Oatmeal sourdough bread with freeze-dried fruit #shortvideo #shorts #shortsviral
400 g bread flour
75g whole wheat flour
25g spelt
350 g water
80g active starter
10g salt
Bag of Freeze-dried medley fruit (@Trader Joe’s ) 1.2 ounces - 34 grams
Oatmeal porridge
125g oats
250g water
40g honey
Cool 1-2 hours
- Add flours, water, oatmeal porridge, and starter to stand mixer - mix 5 minutes - cover and rest 30 minutes
- add 10g salt, mix, cover and rest 30 minutes
- 3 sets of folds 30 minutes apart
- Laminate freeze dried fruit
- Rest until dough has dome shape (mine was additional 90 minutes)
- Shape and rest overnight in fridge
- Next morning score and bake at 500F-260C(covered) for 20 minutes and at 450F -232F (uncovered) for another 18-20 minutes
Enjoy !
Tools used:
Wiremonkey lame:
Brod and Taylor Proofer:
How To Cook Teff | World's Smallest Grain
Teff may be the world's smallest grain, but it packs a huge punch. Teff is a super grain that is gluten-free, vegan, and loaded with nutrients. It's also super versatile and can be cooked in 10 minutes. Chef and food writer Matt Degen explains what teff is, where to buy it, and why it deserves a place in your kitchen.
00:00 Introduction
00:39 What is teff?
01:40 Where to buy teff
02:09 How much is teff?
02:19 Teff nutritional value, teff gluten-free and vegan
03:43 How to cook teff
06:29 What does teff taste like
07:40 how to make teff porridge
3-INGREDIENT BANANA OATMEAL BREAKFAST COOKIES
These 3-Ingredient Banana Oatmeal breakfast cookies are the perfect healthy, grab-and-go breakfast or after-school snack. Made with just 3 healthy ingredients; oatmeal, bananas, and chocolate chips these delicious cookies are gluten-free, vegan, and easy to make.
The only challenge with these banana breakfast cookies is not eating the entire tray! But hey, sometimes a girl needs a few extra cookies (joking, not joking!).
The other great thing about these healthy breakfast cookies is how fast they come together. I know how busy life can get and these cookies won’t make life feel any busier. I hope you enjoy them as much as we do!
PRINT RECIPE HERE:
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3-INGREDIENT BANANA OATMEAL BREAKFAST COOKIES
1.5 cups oatmeal (I used 1/2 cup rolled and 1 cup quick)
2 medium bananas
1/3 cup mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Line a rimmed baking sheet with a silpat mat or coat with some cooking spray.
Using the back of a fork, mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
Now your ready to add the chocolate chips! Sprinkle them into the dough and stir until they are just mixed throughout.
Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.
Cook for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
*NOTE: these cookies will not spread in the oven so be sure to form them into a cookie before placing on baking sheet.
Makes 16 cookies
Nutrients per cookie: Calories: 67; Total Fat: 2.1g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrate: 11.8g; Dietary Fiber: 1.3g; Sugars: 5g; Protein: 1.3g
PRINT RECIPE HERE:
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#3ingredientcookies #bananaoatmealcookies #bananacookies
Hardy Cornbread
One of my great grandmothers, from Tennessee, made the best cornbread I ever put in my mouth. It was divine! Family members have tried duplicating it for years. This comes as close as we can get. There is no sugar or flour in this cornbread. It's super quick to make, only baking for about 15 minutes at 450 degrees or until it's golden brown. I hope you like it. (I miss you Big Mama.)
CORNBREAD
1 3/4 cups cornmeal (white or yellow)
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 cup sour cream
1 egg
Preheat oven to 450 degrees.
Place one large tablespoon of bacon dripping in an iron skillet. Place skillet in oven and melt drippings until very hot. (Mine smokes slightly.) While the skillet is heating. Mix all dry ingredients together. Mix milk, sour cream and egg. When skillet is ready, mix the wet ingredients into the dry and then pour in the skillet. Bake for 15 minutes or until golden brown. For a crisp crust, turn the cornbread out of the skillet to prevent it from sweating, leaving the bottom up to keep it crisp. Slice and butter while hot.
Enjoy!
Oatmeal porridge with ???? pumpkin, sunflower ???? and poppy seeds #sourdough sourdoughbread
Oatmeal porridge with ???? pumpkin, sunflower ???? and poppy seeds #sourdough sourdoughbread
400 g bread flour
75g whole wheat flour
25g spelt
350 g water
80g active starter
10g salt
Oatmeal porridge
125g oats
250g water
40g honey
Cool 1-2 hours
Seeds
2 tablespoons pumpkins seeds
2 tablespoons sunflower seeds
1 tablespoon poppy seeds
*soak seeds 1-2 hours before adding to dough
- Add flours, water, oatmeal porridge, seeds (drained) and starter to stand mixer - mix 5 minutes - cover and rest 30 minutes
- add 10g salt, mix, cover and rest 30 minutes
- 4 sets of folds 30 minutes apart
- Rest until dough has dome shape (mine was additional 90 minutes)
- Shape and rest overnight in fridge
- Next morning score and bake at 500F-260C(covered) for 20 minutes and at 450F -232F (uncovered) for another 18-20 minutes
Enjoy !
Tools used:
Wiremonkey lame:
Brod and Taylor Proofer:
We Tried an Exciting New Keto Bread Recipe!
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