Dear friends of the Light and Tasty column, welcome back. Today I have a recipe for you that I hadn’t planned, a crazy dough with oily seeds that I tried for the first time a few days ago and then repeated three times in a row. This proves how participating in this Monday appointment is often a source of inspiration for me. 😊 Or how, looking at it from another perspective… sometimes it “forces” me to put aside worries, sadness, and discouragements that the current sad historical moment is bringing into our homes and in us (definitely in me).
It went like this: I admit I don’t feel much like cooking lately. I am very busy with work and our difficult daily life due to having an Alzheimer’s patient in the house, but above all, I’m feeling a bit down, a bit for everything. I had decided to skip today’s appointment. The ingredient to turn into a recipe today is “oily seeds,” a perfect topic for me because I always have them at home and use them regularly, but unfortunately, I didn’t have any pre-photographed recipes, and I didn’t have the time or mindset to make, photograph, and write a new recipe.
Then it happens that one afternoon I have computer problems and have to pause a job. While doing antivirus, backup, and various checks, I decide to prepare something for dinner, and I think about making a pepper puff pastry inspired by the red pepper galette recipe that Milena had presented when we had the red-colored ingredient (I’m sure all you Light and Tasty friends remember it well, if not, the recipe is this).
It turned out great, everyone loved it, made with a store-bought puff pastry I had in the fridge for a while and it was time to use.
Every time I buy puff pastry, which is rare to be honest, I always tell myself I should stop buying it because, although much appreciated by the kids, for me, it’s always too greasy and the grease it leaves on my hands annoys me every time. But this time what lit the bulb for me was the seed puff pastry that Milena had used for her recipe, a type of pastry I never bought because I never realized it was available!
Well… then… then maybe I’ll make it!! 😃
Obviously not the puff pastry, which is still missing from my homemade recipes list, but I’ve decided on the crazy dough, which since I learned how to make it I promised myself to try making in the version with added vinegar, and now finally the opportunity has come!
The result was that I made it three times: for the pepper (yellow) galette directly inspired by Milena, and for a sweet recipe repeated twice (which I won’t name for now because I’m saving it for next Monday, it fits perfectly with the topic of the next week 😉).
In short, today participating in the column with this basic recipe that we liked both sweet and savory was a must!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup seed oil (I used sunflower, but corn is also good)
- 1/2 cup water (at room temperature)
- 1 teaspoon white wine vinegar
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
- 1 teaspoon flaxseeds
Tools
- Bowl
- Work Surface
- Rolling Pin
Procedure
Note: I used flaxseeds, sesame seeds, and sunflower seeds. I also had pumpkin seeds at home but they are too large for this use, the size of sunflower seeds is already at the limit because seeds that are too large do not allow you to roll the dough very thin without breaking. I didn’t have chia seeds, otherwise, I would have used them, so I recommend them.
Pour the flour into a bowl, or on the work surface by arranging it in a fountain shape.
Add the oil and vinegar.
Add the water a little at a time.
👉 The total amount of water depends on the type of flour used. In the three times I made this crazy dough with seeds, I never used the same amount: this time I used 1/2 cup but the previous two times 9/16 cup and 5/8 cup, having used a different brand of flour each time. Therefore, I repeat the advice to add the water gradually and not all at once.
Work with a spoon briefly, then add the seeds.
Even for the amount of seeds, there is no precise rule, you can go by feeling. I tried the sesame both toasted and not, in the final yield it doesn’t make much difference.
Continue kneading quickly until you obtain an elastic dough. It will be ready in a few minutes.
Before using the dough, a rest of about half an hour is recommended because it makes the dough more elastic. At room temperature, wrapped in plastic wrap or covered with a container not in contact.
But it can also be used immediately, it is a dough that works very well, does not stick, is not greasy, and rolls out well with a rolling pin.
I have just added this versatile recipe to my collection of basic recipes. A useful collection that I recommend you consult if you are looking for an idea for your next meal! 😊
I look forward to the next appointment with Light and Tasty, I will show you the first of the recipes I made with this excellent crazy dough with seeds. 😋
Salt-Free Tips
It is not necessary to add salt to the crazy dough because the absence of salt enhances its elasticity. 😉
If you are interested in reducing or eliminating salt, always remember to:
Decrease salt gradually, the palate must get used gradually and should not notice the progressive reduction.
Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
Use seeds. Sesame, pine nuts, almonds, walnuts…
Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
Use my salt-free vegetable granule
Prefer fresh foods.
Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
Avoid bringing the salt shaker to the table!
Sometimes indulge in breaking the rule. It is good for the mood and helps to persevere.
If you don’t want or can’t give up salt:
You can still try my recipes, salting according to your habits.
Follow me!
In my new WhatsApp channel and on Instagram. As always, you can find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
In my new WhatsApp channel and on Instagram. As always, you can find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
Light and Tasty:
I wonder what oily seeds my colleagues will have used… we just have to find out! 😊
Carla: Savory pie with carrots, ricotta, and seeds
Daniela: Savory granola
Elena: Quinoa salad with zucchini, fava beans, and cashews
Flavia: Cauliflower salad with mixed seeds
Franca: Russello bread with 4 seeds
Milena: Pumpkin cutlets with seeds and buffalo ricotta
Serena: DIY Gomasio
