 GF, DF, Vegan, Paleo Serves: 8 Skill level: Easy This loaf is super simple to make and is suitable for a wide range of dietary requirements. Generic hot cross buns contain lots of allergens and cheap and nasty ingredients, but this loaf has all the flavour of hot cross buns with a whole lot of added nutrition. If you wanted to make individual sized versions simply pour the mix into muffin tins instead and reduce the baking time accordingly. Ingredients 2 cups buckwheat kernels 5 cups water 1 tablespoon mixed spice 1 tablespoon cinnamon ½ teaspoon sea salt 1 cup additive-free dried fruit 2 tablespoons of sweet potato flour (or buckwheat flour etc) ¼ cup water 3 tablespoons of pure maple syrup Method 1) Place buckwheat in a large bowl, cover with 4 cups of water and leave to sit overnight. 2) Drain excess water from buckwheat but do not rinse. The starch surrounding the kernels will be important for keeping the loaf together. 3) Add the remaining cup of water, spice and salt and buckwheat to the bowl of a blender and pulse until buckwheat kernels are just barely broken up. Pour the mix into a large bowl, mix in dried fruit, cover with a tea towel and leave to sit for 1-2 days at room temperature. This will allow the mix to ferment and the dough to rise naturally. 4) Preheat oven to 220°C and line a loaf tin with baking paper. Pour the buckwheat mix into the loaf tin and gently smooth the top with the back of a spoon. 5) Whisk the flour with enough water to make a batter. Pour the batter into a piping bag or a small plastic bag with the corner cut off. Pipe one long stripe of batter down the middle of the loaf lengthwise and then pipe three shorter stripes to make crosses.6) Bake the loaf for 30-40 minutes or until firm and golden on top. While still hot use a pastry brush to glaze the top of the loaf and then allow to cool slightly before slicing to serve.
0 Comments
 Serves: 8-10 Skill: Moderate It’s custard apple season! These weird looking fruits can appear a little intimidating to those unaccustomed to them but they are nothing to be afraid of. Simply cut them in half and you can use a spoon to scoop out the creamy white flesh, being careful to not bite down on the easily found seeds. Custard apples are a good source of vitamin C and potassium and by using wholemeal flour & coconut sugar in this recipe there is increased fibre and a decreased Glycaemic Index. Making this recipe was the first time I had ever cooked with custard apples but it’s a great way to use up any of them that may be looking a little too ripe. Plus you could freeze slices and enjoy them well after custard apple season finishes. Ingredients 125g coconut oil 2 ripe custard apples with flesh scooped out and seeds removed ¼ cup coconut sugar 1 teaspoon vanilla extract 2 eggs 1 ½ cups wholemeal self-raising flour ½ cup nut meal 1 teaspoon cinnamon Method
 GF, DF and Vegan options available Serves: 6 Skill level: Easy These tarts are beautiful, simple and versatile. You can decorate them with your favourite seasonal fruits. They can be eaten for a quick breakfast or elegantly decorated to impress guests when entertaining. This recipe can also be easily adapted for different dietary requirements. The muesli can be changed to a gluten free option or use a dairy-free yoghurt and maple syrup instead of honey to make a vegan version. Ingredients Muesli cups 2 cups toasted muesli ¼ cup desiccated coconut ¼ cup coconut oil Yoghurt filling 3 cups unsweetened natural yoghurt ¼ cup honey 1 teaspoon cinnamon Seasonal fruit Method
 GF, Vegetarian Serves: 12 Skill level: Moderate This cake is rich and decadent so you only need to eat a small piece to feel satisfied - which means it’s great for all the sweet-tooths out there! It’s full of fibre and protein and gives you long lasting energy. You could also make cupcakes with this recipe which would be a great treat to take to school or work. Ingredients Cake 1 cup quality dark chocolate chopped 2 cups cooked chickpeas (you can use canned chickpeas to fasten up the process) 2 medium sized cooked beetroots 1 tablespoon pomegranate juice 4 free range eggs ¼ cup coconut sugar ½ teaspoon baking soda Filling ¼ cup plain, unsweetened yoghurt ¼ cup pomegranate seeds Icing ½ cup plain, unsweetened yoghurt ¼ cup beetroot or pomegranate juice 1 tablespoon coconut oil Method
|
AuthorLinley Peters ArchivesCategories
All
|
RSS Feed
Powered by
