At Home with L'londe

27/08/2020

Farm to table is possible even in the city😊. The only thing not from my backyard are the potatoes and some dessert ingredients. Hoping to find a neighbor who grows organic potatoes then we can trade 😁

15/08/2020

Gluten free pancakes with my own blend of flours😍😋

13/08/2020

The alternative baker😊

04/08/2020

We live in an era of perfection. Perfect skin, perfect hair, perfect marriage, perfect job, perfect kids and now even our food has to be perfect
Perfectly-shaped-no-imperfections fries, smooth skin fruit, prize winning cake art, huge perfectly green vegetables,polished grains, processed flour ... the list is endless. In our search for perfection we have stopped considering the price of perfection
Plastic surgery, living beyond our means, covering for abusive spouses, keeping up appearances, genetic modification, ingredients we can't pronounce are among the list of the price we are having to pay for perfection.
Ask yourself today, is the price worth it?

Did you know that🤔
the more dark patches a banana appears to have, the more ripe it is, and the more TNF it contains. TNF stands for Tumor Necrosis Factor, and it’s a cancer fighting substance that helps fight against abnormal cells in our bodies.

09/07/2020

To you who enjoys baked treats but cannot have because of health or other restrictions, worry no more, I'm here for you

09/07/2020

The joy of baking ❤️ I'm always experimenting with indigenous flours, and the results never cease to amaze me.
Braided sweet potato and cassava flour bread. Gluten free baking is not just for those with allergies and intolerances, it's a healthy choice. It's time we ventured out of wheat flour territory.

25/06/2020

No wheat, no dairy, no eggs! This amazing bread is so delicious. Finally, a loaf that gives wheat bread a run for its money. Made from a special blend of local flours and binders.

18/06/2020

Butternut squash and walnuts - an unlikely pair that produced one heavenly cake. Added a little nutmeg, ginger and cinnamon. It's sweet, spicy, crunchy and moist😋😋😍♥️.

15/06/2020

The perfect Basic Homemade Bread
This recipe yields 2 loaves
Ingredients
1 package (1/4 ounce) active dry yeast or instant yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons raw honey plus another 1/2 teaspoon raw honey
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups bread flour

Instructions
1. In a large bowl, dissolve yeast and 1/2 teaspoon raw honey in warm water; let stand until bubbles form on surface. If using instant yeast, skip this step and mix yeast and honey directly into flour
2. Whisk together remaining 3 tablespoons raw honey, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. 4. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. If using instant yeast, let it rise for 40 minutes
5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours. If using instant yeast, let it rise for 40 minutes
6. Bake at 180°c until golden brown and bread sounds hollow when tapped, 30-35 minutes.
7. Remove from pans to wire racks to cool.

10/06/2020

10/06/2020

Gluten free baking
I was going for a sandwich bread and I must say it came out perfect😍, it is moist, and the flours did bind beautifully (the wheat free baking greatest dilemma). Took over 1hr to fully bake.

INGREDIENTS
FOR THE YEAST PROOF:
1 1/4 cup warm water between
2 tablespoons sugar (or honey)
2 1/4 teaspoons/1 pkt dry active yeast (if you are using instant yeast, you do not have to proof it, add the yeast and sugar/honey directly to your flour)

FOR THE BREAD:
1 1/2 cup white rice flour
1 cup corn starch
3/4 cup cassava flour
1/4 cup ground chia seeds or flaxseed (flaxseed meal). Soak in a tablespoonful of water for 6 minutes before using.
2 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon salt
1/4 cup oil of choice (I used canola oil)
3 egg whites
1 teaspoon apple cider vinegar

INSTRUCTIONS
Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray or oil and set it aside.
Add the sugar and yeast to your warm water and stir; set it aside for 5-10 minutes but no longer. Skip this step if you are using instant yeast as it does not need proofing. Add it directly to your flour.
While your yeast is proofing, in a medium bowl, add the flours, chia seeds/flax seed meal, xanthan gum, baking powder, and salt. Use a whisk to mix until Turn your mixer to low until all is combined.
Add the egg whites, vinegar, and proofed yeast mixture.
Mix with a spatula for an additional 4 to 5 minutes. The dough will be thick and sticky.
Using the rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
When the dough is near the top of the pan, preheat your oven to 175°c
Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
Remove the loaf from the oven and let cool completely before slicing

09/06/2020

INGREDIENTS
3 cups grated carrots
1/2 cup brown sugar
1/2 cup coarsely chopped raisins (optional)
2 eggs (you can use chia seeds or flaxseeds soaked in water to replace the eggs)
½ cups white sugar
1/2 cup vegetable oil
1 teaspoons vanilla extract/essence
3/4 cup crushed pineapple and mango drained (you can use pineapple alone)
1.5 cups all-purpose flour (you can use Bobmills all purpose gluten free flour using 1:1 ratio)
1 teaspoon baking soda
1/2 teaspoon salt
1.5 teaspoons ground cinnamon
1/2 teaspoon nutmeg or garam masala

PREPARATION
Combine the grated carrots and brown sugar in a medium bowl and set aside for an hour. After the two have had some good mingling time, stir in the raisins.
Preheat your oven to 175ºc, and grease and flour a 10-inch cake pan or 1 8-inch cake pan +8 cupcake tins.
In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, and briefly set aside.
In another mixing bowl, beat the eggs, and gradually beat in the white sugar, oil and vanilla. Stir in the pineapple and mango
Stir the flour mix into the wet mixture, being careful not to over mix.
Pour the batter evenly into your prepared pan Bake as follows: 10-inch pan – 40-50 minutes, 8-inch pan– 30-35 minutes, Cupcakes – 20-22 minutes, or for all, until the cakes are springy to the touch and a toothpick inserted into the center comes out clean.
Place the pan on a wire rack to cool for 10-20 minutes before removing them from the pan.