Cooking Videos!!!

[Gertrudes]

My partner has just baked the date bread and we LOVED it! The consistency of buckwheat flour bread is just amazingly delicious.

Best thing is, we have been eating healthier for a while now, but this has been more difficult for my partner who really loves bread with all the wheat, gluten and the evil stuff they put on packaged sandwich bread. I'm not such a bread lover, so it wasn't difficult for me to just quit it.
We had not yet looked for alternatives for him, and we just thought that making your own bread would take ages. Well, he loves cooking and wanted to start baking our own bread, but being very busy (working full-time, studying and starting a business) doing one's own bread was just not his top priority.
After having done the date bread he found that it was so fast and easy, and the result is so delicious that we've decided to buy new larger baking trays this weekend and start doing our own sandwich bread! I'm going to do some serious research in this section for bread recipes.

In the meantime, my first idea today for sandwich bread was to use this same recipe and replace the dates for some vegetable and seeds, add more salt and just a pinch of xylitol to pull out the flavour. I don't know if this will work, but I figure its worth to try. :D

 

[Beau]

Yeah, a few things I would love to see how they work with buckwheat are sandwich bread, hamburger buns, and tortilla wraps. I'd love to hear about your experience with trying to make a bread!

 

[3DStudent]

Anyone try making the bread without dates or fruit, just a base buckwheat bread? I want to try this as I have been making the date bread a lot and am starting to crave sugar . It seems you would lose some volume, sweetness, acidity, and gooey binder if you took out the dates. The sweetness can be replaced with more xylitol and stevia, and you could add lemon juice for the acid. I think a flax meal and water mixture could replace the volume and act as a binder.

 

[shijing]

Just wanted to say that I finally tried making this two days ago, and it turned out really well. I didn't have dates (and didn't get any because not all of my family likes them), so I substituted tamarind. It was a bit edgy, but ultimately turned out pretty well -- my wife brought half a loaf to work, and got several compliments from co-workers.

Anyone try making the bread without dates or fruit, just a base buckwheat bread?

I may try to use blueberries this weekend -- it will still be fruit, but they will be whole blueberries so won't be acting as a binder and I'm guessing it should be fine. I'll report in about how this turns out.

 

[3DStudent]

I may try to use blueberries this weekend -- it will still be fruit, but they will be whole blueberries so won't be acting as a binder and I'm guessing it should be fine. I'll report in about how this turns out.

Hmm, I now remember that I have some berries. Perhaps eating them would have let me remember faster :P http://www.sott.net/articles/show/203182-Blueberries-Improve-Memory-Slow-Aging-and-Much-More

I have all the things I need to make it in good quantities except for the dates. I have to go out and get them when I need them. Maybe I'll try it with the berries, or try to make it a basic buckwheat bread with no fruits.

 

[Laura]

Anyone try making the bread without dates or fruit, just a base buckwheat bread? I want to try this as I have been making the date bread a lot and am starting to crave sugar . It seems you would lose some volume, sweetness, acidity, and gooey binder if you took out the dates. The sweetness can be replaced with more xylitol and stevia, and you could add lemon juice for the acid. I think a flax meal and water mixture could replace the volume and act as a binder.

It's so cool when ya'll start thinking about the chemistry of cooking! That's one thing about it that I really love!

 

[Laura]

You can play around with this basic recipe in all kinds of ways as I'm going to be showing. Last night, Ailén made a bread with basically pancake batter but thick, with chopped ham and olives in it. Gads, it was almost like pizza!

I've got this nifty little blini pan that makes four blinis in little recessed cooking areas, and we have been using these for sandwiches. With this pan, it makes them perfectly round, all uniform in size, and if you keep it well greased (I use duck fat, ya'll can use butter or lard), and the batter is a little thinner, they get very crispy!

See the pan HERE

 

[Gaby]

You can play around with this basic recipe in all kinds of ways as I'm going to be showing. Last night, Ailenn made a bread with basically pancake batter but thick, with chopped ham and olives in it. Gads, it was almost like pizza!

It was SO goood!

 

[Chu]

You can play around with this basic recipe in all kinds of ways as I'm going to be showing. Last night, Ailén made a bread with basically pancake batter but thick, with chopped ham and olives in it. Gads, it was almost like pizza!

It was SO goood!

Lol! I was writing a post about it when I saw these two.

It's a very easy bread for those of you who are trying.

You basically make a pancake batter the way Laura has explained (and soon in the videos too) but add a little bit extra flour to make it like a thicker paste (same texture as you saw for the date bread; it has to be a thick cream but not like bread dough).

Yesterday I used the previous day's batter. If you leave it in the fridge overnight, the baking powder makes it fluffier. If you can't, there is not much difference anyways.

For two loafs of bread, these are the proportions:

Flour in the batter: one kilo. (and follow Laura's pancake recipe)

Then fry 2 onions with a little bit of oil, ghee or butter if you can have it.

While they cool down, slice about 200gr of olives (black or green) and cut about 300gr of ham into cubes, or square pieces if it's already sliced.

Add those ingredients to the batter, plus some oregano.

Oil two bread molds, and pour the batter in about two thirds full. Cook it in the over at about 180°C for about 30 mins. I don't know exactly how long. Just until the point where you can stick a knife of a toothpick inside and it comes out dry.

Yesterday was the first trial, and the oven was too hot. If that happens to you or if the bread it too thick, it may not cook all the way through. What you do then is cook it until it's crunchy on the outside, then take it out, let it cool down a bit, slice it up and put the slices back in the oven for about 10 minutes.

We put tomato sauce on top and it dried just like on a pizza. With a little bit of ghee on top, it tasted quite similar to pizza with cheese (ghee does that sometimes).

Yummy! I'll be trying doing it in the blini pan next.

And Gertrudes, this took really only 10 minutes to prepare. ;D

 

[Beau]

I've got this nifty little blini pan that makes four blinis in little recessed cooking areas, and we have been using these for sandwiches. With this pan, it makes them perfectly round, all uniform in size, and if you keep it well greased (I use duck fat, ya'll can use butter or lard), and the batter is a little thinner, they get very crispy!

See the pan HERE

I might just be confused, but how do you flip the bread in that pan? It doesn't look so simple...

 

[Laura]

See the pan HERE

I might just be confused, but how do you flip the bread in that pan? It doesn't look so simple...

You'll have to wait for the video! It's actually quite easy and better than tossing darts!

 

[Mrs. Peel]

We put tomato sauce on top and it dried just like on a pizza. With a little bit of ghee on top, it tasted quite similar to pizza with cheese (ghee does that sometimes).

Yummy! I'll be trying doing it in the blini pan next.

But...aren't tomatos a nightshade? And I thought ham wasn't that great either. Maybe that's just an individual thing.

Shar

 

[Chu]

But...aren't tomatos a nightshade? And I thought ham wasn't that great either. Maybe that's just an individual thing.

They do belong to the nightshade family, but some people tolerate them. I can have them raw and peeled, but cooked they are not too god for me.

This morning we continued our experiment using the blini pan, and we created little pizzas!!!

Some had tomatoes, and some didn't. Some had ham and olives, some chicken.

Yummy! Try it out! Next step will be to make them exactly like a pizza, with the ingredients as a topping and not inside the batter. It really took 10 mins to prepare.

 

[Jacques]

But...aren't tomatos a nightshade? And I thought ham wasn't that great either. Maybe that's just an individual thing.

They do belong to the nightshade family, but some people tolerate them. I can have them raw and peeled, but cooked they are not too god for me.

This morning we continued our experiment using the blini pan, and we created little pizzas!!!

Some had tomatoes, and some didn't. Some had ham and olives, some chicken.

Yummy! Try it out! Next step will be to make them exactly like a pizza, with the ingredients as a topping and not inside the batter. It really took 10 mins to prepare.

Can i have one please, they look so delicious.

 

[Scottie]

This morning we continued our experiment using the blini pan, and we created little pizzas!!!

Can i have one please, they look so delicious.

As the resident self-proclaimed Pizza Expert, I do hereby certify that they are simply delicious. It helps to brown them a bit more so you get that extra "crusty" flavor. And then, for dessert, you can have a little buckwheat pancake with cinnamon and xylitol. Yummy!

:D