Punk (
runpunkrun) wrote in
gluten_free2019-10-17 11:14 am
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Prompt: FREE SPACE
Have a gluten-free question, comment, request, suggestion, brag, or defeat? Have an article or resource to share? Just want to do a quick product recommendation? Just want to post a gluten-free link and flee the scene?
Anything goes! Just make sure your comments follow the community guidelines and don't contain unsolicited medical advice or details about your health. You folks have been great about both rules, but I just want to repeat them in case we've got some new community members.
Pop into the comments and do your thing. Content can be about GF stuff or the comm itself.
Anything goes! Just make sure your comments follow the community guidelines and don't contain unsolicited medical advice or details about your health. You folks have been great about both rules, but I just want to repeat them in case we've got some new community members.
Pop into the comments and do your thing. Content can be about GF stuff or the comm itself.
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I might try making this cranberry apple cake, but as muffins because when I tried to make it as a cake it would not cook in the middle, but the edges were tasty so it's worth another try.
Or this spiced winter cake with cranberries looks amazing, though I haven't made it before and I'd have to mess with the ingredients.
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Muffin Update
They weren't, but they're very moist and kind of pudding-y from all the apples. If I make them again, I'm going to cut down on the apples. I've decided two cups of chopped apple to two cups of flour is not ideal for muffins.
Also they're sweet, like tiny, soft coffee cakes, so not really what I'd consider a muffin, but part of that might be because I used orange juice in them instead of milk.
Speaking of almond flour
THURSDAY, MAY 31, 2012 - Baking 101: Almond Flour Basics from the Wayback Machine
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for people outside australia, you can access recipes and stuff here!
That looks awesome -- I love the variety of cuisines
(For the next time I'm feeling ambitious.)
Re: That looks awesome -- I love the variety of cuisines
100 g pumpkin seeds
100 g sunflower seeds
100 g almonds
100 g walnuts
100 g linseeds
100 g sesame
5 eggs
1 dl extra virgin olive oil
2 tsp salt (Læsø or Himalayasalt) - I've used flaky maldon salt. Any flaky salt will do imo.
Preheat the oven to 160C.
Mix all the seeds and nuts (whole, do not chop) in a bowl. Add the eggs and oil and mix well. Line a bread form with parchment paper and pour the mix in. Bake at 160C for an hour.
Can be frozen - for best results slice bread and freeze slices individually. Will keep for 7 days in a fridge.
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I knew it had to be the melted butter because I made this recipe right after with pears and it turned out amazing. They are basically the same recipe. Same ratio of flours.
Btw, I converted them by saying 1 cup ap flour = 4.25 oz and then multiplying that by the ratios to get my flours. No gums used. I also made a crustless squash pie because I had squash and it is delicious :)
Link improvement
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