Wintry gluten free bread with chestnuts…

 

Gluten free quinoa rice hemp seed pumpkin seed chestnut bread

This is one of the longer recipe titles due to lots of goodness inside. It’s my personal gluten free favourite bread this winter. It’s low histamine, gluten free, lactose free and vegan. It tastes a little of nuts (not all nuts are bad with histamine intolerance). Yet, the green colour is the main highlight about this one! On top of that chestnuts bits are inside. You can enjoy this bread both with sweet and salty spreads.

A great recipe to say goodbye to the chestnut season.

preparation time:

ca. 10 minutes + ca. 50 minutes in the oven

difficulty:

simple

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ingredients:

140g rice flour
130g quinoa flour
5g chestnut flour
15g hemp seed flour
40g pumpkin seed flour
2 heaped tsp. baking powder (gluten free)
1 tsp. agar-agar
1/2 tsp. salt
1 tsp. bread seasoning (ich used caraway and fennel seeds)
light and dark sesame seeds to scatter on top
10 chestnuts
240ml water
240ml milk OR plant based milk, e.g. almond milk
2 tbsp. chia seed flour + 6 tbsp. water

 

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preparation:

Carve into the chestnuts, forming a cross – otherwise you will hardly be able to get the chestnuts from out of their shells. Toss into the oven for about 17 minutes at 180-200°C. Turn them once after half of the time. Remove from the oven and peel them (careful, it’s hot).

Prepare the chia seed water mix, set aside and let it thicken.

Chop the chestnuts into bite-sized pieces.

Mix the dry ingredients, add the chia mix, the chestnuts and then liquids. Mix everything with a large eggbeater or with a hand-held electric mixer.

Spread oil in a loaf pan, then pour the dough in.

Scatter sesame seeds on top.

Bake at 180°C (circulating air) for about 50 minutes.

Remove from the oven, leave to cool down a little and remove from the pan.

Enjoy!

(c) The Histamine Pirate

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Good mood food…

I cannot believe this is actually not on the blog yet. Because milk rice is just right on cold evenings. Traditionally a kids’ dish I guess I did not grow up yet – in a way that’s a good thing I guess 😉

There are many possibilities on how to serve and even on how to prepare it. You can use regular milk from grass-fed cows or plant-based milk like coconut milk or almond milk for example. My grandma used to serve it with some leaves of lemon balm and apple sauce. But you can add whatever fruits you like and can tolerate.

For sweetness you can add maple syrup or honey or just coconut sugar.

 

Milk rice

 

preparation time:

ca. 30 minutes

difficulty:

simple

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ingredients for 1-2 people:

1/2 cup of milk/risotto rice
1 3/4 cup of milk or plant-based milk (coconut milk, rice milk, oat milk, almond milk)
2 leaves of lemon balm
some drops maple syrup or coconut sugar
cinnamon or cardamom if you can tolerate it
fresh fruits like apples (or bananas if you can tolerate them) or homemade apple sauce

preparation:

Heat up milk with the risotto rice. Stay at the stove the whole time and keep stirring otherwise the milk rice might boil over or burn at the bottom. When it was brought to boil, keep cooking it over low heat for about 20 minutes. Remove from the stove when the right consistency is reached.

Add spices, sweetness and fresh fruits as you wish. Garnish with leaves of lemon balm.

You can add a teaspoon of butter or coconut oil in the end if you like.

 

Enjoy!

(c) The Histamine Pirate

 

From the loaf pan…

There are already some bread recipes from the loaf pan on this blog. Yet, I like to vary them a little bit each time. My latest addition to the mix are fennel seeds. They add a fresh and at the same time “autumnly” taste to the bread. Just try it for yourself. Furthermore, fennel seeds are great for digestion, just like caraway or southernwood.

 

Tin loaf with fennel seeds

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 45 minutes

difficulty:

simple

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ingredients:

1 egg
450 g spelt flour
ca. 215 g milk
25 g hemp oil
5 g blackseed oil
1 tbsp. fennel seeds
1/2 tsp. salt (I like to use Himalayan salt)
1 tsp. caraway seeds
1/2 tsp. blackseeds
1 heaped tsp. baking powder
1/2 tbsp. honey
150 g water
pumpkin seeds to scatter on top

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preparation:

Mix all dry ingredients. Add the liquids. Prepare a dough either using an electric whisk with dough hooks or a large eggbeater.

Pour in a loaf pan. Bake at 210°C in the preheated oven for about 45 minutes.

Remove from pan and leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

 

 

 

 

Bread as flower…

Bread flower Turkish style

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 25-30 minutes

difficulty:

simple

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ingredients:

chia seed egg replacement (2 tbsp. chia seeds + 10 tbsp. water)
450g spelt flour
1 heaped tsp. baking powder
60g milk
8g hemp oil
5g black seed oil
pinch of thyme
ca. 30g water
1 tsp. maple syrup
1/2 tsp. salt
1/2 tsp. black seed
sesame seeds and black seed to scatter on top

 

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preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Add liquids and egg replacement. Mix with hand mixer or knead with your hands. Rub your hands in a little oil before doing so. Pull the dough into shape. Use something to chip the edges so the bread can be broken apart easily later, e.g. use a spatula or flipper for this (see picture). Spread oil on top and scatter sesame seeds and black seed on top of the bread.

Place on a baking tin covered with baking paper. Bake at 190°C in the preheated oven for about 25-30 minutes.

Leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

Carrot in bread…

Carrot tin loaf

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 30-35 minutes

difficulty:

simple

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before baking

ingredients:

leftovers from juicing 3 large carrots
1 heaped tbsp. hemp seeds
2 tbsp. pumpkin seeds (crushed) + whole pumpkin seeds for the topping
1 tsp. baking powder
3 tbsp. hemp oil
70g oats
270g spelt flour
1 tbsp. black seed oil
ca. 250ml water
1/2 tsp. caraway
1/2 tsp. thyme
1 tsp. black seed
pinch of curcuma
salt and pepper

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out of the oven

preparation:

Mix the dry ingredients in a bowl, add liquids. You can use a large eggbeater or an electric whisk with dough hooks to knead.

Pour in a loaf pan. Bake at 190°C in the preheated oven for about 30 to 35 minutes.

Remove from the pan and leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

 

Flower Power…

Party bread in blossom shape

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 20-25 minutes

difficulty:

normal

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ingredients:

2 eggs
150 g milk
10 g oil (I used hemp oil)
8 g baking powder
300 g spelt flour
pinch of thyme
sesame seeds for topping
pinch of caraway
salt and pepper

preparation:

Whisk the eggs with milk. Add oil and baking powder. Stir in the flour. Knead with your heads. The dough is not supposed to stick otherwise use a little more flour. It is also helpful to rub your hands in oil before kneading (plus it’s good for your hands 😉 ).

Leave the dough to rest for a moment.

Scatter some flour on your work surface and roll the dough with a rollin pin until the dough is about 3-4mm thick. Then cut triangles. You can use a pizza wheel for that. Roll the triangles to little “sausages” and cut them into 4-5 cm long pieces. Arrange them circular on a baking tin or in a springform or quiche pan. Press them together so they stick to each other. If you want to fill a whole springform pan you want to use double the amount as mentioned in the ingredients.

Here you can see again how it works. By the way I also got the idea (and the picture below) from here.

Now you should already recognise the blossom shape 🙂 I’ve used a little too much milk on top so the blossom is a little blurry…

So, dab some milk on the dough blossom and scatter sesame seeds on top.

Bake at 200°C in the preheated oven for about 20-25 minutes until the bread appears golden.

The “florets” are easy to break off later, so the perfect party bread.

Enjoy!

(c) The Histamine Pirate

Quick und fluffy…

Buns from the muffin tray

 

preparation time:

ca. 10 minutes

time in the oven:

20 minutes

difficulty:

normal

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ingredients:

370g spelt flour
1 tsp. baking powder
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch thyme
sesame seeds for the topping
pinch maple syrup
100 ml water
100 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased muffin tray. Then scatter some sesame seeds on top.

Bake at 180°C for 20 minutes.

Remove the cold buns from the tray and enjoy.

 

Enjoy!

(c) The Histamine Pirate

Power drink…

Broccoli apple carrot juice

 

preparation time:

ca. 10 minutes

difficulty:

simple

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ingredients for 2 glasses:

2 hands full of broccoli
1 apple
3 carrots
ca. 1/2 cup of water (100ml)

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preparation:

Clean the vegetables and fruit or peel it. Throw everything in the juicer. Then add 1/2 cup of water and stir it. Done.

Refreshing!

 

(c) The Histamine Pirate

Homemade…

Tin loaf with chia seeds and oats

 

preparation time:

ca. 10 minutes

time in the oven:

50-60 minutes

difficulty:

normal

This slideshow requires JavaScript.

ingredients:

300g spelt flour
150g oats + oats for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased loaf pan. Then scatter some oats on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Enjoy!

(c) The Histamine Pirate

Fresh and green…

Juice again! This time a quite refreshing one with cucumber. Perfect for summer and breakfast.

 

Apple carrot cucumber juice

 

preparation time:

ca. 15 minutes

 

difficulty:

simple

ingredients for 2 glasses:

1 large carrot
1 apple
1 piece of cucumber, about 10 cm long
ca. 1/2 cup of water (100 ml)

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preparation:

Clean veggies and fruits or peel them. Throw everything in the juicer. Then add half a cup of water (100ml), stir and enjoy.

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Refreshing!

(c) The Histamine Pirate