2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
Bippity-bap. It’s, yet again, Jack!
May 17th Update: They cancelled my surgery. Now I have to wait, again. I have no idea when it’ll happen now. I don’t know when the blog will resume, bear with me, dear reader.
Typed on the 16th May.
Heh…hehhh…er. Dear reader? Spanky? I may be just two days away from pretty major surgery. That’s still hitting me, I’m trying not to let it consume me, but I’m scared. I know I wanted this, still do, but it’s getting real, if you get my meaning. That’s one of the reasons I’m typing up so many of these posts, as a distraction, as a means to keep the blog going after I get back and have to start recovery mode. I feel like my clock stopped over three years ago, when I first started this leg of the journey, and suddenly it’s started and is whirling out of control. I’ve prepared all that I can. For the hospital stay and after. There’s so much I could talk about, I’m just me, losing ten stone, dealing with the affect effects and all this is too huge for me to talk about now, maybe after, maybe never. This kind of things happen to other people, not to quiet, unassuming people like me. To the recipe.
Why a bap? Because I wanted a sandwich This is a tweak on my Buckwheat and Quinoa bap. Go there to get a fair idea of the texture and intricacies of the recipe. I’m in quick-mode today. As I’ve mentioned there is little strength in sorghum and it’s very evident here. Even with buckwheat and flax the bread starts crumbly while warm and as it cools stays somewhat brittle. Don’t get me wrong, it won’t crumble to dust in your hands, but it can’t be manhandled without cracking. What of the benefits of sorghum? One is the taste, there’s a pleasant, almost sweet taste, I really enjoy. There’s also a lightness that I think could be useful in lightening other recipes, but I’d advise only using a little of the sorghum. I will be buying another bag, or two if possible, in the future. There might not be a lot of new recipes or a while, but there may, I won’t say anything for certain, it all depends on how I feel. And let me tell you something, dear reader, Jack is tough, not arrogant, braggadocios, grandstandingly tough, but tough enough to know what he can do. Life has handed me plenty of challenges and I’ve overcome a lot. So have no fear, Jack will be back better than ever. Take care and spare a thought for Jack.
Sorghum will be conquered in time.
Ingredients
25g Buckwheat Flour
25g Sorghum Flour
6g Ground Flaxseed
1/2 Tsp Baking Powder
30ml Olive Oil
1 Medium Eggs (55g-65g In Shell)
62ml Water
Makes 1 Bap.
Can be Frozen.
Method
1. Pre-heat the oven to 175c (Fan). Grease, with Butter, and line a 4 1/2 Inch Springform Tin.
2. Mix together the Olive Oil, Eggs and Water and then add the Flours, Flaxseed and Baking Powder and mix until until a runny batter has been formed. Let rest for 5 minutes. The Batter should be thick but stirrable.
4. Pour Batter into tin and bake for 25-30 minutes, turning half way if needed, until golden brown and a skewer comes out clean. Then remove from oven and cool for a few minutes then remove from tin and transfer to a wire-rack to cool completely.
Pep's Free From Kitchen 