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Millet Waffles

Posted on Jul 18, 2016 in Blog, Breads, Breakfast, FAILSAFE | 0 comments

There is something rather lovely about waffles. They look so fancy and decadent, but in fact, they’re super easy to make. They sing lazy Sunday mornings with fresh fruit, strong warm coffee and crunchy, chewy waffles. Well, that is if you like your waffles crunchy…..isn’t that the age old arguement? Crunchy or soft? How do you like your waffles? When I first got my waffle maker, I HAD.NO.IDEA. I’d never eaten a waffle before, let alone make one. It really was a case of – “well, seen plenty of waffles on instagram….and there’s only so many ways you can bake a batter….so let’s make these babies and see what happens!” And they were terrific. Really yummy. Well, I got the big thumbs up from the Grunkies, and that’s good enough for me. Those girls are a tough crew and always ready with their honest critique on all things Birdseed! I guess you’re wondering why I chose millet. Great question! Well, I could easily have made them with buckwheat or chick pea or brown rice or even quinoa flour….but I LOVE millet. I love the texture that it imparts to baked goods. I love the subtle sweetness and gentle aroma of millet. And bottom-line, I like mixing it up. I like diversifying my exposure and my family’s exposure to different grains. I do feel that if you use one grain 90% of the time in your baked goods, then your dietary approach becomes somewhat mono-grain, and you’re potentially omitting the consumption of important minerals and vitamins and nutritional benefits that another grain might offer. Simply put: mix it up. Spread your dietary net far and wide. Give your body the chance to harvest the nutrients it needs from a range of sources, and then I think you’ll do well and your body will reward you with the health and vitality you crave. So without further waffle (hahahaha! ‘S’cus the pun!). Here’s my MILLET WAFFLE recipe. I do hope you enjoy it. Please let me know what you think. Birdseed Millet Waffles 150g millet flour 90g tapioca starch 60g glutinous rice flour 1 – 2 Tbsp sugar 1 small Tbsp psyllium husk 1/8 tsp xanthan gum (optional** Please see note) 3 tsp baking powder 1 Tbsp vanilla essence 1/3 tsp salt 300 – 350g mylk/milk of choice Blitz ingredients all together, and cook in your waffle maker until desired crunch or soft is achieved.  You can even cook these babies as a hot cakes. So much fun and goodness to be had and to enjoy! If the mix is too thick (not all xanthan gums have the same viscosity), just add some more liquid until desired pouring consistency is achieved. I like to make something that is similar to a loose hot cake or pikelet mix. Allow your batter to sit for 5 mins until you make the final D. **Millet is a hydrophobic grain – it resists taking in...

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Spicy Potato and Mushroom Gozleme

Posted on Apr 21, 2016 in Breads, Mains | 0 comments

  GOZLEME I think I might have hit the jackpot here! Well, the jackpot of family meals that is! Usually it’s 2 out of 3 people like the meal. But to get 3 out of 3 loving the meal and asking for seconds and thirds – then I’d call that a complete success. The meal jackpot! 🙂 We had been to the Saturday Harvest Market in the morning and Daz share a gozleme with the girls, and golly, it looks so yummy. And it got me a’thinkin’….gluten free gozleme. Over the years, I’ve done various gluten free “pastries” and bread for nann bread and roti and gozleme and quesadilla and martabak with mixed success. And usually I make up the recipes as I go along, and so they never get written down! It’s a one meal wonder! After the market I had such a craving for gozleme, and thought….I wonder if I used my crumpet batter to make a gozleme pancake. And for the filling, I thought a lovely spicy potato and mushroom filling would be delush. Since I’ve gone a bit Snapchat happy, I did actually post the making of the crumpet batter, the spicy potato and mushroom filling and the gozleme. But….as snapchat only last 24 hours – it’s gone! I think I’ll try making a photo and upload it to the website blog. Just need some techy help with that….. Anyway, without much ado – treat yourself and your family to one of the most delicious meals you’ll have the pleasure to make and eat! Enjoy! 🙂 Buckwheat Crumpet Mix 450g flour  – I used: 250g buckwheat/100g rice flour/100g tapioca starch 1 1/4 tsp salt 2 tsp sugar 3/4 Tbsp dry yeast 1/3 tsp hydrocolloid of choice – I use cellulose gum – please see notes on Buckwheat crumpet page. 550ml of liquid ( I used half rice milk and half water)  – at room temperture or tepid – don’t make you liquid too hot or it’ll kill your yeast. Mix dry ingredients together. either in a large bowl or use a mixer (Kenwood, Kitchen Aid, food processor, Thermomix – whatever takes your fancy). Make a well in the centre and add half the liquid. Mix to combine. Add another 1/4 of the liquid and mix – getting rid of lumps. Add the remaining liquid. If you’re not using cellulose gum then you might come a bit unstuck. You want your mix to be half-way between a hot cake mix and a crepe mix. Set your mix aside to proof for 30 mins – 1 hour until it has doubled in size. Rate of rise will depend upon your kitchen temperature. Spicy Potato and Mushroom filling 1 large onion, chopped finely 6 cloves garlic, crushed 1/2 sweet potato, chopped into small cubes 3 large potatoes, chopped into small cubes 500g mushrooms, chopped finely 3 – 5 tsp...

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Buckwheat Crumpets/Buckwheat Quick Rolls

Posted on Feb 25, 2016 in Blog, Breads, Breakfast | 2 comments

Now once I give you this recipe – you’re all going to love me. You’re all going to want to come and beat on my door and give me a big cuddle. I just know. How do I know? Because this is an easy bread that you can knock up in around an hour (less time in the warmer weather). You can use them are crumpets, or make them thicker, cut them through the middle, and treat them like English Muffins or a flat roll. Just one bowl, not too many weird ingredients, a bit of elbow grease and you’re away. I actually got the idea from Miss B, who got the idea from me, and I got the idea from an SBS food programme hosted by Rachel Khoo. Now I don’t normally watch Rachel Khoo – I just can’t stand the flirtatous glances at the camera under the lashes accompanied by clownish red lips. Sorry, Rach, I’m sure you’re a swell girl and one hellofa cook – but try a more neutral tone of lippy and stop treating the camera like you’re on a cheeky first date, and you’ll have an avid viewer in me. Anyway,  Rachel made crumpets on her show, and I thought, “I could make them, I reckon!”  Come Saturday morning, “what do you guys want for brekkie?” comes the usual question, as I stand in the teeny tiny kitchen in my goonie with Miss B and Little Miss looking at me through iPad sleepy eyes. “Humph, don’t know” is Little Miss’ grunted response. (She’s not a morning person). Miss B goes straight into brainstorming mode. “Well, we could have pancakes, or what about scrambled eggs, I know that Nixy and Morgen laid eggs yesterday Oooo! Crumpets. You could make crumpets.” OooooooKaaaaaay. Well, you find a recipe, B and we’ll see what we need. So off she trots and back she comes iPad in hand and proceeds to rattle off a recipe. Sounds simple enough, easy to GF. In go the flours and yeast and liquid, give it a good razz to get rid of the lumps and then cover with a tea towel and set aside to proof until doubled in size. While that was happening, I’m trying to explain to Miss B what egg rings are. “You know, the round metal things that you put eggs in when you fry them.” “But you don’t fry eggs. Why do you have to put them into metal rings? Why do they have to be round? What’s wrong with odd-shaped eggs?” “Well, I don’t know. But I think I have some, because I bought them for other GF breading activities or for round pancakes.” “Why do pancakes have to be round? What’s wrong with odd shaped pancakes? They taste just the same.” Yep, OK. Thanks B. Now let’s just look for the egg rings. We didn’t find them,...

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Chick Pea Chips

Posted on Sep 12, 2015 in Blog, Breads, Snacks | 0 comments

Birdseed Chick Pea Chips 1 cup chick pea flour ¼ tsp salt ¼ tsp turmeric Approximately 1 cup water   Mix the chick pea flour, salt and turmeric together. Gradually add a little water to make a paste. Continue to gradually add water until you have a smooth batter that is quite loose. Pour batter into a disposible piping bag, or a large zip lock bag or a squeezy dressing bottle. All of these work well. Snip a small hole in the bag and drizzle a stream of the batter into a medium hot and lightly oiled pan (if your pan’s a sticker). You can make shapes – hashtags, spirals, love hearts, initials, words – the list is endless. Flip shapes after around 30secs. Remove from the pan and place on some kitchen towel. Repeat until you have a pile of shapes Now that your chips are cooked you can flavour and crisp up, if you like. Put chips into a bowl and add salt and a splash of vinegar. Mix to coat. Place on greaseproof paper and place into a moderate oven to crisp up and set the flavour for around 15mins. Other flavour ideas: lime and black pepper. Paprika and garlic. Cumin and garam masala. Sweet chilli. Use as a beer snack, scatter on top of salads, use as a dip dipper, add to soups as a fancy...

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Birdseed Chick Pea Wraps

Posted on Apr 11, 2015 in Blog, Breads, Breakfast, Mains, Snacks | 0 comments

Birdseed Chick Pea Wraps 1 cup chick pea flour ¼ tsp salt ¼ tsp turmeric ¼ cumin seeds or nigella seeds or fennel seeds 1 tsp garlic, chopped very finely (optional). (Use ginger as well or instead, if you’d like) Approximately 1 cup water Mix the chick pea flour, salt, turmeric, garlic, seeds together. Add a little water to make a paste. Continue to gradually add water until you have a smooth batter that is quite loose. Pour into a medium hot and lightly oiled pan (if your pan’s a sticker). Flip wrap after a minute. It should lift from the frypan easily once cooked. Allow to cook on the other side for around another 30 secs to a minute and place into a clean, folded tea towel until you’re ready to...

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 Gluten free Bread

Posted on Mar 23, 2014 in Blog, Breads | 0 comments

We now have Sprouted Quinoa, Sprouted Amaranth and Birdseed Breads available from Tuesday to Friday. All are egg and dairy free and delicious. They have a great in mouth feel and taste and work perfectly for sandwiches. We’re also serving our fruit bread in the cafe. The loaves are 130g mini-loaves and 350g loaves.    ...

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More breading activities  

Posted on Feb 23, 2014 in Blog, Breads | 0 comments

Whoa-K – next adventure (why do I always do this around dinner time when it’s a do or die situation?) – flat breads that don’t taste or look slimey, but actually look and feel like a mountain bread. Mind you, I used to find it hard to make these even when I was making gluten flour flat breads. Anyway, I’ve the dough made and I’m letting it rest (well maybe that’s me doing the resting and messing about on the internet 😉 Tune back in for results (good and edible ones I hope) a bit later….  ...

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