Cuisine: International

Semper Buckwheat & Teff Loaf with Homemade Almond Butter

Print Recipe
 Semper Buckwheat & Teff Loaf with Homemade Almond Butter
This Semper Gluten Free Buckwheat & Teff flour mix makes two quick and easy loaves. Perfect for breakfast with homemade almond butter. 
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Instructions
For the Buckwheat and Teff Loaf
  1. Prepare and weigh the loaf ingredients.
  2. Tip the bread mix into a bowl, and set aside about a tablespoon for later. Add the salt.
  3. Mix the yeast and agave nectar into the water. Pour into a well in the dry ingredients.
  4. Work together for about 3 minutes.
  5. Transfer to two greased 1l bread loaf tins. Even out with floured hands.
  6. Cover and leave to rise at room temperature until double in size (about 25 minutes).
  7. Brush with water, bake at 250 degrees for 30 minutes. Leave to cool and slice to serve. Why not freeze the second loaf for later?
For the Almond Butter
  1. Toast the almonds on a baking tray at 190 degrees for 10 minutes.
  2. Allow to cool and then add to a blender. Blitz! Every few minutes stop, and stir the mixture to ensure it gets evenly processed. Add the agave towards the end.
  3. Pour into a jar.
  4. Serve on the warm Buckwheat and Teff loaf!
Share this Recipe

Swedish Overnight Oat Pancakes

Print Recipe
 Swedish Overnight Oat Pancakes
Using wholegrain oats makes a healthy, lower glycemic index pancake. They are gluten and dairy free and super delicious! If you don't have time to soak overnight, anything over 30 minutes is fine!
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Instructions
  1. Combine oats, lemon juice, and coconut milk in a bowl. Soak overnight in the fridge.
  2. After soaking, stir in the flour, sugar, baking powder, eggs and melted butter.
  3. The batter should be of dropping consistency, add more milk if required.
  4. Fry in a non stick pan for 2-3 minutes.
  5. Turn and fry the other side.
  6. We served ours with fresh berries tossed in lemon juice and maple syrup. They would also be delicious with almond butter and banana.
  7. Enjoy your breakfast!
Share this Recipe

Gluten Free Havreflarn (Swedish Oatmeal Cookies)

Print Recipe
 Gluten Free Havreflarn (Swedish Oatmeal Cookies)
These oatmeal cookies are a traditional recipe from Sweden. They are so light and delicious and harness the natural goodness of oats. Serve with a cup of tea or coffee.
Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 6 minutes
Servings
cookies
Ingredients
  • 40 g Plant based spread We used avocado spread
  • 90 g Semper Organic Gluten Free Oats You can buy these from Ocado
  • 80 g Caster sugar
  • 1 medium Egg
  • 1 heaped tbs Ground almonds
  • 1 heaped tbs Plain flour We used Bob's Red Mill Oat Flour
  • 1 tsp Baking powder
Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 6 minutes
Servings
cookies
Ingredients
  • 40 g Plant based spread We used avocado spread
  • 90 g Semper Organic Gluten Free Oats You can buy these from Ocado
  • 80 g Caster sugar
  • 1 medium Egg
  • 1 heaped tbs Ground almonds
  • 1 heaped tbs Plain flour We used Bob's Red Mill Oat Flour
  • 1 tsp Baking powder
Instructions
  1. Prep your ingredients. Preheat oven to 220 C and grease two baking trays.
  2. Melt the spread and pour over the oats and mix.
  3. Combine with the sugar, egg, almonds, flour & baking powder, mix well.
  4. Spoon the mixture onto the baking tray, spaced well apart.
  5. Bake in preheated oven for about 6 minutes.
  6. Cool and serve.
Share this Recipe

Gluten Free Chocolate Buttermilk Cupcakes

Print Recipe
 Gluten Free Chocolate Buttermilk Cupcakes
Course Desert
Cuisine International
Servings
Cupkakes
Ingredients
  • 3/4 cup GF 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened
  • Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted butter
  • 6 Tbsp Buttermilk
  • 1 Egg White
Course Desert
Cuisine International
Servings
Cupkakes
Ingredients
  • 3/4 cup GF 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened
  • Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted butter
  • 6 Tbsp Buttermilk
  • 1 Egg White
Instructions
  1. Preheat oven to 350°F. Line muffin tin with paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt, set aside.
  3. Combine cocoa powder and hot water in
  4. the bowl of a mixer and whisk until a thick paste forms.
  5. Add egg and egg white and mix to combine.
  6. Add melted butter and buttermilk and whisk until smooth.
  7. Add flour mixture and mix to combine.
  8. Portion batter into prepared muffin tin.
  9. Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17–20 minutes.
  10. Let cool completely (about 30 minutes) before frosting.
Share this Recipe