Хлеб из семечек без пшеничной муки "The Life-Changing Loaf of Bread
Сотрудник поделился рецептом и мне как-то очень подошел. Делаю довольно регулярно, уже несколько месяцев. Последнее время в силиконовых формочках для кексов. Вкусно с сыром, на завтрак, очень сытно, хватает надолго. Замораживаю надрезанные, а потом в тостер на работе. Пробовала половину овсяных хлопьев заменить на ирландскую овсянку, тоже очень неплохо.
Ингредиенты:
Сухие:
1 1/2 чашки овсянки (хлопьев)
1 чашка очищенных подсолнечных семечек
1/2 чашки грецких или любых других орехов
1/2 чашки семян льна и/или семян конопли (hemp)
3 ст. ложки оболочек семян подорожника, молотых (4 ложки, если не молотые)
2 ст. ложки семян чиа
1 чайная ложка соли (1/2 ложки, если соль крупная морская)
Жидкие:
1 1/2 чашки теплой воды
3 ст. ложки ги (топленого сливочного) и/или кокосового масла
1 ст. ложка кленового сиропа
1. Смешать все сухие ингредиенты.
2. Смешать отдельно все жидкие и добавить в сухие, перемешать.
3. Разложить по формочкам для маленьких кексов или в одну большую.
4. Печь при температуре 350F (175С) около часа. Минут через 40 можно перевернуть или в форме, или выложить на противень и допечь до слегка румяной корочки.
5. Остудить. Можно потом подогревать в тостере или делать бутерброды, с сыром, например :)
Ingredients:
Dry:
1 cup sunflower seeds
½ cup flax seeds
½ cup walnuts, or hazelnuts, or almonds, or cashew
1 ½ cups rolled oats
2 Tbsp. chia seeds
3 Tbsp. if using psyllium husk powder
1 tsp. fine grain sea salt
Wet:
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil or ghee
1 ½ cups water
Directions:
1. combine all dry ingredients, stirring well.
Whisk maple syrup, oil and water together in a measuring cup.
Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
Smooth out the top with the back of a spoon.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
4. Store bread in a tightly sealed container for up to five days. Freezes well too - slice before freezing for quick and easy toast!
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too - slice before freezing for quick and easy toast!
This entry was originally posted at cotya.dreamwidth.org
Ингредиенты:
Сухие:
1 1/2 чашки овсянки (хлопьев)
1 чашка очищенных подсолнечных семечек
1/2 чашки грецких или любых других орехов
1/2 чашки семян льна и/или семян конопли (hemp)
3 ст. ложки оболочек семян подорожника, молотых (4 ложки, если не молотые)
2 ст. ложки семян чиа
1 чайная ложка соли (1/2 ложки, если соль крупная морская)
Жидкие:
1 1/2 чашки теплой воды
3 ст. ложки ги (топленого сливочного) и/или кокосового масла
1 ст. ложка кленового сиропа
1. Смешать все сухие ингредиенты.
2. Смешать отдельно все жидкие и добавить в сухие, перемешать.
3. Разложить по формочкам для маленьких кексов или в одну большую.
4. Печь при температуре 350F (175С) около часа. Минут через 40 можно перевернуть или в форме, или выложить на противень и допечь до слегка румяной корочки.
5. Остудить. Можно потом подогревать в тостере или делать бутерброды, с сыром, например :)
Ingredients:
Dry:
1 cup sunflower seeds
½ cup flax seeds
½ cup walnuts, or hazelnuts, or almonds, or cashew
1 ½ cups rolled oats
2 Tbsp. chia seeds
3 Tbsp. if using psyllium husk powder
1 tsp. fine grain sea salt
Wet:
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil or ghee
1 ½ cups water
Directions:
1. combine all dry ingredients, stirring well.
Whisk maple syrup, oil and water together in a measuring cup.
Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
Smooth out the top with the back of a spoon.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
4. Store bread in a tightly sealed container for up to five days. Freezes well too - slice before freezing for quick and easy toast!
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too - slice before freezing for quick and easy toast!
This entry was originally posted at cotya.dreamwidth.org