• Angelica Larsson

Lingonberry bread | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Happy Friday my lovelies! Earlier this week I had a lovely breakfast with one of my regular loafs that I make for myself. I find that making gluten free bread is difficult as they end up dry and even more so when it's vegan as well so finding a recipe that works is a challenge. Adding carrots brings a lovely moisture to the loaf which is why I keep turning back to this one.

What you need:

12 1/2 dl (4.6 cups) gluten free flour mix

1 dl (0.4 cups) oats

6 dl (2.4 cups) water

1/2 dl (0.2 cups) rapeseed oil

1 dl (0.4 cups) lingonberries

1 dl (0.4 cups) sunflower seeds

1 tbsp grounded psyllium husk

1 tsp ground cumin

1 tsp ground fennel

1 tsp ground anise

1 1/2 tsp salt

200g grated carrots

50g yeast

Begin with mixing the oats and 1/3 of our water in a pot and allow to cook for about 2 minutes. Transfer the mixture to a bowl and add the rest of the water, oil and seasoning.

Add the yeast and stir until it's combined and has dissolved and pop in the psyllium husk, allow it to rise for about 5 minutes.

Next grate your carrots and add that to the mixture along with half of our flour and sunflower seeds. I find using my kitchen appliance is the easiest here so I allow the machine to knead the mixture for about 5 minutes and then add in the rest of the flour. The dough won't turn out firm it should be somewhat loose and sticky once there gently fold in the lingonberries with a spatula.

Make sure you place baking paper into a baking tray and shape the dough into it, if you want you can decorate it with some seeds and flour before covering it with a towel and allowing it to rise for about 40 minutes.

Once your timer goes off set your oven to 200°C (400°F) and bake your bread in the middle of the over for 35-40 minutes. Once the timer goes off take your bread out and cover it with the towel once more and allow it too cool underneath.

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