donderdag 27 november 2014

Gluten-free buckwheat boule – glutenvrije boekweitbol (GF-DF-V)

As promised I share with you my newly developed buckwheat boule.
It’s kind of funny that I started creating bread again. For many years I just gave up on bread baking and eating it as well. Buying gluten-free bread I gave up really quickly, because it’s inedible, I think. Most of it then. It’s expensive, tastes like cardboard and after a day you can throw it away; filled with starches and gums and other ingredients that has nothing to do with bread.

I did make flat breads a lot, quick and easy, as well as the seed bread that I ate for almost a year now. But suddenly I was craving for a real slice of bread and started my survey.

Bread is flour, water, salt and a rising agent. But, gluten-free bread baking is more than that, the rising is a problem, so can be the taste. There is only 1 advantage when baking gluten-free bread and that is that it doesn’t need any kneading! Just stir everything vigorously and you’re done!

I am going to give you my first new bread recipe of a very good tasting buckwheat boule with a crunchy crust. 
Be aware though that every type of flour, oven, surrounding temperature has influence on your bread, so maybe the first time you bake this bread it’s not perfect yet or it looks different then mine.
Just keep on going and let me know of the results or question me if there are any problems!

You’ll need:
2 cups or 290g of buckwheat flour mix
5g quick yeast
4g of sea salt
5g of cane sugar
2 tbsp of ground flax seeds
2 tbsp of psyllium husks
1 ¼ cup of hand-warm water
2 tbsp of olive oil

Mix the dry ingredients in a big bowl.
Mix water and olive oil in a small bowl and pour straight into the dry ingredients. Mix with a sturdy spoon into a batter-like-dough. It will be a little wet, that’s ok.

I leave the bread overnight with a humid cloth on top on room temperature and bake the bread first thing in the morning.

Pre-heat your oven on 200°C together with the baking tray and a small bowl of water. (to create a slightly moist atmosphere)

Take out the dough carefully and put it on your work bench which is sprinkled with a little flour on a piece of baking paper. Form the dough, do not handle too much!! into a nice boule shape and score the dough with a sharp knife. This is important because the rising of the bread in the hot oven will otherwise crack the bread’s crust.

Put the bread in the oven and after closing the door, immediately put the temperature on 180°C and bake the bread for 1 hour on this temperature. Then after 1 hour lower the temperature to 150°C and bake for another hour. Check the bread with a thermometer. The inside must be between 95° and 100°C. The crust is really crunchy!

Let it cool completely before cutting a slice!

The bread stays well for about 3 days, which I think is very important, so you don’t have to freeze it. It’s a dense bread, not light and fluffy, a real bread so to speak! And gluten-free!

I had some of my friends, wheatbread eaters, have a taste and they were all pleasantly surprised by the taste and structure.
I really hope you like it too!

Je hebt nodig:
290 g boekweit meelmix
5 g instant gist
4 g zeezout
5 g rietsuiker
2 el versgemalen lijnzaad
2 el psyllium husks
310 ml handwarm water
2 el olijfolie

Meng alle droge ingrediënten in een ruime kom.
Meng water en olijfolie en giet in 1 keer bij de droge ingrediënten en roer met een stevige pollepel alles zeer goed door elkaar. Je ziet het mengsel samenkomen tot een op-beslag-lijkend-deeg. Dus wel wat nat, maar net een deeg.

Laat het brood in de kom met een vochtige doek erover een nacht rusten op kamertemperatuur en bak het brood zodra je wakker wordt.

Verwarm de oven voor op 200°C samen met het bakblik en een kommetje water onder in de oven.

Strooi wat meel op een stuk bakpapier en met bebloemde handen neem je voorzichtig het deeg uit de kom en leg het op je werkblad. Vorm in een mooie boule vorm, maar behandel het deeg als een baby, niet knijpen en kneden! 
Kerf het brood in met een scherp mes, zodat het brood niet op onverwachte plek gaat scheuren tijdens het bakken.
Leg het brood in de voorverwarmde oven en sluit de deur. Zet de temperatuur meteen op 180°C en bak 1 uur op deze temperatuur. Zet dan de temperatuur op 150°C en bak nog 1 uur.

De binnentemperatuur van het brood moet nu tussen 95° en 100°C zijn en de korst heel knapperig. Je kunt ook op de bodem kloppen, dit moet hol klinken. Laat het brood helemaal afkoelen voordat je het aansnijdt!

Het brood blijft zeker 3 dagen goed en eetbaar, zodat je het niet hoeft in te vriezen; ik bewaar het in een afgesloten schaal. Het is een stevig, compact brood met een heel goede smaak, niet luchtig maar smeerbaar, makkelijk mee te nemen, heel lekker om even te toasten voor je het eet.

Echt brood en toch glutenvrij!!

Ik heb het brood laten proeven door mensen die gluten eten en zij vonden het allemaal erg lekker en ik hoop jij ook!

maandag 17 november 2014

Gluten-free all-purpose buckwheat flourmix – Glutenvrije boekweitmeelmix

Last week I talked about and used a gluten-free flour mix that I developed lately.
Making a big pot of gluten-free flour mix is a very quick and clever thing to do. Having a ready-to-grab mixture enables you to make your gluten-free baking easier.

A good gluten-free flour mixture includes different ingredients in order to get the best results.
There are different types of gluten-free flours:
* whole “grain” flours, like brown rice flour, buckwheat flour, oat flour, teff flour, quinoa flour, millet flour, sorghum flour, etc.
* “white” flours or starches, like arrowroot, corn starch, tapioca flour, potato starch, white rice flour, etc.
* nut flours, like almond flour, hazelnut flour, coconut flour, chestnut flour
* bean flours, like garbanzo bean flour, fava bean flour and soybean flour

Then, as an addition to make for example bread chewy and bind the ingredients together, I add psyllium husks, chia seeds and/or ground flax seeds. In my beginner’s years of gluten-free baking I used xanthan gum for binding, but I came to the conclusion that it gives me digestive problems like bloating, gas, intestinal cramps and so on, so I don’t use it anymore.

Some baking can be done with just a single flour, think of buckwheat crackers, socca, brownies, cookies, but baking a bread with a single flour mostly turns out hard, dry and not tasty at all. That’s why I make a combination of whole grain, starches, nut flours and 1 of the additions.

So in order to prevent your baking from falling apart and give it some structure as well of taste, which is so different because of the missing link: gluten, the best idea for making a tasty bread or all purpose flour mixture is to make a mix of ingredients.

All flours and starches have different properties, flavours and baking qualities, so in order to make a mix that suits your taste or purpose you can choose to make different mixes. It is also nice to experiment with the flavours.

I want to start and share with you my basic buckwheat all-purpose flour, because I love buckwheat for its taste, it’s easy to digest and it’s considered a complete protein: it contains all 8 essential amino acids, it’s high in fiber, calcium, phosphorus and magnesium. It’s a whole “grain”, so eating it will make you feel satisfied and full.
Brown rice flour I use because it’s versatile, whole grain and not too expensive, a great source of fiber, selenium and magnesium.
Tapioca flour: made from the dried cassave root. It doesn’t contain much nutrition, a little iron and some trace minerals like calcium and copper, no fiber, but it has binding properties, which we need in gluten-free baking and it makes a good crust and a lighter texture. And the price is right too!
Almond flour:  I love the taste and texture of blanched almond flour, it gives baked goods a rich texture and taste as well as moistness. It is high in protein, Vitamin E, magnesium and it’s a low-glycemic food (releases its glucose slowly).

Okay, now grab a big pot and start mixing; I suggest you use a scale because cups can vary much in weight. I give you 3 measurements, 1 to first make a small batch, then double and triple to make a bigger batch.

All-purpose buckwheat flour mix

75-150-225 g brown rice flour
75-150-225 g buckwheat flour
95-190-285 g tapioca flour
45-90-135 g blanched almond flour
Put everything in a pot, close the lid and shake well. That’s it. Now you can make the muffins from last week or these easy-peasy flat breads. Next time I will post a beautiful buckwheat boule recipe with this flour mix!

Basis boekweit meelmix

75-150-225 g bruine rijstmeel
75-150-225 g boekweitmeel
95-190-285 g tapiocameel
45-90-135 g amandelmeel

Doe alles in een grote pot, deksel erop en schudden maar. Klaar voor gebruik! Je kunt nu de pompoenmuffins van vorige week maken of deze makkelijke platte broodjes. Volgende week het recept voor een prachtige boekweitbol!

dinsdag 11 november 2014

Gluten-free pumpkin spice muffins – glutenvrij pompoenmuffins (GF-DF)

Baking warm bread, muffins, speculaas. It's the time of year and how good is it with a warm oven in the kitchen and lovely smells pouring out of it every day. The only problem is that I cannot eat all of it, so I have to restrict myself a bit. 

I bought myself a slow-cooker and am experimenting with it too now. almost every day. I must say that I like the way things cook so far. I made a pumpkin butter from Tasty Yummies, really delightful! I made a creamy brown basmati breakfast porridge, which I will  share shortly and I even baked a gluten-free buckwheat bread in it! 

Making a good and tasty, crusty gluten-free bread is one of my goals this winter. I bought this book and I am really inspired by it. But as you know I cannot follow a recipe to the dot, so I am struggling to make my own variations and I will keep you informed!

Instead of the all-time favourite banana bread I like to bake in autumn, I made these warm flavoured pumpkin spice muffins. They are lightly sweet and rich from the spices and pumpkin puree.

You’ll need:
dry ingredients:
1 cup GF flour mix (next post more about it)
¼ cup almond flour
1 tsp baking powder
¼ tsp sea salt
1 heaped tsp pumpkin spices
1/3 cup of unrefined cane sugar

wet ingredients:
½ cup pumpkin puree
1 organic egg
¼ cup olive oil
1 tbsp vanilla extract
lemon zest
¼ cup + 2 tbsp rice milk or nut milk

Pre heat the oven on 350 °F or 175°C.

Mix the dry ingredients in a big bowl.
Mix the wet ingredients in a small bowl.
Pour wet into dry and mix quickly and well.
Divide over 6 mini loaf pans, or 10 paper muffin liners and bake in the middle of the oven for 40-45 minutes till done. Prick a bamboo skewer inside and when it comes out clean, they are done.
Let them cool a little if you can resist the smell!

Je hebt nodig:
droge ingrediënten:
145 g glutenvrije meelmix (meer hierover in de volgende post)
30 g amandelmeel
1 tl bakpoeder
¼ tl zeezout
1 volle tl speculaaskruiden
50 g ongeraffineerde rietsuiker

natte ingrediënten:
½ cup/125 ml pompoenpuree
1 biologisch ei
¼ cup/60 ml olijfolie
1 el vanille extract
¼ cup/60 ml + 2 el rijstmelk of notenmelk

Verwarm de oven voor op 175°C.

Meng de droge ingrediënten in een grote kom.
Meng de natte ingrediënten in een kleine kom.
Giet nat in droog en roer snel en goed door elkaar.

Verdeel over 6 mini broodvormpjes of 10 muffin vormpjes en bak in het midden van de oven 40-45 minuten, totdat ze gaar zijn. Prik met een bamboeprikker in het midden en als deze er schoon uitkomt is je pompoen muffin klaar. Laat even afkoelen als je het kunt laten!

vrijdag 31 oktober 2014

Autumn bowl with spaghetti squash and easy romesco- herfstkom met spaghetti pompoen en gemakkelijke romesco (GF-DF-SF-V)

From the community garden I got 2 delicious spaghetti squashes. I never ate them before, I even just heard of them last year. Johan, the main gardener, knows everything about pumpkins and squashes and grew about 12 varieties this year.

It looks so easy to prepare them: cut them in half, scoop the seeds and strings out with a spoon, rub with a little olive oil and bake them, cut-side down in a hot oven for half an hour. Then scrape threads with a fork: there you have your veg spaghetti!

Ok, mine were a little over-done the first time and it was more a mash then nice stings of spaghetti, the taste was great, creamy. The second time they looked more like spaghetti, but still not like in many how-to pictures. Well, I have to wait till next year for new experiments, now I want to share with you my recipe. Read it first, it needs some preparation! When you don't have spaghetti squash you can make this bowl with brown rice or cooked millet.

You’ll need for 2 people:
1 spaghetti squash
100 g lentils, washed
1 small onion, 1 clove pricked inside
2 sprigs of thyme
1 gush of red wine
Steamed or oven-roasted vegetables, like florets of broccoli, cauliflower, carrots, celeriac
1 avocado
A nice scoop of romesco sauce*, vinaigrette.
Some toasted pumpkin seeds on top

First prepare your spaghetti squash: cut in half lengthwise.
Scoop out seeds and strings. Rub with olive oil, sprinkle with some salt and pepper. Bake in a 200 °C oven for about 30 minutes, cut side down.
Prepare the lentils:
Wash your lentils, I used black ones, but you can use any type except the red ones, they will fall apart. Add enough water so they swim in it, add the onion with the clove pricked in it, the thyme sprigs and a good gush of red wine. Bring to a soft boil and let them simmer for about 20 minutes. Taste and add a little sea salt the last 5 minutes. Let them sit in the warm water till serving.
Prepare your vegetables:
Steam vegetables or roast them alongside the squash.
Make a romesco sauce:
1-2 black roasted red bell peppers, or from a pot, cleaned
1 tbsp whole almonds
½ tsp Jerez vinegar
Pepper and salt
Olive oil

Put everything in a small food processor and blitz into a creamy, bright red-orange sauce, taste and add some more olive oil or vinegar to your taste. Set aside for serving.

Putting together the dish:
When the spaghetti squash is done, take out of the oven, turn around and let it cool some minutes before scraping threads with a fork, don’t take them out, leave them inside the squash bowl. Drain the lentils and scoop over the spaghetti, add vegetables, ½ avocado in slices, dress with the beautiful romesco and some toasted pumpkin seeds.

We really enjoyed this colourful and healthy dish!


Voor 2 personen heb je nodig:
1 spaghetti pompoen
100g linzen, gewassen
1 kleine ui, met een kruidnagel erin geprikt
2 takjes tijm
1 flinke scheut rode wijn
Gestoomde of in de oven geroosterde groente, zoals bloemkool- of broccoliroosjes, wortel en selderijknol
1 avocado
Flinke schep romesco saus of vinaigrette
Wat geroosterde pompoenpitten

Eerst de spaghetti pompoen:
Snijd in de lengte doormidden. Schep zaden en draden uit het midden. Wrijf in met olijfolie, besprenkel met wat zout en peper. Bak in een 200°C warme oven ongeveer 30 minuten, snijkant naar beneden.
De linzen:
Was de linzen, ik gebruik zwarte, en zet ze op in ruim water. Gebruik geen rode linzen, deze vallen uit elkaar. Voeg de ui toe met de kruidnagel erin, de tijm en de scheut rode wijn. Breng aan de kook en laat zachtjes sudderen, ongeveer 20 minuten, totdat ze gaar zijn. Proef na 15 minuten en als ze bijna zacht zijn voeg je wat zout toe en laat nog 5 minuten sudderen. Laat ze in het warme water staan tot gebruik.
De groentes:
Stoom de  groente of rooster ze naast de pompoen.
Maak de romesco saus:
1-2 zwart geblakerde rode paprika’s, of uit een pot
1 el hele amandelen
½ tl sherry azijn
Peper en zout

Doe alles in een kleine foodprocessor en meng alles tot een mooie gladde saus, proef steeds even of er nog iets bij moet. Zet apart.

Het gerecht samenstellen:
Als de spaghetti pompoen klaar is, neem uit de oven, draai om en laat enkele minuten afkoelen zodat je je handen niet brandt.
Trek met een vork het vruchtvlees los in draden en laat ze in de “pompoenkom”.
Laat de linzen even uitlekken en schep ze in de kom. Voeg groentes toe, ½ avocado per persoon en dresseer met de prachtig rode romesco en wat geroosterd pompoenzaad.

Wij hebben echt genoten van dit kleurrijke en gezonde gerecht!

zondag 26 oktober 2014

Patatas guisadas con pimientas verdes – stewed potatoes with green peppers – gestoofde aardappels met groene paprika (GF-DF-SF-V)

Stewing your potatoes in this Spanish way is a very tasty way to eat this very versatile and I think underestimated vegetable. Potatoes are a rich source of fibers, vitamine B and C, potassium and phosphorus. It is low in calories and protein, there is no phytic acid, no gluten and cholesterol in them and they are easily digested by most people.

It’s the slow-cooking that brings out the full flavour of the ingredients. Next day it will even be better!
In this dish I used my last peppers from the garden, they were still green and give this a special, bitter flavour. You can use red pepper too, this will give a more sweet taste. Or both!

You’ll need:
3 tbsp olive oil
1 onion, chopped
1 ½ green pepper
1 very ripe tomato, or use one from a can
750 g potatoes, peeled and cut lengthwise in 8
1 clove of garlic, chopped roughly
1 nora pepper (optional), deseeded
1-2 branches of parsley, chopped up whole
Pinch of saffron threads
½ tsp sea salt

Heat the olive oil in a heavy casserole and fry the onion with a pinch of salt slowly for about 5 minutes.
In the meantime clean the pepper and cut in big chunks and the tomato in 8. Wash and peel the potatoes and cut lengthwise in 8 pieces.

In a mortar pound garlic, parsley, saffron, salt and the optional torn-up nora pepper roughly and add 2 tablepoons of warm water. Mix and set aside.

When the onions have a nice golden colour add peppers and tomato and stir well and let this mixture fry for another 8 minutes.
Add potatoes and the garlic mixture, stir well for 1 minute and then so much (boiling) water that the potatoes are just under. Bring to the boil and let the potatoes simmer on low heat till they are cooked, this will take about 20 minutes. The liquid will reduce a little.
Taste and add salt and pepper to your own needs.

Je hebt nodig:
3 el olijfolie
1 ui, gesnipperd
1 ½ groene paprika
1 zeer rijpe tomaat (ook uit de tuin!)of 1 uit blik
750 g aardappels, geschild en in de lengte in 8
1 teen knoflook, grofgehakt
1 nora peper (optie), zaad eruit
1-2 takjes peterselie, gehakt
Plukje saffraandraadjes
½ tl zeezout

Verwarm de olijfolie in een zware braadpan en fruit de ui met een snufje zout ongeveer 5 minuten zachtjes.
Ondertussen maak je de paprika schoon en snijd hem in grove stukken en de tomaat in 8. Schil de aardappels en snijd ze in de lengte in 8 stukken.

In een vijzel wrijf je de knoflook, peterselie, saffraan, zout en de optionele nora tot een grove pasta en voeg 2 eetlepels warm water toe, meng en zet even apart.

Als de uien een gouden kleur hebben voeg je de groene paprika en tomaat toe, roer goed door elkaar en laat nog 8 minuten fruiten.
Voeg dan de aardappels en de knoflookpasta toe, roer 1 minuut goed door elkaar en voeg dan zoveel (kokend) water toe tot de aardappels net onderstaan. Breng aan de kook en laat ze op laag vuur zachtjes een minuut of 20 gaar worden en een beetje inkoken.

Proef en voeg naar smaak zout en peper toe.

dinsdag 21 oktober 2014

Aubergine lentil coconut soup – aubergine linzen kokosmelk soup (GF-SF-DF-V)

After a fabulous after-summer with temperatures up to 24 degrees Celsius this weekend, we now storm into the autumn. What a great event. Although I am not the biggest fan of cold weather, I love this sweeping branches and dancing leaves and the sounds of thunder and rattling rain.

Indeed, sitting inside, with a big bowl of soothing soup, like the one I made with the very last aubergines I brought with me from Spain.

I visited my friends in Catalonia and helped them with the grape-picking, harvesting walnuts, mushrooms, almonds, making goat’s cheese and walking with the goat’s too!

I had such a great time and I really am grateful to have been part of their lives for 8 days, they are such a lovely, warm and caring family! They work so hard every day! I miss them already.
We ate so well too. Everything right from the vegetable garden which was still full of tomatoes, peppers, aubergines, herbs, cabbage, cauliflower, spinach, chard, cress, rucola, etc. Like this picker’s lunch:

So this soup is for you guys!

To make this lovely rich soup you’ll need:
4 tbsp olive oil
1 onion, chopped
2 ½ cm fresh ginger or 1 tsp ginger powder, peeled and finely chopped
1 nora (dried Spanish pepper, sweet), deseeded
1 full tbsp curry powder
1 stalk lemongrass, a bit smashed, releasing its aroma
900 g aubergine, in big chunks
2 big tomatoes, in big chunks
2 tsp honey or other sweetener to make it vegan
1 tbsp tamari
1 cup red lentils
1 cup coconut milk
5 cups vegetable broth
Lime juice
Fresh coriander

Heat the olive oil in a big pan and add onion, ginger and nora, fry for 5 minutes. Add currypowder and lemongrass, bake together for 1 minute. Then add tomatoes and fry till they turn mushy.
Then add aubergines, lentils, honey, tamari, coconut milk and broth and bring to the boil. When it cooks, slow down the gas and let it simmer for 25 minutes till the aubergines are soft. 

Roughly blend the soup and bring to taste with a generous amount of lime juice, pepper and salt if needed and sprinkle with fresh coriander.


Voor deze rijke soep heb je nodig:

4 el olijfolie
1 ui, fijngehakt
2 ½ cm verse gemberwortel, geschild en fijngesneden
1 nora, (gedroogde Spaanse peper, zoet)van zaad ontdaan
1 volle el currypoeder
1 stengel lemongrass, gekneusd, zodat het aroma vrijkomt
900 g aubergine, in grote brokken
2 tomaten, grofgehakt
2 tl honing of rijststroop voor de vegans
1 el tamari
250ml/ 1 cup rode linzen
250ml/ 1 cup kokosmelk
1250ml/ 5 cups groentebouillon
Zout/peper, naar smaak
Limoensap, naar smaak
Verse koriander

Verwarm de olijfolie in een grote pan en voeg ui, gember en nora toe, fruit 5 minuten. Voeg dan currypoeder en lemongrass toe en laat 1 minuut meebakken. Voeg dan tomaat toe en bak mee tot ze zacht zijn.
Dan is het tijd voor de aubergines, linzen, honing, tamari, kokosmelk en bouillon, voeg alles toe en breng aan de kook. Als het kookt, zet het gas laag en laat zachtjes 25 minuten  koken tot de aubergines zacht zijn. Pureer de soep grof en breng op smaak met ruim limoensap, peper en zout zo nodig en bestrooi met verse koriander.