Three recipes of “quick bread” gluten-free flavored with vegetables, seeds and nuts …
The quick bread is so called because it is a fast mixture, it is soft soft but without yeast, so it does not need long leavening times before cooking. In this way, pleasure must not wait.
This type of dough is perfect for gluten-free flours, for those who are not very comfortable with leavened dough and for those who are particularly busy.
Prepare the Quick Bread of Carote
Ingredients for 54 small bread 3 cm in diameter:
- 300 g washed and scraped carrots
- 120 g flakes of brown rice
- 100 g pistachios
- 2 eggs
- 1 lemon juice
- 26 g extra virgin olive oil
- 1/2 teaspoon of salt
Preheat the oven to 160 ° C.
Grease the molds that will be used for cooking.
Chop the rice flakes and pistachios in a mixer using the “pulse” function.
Cut the carrots into slices and whisk them with the lemon juice the 2 eggs, oil and salt.
Add the shake to the chopped mixture, mix and pour into the already oiled molds.
Cook in a static oven for about 25 minutes.
Cool the small breads before removing them from the molds.
You can fill them or accompany them with:
- vegetables
- meats, roasted
- cheese, for example, cheddar, feta, parmesan, swiss ricotta
- shrimp
- cod
- tofu
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Prepare the Quick Bread of Celeriac
Ingredients for 54 bites 3 cm in diameter:
- 290 g celeriac already cleaned
- 95 g quinoa flakes
- 8 g golden flax seeds
- 25 g extra virgin olive oil
- 280 ml of water
- 1/2 teaspoon of salt
- 40 g hazelnuts
Grease the single-portion molds to cook the celeriac sandwiches.
Clean the celeriac, cut it into pieces.
Chop the flakes of quinoa with flax seeds and salt.
Coarsely chopped hazelnuts to give the crunchy contrast.
Whisk the celeriac with water and oil; add all the other ingredients to this smoothie.
Let this dough rest for 30 minutes so that the flax seeds can absorb the liquids present.
Spread the dough into the molds chosen for cooking, place in the oven and cook at 160 ° C for 30 minutes.
Let the celeriac small breads cool down before removing them from the molds.
You can fill them or accompany them with:
- vegetables
- cheese, for example, blue, emmental, goat’s, gruyere, mozzarella, parmesan, pecorino, swiss
- seafood
- beef
- chicken
- feathered game
- eggs
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Prepare the Quick Bread of Fennel
Ingredients for 54 bites 3 cm in diameter:
- 415 g fennel smoothie
- 105 g walnuts
- 105 g teff flakes
- 20 g golden flax seeds
- 50 g extra virgin olive oil
- 1/2 teaspoon of salt
Heat the oven to 160 ° C.
For cooking, prepare oiled molds lightly or a baking sheet covered with baking paper if you shape the dough by hand.
Reduce in flour in a mixer, with pulse mode, walnuts, teff flakes and flax seeds, then add salt.
Add the oil to the smoothies.
Add the dry ingredients to the wet ones mixing well with a spatula, let stand for 30 minutes so that the linen can absorb the liquids.
Bake for about 25 minutes at 160 ° C.
Cool the small breads before removing them from the molds.
You can fill them or accompany them with:
- vegetables
- lobster
- meat
- mussels
- cheeses, for example, blue, feta, goat, gorgonzola, Gouda, gruviera, parmesan, pecorino, Piave, ricotta, ricotta salata, Swiss
- shrimps
- crabs
- pig
- clams
- bacon
- fish
- ham
- eggs
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