21 May 2020

nerakrose: image of tomatoes and green stuff, with a white banner and the text ❤ food ❤. (food)
[personal profile] nerakrose
This is a recipe I modified from a non-gf recipe from a Danish food blogger, and then I halved it because the og recipe yielded about 30 crackers and I'm just one person and can't eat that many. It's my first time even attempting this kind of baking and I think my crackers came out ok. There are photos below the cut.

Yield: about 12

150g seeds
25g oats
1 tsp coarse salt
1/2 tsp baking powder
115g gf flour
0,35 dl vegetable oil
1 dl water
rosemary to taste

ExpandThe rest of the recipe and photos )

ExpandUPDATE )

ExpandUPDATE 2 )
sonia: Quilted wall-hanging (Default)
[personal profile] sonia
This newspaper clipping fell out of my recipe pile. Not sure where it came from originally, and I was just going to recycle it, but I thought someone here might be interested. The recipe is attributed to Angela Ichwan, Beaverton. Original title is "Gluten-Free and Dairy-Free Mexican Wedding Cakes." Makes 3-4 dozen cookies.

Ingredients
(see Notes for recipe's commentary)
3/4 cup palm shortening, or other vegetable shortening
1 egg
2 2/3 cup powdered sugar (divided)
1 tsp vanilla
1 cup teff flour, preferably ivory
1 cup sweet rice flour (glutinous rice)
1/4 cup tapioca starch
3/4 cup (2 1/2 oz.) toasted, very finely chopped pecans
1/2 tsp grated lemon zest
3/4 tsp salt

Expandrecipe )

If someone makes these, I'd love to hear how they turn out. Or if someone has their own favorite Mexican Wedding Cake/Russian Teacake recipe, I'm interested in how this one differs.