An old and traditional hummus recipe with a great flavor twist... served with this amazing crispy spelt flatbread.
Serves 4 to 6:
Chickpeas (400g - canned)
Dried tomato (1 medium)
Lemon juice (2 tbsp)
Garlic (2 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)
1) Drain the chickpeas and rinse.
2) Combine the chickpeas, tomato, lemon juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3)
Add more lemon juice or olive oil to taste. Turn out into a serving
small dish, and make smooth with the back of a spoon. Drizzle with extra
virgin olive oil.
As usual the day started with overnight oats and a cup of tea.
Early Mood is an Earl Grey tea with a fresh tingle of bergamot, angelica and subtle notes of Icelandic moss... stand tall, look at the horizon and think: This will be a good day!
Overnight oats and spelt with peach
Serves 2:
Rolled Oats (50g)
Rolled Spelt Flakes (50g)
Rice Milk (240 ml - or other vegetable milk)
Peach (2 or any other fresh fruits)
1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning top with the peaches, enjoy!
Makes 1 loaf (+- 700g)
Wholegrain Spelt Flour (350g)
Strong wheat flour (150g)
Salt (1/2 tsp)
Fast Action Dried Yeast (3g)
Muscovado Sugar (1 tsp)
Warm Water (250 ml)
1) In a large bowl mix together the flour, salt, yeast and sugar.
2) Add the water and roughly mix it into the flour.
3) Turn dough out onto a floured surface and knead the dough firmly for several minutes.
4) Shape the dough and put it into an oiled bread tin or into a baking sheet.
5) Leave dough to rise for about 2 hours in a warm place.
6) Bake in a preheated oven (180C) for 20 minutes and hollow sounding when tapped.
