holiday colours of red, green and white, this vegetarian bread is bursting with flavour and goodness. Fresh bread will never be the same again! Makes 1 X 12″ loaf. Serves 4-6
Prep Time: 10 minutes Total Time: 1 hour plus rising time Ingredients:
Dough
250g plain flour
100g whole-wheat flour
1/2 tbsp dried instant yeast
4 cloves garlic, minced
1 tbsp dried rosemary
1 tsp salt
Pinch sugar
200-250ml buttermilk
40g extra virgin olive oil
50g cheddar
Filling/Topping
Few sprigs of rosemary
3 cloves garlic, sliced
25g sundried tomatoes in olive oil, chopped {reserve a few bits of tomato for the topping if you like}
Himalayan sea salt for topping
Extra virgin olive oil for drizzling over
Method:
Place flours, yeast, salt, sugar, minced garlic and dried herbs in bowl of Kitchen Aid. With the dough hook attachment on, run KA on speed 4 for 30 seconds to mix.
Add 200ml buttermilk and olive oil and work dough hook until the mixture comes together and a sticky dough forms. Place the shield, and pour in more buttermilk if required.
Continue to knead to dough for a further 5-6 minutes on speed 5 until you get smooth silky dough that pulls away from the sides of the bowl.
Drizzle the ball with olive oil, turn over, cover the bowl with cling wrap and leave in a warm place for the dough to double. It should take a couple of hours.
Preheat the oven to 250C.
Once the dough has risen, grate the cheddar into the bowl and add the sundried tomatoes. With the dough hook, mix in the cheese and sundried tomatoes on speed 4 for 30 seconds to incorporate.
Turn dough onto lightly floured work surface. Knead for 30 seconds to being together. Divide into 3 parts, and roll into 10-12″ long ropes.
Braid the ropes into a neat little loaf, tucking the ends in to hold the braid. Spray a KA jelly roll pan with olive oil {or lightly brush} and gently transfer the braided dough onto the baking pan. Sprinkle over with Himalayan sea salt, sliced garlic, reserved sundried tomato and sprigs of rosemary.
Bake at 250C for 10 minutes, then reduce to 200C and continue to bake for approximately 30-40 minutes until golden brown, and hollow when tapped underneath. Drizzle with extra virgin olive oil as soon as it comes out.
Serve warm with extra virgin olive oil to dip into.
“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
Julia Child
So I made Smoked BhopaliKöfte yet again a few days ago, this time a twist of taste with Turkish spices. I thought I’d shared the original recipe earlier, but just found it in my drafts! So here it is again, a recipe from an old aunt in Lucknow, one that is infinitely adaptable to taste as most curries are. This time it’s inspired by Turkish cuisine. Köfte or kifte, or kofte aka meatballs are found in possibly every cuisine and across different cultures. It is interesting to follow the trail to see how different cuisines have their own version of simply put, minced meal balls. India offers a smattering of vegetarian koftas as well – paneer, lauki, banana etc.
Kofta is a meatball or meatloaf and is a part of Jordanian, Albanian, Afghan, Azerbaijani, Arab, Armenian, Balkan, Bangladeshi, Greek, Indian, Israeli, Iranian, Kurdish, Pakistani and Turkish cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Bangladesh, Pakistan, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of pork, beef, veal or mixtures of them.
One of my favurite cusuines is of course Turkish cuisine, very adaptable to the Indian palette, very flavourful and fun. Takes me to back to Turkish flatbread pizzas or pides I made a while ago, or these Turkish Adana Kebabs which I make quite often. Turkey, once widely acknowledged as the centre of the ancient world, is a gateway between the civilizations that surrounded the Mediterranean and the Far East. It has long been called home by enterprising and hardy traders who introduced exotic spices and flavours between the two civilizations. Fertile land encouraged a varied cuisine, rich in meat, grains, seafood, fruit and vegetables.
[print_this]Recipe: Smoked BhopaliKöfte
Summary: Lightly spiced, moist, flavourful lamb mince Smoked Bhopali Köftewith a Turkish influence. Enjoy them in this Indian style curry, else grill them as kebabs if you like. Serves 4
Prep Time: 20 minutes Total Time: 1 hours Ingredients:
Köfte
500g lamb mince
1 small onion, grated
4 cloves garlic, minced {reserve 1/2 tsp}
1tbsp sumac powder
1 tsp paprika
1tsp garam masala
2 tbsp fresh coriander, finely chopped
1 tbsp fresh mint, finely chopped
2 tbsp oil for frying
For smoking
Piece of coal for smoking
Few drops of ghee
Betel leaf or small piece of aluminum foil
Gravy
3 onions {1chopped, 2 minced}
1tsp ginger paste
1 tsp garlic paste
2 tbsp thick yogurt
1/2 tsp red chili powder
2 tsp coriander / dhania powder
1/2 tsp garam masala powder
Method:
Köfte
In a large bowl, mix together the mince, onions, garlic, sumac, paprika, garam masala and salt.
Heat the coal over an open flame until red hot. Make a hole in the mound of minced meat, cover with a pan/betel leaf or piece of aluminum foil. Put hot coal on the leaf, topped by the reserved half tsp of garlic paste. Quickly drizzle the few drops of melted ghee over, and immediately cover the sizzling coal with a small bowl /steel katori pressed into the mince. Cover the bowl with a heavy lid, and leave to smoke for 15-20 minutes.
Now discard the coal and betel leaf, hand mix in the chopped fresh coriander and mint, and make small meatballs/köfte.
Heat 2 tbsp oil in a heavy bottom pan, and gently fry the köfte over medium high flame until golden. Reserve in a covered bowl.
Gravy
In a bowl, mix the minced onions and all the ingredients for gravy, except chopped onion and velvetier.
Heat the remaining oil in the same pan and fry chopped onion until golden brown.
Add the onion and masala mix. Add salt to taste and simmer covered until the masala is roasted and the oil leaves sides.
Gently slide in the köfte one by one, stir gently to coat and simmer for a further 10-15 minutes.
Sprinkle over with velvetier if using.
Serve hot with naan, parathas, rice etc, with a salad on the side.
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If you get a chance to travel through Turkey, do try to make a point of seeking out traditional food, and we don’t mean to stick only (pun intended) with their mouthwatering kebabs. They have a heritage of well over 1300 years of history and a long and storied tradition in the making of delicious, must-try Turkish dishes sourced from the best of local ingredients. Here are some typical Turkish dishes that you should make a point to sample when you are fortunate enough to drop by for a visit via last minute package holiday deals with the family. Holidays also allow you to put your feet up and relax while you enjoy the delicious local dishes and delicacies on offer:
6 Must Try Turkish Dishes
1. Lahmacun translates from its Arabic roots as dough with meat, coming originally from Syria. The meat is minced lamb or beef with chopped onions, that has been cooked and flavoured with spices, usually cinnamon, allspice and chilli, although each recipe will be someone’s family tradition. This is spread over a flaky, flat bread, similar to pizzas, but traditionally rolled up to eat on the move, long considered as one of the original fast food in Turkey.
2. Menemen is renowned by travelers throughout Turkey as a hearty, tasty meal that sets you up for the day. The base is chopped onions, peppers and tomatoes, simmered in a frying pan with some paprika and black pepper, topped with eggs, which are either cooked whole, or stirred into the dish. Another very budget-friendly Turkish comfort food.
3. Börek are all essentially a form of pie, with a filling wrapped in pastry, usually containing meat, cheese, potato or spinach, or a combination of one or more of these, and come in a variety of shapes and styles. There are various shops that sell the pies, but the best come from specialist Börek shops, which are worth seeking out for your first experience of this dish. Ask for the house specialty and you are sure not to be disappointed as their pride and reputation will be at stake.
4. Köfte are a type of kebab made by forming a delicious mix of minced meat and spices, typically lamb and cumin, on to skewers, before broiling them over an open flame. You will find these all over Turkey, which is always a good sign, where they are eaten served with pitta bread, or served with a salad or in a fresh tomato sauce.
5. Bulgur Pilavi is similar to a rice pilaf but made with bulgar (cracked) wheat instead, and is a typical central Anatolian dish. The grains themselves have a pleasant, nutty flavour, but they simply form the base for a wide variety of additional ingredients, most commonly onions, tomato, peppers and mint.
6. Dolmas refers to a style of dishes that are very popular throughout the country. Meaning in Turkish simply ‘stuffed’ they cover a range of vegetables with either a meat or vegetable filling. The meat ones tend to be served hot and the non-meat cold.
“I figure it’s a European thing to eat cheese and crackers before a meal – that’s my afternoon snack, or I do it before dinner.”
Andrew Luck
Oats Nut Crispbread … some pleasures in life are simple. These are one of those. Nibble, nibble, nibble. This crispbread is just the right thing for healthy snacking. Also just right for the cheeseboard, with dips, fruit, crumbled over salad, layered into a savoury parfait … or then, the dough baked into bite sized canapes.
Need I say more? It’s a recipe I developed for the Saffola Fit Foodie website, and it’s one I now make often. It’s amazing how versatile oats as an ingredients can be, and also how much you can push your boundaries if you think out of the box. This recipe is just a small beginning to get you going, to encourage you perhaps to get off the refined way of life. It’s not that I don’t used all purpose flour at all, but I’m happy to say it might be a mere 5% of my baking that sees it. The odd birthday cake, some in a pizza base, maybe in bread dough paired with wholewheat, yet it’s an achievement.
And one of the easiest ways to make the wholegrain transition is via crackers. They are easy, versatile, can be rolled into submission, heartlessly broken into shards or daintily cut into perfect shapes. They are also an absolute treat to eat. Grab some really nice cheese, a chilled glass of wine if you like, fresh fruit and dry, salad leaves, micro-greens, cold cuts, some good company {else a good book} … settle yourself in a heap and get nibbling!
For me these are good any time of the day, any day of the year. Of course I love putting them together more in winter when beet greens and rocket are flourishing. Yet summer is here, a dab of feta, some caramelised onions & garlic jam, balsamic mushrooms, olives, sun dried tomatoes …. you get the drift? Now all you need to do is to make these! You knead to roll!!
Recipe: Oats Nut Crispbread
Summary: Delicious, light, addictive, versatile and simple to make, this Oats Nut Crispbread is very addictive and makes quite the perfect snack for a hungry nibble. If you are adventurous enough, you can even bake the dough into bite sized shells for canapes!
Prep Time: 15 minutes Total Time: 1 hour Ingredients:
160 gm whole wheat flour
115g oats {1 cup}
40g walnuts, roughly chopped
20g white sesame seeds
20g black sesame seeds
1½ tsp salt
1½ tsp baking powder
1 tsp garlic powder
2 tbsp /30 ml extra virgin olive oil
¾ cup / 175 ml water {approx}
Method:
Preheat oven to 180C. Line 2 cookie sheets with parchment paper.
Place the flour, oats, salt, garlic powder, baking powder and walnuts in bowl of food processor, and pulse for a few seconds to chop walnuts. Add seeds and oil. Pulse briefly to mix.
Turn into a large bowl, add 1/2 a cup of water and knead into a smooth firm dough, adding more water as required.
Knead for 2-3 minutes, and allow to rest, covered, on the counter for 15 minutes.
Roll out on a lightly floured counter, and cut into desired shapes with a fluted pastry cutter, a pizza cutter or a knife
Place on prepared baking sheets and bake for 15-18 minutes until lightly coloured and golden brown on the edges.
Cool on racks. Store in an airtight container in a cool place.
Serve with dips, on a cheese board etc.
