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spelt

Vegan Rye Spelt Bread

Scrumptious Rye Bread: vegan, no yeast!

Vegan, No Yeast Rye & Spelt Bread

7.5 ounce light coconut milk (or other dairy free milk)
1 tbsp white vinegar
1 cup spelt flour
1 1/4 cup rye flour
1 tsp Himalayan salt
1/2 tsp baking soda
1.5 tbsp coconut sugar
1/3 cup walnuts
1/3 cup sunflower seeds
1/2 tsp caraway seeds
1/4 cup well chilled vegan butter, cut in small cubes

Preheat oven to 375 degrees, set a cast iron skillet in the oven. Add vinegar into the milk, set aside.

Sift and whisk together the flours, salt, baking soda and coconut sugar. cut in the cold butter with a pastry tool or using your hands.

Mix in the vinegar milk and seeds just to create a wet dough- it’s going to be a bit sticky.

Transfer the dough onto a very well floured surface, tossing it to coat in flour so that it can hold a base shape – it’s going to still be quite soft and maybe a little sticky still. Slice an X on the top of the dough to help ensure even baking. Carefully place the dough in in the hot cast iron skillet.

Bake for 30 minutes or until an inserted toothpick comes out dry.

Let cool completely before cutting.

No Yeast Bread

I like to fry a slice of this bread then use it for open-face, fork and knife sandwiches.

pumpkin gnocchi

2 ingredient Pumpkin Spelt Gnocchi (Vegan)

Yup, it’s all pumpkin all the time right now. From basic pumpkin spice seasoning to pumpkin hummus.

Roasted pumpkin mixed with spelt flour creates a simple, fluffy gnocchi. Spelt flour isn’t gluten free, but it’s considered easier to digest than other glutenous flours. If you don’t have a confirmed gluten allergy or celiac disease but still struggle with wheat, it might be worth trying.

Just 2 ingredients, pumpkin and spelt flour (I’m not counting the salt cuz I’m pretty sure this is in your pantry already). This gnocchi isn’t going to trick classic gnocchi eaters, but it comes together quick, it’s pretty delicious and it’s egg free. I tossed it in a little browned butter with sauteed garlic in it, but basic olive oil works well or try my cashew bechamel sauce.
Happy Eating,
~Monique

Pumpkin Gnocchi

1/2 cup mashed roasted pumpkin
6 +tbls spelt flour
1/8 tsp Himalayan pink salt

Mix and knead together the pumpkin, spelt flour and salt until a dough forms. Add a little more flour as needed to get a dough formed that holds together.

Divide the dough into 4 balls so they are easier to control. Roll each ball into a rope about 1.5 inches thick on a lightly floured surface. Cut each rope into 1″ sections. Lightly roll each section under the tines of a fork (this puts a little texture in the gnocchi to hold sauce better.)

Bring a large pot of water to a boil while mixing the dough. Add a good teaspoon of salt. Carefully drop the gnocchi in to the water, give it a stir to ensure gnocchi’s aren’t stuck to the bottom of the pan. The gnocchi will float when ready, just 2-3 minutes is enough. Drain and toss with olive oil, salt and pepper or preferred sauce.

Note: Canned pumpkin puree is a looser consistency than roasted pumpkin so you’ll likely need to add at least 2 more tablespoons of flour to create the dough.

kneading the dough
rolled pumpkin gnocchi

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Monique Costello Happy Eats Healthy Chef

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