Stopping for a cuppa and a spot of morning tea at the beach or a roadside destination is quickly becoming the norm.
After six weeks on the road I’ve really been enjoying experimenting with recipes so that I have something wheat free and homemade to chow down on while Drew eats his Coles fruit cake.
I’m still not sure if I can call this bread, or a slice or a cake, but whatever it is it’s damned tasty!
I whipped this one up in the Webber at our campsite in Mount Remarkable, South Australia.
You could bake this in an oven also however if you’ve got a Webber, give it a go as it works just as well, if not better than an oven.
This recipe is gluten, wheat and refined sugar free – and I’ve got to say it’s so incredibly moist that anyone would love it. The flavour is the perfect mix between sweet and savoury so you can serve it just with butter, or spread on something sweeter like honey.
A tasty morning tea treat – perfect at the campsite or roadside.
Please note, I’ve tried to accurately recall measurements – but as I have not been using measuring equipment all measurements are approximate. You’ve got to cook this one by feel!
- 1 cup besan (chickpea) flour
- ½ cup buckwheat flour
- 1 heaped teaspoon bicarb soda
- ¼ cup sultana and nut mix
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- Sprinkle salt and pepper
- ½ cup roasted pumpkin
- ¾ grated carrot
- 2 tablespoons Greek yoghurt
- ¼ cup milk
- 2 tablespoons coconut oil
- 2 eggs
- Crack eggs into a large mixing bowl and whisk with a fork.
- Add the pumpkin and grated carrot, mushing up the pumpkin with a fork as you go.
- Add all dry ingredients to this mix.
- Gradually begin to add all other wet ingredients and fold through the dry ingredients.
- The consistency should resemble a cake mix, so now is the time to determine if you need more flour or more liquid. If more liquid is needed top up with either milk or water.
- Grease a tin with olive oil/butter (line with baking paper if you have it) and pour in the mix.
- Bake for approx 30 minutes at 180 degrees either in an oven or Webber.
How to store
After baking and cooling, wrap up in foil, pop into the fridge and it will keep for at least five days.
If you don’t have besan or buckwheat flour you could try other wheat free alternatives such as quinoa, coconut, rice or tapioca flours.
Roasted sweet potato would also work well too instead of pumpkin.