Ziemniaczane chlebki ziołowo-czosnkowe

Ziemniaczane chlebki ziołowo-czosnkowe

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Składniki:

ziemniaki 360 g

ser żółty 50 g

mąka kukurydziana 70 g

mąka ziemniaczana 40 g

czosnek 4 g /1 łyżeczka/

sezam 4 g /1 łyżeczka/

nasiona chia 4 g /1 łyżeczka/

słonecznik 10 g /2 łyżeczki/

zioła prowansalskie 4 g /1 łyżeczka/

oliwa z oliwek 7 ml /1 łyżeczka/

jajko 1 szt

Przygotowanie:

Gotuję ziemniaki i rozgniatam je. Dodaję mąkę kukurydzianą i ziemniaczaną. Wbijam jajko i trę ser. Wszystko mieszam i zagniatam ciasto. Formuję małe płaskie chlebki (aby łatwiej było to zrobić można zwilżyć wodą dłonie). Górę chlebka smaruję oliwą. Posypuję go sezamem, nasionami chia, suszonym czosnkiem, słonecznikiem. Wstawiam chlebki do pieca rozgrzanego do 200 stopni i zostawiam je tam na 15 minut. Po tym czasie delektuję się smakiem pysznych chrupiących ziemniaczanych chlebków.

Bezglutenowy chlebek z jarmużem

Bezglutenowy chlebek z jarmużem, bez drożdży, bez zakwasu

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Składniki:

3 jajka

1/2 szklanki oleju roślinnego

150 g sera żółtego

szklanka mąki z brązowego ryżu

szklanka mąki gryczanej

szklanka mleka roślinnego (u mnie migdałowe)

2 łyżeczki proszku do pieczenia, bezglutenowego

łyżeczka soli

szklanka jarmużu

Przygotowanie:

Do dużej miski wsypuję wszystkie suche składniki. Dokładnie mieszam. W osobnym naczyniu łączę ze sobą jajka, olej, mleko i starty na drobnych oczkach ser. Mieszaninę wlewam do wcześniej przygotowanej suchej mieszanki. Dodaję posiekany jarmuż. Mieszam, aż składniki chlebka połączą się dokładnie. Przelewam do foremki wyłożonej papierem do pieczenia. Piekę w piekarniku nagrzanym do 180 stopni przez 45 minut. 

Bezglutenowy i wegański chleb owsiany

Bezglutenowy i wegański chleb owsiany

LINK

Składniki:

I

1 cup of certified gluten-free rolled oats

1 1/4 cup of boiling water

2/3 cup of non-dairy milk

1 TB of fresh lemon juice (or apple cider vinegar)

II

3/4 cup of freshly ground buckwheat flour

1/4 cup of chia seed meal

1/2 cup of brown rice flour

1/2 cup of tapioca flour

1 1/2 ts of baking powder

1/2 ts. of baking soda

1/2 ts. of sea salt

1/2 cup of organic coconut sugar, sucanat, or your preferred powdered sweetener

1/3 cup of baking oil: grapseed, melted coconut oil or light olive oil

optional: 1 ts. of pure vanilla or 10 drops of pure vanilla stevia liquid 

Przygotowanie:

I

In a medium bowl, pour the boiling water over the rolled oats. Let sit for a few minutes and then add the milk and lemon juice. Continue to let sit for 5-10 more minutes until the oats are soft and you can see some cultured milk and water from the lemons. Then mix with the following ingredients...

II

In a large mixing bowl, mix all of the dry ingredients with a whisk. Then add the wet oat mix and the oil.  Mix well and let the batter sit for just a few minutes to soak up the moisture. Then pour the batter into a well oiled bread pan and top with a sprinkle of dry oats. Then put in a preheated 350 degree oven and let bake for 45-50 minutes. Check then to see if the bread is baked through in the middle, if not, let it continue to cook for 5-10 more minutes until it is not gooey and golden brown. 

Pull from oven and let cool at least 15 minutes before pulling from pan to let it cool on a grate or plate. This bread will make between 12-15 slices depending on how thick you like to cut each slice.

Owsiano-gryczany chleb z babką płesznik (na drożdżach)

Bezglutenowy owsiano-gryczany chleb z babką płesznik (na drożdżach)

LINK

Składniki:

1 1/2 cups gluten-free oat flour

1/2 cup buckwheat flour

1/2 cup tapioca starch

1/2 cup potato starch

2 tbsps ground psyllium husk (or 2 tsps xanthan gum)

1 1/4 tsps salt

2 tsps instant yeast

1 cup warm water

1/2 tsp cider vinegar (or lemon juice)

2 tbsps honey

3 tbsps olive oil (or softened butter)

2 large eggs

Przygotowanie:

Mix flours, starches, psyllium husk, salt and instant yeast with a stand mixer with paddle attachment (or hand mixer) until well combined.

Add vinegar and honey to the water and mix well.

Add in the liquid gradually and mix until the mixture has come together (it is dry and crumbly).

Mix in olive oil and beat at low speed until blended.

Add in eggs, one at a time (beat at low speed until incorporated before adding another).

When all eggs are added, scrap the side and bottom of the mixing bowl, then beat the batter at high speed until smooth (about 3 minutes, add extra 1-2 tbsps water if the batter is too dry).

Scrap the sides of the mixing bowl, cover and let the thick sticky batter rise for 45 minutes (at room temperature).

Lightly grease and line a loaf pan (9" x 5" x 2.75").

Transfer the risen batter to the prepared pan, then smooth the surface with wet spatula and fingers.

Put the pan in a closed oven and let the batter rise until it domes nicely, about 12-15 minutes.

Set the oven to 355°F/180°C and bake the bread for about 35-40 minutes, or until golden brown.

Remove the bread from the pan immediately and cool on a wire rack before slicing.

When cooled, cut into slices using a serrated knife. Best served fresh from oven.

Owsiany chleb z chia i melasą

Bezglutenowy, wegański chleb owsiany z chia i melasą

LINK

Składniki suche:

2/3 cup of freshly ground buckwheat flour

1/2 cup of organic millet flour

1/2 cup of tapioca flour

1/2 cup of organic brown rice flour

1/2 cup of chia seed meal

1/4 cup of coconut sugar

1 1/2 ts. of baking powder

1/2 ts. of baking soda

1/2 ts. of sea salt

1/3 cup of olive or grapeseed oil

1/4 cup of blackstrap molasses

Składniki mokre:

1 cup of gluten-free rolled oats

2/3 cup of coconut milk beverage

1-2 TB of lemon juice

1 1/4 cup of boiling water

Przygotowanie:

In a large mixing bowl, blend all of the gluten-free flours together with a whisk and then with the rest of the dry ingredients. You can add the oil and molasses in a pool in the middle of the dry. Then pour in the wet mixture after it has sat for 5 minutes.

In a small glass bowl, pour the boiling water over the dry oats and then add the milk and lemon as well. Let it sit for 5 minutes or so to get soft and have the milk and lemon culture just a bit. Then add it to the above mixture of ingredients. Mix well and then let the batter sit for 5-10 minutes for the flours and chia to soak up the moisture and become more thick. Then grease a bread pan with coconut oil and a gluten-free flour. Pour the batter into the bread pan and smooth over like a quick bread and then top with some more flour, gluten-free oats or seed of choice.

Bake in a preheated 350 degree oven for 45-50 minutes until the bread crust is hard on top and the middle of the bread is NOT gooey to the toothpick test.

Pull from oven and let cool for 15-20 minutes before sliding from pan and continuing to let cool on a bread or cookie cooling rack. When mostly cool, then you can use a bread knife and slice thin or thick slicing depending on your preference. This bread stays well for 3 days and is great toasted the next day in a toaster oven to warm up and spread some of your favorite toast goodness on top.

Gryczano-owsiany chleb z ziarnami

Bezglutenowy, wegański gryczano-owsiany chleb z ziarnami

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Składniki:

200 g of oats

150 g of sunflower seeds

100 g of pumpkin seeds (plus extra for topping)

2 tbsp of chia seeds

150 g of buckwheat flakes

2 tbsp of melted coconut oil

400 ml of water

2 tsp of salt

Przygotowanie:

Pop everything into a bowl and stir together.

Grease a loaf tin with baking paper and poor the mixture in. Leave at room temperature for an hour.

Preheat the oven to 170 and bake for a total of 1 hour.

After 30 minutes take the loaf out, flip it upside down and roast it on a baking tray bottom side up for a further 30 mins.

Allow to cool first then slice in.

Bezglutenowy chlebek bananowy

Bezglutenowy chlebek bananowy

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Składniki:

4 banany

150 g mąki owsianej

50 g mąki ryżowej

100 g mąki kukurydzianej

50 g brązowego cukru (jeśli banany są bardzo słodkie dodaj mniej)

60 ml oliwy

1 roztrzepane jajko

1 łyżeczka ekstraktu z wanilii

1 łyżeczka sody oczyszczonej

Przygotowanie:

Banany rozgnieć dokładnie widelcem lub zmiksuj blenderem. Dodaj oliwę, jajko i ekstrakt z wanilii. Wymieszaj.

Mąki wymieszaj z sodą i cukrem. Do masy bananowej dodaj suche składniki i łyżką wymieszaj do połączenia składników.

Keksówkę ( u mnie o wymiarach ok. 10x20) wyłóż papierem do pieczenia i wylej do niej ciasto. 

Wstaw do piekarnika nagrzanego do 170 stopni na ok. 1 godzinę.

Chlebek z dzikim ryżem, żurawiną i płatkami owsianymi

Chlebek z dzikim ryżem, żurawiną i płatkami owsianymi

LINK

Składniki:

1/2 cup water

1/2 cup old-fashioned oats

1/2 cup milk

2 tablespoons molasses

2 tablespoons butter

1 1/4 teaspoons fine salt

1/4 cup cold water

1 1/2 teaspoons regular active dry yeast

1/4 cup warm water

3 1/4 cups all-purpose flour

1 cup cooked wild rice, cooled to room temperature

1 cup dried cranberries

1 egg, beaten

Przygotowanie:

In a large saucepan, bring 1/2 cup water to a boil. Stir in oats; cook 1 minute then remove from heat. Stir in milk, molasses, butter and salt, until butter melts; add 1/4 cup cold water. Allow mixture to cool slightly, about 15 minutes until lukewarm.

In a small bowl, dissolve yeast in 1/4 cup warm water (about 105°F to 115°F); add to oat mixture. Add 2 cups flour of the flour to the oat mixture; stir well. Stir in wild rice, cranberries and remaining flour. Let dough rest 10 minutes.

Turn dough out onto lightly floured surface; knead 5 to 10 minutes or until smooth, adding more flour as needed. Place dough in large, lightly greased bowl, tossing dough lightly to grease. Cover bowl; let rise until double in size, about 2 hours.

Turn dough out onto lightly floured surface; shape into a large loaf. Place bread on lightly greased baking sheet; brush with beaten egg.

Heat oven to 350°F. Let bread rise at room temperature 30 minutes while oven heats up; bake 45 to 50 minutes. Cool on pan 10 minutes, remove bread to cooling rack. Cool completely, about 2 hours.