The most searched phrase on my blog is… “snack”. Which is strange, because tagged that way, I have only one recipe. But I decided to meet the social needs and today I’ll give you second one.
Have you noticed how many recipes (and not only on my blog) was created because of an accident, because the shopping frenzy ended wih surprised “and what is it?” And, finally, plans made apart of the fact that the day has only 24 hours?
Mine recipe is very much alike.
I’ve made a mistake. I mentioned the “drunken plums”. The response was huge (for me, anyway), a few people asked for the recipe, and I really wanted to post it before Christmas, but… I poured wine to the plums, I put them in the fridge for the night and… I covered them with milk carton and lettuce. And I forgot. Two days later I found plums in a jar, in which there was no sign of wine.
I had to do something other than innocent, christmas dessert.
And that was enough to meet the demand for snacks, hence today’s recipe.
I recommend you to do plum stuffing at least 3 hours before baking bites. It would be best to leave plums in the fridge overnight, to properly mix flavors, but these three hours should be enough.
Dark chocolate is a must – I had chocolate with cranberries and caramelized almonds, so almonds was necessary. Dark chocolate with chilli fits well also. With salt not really, but you may find that it is just a matter of taste.
I would recommend experimenting. As always 🙂
Regardless of everything, bites with drunken plums disappear very quickly and… do not cause hangovers.
Ingredients (approx. 40 bites):
7 oz of smoked plums
1 cup semi-sweet wine (I had blackberry red wine)
20 g of dark chocolate
20 g peeled almonds and uprażonych
7 oz white spelled flour
10 oz of whole grain spelled flour
300 ml of water
1 tablespoon agave syrup
1 package dry yeast
1 teaspoon salt
2 tablespoons coconut oil liquid
- Plums translate into a jar, pour the wine, turn off the jar and leave overnight in the refrigerator.
- The next day, drain off plum.
- Plums, chocolate and almonds put into a blender. Blend. If mass is too thick – add some wine from the plums.
- Translate into a jar and leave in the fridge.
- Wine leftover you can mix with agave syrup (or honey) and heat. After reduction of fluid we get wine sauce. In a closed container, we can store it in the refrigerator for a week.
- Agave syrup and yeast add to the water. Mix and leave for a few minutes to start foam.
- Sift the flours into a bowl, add the salt, pour the water with the yeast and knead the dough. Then add the oil and then knead the dough again for a few minutes.
- Translate the dough into a bowl greased with oil and leave to rise in a warm place for 1 – 1.5 hours.
- Divide the dough in half and rool.
- Using a pizza cutter, cut into strips and each cut to a length of about 10 cm.
- Two strips put on the cross, put a teaspoon of plum pulp and cover with the dough fragments.
- Bites translate into the baking sheet lined with baking paper and set aside for 20 minutes to rise. (I had two sheets, so the first rised a little longer, approx. 35 minutes).
- Warm up the oven to 220C (428F).
- Bites brush with oat milk or egg yolk with water.
- Bake for approx. 8 – 12 minutes. (First plate was ready after 10 minutes, the second after 8)
Enjoy your meal!