Nut bread

27 July 2015

I am always trying new ideas to find the perfect gluten free bread and I have already built up a small collection. Before I went gluten free I loved eating whole meal bread and especially loved nut bread with some French cheese so I went on a quest to find a gluten free recipe. I search high and low but never managed to find one which I liked so I decided to make my own. Now baking gluten free bread isn't easy and if you are used baking bread in a traditional manner, you'll be surprised that the batter if often quite runny but fear not this recipe is one of my favourites and it makes a moist and delicious bread. 

Ingredients for the bread dough:

430 ml / 1 3/4 cup + 1 tbsp water
30 ml 2 tbsp olive oil
5 ml / 1 tsp apple cider vinegar
3 eggs
25 g / 5 tsp chickpea flour
125 g / 5/6 cup  millet flour (or brown rice flour)
125 g / 1/2 cup tapioca flour
125 g / 1/2 cup potato starch
12 g / 2 tsp salt
20 g / 1 1/2 tbsp coconut sugar
10 g / 2 tbsp psyllium husk
15 g / 1 1/2 tbsp dry baker's yeast. 

Mix water, oil, vinegar and eggs with a mixer. Mix the different types of flour, starch, salt, sugar and psyllium husk in a separate bowl. Add the yeast to the dry ingredients. Add the dry ingredients to the wet mix and mix for 2 minutes. 

You can add nuts, seeds and dried fruit to this bread dough.
For my nut bread :
100 gr/ 1 cup dried cranberries
50 gr/ 1/2 cup whole hazelnuts
50 gr/ 1/2 cup pecan nuts (whole)

Add cranberries to the bread dough. Chop up the nuts and add. Mix the dough. It will be quite runny, don't worry about that. 

Grease a cake tin (24-26 cm/ 9.5 - 10 inch) , add the dough and let it rest for 30 minutes. 

Bake in for about 35 minutes in a preheated oven. (180°C / 350°F). Check with a cooking thermometer. The bread must have a temperature of 90°C / 194°F in the centre. Take it immediately out of the tin and let it cool. 

1 slice = 

Layouts to show ...

25 July 2015

Oh I have been bad about posting my layouts. Summer has just been about enjoying and working in the garden and having fun with the kids. The following layouts were made for the Scrapaddictes blog. 

I used one of my favourite dies from sizzix. Leaves are perfect for the finishing touch.

 The next layout was created using a small square punch.
And the last layout was made with lots of scraps.
I'll be back tomorrow with a couple of recipes.

Sea photograph

17 July 2015

Our little trip to the seaside in April was just what we all needed. The kids had an amazing time at the beach and my husband and I had time to relax and put our feet up a little. We had awesome weather and the boys even ventured into the cold North Sea. 

I took loads of photos and I'm still working my way through them. Here is a layout I created with a photo taken of Damien and NoĆ© on one of their many search parties. They spent hours looking for crabs, shrimps, and other tiny sea creatures. 

Their is a little video showing the whole process and I also added the cut file I created. You can download it here: CIRCLE CUT FILE.

Butterflies ....

10 July 2015

After my cooking post back to scrapbooking. I'm busy working on my next class at BigPictureClasses so that is taking lots of time but I will try to squeeze in the occasional video for my blog too. Today I am sharing a layout I created yesterday with my brand new sizzix butterfly punch. I LOVE LOVE LOVE it.

Hope to have a video up on Sunday.

Happy Scrapping.

Chestnut bread

Today I have a little cooking post for you. I have been eating gluten free for nearly 18 months. I was suffering from repeated migraines, headaches, sinus infections and other smaller ailments. I went to my GP and he couldn't find why I was having all these complaints. One of my friends suggested I cut out gluten. Since I haven't had a single sinus infection and only one migraine. At one point I was having 2-3 three sinus infections a month.
I love baking and have started building up a recipe list of gluten free products. 

Chestnut bread:

Serves 8-10
Preparation time: 15 minutes
Rest time: 30 minutes
Cooking time : 30 minutes

430 ml/14.5 fluid ounces water
30 ml/ 2tbsp olive oil
5 ml/ 1tsp cider vinegar
3 eggs
100 gr/ 3.5 ounces chickpea flour    3.5 ounces
125 gr/ 4.4 ounces tapioca flour
100 gr/3.5 ounces rice flour
50 gr/1.8 ounces chestnut flour
125 gr/ 4.4 ounces potato starch (you can switch for corn starch if you want)
12 gr/ 2.5 tsp salt
20 gr/4 tsp coconut sugar or cane sugar (or honey)
10 gr/ 2tsp psyllium husk
15 gr/1 tbsp dry yeast
50 gr/1.8 ounces  walnuts
50 gr/ 1.8 ounces pecan nuts
oil to grease the tin

Mix water, oil, vinegar and eggs in a bowl with a mixer.
Mix in a separate bowl chickpea flour, tapioca flour, rice flour, chestnut flour, potato starch, salt, sugar and psyllium husk.
Add yeast. Mix the dry and wet ingredients for 2 minutes. Add the nuts at the end. For into a cake tin (around 24-26cm long) and put a clean towel on top. Leave to rest for 30 minutes.
Preheat the oven to 180°C (350 °F) and bake the bread for 35 minutes. Check the temperature in the centre of the bread with a cooking thermometer. It should be 90°C (194°F). If after 30 minutes this isn’t the case leave in the oven for a couple minutes longer and check again.
Once baked, take out of tin immediately.

Playing catch up + freebie

2 July 2015

Lots to show but busy cleaning my office so not a lot of time to write blogposts. Here are a couple of layouts I still need to show you.

The first was published in Esprit Scrapbooking more than a year ago. I used my own handwriting and cut it out on my cameo. You can download the file HERE.

The next layout was made for the Scrapaddictes blog.

I'll be blogging more really soon.

Happy Scrapping.

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