“I have been looking at a variety of yeast-free, gluten breads and came accross this recipe in “The Complete Coconut cookbook“. I have shared it with friends and family and it has proven very popular. Many have asked me for the recipe, so here it is. Note that I have adapted it slightly based on taste.”
Ingredients (Serves 10 to 12 slices):
2 tbsp psyllium husk
1 cup coconut milk – Note that I have also made this bread with 1 cup almond milk and it was really good too.
1/3 cup water (or coconut water) – I only use water.
2/3 cup chickpea flour
1/3 cup patato starch
2,5 tsp baking powder (gluten free if you need to)
1 tsp ground cardamom.
0.25 tsp salt
0.5 cup coconut sugar
1,5 cups shredded carrots
Oil (coconut, butter etc) to grease the loaf pan.
optional: 1/3 cup raisins
Optional: 1 tsp vanilla extract
Pre-heat the oven to 180 degres Celsius.
Mix wet ingredients: Mix together pysllium husk, milk (coconut/almond etc) and water (or coconut water if using). Let stand for 5 minutes, it will thicken.
Mix dry ingredients: Mix together the chickpea flour, coconut flour, potato starch, baking powder, cardamom and salt.
When the milk/psyllium mixture has thickened, add the coconut sugar and vanilla (if using) and stir well.
Mix together the wet and dry mixtures above into a batter.
Add the grated carrots and raisins (if using) to the batter and fold gently.
Grease a metal loaf pan with oil (coconut, butter etc). Spread the batter in the pan.
Bake in the oven for 50 minutes to an hour, or until it is browned and cooked inside.
Remove from pan and let the bread cool on a wire rack.
We are currently doing a feasibility study with a view to submitting a planning application for a Community Cafe and Training Centre later in 2016. This would be a small, single story building on a tucked away corner of the farm, built to a high ecological specification.
The building would give shelter to those working on the land, as well as open up the site for use by the others. It would also be able to cater for training sessions and courses.
At present, the farm operates from a shed and has no mains water or electricity. The proposal is for a simple but highly sustainable structure that would offer a sheltered and seated environment with basic facilities, allowing access by the frail, elderly, children and people with mobility issues. The building would also be able to be used to run training courses and as a community kitchen.
Out of respect for our neighbours who enjoy the peace of the quiet lane which leads to the farm, and also thanks to our low carbon philosophy, we would make every effort to keep motorised traffic to the farm to an absolute minimum (bikes we encourage!) were we to obtain planning permission for the building.
You can see various images and plans of the proposed building by following these links:
If you would like to comment on these plans then please contact Gary Lowe of Groundwork who is coordinating the feasibility study consultation at this email address (an image to avoid web bots sending him spam!)
Our sincere thanks got to The Big Lottery Fund for our Awards for All grant which is paying for this study, to the wonderful Alan Wilkinson of KLH Architects who created the beautiful proposed designs, to lovely Gary Lowe and Anna Martin of Groundwork East for tirelessly seeking the local and wider communities’ reaction to our plan and to charming yet determined Cecil Elliston Ball of Town Planning Intelligence who is advising us on planning.
Grower John, his good lady Ju, Joanne’s other half Richard and Joanne had an enjoyable day at Snape Maltings last week celebrating my winning a Suffolk County Council “Creating the Greenest County” Award.
It goes without saying that Joanne only had her name on the trophy down to the hard work and dedication of everyone (yes, everyone) involved in the farm – thank you all – it was a proud moment to represent you all!