This week’s recipe is a collaboration with Buy Whole Foods Online, a Kent-based, family-run, international health food supplier. They provided us with some ingredients to create a healthy meal; organic tapioca flour, organic hemp seeds, cashews, and raw organic honey. Deciding what to make was like being on an episode of Ready, Steady, Cook!
We decided on grilled tofu & vegetable skewers served with a cashew satay sauce and hemp seed, tapioca flour flatbread.
We started by making cashew nut butter; simply cashews, coconut oil and pinch of salt puréed in a food processor for 20 minutes.
We then used this to make a wonderful satay sauce – a very straightforward process that combines the cashew butter with coconut milk, soya sauce, chilli flakes, honey and lime juice.
Next up we made the flatbreads. The gluten-free tapioca flour is derived from the cassava root. It’s almost 100% carbohydrate – with little or no protein, fat, fibre or minerals. For best results, it should be blended with other flour (such as coconut or almond). We studded our flatbread with toasted hemp seeds which – unlike the tapioca flour – are brimful of nutrients including protein, manganese, phosphorus, magnesium, zinc, iron and essential fatty acids.
It’s another simple recipe that, due to being yeast-free, needed no lengthy proving time.
It’s a batter rather than a dough and is cooked on a griddle or frying pan.
And, last but not least, the kebabs. Simply marinate sautéed tofu and vegetables of choice in a garlic and ginger paste – and then skewer.
To serve, grill the kebabs and reheat the breads and sauce – done! Garnish with fresh coriander or salad leaves. It’s a healthy, nutritious and delicious meal!
Click here to save our recipe to Pinterest
- 175g/6oz tapioca flour
- 50g/1¾oz coconut flour
- 1tsp salt
- 2tbsp coconut oil
- 255ml/10fl oz lukewarm water
- 1tbsp hemp seeds, toasted
- 250g cashews (not roasted or salted/sweetened)
- 1tbsp coconut oil
- ½tsp salt
- 1 medium onion, finely chopped
- 1 tin coconut milk
- 1tsp chilli flakes (or to taste)
- 150g/5oz cashew nut butter
- 2tbsps soy sauce (a gluten-free version is available)
- juice of a lime
- generous pinch of salt
- 2tbsps raw organic honey (use date sugar or jaggery if you want a vegan version)
- Preheat your skillet on a medium flame
- Sift the flours and salt together into a large bowl; make a well in the centre
- Add the oil and water to the centre of the flour and gradually whisk together to form a batter
- Mix in the toasted hemp seeds
- When the skillet has heated, ladle a quarter of the batter in and spread the contents into a round or oval
- When the top of the flatbread is beginning to dry, flip and cook the other side until it begins to brown
- Repeat until all the batter is used up
- Put the cashews into a food processor and purée for about 10 minutes. You'll need to stop processing every few minutes and scrape the contents down from the sides to purée completely
- Add the coconut oil and salt and process for another 10 minutes - again scraping the contents down from the sides if necessary
- Over a low heat, fry the finely chopped onion in a little oil until softened but not browned
- Add the coconut milk, soy sauce, cashew nut butter, chilli flakes and salt
- Continue to cook over a low heat, stirring regularly, for approximately ½ hour
- Stir in the lime juice at the end of cooking process
- To toast, sauté the hemp seeds for just a couple of minutes in a hot wok or saucepan. Be careful, they tend to jump out of the pan like popcorn!
- Brush the griddle with a little vegetable oil to prevent the flatbread from sticking.
Cakes & Bakes: Camembert bread wreath
What a great find this Camembert bread wreath recipe is! A few simple ingredients, straightforward process, delicious results! It comes courtesy of Jamie Oliver and it’s immediately gone into our “favourite breads” file.
Preparation time is about 3 hours from start to finish, however the majority of this is proving time, so you can get on with other things while the dough proves.
It’s a very flexible dish – perfect to serve at a drinks party, barbecue or sit-down dinner party. Served on its own or on the side of salads or pasta dishes. It looks fabulous when presented – and fills the room with hunger-inducing aromas.
Easy, warm, tear & share bread dipped in the garlic & herb-infused melted cheese… stupendous! We wish we had ‘smell & taste-vision’ to offer you. This will become an oft repeated bread for us – we hope you can give it a go too!
Click here to save the recipe to Pinterest
- 400g strong bread flour, plus extra for dusting
- 3.5g of dried yeast
- ½tsp salt
- 500ml tepid water
- 1 Camembert cheese round
- A couple of sprigs of fresh rosemary
- 1 clove of garlic
- A few glugs of olive oil
- ½tsp coarse ground or flaked salt
- Put the flour, yeast and teaspoon of salt into the bowl of a food processor / stand mixer fitted with the dough hook
- Gradually pour in the water and combine for a few minutes until it comes together into a ball
- Leave the lid on/cover with a plastic bag and prove in a warm place for 1½ hours, or until the dough has doubled in size
- Line a large, circular baking tray/casserole dish with greaseproof paper and dust lightly with flour Remove the box base from the Camembert round and place it in the centre of the tray/dish
- Divide the dough into 12 equal pieces
- Roll each piece into a ball and place on the tray, building around the Camembert box to create your wreath shape
- Cover with a damp tea towel and allow it to prove for another hour
- Preheat the oven to 180°C/350°F/Gas mark 4
- Unwrap the Camembert round from its paper cover and cut the rind off the top leaving a 1cm rim (reserve the box for baking)
- Pick the tips off one of the rosemary sprigs and poke them into the top of the cheese
- Peel & finely slice the clove of garlic, drizzle with olive oil and poke these in too
- Sprinkle the cheese with a pinch of salt and black pepper, then pop it back into its box in the centre of the wreath
- Pick the tips off the other rosemary sprig and dot them between the dough balls
- Sprinkle with the coarse/flaked salt and drizzle with olive oil
- Place the bread wreath in the pre-heated oven and bake for 30 to 35 minutes, or until the Camembert is gooey and the bread is risen and golden
- Remove from the oven and brush with a little olive oil before serving
A round-up of our top 5 bread recipes
Some time ago, we posted our top 5 cake recipe round up. This time, it’s the top 5 bread recipes on our blog – chosen by the number of visits they get on our website as well as the number of (re)pins they received on Pinterest.
Click on each image to save it to Pinterest yourself!
1. Sourdough cheese scones
Warm cheese scones straight from the oven take a lot of beating in the taste stakes; cut them in half and smother them with butter! Cured meats, pate, olives or additional slices of cheese are also delicious. Perfect for afternoon tea, buffets or party snacks.
2. Baguettes made with a poolish
Baguettes are the second most versatile type of bread – the sandwich loaf is probably king! Slice one lengthways and fill with cheese, cold meat or salad. Cut it into rounds, spread with garlic butter, piece it back together, wrap it in foil and bake – tasty garlic bread!
3. Hokkaido milk bread
This Japanese bread is one of the best loaves for lovers of the humble bacon sarnie. Soft and slightly sweet, it absorbs the oil from the bacon, taking on its flavour. That sweet/salty thing sometimes works a treat! Also perfect for cute, mini burgers and pulled pork sandwiches that are ideal for barbecues and get-togethers.
4. Beetroot loaf
The bright pink colour of this loaf is the first thing you notice. It’s great served buttered, alongside a chunky vegetable soup. Or perhaps toasted with a delicious medley of sautéed mushrooms.
5. Butter-dipped biscuits
These are biscuits in the USA sense of the word. As the name suggests, it’s impregnated with delicious, melted butter. They’re great served on the side of breakfast dishes, stews, casseroles and the like.
Cakes & Bakes: Keto soda bread
This keto soda bread is my favourite ketogenic bread that I’ve made to date. I think it’s because it’s naturally sweet… and is gorgeous toasted with a big pat of butter on top.
It’s made using the same method as traditional soda bread. However, the wheat flour is exchanged for half & half almond and coconut flour. I’ve also swapped the buttermilk for half & half full fat Greek yoghurt and full fat milk… because it contains more fat. Finally, I added and egg to help bind it all together.
You need to bring the dough ball together quite tightly as the finished loaf can be very crumbly. That’s why I recommend that you wait until it’s completely cooled before you attempt to slice it. I know, the waiting is difficult!
Justin had a portion toasted with egg, bacon and tomato. I had it toasted just with an egg, over easy. Tomorrow I’ll try it with cheese on toast or sliced avocado.
If you want to try my recipe, you can save it to Pinterest.
- 150g/5¼oz almond flour
- 150g/5¼oz coconut flour
- 1tsp cream of tartar
- 1tsp bicarbonate of soda (baking soda)
- pinch of salt
- 50g/1¾oz cold butter, cubed
- 150g/5¼oz full fat Greek yoghurt
- 1 egg, beaten
- 150ml/5¼fl oz whole milk
- Preheat oven to 190ºC/375ºF/Gas mark 5
- Line a baking tray with parchment paper
- In a large mixing bowl, combine all the dry ingredients, removing any lumps
- Rub in the cubed butter and make a well in the centre
- Pour in the yoghurt, milk and beaten egg and knead to a soft dough. Bring together and shape into a round
- Place on the prepared baking tray and, using a sharp knife, mark with a deep cross
- Bake for 30-35 minutes until the top is a lovely golden brown
- Allow to cool completely on a wire rack before breaking off chunks or slicing or it will crumble
