Sunday, May 11, 2014
Broccoli Soup & Amazing Wheat-free Bread
The broccoli soup is my own recipe and the original bread formula can be found here.
All completely vegan, dairy free and wheat free, but trust me it's very satisfying and filling. The leftover bread also makes amazing toast.
Note: the bread dough should be prepared the day before if possible as it needs time to "rest" before baking.
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 leek, chopped
2-3 cloves of garlic, finely chopped
1.5 litres vegetable stock
3 TBS white vinegar
1 can cannellini beans, drained
200ml soy milk
Salt and pepper, to taste
In a large soup pot, sauté the leek and garlic in a little olive oil.
Add the remaining ingredients. Bring to the boil, then turn down to a low-medium heat and simmer for 30-40 minutes. Blend in batches until smooth.
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts, roughly chopped
1.5 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 teaspoon salt
1 tablespoon maple syrup
3 tablespoons coconut oil, melted and liquid
1.5 cups warm water
In one bowl, combine the nuts, seeds, rolled oats, psyllium husks and salt. In another bowl, combine the melted oil, maple syrup and water.
Mix the wet and dry ingredients together to form a dough. Allow to sit for 2 hours or overnight.
Preheat the oven to 175 degrees. Press the dough into a silicone loaf pan, smoothing the top with the back of a spoon. Bake for 20 minutes.
Remove the bread from the loaf pan and place directly onto the oven rack, and bake a further 30-40 minutes. The bread is done when it sounds hollow when tapped.
Allow to cool completely before slicing.