Quick und fluffy…

Buns from the muffin tray

 

preparation time:

ca. 10 minutes

time in the oven:

20 minutes

difficulty:

normal

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ingredients:

370g spelt flour
1 tsp. baking powder
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch thyme
sesame seeds for the topping
pinch maple syrup
100 ml water
100 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased muffin tray. Then scatter some sesame seeds on top.

Bake at 180°C for 20 minutes.

Remove the cold buns from the tray and enjoy.

 

Enjoy!

(c) The Histamine Pirate

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Homemade…

Tin loaf with chia seeds and oats

 

preparation time:

ca. 10 minutes

time in the oven:

50-60 minutes

difficulty:

normal

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ingredients:

300g spelt flour
150g oats + oats for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased loaf pan. Then scatter some oats on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Enjoy!

(c) The Histamine Pirate

Chia always works…

Today I’ve got two recipes in one for you. Why is that? Well, because they get along just great 🙂 Bread and spread just belong together.

Chia comes into use twice bringing to bear my love for chia seeds. They’ve got a special place in my heart and the kitchen. Chia seeds are very versatile and healthy. Among other things they contain a lot of protein and they are known to be natural antihistamines (without any pill-taking). They even taste great raw, e.g. in pudding, but today I used them in bread and spread.

 

Tin loaf with chia seeds, pumpkin seeds and blackseed

 

preparation time:

ca. 20 minutes

time in the oven:

50-60 minutes

difficulty:

normal

ingredients:

500g spelt flour
3-4 tbsp. pumpkin seeds + pumpkin seeds for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk OR rice milk, oat milk, almond milk
salt and pepper
1 tbsp. black seed oil
2 tbsp. hemp oil

 

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preparation:

Prepare the egg replacement in a cup. Pestle pumpkin seeds, caraway, blackseed and rosemary in a mortar. Mix all dry ingredients (also the ones you just put in the mortar). Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little.

Pour the dough in a greased loaf pan. Then scatter some pumpkin seeds on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Perfect to this bread is by the way this spread:

 

Chia-hemp-seed-almond-coconut-spread

preparation time:

ca. 15 minutes

time in the oven:

20 minutes

difficulty:

normal

ingredients:

100g almonds
10g chia seeds
10g hemp seeds
20g maple syrup
4 tbsp. coconut puree
2 tbsp. coconut flakes
4 tbsp. coconut oil
content of one vanilla bean

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preparation:

Mix almonds, chia seeds, hemp seeds and maple syrup. Place on a baking tin that is covered with baking paper. Bake in the oven at 200°C for about 20 minutes. Mix the baked ingredients with the rest in a bowl and blend it all. Fill in a jar or spread it directly on the bread.

Store at room temperature and consume soon afterwards.

 

 

Enjoy!

(c) The Histamine Pirate

Chia to cheer you up…

Chia seed pudding with coconut and maple syrup

 

preparation time:

5 minutes + ca. 20 minutes to let it rest/swell up

difficulty:

simple

IMG_6105 IMG_6106

ingredients for one glass:

1/4 cup chia seeds

3/4 cup milk, respectively oat-, almond- or rice milk

1 tsp. coconut nut oil or mousse

1 tsp. coconut flakes

some drops maple syrup

IMG_6103

preparation:

Mix chia seeds, milk and coconut oil/mousse in a bowl. Leave it to swell up for about 20 minutes at room temperature. Fill it in a dessert glass. Sprinkle coconut flakes and maple syrup on top of it.

tip: 

You can use spices you like (e.g. cinnamon or cardamom if you can tolerate it). The maple syrup can be swopped for honey or coconut sugar.

 

Enjoy!

 

(c) The Histamine Pirate