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My favorite recipes: Paleo "sourdough" bread and pickled red onions

May 20, 2019
My favorite recipes: Paleo "sourdough" bread and pickled red onions

As a big fan of fermented and pickled foods, I’ve had two very special favorite recipes in my repertoire for a few months: Paleo “sourdough” bread made from cashew nuts and lightning-fast pickled red onions! Both prescriptions need time to mature but hardly hands-on-time.

My favorite recipes: Paleo "sourdough" bread and pickled red onions

I would never have believed that you could bake a kind of sourdough bread from cashews and I’m still totally carried away by the result of this baking trial. So far, the nutbreads were always way too nutty, sweet and kind of pie-like. Due to the acidity of this Paleo bread is very different, somehow “normal” and neutral, so more like the bread you know.

My favorite recipes: Paleo "sourdough" bread and pickled red onions

The onions, however, are very strong in flavor, I pack them on hearty sandwiches, pimp my salad dressing with it or I give eg oven vegetables a sour-hot note. The onions are made incredibly fast, but then need a day to “pickle”. I always have a glass of it in the fridge.

I bake the bread once a week, usually over the weekend. Saturday is the “sourdough” scheduled and Sunday is baked. So during the week I always have the opportunity to make a quick sandwich or a “Stromm Max”. Especially when it’s time to go fast, that’s a wonderful Paleo solution.

You need these ingredients for a small “sourdough” bread:

You will also need the following kitchen utensils:

  • *
  • baking paper
  • Hochleistungszerkleinerer
  • oven
  • silicone scraper
  • ovenproof bowl of glass or porcelain (no metal!)

My favorite recipes: Paleo "sourdough" bread and pickled red onions

How to prepare the Paleo bread:

  1. First, the “sourdough” must be set. To do this, chop the cashews in a high-performance chopper with half a cup of cold water to a very creamy mass. It should be possible no more pieces in the cashew cream.
  2. Now open about six probiotics capsules and pour the powder into the cashew mass. Switch the machine on again briefly to distribute the probiotics well in cashew.
  3. Now fill the cashew mass into a suitable, oven-proof bowl (preferably made of glass). Use a silicone spatula to scrape even the last remains out of the machine bowl.
  4. Cover the bowl with a plate or lid and put it on the middle rail in the oven. Close the oven door and only switch on the oven light! Allow the cashew to work on the probiotics for about 12-20 hours until it smells nice and sour. The longer you leave the mass in the oven, the more acidic your “dough” becomes.
  5. If your “dough” has become nice and sour, you take it out of the oven and switch the oven to 150 ° C top and bottom heat.
  6. Grease the sides of the small box mold with coconut oil and put a suitable strip of baking paper into the mold, so that the two long sides and the bottom are covered with baking paper and the paper sticks out a bit on both edges.
  7. Separate the two large eggs and beat the egg white with a pinch of salt (not too stiff).
  8. Put the cashew dough and the two egg yolks, as well as a tablespoon of water in a second mixing bowl and add everything to a homogeneous, lump-free dough. Then stir in the baking soda and salt.
  9. Now, carefully pick up the beaten egg whites.
  10. Put the finished dough into the prepared baking dish and smooth the surface with a silicone spatula. The shape must be at least 3/4 full with dough to get a decent loaf of bread.
  11. In a small bowl or cup you now whisk the small egg yolk with a teaspoon of water and carefully brush the surface of the bread with it (preferably with a silicone baking brush).
  12. Bake the bread in a preheated oven (150 ° C) on a medium rack for about 50 minutes, (occasionally make a tasting with a wooden stick). Once the bread has baked, set the oven again to 190 ° C and bake the bread for another 5-10 minutes (please watch to keep it from burning). So it gets a nice crust.
  13. Take the bread out of the oven and let it rest in the mold for at least 10 minutes. Then you can let it cool on a wire rack.

Tip: nut breads taste even better the next day!

My favorite recipes: Paleo "sourdough" bread and pickled red onions

Is not the color of pickled onions awesome? They spice up every dish – and not just visually. If you like sour cucumbers, silver onions or pickled capers, you’ll love these pickled red onions. They are sour and sweet, hearty and very umami.

For a glass of Pickled Red Onions you need the following ingredients:

  • about 3-4 red onions
  • 1 garlic clove, halved
  • 1 tsp salt
  • 1 tsp of sugar
  • 1 bay leaf
  • 4 black peppercorns
  • White wine vinegar
  • water
  • Mason jar about 350 ml

And so you put the onions in a flash:

  1. Peel the onions and cut into thin rings
  2. Put one garlic half and two peppercorns in a well-closed preserving or jam jar. Then layer half of the onions over it ..
  3. Then put the bay leaf to the side and put the other garlic half and the remaining two peppercorns in addition to a teaspoon each of sugar and salt .. Then layer the rest of onions until the glass is almost full.
  4. Half fill the glass with vinegar. The other half then with water.
  5. Close the glass well and shake it until the sugar and salt have dissolved.
  6. After a day, the onions taste great. They are theoretically stable for about a week in the fridge – with us, however, they are usually already empty after three days 😉

My favorite recipes: Paleo "sourdough" bread and pickled red onions

As a delicious supper I like to eat a slice of Paleo “sourdough” bread with half an avocado and onions. Sometimes I make myself a fried egg and some bacon (for more protein). The bread is a real fat, so I cut the slices very thin – and eat a maximum of two at a time. Tasty are also toasted with butter and honey 🙂

And, did you get hungry now? Me anyway – I’ll cut off a nice slice of bread for now. Hmmm, with honey or avocado ….

I wish you a tastefull week!

My favorite recipes: Paleo "sourdough" bread and pickled red onions

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My favorite recipes: Paleo "sourdough" bread and pickled red onions

Paleo “sourdough” bread

2017-10-11 22:06:22

My favorite recipes: Paleo "sourdough" bread and pickled red onions

A delicious, grain-free Paleo bread made from fermented cashew nuts.

ingredients

  1. 300 g unsalted cashew nuts
  2. ½ cup of cold water
  3. about 6 capsules of high-dose probiotics (I use these here)
  4. 2 eggs size L
  5. ½ tsp Baking soda (you get eg in Asia shop or here)
  6. ¼ tsp sea salt
  7. 1 small egg yolk
  8. some coconut oil for greasing

You will also need the following kitchen utensils

  1. 10 cm x 20 cm box shape
  2. baking paper
  3. Hochleistungszerkleinerer
  4. oven
  5. silicone scraper
  6. ovenproof bowl of glass or porcelain (no metal!)

preparation

  1. First, the “sourdough” must be set. To do this, chop the cashews in a high-performance chopper with half a cup of cold water to a very creamy mass. It should be possible no more pieces in the cashew cream.
  2. Now open about six probiotics capsules and pour the powder into the cashew mass. Switch the machine on again briefly to distribute the probiotics well in cashew.
  3. Now fill the cashew mass into a suitable, oven-proof bowl (preferably made of glass). Use a silicone spatula to scrape even the last remains out of the machine bowl.
  4. Cover the bowl with a plate or lid and put it on the middle rail in the oven. Close the Bachof door and turn on the oven light! Allow the cashew to work on the probiotics for about 12-20 hours until it smells nice and sour. The longer you leave the mass in the oven, the more acidic your “dough” becomes.
  5. If your “dough” has become nice and sour, you take it out of the oven and switch the oven to 150 ° C top and bottom heat.
  6. Grease the sides of the small box mold with coconut oil and put a suitable strip of baking paper into the mold, so that the two long sides and the bottom are covered with baking paper and the paper sticks out a bit on both edges.
  7. Separate the two large eggs and beat the egg white with a pinch of salt (not too stiff).
  8. Put the cashew dough and the two egg yolks, and a tablespoon of water in a second mixing bowl and mix everything to a homogeneous, lump-free dough. Then stir in the baking soda and salt.
  9. Now, carefully pick up the beaten egg whites.
  10. Put the finished dough into the prepared baking dish and smooth the surface with a silicone spatula. The shape must be at least 3/4 full with dough to get a decent loaf of bread.
  11. In a small bowl or cup, whisk the small egg yolks with a teaspoon of water and carefully coat the surface of the bread (preferably with a silicone pastry brush).
  12. Bake the bread in a preheated oven (150 ° C) on a medium rack for approx. 50 minutes, (it is best to make a gar taste with a wooden stick from time to time). Once the bread is boiled, raise the oven again to 190 ° C and bake the bread for another 5-10 minutes (please observe it so it does not burn). So it gets a nice crust.
  13. Take the bread out of the oven and let it rest in the mold for at least 10 minutes. Then you can let it cool on a wire rack.

Tips

  1. Nut breads taste even better the next day!

By Johanna Rundel

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My favorite recipes: Paleo "sourdough" bread and pickled red onions

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