3-INGREDIENT ALMOND FLOUR-OAT FOCACCIA

June 26, 2020 / Lyn Jones / 0 Comments

Fast, healthy, delicious flatbread. A soup-worthy bread that’s easily made. The bread has a nutty flavour that goes with everything. Enjoy with jam or use in soups and other savoury options. I like it best warm, but I can attest that it is great cold (grabbed from the refrigerator), too.

INGREDIENTS

  • 1 cup (90 g) rolled oats (certified gluten-free, as needed)
  • 1 cup (250mL) water
  • 2 cups (224 g) almond flour or almond meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt (optional, or to taste)

INSTRUCTIONS

  1. Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the oats and water. Let stand for 10 to 15 minutes to soften. Vigorously stir for 30 to 60 seconds to break down the oats; add the almond flour, baking powder, and (optional) salt, stirring to combine.
  3. Transfer dough to centre of prepared baking sheet. Using fingertips, press into an even 10 x 8-inch (25 x 20 cm) rectangle. Dimple the surface of dough (slightly) with fingertips.
  4. Bake in the preheated oven for 22 to 25 minutes until light golden brown at edges, the centre is set, and the surface appears dry.
  5. Using the parchment paper, lift the bread off of the baking sheet, and then slide off of the parchment paper onto a cooling rack. Serve warm or cool completely.

NOTES

Storage: Store the completely cooled bread in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 3 months.

Variations: Top with fresh chopped or dried herbs (rosemary), seeds, or a drizzle of olive oil.

Pizza Crust: Use the focaccia as a pizza crust! Bake for 10 to 12 minutes before adding desired toppings

  • Category: Bread
  • Method: Baking

NUTRITION

  • Serving Size: 1/12 of loaf
  • Calories: 132
  • Sugar: 0.8 g
  • Sodium: 129.7 mg
  • Fat: 9.8 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 8.7 g
  • Fiber: 2.7 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg

 

CHICKPEA SANDWICH BREAD

June 8, 2020 / Lyn Jones / 0 Comments

(https://www.powerhungry.com/2019/10/triple-chickpea-sandwich-bread-grain-free-vegan-oil-free/)
Sounds easy and useful. Made with 4 ingredients, it has a fine texture and mild flavour. I think it’s a good basis for my own experimenting – with aramanth and whey instead of coconut and besan. The chickpeas also add a buttery, nutty flavour to the bread.

INGREDIENTS

  • 1 cup (250 mL) full-fat canned coconut milk
  • 1/3 cup (75 mL) water
  • 1 15-ounce (425 g) can chickpeas, undrained
  • 2 cups (240 g) chickpea flour (sifted, if lumpy)
    2 teaspoons BP
    1/4 teaspoon fine sea salt
    9×5-inch loaf tin

INSTRUCTIONS

  1. Preheat oven to 190C. Grease or spray a 9×5-inch (22.5 x 12.5 cm) loaf pan.
  2. In a blender, process the coconut milk, water and chickpeas with their liquid until completely blended and smooth. Process for 1 minute longer.
  3. In a large bowl whisk the chickpea flour, BP & salt until blended. Pour into this the chickpea mixture; whisk until just blended. Pour and spread batter into prepared baking pan.
  4. Bake in the preheated oven for 42-47 minutes or until risen, golden brown at edges and a tester inserted near the centre comes out clean.

    NOTES

    Storage: Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.

    Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the centre is set!

    Replacing Milk: Any other milk can be used. Since there will be less or no fat, depending on the milk you use, I suggest reducing the milk by 1-2 Tabs and adding 1-2 Tabs of oil (increases density so easier to cut thin).

    Replacing Coconut:  coconut tempers the flavour of besan, creating a mellow, mild flavour profile. It also sweetens. Keep these things in mind when tweaking recipe.

 

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