All posts by Carol McKay

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Crochet Items

brown pebble/bobble crochet hat

24 March 2010 Carol McKay

Pattern found here: http://www.ravelry.com/patterns/library/pebble-lace-crocheted-tam although I made alterations to the original pattern.

Cooking

sour dough bread – gluten free

24 March 2010 Carol McKay

cover to prevent the outside from browning and drying out too much

Dry ingredients mixed together first:

1. 1/2 cup buckwheat flour
2. 1/2 cup millet meal
3. 1 cup urad bean flour
4. 1 cup maize flour
5. 1/2 cup tapioca starch
6. 1 1/2 tsp salt

Mix well.

Then the not so dry ingredients:

7. 1/2 cup almond meal
8. 1 Tablespoon linseeds
9. 1 Tablespoon sunflower seeds
10. 1 Tablespoon pepitas (pumpkin seeds)
11. 1 tsp (rounded) caraway seeds or some other herbs or spices

Mix.

Wet ingredients:

12. 1/2 cup fruit juice
13. 2 cups water
14. 1 dribble kefir

Mix well.

Place in a covered loaf pan to rise at 30 degrees Celsius optimally.

Preheat oven to 200 degrees Celsius.

Bake for 40 minutes with a sheet of aluminium foil to cover and a hole or two to let the steam escape.

There was moisture on top, so I removed the foil and put the bread back in the oven on the lowest setting for five minutes.

Slice once it is cold.

Nicest toasted.

Verdict: Yum! Goes especially well with Anathoth jam (with no additives) which I found in one of our larger Woolworths Supermarkets (not my local one unfortunately).