Tag Archives: bread

Uzhunnappam – Gluten Free Dal Patties

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Indian Dal rice flour patties

These south indian patties are a great little bread to eat with a curry, or even to top with baba ganoush for a tasty snack or light lunch.

Ingredients

  • 1/4 cup urad dal
  • 1 onion, finely chopped
  • 3 cloves garlic
  • 1 tsp cumin powder
  • 1 1/4 cup rice flour (or gluten free flour)
  • 2/3 cup desiccated coconut
  • oil for frying
  • salt

Directions

  1. Place the urad dal in a frying pan and dry fry over a medium heat until the dal turns golden brown.
  2. Transfer the dal to a grinder (blender) and grind to a fine powder. Place the powder into a large bowl and set aside
  3. Finely chop the onion, and garlic. Add the onion, garlic and cumin powder to the dal powder in the bowl.
  4. Add the rice (GF) flour and coconut to the bowl as well. Slowly stir in 2 cups of water, or just enough to give a thick batter
  5. Heat 1 tsp of oil in a frying pan at a medium heat (induction 6). Spoon in a large spoon size amount of the batter into the pan, and spread it out to make a round about 10cm across. Cook until crisp and golden underneath (4-5 minutes). Turn over and cook for another 3-4 minutes. Remove from the pan and serve hot. Repeat for the rest of the batter.

Almond Bread

Lunch and Light Meals, , , , , ,

This bread takes just minutes to prepare, and is delicious either as it is with a poached egg, or toasted with hummus or avocado. It keeps for up to a week in an air tight container, or slice it and then freeze it for later (if you manage not to eat it all)

Ingredients

  • 200g almond meal or ground almonds
  • 60g tapioca flour or tapioca starch
  • 3 large free range eggs
  • 1 Tbsp maple syrup or honey
  • 80ml olive oil
  • 2 Tbsp coconut cream or coconut yoghurt
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 Tbsp apple cider vinegar
  • pinch of salt
  • 30g sunflower seeds, toasted

For the topping

  • 2 tsp sesame seeds
  • 2 tsp sunflower seed

Directions

  1. Preheat the oven to 160 degrees celsius (315 degrees fahrenheit)
  2. Line a 22cm x 12cm bread (loaf) tin with baking paper on the bottom, and grease the sides with olive oil
  3. Combine all the ingredients except the sunflower seeds in a bowl or mixer and stir to combine
  4. Toast the sunflower seeds in a dry pan until golden and then fold into the batter
  5. Spoon the batter into the bread tin.
  6. Top with 2 tsp of sesame seeds and 2 tsp of sunflower seeds (not toasted)
  7. Bake on the middle rack of your oven for 45 minutes or until a skewer or fork inserted into the middle of your loaf comes out clean
  8. Remove from the oven and tip out of the bread tin onto a rack to cool.
  9. Slice and serve as is or toasted.

Dried Fig and Cranberry Almond Loaf

Treats, , , , , , ,

 Fig and cranberry loaf

There is nothing quite like the smell of bread baking in the oven. This loaf uses ground almonds to be gluten free, and fruit and honey to sweeten it and avoid processed sugars.

Ingredients

      • 2 cups ground almonds (or almond flour)
      • 5 free range eggs
      • 1/2 cup dried figs, chopped (could be substituted with dates)
      • 1 cup frozen cranberries
      • 1 ripe banana
      • 2 Tbsp honey
      • 1 Tbsp coconut oil or ghee
      • 1 Tbsp apple cider vinegar
      • 1 tsp baking soda
      • pinch of sea salt

Directions

  1. Preheat the oven to 160°C (320 degrees Fahrenheit) and line a loaf tin with baking paper.
  2. Add all of the ingredients except for the raisins in to a food processor. Process until smooth. Fold in the raisins.
  3. Pour the batter in to the prepared loaf tin, and smooth out evenly.
  4. Bake in the oven for 30-45 minutes or until a skewer comes out clean when inserted.
  5. Leave to cool in the tin. Slice in to thick pieces, and enjoy with your favorite topping.
  6. Makes 8-10 slices, keeps for 3-4 days in an airtight container.

Music to go with it…
Listen on Spotify: Regan Perry – Maui