Gluten Free Buckwheat Amarant Bread [ & Cashew Coconut Roll ]

Weekends are great for “cook-ups”, filling up your pantry which makes preparing meals SO much easier during a busy week.  Sunday I baked a Gluten free Buckwheat Amarant Bread, a Hummus Flat Bread and also prepared a super quick, ready in 5 minutes raw Cashew Coconut Roll to slice and take along as a snack.

The recipe for the bread is super easy, it is gluten- and yeast free, grain free and plant based.

Ingredients for the gluten free Buckwheat Amarant Bread are,

• 400 grams buckwheat flour, I used sprouted dried buckwheat to make the flour, it is perfectly fine to use regular buckwheat flour. I tend to soak and sprout my seeds and grains to make them easier to digest and to clear them from the phytic acid they may contain.
• 100 grams amarant flour, same procedure ( 100 grams is about 2/3 of a cup plus 2 heaped Tbsp. or 3,5 ounces )
• 1 Tbsp. arrowroot powder
• 1 Tbsp. aluminium free baking powder
• 1 tsp. pink salt
• 1 to 2 Tbsp. “bread spices”, see recipe below, optional
• 500 ml water
• 500 ml water to steam the bread while baking in the oven
• 1 Tbsp. black nigella seeds, optional, this can be replaced by something else like sesame seeds

I use my bread spice mix to enhance the flavor of breads and crackers. It is a mix of coriander-, sweet fennel-, anise- and cumin seeds ground finely in equal proportions. Freshly ground is the best. This spice mix gives a delicious interesting flavor to the bread.

Preheat the oven to 425F / 220C

Mix the dry ingredients and add the water. If it seems to dry, add a few Tbsp. water.

Place 500 ml water in an oven safe dish and place it on the bodem of the oven. Put the dough in a greased ( a square ) baking dish and bake for 45 to 55 minutes, depending on the size of your baking dish. I used a 15 * 15 cm / 6 * 6 inches. I added 1 Tbsp. black nigella seeds, these little things add great flavor and make your bread look pretty!

The bottom of the bread should sound hollow when tapped on. Slice with a really sharp knife when cooled to make nice and thin slices. I used my chefs knife for this. Keep it in the refrigerator for up to 5 days or slice it and freeze. I place parchment paper between the slices to keep them from sticking to each other in the freezer.

Cashew Coconut Roll

You can of course use the dough for bars or balls but when time challenged, a roll is the easiest way to go!

Ingredients,

• 1 cup cashews, I used soaked and dehydrated nuts
• 2 Tbsp. soft coconut butter or coconut oil
• 2 X 1/2 cup desiccated coconut
• 2 Tbsp. liquid sweetener of choice, I used maple syrup and some stevia, to taste
• 2 tsp. maca powder for an extra boost, optional
• 1 tsp. vanilla powder and a tiny pinch of pink salt

Add the cashews and 1/2 cup of the desiccated coconut to the blender and let it run until it starts to become softer. Keep scraping the sides of the bowl clean. Add the remaining ingredients and puls until it starts to form a dough. If too dry, you can add some extra coconut oil, liquid sweetener or a Tbsp. of water. Turn it out on a parchment paper, make a roll with the help of the paper and put it in the fridge to stiffen up. Slice it  with a sharp knife. Keep it in the fridge in a airtight box or packed in foil.

Let me know if you try it and how it turned out!

Tina xo