Owsiany chleb z chia i melasą

Bezglutenowy, wegański chleb owsiany z chia i melasą

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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.

Krem czekoladowo-orzechowy à la nutella z fasoli

Krem czekoladowo-orzechowy à la nutella z fasoli

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Składniki:

1 szklanka ugotowanej, czerwonej fasoli (170 g)

2 łyżeczki kakao (min. 10%)

3 łyżki melasy z karobu

2 garście orzechów włoskich (lub laskowych lub innych)

10 łyżek mleka sojowego niesłodzonego

Przygotowanie:

Orzechy namoczyć na noc i zblendować. Jeśli masz słaby sprzęt to po prostu zmiel je w młynku do kawy.

Zblendować wszystkie składniki mniej albo bardziej niedbale.

Chlebek z dzikim ryżem, żurawiną i płatkami owsianymi

Chlebek z dzikim ryżem, żurawiną i płatkami owsianymi

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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.