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Wednesday, October 12, 2011

Recipe for Fruity-Walnut Muffins, Gluten-free, Egg-free, Dairy-free

When you decided to go "gluten-free", what did you miss most?  French bread? Croissants? How about muffins?  I've gotten over the bread thing for the most part, but I must admit that I still have a muffin-fixation.  But when I take a look at those yummy-looking store-sold GF muffins, well, I just know that I would feel guilty for weeks if I spent $8-$10 for six muffins.  So, today I decided to try my hand at some with the fresh bag of Bob's Red Mill Biscuit & Baking Mix I have in my fridge... and lo and behold, I had all the other ingredients as well (I have much-adapted another online muffin recipe).

I have learned that to measure out all the ingredients in advance really does prevent over-doing some sprinkle or shake and probably speeds up the process as well (although I was in no big hurry today).  I use silicon muffin pans and find that I just have to trace around the perimeter of the muffin with my knife and voila! they fall effortlessly from the pan onto the cooling racks.

I ate these yummy puppies with raw honey.   Is it because I am muffin-deprived, or are they actually about the most scrumptious muffins I have ever eaten in my life?  The recipe follows: 


Combine 1 1/2 T. Flaxseed Meal (I grind mine in coffee bean grinder) and 4 1/2 T. Water. Stir until smooth and set aside. This is the "egg binder".

Measure out the following in advance:
1 C. Bob's Red Mill Biscuit and Baking Mix
1/2 C. GF/Wheat-free Oats
1/2 C. Coconut Palm Sugar or other sweetener of Choice
1 T. Cinnamon
1 C. Carrot, grated (about 2 Carrots)
1 C. tart Apple, diced (about 1+ large apple)
1/2 C. seedless Grapes
1/8 C. Walnut pieces
1/8 C. Flaxseed Meal (additional to the "binder" mix)
1/6 C. Apple Juice
1/2 C. Soy Milk
1 Tsp. Vanilla
1/4 C. Apple Sauce

Directions

Preheat oven to 375°F. Combine Biscuit & Baking Mix, GF/Wheat-free Oats, coconut palm sugar and cinnamon in a medium bowl. Stir well. Stir in carrots, apples, walnuts, flax meal and grapes. Put this mix aside. Combine soy milk, applesauce, vanilla, flaxseed ("egg") binder and apple juice in a food processor and pulse until smooth. Add to baking mix and stir until moist. Grease or spray muffin cups. Spoon batter into muffin cups. Bake for about 20 minutes. Remove muffins from pans immediately and place on cooling rack. Makes 6 large or 9 small Muffins.

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

Wednesday, June 29, 2011

Carrot-Coconut-Choc Chip Health Cookies (Gluten-Free, Dairy-Free)

                               

This is a quick clean-out-your-fridge sort of cookie. Experienced cooks will likely make substitutions. If you are not so experienced, it might be a good idea to try to have the following ingredients as they are (example: 1 1/2 C. of cooked porridge) the first time you try this. You could substitute regular buckwheat flour, but I find the ground crispies especially tasty and with the health benefits of heir having been soaked and "sprouted" before being dried.
Add all of the following together into food processor and process:
2 Vegan Eggs (2 T. ground Flax seed in 6 T warm water)
1 C. Coconut Palm Sugar (or other sweetener of choice)
1/3 C. Almond Milk
1/3 C. Virgin Coconut Oil
1 C. Buckwheat Crispie "Flour" (grind Crispies in coffee bean grinder)
1 tsp. Baking Powder
1/2 tsp.Celtic Sea Salt
1/2 tsp. ground Cinnamon
1/4 tsp. Baking Soda
1/4 tsp. ground Nutmeg
1 1/2 cup cooked Porridge
1 C. shredded Coconut
1 C. grated Carrots
Dump into a large bowl.
Stir in 1 C. Raisins
Stir in 1 C. GF Chocolate (or Carob) Chips
Stir in 1 C. Hempnuts (or perhaps Walnuts)
Stir in about 1 C. more Coconut Shreds

I use a silicone baking sheet-- you can use a sprayed cookie sheet.
Drop by heaping teaspoonsful onto sheet, and flatten slightly.
Bake at 350 for 17-20 minutes
Remove to racks and cool. Makes about 2 1/2 dozen smallish, plump, soft, delicious cookies

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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Monday, June 27, 2011

Quick Gluten-Free Oatmeal-Buckwheat Cookies Recipe

Cookies, Blueberries, Bowl, Delicious, Dessert, Food



If you follow this blog, you know that I have come to rely on Buckwheat Crispies as a major all-purpose GF ingredient. In this recipe I have ground it up in a coffee bean grinder into a fine flour (you can actually grind the groats in your high speed mixer into a flour as well if you don't want to soak and dehydrate your buckwheat).  These are a fine, sweet, substantial, fairly soft cookie.  If I'd had any GF chocolate chips around, I would have added them!

Preheat oven to 350F.

Put the following into a Food Processor:

*1/2 C. Virgin Coconut Oil (doesn't have to be melted)
*1 C. Granulated Sweetener (I used a combination of Palm Sugar & Stevia)
*1 Vegan Egg (1 T. Flax seed, ground, and mixed into 3 T. warm water)
*1 tsp. Vanilla
*1 C. Buckwheat Crispie "Flour" (Crispies ground in Coffee Bean Grinder or Blender)
*1/2 tsp. Baking Soda
*1/2 tsp. Double-acting Baking Powder
*Pinch of Celtic Sea Salt (or to taste)
*1 C. Gluten-Free Quick Rolled Oats

Mix until a nice, fragrant batter.  Hand-mix in any of the following if you desire:
*3/4 C. GF Chocolate Chips
*1 tsp. Grated Orange Rind
*1/2 C. Raisins
*1 C. Shredded Coconut (unsweetened)

Drop the cookies 2" apart on a silicone sheet or well-greased cookie sheet.  Bake about 10 to 12 minutes or until golden brown.  I cool on racks.  Try not to eat them all before you remove from the racks. : )
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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Friday, June 17, 2011

Recipe for Cookie-Crumb Brownies (Gluten-free) (Yummy) (Unbaked) (Dairy-free) (Vegan)


Well, here I am at home alone while my hubby is off in the Honduras helping on a school-building project with Maranatha Volunteers International.

I have been dutifully and even gleefully walking Zoe up and down a long hill to the ocean twice a day, and taking her for another long walk in the evening, plus rebounding 30 minutes a day, and other active things.  I have been eating lots of dopamine-producing foods and honestly haven't had any cravings for sweets.

And suddenly... well, I invented the most delicious unbaked (not all the ingredients are "raw") brownies that smelled like oreo cookies when I took the top off the food processor.  I will try not to eat the whole pan myself, although that will be hard.  Here is the recipe, but I suggest that you jiggle around with the ingredients to get the exact taste that you want... it's not hard, just put in a little extra of what you like, and take out what you don't like, or substitute something you like for something you don't like/don't have. 

You could, for example, try a little oatmeal for the dehydrated buckwheat crispies (although I think that would be a shame, really, because they give it the 'cookie crumb' texture-- maybe you could try rice crispies?)

Melt about 1 T. of extra virgin coconut oil in a dish over hot water.

Grind up about 1/2 C. of Buckwheat Crispies into a flour using a coffee bean grinder or a vitamix.

Add the above to a food processor along with:

  • 1/2 C. organic Cocoa powder
  • 1/4 C. Walnut Pieces
  • 1/2 C. Shredded Coconut
  • 8-12 soft Dates without pits
  • 1/4 C. organic Peanut Butter
  • Shot of Vanilla extract (your call)


1.Pulse until all combined... batter will be a little sticky but still fairly much of a cookie crumb texture. If it is too dry in your opinion, just add a little bit more peanut butter or a little almond milk... but not much.

2. Press it into a small pan (8x8 or smaller) and put into the freezer until it sets (very quickly).

3. I actually cut mine with a pizza cutter before putting it into the freezer for convenience's sake.

4. Tastes very yummy with banana "ice cream" (actually just frozen bananas whirred up in the vitamix with a little vanilla and a couple of ice cubes).

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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Tuesday, May 24, 2011

How to Make Your Own Gluten-Free Flour Blends


     ******"All But Gluten" GF Bread*******

Today I think I may have persuaded a friend with mysterious symptoms (sounding like gluten-sensitivity to me) to try going off gluten for a while to see how she feels.  She bemoaned the fact that she has a bread maker** (and I know she is a star bread baker herself).  I suggested that she do some research to see how/if gluten-free bread works in bread machines (there seem to be quite a few articles indicating it does). 

We also talked about the various gluten-free breads that are commercially available.  At time of writing this blog, 
my favourite brands are Udi's and the Chia Bread (by Silver Hills).  They were both pretty pricey and I believe that you could make your own, maybe with a few tweaks, just by doing some research for good recipes on line.  (There are also some very baaaaaad-tasting gluten-free breads available commercially-- hopefully their number will diminish).

I told you a while ago that I purchased The Gluten-Free Bible and am enjoying not just the recipes, but also the other invaluable GF information.  After talking to my friend I looked up the page on Gluten-free flour blends.  It is interesting that bread and other baked products that are gluten-free need to be made up of a 'blend' of several flours to replicate the many functions that wheat flour performs... wheat flour contains both starch and protein.  No one GF flour provides both starch AND protein.  However,  by combining both starchy and protein-y GF flours, you can achieve a pretty credible alternative to wheat flour (and without the nasty gluten!).  Following is a great GF blend for Breads and another All-Purpose GF blend that you can use for other baked goods (the ones without yeast in them):

GF Flour Mix for Bread Recipes (for yeast breads and buns, etc.)    

  • 1 C. Brown Rice Flour
  • 1 C. Sorghum Flour
  • 3/4 C. Millet Flour
  • 1 C. Tapioca Flour
  • 1 C. Cornstarch
  • 1/3 C. Instant Mashed Potatoes (unflavoured)
As mentioned previously, you can make your own flours with a high-speed blender like VitaMix, or an electric flour mill, or you can purchase flours ready-made.  Combine all the above in a large bowl and evenly-distribute with a whisk.  Double or triple the recipe if desired.  Put in the refrigerator in an air-tight container and use as called for with any yeast bread recipes.
All-Purpose GF Flour Blend for all non-Yeast Pastries

  • 1 C. White Rice Flour
  • 1 C. Sorghum Flour
  • 1 C. Tapioca Flour
  • 1 C. Cornstarch
  • 1 C. Almond OR Coconut Flour
If making your own Almond Flour, I suggest soaking the almonds and then drying them until very dry in a dehydrator before making the flour.  This is a very satisfying process.   Combine all the above ingredients together in a large bowl and make sure they are evenly distributed.  Double or triple the recipe.  Keep in an airtight container in the fridge.

**Many of today's electric breadmakers have an actual "Gluten-free" baking selection that can be made.  Gluten-free batter is generally scooped or poured into the breadmaker following many excellent recipes for breadmaker gluten-free bread.
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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Monday, May 16, 2011

Recipe for Strawberry-Buckwheat Crispies

Strawberries, Muesli, Red, Fruit, Cut, Dessert, Cereal

Here's another recipe prepared the "raw vegan" way using the recipe for Buckwheat Crispies (May 1st).  This is particularly soothing for kids who miss having their traditional gluten-laden breakfast cereals... Buckwheat crispies are a good source of fibre, manganese, tryptophan, and magnesium.

Ingredients:
2 Cups of Buckwheat Crispies
3 C. Sliced Strawberries
1 1/2 C. your favourite gluten-free Mylk (I used So Delicious Coconut Milk-- yum!)
1 Sliced Ripe Banana
  • Put 2 C. of strawberries in the food processor or blender, and add the Milk.  Blend until pink and creamy (and soooooo fragrant, like summer!)
  • Divide the buckwheat crispies into 4 bowls (1/2 C. each)
  • Pour the Strawberry Mylk over each bowl
  • Top with sliced strawberries and bananas (and anything else wanted: dried fruit, hemp nuts, other fresh fruit)
  • Enjoy!

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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Sunday, May 1, 2011

GF Dehydrating : Buckwheat Crispies

                                 

You have likely run across the benefits of a living and raw vegan diet for anyone who is gluten-sensitive or has celiac disease.  The major benefit is that raw fruits and veggies are chock-full of enzymes that help with the digestion of food, and generally, grains like wheat are totally missing from the diet because, well, they are highly acid-producing, have nasty-tasting 'inhibitors' in their bran, and just don't add anything to the deliciousness of the raw vegan experience.  
As well, many writers of raw and living food recipes discovered their own sensitivity to gluten.  So, a good food dehydrator like the Excalibur is a great boon to broadening your gluten-free recipe repertoire.

The amazing thing about raw recipes is that many of them can be made up to similulate the flavor, texture, and other elements of "mouth appeal" that we look for in traditional heated recipes.  I'm just starting to use buckwheat crispies in various recipes.  You can too!  Below are a couple of ideas for using them... so go get some at your  whole food store and enjoy the following:

How To Make Buckwheat Crispies
  • Soak 1 pound of Buckwheat Groats overnight in 3X as much water (as groats).  
  • Rinse well in the morning and drain.
  • Spread out on mesh trays of the dehydrator and dry at 105 degrees for 3-5 hours, or until completely dry (in moister climates, it will take longer)
  • After dried and cooled completely, store in glass mason jars* (with lids on securely to keep air out). When properly dried and stored, dehydrated foods will have a shelf-life of several months.


BUCKWHEAT BATTER RECIPE (for 'battered veggies')
  • Grind Buckwheat Crispies into a powder/flour
  • Add 1 tsp. Celtic Sea Salt
  • Add Cayenne, Nutritional Yeast, fresh ground Pepper, Garlic Powder, or whatever your choice of seasoning, to taste
  • Dip your favourite raw veggies (cut-up into spears, slices, etc.) into Olive Oil and then into the buckwheat powder.  
  • Dehydrate at 105 degrees for a couple of hours, until a crunchy outer layer forms.
With this basic 'batter' recipe you can also make "fried" onions (toss 4 C. of thinly-sliced onion rings in 3 T. Extra Virgin Olive Oil & 2 T. Water, then dredge in batter to coat well.  Gently place on the dehydrator trays and dry at 105 degrees for 4-6 hours until crispiness desired.)
     *I get my mason jars for 25 cents each at the Sally Anne.
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      Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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    Friday, January 21, 2011

    Gluten-Free Bumbleberry-Apple Crisp


    BumbleberryCrumble0811840x470
    photo from Thrify Foods site... Vancouver Island, BC
    We have another Church potluck on the weekend and tomorrow (Friday) we're off to do something else, so I am making up a few things tonight.  This Bumbleberry -Apple Crisp turns out to be a bit of a dessert hit with a couple of the single guys.  It's easy to make, and it uses up some of the excess of frozen blackberries in the freezer (yes, we are blessed with an excess due to having gone hog-wild in the berry patch this past summer-- love it!), and everyone I know of can eat it.  You can use any combination of berries you want (that is why they are classed as "bumbleberries").  The chopped apples provide pectin that gives it a nice gentle binding.  You can always add a little skiff of tapioca inside the fruit as you lay it down as well. (old prairie woman secret).

    Be sure to look for "gluten-free" on your oats package.  Many oats are grown, harvested, cleaned, or processed in close proximity to wheat and this "cross contamination" is  very problematic for anyone with more than a mild gluten sensitivity.  This oat farm-mill company is run by a family with Celiac disease and looks like a safe, healthy source of oats. (you can see their video below this recipe).

    Ingredients:


    2 1/2 cups fresh or frozen blackberries
    1 1/2 cups fresh or frozen blueberries
    1 cup fresh or frozen strawberries
    1 cup fresh Apples, chopped
    8 tablespoons organic cane sugar
    3 1/2 cups gluten-free oat flour (I grind up oats in the Vitamix)
    3 1/2 cups gluten-free rolled oats
    1 cup unsweetened shredded coconut
    3 cups packed organic brown sugar
    2 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    3 cups extra virgin coconut oil


    Directions

    • Preheat oven to 350 degrees F (175 degrees C).
    • In a large bowl, gently toss together berries and organic cane sugar; set aside.
    • In a separate large bowl, combine flour, oats, coconut, brown sugar, cinnamon, and nutmeg.  
    • Cut in extra virgin coconut oil until crumbly. 
    • Press a quarter of mixture in the bottom of a 9x13 inch pan and about 1/2 in a couple of smaller pans. (You can cut the recipe in half to make just one large pan of the crisp- I like to bake several things in one go and freeze the extra for another time.)  
    • Cover with berries. 
    • Sprinkle remaining crumble mixture over the berries.
    • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

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      Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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    Tuesday, January 18, 2011

    Haystacks-- A Quick Gluten-Free Meal

    This is an Indian styled Haystack Salad courtesy Wikipedia

    When I became a Seventh-day Adventist I was introduced to "keeping the Sabbath", the wonderful Biblical perspectives around Heaven, the beautiful teachings of Jesus, and a fast, delicious salad called "Haystacks".  It's a sort of vegetarian taco or Mexican salad, so you know it's comfort food.  And it can certainly be quickly made to be a gluten-free meal.
    ...............

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    There are lots of ways to put the haystacks together, but my personal favourite combination goes something like this:

    • Place a handful or two of fresh organic corn chips(fresh as in out of an unopened bag) on your plate.  Some like to crush them first... I like to use mine as scoops, so I keep them complete. (Alternately, as in photo, use rice)
    • Pile on a chosen quanitity of grated cheese (dairy or soy)
    • Cover cheese with piping hot (oven-baked) beans or lentils 
    • Add other layers consisting of lettuce, sliced black olives, snips of green onion, sweet pepper strips, sprouts, diced tomato, finely-chopped celery, chopped cucumber, corn niblets, etc.
    • I've seen cooked rice or quinoa used in a layer just under or over the beans, perhaps instead of chips
    • Top with a couple of scoops of sour cream, salsa (your hotness), and maybe a cherry tomato on top...
    • It strikes me (although I've never seen it done) that fine-chopped fresh cabbage would be a more authentic choice than lettuce
    Many Adventist Churches have weekly potlucks in the Church or Church Hall.  People generally bring plant-bssed 'toppings' of choice and everyone makes their own haystack as they go through the line-up.  It's a quick, easy, delicious, fun meal!

    Looking for a great vegetarian dish to serve your family or take to a potluck? 



    ____________________________________________
      Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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    Wednesday, January 5, 2011

    Recipe for Gluten-free Psylly Banana-Raisin-Walnut Loaf


                                       




    In this morning's variation ("psylly-banana-raisin-walnut") on my two previous loafs (Susan's Fave Banana-Nut Bread and Banana-Cranberry-Walnut) I substitute psyllium seed for flaxseed, and again use 1/2 C. millet flour in place of the original quinoa flour. 


    Psyllium husk is a great binder.  And a source of healing for the gut, a good starting ingredient for people with gluten intolerance.  It can help reduce the symptoms of both constipation and diarrhea.  But when you are taking in psyllium, it is important to also take in sufficient fluids: milled psyllium husk has the potential to attract around 10X its weight in water and expands in a like proportion... as with any dietary fibre, be sure to drink lots of water during the day (although not necessarily at the time you are eating).  Psyllium also does not have any pronounced flavour, which is a real bonus I think.  One simple gluten-free recipe that I have come across that uses psyllium is this video recipe for America's Test Kitchen's gluten-free pizza dough (which is a bit fussy but turns out beautiful.)



    Please read (or at least scan) through the recipe first.  Check to see what supplies you need and be prepared to do some grinding with a coffee grinder (if you don't have one, it is a handy-dandy kitchen tool).  If you don't have a food processor, poor you (I'm kidding... although I recommend a good one like the Cuisinart-- I got mine for $50 from Craigslist and I'm very happy with it)-- this loaf can be made the traditional way by grouping and hand-processing all the dry items and adding them to the hand-processed wet items... just so much quicker and smoother with a food processor is all.

    Method:
    • Preheat the oven to 350 degrees F. (325 degrees for glass pan)
    • Put either a silicone liner into your 8" x 4" loaf pan, or cut parchment paper to fit (no greasing needed in either of these cases-- otherwise, with just a regular loaf pan you may want to grease it up).  I cover the bottom of the pan (on top of the parchment) with 1/4 - 1/2 C. chopped walnuts. 
    Put the following into the bowl of your food processor and process until eggs are "beaten" (everything is either a curdly looking mass, or homogeneously smooth):
    • 1/4 C. organic cane sugar (original recipe calls for agave syrup)
    • 1/4 C. liquid extra virgin coconut oil (liquify in advance in bowl over bowl of hot water)
    • 1/2 C. unsweetened applesauce (I ran 2 small to medium organic apples up in my blender in advance)
    • 1 tsp. organic, alcohol-free vanilla extract
    • 2 T. water
    • 1 1/3 C. mashed ripe bananas
    Next I sift together the following and add in to the processor:
    • 1 1/2 C. brown rice flour
    • 1/2 C. organic millet flour (I grind organic millet in my Vitamix) 
    • 1/4 C. psyllium
    • 1/4 C. arrowroot starch
    • 1 T. baking powder
    The last ingredient I add to the processor bowl is:
    • 1/2 tsp. celtic sea salt (this is the salt with the 80+ minerals in it)
    Process just until smooth.  Remove the lid and spoon into the loaf pan (parchment paper should cover all sides of pan since this recipe does rise beautifully).  As I layer on the batter  I tuck in about 1/2 C. Flame raisins on different layers and put a final layer of batter over top.  Bake for about 1 hour-- test at 50 minutes (with toothpicks) since some ovens "bake faster" than others.  Cool on a wire rack.
    ___________________________________________
      Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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    Sunday, January 2, 2011

    Recipe for Gluten-Free Cranberry-Walnut Banana Bread



    My foray into gluten-free quick breads with yesterday's Banana Walnut bread was such a delicious coup that today I thought I would do a couple of revisions and put out a Gluten-Free Cranberry-Walnut Banana Bread.

    My husband is my biggest fan.  But that is really not terribly significant... he has always happily eaten whatever I put before him (for over forty years)... however, let's just assume that I am a fantastic cook (I said assume-- those of you who have sampled my failures, please remain silent lol).  I enjoyed this loaf as well, and I'm likely one of my strongest critics.

    Please read through the recipe first.  Check to see what supplies you need and be prepared to do some grinding with a coffee grinder (if you don't have one, it is a handy-dandy kitchen tool).  If you don't have a food processor, poor you (I'm kidding... although I recommend a good one like the Cuisinart-- I got mine for $50 from Craigslist and I'm very happy with it)-- this loaf can be made the traditional way by grouping and hand-processing all the dry items and adding them to the hand-processed wet items... just so much quicker and smoother with a food processor is all.

    Method:

    • Preheat the oven to 350 degrees F.
    • Put either a silicon liner into your 8" x 4" loaf pan, or cut parchment paper to fit (no greasing needed in either of these cases-- otherwise, with just a regular loaf pan you may want to grease it up).  I cover the bottom of the pan (on top of the parchment) with 1/4 C. chopped walnuts and maybe a dozen frozen cranberries

    Put the following into the bowl of your food processor and process until eggs are "beaten" (everything is either a curdly looking mass, or homogeneously smooth):


    • 1/4 C. organic cane sugar (original recipe calls for agave syrup)
    • 1/4 C. liquid extra virgin coconut oil (liquify in advance in bowl over bowl of hot water)
    • 1/4 C. unsweetened applesauce (I ran 2 small organic apples up in my blender in advance)
    • 2 large eggs
    • 1 tsp. organic, alcohol-free vanilla extract
    • 2 T. water
    • 1 1/3 C. mashed ripe bananas

    Next I sift together the following and add in to the processor:

    • 1 1/2 C. brown rice flour
    • 1/2 C. organic millet flour (I grind organic millet in my Vitamix)
    • 1/4 C. arrowroot starch
    • 1 T. baking powder

    The last ingredients I add to the processor bowl are:

    • 1/4 C. ground chiaseed (grind in coffeebean grinder or Vitamix)
    • 1/2 tsp. celtic sea salt (this is the salt with the 80+ minerals in it)

    Process until smooth.  Remove the lid and spoon into the loaf pan (parchment paper should cover all sides of pan since this recipe does rise beautifully).  I tucked about another dozen frozen cranberries in and put a final layer of batter over top.  Bake for about 1 hour-- test at 50 minutes (with toothpicks) since some ovens "bake faster" than others.  Cool on a wire rack.
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      Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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    Saturday, January 1, 2011

    Susan's Fave Gluten-Free Banana-Nut Bread



    Oh, I do love banana-nut bread and this really does taste, and have texture, of the 'real' (meaning with wheat flour) thing.  It's adapted from Susan O'Brien's Gluten-free Sugar Free Cooking (and Dairy-free).

    One adaptation I made was to use my trusty Cuisinart food processor for doing everything (I bought it on Craigslist, local, from a priest who really just wanted a Vitamix).  You can do it the traditional way, though (blend the sugar and oil; add in and blend the other 'wet' items; mash the bananas and add; grind the flaxseed and sift all flours and starches and baking powder; add salt; add dry ingredients, including nuts, to wet, and mix up.)

    Method:

    • Preheat the oven to 350 degrees F.
    • Put either a silicon liner into your 8" x 4" loaf pan, or cut parchment paper to fit (no greasing needed in either of these cases-- otherwise, with just a regular loaf pan you may want to grease it up).  I cover the bottom of the pan (on top of the parchment) with 1/4 C. chopped walnuts
    Put the following into the bowl of your food processor and process until eggs are "beaten" (everything is either a curdly looking mass, or homogeneously smooth):

    • 1/4 C. organic cane sugar (original recipe calls for agave syrup)
    • 1/4 C. liquid extra virgin coconut oil (liquify in advance in bowl over bowl of hot water)
    • 1/4 C. unsweetened applesauce (I ran 2 small organic apples up in my blender in advance)
    • 2 large eggs
    • 1 tsp. vanilla extract
    • 2 T. water
    • 1 1/3 C. mashed ripe bananas
    Next I sift together the following and add in to the processor:

    • 1 1/4 C. brown rice flour
    • 3/4 C. organic quinoa flour (I grind organic quinoa in my Vitamix)
    • 1/4 C. arrowroot starch
    • 1 T. baking powder
    The last ingredients I add to the processor bowl are:
    • 1/4 C. ground flaxseed (grind in coffeebean grinder or Vitamix)
    • 1/2 tsp. celtic sea salt (this is the salt with the 80+ minerals in it)
    Process until smooth.  Remove the lid and spoon into the loaf pan (parchment paper should cover sides of pan since this recipe does rise beautifully).  Bake for about 1 hour-- test at 50 minutes (with toothpicks) since some ovens "bake faster" than others.  Cool on a wire rack.

    My husband commented on how nicely it sliced up compared to some "conventional" banana loafs from our baking past-- I'm guessing this will be the best gluten-free banana nut bread you ever eat.  Enjoy!

    _________________________________________________
      Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
    Search this Site; Search the Web


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