Buckwheat Bread Rolls for Breakfast

Everybody loves freshly baked bread rolls for breakfast. These are easy to make, just mix the ingredients together in the night, shape into balls and bake in the morning.

Here in Finland buckwheat is mostly used as a gluten-free alternative to wheat, rye and barley, but I’d like to see this tasty grain used more among non-coeliacs too. I like to make these bread rolls with combination of buckwheat and wheat, but I’ve added a gluten-fee option to the recipe too.

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Breakfast Bread Rolls

3 dl cold water
12 g yeast (1/4 package)
pinch of salt
1 dl buckwheat flour
1,5 dl buckwheat flakes
3,5 dl wheat flour

In the night before: dissolve the yeast and salt into water. Stir in buckwheat flour and flakes. Add enough wheat flour to make soft dough. Make 9 balls and put them on a baking sheet. Cover with a towel and transfer to the fridge.

In the morning: Put the baking sheet into the cold oven and turn it to 225 Celsius degrees. Bake until golden brown, 20-30 minutes. The baking time can be shorter or longer, depends on how quickly your oven heats.

Gluten free option: Use gluten free flour mix instead of wheat flour. Make sure the mix is vegan, some gluten free flour mixes include milk powder. The bread rolls won’t rise as nicely as with wheat flour, so consider patting them flat in the first place.

Moroccan Monday: Chickpea Balls

Kefta means ground meat, and Kefta Mkaouara is a traditional Moroccan tagine dish with meatballs and eggs in tomato sauce. We obviously didn’t cook meat and eggs today, but inspired by this dish we made chickpea balls and tomato sauce. We don’t have a tagine, so we just baked the balls in the oven and prepared the sauce on stove. We served them separately, but you can also mix them together.

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Chickpea Balls

4 dl cooked chickpeas (or 1 can)
1 small onion
1 dl chickpea flour
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1 tbsp chopped cilantro
2 tbsp chopped parsley
salt, pepper
oil for brushing

Mash the chickpeas until there are no whole chickpeas left. Use blender if you prefer smoother texture. Finely chop the onion. Mix all the ingredients together, add couple of tbsp water if it looks too dry. Form balls and put them on a baking sheet. Brush the balls with oil and bake about half an hour in 200 Celsius degrees. Serve with tomato sauce and couscous/potatoes/rise.

Tomato Sauce

2 onions
1-2 tbsp chopped parsley
1 can tomato passata or crushed tomatoes
1 tsp cumin
1 tsp pepper
2 garlic cloves
1 tsp cinnamon
0,5-1 tsp cayenne

Chop the onions and garlic. Put all the sauce ingredients to a saucepan and simmer at least 30 minutes. Serve with chickpea balls.

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Cabbage Quiche

Recently I found out that what I’ve been calling a pie is actually a quiche. In Finnish we have only one word that means both of them and pie was the only English word I knew. If I’d had to define “pie” I would have said it has crust on the bottom and filling on top and occasionally it has crust on top too. But I also found out is that pies don’t necessarily even have crust in the bottom! I’m not sure if I have understood all the names that you English speaking people have for pies and things like that. Like can quiche be sweet? And what’s the difference between flan and quiche?

Then about today’s recipe. It’s been published in this Finnish blog that I’ve been reading for a while. She makes beautiful cakes and other baked goods. Most of the recipes are useless, since she nearly always uses gelatin or meat, but this cabbage quiche recipe was easy to veganize. It was delicious too, I strongly recommend trying it.

Georgian Cabbage Quiche

crust:
100g margarine + little more for greasing the dish
1 dl whole wheat or rye flour
2 dl wheat flour
1 tsp baking powder
2 tbsp water

filling:
500g cabbage
1,5 dl water
1 big onion
1 pickled cucumber
2 garlic cloves
0,75 dl tomato purée
2 dl oat cream
2 tbsp apple vinegar
2 tsp marjoram
1 tsp salt
1 tsp chili powder (ours was extra hot and I used less than half tsp)
1 tsp paprika
pinch of black pepper

Start with the filling. Cut the cabbage into strips and put them into a pot with water. Bring to boil and simmer 15 minutes, stir occasionally. Make the crust while your cabbage is simmering. Crumble margarine, both flours and baking powder with your hand in a bowl. Add the water and mix together. Grease a dish and spread the dough in it. Bake 10 minutes in 200 Celsius degrees.

Chop the onion and add it to the pot when cabbage has been simmering 15 minutes. Simmer 5 more minutes. Dice the pickle and mince the garlic cloves. Mix all the filling ingredients in the pot and spread on the prebaked crust. Bake 30-40 minutes more or until it looks like ready to eat.

Gluten free option: Use gluten free flour or this crust recipe. Use soy cream in the filling if your oat cream is not gluten free.

Cooking for Allergic People

I was invited to a class mate’s surprice birthday party. It was a potluck party and I promised to bring a savoury dish, but making something that everyone can eat wasn’t so easy. For example gluten, yeast and nuts were forbidden and it had to be something that wasn’t too weird for omnis. Luckily soy was allowed and I started to think of a pie with tofu based filling. I made a practice pie couple of days earlier with tofu, bell pepper, carrot and celery and realiced it was very similar to a cottage cheese pie that I had made quite a few times in my past. The taste of celery was too strong and I substituted it with leek and used more bell pepper in the final product. I guess the omnis liked my pie, since everyone took second or third slice.

Tofu, Leek and Bell Pepper Pie

Crust
125g margarine
1 dl rolled oats*
1 dl soy flour
1,5 dl potato flour
1 tsp baking powder
1 tbsp water
margarine for greasing the dish
sesame seeds or gluten free bread crumbs (optional)

Filling
250g tofu
1 tsp dill
1 tsp parsley
2 tsp basil
0,5-1 tsp salt
1 tsp black pepper
1 tsp apple vinegar
1 garlic clove
1 small red bell pepper
10 cm piece of leek
2 tbsp potato flour
2,5 dl soy milk
2 tbsp oil

Mix the margarine, soy flour, rolled oats, potato flour and baking powder with your hands until it’s crumbly. Add water and mix. Greace a pie dish (25-27 cm diameter) and sprinkle with sesame seeds or bread crumbs if you want to make sure the crust doesn’t stick to the dish. Spread the dough to the dish with your hands and bake in 225 celsius degrees 8-10 minutes.

Meanwhile crumble the tofu to a bowl with your hand. Add herbs, salt, pepper and vinegar and cumble until it’s quite smooth. Cube the bell pepper, chop the leek and mince the garlic and add them and the potato flour to the tofu mixture and mix well. Last stir in soy milk and oil. Spread the filling on the prebaked crust and bake 25-30 minutes more.

*Some coeliacs can eat only “clean” oats that are not processed at the same place as wheat and other grains that include gluten.

Happy Holidays!

On our last school day before the holidays we didn’t have any real studying, we just drank glogg and ate treats in the morning and went to museum in the afternoon. I wanted to bring something that everyone could eat, which wasn’t very easy: two of my classmates are on gluten free diet, one can’t eat yeast and one is allergic to almost all fruits and berries. The lactose intolerants were the only ones I didn’t have to worry about, because I don’t use dairy anyway. I made chocolate muffins and I’m very happy with the result, especially because this was the first time a baked anything gluten free. My muffins were a success, even if they don’t look that good in the picture. But that was the best I managed to get before the batteries of the camera died. Original recipe in Finnish is here.

Chocolate Muffins

5 dl gluten free flour mix (Semper) or wheat flour
2,5 tl baking soda
1 tbsp sugar
1 tbsp vanilla sugar
1 tbsp soy flour
3 dl soy yogurt*
2 dl soy milk
100 g margarin, melted
0,5 dl cocoa powder
150 g dark chocolate
50-100 g peppermint candy or mint chocolate**

Sift flour, cocoa powder, soy flour and baking soda to a bowl. Grind the peppermint candy and chocolate, chocolate pieces can be bigger than the peppermint candy pieces. Combine with flour mixture. Whisk the yogurt, milk and the melted margarine together. Pour to the the flour mixture and stir well. If the dough looks too thick, add some milk. You probably need to do this if you’re making gluten free muffins. Grease a muffin pan and spoon the dough to muffin cups (about 2/3 full). Bake 15-30 minutes in 175 celsius degrees, try with a stick if they’re done.

*I’ve used plain soy yogurt, but I think vanilla flavoured would work fine too.
** Many coeliacs can eat wheat based glugose syrup, but if you’re not sure, use candy that doesn’t contain it.