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Tag Archives: bread

Gluten-Free Sweet Potato Bread

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The original recipe is completely gluten-free, in addition to being yeast-free and vegan. For my version I used, instead of 300 grams of plain gluten-free flour, 95 grams of buckwheat flour, 100 grams of brown rice flour, 100 grams of coarse tapioca flour, 1½ teaspoons xanthan gum, 1½ teaspoons potato starch, and 1½ teaspoons ground flax meal.

Overall I thought it wasn’t quite as tasty as the gluten-free bread rolls, but it was easier to prepare.

Vegan Gingerbread Scones

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I  modified the recipe by using hazelnut milk instead of almond. They are quite tasty.

Vegan Matcha Muffins

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For breakfast I made vegan matcha muffins. They are pretty tasty, and not too sweet. I halved the recipe and used hazelnut milk instead of almond milk. I also thought that the baking powder in the original recipe should have been written as 2 teaspoons, as that would be a more typical quantity. I used 1 teaspoon in my version and they turned out fine. The coconut oil had to be melted before it could be incorporated. I sprinkled a little extra matcha powder on top before baking.

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Brown Soda Bread: A Regular Recipe

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I don’t always try new things. Brown soda bread is something I make about twice a month. I like to replace some of the brown flour with teff, buckwheat, and/or rye, and to replace some of the buttermilk with roast squash. I usually top it with sunflower or pumpkin seeds.

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Date Muffins

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These muffins have whole wheat flour, wheat bran and butternut squash in them, but the primary taste is of dates. They are more easily removed from the papers when they are cool, but taste even better warm. These are not as sweet as cupcakes, but they are sweeter than bread.

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Origin

I used the recipe for brown soda bread as my starting point.

Ingredients

  • 350 grams (about 13 ounces) whole wheat flour
  • 60 grams (about 2 ounces) white flour
  • 3 tablespoons wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 cup oil (I used peanut)
  • 4 tablespoons date syrup
  • 1 1/2 cups buttermilk
  • 1/2 cup butternut squash or pumpkin purée
  • 1 egg
  • 12 dates

For the topping:

  • 2 tablespoons of sugar
  • 1/4 teaspoon cinnamon

Process

Preheat the oven to 160° Celsius/325° Fahrenheit. Line muffin tins with muffin papers. This recipe will make 18 muffins.

Mix together all the dry ingredients. Add the oil, syrup, buttermilk, egg and squash and stir until just mixed. Remove the date pits and tear them into pieces with your fingers, then mix them in the batter.

Scoop the batter into the muffin papers, filling about 3/4 full.

Mix together the cinnamon and sugar for the topping in a bowl. Sprinkle it on top of the muffins.

Bake the muffins for 30-35 minutes. Cool on a wire rack, or enjoy them warm with butter.

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These are best eaten the day they are made, or the next day at the latest.

Gluten-free, vegan, yeast-free dinner rolls

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I’ve been looking for a bread recipe that is gluten-free, dairy-free, egg-free and yeast-free to prepare for someone who needs to avoid these ingredients. It should have a nice taste and texture, and not crumble. I think I finally found what I was looking for, once I modified it to rely on baking powder instead of yeast. The taste was pleasant and the structure was good.

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I made the following modifications:

  • I did not use oregano, garlic, or basil
  • I replaced the yeast with an extra .5 teaspoon of baking powder
  • I added the optional 1/2 teaspoon of xanthan gum
  • I used brown rice flour instead of white rice flour
  • I mixed the sugar in with the flours instead of adding it to the water
  • After mixing the dough, I immediately turned on the oven and baked it as soon as the oven was warm instead of letting it sit for 20 minutes covered, and for 10 minutes after putting them in the pan –  neither rising period is necessary without yeast
  • I used the oven steaming method

Brown Soda Bread

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Brown soda bread is an excellent companion for cabbage soup. I have made this using wheat germ or replacing the wheat germ with buckwheat flour. I have also used date syrup instead of brown sugar, and tried replacing 1/2 cup of buttermilk with butternut squash purée and topping the loaf with pumpkin seeds. The biggest tip I can offer is to make sure the parchment paper is really, really well-greased.

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The loaf in these pictures is made with wheat germ, a generous 2 tablespoons of date syrup, butternut squash and pumpkin seeds – my favourite combination. It stays fresh for several days.