Idlicaccia
Idlicaccia is a fusion between a Foccacia for its form and idli (fermented soft bread made from rice and lentils from India) for the process and taste. This recipe in addition to being gluten-free, vegan You only need 3 simple cheap ingredients, a powerful blender and time (between 24 and 48 hours).
This recipe is for anyone who wants to start experimenting with fermentation easily.
Why soaking and fermenting grains and legumes ?
The soaking, fermentation, and sprouting process of grains and legumes increases their enzymatic potential, among other things. The nutrients they contain will therefore be much more available.
You should know that grains, legumes, and nuts contain phytic acid. Only ruminants have an enzyme, called phytase, capable of digesting the acid in the grains they eat. In humans, it is opposed to the proper assimilation of several minerals such as calcium, iron, magnesium, copper, and zinc. Research has shown that consuming high amounts of phytic acid can lead to certain deficiencies depending on your digestion capacity. Its concentration can be reduced by soaking, sprouting, and fermentation. Ancestral practices that have been lost.
Fermenting grains and legumes triggers a pre-digestion process: it is the enzyme called phytase which is then activated and which will be able to largely neutralize phytic acid. So you can take full advantage of the nutrients.
Ingredients :
Servings : 3
120g of whole millet*
80g white beans (I recommend using red lentils if your blender is not powerful enough)
150ml of spring water
1 Tbsp of grounded flax seeds
A pinch of baking soda
A splash of acv or lemon juice
1/4 tsp of salt
Instructions
The ingredients must be carefully dosed to obtain a soft dough and a good hold.
Start by washing and rinsing your chosen grain and legume. Then soak them for a full night or in the morning to mix in the evenings, separately in 3 times their volume in water.
The next day or evening rinse thoroughly.
Mix everything using a powerful blender until you have a very thick pancake batter with 150ml of spring water. You should know that the indications in terms of liquid are specific to this recipe. It may require more or less water depending on the legume and grain selected so start slowly.
Put the mixture in a bowl so that it is filled halfway up.
Place plastic wrap on top of the bowl. Then begins the fermentation of the dough, a fundamental step. To go faster and especially if it’s cold you can help the fermentation by placing the bowl in a warm oven that has just been turned off or on your internet box (my favorite technique). The ideal temperature is between 25 and 28 degrees Celsius.
Let the dough ferment overnight. Small bubbles will form and the dough will have a swollen appearance on the surface, this is a sign of good fermentation and softness in perspective.
The next day add salt, a pinch of bicarbonate, and avc to help it rise a little more and the ground flax seeds . Pour into a greased pan
Preheat your oven for 10 minutes at 180 ° C and bake for 20-25 minutes.
Place it on a wire rack to cool for around 1h before slicing it.
Note:
*You can use rice, quinoa, buckwheat or other grains however the taste will not be the same. I recommend millet and rice for a neutral taste or make 100% buckwheat without using legumes.
*It’s freezer friendly.
*Consume within 3 days.
