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Tag Archives: sugar free

Dried fruit cake or muffins/multi-user-dough/Quick & easy/100% Natural & wholemeal if desired


©copyright2013owpp

©copyright2013owpp

Hi everyone!

I am this time, using my old computer as this file is still in it. Until I get used to my Window8 I hope you’ll bear with me. I feel as if I’m stagnating but in fact, I am learning everyday new functions.
It is a challenge. One side of me wants to get back to the easy Window7 habits yet, another doesn’t feel like giving in so easily. So, it’ll take time but I will be glad to post again on a regular basis as soon as I’m comfortable with it.
Meanwhile, I am posting my Multi-user dough recipe which I had posted previously under the apple cake/quick & easy/100% Natural saying then, the dough could literally change into any cake one fancies. So, I am showing you how it could be used as a dried fruit cake or muffin.

©copyright2013owpp

©copyright2013owpp

In my last post I wrote…

On this beautiful Sunday morning I would like to give you a very easy apple cake recipe with a dough that could be used for anything your imagination fancies, from sugarless jam layers, to chocolate ( carob powder for the cocoa sensitive ) or plain lemon, vanilla, rum, coffee, orange, almonds, from real or essence flavors, raisins, or raisins and dried fruits as Mango with pineapple and cranberry if you like, which will make it into a English fruit cake! Just use your creative side and innovate! Have fun while exploring, it’s the best way to have good results!

For the Gluten sensitive, there are countries where you can find specific flowers for that purpose, inquire at your local nature shop.
Enjoy and let me know!

Sugarless dried fruit cake

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©copyright2013owpp

Dough
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Ingredients

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1. 2 1/2 cup 80% white Spelt flour ( Same rule as before, same cup throughout. Any flower you wish if your habits and availabilities are different. It could be wholemeal too. )

2. 1 pinch of salt ( Best from a nature shop but not indispensable )

3. 2 tsp ( Dessert spoon ) Baking powder

4. 1 pinch Baking soda

5. 1/2 cup oil ( As I mentioned before, I use extra virgin olive oil and the taste goes away in the baking or cooking but, anything is good )

6. 1 cup of rice syrup ( Honey, Golden syrup or any natural sweetener )

7. 1 cup of Soda water or sparkling water if you want.

8. 62 gr Dried pineapple cubes, 62 gr Dried mango or papaya, 62 gr Dried raisins = 2.18 oz each ( you can buy them sugarless in a nature shop).

Method

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Put all the dried ingredients in your bowl, mix by hand for a second, then add the liquids and turn on your electric mixer for about 4-7 mn (if the dough is not thoroughly mixed the fruits will fall at the bottom in the oven) , the ingredients are likely to stick at the bottom of the bowl too, after, so, before pouring into the tin, mix by hand once or twice.

I’m giving you all these minor details as they tend to be annoying to have to discover on the spot 🙂

©copyright2013owpp

©copyright2013owpp

Take a baking tin ( I happened to have a 5 cm =2 inches deep, 23 cm = 9.05 inches wide and 32 cm = 12.59 long, and fitted perfectly for the recipe multiplied by 4 as I wanted 3 big loaves ) but anything will do in a loaf shape, don’t be afraid to experiment, even if it’s not perfect at the first try, what a sense of victory when it comes out just right!

Put a baking paper sheet in it, pour your batter in, slide in the oven on 150 degrees Celsius = 302 degrees Fahrenheit, for one hour to one and a quarter. I nevertheless enjoy ” checking ” on it and poke it once with a match or barbecue stainless steal stick to see. If it’s still raw it’ll stick to it. For the muffins it will take only 20-30 mn with a preheated oven. This recipe will give you one small ” loaf ” double the recipe for more.
Serve it warm or cold, it is neater to cut if it’s frozen beforehand but then it is not as fresh, whatever…they’ll bless you for it!

Let me know your opinion about the white and wholemeal version if you’ve tried them both, I am curious 🙂

(Edit)
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Quick & Easy Seitan ( vegetarian meat ) recipe made from scratch!


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©copyright2013owpp

Until five years ago, I always bought expensive Gluten flour to make homemade Seitan.
Then, I just bought it ready made as the difference in price was not worth the hassle.
That is until I found a easy recipe explaining how to do it from scratch with plain flour.
When someone had proposed to show me how to do it about ten years ago I totally refused. It
sounded so very complicated…

Now, I make Seitan myself, the quickest, cheapest ( The price of less than a kilo of flour)
and easiest way!

Enjoy!

Dough resting ©copyright2013owpp

Dough resting
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Seitan dough recipe
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1. 5 cups white flour
2. 2 Tbsp salt
3. 2 cups water

Method
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Put in a electric mixer or in a bowl all the ingredients. Knead until it has the regular dough texture.
Let it sit for 30 mn.

Put lump of dough in sifter with bowl underneath, let tap running. Squeeze dough for 5-10 mn
until water is clear.
Make sure nothing is left on the side of sifter. That is your gluten and it’s done!

Rinsing of dough ©copyright2013owpp

Rinsing of dough
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add:
3 to 6 tsp spices for 7 cups of flour

For Asian flair: Garlic, onion, ginger
Italian flair: Basil oregano, sage, rosemary
Mexican: Garlic, cumin, silatro, hot pepper

Seitan dough ready to cook ©copyright2013owpp

Seitan dough ready to cook
©copyright2013owpp

What is popular by me is, garlic,oregano, pili-pili ( hot pepper ) salt, paprika.
I fry it for about 30 mn or I put it on a fire, in tomato sauce with the same spices I use in the
Seitan dough. Sometimes I’ll put in in the oven in a bit of oil in a closed heat resistant glass bowl,
for 50 mn on 177 Degrees Celsius = 350 Degrees Fahrenheit.
Throw small balls in the soup, or fry with onions… there are endless possibilities!

Very easy Sourdough starters with bread recipe ( available in wholewheat too )


Sourdough bread ©copyright2013owpp

Sourdough bread
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I never dared to adventure in the sourdough ” area ” thinking it was the hardest thing to do but, it really is not.
It is the easiest thing possible, the healthiest, doesn’t contain sugar ( only if you wish so ) it is good for those who are
yeast intolerant or have egg intolerance but you have the choice to use it if you want.

The sourdough starters just needs time to pick up. It takes a few seconds to do, you then let it work for a few days.
The taste doesn’t have to be a strong one, it is up to you to choose if you want it to rise longer or not. The taste
will be determined by that factor.
With time, you will know the exact way you want it.

Sourdough starters ©copyright2013owpp

Sourdough starters
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The lengthy time used for the starters is just a one time thing. After that you keep it in the fridge, take it out a day
before you want to bake another loaf and just add a cup of flour and one of warm water before you make a loaf. Then, add once again the same amount of flour and water in the starters, before you store it back in the fridge,
so you have enough for the next time you feel like baking.

Let me know how it came out for you!

Sourdough starters recipe
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Day one
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1. 1 cup of flour ( you can choose white, wholewheat or Spelt )
2. 1 cup of warm water

Whisk and leave it 24 hrs in room temperature, cover with paper or cloth. Stir a couple of times.

Sourdough ready 9copyright2013owpp

Sourdough ready
9copyright2013owpp

Day two- Feeding the starters
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Mix again. Remove half and add more flour and water.

1. 1/2 cup flour
2. 1/2 cup warm water

Whisk it cover again. Stir a couple of times. leave 24 hrs.

Day 3-Repeat
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Day 4
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Bubbles build up. Add half a cup of warm water and flour, stir and leave 24 hrs.

Day 5-Sponge
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Sourdough is ready!

1. Add 1 cup flour
2. 1 Cup warm water

Mix. Let it sit. Cover with cloth or paper for 8-10 hrs ( depending on how warm the kitchen is )

Italian style ©copyright2013owpp

Italian style
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Day 7-Dough
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Ingredients
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1. 2 cups of sponge ( sourdough starters )
2. 2 tsp salt
3. 1/2 tsp rice syrup or sugar ( I put 2 Tbsp when I wanted sweeter and 4 Tbsp for real sweet )
4. 2 Tbsp oil ( of your choice. Sesame, olive, sunflower… )
5. 2 1/2 cup flour ( wholewheat, white, half white regular or Spelt )

Wholemeal & crispy! ©copyright2013owpp

Wholemeal & crispy!
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Method
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1. Throw all ingredients in bowl, stir by hand, add another 1/2 cup of flour if necessary ( it should be soft enough to scoop it with a spoon, you don’t have to shape it )
2. Put in a glass or stainless steel loaf tin with baking sheet in, if you put a minimum sugar or syrup, you can improvise a Italian bread by sprinkling Oregano herbs, olive
oil, salt, Paprika powder and pepper, they’ll love it!
3. Let it rise overnight but remember to cover it. Then, slide in unheated oven on 175 Degrees Celsius = 347 Degrees Fahrenheit for 40 mn if it’s a flatter shape and 50 mn for
a regular loaf.
4. Take out and enjoy with your close ones, they’ll love it! 🙂

5. Please! Remember to add one more cup of flour and one of warm water in the starters glass jar so, you’ll have enough to store back in fridge for future recipes. you can seal
the jar and place in the fridge for as long as you want. I was told it stays good for just a few weeks but, was proven otherwise when I left it for much longer without it spoiling in the least.

I hope it was clear enough, if you have any question let me know.