wholesome blueberry sourdough muffins

These Wholesome Blueberry Sourdough Muffins are exactly what they say on the tin. Wholesome. We’re back at it again with a good old breakfast recipe, and this time we’re spicing up the usual banana bread with something a little different. The classic blueberry muffin, made healthy and sourdough! These muffins are filling, fruity, and oh so yummy. Perfect for when you need a quick breakfast or a pick-me-up to keep you going until midday. Really simple, really tasty, and of course, sourdough. Let’s get into it!

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If you make these Wholesome Blueberry Sourdough Muffins, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

wholesome blueberry sourdough muffins

Ingredients

  • 150g wholemeal plain flour
  • 120g almond or oat flour
  • 1 tsp baking powder
  • pinch fine sea salt
  • 2 ripe bananas
  • 100g bubbly sourdough starter
  • 4 tbsp maple syrup
  • 4 tbsp sunflower oil
  • 5 tbsp unsweetened plant milk
  • 250g fresh or frozen blueberries

Method

  1. Preheat the oven to 180˚C (350˚F) and line a muffin tin with 12 muffin cases. In a large bowl, combine the flour, almond/oat flour, baking powder, and salt.
  2. In a separate bowl, mass the bananas with a fork until fairly smooth (a few lumps is okay). Add in the sourdough starter, maple syrup, oil, and milk and stir everything together until fully combined.
  3. Gradually add the dry ingredients to the bowl of wet ingredients, folding everything together with a spatula until all the flour has been absorbed and everything is well combined.
  4. Fold in the blueberries, making sure they are evenly distributed throughout the batter. Evenly spoon the batter into the muffin cases (do this as best you can, it doesn’t have to be perfect).
  5. Bake the muffins for 30-40 minutes until golden brown on the top and cooked through (to check they are cooked, insert a toothpick into the centre of the largest muffin – if it comes out clean, the muffins are done).
  6. Remove the muffins from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to finish cooling completely.
  7. Once completely cooled, store in an airtight container in the fridge and consume within 5 days. These muffins are best enjoyed with breakfast alongside a fresh cup of coffee. Enjoy!

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my easy-peasy pickled radish

I love pickles and I love radish. Tis the season for both – when the first radishes are ready to harvest, but there’s still lots of vinegar left over from the pickled vegetables we’ve enjoyed over the winter. What better way to reduce our food waste than to reuse our pickling vinegar and making these Easy-Peasy Pickled Radishes! This has become by far my favourite way to enjoy radishes, providing you with a little spice and a lotta crunch. The best way to pep up your dishes this season.

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Ingredients

This recipe makes 1 x 450ml (16oz) jar

  • 200g fresh radishes
  • 150ml pickling vinegar
  • 150ml boiling water
  • 2 tbsp honey or brown sugar
  • 1 tsp fine sea salt
  • ½ tsp crushed chilli flakes
  • 1 tsp pink peppercorns

Method

  1. Gather your radishes and wash them well to remove any dirt. Top and tail them to remove the remaining stem and tail.
  2. Slice your radishes as thin or as thick as you like. If you desire more crunch in your pickles, then cut them a little thicker. Set the radishes aside.
  3. In a measuring jug, add the honey/brown sugar, salt, chilli flakes, peppercorns, pickling vinegar, and hot water. Stir everything together until the honey has fully dissolved.
  4. Place the sliced radishes in a clean pickling jar. Carefully pour the pickling juice into the jar of radishes up to the base of the neck of the jar.
  5. Seal with the lid and leave to cool completely. Once cool, keep stored in the fridge and consume within 1 month. Enjoy in salads, sandwiches, or just on their own.

I hope you love my Easy-Peasy Pickled Radishes as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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simple sourdough pancakes

If there isn’t anything I love more than Simple Sourdough Pancakes for breakfast… I honestly need to make Sunday breakfast more of a thing in my house because I sure do love a slow and super scrumptious breakfast on a Sunday morning. These Simple Sourdough Pancakes are the answer to all your breakfast problems. They’re really quick to cook, even quicker to make, and simple delicious. Best enjoyed on a warm Spring morning, outdoors, with friends and family.

We all know I love breakfast food, but pancakes are my FAVOURIE breakfast food. By far. My sister and I can sit and eat a fair few between us, topped with anything you can think of. My go-to toppings are bananas, blueberries, maple syrup, or homemade jam from our pantry. Today, I’m topping my pancakes with this Honeyed Raspberry Chia Jam which is literally so easy to make and pairs oh-so beautifully with the creamy vanilla flavour of these Sourdough Pancakes.

To start, you’re going to need to feed your sourdough starter. For this recipe, I’m feeding my starter with 1 tbsp rye flour and then 1/2 cup white flour. I give my starter a little rye flour just to give her a boost after she comes out of the fridge, but mainly you want to be using white flour to create a lovely fluffy pancake texture. Like mother, like daughter, you want your sourdough starter to be as thick as pancake batter in this recipe.

The pancake batter itself is really simple to make (and for consistency, I’m making them plant based)! That’s right, you don’t need eggs to make beautiful pancakes. You just need to know how to cook them so that they’re not all slimy in the middle (this took me quite some time to learn…). When making sourdough pancakes, I’ve learnt that you have to part steam them as well as fry them upon cooking.

To do this, I add a little oil to my pan and drop on a couple spoons of batter. On a medium-low heat, I cook the pancake for about 5 minutes using a lid to cover the pan. Essentially what this achieves is a nice crisp fried underside of the pancake (as per usual) whilst ensuring that the middle of the pancake is properly cooked through. This recipe takes a little longer than regular pancakes to cook, so have patience. It’s totally worth it.

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simple sourdough pancakes

Ingredients

  • 1 cup plain flour
  • 1 tsp baking powder
  • Pinch of fine sea salt
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ cup bubbly sourdough starter
  • 1 tbsp sunflower oil
  • ½ cup milk of choice (I used unsweetened oat milk)
  • sunflower oil, for greasing

Method

In the evening

  1. In a large mixing bowl, add the sourdough starter, sunflower oil, maple syrup, vanilla extract, and milk of choice. Whisk everything together until just combined, being careful not to overmix (you want as many air bubbles as possible).
  2. In a separate bowel, add the flour, baking powder, and salt. Stir everything together until fully combined.
  3. Add the flour mixture little by little to the sourdough mixture, whisking all the time, until all the flour mixture has been added and a thick batter has formed. Add an extra tbsp of milk if the batter is too thick.
  4. Scrape down the sides of the bowl, cover, and place in the fridge to ferment overnight (12 hours).

In the morning

  1. Remove the pancake batter from the fridge a couple of hours prior to cooking, to let the batter come to room temperature.
  2. Once ready to cook, place a frying pan (I’m using a cast-iron skillet) over a medium-high heat and heat your oil in the centre of the pan*.
  3. Place a ladleful of the pancake batter in the middle of the pan and spread a little with a spatula. Reduce the heat all the way down and cover with a lid*.
  4. Once the pancake is golden on the underside, flip with a spatula and let fry on the other side – DO NOT FLATTEN! Pressing down on the pancakes squashes out all the lovely air bubbles, and you’ll end up with floppy, rubbery pancakes.
  5. Once cooked through and golden brown on both sides, remove the pancake from the heat and place on a plate. Repeat steps 3-5 for the rest of the pancake batter until all of it is used up.
  6. To serve, I love to top my pancakes with Honeyed Raspberry Chia Jam and a drizzle of maple syrup, paired with a large mug of steaming hot coffee. Best enjoyed in the morning sunshine!

*The secret to beautiful golden pancakes is to make sure you use plenty of cooking fat for greasing the pan – I love using an unsalted plant based cooking butter, helping to achieve gorgeously crispy golden pancakes.

*When cooking sourdough pancakes, I always make sure to cook on the lowest heat possible, as the batter in the centre of the pancake tends to take a little longer to cook than regular pancakes – there’s nothing worse than crispy pancakes on the outside but raw batter in the middle. Adding a lid on the top of the pan also helps with this, helping to steam cook the top of the pancake at the same time as frying, creating soft and fluffy centres.

Give your Sunday breakfast an upgrade with these Simple Sourdough Pancakes. I hope you love them as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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honeyed raspberry chia jam

This Honeyed Raspberry Chia Jam has been keeping me satisfied with the glorious taste of summer all winter long. It’s super simple to make, healthier than your regular jam (as we’re using less sugar, more fruit, and no pectin), and simply just beautiful in all ways. It’s just the pop of colour that we need at this time of year, and the taste… oh my goodness you just can’t beat it! I am enjoying this jam on top of my Simple Sourdough Pancakes and it makes the best and easiest breakfast ever!

Ingredients

  • 700g raspberries (fresh or frozen)
  • 3 tbsp honey (or maple syrup)
  • 6 tbsp chia seeds
  • 120ml water

Method

  1. In a large saucepan, add all of your ingredients and begin to heat on high. Stir everything together until combined and the raspberries start to fall apart.
  2. For a smoother texture, mash the raspberries with a potato masher or fork whilst they start to soften.
  3. Once the honey has dissolved and the jam begins to boil, reduce the heat to medium-low and let thicken to your desired consistency. Make sure the chia seeds are well combined and not clumped together – you may need to mash them with a fork if any are stuck together.
  4. You may want to add more honey/maple syrup to taste – I prefer a tarter jam so if you want it sweet, you’ll definitely need to add more (just be careful not to burn your tongue when tasting – let cool on the spoon for a minute).
  5. Once you’ve reached your desired thickness, remove the jam from the heat and leave to cool for a couple of minutes.
  6. Pour your jam into sterilised jam jars, seal with the lids and leave to stand for 24 hours. Keep this jam stored in the fridge for up to 1 month, or in the freezer for longer storage. Once opened, consume within 2 weeks.

My favourite way to enjoy this Honeyed Raspberry Chia Jam is to top it onto my Simple Sourdough Pancakes. I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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the crunchiest sourdough granola

Sourdough… granola? Before you go back and read that again, no I didn’t make a typo. This is The Crunchiest Sourdough Granola and it’s one of my absolute favourite granola recipes ever! This recipe is everything you could want – we’re talking aromatic vanilla, sweet brown sugar, cosy cinnamon, and you can’t forget the pecans. I love this granola, my sister loves this granola (just don’t tell her its sourdough), and I’m sure you’re going to love this granola too.

I’m very much a breakfast food person. Give me breakfast for all meals of the day, any day. You just have to know how to switch it up a bit and then it never gets boring. My Crunchy Sourdough Granola is the best way to do that. I know sourdough granola is not a ‘conventional’ recipe but trust me… it’s bomb! Now, unlike all the other ‘sourdough’ things you can buy in the supermarkets nowadays, I’m not using it here as a buzzword. This recipe is not particularly healthy, and it’s not really ‘better for you’ than a regular granola recipe would be.

BUT it is far more delicious. I honestly created this recipe on a whim one day when I’d fed my sourdough starter and realised I didn’t have enough flour to bake a loaf of bread. Not wanting to waste all that bubbly, sourdough goodness, I just chucked it in a bowl along with some oats and other yummy granola ingredients and HEY PRESTO! Sometimes you just end up with an absolute gem of a recipe without much hassle (although this is very rare – usually I’ll have to test a recipe several times before it comes out tasting right).

For this recipe you’re going to need your everyday oats. In this recipe I’m using organic porridge oats because that’s what I had in the cupboard. You could also use steel cut, rolled, or jumbo oats if you wanted. It depends on how crunchy you like your granola. You’re also going to need some bubbly, active sourdough starter, fed with white flour – you could use rye or wholemeal flour to feed your starter but I found that it makes the granola taste kind of cheesy… not very pleasant with your yoghurt and fruits :(((((((

Once your starter has risen nicely, it’s really a matter of shoving everything into a bowl, giving it a good stir, and baking it until golden brown and fragrantly delicious. You can add any extras that you want. I’m using a mixture of almonds, pecans, hazelnuts, and pumpkin seeds, but you could use any nuts, seeds, or fruits that you wanted. Just bare in mind that any dried fruits may char and turn bitter if baked for too long. Now, let’s get into the recipe!

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the crunchiest sourdough granola

Ingredients

  • 2 cups oats of choice (I’m using organic porridge oats)
  • ½ cup coconut sugar (or brown sugar)
  • 1 tsp ground cinnamon
  • ½ cup bubbly sourdough starter
  • ¼ cup sunflower oil
  • 1 tsp vanilla extract
  • ½ cup nuts of choice (I’m using almonds, pecans, and hazelnuts)
  • 3 tbsp seeds of choice (I’m using pumpkin seeds)

Method

  1. Preheat the oven to 140C and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, sugar, and cinnamon together. Add in the rest of the ingredients (except for the nuts, seeds, and fruits) and stir until everything is fully combined.
  3. Chop the nuts and add them to the bowl along with your seeds/fruits of choice. Fold everything in with a spoon until all your chosen ingredients are evenly distributed.
  4. Transfer the granola to the prepared baking tray, flatten with a spatula so that it lays evenly on the tray, and bake for 50-60 minutes. Keep a close eye out for burning, and turn the tray around in the oven after 25-30 minutes for a more even bake.
  5. Once golden brown, smelling delicious, and crisp in the middle, remove the granola from the oven and leave to cool completely. Once cooled, break or smash apart into clusters and store in an airtight container for up to 1 month.

My favourite way to enjoy this Crunchy Sourdough Granola is the top it onto dairy-free yoghurt and seasonal fruits (or if I’m feeling lazy, just enjoy it as a cereal). I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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rustic sourdough bagels

When you wake up in the morning with a hankering for breakfast, what could be better than a Rustic Sourdough Bagel?! We’re going basic today, because truly there’s nothing more I’m craving right now that a cream cheese bagel and if this recipe is for anything, it’s to satisfy that craving. These bagels are soft and chewy and the sourdough flavour really complements a generous helping of cream cheese (dairy free, of course). Grab yourself a coffee and let’s get baking!

For this recipe, you’ll want to activate your starter with a mini punch of rye flour before giving it a good feeding with solely white flour. I don’t know about you but wholemeal bagels are not a vibe. I want that light, airy, fluffy texture that a nice plain/all purpose flour provides. I’m feeding my starter with 2 tbsp of rye flour just to wake her up from a long vacation in the fridge, then I’m feeding her with 2/3 cup of plain white spelt flour. I often use spelt flours in my baking because they’re an ancient grain – would you be interested in learning about why ancient grains are important? Let me know!

I’m also not going to add too much water to my starter for this recipe – let’s keep her nice and thick like waffle batter (or even a tad thicker). Once she’s fed, I leave my sourdough starter on the counter to rise throughout the day. Since we’re feeding with mainly white flour, we need to keep a closer eye on when she reaches her peak – white flour sourdough starters tend to flop really quickly which is why we need her nice and thicc today. Once lovely and risen and bubbly, our starter is ready to use!

the stretch-and-fold-process

Instead of kneading my sourdough, I prefer to complete iterations of a stretch and fold process about half an hour after I’ve initially made the dough. To stretch and fold the dough, take the top half of the dough, and stretch it out away from you (but do not pull it apart). Fold this stretched out half over the top of the rest of the dough. Turn the whole dough 90˚ and repeat the whole process until you’ve gone all the way around. I then place the dough back in the bowl and leave it for another half an hour before repeating again. I’ll repeat this entire process 3-4 times throughout the evening. At the end of the stretch and fold process your dough should no longer be dry and flaky but elastic and fairly smooth.

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rustic sourdough bagels

Ingredients

  • 250ml (1 cup) warm water
  • 110g (1/2 cup) bubbly sourdough starter
  • 1 tbsp extra virgin olive oil
  • 500g (3 ½ cup) strong white bread flour
  • 1 tsp fine sea salt

Toppings (optional)

  • sesame seeds
  • poppy seeds
  • cinnamon sugar

Method

In the evening

  1. In a large mixing bowl, add the water, sourdough starter, and oil. Whisk everything together until only just combined.
  2. Add in the flour 1 cup at a time along with the salt, stirring all the while until a dough begins to form. You may need more or less flour depending on how sticky or dry it becomes.
  3. Once everything has started to come together, using clean hands, knead the dough a little in the bowl until all the flour has been absorbed and everything is fully combined. You should have a fairly shaggy dough.
  4. Scrape down the sides of the bowl and cover with a damp tea towel. Leave to sit in a warm place for 30 minutes before completing the stretch and fold process (see above for details).
  5. After you’ve completed several iterations of the stretch-and-fold process, cover your dough with a damp tea towel once again and leave to prove for 8-12 hours overnight.

In the morning

  1. Your dough should be nicely risen and puffy come morning. Turn the dough out onto a well floured surface and leave to sit for 10 minutes. After this time, perform one last -stretch-and-fold.
  2. Using a pair of scissors or a knife, divide the dough into 10-12 roughly equal pieces. Roll each piece into a ball. To make the bagel shape, stick your thumb through the middle of each dough ball to form a hole.
  3. Stretch out the hole a little, going around the bagel to make it nice and evenly round, until you’re happy with the shape. Repeat until all the dough has been made into bagels.
  4. Place each bagel onto a baking tray lined with parchment paper and sprinkled with a little flour (this prevents the dough from sticking). Let prove for 1-2 hours until well risen and puffy.
  5. Once so, preheat the oven to 180˚C (350˚F). Fill a large saucepan half way up with water and bring to the boil over a high heat. Add a tbsp of honey, sugar, or maple syrup to the water once hot.
  6. Once boiling, add the bagels a couple at a time to the water and let cook for 1 minute on each side. Take them out of the water and leave to drain on a towel for a few minutes before transferring back to the baking tray.
  7. Repeat this process for all the bagels. Once all the bagels have been partially cooked, bake them in the oven for 20-30 minutes until golden brown and the crust is semi-firm to the touch.
  8. Keep an eye on the bagels as they cook because all ovens are different. You want your bagels to be cooked throguh, but leave them too long and the crust will go too crispy (and we want chewy bagels).
  9. Once baked, remove from the oven and leave to cool completely. Once completely cooled, these bagels can be stored in the bread box for up to 4 days, or in the freezer.

Serve these bagels fresh or toasted, spread with lots of (dairy free) cream cheese. Or however you want 🙂

I hope you love my Rustic Sourdough Bagels as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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rhubarb brown sugar jam

It’s that time of year when the rhubarb starts to shoot out of the ground once again, providing us with those beautiful bright pink stalks full of both sweet and sour. We grow a lot of rhubarb here, and so most of it gets used to make this Rhubarb Brown Sugar Jam. Using brown sugar in this recipe really deepens the flavour of the jam, giving you a rich and caramel-y flavour that cuts oh-so beautifully through the tartness of the rhubarb. If you’re a jam lover, and looking to make your own this Spring, then this recipe is for you.

First and foremost, of course, you need to make sure that you’re all set to make and preserve some jam. Before I do anything else, I like to turn on my oven and sterilise my jam jars. To do this, place 3 x 16oz jam jars in the oven and preheat to 100˚C. Leave the jars in the oven to heat and sterilise whilst you make the jam. Making the jam is the easy part. Rhubarb jam is particularly easy because it thickens really quickly and you don’t need to make it very ‘jelly’ like before it’s set enough.

I suppose the consistence of this Rhubarb Brown Sugar Jam is more similar to a really thick sauce than a conventional ‘grab off the shelf jar of strawberry jam’ but that’s because we want to use MORE fruit and LESS sugar. I’ll go into detail in the method for the consistency and temperature so don’t worry. This recipe can’t really go wrong unless you burn it which won’t happen :))) Enough waffling, let’s get into the recipe!

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rhubarb brown sugar jam

Ingredients

  • 900g fresh rhubarb, chopped
  • 500g light brown sugar (add more or less depending on how sweet you want the jam)
  • 1 lemon, the zest and juice

Method

  1. First, wash 3 x 16oz jam jars in hot soapy water. Rinse well before putting in the oven. Preheat the oven to 100˚C and leave the jam jars in the oven to sterilise whilst we cook the jam.
  2. In a large saucepan with a thick base, add the chopped rhubarb, brown sugar, lemon zest and juice. Stir everything together with a wooden spoon until the rhubarb is coated in the sugar.
  3. Turn on the stove and heat the ingredients on high until the sugar dissolves and the rhubarb starts to break down. Stir occasionally to help with this process.
  4. Bring the ingredients to the boil, then continue to heat on medium-high until the rhubarb has completely broken down and the jam is at least 85˚C (to check this, I use a jam thermometer but a normal cooking thermometer will work fine too – just be careful).
  5. Continue to stir the jam all the while until it has thickened to your liking. If the jam starts to stick too much to the bottom of the pan, reduce the heat.
  6. Once the jam is up to temperature and thick to your liking, remove the pan from the heat and leave it to cool for a couple of minutes until it has stopped bubbling.
  7. Remove your jam jars from the oven and place them on top of a tea towel on a flat surface. Carefully spoon the jam into the jars (through a funnel if you have one). Push the jam around in the jar with a plastic spatula to remove any air bubbles, then put the lid on the jar tightly and leave to cool and seal for 24 hours.
  8. The next day, label the jars with their contents and the date of preservation before transfer the jars to a cool, dry place and store until you’re ready to use them. Any partially filled jars should be kept in the fridge immediately once cooled and used up first.
  9. Once open, consume within 1 month. This jam is best served on a freshly baked Sourdough Shortcake with a nice hot cup of tea.

I hope you love my Rhubarb Brown Sugar Jam as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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the creamiest chickpea salad

The beauty of eating plant based is that you can be sure your chickpeas are genuinely ‘dolphin safe’. This is THE CREAMIEST Chickpea Salad and it is perfect for filling your sandwiches, dipping crackers into, or just eating with a spoon. Full of fresh spring flavours, you can’t really go wrong with this recipe. Chock full of protein and fibre and FLAVOUR, this salad has definitely been my go-to recently, and I’m super excited to share it with you.

Spring is in full swing here – our chives are growing fresh (perfect for making Sourdough Chive Scones), our onion starts have arrived and are ready to be planted, and the first of the radishes are ready for harvesting. It got me feeling inspired, and hungry. In this recipe, we’ve not only got an abundance of chickpeas, but also a wide range of veggies – onions, chives, radish, and celery. All the flavours you missed over the winter. Now, this may be controversial, but I’ve also added… pickles!

I know it sounds a little strange, but the crunch and tang of a good pickled gherkin really makes this dish. You’re gonna have to trust me on this. In this recipe, I’m using a plant based mayonnaise which really provides me with that super creamy, luscious texture that I miss oh so much from my sandwiches sometimes. The trick to making this chickpea salad extra thick is to partially mash the chickpeas. The soft fibres of the chickpeas mix with the sauces and thicken the whole thing really nicely. Drooling yet? Let’s dive in!

MORE SPRING RECIPES:

the creamiest chickpea salad

Ingredients

  • 1x 400g can of chickpeas
  • 2 tbsp mayonnaise of choice
  • 1 tbsp tahini or salad cream
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh chives
  • Salt and pepper, to taste
  • Choice of the following (minced):
    • ¼ onion (red or white)
    • 1-2 radishes
    • 1 stalk celery
    • 1-2 pickles

Method

  1. Drain and rinse the chickpeas. Add roughly  2/3 (two thirds) of the chickpeas to a blender or food process and blend until semi-smooth (a few chunks is good).
  2. Add both the blended and unblended chickpeas to a large bowl and mix together.
  3. Add in the mayonnaise, tahini/salad cream, vinegar, chives, and chosen vegetables. Mix everything together until thoroughly combined.
  4. Season to taste with salt and pepper. Transfer to your favourite dish and serve. Enjoy!

Serving suggestions

  • In a sandwich instead of tuna or chicken, alongside salad leaves and sliced tomatoes.
  • Accompanying a nice big bowl of salad.
  • In a toastie, melted with dairy-free cheese in between buttered bread until hot through, golden, and crispy.
  • In the centre of the table as a buffet salad or side dish.

This chickpea salad can be stored in an airtight container in the fridge for up to 3 days.

I hope you love my Creamy Chickpea Salad as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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sourdough chive scones

One of the first things that starts growing in our garden this time of year (and that we can eat) is chives! It feels so good to start eating fresh things again, even if they are simply herbs. To celebrate the occasion, I’m sharing with you my favourite Sourdough Chive Scones recipe. This recipe is INSANELY easy, and basically the savoury version of my Sourdough Strawberry Shortcakes. They’re super simple to make and best enjoyed fresh out the oven with PLENTY of butter (dairy-free, of course).

Just look at all those lovely air pockets! I know it’s not the norm, but savoury scones are a big win in my house. We love making them for lunch during the springtime and in a family of garlic lovers, you can’t really go wrong with a little bit of chives. For this recipe, you’re going to need your sourdough starter to be super light – for this reason, we’re feeding it with JUST white flour today. I do like a wholemeal scone, but really nothing beats a good old white flour scone. Enough chit chat – let’s get baking!

MORE SOURDOUGH RECIPES:

sourdough chive scones

Ingredients

  • 1/2 cup unsweetened oat milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup bubbly sourdough starter
  • 1/4 cup extra virgin olive oil
  • 2 1/2 cups plain flour
  • 1 cup fresh chives, finely chopped
  • 1/2 tsp fine sea salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda

Method

In the evening

  1. To begin, add the unsweetened oat milk and apple cider vinegar to a bowl and mix to combine. Let sit for 10 minutes until it thickens slightly. This creates a ‘vegan buttermilk’ which helps to make the scones beautiful and rich.
  2. Whilst the ‘buttermilk’ thickens, add to a bowl your sourdough starter, olive oil, and flour. Using your fingers or the back of a fork, work the ingredients together until a stringy dough starts to form.
  3. Add in the ‘buttermilk’ a little bit at a time and work it into the sourdough mixture with a wooden spoon until a dough starts to form. You might not need to add all of the ‘buttermilk’ – just until a smooth, not sticky dough is created.
  4. Add in the chives and knead in the bowl for a couple of minutes until they are evenly dispersed throughout. Scrape down the sides of the bowl and cover with a damp tea towel.
  5. Leave the dough to ferment at room temperature overnight (8-12 hours).

In the morning

  1. In the morning, preheat your oven to 180˚C (350˚F) and uncover your dough. Add in the salt, baking powder, and baking soda.
  2. With a spoon, gently work the added ingredients into the dough. You want to make sure they’re fully incorporated but be careful not to overwork the dough, otherwise you’ll end up with hockey pucks, not scones.
  3. Turn the dough out onto a lightly-floured surface and let sit for 5-10 minutes. After this time, use your fingers to push out the dough, stretching and flattening it gently until it is 1-inch thick.
  4. Take a 2-3-inch cookie cutter and cut out disks from the dough. When doing this, simply press down into the dough to cut – no twisting! Otherwise the edges will seal, and you won’t get a good rise in the scones.
  5. Place each scone onto a lined baking tray. Brush with a little plant milk before baking in the oven for 25-30 minutes until they’re well risen and gently golden brown.
  6. Serve warm from the oven, slice in half and spread generously with butter (dairy free). Enjoy these scones for lunch or afternoon tea and savour the flavours of early spring!

I hope you love these Sourdough Chive Scones as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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salt n pepper honey spelt sourdough crackers

I don’t know about you but my toxic personality trait is being able to eat an entire packet of crackers and hummus whilst my dinner is cooking and then still being able to eat my dinner without difficulty. Honestly, how can you blame yourself when the crackers are THIS GOOD?! These Salt & Pepper Honey Spelt Sourdough Crackers are a definite favourite in this household, and yes you must serve them with hummus.

I do low-key have a cracker obsession. “Don’t forget the crackers.” As Wallace would say. It’s my go-to snack and making them yourself sort.. of.. makes.. them.. healthy? Not really but we can convince ourselves otherwise. In this recipe I’m using honey to flavour my crackers, but you can replace this with caster sugar or maple syrup if desired.

I’m also using wholemeal spelt flour instead of white flour to make my cracker dough, because we need those fibres and nutrients. And as always, ancient grains and sourdough are easier on the gut, aiding digestion and mixing up that microbiome (which we love love love here). Without further ado, let’s get into the recipe!

MORE SOURDOUGH RECIPES:

salt n pepper honey spelt sourdough crackers

Ingredients

  • 230g bubbly sourdough starter
  • 4 tbsp extra virgin olive oil
  • 2 tbsp honey (or alternative)
  • 300g wholewheat spelt flour
  • 2 tsp fine salt
  • Warm water, as needed
  • Olive oil, for brushing
  • Salt and pepper, to season

Method

In the evening

  1. In a large bowl, whisk together the sourdough starter, oil, and honey until just combined.
  2. Add in the flour and salt and mix with a wooden spoon until the flour has fully absorbed and a dough begins to form.
  3. Turn out onto a lightly floured surface and knead for a couple of minutes until smooth.
  4. Add a splash of water as needed if the dough is a little dry. The dough should be smooth but not sticky or flaky.
  5. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel, and leave in a warm place to ferment overnight (8-12 hours).

In the morning

  1. Turn the dough out onto a clean, lightly floured surface and leave to sit for 10 minutes.
  2. Preheat your oven to 160 C.
  3. Using a rolling pin or pasta roller, roll the dough into sheets until it is 2-3mm thin.
  4. Cut into long rectangles or squares and transfer to a lined baking tray.
  5. Brush with a little olive oil, sprinkle on some salt and pepper.
  6. Bake in the oven for 10-15 minutes until golden brown and super crisp.
  7. Leave to cool completely until crispy and firm. Serve spread with dairy-free cream cheese and a drizzle of honey, or dip into hummus. Enjoy!

Once completely cooled, these crackers can be stored in an airtight container in a cool dry place for up to 2 weeks.

I hope you love these Salt & Pepper Honey Spelt Sourdough Crackers as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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Get the latest recipes right here, right now, when you subscribe.

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