These super easy super quick noodles are delicious, just flour and water. Things come together quickly if you have a proper food processor. I have a trusty MagiMix that’s lasted 15 years so far, works like the day I bought it. Much use and abuse.
300 g AP flour
½ t sea salt
90 – 120 ml (probably 20 ml more …(but start with 90..)
1. Food Processor, like my trusty MAGIMIX
2. Blade attachment
3. Add all the flour and salt
4. Turn on the machine
5. In the open chute
6. Slowly pour in the water
7. The dough will look like crumbs at first….. keep adding water
8. Stop immediately when the dough comes together, sticks to itself, and the machine makes a different sound….
9. Kneed the dough a bit without any extra flour.
10. Roll out with a large rolling pin, when the dough is plate sized, sprinkle a bit of cornstarch or tapioca starch on the work surface
10. When the dough is wide and thin as you want it, sprinkle a bit more starch on top. Cut it in half. fold it onto itself twice.
11. Cut into ribbons, separating them as soon as they are cut. Fluff them up a bit so they don’t stick together
12. Boil 1 ½ minutes
I have THIS trusty MagiMix that’s lasted 15 years so far, works like the day I bought it.
Works just as well for Italian style pasta. Same initial technique, just a bit of olive oil and optional egg yolk for those who tolerate eggs.
Quinoa-Chickpea Falafel, Quinoa Couscous. Cashew Cream Pesto dressing, Cajun Red Beans and hot sauce
It’s gluten-free Its a seed so its not a grain its pronounced ‘KEEN-Wah’ It can be sprouted It can be milled into a flour It is easy to digest It has a pretty good GI index of 50 It’s high in Protein compared to other ‘grains’ It is a complete protein source, including all 9 essential amino acids It is high in Lysine, which is usually low in most plants It is rich in Methionine and Histidine It is high in the good kind of fiber : insoluble It has some resistant starch to feed the good bacteria in you gut It is a good source of antioxidants such as: Quercetin, Kaempferol Flavonoids and Squalene. It is a good source of Manganese, Phosphorous, Copper, Folate, Iron, Magnesium and Zinc
It has a couscous-like consistency It’s ideal for stuffing squash, mushrooms or peppers Its great as an addition to a Buddha bowl It works as a GF Couscous It can be used as a ‘starch’ or side dish
Rinse the Quinoa thoroughly under cold running water in a sieve at least 2 minutes if you live in an area with abundant running water@
1 C Quinoa 2 C Water
Cook together until boiling
Turn down to medium low or low
Cover and let cook 10-15 minutes
Remove from heat — Leave the pot covered
Serve warm or let cool
Quinoa and Chickpea Gluten-Free Falafel
1 C cooked quinoa
1 1/4 C cooked Chickpeas (or 1 can drained)
1 Onion, finely chopped
1 Carrot, chopped
1 small handful Parsley, loosely chopped
1/4 C Chickpea flour (or GF flour of choice)
1 t Garlic powder
OR 1 Clove Garlic
1 t Cumin
1/2 t Cayenne pepper
Sea salt and Black pepper to taste
In a Food processor (MagiMix brand highly recommended, add all the ingredients, adding the chickpea or GF flour last
Form into balls
Dip in Guten-free ‘Panko’
GF ‘Panko’ (I use Corn Flakes, blitzed into a fine crumb/powder)
Bake in an oven for 20 minutes at 180 C with the fan on OR Pan fry In a skillet heated over medium heat, and finish in the oven as above.
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Lokal Surdeigsbakeri…. en dag!
Hjelpe meg starter en ekte Surdeigsbakeri har i land! Min brød er balansert syrlige og sødme — San Fransisco stil. Jeg har lært den kunstverk i San Diego, California på Bread & Cie, an ekte fransk bakeri i gammelby San Diego.
Det er kun mel, havsalt og vann i brød. Skal bruker mest mulig lokal korn som: emmer, enkorn, spelt svedjerug og bokhvete.
The BREAD — Pick up a loaf tomorrow!! Bestille Brød — Henting!
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