Well we are on the countdown to Christmas now, only 5 more sleeps eeeeek. I know this can be an incredibly stressful time of year for many. I try to start each day thinking what I'm thankful for just to remind myself that we are in fact living in paradise, and well I have a lot to be thankful for. A wonderful caring kind supportive husband, two pretty cool kids (most of the time) a lovely home and my gorgeous dog Ruby. Not to mention getting to start this business, which I hope in turn helps some people struggling with the diet change. There are so many out there that are less fortunate than ourselves doing it really tough, I hope we can all spare a thought and be kind and generous wherever possible.
I've been trying out some new and old recipes these past two weeks trying to nail down a good bread recipe, I've tried two and I'll post my most successful one below. It is a Thermomix recipe but I know it can be made without one. Its been fun converting recipes, I'm still working away at one that is not quite perfect yet, hopefully I will get it and next year you may see my first product coming on the website, made by yours truly.
I probably wont have time to post again before Christmas so I wish you all a safe and Happy Holiday season xox
Preparation 1. Grease and line a loaf tin 27 x 10cm with Baking paper and set aside 2. Chop Parsley and Parmesan till its a chunky crumb and set aside 3. Mix together Buckwheat, White rice and Arrowroot flours, add in the Chia seeds, Xanthan gum, paprika and salt, set aside in a bowl 4. Place water, sugar yeast, oil and vinegar and eggs into a mixing bowl and mix till just combined, leave to sit for about 5 mins 5. Add flour mixture into the wet mixture and about half of the Parsley/Parmesan and combine, if you have a machine that kneads put it into that and knead till combined. 6. Preheat oven to 210 degrees 7. Place mixture into the prepared loaf tin, cover with plastic wrap or a tea towel, put in a warm place for 1 hour or until nearly risen to the top 8. Sprinkle loaf with the remaining Parmesan mixture and bake for 35 mins or until golden, 9. Allow to cool in the tin for 5 mins, then turn out onto a wire rack to cool completely, before serving