Lemon Yoghurt tea cake (healthy)

Since September 2020, we have been on a life style change phase. We are mindful of what we eat and workout with the wonderful BSA training group live from California. Their coaches have changed our eating habits permanently. After almost 30 pounds less and a new me (husband also distinctly less), this is a cake we vouch for when we want to have a tea and cake moment. It is yum!

Ingredients

  • 1 tbsp grated lemon zest
  • 1 cup almond flour
  • 1/2 cup walnut flour
  • 1/2 tbsp salt
  • 2 eggs
  • 3/4 cup Greek yoghurt
  • 3/4 cup blended dates and half banana (for sugar)
  • 1/2 cup unsalted butter (melted and cooled)
  • 1 tsp vanilla extract
  • 2 tsp baking powder

Method

Heat oven to 350 F. Grease and ready your 8 inch cake pan to bake the cake. Whisk together flour (both kinds), baking powder and salt. In another bowl add grated dates, banana and lemon zest, make sure the mix is blended and not lumpy. Add yoghurt, butter, eggs and vanilla extract. Stir lightly into flour mixture make everything smooth by whisking. Pour into cake pan and bake till tooth pick or fork comes out clean in 25-30 minutes.

Tip: You can add a little more of dates to have a sweeter cake! Decorate with any fruits as you will. Raspberries go well with it too.

Swedish knäckebröd

We are back after a long time since the summer to write about one of our fav crispy bread recipes, a tradition in Sweden- the knäckebröd. It’s very healthy and fibrous, made out of rolled oats, lentils, pumpkin and other seeds with very little oil in it. We have also been transforming our diet lately with lot of natural foods, fruits, veggies and complex carbs and thought of sharing this bread recipe. Hope you try it out!

Ingredients

  • 1/2 cup of dry red lentils (soaked in water overnight)
  • 3/4 cup of oat flour (we had rolled oats that we ran in the blender)
  • 1 cup pumpkin seed
  • 1/4 cup linseed
  • 1 1/2 tbsp chia or hemp seed
  • 1 1/2 tbsp psyllium husk
  • 1/2 tsp of kosher salt plus some extra to sprinkle on top when it’s done.
  • 1 cup water
  • 2 1/2 tbsp olive oil

Method

Preheat oven at 150 C. Wash and drain the lentils. Then mix all the dry ingredients with the lentils in a large bowl. Next, boil the water and oil for a little bit and pour over the dry mixture and let it rest for 10-15 minutes.

Next, flatten and roll out half the dough on a baking paper and cover with a baking paper to make it easy for rolling the top. It should flatten out nicely on the tray (see photo). Do same steps on another baking tray. Sprinkle some kosher salt on both trays. Let it stand on the counter for 20-25 minutes for everything to stick together before baking.
Bake one tray of crisp bread at a time in the oven, for about 50 minutes. Check to make sure it is completely dry and crunchy, if not add extra 10-15 minutes. Cool on counter before cutting and eating.

Weekend Neapolitan pizza

My fascination for pizza started after listening to an interview with two friends who wanted to learn how to make the perfect Neapolitan pizza at home. Their adventure that started with a passion for perfection eventually resulted in a restaurant and a 300+ page book about this narrow field of pizza.
I was inspired by them– Besmir Balaj and Ville Ilola who have a fantastic restaurant called Lilla Napoli in Falkenberg, Sweden.
This is my version of the Neapolitan pizza!

Ingredients

  • 500g Tipo 00 flour (a special super fine Italian flour)
  • 330g Water
  • 12g Salt
  • 0.2g dry yeast (trust me…)
  • 400g Can of San Marzano tomatoes crushed by hand. (or any good crushed tomatoes)
  • Italian Salami
  • 3 Mozzarella balls, cut in thin slices
  • Parmigiano cheese
  • Olive oil

Method

Mix the dry yeast with the water and stir until dissolved. In the bread kneader bowl put the flour and salt, and turn on the kneader. Pour in the dry yeast liquid and knead the dough for 15 minutes. Let it ferment until the next day. If you don’t have time, just increase the amount of yeast but ideally leave it to make the pizza next day. Divide the dough into 3 parts and form round balls by stretching the edges and pulling them underneath. Put them separate and let them ferment again. Now its time to turn on the oven as high as it goes! Just before the pizzas go into the oven, turn on the over head grill if you have any for the pizza top to get heat (this bakes the pizza in few minutes but keep an eye to not char it).

The traditional way of flattening a Neapolitan pizza is by slapping it back and forth but my way is just by taking one of the doughs and pressing my finger tips in the middle and leaving the edges as a thicker rim. (This will come by practice, or you can also watch some videos on how to flatten a Neapolitan pizza.) Then grab the pizza by the rim and let it stretch by gravity while turning it around as it becomes thinner and bigger. Put it on a parchment paper, add the crushed tomatoes on top, along with the salami and mozzarella spread uniformly. Sprinkle some olive oil on top and put it into the oven.
Bake for a few minutes until the bread turns golden brown with some darker spots on the sides. Just perfection and yum!

Warm rolls

These pandemic times have really urged a bit of self suficiency into our life. Many a times, we have run out of bread after a grocery cycle and didn’t want to go out or start a small batch of grocery delivery. Hence the bread making at home. We have done a good rye so far, and some slider rolls (in recipe section), but this was a first. It’s wonderful as breakfast rolls, warmed in the oven and served with butter, or with just about anything you prefer!

Ingredients

  • 25g Fresh yeast
  • .5 qt Water
  • 1.5 tsp Salt
  • 2 tbs Oil
  • 1.2 qt High protein flour

Method

In a pitcher, crumble the yeast in water and stir until everything is dissolved. In the bread kneader bowl put the rest of the ingredients, and turn on the kneader. Pour in the liquid and knead the dough for 15 minutes. Let it ferment for at least 45 min. Divide the dough into 16 parts and form round balls by stretching the edges and pulling them underneath. Put them on a baking sheet and let them ferment to double the size. You’ll be amazed how much they swell and rise up into perfect balls. Brush some water on top of each roll and then sprinkle some tiny bit of flour on the water part. (This creates a nice effect when the baking is done). Turn on the oven at 250C and when it’s ready, bake the rolls for 11-12 min. Eat at least one hot with lots of butter. Smacking good!