Gems!

Sometimes there’s no bread in the house. Or you are tired of bread. Or you want to avoid yeast. What can you supply? Introducing: Gems! These are little biscuits made with very few ingredients, and delicious when fresh out of the oven. They are yeast free, can be gluten free, and quite versatile.
This recipe is made from rice, but gems are also nice using a mixture of buckwheat and millet – they can also be made with oat, wheat, barley or kamut flour.

It can be tricky to get the concept at first – gems are not thick and raised like a bread roll, nor are they thin like a cracker. Gems (or Fladen to Germans, oatcakes to Scots) are about 1 cm high. Baked through, they are solid, slightly moist in the middle and golden brown on the outside.

Our favourite gems are rice with cashew. Or rice with almonds. Yum.  We enjoy them with avocado, tomato and salt, or with roasted eggplant or just a variety of spreads. It’s a great breakfast option. Leftover gems can be freshened in the toaster, but they are far better when fresh made.

Gems are fast to make, and a great yeast-free option.

Rice Gems

  • Servings: 10
  • Difficulty: easy
  • Print

 

Ingredients:

1 kg        Long grain brown rice flour
400g      Almond meal
20g         Salt
100g       Olive oil (savoury gems. For sweet try sunflower oil)
700g       Water

 

  1. Preheat oven to 200 degrees Celcius.
  2. Mix all ingredients quickly and lightly. Don’t overmix.
  3. Using an icecream scoop or a tablespoon, portion out gems onto a baking tray lined with baking paper. Dip the scoop into water if it gets sticky.
  4. Flatten the gems with a wet hand, smooth their tops and edges. Score top with a fork. (you can also score letters onto each gem. Kids love this. Write their name with gems!)
  5. Bake at 200 degrees celcius, check after 20 min. May need 30min, depending on thickness. They should be golden coloured and baked through. Enjoy!

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