Vibrant Buddha bowl with steamed veggies, spicy hummus and muesli bread
Sponsored. This post is made in collaboration with Gram.
Back in september I was invited to a fun day of cooking in May’s lovely home to test her brand new Gram steam oven along with my fellow bloggers Anna, Line Sofie and Cecilie. There was a camera crew there to shoot everything and we had such a great day cooking, enjoying each others company and of course all the delicious food that we prepared. You can see lots of behind the scenes photos from the shoot in my blogpost right here and you can check out the video we shot below ♥
If you want to try some of the beyond delicious gluten- and refined sugar-free recipes that May had put together for us, then head on over to her blog where she has posted the recipe for the pear trifle right here, for the tartlets right here and for the apple pie right here, enjoy!
I have already written about the benefits and many functions of the Gram steam oven that we got to put to the test while visiting May, so this week I want to share some of my favorite steam oven friendly recipes – and don’t worry, you can still make them if you do not own a steam oven!
I have chosen some nice and simple, healthy, but still beyond delicious recipes to share with you guys today. It might have been more exciting with some over-the-top fancy recipe, but what I use my oven for the most are my quick and healthy go-to everyday meals and this Buddha bowl is exactly that.
I usually make a big batch of the hummus and bread, so that I have quick and easy meals for the week ahead and then all there is left is to steam a big batch of veggies. I always use different kind of veggies depending on the season and whatever I find in my fridge, which means that this dish is perfect for clearing out your veggie drawer and preventing food waste.
In the summer I usually make my Buddha bowls with mainly raw veggies, but in fall and winter I like to use things like pumpkin, potatoes and other root vegetables that requires cooking + it is nice with a warm salad in this cold and gloomy weather!
When it comes to healthy no-fuss meals like this, cooking with steam is the way to go. You can of course also just bake the veggies in a regular convection oven, but produce cooked in a steam oven retains more vitamins and minerals without the need to add oil or extra fats as you would with a traditional oven that produces dry heat + it of course retains much more moisture as well.
When it is time to change my oven, then I would love to replace it with a steam oven like the hightech Gram oven we got to test at May’s home. You know how much I love my fruit and veggies, so I would be thrilled to be able to use an oven like that on a daily basis to easily steam them instead of boiling them to preserve nutrients or instead of baking them in a regular dry heat oven to save on the added oils. And just think of the bread I could make in one of these! I am giving you a little preview of that with these yummy muesli buns that are perfectly juicy on the inside (nothing worse than dry bread), but nice and crisp on the outside ♥
Simply wash, peel and chop whatever veggies you would like to use and make sure to divide them if they vary a lot in cooking time. I usually start by steaming root vegetables and things like pumpkin and potatoes first and then I add broccoli, asparagus, beans etc. just before the rest is done as they only need very little cooking time.
When steaming veggies I usually just add them as they are, there is no need to add any oil when making them in a steam oven and then I simply sprinkle them with a bit of sea salt and freshly cracked pepper, but you can go wild with the spices as well if you’d like!
Arrange the steamed veggies on a bed of baby spinach and serve it with a squeeze of lemon, pomegranate, pickled cabbage, finely chopped scallions, a big dollop of hummus and muesli buns – you can find the recipes below.
Muesli bread with seeds and raisins:
– Yields 9 buns
50 grams of baker’s yeast (block)
3.5 deciliter (equals about 1.5 cup) lukewarm water
1 tablespoon honey
1 tablespoon sea salt
1 tablespoon olive oil
4 deciliter (equals about 1.7 cups) wheat flour
3 – 4 deciliter (equals about 1.25 – 1.7 cup) wholegrain spelt flour
2 deciliter (equals about 0.8 cup) rolled oats
1 deciliter (equals about 0.4 cup) raisins
1.5 deciliter (equals about o.6 cup) mixed seeds
Start by pre-heating your oven to 175 c / 350 f and activate the steam function – if you do not have a steam oven, then you can put an ovenproof dish filled with water in the bottom of the oven instead.
Add the water and baker’s yeast to a bowl (I used the bowl from my stand mixer to save on the dishes) and stir until the yeast has dissolved into the water. Then add the salt, honey and egg and stir well. Start slowly adding the flour, oats, raisins and seeds while mixing. Knead the dough throughly – if needed, add more flour. As some of you know, I really dislike touching dough, so I simply used my stand mixer to knead the dough and left it a bit thinner/stickier than when kneaded by hand, so I could use a spoon to roughly shape the buns without having to touch the dough – yep I dislike it that much ;)
Divide the dough into 9 buns and place them on a baking tray lined with baking paper, top them with extra oats or seeds if you’d like and place the baking tray with the buns in the preheated oven and bake them for about 20 minutes at 175 c / 350 f. Make sure to keep an eye on them, the baking time varies a lot depending on the oven. The buns are ready when they turn lightly golden and are baked throughout, enjoy!
Spicy hummus with dried tomatoes and chili
1 can of chickpeas, drained
125 grams of sundried tomatoes
1-2 cloves of garlic, crushed
1 tablespoon tahini
The juice of 1/2 lemon
2 tablespoons oil from the sundried tomatoes
1 teaspoon sweet paprika
1/4 – 1/3 teaspoon cayennepeber
Sea salt + pepper to taste
A little water if necessary
Simply add everything to a food processor and pulse until smooth, add a bit of water if it is too thick. Serve right away or store in the fridge in an air thigh container until serving.