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Wednesday, April 19, 2017

Rye biscotti ( low GI challenge )



I made this very dunkable biscotti with liberal adaptations from a biscotti recipe. As I combed through the fridge for ‘healthy, low carb’ materials for my biscotti, I went over the top and out came this unbreakable, superbly dunkable biscotti that can withstand a cup of very hot coffee.

Almost unbreakable and travels well. Not to be eaten as it is by those with weak teeth.

Makes about 25 thin pieces.

Dry :
100g wholemeal wheat flour
100g Rye flour
1.5 Tbsp baking powder
1 Tbsp flaxmeal flour
100g chopped walnuts
50g chopped cranberries
20g white sesame seeds
1 Tbsp coconut sugar

Wet :
30g white miso paste
50ml low fat milk

Method :
Preheat oven to 170C with baking rack.
Combine dry ingredients in a mixing bowl. Set aside.
Stir the miso with the milk until it is homogenous.
Add wet components to the dry component.
Mix with a stirrer until the mixture is damp and comes together with compacted by hand. Add milk by the Tbsp to achieve this texture.
Use a glove or wet hands to compress the damp mixture into a flat loaf, about 2cm in thickness.
Transfer the prepared loaf to a lined tray.
Bake in the preheated oven at 170C for 20 minutes.
Remove from oven. While still warm, cut to thin strips , about 1 cm thick each. A very sharp knife is needed to do this.
Baked at 160C for 10 minutes, cut side up, on lined tray.
Turn the biscotti over to the other cut side and bake again at 160C for 10 minutes.
Cool completely and keep in an airtight container.
Keeps well chilled.



Thursday, April 13, 2017

Light rye bread with fennel



Ever since I heard that rye bread is a better option than regular bread, I have been churning loaves of the crusty staple for dinner. It would have been a feat using my bare hands but the stand mixer make light work kneading the rye dough. It is a heavy duty task my bread machine could not handle.

This recipe is a light version of rye bread, with almost 5 parts of bread flour to 1 part rye. There is a substantial amount of refined flour so moderation is advised for those who need to cut back on carbs.

I like the addition of caraway because it gives the occasional burst of sweet, refreshing sensation to the palate. The sturdy nature of the rye bread works well with curry, which is how I eat it.

I have simplified the procedures first seen at Smitten Kitchen but for the details, hop over to Smitten and check out the very well documented process.


Adapted from Smitten Kitchen.  

Sponge :
117g bread flour
95g rye flour
3g instant yeast
20g coconut  sugar granules
10g malt syrup
360g cooled, boiled water

Flour Mix :
350g bread flour
2g instant yeast
2 Tbsp fennel seeds

Others :
1 Tbsp canola oil
cornmeal for handling

Method :
Sponge –
To make the sponge, combine and mix the dry ingredients. Add malt and water.

Mix until mixture is sludge like and aerated.

Assembly -
Combine and mix the flour mix.

Lightly pour the flour ix onto the sponge. Do not stir.

Put contents aside, covered, for the sponge to work through the top dry layer, about 4 hours.

When the top portion of the flour mix is bubbled through, add oil (others).

Knead using a stand mixer until dough comes together.

Leave to ferment in an oiled container, covered, about 1-2 hours.

Remove fermented dough on worktop dusted with cornmeal.

Lightly shape the dough using a pastry cutter.

Transfer the dough to a Silpat lined tray dusted with cornmeal.

Leave dough to rise until it doubles in bulk or until finger pressed on the dough springs back.

Preheat the oven to 230C.

While heating, lance the dough with deep cuts. Mist the surface of the dough.

Bake in the preheated oven at 230C for 15 min.

Lower the temperature and continue to bake the bread at 200C for 30-40 min or until the internal temperature of the bread is 88C.

Cool thoroughly on the rack before slicing. Keep chilled in an airtight bag to prolong freshness.



Sunday, March 26, 2017

Cauliflower popcorns


Going carbs free has its own problems. The body remembers what it is missing and creates a desire to munch even though I am not a snack person.

This vegan popcorn helps me to take my mind off carbs while getting an extra doze of  fiber at the same time. The aroma of curry wafting in the house is enough to drive me crazy and may get me into a new problem – cauliflower popcorn addiction.

Enough for 1 short movie

½ head cauliflower, cut to bite sized florets
½ cup curry powder for cooking chicken
4 Tbsp coconut butter

In a big Ziploc bag, toss florets and powder. Add butter and toss to coat.
Preheat oven to 200C.
Bake on a lined tray at 200C for 30 minutes.


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Saturday, March 18, 2017

Matchia Cake ( Matcha and Chia Seed )


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This picture, not exactly aesthetic,  is to show the loose, crumbly texture. 

Today, I learned that surprises play a big role in bringing out the pleasure to my food.

This recipe was meant to go with unsalted butter but salted was all I have. And I thought it would not make much of a difference. So it was a pleasant surprise that my guests thought it was deliciously different from my previous cakes. 

What I have accidentally done was make a matcha flavoured butter cake  that tastes of caramel bordering on the savoury side, which my friends prefer. The chia seeds provided some crunch on an otherwise melt in the mouth cake.


Makes one medium sized cake

1 medium aluminium tray, ungreased

The following to be mixed and set aside :
1/4 t baking powder
1 cup cake flour
2 Tbsp matcha powder

250g salted butter, room temperature
100g soft brown sugar ( 30% less if you wish for a sweeter cake )
2 eggs, whisked
4 Tbsp hydrated chia seeds

Method :

1 Preheat oven to 160C.
2 Whisk butter until pale.
3 Add sugar. Whisk until fluffy.
4 Whisk in eggs followed by chia seeds until well incorporated.
5 Sift in dry ingredients.
6 Fold in the mixture until it is homogenous. ( I used a Kitchenaid beater   , lowest speed )
7 Baked in the prepared tray at 160C for 60 minutes. Cake is ready when    skewer put in comes out clean with a single crumb at the tip.