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.

Breads Here Revisited Part 5: Buckwheat Flour Vegetable Bread

 

The end of an era is upon us, the final part of this dissertation on delectable, er, breads is here. You’ve possibly noticed that these have been almost exclusively buckwheat flour breads, well the reason is simply that I enjoy it and it’s the most versatile flour and much more readily available for me. This bread started originally as a means to get more vegetables into my diet. As seen in the main version it’s pretty healthy, the variations is where it became something sweeter. The reason being is that I reworked my meals and ended up eating more vegetables that I ever imagined I would, enjoying them too, shocking I know, and I had a bread that felt lacking. The sweet, though not too sugary, we’re still talking bread and not cake here after all, took over and now I mostly use the Gingerbread Pumpkin Loaf or the Hokkaido Pumpkin Cinnamon Bread. I eat it once a week and a little sweetness does the mind good. They’re still not what I’d call unhealthy, but if sugar puts you off I’d just like to let you know in advance to stick to the original. So, without any further ado, it’s:

Buckwheat Flour Vegetable Bread

If the Nutty Banana Bread is varied it can be said that this goes beyond variations. It has options, that don’t just tweak, they change the bread. I recently served the Hokkaido Pumpkin Cinnamon Bread to guests and they were won over. This is, again, a simple recipe that works thanks to the balance of ingredients. I’ve talked about the preparation on these posts and the vegetable bread is no different. The one great aspect is that you can use steamed vegetables, instead of roasted say, and the results will be as dry or moist as you want assuming you change the amount of water. Folding in vegetable purée gives you body, bulk and taste. It’s a wonderful way to make a meal out of bread and with the sweeter versions  it’s also handy way to appease a slight sweet-tooth. The thought of vegetables in bread might be off putting to some,, it was to me once, but when you taste the lovely springy bread, get a hit of whatever spices you’ve chosen and just enjoy the moist, yet firm texture I think you’ll be won over.

I’ve talked so much about the basics of these breads, they all share a common origin after all, so there isn’t a lot to say here. The choice of vegetable is up to you of course. I prefer sweeter vegetables like sweet potato or squash. I’ve tried less sweet squash, harlequin, but I think orange fleshed varieties are preferable here. I  can’t find a parallel bread to compare this to, that’s not bragging mind, it’s just an interestingly different bread. There are shredded vegetable breads, courgette/zucchini, but to me they’re a different story altogether. The purée melts into the bread and mingles with the flour to create a uniform texture throughout. Nor is it the sweet carrot cake. It’s its own bread. One I’m very proud of and glad to have at hand at all times.

I hope in sharing these bread with you, dear reader, that I haven’t oversold them. I find them useful, nutritious and delicious, but I won’t attach any claims to them that I don’t feel true. They’re not going to change your life, nor will they alone help you lose weight or be healthier, they’re just a small part of the diet that I follow. I’ve found them useful and I hope in sharing that someone out there might find them useful too. The problem with having so man recipes is that you can never share them all or present them all the same way. Recipes that have been here since the blogs inception are going to be presented differently from newer recipes, the style I write in evolves, as does my knowledge. In writing up these posts I wanted to just show a little of what I adhere to, there are so many ways to eat healthy and I can’t encapsulate everything I do into a few posts, I can just share a little here and there, stating things as simply and honestly as I can. I hope this helps. That’s all I want really. Perhaps I’ll do this again, dear reader, maybe I’ll do it before this even publishes! Take care and I’ll see you again.

Nut Butter Berry Buckwheat Bread

I use utilitarian titles because I’ll be back with variations.

It’s midnight, actually past midnight, and here I am baking bread. That’d be worrisome if this was new occurrence, but I find myself wide awake at night at times and if possible I try to expend the energy in useful ways. I’m still learning how to use my camera under different conditions so I have to apologise for the photos. Funnily the flash one looked very washed out on the camera screen, yet it’s the best of all. The more you know I suppose. And don’t delete photos before you check them on a computer.

Funky tops are a tradition here.

Okay, dear nighthawk, let’s see what this is. It’s based on my blended Muffin variation. Why blend? Ours is not to question why, late night reader, ours is…okay, okay. Joking. The reason is simple. If you baked this with whole fruit there’s a chance it’d get soggy, perhaps not, perhaps your fruit is firm. Okay, fine, with your hypothetical loaf containing firm fruit, it slices, then splits because structurally it’s soft and this is a gum and added starch free loaf remember, but say it doesn’t, again you have your hypothetical sliced loaf and you can’t freeze it because when you defrost it it’ll become a soggy mess. So, instead you heed Jack and end up with a loaf containing all the good of freshly grown strawberries (Frozen within minutes of picking) and natural nut butter, the taste of a generation, not my generation, my generation is generally freaked out about the idea of jam on peanut butter, me I’m a trailblazer it seems. So, all in all you have a bread perfect for freezing and transporting. The nut butter giving hold to the bread as the fruit adds softness, slight sweetness, no sugar even needed, you can even ditch the maple syrup if you’d rather.

It slipped out perfectly, I was worried it’d stick.

So, I made a huge muffin? Yeah, pretty much. It’s just the right balance of taste and texture. Firm enough to not feel raw, sweet enough to be eaten plain and simple enough to vary it as you want. I did question if it was worth posting this as an individual recipe, there are a lot of minor changes from the original admittedly, but I do have to realise that though I’m accustomed to making these breads there are many others who aren’t, who may not bother to read the variations and maybe be befuddled by compacted instructions. So, here it is, it may be simple, but what I like about my recipes is they can often be treated roughly. You can fiddle with them, take shortcuts and sometimes do stupid things to them, like slicing it five minutes out of the oven, I needed it to cool quickly!, and yet the bread will hold. I like to think my recipes have come to a point where they’re pretty forgiving to anyone new to them and new to free-from baking in general.

See? Flash one is perfect. I guess I know now.

Seriously, I burned my hand cutting it.

So, there we have it. A fruity, nutty loaf, made with the ever amazing buckwheat flour. It has what I’d describe as a slightly cakey texture. I’m sorry if any of this is muddled, but you know me, dear reader of the night, you can also ask for clarification, any time at all. I’ll probably be making a few breads like this for my hospital stay, I’ll make a few batches and then mix and match the slices. Oh! I forgot about the duck eggs, you don’t have to use them, chicken eggs are fine too, it’s just I’ve found they really give a lovely texture to bread, I’ve had it from informed sources that they’re great in baking, and I didn’t want to use them, have them change the texture and then tell you not to bother and leave you wondering why your bread wasn’t quite the same. As to where you can get duck eggs? Well, I won’t say, it might be late, but I’m very responsible. Until later, sleepy reader!

Ingredients

200g Buckwheat Flour
2 Large Duck Eggs (About 70g-80g)
120ml Water
100g Strawberries, Fresh or Frozen
100g Natural Peanut Butter
2 Tbsp Maple Syrup
2 Tbsp Olive Oil
1/3 Tbsp Baking Powder
Dash Vanilla Extract

Makes 12 Slices.
Can be frozen.

Method

1. Preheat oven to 175c (No Fan).

2. Grease (With Butter or Olive Oil) and line, bottom and sides, a 6×3 inch loaf pan.

3. Add the Eggs, Strawberries, Olive Oil, Vanilla Extract and Maple Syrup to a blender and pulse until smooth and foamy. Add the buckwheat Flour and Baking Powder to a bowl and add the Egg mixture and stir with a fork until everything has combined. Add a little of the water as needed. Then stir in the Peanut butter until everything has combined into a thick batter. Finally add the water until a smooth, slightly runny batter has been formed.

4. Pour batter into prepared tin and bake for 40 minutes, turning halfway if needed, until brown and a skewer comes out clean.

6. Cool in tin for 10 minutes, then remove and let cool completely on a wire rack.

Buckwheat Flour and Cauliflower Bread

First grow your cauliflower.

Firstly a big thank you to Cooking Without Gluten for the original recipe. You might recognise this recipe as it’s similar to the Buckwheat Puree Bread which uses raw green apple. All I have changed is that I use a blender and a bowl, whereas the original uses a food processor for the whole lot. I’m just too lazy to make space in the dishwasher for the food processor. You think I’m kidding, right, dear reader? Heh. What’s amazing is how with just a few ingredients you can get a loaf that avoids so many problematic foods and ingredients. If you haven’t been to Cooking without Gluten then you’re missing out on a lot of recipes, information and inspiration.

I don’t have many oil free breads on the blog.

This is such a fast bread.

One mistake I made was that I should have added more water, the cauliflower I was using was freshly picked today and was slightly drier than it should have been. I need to add water to facilitate blending, but extra would’ve prevented the pockets in the bread, they were slight so it didn’t really affect the bread at all. That’s actually what makes this such an interesting bread, you’re using raw cauliflower to replace the oil and to impart a mild taste. I wasn’t wild about the taste as I’m not a huge cauliflower fan. I eat it and enjoy the benefits, but I’ll often mix it with other vegetables. In saying that, whatever topping you use will disguise the taste if you’d rather. It doesn’t taste raw, just has a baked cauliflower taste. The texture is where this bread shines, it has a firm, springy texture. A really solid bite to the  bread, not the soft mushy bread you sometimes get when eating gluten free loaves.

It has the same elastic feel as the apple version.

A quick cool and it’s ready to slice.

It does take a long time to bake so you might be best to bake a few loaves at once to save yourself time. It bakes at the same time and temperature as the apple so you could easily bake both. I love using fresh produce to make new recipes like this. I had seen it previously, but it slipped away and until I saw a small cauliflower had popped up I hadn’t thought of it. I had just a little over the required weight to boot. I’ve now tied my record of cauliflowers harvested last year, all going well I should be able to break that record. I think this bread exemplifies what I want  to do in my free from journey, I want food that utilises every strength, regardless of how nontraditional. I’ve often said that Cooking Without Limits and my own blog are very similar in their methods and approach to recipes, I hope I can match up to the creativity contained in every one of the recipes there one day, I’ll keep working at it for now. Now I wait for more to grow and we see what can be done. I will be busy prepping for the surgery again, all going well at the end of the month, but I’ll wait and see. So I don’t know when posts will be written. They might be written daily, scheduled and there’ll be way too much of me or they may get a bit slack. Depends on the weather really, if the garden blooms you’ll have Jack at least, if it’s productive you’ll have Jack in a chef’s hat. Until later, take care, dear reader.

Ingredients

150g Fresh Raw Cauliflower
130g Buckwheat Flour
10g Flaxseed Meal
2 Large Eggs (About 70g to 80g in Shell)
6g Baking Powder
Pinch of Salt

Makes one small loaf.
Can be frozen.

Method

1. Preheat oven to 170c (No Fan).

2. Grease, with Butter, and line a 6×3 inch loaf pan.

3. Blitz the Cauliflower and Egg together, add a little Water if needed, until smooth and set aside.

4. Add everything else to a bowl and shake together. Then add in the Egg mixture. Stir together with a fork until combined. Batter will be elastic and thick. Add a little Water until the batter is more of a runny consistency.

4. Pour batter into prepared tin and bake for 60 minutes, turning halfway if needed, until golden brown and a skewer comes out clean.

5. Cool in tin for 10 minutes, then remove and let cool completely on a wire rack.

Now we wait for more cauliflower.

Breads Here Revisited Part 4: Nutty Banana Buckwheat Bread

 

I’m setting up a few scheduled posts as June might be more hectic for me. We’re onto one of the biggest hurdles I’ve had to overcome, what do I eat when I can’t eat anything? I needed a balanced bread, one that could be enjoyed plain, that would be filling and nutritionally diverse, not sugar laden either. So I went back to my basic buckwheat and threw everything at it and it worked. I ended up with a large loaf loaded with goodness, I have changed it up over the years. I’m not very fond of banana bread, instead I opt for an even split between butternut squash purée and peanut butter. Without further ado, we’re talking about:

Nutty Banana Buckwheat Bread

You might question why you’d use this instead of just topping plain buckwheat and I tell you they’re two very different loaves. Texturally, size-wise and taste-wise they’re worlds apart. This can be tweaked on the fly, but it’s always a soft, not too soft that’s always put me off, filling bread and although it has a lot contained within it it can still be added to when eating. Spread a nut butter over it to give it more substance or jam if you’d like a little sweetness. I have this once a week with high fibre cereal. It’s a mainstay of my diet.

The bread isn’t made very differently to basic buckwheat bread (See part one) you can use any nut butter, I use peanut as it’s the cheapest. I sometimes exclude the hempseed as it makes it very soft. It’s all a matter of preference. I do use very little sweetener in this, this was in consideration to my health. I could’ve started eating a high sugar bread and that would have become the habit I stuck with, instead I opted for lower sugar and that became a habit I’m very proud of. The taste isn’t very strong, it really just blends together into a pleasantly nutty, slightly sweet loaf. You have the option of making them large or small, it’s great either way. It’s a much firmer bread than traditional banana bread even when using banana in it. I wanted it that way, I’m not a fan of too soft breads, they remind me of undercooked batter too much.

So, that’s all I can say on this particular loaf. It’s a simple, freezable  filling bread. One that has kept me fed and I will happily continue to consume it while sticking to my diet plan. I hope you’ll consider trying it. There is a quinoa option, but I prefer the buckwheat version myself. Ill see you again next week, dear reader.

Breads Here Revisited Part 3: Microwave Breads

Now, I know, some of these are cakes, but I make most of these without the sugar, with a little salt and they make the best quick breads. There are a lot of “mug cakes”, which I do have recipes for as well, but I think of the difference thus: A mug cake is eaten from the mug, whereas the bread is removed from the baking vessel. Now I know that seems a trifle pedantic, but what makes these work so well as bread is that they can be sliced. So, let’s think of them as breads and see what we can see, shall we, dear reader?

Microwave Amaranth Flour Bread
Microwave Banana Flour Cake
Microwave Buckwheat and Rice Flour Cake
Microwave Buckwheat Cake
Microwave English Muffin
Microwave Flax Muffin
Microwave Quinoa Flour Cake
Microwave Rice Flour Cake
Microwave Sorghum Flour Bread

You could be a pain and question whether these are breads and you can feel free to do so. I’m calling them breads and phooey from me to you! What I love about these is that they take very little in the way of specialised ingredients, the ground flaxseed might not be so common, ground chia works too, but other than that it’s pretty basic. The recipes themselves feature numerous options, covering so many diets. The only catch is the egg is necessary for the texture and rise, the original recipe used banana if I’m not mistaken, but it was more of a cake, there are cakes in these too, but for this post I’ll focus on the bread. And, yes, this started as a single recipe that I adapted from another. It uses a total of eight (We’ll count flaxseed as a flour, shush) different flours. I’ve found success with so many, barring ground almonds, too fatty I think, so I can only imagine any free from flour would work here. This recipe is great for using up the dregs of flour as it uses so little. You can easily mix and match as needed. When made using only a single flour it really highlights the unique taste and texture of that flour. I usually make these in a jug ad they just pop right out so there isn’t much clean up.

To talk at length about such mundane things is a gift, dear reader. What you have here is the closest thing to a free-from sandwich bread, no crust sadly, but you can’t have everything, without using gums or added starches. They come out springy, light, different flours yield slightly varying results, but it’s pretty consistent across the board. The reason they come out so light is because of the egg swelling, reacting to the baking powder too I assume, and setting before it can fall. The flax and flour help to stabilise. There isn’t an eggy taste as you’d imagine as the egg is well cooked through when the bread is ready. This is great for making a quick meal, spread on the nut butters and jams or slather sauce and spiced meat and eat it open-faced. It’s filling, again varying on the flour used, and you’ll find you don’t need a whole lot to make it a meal. They’re best eaten on the day, but you could probably freeze them.

So, there you have it. I would have scoffed at a microwave bread if I hadn’t scarfed so many in my time. Many a time I forgot to leave out something for tea and found myself hungry and in no mood to get cooking. A quick mix up in a jug and there it is: Bread! I like recipes like these, they’re almost foolproof and if you find yourself with a free-from flour that’s lacking in uses you can try something like these and you’ll be almost guaranteed success. I primarily make them with rice flour as it’s the cheapest and least versatile flour in my cupboard. I have found sorghum delicious and wonderfully light. Quinoa works best for a cake and banana flour is slightly revolting if I’m honest.

You’ll notice that the breads I use often are pretty easy to prepare, that’s hardly surprising. I’ve lost count of how many loaves I’ve made over the years. The ease of making them has helped me stick to my diet. The variety has kept me from getting bored and fed up. I hope you’ll find something to interest you in this series, dear reader. There are other breads on the site and maybe they’ll suit you better. The reason I started this series was to showcase a few recipes and to encourage people to look at the recipe page, there are so many recipes that are sadly under-loved. Perhaps if this is popular enough there’ll be another series of posts using those recipes. I’ll see you again next time, dear reader.

Breads Here Revisited Part One: Buckwheat Breads

It’s been a while since we talked bread, dear reader. No, this isn’t a shake down. I’m talking about the ever humble loaf, more specifically the bread recipes that have endured with me, never becoming tiresome, Unlike me? How dare you! No matter how you slice it, talking dough can be dull, I’ll try to liven up this series, yes, a series, with a little wit scattered here and there. I was considering a post collecting this all together, but I think this way will be best, I don’t have any new photos to share, and as I’m just me I won’t be baking each bread again solely for portraits , my freezer is well stocked already, the original recipe pages have plenty of photos. What I hope to accomplish here is a recap of all these breads have provided, all the ways they’ve  enriched my diet, all the ways they celebrate the ingredients, the diversity of simple recipes, their numerous preparations. What I’ll do is choose an individual recipe and work through that as that seems to be the best way, these posts aren’t going to feature every single bread, there are much too many for that, instead they’ll focus on the breads that I have continued to eat and never tired of.

First up: Buckweat Flour Bread!

Ah, the basic buckwheat loaf is the cornerstone of my understanding of free-from breads. It has created so many recipes thanks to its versatility and simplicity. Raw buckwheat flour has to be the greatest of all the single-use free-from flours, to me at least. I’ve always made my breads without gums or added starches and I feel that this bread, even at its most basic, shows why that should be something everyone tries. I do have a preference for either extra eggs or the flaxseed option as these eliminate the extreme dryness that the original loaf suffers from. This isn’t a complex bread, but in truth I’ve eaten a few commercial free-from loaves that haven’t touched it. You’re tasting buckwheat here, no fake textures, simple wholesome ingredients with no fuss. I do have a preference for firmer free-from breads, I’m not a fan of the mushier textured breads so this has been continuously stocked in my freezer.

The science behind why this works is vague, I use it, but I don’t always understand the  reason why, but really it’s just that buckwheat and its strength, from starch content I imagine, means a loaf can be firm and won’t crumble even when cut fresh out of the oven. The trick is to get enough liquid in, the batter has to have a sort of runny thickness. I does take practice to get it just right every time, that’s true of anything really. No matter how much I know I can’t condense it down so that you can grasp it on your first try. Thankfully it is a very forgiving recipe. The slow baking is key here. If the bread rises too fast it can deform and the exterior can become too dry before the centre is cooked. Luckily it bakes fast through. If you’re unsure, even with a skewer test, then press the top down, if it yields too much, again you’ll know what too much is in time, then back into the oven it goes. You’re best to freeze it on the day of baking as it will get stale after a day or two. That’s true of a lot of fresh baked goods really. I just slice it when fully cool, make sure it is fully cool as it’ll get soggy when defrosting, pop it into bags and freeze. Defrosting it as needed. It slices thin and thick so you can have it the way you prefer.

I’ve found this works best when thought of as as a strong-flavoured bread, I’m so used to the taste of buckwheat it doesn’t register on my taste-buds any more. I’ve had people say it’s like brown flour if that helps. It doesn’t toast very well, it just becomes dry and crumbly. It can be made as a large loaf or a smaller set, I like to make them smaller as the crust, however slight, and interior are in a better ratio. It’s a bread that can have so much added to it, I’ve made entire recipes, with multiple variations, based on that fact alone. If you need a loaf that cover numerous allergies and intolerances then this is that loaf. I’m not breaking out the hyperbole and telling you it’ll taste just like the bread you remember, I’m a long time away from those days, this is a buckwheat loaf, unique in its own right, but you might have to acclimatise yourself to it. That’s entirely on you, if you’d rather made your breads with gums and starches then go to it. This loaf has kept me balanced health-wise and taught me that you have to compromise, to give up what you knew and replace it with better options, which in time you will learn to love. Eat it with butter and jam, spread with healthy nut butters, top with cheese, meat, whatever and you’ll find this humble loaf is an enduring help to free-from eaters everywhere. I’m so glad I made this recipe and stuck with it. I hope you’ll give it a look too, dear reader.

This is just one of my main breads, I hope that in sharing this and others I’ll show newcomers, and oldies alike, just how many options are being presented to you here on Pep’s Free From Kitchen, that even with numerous problem food sets you can still eat well, eat better than you’d ever get in the store and, most importantly, eat enjoyable food that won’t break diets or your heart. That’s it for part one, I’ll see you next week for the next instalment. Regular posts will be incoming too. If you have any questions about this or other breads then ask below I’ll try to help as best I can.