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1 Breakfast loaf - gluten, dairy and nut free

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Breakfast loaf - gluten, dairy and nut free

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Ingredients

16 portion(s)

  • 220 grams rice, (I used black and red however basmati and brown could be used also)
  • 80 grams quinoa seed
  • 40 grams raw buckwheat kernels and dried chickpeas
  • 140 grams cornflour/arrowroot flour
  • 40 grams seeds of your choice, (I used chia and linseeds)
  • 2 teaspoons Xantham Gum/guar gum
  • 2 teaspoons dried yeast
  • 1-2 pinch salt
  • 30 grams Rapadura or Raw Sugar, (honey could also be used)
  • 400 grams lukewarm water
  • 30 grams olive oil (or any vegetable/nut oil)
  • 1 tablespoon vinegar (white or apple cider)
  • 2 eggs
  • 150 grams raisins
  • 1 --- handful sunflower seeds
  • 2 teaspoons cinnamon and ground ginger, (nutmeg and allspice could also be used)
  • 1 apple, cored and sliced relatively thinly
  • extra sugar and cinnamon
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Recipe's preparation

    1. 1.  Place rice, quinoa, chickpeas and buckwheat in TM bowl and mill on speed 9 for 1 minute to make flour.
    2. 2.  Add cornflour, seeds, xanthan gum, yeast, salt, sugar (if using honey add in the next step) and spices and mix on speed 4 for 15 seconds.
    3. 3.  Add honey (if using), water, oil, vinegar and eggs and mix for approx 30 seconds on speed 5-6, until all ingredients are thoroughly combined.  You may need slightly more water if the mixture isn't looking like a 'tornado/vortex'!!  
    4. 4.  Add raisins and sunflower kernels and mix on REVERSE for a further 20 seconds on speed 4-5 or until thoroughly combined.
    5. 5.  Pour half the mixture into a greased deep loaf pan.  Line the top with sliced apple.  Cover with remaining mixture and top with extra ground cinnamon and sugar.
    6. 6.  Leave for 30 minutes to rise and turn oven on 180 degrees to preheat while the loaf is rising.
    7. 7.  Place loaf in oven and bake for 40 minutes or until cooked.  Turn out onto a cooling rack immediately.

     

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

The base of this recipe is from Cyndi Omearas gluten free loaf recipe in the gluten free Thermomix cookbook

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Woops yes thankyou!  I'll fix

    Submitted by mjklimec on 31. October 2012 - 21:22.

    Woops yes thankyou!  I'll fix it up! tmrc_emoticons.)

     


    www.mellymaks.blogspot.com

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  • Woops yes thankyou!  I'll fix

    Submitted by mjklimec on 31. October 2012 - 21:19.

    Woops yes thankyou!  I'll fix it up! tmrc_emoticons.)

     


    www.mellymaks.blogspot.com

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  • Should the first ingredient

    Submitted by jenkombi on 6. October 2012 - 13:43.

    Should the first ingredient be  "rice", not "rice oil"?

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