1 cup of Against the Grain's Purple Cornmeal
1 cup of Against the Grain's Whole Grain Barley Flour1 tbsp baking powder
1 tsp sea salt
2 tsp chopped fresh sage plus 6 whole fresh leaves
1 cup milk
1⁄2 cup honey
1⁄2 cup olive oil (or 1⁄2 cup melted butter)
-Preheat oven to 375 F. Heat heavy ovenproof skillet (preferable cast iron) in oven for 10 minutes. -Whisk together first 4 ingredients and chopped sage in a large bowl.
-Whisk milk, honey, oil (or melted butter) and egg in medium bowl to blend.
-Use 1 tbsp oil (butter) to coat bottom of hot skillet and arrange whole sage leaves in desired design.
-Add egg mixture to cornmeal mixture, stir until just combined. (do not over mix)
-Pour batter over sage leaves in skillet and bake until browned and tester inserted into centre comes our clean, approx. 20 minutes.
-Cool in skillet 10 minutes, invert onto platter to show off the sage leaves. Excellent as an accompaniment to salad
Amber wheat: 1 cup
Spanish red corn meal: 1 cup
Ground flaxseed: 2 table spoons
Salt: 1/4 teaspoon
Maple syrup: 1/3 cup
Apple cider vinegar: 2 tablespoons
Pumpkinseed milk: 1 and 1/4 cup
Baking powder(optional): 2 tsp
Procedure : Soak flax seeds in maple syrup for 20 min. Mix dry ingredients then fold in all wet ingredients making sure that the mix is not over worked. Place in 400 degree. (please clarify type of pan.....I would suggest cast iron what size) oven for 10 minutes then turn down to 325 for 20 minutes or until toothpick comes out clean.
Pumpkin seed milk: blend 2 parts water and one part pumpkin seeds in high speed blender until it coats the back of a spoon with no clumps. Pass through cheese cloth or fine mesh conical sieve. Season to taste.
For a lighter end product add 1/4 cup neutral oil.
Using barley flour increases the grams of beta glucans and the associated health benefits, such as lowered LDL cholesterol levels and increased immune system function. These puffy flatbreads are wonderful for dipping, or for wrapping around fillings, or as a base for individual pizza toppings.
1 ½ cups (375 mL) whole barley flour
1 ½ cups (375 mL) all-purpose flour
2 ½ tsp (12 mL) instant yeast (1 pkg / 8 g)
2 Tbsp (30 mL) canola oil
1 Tbsp (15 mL) liquid honey
1 ½ cups (375 mL) warm water
Additional flour for rolling
Additional oil for brushing
Dried herbs and salt for sprinkling, if desired
In a large mixing bowl, combine whole barley flour, all purpose flour and yeast. In a measuring cup, whisk oil, honey and water. Pour into the flour yeast mixture and stir until blended and dough pulls away from the sides of the bowl.
Remove dough to a lightly floured surface. It will be slightly sticky. Knead, adding a little flour if necessary, for 10 minutes, until the dough is soft, smooth and elastic.
Return dough to the mixing bowl and brush lightly with a little oil. Cover with plastic wrap or a damp cloth for 90 minutes, until dough has doubled in volume.
Preheat oven to 450°F (220°C). Heat a baking stone or an upside down cookie sheet while you roll out the flatbreads.
Punch dough down, and form into a disk, about 8 inches (20 cm) in diameter. Cut into six even pieces. On a lightly floured surface, roll out pieces into 8-inch (20 cm) rounds, approximately ¼ inch (1 cm) thick.
Carefully open the oven door, and with a spatula, place one round in the centre of the baking stone or upside down cookie sheet. Bake until puffed and surface is dry, about 4 minutes. Remove to a cooling rack, and repeat with remaining dough.
If desired, brush warm flatbreads with a little canola oil and sprinkle with dried herbs and salt.
These are best eaten immediately or they can be stored for 1 week in a re sealable plastic bag and reheated before serving. Flatbreads can be frozen for up to 1 month.
Makes 6 flatbreads.
Nutritional Information (per flatbread):
Protein: 4 g
Carbohydrate: 49 g
Fibre: 1 g
Sugars: 3 g
Fat: 10 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 4 mg
Potassium: 55 mg
50% All-purpose (organic, conventional flour)
50% Ancient Amber Wheat Four from Against the Grain Farms 95% Hydration
- Hand mixed: flour, water, and levain.
- Rested for 40 mins, then mixed in salt.
- 45 seconds of "slap-and-fold" to build gluten
- Fold #1, an hour into bulk fermentation
- Fold #2-4, 30 - 40 minute intervals
- Light preshape
- 30minute bench rest
- 2nd shape
Farinata makes an excellent, easy appetizer, and a fantastic base for a variety of toppings including anchovies, olives, sauteed vegetables, fresh herbs, tomatoes and olive oil. Shredded cheese can also be added to the batter.
1 cup chickpea flour
1⁄2 cup Against the Grain Spanish Red Corn Flour
1 medium lemon, juiced
1 1/2 cups water
4 tablespoons olive oil, plus additional for greasing the pan
1 teaspoon unrefined sea salt
OPTIONAL: Shredded cheddar cheese (Upper Canada Creamery Herb and Garlic)
- Stir together the chickpea flour and Spanish Red Corn Flour. Stir in lemon juice and water,
cover bowl and allow to rest at room temperature for at least 12 hours and up to 24 hours.
- Set a 10-inch cast iron skillet in the oven, and heat the broiler.
- Whisk in olive oil and salt, until it forms a thin, smooth batter.
- When the skillet is nice and hot, swirl a glug of olive oil in the bottom of the skillet until it's completely coated, then pour in half the batter, swirling it if necessary so that it coats the bottom of the skillet. Broil the farinata until its edges turn crisp, and it begins to blister - about 7 minutes.
- You can also cook in skillet on stove top and flip half way (add grated cheese before flipping)
- Gently remove the farinata from the pan, continue with the remaining half of the batter. Cut into squares and serve with more olive oil, fresh herbs, tomatoes, anchovies, olives or whatever you happen to like.