Gluten Free Fruit & Seed Loaf

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Raisin toast is loaded with sugar so I need to create a GF version minus excessive added sugar…

I used to have a real weakness for fruit toast. But I knew before I went off gluten that fruit loaves are full of sugar so I began limiting my ‘splurges’ anyway.

But I do miss ‘raisin toast’ from time to time, so my quest is to try to create a gluten free version that’s as similar to the ‘real thing’ as possible, minus the excess sugar of course. Trial and error is the only way, with the aid of heaps of research – Googling & others’ blogs! – and the courage to ‘alter’ (or ‘bastardise’ as I like to say) recipes. That kind of courage I definitely do not lack.

The loaf I just made was the result of an adaptation of Cyndi O’Meara’s gluten free bread recipe included a couple of Thermomix recipe books. I altered the dry ingredients a fair bit (due to both lack of some & preference for others), added a selection of spices, seeds, preservative-free dried fruits (these worked to sweeten the loaf more than the meagre amount of coconut sugar I opted for) and the kicker: I replaced xanthan gum & egg with soaked chia. I’d discovered this idea on a blog somewhere recently and then saw it used in a complimentary recipe on the Thermomix website.

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served up warm with my homemade butter

So… it turned out heavier than your typical commercial wheaten fruit loaf, but toasted up, I think it made the grade: particularly considering the vast majority of ingredients I used were unprocessed, which as far as I’m concerned is the most important thing.

If you don’t have a Thermomix the recipe should still work (you’ll have to buy your flours pre-milled) but will involve a lot more elbow grease in the mixing stages! Here’s what I used this time around:

2 tbspn chia seeds, 8 tbspn water, 280gm whole buckwheat, 100gm brown rice, 40gm dried chickpeas, 1 heaped tspn whole cloves, 35gm cornflour, 1 tspn cinnamon, 1 tspn nutmeg, 1 tspn garam masala, 10gm instant yeast, pinch (Himalayan) salt, 20gm coconut sugar, 400gm lukewarm water, 30 gm macadamia oil, 1 tspn vanilla essence, 1 tbspn apple cider vinegar, 80gm chopped dates, 80gm sun raisins, 45gm pumpkin seeds (pepitas), 40gm sunflower seeds.

Firstly I put the chia seeds and 8 tbspn water in a jar, shook it up and left it to ‘absorb’ while milling the buckwheat, brown rice, chickpeas & cloves in the Thermomix (1 minute, Speed 9). I added the remaining dry ingredients (cornflour, the powdered spices, yeast, salt & coconut sugar) and mixed lightly (15-20 seconds, Speed 4-5) before adding the water, oil, vanilla, vinegar and chia seed gel for another 15-20 seconds on Speed 5-6. I finally added the dried fruit & seeds, mixing gently on Reverse, Speed 1-2 for 20-30 seconds (to be honest, I can’t recall how long). Ready to empty the ‘batter’ into my greased & lined loaf tin, I placed it directly into the cold oven so it could ‘prove’ for the 15-20 minutes it takes to heat up to 180º. (The appliance in my rental home is ‘ancient’ & even though it is fan-forced, it’s pretty ‘slow’.) So from go to whoa, it should take about an hour: 20 minutes proving + 40 minutes cooking @ 180ºC.

Don’t expect a sweet cake-loaf: as I said earlier the meagre amount of coconut sugar is literally swamped by the other ingredients. So much so that the next time I cook this (or something similar) I’ll leave it out altogether and simply up the dried fruit content. Oh and nuts, I’ll definitely add chopped nuts. I’ve also read that the longer the dough (in this case ‘batter’) proves the better, so next time I might let it sit for longer before turning the oven on… I’m not sure if this applies to heavy gluten-free-grain-and-seed-floured doughs but if someone out there knows, please speak up!

 

Vanilla Brazil Nut Cream

Mmmm, this stuff goood! I’ve only discovered nut creams recently (thanks to a fellow food blogger’s amazing creations) and they are ridiculously easy to make…why did it take me so long?!

This particular version is the one I used in the Cinnamon Buckwheat Pancakes I  suggested might make a great Mother’s Day breakfast treat. I’ve made a few varieties in the past, and the simplest way to enjoy them is with fresh fruit. I’ve used them as ‘dips’ at parties and smeared them on fruit for afternoon tea (see pic). food fervourWhat I haven’t yet tried is a savoury version (well, I AM a sweet tooth!)… apparently cashew nut cream is the best: I’ve seen it used to replace sour cream in mexican meals, for example.

Brazil nuts are another ‘cumbersome’ nut in that they don’t taste great and some people even object to their size (!) but again, they are extremely nutritious – right up there with the almonds and walnuts – so I usually opt for them for that reason.

My basic ratio for nut creams is 2:1, nuts to water. The amount of water simply varies the thickness of the cream. If you want ‘whipped’ cream – or a ‘spread’ –  use a little less water. Simple!Food Fervour

For this Vanilla Brazil Nut Cream I used:

1½ cups Brazil nuts (approx 220gms), ¾ cup water, 1 tspn natural vanilla essence, 6 drops stevia liquid

Pulverise the nuts in your blender (approx 20 seconds, Speed 7 for Thermies) to create meal, then add the remainder of ingredients and blend & scrape as many times as you feel you need to, to create the consistency you desire. I don’t mind my cream a little ‘grainy’ so I didn’t spend a heap of time on that.

Pop it in the fridge as soon as possible to prevent (slow down the process of) nut fat rancidity, unless you are ready to spread it on your pancakes!

NB: I have yet to make my own vanilla paste so I can ditch the processed sugar- & preservative- laden essence product AND I’ve read something recently about stevia NOT being as great a sugar substitute as we all thought (if I can find the article again I’ll post a link to it) so eventually (on my journey to ‘Re-sensitise my Taste Buds’) I’d like to drop all added sweeteners…