Grilled Pumpkin Bread with Honeycomb. There are so many unexpected things I’ve gotten from blogging.
Big and small things. A cookbook. A reason to use designer muffin cups. A community. A career. But my favourite things however, are those that involve super passionate people wanting to share their awesome, healthy, and often geeky fervor with me. After a full tour, thorough honey tasting and hive visit, Oliver offered me what I can only describe as the holy grail of all bee things: honeycomb. I carried the frame of honeycomb home cradling it like a baby. Bursting with excitement and trepidation as to how I would put this delicacy to due use, I scurried home, took the honeycomb out of the bag and stared at it, praying it would reveal a grand plan for itself. A few weeks went by. And then, as if by magic, Yotam Ottolenghi’s newest book, Plenty More, arrived on my doorstep, a gift from my publisher.
Thoughts turned to alternative loaves (I couldn’t flat-out copy Ottolenghi!) Honeycomb is altogether miraculous. Directions: 1. The Life Changing Crackers. The funny thing about writing a blog, is that I never know how popular my recipes will be.
Often, I think I have a real zinger and no one really seems to appreciate it on the same level as I do. Then I post something rather simple and everyone goes nuts about it. Curious. You can imagine then, that when I posted The Life Changing Loaf of Bread, how incredibly shocked I was at the response. Although I was pretty confident that I had a winning recipe, I never expected the explosive reaction that it got. In the spirit of recipes that shake up our routine, I thought I would introduce you to the very same one all over again. The story goes like this: it was the night before a long trip, and I knew that I needed to make some food to take with me on the journey.
The wonderful thing about the Life Changing Cracker recipe is that you can customize the flavours by adding different gourmet ingredients. The Life Changing Crackers can be made into any shape you like too, so get creative. Garlic and Herb Breadsticks. I’m one of those bread people.
The kind that thinks a meal isn’t a meal unless there is a basket of something carb-tastic on the table. The kind that fills up on yummy, warm bread before the entree ever comes at a restaurant. I tried to do the no-carb thing back when the craze was at it’s height (and when I was 19 and didn’t know any better), and I lasted about thirty seconds before I desperately needed some bread. Now-a-days, I mostly try to stick to whole grains, but there are two places where I give myself a pass and stick with good, ole white flour—pizza crust and breadsticks. I can (and have) made breadsticks and pizza crust using whole grain flours, and they’re tasty, but they never compare to white flour ones.
This breadstick recipe is actually exactly the same as my pizza crust recipe, it just goes through a different process. During the growing season, I flavor this with fresh basil, oregano and chives, but it works equally as well with dried herbs in the middle of winter. Whole wheat coconut tortillas - Back to Her Roots. Tortillas are one of those things that I’ve always meant to make, but never got around to.
There are so many delicious, relatively healthy, yummy options in the grocery store, that it was always hard to justify the time to make them. What finally motivated me to take the plunge and make them myself? Flavored tortillas! I had this idea of a coconut tortilla that would work well with savory, spicy flavors (like the portabella fajitas I’m sharing with you tomorrow) or more sweet dishes (like these pear and cheddar quesadillas).
So I took to the kitchen and got to working. The ingredient list is pretty short for these guys, which always makes me happy. I mixed my tortilla dough up in my mixer, but you can just as easily do this by hand. Plus 1 teaspoon of sea salt. And 1/3 cup coconut oil. Then, with the dough hook attached, let the mixer run at medium speed until the dough is crumbly and the oil is well-distributed. You may need to scrape the sides down as you go. Enjoy! By Cassie Johnston.