Pumpkin seed flour flatbread and bagels / Ploščati kruh ter štručke iz bučne moke

ENGLISH below

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Ta recept je okusnejši kot izgleda. Obljubim.
Prav tako ne bo vzel veliko časa in bo poleg zanimive barve ponudil še cel spekter dobrih maščob, proteinov in vlaknin.

Ploščati kruh je po 15 minutah peke mehak, a ima hrustljave robove, ki lahko služijo kot nadomestek za klasične krušne drobtine (jaz sem jih uporabila kot posip za bučno juho). Po 20 minutah peke bo ploščati kruh postal kreker (meni osebno ljubši). Recept za ploščate kruhke se lahko uporabi tudi kot testo za pizzo, krekerje ali hrustljave palčke (denimo za pomakanje v omake, prelive, humus).

Štručke so malo manj kul kot ploščati kruh in bodo potrebovale daljši čas pečenja. Takoj po peki bodo imele hrustljavo skorjo ter mehko, sočno notranjost. Vroče bodo drobljive, ohlajene pa bodo malo pridobile na kompaktnosti, a je njihova konsistenca daleč od stabilnosti običajnih štručk.

Recept je brez kvasa, namesto slednjega sem uporabila pecilni prašek.

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Sestavine za 1 pladenj ploščatega kruha in 4 štručke:
200 g moke iz bučnih semen (ter nekaj za posip delovne površine)
1 žlica mletega indijskega trpotca
1/2 žličke brezglutenskega pecilnega praška
1 žlica soli (ne rabi biti zvrhana;) količino soli lahko seveda prilagodite)
2 žlici olivnega olja
1 žlica bučnega olja
280-300 ml mlačne vode

Priprava:
A) ZA PLOŠČATI KRUH
1. V posodi zmešaj moko s pecilnim praškom, indijskim trpotcem ter soljo.
2. Dodaj olje in postopoma še mlačno vodo, dokler ne dobiš enotne, vlažne mase.
3. Mesi in mešaj dokler ne dobiš gladke mase brez grudic, kakšno minuto.
4. Pusti počivati 30 minut (da se vpije tekočina). Segrej pečico.
5. Ploščati kruh oblikuj na pomokani površini s suhimi dlanmi, saj bo masa vlažna in je ne bo mogoče razvaljati z valjarjem.
6. Peci na 200°C: 15 minut (za mehko verzijo) in/ali 20 minut (za hrustljavo verzijo).

B) ZA ŠTRUČKE
1. V posodi zmešaj moko s pecilnim praškom, indijskim trpotcem ter soljo.
2. Dodaj olje in postopoma še mlačno vodo, dokler ne dobiš enotne, vlažne mase.
3. Mesi in mešaj dokler ne dobiš gladke mase brez grudic, kakšno minuto.
4. Pusti počivati 30 minut (da se vpije tekočina). Segrej pečico.
5. Štručke oblikuj z rokami in po potrebi dodaj še malo moke. 
6. Peci na 170°C kakšnih 35 minut.


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ENGLISH

Let me just start by saying few words about the green-thing-called-flatbread.

This flatbreads are tastier than they look. I promise.

They’re done really fast and are full of good fats, protein and fiber. The flatbread is soft and have crispy edges, which can be used as a replacement for breadcrumbs (I used them on my pumpkin soup; pic no.6). The flatbread recipe will also make a delicious pizza crust, crackers or crispy sticks (for dips).

Green bagels aren’t as awesome as a flatbread and will also need a little longer baking time, but they, too, have somehow crispy crust and moist center. Hot they’ll be crumbly but they’ll firm slightly as they cool down.

This version is yeast-free and gets a little lift from baking powder.

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Ingredients for 1 (tray of) flatbread and 4 bagels:
200 g (2 cups) pumpkin seed flour
1 Tbsp psyllium husk powder
1/2 tsp gf baking powder
1 Tbsp salt (I used 1 flat TBSP! Feel free to reduce the amount of salt)
2 Tbsp olive oil
1 Tbsp pumpkin seed oil
280-300 mL (2 cups) lukewarm water

Method:
A) FOR THE FLATBREAD

1. In a bowl stir together flour, baking powder, psyllium husk powder, salt.
2. Stir in oil and warm water until combined.
3. Knead and mix the dough until it’s smooth (1 minute).
4. Let rest for 30 minutes. Preheat the oven.
5. Use your hands to make the flatbread and shape the dough into a flat disk. It won’t be possible to roll out  the dough, because it will be too moist and crumbly. Dust your work surface with some extra flour and work with dry hands.
6. Bake at 200°C for 15 minutes (for soft version) and/or 20 minutes (for crispier version).

B) FOR THE BAGELS
1. In a bowl stir together flour, baking powder, psyllium husk powder, salt.
2. Stir in oil and warm water until combined.
3. Knead and mix the dough until it’s smooth (1 minute).
4. Let rest for 30 minutes. Preheat the oven.
5. Use your hands to form the bagels. Press a dough round down with the palm of your hand and push a finger through to make a hole.
6. Bake at 170°C-175°C for 35 minutes.

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