In our search to cut more wheat out of our lives (while the kids and I can eat it fine, it’s less to buy if we all eat the same thing. And no, I haven’t decided if I want to read Grain Brain!). Sadly, rice crackers have become an all too familiar trade off in our household as we’ve compromised a wheat free diet with accessible snacks. Thankfully, I discovered how easy oatcakes are to make and how delicious they can be, especially when you include the satisfying crunch of seeds in the mixture. As an added bonus, they’re super easy to make and quite fun for the kids to help with… there’s no egg in the dough/batter so sneaky munching of the raw ingredients by Adventure Girl and Dash is ok.
I’ve been a fan of Hugh Fearnley-Whittingstall ever since my mother and I watched The River Cottage on telly before he/it became famous (i.e the late ’90s!). I loved the idea of a smallholding that, with the help of neighbours and surrounding people, can be self-sufficient… I guess it’s community-sufficiency. Grow what you can, swap/sell what you have too much of and all help each other out. A romantic ideal that grabbed me from a young age and still does. Within his book, River Cottage Everyday, this recipe, along with many other gems, is found… true confession though… when Mr Incredible went to eat them today there was only one left! The rest may have been consumed by me even though I really did make them for him 🙂
BILL’S RONA OATCAKES
- 300gr Oats : 150gr blended to oatmeal and 150gr blended to porridge oats (or 150r of each)
- 1/2 tsp sea/Himalayan salt
- A few twists of freshly ground pepper
- A small handful of seeds (I like pumpkin or sunflower)
- 75mL extra virgin olive oil
- 150mL boiling water
- Heat oven to 180 degrees C
- Mix all the dried ingredients together in a bowl and make a well in the centre
- Pour the oil in the well and stir
- Pour in the water to bind it into a firm dough
- Work the dough quickly and if too watery add more oatmeal
- Shape the dough into a ball and rest it for a couple of minutes
- Roll out the dough on a non-stick surface until about 5mm thick.
- Cut into rounds and place onto a baking tray
- Combine and work the remaining dough to roll it out again and repeat the process until all the dough is gone. Try not to work the dough too much though as the more you handle it the crumblier it will become
- Bake for 20min and then turn the cakes over and bake for another 10 minutes.
- Leave to cool on a wire rack and enjoy! (I love to eat these with cheese and pickles)
- The oatcakes will keep for a week in an airtight container.
Previous to Mr Incredible being diagnosed with a wheat allergy we made all our bread at home. We often still do for the kids and I but I lost a lot of drive to do this after diagnoses. Firstly, he couldn’t eat it and he ate a lot of it. Secondly, for those who love bread, the smell of a good loaf baking that you can’t eat can be classified as torture. Instead, we’ve been purchasing Ancient Grain’s Oat or Breakfast breads, really great alternatives for the wheat free (no additives, wheat free, tastes great and good textures) but expensive… really expensive (between $8-10 a loaf and as I said, Mr Incredible loves his bread).
I’ve been looking everywhere for a good loaf recipe but have been turned off by xantham gum and quinoa/coconut flour loaves that didn’t resemble the cravings of my hubby’s dreams. In fact, when I told Mr Incredible that I’d found a great recipe his first comment was “it’s not with quinoa flour is it?”. Thankfully, it wasn’t and finally, thank God, we’ve discovered this loaf (huzzah for amazing social media pages!). Not only is it easy to make, has ingredients we stock in our pantry already and tastes great (none of the awful texture in most GF breads), it’s also highly adaptable. Here come home made Olive and Rosemary or Fig and Walnut or Fruit loaves! Oh, and the only “kitchen equipment” you need is a bowl, a whisk, measuring implements and an oven… awesome.
Almond and Chia Bread
By Tania Hubbard of www.glutenfreegrainfree.com.au
- 1 cup almond meal
- 2 tablespoons chia seeds (soaked in 30 mL of water)
- 30mL water (this is used to soak the chia seeds (do this whilst preparing the dry mix))
- 3/4 cups arrowroot or tapioca (remember to sift this to remove any lumps)
- 1 teaspoon bi-carb (baking soda) (sifted with the starch to remove any lumps)
- 2 tablespoons apple cider vinegar (or use lemon juice if you cannot have vinegar)
- 3 eggs (usually no larger than 60 gram eggs)
- pinch salt
- preheat oven to 175C
- soak chia seeds in water whilst preparing the dry mix in a bowl. Stir to make sure the seeds are in the water
- sift arrowroot and bi-carb (baking soda) into bowl
- add almond meal and salt and mix well
- use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
- add eggs, soaked chia seeds and apple cider vinegar
- combine everything well until there are no lumps (about 1 minute of whisking)
- don’t be tempted to add any liquid – this mix is meant to be thick
- pour mix into a baking tin lined with non-stick baking paper or a silicon bread mold lightly oiled with olive oil
- bake for 25-30 minutes until the bread is firm (single loaf) to the touch and bounces back when lightly pressed and a skewer comes out clean. The top will be golden in colour and firm to the touch.
- Remove bread from the oven and turn out onto a cooking rack.
- Adjust cooking time to 45-50 minutes if cooking a double mix (larger loaf)
- This is a small loaf – a single mix – it won’t rise and rise like traditional bread so you need to use a small baking mold to “force” the rise – I purchased a single size loaf tin once I was happy with the recipe but previous to that used a pyrex dish lined with baking paper. If you don’t the bread won’t rise very well. You’ll end up with more of a focaccia loaf… which might be nice for a change anyway!
- BIG LOAF: you will need to double the mix and bake in a loaf tin or 20 cm or smaller cake tin (lined with non stick baking paper)
- Missing buns and rolls? Make the recipe in a muffin tin for individual GF buns.
For more information, check out the recipe on Tania’s page and read the comments for information on freezing etc: http://www.glutenfreegrainfree.com.au/gluten-free-almond-chia-seed-bread/
The origin of this recipe is an old 1980’s school cookbook which I’ve modified it over time to be egg, dairy and sugar free – I’ve also added some wholemeal flour along with frozen berries. We make this recipe at least once a week and I’ll often get a nudge from Mr Incredible if we’re low on stock – it’s not a problem if we are though – they take less than 10 minutes to whip up (if you use egg instead of chia then they are even faster)!
It’s easy enough to revert the recipe back to having dairy and egg – just replace the oil with melted butter and the chia and water mix with an egg. Making it with chia and oil though has the added bonus that they’re always on hand if I run out of eggs or butter.
- 3 very ripe large bananas (or 4 normal sized ones)
- 1 tbs Chia seeds
- 3 tbs water
- 1/3 cup olive oil
- 1 cup of plain flour (alternatively 1 1/2 plain flour and no wholemeal)
- ½ cup plain wholemeal flour
- 1 tsp baking soada (bi-carb soda)
- 2 tsp baking powder
- Frozen berries to taste (I use about 1 -2 cups) – if you scrimp on the berries though you won’t have enough batter for 12 muffins.
* if I’m making these for our family half of the recipe is usually topped up with some chopped chocolate / choc chips. This of course means that the rest of the muffins are no longer sugar free or dairy free, but Mr Incredible LOVES chocolate muffins!
- Heat oven to 180 degrees Celsius (fan forced oven)
- Place chia seeds and water in a small container and leave sit for 5 minutes until they become gelatinous
- While the chia seeds are soaking, squeeze the bananas in their skins to start the mashing process, remove bananas from their skins and place them in a medium sized bowl. Continue to mash with a fork in the bowl
- Add oil and mix (this is the melted butter replacement)
- Add chia seeds and mix (these are the egg replacement)
- Add flours, baking powder and baking soda. Mix with a wooden spoon until mostly combined.
- Add frozen berries and finish mixing until all ingredients are combined
- * at this point you can either add the chocolate or not – or, as we do, dispense half the batter and then add the chocolate.
- Spoon batter into muffin trays (I use liners in the trays)
- Bake in the oven for 15 minutes (depending upon your oven you may need to get them out after 12).
These will keep in the fridge for a week, although may become crumbly towards the end of their life due to the lack of sugar.