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 17^th 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!

www.avantinatural.com

Facebook  https://www.facebook.com/pages/Avanti-Cafe/166822256677277?ref=hl

Twitter  https://twitter.com/AvantiNatural

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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 17^th 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!

www.avantinatural.com

Facebook  https://www.facebook.com/pages/Avanti-Cafe/166822256677277?ref=hl

Twitter  https://twitter.com/AvantiNatural

Pinterest  http://www.pinterest.com/avantinatural/boards/

Instagram http://instagram.com/avantinatural

Epic Pear Seed Bread

We get it from all sides these days.  That wheat belly guy insists that bread and pasta are going to be the death of us pronto.  The Paleo divas claim that grains do not soothe the savage beast. Those notions seem extreme, but it is true that we should reduce our white flour and overly chemically processed foods asap.  Common sense indicates that we should give our bodies regular breaks from repeated bombardment. And yet, no one can deny that we humans love our breads.  All Western cultures have breads of every ilk.  Our brothers and sisters who left us behind when they crossed the Bering Straight to set up culture in the New World found ways to create breads from the new ingredients they found there such as acorns & maize.  The Persians have their dilly flat breads, the Indians their nan, the Chinese their rice buns, the Japanese their 'pan' & their okoge, the crispy rice as the bottom of each okame rice cooker.  And that brings us to crackers.  Every culture known to human kind, brings it's cracker creations to the world plate.  

So, when it's time to take a break from wheat and grains for moment, let us turn to the mighty seeds at hand.  This Epic All Seed Bread does take a full day to proof & sprout, but doesn't really need much prep time or babying.  Here's how to do it.  

Start w/ a bunch of flavorful seeds.  Beautiful indeed.  

Epic Pear Seed Bread

Amount	Measure	Ingredient	Prep Method
1	Cup	Sunflower seeds
½	Cup	Flax seeds
½	Cup	Pepitas
1	Cup	Buckwheat groats
½	Cup	Quinoa
¼	Cup	Chia seeds
¼	Cup	Flax meal
1	Teaspoon	salt

Directions:

Combine the seeds in a large oven safe pyrex bowl

Meanwhile heat the following to just melted

2	Tablespoons	Honey
¼	Cup	Coconut oil
1 ½	Cups	Water

Add to the bowl w/

¾

Cup

Pear

Just ripe, grated, with juice

Stir well, let sit w/ a light cover (light tea towel or cheese cloth) for 24 hours. 

Put into a cold oven, set at 325.  When it reaches temp, set timer for 30 mins.  Turn off oven and cool completely. 

Scrape sides to loosen, turn oven back on to 325.  Bring to temp, set timer for 45 mins.  Turn out onto sprayed pizza pan.  If some sticks to the bowl, pat it back into place.  Cook for an additional hour until it feels firm and solid when tapped.  

It's easy to melt the coconut oil in the water & honey

It's the pear that makes this bread sweet/savory and unique.

After it has blended and proofed over night, here it is ready for the oven

And it transforms to this lovely loaf once cooked

And sliced

Once sliced, it freezes very well.  It's such a hearty flavorful bread, you can use it in any way that those classic hard dense German and Scandinavian breads are used. Here's our suggestions w/ avocado, caper & black pepper crema & Avanti Poached Garlic & Green Peppercorn Harissa

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 17^th 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!

www.avantinatural.com

Facebook  https://www.facebook.com/pages/Avanti-Cafe/166822256677277?ref=hl

Twitter  https://twitter.com/AvantiNatural

Pinterest  http://www.pinterest.com/avantinatural/boards/

Instagram http://instagram.com/avantinatural