Caramelized Onion Garlic Spelt Knots With Truffle Cream
Caution ahead. These garlic knots are highly addicting. You won’t be able to keep your hands off these things. They are so magnificently delicious by themselves, but then you add the truffle cream too…whoa….you will be blown away. Zero leftovers with this one. Excellent recipe for an appetizer or pair it with a saucy dish and use it for dipping. However and whenever you do decide to enjoy these, it will always be a good time.
I love these because they are easy to make, take about 1 hour from start to finish, and require minimal work throughout. It’s a wonderful beginning recipe for novice home chefs who don’t handle dough too often. You simply knead, roll, fold, and twist and you have yourself some beautiful, fluffy garlic spelt knots.
You’ll get lots of healthy nutrients and vitamins along with tons of fiber and extra protein all packed into this easily digestible ancient grain. And if you have extra truffle cream, you will find it pairs really well with large array of others foods. Hint- (Roasted Sweet potatoes and/or pizza and/or pretty much everything!)
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Makes 10 knots
The Goods:
For the dough:
1 packet active dry yeast
1 tbsp Big Tree Farms golden coconut sugar
3/4 cup water
3/4 cup unsweetened plant milk
1 tsp salt
1 tbs granulated garlic
3 cups spelt flour
1 tbsp melted vegan butter
For the caramelized onion paste:
1 tsp olive oil
1 onion
1/2 tsp salt
1 1/2 tbsp Big Tree Farms coconut aminos
For the truffle cream:
1 cup cashew cream
1/4 cup chopped parsley
1 tsp truffle oil
1/2 tsp nutritional yeast
1/2 - 1/4 tsp salt
1/4 tsp black pepper
The Method:
First add 1 packet active dry yeast and coconut sugar into a large mixing bowl. In a sauce pan add your water and cashew milk and heat up until almost boiling. Once hot, add hot milk water into the yeast and sugar in the mixing bowl. The temperature of the hot milk water should be hot to the touch but not scorching. Set aside, wait 3-5 minutes for the yeast to bloom. (small bubbles of foam)
If you don’t have cashew cream made yet, now would be the time to soak the cashews with boiling water to have ready later.
Once the yeast has bloomed, add in your salt, granulated garlic, and your spelt flour one cup at a time. Use a fork to help knead the flour. Depending on climate and altitude it should be about 3 cups. Use your best judgement.
Begin to use your hands as you pour that last cup of spelt flour into the mixing bowl. Knead the dough about 5 times in a circular motion until you have a dough ball. Cover with a clean damp cloth and let it rise for 30 minutes.
As the dough rises. You can make your cashew cream and then finish the truffle cream by adding your minced parsley, truffle oil, nutritional yeast, salt, and pepper. Mix with a spoon and set aside. I recommend to refrigerate the truffle cream as you make the knots.
Also as the dough ball is rising, you can grab a sauté pan and begin sautéing your onion to make the caramelized onion paste. On high heat, add your olive oil then once hot add your onions and pinch of salt. After about 2-3 minutes, add your coconut aminos and sauté for 2-3 more minutes until golden brown. Remove from heat, and toss into a blender and pulse 5-10 times until roughly mixed with some chunks still visible. Set aside.
Back to the dough, it should have risen a bit now. Preheat oven to 400. On a large clean open surface, dust with your hand a sprinkle of flour in a 2ft x 2 ft space. Pull out your dough ball from the mixing bowl and place onto the dusted surface. Now dust a sprinkle of flour over the dough and begin to roll it out with a rolling pin. Roll the dough ball out into a large oval about 2 feet wide and 1 foot long . If the dough starts to stick anywhere, just sprinkle it with some extra flour.
Once you have your oval, grab your onion paste and spread it thinly over the top. Be careful not to spread too much paste cuz it will get very messy later otherwise. Then simply, lengthwise like a hot-dog, fold the dough over, trapping the paste inside. Grab a pizza cutter and cut up and down across lengthwise. Cut about 10 slices of dough, which should be about every inch.
Next grab a large baking sheet pan and line it with a piece of parchment paper. One by one, take a slice of dough with two hands on each end, and stretch it out about a foot long without tearing it and fold a knot. Carefully place each knot evenly spaced onto the baking sheet pan. After all the garlic knots are made, use a silicone brush to brush each knot with melted vegan butter.
Bake at 400 for 21-24 minutes, until golden brown. Let sit and cool for 5 minus before enjoying. They should be crispy on the outside, and fluffy on the inside.
Garnish with chopped parsley and sprinkle of flakey sea salt. Serve with truffle cream!
Enjoy with friends and family!
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