Thursday, January 22, 2015

Kamut Date & Walnut Bread & Rolls




For the sponge:  Combine in a large bowl
Amount
Measure
Ingredient
Prep Method
2 ½
Cups
Water

1
Tablespoon
Sucanat
Or organic sugar
1 ½
Tablespoons
Yeast


Stir well, allow yeast to dissolve & begin to bubble then add:

½
Cup
Dates
Sliced or minced
2
Cups
Unbleached AP flour


Stir well.  Cover w/ a towel, leave in cool place over night. 

Next morning add:

1
Cup
AP flour

1
Cup
Walnuts
Toasted & chopped
1 ½
Teaspoon
Salt

2
Tablespoons
Whole flax seed

1/3
Cup
Fat of choice *


Beat well w/ a spoon, then gradually stir in

3
Cups
Kamut flour


Switch from the spoon to kneading.  I knead right in the large bowl, but you can turn out onto a lightly floured board if you like.  Knead until smooth and elastic, about 5 mins.  Knead in more Kamut flour if too sticky.  Grease the bowl and the dough ball w/ your chosen fat and cover bowl w/ a towel.  Allow to double in bulk.  About an hour or more depending on room temp.  Punch down the dough.

For Loaf Bread:
Divide into three parts, roll into loaf shapes and put into greased loaf pans.

For 16 Rolls:
Divide the dough into 4 pieces.  Then divide each piece into 4 smaller pieces.  Knead each to a uniform ball, roll up tight and pinch the tops w/ a scissors.  Lay on a greased parchment lined sheet.  Push down the pointy bits to make them look attractive and soft. 

Cover and allow to rise until doubled, about 30 mins or so.  Preheat oven to 375.
 Brush or rub more fat onto the top of each loaf or roll.  Sprinkle with:

¼
Teaspoon
Gourmet sea salt **


Bake for 30 mins for rolls, about 40 mins for loafs.  When they are lightly golden test for a hollow sound.  These are great the day baked and make wonderful toast after that. 


* Fat of choice:  This is where it gets interesting and fun.  Use melted butter, evoo, or go a little more flavorful w/ melted bacon or duck fat.  

** Fleur de sel, Himalayan or Bolivian pink salt, Coarse Sicilian sea salt, Black or orange Hawaiian sea salt, favorite sea salt blend


Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!





Tuesday, January 6, 2015

Three Seed 100% Whole Grain Flatbread/Crust

Who says pizza has to be a guilty food?  It's all about what goes into the crust & what tops the pie.  We've developed a fully 100% whole grain and 3 seeded pizza crust w/ a ton of flavor & crunchy fiber, low glycemic index & great versatility.  Requiring no kneading, this crust is made using just a mixing bowl, wooden spoon, offset spatula & 2 large pizza pans.  

Three Seed 100% Whole Grain Flatbread/Crust


Amount
Measure
Ingredient
Prep Method
1 ½
Cups
Whole wheat flour

½
Cup
Flax seed meal

¼
Cup
Brown rice syrup
Or molasses or honey
2
Teaspoons
Yeast

2 ½
Cups
Water



Directions:
Combine all in a medium sized mixing bowl.  Stir well w/ a wooden spoon.  Cover w/ a clean kitchen towel and allow to rise at cool room temp for several hours or overnight.


Next add:

¼
Cup
Whole wheat flour

¼
Cup
Whole sesame seeds

¼
Cup
Chia seeds

1
Teaspoon
Salt


Stir well, let raise for 30 mins.  Prep out two 16 inch pizza pans by spraying or brushing with out. 

Preheat oven to 450, divide the batter onto two pizza pans, smooth w/ a sprayed spatula to an even thickness.  Offset spatulas work best.  Let rise again for 30 mins.

Bake in preheated 450 oven for 15 mins.  Rotate set timer for 10 mins more.  It’s done when the thin spots get a dark golden brown.  25 to 30 mins total baking time.  If you want to make pizza, pull it out when just golden brown (15 to 20 mins) top with pizza topping flavors and bake 10 to 15 mins more. 

NOTE:  This bread is very adaptable.  Swap out chia &/or sesame for perilla, basil, nigella, whole flax seeds.  Experiment.  Add a tablespoon of chili powder, smoked paprika, curry, garam masala, hawaij or other spice blends for deeper flavors.  
Here it is, spread out and ready for the oven.
Par cooked after 15 mins and ready to be topped as a pizza
Fully loaded pizza ready for the oven
Now doesn't that look delicious.  Uber healthy, yet even kids will love it!
Here's the fully cooked flat bread to be used as is.  Makes fantastic crackers for dips & spreads
Garlic and grapefruit pate w/ sake simmered organic red beets & 3 Seed Flatbread
Give this versatile, delish & healthy crust & flatbread a try at home.  You'll love it!
Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!