Living a life less toxic…

by Faith Canter


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Nice and Simple Sourdough Recipe

The Benefits of Sourdough:

Due to the natural yeasts and bacteria in the sourdough starter and amount of time the bread dough it is allowed to rise for it means that any gluten in the dough are eaten up.  During this process the starches are predigested which means the dough become much easier to digest.  This along with the increase in lactic acid and natural preservatives makes for a yummy, healthy and easier on the digestive system loaf.

Ingredients:

480g of flour (I prefer spelt flour)

100g sourdough starter

220ml of fresh water

1 tsp salt

1 tsp sugar

 

Directions:

  1. Mix 100g of sourdough starter with 300g of flour and 220ml of water well in a bowl and cover for 8 – 10 hours (at this stage you can add herbs, chillies and sundried tomatoes).
  2. Add the remaining 180g of flour, sugar and salt and knead well and cover and allow to rest for another 2 – 3 hours.
  3. Knead again and pop into a lightly oiled bread tin or proof basket and leave in a warm place covered for 1 – 2 hours (you can make slices in the top of the dough at this stage if you want to).
  4. Preheat your oven on a medium heat (around 180) and add a bowl of boiling water to the bottom of your oven.
  5. Place dough in its baking tin/basket into the upper oven and cook for 30 – 35 mins.
  6. Remove from the tin and allow it to cool slightly before cutting into it.

 

Notes:

Your sourdough starter needs to be fed once and week and should live in your fridge until the day before you want to use it.

To fed your sourdough starter add 50g of flour (I use spelt flour) and 50ml (or grams) of filtered water. Mix well and pop back in the fridge until you want to use it.

Your starter will separate (with the hooch laying on top), this is absolutely fine and it just needs stirring back in each week when you fed it.

 

Sourdough Starter Recipes:

The Kitchn: How to Make a Sourdough Starter, click here.

Nourished Kitchen: How to Make a Sourdough Starter, click here.

Paul Hollywood: Sourdough Starter, click here.

BBC Food: Sourdough Starter, click here.

 


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Free-from Pineapple and Orange Cake: Dairy, gluten, sugar and yeast free

I fancied a little treat today, so along came the free-from pineapple and orange cake!

I find a lot of free-from foods are packed full of processed sugars and trans fats, so are actually not very good for you. What makes this cake so good is that although it has some high sugar (but all natural) fruits in it, it has no processed sugars or trans fats at all! It’s super yummy and also being free-from it doesn’t have any dairy, gluten or yeast in it either.

Ingredients: 

150 g/1 cup of dried and pitted dates

The peel of 1 orange

The juice of the same orange and filtered water making it up to 200 ml/ 3/4 cup

125 ml/ 1/2 cup of olive oil

30 g / 1/3 cup ground almonds

60g/ 6 tbsp rice flour

90 g/ 9 tbsp soya flour

60 g/ 6 tbsp corn or gram flour

1 tbsp of ground ginger

4 tsp of baking powder

3 medium eggs (beaten) or if you vegan egg replacer

150 g / 1 cup of pineapple (fresh or canned)

60 g / 6 tbsp of raisins

Directions:

1. Preheat the oven to 170C / 325F / gm 3.

2. Finely chop the dates and add to the orange in a pan.

3. Place the orange/water juice mixture into the same pan and heat until simmering.

4. Once the dates and orange peel are soft remove from the heat and add the oil.

5. Place the date mixture into a large bowl and slowly add the flours, ground almonds, ginger, baking powder and then the beaten eggs (or egg replacer).

6. Chop the pineapple up into small chunks and add to the cake mixture, along with the raisins.

7. Grease a cake tin with a little olive oil and place the cake mixture into the tin and then into the oven for 30 mins.

8. After 30 mins reduce the heat to 140C / 275F / gm 1 and cook for a further 20 mins.

9. Remove from the oven and turn out onto a cooling rack.

10. Can be frozen if you want to save some of another day.

Enjoy! 

Here’s some recipes for some more free-from cakes you might like:

Fabulously Free From: No Corn Cornbread, click here.

Gluten Free on a Shoestring: Gluten Free Strawberry Cupcakes, click here.

Free From Fairy: Millionaires Shortbread, click here.

Carly Olivia: Gluten Free Chocolate Sponge Cake, click here.

What’s your favourite free-from cake recipe?