oysters 3 ways

oysters 3 ways | The Secret Life of Bee

When I was tiny a family friend paid me R20 (which was A LOT back then) to eat an oyster because I thought they were the nastiest things i’d ever seen. Today the husband has to stop me ordering more before we have to declare bankruptcy.

oysters 3 ways | The Secret Life of Bee

My favourite places to eat oysters in Cape Town are Chefs Warehouse and The Duchess of Wisbeach. So this weekend after many an oyster and many a bottle of wine I called up my favourite fish shop to place an order for some fresh oysters that we could enjoy at home.

oysters 3 ways | The Secret Life of Bee

I am a big fan of just a squeeze of lemon and a tiny dash of Tabasco. But for the sake of some fun i’ve done them three ways. Mignonette which is a classic, a punchy Asian style sauce and Bloody Mary oysters. I got the idea of the Bloody Mary oyster from Sweet Paul Magazine and had to try it. I did mine a bit differently but it’s definitely a winning idea.

oysters 3 ways | The Secret Life of Bee

Oysters 3 ways

each recipe makes enough for a dozen oysters

Mignonette: 

  • 1 large shallot, finely diced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp sushi vinegar
  • freshly ground black pepper

Combine all ingredients and allow to to sit for at least an hour before drizzling over freshly shucked oysters.

oysters 3 ways | The Secret Life of Bee

Asian:

  • 1 Tbsp pickled ginger, finely sliced
  • 2 tsp soy sauce
  • 2 Tbsp sushi vinegar
  • squeeze of fresh lime juice
  • dash of Sriracha
  • finely sliced spring onions

Combine all the ingredients and spoon onto freshly shucked oysters.

oysters 3 ways | The Secret Life of Bee

Bloody Mary:

  • 60ml tomato juice
  • dash of Worcestershire sauce
  • about 10 good dashes of Tabasco
  • squeeze of fresh lemon juice
  • freshly ground black pepper
  • 1/2 celery stick, finely diced

Combine everything except the celery. Dress oysters with the sauce and then finish with a sprinkle of the diced celery.

oysters 3 ways | The Secret Life of Bee

If shucking your own oysters is a tad daunting head over to Serious Eats for the very best oyster shucking step-by-step guide i’ve ever come across. (picture a big thumbs up emoji)

Bon appétit!

oysters 3 ways | The Secret Life of Bee

oysters 3 ways | The Secret Life of Bee

açaí super smoothie

acai super smoothie | The Secret Life of Bee

The açaí palm provides two of my favourite things on earth, açai berries and hearts of palm. The açaí berry is jam packed with antioxidants, amino acids, vitamins and minerals. It’s also delicious. The first time the husband took me to Rio we went to a juice bar near the beach and he got me this massive dark purple açaí smoothie. It was incredibly beautiful and super scrumptious. The berry is quite tart but has chocolatey cocoa undertones which makes it a delicious addition to any smoothie or juice. It also has a magnificent colour.

acai super smoothie | The Secret Life of Bee

I received the most beautiful glass bottle of milk from Consol last week. Not only do I just adore the nostalgia of milk in a glass bottle but the milk inside was the most delicious and creamy milk i’ve ever tasted. Thanks to the sexy Swiss cows from Deneys Swiss Dairy i’m ruined for all other milk. And let’s face it, milk just tastes better in a glass bottle. This awesome colab is getting people to focus on bringing back the pure things in life. This gorgeous glass bottle is pure packaging. It keeps the milk fresher for longer and with no nasty chemicals that could alter the taste of its contents. So chuck out those plastic cartons and decant your milk into a beautiful glass bottle. It’s better for you, it looks darn pretty and it feels like a treat!

acai super smoothie | The Secret Life of Bee

Also- can we have a minute for these amazing strawberries I found at the market. They were almost too pretty to eat… almost. To give the different layers of the smoothie some slushie consistency I sliced and froze a bunch of strawberries and bananas. They also make fabulous sorbet in seconds if you blend them up with a splash of coconut milk. The chia seed layer is a yum and fun textural element but also super duper healthy. These babies are laden with B vitamins, thiamine, niacin, folate, calcium, iron, magnesium, manganese, phosphorus, and zinc. I mean. I’m feeling healthier just typing this!

acai super smoothie | The Secret Life of Bee

Açaí Super Smoothie

makes 1 large smoothie

Ingredients:

Banana layer

  • 1 banana
  • 125ml milk
  • 1/4 tsp ground cinnamon
  • 1/4 tsp vanilla powder

Slice banana thinly and freeze slices until hard. Remove from the freezer and place all ingredients in a blender or nutribullet. Blend until smooth and reserve layer in the freezer.

Chia seed layer

  • 2 Tbsp chia seeds
  • 1/2 tsp vanilla powder
  • 125ml milk

Soak chia seeds in milk and vanilla until they become porridge like and reserve in the fridge.

Açaí layer

  • 7 strawberries
  • 1 tsp honey
  • 1 heaped Tbsp açaí powder
  • 125ml milk

Slice strawberries thinly and freeze until hard. Remove from the freezer and place all ingredients in a blender or nutribullet. Blend until smooth and reserve layer in the freezer.

To assemble smoothie:

Mash some fresh strawberries at the bottom of the jar. Top with banana layer, chia seed layer and then açaí layer. Finally decorate with fresh fruit, toasted nuts and seeds.

acai super smoothie | The Secret Life of Bee

acai super smoothie | The Secret Life of Bee

acai super smoothie | The Secret Life of Bee

Disclaimer: This post has been sponsored by the awesome folks at Consol Glass

 

 

vovo’s oatmeal raisin cookies

oatmeal raisin cookies | The Secret Life of Bee

The husband has been talking about these oatmeal raisin cookies since our early dating days when he only liked me for my washing machine. He explained how his German granny ‘Vovo’ made these for him growing up and no matter what biscuit/crunchie/cookie I baked for him nothing could ever compare to these. At the time I was ever so slightly peeved. How good could these cookies be? Well I recently found out… and they are that good.

oatmeal raisin cookies | The Secret Life of Bee

On our recent trip to the states Vovo arrived at our airbnb one day with a bag full of groceries for me and this recipe. Now no pressure but I had to bake these cookies for the entire family. No problemo. So I get cracking in the kitchen with an oven that keeps tripping, no mixing bowls, no scale or baking utensils and only a 1/2 cup for measuring and one plastic teaspoon. We even had to make a dash to the shops to buy a baking tray. Anyhoo, all that aside and some suspect measuring later the most delicious smell on earth was emanating from the kitchen. This recipe makes about 40-50 cookies depending on their size. They lasted just under 24 hours. They were inhaled.

oatmeal raisin cookies | The Secret Life of Bee

The type of oats you use for these oatmeal raisin cookies is rather important. Try find big, beautiful, large flake rolled oats. Definitely don’t use any instant or quick oats. They will alter the texture and you definitely don’t want that. These cookies are superbly crunchy and chewy at the same time. I found some gorgeous big rolled oats at Wellness Warehouse for those in SA. As for the chocolate- dark chocolate chips are the way forward or else a slab of dark chocolate chopped into chunks that will make glorious oozy gooey pockets of love. Oh and just a warning- the raw dough is ADDICTIVE. I tucked in while rolling the cookies out and actually reduced the amount of work I had to do as I was decreasing the dough rapidly. Whoops.

oatmeal raisin cookies | The Secret Life of Bee

Vovo’s Oatmeal Raisin Cookies

makes A LOT (40-50 depending on size)

Ingredients:

  • 225g butter, softened
  • 180g brown sugar
  • 115g granulated sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 190g flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp fine sea salt
  • 330g rolled oats
  • 170g raisins
  • 100g dark chocolate chips/chunks

Method:

Preheat oven to 180˚C. Line two baking trays with baking paper.

Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well.

In a separate bowl mix the flour, bicarbonate of soda, ground cinnamon and sea salt together. Add the dry ingredients to the creamed butter and mix well.

Finally fold in the oats, raisins and chocolate chips.

Place the mixture into the fridge for 30 minutes.

Roll out scant tablespoons of dough into little balls.

Refrigerate the balls for another 30 minutes and then bake them off in batches for 12-15 minutes or until golden brown. 

Dunk in some cold milk and enjoy! 

oatmeal raisin cookies | The Secret Life of Bee

oatmeal raisin cookies | The Secret Life of Bee

egg-in-a-hole grilled cheese sandwich with Tabasco butter

bacon & egg grilled cheese | The Secret Life of Bee

This is not your average breakfast sandwich. This egg-in-a-hole grilled cheese is the ultimate crunchy, buttery, eggy, spicy, cheesy indulgence. Oh and there’s bacon so yeah… Bring it on.

bacon & egg grilled cheese | The Secret Life of Bee

The husband is always on Reddit and therefore constantly providing me with titbits of the latest news, a lot of useless information, funny cat pictures and cool food snaps. One of the food pics inspired him to demand a grilled cheese with an egg in the bread. You never have to ask me twice to put an egg on something but now an egg IN something seems way more exciting!

bacon & egg grilled cheese | The Secret Life of Bee

I’m fairly egg mad and so why not just double egg it and have yolks for days. Also seeing as we’re taking some bread out of the equation technically we can say this is low carb right? That’s how it works… i’m sure of it. (These jeans also definitely shrunk in the wash.)

bacon & egg grilled cheese | The Secret Life of Bee

The Tabasco spiked butter is a revelation. The yolks are very rich and the vinegar and chilli peppers cut through that richness adding a depth of flavour and some great heat. Go as wild as you like with the Tabasco. I even chucked some on top and sadly some in my eye. Preferably don’t do that. But do make this sandwich. It’s just all kinds of delicious.

egg-in-a-hole grilled cheese sandwich with Tabasco butter

makes 1 sandwich

Ingredients:

  • 2 thick slices of sourdough bread
  • 50g butter, softened
  • Original Red Tabasco
  • 2 eggs
  • 3-4 rashers of bacon, cooked to your level of crispiness
  • grated cheddar cheese
  • sea salt & black pepper

Method:

Preheat oven on the maximum grill setting.

Mix a few good shakes of Tabasco into the softened butter. Cut holes out of each slice of bread using a cookie cutter or a small glass.  Spread each slice with a generous amount of Tabasco butter on both sides.

Using a large non-stick frying pan fry the bread until golden brown. Crack one egg into each hole and cook for about a minute until the egg white is slightly set underneath and you can gently turn the slices over with a fish slice or similar wide flat egg lifter. Cook for another minute or so (you really want to keep the yolks runny for maximum yumness) season the eggs and then top one slice with the grated cheese.

Place the cheesy slice under the hot grill to melt the cheese. Remove and top with bacon and the other slice of eggy bread.

Eat every last bite and pair with a cold beer or bubbles because you deserve it and it’s always five o’clock somewhere.

bacon & egg grilled cheese | The Secret Life of Bee

bacon & egg grilled cheese | The Secret Life of Bee

Disclaimer: This post has been sponsored by the awesome folks at Tabasco SA 

WIN R10 000 if you head over to the Tabasco Facebook page.

Like their page and SHARE my eggy blog post. Every share is a vote for me and a chance for you to win the cash! And of course i’ll be eternally grateful and Fedex you some food 🙂

Anzac biscuits- like my mamma made

Anzac biscuits | The Secret Life of Bee

As winter approaches I find myself wanting a hot cup of tea and something to dunk into it. These Anzac biscuits are one of my all time favourite biscuits for dunking and general munching. I have been making this recipe with my mom since I was too short to reach a counter top. Apart from their obvious baked, crunchy yumminess I think I loved this recipe as a child because the raw mixture it utterly delicious and I would eat half of it before it made its way to the baking tray. That and the foamy bubbling awesomeness when you add the bicarb to the butter and syrup makes this such a fun recipe to teach eager little budding cooks.

Anzac biscuits | The Secret Life of Bee

Our dear and ancient cookbook that the original recipe hails from is half glued shut with bits of batter and syrup. It also might be missing a few several pages out of it. The original recipe is from “The Big Book of Beautiful Biscuits” by The Australian Women’s Weekly. I have no clue where our sticky copy of this beloved old book is now but the recipe is so easy you’ll know it off by heart after the first try. To be honest most Anzac biscuit recipes are very similar and just differ by the amount of coconut or sugar some people add. So don’t fret about this recipe ever not turning out if you add a bit too much or a tad too little of something. I add a good dose of vanilla and some sea salt to mine which the original recipe doesn’t call for but I think are lovely additions. Now put the kettle on and get baking!

Anzac biscuits | The Secret Life of Bee

Anzac biscuits

Ingredients:

  • 120g plain flour
  • 215g brown sugar
  • 100g rolled oats
  • 60g desiccated coconut
  • 1 tsp sea salt flakes
  • 125g butter
  • 45g golden syrup
  • 1 tsp vanilla paste
  • 1 Tbsp boiling water
  • 1/2 tsp bicarbonate of soda

Method:

Preheat oven to 150˚C.

Combine the flour, sugar, oats, coconut and salt in a large bowl.

Place butter and golden syrup in a small saucepan and stir over heat until the butter is completely melted. Mix the bicarb of soda into the boiling water and add to the saucepan. Stir well until completely combined and foamy.

Pour butter mixture into the dry ingredients, add the vanilla, and mix well.

Roll tablespoon size balls of the mixture and place evenly spaced out onto a greased or lined baking sheet.

Bake at 150˚C for 20 minutes until golden brown. Allow to cool and firm up slightly on the baking tray before transferring the biscuits onto a cooling rack.

Enjoy!

Anzac biscuits | The Secret Life of Bee

Anzac biscuits | The Secret Life of Bee

fig jam with honey & vanilla

fig jam with honey & vanilla | The Secret Life of Bee

This fig jam is the most scrumptious jam I have ever made. The intense fig flavour is enhanced by subtle hints of honey and vanilla. It is a stunning jam destined for a beautiful piece of buttered toast. I also adore the texture of fig jam. I love the little seeds that gently pop in your mouth and the smooth and chunky aspect of the bits and bobs of fig. I cut the figs into quarters for this jam so I still end up with some big squishy pieces of fig at the end.

fig jam with honey & vanilla | The Secret Life of Bee

This jam is also a winner to cook other things with. Beautiful jammy tartlets, a filling for homemade crepes, a topping on a cheesecake or to stuff French toast with! As you have probably gathered figs are one of my favourite foodie indulgences. And when they’re in season and don’t break the bank I tend to go a bit wild. So I might have enough fig jam to feed a small army in my fridge. (That small army tends to be made up of soldiers that live in my husbands belly and march into the kitchen around midnight.)

fig jam with honey & vanilla | The Secret Life of Bee

Fig jam with vanilla & honey

Ingredients:

  • 1kg figs
  • 300g sugar
  • 100g unprocessed honey
  • 1 lemon, zested & juiced
  • 1 vanilla pod, scraped or 1 tsp ground vanilla powder

Method:

Wash the figs and trim their tops off. Cut into quarters and place in a large bowl.

Add the sugar, honey, lemon zest, lemon juice and vanilla to the bowl. If using a vanilla pod add the scraped seeds as well as the pod to the bowl. Stir everything well and leave to sit for one hour.

Scrape the ingredients into a pot and bring everything to the boil. Turn the heat down and simmer for 45 minutes.

Pour jam into jars and pop in the fridge. The jam will keep for a few weeks if not canned properly. If you’d like to preserve the jam properly follow these easy steps.

fig jam with honey & vanilla | The Secret Life of Bee

fig jam with honey & vanilla | The Secret Life of Bee

popcorn chicken with chipotle Tabasco & basil mayo

popcorn chicken | The Secret Life of Bee

You will never need fried chicken again. Ever. This popcorn chicken is baked to perfection and has the most delicious textured crunchy crust you’ve ever experienced. Yes- this chicken is an experience. So chuck out the frying oil and bid Colonel Sanders adieu. Popcorn chicken is about to become your best friend.

popcorn chicken | The Secret Life of Bee

Corn flakes are the hero here. They create a crisp and crunchy crust that has layers of texture. When blending them up don’t go wild and end up with powdered corn flakes. You want some variation. Some bits bigger than others and mostly the texture of what’s at the bottom of a bag of cereal. Crushed up crumbs. The buttermilk replaces a traditional egg wash to get everything to stick. Buttermilk is rich and tangy and adds more flavour while the acids in the buttermilk also tenderise the chicken. All this delicious crunch needs something to be dunked into and the smokey chipotle Tabasco and basil mayo is it! It’s creamy and delicious but refreshingly herby and gives you that BBQ, braai flavour of something cooked over coals.

popcorn chicken | The Secret Life of Bee

Popcorn chicken with chipotle Tabasco & basil mayo

serves 4 

Ingredients:

  • 500g free-range chicken breasts
  • 3 garlic cloves
  • zest of 1 lemon
  • 100g flour
  • 100g cornflakes
  • 1/2 tsp paprika
  • 15g freshly grated Parmesan
  • salt
  • freshly ground black pepper
  • 100ml buttermilk
  • chipotle Tabasco

Mayo:

  • 2 free-range egg yolks
  • 1 tsp lemon juice
  • 1 tsp white wine vinegar
  • pinch salt
  • 1 tsp Dijon mustard
  • 1 cup neutral oil
  • 1 handful fresh basil leaves
  • chipotle Tabasco to taste

Method:

For the mayonnaise: Combine the egg yolks, lemon juice, vinegar, salt and mustard in a small container that fits the head of an immersion blender snugly. Blend until light and frothy. Begin pouring in a very thin stream of the neutral oil slowly while constantly blending. Once you have gone through about half of your oil you can speed up the pouring until you have your desired thickness. Now blend in the basil leaves and a healthy dollop of chipotle Tabasco and adjust seasoning. Keep in the fridge.

For the chicken: Slice the chicken breasts into bite size pieces. Place in a bowl and season with salt and pepper. Finely grate over the garlic cloves and lemon zest, mix well. Leave to rest.

Place the flour in a mixing bowl and preheat the oven to 200˚C.

Combine the cornflakes, paprika, Parmesan, salt and pepper in a food processor and pulse until chunky different textures of crumbs have formed. Place this mixture into another bowl.

Add the seasoned chicken into the bowl with the flour and coat well.

Mix the buttermilk and a dash of chipotle Tabasco in another bowl. Add the floured chicken pieces to this and coat evenly.

Finally coat the buttermilk chicken with the cornflake mixture. Place the chicken pieces on a baking tray lined with foil and brushed with olive oil. Bake in the preheated oven for 20 minutes until golden brown and crisp.

Serve with the homemade mayo and a wedge of lime.

popcorn chicken | The Secret Life of Bee

popcorn chicken | The Secret Life of Bee

*Disclaimer- this post has been sponsored by the awesome folks at Tabasco SA

 

Tabasco deviled eggs

Deviled eggs | The Secret Life of Bee

Get your retro dinner party on and devil some eggs! Deviled eggs remind me of my grandmother’s dinner parties. Just add some fish mousse (moulded like a fish of course) complete with cucumber scales and you’ve really nailed the evening. Just don’t forget the sliced olive for the eye- that was my best. There’s something so nostalgic and fun about deviled eggs. They look merry and always remind me of festivities.

Deviled eggs | The Secret Life of Bee

So this old fave is a crowd pleaser for any occasion. They’re easy to make, easy to eat and you can really go wild with the fillings. Deviled eggs lend themselves well to helping you empty out those almost finished jars of mustard, pickles, chutney and horseradish in the fridge. You can go fancy with caviar and prawns/shrimp or keep it simple with good old fashioned tomato sauce, mustard and mayonnaise. You can also boil your eggs ahead of time, make your fillings in advance and assemble everything just before your guests arrive. What a great host you are!

Tabasco deviled eggs

makes 18- 6 halves of each flavour

Ingredients:

9 eggs- hard boiled

Avo & bacon:

  • 3 egg yolks
  • 1 ripe avocado
  • 2 tsp fresh lemon juice
  • pinch salt
  • a few generous glugs green Tabasco
  • 3 crispy bacon rashers
  • paprika

Mexican salsa:

  • 3 egg yolks
  • juice of 1 lime
  • 1 small red chilli, diced
  • 1 small green chilli, diced
  • 1 Tbsp tomato, diced
  • fresh coriander leaves
  • corn, cooked
  • chipotle Tabasco
  • salt
  • pepper

Prawn cocktail:

  • 3 egg yolks
  • 1 Tbsp mayonnaise
  • 2 tsp tomato sauce
  • 1/2 tsp Worcestershire sauce
  • squeeze of fresh lemon juice
  • red Tabasco
  • black pepper
  • 6 cooked prawns/shrimp
  • chives, chopped

Method:

Slice hard boiled eggs in half and remove the yolks.

For the avo & bacon: Place all ingredients except the bacon in a container and blend smooth using a stick blender. Adjust seasoning and add enough Tabasco for a good kick! Dice the crispy bacon. Pipe your avo filling into the egg whites, top with bacon and a sprinkle of paprika.

For the mexican salsa: Use a fork to squash the egg yolks. Add the lime juice, chillies, tomato, coriander, chipotle Tabasco and season well. Finally toss in the cooked corn and scoop the filling into the egg whites.

For the prawn cocktail: Place all ingredients except the prawns into a container and blend smooth using a stick blender. Spoon the filling into the egg whites and top with a prawn and a sprinkle of chives.

Serve your deviled eggs on a bed of lettuce with a squeeze of fresh lemon.

Deviled eggs | The Secret Life of Bee

Deviled eggs | The Secret Life of Bee

*Disclaimer ~ this post has been sponsored by the awesome folks at Tabasco SA

Tabasco mac and cheese bites

Tabasco mac and cheese bites | The Secret Life of Bee

There are few dishes quite as ridiculously yum as deep fried mac and cheese. Crispy crunchy cheesy goodness. It’s like arancini went on an American vacation and never looked back. You can make these bites as spicy as you wish. I added quite a generous whack of Tabasco and also made a Napoletana sauce for dipping with Tabasco in it too.

Tabasco mac and cheese bites | The Secret Life of Bee

The components are all pretty simple. Make a roux, add milk so it becomes a béchamel and add a whole lot of cheese and spice to the mix. You’ll see a lot of recipes online will tell you to heat your milk before adding it to your roux. This will make all my old French chefs stick their noses up in disgust. It’s always hot roux cold milk or cold roux hot milk. This prevents your béchamel sauce developing any lumps. Just add the milk in little by little and whisk well in between additions.

Tabasco mac and cheese bites | The Secret Life of Bee

Tabasco mac and cheese bites

makes 24 bites

Ingredients:

  • 350g elbow macaroni
  • 55g butter
  • 55g flour
  • 480ml full cream milk, cold
  • 300g cheddar cheese, grated
  • 60g freshly grated parmesan
  • 2-3 tsp Red Tabasco 
  • 1/2 tsp mustard
  • 1 small bunch spring onions, finely chopped
  • freshly ground black pepper
  • salt
  • 200g breadcrumbs
  • 4 eggs
  • 60g flour
  • neutral oil for frying

Method:

Boil the macaroni in salted water until al dente. Strain and set aside.

Melt butter in a large saucepan. Once it begins to sizzle, add the flour and whisk until fully incorporated. Continue to whisk and cook the roux until it begins to smell like freshly baked biscuits. That’s when you know the flour is cooked. Add the cold milk in small amounts and whisk thoroughly after each addition to avoid lumps. Season well with salt and pepper.

Pat yourself on the back- you just made Béchamel- one of the French mother sauces.

Now add the grated cheddar, Parmesan, mustard and Tabasco. Whisk until the cheese has all melted. Stir in the macaroni and spring onions. Pour into a deep dish and place in the freezer for 1-2 hours.

Remove the firm mac and cheese from the freezer. Using an ice cream scoop or dessert spoon, scoop out little ping pong sized balls and use your hands to smooth and round the edges.

Place the balls on a tray lined with baking paper and freeze again until firm. 1-2 hours.

Whisk the eggs in a little bowl. Season the breadcrumbs well with salt and pepper and place in another bowl. Place the flour in a third bowl and prepare your little production line.

Keep one hand for the egg and the other hand dry for the flour and crumbing.

Dip the mac and cheese bites into the flour, then into the egg and finally the breadcrumbs. Now dunk them back into the egg and breadcrumbs again for a super crunchy coating.

Flour- Egg-Breadcrumbs-Egg-Breadcrumbs.

Fry the bites in neutral oil at 180˚C until golden brown. 2-3 minutes.

Drain them on paper towel and serve piping hot with a Napoletana sauce spiked with Tabasco, a wedge of fresh lemon and a defibrillator.

Tabasco mac and cheese bites | The Secret Life of Bee

Tabasco mac and cheese bites | The Secret Life of Bee

*Disclaimer ~ this post has been sponsored by the awesome folks at Tabasco SA

 

ground almond seed bread

Almond & Seed Bread | The Secret Life of Bee

Finally. It’s a miracle. I made gluten free, guilt free, low carb seed bread that doesn’t taste like bird food and cardboard had a baby.

I’ve made quite a few low carb seed breads and they never seem to satisfy me or trick my mind into believing I’ve just had a piece of bread.

Almond & Seed Bread | The Secret Life of Bee

This one happened by pure accident, a lack of ingredients and an attempt to say no to dough. I’ve always freshly ground my own flax seeds into a faux flour and used that as the base for my seed breads. Yesterday morning was a tad different as recently being back from the holidays our cupboards were looking rather sad and empty and I was craving a piece of toast for breakfast. So all I had as the main ‘flour source’ was ground almonds and some psyllium husks to bind things together.

Almond & Seed Bread | The Secret Life of Bee

It looked a bit dodge while mixing and trying to get the consistency right but once it baked and cooled I was so surprised at this little loaf. Real bready flavour, great texture and most of all a healthy and nutritious loaf that is delicious with a myriad of toppings!

Almond & Seed Bread | The Secret Life of Bee

Ground Almond Seed Bread

Ingredients:

  • 2 cups ground almonds
  • 1 cup mixed seeds (I used a mix of sunflower seeds, sesame seeds, linseeds and pumpkin seeds)
  • 3 tbsp psyllium husks
  • 1/2 cup melted coconut oil
  • 1/4 cup Greek yoghurt
  • 1 tsp sea salt flakes
  • 1 tsp bicarbonate of soda
  • 1 cup water

Method:

Preheat oven to 180˚C. Grease a small loaf tin.

Quite simply mix all of your ingredients together in a large mixing bowl.

Scrape mixture into the greased loaf tin and place in the oven for approximately 45 minutes.

When cool enough to handle turn the loaf out of the tin and cool completely on a wire rack before slicing.

Serve with your choice of meal or toppings.

Almond & Seed Bread | The Secret Life of Bee

My breakfast that I was craving. A simple fried egg on the fresh out of the oven seed bread with a generous swish of butter.

Almond & Seed Bread | The Secret Life of Bee

Smoked salmon and cream cheese is always a winning combo with a generous squeeze of lemon and some freshly ground black pepper.

Another delight is fresh avocado on a base of rocket pesto with sumac and toasted seeds. Sumac is a spectacular Middle Eastern spice that is normally used to top hummus and other meze style dishes. It’s slightly lemony in flavour and adds a kick to many a dish!

Almond & Seed Bread | The Secret Life of Bee

This bread is so versatile you can use it with sweet toppings too. Cream cheese with fresh fruit and a drizzle of honey hits the spot with your afternoon tea. And for the husband- peanut butter and honey. One of his favs.

Almond & Seed Bread | The Secret Life of Bee