Bear garlic powder
Last Updated on
ingredients
4 tbsp bear garlic pesto 200 g spelt plain flour 100 g spelt semi-coarse flour 8 g wine stone 1 tsp salt pcs mini mozzarella, or other cheese, per handful of pips, seeds pcs olive oil, water
progress
Dog bread, or low bread as we called such baking as children. An Italian might have called it focaccia. The name doesn’t matter because this dish is delicious and very quickly prepared. For those of you who are still afraid of the taste of spelt flour, this one is fine and white It is not whole wheat. The dough isn’t leavened, which I would love, but I don’t have sourdough starter. Last time I went to a sourdough course, I jumped the fence in my run and banged my hand up so badly that even now, a month later, I can’t turn my wrist properly . At Mountain Park the hollyhock was already pretty big, my 18m daughter and I picked a bunch and at home I blended up a thick pesto (bear censac, olive oil, sunflower seeds, salt, I didn’t blend until smooth . This amazing green plant is antiseptic, corrects spoiled gut flora and is high in chlorophyll, vitamin C and iron. And not only that. Garlic leaves are delicious raw, in smoothies, in soups, for cooking, for pesto, or for baking into sliders or savoury cakes like this. Find the recipe for my bear garlic pesto here 🙂
1.
Sieve the flour into a bowl, stir in the salt and cream of tartar (phosphate-free baking powder), and add a little oil and water. Make a soft dough, I had it quite soft like cotton wool, and let it rise for about half an hour.
2.
Then divide the dough in two, or use your fingers to spread it out on a floured board. Spread with the bear garlic pesto, add the mozzarella or cheese and cover with the other dough. I pressed the mixture with my fingers and sort of lightly kneaded it so that the cheese was in the center, otherwise it would ooze out of the dough or burn on the baking sheet.
3.
Place on a baking sheet (wiped with coconut oil, or use parchment paper) You can let it rise in the heat for about 20 minutes. I then made a pesto heart in the centre and sprinkled with sunflower seeds. I baked at 220°C for about 20 minutes.
4.
Best served warm with arugula salad, a glass of chianti or prosecco. Mine got cold because my youngest child was asking for it, so I just took a picture of it cold for you .
