Home made rustic buckwheat flatbread

A great alternative to traditional rye crisp bread!

Saffron Magazine

Homemade buckwheat crispbread

Homebaked buckwheat flatbread and goat's cheese

This is a repost from my personal blog and was made just after I discovered I was seriously gluten intolerant.

One of the sadnesses of my glutenfree diet is having to give up Swedish crispbread/knäckebröd and I have been searching for an alternative. Although there are lots of nice crackers and rusk type things out there to buy they are mostly too light and bland for my rustic tastes and I have been experimenting with different flours and recipes to create something that has a little ‘bite’ to it. My favourite Swedish knäckebröd was from Pyramidbageri, baked in a wood fired open oven using stoneground flours.

My version is made with the equipment I have, using the flours I can eat,  but it is good and has some of the earthy peasant flavours that I love.

Buckwheat Flatbread

● 2 cups buckwheat flour
● 1 cup gluten free plain…

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Peanut Butter and Jelly Cupcakes

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I make these as a mini cupcake and sprinkle with fresh strawberries for added color and flavor. A great dairy-free way to make a delicious, creamy frosting. Try using different nut butters and flavor extracts to create your own version.

GF Peanut Butter and Jelly Cupcakes

½ cup coconut flour
½ TSP baking powder*
½ TSP baking soda*
½ TSP salt
2 TBSP coconut oil
4 organic free-range eggs
¼ cup honey, maple syrup (or sweetener of choice)
¾ cup fruit-sweetened strawberry jam (or ripe strawberry puree)
1 TBSP vanilla

Frosting:
½ cup peanut butter
1 cup coconut cream
2-3 TBSP maple syrup or raw honey
½ TSP vanilla
Dash sea salt

  1. Preheat oven at 350F.
  2. Combine flour, salt, baking powder and baking soda.
  3. Add remaining ingredients and stir until well incorporated.
  4. Spoon into a greased muffin tin and bake for 16-20 minutes.
  5. While baking prepare frosting and refrigerate.
  6. When muffins are ready, pull from oven and cool.
  7. Once cool, top with frosting.

 

*I tend to leave out baking powder and baking soda and the results are generally the same. Sometimes I add in a spoon of chia seeds in place of baking soda/powder.  

Yeast-Free Buns

For those of you that like bread but prefer to avoid the gluten and yeast, this might just be your new favourite recipe. Crispy on the outside and moist on the inside, just like a good ‘ol bakery bun. Make sure your agar agar is of good quality, otherwise you will be working with a highly-bleached product. 

Both my daughter and I follow a low-gluten diet. A good task as both of us showed positive for gluten-intolerance in recent allergy testing. For me, avoiding gluten has helped me to heal from Hashimoto’s. For my daughter, avoiding gluten has kept her focused on eating higher nutrient foods. I also prefer to avoid yeast and to make my own bread using agar agar, baking powder, chia seeds or eggs. I also make my own sourdough using airborne “yeast,” which means I simply let the bread ferment at room temperature for a few days.

Since I still want to enjoy “bread,” if not every day at least from time to time, I came up with this recipe. Now we enjoy warm toast with melted butter and fresh jam- a taste that stands in a league of its own.

2 heaping cups of flour (I used only brown rice, but prefer to mix with one other gluten free flour, like oat or millet)
1/4 cup agar agar
2/3 cup hot water (give or take)
Large pinch of sea salt
Garnish: sunflower seeds, coconut oil or butter

  1. Mix flour and agar agar in a bowl.
  2. Add in about 1/4 cup hot water. This will cause the agar agar to gelatinise.
  3. Knead together flour with hands for about 4-5 minutes, making sure dough is soft enough to form a ball but not sticky enough to stick to your fingers.
  4. Roll into a ball and let it sit for about 3 hours in a warm, draft free area.
  5. Roll into balls and top with sunflower seeds and oil/butter.
  6. Bake at 400F for about 10-12 minutes.

These are best eaten warm right out of the oven. As we are in Mykonos, I topped my bread with fresh homemade goat cheese and local honey.
Enjoy!

Vegan Cherry Cobbler Muffins

I made these on a whim. Had a craving for something warm, gooey and chewy and boy did they hit the SPOT!

Since it is cherry season it is easy to find cherries here in Greece and they are so delicious. I love that, unlike most fruits,  cherries are a “warm” fruit. This means that if you have a colder constitution, cherries are a great fruit source for you.

I just found out that both my daughter and I have egg sensitivities, mainly to the whites, so I have been making more vegan-based recipes, which is my culinary background. Chia or flax seeds are a great binding agent, as well as baking powder, agar agar and even bananas. I love using chia seeds as they are loaded with good stuff, including calcium, zinc, and antioxidants. Toddler approved, as my daughter ate these up!

1/3 coconut butter, coconut oil or coconut cream
1/3 cup water
1 cup GF oats, ground
handful of cherries, de-pitted
2 TBSP pine nuts
1 TBSP chia seeds
1/4 TSP vanilla stevia (or 2 TBSP honey, maple syrup or sweetener of choice)
Dash of cardamom and sea salt

Garnish:
Pine nuts

 

  1. If using coconut butter, thin over hot water until runny.
  2. Mix butter, water and oats.
  3. Fold in remaining ingredients.
  4. Pour into muffin cups or a greased muffin tin.
  5. Top with a sprinkle of pine nuts.
  6. Bake at 200C for about 15 minutes.

Makes about 6 muffins.

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Happy baby smoothie 

My daughter is a big fan of this smoothie! Tart, yet sweet and such a beautiful colour. A great way to nourish her little, itty- bitty body.
1/2 dragon fruit (I used the the red variety)
1 small handful of raspberries
1 golden kiwi
1 TBSP coconut oil
Additional water to reach desired consistency

  1. Blend and top with fresh berries.

My Daily five

Here are five things I do everything to keep my mind, body and soul feeling good.

  1. I start my day with a solid breakfast. This can mean something different to everyone but for me it means I eat things that I feel good about. My head might think about eating something naughty, my body wants differently. If I eat a good proper breakfast I am motivated to make better choices throughout my entire day. I choose to begin my day with veggies and then build around whatever I have in the fridge. Most often I make veggies with a gluten free grain which has been soaked overnight and cooked in bone broth,. Other days I have veggies with eggs, veggies in soup, or just plain steamed veggies with raw Greek olive oil, lemon and sea salt. Whatever it is, love it all. What you eat and I eat might entirely different. The point is to make your first meal count.
  2. I use a Netti Pot and flush my nose with a sea salt saline rinse everyday. Living in Hong Kong, the pollution can wreak havoc on my sinuses. Using my Netti Pot has saved me from ENT appointments and unneeded antibiotics. I bought my Netti Pot on Iherb, but they are pretty easy to find. Throw in some warm water and sea salt and you are good to go.
  3. I connect. This changes day to day but the point is I do it everyday. Today connecting was both meditation and yoga. Yesterday it was earthing.
  4. I scrape my tongue right when I get up. This removes yucky bacteria and toxic residue from my system, improves the taste of food on my palate, and cleanses the internal organs , as the tongue is energetically connected with the whole body system. Tongue scrapers are inexpensive and  fun to use. You can also throw in a coconut oil rinse and can “pull” additional toxins from your system.
  5. I learn something new, and  most often it is about my passion. This constantly challenges my brain and keeps me on my toes. Mozart, Einstein, and Michelangelo all became masters of their crafts by putting in the time everyday to learn about what they loved. I recommend reading  Bounce, by Author Syed, which explains that it is time, not talent, that paves the way to success.

Apricot walnut nutmilk

This recipe shows another variation to traditional almond milk, which is most commonly seen and used in recipes.  

  
 1 large cup liquid (water kefir, rejuvelac, water)

Handful of walnuts (pre-soaked)*

5-6 dried apricots

1. Blend until smooth.

*Soaking nuts tends to makes food more yin in nature so if you are looking to replenish yang you might want to avoid soaking the walnuts.

Making any nut milk is very easy. A handful of nuts and water will make you a delicious nutmilk, and whether or not you pre-soak your nuts or strain your milk it is up to you. I have a vitamix so the nuts in my smoothies pretty much melt away, but if you have a traditional blender you might want to use a strainer.

Adding in fruit turns traditional nutmilk into a party. Just think of all the colors and tastes that can be made. The good news is that if you don’t have any fresh fruit on hand you can use dried fruit in its place. In some cases using dried fruit might be preferred as it is very nourishing for the body, especially for the blood.

This smoothie is great for couples that are trying to conceive and can also soothe a nagging cough~ just don’t serve it too cold! 

Enjoy! 

Raspberry Cashew Milk

 

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Every now and then I crave a fresh, creamy, homemade glass of nutmilk, which I believe tastes best when mixed with juicy fruit and spices. Especially now with the hot Hong Kong weather, a smoothie like this one can really hit the spot. Making your own nutmilk is so simple you will wonder why you ever bought nutmilk in the first place.

Bursting with vitamin C, calcium and antioxidants. And good for your libido!

Raspberry Cashew Milk

1/4 cup raspberries
2 golden kiwis
2 TBSP raw cashews
1/2 cup filtered water (add more or less for desired consistency)
1 drop nutmeg essential oil/ dash ground nutmeg (optional)

1l Pop in your blender until nice and buttery.

Feel free to serve this milk alongside your oatmeal, as a base for your protein shake or drink it just as it is. Enjoy!

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