Overnight Sourdough Spelt Bread

This overnight sourdough recipe has been pretty life changing for us. Although we appreciate the care and skill that goes into a true sourdough, we love this recipe for it’s simplicity and speed. As this is a quick ferment, the flavour is less tangy than a loaf made with a starter, but it still has all of the delicious flavour and texture of homemade bread. We love to add seeds or nuts to the bread for extra nutrition as well as taste. Poppy seeds on top create such a delicious crust, whilst pumpkin seeds bring so much flavour and a burst of green in each slice.

We’ve used spelt flour in this recipe as we love the taste and the way it bakes. Spelt does contain some gluten, although much less than normal wheat flour. We personally find it so much more digestible than other grains such as wheat or rye, so we tend to make this bread every 2 or so weeks. It’s incredible topped with our vegan turmeric butter or with mashed avocado and lemon.

Overnight Sourdough Spelt Bread

4 cups wholegrain spelt flour
2 cups filtered water
1/8th teaspoon dry active yeast
1.5 tsp Himalayan sea salt
3 tablespoons poppy seeds

1. In a large ceramic mixing bowl, add the flour, yeast, salt and 2 tablespoons of poppy seeds. Mix well.
2. Add the water and mix until completely combined, make sure you don’t leave any flour unmixed at the bottom of the bowl. (Note that the ideal water quantity may change slightly depending on your flour - but ultimately it should still work with this ratio, you want the dough to be sticky but not too wet, as it will get wetter as it ferments)
3. Cover the bowl and leave for 18-24 hours, the warmer your house, the faster it will ferment, and the more flavour it will have (we cover it with a plastic bag but you could use a large cloth). You should see the dough spread out and rise slightly inside the bowl, with some air bubbles on the top.
4. The next day, when its ready to bake, preheat your oven to gas mark 6 (200 degrees celcius).
5. Gently scoop the dough into a lined and greased loaf tin, or lined cast iron pot. Cast iron pots work really well as they hold the heat better and create a crisper crust, but we often use our loaf tin as we like the shape. Sprinkle the rest of the poppy seeds on top and leave the dough to sit for 10-15 minutes.
6. Bake for 50 minutes with the lid on (or foil on top), then remove the lid and bake for another 10 minutes. Remove from the baking dish and tap the bottom of the loaf, it should sound fairly hollow and be quite crisp. If you want you can cook it for another 5-10 minutes out of the tin/pot to improve the crust.
7. Allow to cool before cutting and enjoy!

Overnight Sourdough Spelt Bread
Overnight Sourdough Spelt Bread

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Cashew Cream Sauce (Oil Free)

Next month we fly to India for a few months of travel, a yoga teacher training course & trekking in Nepal. We’re beyond excited to return to this wild and wonderful part of the world, and intend to share our journey on the blog with you! For now, we’re savouring all of the delicious foods we’ll miss during our time away. Don’t get me wrong, we’re so excited for all the incredible Indian food we’ll enjoy, but we’re making the most of fresh, vibrant food and having access to local organic produce.

This delicious cashew cream has been our go-to sauce the past few months. Soaked cashews become so rich and creamy when blended. We’ve combined them with a few other ingredients to make a really tasty sauce. Apple cider vinegar is a must have product in our kitchen - it has so many great uses! Make sure to get a raw vinegar that still has ‘the mother’ (aka live bacteria) in it. This means that it hasn’t been pasteurised and is therefore great for gut health. The vinegar gives the sauce a subtle tanginess that pairs so well with the nutritional yeast and hints of garlic/mustard powder.

cashew cream dressing
Cashew Cream Dressing

A couple of things I love about this sauce, besides the taste, are how easy it is to prepare and how versatile it is too. We’ve been enjoying it as a side to so many meals, here are some suggestions of recipes it pairs really well with:

Smokey Refried Black Beans
Chickpea Frittata with Sage & Rosemary
Sprouted Chickpea Falafel Burgers

1 cup of cashews, soaked for 2+ hours
2 tablespoons of apple cider vinegar
3 tablespoons of nutritional yeast
1/4 teaspoon of garlic powder
1/4 teaspoon of mustard powder
3/4 cup of water
1 tablespoon of white miso (optional but highly recommended)

1. Soak cashews in water for at least 2 hours.
2. Drain and rinse the cashews and combine together in a blender with all of the other ingredients. Blend until smooth and add more water if you want a thinner consistency.
3. Store in an airtight container in the fridge, it should last at least 5 days.

cashew cream dressing

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Yellow Split Pea Dal with Fenugreek

This is one of those meals that doesn’t last very long in our house. When there’s zero conversation at the dinner table because everyone is so busy enjoying their food and scraping their bowls clean. If you’ve read our blog before you probably know that dal is one of our favourite things to cook, especially during this time of year when our bodies crave the warmth of spices. We normally have a couple dals on rotation (like a Yellow Dal with Curry Leaves or Mung Bean Dal ), but right now this yellow split pea version has been the household favourite.

Yellow Split Pea Dal with Fenugreek

The combination of flavours and texture of this dal is so delicious and comforting. We mash up the split peas after cooking, which creates such a creamy consistency. Fenugreek is one of our favourite spices - used correctly it has a somewhat bitter sweet, aromatic taste, which pairs really well with the other spices & coconut milk. Also, we add a tarka (tadka) at the end to add an extra burst of flavour. For those who don’t know, tarka is the tempering of ingredients such as whole or ground spices, tomatoes, onions, garlic etc in oil, added at the end of the cooking process.

Not only do the yellow split peas have such a tasty flavour, but they’re also really nutritious! They’re very high in fibre, which is essential for healthy digestion, and makes us feel more satisfied after a meal. They’re also rich in vitamins like B1, B5, folate, zinc, potassium and magnesium. We recommend buying organic legumes/lentils whenever it’s available to you & thoroughly rinse your peas before cooking.

Yellow split pea dal with fenugreek
Yellow split pea dal with fenugreek
Yellow split pea dal with fenugreek
Yellow split pea dal with fenugreek
Yellow split pea dal with fenugreek
Yellow split pea dal with fenugreek

for the dal:
2 cups dried yellow split peas
5.5 cups water
2 medium sized onions, chopped finely
1 can coconut milk, refrigerated so that fat separates from water
2 tablespoons coconut oil
1.5 teaspoons mustard seeds
1.5 teaspoons fenugreek seeds
2-5 dried kashmiri chili, seeds removed (optional)
2 teaspoons smoked paprika
2 teaspoons curry powder (we use an aromatic store-bought one for this recipe)
1 teaspoon turmeric powder
1/3 teaspoon asafoetida
1/2 teaspoon black pepper
1 teaspoon Himalayan sea salt
Small bunch of fresh coriander (optional)
Dry fenugreek leaves (optional)

for the tarka (final tempering):
1.5 teaspoons fenugreek seeds
1.5 teaspoons mustard seeds
1 teaspoon cumin seeds
6 garlic cloves, chopped finely
2 tablespoons coconut oil

1. Rinse and drain the split peas 3-4 times in cold water.
2. Heat 2 tablespoons of coconut oil in a heavy bottomed pan, add the chillies, mustard and fenugreek seeds and stir fry for 30 seconds.
3. Add the finely chopped onions and cook on a low heat for 15-20 minutes until they are a nice dark gold colour, keep stirring. You can add a little more coconut oil if necessary.
4. Add a tablespoon of water to cool the pan, then add the curry powder, turmeric, paprika, asafoetida and black pepper. cook for 30 seconds.
5. Add the drained split peas and 5.5 cups of water, mix well and bring the the boil, then lower the heat and simmer until the lentils are completely soft (45-60 mins), add a little more water while cooking if you need to.
6. When the lentils are well cooked, turn off the heat and mash them a little with a spoon. You should have quite a thick consistency at this point.
7. Make the tarka. Heat 2 tablespoons of coconut oil in a small frying pan and then fry all the ingredients for the tarka on a medium heat for 2-3 minutes. Be careful not to burn the garlic, it should be a light gold colour. Add this mixture to the pan with the lentils and mix well to combine.
8. Finally add all of the cream from the can of coconut milk and about half of the coconut water. Mix well. If you want to you can add all of the coconut water but we generally prefer this dal on the thicker side. It may depend on the consistency you had already or how you like your lentils! If not, keep the rest in the fridge for a smoothie!
9. Finish with chopped coriander and a couple of pinches of dried fenugreek leaves (if you have them) and enjoy with rice or chapattis. We love ours with these Millet Flatbreads .

What’s your favourite type of dal?
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