Arborio Rice Flour Waffles

You can see it didn’t fill quite enough as one side didn’t get pressed as much. Something to look at next time.

Yo, Dear Reader, my stock of Glutinous Rice flour is dwindling and I can’t get any stock in, so I’m back to trying whatever else can work to help often out my simple waffles, I use these instead of bread, but my swallow gives me trouble at times and a lot of free from flours can cause recipes to be much drier, I’m not adjusting every recipe by adding too much, I like these because they’re simple and quick, but with the Arborio Rice, yes the one for risotto, I figured I might be able to get a little lighter and moister a result. I’ve been here so often, Dear Reader, when your restricted diet starts to get even more limited you just grab at whatever you can. It’s a far cry from the recipes using dozens of ingredients to emulate familiar foods and more survival in its simplest sense. Why this rice? Mostly it was all I could think that I could buy easily, if you’ve never had risotto, I have a recipe, it’s absurdly creamy and smooth, it’s something to do with the type of starch or how much there is, hence why I figured it may work as a flour. So, long preamble leading to a simple question, did it? Actually yes, it isn’t as chewy as the sweet rice flour can be, but it was lighter and less dry. I found it wasn’t very thick compared to white or brown, I’d need more flour than I usually use, I understand that all waffle irons can vary, you’ll have to adjust yourself, Dear Reader. I just ground it and sifted out the lumps and the result was a lighter, slightly moister waffle. I’ll likely try this cut with white rice flour, to eke this out, it’s a lot of hassle to keep grinding it all the time, and because it’d become a nuisance and I don’t need mores tress when eating. Brexit is catching me out a lot, thankfully I prepared, I don’t have a lot of choice, I eat well, very well, but I work with a really limited pantry. Still, I’ve learned enough I can’t be stuck for long, but I’d rather have a choice. If you decide to try this, Dear Reader, in any recipe just think of it as a slightly less thick rice flour, you might need less moisture, might cause dryness, or more flour might be better. It ground well, I’m just using an old coffee grinder, never ground coffee in all the years I’ve had it, I have a more expensive one for my espresso beans, but it worked well and a fine sieve will take out the lumps. I’ve bought brown rice flour that was lumpier than this, Dear Reader, which commends it a bit. I’ll be playing around with this and if any miracles occur I’ll let you know, Dear Reader. Until later, stay safe and take care.

Ingredients

120g Arborio Rice Ground into Flour
1 Large Egg (65g-75g in Shell)
75ml Milk/Water
15ml Olive Oil
1 Tsp Baking Powder

Makes 2 Large Waffles. Can be frozen.

Method

  1. Turn on Waffle Iron. Beat Eggs and Olive Oil until combined and the beat in Milk.
  2. Add in Flour and Baking Powder beat until a smooth, slightly thick batter has been formed.
  3. Add enough Batter to warmed Waffle Iron to fill the plates, close and cook for 5-8 minutes until waffles are brown, dry and firm. Remove with a rubber spatula and let cool for a few minutes.

No Added Sugar Peanut Butter Cookies

This omelette has taken a strange turn.

Surprisingly not as sticky as it looks.

Yo, Dear Reader, I’ve had to make this twice to work out the kinks and I’d like to clarify some things before I get to the bones of the recipe, no not literal bones!, figurative bones that need no calcium, so, SUGAR FREE doesn’t mean much, fruit has sugar, there’s fruit in this, quite a bit, so, it can’t be sugar free, there’s no doubt some kind of naturally occurring sugar in every ingredient, so No Added Sugar is my way of being responsible and making sure there are no disappointments in anyone looking for a recipe only to find the description and the recipe are at odds. I’m a responsible person, Dear Reader, I put the work in because it’s better to do this right. Okay, next up on the various bits and pieces fluttering through my brain like so much confetti in a hurricane, oh, serving size. Again, THERE IS NO UNIVERSAL SERVING SIZE! Single portion means little, what individual ingredients go in a recipe will change its suitability for every single person, so use your discretion and brain, you know what you’d eat separately and you ca figure what a combination of that would look like, you don’t need me calling this single serving breakfast cookies, I’m using them as breakfast, with an espresso, beats eating peanut butter right out of the jar, sugar free, got ya, no added sugar naturally, but you, Dear Reader, how do I know? But you do, listen to your body and Jack occasionally too. Don’t forget me! Okay, that’s it, onto the very simple recipe.

Even as you can, but don’t fret too much, they bake just fine unevenly.

They’re hefty and filling. Just right for me.

These are of course an adaptation of my Peanut Butter Cookies, which always use natural peanut butter because the more processed stuff has too much oil for these recipe, I use it, don’t mistake me, but it’s far more viscous when cooked or baked, you’re getting the rougher parts of the nut in the natural too and that helps with structure. Without the sugar they really don’t work as well, so I had to add flour, now here I use buckwheat for it’s strength, but any will probably work, I’m not basing this on the fact it’ll sound col, as far too many free-from bloggers seem to, but basing it on my various flour and nut butter cookie variations: 1 2 3 Nothing, Dear Reader, here is based on hearsay or guesswork, I won’t do that to fill a void, if I don’t know I will admit it and if I just can’t I won’t. The issue I had in the first attempt, still good mind, was it was too dry, I tend to choke on anything even slightly dry, so I went to a lesson I learned from various recipes at Cooking Without Gluten and used grated apple, even the banana wasn’t sufficient by itself surprisingly. The rest is simple, the biggest issue is mixing, it takes a lot of elbow grease or an electric mixer. The batter is sticky, but slips off the spoon easily enough and when baked the cookie is springy and soft. These aren’t anything more than they see, they’re not a desert cookie, they’re more functional than that, but that isn’t to say they aren’t tasty, they have fruit and nuts and that’s always a great combination. You could add whatever spices you’d like, like cinnamon or nutmeg, I just wanted this plain cookie. They are dense and will fill you up without making you feel too full, they’re not a hidden sugar-bomb, they’re an alternative to those ubiquitous date and nut bars hat I can’t eat and seem to be the only go to snack now. Much like everything here, Dear Reader, they’ve been made for me and written up with you in mind. You can adjust as you need, they can easily be halved or doubled, they would work with a flax or chia egg, but you’d get a much flatter cookie and I don’t really think it’s be worthwhile unless necessary. That’s about it for me today, Dear Reader, I’ve been out in the rain setting up, or beginning to, my fifth rain barrel, when it’s ready I’l have the capacity to store around 800 litres of water or eighty watering cans if you prefer. Fun times, until later, take care.

Ingredients

350g Natural Peanut Butter
2 Large Eggs
2 Ripe Bananas
60g Buckwheat Flour
2 Eating Apples
2 Tsp Vanilla Extract (More to Taste)
2 Tsp Baking Powder

Makes 12 Cookies.
Can be frozen.

Method

1. Preheat oven to 175c (Fan) and line a tray with grease-proof paper.

2. Mash the Bananas in a bowl and then peel and core the Apple and grate into the Mashed Bananas.

3. Add in the Eggs and Vanilla and stir everything together. Add in The Peanut Butter and Mix vigorously until everything has completely combined and a thick paste has been formed.

4. Add in the Flour and Baking Powder and stir to combine, batter will dry but still remain sticky. Using a wet desert spoon scoop batter into rounds, an inch apart, onto the tray, wetting the spoon as needed, until the batter has been used up.

5. Bake or 12-15 minutes until golden brown and springy to the touch, transfer to a wire-rack to cool completely.

Flaxseed and Brown Teff Flour Scones

These are really quick to prepare.

The dough, if you can call it that, has an extremely strange texture.

Now, Dear Reader, I’ve had one failure, I tried making tortillas like my buckwheat ones and found that though teff absorbs a little water and hold itself together somewhat it is extremely sticky, like amaranth or quinoa in that regard. If it were used in pastry you’d need to mix it and honestly I have enough recipes using single flours so I feel no need to go to something like teff and try and make it work. Buckwheat remains king of the free from flours in my book, but teff is hanging in there so far with quinoa, the second best, and amaranth, an okay flour, but nutritionally varied. I have a lot of recipes, Dear Reader, I’ve made ones that I marvel at myself, that’s not arrogance just the truth that we’re only scraping the surface as to what can be done with these flours. If I were a professional, if I were making money on these recipes I might be more inclined towards pushing the envelope with teff flour, but I’ve been there with buckwheat, with quinoa, with rice flour, I’ve dabbled successfully with banana flour, amaranth, sorghum and maybe I’m forgetting a few. I’ve used flaxseed, ground pumpkin seeds and sunflower seeds as flours. I’ve done a lot, Dear Reader, with very little guidance, so when I say teff has uses I’m looking for the easiest to predict and the most useful. It’s not that I can’t, though I can’t work miracles, not without added gums or starches, but that I don’t need to. that isn’t to say you can’t try, Dear Reader. As for me, well, I’ll have a lot more teff recipes before I’m done, I didn’t say I was done yet after all.

You can see where the dough hadn’t quite joined itself.

Rough and ready baking at its finest.

Imagine a water-balloon filled with wobbly jelly, feel it in your hands, jiggly it in your mind, Dear Reader, that’s what teff dough feels like here. It’s so alien I had no idea what it’d bake like. It didn’t work without the egg and flaxseed and with them it still has a slight stickiness, I used golden flaxseed, so brown might make it firmer and less sticky, I’ve found gold doesn’t absorb as well as brown, but tastes better. Teff seems to have it’s own inherent moisture, this is where it varies wildly from most other free-from flours, where ones like quinoa and amaranth can absorb a lot of liquid, not necessarily for the better at times, teff only needed 25 milliliters to be almost too wet. Why it has a better texture is beyond me, how a flour can be moist is a strange thing to think about, but it does. These are quick to make and created for that sole purpose, there are times when the freezer supplies have dwindled and I want something crusty and substantial. Where the buckwheat scones tend to be hard and brittle to the extreme these were at first brittle, I had to try one out of the oven to compare, when rested for an hour it was possibly to gentle cut it into two neat pieces, it didn’t fall apart as I ate either which is surprising. It has that springy texture that seems to be a given when using teff. It makes me curious about cutting it with other flours.

Cutting hot isn’t recommended.

Even when cutting cold a gentle cut is needed.

Again, the taste is really something to enjoy. It has a slight nutty, bran like taste, still hard to describe. Strong, but not overpowering. If I am going to make a teff scone to freeze it’ll be a take on my puree scone recipe, I have many, many scone recipes, Dear Reader, but still curiosity impels me. So, so far we know teff has a great taste, a pleasant moist texture, doesn’t have much stability for delicate uses like pastry and on the whole feels like a cross between quinoa and buckwheat, is a little like sorghum, but better in my opinion. As for the future, well, microwave recipes are a given as they’re almost always successful, quick too. I’m curious about cutting it with rice flour to see if the texture can overcome the dryness of rice flour. Using it with buckwheat would be interesting. For now I use up this bag, then the remaining quinoa flour and check dates on my usual staples, I try to avoid wasting food, Dear Reader, even if it’d just end up in the compost. So, stay tuned for more teff recipes, I don’t foresee anything groundbreakingly new, but you never know. Until later, Dear Reader, take care.

Ingredients

65g Brown Teff Flour
35g Ground Flaxseed/Golden Flaxseed
1 Medium Egg (60g-65g), Beaten
15g Sugar
15ml Olive Oil
1 Tsp Baking Powder

Makes 2 Large Scones.

Method

1. Preheat oven to 200c (Fan) and line a baking tray with grease-proof paper.

2. Add all the dry ingredients to a bowl and then stir, with a fork in the Olive Oil and Egg until the dough starts to come together, adding a splash of water as needed. Dough should be soft, wobbly and slightly sticky. Form into a ball and rest for 5 minutes.

3. After the 5 minutes are up, the dough should be slightly firmer. Split into two and roll each portion in a ball and press gently onto the prepared tray.

4. Bake for 20 minutes until scones are firm and a brown colour. Transfer to a wire-rack and let cool.

Quinoa Flour Scone

Almost minced apple.

It’s really yellow thanks to the free-range eggs.

I don’t know why this popped into my head, Dear Reader, I was happy to leave the quinoa flour be for a while, but then I realised I didn’t have an all quinoa flour scone. So, here we are. I do have to talk about something first. See, this recipe was exactly what I was aiming for, but it’s not to my taste. That’s a hard line to straddle, there’s no worth in running down a recipe that really works well and has nothing wrong with it, but there’s also a problem with over praising myself and my own recipes. The texture here is just not what I like, it’s not actually off-putting, otherwise there’d be no way I’d share it, but it isn’t for me, it might be for you though. See, with recipes when we try to examine what they’re textured like, how they taste, the difficulty, whatever, you need to know it from every angle, so to speak, you have to step outside your own biases. You have to imagine a lot of people trying it out and see it from their side as well as your own. It’s tricky and it’d be easier to just say they’re the best scones ever and leave it at that. I won’t do that, never. They’re worth sharing, whether I make them again or not only matters as far as them being re-creatable and they will be, you have my guarantee on that. You can’t eat everything all the time, Dear Reader. Now, onto the recipe.

Generic crumbled dough.

How many you make is up to you.

Naturally this is based on part on the previous cookie recipe, along with a lot of other recipes found here. I’ve found that oil can make things too crispy when it comes to quinoa, I also didn’t want too much sugar or butter so instead so I went for raw apple. I have never had a teacher, but as far as inspiration I have to give credit to Cooking Without Gluten, using raw apple like this is something I would never have tried. It’s really amazing how it melts away and lends a lovely softness and spring. What I was aiming for ere was a tall scones, crisp on the outside and slightly dense inside. I managed both, the inside has a bit more chew than I like, but doesn’t have that raw feel you sometimes get with free-from breads, which I really dislike. It’s well cooked, but chewy, that’s the nature of quinoa flour in heavier applications like this. I liked it well enough with peanut butter. If you’d rather you could make shorter, smaller scones and get more crunch than chew. The taste is stronger here  as I’ve reduced the sugar, you could mask it further with spices. Play around with it and see what you can do.

They neither fall or rise much.

Flipping ensures an even brownness.

The apple just melts away.

As far as technique goes there isn’t much here. I added flour before knead to avoid over flouring early on, letting the first lot of flour absorb the apple and egg and then allowing it to be covered in just enough flour, if all the additional flour doesn’t take then you don’t need it to knead it. As I say you could make them flatter, smaller. Play around with it, but when you divide the dough toss them in flour to avoid sticking. What else can I say? They’re really a decent scone, I loved the crusty outside if I could just get that alone and combine it with a buckwheat and flax interior I’d be set for life. Who knows, Dear Reader, maybe in time. Okay, that’s that, see you again soon.

Ingredients

150g and 10g Quinoa Flour
70g Green Apple, Peeled and Grated Fine
25g Caster Sugar
1 Medium Egg (55-65g in Shell)
1/2 Tsp Baking Powder
1 Tsp Vanilla Extract

Method

1. Preheat oven to 200c (Fan) and line a baking tray with greaseproof paper.

2. Add the Egg, Apple, Vanilla Extract and Sugar to a bowl and mix together and then stir in all the dry ingredients, apart from the 10g of Flour, until a texture like breadcrumbs has formed. Knead together in the bowl until a soft, slightly sticky dough has been created. Dust with the 10g of Flour and form into a ball. Remove from the bowl and press into a circle. Divide into sections, roll each into a ball and create a tall round shape.

3. Bake for 12-15 minutes, flipping upside down halfway, until scones are firm and a light brown colour. Transfer to a wire-rack and let cool.

Sautéed Garlic

I’m using solo garlic because it’s all there was in the shop.

I love garlic. If I have a sore throat I eat it whole and raw, I like it raw, cooked and now I’ve taken to roasting whole peeled cloves. They turn crisp outside and gooey inside, as bonus they need no oil. Today, dear reader, I’m sharing something that you might have seen countless times before, but I feel that it’s always useful to share any technique with you just on the off chance that you might, like me often, have never had the chance to see how easy it is to do something that can sound rather daunting. Sautéed garlic is just a simple way to prepare garlic so it can be used as a topping for, well, anything, I just happen to like it with pasta. The only issue is that you need to keep the heat just low enough below full so that the garlic doesn’t burn. That’s really it. You can use any oil. I just happen to prefer olive oil.

Our kitchen is cold and the steam wouldn’t stop wafting.

What you end up with is a crispy, slightly sweet, but still very much garlic, shard. It’s a great alternative to croutons. It’s not something you’d feel warrants a recipe page to itself, but it’s a very useful trick to know as it can elevate a dish from bland to interesting with just a simple scattering. You do have to make sure to leave them to last as any oils or sauces will soften them and remove their signature crispness. As you can see Jack is still well stocked with pesto. I may very well have enough until the basil is harvested again this year. Okay, that’s it for now. The first recipe of the year. Hopefully not the last!

Ingredients

As Much Garlic as Desired
Olive Oil for Frying

Method

1. Heat Olive Oil in a non-stick pan over a medium-high heat. Peel the Garlic and slice into wide, thin strips. When Oil is hot add Garlic. Stir occasionally to prevent burning. When Garlic is golden brown remove using a slotted spoon and leave to dry on a paper towel for a few minutes.

Flaxseed, Amaranth and Rice Flour Scones

I will one day learn to take better late-night photos.

I’m a terrible food blogger at times, dear reader, I know that. I often run my own recipes down, because, well, they’re good enough to eat and consistent to make, but sometimes they’re just not that great and I couldn’t claim anything about them that isn’t the truth. That’s me, dear Jack, honest to a fault. Why put them at all I’m sure you wonder, quite simply as an emergency measure. I think of these as starvation recipes. I remember dark days when I had no idea what I’d be able to eat and stay in bodily health and happy in mind. I’ve faced so often the possibility that a staple of my diet may vanish into the ever uncaring void, unwanted by too many, even if desperately needed by a few. If I run out of a staple my whole diet takes a huge hit because its built on those staples, there’s no leeway, they’re all I can eat, I’m sure there are plenty of people thinking that of course they’ll be food, that’s a lovely luxury to have. I honestly hope they never come face to face with the idea of eating plain meat and rice, nothing else, for the rest of their lives. That was the position I found myself in and I pushed on, now, thankfully I’m much more equipped with the knowledge of what the ingredient I have can do, I’ve gone far beyond what many would have thought the limits. I’m ever near that edge, I’ll forever keep pulling away, so if ever you see me less than enthusiastic about a recipe, know that it’s born of a possible necessity, but it’s as good as recipe as I’ll share, maybe not the best taste or the most attractive, but it’ll work as well as any. Remember that food might be fuel, but excessive limits can be detrimental to he mental health of the one  facing those limits. No one should have to be miserable. Life is complex, dear reader, thankfully Jack is an idiot and has no idea how complex it really is!

They’re a bit messy if you work them to much.

So, these are of course adapted from here, thanks me. I knew that all amaranth wouldn’t be a success and I also knew rice flour with gum isn’t going to work here, so I naturally didn’t use gum. I’m a genius. Instead I relied in the strength of the flaxseed and egg. The end result isn’t very stable, these scones aren’t exactly immune from crumbling, but they could be cut in half carefully. I often just butter the base and don’t bother cutting them. What’s the point? It’s just affectation, you’re just eating them and the less crumbs that fall the less of a slob you’ll look, I worry about your slovenly ways, I am of course impeccable. No you can’t see me, just trust me. Inside they’re nice and soft thanks to both the flaxseed and the amaranth. The extra sugar is to help cut though the taste of the unroasted amaranth flour, it’s still very pungent. These are pretty rough, but they come together fast and have a decent mix of flours that at least give you a varied nutrition boost. I use these as a bread replacement, stick some cheese in these, smear on some unsweetened peanut butter, not together, well, if you want go for it, a quick, filling “sandwich” with plenty to make it worth eating. You can make so many foods gluten free these days, but often they contain so little in actual nutritional value, I’d rather eat a slightly crumbly, pig-weed lump and know that I was giving my body what it needs to stay in tip-top shape. It ain’t pretty, but it works. Face it, dear reader, if I was just like every other blogger you’d have no reason to come here. See you again soon, dear reader.

I have so many scone recipes.

Ingredients

35g Amaranth Flour
35g Ground Flaxseed/Golden Flaxseed
30g Rice Flour (White and Brown Blend)
1 Medium Egg (60g-65g)
25g Sugar
15ml Olive Oil
1 Tsp Baking Powder

Makes 3 Scones.

Method

1. Preheat oven to 200c (Fan) and line a baking tray with greaseproof paper.

2. Add all the dry ingredients to a bowl and then stir, with a fork in the Olive Oil Egg and until the dough starts to come together, adding a splash of water as needed. Dough should be airy and slightly sticky. Form into a ball and rest for 5 minutes.

3. After the 5 minutes are up, the dough should be firmer now and not too sticky, though it will be crumbly, split into three and roll each portion in a ball, wetting hands as needed, and press gently onto the prepared tray.

4. Bake for 17-20 minutes until scones are firm and a brown colour. Transfer to a wire-rack and let cool. Best eaten on day of baking.

Let them cool completely before cutting.

Rice and Amaranth Flour Waffles

This looks stuffed. I think it posed like that on purpose.

Dear reader, it’s been years, hmmm? Days? Really? Oh. It is of course me, bitter, jaded food blogger! No, not really, but I’m sure I’ll come across like that slightly today. I’d sigh deeply, dear reader, but you won’t hear me so it’d be pointless. What has brought this on, Jack? I hear you query, or rather I don’t. Whenever I tweak a recipe like this, just a slight change, but one that provides proof positive that it does work and is viable, it reminds me of the countless times I’ve come across recipes making claims that have no verification, no, not the Twitter blue tick, you can use any flour is all too often claimed and ultimately damaging and untrue, be it to the deterrent of trying further recipes or for the assumption it creates where you assume the failure is on your lack of skills or understanding. I’ve spoken about this before, but it bears repeating that gluten free is as varied a medium to create recipes in as any diet. Without fully knowing we shouldn’t share. A full flour amaranth waffle doesn’t work, I tried it and know, this because of the same reason: I tried it. But what’s to stop me claiming that any flour would work here? Nothing, the responsibility is enforced by myself on myself. For no the reason then I know the struggles many of us face and making further difficulties for people just learning is unforgivable. I don’t want views or shares based on lies. I should get on my high horse and ride away, but I’ve beaten it to death.

Where are the waffles? “What waffles?”

Okay, deep breath. I won’t apologise for feeling strongly, but I hope I don’t come off as trying to make myself look better by slandering others. I think people just make mistakes, but when those mistakes compound their lack of malicious or devious intent no longer matters. What do I know? I just bought amaranth flour and then realised I had no real use for it. Sure I have recipes, but I really had no need for it. I’m honestly puzzled by the fact I bought it. My brain is so preoccupied with healing it’s getting befuddled. As for the healing I’ve now hit the stage where the swelling reduces, I look good, dear reader, almost human, heh, but the pain is hitting as nerves awaken to their destiny, which is apparently to never be touched. I’m now able to wear just one binder. The world was not made for people of Jack’s height, dear reader. Ah, well, enough preambles, onto the waffles.

Here they are. Goodbye.

As I said I tried all amaranth, not remembering it’s a sticky mess at the best of times, but even with just a little these ran the risk of sticking, but you’ll be fine if you don’t go beyond the amount in the recipe. These are sweetened, but not sweet. You need something to cut through the blandness of the rice four and the strong taste of the unroasted amaranth flour. They”re not super crispy, but they’re also not limp. They’re ideal s a sandwich bread replacement. The amaranth flour adds a lot more nutritional value than just the rice flour on its lonesome. Yeah, that’s all there is to say. A simple recipe, but useful. I see the same recipes recycled over and over, often by companies trying to sell you on their products and then by the other companies or people getting paid to advertise them. You can do so much more then most people will know on a free from diet, never forget that, dear reader, never give up and just accept. Fight, fight to be and do better.

Ingredients

80g Rice Flour (White and Brown Blend)
20g Amaranth Flour
2 Medium Eggs (60g-65g in Shell)
75ml Water
50ml Olive Oil
25g Sugar
1/2 Tsp Baking Powder

Makes 4 Waffles. Can be frozen.

Method

1. Turn on Waffle Iron. Beat Eggs until frothy using a whisk, then mix in Milk, Olive Oil and Sugar beat until combined.

2. Add in Flours and Baking Powder whisk until a smooth, runny batter has been formed.

3. Add enough Batter to warmed Waffle Iron to fill the plates, close and cook for 7-10 minutes until waffles are golden brown and the bottom is crisp. Remove wih a rubber spatula and let cool for a few minutes, Waffles will crisp up slightly more as they cool. Repeat until batter is used up.

Baked Table King Squash Fries

This takes so long, but it’s worth it.

Back again, dear reader, with another squash. This time I tried table king fries and they worked really well, not quite as good as the harlequin, but still really worth trying. As I’ve repeated often you can’t compare a freshly harvested squash with a store bought one so I can’t say with certainty how you’ll fare if you do try this with store bought fruit. I imagine they’d still be good, but maybe not quite the same. They crisp up rather well, they are slightly softer than the harlequin, the standard which all squashes will be unfairly held to, I can’t help my love of that humble berry, dear reader, no more than you could stifle the love of Jack in your heart, why are you laughing? They’re in no way soggy thankfully. Nothing more unappealing than soggy vegetables.

Fake McDonald fries anyone?

This marks the last of the first batch of pollinated and harvested squash. There are more waiting in the wings, but it’ll be a while before I’ll be able to use them. No rush, I’ll be searching for new recipes to try them in. I’ll leave it at that today, dear reader, take care.

Seven Spice chicken open faced waffle sandwiches.

Ingredients

1 Medium King Squash, Around 400g
Drizzle of Extra Virgin Olive Oil
Salt, Black Pepper and Garlic Powder to Taste

Method

1. Pre-heat the oven to 175c (Fan) and line a baking tray with tinfoil.

2. Peel the Table King Squash, remove the seeds with a spoon and slice them lengthways, each slice should be about about half a centimetre thick, then cut them into half centimetre strips. Add to a plastic bag, season to taste then drizzle in the Olive Oil. Shake everything until the Table King Squash Fries are coated.

3. Spread out over the prepared tray. Making sure there’s plenty of room between the fries. If making a large batch use two trays. Bake for 30 minutes, stirring occasionally to prevent burning. until the Table King Squash Fries are dry and crisp. Remove from oven and transfer to a plate and let cool for a minute or two. Table King will crisp up more as it cools.

Last of the pea onward.

Baked Harlequin Squash Fries

I was going to julienne it with the peeler.

Yeah, I, er, cut my finger, skinned the tip a bit, nothing major, but I seem to be making a tradition of this. The peeler just snagged on the small squash and, yeah, if any of this isn’t quite coherent then I’m laying blame on the finger whether it was that or not. You could say I’m pointing the finger…don’t cry, dear reader, I’ll stop making bad jokes someday. So, here we are a again, another harlequin squash another recipe, it is just a tweak of my sweet potato fries, but there’s rosemary and it’s harlequin squash, it’s never not amazing when it harlequin squash.

More or less rosemary to taste.

So, not much here, which means there’s not much leeway, if you keep things as even as possible, not easy when you consider the shape and hollow cavity of the squash after peeling and de-seeding, then you won’ have to worry about uneven cooking. This can be tweak with any spices you like, but I enjoy the simple taste of  fresh harlequin squash, the crispy crunch and he soft interior. This is why I grow them, these simple recipes that showcase its strengths. I have no need for potatoes when I have squash like this. They do resemble McDonald’s fries a bit, don’t they. I should’v called it a copycat recipe and become world renowned. It could happen, shush. Nothing stopping you using any squash this way, but only harlequin seems to crunch up like this. Maybe I’m wrong, if I am tell me of other squash, I’m always on the look out for new varieties. I’l see ou again soon, dear reader.

These posts are scheduled, by the time you see this my finger will probably be healed.

Ingredients

1 Medium Harlequin Squash, Around 400g
Drizzle of Extra Virgin Olive Oil
1 Tsp Fresh Rosemary, Chopped
Salt, Pepper and Garlic Powder to Taste

Method

1. Pre-heat the oven to 175c (Fan) and line a baking tray with grease-proof paper.

2. Peel the Harlequin Squash, remove the seeds with a spoon and slice them lengthways, each slice should be about about half a centimetre thick, then cut them into half centimetre strips. Add to a plastic bag, season to taste then drizzle in the Olive Oil. Shake everything until the Harlequin Squash Fries are coated.

3. Spread out over the prepared tray. Making sure there’s plenty of room between the fries. If making a large batch use two trays. Bake for 30 minutes, stirring occasionally to prevent burning. until the Harlequin Squash is dry and crisp. Remove from oven and transfer to a plate and let cool for a minute or two. Harlequin Squash will crisp up more as it cools.

Flaxseed and Buckwheat Flour Scones

August 12th Update: I’ve added new photos below the recipe.

Homemade raspberry jelly.

I swear that if you start making a new recipe, carefully take photos of each stage, document each step with perfect clarity then it’ll fail and all that work will have been wasted. Whereas if you just fly by the seat of your pants, take no photos then you’ll succeed, ending up have only one photo and a pocket full of hastily scrawled post-it notes. I can’t even count, well I can but I’m making a point so shush, how may scone recipes I have made at this point, no, no, dear reader, you don’t need to count either. I like them as you n usually make just enough for one serving and that’s that. The trouble when using buckwheat like this is that the end result is often extremely crumbly, but as I say today luck, if not records, is on my side. Or perhaps I’m just experienced and know what I’m doing with these ingredients.

The one thing about free-from baking is that once you understand the ingredients then it can be made to work like any other kind of baking. There are just more limits, more ways to circumvent those limits too. A lot of companies like to proliferate the idea hat you need to be something extraordinary to make any free-from product. That suits their profit margin, but it’s not true. Believe me or not, to be honest I no longer care. There recipes re here as proof, if after looking people still ca’t grasp the idea that someone trying to make money will lie to them or mislead them then, well, too bad.

If you make them large an X slash on the top will help them bake quicker and more evenly.

Now, my dear readers are too smart for that. So, let’s see what I did today that worked and why when possible. I opted for more flax to help soften, there was a fear it’d end up mushy so I didn’t use much extra liquid outside of the egg and oil. Flax absorbs hence the resting period. Buckwheat four because it’s a wonder four. Really there isn’t much here outside the usual. What was interesting is that when it all came together, with just a splash of water, it was this airy ball, just a bit sticky, really light and squishy. When rested it firmed up, but still had that trademark buckwheat crack when he dough was worked too much. A gentle roll in my hands and it was back to smooth. The work of a few minutes.

Now, I did let it cool before cutting and there was a bit of crumbing around the edges, but it stayed intact. When it was cut the whole was firm, really much more so than others I’ve made. Even when I bit into it it didn’t crumble at all, it was firm, but had just enough moisture and spring to stop it breaking up. The texture is on the rough side, a pleasant grittiness if you will, and there is a strong taste of flaxseed. For such a simple recipe these were really nice topped with butter and jam, there was no cascade of cracked scone, taking my jam and butter with it on its journey to the floor or my tee-shirt, just a evenly textured bite, not too dry either. I think these are the best  I’ve made so far. You do have to adjust your taste-buds when it comes to new foods, but that’s true of any diet or cuisine. I think too many people baulk at the idea of eating anything they’re unfamiliar with, never realising they’ve set their own level of “normal” and refuse to budge from it. I’m sure if a large portion of new coeliacs and free-fromers watched a child do what they do they’d be making snide remarks and telling anyone, poor devil, close enough to listen how they’d eat what they’re given. Well, I have scones and jam in me, so I’m good. See you later, dear reader.

Ingredients

65g Buckwheat Flour
35g Ground Flaxseed/Golden Flaxseed
1 Medium Egg (60g-65g)
15g Sugar
15ml Olive Oil
1 Tsp Baking Powder
Dash of Vanilla Extract

Makes 2 Large Scones.

Method

1. Preheat oven to 200c (Fan) and line a baking tray with grease-proof paper.

2. Add all the dry ingredients to a bowl and then stir, with a fork in the Olive Oil Egg and Vanilla Extract until the dough starts to come together, adding a splash of water as needed. Dough should be airy and slightly sticky. Form into a ball and rest for 5 minutes.

3. After the 5 minutes are up, the dough should be firmer now and not sticky, split into two and roll each portion in a ball and press gently onto the prepared tray.

4. Bake for 20 minutes until scones are firm and a brown colour. Transfer to a wire-rack and let cool. Best eaten on day of baking.

Golden flaxseed works much better. Before resting.

After resting. Much firmer.

Slash the tops to bake faster. Make little rolls or one long one if you’d like.

They’re really good.