Tasty wheat-free bread, spelt crackers and frangipani tea towels ...
Try this quick delicious breakfast bread …
The subtle corn flavour in this wonderful bread mixes well with eggs and bacon or salmon for brunch or soup for dinner and the oat bran supports heart health. The recipe is adapted from the Ayurvedic Cook book by Morningstar and Desai
Preparation
use a small loaf tin lined with one large sheet of baking paper pushed gently inside to form one large leak-proof inner “bag”. (push and fold it into the corners without breaking through the baking paper). This is needed because the mixture is very runny.
Ingredients
Preheat oven to 425 F or 220C or 200 C if fan forced
Step 1
In one bowl sift or hand whisk) the following ingredients together so they are well mixed.
3/4 cup oat bran
3/4 cup cornmeal
1/2 cup buckwheat flour
1 teaspoon sea salt
2 teaspoons baking powder
2 tablespoon pumpkin seeds or sunflower seeds
Step 2
In another bowl gently mix
1 egg
2 cups milk (any kind - diary, soy or oat)
1 tablespoon of sunflower oil or melted ghee or olive oil
Step 3
Gently add the wet ingredients to the dry and with a minimum of of strokes fold quickly with a spatula until they are just combined.
The mixture will be very wet and soupy - don’t panic
Poor gently into the baking paper lined loaf tin and bake for 20 - 30 minutes until done. (when a skewer inserted int he middle comes out clean)
Let the loaf sit for a few minutes then lift the baking paper package out onto a bread board - slice gently and serve warm with butter.
Spelt Crackers for dips
I serve these vegan-friendly crackers with warmed hummus (hummus blended with a little feta cheese, and sprinkled with dukkah and olive oil and cooked in the oven for 15 minutes).
The cracker recipe is adapted from the Lazy Cat Kitchen website
Ingredients
240 g / 2 cups wholemeal spelt flour
4 tbsp / ¼ cup nutritional yeast flakes
1 small onion, super finely chopped
2 tbsp chopped fresh rosemary leaves
1 tsp baking powder
½ tsp black pepper
heaped ¾ tsp salt
6 tbsp / 90 ml olive oil
2 tbs water (or more if needed)
Instructions
Preheat the oven to 175° C / 350° F / 160° C fan-forced
Place the first 7 ingredients in a mixing bowl, stir well. OR place all in a kitchen wizz.
If mixing by hand then add in olive oil, then rub it into the rest of the ingredients with your fingers, next add enough water to just bring the dough together – add more if needed but be careful not to add too much - dough shouldn’t be dry. If mixing in machine - add oil and when all combine add 2 tablespoons water till dough comes together.
Wrap then rest the dough in the fridge for at least 30 minutes.
Divide the dough into two. Place between two sheets of baking paper. Then gently roll flat with a rolling pin till it is 3-4 mm / 1/8″ in thickness.
Cut into squares or rectangles using a rolling cutter of knife.
Bake for about 25-30 minutes, until golden. Sprinkle with salt and allow to cool down. Should be stored in an airtight container.
Our Frangipani tea towels are back in stock
50 x 70 cm. 100% linen made in Eastern Europe. We have a new supplier and this is a premium fine linen tea towel.
This is a two colour silk screen print of pink Frangipani’s with golden yellow centers - inspired by warm summer days in Avalon on Sydney’s northern beaches when the scent of frangipanis fills the air.
Featuring a top loop for hanging and quick drying. Cold water wash and line dry is best but not necessary
Please note: as these tea towels are hand silk-screened there may be a very slight variation in colour than those shown in the images.
GST added at checkout