Tag Archives: #flour

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

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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.

Almond Milk and Flour

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Almond Milk and Flour

Almond Milk is a great substitute for milk in cooking and baking. This is an easy way to make it at home, and also gives you almond flour as a very welcome by-product of the cooking process.

Ingredients

  • 2 cups almonds
  • 1 litre water, plus extra for soaking
  • 1/2 tsp sea salt flakes

Directions for Almond Milk

  1. Place the almonds in a large bowl and cover with enough water to sit 2cm above the almonds. Allow to stand at room temperature for 12 hours.
  2. Drain, discarding the soaking liquid and rinse well under cold running water.
  3. Put the almonds, water and sea salt into a blender and blend at a high speed for 3-4 minutes until fully mixed. (Depending on the size of your blender you might need to blend it in two batches of 500ml and 1 cup of almonds)
  4. Pour the mixture through a fine sieve to remove the almond pulp. You may need to work in batches to strain the almonds.
  5. Press the almond pulp with the back of a spoon to extract as much milk as possible. It should end up quite dry. The more moisture you leave in, the more you will have to dry out to get the Almond Flour.
  6. Retain the Almond pulp in the strainer to use in the Almond Flour (below). 
  7. Pour the milk into glass jars or bottles and seal well. Refrigerates for up to 3-4 days. Can also be frozen for up to 2 months. Makes approximately 1 litre of almond milk.

Directions for Almond Flour

  1. Preheat the oven to 100 degrees Celcius.
  2. Spread the almond pulp thinly and evenly over a lightly greased baking tray lined with baking paper.
  3. Bake for 1 hour.
  4. Toss the almond pulp, re-spread it out over the baking paper and cook for another 1 hour.
  5. Allow to cool completely.
  6. Place the almond mixture into a food processor and process using the knife blade until finely ground.
  7. Store the almond flour in a air tight container in the refridgerator for up to 1 week, or use immediately to make Dried fig and Cranberry Almond Loaf.

Music to go with it…
Listen on Spotify: Eternal Summers – The Drop Beneath