recipes for healthy living

Tag: bread

Blueberry Yoghurt Bread


This is delicious, easy to make, a perfect Gluten Free recipe which will work just fine with regular plain flour.
125g butter
150g sugar
Zest of 2 lemons
2 eggs beaten with 30ml milk
300g gluten-free flour whisked with 2 tsp baking powder
4oz blueberry or natural Greek style yoghurt
6oz blueberries tossed in 1tsp Gluten Free flour
Oven at 180C

Beat butter and sugar together.
Beat the egg milk mixture and flour into the butter sugar mix by alternating a bit of each at a time until it is all fully incorporated.
Stir in the yoghurt and blueberries.
Tip into a greased loaf tin and bake for 40 mins at 180C until golden brown and cooked through.


Gluten Free Sesame Seed Bread


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This bread is really easy to make and tastes delicious, rises beautifully and best of all for those who have Coeliac disease is gluten free.  I have talked before about how difficult it can be to get a decent tasting bread which is gluten free – a lot of what I experimented with were hockey pucks destined for the bin, but this one made me jump up and down when I peeked in the oven and saw how beautifully it had risen. I have experimented for a while with various flours and like this combination a lot – The overall taste of this bread is a savory nutty one so this is especially good with roast meats in an open sandwich topped with loads of lovely salad leaves.

3 eggs
1 tbsp oil
1 tbsp cider vinegar
15fl oz Water
4 1/2 oz Chickpea flour
2oz buckwheat flour
4oz each of almond,soya and potato flour
1 tsp salt
1 tsp sugar
3 1/2 tsp xanthan gum
1 tbsp dried yeast
2 tbsp sesame seeds

Mix all the dried ingredients together taking care not to throw the yeast on top of the salt.
In a large mixing bowl, gently beat all the wet ingredients together then with the speed on low,add the dry ingredients in two or three lots. Scrape down the bowl and beat for about 2 minutes.
Pour into a well greased (I use parchment tin liners) loaf tin, Leave for 30 minutes in a warm place then sprinkle over the sesame seeds and bake for about 45 minutes until well risen, golden brown and a skewer comes out clean. (Internal temp = 90C if you have a gauge).

Multi Grain Gluten Free Bread

Multi Grain Gluten Free Bread

I love bread, my other half calls it my drug of choice, the trouble is I don’t work well with Wheat. Coupled with the intense memories I have of baking bread with my mum means that I find it very hard not to bake and eat bread. Hence my search for the perfect gluten free home made loaf. This is a good gluten free recipe, it makes a nice bread and is even nicer toasted and piled with lots of butter makes a lovely start to the day coupled with a really good coffee!. Note the 2 Tsp of salt in the recipe as I find that shop bought gluten free bread tends to be low on flavour.

Multi Grain Gluten Free Bread
Makes 1 Loaf
Oven at 200C

1 tsp each Chia and Flax Seeds
2fl oz boiling water
4oz oat flour (Ground oats)
4oz Ground almonds
21/2oz buckwheat flour
9oz Gluten free plain flour
1 tsp dried Milk powder
1 1/2 tsp dried Yeast
1 tbsp sugar
2 tsp salt
2 free range eggs
2 tbsp cider vinegar
8floz warm water

Stir the boiling water into the chia and flax seeds until they have formed a thick gel
Set aside
Add the flours, milk powder, sugar. salt. yeast into a bowl and whisk gently to aerate
Whisk the eggs with the vinegar gently
Pour the eggs into the flour, together with the seed gel, and the milk and stir to form a wet dough
pour into an oiled bowl, cover the bowl with cling and leave aside in a warm place to rise for 2 hours (it wont rise hugely so don’t be
Shape into a loaf and place on a baking tray lined with baking paper. Cover and leave for 30 minutes.
Bake for 30-40 minutes until golden brown and cooked through.
This is delicious toasted and my favourite is with boiled eggs and Avocado.

Coconut and Butternut squash Soup with Yeasted Bread Rolls

OO&L Soup and Bread

OO&L Bread Rolls

These little rolls are a bit like Brioche only with less butter and more eggs. They take a bit of time but in my world, are totally worth it. I was raised on bread and lots of it, My husband is always amazed that I seem to do quite well on it and I’m always trying different recipes. The knead, wait, knead a bit more is easy if you are spending the day at home. Oh, and the soup is delicious too! 🙂

Yeasted Brioche Rolls
2 tsp. dry yeast
7 fl oz water
1 lb strong white flour
2 tbsp honey
2 eggs beaten
2oz unsalted butter melted
2tsp poppy seeds to decorate

Sprinkle the yeast into the water, leave until foamy, about 10 minutes.
Mix the flour and salt together in a bowl, make a well in the centre and pour in the yeasted water.
Draw in enough of the flour into the water to form a soft paste
Cover the bowl with a tea towel and leave to sponge and rise about 20 minutes
Add the honey, the beaten eggs and melted butter
Mix in the rest of the flour from the sides to form a soft dough
Put the dough into a buttered bowl, turning to coat evenly with the butter
Cover with a tea towel and leave to rise until doubled in size about 2 hours
Knock back and leave it rest for about 1o minutes
Divide the dough into 12 equal pieces and chafe to form nice rounds
Place on a buttered baking sheet or into small brioche tins and cover with a team towel.
Prove until doubled in size about 45 minutes
Brush with egg glaze and sprinkle with poppy seeds and sea salt
Bake in the oven until a lovely golden brown colour and sounds hollow when tapped underneath – about 15 minutes. Cool on a wire rack.

Coconut and Butternut squash soup
Heart healthy coconut oil and milk add a delicious nutty creaminess to this soup. Can also be topped with some Sriracha or Harissa if you would like to add a bit of heat.

Serves 6-8
3 tbsp Coconut Oil
1 butter nut squash peeled and chopped
1 large onion sliced
2 garlic cloves peeled chopped and mashed
1 tbsp fresh ginger finely chopped
1 ltr vegetable stock
1 can coconut milk – I use Thai gold

Heat the coconut oil in a large saucepan.
Add the butter nut squash, onion, garlic and ginger, stir and season well.
Cover and cook on a medium heat until the vegetables soften, about 10 minutes
Stir in the coconut milk and the stock.
Bring to a boil, reduce the heat and simmer until the vegetables are fully cooked
Blend the soup until smooth, taste and adjust the seasoning if needed.
Serve topped with fresh chopped coriander.

Curried Lentil and Rice Loaves with Red Pepper Hummus

OO&L Lentil Quinoa and rice loaf

September is a month to get out and about before the real cold wet weather gets here and life transitions permanently indoors for a few months. We managed to get out to a local festival this weekend despite the howling gales – some of the trees were actually toppled by the gale and most of the bouncy castles had been put away by the time we arrived there, but it was still a great family event and a good way to catch up with local neighbors and other parents. We had hoped to have a picnic, it proved a bit too brisk for that so I saved this for lunch at the desk
Its a great meat free option and paired with the likes of hummus is a nutritious filler and a great option for lunchboxes. Its the perfect use for any left over grains or lentils.

Lentil and Rice Loaves
2/3 cup short grain rice
1/2 cup of green lentils
1/4 cup quinoa
1 medium onion finely diced
2 tsp curry powder
2 cups water
1 can beans – black, mixed or butter beans
2 medium carrots peeled and grated
3/4 cup tomato puree
2 tsp salt
2 large eggs beaten
oil for the pan and to grease the loaf tins
6 tbsp flat leaf parsley chopped

Oven at 170C
Line 2 standard loaf tins with parchment leaving overhang of about 2″
Heat oil in a large pan, gently sweat the onion until soft about 5 minutes
Add rice, lentils and quinoa and curry powder
Cook, stirring until lightly toasty about 3 minutes
Add 2 cups water, bring to a boil, reduce heat and simmer low until the water is absorbed and the grains are al dente about 12 minutes
Stir in the remaining ingredients and tip into the loaf tins.
Smooth out the top and bake until they are golden brown and firm about 50 minutes.
Cool for about 15 minutes before turning out to cool completely.
Delicious with Red pepper hummus and as any bread substitute

1 12 oz can of chickpeas
2/3’s liquid from can of chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon sea salt
1/2 tsp paprika
2 tablespoons olive oil
1 large red pepper from jar of roasted peppers (Optional)

Drain chickpeas and set aside liquid from can.
Combine remaining ingredients in blender or food processor.
Add the liquid from chickpeas.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Season according to taste. If you wish, add some more lemon juice depending on your preference.
Serve with the lentil and rice loaf



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