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eggless

100% Wholewheat Pizza

“I want to live in a world where the need for pizza belittles that of war.”
Jason Barnett

100% Wholewheat Pizza … nothing else. Simple, clean, quick, delicious and versatile. As I mentioned recently, I have a few good to go recipes that I hold in my head. Most involve eye balling, throwing into the KitchenAid stand mixer rather rapidly, mixing in all at once, and then leaving the yeast to rise to the occasion. Life gets tiring at times with so much going on. For times like those, simple is best. If it can go wholegrain, even better.

Genoa Fougasse with SprigThere’s nothing to this recipe. In line with my recent experiments, I use cultured buttermilk {available as plain chaach in the local market} to knead the dough as a substitute to water. Chemistry falls flat with me, schooling largely forgotten, but possibly yeast with the added culture does work in there to allow for a quick rise. You could add a spice blend, minced garlic or herbs to the dough as well. Genoa Fougasse with SprigI added a dash of Genoa to perk up the grilled vegetables for the topping, the topping inspired from Epicurious. I’m giving away a set of spice blends away here, so you can try and enter if you like. The spice blend paired well with the vegetables and herbs. Worked a charm. Bland vegetables like eggplant and mushrooms take really well to added flavours. Just herbs, garlic and lime also work really well. Mint Basil Fresh 1000 2

100% Wholewheat Pizza
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Simple, quick, fuss free, this 'loaded with goodness' 100% Wholewheat Pizza will keep the young and old all happy. Base done, fix the toppings as you like, else there is a recipe below. Recipe can be easily doubled.
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
100% Wholewheat Pizza
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Simple, quick, fuss free, this 'loaded with goodness' 100% Wholewheat Pizza will keep the young and old all happy. Base done, fix the toppings as you like, else there is a recipe below. Recipe can be easily doubled.
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
100% Wholewheat Pizza
Topping
Servings: people
Instructions
100% Wholewheat Pizza
  1. Place everything except buttermilk in bowl of stand mixer. Stir on low speed for 3 seconds, with knead hook attached. Begin pouring in the buttermilk, a little at a time, till you get a soft dough that begins to comes together.
  2. Increase the speed and knead for 7-8 minutes on speed 5 until you get a smooth elastic dough. Add a little more buttermilk f the dough is dry, or some more flour if the dough is too wet. {Every brand of four has a different absorption capacity. I usually eyeball the amount.}
  3. Transfer to an oiled bowl {or leave in in the KA bowl like I do}, cover with cling-wrap and leave in a draft free place to rise for an hour, until doubled. {You can also leave it in the fridge overnight for a slow rise}
Topping
  1. Toss the eggplant slices with 1/2 tsp salt, and leave in colander for 30 minutes. Squeeze out excess water, then toss with mushrooms, spice blend, garlic, lime, olive oil and fresh herbs.
  2. Grill in hot oven for 10 minutes then leave to cool.
  3. Toss tomatoes with freshly chopped mint and basil and some salt, Place over a colander to allow excess water to drain out. Mix into the grilled vegetables.
  4. Preheat the oven to 180C.
  5. Divide the dough into 2 or 4 as desired.
  6. Roll out quite thin {we like thin crust pizzas}, or as thick as you like. Brush with extra virgin olive oil, and lightly sprinkle with Himalayan rock salt.
  7. Place of a parchment lined baking tray and bake for 15 minutes until golden brown. Cool a little.
  8. Assemble
  9. Give the base a drizzle of extra virgin olive oil, then a smear of cheese spread, followed by one of pizza sauce.
  10. Top with the grilled mixed vegetables and sweet corn, grate over mozzarella.
  11. Bake for 10 minutes in a hot oven just until the cheese melts and the vegetables get warmed through.
  12. Garnish with chili flakes, fresh herbs. Serve immediately.
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Genoa Fougasse“Variety’s the very spice of life, that gives it all it’s flavour.”
William Cowper

Genoa Fougasse turned out to be the best bread I’ve baked in a while. Sometimes you just need ‘bread luxury’, and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home. French Fougasse has always been on top of my list of fave breads. The Genoa Fougasse just knocked it off!Masala Dabba, spices

The Masala Dabba #2Spices have always fascinated me since I entered the kitchen. My love affair with them getting more intense when I joined Dolphia and Simi on the spice journey with The Masala Dabba. The colours, the flavours, the versatility never cease to amaze. I am rather light handed with spices in the kitchen, using them only to enhance flavours rather than overpower the dish. The fougasse I planned to make was just a cheese and walnut bread.Genoa Fougasse with SprigIt’s a dough I’ve been working with, an experiment which goes on substituting grains on the go. I wanted a light bread, so I decided to stay half whole wheat and half plain flour. Also instead of water, I like kneading my dough with cultured buttermilk. Kills two birds with one stone, no make it four! Adds some calcium, makes the dough buttery light, reacts faster with the yeast, and of course lends beautiful flavour too! I recently did pitas with a similar dough, playing around with the quantities a little. Seems to work its charm each time!Genoa Fougasse with SprigThe  charm however turned to absolute joy with this gourmet spice blend from Sprig. The spice blends arrived as the dough was proofing. On a whim I decided to add some to the bread. The fresh flavours please you as you undo the foil, the aromas very enticing. The packaging is quite eye catching, the quality excellent. If you look closely, you can pick out the ingredients as listed on the box.Genoa Fougasse with Sprig It’s quite a generous portion in the box, will see me for a while. It added colour, flavour and real happiness to the fougasse which was quite aptly renamed Sprig’s Genoa Fougasse. I can see a Syracuse Fougasse, maybe a Tangier Fougasse in the future perhaps. That’s the really nice thing about spice blends. They are so versatile to use – as a rub, marinade, glaze, paste, crumb, sprinkle or dressing! Or like me, with my imagination on about everything. You can see just what happened!!Genoa Fougasse. Also Malacca Spiced Yogurt, Tangier Hummus & Syracuse FoxnutsI made a Genoa Dipping Oil to serve alongside the bread. Just when you think the bead can’t get any better, one dip into the oil and you reach another exciting new level. Ideas popped into my head. You can do Malacca Naans or Tangier Pita Breads! Imagine a themed meal with the spice blend running through the meal? Really had me happy. Tangier Pitas with Tangier marinated grilled chicken, a hearty salad within paired with a mild Tangier laced salad dressing. Just the idea makes me happy!Falafel with Sprig Gourmet Spice BlendAs I see spices, new ideas constantly develop in my head. How about a spice blend spiked yogurt, like a raita. I gently tried sprinkling some Malacca and melon seeds over home made yogurt. I can’t even begin to tell you how addictive that was. It was actually bowl scraping good. Next time it’s going to be either grated radish, a spice blend, chopped walnuts, maybe a dash of garlic and fresh mint or coriander as a side. The possibilities bring a smile to my face, somewhat like these fox nuts {or makhanas below}.

Spiced Yogurt and FoxnutsAs the days pass by, there is always something interesting happening in the kitchen. These days falafal seems to rule, hummus much in demand. While attempting to make hummus the other day, I added the Tangier Spice Blend on a whim since it seemed to tie in with the region. What an amazing result. It lifted the hummus to a new delicious level. The daughter dug in asking where it was from. ‘You made it? Really? This is much better than store bought hummus‘.Tangier Hummus with SprigSo chuffed, I added some into the falafal mix as well. This turned out to be fun! Pitas, falafal, garlicky dip, salad all happening in tandem!Falafel & Tangier Hummus with SprigThis gourmet spice blend from Sprig is available at Nature’s Basket, Foodhall and many stores across India. Locate a store here, else shop at the online store.

Gourmet Spice Blends from SprigSprig has offered to giveaway a set of the Gourmet Spice Blend to a reader of Passionate About Baking.

To enter all you need to so is like Sprig on FB and tell me what dish you would make with any {or all of the spice blends} should you win. I’ll pick a winner on the 25th of July. You must be a resident of India to enter.

Genoa Fougasse
BigOven - Save recipe or add to grocery list
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Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Genoa Fougasse
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Ingredients
Servings: people
Instructions
  1. Bread dough
  2. Place all ingredients in bowl of stand mixer. Mix gently first at speed 2 for a couple of minutes, then at speed 4 for 4-5 minutes until smooth and elastic.
  3. Add a spoon or two of buttermilk if the dough is a bit hard, or a spoon or two of flour if it is still sticky.
  4. Cover the bowl with clingwrap and leave in a warm place for an hour until doubled. {Alternatively, leave in the fridge overnight for a slow rise}
  5. Preheat oven to 225C. Line a baking sheet with parchment paper.
  6. Knock back dough, and flatten to a rough rectangle of 8" X 4" on a floured surface. Drizzle a little olive oil, then sprinkle over with Sprig Genoa Spice Blend. Top with grated cheese and walnuts. Fold into thirds, flatten again, and fold into thirds again.
  7. Place on prepared cookies tray, and shape into large oval, about an inch high. Cut slits through the dough to resemble leaf like cuts. Drizzle over with extra virgin olive oil. Sprinkle over with more spice blend, rosemary sprigs and Himalayan rock salt. Leave to rise while you preheat the oven to 20 minutes.
  8. Bake for 20 minutes in a hot oven, middle shelf, both upper and lower elements, until puffy and golden brown. Serve with a spice blend infused extra virgin olive oil for dipping.
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Overnight Thandai Oats wth peaches and plums“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”
Robert Hellenga, Philosophy Made Simple

Overnight Thandai Oats with Peaches & Plums, a no brainer at best. A recipe that took far too long to come, one that is the easiest and has a nice gentle touch. The home made Thandai Nut Mix adds a delightful touch, tying in well with the almond milk, sabja/basil seeeds and melon seeds. Of course, feel free to use chia seeds as they are super foods too, though imported. I use basil because they are locally available and swell up so beautifully. My sweet friend Madhuli @ My Food Court makes sure my supply of basil seeds is never ending.PeachesPeaches and almonds make for great pairing. What’s not to love about a breakfast that offers everything in a bowl? Oats, nuts and seasonal fruit? The nut factor comes in from this Thandai mix. Holi collageThandai, or sardai, is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It’s a traditional cooler from the Indian subcontinent, one that is very popular around Holi, the festival of colour. 3 Rose Sabja Thandai Thandai 2 1000 Thandai 1000The recipe for my Thandai Nut Mix is here on the KitchenAid India blog. There are hundreds of versions of the mix online, some more complex than others, yet most customisable to taste. Feel free to use your own, or a store bought variety, else add almond meal or chopped walnuts. If nuts are not your thing, maybe just skip them but do try this once. It’s quite gentle on the palette and ties in well with the stone fruit.Oat Walnut Trifles with Vanilla Roasted Peaches & PlumsTalking about stone fruit, this is the best time of the year to enjoy them to the maximum. I use them as much as I can these days. In bakes like crumbles, or trifles {as above}, just simply much through them, or then like this lemonade below. Elevate your simple everyday lemonade or nimbu paani to a Peach and Cherry Lemonade. Peach & Cherry Lemonade 2 1000Allow peach slices, pitted cherries and fresh mint leaves to sit in the lemonade for about an hour in the fridge. You’ll be delighted with the change in colour and gentle flavour.

 

Overnight Thandai Oats with peaches and plums
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What can be better than waking up to a chilled healthy and delicious breakfast on a warm summer morning. These Overnight Thandai Oats with peaches and plums are the best thing to wake up to. A no cook, beautifully balanced breakfast for a great start to the day! Oats + nuts + seeds + fruit herbs all share space in a make ahead jar. Use any seasonal fruit you like. Berries, mango, kiwi, pineapple, sapota etc.
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Overnight Thandai Oats with peaches and plums
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
What can be better than waking up to a chilled healthy and delicious breakfast on a warm summer morning. These Overnight Thandai Oats with peaches and plums are the best thing to wake up to. A no cook, beautifully balanced breakfast for a great start to the day! Oats + nuts + seeds + fruit herbs all share space in a make ahead jar. Use any seasonal fruit you like. Berries, mango, kiwi, pineapple, sapota etc.
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Ingredients
Overnight Thandai Oats
Topping
Servings: people
Instructions
  1. Overnight Thandai Oats
  2. Divide the oats, Thandai mix, melon seeds, basil/sabja seeds and brown sugar between 2 lidded glass jars. Top with just enough milk to soak the mix.
  3. Stir gently, cover and leave to stand in the fridge overnight.
  4. Topping
  5. Next morning top with sliced fresh peaces and plums, scatter over with melon seeds and fresh mint
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