For the rolls: 280 g flour (2 1/3 cups)[I used 1/2
whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt
Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g
whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g
whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado
Not exact matches
1 1/4 cups freshly ground or soaked spelt,
kamut or
whole wheat
flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
Instead of flax meal, substitute a
whole grain
flour such as spelt,
kamut, buckwheat (GF) or even almond meal.
Question though, could the Rye be substituted for another
whole grain
flour such as
Kamut?
I decided on South Indian style mixed vegetable and lentil stew (sambar) with the turnip, thin crust pizza (I used a prebaked crust made of
whole wheat and
kamut flours) with pesto, mushrooms and arugula and... tilapia with rainbow chard sautéed in extra-virgin olive oil with a healthy doze of minced garlic!
This worked great with some
whole grain
kamut flour I picked up at Old Mill of, Guilford near Greensboro NC.
Yield: 12 muffins Ingredients: 1 1/2 cups freshly ground or soaked spelt,
kamut or
whole wheat
flour 1/2 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra-virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 tablespoon fresh grated ginger 1 teaspoon ground ginger
I bake with spelt,
kamut and
whole wheat pastry
flour.
I'm sure you can substitute light spelt
flour or another
whole grain
flour like einkorn or
kamut with good results.
Do you think I could substitute
whole - wheat
flour,
kamut or spelt instead of the sorghum?
• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used Sucanat) • 2 cups all - purpose
flour (I used
kamut flour,
whole wheat works fine too) • 1 teaspoon salt • 1/4 cup ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups of
flour) DIRECTIONS 1.
Her book delves into her exploration of a broad range of
whole grain
flours, each of the twelve main chapters explores a separate
flour -
whole - wheat
flour, amaranth
flour, barley
flour, buckwheat
flour, corn
flour,
kamut flour, multigrain
flour, oat
flour, quinoa
flour, rye
flour, spelt
flour, and yes... even teff
flour.
Eat ancient varieties of
whole wheat, such as
Kamut or spelt or einkorn, or even other gluten - free grains rather than a processed rice
flour bagel.
There's the obvious panna cottas and fruit pies or fruit desserts (if the crust is made with real food
flour such as spelt or
kamut), but sometimes it's nice to have a treat that is easy, quick and made with
whole foods.
THE WISELY STOCKED PANTRY SALT: Unrefined salt such as Celtic, Himalayan or Red Salt SWEETENERS: Raw honey, coconut sap sugar, sucanat or Rapadura, muscavado sugar, jaggery, maple syrup FATS: Olive oil, coconut oil, lard, duck or goose fat, pastured butter or ghee FLAVORINGS: Vanilla extract, naturally fermented soy sauce, naturally fermented fish sauce (such as Red Boat brand), dry and prepared mustard THICKENERS / CONDITIONERS: Baking powder, aluminum - free baking soda, arrowroot powder, chia seeds DRY HERBS AND SPICES: Bay leaves, turmeric, ginger, black pepper, thyme, oregano, basil, sage and rosemary CANNED ITEMS: Anchovies, tomato sauce, tomatoes,
whole coconut milk VINEGARS: Raw apple cider, raw wine, balsamic WINES: Red, white, sherry GRAINS AND LEGUMES: Brown rice, oat groats or rolled oats, spelt or
kamut grains or sprouted
whole grain
flour, dry beans
Instead of flax meal, substitute a
whole grain
flour such as spelt,
kamut, buckwheat (GF) or even almond meal.