After the success of the grain free focaccia amore I have made several variations of that bread. This is one of them. Buns – that I feel has got both a very bread like texture and taste. Nut free, milk free… For me the main thing though is how these buns actually raised in the oven – similar to a classic bun would – and also got that thread like structure in the cracks that appears in rising bread. Bread nerd? Me? I guess that comes from 20+ years of baking bread – traditional ones and grain free versions.
Ever since I posted the two versions I have made of wraps – THIS ONE and THIS ONE, I have been experimenting with this type of bread, using new spices and making the bread thicker and here is a new recipe that we really like. Use it for sandwiches or burgers or as I did here, fill with this lovely beetroot salad.
When you change your diet and stay with it for a long time you might either go stricter the longer you go, or you start loosening up your rules as you get to know what works for you. I think in our case we have done both. Stricter because we don’t really “cheat” any more and looser because we for example eat more fruit than in the beginning and I don’t fret about carbs any more as long as we feel fine. This grain free focaccia inspired bread is one of those things. Definitely not low carb – but a great treat for now and then. It can’t really honestly compete with real focaccia – but it is a delicious substitute for those of us who are strictly off grains. And it’s nut free as well…
So we had some sweet potato and root celery mash left over after dinner last night… Of course I could have saved it and eaten it today, but then had a better idea – why not quickly make some grain free vegetable bread?! I have two great recipes HERE and HERE but this one was very spontanious and creative – no measuring! The recipe, this time, is a picture read on to get some details…
Since my son started packing lunch boxes again, grain free bread has been a hit in this household. I’m always using vegetables as a base – like in the root celery bread and the zucchini bread. This time it was carrots and sweet potato and I think this was the best one so far! I had to make another, bigger batch again a day later since my kids totally loved it!
The other day I was making root celery bread and my son, Albin, walked into the kitchen. When I told him what I was planning on doing he suggested that I add dried tomatoes, basil and oregano to the dough – “it will taste like Pizza” – he said. Not a bad idea…. And the “bread” actually turned out really great.
Not being a particularly big fan of zucchini – I don’t know why I keep buying them. Again I found myself staring at one in the fridge thinking – I really should use that for something before it goes bad. So I thought of the root celery bread I made a while back and decided to do something similar… Zucchini and lemon bread!