Experimenting with the techniques of baking an Indian flat bread (without a tandoor!).

Testing new flour blends in some gluten free baking recipes.

Playing around with a Mélanger household staple to introduce new flavours and textures to rye bread.

And daydreaming of future travel plans creating a sweet Moroccan tradition.

This month it has all been about fruits and nuts.  Each and every single recipe fundamentally relying on the clever combination of the two.

I hope you enjoyed the selection!

{ Peshwari Naan } A combination of pistachios, almonds, dried coconut and sultanas are at the centre of this popular Indian flat bread.  ‘Baked’ quickly and simply in a non-stick fry pan, you can make beautiful naan in a matter of minutes.  You could also omit the fruit and nuts and experiment with a range of other fillings.  { Read more here … }

 

{ Gluten free Linzertorte } Here the classic Austrian pastry is transformed by gluten free flours.  A combination of gram (chickpea) flour played the stable structure role, and then tapioca flour lightened the mixture. An interesting test of gluten free pastry.  Will not be the last, I am sure.  { Read more here … }

 

{ Orange date and walnut rye bread } This bread is lovely and soft and is perfect with both sweet and savoury accompaniments.  The flavour of the dates was fairly subtle so when I bake this bread again, I will eliminate the walnuts and boost up the quantity of dates – or vice versa.  The orange provided a lovely overall freshness to the bread but could be omitted if you prefer. { Read more here … }

 

{ M’hanncha :: Moroccan ‘snake’ cake } When cutting into this M’hanncha, the light, delicate crunch of the filo pastry is a glorious enticement.  The first taste will not disappoint either.  The texture is moist and the flavour is fragrant.  The rose water is subtle and works well with the confident citrus flavours.  Overall it is not overly sweet, which is as refreshing as the mint tea traditionally served with it! { Read more here … }

 

{ Raspberry lemon frangipane slice } The sweet bread dough base is much lighter than its tart dough or biscuit base counterparts, making it a more delicate sweet indulgence.  The flavours of raspberry and lemon are a classic.  The subtle almond flavoured frangipane helps retains a level of richness and moistness.  The arrangement altogether, is one very easy to eat treat.   { Read more here … }

 

{ Fig and raspberry hazelnut cake } A play on a Dorie Greenspan favourite.  This little fig cake is injected with ground hazelnuts, and the figs were matched with a handful of raspberries. The overall result was a very easy to make, moist and flavoursome cake that is perfect not only for autumn, but any day of the year really.  { Read more here … }

 

 

{ Gluten-free, dairy-free orange almond cake } If you are a fan of the rich, intense flavour of orange marmalade you should try this cake.  There is no hiding the essence of the core ingredient here.  It is bold and concentrated.  The cake is very moist and a delicate slice (or two) is delicious served with a coffee or tea for a bit of an afternoon pick me up.  { Read more here … }


{ Almond Berry Slice } This little nutty fruity sweet was the very first thing I baked after bringing Nina home from the hospital.  Chosen for its speed of assembly (only minutes to prepare!), and simplicity of ingredients.  There is nothing fancy or chic about this humble slice but it sure is wholesome and soul feeding – particularly knowing it is very likely to grace the lunchbox my baby daughter in years to come.  { Read more here … }

 

 

{ Bakewell Tart } This tart is very easy to make.  It is essentially a very simple sweet short crust pastry, topped with jam and then a deliciously rich frangipane (almond paste).  I made this tart with blackberry jam, but would love to experiment further.  Perhaps create little individual tarts next time that showcase a variety of flavours.  { Read more here … }