August G…uest #11: #Glutenfree baking with D.G. Kaye – Delicious Biscotti

Debby Biscotti Please meet our awesome Canadian author, writing under the pen name of D.G. Kaye. Continue reading

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Es’s Family Favorite Vegan Rusks

Has this ever happened to you guys?
You decide to bake up a storm, and am confident you have all the required ingredients just to find out midway that you have run out on some of the most crucial ingredients?

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Preshana’s Wholewheat Muesli Rusks

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Rusks ready for breakfast on this typical Autumn morning.This year I dried out the Rusks overnight in my Food Dehydrator

500g whole wheat self raising flour
1 ml salt
1 tsp baking powder
1 cup Demerra sugar( brown sugar)
1/2 cup slivered almond( you could use any other nuts)
1/4 cup melon seeds( you could use Sunflower seeds)
1/2 cup muesli
1/4 cup desiccated coconut
1 cup crushed cornflakes
1 egg
250g butter melted
1 cup buttermilk
1 tsp vanilla essence

Preheat oven to 180’C
Mix all the dry ingredients in a large bowl and add the melted butter
Beat together the vanilla essence, egg and buttermilk
Add to dry ingredients and mix well
Press mixture into 2 greased pans and bake for about 45 minutes.
Cool slightly cut and return to the pan.
Reduce the temperature to about 75’C and allow to dry out for about 4-5 hours , turning occasionally.
Store in an airtight container once cooled down completely

Recipe Credit: rainbowgr
Adapted, prepared, tried and tested by: Preshana Singh

Es’s Vegan Rusks

ess-vegan-rusks

Mix together and let sit for ± 10 minutes to thicken up
600 ml Almond milk  ***
4 teaspoons white vinegar

Add the following to the milk mixture and mix well
1 cup canola oil
1½ cups sugar (you can use up to 2 cups, if want it sweeter)

Mix together
8 cups whole-wheat flour
16 teaspoons baking powder
1½-2 teaspoons salt (see note below re salted pumpkin seeds (*), then use less salt)
2 teaspoons baking soda
8 Weetabix – rub between your hands to form crumbs and mix with the dry ingredients
1 cup rolled oats

Optional
1 cup Sunflower seeds, sesame seeds, raisins or any other seeds or mixture you like.

Our preference: pumpkin seeds or sunflower seeds and I use 1 cup of seeds per recipe. When using pumpkin seeds (*), I use the salted ones, as I always have it in the house just to munch on. In such a case, I will reduce the salt to 1½ teaspoons.

Make a well in the dry ingredients, and add the wet ingredients and mix thoroughly, until no more flour or dry spots visible.
You can use a big wooden spoon to mix and scrape the excess from the side of the bowl.
Spread the bottom of your pan with oil, or use anything like ‘spray and cook’ or  ‘pam’ and transfer the mixture to your pan and then flatten it with oily hands and mark out the size of the rusks by cutting through it.
Bake for 18-20 minutes at 400 degrees F, and it should have a nice brown baked color and when inserting a baking pin it should come out clean.

When ready, take out of the oven and let it cool down, preferable let it sit for and hour or two, then break open the pieces and place it on a cooling rack which you place in a baking tray and dry overnight at 200 degrees F or till it’s properly dried out (say 4-5 hours).
Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.

*** Note:  You can also make this Non-Vegan: Use regular buttermilk and omit the vinegar.

Prepared, tried and tested by:  Es Slabs

Preshana’s Biscotti

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I tweaked this recipe by adding 1/4 cup of toasted almonds and desiccated coconut, 1/8 tsp almond essence and dipped them in chocolate.When I make them again I will increase the essence to 1/2 tsp for a richer taste of almonds.

Ingredients:
150g plain flour (all purpose flour)
½ tsp baking powder
1 large egg (about 70g) – at room temperature
70g castor sugar
Pinch of salt
60g pistachios
50g dried cranberries
⅛ tsp vanilla extract, more or less (optional)
Grated orange zest (from 1 medium orange)

Methods:
Rehydrate cranberries – put in a plastic bag, pour water inside and immediately pour it out retaining some. Leave at room temperature for at least 2-3 hours or overnight. Before using, remove cranberries from the bag and pat dry with kitchen towel.
Rinse pistachios lightly. Pat dry with kitchen towel. (This step is optional)
Roast pistachios in a preheated oven for 2-3 minutes at 160°C. Set aside.
In a mixing bowl, combine flour and baking powder and sieve. Add in orange zest and mix well. Use finger tips to break the lumps if any.
In another bowl, beat the egg lightly with a hand whisk or electrical mixer. Then add in sugar and salt. Beat until the mixture is fluffy and pale.
Add in vanilla extract (if used) and mix.
Add in flour and baking powder (from step 4). Use a plastic scraper to mix all the ingredients until well combined. You can use technique such as cut, press and scrape to mix.
Then add in the pistachios and cranberries. Mix until well combined and form a dough. At this stage, the dough is quite sticky. So, dust your hands and counter top with more flours before proceeding to the next step.
Transfer the dough to a floured surface. Divide the dough into two equal portions, roll into log shapes (20cm length x 5cm width x 2cm thickness) and then flatten slightly. (refer to note 4)
Place the logs on a baking tray lined with grease-proof paper. Transfer the tray to oven, place at the lower rack and bake at 160°C for 30 minutes or until well risen and firm. If your logs show uneven colour, rotate them at 180 degree towards the last 5 minutes.
Remove from the oven and let it cool for about 10 minutes.
When the logs are cooled, use serrated knife to cut it diagonally into thin slices (0.8cm thickness or lesser). Arrange slices on the lined baking tray, transfer to oven, place at the lowest rack and bake for a further 150°c for 12 minutes (6 minutes for each side) or until slightly golden brown.
Cool on rack and keep in an air-tight container for several weeks.
Note:
Dried cranberries can substituted with dried cherries.
You can substitute pistachios with other nuts (such almonds) or dried cranberries.
After keeping the biscotti for some time, they may turn soft. To crisp them, bake in a preheated oven at 150°c for 5-10 minutes.

Modified, prepared, tried and tested by: Preshana Singh

 

Sadsac’s Almond Biscotti

TRH Sadsac's Almond Biscotti

3 cups plain flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
2 cups almonds
4 eggs
2/3 cup of softened room temperature butter

Heat the oven to 180 degrees. Line two large baking trays.
In a large bowl mix flour, salt and baking powder, set aside.
In your Mixmaster add butter and sugar cream till light and smooth.
Add the eggs one at a time beating the between each addition.
Add the vanilla extract and the almond extract beat to combine.
Now fold the dry ingredients to the wet ingredients by hand, just till the flour is incorporated.
Lastly add the almonds mix gently till evenly spread throughout the batter.
Divide your dough equally and place one half of the dough on to a floured board and form a flat long log and place on baking tray do the same with the remaining dough leaving about a 4 inch gap between logs.
Place on the middle rack of the oven and bake for 30 minutes.
Remove from oven and close oven door. DO NOT TURN THE OVEN OFF.
Let the logs cool for 15 minutes then slice at an angle about 1/2 an inch thick or thinner and place lying down back on the baking tray and bake for 10 minutes.
Remove from the oven and turn the biscotti over and bake for another 10 minutes.
Remove from the oven and place the biscotti on a wire rack and cool completely.
Store in an airtight container.
Will keep for more then a month at room temperature. Enjoy

Prepared, tried and tested by:  Sadsac Sadsac

Es’s Vegan Beskuit / Biscotti

TRH Es's Vegan Wholewheat Rusks

Mix together and let sit for ± 10 minutes to thicken up
300ml So nice vanilla soy milk
2 teaspoons white vinegar

Add the following to the milk mixture and mix well
½ cup canola oil
1 cup sugar (I personally use less only a ¾cup , otherwise too sweet for our taste)

Mix together
4 cups whole-wheat flour
8 teaspoons baking powder
1 teaspoon salt (see note below re salted pumpkin seeds, then please use less salt)
1 teaspoon baking soda

4 weetabix – rub between your hands to form crumbs and mix with the dry ingredients.

Add any of the following as per your own preference: Sunflower seeds, sesame seeds, raisons, or any other nuts you like.

Our preference: pumpkin seeds or sunflower seeds and I use ¾-1 cup of seeds, as we just love the seeds in the rusks. When using pumpkin seeds, I use the salted ones, as I always have it in the house just to munch on. In such a case then I will reduce the salt with the dry ingredients.

Mix the wet and dry mixture and mix thoroughly, until no more flour or dry spots visible. You can use a big spoon and spatula to mix and scrape the excess from the side of the bowl or if you prefer mix with your hands. In such a case, I would suggest that you put some oil on your hands otherwise it can become rather sticky.

Spray your pan with ”spray and cook” or ”pam” and transfer the mixture to your pan and then flatten it with your oily hands and then mark out the size of the rusks by cutting through it. I have a nifty pan with a cutter so this ensures that I always have evenly sized rusks, but have done it by hand for many many years.

Bake for 18-20 minutes at 400degrees F, and it should have a nice brown baked color and when inserting a baking pin it should come out clean.

When ready, take out of the oven and let it cool down, then break open the pieces and place it on a cooling rack which you placed in a baking tray and dry overnight at 200degrees F or till it’s properly dried out (say 5-6 hours).

Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.

Prepared, tried and tested:  Esme Slabbert

Baker’s note:  When I bake rusks, I usually make a double recipe as it nicely fits into my pan (see picture) and then I make a second double batch.  This way I have a good stock and also its more economical when drying it out