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Garlic Naan Bread

In Bread is Fun, Healthier Alternatives On December 22, 2015 2 Comments

So I had been coming across tapioca flour in many paleo recipes around Pinterest. At first I would ignore any recipes using tapioca or arrowroot mostly because I didn’t know any facts and the origin of this flour. After exploring some of the possibilities that this flour provided, and especially after coming across this particular 3 ingredient paleo naan bread recipe, I got interested because none of the healthy flours that I use (coconut, almond, quinoa) would ever provide the same texture.

naan bread side (Medium)

Of course, I miss all bread products, conventional crackers, wraps, pita and naan and since this flour seemed to offer the possibility of making conventional looking bread, I made my best to source some good quality tapioca flour. Although I’m sure that you can find tapioca flour locally, maybe in speciality stores, I chose to buy mine online. This saved me lots of time searching for the quality I wanted (organic and free from additives). I loved this brand. The fact that tapioca falls under ‘paleo’ gives me sufficient motivation to try it out. Personally, both wheat and quinoa make me feel bloated so I’d rather try this grain free tapioca flour instead anyway.


 

paleo naan all (Medium)

Some facts

Tapioca flour is a starch, hence making the inside of a thick naan bread soft and gooey (yummy!). I did not know much about this plant but researching along the way I found out that this flour is made from the root of the cassava (a.k.a Yuka) plant. After cassava plants are harvested, their roots are treated to remove toxins found in the plant. The starch is then processed into flour. Tapioca is almost completely free of both protein and gluten (bonus :)). It’s mostly carbohydrates with low amounts of saturated fat, cholesterol and sodium. Tapioca is also used as a thickening agent and the fact that it has no particular taste makes it adaptable to many recipes.

naan bread white (Medium)

Keep on the lookout because I plan to make many interesting recipes using tapioca. Next on my list; pancakes, fruit filled pastry and pizza dough!

I also make these naan bread in the shape of a wrap sometimes. Check out this instragram video below.

Garlic Naan Bread
Yields 5
Print

Prep Time
5 min

Cook Time
5 min

Total Time
10 min

Prep Time
5 min

Cook Time
5 min

Total Time
10 min

Ingredients
  1. 1 large clove garlic minced (or 2 small)
  2. 1 teaspoon dried rosemary
  3. ½ cup organic tapioca flour
  4. ½ cup pure ground almonds
  5. ½ cup coconut milk (carton milk works fine)
  6. 1 teaspoon coconut oil
Instructions
  1. Combine the tapioca flour, ground almonds, minced garlic and rosemary. Mix well with an egg whisk to form a batter. It is best to mince the garlic with a garlic press.
  2. Add in the coconut milk (or any other milk of your choice) and whisk well. Make sure you leave no lumps.
  3. Heat a non-stick pan adding the coconut oil. When the oil has melted, use a kitchen paper towel to distribute all over the pan.
  4. Pour in all the batter for a wrap, or 1/4 cup batter each time for small naan, directly from the mixing bowl into the hot pan. You can use the back of a spoon to flatten out the batter. Allow a few minutes for the naan to cook from one side before flipping over. Keep on flipping the naan until the batter is cooks through and some browning takes place on each side. Some puffing up can occur with each naan.
  5. Repeat this process until all batter is used up. I had 5 small naan bread but you can make 2 large naans instead, with the same amount of batter.
Adapted from My Heart Beets
Adapted from My Heart Beets
Rody's Hearty Corner http://www.rodysheartycorner.com/

 You might want to buy:

1kg Arrowroot flour

100g Arrowroot powder

450g Arrowroot flour

500g Tapioca flour

The Life Changing Loaf of Bread

In Bread is Fun On November 25, 2015 1 Comment

I will share with you why this bread will change your life. In summary it is easy to make, does not contain any complex ingredient, it is totally grain free and it’s vegan. 

Regarding vegan; I have nothing against eggs or other dairy, but baking without these will often result in a product with longer shelf-life. You can also keep this bread outside the fridge safely, because none of the ingredients are perishable. Make sure to keep it in a dry place and if possible in an air tight container for longer use. I saved this bread for longer than two weeks in two brown paper bags and it kept just fine. Storing this bread in the fride might make it harder, and it will serve more as a cracker, rather than a bread.

Bread 2 (Medium)

The fact that there is no type of flour in this recipe makes this bread healthier because the ingredients used have not been highly altered before. I tag food as “healthy” if it has not been processed and does not contain any additional ingredients apart from the one mentioned. Why should desiccated coconut contain other ingredients than coconut? No reason at all! So make sure the “healthy” food that you put in your shopping cart does not contain added sugar, stabilisers or preservatives. I like to use the concept of one ingredient items. Shredded coconut should contain just 100% coconut, likewise coconut milk should only contain coconut and water to the most.

The original recipe for this bread contained oats. I replaced it with coconut to have a totally grain free bread. By adding an extra tablespoon of sweetener (honey or maple syrup) and adding the Chinese 5 spice to the mix, I turned this bread to a tea time kind of bread. It tastes sweet but it won’t do for a sweet tooth. I found the sweeter version better than the savoury one, in which I added garlic and mixed herbs. But feel free to reduce 1 tablespoon honey and add garlic and oregano or rosemary for a more savoury bread. Any alternative that you choose will leave you with a bread which can be enjoyed with both savoury and sweet toppings.

Bread 5 (Medium)

This is my first recipe using Psyllium seed husks. I got them from the health section of the supermarket but obviously can be found in health shops too. You can get them in husks or ground. They are similar to flax seeds because they are full of friendly fibre. It is also a binding agent in binding baked goods. Quoting new roots: “Psyllium seed husks contain both soluble and insoluble fiber. The soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to sweep the colon free of toxins. Taken during a detox, juice cleanse, or fast, psyllium can greatly improve the body’s ability to eliminate impurities.”

Try toasting this bread and have it with hard cheese, it’s great toasted! If you don’t have the lying griller type of toaster, put it under the grill for a few minutes. Otherwise use a non stick pan to lightly toast it. 

This recipe will make use of a digital kitchen scale to account for the right proportion of ingredients. If you do not own one already, there are quite some options on amazon.co.uk and prices are quite cheap. Check the below which is sold at less than fifteen euro. 

 

 

Recipe makes 1 big loaf or 2 baguettes. 

The Life Changing Loaf of Bread
Yields 2
Print

Prep Time
15 min

Cook Time
1 hr

Prep Time
15 min

Cook Time
1 hr

Ingredients
  1. 135g sunflower seeds
  2. 90g ground flax seeds
  3. 65g raw whole hazelnuts
  4. 150g ground desiccated coconut
  5. 2 tablespoons (20g) chia seeds
  6. 4 tablespoons (25g) ground psyllium seed husks
  7. dash of sea salt
  8. 1 teaspoon Chinese 5 spice (optional)
  9. 2 tablespoons (40g) maple syrup or honey (use less if desired)
  10. 3 tablespoons (30g) melted coconut oil
  11. 350ml water
Instructions
  1. Mix all the dry ingredients in a bowl and the wet ingredients in a measuring jug.
  2. Pour liquid mixture over dry mixture combing together using a spoon until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
  3. If using a loaf pan to bake, place mixture in loaf pan and flatten. If making ‘baguette’ style bread, leave in the mixing bowl.
  4. Let sit for at least one hour but not more than 8 hours. You can place it in fridge if leaving overnight. The dough will stick together the longer it sits.
  5. Shape into two baguettes or one big loaf. Otherwise leave in loaf pan as suggested above.
  6. Preheat oven to 175°C.
  7. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. If not using a loaf pan, cook on middle rack for a total of 60 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  8. Store bread in a tightly sealed container for up to ten days. Freezes well too – slice before freezing for quick and easy toast!
Notes
  1. Store in an airtight container or in paper bags.
  2. Better if stored sliced.
  3. Try toasted!
Rody's Hearty Corner http://www.rodysheartycorner.com/

 

Check this link for the original recipe. 

Flaxseed crackers

In Bread is Fun On August 18, 2015 0 Comments

My first attempt in trying similar crackers was using a dehydrator but seeing that they took a rather long time to cook using a dehydrator (around 10 hours), I tried to recreate these cracker using my convection oven. These crackers are so easy and quick to make that I suggest any amateur cook to try. They are a great way to introduce flax seeds, also known as linseed, into your daily diet.

flax toast 1 (4) (Medium)

Flax seeds are a great source of healthy fibre which can help you regulate bowel movements. They are also a good source of omega 3 essential fatty acids, which offer heart-healthy benefits. A lot of other health benefits including reducing the risk of diabetes and cardiovascular disease are associated with it’s consumption.

These crackers provide to be the perfect healthy, vegan, gluten and grain free snack replacement for something light, crisp and tasty. These linseed crackers can also be easily carried, great for on the go. Since gluten and grains make me feel really bloated, I found these sort of crackers to be great for snacking. They are perfect with cheese or apples. I also enjoyed having them for breakfast instead of a toast served with mashed avocados and scrambled eggs.

flax toast 1 (2) (Medium)

There are endless ideas on how you can use them. You can try them as you would do with bread or crackers, they are a great alternative.

An advice when buying flax seeds (also labelled as linseed) is to buy them whole and grind them yourself. I use a coffee grinder to grind the seeds up. It is the most efficient way to grind these hard seeds as my food processor is not strong enough to break them up. Also whole flax seeds are cheaper and remain fresher than pre-grinded ones. It is always suggested to grind seeds up just before using.

 

flax toast 1 (1) (Medium)

Flax seed crackers
Yields 4
Print

Prep Time
5 min

Cook Time
15 min

Total Time
20 min

Prep Time
5 min

Cook Time
15 min

Total Time
20 min

Ingredients
  1. 1 cup ground flax seeds
  2. 1 teaspoon dried rosemary
  3. 1 teaspoon dried garlic or onion powder
  4. ½ teaspoon hot paprika
  5. dash of sea salt
  6. dash of pepper
  7. ½ cup water
Instructions
  1. Start by mixing all the dry ingredients together until well combined.
  2. Add in the water and mix well.
  3. Let sit for about 5 minutes. This is not necessary but it will make the mixture bind better.
  4. Prepare an oven tray with baking paper.
  5. Make round even shapes using a spoon to form your crackers making sure to leave no holes. This will be the size and shape of the crackers that you will have. You can alternatively make 1 big cracker and then slice up when cooked.
  6. Bake in convection oven, or in preheated oven at around 180 degrees Celcius for 10 minutes.
  7. After 10 minutes turn around and cook for a further 5 minutes if required. Keep an eye on them as they can easily burn.
  8. Enjoy with cheese, nuts, yogurt, ricotta, as toast or as desired.
Notes
  1. These ingredients yield 4 toast size crackers.
Rody's Hearty Corner http://www.rodysheartycorner.com/

Grain Free Buckwheat Bread

In Bread is Fun On July 14, 2015 0 Comments

I love the sound of “A grain free bread you can actually toast (without it falling apart)”. This recipe was posted by Mind Body Green, and since I’ve read the article I flagged out the recipe on my ‘to try’ list. It is not common to find recipes with genuine ingredients that are easy to come by but this recipe seemed to have it all. I hence tried it out without altering any of the ingredients and it worked out wonders. I used the bread as a bruschetta, and despite the fact that you could taste the buckwheat, it was very satisfying. I included garlic, as it is suggested in the recipe, to have a savory bread. You could replace garlic with cinnamon to have a sweet bread instead.  

grain free bread (4) (Small)

The bread was quite firm and easily enjoyable as a sandwich and toast.  I stored pre-sliced bread in the freezer to consume later but I found out that doing so will soften the bread out. I was not able to enjoy a toasted slice after I have frozen the bread, however the bread was still yummy when thawed. I suggest grilling bread under the grill rather than using a toaster  if you decide to freeze the bread. 

grain free bread (2) (Small)

Grain free Buckwheat bread
Yields 1
Print

Prep Time
20 min

Cook Time
35 min

Total Time
55 min

Prep Time
20 min

Cook Time
35 min

Total Time
55 min

Ingredients
  1. 1 ¼ cups of whole raw buckwheat groats
  2. 1 tablespoon flaxseed
  3. 1/2 cup coconut flour
  4. 1½ cups water (reserve 3/4 cup of this to mix with the chia seeds)
  5. 1/4 cup chia seeds
  6. 2 eggs
  7. 1/4 cup + 1 tablespoon of melted coconut oil
  8. 1 teaspoon bicarb soda
  9. 1 teaspoon sea salt
  10. 1 tablespoon apple cider vinegar
  11. 1 tablespoon honey
  12. 1/2 teaspoon cinnamon (optional)
  13. 1 tablespoon pumpkin seeds (optional topping)
Instructions
  1. Preheat your oven to 160ºC degrees.
  2. Place your raw buckwheat groats and flaxseed into a food processor and mix on high for 5-10 minutes until the groats resemble flour (some groat chunks is good as this adds texture).
  3. While this is mixing, place the chia seeds and 3/4 cup of the water in a bowl to allow the chia seeds time to absorb the water. Stir occasionally to avoid clumping. This will take about 5 minutes.
  4. When the flour mix is done, add all the remaining ingredients (except the pumpkin seeds) and mix on high for a further 2 minutes.
  5. Line a bread tin with baking paper and grease the paper with some extra coconut oil. Spoon your mixture into the tin and sprinkle the pumpkin seeds on top, lightly pressing to help them stick.
  6. Place your bread in the oven and cook for 30-35 minutes (until the bread is firm ton top and springs back when gently pressed).
  7. Remove from the oven and cool for 30 minutes in the tin. Remove from the tin and allow to cool completely before storing in an airtight container in the fridge for a week (you can also slice and wrap individually to store in the freezer for 3 months).
  8. Enjoy as toast, bread, or the perfect quick snack with some nut butter!
Notes
  1. It is best not to store as individual slices in the fridge as this may dry the bread out.
  2. Variation: Turn this in to a savory bread delicious on its own by adding a few cloves of crushed garlic, and any spices and herbs that tickle your fancy.
  3. Vegan Option: Replace honey with maple syrup or omit entirely, and replace the eggs with chia “eggs” by mixing 1 tablespoon of chia seeds with 3 tablespoons of water for each egg.
Rody's Hearty Corner http://www.rodysheartycorner.com/

 

Rosemary Bread Sticks

In Bread is Fun, Vegetarian On July 27, 2014 0 Comments

This is a very easy Paleo and vegetarian bread stick recipe I got from Danielle Walker’s book Against All Grain. I have got this book as a gift and it is so great and convenient to have around.

Try them with my recipes for lentil pesto, beetroot walnut dip, bigilla or this guilt free sour cream dip

 

rosemary breadsticks portrait (Small)

Rosemary Bread Sticks
Yields 20
Print

Prep Time
15 min

Cook Time
12 min

Total Time
27 min

Prep Time
15 min

Cook Time
12 min

Total Time
27 min

Ingredients
  1. 1 1/4 cup pure ground almonds
  2. 1 egg
  3. 2 teaspoons extra virgin olive oil
  4. 1 teaspoon honey
  5. 1 teaspoon chopped fresh rosemary
  6. 1/4 teaspoon sea salt
  7. 1/4 teaspoon garlic salt
  8. 1/4 teaspoon baking soda
Instructions
  1. Preheat the oven to 180ºC.
  2. Place all the ingredients in a bowl and mix until dough ball is formed (there is no need for a food processor).
  3. Divide the dough into 10 equal parts and roll them into ball sized pieces.
  4. Roll each piece of dough into a pencil shape with finger tips. I divided each ball into two bread sticks.
  5. Place bread sticks on baking tray lined with baking paper.
  6. Bake for 12 minutes turning over half way through.
Rody's Hearty Corner http://www.rodysheartycorner.com/

Sweet Soft Bread

In Bread is Fun On November 5, 2013 2 Comments

This bread is similar to my guilt free focaccia but a little bit sweeter. It is great for breakfast, snacks or lunch. Prepare a loaf in advance and store it ready sliced in freezer. Then just bake two slices when you need, toast or bake them and voila. This is also fairly easy to make.

Sweet Soft Bread
Serves 6
Print

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Ingredients
  1. 2 cups almond flour
  2. ⅓ cup ground flaxseed
  3. 1 teaspoon baking soda
  4. dash of teaspoon salt
  5. 6 tablespoons coconut oil
  6. 4 eggs
  7. 1 teaspoon apple cider vinegar
  8. ½ cup greek yogurt
  9. sesame seeds to top
Instructions
  1. Preheat oven at 180°C.
  2. Mix the dry ingredients in a food processor until well combined.
  3. Add the remaining ingredients except sesame seeds and mix well in food processor scraping the sides a few times.
  4. Pour batter into a loaf tin covered with baking paper and sprinkle with sesame seeds on top.
  5. Bake at 180°C for 30 minutes. A toothpick inserted into the centre of the bread should come out clean.
  6. Let bread cool on a cooling rack and then cut into thin slices.
  7. Store in fridge for up to a week or in freezer for up to a month.
  8. Enjoy!
Rody's Hearty Corner http://www.rodysheartycorner.com/

Guilt free Focaccia

In Bread is Fun On October 18, 2013 0 Comments

This bread is the solution to all your bread cravings. It smells so good and tastes even better. Great for lunches and picnics. 

Guilt free Focaccia
Serves 4
Print

Prep Time
30 min

Cook Time
30 min

Total Time
1 hr

Prep Time
30 min

Cook Time
30 min

Total Time
1 hr

Ingredients
  1. 2 cups almond flour
  2. ⅓ cup ground flaxseed
  3. 1 teaspoon bicarbonate of soda
  4. Dash of salt
  5. 2 tablespoons oregano
  6. 1 tablespoon rosemary
  7. 6 tablespoons virgin olive oil
  8. 4 eggs
  9. 1 teaspoon apple cider vinegar
  10. ½ cup greek plain yogurt
  11. ⅓ cup chopped green olives
  12. Sesame seeds to top
  13. Extra sliced olives to top
  14. Sea salt to top
Instructions
  1. Preheat oven at 180°C.
  2. Mix the almond flour, flaxseed, salt, bicarbonate of soda and herbs in food processor.
  3. Add remaining ingredients except extra topping ingredients and blend well in food processor scraping the sides a few times.
  4. Pour into tart tins or in load tin covered with baking sheet.
  5. Top with sliced olives, sea salt and sesame seeds.
  6. Bake in preheated oven for 30 minutes. When picking with toothpick it should come out clear.
  7. Let cool on cooling rack before storing or serving.
Notes
  1. You can alternatively make this bread in a loaf tin and store it in the freezer. Slice the cake beforehand and then store it in a plastic bag in freezer. When you need just take out two slices and toast or grill them for a few minutes.
Rody's Hearty Corner http://www.rodysheartycorner.com/

Banana Bread with Chocolate Chips

In Bread is Fun On October 18, 2013 2 Comments

Banana Bread with Chocolate Chips
Serves 12
Print

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Ingredients
  1. 2 cup ground almonds
  2. 2 bananas
  3. 2 eggs
  4. 2 tablespoons coconut oil
  5. 1 teaspoon cinnamon and mixed spice
  6. 1 teaspoon vanilla essence
  7. 1 teaspoon bicarbonate of soda
  8. pinch of salt
  9. ½ cup chocolate chips
Instructions
  1. Blend almonds in food processor until you obtain a soil texture (not powder). This will take just a few seconds depending on your processor.
  2. Add rest of the ingredients except chocolate chips to food processor and blend well.
  3. When ready add most of the chocolate chips to the mixture and pour in loaf tin. Best if you line with baking sheet.
  4. Dress with the remaining of the chocolate chips.
  5. Bake at 180°C for about 30 minutes or until toothpick comes out clear.
Notes
  1. You could omit the chocolate chips and dress the bread with sunflower seeds.
  2. If you want a more savory cake use olive oil or another vegetable oil.
Rody's Hearty Corner http://www.rodysheartycorner.com/