Gluten and Wheat Free Savoury Spiced Bread

To all the bread lovers out there, this one is for you.  But… this is a relatively healthy bread made from Gluten Free Chickpea and Rice Flours.  Both these flours are high in fibre, so that is a huge plus! Personally I think Chickpea flour is the bomb! Apart from being high in fibre, it is high in protein and iron. Just a heads up, I have been using this flour more and more lately, so expect more chickpea flour adventures 🙂  In all seriousness, I just love the subtle nuttiness of it.

This Gluten and Wheat Free Savoury Spiced Bread is just a great. It is ridiculously easy to do and can be prepared and done in no time at all !!! I don’t often find  a Gluten-Free bread recipe that really makes me excited, let alone end up being totally successful.  This recipe is one of my old time finds dating back to the late 90’s. It has proven to me time after time, and has yet to disappoint. Having made this recipe many times, I have always slightly altered it one way or the other, either by changing the actual flours, depending on what I actually have on hand, herbs and spices and then just adding a bit of texture here and there.  The flavours here are superb….almost earthy….I think 🙂 . I love adding the additional sunflower seeds sprinkled on the top…just for that extra crunch 🙂 . Generally, I just eat this bread plain, without any butter as I don’t really think it needs anything added to it. Oh… also, this bread is ideal for slicing up, wrapping up and freezing. This way it makes the perfect additive for lunches or that quick snack.

Gluten and Wheat Free Savoury Spiced Bread

Preparation time:  12 minutes

Cooking time:  30 – 35 minutes

Total time:  42 – 47 minutes


152 grams (360 milliliters) white or brown rice flour

36 grams (85 milliliters) chickpea flour

1 1/2 teaspoons (7.5 milliliters) bicarbonate of soda

1 teaspoon (5 milliliters) ground coriander

1 teaspoon (5 milliliters) dried origanum

1/2 teaspoon (2.5 milliliters) ground cumin

1 large onion, chopped

1 cup (250 milliliters / 250 grams) unsweetened apple juice

4 Tablespoons + 1 teaspoon (65 milliliters / 65 grams) sunflower oil

3 Tablespoons (45 milliliters / 45 grams) lemon juice

1 Tablespoon (15 milliliters) honey

2 Tablespoons Tahini paste

2 jumbo-sized free range eggs

Topping:  Dry toasted sunflower and sesame seeds


Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit.

In a large sized bowl, add the flours, bicarb, herbs and spices together.  Using a hand whisk, whisk together to combine all the ingredients and set aside.

Using a food processor, add the remaining ingredients being, the onion, apple juice, oil, lemon juice, paste, honey and eggs.  Process until blended to a smooth consistency.

Then, add the processed ingredients to the flour mixture and stir.  Do not over stir.  Do not use a mixer.  This needs to be stirred gently.

Pour into a greased and lined baking tin. (I used a square baking tin approximately 7 x 7 inches / 18 x 18 centimeters in size).

Bake for about 30 – 35 minutes.  Test with a skewer, if it comes out clean then the bread is done.  Allow to cool, before slicing.

Enjoy 🙂


Cheese and Bacon Fondue


I have been doing this Cheese and Bacon Fondue for many years.  I found the original recipe in a regular local magazine and of course have altered it slightly to accommodate my tastes and preferences 🙂 .

If you are ever wanting a carb overload…. if you are craving the ultimate deliciousness of cheese…. if you are a cheese addict, like me (hello my name is Lynne, and I am a cheese addict)…. Cheese and Bacon Fondue is calling your name.

This Fondue takes comfort food to the next level of comfort, and trust me, your stomach will be so pleased you filled it with all that gorgeousness of silky smooth, gooey, undeniably delicious cheese, and bacon scrumptiousness. (Is that even a word? but you know what I mean)

This is a rich dish, I am not going to lie, but man, it is good.  I for one, just have to treat myself and my family to this every now and then.  And, I know it is loaded with cheese, but seriously you don’t have to eat the whole loaf of bread with the fondue in it….. you could share…..Just saying 🙂


Cheese and Bacon Fondue

Preparation time: 15 – 20 minutes

Cooking time: 35 minutes

Total time: 50 – 55 minutes

Serves 2-4 depending on size of bread and of course how hungry you are 🙂


1 loaf of bread (I used a continental loaf)

500 gram bacon, chopped

500 gram cheese, grated (I used a combination of matured cheddar and white cheddar)

500 gram sour cream at room temperature

125 – 175 millilitres chopped or diced green pepper

125 – 175 millilitres finely chopped onion

a little extra virgin olive oil for basting


Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit

To prepare the bread, cut a few centimeters in, from the top of the bread, and cut all the way around to form a lid. Now hollow out the bread.  Cut or break the hollowed out bread into large pieces and set aside.

Cook the bacon, your preferred way until crisp and set aside.  Any bacon juices, do not discard, put aside.

Now, with the bacon juices, baste the inside of the bread, and the sides.  Also baste the broken up pieces from the bread you hollowed out (if you are going to crisp those up for dunking).  If you do not have sufficient bacon juices, I suggest you add a little extra virgin olive oil.

Place bread (and the bread pieces, if wanting crispy) on a baking tray and place in the preheated oven for about 15/20 minutes.  Then remove.

In the meanwhile in a large bowl add the grated cheese, peppers, onions, bacon and sour cream. Mix with a metal tablespoon until combined nicely.

This part is optional, I prefer to do this to allow my filling to be hot. Even though the fondue does go into the oven, personally I find it is just not hot enough when it comes out the oven.  Leaving it in the oven for a longer period of time, only ends up over doing the actual bread part…so, I place the cheese mixture into the microwave and heat through, keep checking, till it is hot. You will find that the mixture thins out a little. Once heated through, remove from microwave oven.

Now spoon the heated cheese mixture into the bread and place in the preheated oven for about 20 minutes until the bread bowl in golden.

Serve with the crispy bread pieces.

Enjoy 🙂





Salad in a Bread Bowl


Try not to laugh…..

Yes, well I thought I was such a genius when I thought of this, Salad in a Bread Bowl.  It has been on my mind for weeks, but I had to find the perfect bread….and I did…so today, lunch was Salad in a Bread Bowl. With it being so hot here in South Africa, salad is just a must !

Then, after lunch,  I decided I would check to see if anyone else had done a Salad in a Bread Bowl, and …sure enough, they are out there…so I am not so much of a genius after all (lol).  I didn’t actually read the recipes, but I could see from the pictures, that they did all differ,  but it is fine….

I think any salad would do, so you could create your own invention….


Basically, this whole idea for me was inspired by another meal I do, and LOVE in a bread bowl (and yes, I promise, I will share it with you…you will die of love for this meal…but that will be for another day and another time….) Anyway, this whole idea is so simple, it is ridiculous.  I find it different and it would really be such an awesome change if you are having people around and you are serving a salad.  I mean, how unique is it to serve the salad in a great loaf of fancy bread, instead of the good ol’ salad bowl ? Hmmmmm??? and the bread just makes it look soooo pretty.

You serve it like a normal salad… I mean it IS salad, and then the crusty bread bowl, can be eaten as well, there and then, broken up for added crispy croutons… or just snacked on while you are yacking around the table, I mean, seriously…… this is a no brainer, it just has to happen.  And, even better yet… one less bowl to wash !!! Bonus !!! 🙂

Now I have to admit it seems pretty weird me giving you quantities for the salad.  It all is about the size of the bread that you are wanting to fill.  So buy (or make) the fancy bread and go from there. Oh, and by the way, in my ingredients you will notice me including fresh herbs….Yip, try it !  They make such a Huge difference to the salad 🙂 .


Salad in a Bread Bowl


1 loaf of a fancy tasty bread to your liking (even go for a Gluten-Free Bread)

a little olive oil for the croutons and for basting the bread.

Dried herbs (I used dried origanum for the croutons)

a mixture of salad leaves

a combined handful of basil, rocket and mint leaves

1/2 red pepper, thinly sliced and cut in half

1/2 yellow pepper, thinly sliced and cut in half

1/4 cucumber, de-seeded and sliced

a handful of mini cocktail tomatoes

a handful of toasted sunflower seeds or nuts of your choice (optional)

1 – 2 crumbled disc of plain feta cheese

a salad dressing of your choice or freshly squeezed lemon juice


Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Cut around the top of the bread, a few centimeters in, to create a border. Then, gently take and scoop the middle out, this will be like a lid for the bread… Basically you will be hollowing out the bread, if that makes any sense…

Cut or break that bread ‘lid’ section, into pieces,to form rustic looking bread pieces. Place these onto a baking tray.  Drizzle over olive oil, a scattering of pepper and some dried origanum.  Using your hands mix well, so all the oil captures all sides of the bread.  Place in the preheated oven until a light golden brown and crispy.  Once done, remove from the oven and set aside.

Now, place the ‘bread bowl’ on the baking tray, Brush the inside and outside of the bread with a little olive oil, and place in the oven to crisp up a bit.  It is up to you for how long you want it in for, according to your preference.

Whilst the bread is crisping up, prepare all your salad ingredients.

Once the bread bowl is done, remove from the oven and allow to cool.

Just before serving, assemble all your salad ingredients into the bread bowl and serve with a salad dressing of your taste, separately.

Enjoy 🙂


  • Do not pour the salad dressing, if using, over the salad once in the bread bowl, as it could seep through and make the bread a bit soggy. Rather serve the salad dressing separately on the side, to drizzle over.
  • Regarding to the tomatoes, I prefer to use the small cocktail tomatoes, that way, the juices of the tomato will not make the salad soggy.
  • I prefer to cut my cucumbers in half lengthways and then scoop out the inner part which holds a fair amount of water. Again, to avoid the actual salad  from becoming soggy.
  • Even doing these few things for a salad going into a normal bowl, prolongs the crispness of the salad.






Garlic and Herb Bread


Happy New Year everyone.  I hope 2016 will be a good one for you.

Well, the New Year has begun, and as much as I am not really into the ‘New Years’ resolutions, because they kind of just never work out, and I blame myself completely….I am more into trying to just improve my life… (please note the operative word…trying ! )

Anyway enough of that.  As much as I would love to kick off the New Year with a well deserved healthy recipe….its not going to happen, instead I am going to share with you the best Garlic and Herb Bread recipe ever !  It is loaded with carbs, fattening greasy butter, healthy herbs and healthy garlic…so you see it is not ALL bad, just a little…but you know,…… it is totally worth it.

This bread, I have been doing for years, and it beats all the store bought garlic breads by miles in my opinion.

A huge plus is that it is so easy to do.  All you need is the bread, herbs, and the garlic butter.  Word of advice…please please please use fresh garlic and not the bottled jobs.  There is a massive difference in taste.  The fresh, tastes fresh with no preservatives, flavourants and colourants in it.  The bottled jobs….are just a no no…I don’t want to even go there.

Okay, so once you have all the ingredients, mixed the garlic, herbs and butter together, it is a matter of slice, apply loads of delicious fattening garlic herby butter on BOTH sides of the sliced bread, and then on the top of the bread, wrap in tin foil (aluminium foil) and bomb in a preheated oven for 20 – 30 minutes…and DONE.  Next is just to devour it, and that really won’t be a problem.




This is awesome as a side for a meal, or a braai (barbecue)

Garlic and Herb Bread

Preparation time:  15 minutes *

Cooking time:  20 – 30 minutes

Total time:  35 – 45 minutes

Serves ….not sure, depending on the size of the bread you get and how hungry everyone is 🙂


500 g butter, room temperature

15 cloves of garlic, chopped very small

a handful of fresh herbs (I used basil,chives, thyme and parsley), chopped

a fancy loaf of bread


In a medium sized bowl, add the butter, chopped garlic and chopped herbs.

Mix thoroughly with either a fork or a tablespoon.

With a bread knife, slice the loaf into slices, but do not cut completely through. The bread should still be able to hold its own and end up ‘fan like’ with all the slices still joined to the bottom of the loaf of bread.

Then, generously add the garlic, herb butter to the slices of bread, buttering both sides of each slice.   And, add the garlic, herb butter over the top of the bread.  Do not skip this part !

Wrap in tin foil (aluminium foil) and place in a preheated oven at 180 degrees Celcius for 20 – 30 minutes.

If you are wanting a crisper top of the bread, nearing the end of the time, just open up the tin foil (aluminium foil).

Enjoy 🙂

  •  Preparation time can be reduced, if you prepare the garlic herb butter  before hand.

NB*  This butter is can be frozen.  If you have any left over, put it in a sealed container and place in the freezer.   It can be used for so many other dishes as well.