Here's what I had for my meal tonight, the soup is made with Leeks Chantenay carrots broccoli tender stems celery red pepper onion ginger and coriander which I par cooked before I blended some with some nutritional yeast and left some nice chunks of vegetables. I love soups it's very comforting.
The bread is made with Kasha/buckwheat flour and half gluten free bread flour and I used my usual bread recipe and the texture is lovely and soft I'll be experimenting with buckwheat and bread more now. I also added pumpkin seeds sesame seeds ground linseeds.
Thanks Debs, that’s where the jars live so I’m used to them but I do like nice bits n’ bobs. And I enjoyed the soup and the bread was a first attempt too. 😊
Pleased to see that you have tried buckwheat. Did you use some soaked groats or the flour for the bread?
I make a banana cake using half buckwheat, half rice flour, which works well. Have also tried making a traditional European apple cake using just buckwheat, but it’s very dense with a strong flavour, and not to everyone’s taste.
Looking forward to seeing future creations from your kitchen.
Hi Penny, I used half buckwheat flour and half gf white bread flour with a little baking powder and cider vinegar to help it rise and it rose more than I wanted and went over the side of the baking tin but it turned put fine.
I love cooked apples so will have to check out buckwheat and apple cake so thanks for the tip and no doubt I'l let everyone know. 😊
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Spicy country vegetable soup with home made gluten free bread roll...🥣
