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Tag Archives: oat

Porridge with Plums and Blueberries

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After enjoying most of the plum compote on soda bread, I put the remainder in my water porridge with some blueberries. I topped it with some of the muesli I made.

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Breakfast Granola

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Homemade granola is nice sprinkled over yoghurt, on top of porridge, or just as a snack.

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The granola itself contains just salt, agave syrup, grain flakes, seeds, dried fruits and nuts.

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.

 

 

 

Sunny Breakfast Porridge

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To make this porridge I used a mix of millet and oat flakes in water (a nut milk could be used to add protein) and added chia seeds, a touch of turmeric powder, cinnamon, raisins, a pinch of salt, and chopped apple. It is sweetened with stevia and agave, and sprinkled with a mix of goji berries and ground flaxseed. It only takes a couple of minutes to make a breakfast like this, but it’s quite satisfying on a cold, rainy day.

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Blueberry Rhubarb Crisp

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I used some early rhubarb and blueberries to make this crisp, which I topped with unsweetened Greek yoghurt.

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Playing with my Food: Bread with Circles

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This is another milk (part rye) loaf, topped with oatmeal flakes. I used pumpkin to keep it moist. Inside, I created a pattern of circles using Dutch-process cocoa powder and matcha powder.

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I was inspired after looking at pictures of giraffe-, leopard- and watermelon-pattern bread.

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