I finally did it! Been meaning to figure a way to use these little beasties in a way we would all actually enjoy for ages. In fact the ones I got in my organic veg-box from Riverford had gone wrinkly in the bottom of the fridge. (Incidentally they can be revived by soaking them completely in water for some hours.) Anyway determined not to waste good food (hubby would probably disagree there) I soaked and scrubbed, peeled and whizzed and set forth with a try out. Here is the result which I really happy with for a first go – in fact – not quite sure what I would change and if they need any change… Maybe substitute almond flour for ground sunflower seeds. I want to try this as little cup-cakes too, maybe a little more sweetener.
Please let me know if you try this out and what you would do differently.
Sweet Jerusalem artichoke cinnamon and walnut (cake) bread
Pre-heat Oven 180C (fan assisted – hotter for ordinary).
Prepare a backing sheet with a sheet of baking parchment lightly oiled.
Clean your artichokes – you may not need to peel. Finely grate or whizz in a food processor til chopped finely. You will need a cup of this (lightly packed down).
In a large bowl combine the following dry ingredients:
50g ground sunflower seeds or ground almond (optional – otherwise use 250g flour)
200g self-raising gluten-free flour
2 dessert spoons Xylitol (or sugar)
1 tsp cinnamon
1/4 tsp gluten-free baking powder
Chopped walnuts to taste (I used a good handful) – optional
Separate 2 eggs – place egg yellows into measuring jug and whites into medium-sized bowl for whipping.
To the egg yellows add 2 tblspns oil and enough of whatever milk you use to make up to 150ml. Add Vanilla essence 1-2 tsp. Mix well.
Whip the egg whites to soft peaks. Keep the mixer ready to use again.
Add the egg and milk mix and the Jerusalem artichokes to the dry ingredients. Quickly and gently fold them together – this will produce a fairly stiff dough. Beat the egg whites back together – they separate a little – and fold to combine with the rest of the ingredients as quickly and gently as possibly.
Spread the mix out a little onto the prepared baking sheet. Bake near the top of the oven for about 30 minutes – a toothpick inserted will come out more or less clean and the top should be nicely browned.
Hope you give it a go! As I love to see pictures with posts – I will try to get one up soon.