Potato and Pea Stuffed Flatbread

by Monica ·

This is an Afghani Bolani served at parties or gatherings and usually shallow fried and served with a spicy sauce.

I baked them to lower the calories and make them healthier.  You can fill these little pockets with anything that takes your fancy, but I used potato, peas and cauliflower. You can also make them vegan if you use dairy free yogurt. The filling is traditionally very mild with a flavorful sauce served on the side. I made my spiced yogurt and garlic dressing. If you prefer a richer flavor,  add some grated cheddar or spicy vegetarian chicken sausage to the potato filling.

These are also very similar to an English ‘Cornish Pasty’. Meat or potato and cheese inside a pastry case. It is thought that their origins were from Cornwall.  Coal miners would take their meat in a pastry case into the mines for lunch,  and eat the filling, throwing away the black coal covered casing.

These stuffed flat breads are best served fresh and warm.  They are easily reheated by just popping them in the oven on 350F for 5-10 minutes. The perfect lunch to take to work or down the mines.

For the Pastry

3 1/2 Cups Maninis Ancient Grains Gluten Free Rustic Multigrain Bread Mix (or regular flour)

1 1/2 Cups Water

Pinch Salt

2 Tbs Olive Oil

For the Filling

3 Organic Potatoes

1/2 Onion – Chopped

1 Bunch Green Onions – Chopped

1 Cup Peas ( or corn ) – Optional

2 Tbs Coriander

3 Cloves Garlic

Freshly Ground Sea Salt and Black Pepper

For the Yogurt Sauce

1 Cup Yogurt

3 Cloves Garlic Peeled

1/4 Onion

1 tsp Cumin

Squeeze of Lime – To Taste

1 Cup Cilantro

Freshly Ground Sea Salt and Black Pepper

To make the Yogurt Sauce

Put all ingredients for the yogurt sauce into the blender and blend until smooth.  Chill until served.

To make the pastry

Put all ingredients in a food processor and mix until a dough forms.  Coat dough with oil and let sit while you prepare the filling.

To make the filing

Boil potatoes until soft and mash in a bowl.

Add remaining ingredients and mix.  Add grated cheese if you like.

Roll pastry out into 5 – 6 inch circles.  You can cut round a small plate. Place some filling on half the circle.

Fold over to form the pocket and seal by pressing with a fork.

Place on a baking tray lined with parchment paper and bake at 400F until golden, about 10-25 minutes.

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Rustic Crackers

August 3, 2013  · by Monica ·

Fresh, homemade, herb crackers, oak aged cheddar, pickled beets and dills and a small salad.  The perfect 4 o’clock Sunday afternoon snack. Not too heavy after your mimosa brunch, but enough so you don’t have to cook again and you can relax before Monday morning comes around.

These crackers are so simple to make and you can make them as gourmet and elaborate as you want.  At almost $5 a box for gluten free crackers, these are a healthy, preservative free, inexpensive alternative to store bought.

You can add any flavoring to these crunchy little home made rustic snacks. Try Garlic and Onion – fresh or dried. Spices like Taco mix or, oregano, rosemary or dill. You can also add 1 cup of Cheese for a cheesy cracker. Top with sesame, chia or poppy seeds. Just use what you have available. You can also make them unflavored if you are having  a strong dip or spread with them.  Cut them into any shape you want.

3 Cups Maninis Rustic Multigrain Bread Mix

1 Tbs Himalayan Salt

4 Tbs Olive Oil 1 Cup Water

Seasoning

Heat oven to 450F.

Put all ingredients into a food processor and blend until a dough forms.

Place dough on a floured surface and roll to desired thickness. About 1/8 inch.

Dab a little water onto the dough before putting you sprinkle your seeds to finish, or leave them plain.

Cut into squares or circles, or any shape you like and place on a baking tray. Oil tray or use parchment paper to line.

Bake for 10-13 minutes. Watch very closely after 10 minutes because they will burn quickly.

Cool on a rack before serving.

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Sliders Recipe made with Maninis Gluten Free Flour

by Monica

Every so often I just have a hankering for bread. It is not in the house as a rule, and I don’t like to eat processed flour, even though it’s gluten free, but when it’s time, it’s time.  In order to compensate for my wicked choice, I choose a high quality, nutritious filling.

You can put what ever you want into the sliders….Burgers, cheese and salad, hummus, sliced turkey, chicken salad, egg salad, the list is endless.  What do you put in your sliders?…Please leave a comment and let me know.

1 Cups Maninis Gluten Free Papa’s Pane Rustic Multigrain Bread Mix
1 Cup Oats – Gluten free
7/8 Cups Warm Water
2 tsp Active Dry Yeast
3 Tbsp Olive oil
1 Tbsp Red Wine Vinegar
2 Large eggs
Freshly Ground Salt and Black Pepper

Add yeast to warm water in a bowl and let sit for 30 mins until activated.
Mix eggs, oil, vinegar and seasoning together.
Put flour into a mixer and add in the yeast mixture and alternate with the egg/oil mixture. If you don’t have a mixer, use a wooden spoon and elbow grease.
Place parchment paper onto a baking tray and spoon a dollops of dough onto the tray.
Let rise in a warm location for one hour.
Bake at 350F until brown, about 35 minutes.

Filling

Sliced Tomato
Sliced Onion
Sliced Cucumber
Sliced Dill Pickle
Aioli
Grated Parmesan Cheese

About Monica
I am Monica, born in England and now living in beautiful, sunny San Diego, California. My recipes are to share my ideas for an organic and healthy life and I want to help people find a healthier, more natural way to live.

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Chia and Nut Bread

Gluten Free Chia and Nut Bread

February 17, 2013 · by Monica 

This is a heavy, crunchy, nutty bread that fills you up to the brim. I have a slice with an egg, grilled tomato and mushrooms for breakfast, and it holds me until lunch without a single hunger pang.  It is full of good fats and fiber. Pumpkin seeds are a good source of vitamin E and minerlas including zinc, magnesium and iron.

Studies have shown that people who eat up to 800 calories from nuts extra per day, do not put weight any more than people eating 800 calories less.  We usually have a loaf of this on offer. It so easy and so tasty.

There is no need to knead this, so it is really fast to make and you don’t even have to get your hands dirty.  After you have made this a few times, you won’t even need a recipe.  I have tried many different gluten free flours and this one wins hands down for flavor and texture.

93 calories per slice

1 Cups Maninis Gluten Free Rustic Multigrain  Bread Mix

1 Cup Nuts and seeds – Chia, Sunflower, Pumpkin, Sesame ( substitute 1/4 cup nuts for oats if desired )
7/8 Cups Warm Water
2 tsp Active Dry Yeast
3 Tbsp Olive oil
1 Tbsp Red Wine Vinegar
2 Large eggs
Freshly Ground Salt and Black Pepper

Add yeast to warm water in a bowl and let sit for 30 mins until activated.
Mix eggs, oil, vinegar and seasoning together.
Put flour into a bowl or a mixer and add in the yeast mixture and alternate with the egg/oil mixture. If you don’t have a mixer, use a wooden spoon and elbow grease.
Spray a loaf tin with oil and pour in mixture. It is quite wet.
Let rise in a warm location for one hour.
Bake at 350F until brown, about 35- 45 minutes. For a less top, put foil over the top.

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Maninis Gluten Free Go Go Granola Bar

This is a great bar for those of you who need a quick, gluten-free snack to take with you on the go.  That is why Maninis developed the GO GO Granola Bar.  They are a great treat for the kids lunches and snacks!

INGREDIENTS:
GF Oat Flakes	5 ½ cups
Maninis Gluten Free Papa’s Pane Rustic Multigrain Bread Mix	1 ½  cups
Cinnamon	1 tsp
Ginger	1 tsp
Salt	1/2 tsp
Pumpkin or Sunflower Seeds	1/2 cup
Poppy Seeds	1 Tbsp
Teff Grain	1 Tbsp
Baking Powder	1 tsp
Shredded Coconut	1 cup
Coconut Oil	½ cup
Palm Shortening	½ cup
Honey	3/4 cup
Maple Syrup	3/4 cup
Vanilla Extract	1/4 tsp
Dried Cranberries	1 cup
Chocolate Chips	3/4 cup
DIRECTIONS:
1. Melt coconut oil with shortening over double boiler or in microwave.
Add honey, maple syrup, and vanilla.
2. Mix all dry ingredients together (oat flakes through shredded coconut)
3. Mix wet and dry ingredients until combined.
4. Add cranberries and chocolate chips, mix just until incorporated.
5. Pour mix into 9X13 pan lined with parchment and exposed edges sprayed with pan spray.
Spread evenly in pan and press down flat.
6. Bake at 325F in convection with fan on low for 18-20 minutes.
Do not overbrown, but should feel fairly firm.

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