Healthy Bites : Zesty Lemon and Oat Slice

The more we cut processed ingredients out of our diet the better (and slimmer) we are feeling.

We've always eaten pretty well really, nearly everything is homemade so additives and other nasties are very low, and we eat loads of fruit and vegies fresh from the garden.  Now we are trying to eat more whole foods (un-refined) and organic where we can afford it.  Slowing swapping things white flour for wholemeal, fruit juice, dates and honey for refined sugar and eating vegetarian most nights of the week.  Our waist lines, energy levels and health are starting to be a lot better off for it.

This recipe was inspired by my love of citrus slice.  I tried a slice from a café a few months ago.  I enjoyed it enough but felt really gross afterwards, too much sugar and fat.  This version is clean and pretty healthy.  Refined sugar is replaced with naturally sweet dates, honey and fruit juice.  Flour is replaced with oats and ground almonds.  This is still a treat food - our first option for snacks is fruit and vege (mostly...) but when we feel like a treat these will really hit the spot.

Zesty Lemon and Oat Slice Recipe

Base
1C Dates
¾C Coconut
Juice of an Orange
½C Water
1½C Organic Rolled Oats
½C Raw Almonds

Put dates, coconut, juice and water in a small pot.  Heat gently for about 10 minutes until the dates mash easily with a fork.  Set a aside to cool.  Meanwhile, whizz oats and almonds to a crumble (not super fine).  When dates are cooled add to oat mix and whizz on medium until combined well (1 to 2 minutes), adding a little more water if needed to help it bind.  Line a brownie tin with baking paper.  Press oat mixture firmly into tin.  Spread over then press down topping and leave to set in the fridge

Topping
1/3C Coconut Oil (I have organic, cold pressed, unrefined)
¼C Firm Honey (use agave or maple syrup for vegan)
Zest of 1 Lemon
Juice of 2 Lemons

Gently warm coconut oil and honey till just soft - like room temperature butter.  Beat all ingredients together till well combined.

Perfected : No-Knead Vogels Style Bread

I was very excited a few months ago to be given a no-knead homemade 'Vogels' style bread recipe.  If you don't know what Vogels bread is, it is moist, slightly dense, grainy bread.  It makes wonderful sandwich bread but is best toasted with a slathering of peanut butter, honey or butter and marmite.

After several attempts with my new recipe I was always disappointed, the bread would rise well but half way though baking would sink in the middle and then was impossible to prise from the tin.  My best guess was that the mix was always too wet.

I have made quite a few modifications since first trying to make this bread, and twice I have started with a completely new recipe.  Now finally I have got it right - so here it is.

No-Knead Vogels Style Bread Recipe
Makes 2 Loaves

500ml Boiling Water
1T Honey or Brown Sugar
500ml Cold Water
20g Active Yeast (4 teaspoons)
3¼ Cups / 400g Wholemeal Flour
3¼ Cups / 400g High Grade Bread Flour
2t Salt
½ to 1½ Cups Mixed Grains (We like golden linseed, sesame and sunflower)
¾ Cup Rolled or Quick Cooks Oats

Turn oven on to 50°C Bake (you don't want the fan on for this stage if you can help it - so the tops of your loaves don't dry out).  Line 2 loaf tins with baking paper, or grease generously with cooking oil.

Mix the hot water and honey/sugar to dissolve.  Add in cold water then yeast, stir well and allow to activate for 10 minutes.  Add in flour, salt, grains, seeds and oats and mix well.  The mixture will look like thick porridge.
Divide mixture between your 2 loaf tins (sprinkle with some seeds/oats if you like) and put into the oven on middle rack.  Leave to rise for 25-35 minutes until the dough reaches the top of the loaf tin (even better if it looks like it's just about to over flow).  Turn oven up to 200°C and switch to Fan Bake if you've got it.  Bake for 45 minutes.
Leave in the tins for 15 minutes after cooking then turn out onto cooling rack (you may need to gently ease sides from tin).  Cool completely before slicing - it's kind of like a cake - it will stick to your knife and make a big mess if cut too early.

Digging for Treasure

My 2 baby bears and I took advantage of the nice weather this weekend and went potato hunting in the garden.  They were amazed how with a turn of the garden fork potatoes would magically appear from underground.  There was fierce competition to gather them up.

I planted 12 each of Rua and Summer Delight potatoes in early August.  The tops were slowly starting to look brown so I figured it was time to harvest.  It is nice having fresh potatoes from the garden but I will do a little more research into varieties next year.   I was hoping these would be firm and waxy, but both are quite fluffy.  The Summer Delight are the better of the 2, slightly yellow flesh and nice earthy flavour.  The Rua is white and quite bland, I'll need to be a little more creative when cooking these.