Notenzadenbrood en -crackers

Versie puur noten en zaden

Super superlekker! Lekker vochtig, lekkere smaak ook als hartige müslirepen heel goed! Van hetzelfde deeg ook crackers maken. superlekker!

1. 1. 1. Voor crackers: dun uitrollen tussen bakpapier, 175°C 20 min, omdraaien en nog eens 10 min. Omdraaien: bakpapier op bovenkant, andere bakplaat eropzetten en flip, dan ligt te crackerplaat op de achterkant van de tweede bakplaat, dus dan op de eerste bakplaat overschuiven om van de andere kant te bakken.

      2. Bewaren: het best in tubberwaredoos in koelkast, niet in blikken doos. Kan kennelijk ook ingevroren.

      3. Add the almonds, hazelnuts, and pumpkin seeds into a food processor and pulse until they resemble coarse flour.

      4. Combine the almond-hazelnut-pumpkin-seed "flour" with the rest of the ingredients. Stir until the batter is combined.

      5. Press the batter into a standard loaf pan lined with parchment paper. Preheat the oven to 350°F (175°C) and bake the loaf of bread for 45 minutes. After 45 minutes, remove the bread (together with the parchment paper) from the pan and place it on a baking sheet (or a silicone mat). Bake for another 15-25 minutes.

      6. Let the bread cool completely before slicing.

Store bread in a tightly sealed container in the refrigerator for 3-4 days. For longer term storage, slice the bread and store it in an airtight container in the freezer for up to 3 months.

Roasted, chopped, and ground nuts go rancid more quickly than whole raw ones. So, storing the bread in a cool place is really important.

Versie Steal cut oats

Supersuper lekker! Let op: over nacht voorbereiding en door gist langere bereidingstijd

1. 1. Mix the lemon juice with almond milk in a medium-size bowl. Let the mixture stand for about 5 minutes. The almond milk should thicken curdle, mimicking buttermilk.

   2. Add the steel-cut oats into the buttermilk. Chill overnight in the refrigerator to rehydrate the oats.

   3. When you're ready to make the bread, combine maple syrup and warm water in a small bowl. Sprinkle the yeast over and let it stand until the yeast begins to foam.

   4. Whisk teff flour, chopped nuts, seeds, meal, psyllium husks, and salt in a large bowl. Add the re-hydrated oats, yeast mixture, olive oil, and whisk until all ingredients are well combined.

   5. Cover the bowl with a piece of plastic wrap and let the dough rest in a warm spot for about an hour. The dough won't rise like non-gluten-free dough, but if you touch it, it should be less dense.

   6. Stir dough gently, then transfer to an 8"x 5" (20 cm x 12.5 cm) loaf pan (the dough should reach to about the top of pan and this is fine!). Brush the dough with a little bit of olive oil so the dough doesn't dry out. Cover the dough with a piece of plastic wrap and let it rise again until domed slightly, 1–1¼ hours.

   7. Preheat the oven to 350°F (175°F). Bake bread until top is dark brown and sounds hollow when tapped, about 75 minutes.

   8. Dan nog eens 10 min uit de vorm gehaald en onderkant naar boven gekeerd bakken. Remove the bread from the pan and let it cool slightly before slicing.

Store leftover bread wrapped, in a tightly sealed container, in a dark cool place for 4-5 days.

For longer term storage, slice the bread and store it in an airtight container in the freezer for up to 3 months.

*The prep time does not include soaking the steel cut oats (8-12 hours) and proofing the dough if using yeast, not baking soda (2 hours