高级澳大利亚工匠

面粉食谱

用我们的贝桑松粉:

- 印度煎饼 -

准备:

1. 切碎1个红洋葱,4个绿色辣椒,4瓣大蒜,香菜。

2. 混合140克贝桑松面粉,250毫升的水,1/2茶匙盐1/2茶匙辣椒,葱,姜,辣椒,大蒜,香菜拌匀。

3. 用一个大的不粘平底锅将其加热并加入润滑脂。

4. 将少量的面糊倒入锅中并摇晃平底锅使面糊均匀摊在锅上成圆形。

5. 烹饪3分钟后关闭再烹饪再持续1分钟或至金黄色。

6. 反面并重复此过程。

*Image from Google

- 葡萄干香料西葫芦松饼 -

准备:

1. 烤箱预热至350度。在烤盘上放入松饼锡与纸杯或喷烤。

2. 在一个小碗里,混合在一起3汤匙亚麻籽粉和1/2杯温水。预留10分钟,直到形成凝胶装。

3. 在一个大碗里,拌上2杯面粉贝桑松,1/2茶匙肉豆蔻1/4茶匙丁香,2茶匙肉桂粉1/2茶匙小苏打,1茶匙泡打粉1/2杯有机蔗糖,和1,/4茶匙盐。

4. 取另一个单独的碗,混合在一起1 1/2磨碎的西葫芦(挤出多余的水分),1个熟香蕉(捣碎),1/2汤匙纯香草精1/2杯橄榄油和3汤匙枫糖浆。

5. Stir the flax egg mix into the mix from step #4 then combine that with the mix from tep #3. Fold in 1/2 cup raisins and pour into muffin tin filling each cup 3/4 full.

6. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool, top with a little butter spread.

- Almond Cookies -

Preparation:

1. Preheat oven to 350 degrees F with the rack in the middle. Prepare cookie sheet with parchment paper.

2. In a large bowl, mix together 1 cup Besan Flour, 1 cup Rice Flour, 1 tsp baking soda, 3/4 tsp fine sea salt, 1/2 cup almond butter, 1 tsp vanilla extract, add some sweetness to taste, and 3/4 cup light unsweetened coconut milk.

3. Taste the batter and add more sweetener if desired.

4. Make cookie shapes with about 1 1/2 tbsp of batter per cookie. Flatten with your hands and press almond meal into the tops. Sprinkle on some salt.

5. Bake cookies for about 10-12 minutes or until the bottoms are golden brown.

6. Let the cookies cool for a few minutes and then transfer to cooling racks.

- Homemade Besan Pasta -

Preparation:

1. Whisk 2 3/4 cups Besan Flour, 1/4 cup tapioca starch, 1/4 cup Rice Flour, and 1 tsp xanthan gum into a large bowl.

2. Create a well in the middle of the flour, and crack 4 eggs into the middle. Add 1 tbsp olive oil and 1/2 tsp salt. Us a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour.

3. Once it's well mixed, use you hands to knead until it forms a dough. If the mixture feels too dry, add 1/2 tsp of water at a time while kneading. Knead until dough is smooth and elastic, but not very sticky. If you find if too sticky, add another tsp of Besan Flour until it reaches the desired texture.

4. Roll the dough into a ball and lightly flatten into a disk. Wrap the dough in plastic and let rest for 30 minutes.

5. Bring 3 quarts of water to boil in a large pot with a tsp of salt and a splash of olive oil.

6. After letting the dough rest, cut dough into 6 equal pieces. Use your hands to press one piece at a time on a millet-floured surface until it is about 1/4 inch thick, reserving the other pieces in plastic wrap under a towel.

7. With a pasta roller or rolling pin, roll out each piece into a thin sheet, lightly dusting both sides with millet flour as you go.

8. Either by hand or using a thick noodle cutter, cut each sheet into wide noodles and toss them with a sprinkle of millet flour to keep them from sticking together while you roll out the rest of the noodles.

9. Drop the noodles into the boiling water and cook for 4 minutes, stirring occasionally. Drain the pasta in a colander and gently toss it with a bit of olive oil to keep it from sticking together.

Using our Buckwheat Flour:

- Apricot Coconut Cookies -

Preparation:

1. Preheat oven at 180 degrees celsius and line a biscuit tray with greaseproof paper.

2. Mix 1 cup buckwheat flour, 3/4 cup sugar, 1/4 cup coconut flour, 1/4 tsp Xanthan gum, 1 tsp baking powder, 1 cup dessicated coconut, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1/2 cup rolled quinoa, 1/2 cup sultanas and 1/2 cup diced, dried apricots in a large bowl.

3. In a separate bowl, whisk 1/2 cup sunflower oil, 2 eggs and 1 tsp vanilla until well blended. Add to dry mixture with 1/2 cup almond milk and combine to form a stiff dough.

4. Form dough into balls about golf ball size and place on baking tray about 4cm apart. Press down on each ball to flatten slightly.

5. Bake for 35-40 minutes. Cool on wire rack. Makes approximately 15 large cookies.

- Buckwheat Crackers -

Preparation:

1. Combine 1 cup YYC Buckwheat Flour, 1 tbsp tapioca flour, 2 dessertspoons ground LSA (Linseed, Sunflower, Almond), 2 dessertspoons sesame seends, pinch of salt, add 2 dessertspoons olive oil and 1/2 cup water. Mix and then knead to a smooth dough, adding more water as needed.

2. Place baking paper on 2 biscuit trays. Divide dough into 2 and roll dough on a biscuit tray with another sheet of baking paper on top.

3. Roll until thin, sprinkle with extra sesame seeds and rock salt (or something else) and roll lightly to press them into the dough.

4. Cut with pizza cutter or knife into diagonals.

5. Bake in mod oven for approximately 30 minutes, turning if necessary for even cooking, until slightly golden.

- Buckwheat Pancakes -
Preparation:

1. Combine 1 cup YYC Buckwheat Flour, 1 egg, 2 tsp sugar, 1 tsp baking powder, 1 1/4 cups milk, 1/2 tsp pure vanilla extract, and mix until a smooth batter.

2. Heat on frying pan or skillet on medium heat.

3. Add sunflower oil and pour in enough batter for 1 or 2 pancakes. When bubbles start to form on top of pancake, turn pancake over to cook the other side.

*Image from Google

*Image from Google

- Chocolate Monster Cookies -

Preparation:

1. Preheat oven at 180 degrees celsius and line a biscuit tray with baking tray.

2. Mix 1 cup Buckwheat Flour, 3/4 cup sugar, 1/4 tsp Xanthan gum, 1 tsp baking powder and 3/4 cup cocoa together. Add 1/2 cup dessicated coconut, 1/4 cup sesame seeds and 1/2 cup sunflower seeds, 1/4 cup rolled quinoa and 1/2 cup sultanas.

3. In a separate bowl, whisk 1/2 cup sunflower oil, 2 eggs and 1 tsp vanilla until well blended. Add to dry mixture with 1/4 cup almond milk and combine to form a stiff dough.

4. Form dough into balls about golf ball size and place on baking tray about 4cm apart. Press down on each ball to flatten slightly.

5. Bake for 35-40 minutes. Cool on wire rack. Makes approximately 15 large cookies.

- Pat's Little Brittany's Buckwheat Crepes -

Preparation:

1. Put 2/3 litre of water in a large bowl. Add 1/2 tbsp rock salt then 500g YYC Buckwheat Flour.

2. Whisk vigorously and then add 1/3 litre water.

3. Heat on frying pan or skillet on medium heat.

4. When bubbles start to form on top of crepe, turn pancake over to cook the other side. Makes about 13-15 crepes.

*Image from Google

- Caramel Frosted Carrot Cake -

Preparation:

1. Preheat oven to 180C and grease two 2 x 24 cm cake tins with coconut oil.

2. Pour 400g buckwheat flour into a mixing bowl with 120g ground almods, 2 tbsp chia seeds, and 65g raisins, combine well and set aside.

3. Blend 2 slices of pineapple, 300 mL almond milk, and 150 mL maple syrup until smooth. Then pour it in with the other ingredients.

4. Peel and grate 3 carrots using the fine side of a box grater. Stir the carrot into the mixing bowl and mix thoroughly forming a smooth batter.

5. Pour mix into both tins and bake for about 30 minutes until tops are golden brown.

6. Remove from the oven, cool for 10 minutes on wire rack.

7. For the frosting: Blend 3 large peeled bananas, 10 pitted medjool dates, 2 tbsp almond butter, 1 tbsp coconut oil, 1 tsp ground cinnamon, and 4 tbsp water. Ice when cake is cooled.

Using our Rice Flour:

- Apple & Cinnamon Muffins -

Preparation:

1. Preheat your oven to 180C fan forced.

2. Line muffin tin with muffin cups.

3. Combine 2 1/2 cups white rice flour, 4 tsp baking powder, 1/3 cup white sugar, and 1/3 cup brown sugar in a large mixing bowl.

4. Add 1 large grated apple, 1 tsp lemon juice, 2 eggs, 1 1/2 tsp cinnamon, bit of milk, 1/2 cup margarine, and mix well.

5. Spoon muffin mixture into prepared muffin tins and bake for 25-35 minutes.

6. Remove from oven when baked and cool on a wire rack before eating.

- Cinnamon Glazed Pumpkin Scones -

Preparation:

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

2. Combine 2 cups Rice Flour, 1/2 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger inside a sifter and sift onto a large bowl. Stire to combine.

3. Using a cheese grater, grate 6 tbsp butter into the dry mixture. Combine shredded butter and dry ingredients with your hands until there are no large lumps.

4. In a medium bowl, mix 1/2 cup pumpkin puree, 3 tbsp cream, and 1 egg.

5. Fold wet ingredients into dry ingredients--if they aren't combining well, turn mixer on low and mix well. Dough won't be dry, it's a bit sticky.

6. Remove dough onto a lightly floured surface and make a large round circle. Cut into 6-8 triangles and place onto lined baking sheet or scone pan.

7. Bake 14-16 minutes until they are light brown. Remove from oven and allow to cool.

8. For the glaze, mix 1/2 cup powdered sugar, 3 tsp milk, 1/2 tsp cinnamon, and 1/8 tsp pumpkin spice. Once scones have cooled, drizzle the glaze, let harden, then enjoy!

- Peanut Butter Cocoa Brownies -

Preparation:

1. Sift 240g Rice Flour, 45g tapioca starch, 80g cocoa powder, and 1 1/2 tsp baking soda into a bowl, then add 1 pinch salt and 90g shelled hazelnuts and blend with a spoon.

2. Add 140g peanut butter and slowly pour 120 mL maple syrup, 80 mL sunflower oil, and 200 mL gluten free milk. Blend again.

3. Preheat oven to 180 degrees C and line your mold with parchment paper.

4. Pour 3 tsp lemon juice into the mix, quickly blend and move the mix onto the mold, then spread evenly.

5. Bake for 25 minutes.

6. Slightly heat some hazelnut spread cream and peanut butter in microwave for a minute, then garnish the top of the brownies while they're warm. Spread some peanut butter over the top, using a toothpick for detailing.

7. Let cool, then enjoy.

- Rice Flour Pizza Crust -

Preparation:

1. Combine 2/3 cup Rice Flour, 2 tsp coconut flour, 2/3 cup parmesan cheese, 1/4 tsp salt, 1/2 tsp Italian spices, and 1/2 tsp baking powder in a bowl. Stir well. Then add 2 eggs and mix.

2. Form dough into one large ball and place on a cookie sheet lined with parchment. Using your hand, press the dough to form a thin crust, using a rolling pin if necessary. If you've added too much egg, it'll be sticky and won't spread easily so add more Rice Flour.

3. Bake the crust at 350 degrees F for 12-15 minutes.

4. Add toppings as wanted, then broil in oven for 2-3 minutes more.

Using our Sorghum Flour:

- Sorgum Bread -

Preparation:

1. Preheat your oven to 180C fan forced.

2. Spray or grease a bread tin.

3. Combine 1 cup Sorghum Flour, 1 cup brown rice flour, 1 cup tapioca starch, 1 tbsp zanthan gum, 1 tbsp instant yeast, 3/4 tsp salt, and 1 tbsp sugar in a large mixing bowl.

4. Add 4 eggs, 1/4 cup vegetable oil, 200 mL water, and 1 tsp vinegar and mix on low speed for 5 minutes.

5. Put the dough into a bread tin and bake for 50-55 minutes.

6. Remove from oven when baked and cool on a wire rack before eating.

- Dark Chocolate Chip Oatmeal Cookies -

Preparation:

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.

2. Whisk 1 cup sorghum flour, 1/2 cup tapioca flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 1 tsp xanthan gum, 1/2 tps ground cinnamon, and 1/4 tsp ground nutmeg.

3. In a separate bowl, beat 3/4 cup coconut oil, 1 1/2 tbsp bourbon vanilla, and 2 eggs.

4. Add dry ingredients to the creamed ingredients and beat well.

5. Add 3-3 1/2 cups gluten free rolled oats, mix well. If you'd like more, add a 1/2 cup.

6. Add 1 cup dark chocolate chips and stir by hand to combine.

7. Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape.

8. Bake for 12-15 minutes until slightly golden and chewy.

9. Cool the sheets on a wire rack for 3 minutes. Then place the cookies on the wire rack to cool.

- Sorghum-Glazed Apple Fritters -

Preparation:

1. In a deep pot, heat oil to 375F.

2. In a large bowl, combine 1 1/4 cups sorghum flour, 1 1/2 tsp xanthan gum, 2 1/2 tbsp powdered sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.

3. Srit in 2 eggs, 2/3 cup milk, 3 tbsp butter, and 1 tsp vanilla until combined.

4. In another bowl, stir 3 peeled and sliced green apples with 1/2 cup sorghum syrup then add to batter.

5. Drop spoonfuls of dough into the oil and brown on both sides for about 4 minutes.

6. Remove with tongs and drain on paper towels.

7. Drizzle with additional sorghum syrup, then dust with powdered sugar while still warm.

Using our White Maize Flour:

- Gluten Free Scones -

Preparation:

1. Preheat your oven to 180C and line a baking tray with baking paper.

2. Combine 2 cups White Maize Flour, 2 tsp baking powder, and 1/2 tsp salt in a mixing bowl.

3. Cut in 2 tbsp butter, and mix well while slowly adding 1 cup milk.

4. Turn onto a floured board and knead for one minute.

5. Form dough into balls on baking tray and press down to form circles.

6. Bake for 10-15 minutes or until golden.

7. Remove from oven when baked and cool on wire rack before eating.

- Baked Tortilla Chips -

Preparation:

1. Combine 1/4 cup Maize Flour, 1/4 cup Plain Flour, 1 tsp oil in a bowl and knead into a soft dough using hot water.

2. Divide the dough into 6 equal portions. Roll out each portion between two sheets of plastic into a thin circle of 175 mm diameter. Dust the tortillas generously with flour to make the rolling easier.

3. Lay the tortillas on a nonstick pan, and cut each into 6 triangular pieces, then place the tortilla pieces in a single layer.

4. Bake at 190 degrees C for 7-8 minutes or until the tortilla chips are crisp and lightly browned. Add salt to taste.

5. Cool and store in an air-tight container.

*Image from Google

- Chilli Bean Quesadillas -

Preparation:

1. Combine 5 tbsp Maize Flour, 5 tbsp Plain Flour, and 2 tsp oil into a deep bowl and knead into a soft dough using enough water, add a pinch of salt if needed. Keep aside.

2. Combine 3/4 cup canned baked beans, 1/2 cup grated cheese, a pinch of salt, and 1 tbsp chilli sauce into a medium bowl. Stir well.

3. Divide the filling into 4 equal portions and keep aside.

4. Roll a portion of the dough into a 175 mm diameter circle using a little plain flour for rolling, then place a portion of the filling onto half of the tortilla and fold it over to make a semicircle and press it lightly to seal the edges.

5. Heat a nonstick griddle and cook the quesadilla, using a little oil until it turns golden brown in colour from both sides.

6. Repeat steps to prepare 3 more quesadillas, then enjoy!

- Maize Flour & Oats Biscuits -

Preparation:

1. Pour 240g Maize Flour, 250g butter, 1 egg, and a hand full of oats into a bowl and mix well until you get soft dough.

2. Form little balls the size of a walnut and push them with the palm of your hand on top of the oats so you flatten them.

3. Put the biscuits on a tray lined with baking paper and bake for 10-15 minutes at 180 degrees C.

4. When taking the biscuits out of the oven, they will be slightly soft, but will get crunchy when cooked.

- Shortbread Biscuits -

Preparation:

1. Preheat oven to 150C.

2. Sift 3/4 cup maize flour, 1 bup rice flour, and 1/2 cup caster sugar in a medium bowl.

3. Add 175g softened butter and mix with hands until dough forms. Add more flour if dough is too wet.

4. Refrigerate one hour, then cover biscuit tray with greased baking paper.

5. Shape dough into 2.5 cm balls. Place about 5 cm apart on greased paper. Flatten with lightly floured fork.

7. Bake 20-25 minutes or until edges are lightly browned.

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SalDoce Fine Foods

Suite 101E, 80 William St

Woolloomooloo NSW 2011 Australia

t: +61 (2) 8354 0841

e: info@yesyoucan.net.au

www.yesyoucan.net.au

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