Posted by alisa on June 24, 2010 | 13 Comments
Usually, I only post recipes that are “my own” in the sense that I made them up in my little head (not to say someone else out there couldn’t have made up a similar one in their own head – really, how many original recipe ideas are truly left?!) or I have significantly altered a recipe. Seriously, I have a hard time leaving those ingredients and directions alone. But once in a while I find a simple gem … one that I just know I shouldn’t mess with … at least not right away.
I actually made this tortilla recipe for the first time last year, and have made it twice since. The first time I did the sandwich roll-ups you see below with some homemade slaw, the second time we used them for fajitas, and the third time I used them for making roll-up snacks, vegan/vegetarian style (sweet and savory). Sorry no pics on the last two, but they were equally good … better even, since my rolling skills improved.
True, I will be fooling around with this wholesome tortilla recipe in the future, it just seems to have so much potential. But, it is also awesome as is, so I really wanted to share it with you here. Plus, I love, love, love that they use so few ingredients (no additives!), are totally whole grain, and quite economical (have you seen the price of good tortillas these days?). Oh yes, and they are tasty too … husband approved.
Whole Grain Spelt Tortilla
Rolling out the tortilla dough is more of an art than I expected, and does take some practice. If you happen to have a tortilla press, this recipe will be insanely fast. If not, allow a little extra time for rolling and cooking … you will speed up with practice. Also, I like my tortillas burrito-sized, so I just make 6. Eight makes them a generous taco-size in my opinion.
Recipe from Recipezaar. This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and Sugar-Free.
- 2 Cups Spelt Flour (whole grain)
- 1/2 to 1 Teaspoon Salt (I like to use half the amount, but your call)
- 1-1/2 Teaspoons Baking Powder
- 1 Tablespoon Olive Oil
- 3/4 Cup Hot Water
In a bowl, mix all ingredients well. Cover and let sit in a warm place for 20 minutes.
Divide into 8 equal parts [6 for larger tortillas] and let sit, covered, another 20 minutes.
Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
Preheat a skillet on medium high heat. Place a tortilla into the skillet and watch until bubbles form. This won’t take long [about 30 to 60 seconds].
After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice [I prefer not to press down, this is an option], and cook for about 30-45 seconds, or if smoke appears.
Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
These are best if used fresh, but you can refrigerate them if needed [careful as they can dry out], or remove the paper towels and freeze.
Yields 6 to 8 whole grain tortillas
Submitted this recipe to Family Food Fridays
Tags: bread, dairy-free, egg-free, food allergy-friendly, milk-free, nut-free, quick bread, recipe, snack, soy-free, spelt, sugar-free, vegetarian, wheat-free, whole grain
Filed Under: Alisa's Recipes
Posted by alisa on March 10, 2010 | 12 Comments
I swear, sometimes I feel like Celine reads my mind when it comes to trialing out baked goodie recipes. I purchased some all-fruit spread solely for the purpose of coming up with some jam-filled muffins and PB&J granola for my husband’s morning snack … when low and behold, I opened her new book 500 Vegan Recipes (co-written with Joni Marie Newman) to discover recipes for both!
She calls these muffins “rolls,” which I suppose is fair since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the recipe a wee bit, based on what I had on hand. I did use honey (sorry, I know it isn’t strict vegan practice, and have no fear, 500 Vegan Recipes is honey-free!), but you can stick with their suggested sweetener or agave as I have noted.
Jam-Filled Snackin’ Muffins (or Soda Rolls)
Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman
They do specifically recommend soymilk for this recipe since it curdles best; though you may have success with other milk alternatives. Though we don’t typically stock soy in our house, I was reviewing this soymilk for Go Dairy Free, so I decided to use it here. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and optionally Soy-Free and Refined Sugar-Free.
- 1 Tablespoon Apple Cider Vinegar
- 1-1/4 Cups Plain Soymilk (see above note for other soy-free milk alternatives)
- 1-1/4 Cups Whole Wheat Pastry Flour
- 1 Cup Whole or White Spelt Flour (I used whole spelt)
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Tablespoons Honey, Raw Sugar or Agave Nectar (I used un-vegan honey)
- 2 Tablespoons Oil (I used extra-light olive, but you could use grapeseed, canola, or melted coconut oil)
- 1/4 Cup Unsweetened Applesauce
- 1/4 Cup Jam or All-Fruit Spread
- Melted non-dairy margarine (optional)
Preheat your oven to 400ºF, and lightly grease 12 muffin cups.
Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
Add the sweetener, oil, and applesauce to the now curdled soymilk. Pour the wet mixture into the dry mixture in your large bowl, and gently stir until just combined. No over-mixing!
Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per cup).
Bake for 15 minutes. As soon as you remove the rolls from the oven, brush the tops with non-dairy margarine if desired. Personally, I would skip this step next time, as I wasn’t a big fan of the salty margarine topping … but I am sure many people would love it. Pop the muffins out (they seemed to come out of the cups nicely, even while still quite hot) and indulge.
Yields a dozen sweet and savory muffins
Tags: baking, breakfast, cookbooks, dairy-free, egg-free, food allergy-friendly, milk-free, nut-free, quick & easy, recipe, snack, spelt, vegan, vegetarian, whole grain
Filed Under: Alisa's Recipes, Cookbook Trials
Posted by alisa on May 11, 2009 | 74 Comments
Okay, maybe not ALL of you, but ever since I posted about the Breakfast-Worthy Banana Bread from my book, Go Dairy Free, I have been flooded with requests for the recipe. It is in the book (along with tons of dairy-free living info and many other awesome recipes, if I do say so myself), which can be ordered on Amazon for an insanely good price … but enough with the sales pitches … I am more than happy to share that recipe with you here!
But first, a little background on the recipe …
An important part of going dairy-free for me was turning to home-baked bread. At the time, every last loaf at my local grocer contained milk in some form (milk powder, cheese, whey, caseinate, etc.). Even when a couple specialty vegan/dairy-free brands appeared, they were way too costly to warrant regular purchase.
While I learned to enjoy pounding on dough for a good homemade yeast bread once in a while (excellent stress reliever), I don’t always have time or the patience for the process. So I set out to create a quick bread that was nutritious enough to use for my morning toast. With that in mind, this bread is completely sugar-free, using just the bananas for a hint of sweetness. I find it perfect as a base for nut butter, jam, or honey, each of which adds their own dose of flavor, wouldn’t you agree Ricki? [Ricki has a new cookbook out called Sweet Freedom – desserts without wheat, dairy, eggs, and refined sugar – so I consider her the ultimate expert on sugar-free baked goodies]
If you want a little of the sweet stuff, feel free to add around 1/4 cup of your favorite sugar (honey, brown sugar, maple syrup, evaporated cane juice, sugar straight up, etc.) to the recipe. But, if you want a loaf of sugar-loaded, dessert banana bread, I suggest you look elsewhere.
Healthy foodies who know how to savor the flavor … read on, and fire up that oven!
Unsweetened Breakfast-Worthy Banana Bread
Recipe from “Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living” by Alisa Fleming (yours truly!)
This Recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Sugar-Free and Optional Nut-Free
“Going out on a limb, I created a banana bread recipe that is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread that my entire family adores. It is perfect for breakfast, and won’t leave you face down on your keyboard by 10am. Feel free to make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture. If you do prefer a bit of a sweeter loaf, add a bit of sweetener with the wet ingredients.” – [Yes, I just quoted myself]
1/2 Cup Unsweetened Milk Alternative of Choice
2 Tablespoons Ground Flaxseed
2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1-1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt
1/4 Cup Grapeseed or Coconut Oil
1 Teaspoon Vanilla Extract
3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)
Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.
Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.
* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.
Yields 10 to 12 servings
Tags: baking, bananas, bread, breakfast, brunch, cookbooks, dairy-free, egg-free, food allergy-friendly, Go Dairy Free, milk-free, nut-free, quick bread, recipe, soy-free, spelt, sugar-free, vegan, vegetarian, wheat-free, whole grain
Filed Under: Alisa's Recipes
Posted by alisa on February 24, 2009 | 37 Comments
When I was in university, I was lucky enough to study abroad in Vienna, Austria. My memories of that wonderful city are still quite strong, but what I remembered most vividly were the many bakeries (Bäckerei in German; a word I have never forgotten). On a student budget, I subsisted almost completely off those little corner shops and the hearty breads they would churn out daily for mere cents.
While I now have a love for baking bread myself, I didn’t understand the magic that made those Austrian and German loaves so special. That is, until I discovered a recipe online that seemed to fit the bill. I altered the quantities to fit my tastes and my loaf pan, but it really did turn out beautifully. Not to mention, this loaf is cheap and easy to make … just one rising and no special shaping or forming of the loaf – just mix it up, roughly form, let rise, and bake!
I ran out of spelt flour, so I used mostly whole wheat flour (I had just over 1 cup of spelt flour). I hope to try the spelt version, since I love the nutty flavor of spelt, but I can vouch that the whole wheat version is delicious too! Keep in mind, this is not a fluffy Wonder-bread type recipe. This is a dense, savory, one-slice-will-do-ya kind of bread. Just the way I like it!
Serve slices of this hearty, crusty bread topped with jam, honey, nut butter, or along side a nice hot bowl of soup. Speaking of soup, my Rich and Creamy Potato Miso Soup (with no dairy!) is up for vote at No Croutons Required. If you would be so kind as to pop over and give it your vote, I would be so appreciative! The only thing I have ever one was a Skid Row CD off the radio when I was 13. I would really like to trump that memory with a new one for obvious reasons.
Recipe: Wholesome German-Style Bread
Summary: Adapted from Recipezaar
- 2 Cups Warm Water
- 3-1/2 Teaspoons Active Dry Yeast (just over 1 ½ .25 oz packages will do)
- 5-1/4 Cups Whole Wheat or Whole Spelt Flour
- 2-1/2 Teaspoons Salt
- 2 Tablespoons White or Apple Cider Vinegar
- 1 Cup Seeds (I use 1/3 cup each of sunflower, pumpkin, and flax seeds)
- In a large mixing bowl, dissolve the yeast in about 1/2 cup of the water (no need to be exact, you will be adding the rest of the water shortly).
- Let that rest for a few minutes while you grease a 9 x 5 inch loaf pan.
- Sift the flour and salt into the bowl. Add all remaining ingredients (rest of the water, vinegar, and seeds), and mix until a relatively smooth dough is formed. Mine was still a touch sticky, but still able to be handled and formed without completely sticking to my fingers.
- Form the dough into a loaf shape that will fit end to end in your pan. I just sort of shape it, and then roll it a few times on the counter to make it look a little nicer and be the right length.
- Lightly cover the loaf with saran wrap or a tea towel, and let it rise in a relatively warm, draft-free place, for about an hour to an hour and a half. It should double in size and fill out the pan nicely.
- Preheat your oven to 480ºF (250ºC). Bake the loaf for 15 minutes, reduce the heat to 390ºF (200ºC), and bake it for another 45 minutes.
- Remove the loaf from the pan (it should pop right out), and knock on the bottom. If it genuinely sounds hollow, then it is done. If you think it needs a little more time, pop it back in the oven and bake it for longer as needed. My loaf was done after the initial hour, but you may need another 10-20 minutes, depending on moisture and such.
Preparation time: 15 minute(s) + 60 minutes for rising time
Cooking time: 1 hour(s)
Diet type: Vegan
Number of servings (yield): 12
Copyright © Alisa Fleming.
Want some more bread-making motivation? You can win a copy of Artisan Bread in 5 Minutes a Day over at The Adventures of Kitchen Girl. But you must enter by March 3rd!