It's a wrap

We are loving sourdough wraps for lunch at the moment.

They are tasty, and soft, and you can fit so much more healthy salad ingredients into them than a sandwich.

They are best cooked and then eaten straight away.

Sourdough Wraps

makes 6 large wraps

Ingredients

2/3 cup whole flour

1 1/3 cups white flour

3 Tablespoons melted coconut oil

1/2 cup sourdough starter

Directions

Combine all the ingredients in a bowl. Mix well, you may need to add 1 -2 Tablespoons of water to form a nice ball of dough, then knead for a few minutes.

Cover with plastic wrap and leave overnight or longer to sour.

When your ready to cook them, cut the dough into 6, and roll into balls.

Flatten the balls, and roll out on a gently dusted surface to make a large circle (approx 25-30cm diameter).
I like to roll mine out on baking paper.

Heat up a heavy fry pan with no oil, or I like to use my electric pizza oven with a ceramic stone base.
Either flip your rolled out wrap onto your pan (I always find that bit tricky), or lift your wrap on the baking paper and put them onto the hot pan (baking paper down).

I find this the easiest for me.

Cook for 30 seconds, then flip and cook the other side. If you are using baking paper you can remove it now, but save it for holding your wraps together when they are full.

Fill with your favourite ingredients, roll up and

enjoy!

Sourdough Berry Delight

Sourdough Berry Delight

serves 4 - 5

What can you have for breakfast when you feel like something sweet, but not as labour intensive, and healthier than  pancakes.

Give Berry Delight a try.

Ingredients

1/3 cup buckwheat flakes or flour

1/3 cup quinoa flakes

2/3 cup white spelt flour

2/3 cup sourdough starter

1/3 cup water

3 eggs, beaten

1 teaspoon cinnamon

4 - 5 cups chopped fruit (I have used 1 apple, 1 pear, and 2 cups frozen berries in this one, but you can use whatever you have, I even bulked it up with grated sweet potato and carrot before).

Directions

Combine the buckwheat flakes or flour, quinoa flakes, spelt flour, sourdough starter, and water. 

Mix well to combine and leave for several hours, or overnight.

Ensure your batter mixture is covered to keep insects out.

When ready to cook, add all the chopped fruit to a frypan and cook gently.

Turn your grill on.

Add the eggs to the batter mixture, and mix well.

Pour the batter mixture on the top of the cooking fruit, and leave to cook gently for 5 - 6 minutes.

Transfer frying pan to under the grill, and grill until the top is starting to look golden (normally another 5 minutes).

Cut into wedges and serve.

We like a big dollop of yogurt on the top.

Cheese and onion popcorn

Cheese and Onion popcorn 

This is a really simple recipe, but irresistible. So irresistible that my family ate 3 batches of popcorn in one go.

It contains nutritional yeast for it's cheesy flavour and plentiful B vitamins,  

Kelp salt for the many minerals kelp and other seaweeds contain (and that our soils are lacking), 

And dried onion powder for that delicious onion flavour.

Ingredients

1 batch unflavoured popcorn

1 Tablespoon (or more if you like) melted butter or coconut oil

Seasoning

2 teaspoons dried onion powder

1/2 teaspoon kelp salt

2 teaspoons nutritional yeast

Directions

Combine the seasoning ingredients together in a small bowl, and mix well. 

Pour your melted butter or coconut oil on your popped popcorn, and add a teaspoon or so of your seasonings. 

Enjoy.