Vegan, Sour Dough Cinnamon Scrolls

I can't believe how good these are.   I could add Sultanas to the dough, apple to the filling or even made a savoury version. But this is the original.
The dough is light and crisp,  not cake like the traditional Cinnamon Scrolls.   I thought I had added too much filling,   but after baking it seemed just right.
It is so easy.  Try it !

Ingredients
Dough
500g bread flour
400g strong Sour Dough starter.
250g filtered water
1 generous dessert spoon of Golden Syrup or Maple Syrup
1 teaspoon salt (add last)
Optional 1 scant cup Sultanas.

Filling
100g Walnut oil or other viscous oil. light flavoured olive may be ok.
100g Nuttelex
Optional 2 teaspoons of White Miso paste

200g Brown sugar
1 Tablespoon ground Cinnamon
1/2 Tablespoon of Quatre Epices or Cinnamon


Method
Make dough by kneading all dough ingredients in TMX for 4 minutes.
Tip into a large bowl and cover.
( by hand..... Place Sour Dough into large bowl, add water and Golden Syrup and mix well.
Add flour and stir to form a lumpy mixture.  cover and stand for30 minutes.  add salt and knead in bowl 20 times or more until it forms a smooth soft dough.  Cover )

Leave in a cool place overnight.  ( i left mine 20 hours)

Mix together Cinnamon and Brown Sugar. set aside.
Add oil and Nuttelex and beat to form a smooth paste.  set aside.

When dough has doubled, tip on to a well floured bench and with floured hands ,  form into a large rectangle 1 cm thick.   try to keep the sides even.
Cover with oil mixture and spread with a spatula .  leaving  1 cm around the edge.
Sprinkle all sugar mixture over oil.
Carefully roll from longest side.  You may need a pastry scraper to assist with rolling as the dough is very soft. fold should be under roll.
Mark 12 even slices with a knife, do not cut through.
Slip Dental floss under roll and draw ends together on top of roll.
use a small egg slice to lift rolls on to lined baking dish.  they should just touch.
Brush or spray with oil.
Cover and place in warm place.  Mine took 4 hours in a warm kitchen.

Bake 25 minutes in pre heated oven,  180ff  degrees.

Icing optional.
mix icing sugar with vanilla essence.
place in a small plastic sauce bottle.
Drizzle over cold scrolls.

Thin Crust, Sour Dough Pizza.

 The secret of this thin crust  SD Pizza , is a very soft dough and an overnight rise.  
Very easy in the TMX or by hand.

Ingredients
450 g bread flour
100g SD starter
270 mls water
1 teaspoon of salt
1 teaspoon olive oil

Method
Mix together all ingredients, salt last, except olive oil.   It should look rough.
Cover and stand 30 minutes.
Knead until smooth. ( 3 minutes in TMX, OR  20 kneads by hand.
Place in large bowl and smear with olive oil.  Cover with shower cap or plastic.
Stand in a cool place overnight.
Cut into 4 or 6 pieces.   Cover pieces not being used.
Working with one piece at a time, roll out until thin.
Brush edges with olive oil and top as required.
Bake on a pizza stone in preheated very hot oven or in Pizza machine.

notes
will keep in fridge for a couple of days, covered.

Almond Crackle Biscuits, 3 ingredients

This recipe was originally from Dorrie Greenspan.  It was changed slightly by FOOD52 ,  and then adapted to TMX by me.   I also doubled the recipe as I found that they stayed crisp for more than a week.

Ingredients
150g sugar
2 large eggs
250 g sliced almonds

Preheat oven to 300 degrees.
Line 3 baking trays with baking paper

Method
Mix sugar and eggs in TMX for 30 seconds, speed 4. ( or beat with whisk until incorporated )
Place almonds into a dish and pour on the egg mixture.
Gently mix.
Spread 2 teaspoonful mounds on trays.   spread with a fork until flat but without spaces between almonds.
Bake 20 minutes.  Sit tray on wore rack to cool.
Remove from tray with flat spatula
If sticky when cool, turn over and place back in oven for 10 minutes.
spore in air tight tin.

Spelt and Potato Rolls

This rolls have a lovely earthy aroma and flavour.  This is due to the organic stone ground wholemeal Spelt flour and the new potatoes, including their skins.
Makes 8.

Ingredients

150g potatoes steamed and cooled
100g warm water
60g warm milk
1/2 teaspoon of sugar
3 teaspoons yeast
200g Spelt flour
150g white bread flour
3/4 teaspoon salt
1 teaspoon improver

Process
Heat oven to 200 degrees FF

Add warm water and warm milk, yeast and sugar to TMX bowl.
Mix speed 4 , 10 seconds

add remaining ingredients with salt last
Mix speed6, 10 seconds
Knead 4 minutes, at 37 degrees
leave to double
Form into 8 even rolls
Place on a lined baking tray, spray with water, cover with plastic and allow to double.
( as it was cold when I made these, I warmed the tray slightly in the oven and then placed the rolls on it and placed tray with rolls over steaming sink of hot water and covered with a table cloth.  the steam was able to circulate around the rolls.)
Bake 15 /20 minutes in centre of preheated oven, 200 degrees FF

Almond Pancakes with Peaches and Yoghurt

This recipe is adapted to TMX from"Maggie's Recipe for Life", Book.
I made some small changes to use what I had available.  For original recipe Page 80.

Very simple and very nice.

Ingredients

Into TMX bowl, place
110g Wholemeal or Spelt flour
1/2 teaspoon carb soda
1/2 teaspoon Baking powder
1 Tablespoon of caster sugar( I used Stevia Sweet)
30g of ground Almonds
50g of Pr0biotic yoghurt ( I used Kefir)
130 mls of  Almond milk ( i used Lactos free milk)

Mix, 10 seconds/ speed 4.
scrape down
mix 5 seconds/ speed 4

TO COOK AND SERVE
Heat non stick pan to moderate
Lightly brush butter over non stick pan
Place Tablespoon full into pan and cook until bubbles appear.
Turn and cook other side
Remove and keep warm.

Serve with grilled Peaches and Yoghurt and drizzle with honey if desired.

Notes
Freeze well and reheat in heated pan.
Nice with Clean Raspberry Jam and yoghurt
Kid friendly

Spicy, but not hot, Plum, Apple and Tomato sauce

Ingredients
1.1 kilos of plums, stone in and skin on. I used Cherry Plums.
330 g windfall Apples.
270 g tomatoes, raw, tinned or Passata
1 onion chopped or 1 leek.
4 cloves of garlic
Small piece of ginger, size of thumb nail
100 mls of apple cider vinegar
1 dessert spoon of salt
1/3 cup raisins or sultanas
1/3 cup raw sugar
1 teaspoon ground cloves
1/2 teaspoon of ground Star anise
Pinch black pepper

Instructions.

Drop 1/2 apples on to spinning blades, ( speed 6 for 5 seconds. )
Add plums, tomato and vinegar and cook 10 minutes, soft stir, 100 degrees.
Add remaining ingredients, cook 20 minutes, speed 2 , 100 degrees, cup in.
Allow to cool a little then push through strainer or Mouli.
Test for taste and add more sugar or Stevia if needed.
Return to TMX and bring to the boil. Boil 10 minutes, speed 3, 100 degrees.
Bottle in sterile bottles. .


Makes approximately 2 litres.

Although spicy, not hot.  Could add red chilliest wirh plums if required.v

Best Ever Ginger Snaps.

Dan Lepard calls these Spicy Chestnut Ginger Christmas Biscuits.   I have changed the name because I had to replace he Chestnut flour with ground Almonds,  and they are simply the best ginger biscuits that i have ever made.   Dan's recipes are always good.
The recipe made 52 teaspoon size dough scoops.

Ingredients
120g butter
1/4 teaspoon of ground cloves
6 teaspoons ground ginger
180g dark brown sugar
40 g treacle
40g Golden Syrup
1 egg
160g plain flour
80g chestnut flour,( I used Ground Almonds)
1 teaspoon of carbsoda

demerara sugar to roll dough in.

Method.
make room in fridge so TMX bowl will fit.
Place into bowl ,butter cut into 1/2 inch cubes ,ground cloves , ground ginger , dark brown sugar,golden syrup and treacle.
Mix for 7 minutes,40 degrees, speed 3.  scraping down after each 2 minutes.
Allow to cool,
Add egg and mix 30 seconds speed 4.
Add flour ground Almonds or chestnut flour, and carbsoda.
Knead until fully incorporated.
Place in fridge until ready to bake. (the dough is a lot easier to handle if cold.)  I left it in the fridge for 4 hours

Preheat oven to 160 C or 140 FF
line 3 baking trays with baking paper.
Scoop heaped teaspoon size balls and roll in the demerara sugar and place on trays.  press gently in the centre.
Bake for 25 minutes.  they will puff up and then sink flat with cracks on the surface.
cool on trays.
store in an air tight tin.