Mushroom coffee with organic dried mango vegan buckwheat muffins. Here's a fun and trendy recipe if you enjoy coffee!
I thought I'd try something different yesterday. so mixed my favourite, vegan block, with xylitol, mushroom coffee, dried mango, linseed egg, oat milk, mixed spice, cream of tartar, bicarbonate of soda and a pinch of salt and apple cider vinegar. And this is what I got.
As this was completely made up as I went along, I believe the 1/2 tsp baking soda, 1 tsp cream of tartar and the 1tsp of cider vinegar helped to keep the muffins a cake like consistency. They really are a mix between a cake and a scone.
I like them as they are, but they would also be nice served with vegan butter or vegan cream. A nice cashew vanilla cream would go really well.
Here's roughly what the recipe was. The fluid you'll have to assess by how dry the mixture is.
My no1, favourite ingredient that makes all baking a cooking awesome (click on image to buy it)
Preheat oven 190°C - 375°F
1tbs linseed 2tbsp water
50 grams Vegan Block Butter 1/4 or 1/2 cup xylitol or coconut sugar 1tsp mixed spice 1tbsp mushroom coffee 1tbsp linseed (ground) 2tbsp water 1 cup oat milk or other plant milk 1/2 tsp baking soda 1tsp cream of tartar 1/4 tsp Angelsey sea salt crystals 1tsp organic cider vinegar with mother 1/2 pack dried mango cut into small pieces 3 tsp sunflower seeds - soaked and dehydrated
Ground linseed, put in bowl & added water.
mixed butter, xyiltol together add gloopy linseed mixture. add mixed spice, mushroom coffee, baking soda, cream of tartar and salt. add dried mango and sunflower seeds add cider vinegar - mixture started to curdle add milk folded in flour.
Make sure mixture is a thick cake mixture, not too thick, add more milk if needed.
Cook
the pearl barley with the stock cube according to pack instructions.
Reserve 4 tbsp of the cooking stock, then drain the grains well.
STEP 2
Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft.
Drain well, tip back into the pan to steam dry for a few minutes, then
roughly mash. Mix the ground linseeds with the reserved stock water, and leave to go gluey.
STEP 3
Put
2 tbsp of the oil in your largest frying pan with the onions and
garlic. Fry gently until soft and golden, then stir in the mushrooms,
rosemary and sage. Fry the mushrooms until they're golden too, and any
liquid that comes out has evaporated. Scrape into a big mixing bowl and
set aside to cool.
STEP 4
Grease
a 22-24cm savarin or ring tin generously with oil. If it's not a
non-stick tin, line it with thin strips of overlapping baking parchment.
STEP 5
Add
the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan
hard cheese (if using), chopped parsley and whole hazelnuts to the fried
mushroom mixture. Season generously with salt, then mix
everything together really well.
STEP 6
Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Bake straight away or keep in the fridge for up to 24 hrs before baking.
STEP 7
Heat
the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for
45 mins, until a skewer poked into the centre of the mixture comes out
piping hot.
STEP 8
Use
a small palette knife or cutlery knife to release the filling all the
way around, then sit a serving plate on top and flip over. Carefully
lift off the tin, and top the wreath
with
some parsnip crisps if using and whole pumpkin seeds to serve – plus
some extra rosemary sprigs if you like. Slice into wedges and enjoy.
All methods include soaking. But by combining methods together you will get the best results.
All grains benefit from soaking, sprouting or fermenting, so what are the reasons we do this?
increases the vitamin content, particularly B vitamins.
tannins, complex sugars, gluten, and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption.
Enhances their flavor
makes the food more digestible and nutritious
encourages the production of beneficial enzymes,
breaks down enzyme inhibitors and proteins for easier assimilation and neutralizes phytic acid.
improves texture.
Make your grains, nuts and pulses super tasty and highly nutritious.
Soaking Charts for pulses, seeds and nuts.
Type of Beans
Soak Time
Stove cooking time
Pressure Cooker cooking time
Black Beans
8-24 hours
45-50 Minutes
15-20 Minutes
Cannellini Beans
8-24 hours
45-60 Minutes
20-25 Minutes
Garbanzo or Chickpeas
8-24 hours
90-180 Minutes
20-25 Minutes
Green Peas, whole
8-15 hours
45-60 Minutes
10-15 Minutes
Kidney
8-24 hours
60-90 Minutes
20-25 Minutes
Lentils, Brown
6 hours
45-60 Minutes
10 Minutes
Lentils, Green or Red
2 hours
30-45 Minutes
5-7 Minutes
Lima
8-24 hours
60-90 Minutes
10-15 Minutes
Navy
8-24 hours
45-60 Minutes
20-25 Minutes
Northern
8-24 hours
45-60 Minutes
20-25 Minutes
Pinto
8-24 hours
60-90 Minutes
20-25 Minutes
Soy
48 hours
180 Minutes
20-25 Minutes
Nut Type
Soak Time
Oven dried 150°F fully dried
Oven Roasted 350ºF
Dehydrate 105ºF until fully dried
Almonds
8-12 hours
8-12 hours
12 - 15 minutes
12-24 hours
Pecans
8-12 hours
8-12 hours
12 - 15 minutes
12-24 hours
Walnuts
8-12 hours
8-12 hours
12 - 15 minutes
12-24 hours
Brazil, Pistachios, Pine Nuts,
6-8 hours
8-12 hours
12 - 15 minutes
12-24 hours
Hazelnuts, Macadamia Nuts
8-12 hours
12 - 15 minutes
12-24 hours
Cashew Nuts
2-8
8-12 hours
12 - 15 minutes
12-24 hours
Peanuts
2-8
8-12 hours
12 - 15 minutes
12-24 hours
Seed Type
Soak Time
oven dried setting 150°F until fully dried
Dehydrate 105°F until fully dried
Flax
6-12 hours
2 hours
12 Hours
Pumpkin
6-12 hours
8 hours
12 Hours
Sunflower
6-12 hours
8 hours
12 Hours
Sesame seeds
6-12 hours
8 hours
12 Hours
To help with pulse fermentation.
Use 1tbsp raw apple cider vinegar with mother to each cup of water required to soak pulses.
Place in a warm environment eg. dehydrator set below 115F.
Other fermentation processes can be started by using sprouted flour.
Probiotics for making nut cheese etc.
Once your pulses, seeds and nuts have been prepared enjoy them in the wonderful recipes.
Soaking and Cooking Whole Grains
This method works with whatever whole grain you choose.
warm water (see below chart)
1 tablespoon acid per 1 cup liquid (such as raw apple cider vinegar (that contains the mother), lemon juice)
7 to 9 hours, or the night before, combine grains, warm water, and acid in a pan. Cover pot and let it sit out on counter.
1/4 to 1 teaspoon sea salt per 1 cup grain
1/2 tablespoon olive oil or coconut oil per 1 cup grain (optional)
When ready to cook, add oil and salt. Bring to a boil then reduce heat to low and cover. Keep covered during cooking Allow to simmer until the grain is tender and all water is absorbed.
Once cooked, take off the heat and let stand, for about 15 minutes. Fluff with fork
RICE (1 cup)
WATER
COOKING TIME
pressure cooker time
YIELD
Brown Rice (long grain)
2 cups
35 to 45 minutes
15-18 mins
3 1/2 cups
Brown Rice (short grain)
2 cups
35 to 45 minutes
15-18 mins
3 3/4 cups
Brown Basmati Rice
2 cups
45 to 50 minutes
15-18 mins
4 cups
Brown Jasmine Rice
2 cups
45 to 50 minutes
15-18 mins
4 cups
Black Japonica Rice
2 cups
45 minutes
15-18 mins
3 1/2 cups
Wehani Rice
2 cups
45 minutes
15-18 mins
3 cups
Wild Rice
2 1/2 cups
1 1/4 hours
30 - 40 mins
4 cups
Manitok Wild Rice
2 1/2 cups
50 to 60 minutes
20 - 30 mins
4 cups
Amaranth
1 1/2 cups
25 minutes
9 mins
2 cups
Barley, Hulled
3 cups
1 3/4 hours
30-40 mins
4 cups
Barley, Pearl
2 cups
1 1/2 hours
18 - 20 mins
4 cups
Buckwheat/Kasha
1 1/2 cups
10 minutes
12 mins
3 1/2 cups
*Bulgur
1 1/2 cups
30 to 40 minutes
8 - 10 mins
3 cups
Cracked Wheat
2 1/2 cups
7 to 10 minutes
7-10 mins
3 1/2 cups
Cornmeal (Polenta)
2 1/2 cups
10 minutes
10 mins
3 1/2 cups
Couscous
1 1/4 cups
10 minutes
2-3 mins
2 3/4 cups
Kamut
2 1/2 cups
1 3/4 hours
10 - 12 mins
2 1/2 cups
Millet
2 cups
25 minutes
9 mins
3 1/2 cups
Oat Groats
2 1/2 cups
35 to 40 minutes
15 - 18 mins
2 1/2 cups
**Quinoa
2 cups
25 to 30 minutes
6 mins
4 cups
Rye Berries
2 1/2 cups
1 1/4 hours
15 - 20 mins
2 1/2 cups
Spelt
1 1/2 cups
50 to 60 minutes
15 mins
2 cups
Teff
3 cups
15 minutes
5 mins
3 cups
Triticale
2 1/2 cups
1 1/2 hours
20 - 25 mins
3 cups
Wheat Berries, Hard (Red)
2 cups
2 hours
30 - 40 mins
3 cups
Wheat Berries, Soft (White)
2 cups
1 1/2 hours
30 - 40 mins
3 1/2 cups
liquid ratio when using a pressure cooker may be different than stove pan cooking
