3-Ingredient Crispy Vietnamese Crepes (vegan option)

What are they like?

-Deliciously crisp

-Filled with your favorite filling, or an option below

Recipe

This recipe is called Banh Xeo in Vietnamese and I love it. These crepes are deliciously crisp and the batter keeps in the fridge for whenever you would like a fresh batch. The recipe below is an adaptation from The Gluten Free Asian Kitchen cookbook. Traditionally the batter has ground turmeric in it, but instead I opted for ground fennel as I love the subtle, nutty flavor.

If you would like to learn more about how to make this recipe, it is featured in this episode. If you would like a vegetarian option, here is a Spicy Chickpea & Potato Curry (vegan), which makes a great filling.

Crepes
1 1/2 cups white rice flour
1/3 cup coconut milk 
1 1/4 tsp salt 
Optional: 1 tsp ground fennel (see note)

Filling, optional
1 large pork chop 
12 shrimp (cleaned, no shells) - optional 
1 cup mung beans, cooked 
1 garlic clove 
3 green onions
8 oz mung bean sprouts 
1 cup fresh mint leaves 
1 cup fresh cilantro leaves (or basil) 

Directions:

1. For the crepes: place all of the ingredients in a bowl and add 2 cups of water. Whisk thoroughly. Allow to rest while you cook the filling. 

2. Cook the mung beans. Follow the instructions the package. 

3. Slice the pork into thin bite-sized pieces. Slice the green onions, keeping the white part separate. Chop or crush the garlic. 

4. Place a large nonstick pan (like a 10” cast iron) over medium high heat. Add 1 1 /2 tsp of oil and add the pork and white part of the green onions. Turn the heat down to medium and let it brown for two minutes. Then stir the pork and add the shrimp and crushed garlic. Cook for about two minutes or until the shrimp is no longer translucent. Set the filling aside. 

5. Add 1 1 /2 tsp of oil to coat the bottom of the pan. Pour in 1/2 cup of the crepe batter and swirl immediately to spread the filling around the pan. Cook over medium heat for 5 minutes. Then add a few pieces of pork, a couple shrimp, a couple spoonfuls of mung beans, and a large handful of spouts to half of the crepe, making sure the ingredient are spread out on one half of the crepe. Cook until the bottom of the crepe is crisp and add a dash of salt. Then add a handful of herbs and green onions and fold the crepe in half, and serve!  

6. Traditionally this crepes is served with Nouc Cham sauce but I prefer garlic yogurt. Simply stir some some crushed garlic into yogurt to taste. This works for vegan yogurt as well! Or instead of garlic, add lemon juice and chopped dill to the yogurt and stir. 

Notes:

• Traditionally this recipe called a dash of turmeric. Feel free to omit or replace ground fennel with a dash of another spice. 

Spicy Chickpea & Potato Curry (Vegan)

What is it like?

-Packed with spices & herbs

-Cooked in a creamy Coconut-Cashew Sauce

Recipe

This recipe was inspired by chana masala, although it is milder and the spices and herbs are different. However, it does have a similar texture to chana masala as the potatoes and chickpeas are cooked in a creamy coconut cashew sauce. It can be eaten with pilaf, flatbread, or with a Vietnamese Crepe. If you would like to learn more about how to make Vietnamese Crepes, they are featured in this episode.

Puree
1 bell pepper
4 carrots
1/2 onion
1 13-oz can coconut milk (I prefer Thai Kitchen) 
1/3 cup cashews 

Stew
1 tbsp paprika 
3/4 tsp black pepper 
1 tsp fennel
1/2 tsp salt, plus more to taste if needed
3 tbsp low sodium tamari 
1/2 tsp oregano 
4 sprigs fresh thyme or 1 tsp dried thyme 
1 1/2 lbs potatoes 
Optional, 2 tbsp white wine 

Add at the end
1 13-oz can garbanzo beans 
1 lemon, zest plus 2 tbsp juice 
1/2 cup parsley, chopped (see note) 

Directions:

1. Roughly chop the carrots, onion, and bell pepper into 1-inch sized pieces. Puree the chopped vegetables, coconut milk, and cashews in a large blender or food processor. Add up to 1/4 cup water if needed. 

2. Place the puree in a 2-quart or medium sized pan with a lid. Add all of the ingredients from the “stew” list and simmer, stirring occasionally, until the potatoes are cooked, about 20 minutes. Be sure to scrape the bottom of the pan when you stir to prevent a layer from forming. If you would like this recipe to be accompanied by rice, begin cooking the rice now. 

3. Add the canned garbanzo beans, lemon juice, zest and parsley. Salt to taste. 

Notes:

• Since this dish simmers for a long time, you can used the parsley stems as well as the leaves. They will soften and add a lovely flavor. 

• Spice: this dish calls or an unusual amount of black pepper, but I like the flavor and spiciness that it imparts. Add less pepper if you are hesitant and just spice to taste at the end. 

Whole Grain Fig & Almond Hot Cross Buns (1-Bowl)

What are they like?

- Moist & Light Rolls

- Filled with your choice of filling: Fig & Almond OR Cherry and Ginger

Photographed above are an example of fairly traditional hot cross buns. The recipe below is Whole grain (brown rice and buckwheat) so they are darker in color. The whole grain dough is also thinner than a traditional bun so they are baked in a muffin tin to hold a nice shape.

Buckwheat groats pictured above which, despite the name, are naturally gluten free

Recipe

Makes 10 buns (in a regular sized muffin pan)

Dry
3/4 cup flour mix 100g
2/3 cup buckwheat, 103g
1/3 cup tapioca flour/starch, 40g
1 tsp pumpkin pie spice or British mixed spice
1/2 tsp salt 4g
1 1/2 tsp psyllium husk powder, 6g
1 1/8 tsp instant yeast, 4g

Wet
2 tbsp olive oil, 26g
1 large egg
2 tbsp maple syrup, 30g
1 cup warm water, 236ml/g

Additions (optional)
Flavor 1: 1/3 cup cranberries + 3 tbsp crystallized ginger, diced finely
Flavor 2: 1/3 cup diced figs + 1/4 cup slivered almonds + zest of 1 orange

Icing
1 cup powdered sugar
about 1 tbsp water

Directions:

1. Whisk the dry ingredients together in a large bowl or in the bowl of a standing mixer with the paddle attachment. Add the wet ingredients and mix on low until amalgamated. Mix on medium speed for about one minute. The dough will be very wet.

2. Next, mix in the dried fruit (optional). Scoop the dough into a muffin tin or whoopee pie tin. Fill each mold a little over half full so that there is plenty of space for the rolls to rise—and they rise a lot!

3. Allow to rise until at least doubled in volume. Preheat your oven to 350F / 175C. If using a muffin tin, bake for 25 minutes, or until the tops just begin to brown. If you’re using a whoopee pie tin, the rolls will bake for less time, about 20 minutes because they are smaller.

4. Allow to cool completely. Then mix together the powdered sugar and just enough water to make a thick drizzle (it should coat the spoon generously). Place the mixture in a piping bag or you can make your own (see note). With the icing, make a cross pattern going all the way across the buns. Allow the icing to set and then serve warm or place in an airtight container. I give them a short zap in the microwave before serving. Enjoy!

Notes:

• If you prefer to try a savory version of this recipe, you can leave out the dried fruit and frosting and just add a few tablespoons of sunflower seeds and flaxseeds to the dough. Also put a few seeds on top of each roll before baking, and gently press them onto the dough.

• You can make your own piping bag from a sandwich bag or parchment paper. Alternatively, you can just dollop some icing on top of the buns with a spoon.

1-Bowl Whole Grain Boule Loaf + Video (vegan)

What is it like?

- Moist on the inside with a beautiful, chestnut-brown crust

- Enjoy with butter and jam for breakfast, as an open-faced sandwich, or dipped in soups!

NOTE: The photo avove is a classic boule. The one I made is a smaller, wholegrain version. A smaller loaf is quicker to make and more importantly (in my book at least) it has more crust per volume of bread :-) I HOPE YOU ENJOY THIS TASTY MULTIGRAIN LOAF!

Welcome to the gluten free video series (below). It will help you learn tips and techniques and achieve great results.

If you enjoyed the video, please give it a thumbs up 🙂And if you’d like to see more, hit the subscribe button.
(You may need to click on the video title which will take you to Youtube.)

Recipe

This bread is flavored with teff flour, a delicately nutty whole grain. Although technically, teff is a seed and not a grain, which is packed with nutrients. Teff gives the loaf a beautiful, robust and chestnut-brown crust that so many gluten free loaves lack. And this recipes explains how to achieve that crust in a home oven. Enjoy!

Dry
1 1/3 cups Steve’s bread flour, 180g (see note)
2/3 cup teff flour, 105g
1/2 tsp psyllium husk powder
1/2 tsp fine salt, 4g
1 1/8 tsp yeast, 4g

Wet
2 tbsp oil, 26g, plus more for greasing the bowl
1 1/2 cups minus 1 tbsp warm water, 335ml

Directions:

1. Whisk the flours, psyllium, salt, and yeast together in a large bowl or in the bowl of a standing mixer with a dough hook.

2. Add the oil and water and mix on low until incorporated. Mix on medium speed for about 1 minute. The dough will be sticky.

3. Oil a medium sized bowl and place the dough in the bowl to rise until doubled in volume, about 30-60 minutes depending on the ambient temperature. Before the bread is done proofing, preheat the oven to 450F / 230C.

4. Once the bread is done proofing, gently turn it onto a parchment lined baking tray. Using a knife, make a crisscross score in the top of the dough, each line about 2 inches (5 cm) long and 1/2 cm deep.

5. Boil 1 1/2 cups water and place an empty baking tray on the bottom rack in your oven. When you put the bread into the oven, pour the boiling water onto the empty baking tray to create steam. Quickly close the oven doors.

6. After 20 minutes, turn the oven down to 350F / 175C. Bake for an additional 25-40 minutes, just until the loaf is browned on top and it sounds hallow when tapped on the bottom. The bottom of the loaf will be quite dark in color.

7. Cool completely before slicing. This bread will stay moist for several days and the crust will crisp nicely again when toasted. Keep at room temperature, but if it is not eaten it within a couple of days, it is best to slice and freeze it.

Notes:

• I use Steve’s bread flour for many recipes so if you’d like to buy it you can also make a exceptional brioche, pita bread, stollen, and an orange olive oil roll (coming soon). This loaf is a small one by design.

• Smaller loaves take less time to proof and bake. If you’d like to make it larger you can double the recipe, although I would still make two loaves to maximize the beautiful crust and keep a shorter rise/bake time.

• Steam helps create a beautiful crust that is characteristic of so many beautiful loaves. Note that the crust will soften some as the bread cools, but it will crisp up again after toasting and give you that crunchy/chewy exterior that gluten free breads usually lack. Enjoy!

Stollen Loaf

What is it like?

- Filled with festive flavors

- Easy to adapt to your taste (fill with current, raisins, cranberries, nuts or chocolate!)

Recipe

This bread is delightfully festive. It is rich and tender—similar to brioche but packed with dried fruit, brushed with butter, and covered in a dusting of powdered/icing sugar. It is sure to make a wonderful addition to any holiday dinner.

Dry
2 cups plus 2 tbsp (294g) Steve’s GF Bread Flour Blend (Authentic Foods brand)
2 1/2 tbsp (30g) sugar
1/2 tsp (3g) salt
1 1/8 tsp (3g) instant yeast
1 tsp mixed spice or pumpkin spice (see note)

Wet
3/4 cup (180g) warm water
1/3 cup (45g) Earth Balance Buttery Spread, melted
3 tbsp (40g) olive oil
2 eggs, large

1 cup dried fruit

To finish
2 tsp butter, melted
1-2 tbsp powdered/icing sugar, to dust

Directions:

1. Combine the dry ingredients (flour, sugar, salt, yeast) in the bowl of the standing mixture.

2. In a separate bowl, whisk together the wet ingredients (water, butter, olive oil, and eggs).

3. Add the wet ingredients to the dry and mix using the paddle attachment. Once the flour is incorporated, mix on medium-high speed for 2-3 minutes.

4. Mix in the dried fruit ingredients until incorporated. Pour into a greased bread pan (8 x 4 inches works well, or about 20 X 10 cm). A larger pan is fine too, as stollen is often wider and flatter.

5. Cover with a sheet of plastic wrap that has been sprayed with oil so it does not stick to the dough. Place in a warm place until doubled in size, about 1 to 1 1/2 hours. It will feel full of air and slightly “spongy” when it is done proofing.

6. While the dough rises, preheat oven to 350F/180C. Bake for 45-60 minutes, or until quite browned on top. Allow to cool completely 1-2 hours (see note). Enjoy warm and topped with butter.

Notes:

• The mixed spice (or pumpkin spice) makes the loaf slightly darker but gives it a wonderful flavor. Recommended!

• Bake time: bake time for bread can be little tricky. If your loaf ends up being gummy once it has completely cooked, that means it was under baked (or ingredients were not measured properly).

• Cooling time: If you slice into the loaf when it is warm, it will be a little gummy. The texture 1-2 hours later, once it is cool, is excellent. And it is even better the next day. 

• Dried fruit: I used an equal mix of 1/4 cup each: currents, cranberries, walnuts, chocolate chips and 2 slices of orange peel.