Pane Alle Cipolle Recipe
By Bb Kitchen
5g dried yeast
600g GF bread mix flour
2 teaspoons sea salt
1 tablespoon of extra virgin olive oil
1 tablespoon of onions
2 red onions
1 tablespoon sugar
50g veg butter
1Put 5g yeast in a big bowl with 300g water, 600g flour, 2 tsp sea salt and 1 tblsp olive oil and mix well to get to a firm dough
2Move to a working surface and knead your dough until you get a smooth and velvety ball. Put back in the bowl, cover with cling film and let it rest for 2 hours.
3 In the meantime, slice the onions and put in a skillet with a splash of oil and 1 tbsp of sugar and cook for 10/15 min until golden and soft.
4After the resting time, take your dough and place it on a baking tray lined with baking paper and spread some veg butter on the surface; add the onions and roll it.
5Bake at 200* in preheated fan oven for 40-45 min.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.