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?
I am a new lover of Quinoa, less than a year, but I absolutely love everything about it! Its texture, its versatility and the flavours it can take. When I first bough quinoa I followed the instructions on the back of the packet but it turned in to a pan of mush, NOT the most appealing 😀 Then I read up online and found out the instructions on the label were way off, you cook one park quinoa to 2 parts water (after rinsing) I found that once rinsed if I put in a pan with a little olive/spray oil and cook for a few minutes before adding the liquid it gets a better crunch 🙂 This salad is so fresh and tasty – you can add whatever tickles your fancy to the quinoa. Its a great alternative to couscous and rice and its Gluten Free!
I marinade the chicken breasts as it makes them so juicy and tender.
- Half Cup of raw quinoa
- Spray oil/splash olive oil
- Cup of Water (or stock if you prefer)
- 1 Onion – diced
- 1 Carrot diced
- 5-6 Sun-dried Tomatoes
- Jalapenos (optional)
- Handful of Fresh Herbs (I used Basil but Parsley or Coriander would be just as nice)
- 2 Breasts of Chicken
- Lemon Juice to taste
- 2 Tbsp Natural low fat Yogurt
- 2 tsp Cajun spices,
- 1 tsp paprika,
- 1/2 tsp garlic powder
- Splash of lemon juice
- Mix Marinade ingredients together, add Chicken breasts and make sure they are coated. Leave for as long as possible
- Rinse Quinoa well in a sieve under running water
- Add oil to pan and heat add rinsed Quinoa and cook for 3-4 minutes
- Add Water/Stock to the pan and bring to the boil
- Simmer for 10-15 minutes until all the water has evaporated
- Put lid on turn off the heat after 5 minutes fluff the quinoa up with a fork
- Heat your char-grill pan to high and once hot add your chicken breasts sear on both side and turn the heat to medium turning to get crisscross marks on the chicken
- Once cooked put your chicken on to a plate to rest
- Add onions, carrots, sundried tomatoes, lemon juice, jalapenos and herbs to the quinoa. Season to taste
- Place the quinoa in the middle of plate or large pasta bowl and add your sliced chicken breast to the top
So as you may know I have recently started dabbling in Gluten Free cooking. I love crackers with cheese & wine, crackers with dips, crackers for nibbles with smoked salmon – you get my drift I like crackers!! I wanted to make some homemade gluten free ones as the packet ones (and anything gluten free) are so expensive and to be honest have so many ingredients in them it kinda puts me off!
Anyway I had a little search online and came across a recipe on Pure home and Body for Paleo Almond flour crackers and it looked perfect, only 4 ingredients!
I made them today and I must say they are pretty amazing! I intend to start experimenting with the flavours on my next batch 🙂
-170g almond flour (ground almonds)
-2 egg whites
-2 tbsp olive oil
-Rosemary & thyme
-cracked black pepper
Have 2 sheets of baking parchment ready. Mix flour,egg whites & olive oil together with a fork it will come in to a ball. Put the ball on one sheet of parchment and place the second sheet on top roll out. Add your herbs now, roll again until it’s the thickness you want. Remove the top sheet of parchment and add sea salt & black pepper. Bake in a oven for 10-15 minutes until golden and dry. Cut while still hot them let completely cool before eating or storing in an airtight container.
These go perfect with my Caramelised Onion Hummus and Healthy Spinach Dip