One vegan breakfast

breakfast jan 2015 blog

Below is the first offering. If you have a recipe to offer, please let me know via the Comments section:

SPELT NUT & SEED BREAD with AVOCADO SPREAD

The bread
Because I make all my own bread in a busy life, I usually use a breadmaker, though the proportions are pretty much the same if you make it by hand (you might need to experiment with the quantity of water).

3 cups wholemeal organic spelt* flour (I use Dove’s Farm, from the UK)
1 cup white ditto
1 teaspoon apple concentrate, maple syrup, date syrup or unrefined sugar
1 tablespoon fine seasalt
1 1/3 cups lukewarm water (blood heat; see below)
2/3 tablespoons unrefined olive oil
Handful walnuts
Handful pumpkin or sunflower seeds (or ground flax)
(You can vary the additions: try raw chopped onion with herbs – dill’s good with onion, or sage; sprouted seeds, but not too many as they’ll dampen the loaf; olives, sundried tomatoes etc)

Oil tin with all of the olive oil. Dissolve your sweetener and the salt in less than a quarter cup boiling water. Add cold to top the cup up; pour into tin.

Add the flour (if using breadmaker), and I use the 3 hour 40 minute setting, adding the nuts and seeds when the machine beeps (if working dough by hand add them with the flour).

* I use spelt because, like many people in the UK, I find I do better on it than on our modern wheat (spelt is ‘the neolithic wheat’)

The spread
Take a quarter avocado (for food miles I try and buy from Europe) for one piece bread/toast, and mash it with a splash of olive oil, some nutritional yeast flakes (from a wholefood shop; the vegan’s big friend), a pinch of salt, black pepper and if you like some Tabasco or lemon juice. You won’t miss butter, and it’s a lot healthier than the processed spreads. If you’re feeling really virtuous, sprinkle with sprouted seeds – about as healthful as you can get.

Accompany it with red grape juice – delicious and healthful (and if you happen to live in, or travel to, France, also surprisingly cheap, even as organic, ‘bio’. Much as I love wine, this is worth importing).

Tip
Instead of butter or margarine, I simply put a little olive oil in a jar in the fridge, so that it solidifies, then use it like butter. (You don’t need this in addition to the avo spread.)

*

6 thoughts on “One vegan breakfast

  1. Roselle, I really love the ‘Oh She Glows’ vegan cookbook by Angela LIddon – I discovered the book while I was in Canada, but it’s available here too. The soup recipes are especially delicious….

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    1. Thank you, Viv. I’ve already put it in Resources as it sounds wonderful and I’ve come across some of her recipes, though I haven’t bought it myself (trying to curb my book-buying addiction – well, a bit).

      Thanks for the follow, too. The site’s still a skeleton, as you can see – haven’t had time to plump it out. I will, I will.

      Liked by 1 person

  2. I can recommend Aine Carlin’s Keep it Vegan and The New Vegan. Her blog is peasoupeats.com (I think). I borrowed them from the library and liked them enough to buy them. She’s UK – I’ve found the US cookbooks I’ve browsed a bit hard to get into due to difference in ingredients, etc. There’s enough variety in the books for me without feeling overwhelmed.

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