Ancient Grain Recipes, Part 1

There were so many of us at our last meetup that I’m posting the recipes in the two parts.

Ming’s Pearl Barley and Berry Pudding with Spelt Flour

Pearl Barley Spelt Berry Pudding

I loved this pudding. I think it would a wonderful thing to make in the winter with summer berries hauled out of the freezer.

From Ming: You can cook the barley the night before, making it super easy to make! It’s delicious with a dollop with crème fraiche, and it looks pretty too!

 

 

 

 

 

Recipe:

150g unsalted butter, softened
180g icing sugar, plus extra to finish
2 medium eggs
150 g natural yoghurt
2 tsp vanilla extract
100g uncooked pearl barley, drained and dried slightly
(yields 300g cooked)
250g plain flour (substitute Spelt Flour)
2 tsp baking powder
300g mixed frozen berries
Preheat oven 180 degrees C / 350 degrees F

Cook the barley first, drain and let dry a bit by setting aside.
Grease a round 20 cm baking dish (or 6 to 8 ramekins for individual servings)
Beat butter and sugar until slightly fluffy. Add eggs and beat until smooth. Stir in the yoghurt and vanilla, then fold in the barley.
Mix the flour and baking powder together first, and add into batter. Mix with wooden spoon until evently mixed. flour and baking powder until evenly mixed. Pour batter into greased baking dish, and sprinkle the frozen berries over the batter. Fill the baking dish no more than three-quarters full and bake for about 45 minutes for large dishes (less for ramekins), just until a skewer comes out clean.

Double chocolate quinoa cookies

Chantelle’s Double Chocolate Quinoa Cookies
Taken from the recipe book: Quinoa 365: The Everyday Superfood. Yes! An entire cookbook based on Quinoa. No one can deny how fabulous it is now.

Ingredients
1 cup (250ml) butter, softened
1 ½ cups (375 ml) white or cane sugar
2 large eggs
1 tsp (5ml) pure vanilla extract
2 cups (500ml) quinoa flour (or one cup (250ml) quinoa flour and one cup (250ml) all-purpose flour.
¾ cup (185ml) unsweetened cocoa powder
1 tsp (5ml) baking soda
½ tsp salt
1 cup (250ml) semisweet chocolate chips

Directions
Preheat oven to 350F (250C)
Cream the butter and sugar in a large bowl. Blend in the eggs and vanilla and stir until the mixture has a smooth consistency.
In a separate bowl, combine flour, cocoa, baking soda and salt. Add the flour mixture to the butter mixture and blend well. Stir in the chocolate chips. Roll into 1 ¼ inch (3cm balls). If the dough is too soft to roll, put dough in the freezer for 20 minutes.

Place the balls 2 inches (5cm) apart on a large, ungreased baking sheet and flatten slightly with the palm of your hand. Bake on the centre rack for 8-10 minutes. The cookies will be puffy and soft when they are removed from the oven, but will flatten when cool. Allow the cookies to set for at least one minute on the baking sheet before removing to cool on a rack. Store in a sealed container for up to 1 week or freeze for up to 1 month. You can also freeze rolled unbaked cookies in a sealed container or a plastic bag until needed: simply thaw before baking.

Amaranth-raisin-breakfast-loaf

Dorthea’s Amaranth breakfast loaf, from Bob’s Red Mill.
It seemed all of use enjoyed the crunch of the grains in this bread. Dorthea served it with berries and cream but I was happy with it just on its own.

From Dorthea: I substituted 1/2 cup of Organic Spelt Flour in place of half of the white flour.
This recipe is available on the Bob’s Red Mill website.

Amaranth-banana-bread

Jean’s Amaranth Banana Walnut Bread
Before we begin, a note from Jean: All those ancient grains had a PROFOUND effect on my regularity-if you get my drift. Eat with caution!!!!!!!

Preheat oven 350′
5 x 9 in loaf pan-greased
1. Toast 1/2 c. amaranth seeds in non-stick sauté pan about 4-5 minutes over medium heat.
2. Add the seeds to 1 1/4 c. boiling water-stirring well. Return to boil, then reduce heat to low and cook, covered, 20 minutes, stirring occasionally. Allow to cool about 30 minutes. I put it in a smaller bowl to cool faster. ( any left-overs can be refrigerated in a container with a tight fitting lid)
Recipe:
1 c. cooked amaranth
2 c. whole wheat pastry flour
2 tsp. baking powder
1/2 c. chopped walnuts
1 c. mashed bananas (about 3)
1/2 c. liquid honey
2 eggs
3 Tbsp. melted butter
1 tsp. vanilla
Mix together whole wheat pastry flour, baking powder and walnuts. Beat the bananas, honey, egg, butter and vanilla together in another bowl. Add cooked amaranth and mix well. Pour this mixture over the dry ingredients and mix just to combine. Pour into prepared pan. Bake about 1 hour or until cake tester comes out clean. Cool on a wire rack for 10 minutes, then remove from pan. I always line my baking pans with a strip of parchment paper so it hangs over the end-using it to lift out the loaf.

 

Pizza-quinoa-base

Lisa’s Gluten-Free Pizza with Quinoa Crust

Lisa has dubbed this “the working mom’s pizza” because it took no time at all to whip up and was decidedly delicious.

From Lisa: Makes: 1 x 8-inch pizza. The recipe can easily be doubled to make 2. I made 3 small pizzas with the doubled recipe.

Ingredients
•¾ cup quinoa, soaked for at least 8 hours, rinsed and drained
•¼-1/2 cup water
•1-2 Tbs. olive oil
•½ tsp. salt
•1 clove garlic, sliced (optional)
•2 tsp. Italian seasoning (optional)

Instructions

1.Soak the quinoa in filtered water for at least 8 hours. *This step is crucial as the recipe won’t work with dry quinoa. Rinse and drain the quinoa.

2.Add all of the ingredients except the olive oil to a food processor or a high-speed blender and combine until the dough resembles pancake batter. Adjust the water as needed.

3.There are 2 methods for cooking the dough (this is the method I used: lj). In the oven: Preheat your oven to 450 degrees and coat either a cast iron skillet or an 8-inch round cake pan with the olive oil.

Allow the skillet or cake pan to heat up in the oven for about 10 minutes (this is good to do while you’re preparing the dough and chopping the veggies). Remove skillet/cake pan from the oven and immediately add the quinoa “dough,” using a spatula to even it out as needed. Place the dough in the oven to bake for 15-20 minutes. Flip the dough and bake for another 5-10 minutes, or until brown and crispy.

4.OR, On the stove: Heat a non-stick pan with the olive oil over medium heat. Pour the dough into the pan and use a spatula to even the dough out as needed. Allow to cook for approx. 5-10 minutes or until the bottom is turning brown and crispy. Flip and cook for another 5 minutes, or until evenly cooked on both sides.

5.Now comes the fun part! Add whatever toppings you want and feel free to be creative.

6.I like to place the pizza in the oven under the broiler after adding the toppings just to heat everything up a bit, without really cooking the veggies (raw veggies are always better!).

7.Serve and enjoy!!

Flatbread-red-fife-wheat

Mike’s Red Fife Flatbread Pizzas
These would be very versatile and I can’t wait to try them when I’ve got company over for dinner.

From Mike: The recipe for the flatbreads is absurdly simple (though I’m not sure mine turned out like the picture on the website). I used Red Fife Wholegrain flour.

Ingredients

500g plain flour
Half a tsp bicarbonate of soda
1 tsp salt
6 tbsp Filippo Berio Olive Oil
Approx 300ml lukewarm water
Extra olive oil for cooking
Method

Put the flour into a large mixing bowl, add the bicarbonate of soda and the salt. Pour in 4 tbsp of the oil and mix a little then gradually add most of the water kneading the dough all the time you need to make a smooth but firm dough so do not be tempted to add all the water at once.
When the dough is silky looking, cover with cling film and let it rest for 30 minutes. If you are in a hurry you can use it straight away.
Divide the dough into 8 and knead each portion into a smooth ball. Roll each one out to a diameter of approx 13cm (5”). Heat a cast iron frying pan or griddle pan until hot. Lightly brush a round of dough with oil and place in the pan and cook over a medium heat for 2-3 minutes. Bubbles will start to form on the surface of the top, brush this side with oil then turn over and cook until the second side is golden brown. If you want a crisper pizza, use more oil in the pan.
Transfer the cooked piadine to a plate and cover to keep warm while cooking the rest. If you wrap them in a tea towel to keep warm, they will soften if you prefer then like that.

Cooks Tip

These pizzas can be used to scoop chopped salads, or can be topped with various ingredients. For all of these topping suggestions finish each Pizza with a drizzle of Filippo Berio Extra Virgin Olive oil.

Sophia’s Apple and Spelt Cake

Apple spelt cake

I would not recommend this cake. It calls for five apples, and I don’t know how long you would actually have to bake it in order to make it less dense and squishy. (or as Kim would say, “bouncy”). Somehow I managed to both overcook and undercook it at the same time. I am perplexed and disappointed, and will not make it again. If you want to give it a go, you can find the recipe here.

7 grain and spelt breadTina’s Seven Grain Spelt Bread
Here I admit I had a whole slice to myself. If anyone else noticed the mammoth dent in the tapenade, that was also me. I have no regrets.

1 ½ cup of water (or a bit more)
4 ¼ cups of flour in ratio:
2 cups Spelt flour from True Grain
1 ¼ cup white flour, unbleached
1 cup whole wheat flour
2/3 Seven-Grain Cereal
2 Tbsp sugar
1 ½ tsp salt
2 Tbsp olive oil
2 tsp bread machine yeast

serve with Mediterranean Olive Tapenade

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