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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Bitter Melon with Garlic and Ginger

By , March 5, 2026

A simple Ayurvedic recipe for balancing digestion

Bitter foods are often the most neglected taste in modern cooking, yet in Ayurveda the bitter taste is deeply valued for its cleansing and balancing qualities. Foods like Bitter Melon (also known as karela) help clear excess heat, support the liver, and stimulate digestion.

Bitter melon’s sharp flavor may be surprising at first, but when prepared properly it transforms into something complex, earthy, and deeply satisfying. In this simple stir-fry, garlic, ginger, onions, and chilli soften the bitterness while enhancing its digestive benefits.

From an Ayurvedic perspective, bitter melon is light, cooling, and drying. It is especially supportive for balancing Pitta and Kapha, helping reduce excess heat, stagnation, and heaviness in the body. Paired with warming spices like ginger and garlic, the dish becomes easier to digest and more balanced for all constitutions.

This preparation keeps things simple and allows the vegetable itself to shine.

Ingredients

• 2 medium Bitter Melon

• 2 tbsp oil (sesame or coconut works well)

• 3 cloves garlic, thinly sliced

• 1-inch fresh ginger, julienned

• 1 small onion, thinly sliced

• 1 small fresh chilli, sliced

• ½ tsp turmeric

• Pinch sea salt

• Optional: squeeze of lime

Preparation

– Wash the bitter melon and slice it into thin rounds. If you prefer a milder bitterness, lightly salt the slices and let them sit for 10–15 minutes, then rinse and pat dry.

– Warm the oil in a skillet over medium heat. Add the garlic and ginger and sauté for about 30 seconds until fragrant.

– Add the sliced onion and chilli. Cook until the onion softens and begins to lightly caramelize.

– Add the sliced bitter melon and turmeric. Stir well so everything is coated. Cook for about 8–10 minutes, stirring occasionally, until the melon softens and the edges begin to crisp.

– Season with a pinch of sea salt and a squeeze of lime if desired.

Ayurvedic Qualities

In Ayurveda each ingredient contributes to digestive balance:

• Bitter Melon – bitter and cooling; supports liver function and clears excess heat

• Garlic – warming and stimulating; helps kindle Agni

• Ginger – improves circulation and digestion

• Onion – grounding and mildly sweet, balancing bitterness

• Chilli – increases warmth and enhances metabolism

Together, these ingredients create a dish that awakens the palate while supporting healthy digestion.

Serving suggestion

Serve this bitter melon stir-fry alongside simple grains such as rice or quinoa and a light lentil dish. In Ayurveda, combining bitter vegetables with grounding foods helps balance their drying quality while keeping the meal nourishing and satisfying.

Nourishing Chocolate Seed Bites (GF)

By , February 23, 2026

Something easy for a snowy day.

These Seed, Coconut & Sesame Chocolate Bites are the kind of treat that feels indulgent but also grounding — rich with minerals, healthy fats, and deep earthy flavor. They’re perfect with afternoon tea, tucked into a lunchbox, or enjoyed as a mindful after-dinner sweet.

And from an Ayurvedic perspective? They’re far more than just chocolate.

Why These Ingredients Matter (Ayurvedic View)

In Ayurveda, food is not just fuel — it is prana (life force). Each ingredient carries qualities (gunas) that influence digestion, mood, and energy.

Sesame Seeds (Til)

Warming, grounding, and deeply strengthening. Sesame is revered in Ayurveda for building ojas (vital essence). It supports Vata with its oily, heavy, and stabilizing qualities.

Coconut

Cooling and sweet. Coconut soothes Pitta and nourishes tissues gently. It adds softness to the richness of chocolate and balances the warming seeds.

Pumpkin & Sunflower Seeds

Earthy and strengthening. They provide zinc, magnesium, and healthy fats — supporting stable energy and grounding scattered Vata energy.

Dark Chocolate (70%+)

Bitter and slightly heating. In moderation, the bitter taste supports liver function and reduces excess Kapha. Choose high-quality chocolate for clarity and purity.

Optional Warming Spices (Cardamom, Cinnamon, Ginger)

A pinch enhances digestion (agni) and prevents heaviness — especially helpful for Kapha types.

Seed, Coconut & Sesame Chocolate Bites

Makes about 12–15 bites

Ingredients

• 1 cup dark chocolate chips (70% or higher)

• 2 tbsp coconut oil

• 2 tbsp sesame seeds (lightly toasted)

• 2 tbsp pumpkin seeds

• 2 tbsp sunflower seeds

• 3 tbsp unsweetened shredded coconut

• 1 tbsp chia seeds (optional)

• Pinch sea salt

• ¼ tsp ground cardamom or cinnamon (optional, but beautiful)

Method

1. Melt with intention.

Gently melt chocolate and coconut oil in a double boiler, stirring slowly.

2. Toast the sesame.

Lightly toast sesame seeds in a dry pan until fragrant (about 2–3 minutes). This enhances digestibility and flavor.

3. Mix.

Remove chocolate from heat. Stir in seeds, coconut, salt, and spices.

4. Spoon.

Drop small spoonfuls onto parchment paper.

5. Set.

Refrigerate for 20–30 minutes until firm.

6. Store.

Keep in an airtight container in the fridge up to 10 days.

Dosha Adjustments

For Vata (dry, cold, light):

• Add extra coconut oil or a drizzle of tahini.

• Include warming spices like ginger or cinnamon.

• Avoid overusing raw chia.

For Pitta (hot, intense):

• Skip excessive spices.

• Add extra coconut.

• Choose slightly sweeter dark chocolate.

For Kapha (heavy, slow digestion):

• Use 85% dark chocolate.

• Add a pinch of cayenne or ginger.

• Keep portions small and mindful.

A Mindful Eating Moment

Before taking a bite, pause. Notice the texture. The shine of the chocolate. The earthy scent of toasted sesame.

In Ayurveda, how you eat is as important as what you eat.

These bites are grounding. Mineral-rich. Slightly bitter, slightly sweet — reminding us that life, too, holds both.

And sometimes, nourishment can be as simple as seeds, chocolate, and a quiet afternoon.

Gluten-Free Millet Naan: A Healing Bread Rooted in Memory

By , February 6, 2026

There is something sacred about watching bread being made by hand

As a child, I would sit quietly in the kitchen and watch my grandmother roll out chapatis — the rhythm of her hands, the soft dusting of flour in the air, the warmth rising from the pan as each flatbread puffed and browned. It felt like a ceremony more than cooking. No recipes, no measurements — just intuition, presence, and love.

That memory lives in my body.

Today, when I make bread — especially something as grounding and nourishing as gluten-free millet naan — I feel that same lineage moving through my hands. Food as ritual. Food as memory. Food as medicine.

Why Millet?

In Ayurveda, food is not just nutrition — it’s information for the body and nervous system.

Millet is considered:
• Light and digestible
• Naturally gluten-free
• Balancing for Kapha and Pitta
• Grounding without heaviness
• Supportive of healthy agni (digestive fire)

Unlike refined wheat, millet doesn’t clog the channels (srotas) or create ama (toxic buildup). Instead, it offers:
• Gentle nourishment
• Stable energy
• Calm digestion
• Blood sugar balance
• Gut-brain support

From an Ayurvedic lens, millet supports:
• Balanced nervous system function
• Stable gut motility
• Healthy microbiome terrain
• Calm mind + calm digestion connection

Which makes it a beautiful foundation for a gut-loving, brain-supporting bread.

Energetic Qualities of Millet Naan

From an Ayurvedic + subtle body perspective, this bread carries:
• 🌾 Earth element → grounding, stability, safety
• 🔥 Gentle fire → digestive support without inflammation
• 💛 Solar plexus nourishment → confidence, gut-brain coherence
• 🧘🏽‍♀️ Nervous system calm → soothing, regulating, centering

This is the kind of food that makes the body feel held, not stimulated.

A Ritual, not a Recipe

When you roll out millet naan, feel it.

Slow your breath.
Feel the texture.
Listen to the dough.
Let your hands remember what your mind doesn’t need to know.

This is how lineage lives on — not in exact techniques, but in presence.

Just like my grandmother didn’t teach with words — she taught with rhythm, energy, and love.

Millet Naan Intention

“May this bread nourish my gut, calm my mind, ground my body, and remind me that healing begins in the hands.”

Ingredients:

  • 20/17g whole psyllium husk/psyllium husk powder
  • 360/300g warm water
  • 235g millet flour, plus extra for flouring the surface
  • 130g tapioca starch (You can use an equal weight of cornstarch/potato starch or arrowroot starch)
  • 1 tbsp caster/superfine or granulated sugar
  • 1½ tsp baking powder
  • 1 tsp salt
  • 75 g unsweetened plain or Greek-style yoghurt, room temperature
  • 25 g (2 tbsp) olive oil

Method

  • Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.
  • In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, baking powder and salt.
  • Add the yoghurt and olive oil to the psyllium gel, mix well, and then add them to the dry ingredients.
  • Mix with a wooden spoon or a rubber spatula until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are no patches or clumps of dry flour.
  • The final dough should come away from the sides of the bowl and be very springy and supple to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.
  • Turn out the dough onto a lightly floured surface and shape it into a ball.
  • Divide it into 8 equal portions.
  • Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and it won’t matter in the end, as you’ll be rolling them out anyway. As you move onto the next step (rolling out the naan breads) keep the pieces of dough covered with a dish towel to prevent them from drying out.
  • Place a dough ball onto a lightly floured surface and dust its top with more flour.
  • Use a rolling pin to roll it out into a round or oval naan. The final rolled-out naan should measure about 8 inches in diameter, with a thickness of about ¼ inches. Make sure to rotate it frequently to prevent it from sticking to the surface. As necessary, dust the surface and the top of the naan with more flour.
  • Pre-heat a large pan or cast-iron skillet over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.
  • Place a naan into the hot pan or skillet and cook it for about 1-2 minutes, until bubbles form on the top surface and the underside is deep golden or slightly charred.
  • Flip and cook on the other side for about 1 minute or until you see deep golden-brown or charred spots on the underside.
  • Repeat this process with all the other naan breads. Keep an eye on how they’re cooking and adjust the heat as needed.
  • If your naan breads are cooking/browning too quickly (before they can puff up and form bubbles), reduce the heat. If they’re not puffing up and are taking too long to brown, increase the heat.
  • Top with butter/ghee or olive oil and some cilantro

This recipe was created by the loopy whisk, I did not deviate from the original recipe.

Chickpea and Kale Stew (GF, V)

By , January 31, 2026

‘Warm food provides both physical and emotional solace’

This chickpea and kale stew is designed as a warming, nourishing dish that supports digestion while providing steady, sustained energy. It is one of my grandmothers recipes, where I switched out the spinach for kale as that is what I picked up at the farmers market.

Chickpeas (garbanzo beans) are a rich source of plant protein and fiber, helping to stabilize blood sugar and promote satiety. In Ayurvedic nutrition, legumes can be heavy and gas-producing if not prepared thoughtfully; here, slow cooking and the use of digestive spices make them easier to assimilate.

Kale contributes minerals, chlorophyll, and gentle bitterness, which helps stimulate digestion and support liver function. Although kale is naturally dry and cooling, cooking it thoroughly and pairing it with warming spices transforms it into a more balanced and digestible ingredient. This preparation reduces its rough quality (ruksha) and supports nutrient absorption.

The tomato base provides acidity and moisture, aiding digestion and enhancing flavor. Spices such as cumin, coriander, turmeric, and ginger are commonly used in Ayurveda to strengthen agni (digestive fire), reduce bloating, and improve the digestibility of legumes and greens. Turmeric supports circulation and inflammatory balance, while cumin and coriander help regulate the digestive tract without overheating.

From a doshic perspective, this dish is particularly supportive for Vata, offering warmth, grounding, and moisture. It can also be suitable for Kapha when prepared with moderate oil and adequate spice. Those with strong Pitta may enjoy it best with a cooling garnish such as fresh herbs.

Served warm, this dish exemplifies how simple, whole ingredients—when prepared with intention—can nourish the body, support digestion, and promote balance through food.

Ingredients:

  • 3 tablespoons coconut oil or ghee
  • 1 teaspoon cumin seeds
  • 1 large onion, small dice
  • 4 garlic cloves, crushed
  • 2-inches ginger, peeled and grated (include juice)
  • 2 plum tomatoes
  • 3 tbsp tomato puree
  • 2 jars of chickpeas (480g), rinsed and drained (I like Jovial as they have been soaked overnight and pressure cooked, making them easier to digest)
  • 1 tsp salt, more to taste
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cumin
  • ¾ tsp turmeric
  • 200g kale, destemmed and chopped

Method

  • Heat the oil in a lidded pan over a medium heat and when hot add the mustard seeds and cumin seeds.
  • Stir for a minute or until you can smell the cumin and the mustard seeds pop, then throw in the onions. 
  • Fry the onions for 10 -12 minutes until translucent and browning.
  • Add the garlic and ginger, stir-fry for around 1 minute and add the tomatoes and the tomato puree, stir and leave to cook for around 5 minutes.
  • After 5 minutes, add the chickpeas, warm through then add the coriander, cumin, turmeric and salt. Toss the chickpeas around in the spices to coat then pour in 2cm of hot water.
  • Pop the lid on and leave the chickpeas to simmer for 5 minutes, add the chopped kale a handful at a time, stir to coat and pop the lid on. Cook for around 5 minutes until kale is soft and tender.

Beetroot and Feta Salad (GF)

By , January 20, 2026

There is something quietly luxurious about beetroot. Earthy, jewel-toned, and naturally sweet, it carries the essence of the soil it grows in. In this simple salad, roasted beetroot is paired with young, creamy feta—an interplay of depth and lightness that feels both nourishing and indulgent.

From an Ayurvedic perspective, beetroot is deeply grounding. Its sweet taste (madhura rasa) supports vitality and builds strength, while its subtle astringency helps cleanse and enliven the blood. Beetroot is especially balancing for Vata, calming scattered energy, and when enjoyed in moderation, it can also support Pitta by cooling and nourishing without heaviness.

Young feta adds a soft saltiness and richness that contrasts beautifully with the sweetness of the beetroot. In Ayurveda, fresh cheeses are considered easier to digest than aged ones, particularly when used sparingly and paired with warming or digestive elements. This is why this salad shines when finished with a drizzle of good olive oil, a squeeze of lemon, or a scattering of fresh herbs like dill, parsley, or coriander—each adding brightness and digestive support.

What makes this dish special is its simplicity. It invites you to slow down, to notice texture and temperature, to eat with presence. Served slightly warm or at room temperature, it honors the Ayurvedic principle of supporting digestion through warmth and balance.

This beetroot and young feta salad is a reminder that food doesn’t need to be complicated to be deeply nourishing. When ingredients are chosen with intention and eaten in season, they become more than a meal—they become a quiet act of self-care.

Beetroot & Young Feta Salad

Serves 2–4

Ingredients

• 3–4 medium beetroots, scrubbed

• 80–100 g young feta, gently crumbled

• 2 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice or mild apple cider vinegar

• Sea salt, to taste

• Freshly cracked black pepper (optional)

• Fresh herbs: dill, parsley, or coriander, finely chopped

Method

1. Roast the beetroots until tender. Allow to cool slightly, then peel and slice or cut into wedges.

2. While still warm, toss the beetroot with olive oil, lemon juice, and a pinch of sea salt.

3. Arrange on a serving plate and scatter over the young feta.

4. Finish with fresh herbs and, if desired, a touch of black pepper. Serve slightly warm or at room temperature.

Ayurvedic note:

Enjoy this salad mindfully, ideally at lunchtime when digestion is strongest. Serve warm rather than chilled to support agni (digestive fire).

Yellow Mung Dal (GF)

By , January 9, 2026

‘When we eat Sattvic food, it gives us inner clarity, determination and peace’

This split yellow moong dal recipe is a celebration of simplicity, balance, and mindful nourishment. In Ayurveda, moong dal is prized for being light, easy to digest, and deeply restorative, making it suitable for all constitutions.

When slow-cooked and paired with gentle digestive spices such as cumin, coriander, ginger, and turmeric, it supports healthy digestion while calming the nervous system.

Prepared in a sattvic way—without heaviness, excess heat, or overstimulation—this dish nourishes the body while promoting clarity, grounding, and inner ease. Each ingredient is chosen with intention to honor the digestive fire (Agni) and encourage absorption, making this dal ideal for cleansing, healing, or everyday comfort.

Enjoy this bowl of moong dal as a reminder that food can be both medicine and meditation—simple, sustaining, and deeply supportive of well-being.

Ingredients:

Yield: 4 cups

  • 1 tbsp ghee
  • 1 cup yellow split mung beans
  • 1 tbsp. fresh ginger, finely chopped
  • ½ tsp. turmeric
  • ½ tsp. cumin
  • ½ tsp. coriander
  • 4-6 cups water
  • Handful of fresh coriander (optional)
  • Sea salt to taste

Method

  • Rinse dal and pour out the water, repeat until water goes clear. Place to the side.
  • Heat a small pot to a medium-heat and melt the ghee
  • Add ginger, turmeric, cumin and coriander. Cook and stir till you smell the ginger, c. 2-3 minutes
  • Add the mung beans and 4 cups of water, bring to the boil and then down to a simmer. Cook for c. 20 minutes until the beans are soft. Add more water if the dal gets too thick, whisk at the end to get a smooth consistency
  • Add sea salt (I like fine Himalayan pink salt) and added ¾ tsp and chopped fresh coriander

Christmas Crescent Cookies (GF)

By , December 22, 2025

‘Nothing says Christmas like the smell of fresh-baked cookies and the love of family’

These cookies are delicious and can easily be made gluten free, without the audience knowing. You can interchange the nuts from almonds to pecans to walnuts, all taste delicious. The mix of butter and nuts makes the cookies incredibly satiating.  

This recipe is a generational recipe, documented by great grandma Rose Vittuli. It has a delicate texture whilst being rich and decedent.

It is said to originally be a Viennese recipe, called ‘Vanillekipferl’ meaning vanilla crescent that originates as far back as the 13th century. It has become a deeply ingrained advent tradition across Europe.

Christmas cookies are steeped in history, having started in the 7th century Persia with sugar’s arrival, to the medieval monks who used sugar flour and spices like ginger to create celebratory, shareable treats, to the Dutch who introduces festive cookies to America, solidifying cookies as a beloved staple in the USA.

Ingredients:

  • 2 sticks unsalted butter, room temperature
  • 5 Tbsp. cane sugar
  • 1 tsp. vanilla extract
  • ¾ tsp. salt
  • 2 cups GF flour, sifted (cup 2 cup flour is great)
  • 2 cups almonds, ground
  • ¼ cup powdered sugar

Method

  • Preheat the oven to 375F
  • Line two baking trays
  • Add the butter and sugar to a bowl and cream using a hand or stand mixer
  • Add the vanilla and stir
  • Add the salt to the sifted flour and mix, then add this mixture to the butter/sugar and mix thoroughly by hand
  • Stir in the ground almonds. You can use pecans or walnuts or a blend. Almonds are traditional.
  • If the mixture doesn’t stay together add in 1-2 tbsp water, 1 tbsp at a time
  • Refrigerate the dough for 30 mins to make it easier to work with
  • This recipe yields 48 small cookies, so size accordingly. I made 24 larger. For the larger use a ball of dough similar to a walnut, roll and bend into a curved crescent shape
  • Space the cookies 2 inches apart as they will expand a little
  • Bake for 20 minutes, they will harden as they cool also
  • Roll in powdered sugar

Squash Salad (GF, V)

By , December 17, 2025

‘Diets trend and go, but nature’s own seasonal bounty endures – rooted in the cycles of resilience, nutrition and the science of adaptation’.

Every year in December we have the Fiddleheads Cooking Studio’s last quarterly meeting. We make various dishes for potluck and share a table. It is a lovely way to represent ourselves in a dish and to be nurtured by each other, since we are all used to spending our time cooking and serving others.

I created this dish for this occasion. It is health, highly seasoned and in season. It has some of my favourite flavour notes combined in one dish.

This dish is my gift to you for the season, no matter what or how you are celebrating it makes a great addition to a main or an add as a side.

Happy holidays from mine to yours, xoxo

Ingredients:

  • 1 butternut squash
  • 1 delicata squash
  • 8 dates, chopped
  • ¼ cup pomegranate seeds
  • ¼ cup sunflower seeds
  • 1 bag arugula
  • 2 tsp. Italian seasoning

Dressing

  • ¼ cup tahini
  • 1 tbsp. hot water
  • 1 clove garlic, crushed
  • 1 tsp. maple syrup
  • 1 tsp. rice wine

Method

  • Preheat the oven to 400F
  • Wash and dry the squashes. Cut them in half, length-ways and scoop out the seeds. Cut them into ½ inch moons. Toss with oil and Italian seasoning. Bake for 30 minutes or until starting to caramelize. Let cool.
  • Serve over a layer of arugula, sprinkling the pomegranate, dates and sunflower seeds on top.
  • Mix all the dressing ingredients in order, adjust to your own taste. Pour over the squash salad.

Fig and Vanilla Cream Cheese Tart

By , November 10, 2025

“Figs aren’t actually fruits – they’re flowers that bloom inward”

I’m always looking for fig recipes to allow me to be creative with my father in laws yield. This was the last yield of the season so I thought it would be fun to create a celebratory fig tart. You can half these and make 12 small tarts, just cut the baking time.

The kids tried to figs raw, and I brought in some fig jelly I made, for them to try. They seemed to like to multi-colored nature of the fig, but for taste they preferred the figs when on the tarts. For adults I could have added some blue cheese or even prosciutto.

I love observing these kids and their different questions and skills. Some are curious about everything, the taste, the texture, the way you use the ingredients and others just like to cultivate a specific skill, like egg wash painting and the more artistic elements of cooking. It is fun to see the different passions hidden within the little chefs.

This is a simple recipe as it was designed for a kid’s class ages 5-9 years old. My kids come in hungry as it’s the end of school or soccer for some so to keep them satiated, I used the other piece of pastry to make pizza roles (pasta sauce, cheese, roll and slice) and it baked as we were preparing the fig tarts.

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1 egg beaten with 1 tbsp. of water
  • ¼ cup powdered sugar
  • 6oz cream cheese, room temp
  • 2 tsp. vanilla extract
  • 1-pint figs (8-10)
  • 1 tbsp. honey

Method

  • Thaw puff pastry (c. 40-50 minutes)
  • Preheat the oven to 400F
  • Make an egg wash by whisking the egg with 1 tbsp. of water
  • Combine the room temperature cream cheese with ¼ cup powdered sugar and 1 tsp. vanilla in a small mixing bowl. Whisk until smooth and well combined
  • Slice the figs into small circles, 1 cm thick, you should have 6 slices per fig.
  • Open up the puff pastry once thawed. Use your rolling pin to lightly roll over the dough to level out creases
  • Using a sharp knife to cut the pastry into 6 squares and place on parchment paper
  • Spread 2 tbsp. of the vanilla cream cheese mix into the middle of the rectangle, leaving a border for the egg wash.
  • Add the figs and a dribble of honey over the top
  • Brush the edges of the puff pastry with the egg wash
  • Bake for 16-18 minutes or until the pastry is golden brown
  • Let cool on the sheet pan.

Leek and cheese soda bread (GF)

By , October 20, 2025

‘Love doesn’t just sit there, like a stone; it has to be made, like bread, remade all the time, made new’

This bread recipe is from ‘the art of gluten-free baking’. It takes less time as you are not using yeast to leaven the bread, just baking powder and soda.

It comes out like a big scone, so it could be nice to use the recipe as such and make smaller buns/scones. It has a great flavour from the oregano, cheese and leeks. The original recipe gave the option of millet or sorghum as the base flour. I used sorghum as it is a milder, sweeter flavor and smoother texture versus millet flour which can have a slightly bitter taste. You can use them in this recipe interchangeably.

I took some to my gluten free friend’s house for Diwali, and his baby loved it, so I guess it is baby friendly.

Add some nice, salted or compound butter and serve warm.

The blog is early this week as I was recipe testing this for class, but it took too long, so we will be making something else.

Ingredients:

For the leeks

  • 1 tbsp. EVOO
  • 2 medium leeks, cleaned, halved and sliced
  • ½ tsp. salt

For the bread

  • 210g sorghum flour
  • 180g tapioca flour
  • 110g oat flour
  • 12g baking powder
  • 4g baking soda
  • 1 tsp. oregano.
  • 10g psyllium husk
  • 8g salt
  • 180g sharp cheddar cheese
  • 110g, unsalted butter
  • 280g cold water
  • 15g milk for brushing

Method

  • Preheat the oven to 425F.
  • Cook the leeks, heat the oil in a medium pan over a medium high heat, add the oil, leeks and salt. Stir and cook until softened but not browned. Set aside and let cool completely.
  • In a large bowl, whisk together the sorghum, tapioca, oat, psyllium, oregano, baking powder, baking soda and salt.
  • Grate the cheese and mix it in evenly. Grate the butter and mix in evenly. If the butter is soft, freeze it and it will grate better.
  • Add the leaks and water. Mix together with a fork and then switch to your hands to knead the bread (flour the surface you are kneading on beforehand with some sorghum).
  • Shape the dough into an 8×1.5 disk and transfer to a piece of parchment.
  • Brush the top with milk.
  • Score across the top of the dough in a cross figure around ½ inch deep. Bake for 25 minutes or until golden brown.
  • Cool for at least 15 minutes before slicing.