Tag Archives: Seeds

Bernie’s gluten free crackers

In the course of my Thermomix demonstrations, I come across a lot of different dietary needs or allergies so there is often a need to change or adapt the recipes accordingly. The most common allergy in Ireland is gluten allergy. I think this is where the proportion of coeliacs per capita is the highest in the world! So when I can’t make the yeast bread at a demo, I have found that these crackers are a perfect replacement. They are extremely tasty and easy to make. This recipe comes from Bernie Brennan, a consultant demonstrator from Galway, who herself has gluten allergy. Even if you are not coeliac, give these a go, they are so delicious!

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Ingredients

120g whole almonds
35g seeds of choice (sunflower, chia, linseed or flax seeds, hemp seeds, psyllium husks or a mix of these…)
1/4 tsp Cayenne pepper or piment d’Espelette or chilli powder
1/2 tsp salt (I omit of the cheese is already salty)
1/2 tsp bicarbonate of soda
1 sprig of rosemary, leaves only
150g cheese (Parmesan, Manchego, Pecorino pr any form full flavoured cheese)
2 cloves garlic
30g melted coconut oil or rapeseed oil or sunflower oil
1 tbsp water

 Method

  1. Preheat the oven at 180C (fan) or 200C (non fan).
  2. Grind all the ingredients except the oil and water at speed 10 until ground down.
  3. Add oil and water. Mix 15 sec/speed 4.
  4. Empty out onto a tray lined with parchment paper. Put another piece of parchment paper on top (so it doesn’t stick to your spatula) and flatten with a flat spatula or the back of a spoon. It should be about 3mm thick.
  5. Score with a knife to mark squares.
  6. Bake for 20 to 25 minutes – they may need longer depending on how moist the mixture was. If the edges start to brown too quickly, cover with baking parchment.
  7. Remove from the oven and transfer onto a cooling rack. Break into squares and keep in an airtight container for up to 5 days.
  8. Eat on its own or with any dips/patés/cheese you like. I served with some Philadelphia/Roquefort/Walnut paté and it is divine!

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Honey and buttermilk wheat bread

I needed buttermilk for a recipe but as usual, I only needed a small amount and since they only sell buttermilk by the litre, I was left with about 900ml of buttermilk that I didn’t what to do with.

A little google search later, I found this bread recipe, which sounded delicious. I added a bit more flour than the recipe called for because the dough was still quite wet and I also added a few seeds for the crunch and health benefits. It turned out beautifully with a dark, crispy crust (due to the honey and a ball of water I had placed on the sole of the oven) and tasted fantastic! It was the perfect match to my Smoked cardamom infused apricot jam!

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Source: Home cooking at About.com

Ingredients
Makes a 2lbs loaf

1-1/2 cup buttermilk (375g)
25g butter
3 Tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon baking soda
2 cups bread flour (I added 1/2 cup to that so in total 375g)
1 cup whole wheat flour (150g)
2 teaspoons yeast
50g nuts and seeds (optional)

Method

  1. Place all the ingredients in the order above in the TM bowl.
  2. Mix 15 sec/37C/speed 3 to mix all the ingredients. If too wet or too dry, add flour/buttermilk accordingly.
  3. Knead 3 min. Tip out into an oiled bowl (take the bowl upside and free the blades to easily get the dough out). If any dough sticks to the blades, just whiz on speed 10 for 1 second and scrape the dough from the sides.
  4. Cover the bowl and leave to rest in a warm place for 1 to 2 hours until doubled in size.
  5. Shape the dough in 1 big or 2 smaller loaves and leave to rise for another hour in a warm place, covered with a tea cloth.
  6. Preheat the oven at 200C (fan oven) with an ovenproof bowl of water sitting on the sole.
  7. Score the top of the dough with a sharp knife a few times and bake for 30 minutes. Leave to cool on a rack.

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