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Gluten free sourdough bread <3

The other day, my friend Eve and I did a food pet swap- I gave her a jar of water kefir, and she gave me a jar of buckwheat sourdough starter. I did know that you could make gluten free sourdough, but so far I hadn’t got round to it.

I’ve tried a ton of gluten free bread recipes, and I’ve also invented a fair few myself, but although a lot of them taste great on the day they are made, they go stale so ridiculously fast that its almost not worth bothering, unless you’ve got  a bunch of people to feed (or you want to eat a lot of bread *ahem* ( After a lot of googling, I found a recipe that I though I could probably tweak and adjust, to make it vegan and sugar free, and the result was absolutely delicious~ and the best part- this bread is still good to eat 3 days after its made- without toasting! Its also moist, and tangy.

Here is the link for the original recipe which I tweaked. Image

So, after a few adjustments, here is the recipe I’ve been making:

Recipe:

2 cups of buckwheat sourdough starter

1 cup of buckwheat flour

1 cup tapioca starch

1 and a bit cups of sourghum flour

1 cup of millet flour, or millet finely ground up in spice grinder (way cheaper 😉

2 Tbspn xantham gum

4 eggs worth of “no egg” or another egg replacer, mixed with twice as much water, and whisked to make a fluffy mush

1/3 cup melted coconut oil

3/4 Tbspn salt

sesame seeds, for sprinkling

2/3 cup of water

The original recipe had sugar in it, but as I avoid sugar, I left it out and then let the bread rise for longer, so if you don’t care, 2 Tbspn sugar

Method:

Mix “egg” fluff, water and sourdough starter. Add flour salt and xantham gum, then pour coconut oil on top of flour, rub the oil into the flour a bit with your hands, and then mix the whole bowl together. It should be semi dough like, not too wet, not too dry.  Now. Oil another bowl, put it all in there, cover with a cloth and leave to rest, overnight, in a warm place (I used my hot water cupboard.) Then the next day, put a piece of waxed baking paper on a baking tray, and put your dough onto the  tray. Put into oven at a really low heat- 40 degrees C ish, and let it rise for half an hour (This might be different if you used sugar, you could probably just leave it on the bench with a tea towel covering it). Then, heat oven to 200degrees C, and just before you put it in the oven, slash the top with a knife and sprinkle seeds over the top. Bake for about 20 mins, until it makes a hollow sound when you hit the top of the loaf. That’s it! Done.

I highly recommend finding a buckwheat sourdough starter somewhere- it makes a beautiful loaf of bread.

Have a beautiful Friday xx

Homemade instant hot millet cereal with vanilla and coconut

Ok, so this isn’t anything showy. Just a warm, tasty and nourishing way to start the day. I’m living by myself for the next two weeks, which is quite strange as I’m used to cooking for at least 4. In a past life, I wasn’t a particulaly healthy vegan, so if I was just cooking for one I’d just snack on whatever was lying around all day. So, I decided that at the beginning of this two weeks I’d invest some time to make some quick and healthy breakfast and lunch options that I could have on hand when I need a quick meal. Enter hot millet porridge. I made the hugest batch of this- a premix of toasted ground millet, cinnamon, cardamom, coconut, linseeds, pumpkin seeds and sunflower seeds. You could add dried fruits or nuts too if you liked. Then all is required to prepare it is to put 3/4 of a cup of this in a saucepan with 1 1/2 cups boiling water, 1/2 cup non dairy milk and a teaspoon of natural vanilla essence and simmer for 2 mins.. voila, instant porridge. I know instant porridge is nothing new, but its much cheaper to buy whole millet, and cooking whole millet into a porridge takes about half an hour.. so, this is my new go to quick breakfast 🙂

Coconutty, vanilla infused instant millet cereal

 

Millet cereal pre mix

1L hulled millet grain

1/2 cup coconut

1/4 cup pumpkin seeds

1/4cup sunflower seeds

1/8 cup linseeds

pinch of salt

1 tspn cardamom seeds, ground

1 tspn ground cinnamon

 

Method:

Roast the millet in a saucepan over a low heat. Here https://aconsciouskitchen.wordpress.com/2012/09/18/tuesday-morning-pumpkin-brownie-millet-salad-and-vege-seed-balls/ is a link from an earlier post I made on how to nicely roast millet. Once its done (about ten mins), take a cup of the cereal at a time and grind it all in a spice/ coffee grinder. You want it to be quite a fine powder. (I couldn’t get my food processor to break up the grains, maybe if you have a super processor you would be able to.) Toast the whole seeds. Now mix all ingredients together in a storage container. Add some dried fruit or nuts if desired.

To  cook, put 3/4 cup millet cereal in a saucepan with 1 1/2 cups boiling water and 1/2 cup non dairy milk (almond or soy is nice.) Add a splash of natural vanilla essence. Stir constantly as it bubbles for two mins.

Serve hot with fresh fruit, a dash more milk or soy yoghurt and a sprinkle of coconut!

Vegan gluten free corn fritters with sugar free sweet chilli sauce :)

This morning I looked in the fridge to discover that someone had transferred a pack of frozen corn kernels from the freezer to the fridge. Ah, the joys of a shared kitchen! Actually, it worked out perfectly seeing as I had absolutely no breakfast or lunch plans, so, taking it to be a sign, I whipped up these corn fritters

vegan and gluten free corn fritters with sweet chilli sauce.. nom

This recipe makes 20 🙂

Ingredients:

2.5 cups sweet corn kernels

2 bunches fresh coriander, leaves and stems, finely chopped

1 cup quinoa flour

1 cup white or brown rice flour

1 cup buckwheat flour

3 tspn baking powder

1/4 cup tahini

1/2 tspn hing

1/3 cup ground linseed

2 tbspn egg replacer

1 tspn salt

1/4 tspn black pepper

1/4-1/2 tspn cayenne pepper (depending on how hot you want)

1 cup soy milk

around 2 cups water

a little oil for frying

Method:

This is so easy (as is everything I cook!) I literally put the dry ingredients in a bowl together and mixed well, then added wet ingredients and added water until it became a thick batter.-(still pourable, but very thick.) I then greased a frypan, and put the gas on medium heat. I   used a ladle to transfer the batter to the pan, and then once they were golden on one side, I flipped them to the other side. I think each one took about 4 mins to cook.. Then chucked them on a baking tray in a hot (200 degrees) oven for a few mins to crisp up. It was very very quick!

They need to be served right away, while hot, with the sweet chilli sauce recipe underneath 🙂

Sweet, sugar free chilli sauce

Chilli sauces that you can buy are so full of sugar- and fair enough too, the flavour combination of sugar and chilli is a winner. However, for those of us who are sugar free it puts chilli sauce in the “avoid” category, so without further ado, may I introduce 2 minute sugar free chilli sauce!

Ingredients:

1 tbspn chilli flakes (dried)

3 cups water

1/3 cup apple cider vinegar

1 Tbspn tamari

12 drops liquid stevia

1/4 tspn hing

1 tbspn paprika

1/4 cup cornflour, mixed to a paste with the same amount of water

Method:

Mix everything together except the cornflour mixture and paprika. Put it in a saucepan on the stove and heat until everything is bubbling slightly. Stir in the cornflour (it’ll go orangey-white ish, and thick.) Then, add the paprika, which will bring the colour back to red 🙂 If its too thin for your liking, add some more cornflour paste, and if its too thick, add a little more water.

These two preps took less than half an hr to make, start to finish. 😀

Buckwheaty pumpkin mash bake

This is a bit like a nut loaf in texture. It makes a fantastic main, and freezes well, so its easy to make a tray and freeze it for lunches and dinners. Gluten free, dairy free, vegan and super simple. Also, once you have the buckwheat bake technique down you can make millions of variations on a theme- eg, put tofu in with the buckwheat, potato mash top instead of pumpkin.. etc etc etc.

It has lots of steps, but is actually quick to make, and you can do most of the steps while waiting for buckwheat to cook.

Buckwheat pumpkin bake

Ingredients

3 cups buckwheat

1/2 cup buckwheat flour

1/2 cup nutritional yeast

1 Tbspn apple cider vinegar

1 tbspn tamari

1/2 a small pumpkin or squash

1/4 cup nutritional yeast

1 Tbspn paprika

heaps of fresh coriander leaves (or parsley), coarsely chopped

1 red capsicum, finely diced

3 ribs of celery, finely diced

1 Tspn hing

1/2 cup black olives

1.5 cup suflower seeds, or pumpkin seeds, or almonds (almonds are the nicest!)

2 carrots, finely diced

1/2 Tbspn olive oil.

Method:

Toast the buckwheat in a saucepan on a moderate heat for about 5-10 mins until its nice and brown. Then add twice as much water as buckwheat, and boil until its nice and soft. If there is any excess water at the end, drain it off. Meanwhile..

toast the seeds or nuts (I use a cast iron fry pan) until they are brown. Then soak in enough water to completely cover them for about 10 mins. Then add the nutritional yeast, spices, salt and blend it with a hand mixer so its a sort of pesto consistnecy.

dice the veges (except the pumpkin) and heat the oil in the frypan. Add the hing to the hot oil, and saute for a few seconds. Then add the veges and tamari and saute, stirring often for a few mins until the carrots are softish.

Put the buckwheat, buckwheat flour, veges, coriander, sauteed veg and olives together in a bowl. Mix well, then transfer to a baking dish and bake for about 20mins until firm

Meanwhile, roughly chop the pumpkin/ squash into cubes, and boil until soft. (about 15mins.) Then drain off the water, add 1/4 cup nutritional yeast, 1/2 tspn salt, 1/2 tspn pepper and the apple cider vinegar. Puree it all together with either a masher or a mixer.

Take the bake out of the oven and spread the pumpkin mixture over the top. Now, set the oven on grill and put the bake back in the oven for 10-15 mins until the pumpkin is browned.

Top with fresh herbs and serve! Its nice to serve this with a tahini sauce, or a spicey chutney of some kind.

 

Tuesday morning… pumpkin brownie, millet salad and vege seed balls.

Today I woke up with no idea what to cook, but somehow, the second I got in the kitchen inspiration hit, my hands got to work and this is what turned out:

Image

Millet salad:

Millet is my favourite grain. When toasted before cooking it has a rich, nutty taste, and in looks its very similar to cous cous, but gluten free.

Ingredients:

  • Millet (1/3 cup dry= 1 cup cooked)
  • toasted sunflower seeds
  • raw almonds
  • sundried tomatoes, chopped
  • 1 red capsicum (bell pepper) finely chopped
  • loads of fresh coriander, chopped coarsely
  • 1/4 of a pumpkin, roasted in hing, salt, pepper, paprika, and just a little bit of grapeseed oil
  • carrot, julienned.

To cook millet so that it tastes best, firstly you need to toast it. Put it in a pan, preferably a big one so that as much as possible its touching the bottom, and keep the element on a low heat. You need to be patient- dry frying millet takes at least 10 mins, as you need the grains to roast all the way through, not just on the outside.

Tip the millet out of the pan,add just slightly more than 3x as much water as there is millet and bring to the boil. Add salt and toasted millet. Boil for about .. 25 mins. You want the millet to be soft, but not mush. You should be able to squash a grain between your fingers.. Now pour the millet into a sieve, and run cold water through it. Drain the water out and put in a bowl with all the other ingredients.

Tahini & smoked paprika salad dressing 

Ingredients:

  • 1/2 cup tahini
  • 1/3 cup oil (lightly flavoured- sorry, extra virgin olivev oil isn’t good here. Grapeseed/ sunflower seed is good
  • 3 tbspn lemon juice
  • 1/3 cup water
  • small pinch hing
  • small pinch salt
  • small pinch black pepper
  • big pinch smoked paprika

Mix the first two ingredients together, so its nice and combined. Then add the lemon juice, whisking all the time. Slowly add the water, constantly whisking. It should go really nice and thick and white. If it isn’t combining completely, add a little more oil, whisking as you add. Add spices.

Vege seed balls

These are so incredibly easy to make if you have a juicer. I use the pulp that the juicer produces (the “waste” product, and hey presto, best base for patties or whatever you like

Ingredients: (makes 24 ish) 

  • Pulp of 8 carrots
  • pulp of 1 bunch silver beet (I think Americans call it swiss chard)
  • pulp of 1 big knob ginger
  • pulp of 1 bunch coriander

mix this all together, remove any big unpulped bits

then add:

  • 1 cup toasted sunflower seeds
  • 3Tbspn buckwheat flour
  • 4 Tbspn ground linseed
  • 1/2 cup potato flour
  • 3tbspn nutritional yeast
  • 1 Tbspn egg replacer
  • Salt, pepper, hing, paprika

Mix all ingredients together, roll into balls, roll balls in sesame seeds and put in oven for 30 mins at 200°C

Also serve these with the smoked paprika tahini dressing to dip them into

Last but not least…

Everything free (except taste) Pumpkin brownie

So, I’ve been off sugar since January. Haven’t had a drop. And although I am definitely losing the taste for sugar, I miss cooking sweet things sometimes. So, here is a recipe for a sugar, gluten and soy free cake which is also vegan (phew, what a mouthful)

This is a very dense brownie. Not exactly the perfect cake, but the best everything free cake I’ve had in ages anyway! To me it tastes sweet enough, but as I haven’t eaten any sugar in at least 8 months its very difficult for me to say what is sweet enough. I’ll have to see what the others say..

Image

Ingredients:

2.5 cups pumpkin puree

60 drops liquid stevia

1/4 cup grapeseed oil (or other mild tasting oil)

3 eggs worth of no egg (egg replacer)

1 cup buckwheat flour

1 cup quinoa flour

3 tspn baking powder

1/3 cup rice flour

pinch salt

1 tspn vanilla essence

3 tspn cinnamon

1/2 a whole nutmeg

handful of crushed almonds

3 tbspn thick coconut milk

1/4 cup water

Method:

Add the pumpkin, no egg, stevia, coconut milk, oil and spices together. Add remaining ingredients, adding the water last (so you can check the consistency. It should be very thick, but still pourable. Pour into greased and lined tin. Bake for about 35- 40 mins at 200°C. To decorate, dust with carob or cocoa powder, then press some almonds into the top. If you spinkle a tiny bit of water over the carob powder it will go darker, and will contrast more.

Ok, that’s me for today! Can someone please let me know if they like this format I’m posting in (whole menus together) or if they’d prefer each separate item to have a different post- I’m not sure what’s best.

Have a beautiful Tuesday! X

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