Sorry it has taken me longer than the expected time to get this recipe up but it is worth the wait I PROMISE!
I know that blue cheese is not everyone’s cup of tea BUT I love every type of cheese, especially blue cheese…the smellier the better LOL 🙂 this bread was an experimentation that worked a treat! The hubby and my brother loved it too – SCORE!
- 1 1/2 cups gluten-free white flour (I use doves farm)
- 1 cup gluten-free oats (I used red mill)
- 1 tsp baking soda (bicarbonate of soda)
- 2oz / 50g blue cheese (I used a stilton but you can use danish blue or any other preferred type) roughly chopped / crumbed
- 1/2 cup walnut halves – roughly chopped
- Few thyme leaves
- 1 1/2 cups (375ml) buttermilk
- Pre-heat oven to 180F / 350C and grease a 2lb bread loaf tin
- In a large mixing bowl mix the flour, oats and baking soda.
- Next add in the walnuts and blue cheese before add the buttermilk.
- Pour the mixture in to the tin (it should only come almost 3/4 of the way up)
- Bake for 50 minutes or until cooked through (check with a skewer through the center) and tapping the bottom of the loaf for a hollow sound.
Allow to cool on a wire rack COMPLETELY before diving in. This is delicious fresh or toasted. I am going to make a few batches for Christmas.
I would love to know……
What’s your favorite topping for bread / toast? (mine is bovril on toast – I am weird I know!)
What the most unusual combination you have put together in a recipe?
What I ate Wednesday is here again! Lets jump straight in…
Breakfast – Gluten-free Blue cheese, Walnut and Thyme bread… I understand it is not everyone’s cup of tea but it is sooooo darn tasty! Recipe will be up later..promise!
Lunch – Homemade Cauliflower and Carrot Soup. It’s freezing here in Ireland now so this is comforting!
Dinner – Tapas in The Port House, Dundrum with my friend when we were Christmas shopping on Friday. There was prawns pil pil, chickenpeas with chorizo, meatballs, chicken skewers and olives. Delicious!!
Snacks – My mini donut (doughnut) maker arrived yesterday so I decided to whip to a batch of pumpkin mini donuts. They are unbelievably light and so tasty. Recipe to follow
That’s my what I ate Wednesday for this week guys!! Go check out the other bloggers at Peas and Crayons
Happy Thanksgiving Eve to my American readers, I hope you all have an amazing day tomorrow! xx
Hello and welcome to my 15th edition of What I Ate Wednesday. I have missed a few weeks and I do apologize… 🙂
This weeks post has the recipe for my super easy pizza base – crispy and thin the way I like my pizza BUT also gluten-free YAY! It is very similar to my buckwheat naan bread recipe from Monday. Yes just THREE ingredient gluten-free pizza base 🙂 No cauliflower or eggs in sight 😀
- 1 cup / 140g buckwheat flour
- 1 1/2 tbsp olive oil
- 1/2 cup warm water
Sauce & Toppings
- 1/2 can chopped tomatoes
- 1 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- turkey salami
- low fat mozzarella – grated
- 1 red onion – sliced
- 1/2 yellow or red pepper – sliced
- In a bowl mix the flour, oil and water in to a soft-ish dough
- Roll between two sheets of parchment paper to 1cm thin and bake in a preheated oven on a pizza stone or baking sheet for 15 minutes
- To make the tomato sauce whizz tomatoes and tomato paste together, add the garlic and oregano and taste
- After the 15 minutes remove the pizza and top with sauce leaving a border around the edges about 1 inch thick
- Top with the vegetable, salami and cheese and bake in the oven for 15-20 minutes until it is golden and bubbling
How easy is that?! No sloppy pizza that has to be eaten with a knife and fork, it can be picked up the same way as ‘normal’ pizza. As you have guessed I am obsessed with buckwheat, it has a distinct but great flavor. More to come on my buckwheat obsession 🙂
Below is the rest of my WIAW…..
Breakfast: Buckwheat banana and hazelnut bread with raspberry jam
Lunch: Vegetable soup
Dinner: Buckwheat pizza – apologies for the photo it is awful!!
Linking up to Jenn over at Peas and Crayons !
What’s your favorite pizza toppings?
Are you obsessed with one ingredient at the moment?
What’s your go to ingredient for a quick dinner?
Happy Monday morning…It is the build up to our first Bank Holiday of the year here in Ireland with St. Patrick’s Day on Monday. There will be celebrations and parades on over the weekend and every village and town will be heaving with visitors – the weather is looking good too which is an added bonus!
When I was researching and experimenting with different ingredients to make gluten-free bread one of my blogging buddies told me her favorite gluten-free flour is buckwheat. Despite the name it is completely gluten-free. I had a bag of buckwheat groats in my cupboard, which I was going to use for salads, similar to the way I use quinoa. In the end I decided to make my own flour in my coffee grinder and see for myself! Boy, am I glad I did ~ it is AMAZING and I have had a slight obsession cooking with it for the last two weeks!
Recipes I have made with it include buckwheat and sunflower seed bread, buckwheat pancakes, banana and hazelnut buckwheat bread, buckwheat pizza, buckwheat naan bread and buckwheat stuffing! I can report that every single one worked out and tasted really good. So, today I am going to share the buckwheat naan recipe, you will not believe how quick and easy it is 🙂
Let me introduce the three ingredient gluten-free naan bread. This makes one naan and serves two – we had it with homemade chicken jalfrezi, cauli-rice and homemade oven chips on Saturday night…It is divine!
- 1/2 cup / 70g buckwheat flour
- 1/2 tsp olive oil (a drizzle)
- 1/4cup / 60ml of warm water
Mix the ingredients together in to a dough then place the dough between two sheets of parchment paper and roll out in to a thin oval shape.
Heat a non stick pan to medium high heat and cook for 3-4 minutes each side making sure not to burn
I added grated cheddar, garlic powder and fresh coriander (cilantro) to my dough for extra flavor.
Apologies for the quality of the photo, I almost forgot to take it and the lighting is bad in our sitting room. I’m working on it 😀
What’s your quickest favorite recipe?
What are you obsessed with at the moment?
Hello everyone, I hope you have all had a great week! I missed my WIAW post this week as I have been busy writing, my apologies~I will make up for it next week 🙂
Today’s post is about my St. Patrick’s Day book. I also wanted to let you guys know that it is shortened to St.Paddy’s Day not Patty’s Day and also that Irish people love Bacon and cabbage NOT corned beef and cabbage 🙂 I have just published my book and it’s called St. Patrick’s Day the Irish Way and it features 23 mouthwatering traditional Irish recipes including
- The Full Irish Breakfast
- Beef and Guinness Pie
- Bacon and Cabbage
- Baked Salmon
- Fish Pie
- Dublin Bay Prawns
- Apple Tart
- Nanny’s Scones
- Rhubarb Crumble
- Baileys Bread and Butter Pudding
If you wish to download the kindle version it is just $2.99, which is about €2.17 and £1.74 and I would love you to leave me a review.
US -> http://www.amazon.com/dp/B00IME2GDA/
UK -> http://www.amazon.co.uk/dp/B00IME2GDA/
Thanks for all your help guys 🙂
Coming on Tuesday are buckwheat pancakes for Shrove Tuesday YUM!
Do you dress up for St Patrick’s Day?
Is there a parade in your town?
This is such a treat for you guys 😉 This is a recipe from my brand new Gluten-free Bread book which is available on amazon. The US link is here
As I mentioned in my WIAW post earlier I have had this bread nearly every morning for a week! It is just so nice, I know self praise is no praise but I have had some awful gluten-free breads in my time! Fresh with soup or toasted with a range of toppings, it is very adaptable. The recipe is easy too ~ no need to proof the dough 🙂
Prep Time: 10 minutes
Cook Time: 50 minutes
- 1 ½ cup /145g buckwheat flour
- 1 cup / 100g almond flour
- 1 tablespoon baking powder
- ¼ / 30g cup walnuts – roughly chopped
- Handful sunflower seeds
- 3 tablespoons natural yogurt (I use low fat)
- 1 ¾ cup / 415ml of buttermilk
- 1 teaspoon treacle
- 1 teaspoon honey
- In a bowl combine the buckwheat flour, almond flour, walnuts and baking powder
- Make a well in the center and add the yogurt, honey and buttermilk
- Add the sunflower seeds and treacle
- Pour the mixture in to the bread tin and bake for 35 minutes
- Check to make sure the top is not burning, if it is cover with foil before returning back to the oven for 15 minutes
- Remove from the oven and insert a skewer to check if it is done. Leave in the tin for 10 minutes before putting on to a wire rack to cool completely before slicing
Hey guys, happy Wednesday!
In this week’s What I ate Wednesday I will be including a write-up about a lunch I won for Valentines on Facebook. So lets let’s get started 🙂
Breakfast for the last week or so has been my homemade gluten-free bread recipe with different toppings. The last three mornings it has been topped with slices of banana – it is just delicious and keep me full right up until lunch! Oh and of course about two or three cups of tea 🙂
Lunch was in the Koffee Bar and Deli on The avenue in Gorey. They were running a competition on Facebook for Valentines Day and we (the hubby and I) were delighted with our lunch. The menu has a great range for everyone including Irish breakfast, paninis, wraps, soup and salads. The service is prompt and the girls are so nice. I opted for the warm goats cheese salad which came with four salads on each corner of the plate and some onion marmalade / relish on the side of the warm goats cheese – you can see above it was a great portion and I couldn’t finish it all, surprisingly! Himself had a chicken and stuffing panini with salad and chips – also a great portion. I had a delicious cappuccino to finish. If you are in the Gorey area I totally recommend a visit to the Koffee Bar, it is just across the road from the Post Office.
Shepherds pie topped with cauliflower cheese, easy and tasty!
Recipe for Buckwheat gluten-free bread on the way 🙂
Linking up to Peas and crayons and all the other bloggers WIAW – go check them out!
Have you ever won anything on Facebook?
Do you enter many competitions?
What’s the best prize you have ever won?