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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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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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Avocado-carob Granola

Posted on Feb 22, 2016 in Blog, Breakfast, Snacks, Sweet Tweets | 0 comments

Who doesn’t love granola? Come-on. It’s like the perfect “healthy” treat. You can nibble it like a little birdie, sprinkle it on your brekkie bowl. use it in muffins, sprinkle it in yoghurts, mix it into parfaits. What’s not to love? Well, not all granolas are created equal – equal in healthiness that is!! Some can be quite high in sugars and/or fats. And that’s something that none of us need added to our daily nosh. I made an apple-blackberry crumble the other night and made the crumble with avocado instead of butter. It was sensational. You can find the recipe on the blog. But I made too much of the crumble mix, so I decided to turn the rest into granola. It turned out so much better than I’d hoped. And I’m kinda thinking that given that I dried it out – it’ll have a resonable shelf-life. Not sure. The jury is still out on that one. 🙂  I’ll let you know if I keep it long enough to find out! 😉 Let me know what you think. J x AVOCADO-CAROB GRANOLA 1 ripe avocado (don’t use a hard, watery or stringy avocado – it just won’t work. 2 Tbsp carob powder 3 – 6 Tbsp maple syrup – depending on your desired sweetness and how well the granola is sticking together pinch of salt 2 cups of nuts/seeds – I used walnut, raw almonds, sunflower seeds, buckwheat grouts. But any combinaton will work. 1/3 cup coconut Dry roast nuts/seeds. Blitz to very coarse chop in food processor. If you’re using buckwheat – add it with the coconut and avocado – you don’t want buckwheat flour. Add avocado, coconut, pinch salt, carob, maple syrup. Mix using a pulse action. Don’t give it a long razz – as you might end up with a gummy mess. Add 3 Tbsp maple syrup and taste and check for sticking-togetherness. If you need more, add another Tbsp. But only just a pulse action to mix. Transfer to a baking tray lined with baking paper. Jiggle the clumps into smaller lumps (granola style). Bake in very slow oven for 30 – 45 mins. Depends on your preferred level of crunch and hardness. Allow to cool and store in a jar. Use within a week. Tweet!    ...

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Birdseed Breakfast Biscuits (FAILSAFE)

Posted on Aug 30, 2015 in Blog, Breakfast, Sweet Tweets | 0 comments

Birdseed Breakfast Biscuit (FAILSAFE VERSION) 110g thin rice flakes (or 70g thin and 40g medium). Rice flakes are available from Indian grocery stores. They are available as think, medium, thin and brown. The thin and medium are best for these biscuits. The thicker flakes are perfect to use in porridges. 40g amaranth or quinoa flakes 120g All purpose Birdseed flour (OR gluten free flour OR 60g buckwheat flour & 60g rice flour) 2 tsp bi-carb soda 1/2 tsp baking powder (optional) 1/4 tsp salt 30g buckwheat grouts 70g raw cashews (equates to approximately 50cashews. Given that the mix makes around 15 – 16 biscuits – this equals arouand 3 cashews per biscuit. 50g brown sugar 80g rice bran oil (or sunflower/canola oil) 85 g pear = 3/4 pear – tinned pears are great 45g pear juice (approx 3.5 Tbsp pear juice) 2 tsp vanilla essense HEAT OVEN 155oC Method: Blitz the rice flakes in a blender or a ninja for around 20 seconds until they’re chopped a little. Put into a bowl. Blitz the buckwheat as above. Put into the bowl. Dry roast the cashews in a pan or the oven until a little brown and blitz until a coarse meal is achieved. Put into the bowl. Add the amaranth/quinoa flakes, flour, baking powder, bi-carb soda, salt, sugar into the bowl and mix to combine. Put the pear, the pear juice, vanilla essense, oil into the ninja/blender and blitz to smooth. Pour into the bowl and mix until everything is combined. Roll out between sheets of greaseproof paper until the dough is around 1cm thick. Refrigerate for 30mins to allow the dough to harden. Remove and cut into biscuit rounds and transfer to a baking tray with greaseproof paper. Squish spare dough/off-cuts together and roll out again. Continue cutting out biscuits until all the dough is cut out. Bake in a slow oven for 20 – 30 mins (depends on the thickness of your dough) Allow to cool and keep in a jar or air-tight container.   They are delicious served with a carob sauce. Or make a carob hot-“chocolate”. Delush!!!   If you are up to moderate chemical – the breakfast biscuits are delicious topped with banana – roasted or raw.  ...

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Creating GF porridges worth bouncing out of bed for!

Posted on Aug 8, 2015 in Blog, Breakfast | 0 comments

I get asked, with surprising frequency, “how do I make gluten free porridge for breakfast?” Can I just say that I’m so impressed that so many people enjoy and seek out nourishing breakfasts! Power on!! And to answer that often asked question, I thought I’d share my ideas on creating breakfast porridges. It’s not all that complex and once you’ve got the basic ingredients you can create such a great range of delush breakfasts. I guess one of the first things I learnt when making porridges is that there isn’t necessarily one grain that makes a great porridge. But then again, with so many wonderful choices, why stick with just one? Also, if you’re trying to introduce your family to the bird seed grains, a bowl full of teeny amaranth seeds or soapy, mushy stewed buckwheat kasha might not go down so well, and you’ll find your efforts being scraped out for the chickens to enjoy! (Yep, been there, done that! Once, I’d so much millet porridge left that even the chooks got sick of it! 😉 ) First of all you need to start with RICE FLAKES.  These little beauties are available in an amazing range of thickness from Asian/Indian grocery stores, and by using them you can achieve lovely textured and in-mouth feel porridges. They are also very neutral in flavour and are inexpensive. For myself, I tend to use a combination of thin rice flakes, thick rice flakes and brown rice flakes in a ratio of 1:1:1.  But the ratio is completely up to you and your porridge style preference. Just as some people like rolled oats while others prefer cooking oats to make their porridge. The rice blend combination can be adapted to suit individual tastes. Using a range of flakes also creates a better glycemic index than just using thin, white rice flakes. I make up a big  air-tight container so they’re on hand when I want them. I call this my “RICE BLEND BASE”. It’s a great idea to have a bowl of these rice flakes soaking overnight in either water or your liquid of choice. I ususally soak mine in filtered water and then cook them up the desired quantity for breakfast in some water and rice milk, or milk of choice. I always add a pinch of salt into my porridges – it seems to bring the flavours together and help balance them, plus it suits my morning palette better. When it’s time to cook (or not cook if you prefer a cold porridge or muesli)  your porridge, the fun begins. At your disposable is an amazing array of grains, flakes, seeds to make your porridge more nutritionally robust and more varied in taste and texture. Both the flakes and whole grains can be used.   For flakes, I’d suggest amranth and quinoa flakes. You can get millet and buckwheat flakes, but my preference...

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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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Indonesian Eggs

Posted on Nov 3, 2014 in Blog, Breakfast, Mains | 0 comments

Who loves rice and salad? I do! I love the combination of the crunchy, freshness of the leaves and salady bits all mixed with the robust smoothness of rice and co. So when I was chatting with my wonderful little sis the other day, she mentioned Indonesian Eggs and I thought – “Well, giddy up! That’s for me!!” It’s too easy, ladies and gentlemen. It’s one of those meals that you can throw together in 30 mins, but it’s a super nourishing and impressive little number. Plus, it’s one of those dishes that you can adapt to use whatever is lurking in the fridge. Leftover chicken? Bingo! Mother and child Indonesian Eggs! You cooked too much rice the other night and don’t know what to do with the big bowl taking up room in the fridge? Bingo – heat it up and you have one of the main elements of Indonesian Eggs! Had peanuts lurking in the cupboard for a bit too long? Bingo. Throw them in a flypan, dry roast and blitz in a blender with a little oil, tamari, salt and sugar and BINGO! You have a dressing for your Indonesian Eggs! Did I say it was easy? Did I say it was versatile? Did I say it was an “if it’s” meal? If it’s in the fridge and needing to be used – USE IT!! 🙂 OK. So what do I do? What do I need? GRAB: 1.  A rice cooker (or pot to cook the rice in) 2.  A big bowl for the salad 3. A fry pan 4.  A jar and serving bowls for sauces 5. Little bowls to dish up There are between 5 and 7 steps, depending upon how much effort you’d like to dedicate to the task and/or time you have. No judgement here, folks. I’m as time poor as the rest of you, and if I can find a short-cut or if I have to use a pre-made quality sauce or prepackaged seed-blend from Mr Woolies, then I will! 🙂 1. RICE BLEND: Put some rice or rice blend onto cook. I did: 1.5 cups white rice 1 cup brown rice 1/2 – 1 cup millet  (buckwheat or quinoa are also beaut) Put it all nto the rice cooker bowl. Give the grains good wash until the starch is washed off. ~Set your water level and put rice onto cook~ 2. TOFU: I have two tofu flavours that I love and use all the time: a.  Asian cooking wine, tamari and palm sugar or coconut sugar all to taste into a pan. Add cubes or slices of organic firm tofu.                            Simmer gently until the liquid is reduced. b.  My other fav flav is lemon juice (2 lemons), a tsp tumeric, salt and pepper to taste into a pan. Add cube...

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