Tuesday, April 30, 2013

Newspaper Column - Seeds of Spring

It's time to celebrate seeds - which, despite that fact that it snowed again last night - will be finding new ground soon! Saskatchewan grows a tremendous amount of seeds. Here's a look at four seeds we love to eat - mustard, flax, coriander and hemp - plus one more that's for the birds. Read it here in the Star Phoenix.

Seed bread is crunchy with seeds
 
Seed Bread
This recipe comes from “Inspired by Mustard” by the Saskatchewan Mustard Commission. You can download this and other cookbooks at www.saskmustard.ca/consumer/recipes.
1 large egg
1 cup buttermilk
1/4 cup canola oil
2 tbsp prepared mustard
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup brown sugar
1/3 cup finely chopped nuts (your favourite)
1 large carrot, grated
3 tbsp yellow mustard seed
2 tbsp whole flax seed
2 tbsp sunflower seed
2 tbsp poppy seed
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350F. In a large mixing bowl, combine egg, buttermilk, oil and mustard and mix well. In another bowl, mix all remaining ingredients. Add dry ingredients to wet, mixing until moistened. Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray. Turn mixture into loaf pan and bake 50 to 60 minutes or until a toothpick inserted in centre comes out clean. Cool 10 minutes before removing from pan. Cool slightly on rack then slice into 16 pieces. This is nicest served warm, but it is also very nice toasted. Serves 16 people.
 

1 comment:

JoyD said...

I can confirm the marvelous flavour of the ground mahlab (a sweet Middle Eastern spice made from ground cherry pits) in your soda bread. It was one of those flavours that gets the table proposing flavour- full possibilities and of course no one would ever guess correctly. Thank you for introducing us to not only soda bread but to an exotic spice.