For the last year I have been slowly trying out different unleavened breads and trying to find the healthiest ways to cook them.
When you are a vegan that is intolerant to gluten, dairy, yeast, xanthan gum, artificial everything and sugar the breads available in the shop tell a new story of anti-health and the list of recipes available somewhat slims down leaving a person to use their own knowledge, experience and common sense to get creative with bread. I tried oven baked loaves and was not having much success and being on a tight budget I couldn’t afford to keep throwing bags of flour in the bin with trial and error so oven baked, unleavened bread became my best friend.
For a while I was making flatbread in a pan, either dough ball or pancake mix consistency but I didn’t agree with the high heating the oil all the time when I knew it could be better and for a while I was stuck in a rut with it, although still knowing it was healthier than any bread I was able to buy. I mean really, when was the last time You saw buckwheat bread in a store?
Learning to oven bake the flatbread (and it actually being successful) all started when I followed the an awesome pizza base recipe.
From that I have made dozens of variations to finally have several I would be happy to share naming them healthy.
I have got to the point where my children will eat this bread with anything added to it, for instance, they do not eat steamed Kale, Nori or desiccated Coconut in their own forms but are happy to enjoy my bread with those ingredients blended in.
I have weaned my Boys right off adding any sweetners to the bread. For so long I was adding Agave Syrup not realising how it effects the glucose levels and I can now happily say we use no sweeteners in our bread.
To me, many foods in our diet, such as fruits / seeds, seem to contain enough natural glucose of their own so the need to add more isn’t actually necessary and can be quite harmful to someone verging on the edge if type 2 diabetes or serious candida overgrowth.
This week I have tried two new flours, Ground Almond Flour and Gram Flour and both are a hit.
This recipe is a 3 flour recipe and you will need:
* 2x Cups Organic Buckwheat Flour
* 1/2 Cup Hemp Flour
* 1/3 – 1/2 Cup Almond Flour
* 2 1/2 Cups of Water
* A generous drizzle of Olive Oil
* A sprinkle of salt (if desired)
* Baking Tray
* Parchment Paper
Preheat the preheat oven to 200C. Line a baking tray with parchment paper and pop it in the oven to warm up. Mix the dry food ingredients together very well. Next add 2 cups of water slowly stirring constantly, add the oil and mix thoroughly. Add another 1/2 cup of water and check the consistency once mixed well. You want it like batter. Thick and runny. Add more water if it doesn’t run. Add a little more Buckwheat flour if is too watery. Carefully remove the tray from the oven and scoop the bread mix onto it, spreading it out evenly. Put the tray back in the oven for approximately 25 minutes. When the time is done, allow it to slightly cool, score into pieces, cut and serve warm.
Thick and filling healthy bread.