Tag Archives: whole wheat

Home-Made Pizza With Tomatoes, Rocket and Parmesan Cheese

A crunchy pizza base, topped with fresh Piccadilly tomatoes, some rocket leaves and Parmesan cheese…

An easy recipe, perfect for this season!

Enjoy!

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Pizza with tomatoes, rocket and Parmesan cheese.

Ingredients

for 2 large pizzas

Buy 2 ready made pizza bases or follow this recipe

For the pizza toppings

2 fresh mozzarellas (or you can use stracchino)

300 g Piccadilly tomatoes or cherry tomatoes

60 g rocket leaves (arugula)

50 g Parmesan cheese (thin slices)

Extra virgin olive oil

salt and pepper to taste

Method.

1. Wash and dry the rocket leaves and the tomatoes. Cut the tomatoes in half.

2. Using a rolling pin, roll out the pizza dough and make two large pizza bases.

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3. Bake the pizza bases at 200 ° C (392°F) until they are crunchy (I am using a use a pizza stone, but you can use a baking tray greased with olive oil).

4. Add the mozzarella cheese and put the bases back in oven for a few minutes, to melt the cheese.

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5. Turn off the oven and garnish your pizzas. Place the tomatoes, the rocket leaves and Parmesan cheese onto the pizza bases, then season with extra virgin olive oil, salt and pepper.

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Pizza con pomodorini freschi, rucola e parmigiano.

Ingredienti

Per 2 pizze grandi

Per fare due basi per la pizza seguite questa ricetta

Per guarnire le pizze

2 mozzarelle (oppure stracchino)

300 g di pomodorini Piccadilly

60 g di rucola

50 g di scaglie di Parmigiano Reggiano

olio extra vergine d’oliva

sale e pepe q. b.

Preparazione.

1. Lavate e asciugate la rucola e i pomodorini, poi tagliate i pomodorini a metà.

2. Stendete la pasta con un matterello.

3. Infornate le basi della pizza a 200° C (uso una pietra per la cottura della pizza, ma potete usare una teglia unta). Fate cuocere fino ad ottenere una pasta croccante.

4. Aggiungete la mozzarella e infornate ancora per qualche minuto, per far sciogliere il formaggio.

5. Sfornate le pizze e spegnete il forno. Disponete i pomodorini, la rucola e il parmigiano sulle pizze, poi condite con abbondante olio extra vergine d’oliva, sale e pepe.

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Mixed Seed Wholemeal Bread Recipe (High-Fibre Food)

A delicious loaf of bread with a lot of tasty seeds inside! This is a great breakfast or sandwich bread,very tasty, crunchy on the outside and soft in the middle. I actually served it with a nice salad and I really enjoyed it!

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You can prepare the dough in the evening and keep it in the fridge with a few tablespoons of water, it will rise slowly through the night. The day after you have to take it out of the fridge a couple of hours before you bake it.

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Mixed Seed Wholemeal Bread.

150 g (5.2 oz) plain flour / unbleached all-purpose flour

100 g (3.5 oz) of durum wheat semolina flour

100 g (3.5 oz) whole spelt flour

100 g (3.5 oz) of wholemeal flour

135 g (4.76 oz) of sourdough (semi-liquid, made with plain or Manitoba flour) or 15 g of yeast

1/2 tsp of barley malt

1 tablespoon of extra virgin olive oil and some more to grease the tin

8 g (0.28 oz) of ground sea salt

1 tablespoon of flax seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 tablespoon of fennel seeds

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Method.

1. Toast the seeds in a very hot oven for about 5 minutes (at 200°C/392 °F).

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2. Sift and mix the flours. Add the seeds, the sourdough (or yeast), 1 tablespoon of extra virgin olive oil, the barley malt and the salt. Mix everything well until you have a smooth dough.

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3. Let the dough rise until it doubles in volume (1-2 hours for the yeast, 3-6 hours for the sourdough).

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4. Bake in a loaf tin ( 3.9 inches x 10.2 inches), lightly greased with extra virgin olive oil, at 200 ° C (392°F) for 25-30 minutes. Let cool and then serve with a nice salad.

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Pane integrale ai semi.

150 g di farina 00

100 g di semola di grano duro

100 g di farina integrale di farro

100 g di farina integrale

135 g di lievito madre (semi liquido, con base di farina 00 o manitoba)
oppure 15 g di lievito di birra

1/2 cucchiaio di malto d’orzo

1 cucchiaio d’olio extra vergine d’oliva per l’impasto e un po’ di più per ungere la teglia

1 cucchiaio di semi di lino

1 cucchiaio di semi di sesamo

1 cucchiaio di semi di papavero

1/2 cucchiaio di semi di finocchio

Preparazione.

1. Fate tostare i semi per qualche minuto nel forno a 200°C, oppure in una padella.

2. Setacciate e unite le farine. Aggiungete i semi, il lievito, 1 cucchiaio d’olio extra vergine d’oliva, il malto d’orzo e il sale.

3. Fate lievitare fino a far raddoppiare l’impasto di volume (1-2 ore per il lievito di birra, 3-6 ore per il lievito madre).

4. Infornate a 200 °C per 25-30 minuti (ho usato una teglia profonda 10 cm x 26 cm). Fate raffreddare e servite con una buona insalata.

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Tasty Pizza With Cannellini Bean Hummus And Mussels

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We love our pizzas! We love them with all sort of ingredients on top, as long as the ingredients are of the best quality! We have so many different types of pizza in Italy that is easy to get confused! I don’t even know all of them, I just know there are several recipes.  Some of the most amazing pizzas are made with seafood and fresh herbs.

This is one of my recipes, a lovely pizza made with a creamy cannellini bean hummus and topped with mussels, full of flavours and really crunchy! You can call it pizza or you can call it focaccia, either way, it is delicious!!!
Cannellini beans are perfect with mussels, so I have adapted my hummus recipe with slightly different ingredients to suit this recipe best. It is a great summer dish, fresh crunchy and very tasty!

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Pizza with cannellini bean hummus and mussels.

Ingredients

For 2 large pizzas (4 people)

500 g pizza dough (you can follow this recipe)

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For the cannellini bean hummus

1 can of cannellini beans

1/2 clove of garlic

1 small shallot

the juice of 1/2 a lemon

1 teaspoon sesame seeds

a few crystals of sea salt

2 tablespoons of extra virgin olive

2 tablespoons of water (if needed)

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For the mussels

2 cloves of garlic, finally chopped

250g (8.8 oz) of mussels ( I used already cleaned and frozen mussels without shell, but you can use fresh ones if you like)

1 tablespoon of chopped parsley

1 tablespoon of chopped tarragon

salt and pepper to taste

3 tablespoons of extra virgin olive oil

To garnish

20 cherry tomatoes, washed, chopped and drained

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Method.

For the Hummus.

1. Using a small mortar and a pestle, crush 1 teaspoon of sesame seeds with a few sea salt crystals.

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2. Rinse the beans well, then boil them for a few minutes in salted water and drain.

3. In a food processor, finely chop the beans with the crushed sesame seeds, the salt crystals, 1/2 a clove of garlic and a small shallot. After a few minutes, add the juice of half a lemon, 2 tablespoons of water (only if needed) and 2 tablespoons of extra virgin olive oil. Process everything until you have a smooth and creamy mixture.

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For the pizza.

1. Make 500g of pizza dough (follow this recipe).

2. Roll out the dough on two baking trays, greased with plenty of extra virgin olive oil and shape 2 large pizzas.

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3. Pierce the dough using a knife and bake in a preheated oven at 200 ° C (392° F) for 15-20 minutes.

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For the mussels.

1. In a frying pan, fry two cloves of garlic with the parsley and the tarragon (all finely chopped), over very low heat with 3 tablespoons of extra virgin olive oil.

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2. After a few minutes add the mussels and cook over a medium heat for about 10 minutes, then turn off the heat.

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To garnish.

Garnish the pizzas with the cannellini hummus, then top with the tomatoes and the mussels.

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Pizza saporita con hummus di cannellini e muscoli.

Ingredienti

Per 2 pizze grosse (4 persone)

500 g di pasta per la pizza

Per l’hummus di cannellini

1 scatola di cannellini

1/2 spicchio d’aglio

1 scalogno piccolo

il succo di 1/2 limone

1 cucchiaio di semi di sesamo

qualche cristallo di sale marino

acqua q. b.

2 cucchiai di olio extra vergine d’oliva

Per i muscoli

2 spicchi d’aglio

250g di muscoli ( ho usato muscoli già puliti, senza guscio e surgelati, ma potete anche usare quelli freschi)

1 cucchiaio di prezzemolo, lavato e tritato

1 cucchiaio di dragoncello, lavato e tritato

sale e pepe q.b.

3 cucchiai d’olio extra vergine d’oliva

Per la guarnizione.

20 pomodorini ciliegina, lavati, tagliati a pezzetti e scolati

Per la preparazione dell”hummus.

1. Con un pestello e un piccolo mortaio, schiacciate i semi di sesamo con qualche cristallo di sale.

2. Sciacquate bene i fagioli e scottateli per qualche minuto (in acqua leggermente salata). Quando saranno pronti, scolate i fagioli.

3. In un tritatutto, tritate finemente i fagioli con i semi di sesamo, il sale, mezzo spicchio d’aglio e lo scalogno. Dopo qualche minuto, aggiungete il succo di mezzo limone, un po’ d’acqua (solo se necessario) e 2 cucchiai d’olio extra vergine d’oliva. Tritate tutto fino ad ottenere una crema uniforme.

Preparazione della base.

1. Preparate 500g di pasta per la pizza seguendo questa ricetta.

2. Stendete la pasta su due teglie unte abbondantemente con olio extra vergine d’oliva e formate due pizze grandi.

3. Fate dei piccoli tagli sulla superficie della pasta e infornate a 200°C per 15-20 minuti.

Per la preparazione dei muscoli.

1. In una padella, fate soffriggere due spicchi d’aglio con il prezzemolo e il dragoncello (a fuoco molto basso).

2. Dopo qualche minuto aggiungete i muscoli e fate cuocere per circa una decina di minuti, poi spegnete il fuoco.

Preparate la pizza.

Con un cucchiaio spalmate l’hummus di cannellini uniformemente sulla base della pizza, poi aggiungete i pomodorini e i muscoli.

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Vegan Menu (High In Fibre And Vegetable Protein)

This week I am inviting you to try this truly delicious vegan menu, for everyone who enjoys tasty and healthy food! Click on the pictures or links  to view all the recipes.

A lots of wonderful colours and flavours in this menu!

A menu for 2-3 servings

Home-made Hummus

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Insalapizza (Pizza-Salad) 

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Crunchy and Colourful Salad.

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Rich Chocolate Tart With Fresh Raspberries.

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Make The Best Pizza Dough ( Part 2)

I already published a basic pizza dough recipe with normal yeast a few weeks ago, this is basically the same recipe adapted for sourdough. Before getting started with the recipe, let me say a few things about sourdough.

Why sourdough?
Sourdough is a natural yeast created by fermenting flour with water. It is a long process, which is not particularly complicated, but it takes some time and care.
Basically, you create the natural yeast, then you feed it and keep it in good shape, that’s really all there is to it! In exchange, your sourdough will reward you with a lot of flavour, leavening strength and satisfaction!
Moreover, sourdough is healthier and much more digestible than commonly used yeast. Another good reason to use it is the difference in taste, as sourdough’s flavour is much more delicate and pleasant than all the other yeasts.
So, don’t give up if you haven’t tried yet, instead give it a go and you’ll see the difference, I promise you!
To get started with sourdough you can follow the step by step recipe here.

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Some things you have to know before you go on with the recipe:

1. The flour-sourdough ratio in recipes is usually 3 to 1 (3 parts of flour plus 1 part of sourdough). In order to prepare approximately 500 g of dough we will use 375 g of flour with 125 g of sourdough. You can use this recipe to make sourdough bread as well as pizza.

2. Semi-liquid sourdough contains a lot of water, therefore you have to add less water than in normal yeast pizza and bread recipes. My advice is to add a little bit of water gradually.

3. Sometimes it’s useful to make the dough in the evening and then keep it in the fridge with some extra water over night. The following day, take it out of the fridge two hours before you use it (knead the dough a little, then make the pizzas and let them rise for a couples of hours at room temperate). During this process the dough will rise much better and faster.

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Sourdough Pizza Crust.

Ingredients

For 2 large pizzas

Recipe No. 1

210 g flour 00 (or plain, unbleached all-purpuse flour)

135 g whole spelt flour

30 g durum wheat flour (semolina)

125 g sourdough (semi-liquid and made ​​with manitoba flour)

10 g salt

a pinch of barley malt (optional)

extra virgin olive oil to taste

water

Note.

If you use the sourdough starter made ​​from flour 00 (or plain, unbleached all-purpose flour) the ingredient ratio changes slightly:

Recipe No. 2

130 g flour 00 (or plain, unbleached all-purpuse flour)

135 g whole spelt flour

80 g Manitoba flour

30 g durum wheat flour (semolina)

125 g sourdough (semi-liquid and made with flour 00 of plain, unbleached all-purpuse flour)

10 g salt

a pinch of barley malt (optional)

extra virgin olive oil to taste

water

Method.

1. Sift and mix the flour on a wooden board or a large bowl (use a fine sieve). Mix the flour with the sourdough and a little bit of water. Add the salt and, if you want, you can also add 2 tablespoons of extra virgin olive oil with a pinch of malt.

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2. knead vigorously, until you get an elastic dough. Let the dough rise in a sheltered place for 3-6 hours (the rising time varies depending on different factors, the dough is ready when it has doubled in volume).

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3. Take two large oven trays, cover them with baking paper and brush them with plenty of extra virgin olive oil. Roll out the dough with a rolling pin, make two pizza bases and then add the other ingredients (I am going to make a pizza with mozzarella cheese and crescenza, a nice sweet and creamy Italian cheese)

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4. Let the pizzas rise for about 1 hour, then bake in a preheated oven at 190° (374°F) for 20-30 minutes.

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Impasto base per la pizza con lievito madre.

Ingredienti

2 pizze grandi

Ricetta n°1

210 g di farina 00

135 g di farina di farro integrale

30 g di semola rimacinata

125 g di lievito madre (semiliquido, a base di farina manitoba)

acqua q. b.

10 g di sale

pochissimo malto d’orzo (facoltativo)

olio extra vergine d’olio d’oliva q. b.

Nota.

Se usate il lievito madre a base di farina 00 gli ingredienti variano leggermente:

Ricetta n° 2

130 g di farina 00

135 g di farina di farro integrale

80 g di farina manitoba

125 g di lievito madre (semiliquido con base di farina 00)

30 g di semola rimacinata

10 g di sale

acqua q. b.

pochissimo malto d’orzo (facoltativo)

olio extra vergine d’olio d’oliva q. b.

Metodo.

1. Mescolate, setacciate le farine e sistematele a fontana su una spianatoia o mettetele in una ciotola grande. Unite il lievito madre alla farina con un po d’acqua. Mescolate leggermente, poi aggiungere il sale con cucchiai d’ olio extra vergine di oliva e un pizzico di malto, se desiderate aggiungerli.

2. Lavorate energicamente gli ingredienti, fino ad ottenere un impasto omogeneo ed elastico. Lasciate lievitare l’impasto in un luogo riparato per 3-6 ore (il tempo di lievitazione varia a seconda di diversi fattori, l’impasto è pronto quando sarà raddoppiato di volume).

3. Prendete due teglie grandi, ricopritele con carta da forno e spennellatele con abbondante olio extra vergine d’oliva. Stendete la pasta con un matterello e fate due basi per pizza, poi aggiungere gli altri ingredienti (in questo caso faremo una pizza bianca con crescenza e mozzarella).

4. Lasciate lievitare le pizze per circa 1 ora, poi fate cuocere a 190° C in forno preriscaldato per 20-30 minuti (dipende dallo spessore della pasta).

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Easy Fresh Egg Spelt Pasta (Step by Step)

This week we are going to prepare home-made spelt (farro) pasta. In Italy there are several kinds of pasta, made with different ingredients, colours and shapes. Each type has its own precise measurements, name and tradition. Today we are going to make pappardelle. This pasta is very similar to tagliatelle, only a little bit easier to cut, with a thin and long rectangular shape (about 1,5- 2 cm wide).

Pappardelle is made by mixing flour (usually 00 or plain) with a few eggs. In the next posts I’ll show you how to prepare different kinds of pasta, some without eggs and some gluten-free recipes as well. First of all, let’s make a list of the things we need.

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 Spelt Flour (Farro) Pappardelle.

Preparation: 30 minutes +1 hour refrigeration

Cooking: 10-15 minutes

Ingredients

3-4 servings

100g (3.5 oz) plain flour (best if you find 00 flour, which is very fine)

200g (7 oz ) wholemeal spelt flour (whole wheat farro flour)

50 g (1.76 oz) of plain flour, for dusting

a pinch of salt

3 eggs

 Tools 

a large knife

a large wooden board (or a large table will do)

a long rolling pin

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Method.

1. Mix the flours with salt on a wooden board and make a well in the centre. Put three eggs in it, then mix them slightly using a fork.

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2. Starting from the outside edges, slowly combine the flour with the eggs.

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3. Work the dough until smooth.

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4. Fold a kitchen cloth around the dough and place it in an airtight container for about an hour (during this time the dough becomes more elastic).

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5. After an hour, take the dough (dust with some flour), divide it into two parts and using a rolling pin make two thin sheets of pasta.

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6. Using a rolling pin, roll the pasta from the outside inwards (see the picture).

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7. Cut the pasta (each cut should be about 2 cm, 0.70 inches, from the next). Roll and cut both sheets of pasta.

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8. Dust with more flour and separate the pappardelle on the wooden board, then cook and serve.

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Tip. Boil the pasta in plenty of hot water, with 1/2 a tablespoon of salt (no oil needed) for 10-15 minutes. Then drain and serve with fresh pesto or tomato sauce.

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Pappardelle di farina di farro.

Preparazione: 30 minuti+1 ora in frigorifero

Cottura: 10-15 minuti

ingredienti 

per 3-4 persone

100g di farina 00

200 g di farina di farro (preferibilmente integrale)

50 g di farina 00 (per non fare attaccare la pasta)

un pizzico di sale

3 uova

Utensili

un grosso coltello

una spianatoia in legno (abbastanza grande e con superficie ruvida)

un matterello lungo

1. Mescolate le farine e il sale su una spianatoia. Disponete la farina a fontana con tre uova al centro, poi sbattete leggermente le uova usando una forchetta. Unite gli ingredienti, partendo dal bordo esterno.

2. Lavorate fino ad ottenere un impasto omogeneo. Ricopritelo con un panno e mettetelo in un contenitore ermetico per circa un’ora (in questo modo l’impasto diventerà più elastico).

3. Dopo un’ora, prendete l’impasto (dividetelo in due) infarinate bene tutto e fate due sfoglie sottili con il matterello. Sempre aiutandovi con il matterello, arrotolare la pasta per tagliarla (vedi la foto).

4. Tagliate la pasta (ogni taglio deve essere distante 2 cm circa dal successivo). Infarinate e separate le pappardelle sulla tavola. Cuocete le pappardelle per 10-15 minuti e condite come preferite.

Spelt Chocolate Cookies With Seeds

This week I am going to prepare an healthy treat, yummy chocolate cookies made ​​with wholemeal spelt flour, almonds and flax seeds. These cookies have a rich chocolaty flavour, lots of fibre and all the health benefits of the almonds and flax seeds. In fact, this recipe is enriched with omega 3 essential fatty acids and calcium, contained in the seeds. They also give extra flavour, strength and crunchiness to the recipe.

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Wholemeal Spelt Chocolate Cookies with Almonds and Flax Seeds.
Ingredients
for about 30 cookies

180 g (6.34 oz)  wholemeal spelt flour

100 g (3.52 oz) of chocolate (70% cocoa solids)

50 g (1.76 oz) almonds

20 g (0.70 oz)  flaxseeds (linseed)

1 egg

90 g (3.17 oz) butter

1 tablespoon unsweetened cocoa powder

2 tablespoons honey

3 tablespoons brown sugar

1 teaspoon baking powder

a pinch of salt

Method.

1. Toast the flax seeds in the oven for 5 minutes at 120 °C(248° F).

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2. Grind the seeds and the almonds very finely.

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3. Melt the chocolate in a bain-marie (double boiler).

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4. Soften the butter, then add the egg, the melted chocolate, honey,sugar and cocoa powder.

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5. Mix well then add the sifted flour, a teaspoon of baking powder, a pinch of salt and the seeds.

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6. Work the dough until smooth and refrigerate for 30 minutes.

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7. Shape small balls (3 cm in diameter), put them on a large baking tray covered with baking paper and cook for 15 minutes at 160° C (320 °F).

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Biscotti al cioccolato con semi di lino e mandorle.

Ingredienti

per circa 25-30 biscotti

20 g di semi di lino

50 g di mandorle (uso quelle con la buccia per le fibre)

1 uovo

90 g di burro

2 cucchiai di miele

3 cucchiai di zucchero di canna

100 g di cioccolato al 70 %

180 g di farina integrale di farro

1 cucchiaio di cacao amaro

1 cucchiaino di lievito per dolci

un pizzico di sale

Preparazione.

1. Fate tostare in forno i semi di lino per 5 minuti a 120°.

2. Tritare le mandorle e i semi molto finemente.

3. Mettete a sciogliere il cioccolato a bagnomaria.

4. Fate ammorbidire il burro, poi unite l’uovo, il cioccolato sciolto, il miele, lo zucchero e il cacao.

5. Amalgamate bene tutto e aggiungete la farina setacciata, le mandorle, i semi di lino,un pizzico di sale e un cucchiaino di lievito.

6. Impastate bene e lasciate riposare in frigorifero per 30 minuti.

7. Fate delle palline di 3 cm di diametro e mettete a cuocere in una teglia imburrata (o con carta da forno) per 15 minuti a 160°.

Wholemeal chestnut bread with rosemary and pine nuts

This bread is absolutely amazing!!
This week we are going to prepare a very special wholemeal bread, made with chestnut flour, rosemary and pine nuts.
In Italy, the weather is getting colder; a few days ago I took out my clay cooking pot from the cupboard and I made a nice cereal soup to warm myself up. This rustic but tasty bread goes particularly well with slow cooking dishes. A nice vegetable stew served with chestnut bread could be the perfect Sunday meal for a rainy or a cold day. Great comfort food for those like me who enjoy practising this cooking method.
Tip. Prepare the dough in the evening and let it rise throughout the night, it will save you some time and the recipe will be more manageable.
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 Wholemeal chestnut bread with rosemary and pine nuts.
Ingredients
100 g (3.5 oz) chestnut flour
120 g (4.2 oz) whole spelt flour
120 g (4.2 oz) wholemeal flour (whole wheat flour)
120 g (4.2 oz) durum wheat flour
140 g (4.9 oz) sourdough (mine is made with plain and manitoba flour) or 15 g yeast
a little bit of barley malt (optional)
water and salt as needed
1 egg yolk
a handfull of pine nuts
a bunch of fresh rosemary
Dough preparation.
1. Combine the flours with salt , malt (optional) and sourdough.
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2. Knead until you have a compact dough. Let it rise until the dough doubles in volume (3-6 hours for the sourdough and 1-2 for the yeast).
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 Making the bread.
1. Roll the dough out on an oven tray covered with baking paper and shape a rectangle.
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2. Finally chop the rosemary, then sprinkle with a few pine nuts.
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3. Fold the edges, turn it upside down (see the pictures) and let it rise for another hour or two.
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4. Slash the surface of the dough with a knife in a criss-cross pattern and garnish with a few pine nuts.
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5. Mix the egg yolk with 2 tablespoons of water and brush the top of the bread with the glaze.
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6. Bake at 200 ° C ( 392° F) for about 20-25 minutes.
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Serve it warm with some butter…It’s absolutely delicious!
Pane integrale con farina di castagne, rosmarino e pinoli.
Ingredienti
100 g di farina di castagne

120 g di semola rimacinata

120 g di farina di farro integrale

120 g di farina integrale di buona qualità

140 g di lievito madre (il mio è fatto con farina bianca e manitoba) o 15 g di lievito di birra

una punta di cucchiaio di malto d’orzo (facoltativo)

1 tuorlo d’uovo

una manciata di pinoli

qualche rametto di rosmarino fresco

Preparazione della pasta.

1. Mescolate le farine con il sale, il malto (facoltativo) e il lievito naturale (o il lievito di birra).

2. Impastate fino ad ottenere un panetto compatto. Lasciate lievitare fino a quando l’impasto raddoppia di volume (3-6 ore per il lievito madre e 1-2 ore per il lievito di birra).

Preparazione del pane.

1. Stendere la pasta su una teglia ricoperta con carta da forno e formate una sfoglia rettangolare.

2. Tritate finemente il rosmarino e cospargetelo con alcuni pinoli sulla sfoglia di pasta.

3. Piegare i bordi come per chiudere un pacchetto (vedi foto). Capovolgete il pane e lasciate lievitare per 2 ore.

4. Fate dei tagli in diagonale (poco profondi) sulla superficie della pasta e guarnite con alcuni pinoli.

5. Mescolare il tuorlo d’uovo con 2 cucchiai d’acqua e spennellare il bordo del pane.

6. Mettete a cuocere in forno a 200 ° C per circa 20-25 minuti. Servite il pane caldo con un po’ di burro sopra.

Deliciously intense chocolate and chestnut biscuits.

 This week we are going to prepare these delicious wholemeal chocolate biscuits with chestnut flour, a real autumn treat!

The chestnut flour, naturally sweet, is rich in minerals and gluten-free , therefore it can be used to prepare various dishes for celiacs. For this recipe I used this particular flour for its natural sweetness and the rich nutty taste that, in my opinion, enhances the intense cocoa flavour perfectly.

Useful tip. Use a round shaped cookie cutter to make the biscuits and cut them quite thick, as this dough can crumble quite easily. These biscuits can also burn easily, so be careful when you cook them and keep an eye on them.

Wholemeal chocolate and chestnut biscuits.

Ingredients

for 20-25 biscuits

40 g ( 1.4 oz)  brown rice flour

60 g ( 2.1 oz) chestnut flour

80 g ( 2.8 oz) wholemeal flour

100 g (3.5 oz) softened butter

20 g ( 0.70 oz) cocoa powder

2 tablespoons and a half of honey

1 egg

1 teaspoon baking powder

a pinch of salt

brown sugar to garnish (use plenty, as the biscuits aren’t very sweet)

Method.

1. Beat the butter, the egg and honey until creamy.

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2. Mix the flours with the cocoa and baking powder.

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3. Combine all the ingredients and work the dough until smooth.

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4. With a rolling pin (and your hands) roll out the dough to approximately 5-8 mm thickness.

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5. Cut the biscuits into the desired shape, top with brown sugar, pressing them slightly with your hands.

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6. Bake at 200 ° C ( 392 ° F) on a greased baking tray for 10-12 minutes. Depending on the thickness of the biscuits, the cooking time may vary.

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Biscotti integrali al cacao con farina di castagne 
Ingredienti
per 20-25 biscotti

40 g di farina di riso integrale

60 g di farina di castagne

80 g di farina integrale

1 uovo intero

2 cucchiai e mezzo di miele

100 g di burro morbido

20 g di cacao amaro

un pizzico di sale

1 cucchiaino di lievito per dolci in polvere

abbondante zucchero di canna per guarnire

Preparazione.

1. Mescolate il burro con l’uovo e il miele.

2. A parte, mescolate le tre farine insieme al cacao e al lievito in polvere.

3. Unite tutti gli ingredienti e lavorate bene la pasta.

4. Con il matterello  stendete una sfoglia alta approssimativamente 5-8 mm.

5. Tagliate  i biscotti nella forma desiderata (meglio se rotonda) e guarnite con abbondante zucchero di canna.

6. Infornate a 200° C su una teglia grande imburrata (o con carta da forno) per 10-12 minuti.

Chickpea hummus with multigrain pita bread (sourdough bread recipe).

Hummus is a delicious chickpea spread, easy to make and suitable for every occasion. Served with this special multigrain bread it becomes a real treat! This dish is rich in vegetable protein, fiber and omega 3, found in flaxseed. It is a great balanced meal when served with salad or fresh vegetables, while served with bread it is a wonderful starter.

Mutigrain pita bread.

For 4 flat breads.

ingredients

70 g (2.46 oz) wholemeal flour (whole wheat flour)

70 g (2.46 oz) wholemeal spelt flour

40 g (1.41) Manitoba flour

90 g (3.17 oz) sourdough

3 tablespoons 6 mixed grains (hulled oats, hulled barley, hulled spelt, wheat, rye, brown rice)

1 tablespoon flax seeds (linseeds)

1 tablespoon extra virgin olive oil

1 tea spoon of salt

1/2 teaspoon honey or barley malt (unsweetened) syrup (it helps the dough to rise and gives a nice crust to the bread, optional)

water as needed

For the hummus.

Ingredients

1 can chickpeas (240 g, 8.46 oz, drained chickpeas)

1 clove garlic

the juice 1/2 a lemon

1 teaspoon sesame seeds finely chopped

a few crystal of sea salt

4 tablespoons extra virgin olive oil

1/2 cup water

paprika to taste

Method (Multi Grain Pita Bread).

1. Wash the seeds in a bowl, changing the water several times, until it’s completely clear.

Step 1. Wash the seeds until the water is clear.

2. Leave the seeds to soak for 6-8 hours.

Step 2. Leave to soak for 6-8 hours.

3. Mix the flour with the sourdough, adding some water and a little bit of malt (or honey). Sprinkle the seeds on top of the mixture, add a teaspoon of salt and knead everything well (adding flour or water if necessary, as the dough should be neither too sticky nor too hard and dry).

Step 3. Mix the flour, the sourdough,the seeds,some malt and water.

4. Let it rise for 3 to 6 hours. When the dough has doubled in volume, divide it into 4 pieces and shape them into flat breads, using a rolling pin, if necessary.

5. Lay your breads on a baking sheet lightly oiled and bake at 200 ° C (392° F) for 15 minutes.

Step 4 and 5. Let rise, then shape the breads and bake them.

Chickpea hummus with multigrain pita bread (front shot pita bread)

Method (Chickpea Hummus).

1. Wash and drain the chickpeas (you can boil them for a few minutes to be safe).

Chickpea Hummus. Step 1. Wash and dry the chickpeas

2. Using a food processor, process the chickpeas until very finely chopped with the garlic, sesame seeds and salt (for better a result, I use mortar and pestle to break the sesame seeds with just a few sea salt crystals, before putting them in the food processor)

Chickpea Hummus. Step 2. Process the chickpeas with the garlic, the sesame seeds and salt.

3. Continue to process adding the lemon juice, water, and gradually the olive oil, until you have a nice creamy sauce.

Chickpea Hummus. Step 3. Add lemon juice, water and olive oil and process until creamy.

4. Put the hummus in a small bowl, top with some paprika and serve with the multigrain bread.

Step 4. Serve the hummus in a small bowl with the multigrain pita bread.

Hummus di ceci con pane arabo ai cereali e semi di lino.

Per 4 panini piatti (tipo pita) ai cereali.

Ingredienti

70 g di farina integrale

70 g di farina integrale di farro

40 g di manitoba

90 g di lievito madre

3 cucchiaio di 6 cereali misti ( avena decorticata, orzo decorticato, farro decorticato, frumento, segale,riso integrale)

1 cucchiaio di semi di lino

1 cucchiaio di olio extravergine di oliva

1 cucchiaino di sale

1/2 cucchiaino di miele o di malto (fa lievitare meglio l’impasto e aiuta il formarsi di una bella crosta, ma é facoltativo)

acqua q b

Per l’hummus di ceci

1 scatola di ceci (240 g di ceci scolati)

1 spicchio d’aglio

Il succo di 1/2 limone

! cucchiaino di semi di sesamo tritati

qualche cristallo di sale grosso

4 cucchiai di olio extravergine d’oliva

1/ 2 bicchiere d’acqua

una spolverata di paprika

Preparazione (pane pita ai cereali).

1. Mettete a bagno in una ciotola tutti i semi, cambiando l’acqua più volte, finché non sarà completamente limpida. Lasciate i semi immersi in acqua per 6 ore.

2. Unite le farine al lievito madre, aggiungendo un po’ d’acqua e un po’ di malto (o di miele). Unite i semi all’impasto, aggiungete un cucchiaino di sale e impastate bene.

3. Aggiungete farina o acqua se necessario,  l’impasto ottenuto non dovrebbe essere né troppo appiccicoso, né troppo duro e asciutto.

4. Fate lievitare dalle 3 alle 6 ore, fino a quando l’impasto sarà raddoppiato di volume.

5. Formate 4 pagnotte e stendetele su una teglia leggermente unta con olio d’oliva. Infornate a 200° C per 15 minuti.

Preparazione ( hummus di ceci).

1. Lavate e scolate i ceci (potete anche bollirli per qualche minuto, per sicurezza). Frullate i legumi molto finemente con l’aglio, i semi di sesamo e il sale (per un risultato migliore, uso prima un mortaio per sbriciolare i semi di sesamo con qualche cristallo di sale grosso e poi li metto con il resto degli ingredienti nel tritatutto).

2. Continuate a frullare e aggiungete il succo di mezzo limone,  l’acqua e in fine l’olio molto gradualmente, fino ad ottenere una crema.

3. Mettete l’hummus in una ciotola, aggiungete una spolverata di paprika e servite con il pane ancora cado.