Sunday, April 14, 2019

Homespun Things...Life Changing Bread, Ricotta and Nutella Raspberry spread.

 
I love this bread. I'm not sure it's 'life changing' as such, but it sure is a welcome relief from the sponges that are labelled 'gluten free loaf'.
 
My husband is not a fan. He prefers the sponges. Daughter is ambivalent. But since when can I not cook something for ME, right?
 
Over the years, I've adapted the original My New Roots recipe here, streamlining it a little for my own time poor methods.
 
I have a loaf on the go now. I'm taking it to work with my home made Herby Cheese, which is sort of a copy of the very pricey Boursin cheese, that I rather love, but cannot afford to purchase in the quantities in which I prefer to consume it!
 
So without further ado, here are those two recipes.
 
Mimi's Savoury Seeded Loaf
 
1 1/4 cups L.S.A. mix (Linseed, Sunflower, Almond)
1/4 cup Sesame Seeds
1/2 cup slivered almonds
1 1/2 cups Quinoa flakes
2 tablespoons Chia Seeds
4 tablespoons Psyllium Seed Husks
1 teaspoon salt
1 tablespoon maple syrup or honey
3 tablespoons melted coconut oil or ghee
1 1/2 cups water
 
You also need a silicon loaf pan.
 
In the pan itself, mix all of the dry ingredients until well combined.
 
Mix the melted oil, maple syrup and water together, and add to the dry ingredients in the loaf pan. Mix well with a fork, until thoroughly combined. Press down and smooth with the back of a spoon.
 
Allow this to sit for at least 2 hours to allow the chia seeds and other ingredients to bind.
 
 
Heat the oven to 175C/350F, and bake the loaf for 20 minutes.
 
Turn the loaf out on to a tray, and bake for a further 30-45 minutes until browned and hollow sounding when tapped.

 
Allow to cool, then slice thinly and toast as for normal bread.
 
Absolutely delish with my home made herbed ricotta.
 
Mimis' Herbed Ricotta
 
Makes about 600-650gms fresh ricotta
 
2.5 litres full cream milk
Salt
Citric Acid
Muslin or paper towel to drain
2 small handfuls fresh herbs, chopped finely
1 tablespoon grated onion
 
Mix 2.5 litres full cream milk in a large saucepan, with 1 heaped teaspoon salt, and 2 teaspoons Citric Acid. Bring to a fast simmer over heat, stirring occasionally to prevent the milk scaulding on the bottom.
 
Once it comes to a simmer and bubbles around the edges, turn it off, and allow it to sit, undisturbed, for ten minutes to allow the curds to form.
 
Prepare a large sieve or colander by setting it over a jug (assuming you want to capture the whey, otherwise just in the sink is fine), and lining it with muslin (cheesecloth), a rinsed Chux cloth (if you're an Aussie), or paper towels (in a pinch).
 
Very carefully, start scooping the curds from the surface of your boiled milk with a slotted spoon. Do this gently so as not to disturb the formed curds.
 
You should be left with a watery residue, perhaps light yellow in colour. If yours still looks 'milky', and your yield of curd looks a little sad, add another 1/2 teaspoon Citric Acid and 1/4 teaspoon of salt to the liquid and repeat the process. I sometimes to this two or three times. It usually happens because I've been too impatient and either not heated the milk sufficiently, or not allowed the curds to form for long enough.
 
Allow them to drain, changing the paper towel if necessary (yes, yes, I know there's chemicals in the paper towels and all, but not nearly as many chemicals as in purchased ricotta).
 
You can keep the curds really soft and milky, or allow them to drain until they're dry and form into a ball like mine. That's a matter of personal taste.
 
Once they're drained to your liking, add the chopped herbs, mix well, and press into a small bowl lined with cling wrap or a beeswax wrap.
 
Chill well, and eat like cheese spread, as a side with meats, or tossed with pasta. Absolutely scrumptious!
 

And in the 'But wait! There's more!' category...
 
Behold my banana loaf laced with currants for an Easter morning tea at work later this week.
 
It's a monster. It must weigh a full kilogram (2.2lbs).
 
I'm freezing this baby till Thursday, where it will be served with....
 
 


...Nutella Raspberry spread. Yes indeedy.
 
Just equal parts Nutella and frozen raspberries.
 
You will like.
 
I promise.
 
 
 
Just in case we don't see one another before then....
 
Happy Easter!
 
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5 comments:

  1. Nutella raspberry spread? Oh be still my racing little heart, how decadent! All your recipes sound divine! Bon appetit! Love, Teresa

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  2. Hi Mimi,
    That bread looks really healthy and same for the ricotta. I hope you have a nice week and a Happy Easter.
    Julie

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  3. Yum yum and yum! A very Happy Easter to you too Mimi! xxx

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  4. What a post! I love the look of all the recipes that you've made up and photographed. I make a bread that only I like and eat. Yes, you can definitely make things just for you.
    Now that we have started our Easter break, I am looking forward to doing some cooking and enjoying my time off. I'm planning on going to an open garden. There is usually another world behind those garden gates. I hope to go to a local makers market and indulge the dog in a long walk along the bike track. Hope that you have a great weekend too. Love Janiebabe x

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  5. Oh, my! Thanks for all the delicious ideas, Mimi! Gonna try the Nutella/frozen raspberries and I want to make your cheese spread, too.
    Mary in San Diego, CA

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I love hearing from you! I always respond to comments, so don't be shy! Mimi xxx