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Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

Published March 13, 2017 | By Yoke Mardewi

Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

This is a banana bread extraordinaire,  soft, moist and caramely, the secret is using bananas which have been left to ripened with brown spots all over them. I use Billington Light Muscovado sugar which is unrefined cane sugar but you can use organic raw, rapadura or palm/coconut sugar, which will give you a slightly denser texture but won’t change its delicious taste.

It takes just under 2 minutes to mix in your Magimix CE Food Processor. This loaf batter is runny so do not panic!

You can also make this glutenfree by substituting the flour with your preferred glutenfree flour mixture.

You will need a medium size heavy bread baking tin, mine measures 11cm wide x 25cm length x 10cm height

Print Recipe

Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free

spelt/khorasan or gluten free banana walnut loaf
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time2 hours 30 minutes
Servings: 12 servings
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 4 medium or 3 large banana, very ripe see above comments
  • 4 eggs organic and free range
  • 220-250 g light brown sugar see above comments
  • 200 ml Creme fraiche or sour cream full cream not skim
  • 80 ml extra virgin olive oil
  • 275 g white spelt flour if using khorasan, use 225g instead
  • 1 tsp Bicarb soda/sodium bicarbonate
  • 2 tsp Baking powder gluten and aluminium free
  • 1/4 tsp Sea salt
  • 125 g Dark Couverture choc chips
  • 75-100 g lightly toasted pecan or walnuts activated if possible

Instructions

  • Line your loaf tin with silicon baking paper. Preheat your oven to 165C Blitz flour, bicarb and baking powder for 30 seconds in your Food Processor large bowl, then set aside on a piece of baking paper Put in banana, eggs, salt and sugar in your Food Processor large bowl, speed 9, for 1 min. Add sourcream and oil and blitz for 30 seconds. Add flour mixture and blitz for 20-30 seconds until mixed. Add choc chips and pecan or walnut pieces and mix for 10-20 seconds. Pour into your tin, making sure it is no more than half full or it will overflow during baking Bake in a pre-heated 165C oven for 1 hour 15 minutes or until a skewer inserted in the middle of the loaf comes out clean

Loaf, Almond Chia Spelt

Published October 13, 2016 | By Yoke Mardewi

Almond chia spelt ‘express’ loaf

What could be better than the smell of freshly baked bread…well, frankly, freshly baked sourdough bread made by your very own hands! This recipe is based on one of the favourite sourdough breads in my third book, Wild Sourdough By Hand. I have used homemade almond milk to add softness to this already moist and ‘light’ loaf. I prefer to use Australian grown black chia seeds but white chia is fine too. The crumb has a deep caramel brown colour due to the use of wholemeal spelt flour, and is studded with tiny black specks of chia seeds. This loaf will rise faster than the basic loaf as it has double the amount of starter. Start the night before to soak the chia seeds and activate the starter culture. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Print Recipe

Loaf, Almond Chia Spelt

Vegan, no added yeast or sugar.*Note: if you are using bought almond milk, make sure you use one that is as close to as just almond and water as possible, beware of the many added ingredients including gum and sugar.
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g sourdough starter (see below)
  • 250-275 g almond milk
  • 140 g chia seed gel (see below)
  • 300 g wholemeal spelt flour finely milled if possible
  • 300 g white spelt flour
  • 2 tsp Sea salt finely ground
  • chia, sesame or poppy seeds optional topping

Starter

  • 50 g sourdough starter
  • 120 g wholemeal spelt flour
  • 180 g filtered water

Chia Seed Gel

  • 20 g chia seeds
  • 120 g filtered water

Instructions

  • Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  • Chia See Gel - In a clean jar with a lid, add the chia seeds and water, stir a few times to make sure the seeds are well distributed in the water. Soak for 6–12 hours.
  • Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, adding the salt last.
  • Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
  • Rest - Turn your bowl upside down and let the dough rest for 15-20 minutes.
  • Knead - Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
  • First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1-2 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  • Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
  • Rest - Let the dough sit for 15–20 minutes to relax the gluten.
  • Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  • Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Mist dough with water using a water spritzer then cover with a sheet of freezer bag or put it in a covered container. Mist with water frequently to prevent drying. Sprinkle with chia, sesame or poppy seeds if desired. Preheat your oven to 235°C (455°F) when your dough is almost doubled.
  • Bake - Bake for 10–12 minutes at 235°C (455°F), then reduce the oven to 205°C (401°F) for a further 20-25 minutes. If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 90°C or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  • Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.

Notes

11a  11b

What Equipment you need:

  • Loaf Pans
  • Proving Basket
  • Stand Mixer
  • Scales
  • Mixing Bowl
  • Spatula
  • Dough Scrapers

How to ROAST NUTS, make NUT BUTTER and NUT & CHOCOLATE SPREAD

Published August 31, 2016 | By yoke

How to ROAST NUTS, make NUT BUTTER and NUT & CHOCOLATE SPREAD

How often have you tried to roast nuts and within a split second of loss attention, all your precious organic nuts are burnt? Well I have done it many times as I have a very short attention span. I don’t know of any domestic machine which can roast nuts beautifully, ie. High enough temperature and continuous stirring to bring out the beautiful aroma of roasted nuts without burning it and with minimal crushing/mincing into little pieces or turning it into nut butter unintentionally.

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Nut & Chocolate spread (includes Nut Butter Recipe)

Published August 31, 2016 | By Yoke Mardewi
This is a recipe using the Magimix Cook Expert
Nut and Chocolate Spread
Print Recipe

Nut & Chocolate spread (includes Nut Butter Recipe)

Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 kg Nuts Roasted
  • 100 g 70% Dark couverture chocolate roughly chopped
  • 100 g 50-55% Dark couverture chocoloate roughly chopped

Instructions

  • Make the nut butter - with the food processor attachment, and for 1kg of (roasted) Brazil nuts, it takes about 1minute or 1.5 minutes, to process the nuts into a smooth nut butter or less if you like yours crunchy. Roasted peanuts will take longer because they are harder but it is best to watch it like a hawk as it can turn a crunchy texture into a smooth one in a flash. Pour into wide necked jar/s and let it cool before placing the lid
  • Once your nut butter is made, transfer to the metal bowl and for every half kilo of nut butter, I add 100g of roughly chopped 70% dark couverture chocolate and 100g 50-55% dark couverture chocolate
  • Run the EXPERT programme 3-5 minutes/speed 3/60C
  • Scrape down the side of the bowl and re-run 20-30 seconds/speed 3/60C
  • Pour into wide necked jar/s, let it cool before placing the lid

Nuts, roasted

Published August 31, 2016 | By Yoke Mardewi
Print Recipe

Nuts, roasted

This is a method for roasting nuts using the Magimix Cook Expert
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 kg Nuts eg Brazil nuts

Instructions

  • Place your nuts or activated nuts if you prefer in the metal CE bowl. I always roast about a kilo of nuts. This example is for Brazil nuts, which does not require activation. Brazil nuts are very high in Selenium
  • Run the EXPERT programme for 12 minutes/speed 2A/140C. Make sure the cap is off to allow steam to escape
  • Check after 12 mins, check if the nuts are roasted enough for you. If not, run at 2-5 minutes/2A/140C depending on the type of nuts, ie. Less time for light fragile nuts like pecan and walnuts and more time for harder nuts like macadamia and brazil nuts
  • Once you get your desired colour and aroma, turn machine off and remove the lid to cool completely. And enjoy xxx
  • Make sure your roasted nuts are completely cool before storing in airtight containers or before making nut butter or you will end up with an oily paste

Review of Cook Expert (Magimix)

Published August 31, 2016 | By yoke

Review of Cook Expert (Magimix)

I love beautiful kitchen tools: from garlic crushers , knives to machines of all kinds, lucky for me collecting them comes with my job! When I spotted an advertising in one of my cooking magazines I subscribe to, I was very excited to see a machine that does both the cooking (like a Thermomix) and cutting mandoline slices and shredding veggies (like Magimix).

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Muffins, Buttermilk

Published March 7, 2016 | By Yoke Mardewi
Print Recipe

Muffins, Buttermilk

Savoury Buttermilk Muffins - more ways to use your homemade buttermilk, kefir milk or Villi
Cook Time20 minutes
Total Time20 minutes
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g SR flour
  • 375 g Buttermilk add 1 tbs if yours is thick
  • 2 whole Eggs organic free range if possible
  • 2 cobs Fresh corn kernels only
  • 120 g Mature cheddar or Swiss cheese
  • pinch Salt

Instructions

  • Mix all except the corn kernels from one cob - blitz a few times until JUST mixed.
  • Mix corn kernels
  • Divide into muffin cups, fill to half full only as it will expand in the oven.
  • Add more spinach and sprinkle grated Parmesan or pecorino or cheddar.
  • Bake at 180C until golden brown and cooked - about 20-25mins depending on size

Banana Bread

Published March 7, 2016 | By Yoke Mardewi
Print Recipe

Banana Bread

Yoke's cultured Khorasan (Kamut) Banana Bread this recipe was created out of sheer frustration after I bought ($5/slice) and ate refrigerated slice of banana cake from a well known cafe in Perth. It was not a nice slice, I had a mouthful of baking soda on one bite and I didn't feel great afterwards...so here is one that I made to satiate my craving for banana bread...probaby cost less than $5 and it is organic to boot...
Cook Time1 hour
Total Time1 hour
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g Khorasan flour organic
  • 1 tsp Bicarb soda
  • 2 tsp Baking powder
  • 1 tsp Sea salt
  • 3 medium Bananas very ripe
  • 4 Eggs Organic, free range
  • 80 g Unsalted butter, uncultured Or oil if you prefer
  • 200 mL Cultured cream/Sour cream/Kefir cream/Buttermilk/Kefir milk
  • 150 g Activated pecan nuts optional
  • 150 g Couverture choc cips optional

Instructions

  • Preheat your oven to 170C
  • Using your TM (turbo 3-4 times) or hand held mixer/food processor, mix well khorasan flour, bicarb soda, baking powder and sea salt - Leave aside
  • Whizz in your TM bowl (speed 4, 1 min) or use a hand held mixer, food processor until well mixed - bananas, eggs and butter.
  • Add cultured cream (or sour cream, kefir cream, buttermilk, or kefir milk)
  • Add all of the flour mixture above Mix well but do not overmix or your bread will be tough, for TM use speed 4-5, 20-30sec only.
  • Optional, add pecans and/or couverture choc chips (Callebaut, Valrhona...)
  • Mix well by hand is my preference but you can use your TM on reverse 10 sec speed 6
  • Put in your buttered and lined loaf tin, I use my medium size tin, measuring (25x12cm and 10cm high).
  • Bake for 1-1hr 15 minutes until brown and a skewer inserted in the middle of your cake comes out clean.

Minestrone

Published March 7, 2016 | By Yoke Mardewi
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Minestrone

Yoke's MINESTRONE with sprouted black quinoa, lentils, beans and cavolo neroThis is not a precise recipe like my sourdough bread or cakes... I hardly ever use recipe when I cook (too hard, too lazy). So taste often and use your instinct... experiment, you can't go wrong with minestrone... I find this soup taste best the next day... add more water every time you warm it up, and stir to stop it burning on the bottom...I like my minestrone thick!
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • Black quinoa few days before soak, sprout and cook
  • Borlotti beans few days before soak, sprout and cook
  • Kidney beans few days before soak, sprout and cook
  • Chickpeas few days before soak, sprout and cook
  • Lentils raw, don't cook
  • Carrots
  • Fennel bulb
  • Celery
  • 1 Onion
  • 3-4 Garlic cloves
  • 3 small Hot chorizo (or pancetta) omit if vegetarian
  • 1/2 cup olive oil
  • Marjoram and/or Parsley or any fresh herbs from your garden
  • 2-3 punnets Ripe red cherry tomatoes
  • 1 medium potato
  • 1 1/2 - 2 L Beef bone stock
  • 2 tbs Thermomix stock paste or the rind of parmesan cheese
  • 1 cup Passata bottled, NOT tinned
  • Parmesan cheese to taste
  • Cavolo nero or silverbeet

Instructions

  • few days before soak, sprout and cook black quinoa, borlotti beans, kidney beans, chickpeas
  • Use a large heavy cast iron pot...(i use my old 28cm Le Creuset) to make "sofrito" using equal amount of finely chopped carrots, fennel bulb, celery and 1 onion. Smash 3-4 fat garlic cloves and add 3 small hot chorizo, diced into small cubes or pancetta, or omit if you are vegetarian
  • Heat gently lots of extra virgin olive oil (half a cup), add sofrito, some marjoram or any fresh herb from your garden, sprigs of parsley
  • Saute (and sweat) for 20-30 minutes on gentle heat, add oil if required
  • Add more EVOO... Add 2-3 punnets of ripe red cherry tomatoes Add 1 medium potato, diced into small cubes Saute for 5-10 mins until tomatoes burst Make sure nothing burnt...
  • Add 1 1/2 - 2 litre of good beef bone stock Add 2 tbs Thermomix stock paste and/or the rind of parmesan cheese
  • Add your cooked beans, chickpeas... but not your quinoa! a cup of tomato passata (in a bottle, not tinned please) Cook until everything has gone very soft Taste and season to your liking
  • Grate some good parmesan cheese Add finely chopped slivers of cavolo nero or silver beet Cook some more until cavolo nero is cooked.
  • Enjoy with serving of some cooked sprouted black quinoa in the bowl, mix through before eating and more shavings of parmesan, fresh grindings of black pepper, if desired

Pizza, Sourdough stove-top

Published March 7, 2016 | By Yoke Mardewi
Print Recipe

Pizza, Sourdough stove-top

Prep Time5 minutes
Total Time5 minutes
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 150 g Sourdough dough
  • Semolina or Khorasan Or any course flour you have
  • Toppings of your choice

Instructions

  • Use any plain sourdough dough you have in the fridge - take a bit off 150g or any size you like.
  • Put into a shallow container of semolina or Khorasan or any coarse flour you have
  • Stretch into the desired shape n size and put on top of non stick baking paper
  • Add desired toppings, not too much or it will be soggy
  • Place on heat proof pan, crank up your stove top to high heat - put lid on if you have one for a couple of mins Check if bottom is browned n cooked and cheese melted and bubbling
  • Transfer under the griller to brown the cheese (optional) - quick and delish
  • ... Enjoy!
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