Pumpkin and Walnut Bread

Pumpkin and Walnut Bread

Inspired by:

Simply recipes website

Why?

I was visiting another friend at her work. Thought it would be nice for afternoon tea.

Time Taken:

10 minutes preparation (+1 hour to cook pumpkin)+45 minutes cooking=1-2 hours.

Number of Dirty Dishes:

Medium sized bowl, dessert bowl, fork, measuring cups, measuring spoons

I used:

1 cup pumpkin puree

1/3 cup oil

2 eggs

¼ cup rice milk

1 cup gluten free self raising flour

½ cup desiccated coconut

1 tsp salt

1 cup raw sugar

1 tsp ground cinnamon

1 tsp all spice

½ cup walnuts

(cranberries and coconut to garnish)

What I did:

Preheat oven to 180C and line 30cm x 20cm loaf tin.

In the largest bowl mix together the pumpkin puree, oil, eggs, and rice milk with a fork .

In the dessert bowl, combine gluten free flour, coconut, salt, sugar, and spices and mix together with a spoon.

In the largest bowl, add the dry ingredient mixture to the wet ingredients and mix gently until combined.

Stir in walnuts

Pour into loaf tin, and sprinkle with cranberries and coconut.

Bake for 45 minutes or until tester comes out clean.

Cut into slices and enjoy.

Comments after eating Pumpkin Walnut bread:

It doesn’t taste like I expect, but it has a nice texture and a good flavor.

Great with tea and very moreish.

What I would do different:

I would consider using brown sugar instead of raw sugar.

GF Pizza base/flat bread

GF Pizza base/flat bread

(after cooking and before cooking)

Inspired by:

Schar bread mix. . .the recipe on the back of the packet.

Why?

I’ve been making this for a while, but a friend and recent GF convert wanted to know about Pizza bases. 

I make it without yeast.

Time Taken:

20-30 minutes

Number of Dirty Dishes:

Measuring cups, bowl, measuring spoons, mixing spoon, knife, tray

I used:

1 cup gluten free all purpose flour

¾ cup warm water

2 tbs olive oil 

1 tsp salt

What I did:

Preheat oven to 200C.

Line tray and prepare desired toppings.

In a medium bowl combine gluten free flour, water, 1tbs oil and salt, and mix well (add more water if your flour is quite dry and absorbent, the dough should be well mixed, and spreadable-see picture).

Scrape the dough onto the tray and pour remaining olive oil over it.

Using a knife, spread dough on the tray as thinly as you desire.

Add toppings and bake in the oven for 10-20 minutes (until it is your preferred crispiness), or until your toppings are cooked to your satisfaction.

Take out of the oven and enjoy!

Comments after eating GF pizza base:

I love the thin crispy Roman pizza bases so this is perfect for me. 

It's a quick and delicious snack with some cheese or herbs scattered across it.

Different flour blends produce different results and it’s best to start with a bread/pizza flour blend.

It’s a little different, but all my guests have enjoyed it.

What I would do different:

I want to try out my own flour blend! I will get there eventually.