Autumn ? TEMPtations Creation 2: A sensational autumnal gluten free, vegan ? protein bread made with tempeh, buckwheat flour and flavoured with chestnuts ? , coconut ? , cranberries and cinnamon.
For those of you that follow my style of cooking, know by now that almost all my fusion recipes are invented. I get a vision of a recipe in my head, at which point I can almost taste it – I then just follow through and create it. I must admit on this occasion even I was surprised how tasty ? this bread turned out. It really tastes sensational. Go on, give it a go!!
1. 200 grams of @plantpowerfoods tempeh cut
2. 400 ml coconut milk
3. 200 ml plant milk
4. 150g cooked chestnuts ?
5. 2 tablespoons of @truviauk stevia
6. 1 pinch of pink Himalayan salt
7. 60 grams dried cranberries
8. 1 and 1/4 cups of buckwheat flour
9. 1 tsp of. Cinnamon
10. 1 and 1/2 tsp of baking powder
11. Sesame seeds for topping
Mix baking powder and buckwheat flour and sieve the mixture. Set apart.
Blend the rest of the ingredients, till it forms a smoothie like consistency.
Now tip the buckwheat flour and baking powder mixture in this smoothie and form a dough, knead by hand. Don’t worry if the dough is a bit wet and sticks a bit, however it should be able to hold its shape. Now form a ball with this dough and place it in the centre of a lined baking tray. Sprinkle sesame seeds on top if you like. Bake between 40mins to 1 hour till cooked. Cool on a wire rack. Enjoy!
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