I’m pretty sure I haven’t been able to get Gracie to eat Zucchini in almost a year! She use to really like it, but over the past year or so even though I continuously dish it up she says it’s ‘disgusting’. So this week I started to have a think of ways that I could be more creative with sneaking zucchini in via these Sweet Potato Zucchini Tots which are combined them with things she’s already enjoys eating.
Easy and fun to make with children, these delicious spelt bagels hit the spot.
Grace loves fresh baked bread (who doesn’t right?), the smell of bread baking in the oven that then fills the house is hard to resist. One of our favourites, apart from flat breads is the humble bagel.
We tweaked this recipe for spelt flour and they worked out brilliantly, even Grace helped knead the dough and make the holes for the final bagels.
You can adjust the crust toppings to your favourite choices, but the main ones include: sesame seeds, nigella seeds, onions or poppy seeds, we chose sesame seeds as Grace loves them.
The difference between a New York style and a London bagel is the ‘chew factor’. Personally we like our bagels a little chewier this is achieved by boiling the bagel for 2 mins on each side. For a less chewy bagel adjust the boiling to 1 min on each side before baking.
Slightly modified recipe to cater for Gracie’s dietary requirements original courtesy of the Sophisticated Gourmet.
1 ½ tablespoons coconut sugar (replace with normal sugar if not available)
300ml warm water (you may need ± ¼ cup /60ml more, I know I did)
500g spelt flour (will need extra for kneading)
1 ½ teaspoons salt
In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
Pour 1/3 cup / 90ml of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
Bake for 20 minutes, until golden brown.
Cool on a wire rack
Dig in an enjoy warm!
If you have kitchen scales it definitely helps, as cup measurements for baking can be off.
We’ve been on Chef Steps again (one of my husbands favourite websites!) after making the appletouille which was a huge hit I wanted to make something that was AIP compliant but also the whole family could enjoy.
As anyone on AIP knows you have to cut out all nightshades, which means no tomato sauce, so we’ve come up with our own version which is just as delicious.
Roasted Root Vegetable Ratatouille with Nomato Sauce
Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
The next day, drain the chickpeas well and combine them with the onion, garlic, parsley, and coriander. For the best results, use a meat grinder for the next part. Put the chickpea mixture once through the machine, set to its finest setting, then pass it through the machine for a second time. If you don't have a meat grinder, use a food processor. Blitz the mix in batches, pulsing each for 30 to 40 seconds, until it is finely chopped, but not mushy or pasty, and holds itself together.
Once processed, add the spices, baking powder, 3/4 teaspoon salt, flour, and water. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for at least 1 hour, or until ready to use
Fill a deep, heavy-bottomed medium saucepan with enough oil to come 6-7 cm up the sides of the pan. Heat the oil to 176C.
With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut, about a scant 1 ounce (you can also use a wet ice-cream scoop for this).
Sprinkle the balls evenly with sesame seeds and deep-fry them in batches for 4 minutes, until well browned and cooked through. It is important they really dry out on the inside, so make sure they get enough time in the oil. Drain in a colander lined with paper towels and serve at once.
Serve with tahina Sauce, pickled turnips, humous and fresh vegetables.
If you have time weigh each falafel out to 43gms
My husband bought a tray of lovely heirloom tomatoes from Flemington Markets. Some of them were already pretty over ripe so we decided to make a quick and easy tomato sauce which can be used as the base for many other delicious meals.
Even better it’s cheap to make, you can control the sodium levels and no refined sugar like the majority of store bought sauces contain.