The beautiful fuchsia and white striped beats look so pretty on a plate. I rested the finely sliced beats on a bed of alfalfa, added cherry tomatoes and hazelnuts. Sprinkled some shallots and cruched pink peppercorns and added a drizzle of lemon infused olive oil. That simple 🙂
1 1/2 tsp of dry active yeast 1 3/4 cups of warm water 1 cup of corn flour 1 3/4 cups of all purpose flour 2 tablespoons of olive oil 1 teaspoon of sea salt
In a large bowl add the yeast to 1 cup of the warm water. Mix and let foam for 5 minutes.
Add 1/2 cup of corn flour and 1/4 cup of the all-purpose flour. Mix. Cover with plastic wrap and let sit 45 minutes until bubbles form.
Transfer the dough to your standing mixer.
Beat in the remaining 3/4 cup of water and the olive oil.
Then beat in the remaining 1/2 cup of corn flour, 1 1/2 cups of all purpose flour, and salt.
If you feel your dough is too soft, simply keep on adding a little all purpose flour until you get a kneadable dough.
Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
Transfer the dough into a lightly oiled large bowl, cover with a damp cloth, and let sit for 1 hour until the dough has doubled in volume.
Turn out the dough again and punch it down to release the air. Form it into a ball and place it on a baking sheet lined with parchment paper. Sprinkle a little all purpose flour on top, cover again with the damp cloth, and let sit for 1 hour.
Preheat the oven at 450 F.
Bake 15 minutes then lower the heat to 425 F and bake for another 20 minutes.
Congratulations ! you made yourself a beautiful and delicious corn bread !
Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine.
Add the chopped chocolate and continue whisking until completely melted and combined.
Remove from heat and add vanilla, coffee and agave, whisk to combine.
Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddle and it worked perfectly.
Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.
1/2 cup of plant based butter 3/4 cup brown sugar 1/4 cup cane sugar 1 tsp pure vanilla extract 3 tbsp soya milk 1 1/2 cup pastry flour 1/2 tsp baking soda 1/2 cup vegan white chocolate chips 1/3 cup of macadamia nuts
Heat the oven at 350
In a standing mixer, in a large bowl, cream together the butter and sugars. mix in the vanilla and soya milk. sift in the flour and soda and stir until well mixed. Add in the chocolate chips and the nuts and hand mix with a wooden spoon or spatula. Use a 1 1/2 scooper or a tablespoon and drop onto a parchment or silicone mat lined baking sheet, no need to flatten them, they’ll spread as they bake. Place in the oven and bake for 12 minutes. Remove and let cool for 15 minutes.
2 cups of all purpose flour 1 tablespoon of baking powder 1 tablespoon of ground flax seeds 1/2 cup of granulated sugar 8 tablespoons of cold vegan butter 3/4 cup of unsweetened almond milk 1 teaspoon of pure vanilla extract 1 cup of frozen blueberries
For the glazing
1 cup of icing sugar 2 tablespoons of unsweetened almond milk 1/2 teaspoon of pure vanilla extract
Instructions for the scones
Preheat the oven to 400 degrees F and line a large baking sheet with a silicone mat.
In a large bowl, mixtogether the flour, baking powder, ground flaxseeds and sugar.
Add the cold vegan butter, and use a pastry cutter or fork to blend the butter into the dry ingredients until it ressembles coarse crumbs.
Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.
On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands into a 1 inch thick circle.
Using a pizza dough cutter or large well sharpened knife, cut it into 8 pièces, like you would a pizza.
Place the scones side by side onto the baking sheet and bake for 20 minutes or until lightly golden brown on top.
For the glazing
Combine the icing sugar, milk and vanilla in a small bowl and whisk until smooth.
Let the scones cool for 30 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.