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
Following on from my WIAW post from yesterday here is the recipe for what I must say are the most delicious chicken burgers EVER! The Brie melting in the center and the addition of mustard mayo just makes them über tasty! Self praise is no praise and all that but they really are so good! 😀 😉
I made 3 large burgers but you would easily get 4 burgers from this mixture. I served mine with a lettuce bun, mustard mayo, tomato and onion. The hubby had all of that but in a wholemeal bap. New to this recipe is the calorie count, as requested by one of my Facebook Fans – your wish is my command Ava 😉
Please make sure you remove all visible fat and sinus off the chicken, this really is one of my pet hates!
- 2 Chicken Breasts 7-8oz or 400g minced chicken
- 1/4 of a hot chilli
- 1 egg white
- 1/2 tsp of garlic powder or 1 garlic clove
- 30g of Brie
- 1 scallion (spring onion)
- 1 Tsp of Paprika
- Spray oil
- Tablespoon of fresh chopped Parsley
- 1 Tbsp of almond flour
- 1 Tbsp of reduced fat mayo
- 1 tsp of Dijon mustard
- Half a little Gem Lettuce (or whatever lettuce you prefer)
- 2 Tomatoes
- 1 Onion Slices
- Pre-heat Oven to 180c and put in a cooking tray
- Mince the chicken in pulses in your food processor if using breasts, don’t mince too much as they will go to mush…a few pulses should do it.
- In a bowl add the chicken mince, scallion, chilli, paprika, garlic powder, parsley, egg white and almond flour
- Shape the mixture in to burgers
- Cut the brie in to 4 pieces if making 4 burgers (3 if making 3 burgers etc) Put the brie in to centre of the burger and cover with the mixture and shape back in to a burger
- Spray your frying pan (I used my new stirfry pan! as I couldn’t wait to use it how sad is that?! ) with spray oil Once heated up fry the burgers until browned on both sides ,3-4 minutes each side
- Place the burgers on the preheated tray and finish cooking in the oven for 8-10 minutes depending on the size of your burgers
- Make the mustard mayo by adding the mayo and mustard together,put a dollop of mustard mayo, sliced tomatoes and onions on the lettuce, top with the burger and dig in!
I topped with more onions, ketchup and another lettuce leaf so I could pick it up as a burger.
Here’s a pic of mine
Lettuce bun gluten free chicken burger
And the hubbys 🙂
Chicken Burger in Wholemeal Bap
- 177 with the lettuce bun (4 burgers)
- 202 with lettuce bun (3 burgers)
- Add 152 calories if using the Wholemeal Bap
Let me know your thoughts?
Whats your all time favourite Burger?
I made caramelised onion hummus, which I love! I came across Caramelised onion hummus in a supermarket and really liked the flavor, so I started making it myself soon afterwards as chickpeas are so damn cheap! 😀 It is great as a dip and I love to put it on rice cakes too Mmmmm. This is low fat as the only bit of oil I use is to slow cook the onions.
~2 onions sliced
~1 can of chickpeas, drained and rinsed
~2 garlic cloves crushed (or garlic powder if you prefer)
~4 Tbsp of lemon juice
~1 Tbsp of olive oil
~Water for consistency (depending on how smooth you like it)
~Cayenne Pepper to taste
~1/4 tsp of cumin seeds, dry fried and ground
Cook onions in oil on a low to medium heat until they are browned and caramelised, dont let them burn – this will take approx 15 mins. While this is cooking peel the chickpeas, now I know what you’re thinking peel a whole tin of chickpeas! It is not compulsory but it does make a much smoother hummus 🙂
Put all the ingredients in a food processor and whizz, it will take a while to get to a smooth consistency and will depend on how much filtered water you add, I personally like mine smooth so added around 100ml in batches, not all at once.
Put in a serving bowl and sprinkle with paprika. Cover and chill in the fridge. Once chilled it is ready for dipping.
If you are having a bit of a get together and want some more nibbles make my Healthy Spinach Dip and accompany with vegetable sticks or corn chips – homemade or bought