2,5 dl water
2,5 dl oatmilk/ricemilk
4 dl glutenfree flour
1,5 tablespoon sugar
1 teaspoon salt
1,5 teaspoon baking powder
Mix and let rise for about 30 minutes.
1 dl melted butter without milk, cooled down. Mix into dough just before cooking. Add more ricemilk if dough is thick.
◾200 grams boiled black quinoa
◾400 grams All purpose flour
◾50 grams buckwheat flour
◾50 grams sunflower seeds
◾1 teaspoon yiest
◾1 teaspoon salt
◾4 dl water (1 1/4 cup)
Weigh all the ingredients. You can double and triple to recipe with great luck, just keep to the measurements.
If your quinoa is freshly cooked leave to raise for 60 minutes.
Use a spatula and scoop roll sized pieces of dough onto the cooking pan draped with baking paper . When you have 4×4 leave to raise for 30 minutes and cook for 12-15 minuts in 250 Celcius
After 30 minutes split the dough in rolls with a knife like under.
Pull the baking paper over to the now hot baking tray and lower temperature to 230Celcius degrees.
Cook for 12-15 min. Cool on a wire rack.
1 tsp. Orgran Egg Replacer powder
2 tbls Water
1 1/4 cups Plain flour
2 tsps. Baking powder (Don’t use that for crepes)
3/4 tsps Salt
1 tbls Sugar
2 cups Milk (Only 1 1/4 cup for American pancakes)
3 tbls Oil
How to do
In a small bowl beat egg replacer with water until it peaks.
Sift flour, baking powder, salt and sugar together.
Stir in milk and oil. Fold in egg replacer.
Bake as usual in 26 cm (diameter) frying pan.
For thinner pancakes increase milk as desired. Makes about 6 European crepes.
Serve with fruit, jam, sugar, syrup or other stuff to your liking :D
This morning I made myself a tropical omelette for breakfast.
I have this habit of wanting to try out different stuff all the time and this morning I decided to try out a new recipe (invented while cooking of course).
The result was absolutely delicious…
- Fry 1/2 red onion chopped in tiny pieces in olive oil in a hot pan
- Add 150-200 grams of pre-cooked chicken (left-overs from last nights dinner is perfect)
- 3 eggs, stirr while cooking to get them scrambled
- Then add Spices; Salt, Pepper, herb mix (garlic, chili pepper, parsley)
- and 2 table spoons of Santa Maria Tropical Salsa with chunks of mango, pineapple and papaya.
- 50 grams of Arla Tolko Chives cheese to melt in the omelette.
Top with Parmesan cheese.
OK, I do admit that sometimes i have strange desiers to mix and blend stuff that normal people might not do, but at the same time this one turned out fantastic. I really really liked it. It was a lovely sensation of tropical tastes as well as the regular chicken and egg taste. It was lovely with the cheeses on top.
PS: In the nordics Arla Foods is the producer of this cheese. Local variants of this cheese is possible to find in any of the countries Arla distributes to.
The complete list is published on Arlas webpage.
If you cannot find this cheese, I am certain there are lots of other variants that will also taste delicious in this dish!