Jewish Life Digital Edition April 2015 | Page 70

BROWN RICE BUCKWHEAT AMARANTH RED QUINOA SORGHUM MILLET TEFF BLACK QUINOA WHITE QUINOA HOMEMADE GRANOLA • 3-4 Tbsp coconut oil, melted (place in a saucepan on stove to melt) • 3 cups coconut flakes • 2 Tbsp chia seeds/flax seeds/ seed mix • 1 tsp cinnamon • 2 cups roughly chopped nuts (almonds/cashews/pecans/ walnuts) • 3 Tbsp honey or maple syrup BREAKFAST COCONUT QUINOA • ½ cup uncooked quinoa, rinsed and drained • ⅓ cup coconut milk • ¾ cup water • 2 Tbsp brown sugar • 1 tsp vanilla • Dash of salt • 2 Tbsp toasted coconut • 2 Tbsp toasted almonds • ½ cup sliced banana • ½ cup fresh strawberries/blueberries • Additional coconut milk as desired for serving 1. Place quinoa, coconut milk, water, sugar, vanilla and salt in a saucepan. Bring to the boil, reduce heat to low and cook, covered, for 15 minutes. 2. Turn heat off and let sit for 5 minutes. 3. Spoon into serving bowls and top with toasted coconut, almonds, strawberries and bananas. ALMOND AND SESAME SEED CRACKERS • • • • 200g ground almonds 125g sesame seeds ½ tsp cayenne pepper 1 egg lightly beaten 1. Heat the oven to 160° Celsius. Grease a large baking sheet. 2. Place the almonds, sesame seeds and cayenne pepper in a bowl and season well with salt and pepper. 3. Add the beaten egg and enough cold water to make a stiff dough. Lay a 66 JEWISH LIFE ■ ISSUE 83 large piece of greaseproof paper on a work surface and place the dough in the middle, flattening the dough a little. Place another piece of greaseproof paper on top and roll with a rolling pin until the dough is about ½cm thick. 4. Cut the dough into squares and carefully transfer to the baking sheet. Bake in the oven for 10-12 minutes or until the crackers are golden brown. Let the crackers cool thoroughly before serving. 1. Preheat oven to 120° Celsius. 2. Heat the honey/syrup and coconut oil on the stove. 3. Mix all the ingredients together. 4. Spread evenly on baking paper on a tray and bake for about 15-20 minutes, until golden, turning halfway. YEAST VS BREWER’S YEAST Brewer’s yeast is used to brew homemade wines and beers, while baker’s yeast makes bread rise. Brewer’s yeast is not gluten-free, but regular baker’s yeast/yeast extract is gluten-free. The exception is yeast extract that contains barley malt or added wheat – so always double-check the labels to be extra safe. TO REPLACE BAKING POWDER: Mix together ½ Tbsp baking soda and 1 Tbsp cream of tartar. Can be stored in an airtight container for up to 2 weeks. HANDY TIP: Some baking powders are actually gluten-free – read the labels to be sure. PHOTOGRAPHS: BIGSTOCKPHOTO.COM OA – QUIN ced un prono -wa’ ‘keen