Gluten-Free Nuts & Seeds Bread

Written by Catherine Falardeau Marcoux on . Posted in Recipes

Finally a gluten-free bread that is tasty and moist! 

Special Thanks to Lena this time for having shown us this great recipe! Easy and quick to make, this recipe is really a revelation in the gluten-free world :)

Ingredients:

1 package (approximately 7 g) of dry yeast (or can also use fresh yeast)

250g mix of nuts and seeds – I like to put almonds, hazelnuts, sesame seeds, flax seeds, sunflower seeds, etc.

500g of flour – we use half buckwheat and half corn flour but it can be adjusted as desired.

800ml of luke warm water (room temperature)

2 tsp of psyllium husks (floh) 

2 tsp of salt

2 tbsp of apple cider vinegar

Step 1:

Dilute together the water with the yeast into a bowl. Mix in the salt and vinegar. Then add the psyllium husks.

Step 2:

Mix in the nuts and seeds.

Step 3:

Mix in the flours, and mix well. 

Step 4:

Transfer the dough into a bread baking dish that was oiled and floured, or use wax-free baking paper.

Put in cold oven and turn the heat for 175°C. Bake for approximately an hour, then take the bread out of the dish and continue baking upside down for about 15 min. Let cool down. Keeps well for a few days but does not freeze well.

Enjoy and show your GF friends!

Catherine

 

Vegan Mayonnaise

Written by Catherine Falardeau Marcoux on . Posted in Recipes

For this one recipe, it is our other dear friend Viola Tschendel that I have to give thanks to for having made this recipe so many times at Obenaus. It was the perfect sauce to accompany many different types of meals, but mostly just poured over baked potatoes!

To get the right consistency, it is important to follow the order below in terms of which ingredient to add at every step. But the great thing is the result is always good no matter what! I wish you all the best with the experimentation!

Step 1: Whip with a hand mixer the “Soya Cuisine” 18% (250 ml) – or any cooking cream 18% – very well alone.

Step 2: Slowly add the Sunflower Oil (250 ml) to the cream while whipping the mix.

Step 3: Add all other ingredients (except the lemon!):

1 tsp of Mustard (or more to taste), 1 tsp of Salt, 1 tsp (or less) of Sugar, some squeezed Garlic, a little Curcuma powder (turmeric) and Marjoram as spices, as well as some more salt and pepper if desired.

Step 4: At the very end, slowly add the juice of 1/2 a Lemon while whipping.

It is also possible to add 1 tbsp or more of soya yogourt (or other type of yogourt) to make it less fatty. It gives the mayonnaise a nicer consistency.

Mix well and Voilà – its Ready to Serve!

Cheers

Catherine

 

 

Gluten-Free Seed Crackers

Written by Catherine Falardeau Marcoux on . Posted in Recipes

First, I would like to say a special thank you to our friend Vihra Dincheva to have brought this recipe to Obenaus, and with whom we spent many hours in the kitchen finely rolling these nutritious crackers for the enjoyment of the community. Although this recipe is quite easy to make, it does require some time.

  1. Mix together all the dry seeds: 1 cup sunflower seeds, 1 cup sesame seeds, 1/2 cup pumpkin seeds, 1/2 cup flax seeds. You can of course experiement with any kind of seeds of your choice.
  2. Add 2 cups of corn flour to the seeds. Make sure to coat all the seeds.
  3. Add 1/2 cup of olive oil. Mix well.
  4. Add 2 cups of very hot water. Mix well.
  5. Then, spread VERY thinly on a baking sheet on a tray, and sprinkle sea salt over if desired (Great Tip: It is easier to thin out the mix very finely by placing another baking sheet on top and using a roller to spread the dough). 
  6. Put the large flat dough in the oven (without the top baking sheet) for 15-20 min at 200°C.
  7. When out of the oven, cut into cracker size of your choice, and let cool for 5 min.
  8. *You will most likely need to do several batches. 

Enjoy modestly as it can easily disappear very quickly :)

Catherine

Sourdough Bread

Written by Catherine Falardeau Marcoux on . Posted in Recipes

Important Note: This recipe is a result of a lot of practice. The quantities, timings, and methods can vary. We suggest using this recipe more as a guideline and one is encouraged to make his or her own experiments :)

Prep Time: 15-18 hours                 Cook Time: 45 minutes                 Quantity: Two breads

 

Ingredients:

– Combination of whole-grain flour and fine white flour. We use mostly spelt (Dinkel), rye (Roggen), whole-wheat and an ancient variety called Einkorn wheat.

– Water (*Always lukewarm / moderately warm)

– Salt (25-30g)

– Spices (optional)

 

Methods:

STARTER:

Mix some fine white flour with lukewarm water and bring to a yogurt-like consistency. Let the mix sit for at least three days to a week to mature until you smell sourness (banana-yogurt smell is normal). Stir the starter everyday and add a little bit of flour and water in order to feed those wonderful micro-organisms that will give life to your sourdough. You can keep these new friends forever too!

 

CREATING THE SPONGE:

Once your starter is alive, you can keep it dormant in the fridge and use it as you need, or feed it a little bit everyday with flour and water if you keep it at room temperature. When you are ready to make bread, you first need to create the sponge which is usually done the night before.

Put 2-4 tbsp of the starter into a big bowl. Add one big glass of water. Mix well. Always use wooden spoons preferably. Then add flour but keep it quite liquid to a jelly-like/ yogurt consistency. Mix well. Make sure it’s not too dry.

Let the sponge sit overnight (or at least 10 hrs). The longer the more sour it will be and the more digestible, but it can go bad if it’s sit too long. Cover the bowl with a dry clean cloth. You can stir the dough once or twice to break up the skin forming at the surface.

*Note: While making bread, always keep the sponge and dough in a warm but not hot place such as a stove top.

Next morning (or after 10 hrs or more), stir well the sponge again. Feed your starter.

*Feeding the starter: At this step, always remember to put a few spoons back of the sponge into the starter jar to feed your microorganisms and to have a starter for your next breads.

 

MAKING BREAD:

Add one liter or approximately two big glasses of water to the sponge. Mix well. Add a lot of flour until the dough is still sticky but not liquid anymore (more doughy, less yogurt-like). Mix with wooden spoon or a wet clean hand. Keep one hand dry to add flour as you stir. Cover the bowl with the cloth and put it back in a warm place.

Let the dough sit for half to one hour. Notice the consistency change in just that time: the bacteria and yeast community is working! Then add 25-30g of salt + spices of choice on top of the dough at the center. Pour over the salt about 50ml of water (just a little bit) to dilute it. With a wet hand, first rub the salt and water on the surface of the dough.

Fold the dough several times. *When folding the dough, do it very gently with a wet clean hand by turning the bowl one way and folding the other way. Keep the same folding direction.

For the next 3-4 hours, fold the dough again once per hour, preferably without adding anything. You can experiment with the times and see what sourness you like best.

You will get the amount for about 2 breads. Therefore, before baking you need to divide the dough.

*Dividing the dough: It is best to divide the dough at the last folding about an hour before baking. First put some flour at the bottom of a new bowl. Try to manipulate the dough as little as possible. Pour half of the dough into the new bowl slowly and only use the spatula to help detach the dough from the bowl. If you forget, dividing the dough directly before baking is fine. It will have a little less air bubbles.

 

BAKING BREAD:

Heat the oven as hot as it can (250°C) before starting. Put it at “upper and lower heat” or on fan if using two oven trays at different heights (but remember that on fan the oven gets a lot more hot).

When the oven is hot enough, oil and flour your bread molds (the sides as well). Put the dough in with again as little manipulation as possible. Let the dough find its shape naturally. Sprinkle flour on top of the dough to avoid it to stick to the cover.

Bake the breads at 225°C the first 20 minutes covered with aluminum foil (a baking tray on top of them also works just fine). Then, turn the heat down to 200°C and bake for another 25 minutes uncovered. Lower the heat a little more if it seems to be too high.

When the baking is done, take the breads out of the molds immediately. Let them rest on their side or standing on the counter for a while before cutting.

 

ENJOY!
…and send us a picture :)

Elderflower Cordial

Written by Damon Mills on . Posted in Our Blog, Recipes

Obenaus’s Elderflower Cordial Recipe 


Prep time: 20 minutes               Cook time: 10 minutes                           Makes about 4 litres

 

Ingredients


Method


Pictures


40 Elderflowers heads

3 Litres of boiling water

2 Kilos of sugar

50 Grams of citric acid

3 Lemons


1.
Add the water and sugar into the largest saucepan you have, heat gently until the sugar has dissolved into the water. 

2. Add the Elderflower heads into a large container that can be used to store the cordial. Slice the lemons and place in with the Elderflower heads. 

3. When the sugar has dissolved, add the citric acid to the boiling water. 

4. Pour the solution into the large container for storage. 

5. Cover the cordial and then let it sit for 5 days, stirring once a day. 

13384803_1739770136239966_456976927_n


 

 

 

Storage – To store, pour into plastic bottles and freeze.

Obenaus Community

Ewitsch 2
A-8461 Ehrenhausen

+43 680 3060900 (Lena)
+43 680 132 7177 (Rainer)