A Simpler, Travel-Friendly Potato Bread: For Vegans and the Food Sensitive

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Buckwheat and Potato Bread, cut into chunks ready to be thrown in the freezer for quick and easy snacks and meal accompaniments

WOAH! I’ve been experimenting this week with some really cool and yummy yeast-free-but-not-flat-breads, which I will blog about as soon as I can start chewing again: My Incognito Braces have just been placed on my upper teeth and I can’t speak let alone eat. Right now meal times mean ‘sucking mashed potato’ = The Pits.

Meanwhile, here is a recipe I’ve been using the past few months based on my Buckwheat and Potato Muffins recipe. It is in effect, a simplified version and is much easy to reproduce with basic cooking equipment and ingredients when in a hurry or when travelling, which is how I ‘invented’ it. It is crunchy on the tops and sides and nice and chewy in the middle, savoury with a hint of sweetness. Oh yeah.

I have made this loaf my own a dietary staple after finding it delicious and very convenient to bake whilst on holiday (see How we ate in an Egyptian Hotel for ten days as a Food Intolerant Family and Travelling with Food Intolerances: International Flights).

INGREDIENTS:

2 Cups of buckwheat flour

2 Cups of potato flour

3 Cups of Tapioca Flour

2 Cups of mashed boiled potato

1/2-1/3 Cup of White Sugar

1.25 Cup of Sunflower Oil

Water as necessary

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This loaf I experimented by fluffing the top with a fork before baking which for some reason freaked out my five year old. She thought it was ‘yucky’ like that. This loaf is also slightly higher in Oil and lower in water than the loaf pictured above and so is very crunchy and golden.

METHOD

Mix the dry ingredients  together then bit by bit add the mashed potato and oil, once they are in the mix you can determine how much water you need to add. The end result is not a ‘dough’ but more like a wet paste. The wetter the paste, the longer it will take to cook, the drier/tackier it is, the harder it is to get it out the bowl and into the baking trays. You’ll find what consistency works for you.

I then spread it into a couple of small loaf tins. There is no particular size of loaf tin that I’d recommend (after is this me we’re talking about here, ad hoc cooking, remember?) but I will add that it’s easier if the loaf isn’t too thick because then the baking time is less. Too thin and the loaf becomes VERY crunchy (can hurt the gums and now I’m wearing Incognito Braces on my teeth, I need to watch the crunchy stuff!). I usually bake it at 180-200c until the top is going golden. I remove it from the tins as soon as I can and cool on a rack. Then I cut it (OK, saw it  – if I’ve made it too crispy) into chunks, throw the chunks into bags and freeze for lunches for the kids, and breakfasts/lunch/dinners for me. Once frozen and thawed the loaf is less crunchy and easier for my kiddo’s to eat. This quantity can last a week or longer depending, obviously on how much of it we eat.

Meal and Serving Suggestions:

Dip into a homemade ‘butter’ replacement made of Sunflower oil and Salt

Lunchbox snacks for the kids, spread with Nuttelex  or replacement (as above)

Breakfast – served with mashed tinned kidney beans and pear ketchup

Lunch/Dinner Accompaniment with Soups, especially Hearty Split Pea Soup or Traveller Friendly Lentil and Vegetable Soup

For more Allergy and Food Intolerant Friendly Vegan recipes click here

For Facebook Updates on other health and wellbeing posts as well as my mega-massive-book-deal-in-the-making-waiting-updates click and like here

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