Buckwheat Bread (vegan, paleo, gluten-free, low histamine) / Kruh od heljdinog brašna (veganski, paleao, bezglutenski, nisko histaminski)

If you have special dietary needs, this might be just the thing for you. Contrary to what its name might suggest, buckwheat is unrelated to wheat. In fact, it’s not even a grain and one of its closest relatives is rhubarb.

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INGREDIENTS:

(Yields 1 small loaf / 1.52 EUR)

2 cups buckwheat flour (1.20 EUR)

3 tbsp ground flax seeds (0.10 EUR)

½ tsp baking powder (0.01 EUR)

½ tsp salt (0.01 EUR)

1 tbsp coconut oil, melted (0.20 EUR)

1 cup warm water (–)

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METHOD:

Preheat oven to 200°C. Line baking sheet with parchment paper and set aside. In a bowl, whisk together flour, flax seeds, baking powder and salt. Make a small well in dry mixture and pour in melted coconut oil and water. Mix using a spoon until shabby dough forms and then dump everything on clean counter and give the dough a short kneading. As necessary, work more water or flour into the dough. You want it to be pliable and not stick to your fingers.

Form the dough into a ball and place on prepared baking sheet. Using a sharp knife, make a cross incision in the dough. Bake for about 40 minutes, until deep golden brown. The bread should give a hollow sound when you tap it. Allow the bread to cool completely before cutting into it.

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Ako imate specijalne prehrambene potrebe, ovo je možda prava stvar za vas. Suprotno onome što engleska inačica imena govori, heljda nema nikakve veze sa pšenicom. Štoviše, heljda uopće nije žitarica, a jedan od najbližih rođaka joj je rabarbara.

SASTOJCI:

(Za 1 malu štrucu / 11,31 kn)

2 šalice heljdinog brašna (9,00 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

½ žličice praška za pecivo (0,05 kn)

½ žličice soli (0,01 kn)

1 žlica kokosovog ulja, rastopljenog (1,50 kn)

1 šalica tople vode (–)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan za pečenje masnim papirom, pa stavite na stranu. U zdjeli pomiješajte brašno, lan, prašak za pecivo i sol. Napravite malu udubinu u smjesi pa unutra ulijte rastopljeno kokosovo ulje i toplu vodu. Miješajte žlicom dok se ne krene formirati labavo tijesto, a onda sve iskrenite na čistu radnu plohu i kratko promijesite. Po potrebi, u tijesto dodajte još malo vode ili brašna. Tijesto ne smije biti pretvrdo i ne smije vam se lijepiti za ruke.

Formirajte tijesto u kuglu i stavite na pripremljeni protvan. Oštrim nožem zarežite križ na tijestu. Pecite oko 40 minuta, dok kruh ne dobije duboku zlatno-smeđu boju. Znati ćete da je kruh gotov kad bude zvučao šuplje kada po njemu kucnete. Pustite da se kruh do kraja ohladi prije nego što ga zarežete.

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Buckwheat Bread (vegan, paleo, gluten-free, low histamine) / Kruh od heljdinog brašna (veganski, paleao, bezglutenski, nisko histaminski)

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