sunflower seeds

amaranth-sunflower-spelt bread

24th May 2016

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Treasured gifts.

Divine teachings.

An Ocean of Gratitude.

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thank-you Kristin

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This recipe was introduced to me by Gillian.  She made it one night accompanied with a delicious beetroot borsch and a green salad.

A wonderful bread to go with a simple soup for a no-fuss dinner.  I love eating this bread the next day, with a thick spread of salted butter and a dollop of home-made jam/a drizzle of honey. Feels like a perfect balance between a bread and a cake.

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amaranth-sunflower-spelt bread

6 – 8 servings

Recipe slightly adapted from ‘Angelica’s Kitchen’.

She goes on to say, ‘ This is a highly nutritious bread that cries out for a leguminous accompaniment. Try cutting it into thick wedges and serving it alongside your favourite bean dish or soup. It can also be cooked in a cast-iron skillet, bringing it straight to the table and served piping hot.  The bread has a satisfying, complex texture in part because some of the sunflower seeds are mixed into the batter while others are sprinkled on top.’

For a savoury addition, add some sautéed fennel rounds or chopped olives and a sprinkling of rosemary on top of the bread before baking.

I like this bread with more sweetness, so I added extra maple syrup to the recipe.  If wanting it less sweet as in the original recipe, use only 1 Tablespoon of Maple syrup and increase the milk to 1 cup.

for the amaranth

1 cup water

½ cup/100g amaranth

¼ tsp fine rock salt

for the bread

½ cup/65g sunflower seeds – divided

1½ cups/200g whole-spelt flour

½ cup/70g medium ground cornmeal (can use polenta)

1½ tsp baking powder

¾ tsp baking soda

½ tsp fine rock salt

¾ cup/165g unsweetened almond milk

¼ cup/45g olive oil (mild tasting)

3 Tbsp/30g apple cider vinegar

¼ cup/70g maple syrup

to cook the amaranth

1.  Place the water and salt in a small saucepan, bring to boil, then add amaranth, lower flame, and cover – simmer for 35 – 45 minutes or until the water has absorbed.  Set aside and allow to sit for 10 minutes.  It will be sticky and wet.

to make the bread

2.  Preheat oven to 350F/180C.  Lightly oil a 9-inch square pan or a round skillet.

3.  Spread the sunflower seeds on a baking sheet and toast for 8 – 10 minutes. Remove from the oven and allow to cool.

4.  In a medium-sized mixing bowl, whisk together the spelt flour, cornmeal, baking powder, baking soda, salt and ¼ cup sunflower seeds.

5.  In a separate bowl, whisk together the almond milk, olive oil, apple cider vinegar, maple syrup and cooked amaranth.

6.  Combine the wet and dry ingredients together – mix thoroughly, but do not over-mix.  The batter will be thick, but pourable.

7.  Pour the batter into the pan/skillet and sprinkle with the remaining ¼ cup sunflower seeds. (I also like to add a sprinkle of sesame seeds.)

8.  Bake for 45 – 55 minutes till golden, or when a toothpick inserted comes out clean.

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Goodness shared by Stacey

pine nut parmesan

28th May 2015

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and then Spring arrived…….soft bright light, growth, birth, beginnings, quiet, revel, love, glory and new life.

And a proud mama!

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six bundles of softness, fluff and feathers

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pine nut parmesan

Slightly adapted from here.

I enjoy parmesan cheese, for my daughter and husband who avoid eating dairy this is a great substitute, it is so tasty that I find myself using it as well.

Preparation 20 minutes

Makes 1 cup

ingredients 

½ cup/70g pine nuts

2 Tbsp/20g sunflower seeds

2 Tbsp/20g unhulled sesame seeds

1 tsp lemon zest-optional

½ cup nutritional yeast (sold in the UK under Engevita & in Australia it is called savoury yeast flakes.)

¼ tsp fine rock salt

preparation 

1.  Heat a small skillet over medium heat, add the pine nuts and seeds, toast until golden, stirring and watch constantly to avoid burning them.  Transfer to a bowl to cool.

2.  In a small food processor/upright blender, add the nuts and seeds, lemon zest, nutritional yeast, and salt, grind until coarsely ground.  I like it quite coarse with a few seeds whole for a little crunch and surprise.  Check seasonings and adjust to your liking.

3.  Pour into a jar and store it in the refrigerator.

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Goodness shared from Stacey

tamari – toasted pumpkin and sunflower seeds

2nd May 2015

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I went to India last week and came back….

Six days full of joys, challenges, moments of confusion and clarity, abundance and grace in so many ways.

I came back with a piece of gold inside my heart.  I have been holding it with heartfelt gratitude and inner joy.
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early morning perfection

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tamari – toasted seeds

These make a great satisfying, salty snack to travel with on a long plane journey; also great to have on hand to add a finishing touch to salads or any grain dishes.

Makes 1 cup

ingredients 

½ cup raw pumpkin seeds

½ cup raw sunflowers seeds

1 Tbsp tamari sauce

preparation 

1.  Heat a skillet over medium heat, then add the pumpkin and sunflower seeds. To avoid burning, shake and stir the seeds constantly as they are toasting.  When the seeds start to pop open and release their aroma, they are done – approximately 2 – 3 minutes.  Turn off the heat.

2. Drizzle with tamari sauce and stir until combined – set aside to cool.  Store in a sealed jar.

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Goodness shared by Stacey

raw halva

7th February 2015

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unexpected magic

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in unexpected places…

raw halva

Makes 20 -25 pieces.

Original recipe found here.

Use raw organic nuts and seeds that have not been roasted.  When buying sesame seeds, purchase the tan ones as opposed to the white. The white ones are hulled, and may even be bleached.  It’s the hull that keeps the oil inside from becoming rancid.

ingredients 

½ cup sesame seeds

¼ cup sunflower seeds

¼ tsp vanilla essence

¼ tsp cinnamon powder

tsp rock salt

3 Tbsp tahini

3 Tbsp thick honey

¼ cup pistachios, chopped

preparation 

1.  Process the sesame and sunflower seeds in a high-speed blender or food processor until you have a coarse mixture.  It’s important not to over-grind, otherwise, the halva will be too moist and affects the final result.

2.  Pour the seed mixture into a medium bowl, add the cinnamon and salt – mix well.

3.  Combine the tahini, honey and vanilla and add to the seed mixture – combine using your hands. If the mixture is not sticking together, add an extra half tablespoon of honey.

4.  Add the pistachios until well incorporated. Form into your desired shapes by firmly pressing the mixture into a round tablespoon measure, flattening with a knife, and tapping them gently on a board until they pop out.  After the first one, dip the spoon into a bowl of sesame seeds. This leaves them with a flat bottom and a gently decorated sesame-seeded dome top. Perfect little bite-size pieces!

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Goodness shared by Stacey

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