Make the most delicious and healthy bread in just one hour!!

delicious bread homemade

Recently I stumbled across this recipe that promised delicious bread in just one hour!! I couldn’t believe it but it sounded simple enough, so I tried it.

The result was amazing. This bread is tasty, healthy, very simple to make and will be ready to eat in an hour. Also, and this is a big plus if you’re not too much into baking like me, the recipe is super easy!

What you need:

Large bowl

Hand mixer

Measuring cup

Dish to bake the bread in

Ingredients:

2 cups (500 g) Wholemeal flour (or really any flour you like. You can also combine two or more flours)

¼ cup (50 g) Sunflower seeds (or any seeds you like)

¼ cup (50 g) Flex seeds (sometimes I use oats too)

¼ cup (50 g) Sesame seeds

1 Sachet of dry yeast

2 Teaspoons of salt

2 Tablespoons of apple cider vinegar

½ l Warm water 

How to make it:

Mix all the dry ingredients in a large bowl. Add vinegar and water and mix well. The dough will be quite moist but don’t worry that’s fine. 

Once all the ingredients are mixed together, transfer the dough into a baking dish and sprinkle the sesame seeds on top of it. 

Place the bread into the cold oven and set the temperature to 200 degrees Celsius. The yeast will rise as the oven heats up. That’s the trick, ha!

Let the bread bake for 50 minutes, then turn the oven off. Leave the bread in the oven while it cools off for another 15 minutes or so. Done!! Easy peasy! 

Delicious bread ready to eat in 60 minutes.

delicious bread homemade

I got in the habit of making this bread once a week. Instead of baking one big loaf I usually divide the dough to make two smaller loaves. We use one loaf straight away while I put the other one in the freezer where it keeps fresh for when we need it. But let’s face it, delicious bread never lasts long.

Enjoy!

Make a tasty pesto from carrot greens and reduce organic waste at the same time!!!

carrot greens pesto
Keep your carrot greens – reduce your organic waste

If you buy your fresh produce from the local farmer’s market like we do, you probably end up with a nice bunch of carrot greens every week!. If you usually throw them out, please stop that right now!! Carrot greens are edible, taste great and are very versatile. On top of that, they’re loaded with vitamins and minerals.What a winner! So instead of adding to your waste pile, make something delicious with them!

Carrot greens are NOT toxic

Carrot greens are often overlooked because there is a common believe that they are toxic. But this is not true! It is true, however, that carrot greens contain alkaloids and nitrates which are common for nightshade plants. Some people might be sensitive to that but then they’re most likely also sensitive to other nightshade plants like potatoes, eggplants or peppers. Long story short, in order to poison yourself with carrot greens you would have to eat several kilos of them, which is highly unlikely. Right? Right!

Be creative

So instead of tossing them out, let’s be creative and incorporate carrot greens in our daily cooking. It’s easy. They are mild flavour and can most likely be compared to parsley.

There really are countless ways of using carrot greens in the kitchen. Chop them finely and add them to salads, curries, pasta sauces and hearty soups. Or use fresh leaves as a garnish to give your meals some colourful finishing touches.

If I don’t have time to deal with the greens straight away. I chop them finely, place them in an airtight container and store them in the freezer. That way they keep for weeks and I can use them whenever I want to. My favourite carrot greens recipe though is an easy and incredibly tasty pesto! 

What you need:

Food processor or stick mixer (plus tall container)

Chopping board

Knife

Ingredients: 

Approx. 2 cups  The greens from one bunch of carrots. 

1 cup  Grated parmesan

2 cloves of garlic 

½ cup  Chopped cashew nuts

1 cup Olive oil

Juice of half a lemon 

Salt and pepper

How to make it:

Cut off the carrot greens from your bunch of carrots. Put the carrots aside and wash the greens thoroughly. They can be quite sandy sometimes, so I usually rinse them two or three times to make sure that all sand is gone.

Chop the greens into smaller pieces and put them into a food processor or a tall container if you’re using a stick mixer.

Add the finely grated parmesan, garlic cloves, chopped cashew nuts, lemon juice and start mix everything. Slowly add olive oil and continue mixing until the pesto is smooth. Add more olive oil if needed (or less).

Once you’re satisfied with the texture, season with salt and pepper to your liking.

Enjoy over pasta or vegetables. Or spread on fresh bread. Sooo good!

Keep it flexible

carrot greens basil pesto

To be honest with you, I’m not very precise with this recipe and you don’t have to be either. Add some basil, use as much Parmesan as you like. The more the better, right? Also, use less garlic if you’re not a fan. Most of the times I leave out the cashews and it still tastes great. You can be as creative and flexible as you want. That’s the beauty of this recipe. I love it!!