My morning had some free time I hadn’t anticipated so I made a more hands-on breakfast, after that Kirk and I took the two younger boys to the farmer market and loaded up on produce, fruit and eggs. Always a nice way to spend the morning, especially with being so pretty this week. Walker has loved it – play time in the afternoon and out after dinner till bedtime. Fresh berries daily in the garden. Summer living can be easy…..
I tried out a new idea for a yeast free bread last night – it was very good, a nice loaf. Not quite what I wanted for sandwiches though, so I used it for the base under a vegan and gluten-free garbanzo bean gravy. That was perfect. In fact, I preferred the country bread over biscuits! It was moister, had more flavor and sliced easily.
Garbanzo Bean Gravy
- 1/3 cup extra virgin olive oil
- 1 large sweet onion, peeled and diced
- 15 ounce can garbanzo beans, rinsed and drained or 1½ cups cooked
- 2 Tbsp Garbanzo Bean Flour
- 1 Tbsp cornstarch or favorite thickener (can use wheat flour if desired)
- ½ tsp dried rubbed sage
- ½ tsp dried thyme
- ¼ tsp dried marjoram
- ¼ tsp each fine sea salt and ground black pepper
- 1¾ cups unsweetened coconut milk
- Hot Sauce to taste
Heat a large non-stick skillet over medium, add the oil and onion, cook until tender. Stir in the garbanzo beans and cook for a couple more minutes, until the onions are turning golden. Stir in the bean flour, cornstarch and the spices, whisk until smooth, continue whisking and let cook for a minute. Slowly whisk in the milk, whisking until it thickens, turn to low and let simmer for a couple of minutes. Season to taste with hot sauce and salt, if more is desired.
Yeast Free Country Bread
- 2 cups all-purpose flour
- 1 cup white whole wheat flour
- 4 tsp baking powder
- 1 tsp fine sea salt
- 1½ cups unsweetened coconut milk
- ¼ cup sunflower or olive oil
- 2 tsp Brown Sesame Seeds
Preheat oven to 400° and line a large baking sheet with parchment paper. Whisk the flours, baking powder and salt together in a large mixing bowl, add the milk and oil, stir till mixed. The dough will be somewhat wet, that is OK. Turn out on the prepared baking sheet and shape into a round loaf, gently rub a little extra oil on top, sprinkle the sesame seeds over the top.
Bake for 40 minutes, until golden. Let cool before slicing. Store covered.