When I go to the organic market, I always buy huge quantities of seeds, grains, flours etc, but never use them before they expire. Well, that's part of the past now, because I've just tried an amazing and easy recipe to "get rid" of all those seeds and make some space in my pantry. Actually this is the best GF bread I've ever tried and this makes a perfect breakfast toast
"Those who think gluten free bread is a tasteless fat flat thing should give this another try" Myself
You will need
320ml water
20g buckwheat flour
60g GF flour
70g oat flakes
40g chia/flaxseed mix + 30g water
40g cooked quinoa
35g sunflower seeds
35g pumpkin seeds
40 gr de psyllium
6 dried apricots (sliced)
2 TbS EVOO
1,5 tsp. Himalaya salt
1 tsp. baker's yeast
Instructions
Preheat oven to 250°C
Soak chia/flaxseed in water. Leave aside
Place 350ml water and yiest in the bowl. Mix 1,5min/37°C/Speed 1
Add flour then remaining ingredients
Knead for 4 minutes.
Shape 8 small buns (or any other shape you want) and place them on a tray already covered with baking sheet
Bake for 20min (medium rack)
Check the crust (top and bottom). If the top turned gold, cover the buns with foil paper
Bake for 15min (bottom rack)
Let cool
Enjoy!
Tips:
1. If you don't want your seed to be ground, add them 40sec before the end of the kneading process. What I do is put flour/psyllium/EVOO/salt first then gradually add oats, chia/flaxseeds, seeds, quinoa, apricots
2. The first time I added soaked seeds and cooked quinoa I thought my bread would never be ready. If this happens, don't panic! The baking process will continue while the buns are cooling, and you'll get extra fluffy bread on the inside.
3. I often run of dried apricots. So I use olives. I used dates once but my bread turned "runny"
4. In times of rush, I don't use my oven but use my waffle maker instead. my bread is just as delicious as the oven baked one, plus it has a cool shape
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