|
| |
COOKING THE MACROBIOTIC WAY
JANE TOUWEN'S Baking break
with Showcook
FRUIT
& NUT BREAKFAST MUFFINS
200 g brown or
wholewheat flour
60 ml soya flour
2 ml sea salt
10 ml baking powder
5 ml ground cinnamon
2 eggs
60 ml olive or flaxseed oil
175 ml soya milk
125 ml natural sweetener*
125 g fresh or frozen blueberries
125 g sultanas (or dried cranberries)
125 g seedless raisins
125 g dried apricots, chopped
100 g pecans or walnuts, roasted and chopped
15 ml grated orange rind
|
'Really
delicious'
Put the first five
ingredients into a medium bowl, stir and make a well in the middle.
Whisk the next four ingredients in a jug and pour into the dry
ingredients.
Stir quickly, but gently, together with all the other ingredients DO NOT
OVERMIX.
Spoon into oiled and
floured muffin tins and bake @ 200°C for 20-25 minutes until well risen
and golden brown.
NATURAL SWEETENERS ARE:
barley malt syrup,
brown rice malt syrup, maple syrup or apple concentrate.
|
FOUR
GRAIN GRIDDLE CAKES 125
ml barley flour
125 ml mealiemeal
125 ml Tiger oats
125 ml wholewheat flour or brown bread flour
20 ml baking powder
5 ml bicarbonate of soda
5 ml sea salt
1x290 g package of Silken Tofu or equivalent of ordinary tofu
250 ml apple juice
500 ml water, use amount necessary
80 ml maple syrup or apple juice concentrate
60 ml lemon juice
oil Serve with
any of the usual goodies you would eat with pancakes. VARIATION:
This can also be baked into a skillet cake. Pour into a cast iron
skillet and bake @ 180°C for 20-25 minutes. |
'Macro breakfast'
Combine the first 7 ingredients
in a medium bowl.
Puree the tofu with the next 4 ingredients, adding enough water to make a smooth
pouring consistency.
Mix the liquid with the dry ingredients and adjust the consistency with more
water, apple juice or soya milk. (When using the batter will tend to thicken as
it sits, so add more liquid when necessary. It should be thicker than for
pancakes.)
Heat a thick pan or griddle
over medium heat. Brush with oil and and ladle one eighth of the batter into the
pan, tilting it to swirl the batter round evenly (if necessary spread with a
spatula).
Fry for a few minutes until
golden brown, turn over and cook the other side. Continue in the same way with
the rest of the batter, oiling the pan as necessary.
|
BLUEBERRY
BROWNIES 250 ml
pureed cooked apples
125 ml apple concentrate or barley malt or beet syrup
5 ml vanilla essence
125 ml wholewheat flour
60 ml unbleached white flour
80 ml cocoa or carob powder
10 ml baking powder
2 ml bicarbonate of soda
2 ml salt
125 ml chopped, toasted walnuts
125 ml fresh or frozen blueberries |
In a small bowl,
combine apple puree, sweetener and vanilla In
a large bowl, whisk together flours, cocoa, baking powder, soda and
salt. Make a well in the centre and add wet ingredients. Mix
until just combined. Gently fold in walnuts and add blueberries. Spread
mixture in a 20 cm square pan and bake @ 180°C for 25-30 minutes, until
centre is firm. Cool on
tin before cutting. |
| HEAVENLY
GINGERBREAD OR GINGERBREAD MUFFINS
750 ml wholewheat flour
15 ml baking powder
12 ml ground ginger
7 ml ground cinnamon
4 ml grated nutmeg
4 ml sea salt
250 ml barley malt
125 ml beet syrup or Fruit
80 ml light olive oil or other good vegetable oil
125 ml sultanas or seedless raisins
125 ml walnuts or pecans, toasted and chopped
apple juice if needed
Combine dry ingredients in a
large bowl and mix. Combine wet ingredients in a small bowl and stir
into dry, adding enough apple juice to make the right consistency. Pour
into oiled non-stick cake tin or muffin tins (makes 12 large) and bake @
180°C for 35-40 minutes for the cake, or 25-30 minutes for the
muffins.
|
MALT SYRUP ICING:
125 ml barley malt
80 ml beet syrup or apple concentrate
30 ml Tahini
2 ml vanilla essence
10 ml kuzu
80-125 ml apple juice
grated peel or 1 lemon or 1 small orange
Stir all the
ingredients, except the citrus peel, together in a small saucepan,
dissolving the kuzu first in the apple juice.
Stir over gentle heat
until the icing thickens. Stir in the citrus peel. Cool before spooning
over the cake or muffins.
|
LEMON
ALMOND TOFU "CHEESECAKE" WITH AN OAT CRUST Make
the crust:
180 ml rolled oats
180 ml wholewheat flour
1 ml salt
80 ml sunflower or safflower oil
30 ml apple juice
Mix the oats, flour, salt and oil in a bowl and stir in the apple juice
to make a crumbly mixture. Press into the bottom of a 22-23 cm oiled
loose-bottom or non-stick tin. Bake @ 180°C for 10-15 minutes until
golden and crisp. Cool. Red
wine glaze for fruit topping:
160 ml red wine
80 ml apple concentrate
45 ml kuzu
45 ml water
Bring the wine and apple concentrate to a simmer. Dissolve the kuzu in
the water and stir into the wine/juice. Cool until thickened and brush
or spoon over the fruit. |
Make the
filling:
2 x 290 g cartons of Japanese firm silken tofu
80 ml real maple syrup or brown rice syrup
30 ml Tahini
2 ml salt
45 ml lemon juice
15 ml grated lemon rind
2 ml almond essence
30 ml Maizena dissolved in the lemon juice Blend
all the ingredients in a food processor until smooth. Pour the mixture
into the crust and bake @ 180°C for about 30 minutes until slightly
browned. Cool and refrigerate until firm (preferably overnight for the
flavours to develop). Turn
out carefully onto a serving plate and decorate with strawberries dipped
into a red wine glaze |
|
|