Buckwheat bread

• 400 g buckwheat grains
• 180g filtered water
• 1 tsp salt
• Optional : yeast (1 pack) + 2-3 tbsp oil

Soak overnight in plenty of water. Filter water, don't rince.  Mix with salt and water. Let stand (ferment) for a full day in an open container. 

(Add yeast and oil). Bake in oven 180 degrees for 1h15 or steam 1 hour. 

https://www.lafermentee.com/

Gluten-free bread

Ingredients

• 1 cup (150 g) each of tapioca/manioc & milet flour

• 1 and 1/4 cup (195 g) rice / spelt flour

• ½ cup (75 g) sorghum / almond
• 1 tsp (5 ml) salt
• 1 tbsp (15 ml) xanthane or guar** / corn or arrowroot starch
• ¼ cup (60 ml) xylitol***
• 2 eggs
• 2 egg whites
• 1 tbsp (15 ml) cider vinegar
• ½ cup (125 ml) olive oil
• 1 and 1⁄3 cup (325 ml) soja milk (luke warm)
• 1 tbsp (15 ml) dry yeast

*Sorghum can be replaced by potato starch, tapioca, rice flour, guar/ gomme xanthane, almond flour, chick pea flour, coconut and buckwheat flour.

**Substituts for xanthane corn or arrowroot starch, guar, eggwhites.

***Xylitol is birch extract. Without heating measure 100 g xylitol for 100 g sugar; if cooked measure 50 à 60 g xylitol for 100 g sugar.

In a large bowl, mix with fork all flour, the salt, xanthane (or starch) and xylitol.

In the bowl provided with the machine, pour the liquid ingredients : eggs, egg whites, vinegar, oil and milk.

Delicately add the dry ingredients and last the yeast. 

Choose « Gluten-free » programm. During kneading (approx. 30 minutes) open and detach the dough from the sides of the pan. When that part is over, separate the dough to remove the mixing disc.

Einkorn bread (low in gluten)

• 330 ml liquid (water or milk)
• 30 gr (40 ml) butter or oil
• 475 gr einkorn flour (petit épautre)*
• 1.5 tbsp each of xylitol, grounded sesame & linseeds
• 1.5 tsp salt
• 2 tsp dry yeast 
• 2 tsp xanthane gum
  
• Optional: 4.5 tbsp pumpkin, poppy  seeds, crushed almonds, raisins or a mix.

*Try : 400 gr einkorn + 40 gr quinoa:/oat +30 gr buckwheat

Put the liquid ingredients first into the container. Mix the dry ingredients first (except the optional ones), then place on top. Last add the yeast. Choose a bread with grains mode (number 5 in my Panasonic) Open the hatch during the kneading time to push down the dough that sticks to the sides. At some point (depending on the machine) a signal will indicate that you can add the optional ingredients.  

Southern cornbread

• 2 tablespoons unsalted butter, for baking pan
• 1 1/2 cups coarse yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp coarse salt
• 1 1/4 cup milk
• 1 tbsp molasses
• 1 large egg

In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside. 

In a small bowl, combine milk, molasses, and egg. Add to the dry ingredients, and mix well.

Pour batter into a prepared baking pan, and bake at 190 degrees until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes.

Transfer to a cooling rack. When cool, gently run a knife around pan; unmold.

VEGAN VERSION

• 1 1/4 cups vegan milk any kind will do
• 2 tsp apple cider vinegar or white vinegar
• 1 1/4 cups  cornmeal (150g)
• 1 cup flour (148g) or gluten free baking mix* 
• 1/2 tsp baking soda
• 2 tsp baking powder
• 3/4 tsp sea salt
• 3 tbsp coconut sugar or organic brown sugar
• 1 egg replacer (I use flax egg)
• 1/4 cup vegan butter melted (44g) or oil (highly recommend vegan butter for flavor
• 3 tbsp maple/agave/date syrup (69 g)

Preheat oven to 200°C. Lightly grease a 20*20cm square baking pan with oil. Set aside.

Mix the milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk. Prepare the flaxegg. Also set aside while you prepare the rest. 

I prepare vegan butter (as per my recipe) and use part of it for this bread, keeping the rest in the fridge. To that mixing bowl, add the flaxegg + buttermilk + syrup. In a separate bowl, mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, sea salt and the sugar). Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.

Pour the batter into the pan, and using a spatula, smooth down the top into an even layer. Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy! 

*Try mixing 1/3 cup sorghum or quinoa with 2/3 cup einkorn. Consider adding 1 tsp guar gum. 

Manakish with zaatar

Za'atar is thyme in Arabic, the wild one which resembles oregano. In France you can find it in the forests in the south.

To make the Za'atar

• 1 part Za'atar
• ½ part Sesame seeds grilled
• ¼ part Sumac (ground seeds) is a spice with acid taste, very common in Arabic cuisine, can be replaced by lemon zest
• ½ tsp Salt

1 part = 125 ml.

The proportions vary so this is just our preference. Some put the same amount of each. Dry the thyme and grind it into powder. Mix with the rest of the ingredients. You can store it in a glass jar for months. For this recipe, add double amount olive oil before spreading on top of the galettes.

To make the galettes

• 180gr ground almonds
• 65gr ground flaxseeds (graines de lin)
• 92gr chickpea flour
• 1/2 tsp salt
• 1 tsp instant yeast (rapid rise) or 2 tsp baking powder
• 225ml buttermilk (in French called "babeurre", can be obtained by mixing plant milk with 1 tbsp - 15 ml - lemon juice or cider vinager)
• 4 egg whites (optional)
• 3 tbsp olive oil

Dissolve yeast in buttermilk and set aside Mix almonds+flaxseeds+flour+baking powder (if using)+salt. Add the buttermilk to the powder mixture.

Split in two, then spread on baking sheets. Pour olive oil over dough. Bake @ 200 degrees for 15 minutes.

Mix za'atar with double amount olive oil, then spread on top of galettes. Grill in oven another 5 minutes or until the edges start to tan.

Swedish oatbuns

• 300 ml water or milk
  
• 1 cup (250 ml or 125gr) oat flakes
  
• 2-3 tbsp chia seeds
• 2 - 3 eggs
  
• 1 garlic
• 2 tbsp Gomasio (sesame salt)
  
• salt & pepper

Variations - add:

• 1 bunch of blettes (spinach)
• 2 small carots or pumpkin
• 2 tbsp mustard
• 1 tsp grated nutmeg

Heat water/milk, then off the stove add oat flakes and seeds. Salt, pepper and let swell. Add eggs and gomasio.

Pour 1 part into frying pan with oil and cook 3-4 min. Add anything you want: grated cheese, mashed banana, etc

In the variation, cook vegetables a few minutes. Add spices (mustard & nutmeg) to mixture, maybe an additional egg and some cream. Put into muffin tins and bake 20 mn in oven @ 180°C. 

Gluten-free breadsticks

Ingredients

• 350ml warm water (40 degrees)
• 1 pack fast action dried yeast (8 gr)
• 180gr each of chickpea and almond flour
• 130gr flaxseeds grounded
• 2 tsp salt
• 4 tbsp 60 gr) melted butter
• 1 egg
• 1 tbsp water
• Sea salt, grains, spices to season

Mix water and yeast until dissolved. let stand 10 minutes.

Mix flours/nuts and salt, last add butter. Add yeast mixture and mix for 10 minutes. Cover bowl or put in microwave for 1 hour. It will rise a little.

Heat oven at 180 degrees. Coat work surface and hands with oil. Knead dough, then split into balls and shape into sticks or buns. Place on baking paper/tray and paste with egg/water mixture. Sprinkle with sea salt and other grains or spices of choice.

Bake approximately 25 minutes. 

Foccacia

Ingredients

• 180gr ground almonds
• 65gr ground flaxseeds (graines de lin)
• 92gr chickpea flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp instant yeast (rapid rise) optional
• 225ml buttermilk (in French called "babeurre", can be obtained by mixing 1 cup - 250ml - milk with 1 tbsp - 15 ml - lemon juice)
• 4 egg whites
• 3 tbsp olive oil

Mix almonds+flaxseeds+flour+baking powder+salt. In a separate bowl, whip eggs until peaks form. If using yeast, mix with buttermilk and set aside to dissolve. Add first the buttermilk to the powder mixture, then the eggs.

Split in two, then spread on baking sheets. Pour olive oil over dough. Bake @ 200 degrees for 20 minut

Buckwheat pizza

Ingredients

• 3 tbsp (35gr) chia grains
• 180ml water
• 3 tbsp (35gr) buckwheat flour (farine de sarrasin)
• 1 tsp origan
• 1 tbsp each of pine & pumpkin nuts chopped
• Salt

Mix chia grain and water. Let stand 30 minutes. Add flour, nuts, origan and salt. Paste should be sticky.

Spread on baking paper with back of tablespoon. Bake in 180° for 15 - 25 minutes. Take out when edges are golden. Add ingredients of choice and bake again for another 10 minutes.