Welcome in the middle of nowhere

For all the wandering hobbits of the middle earth…

Tag: Bread

Waffles Sesame

~ 7 / 15 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

  • 6 eggs
  • 400 ml coconut cream
  • 55 gr coconut flour
  • 35 gr sesame flour
  • 2 tbsp Psyllium Husk
  • 1,5 tsp baking powder
  • Avocado oil and brush to oil the wafer.  
  • Option : Put only 90 gr sesame flour and no coconut flour.

For 12 eggs = 15 waffles 12 eggs, 800 ml coconut cream, 110 gr coconut flour, 70 gr sesame flour (option Put only 180 gr of sesame flour and no coconut flour.) , 4 tbsp Psyllium Husk, 3 tsp baking powder

1/2 cup = 1 slot = 1 waffle

Steps

  1. Preheat the waffle maker select the color of the waffle you want let heat.
  2. Mix all the dry ingredient, Add the eggs and the cream mix well let set for 5 mins, put in jug.  
  3. Put some coconut oil on the waffle maker with a brush. pour one cup of mix per waffle slot, close the waffle maker wait for the beep.
  4. Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
  5. Let all waffle cool down keep 4 day in fridge or frozen for up to 3 month.

Nutritional data

Sugary Waffles

~ 7 / 15 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

  • 6 eggs
  • 400 ml coconut cream
  • tbsp coconut nectar
  • 75 gr coconut flour
  • 2 tbsp Psyllium Husk
  • 1,5 baking powder
  • 1/4 vanilla powder
  • Coconut oil and brush to oil the wafer. 

12 eggs = 15 waffles 12 eggs, 800 ml coconut cream, 4 tbsp coconut nectar, 150 gr coconut flour, 4 tbsp Psyllium Husk, 3 tsp baking powder, 1/2 tsp vanilla powder

1/2 cup = 1 slot = 1 waffle

Steps

  1. Preheat the waffle maker select the color of the waffle you want let heat.
  2. Mix all the dry ingredient, Add the eggs and the cream
  3. Mix well let set for 5 mins, put in jug.  
  4. Put some coconut oil on the waffle maker with a brush. pour one cup of mix per waffle slot, close the waffle maker wait for the beep.
  5. Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
  6. Let all waffle cool down keep 4 day in fridge or frozen for up to 3 mon

Nutritional data

Pull apart pizza bread

~ 12 Servings ~ Time 1 h  ~ Preheat oven 175C ~ 3 Days in the fridge ~

Ingredients

Wet ingredients :

  • 1/2 cup marinara sauce
  • 2 large eggs white
  • 1/2 cup of lukewater (120ml)
  • 1 tsp of ghee or oil

Dry ingredients

  • 120 gr diced spanish chorizo or pepperoni
  • 3/4 cup sesame seed flour (60gr)
  • 1/3 cup grounded flax seed (50gr)
  • 1 cup finely grated parmesan
  • 1/4 cup psyllium husk
  • 2 tsp baking powder
  • 1/4 tsp salt

Topping

  • 1 cup shredded mozzarella cheese or other grated cheese (113gr)
  • Option: any leftover of marinara sauce

Steps

  1. Preheat the oven @ 175C.
  2. Prepare the marinara sauce 1/2 cup needed for the bread. Mix the marinara sauce with egg whites and water
  3. Dice the chorizo into small pieces set aside.
  4. combine all dry ingredients.
  5. Pour the marinara with the dry ingredient mix well, add the chorizo combine.
  6. make 12 buns, place in the skillet and in the oven for 25-30min.
  7. top with the grated cheese and return to the oven for another 5 min or until cheese in melted and crisped up.
  8. remove the bread from the oven put on a cooling rack to prevent the moist, cool down. serve with the remaining marinara sauce. keep 3 days in fridge or 6 month in freezer.

Nutritional data

Sesame Pancake

~ 1 to 6 Servings ~Time 30 min ~Preheat oven 150C~ 4 days in the fridge~

Ingredients

  • 6 eggs

  • 400 ml coconut cream

  • 55 gr coconut flour

  • 35 gr sesame flour

  • 2 tbsp Psyllium Husk

  • 1,5 tsp baking powder

  • 2 tbsp sesame seed for topping

Steps

  1. Preheat the oven @ 15oC.

  2. Mix all the dry ingredient.

  3. Add the eggs and the cream mix well let set for 5 mins.

  4. Pour in tartelette or pancake mold.

  5. Place in the oven and cook for 15-20 mins ‘till golden.

Pancake / eggs 1 3 6 9 12
Coconut cream 75 ml 200 ml 400 ml 600 ml 800 ml
Coconut flour 3 tsp 27 gr 55 gr 82 gr 110 gr
Sesame flour 3 tsp 17 gr 35 gr 52 gr 70 gr
Psyllium Husk 1 tsp 1 tbsp 2 tbsp 3 tbsp 6 tbsp
Baking powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp
Sesame seed top 1 tsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp

Nutritional data

Sugary pancake

~ 1 to 6 Servings ~ Time 30 min ~Preheat oven 150C ~4 days in the fridge~

Sugary pancake serve with ice cream and chocolate icing !

Ingredients

  • 6 eggs

  • 400 ml coconut cream

  • 2 tbsp coconut nectar

  • 75 gr coconut flour

  • 2 tbsp Psyllium Husk

  • 1,5 tsp baking powder

  • 1,5 tsp vanilla powder

Steps

  1. Preheat the oven @ 15oC.

  2. Mix all the dry ingredient.

  3. Add the eggs and the cream mix well let set for 5 mins.

  4. Pour in tartelette or pancake mold.

  5. Place in the oven and cook for 15-20 mins ‘till golden.

Nutritional data

Pancake / eggs 1 3 6 9 12
Coconut cream 75 ml 200 ml 400 ml 600 ml 800 ml
Coconut nectar 1 tsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp
Coconut flour 5 tsp 37 gr 75 gr 112 gr 150 gr
Psyllium Husk 1 tsp 1 tbsp 2 tbsp 3 tbsp 6 tbsp
Baking powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp
Vanilla powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp

Sesame crakers

~ 16 Servings ~ Time 40 – 50 min ~ 2 weeks in the fridge ~

Ingredients for half a Sheet pan.

  • 1/4 cup coconut flour
  • 1/4 cup sesame flour
  • 1/4 cup sesame seed
  • 1/2 tsp baking powder.
  • 1tbsp water (or more if needed).
  • 2 tbsp avocado oil.
  • 1 eggs or 1 tbsp psyllium husk + 8 tbsp of water.

Steps

  1. Preheat the oven @ 180C.
  2. Mix all the dry ingredients in a bowl, stir in the eggs or add the psyllium husk and the water, add the avocado oil and water, mix un til a dought form.
  3. gather the dought in a ball transfert on a silicon mat or parchment paper, place a sheet of parchement paper or cling film . on and use a rolling pin to even in thickness.
  4. Use a knife to score into even squares.
  5. Bake for 30/40 min @ 150C or ’till golden brown at the edge.
  6. Remove form oven and let cool completely and then break in pieces.

Nutritional data

Fougasse naan

~ 2 Servings ~ Time 30 min ~ 4 Days in the fridge ~

Ingredients

  • 25 gr coconut flour
  • 1 tbsp of psyllium husk
  • 1/8 tsp baking powder
  • 115 ml still water
  • 1.5 tbsp avocado oil
  • 75 gr smocked lardons
  • 1/2 tsp rosemary 
  • 1/2 tsp sage
  • 1/2 tsp thyme

Steps

  1. Mix all dry ingredients and spices.
  2. Boil the water and add it with the avocado oil. Mix with the dry ingredients. Let rise for 5-10 min.
  3. when the mix is ready it should be an elastic consistency (like play-doh) if too runny add psyllium husk or water if too thick.
  4. Add the lardons and mix thoroughly, ’till well incorporated.
  5. Cook in the oven @ 180C for 10 – 15 min or ’till golden.

Nutritional data

Coconut Naan

~ 4 Servings ~ Time 30 min ~ 2 – 3 days in the fridge ~

Ingredients

  • 50g coconut flour
  • 2 tbsp Psyllium husk
  • 1/4 tsp baking powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 40 ml avocado oil
  • 225 ml boiling water  

Steps

  1. Mix all dry ingredients. Add oil and boiling water stir thoroughly.
  2. Allow to rise for 5 min. the dought should be firm (play-doh consistency) if too runny add psyllium husk if too firm add water.
  3. Divide in 4 pieces into balls that you flatten with hands (or rolling pin) on parchement paper.
  4. Fry in round pan over medium heat until it turn golden color.
  5. Keep warm or reheat.

If don’t keep in shape, pre-cooked it in oven 10 min at 180C.

Nutritional data

Coconut flour sponge cake

~ 2 -4 Servings ~ Time 30 min  ~ Preheat oven 180C

~ 3-4 Days in the fridge ~

Ingredients   Directions

Ingredients

  • 2 eggs
  • 20gr coconut flour
  • 1 tsp coconut nectar
  • 1 tsp baking powder
  • 1/4 tsp vanilla powder  
  • option : hazelnut filing 33 gr 70% chocolate 57 gr hazelnut butter

Steps

  1. Preheat the oven @ 15oC.
  2. Mix all dry ingredients.
  3. Add the eggs and coconut nectar.
  4. Pour in a tartelette dish.
  5. Bake for 10/15 min at 180C.
  6. reheat in a toaster spread butter.
  7. Option hazelnut filling – 4 servings – let cool downcut in half, spread hazelnut mix on one half and put back together. Cut in 4 servings when cold, keep 3 to 4 days in fridge.

Nutritional data

Powered by WordPress & Theme by Anders Norén