Vegan Recipes - Home Cooking Adventure

Roasted Cauliflower Hummus

Ella - Home Cooking Adventure — Sat, 14 Sep 2024 16:19:49 +0000

This Roasted Cauliflower Hummus is a nutritious and delicious alternative to traditional chickpea-based hummus, offering a lighter and lower-carb option without sacrificing flavor. It is easy to prepare and makes a perfect appetizer for sharing at gatherings or enjoying as a nutritious snack throughout the week. Its smooth texture and delicious taste make it a crowd-pleasing dish.

The hummus is made by blending roasted or steamed cauliflower with classic hummus ingredients such as tahini, olive oil, garlic, and lemon juice. The roasted cauliflower brings a mild sweet and nutty flavor, while the tahini adds a smooth, rich taste.

Perfect for those following low-carb, keto, or grain-free diets, this cauliflower hummus is also a great way to sneak more vegetables into your meals. The garlic and lemon give it a zesty kick, while cumin add more flavor.

This versatile dip pairs well with fresh vegetables, crackers, pita bread, or even as a spread on sandwiches or wraps.

How to prepare cauliflower hummus

To prepare the cauliflower hummus begin by roasting the cauliflower. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash and chop the cauliflower into florets, then arrange them in a single layer on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and lightly browned. Let the cauliflower cool.

Next, prepare the hummus. Add the roasted cauliflower, tahini, garlic, olive oil, water, lemon juice, salt, and cumin in a food processor. Blend until smooth, adding more water as needed to reach your desired consistency. Transfer the hummus to a bowl and drizzle with extra virgin olive oil. Garnish with toasted nuts or seeds, fresh parsley, and ground red pepper.

Serve this tasty appetizer or snack with crackers, pita chips, or vegetable sticks. Hope you will try this easy and delicious Cauliflower Hummus. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other cauliflower recipes you may like to try

Try this Cauliflower Gratin, a creamy, cheesy baked dish perfect for perfect as a comforting side or main course.

This Cauliflower Cream Soup is a smooth and hearty soup made from pureed cauliflower, blended with savory spices for a warming, nutritious meal.

For a tasty, low-carb alternative try our Cauliflower Pizza, a healthier take on pizza with a cauliflower crust, topped with your favorite ingredients.

For more appetizer ideas check our full collection of Appetizer Recipes.

Roasted Cauliflower Hummus

This Roasted Cauliflower Hummus is a nutritious and delicious appetizer perfect for sharing at gatherings or enjoying as a nutritious snack.

Course Appetizer, Snack

Cuisine American

Keyword cauliflower, hummus, low-carb

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 197kcal

Equipment

Ingredients

For roasted cauliflower

1 pound (500g) raw cauliflower florets , about 1 small head
olive oil
salt and pepper

For the hummus

2 garlic cloves , minced
3 tbsp (45g) extra virgin olive oil
1/3 cup (90g) tahini
3-4 tbsp (60ml) water
juice of 1 lemon
1/2 tsp (3g) salt
1/2 tsp (2g) ground cumin

Instructions

Roast the cauliflower.

Preheat the oven to 400 F(200C). Line a baking sheet with parchment paper.
Wash and chop cauliflower into florets and place in one layer on the prepared baking sheet.
Drizzle with olive oil and sprinkle salt and pepper over the cauliflower.
Roast until tender and lightly browned, for about 20-25 minutes.
Let it cool.

Prepare the cauliflower hummus.

To prepare the hummus, place the roasted cauliflower in the bowl of a food processor.
Add tahini, garlic, olive oil, water, lemon juice, salt and cumin and and process until smooth. If the mixture is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
Transfer the hummus to a bowl.
Drizzle extra virgin olive oil on top and sprinkle toasted nuts or seeds, fresh parsley and ground red pepper.
Serve with crackers, pita bread chips or vegetable sticks. It goes well as a spread on sandwiches or wraps.

Nutrition

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Date Hazelnut Chocolate Spread – Healthy Nutella

Ella - Home Cooking Adventure — Mon, 29 Jan 2024 09:32:54 +0000

This Date Hazelnut Chocolate Spread is a healthy flavorful hazelnut spread made without refined sugar, using dates instead. It is a delicious way to enjoy life’s sweet moments without any of the unnecessary and unhealthy ingredients.

Our spread gets its sweetness from natural date paste, bringing a yummy caramel-like taste without the need for refined sugar. Dates are not just sweet, they’re packed with good stuff like fiber, potassium, and antioxidants. Mix in some top-quality hazelnuts, some good quality cocoa powder and you’ve got a spread that’s both nutty and chocolaty.

Say goodbye to artificial additives and excess sugar, our spread is all about keeping it simple and good for you. Spread it on whole-grain toast, mix it into yogurt, or enjoy it straight from the spoon. Each bite is a tasty way to treat yourself without guilt.

How to make date chocolate hazelnut spread

Begin by preparing the sweet date paste. Combine dates and boiling water in a food processor, blending until a smooth paste forms. Set it aside for later.

Next, preheat your oven to 300F (150C). Spread the hazelnuts on a baking sheet and toast them for 15 minutes. Allow them to cool, then gently rub them between your hands to remove the skin.

Transfer these toasted hazelnuts to a food processor and grind them for about 10 minutes until a thick paste is achieved. Now, add in the date paste, coconut oil, cocoa powder, vanilla, and salt. Keep processing until the mixture turns velvety smooth.

Pour in the milk and mix until everything is well combined. If you prefer a thinner consistency, slowly add more milk until you reach your desired thickness.

Now, it’s ready to be served immediately, or pop it in the refrigerator until you’re ready to enjoy this delightful treat. Hope you will try this delightful Date Hazelnut Chocolate Spread. If you do make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other refined-sugar free recipes you may like to try

These Healthy No-Bake Brownies are gluten-free treats that are not only healthy but turned fudgy, gooey, chocolaty, and nutty, hard not to fall in love with them from the first bite.

These Refined Sugar-Free Date Cocoa Brownies are not only healthier but incredibly delicious too, as they are fudgy, moist, chocolaty and full of flavor.

This Refined Sugar-Free Carrot Cake is an alternative to the classic carrot cake but without refined sugar using dates and honey instead.

For other chocolate hazelnut spread recipes check this No-Bake Chocolate Hazelnut Praline Pie, this Chocolate Hazelnut Praline Spread or this Homemade Nutella.

Date Hazelnut Chocolate Spread – Healthy Date Nutella

This Date Chocolate Hazelnut Spread is a healthy flavorful hazelnut spread made without refined sugar using dates instead. It is a delicious way to enjoy life's sweet moments without any of the unnecessary and unhealthy ingredients.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chocolate, chocolate hazelnut spread, date, hazelnuts, healthy Nutella

Prep Time 10

Cook Time 15

Total Time 25

Servings pound (450g) jar

Calories 2039kcal

Ingredients

Date Paste

4 oz (120g) dates
1/4 cup (60ml) hot water

For the Chocolate Hazelnut Spread

7 oz (200g) hazelnuts , toasted
3 tbsp (45g) coconut oil , melted
3 tsp (10g) unsweetened cocoa powder
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1/2 cup (120ml) milk
Date paste

Instructions

Preheat the oven to 300F (150C).
Place the hazelnuts on a baking sheet and let them toast for 15 minutes.
Let them cool. Rub them between your hands to remove the skin.

Prepare the date paste.

Add dates and boiling water to a food processor.
Process until it turns into a paste. Set aside.

Prepare the date chocolate hazelnut spread

Transfer the hazelnuts to a food processor.
Grind until they get into a thick paste, for about 10 minutes.
Add the coconut oil, date paste, cocoa powder, vanilla, and salt.
Continue processing until the mixture is smooth.
Add the milk and mix to combine.
If you like it more runny consider adding gradually more milk until you reach the desired consistency.
Serve or refrigerate until ready to serve. Enjoy!

Nutrition

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Sheet Pan Pancakes

Ella - Home Cooking Adventure — Wed, 13 Sep 2023 12:06:05 +0000

Are you tired of flipping pancakes one by ones? These Sheet Pan Pancakes are here to rescue your breakfast routine! Made with a delightful blend of regular flour, oat flour, and almond flour, these pancakes bring a wholesome twist to your morning meal.

Our Sheet Pan Pancakes are all about the perfect balance of flavors and textures. Regular flour adds that classic pancake fluffiness, while oat flour and almond flour provide a nutty, wholesome depth. It’s like having a cozy breakfast and a health boost all in one bite.

What makes these pancakes truly special is the variety of toppings you can choose from. Divide the pan into thirds or quarters and choose you favorite toppings. For the fruit lovers, sprinkle a mix of fresh berries over the pancake base. The natural sweetness of blueberries and raspberries will bring a lot of flavor.

If you’re a chocolate lover, a generous sprinkle of chocolate chips takes these pancakes to a whole new level of indulgence. It’s like having dessert for breakfast!

For a hearty, satisfying option, top your Sheet Pan Pancakes with sliced bananas and a sprinkle of pecans. The creamy bananas and crunchy pecans create a delightful contrast.

You can use different toppings, like peanut butter, chocolate hazelnut spread, fruit jams and the list can go on.

How to make Sheet Pan Pancakes

Making Sheet Pan Pancakes is a breeze. Start by preheating your oven to 425°F (220°C) and get a 12×16 inch (30x40cm) baking sheet greased and line it with parchment paper.

Mix flour, oat flour, almond flour, baking powder, baking soda, and a pinch of salt in a large bowl.

In another bowl, combine eggs, sugar, vanilla extract, and melted butter. Then, add buttermilk and mix it all together. Gradually add the dry flour mixture until everything’s well mixed.

Pour the batter into the baking pan, spreading it evenly. Divide the pan into thirds, or quarters and sprinkle your favorite toppings on the batter.

Bake until it’s golden brown, for about 10-15 minutes, cut into slices and serve with honey or maple syrup.

Whether you’re hosting a brunch or simply treating yourself to a lazy weekend breakfast, Sheet Pan Pancakes offer a delightful twist on a classic favorite. With a mix of flours and three mouthwatering topping options, they’ll have you savoring every bite.

If you try these amazing sheet pan pancakes don’t forget to tag me on Instagram. Would love to see how they turn out for you.

Other breakfast recipes you may like to try

These Baked Oats are a healthy and tasty way to start your day. They’re made using simple ingredients like creamy buttermilk, hearty oat flour, ripe banana, fresh eggs, and a bit of honey. And because they’re made in individual ramekins, you get your very own serving that’s warm and inviting.

This Berry Crumble is one of the easiest dishes you can prepare for either breakfast or even dessert. It takes no more than 10 minutes to have it all ready and placed in the oven.

This delightful Strawberry Bread Pudding. It is so easy to prepare and it is absolutely an amazing treat the whole family will love. You can serve it for breakfast if desired or as a dessert alongside some ice cream or as a snack during the day.

Popovers are a classic breakfast treat that are known for their light and airy texture, crispy exterior, and delicious taste. While they are traditionally baked in a popover pan, it is possible to achieve the same result using a muffin pan.

For more breakfast ideas check our full collection of Breakfast Recipes.

Sheet Pan Pancakes

These Sheet Pan Pancakes bring a wholesome twist to your morning meal, and are made with a blend of regular flour, oat flour, and almond flour and three mouthwatering topping options.

Course Breakfast, Snack

Cuisine American

Keyword pancakes, sheet pan recipes

Prep Time 15

Cook Time 13

Total Time 28

Servings pancakes

Calories 96kcal

Ingredients

1 cup (125g) all-purpose flour
1 cup (100g) oat flour
1/2 cup (50g) almond flour
2 tsp (8g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
2 eggs
3 tbsp (45g) sugar
1 tsp (5g) vanilla extract
2 cups (480ml) buttermilk
3 tbsp (45g) butter, melted

For the topping

Fresh blueberries and raspberries
Banana slices and pecans
Chocolate chips

Instructions

Preheat the oven to 425F (220C). Grease and line a 12×16 inch (30x40cm) baking sheet with parchment paper.
In a large bowl whisk together the dry ingredients: flour, oat flour, almond flour, baking powder, baking soda and salt.
Mix the eggs with sugar, vanilla extract and butter. Add buttermilk and add the flour mixture. Mix until well combined.
Pour the batter into the prepared pan and spread evenly.
Divide the pan into thirds, or quarters and sprinkle your favorite toppings on the batter.
Bake for 13-15 minutes, until set and slightly golden.
Cut into 24 slices, and serve with honey or maple syrup. Enjoy.

Video

Nutrition

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Homemade Pita Bread

Ella - Home Cooking Adventure — Thu, 03 Sep 2020 13:27:31 +0000

Once you start making homemade pita bread you won’t ever want to use the store-bought ones. This homemade pita bread is so fresh and beautifully puffed that gives you incredible satisfaction each time you prepare it. You can fill pita bread pockets with either sweet or savory fillings and create different delicious dishes each time.

The recipe is quite easy to prepare, all you need is some basic ingredients you usually use on any bread. Simply roll pieces of dough into thin disks, bake in a hot oven, and then enjoy the magic.

How to make homemade pita bread

To make pita bread first prepare the dough. In a big bowl, mix flour, yeast, sugar, and salt. Stir everything together, then add water and vegetable oil. Knead the mixture until it becomes smooth and elastic. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise for about 1 hour until it doubles in size.

Preheat your oven and baking stone or sheet to 470F (240C). Turn the dough onto a floured surface, divide it into 8 pieces, and shape each into a ball. Roll out each ball into a 7-8 inch (18-20cm) circle that’s about 1/4-inch (6mm) thick, using a rolling pin. Be careful not to make them too thin, or they won’t rise properly.

Place the dough circles on the preheated stone or sheet and bake for 3 or 4 minutes until the pitas puff up and form a pocket in the center. Wrap the warm pitas in a large kitchen towel to keep them soft and enjoy your homemade goodness!

Hope you will try this Homemade Pita Bread. If you do, make sure to share the photos with me on Instagram. Would love to see how they turned out for you.

Other bread recipes you may like to try

Discover the joy of Homemade Tortillas with our easy recipe. Mix simple ingredients, roll out perfect circles, and enjoy soft, delicious tortillas in minutes.

In just a few simple steps, you can create a batch of delectable Yogurt Flatbreads that are perfect as a side dish or a delectable appetizer.

These Homemade Breadsticks are a classic snack that is perfect for any occasion. Made with simple ingredients like bread flour, olive oil, and a variety of herbs and spices, these delicious treats are easy to make and sure to please.

Homemade Pita Bread

Once you start making your pita bread you won’t ever want to use the store-bought ones. These homemade pita breads are so fresh and beautifully puffed that give you an incredible satisfaction each time you prepare them. You can fill pita bread pockets with almost anything and create different delicious sandwiches each time.

Course Bread

Cuisine Lebanese

Keyword homemade bread, homemade pita bread, pita bread, pita pockets

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 261kcal

Ingredients

4 cups (500g) bread flour
2 ¼ tsp (7g) active dry yeast
1 tsp (5g) sugar
1 tsp (5g) salt
1 ½ cups (360ml) water , at room temperature
2 tbsp (28ml) vegetable oil

Instructions

In a large bowl mix flour with yeast, sugar and salt. Stir to combine. Add water and vegetable oil and knead well until smooth and elastic. Transfer the dough to an oiled bowl, cover with plastic wrap and let it rise until doubled in size, for about 1 hour.
Preheat the oven and your baking stone or simply a baking sheet to 470F (240C).
Turn dough onto a lightly floured surface and divide into 8 pieces. Shape each into a ball.
Using a rolling pin, roll each dough ball into a circle that is about 7-8 inches (18-20cm) in diameter and 1/4-inch (6mm) thick. Don’t make them thinner or they won’t rise.
Place pieces of dough into the preheated stone or baking sheet and bake for 3 or 4 minutes. The pita should be completely puffed, and form a pocket in the center.
Wrap the pitas in a large kitchen towel to keep them soft.

Video

Nutrition

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Easy Sourdough Bread

Ella - Home Cooking Adventure — Sat, 04 Apr 2020 16:51:14 +0000

Ever since I’ve started baking bread at home there is no bigger satisfaction than the results I get every time I bake Sourdough Bread. All the time invested in the process is rewarded by this amazing bread. With its crispy crust and amazingly chewy and open crumb, this easy bread is simply hard to resist.

When I make sourdough bread I usually like to try different types of flour, different hydration percentages or adding seeds for extra flavor…but whenever I want an easy recipe with the best results I always get back to this recipe. Even if you don’t understand the whole process of how it works I suggest simply following the steps mentioned in the recipe description and it will work…it will work for sure.

Sometimes when you start reading about sourdough starters and making bread you may feel a bit overwhelmed by the amount of information and steps required. I tried to keep the steps and recipe as simple as possible and baking this bread is something you will never regret and you will keep wanting for more. Hope you will try this easy recipe guys, and enjoy!

How to make easy sourdough bread

Begin with preparing your sourdough starter. If it’s been in the fridge, feed it once or twice in the days leading up to baking. To make the overnight starter, take a portion of your active sourdough starter and mix it with water and flour. Let it rest overnight.

In the morning, mix the flour with water and the overnight starter in a large bowl. Let the dough rest for 30 minutes, then add salt and knead by hand.

Place the dough in an oiled bowl, cover it, and let it ferment for 2.5 hours, stretching and folding every 50 minutes.

After fermentation, divide the dough into two pieces and shape them into balls. Let them rest for 15 minutes, then prepare bowls lined with floured kitchen towels or use bannetons.

Proof the dough balls in the bowls for 2-2.5 hours until they slowly bounce back when pressed with a finger.

How to bake the bread

Preheat the oven to 470°F (240°C) with a baking stone, Dutch oven, or baking sheet inside. If using a stone or sheet, add a pot of water to create steam.

Turn the proofed loaves onto parchment paper, score them, and carefully transfer them to the preheated oven vessel.

Bake for 20 minutes with steam, then remove the water pot or Dutch oven lid. Reduce the temperature to 440°F (230°C) and bake for another 15-20 minutes without steam.

Cool the loaves on a wire rack for at least 2 hours before slicing.

Hope you will try the recipe and enjoy the amazing flavors of this easy sourdough bread. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more bread ideas check our full collection of Bread Recipes.

Easy Sourdough Bread

With its crispy crust and amazingly chewy and open crumb this sourdough bread is simply hard to resist.

Course Bread

Cuisine American

Keyword easy bread, homemade bread, sourdough bread, sourdough starter

Prep Time 2 7 5

Cook Time 35

Total Time 1 30

Servings servings

Calories 2174kcal

Ingredients

Overnight Starter

33g 100% hydration sourdough starter
205 ml water , room temperature
165g white bread flour

Final Formula

900g white bread flour
120g rye flour
560ml water , at room temperature
24g salt
Overnight Starter

Instructions

The process of baking bread starts 2-3 days before, as you need to have an active sourdough starter. Feed your 100% hydration starter once or twice before preparing the overnight starter, if you keep your starter refrigerated. (I feed it twice, every 12 hours at a ratio of 1:3:3). (You can also consider taking some starter from a friend who has or buying from a specialized store, or making your starter from scratch.

Prepare the overnight starter.

In the evening stir down the 100% hydration sourdough starter, and remove 33 g in a bowl. First add the water and stir well. Add flour and stir.
Cover with plastic wrap, and let it rest at room temperature for 12-14 hrs (overnight).

Prepare the final dough.

In the morning, in a large bowl mix the flours with water and the overnight starter until well combined. Let the dough rest (autolyse) for 30 minutes.
Add the salt and knead by hand for 5-8 minutes.
Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
Let the dough ferment at room temperature for 2.5 hours, stretching and folding on 4 sides, every 50 minutes, using wet hands.
Turn the dough out onto a floured surface. Divide it in two pieces. Shape them in the form of a ball. Sprinkle the balls with flour, cover and let rest for 15 minutes.
Meanwhile prepare two round bowls with 2 kitchen towels, sprinkled with flour, or use bannetons if you have. Add the dough balls seam-side-up, cover them with the edges of the towel, and proof for 2 or 2.5 hours at room temperature. You will know it's done when pressing the dough with the finger, it comes slowly back.

How to bake the bread.

Turn the oven to 470°F (240°C) with either a baking stone or dutch oven or in case you don't have any, simply a baking sheet, and preheat for 45 minutes to 1 hour before baking.( If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the dutch oven does not need as the lid will create enough steam.)
Turn the proofed loaves onto a parchment and score them using a bread lame or sharp knife. Carefully transfer it to the preheated dutch oven baking stone or back of the baking sheet.
Bake for 20 minutes with steam then remove the pot with water from the oven. When using dutch oven simply remove the lid.
Reduce oven temperature to 440°F (230°C) and bake for another 15- 20 minutes without steam.
Cool on a wire rack. Let them cool completely before cutting for at least 2 hrs.

Video

Nutrition

The post Easy Sourdough Bread appeared first on Home Cooking Adventure.

Sourdough Starter from Scratch

Ella - Home Cooking Adventure — Sat, 04 Apr 2020 16:17:07 +0000

I made my Sourdough Starter from Scratch 8 years ago. Since then, I feed it regularly and try to bake sourdough bread whenever I have the chance. I simply love the whole process and there is no way back for me. All started as a challenge, as it was hard to believe that bread could be baked without using commercial yeast at all, and have such amazing results even in the home oven.

I knew that this was the way our grandparents were actually baking bread many years ago when yeast was hard to find, so I wanted to try it for myself. The sourdough starter I made followed exactly the steps shown below. It worked for me from the first time. All you need for starting your own starter is water and flour. Simply follow all the steps and will definitely work for you and in no more than 7 days you will be able to bake your first sourdough bread with your own Sourdough Starter from Scratch. I am sure you will feel the same as I do, you will never turn back to classic yeast bread ever again. Happy baking!

Sourdough Starter from Scratch

All you need to start your own starter is water and flour. Simply follow all the steps and will definitely work for you and in no more than 7 days you will be able to bake your first sourdough bread with your own starter made from scratch

Course Bread

Cuisine American

Keyword sourdough starter, starter made from scratch

Prep Time 5

Total Time 5

Ingredients

White Bread flour
Rye Flour
Bottled water , lukewarm

Instructions

Day 1, in the morning: In a bowl mix 100 g water, 50 g rye flour, and 50 g white flour. Transfer into a clean jar, cover loosely, and leave the culture at room temperature (warm spot) for 24 hours.
Day 2 in the morning: You should see some bubbles in it. Discard all but 75 g of the culture which you transfer into a clean bowl. Feed this with 75 g water, 25 g rye flour, and 50 g white flour. Wash the jar with simply warm water and transfer the culture into the jar. covered loosely. Let it sit at room temperature (warm spot) for 12 hours.
Day 2 in the evening: Even if the signs of activity might not be visible, repeat the process as in the morning, discarding all but 75 g of the culture which you transfer into a clean bowl. Feed this again with 75 g water, 25 g rye flour, and 50 g white flour. Transfer to the clean jar, cover loosely, and let it sit at room temperature (warm spot) for 12 hours.
Day 3 – repeat feeding the culture every 12 hours as in day 2, 75 g culture, 75 g water, 25 g rye flour, and 50g white flour.
Day 4: On day 4 you may see visible signs of life, the culture is bubbly and raised in volume. Continue feeding every 12 hours, same ratios as in previous days.
Day 5: Once the starter doubles in volume you can feed the starter using only white bread flour. So it will be 75 g starter, 75 g water, and 75g white bread flour, which is 1:1:1 ratio (equal amounts of starter, water and flour). Repeat feeding the starter every 12 hours.
Day 6-7: From this moment you have a 100% hydration starter, that is bubbly and has a sour smell, that doubles in 8 hours or less, that should be strong enough to be able to bake your first sourdough bread. You have succeeded!
Repeat feeding the starter every 12 hours for 14 days to make it stronger. Sourdough starter will rise and deflate between feedings and it gets stronger and active with each feeding process.
How to maintain and store your starter.
After the first 14 days of regularly feeding you can consider either to store it at room temperature or refrigerating it. If storing at room temperature, daily feedings will be necessary.You should consider keeping it at room temperature if you intend to bake bread almost daily. If not, refrigerating it might be the best storing option. If refrigerating, the sourdough starter needs a weekly feeding process even if you intend to bake bread or not.
After the first 14 days the starter is active enough and doubles or triples pretty fast. It’s time to change the ratio so you can keep the feeding process to every 12 hours. So you can consider feeding the starter to a ratio of 1:3:3. I use around 20g of starter, discard the rest and mix with 60g water and 60g bread flour.
If refrigerated, let it to get to room temperature for 1 hour before feeding it. Feed twice, once in the evening and again in the morning after 12 hours, ratio 1:3:3, let it rise and then you can refrigerate again. Repeat these steps each week.
The best time to remove the starter for creating the levain for bread is after the second feeding, when it is at its peaks, not deflated. Remove in a bowl the amount of starter needed in the recipe, and refrigerate the rest.

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Easy Homemade Bread – 4 Ingredient Bread

Ella - Home Cooking Adventure — Fri, 20 Mar 2020 14:49:29 +0000

I wanted to share with you this Easy Homemade Bread as it is really quick and the results are really satisfying. A perfect crusty bread, with a soft crumb, a true delight for bread lovers. This bread is made with only a few basic ingredients, a bread I recommend for beginners and not only.

The recipe is really easy to follow, there’s nothing fancy, no need for special utensils or bread loaf pans, you simply need a bowl and a baking sheet, and 4 basic ingredients. Even though it’s recommended to wait until the bread cools completely, I can never resist tearing off a piece of warm bread right after it comes out of the oven. The aroma of this simple homemade bread is absolutely irresistible.

Hope you will love this recipe as much as we did.

How to make easy homemade bread

Begin by mixing flour, salt, and yeast in a large bowl. Add water and stir until combined, then knead until the dough is smooth and pulls away from the bowl’s sides. Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for about an hour until it doubles in size.

Next, dust your work surface with flour and cornmeal. Transfer the risen dough to the floured surface and divide it into two pieces, giving each piece 2-3 twists. Place them on a baking tray lined with parchment paper, cover with a kitchen towel, and let them rest for another 30 minutes.

While the dough rests, preheat the oven to 470°F (240°C) and place a small pot of hot water inside to create steam.

Once the oven is ready, place the tray inside and bake for 15 minutes with the steam. Remove the pot of water, lower the oven temperature to 440°F (230°C), and bake for another 10-15 minutes until golden brown.

Allow the bread to cool on a wire rack before slicing. Ensure it’s completely cool before cutting into it.

Hope you will try this Easy Homemade Bread and if you do, make sure to share the photos with me on Instagram. Enjoy!

For more similar recipes check our full collection of Bread Recipes.

Easy Homemade Bread - 4 Ingredient Bread

I wanted to share with you this Easy Homemade Bread as it is really quick and the results are really satisfying. A perfect crusty bread, with a soft crumb, a true delight for bread lovers. This bread is made with only a few basic ingredients, a bread I recommend for beginners and not only.

Course Bread

Cuisine American

Keyword 3 ingredients bread, beginner's bread, easy bread, homemade bread, quick bread

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 920kcal

Ingredients

4 cups (500g) bread flour
1 envelope (7g) active dry yeast (or 25g fresh yeast)
1 tsp (5g) salt
1 1/3 cup (320ml) lukewarm water

Instructions

In a large bowl, mix flour with salt and yeast. Add water, mix everything together and start kneading until the dough is smooth and pulls away from the sides of the bowl. Transfer the dough to a clean oiled bowl and cover with plastic wrap. Let it sit for about 1 hour to rise at room temperature (warm space), until doubled in size.
Dust some flour and cornmeal on the working surface. Transfer dough to the floured surface. Divide the dough into 2 pieces and give 2-3 twists to each piece of dough. Put them into a parchment paper lined baking tray. Cover with a kitchen towel and let rest for another 30 minutes.
Meanwhile preheat the oven to 470°F (240°C).
Place a small pot with hot water at the base of the oven to create steam.
Place the tray in the oven and bake for 15 minutes with steam.
Remove the pot with water from the oven, reduce oven temperature to 440°F (230°C) and bake for another 10-15 minutes until golden.
Cool on a wire rack. Let the bread cool completely before cutting.

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Nutrition

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Classic Focaccia

Ella - Home Cooking Adventure — Wed, 23 Jan 2019 12:23:46 +0000

Classic Focaccia is a delicious Italian flat bread that is popular all around the world. It has a crispy crust and a soft, airy crumb that makes it perfect as an appetizer, a snack or as a side dish to any meal. Focaccia is typically flavored with extra-virgin olive oil, rosemary, and flaky sea salt for the classic version, but it can also be made with different toppings like cheese, olives, tomatoes, garlic, and herbs.

Working with the dough is also a great way to unwind and relax. As you knead and stretch the dough with your palms and fingers, you’ll find yourself entering a state of calm and focus that can be incredibly therapeutic.

To achieve the perfect texture for your focaccia, it’s important to use a strong flour that is rich in gluten. This will give your bread the soft and elastic crumb that is characteristic of a classic focaccia. And don’t forget to use a high-quality first cold pressed extra-virgin olive oil and fresh rosemary to infuse your bread with that unmistakable flavor.

How to make Classic Focaccia

Prepare the dough by combining flour, salt, fresh yeast, sugar, oil, and water. Knead the mixture until it achieves a smooth and elastic consistency. Set the dough aside to rise for an hour until it doubles in size.

After resting, shape the dough into a rectangle and fold it in three. Place it in a greased bowl and let it rest for another 30 minutes. Stretch the dough out to fit a greased baking sheet and let it rest for an additional 30 minutes.

Before baking, Use your fingers to create holes into the dough. Brush the dough with a mixture of oil and water, then sprinkle it with flaky sea salt and fresh herbs such as rosemary and thyme. Bake it in a preheated oven until it turns golden brown.

The dough will form a crispy top and bottom crust with a soft, airy crumb. You can enjoy it on its own or alongside your favorite soup or salad. This irresistible bread is simple to make from scratch and will surely become a staple in your kitchen.

So why not give this classic focaccia recipe a try and experience the joy of baking your own bread from scratch? Make sure to share the photos with me on Instagram if you do. Enjoy!

Other bread recipes you may like to try

Indulge in the ultimate comfort food with our Garlic Cheese Monkey Bread recipe. Soft, fluffy dough pieces are smothered in garlic butter and melted cheese, creating a gooey, irresistible treat that is perfect for sharing. This easy-to-follow recipe is sure to be a hit with your family and friends.

Once you start making Homemade Pita Bread you won’t ever want to use the store-bought ones. This homemade pita bread is so fresh and beautifully puffed that it gives you incredible satisfaction each time you prepare it. You can fill pita bread pockets with almost anything and create different delicious sandwiches each time.

There’s something special about homemade bread, especially when it comes to dinner rolls. Slightly warm, soft, and fluffy, they’re the perfect accompaniment to any meal. Whether you’re serving a family dinner or hosting a holiday feast, these Homemade Soft Dinner Rolls are sure to be a hit.

Classic Focaccia

Course Bread

Cuisine Italian

Keyword classic focaccia, homemade bread, Italian focaccia, rosemary focaccia

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 332kcal

Ingredients

5 cups (630g) bread flour
2 tsp (15g) flaky salt
30g fresh yeast (3 tsp (10g) active dry yeast)
1 ⅔ cup (400ml) lukewarm water
2 tsp (10g) sugar
1/4 cup (56g) extra-virgin olive oil

Topping

1/4 cup (56g) of extra-virgin olive oil
2 tbsp (30ml) water
Fresh rosemary , chopped

Instructions

In a large bowl whisk together the flour and salt.
In a small bowl stir fresh yeast with sugar until it liquefies. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture. Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3.
Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes.
Grease a 12×16 inch (30x40cm) baking sheet with extra-virgin olive oil.
Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan.
Cover and let it rest for 30 minutes more.
Meanwhile preheat oven to 425F (220C).
Chop fresh rosemary and thyme. In a small bowl combine oil with water.
Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and chopped herbs.
Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven.
Cool slightly before cutting. Enjoy!

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Raw Vegan Zebra Cake

Ella - Home Cooking Adventure — Wed, 19 Sep 2018 13:11:02 +0000

This Raw Vegan Zebra Cake is a delightful dessert that appeals not only to those following a raw vegan diet but also to anyone seeking a delicious treat.

The cake is made with a chocolaty nutty crust and a smooth creamy filling, alternating vanilla with blueberry and blackberry filling. Alternating the two fillings creates an amazing zebra effect that makes it quite impressive and sophisticated. The blueberries and blackberries are giving a brilliant purple natural color that is simply astonishing, not to mention a great flavor too. It’s almost unbelievable that the filling’s base is crafted from soaked cashews, resulting in a healthier dessert option.

Raw Vegan cakes are perfect for any occasion or simply for the moments you want to reduce refined sugar in your diet and replace it with healthier alternatives. This Raw Vegan Zebra Cake has 0 cholesterol and is gluten-free which makes it great for any diet.

How to make raw-vegan zebra cake

Start by preparing the crust. In a food processor, combine pecans, dates, shredded coconut, and cocoa powder. Process until crumbs form. Add water and continue processing until the mixture is well combined and sticks together when squeezed between your fingers. Press the crust mixture firmly into the bottom of a 7-inch (18cm) springform pan, using your fingers or the back of a spoon.

Next, prepare the filling. In a blender, combine all ingredients for the vanilla base, including pre-soaked cashews, lemon juice, liquid sweetener, melted coconut oil, and vanilla extract. Blend until creamy and smooth. Transfer a bit more than half of this vanilla mixture into a separate bowl.

To the remaining vanilla mixture in the blender, add frozen blackberries and blueberries. Blend until smooth. Transfer this berry mixture into another bowl.

How to assemble the cake

Using a tablespoon, create a zebra effect by alternating spoonfuls of vanilla mixture and berry mixture over the crust. Start from the middle of the pan and layer the mixtures until all the batter is used. Tap the pan gently to even out the layers, then cover and freeze for at least 2 hours.

For serving, thaw the cake in the freezer for about 15 minutes. Decorate with fresh blueberries, blackberries, and flowers for an elegant touch. Any leftovers can be stored in the freezer for up to 1 month. Enjoy your delicious and visually stunning zebra cake!

Hope you’ll give it a try. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more vegan treats check out full collection of Vegan Recipes. If you are in search for more refined sugar-free desserts check our full collection of Refined Sugar-Free Recipes. For gluten-free options check our full collection of Gluten-Free Recipes.

Raw Vegan Zebra Cake

This Raw Vegan Zebra cake is a delightful dessert not only for the ones who follow a raw vegan diet but even for those who doesn’t. Due to the zebra effect not only looks amazing but is such a flavorful dessert that everybody will love. A chocolate crunchy nut crust with a smooth creamy filling, alternating vanilla with blueberry and blackberry filling.

Course Dessert

Cuisine American

Keyword healthy dessert, raw vegan blackberry cake, raw vegan blueberry cake, raw vegan cheesecake, raw vegan dessert, raw vegan zebra cake, zebra cake

Prep Time 30

Total Time 30

Servings servings

Calories 384kcal

Ingredients

Crust

1 cup (100g) pecans , or walnuts and almonds
1/2 cup (60g) dates , pitted (about 8-10 dates)
2 tbsp (16g) unsweetened cocoa powder
2 tbsp (10g) unsweetened shredded coconut
1 tsp (5ml) water
1/4 tsp (1g) salt

Vanilla Filling

2 cups (280g) raw cashews (soaked for 4-6 hrs or overnight)
1/3 cup (120g) liquid sweetener , (pure maple syrup
1/2 cup (100g) coconut oil , melted
1 tbsp (10g) vanilla extract
4 tbsp (60ml) lemon juice , from about one large lemon

For Berry Filling

1/2 cup (75g) frozen blackberries
1/2 cup (75g) frozen blueberries

Instructions

Prepare the crust.

Place nuts (pecans in this case), dates, shredded coconut, cocoa powder in the bowl of a food processor and process until crumbs form. Add water and process some more until the mixture is well combined and sticks together when squeezed between your fingers.
Press the crust mixture into the bottom of a 7 inch (18cm) springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.

Prepare the filling.

Add all ingredients for vanilla base, pre-soaked cashews, lemon juice, liquid sweetener of your choice, melted coconut oil and vanilla extract into the bowl of a blender and process until creamy and smooth.
Transfer in a bowl a bit more than half of vanilla mixture.
Add frozen blackberries and blueberries over the remaining vanilla mixture into the blender and process until well combined and smooth. Transfer the mixture into a bowl.

Assemble the cake.

Use a tablespoon for each mixture to create the zebra effect. Begin from the middle of the pan, take one spoon of vanilla mixture and add it over the crust then over it add a spoon of berry mixture and repeat this steps until all batter has been used.
Rap the pan for few times, cover and freeze for at least 2 hours.
Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake with fresh blueberries and blackberries and flowers for a more elegant look. Keep the lefotvers in the freezer. It can last up to 1 month in the freezer.

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Roasted Tomato and Red Pepper Soup

Ella - Home Cooking Adventure — Fri, 07 Jul 2017 13:54:25 +0000

Though I am not the biggest fan of creamy soups this roasted tomato and red pepper soup conquered me and my family lately. It is a creamy comforting summer soup, full of flavor, served with cheese toasts that make it really irresistible.

How to make Roasted Tomato and Red Pepper Soup

Cut the tomatoes into quarters, the red pepper into chunky pieces, and the onion into wedges and transfer to a parchment paper-lined baking sheet. Add the garlic cloves with the skin on. Season with salt and pepper and drizzle with olive oil. Bake in a preheated 400F (200C) oven for about 40-45 minutes. Transfer the cooked vegetables with all the juice into the bowl of a blender. Squeeze in the garlic flesh and add fresh or dried basil and oregano. Blend until smooth. Pour the soup into a pot and add chicken or vegetable stock. Bring to a boil. Serve the soup warm, decorate with cream and basil leaves and serve with cheese toasts.

Roasting the vegetables enhances their flavor, bringing the best out of them. It is one of the best recipes you can try for tomato season to enjoy its sweet summery flavor. The recipe for this Roasted Tomato and Red Pepper Soup is very easy and makes a great idea for an appetizer or simply as a light lunch or dinner.

Hope you will try this amazing soup. Tag me on Instagram if you do and enjoy!

Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup - a creamy comforting summer soup, full of flavor, served with cheese toasts that make it really irresistible.

Course Soup

Cuisine American

Keyword roasted tomato and pepper soup, roasted tomato soup, soup appetizer, summer soup, tomato soup

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 233kcal

Ingredients

2 ¼ pounds (1kg) tomatoes
2 red bell peppers
1 red onion
1 garlic head (7-8 garlic cloves) , skin on
olive oil
Salt and freshly ground black pepper
2 cups (480ml) chicken stock
Fresh basil
1 tsp (1g) dried oregano

Cheese Toasts

1 baguette
1 cup (100g) cheddar cheese , grated
Dried oregano
Garlic powder

Instructions

Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
Cut the tomatoes into quarters, red pepper into chunky pieces, onion into wedges and transfer to the prepared baking sheet.
Add the garlic cloves leaving the skin on.
Season with salt and pepper and drizzle with olive oil.
Bake for about 40-45 minutes, remove from the oven and let cool slightly. Leave the oven on to prepare the cheese toasts.
Transfer the cooked vegetables with the juice into the bowl of a blender. Squeeze in the garlic flesh and add fresh or dried basil and oregano.
Blend until smooth. Pour the soup into a pot and add chicken stock. Bring to a boil.
Meanwhile prepare the cheese toasts. Cut the baguette into slices and place the slices on a parchment paper lined baking sheet. Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried oregano. Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted.
Serve the soup warm, decorate with cream and basil leaves and serve with cheese toasts. Enjoy!

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