buckwheat + quinoa autumn harvest bread (GF)

Hey team. It’s almost winter. And warm breads and pastries straight out of the oven sound so good right now.

 

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Which is why my mum and I made this quinoa and buckwheat bread. My mum used to make this killer potato and feta bread from Delia Smith, and it’s freaking delicious, but I felt like something a little less potato-ey, y’feel me?

 

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Buckwheat flour is super versatile and very affordable. It doesn’t give that weird spongyness that you get from ‘all purpose’ gluten free flours, which usually contain rice flour and various gums. And quinoa provides a nice chewy texture, just like potato. Add an egg, bake for 50 minutes (I know, it’s a while), and you’ve got yourself a fresh, fibre rich loaf. It was gone within minutes.

We added walnuts, red onion, rosemary and a few lonely olives we found in the fridge. If you eat cheese, feta or goat’s cheese would work a dream, with a drizzle of honey. This recipe has endless possibilities. Make it sweet with some chocolate chips or honey and a handful of oats!

Our fridge was stocked with an abundance of cheese, which would be the perfect complement to this bread, but hummus or smashed avocado would be delicious, too.

 

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eco-conscious pointers for this recipe:

  • try to find local quinoa; I’ve seen English quinoa in health food stores before
  • try to use eggs from a local farm or market; they’re so much nicer, trust me
  • we used walnuts and olives because that’s what we had on hand. This bread is a great topportunity to use odd scraps of food, so go wild and empty your fridge!
  • we cooked a double batch of quinoa so we would have leftovers for the week, which means less electricity used for our next quinoa-based meals
  • this bread is a great side to lots of dishes, so if you’re roasting something, bake them both at the same time

 

 

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ingredients

75 gr dry quinoa
175 gr buckwheat flour
1 tsp baking powder
1 large egg
2 tbsp milk of choice (we used oat)
1 tablespoon salt
1 tablespoon pepper
1 handful olives (about 10)
1 red onion, sliced
2 sprigs of rosemary
1 tablespoon olive oil
1 handful walnuts, chopped
1 tablespoon wholegrain mustard

 

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method

  1. Cook quinoa according to instructions until well cooked (we went for about 18 min) and drain under cold water to cool down
  2. Mix quinoa, baking powder, flour, egg, milk, mustard, salt and pepper by hand until just combined. This is a sticky bread so don’t worry too much about it not holding together smoothly. It’s lumpy and that’s how it should be!
  3. Add in olives, chopped onions, rosemary, walnuts and anything else you want to add (feta, seeds, sundried tomatoes…) and combine.
  4. Before you run to wash your sticky hands, transfer to a baking sheet and drizzle lightly with olive oil. We topped ours with the remainder of the onions and walnuts.
  5. Shape into a flat-ish loaf. This bread won’t rise much, so its shape depends on your preference. If you like slim slices, flatten it more, almost like a focaccia, like we did. Make sure it si evenly spread to ensure even baking.
  6. Bake into a preheated oven (170C, fan) for 50 minutes.
  7. You could let it cool before eating but where’s the fun in that? We sliced ours straight away and enjoyed with delicious Prosciutto Cotto.

 

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why I love oat milk, and you should too

If you’ve hung out with me for any length of time (read: had coffee with me), you know my love for oat milk cappuccinos runs deep. And if you’ve read the news over this past summer, you might have seen that Oatly, the numer one oat milk supplier in the UK, is struggling to meet demand in the US since it came to market! There were a couple of places I visited in California that had run out of the stuff this summer (which of course, was devastating).

 

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I’m super excited oat milk is so becoming so popular. I think every coffee shop should offer it, everyone should have it in their fridge and consider buying shares in Oatly. If I haven’t convinced you yet with the gorgeous latte art, read on!

1- It tastes so damn good

Well, no surprises here. I wouldn’t drink it every single day if it weren’t amazing. It offers a subtle sweetness (without any added sugars!), a smooth mouthfeel, and is very mild in taste, almost neutral, with a slight acidity. Dairy alternatives have been around for a while, now, and are certainly getting more out there (macadamia, hemp, pea protein…?), which are kind of hit and miss taste-wise. If you like oats, you’ll like oat milk. With porridge, it’s the dream, but also with granola or a cookie!

 

 

2- It’s eco-friendlier than almond milk

Almonds are incredible. Almond milk can also be incredible. But almonds require so much water to grow. One litre of almond milk takes roughly 6000L of water to produce. That’s 5L per almond. ONE ALMOND. That’s 6 times as much as it takes to grow oats. Oats grow in abundance in Northern Europe, and Brits love their porridge – it makes so much sense to me to be consuming milk from our large European oat supply (Swedish, in Oatly’s case) than scarce and water-intensive California almonds.

 

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3- And it’s more sustainable than cow’s milk

Cheese is truly phenomenal, and nothing compares to some shaved parmesan on a bowl of spaghetti. That being said, an astonishing amount of milk is consumed worldwide, and it turns out it isn’t super planet-friendly, either. According to Oatly, greenhouse gas emissions from oat drinks are just one third of those generated in the production of cow’s milk, and milk consumption is expected to rise by 65% in the next 30 years – a huge strain on the environment! That means less pesticides, too!

 

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4- But it behaves like cow’s milk

What I hate about soy and almond milk is that the cappuccino froth is super disappointing. It either clumps up to become tofu (yikes) or is so flat it disappears into your coffee. Oat milk is where it’s at. It’s super stable, transforms into a beautiful silky froth and allows extra beautiful latte art. In fact, I’ve often had to double check it was actually oat milk (and not cow’s) because it looks so convincing. In intelligentsia’s CEO’s words, Oatly is ‘like a blank canvas’.

 

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5- Oats are versatile af

Oatly has diversified since it launched (a whole 25 years ago!); oat cream, oat crème fraiche, oat chocolate milk, and many more to come, I’m sure (their skimmed and semi-skimmed line launched recently!). You can make a latte, and iced latte, a béchamel, a milkshake, a smoothie, a quiche… literally anything. You could even bathe in it if you really wanted to, I bet your skin would be mega smooth (in fact, here’s how).

More pro tips:

  • Dairy free? Although the organic Oatly milk is just as tasty as the original, it isn’t fortified in calcium. If you’ve cut out most dairy like I have, make sure you’re meeting your calcium needs!
  • Price conscious? I get my milk in bulk, in a 6-pack, from amazon here!
  • Not keen on buying it? Try making it yourself – it’s a little labour intensive, but here’s a good recipe: https://minimalistbaker.com/make-oat-milk

june favourites

Happy July and happy summer! It’s been a busy month, filled with some exciting changes and revelations. Read on to find out! 🙂

mindful shopping

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This is definitely easier said than done if you’re edging on compulsive shopping, which many of us do without realising. It looks good on the mannequin, or it seems useful at the time, but when you get home you realise maybe you didn’t need it after all. Or you use it once and then it gathers dust at the back of a cupboard. I’ve done a lot of work on myself to reduce my attachment to stuff, but I’ve always been frugal, so it hasn’t been excessively hard for me to be more selective in my shopping. I had run out of summer clothes to wear and so went on many more shopping trips than I would have in the past, and most of the time, I went home empty handed. It’s life-changing to walk out of a shop knowing you didn’t feel pressured by the shop assistant, having carefully thought through any purchases (‘is it useful’, ‘is it durable’, is it worth the price’, ‘will it match my style’…).

Continue reading “june favourites”

how to make the best gut-healing oatmeal

Oatmeal, porridge, whatever you wanna call it. One thing: treat it like risotto.

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Oats are like the perfect middle-ground between incredibly indulgent and incredibly nutritious.

I was probably born with a spoonful of oats in my mouth. Wherever I was, at home, at school, on holidays, oats always made an appearance. Except my oat consumption has changed drastically since those dairy and microwave days. I actually used to pour cornflakes on top of my porridge. That crunch was everything. Now it just comes in a different shape (i.e. spoonfuls of PB)!

Continue reading “how to make the best gut-healing oatmeal”

the gut-friendly valentine’s guide you’ve been looking for

It’s almost Valentine’s. Can you believe it?
Truth be told, I’ve never really understood it! I think I got a card, once. Nowadays, being in a strong and well-grounded relationship means that Valentine’s hasn’t got much significance for us. We have other meaningful times and milestones we celebrate! But I admire those who make a real effort on the day. Buy something nice, take their S.O. for a decadent dinner or better still, COOK FOR THEM!

Food gifts are definitely my favourite kinds of gifts; to cook for me or to gift me something edible speaks in my sorta love language. I’m so easy to please.
But taking me out can be.. complicated.

There you are, sitting in an outrageously expensive restaurant and staring blankly at the 3 mains on the menu. And there is nothing you can eat. Because you’ve been avoiding gluten and dairy and nuts and soy and sugar and and and— Sound familiar?

So. We all know how to prevent this scenario from happening.
a) phone the restaurant in advance and have a lengthy and frustrating conversation about your dietary restrictions (“no, I’m not allergic, it’s just that I’m avoiding it for the moment because…”)
b) cook at home.

Option b) generally wins for me!

I’ve spent some time (not that I mind!) looking for the best gluten + dairy free, real food recipes to cook for yourself or someone special (or print this out and hand it to them. Wink wink.) And I guarantee you’ll have a much better night than trying to eat around the croutons in your overpriced salad.

Continue reading “the gut-friendly valentine’s guide you’ve been looking for”

old order blood vampire chia jam

Happy Halloween! Oh wait, is it still too early for you? Well, not for me!

See, I wouldn’t say I’m obsessed with Halloween, but it’s bordering obsession. As soon as October hits, I start thinking about decorating/buying pumpkins/complaining about there not being enough Halloween parties advertised already/scrolling through Pinterest Halloween boards.

 

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You get the picture.

And this is why I’m brining you #healthoween! I came up with the idea because, you know, Halloween is really candy-corn-and-sweets-galore. And as a fructose intolerant kid, trick or treating was never that interesting to me. A plastic pumpkin full of mini Mars bars and gummy bears? Ehm, gimme some crisps.

Continue reading “old order blood vampire chia jam”