Oh So Fabulous Buckwheat Chia Bread (GF and Vegan) by Allison

I’ve tried my fair share of vegan and GF bread recipes, and most of them were “no bueno” and ended right up where they belonged…..the garbage can. This recipe however is amazing, especially right out of the oven. Forget about it cooling completely before you slice into it! It’s high time to break the rules, just don’t burn your tongue in the meantime! Even your gluten-loving friends will enjoy this delicious bread. One trick…. I bake it longer than the recipe states, 15-20 minutes longer. Make it and let me know what you think!

buckwheat raw

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bread on plate

Buckwheat Chia Bread
slightly adapted from The Healthy Chef

Makes 1 loaf
300 g (10 1/2 oz / 1 3/4 cups) gluten-free whole raw buckwheat groats (found at DM here in Prague)
60 g (2 fl oz / 1/4 cup) whole chia seed
250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor or blender)
60 ml ( 2 fl oz / ¼ cup ) olive oil
1 1/2 teaspoons gluten-free baking powder
1 teaspoon sea salt

Preheat oven to 160 C / 320 F. (fan forced oven).

Soak buckwheat in plenty of cold water for 2 hours until softened.

Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.

Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.

Place the buckwheat into a food processor.

Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.

Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.

Spoon into a loaf tin lined with baking paper on all sides and the base.

Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers. I bake it for 1.5 hours if I use one large loaf pan.

Remove from the oven and cool for approx. 30 minutes. Remove from the tin or loaf pan and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.

Cool completely before eating. Don’t do this….try it while it is hot!

Serve delicate slices only when cold with a serrated knife. Nah….you don’t need to follow this advice!

Store wrapped in the fridge for up to 1 week. (This bread can be frozen for up to 3 months)

Delicious lightly toasted in a cast-iron pan.
Serves 12

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Eggless Pumpkin Chocolate Chip Scones by Nikki

freshly canned pumpkin

Today is November 23 and it is American Thanksgiving Day- my favorite holiday. Many people ask why it is my favorite and my response is the same- it is one day to truly celebrate gratefulness. For me, Thanksgiving has always been a celebration of family, friendship, food and of course, the life blessings I have received and am currently thankful for. It is the time of year when I begin to look back at the current year, reflect on the ups and downs, the accomplishments, the failures and begin to let next year’s goals take shape… yes, I am that goal setting type person!

butter and flour

So much about November has to do with pumpkins… pumpkin pie, pumpkin cookies, pumpkin bread, pumpkin cake or muffins, pumpkin patches, pumpkin lattes, pumpkin stuffed shells and recently, warm pumpkin dip! As November soon comes to a close and December and the winter celebrations begin, I am featuring one more pumpkin based recipe on The Prague Basket!

pumpkin pie spiced puree and cream

My classroom of 16 Kindergarten children are currently inquiring about bread, where it comes from and how a bakery works as a team to create breads of all kinds. I happen to have a child in my classroom with a severe allergy to eggs. Baking without eggs is fairly new to me, but I have been experimenting with eggless baking to safely and authentically guide the learners through the baking experience.

These scones are so easy to put together and not too terrible for your waistline. Because I made them for my breakfast club friends, I used chocolate chips, but I imagine they would be tasty with dried cranberries, nuts or seeds, or possibly a cinnamon glaze for the top! Today, on American Thanksgiving, I am not only thankful for my family and friends but also for the opportunity to learn and explore a new side of baking- NO egg style!

Pumpkin Chocolate Chip Scones

Ingredients:

1 cup (120 grams) whole-wheat flour
1 cup (125 grams) all-purpose flour

1 tablespoon (15 grams) baking powder, preferably aluminum-free

1/4 cup (50 grams) sugar
1/2 teaspoon fine grain sea salt
6 tablespoons (85 grams) unsalted butter, chilled
1/2 cup (91 grams) chocolate chips (or dried cranberries)
3/4 cup (190 grams) pumpkin puree (flavored with pumpkin pie spice to taste)
1/3 cup (80 ml) heavy cream

Directions:

Preheat oven to 425F / 220C degrees.

Line a baking sheet with parchment/wax baking paper.

In a bowl, whisk flours, baking powder, sugar, and salt together.

Add butter and mix together initially with a wooden spoon.

Switch to using your hands and mix until the “dough” begins to look shaggy!

Using a spatula, add the pumpkin puree and cream and fold into the dough.

Note: Fresh pumpkin puree will add more moisture than canned puree. You will most likely need a bit more flour to keep the dough from becoming too sticky… I used about 1/4-1/2 cup extra!

mmm… scone dough

When the dough comes together, place onto a lightly floured surface.

Roll or flatten with hands into a circle about 1 inch (2.5 cm) thick.

I generally use my hands to flatten the dough!

ready to cut

I used a circular pastry cutter to make circle scones…

if you prefer, you can flatten dough into a rounded rectangle and cut them into triangles or small squares with a knife.

scones, scones, scones

For a finishing touch, I paint a little cream on the top of each scone and sprinkle with just a hint of golden sugar!

Place scones on the baking sheet and bake about 12-15 minutes depending on size and thickness.

Enjoy!

Adapted from the Whole-Wheat Raspberry Ricotta Scone recipe in The Smitten Kitchen Cookbook by Deb Perelman.