Archive for February, 2013
There are many benefits to living in Sweden, and one of them is “Fettisdagen”: Fat Tuesday, a day to fatten up before Lent begins. Traditionally it is celebrated with a semla, a sweet bun carved and filled with almond paste, whipped cream and topped with powdered sugar.
This is my third Fettisdagen in Sweden, and I decided to take on the challenge and bake it myself. There is a catch to baking these yourself though, and whether it’s a pro or con depends on how you look at it: I can’t bake just 2! I did find a recipe that makes 10 (and also found a recipe that made 40!). Once the dough had risen I decided to make 9 rolls, with one being a double (slightly bigger, hehehe).
I couldn’t bring myself to put in as much cream as the bakeries and shops do, but it was tasty and fatty anyway, and we have already eaten a few … and I don’t suppose the rest will last very long!!
Here’s the recipe I used:
I finally remembered to take a picture of this delicious, gluten-free quinoa and rice flour breakfast bread!
I used tri-colored quinoa (white, red and black), which I leave soaking overnight and give a good rinse in the morning before mixing it. Today I used my brand new ceramic skillet to cook it in, and it was super fast; ready in 10 minutes.
Here’s the recipe again:
Quinoa and Flaxseed Gluten-Free Bread Recipe
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Bread, Breakfast|
|From book||Regina Racco|
- 4 tablespoons quinoa
- 1 tablespoon flaxseed meal
- 4 tablespoons rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
|1.||Place the quinoa in a small bowl and cover it with water. Soak overnight.|
|2.||Add flaxseed meal, rice flour, salt and baking powder to the quinoa.|
|3.||Add enough water to make a thick paste.|
|4.||Heat skillet on stove top and grease if necessary.|
|5.||Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.|
|6.||Flip the bread and let other side brown, uncovered.|
|7.||Ready to eat!|