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
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