Have you gotten the spam about the miracle weight loss that you can achieve by eating Hunza bread? I make no such claims. I was interested in this bread because it’s wheat free. I make a good wheat free bread. That’s all I’m claiming here.
1.5 cups Buckwheat flour
.25 cup Soy protein flour
3 tsp Baking Powder
2 tbs Honey
1 tbs Barley Malt or Molasses
1 pinch each of nutmeg, cinnamon, sea salt
2Tbs Olive oil
.25 cups of water (or more as necessary)
Chopped nuts and dried fruit.
Basically you just blend all the ingredients together. I meant to measure out the water for you but I forgot. I have a tendency to just put all the ingredients in without measuring. Spread the mix out about .5 inches thick on a greased (sprayed lightly with olive oil) cookie sheet. I bake it for about 20 minutes at 350F. The bread is chewy. If you’ve ever cooked with buckwheat, you know you don’t get that light fluffy texture that you get with wheat. Today I took half the bread out and left the other half in the warm oven (oven is now off). I want to see how it will dry out. It would be an interesting alternative to granola bars.
Today’s bread had no dried fruit or nuts in it, although it’s really good that way. I wanted to make breakfast pizza.
I made the bread then I spread with my tofu “cream cheese” and topped with fresh fruit. This is one of my favorite breakfasts. And since the bread is really filling, you don’t need to eat a lot to feel full.
I spent most of the weekend working. Still I was able to finish up my green socks.
Pattern: Pulsations (coming soon)
Yarn: Spunky Super Nova
I did a big no-no. I finished one sock and didn’t immediately cast on for number 2. It’s anyone’s guess when number 2 will actually get finished.