Olio Nuevo Cake

This cake is delicately moist and perfectly sweet.  Pressing the flowers before baking gives this upside down cake a unique look.  Additionally, this cake stays good for several days under a glass cake dome or wrapped inside parchment paper - it's the perfect thing to make before a weekend getaway as it'll stay moist for up to three days.

  Ingredients + Method:   Measure in a bowl and combine completely:   1 c  Wonder Valley  Olive Oil   3 eggs  1 tsp sea salt  3/4 c whole milk, or homemade nut milk for dairy free  1/2 c blood orange juice, or regular OJ  1 tbsp fresh lemon juice  2 tsp citrus zest and/or chopped kumquat rind  2/3 c honey  Measure + thoroughly whisk to combine in a larger bowl:   2 c spelt flour  1 tsp baking powder  1/2 tsp baking soda   For pan:   handful of edible flowers and/or herbs  one 9" cake round  coconut baking spray or oil  Method:  Preheat your oven to 360 degrees F.  Prepare your pan - spray with coconut oil and then line with a 9" round circle of parchment.  Spray again.  Now, press your edible flowers and/or herbs into the pan and place in the freezer or fridge.  Now measure your wet and dry ingredients as instructed above.  Make a well in the center of your dry ingredients and pour your wet ingredients.  Fold in your wet ingredients into the dry ingredients so that all is combined.  Do not overmix as that will yield a more thick and less moist texture.  Pour into your prepared baking pan and set on a baking sheet and place in the oven for about 25-35 mins until a center bounces back and an inserted toothpick comes out clean.  Let cool in pan for 10 minutes and then invert onto your serving plate.    Photos by Jessica Menda

Ingredients + Method:

Measure in a bowl and combine completely: 

1 c Wonder Valley Olive Oil 

3 eggs

1 tsp sea salt

3/4 c whole milk, or homemade nut milk for dairy free

1/2 c blood orange juice, or regular OJ

1 tbsp fresh lemon juice

2 tsp citrus zest and/or chopped kumquat rind

2/3 c honey

Measure + thoroughly whisk to combine in a larger bowl: 

2 c spelt flour

1 tsp baking powder

1/2 tsp baking soda 

For pan: 

handful of edible flowers and/or herbs

one 9" cake round

coconut baking spray or oil

Method:

Preheat your oven to 360 degrees F.

Prepare your pan - spray with coconut oil and then line with a 9" round circle of parchment.  Spray again.  Now, press your edible flowers and/or herbs into the pan and place in the freezer or fridge.

Now measure your wet and dry ingredients as instructed above.  Make a well in the center of your dry ingredients and pour your wet ingredients.  Fold in your wet ingredients into the dry ingredients so that all is combined.  Do not overmix as that will yield a more thick and less moist texture.

Pour into your prepared baking pan and set on a baking sheet and place in the oven for about 25-35 mins until a center bounces back and an inserted toothpick comes out clean.

Let cool in pan for 10 minutes and then invert onto your serving plate. 

Photos by Jessica Menda

Rye Focaccia (Quick Version)

This is a quick version of focaccia bread using fast acting yeast.  I like this recipe because I can make this bread within 3 hours.  The rye flour can be traded out for wheat flour or almond meal and the texture won't change.  Get creative with your toppings and remember to not overwork this dough.  

    Ingredients:  350 g organic all-purpose unbleached white flour  150 g organic rye flour  7 g packet of instant yeast (fast-acting dry yeast)  175 g lukewarm water  1 teaspoon sea salt  1 teaspoon honey  First mix your first 3 ingredients (flours and yeast) together and set aside.  Then thoroughly mix your lukewarm water with sea salt and honey.  Yeast loves lukewarm so make sure your water is not too hot or too cold.  Make a well in the center of your flours and add water, salt and honey mixture.  Mix with a wooden spoon or your hand until dough is a slightly sticky ball.  If the mixture seems too dry, at a touch of water; conversely, if the mixture is too wet, add a touch of flour.  Once you have a nice ball, slather olive oil on the bottom and sides of a mixing bowl and then all over your ball of dough.  Place a tea towel over your bowl and set aside in a warm place for about 45 minutes or until the dough almost doubles in size.  I usually have my oven on (baking something else) and set the dough near a vent so that the dough is in a warm environment.  Warmth is also crucial to your dough rise.    While your dough is rising, prep your filling / topping.  In the above photo I used preserved lemon, castelvetrano olives and chive blossoms.  In the photo below, blood oranges, shallots and nigella seeds were used.  Get creative with herbs and different vegetables!  You almost cannot go wrong.  For preserved lemon, castelvetrano olive and chive blossoms-- slice up about 1/2 preserved lemon into small strips and about 10 olives into chunks, and break apart a chive blossom so the flowers are singular.  Preserved lemon is jam-packed with flavor so don't overdue this.   Now prep a pan.  I used a simple 9" cake metal pan and covered the bottom and sides with plenty of olive oil.  Then scatter medium to coarse non-gmo cornmeal on the bottom of your pan.  Once your focaccia has risen sufficiently, gently take the dough out of the bowl and set on a board.  Cut the dough in half with a bench scraper and place one half in your prepared pan.  Now give a generous splash of olive oil (about 2 Tablespoons) and scatter your prepared preserved lemon, olives and chive blossoms.  Top with the other half of dough and scatter the rest of your preserved lemon and olives and another splash of olive oil.  Again, cover with a tea towel and let your dough rise in a warm place for 20-40 minutes.  Heat your oven as hot as possible.  Once your dough has doubled in size, place your pan of dough on a baking sheet and into your hot oven.  Immediately turn down the oven to 400 degrees and bake until top is golden brown, about 25-35 minutes.  The bread will rise again while baking.  Take out of oven and make sure the center is hardened.  Sprinkle with smoked sea salt and let cool 10 minutes before serving.  **The smaller your pan is, the taller and more doughy your bread will be and conversely, the larger your pan is, the shorter and more crusty your bread will be.  

 

Ingredients:

350 g organic all-purpose unbleached white flour

150 g organic rye flour

7 g packet of instant yeast (fast-acting dry yeast)

175 g lukewarm water

1 teaspoon sea salt

1 teaspoon honey

First mix your first 3 ingredients (flours and yeast) together and set aside.  Then thoroughly mix your lukewarm water with sea salt and honey.  Yeast loves lukewarm so make sure your water is not too hot or too cold.  Make a well in the center of your flours and add water, salt and honey mixture.  Mix with a wooden spoon or your hand until dough is a slightly sticky ball.  If the mixture seems too dry, at a touch of water; conversely, if the mixture is too wet, add a touch of flour.  Once you have a nice ball, slather olive oil on the bottom and sides of a mixing bowl and then all over your ball of dough.  Place a tea towel over your bowl and set aside in a warm place for about 45 minutes or until the dough almost doubles in size.  I usually have my oven on (baking something else) and set the dough near a vent so that the dough is in a warm environment.  Warmth is also crucial to your dough rise.  

While your dough is rising, prep your filling / topping.  In the above photo I used preserved lemon, castelvetrano olives and chive blossoms.  In the photo below, blood oranges, shallots and nigella seeds were used.  Get creative with herbs and different vegetables!  You almost cannot go wrong.

For preserved lemon, castelvetrano olive and chive blossoms-- slice up about 1/2 preserved lemon into small strips and about 10 olives into chunks, and break apart a chive blossom so the flowers are singular.  Preserved lemon is jam-packed with flavor so don't overdue this. 

Now prep a pan.  I used a simple 9" cake metal pan and covered the bottom and sides with plenty of olive oil.  Then scatter medium to coarse non-gmo cornmeal on the bottom of your pan.  Once your focaccia has risen sufficiently, gently take the dough out of the bowl and set on a board.  Cut the dough in half with a bench scraper and place one half in your prepared pan.  Now give a generous splash of olive oil (about 2 Tablespoons) and scatter your prepared preserved lemon, olives and chive blossoms.  Top with the other half of dough and scatter the rest of your preserved lemon and olives and another splash of olive oil.  Again, cover with a tea towel and let your dough rise in a warm place for 20-40 minutes.  Heat your oven as hot as possible.  Once your dough has doubled in size, place your pan of dough on a baking sheet and into your hot oven.  Immediately turn down the oven to 400 degrees and bake until top is golden brown, about 25-35 minutes.  The bread will rise again while baking.  Take out of oven and make sure the center is hardened.  Sprinkle with smoked sea salt and let cool 10 minutes before serving.

**The smaller your pan is, the taller and more doughy your bread will be and conversely, the larger your pan is, the shorter and more crusty your bread will be.  

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Jade Green Rice

   
  
 
  
    
  
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      Ingredients & Method:     2 c. bamboo rice    2 2/3 c. filtered water    1 t Himalayan sea salt    1 T olive oil    Put olive oil in saucepan on medium heat.  Add rice and stir to coat each grain for about 30 seconds.  Stir salt into water and then pour water on rice.  Bring to a boil, then turn down heat to a simmer and cover with a lid.  Set your timer for 15 minutes.  Turn heat off and let rice sit, covered for another 10 minutes.  Then fluff with fork and serve immediately.       
  
 
  
    
  
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Ingredients & Method:

2 c. bamboo rice

2 2/3 c. filtered water

1 t Himalayan sea salt

1 T olive oil

Put olive oil in saucepan on medium heat.  Add rice and stir to coat each grain for about 30 seconds.  Stir salt into water and then pour water on rice.  Bring to a boil, then turn down heat to a simmer and cover with a lid.  Set your timer for 15 minutes.  Turn heat off and let rice sit, covered for another 10 minutes.  Then fluff with fork and serve immediately.

Purple Corn Chapati

   
  
 
  
    
  
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      Ingredients & Method:     1 1/3 c. whole wheat flour (or just use all purpose)    2/3 c. purple or blue corn flour     1 t. salt      2 T olive oil     3/4 cup hot water    Mix all dry ingredients and make a well in the center and mix until combined, let sit for 20 minutes.  Knead dough until smooth then divide into 10 equal parts.  Roll each into a ball and let rest for a few minutes.    Heat non-stick skillet until almost smoking and roll out balls of dough into thin disks.  Put dough disk on hot skillet and leave for 30 second or so and then flip until cooked.

Ingredients & Method:

1 1/3 c. whole wheat flour (or just use all purpose)

2/3 c. purple or blue corn flour

1 t. salt  

2 T olive oil

3/4 cup hot water

Mix all dry ingredients and make a well in the center and mix until combined, let sit for 20 minutes.  Knead dough until smooth then divide into 10 equal parts.  Roll each into a ball and let rest for a few minutes.

Heat non-stick skillet until almost smoking and roll out balls of dough into thin disks.  Put dough disk on hot skillet and leave for 30 second or so and then flip until cooked.