Part 3: Seaweed Recipes Instead of Wheat
Seaweed Bread
Ingredients:
2 cups all-purpose flour
1 cup seaweed powder
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon salt
1 tablespoon sugar or honey
1 cup warm water
2 tablespoons olive oil
Additional seaweed flakes for topping (optional)
Instructions:
In a large mixing bowl, combine the all-purpose flour, seaweed powder, yeast, salt, and sugar (or honey). Mix well to ensure even distribution of ingredients.
Make a well in the center of the dry mixture and pour in the warm water and olive oil. Stir the ingredients together until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. Add a little extra flour if the dough is too sticky.
Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour or until the dough doubles in size.
Once the dough has risen, preheat the oven to 375°F (190°C). Punch down the dough to release any air bubbles and transfer it to a greased bread loaf pan.
Optional: Sprinkle some seaweed flakes on top of the dough for added flavor and visual appeal.
Place the pan in the preheated oven and bake for approximately 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Once baked, remove the bread from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy your homemade Seaweed Bread! It pairs well with soups, spreads, or simply toasted with a drizzle of olive oil.
Note: The seaweed powder can vary in intensity, so feel free to adjust the amount based on your preference. You can also experiment by adding other ingredients like sesame seeds or dried herbs for additional flavor and texture.
Enjoy your nutritious and flavorful Seaweed Bread creation!
Seaweed Pasta instead of Wheat
Ingredients:
2 cups seaweed powder
1 cup tapioca starch
1 cup cornstarch
1 teaspoon salt
2 large eggs
Water (as needed)
Instructions:
In a mixing bowl, combine the seaweed powder, tapioca starch, cornstarch, and salt. Mix well to ensure even distribution of the dry ingredients.
Create a well in the center of the mixture and crack the eggs into it. Lightly beat the eggs with a fork or whisk.
Gradually incorporate the dry ingredients into the beaten eggs. Mix until a crumbly texture is formed.
Slowly add water, a little at a time, and continue mixing until the dough starts to come together. Adjust the water quantity as needed to achieve a smooth and slightly elastic dough.
Transfer the dough onto a clean surface lightly dusted with seaweed powder or tapioca starch. Knead the dough for about 5-7 minutes until it becomes smooth and pliable.
Divide the dough into smaller portions for easier handling. Using a rolling pin, roll out each portion to your desired thickness. Remember to dust the surface and rolling pin with seaweed powder or tapioca starch to prevent sticking.
Once the dough is rolled out, you can cut it into your preferred pasta shape. Options include fettuccine, linguine, or even small shapes like farfalle or gnocchi.
Bring a large pot of salted water to a boil. Add the seaweed pasta and cook for about 3-5 minutes or until al dente. Be mindful that seaweed pasta may cook faster than traditional wheat pasta, so keep an eye on it to avoid overcooking.
Drain the cooked pasta and rinse it briefly with cold water to stop the cooking process.
Serve the seaweed pasta with your favorite sauce, such as a simple garlic and olive oil sauce, a fresh tomato and basil sauce, or a creamy Alfredo sauce. Garnish with additional seaweed flakes for added flavor and visual appeal.
Enjoy your unique and nutritious Seaweed Pasta creation! It's a delightful way to incorporate the goodness of seaweed into your pasta dishes while adding a hint of oceanic flavor.
