Buckwheat & Walnut Bread > Gluten-free

This is such a treat for you guys πŸ˜‰ 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 πŸ™‚

buckwheat walnut bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

  • 1 Β½ cup /145g buckwheat flour
  • 1 cup / 100g almond flour
  • 1 tablespoon baking powder
  • ΒΌ / 30g cup walnuts – roughly chopped
  • Handful sunflower seeds
  • 3 tablespoons natural yogurt (I use low fat)
  • 1 ΒΎ cup / 415ml of buttermilk
  • 1 teaspoon treacle
  • 1 teaspoon honey

Directions:

  1. In a bowl combine the buckwheat flour, almond flour, walnuts and baking powder
  2. Make a well in the center and add the yogurt, honey and buttermilk
  3. Add the sunflower seeds and treacle
  4. Pour the mixture in to the bread tin and bake for 35 minutes
  5. Check to make sure the top is not burning, if it is cover with foil before returning back to the oven for 15 minutes
  6. 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
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What I ate Wednesday #6 Oven ‘Fried’ Chicken

wiaw fall into good habits button

Its that time of the week again – What I Ate Wednesday time over at Peas and Crayons! Big shout out to Jenn and all the other bloggers in the party!

This week’s dish is Homemade Oven ‘Fried’ Chicken Goujons – they are so healthy and crunchy you wont believe they are not deep fried.

Makes 10-12 goujons

Crunchy Oven Baked Chicken Goujons

Crunchy Oven Baked Chicken Goujons

Ingredients

  • 2 Chicken breasts cut in to Goujons (5-6 per breast)
  • 2 Heaped Tbsp of low fat natural yogurt
  • 4 Rye crackers (I use ryvita)
  • 1 Cup of cornflakes
  • 2 Tsp of cajun seasoning
  • 1 Tsp paprika
  • 1 Tsp garlic powder
  • 1/2 Tsp of Sea salt & freshly ground black pepper
  • Spray oil

Chicken goujon

Instructions

  1. Pre-heat oven to 200’c
  2. Whizz the cornflakes up until very fine put in to a bowl then do the same with the rye crackers and mix together with the cornflakes
  3. Put the yogurt in to a bowl and add half a tsp of the cajun seasoning and mix well
  4. Add the garlic powder, the remainder of the cajun, paprika and salt and pepper to the cornflake mixture
  5. Dip each chicken goujon in to the yogurt mixture and with your other hand put it in to the cornflake mixture, coat well and place on to a plate.
  6. When all the goujons are coated spray a baking sheet with spray oil and add the goujons spray the goujons and cook in the oven for 10 minutes and turn. Cook for a further 10 minutes, until golden and crisp
  7. Serve with salad and dips of choice (sweet chilli mayo being ours)
Crispy Chicken Goujons

Crispy Chicken Goujons

 

Cajun Chicken Quinoa Salad

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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 πŸ˜€ 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 πŸ™‚ 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.

Serves 2

Ingredients:

  • 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

Marinade:

  • Β 2 Tbsp Natural low fat Yogurt
  • 2 tsp Cajun spices,
  • 1 tsp paprika,
  • 1/2 tsp garlic powder
  • Splash of lemon juice

Instructions:

  1. Mix Marinade ingredients together, add Chicken breasts and make sure they are coated. Leave for as long as possible
  2. Rinse Quinoa well in a sieve under running water
  3. Add oil to pan and heat add rinsed Quinoa and cook for 3-4 minutes
  4. Add Water/Stock to the pan and bring to the boil
  5. Simmer for 10-15 minutes until all the water has evaporated
  6. Put lid on turn off the heat after 5 minutes fluff the quinoa up with a fork
  7. 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
  8. Once cooked put your chicken on to a plate to rest
  9. Add onions, carrots, sundried tomatoes, lemon juice, jalapenos and herbs to the quinoa. Season to taste
  10. Place the quinoa in the middle of plate or large pasta bowl and add your sliced chicken breast to the top

Yum!

 

Healthy Spinach Dip – Yum!

So I said I would recreate this well known dip in to a healthier version. It would be great for Saturday nights in with the girls or nibbles at a dinner party just serve with Crackers, Breadsticks, Homemade bread, Doritos or whatever takes your fancy!

Ingredients:
~100g Baby Spinach leaves
~100g reduced fat cream cheese
~4 Tbsps of low fat Natural Yogurt
~1 baby onion or shallot, finely diced
~1/2 tsp garlic powder
~Tbsp lemon juice
~Salt & Freshly ground pepper to taste
~Paprika (optional)

I cook half the spinach and leave the other half raw for some crunch, you can cook it all if you prefer. Rinse in water then put in to a microwaveable bowl, cover and steam for around 2 minutes until cooked. Remove from the bowl and squeeze the excess water from the spinach the roughly chop up..

Mix the yogurt and cream cheese together add lemon juice and the garlic. Add spinach, onion, salt and pepper to taste. Check the seasoning and then add paprika if using.

Happy Dipping! πŸ™‚ πŸ˜€

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