Monday, 25 February 2013

millet and buckwheat bread (gluten free)

This is my absolute favorite homemade bread. I love it  for a few reasons mainly because it is has a lovely nutty flavor and it is dense and filling. It is a great bread to make because it comes together in under ten minutes and then bakes for twenty and there you have it, delicious home made bread. Like a lot of homemade bread it doesn't keep without being put in the fridge/ freezer as soon as it is cool but it does freeze really well. I have been enjoying big slices with avocado with tahini miso spread or sun dried tomato pate (recipes to follow!). Feel free to play around with the spices/ herbs to see what you like. I like it a little bit spicy but feel free to leave out all the herbs if you want to put something sweet on it like almond butter and honey....

Millet and buckwheat quick bread (GF) (makes 8 big “slices”) 
1 cup whole millet
1 cup whole buckwheat
1 tsp baking powder
½ tsp sea salt
¼ teaspoon each dried basil, thyme, and rosemary
4 tbsp olive oil
4 tbsp chia seeds
4 tbsp flax seeds (ground)
1 cups water (plus extra ¼- ½ if required)
1 tsp sweetener of your choice (I used coconut sugar)

Preheat oven to 180 degrees. Place the millet and buckwheat in a blender and blend until begins to look like a rough flour. Add baking powder, sea salt, herbs, chia and flax seeds. Pour dry mix into a bowl and add sweetener, oil and water and mix well until combined. Pour into a large tray lined with baking paper. Bake in the oven for twenty minutes or until lightly golden.  

Sunflower seed pâté  (GF, Vegan) (Makes about ½  a cup) 
½ cup of sunflower seeds (soaked over night or at least for a few hours)
6 sundried tomatoes (the kind stored in oil)
big pinch of salt
¼ cup of fresh basil 

Throw all the ingredients in the blender and blend. It is that easy!

Miso sesame spread
2 tbsp miso paste (I used barley miso)
4 tbsp tahini  
2 tsp Dijon mustard 
pinch of cayenne pepper 

Mix the ingredients together in a small bowl, if needed add a little water until you get your desired consistency. Is great as a spread on bread but if you thin it a little is delicious drizzled on steamed veggies or added to mash potato.... so good.

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