![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Creamy Rice Pudding
23 September 2021 12:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mificThis is the traditional made-in-saucepan type, not a baked pudding. A nostalgic comfort-food blast from the past, for me. :). Prep Time: 5 min | Cook Time: 50 min
( Read more... )mificCoconut Keto Granola
10 August 2021 09:14 pmmificThis is a version of granola I road tested and adapted that's delicious and nut-free, and can be dairy-free (the original recipe I adapted it from used coconut oil but I get heartburn with too much coconut). A lot of nut-free granolas are heavy on grains like oatmeal, but this one's low-carb and fits with a keto eating plan.
Prep Time: 5 min | Cook Time: 5-10 min | Servings: 12 portions
( Read more... )It's not as crunchy as other granolas, but has lots of texture and is firmer if kept cool.
soniaThe zucchini hidden at the back of the raised bed got quite large before I noticed it, so I went looking for recipes. I started from Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe (GF) by Demeter at Beaming Baker, and made many substitutions (see Notes for commentary). Turned out great! They taste of maple and walnut without being overwhelmingly sweet.
Makes 12 muffins.
Dry ingredients
2 cups gluten free flour (see Notes)
1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
Wet Ingredients
3/8 cup (6 Tbsp) neutral tasting oil
1/4 cup brown sugar
1/4 cup maple syrup
2 eggs
1 tsp vanilla extract
Fold-In Ingredients
1 1/4 cup grated zucchini
3/4 cup chopped walnuts
( recipe )
Variations
Reading through the recipe's comments, I just saw that the author made a similar zucchini muffin recipe which includes almond meal, and a zucchini brownie recipe that I may try soon.
Makes 12 muffins.
Dry ingredients
2 cups gluten free flour (see Notes)
1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
Wet Ingredients
3/8 cup (6 Tbsp) neutral tasting oil
1/4 cup brown sugar
1/4 cup maple syrup
2 eggs
1 tsp vanilla extract
Fold-In Ingredients
1 1/4 cup grated zucchini
3/4 cup chopped walnuts
( recipe )
Variations
Reading through the recipe's comments, I just saw that the author made a similar zucchini muffin recipe which includes almond meal, and a zucchini brownie recipe that I may try soon.
Liberate Foods GF Crumpets
8 July 2021 01:18 pmmificThis is something for any Kiwis following the comm, and I think they may be based in Aussie as well, maybe? Anyway, they mailorder.
Crumpets may not be well known in America being more of a British thing, but they're one of my absolute fave winter treats. When I was a kid there was a nearby bakery that made (non GF of course) excellently thick, chewy/crisp crumpets - the square-shaped ones, but in recent years all the supermarkets seem to sell is lighter-weight, less stodgy (and to me, less satisfying) (and of course, still non-GF) ones, mostly circular, but sometimes square. Smaller than the crumpets of old, though.
Then I was randomnly searching the internets for GF crumpets, like you do, and I discovered this LOCAL Christchurch company that makes GF crumpets. https://liberate-foods-nz.myshopify.com/
I've had a couple of deliveries so far, and they're the stodgy, delicious, square crumpets of my childhood, in spades!
Preferences for what to have on crumpets vary, but for me it has to be butter and honey, every time. YUM. Highly recommended!
The only problem is how fast I eat them once a parcel arrives. And one time the idiot courier guy left them at my neighbour's, which was briefly worrying, but the yumminess was eventually retrieved.
Seriously, if you can access these, give them a try. With butter and honey, of course! You toast them (I don't have a toaster but I brown them a little on both sides in a dry non-stick pan).
( pic here... )
Hila's Chocolate Mug Cake
26 June 2021 08:56 pmsoniaAs part of Dunava Balkan Choir's virtual CD release party in April 2021, singer Hila Lenz demoed this chocolate mug cake for all of us to make at home. I was astonished that it was something I could eat, and I've made it often since.
Ingredients
2 Tbs. nut butter or tahini
1 egg (or 1 medium overripe banana, reduce sugar)
2 Tbs. sugar
1 Tbs. cocoa powder (unsweetened)
Pinch salt
Rounded 1/2 tsp cinnamon
Pinch cayenne (optional)
( Instant gratification )
Ingredients
2 Tbs. nut butter or tahini
1 egg (or 1 medium overripe banana, reduce sugar)
2 Tbs. sugar
1 Tbs. cocoa powder (unsweetened)
Pinch salt
Rounded 1/2 tsp cinnamon
Pinch cayenne (optional)
( Instant gratification )
runpunkrunI like this Blueberry oat skillet pancake because it's not as sweet as a coffee cake, but still fluffy and tender. It also looks really appealing on the table in its cast iron skillet, though you can put it in a cake pan if that's what you have.
Ingredients:
1 cup Bob's Red Mill 1-to-1 GF Baking Flour (160 grams)
1 cup oat flour (100 grams)
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1 – 1 1/2 cups milk (any kind—I use almond milk)
1/4 cup neutral tasting oil
1/4 – 1/2 cup maple syrup or honey
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries
( recipe )
Questions? Ask 'em!
This recipe appeared on my journal in a shorter form.
Ingredients:
1 cup Bob's Red Mill 1-to-1 GF Baking Flour (160 grams)
1 cup oat flour (100 grams)
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1 – 1 1/2 cups milk (any kind—I use almond milk)
1/4 cup neutral tasting oil
1/4 – 1/2 cup maple syrup or honey
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries
( recipe )
Questions? Ask 'em!
This recipe appeared on my journal in a shorter form.
Microwaved cheesy keto bread
13 June 2021 04:38 pmmificThis is good if you're cooking for one. It's fast and easy, and keto-friendly. It tastes a bit like a cross between bread and a cheese omelette but that's okay if you want something savoury.
Mix all the following directly in a 4 inch ramekin.
( Ingredients here... )
Mix all the following directly in a 4 inch ramekin.
( Ingredients here... )
Mix well with a fork.
Bake in microwave uncovered on high for 90 sec.
You can slice it horizontally once cool, and use the two slices as one closed or two open sandwiches. Toasting it in a dry non-stick pan would crisp it a bit more, as well. Or just cut it up and have it with soup, stew, etc. I was dubious about whether it would come out of the ramekin cleanly but it was pretty good. If you want a really clean release, mix it in a small bowl and put a circle of baking paper in the ramekin's base before adding the mixture. I didn't find that was necessary, though.Teff Porridge with Dates and Honey
22 May 2021 04:18 pmsoniaSpring in Portland can be cold and damp, so I set out to make teff muffins. You know how Bob's Red Mill has been changing their packaging lately? I opened my new package of teff flour and realized it's whole grain teff, not whole grain teff flour. Links are to Bob's Red Mill site in case you also like to shop by visual recognition.
I put sorghum flour in my muffins instead, since that's what I had handy. Came out edible, but somewhat sandy and crumbly.
Now I have a bag of whole grain teff. It's a very fine grain, which is why I couldn't tell the difference from flour by how the bag felt. This recipe is from the back of the bag, and doesn't show up on the Bob's Red Mill site for some reason.
Teff Porridge with Dates and Honey
1 cup whole grain teff
3 cups water (might want extra boiling water at the end)
1 Tbsp unsalted butter (I used olive oil)
1/4 tsp ground cloves
3/4 cup pitted dates, halved crosswise (or chopped smaller)
1/4 tsp sea salt
3 Tbsp honey, plus additional for topping
1/4 cup chopped walnuts (optional)
Yogurt, cream, or milk (optional)
( Recipe )
Notes:
Do you know how to tell if teff is cooked through? I do not. And I did not read the whole recipe closely ahead of time and it wasn't noted in the ingredients, so I did not have boiling water available at the end. So, I stopped cooking it fairly soon after adding the dates, when it thickened. It is tasty, especially with extra honey drizzled on top. I skipped the walnuts and dairy toppings. I would probably chop the dates smaller next time, despite the extra hassle.
I put sorghum flour in my muffins instead, since that's what I had handy. Came out edible, but somewhat sandy and crumbly.
Now I have a bag of whole grain teff. It's a very fine grain, which is why I couldn't tell the difference from flour by how the bag felt. This recipe is from the back of the bag, and doesn't show up on the Bob's Red Mill site for some reason.
Teff Porridge with Dates and Honey
1 cup whole grain teff
3 cups water (might want extra boiling water at the end)
1 Tbsp unsalted butter (I used olive oil)
1/4 tsp ground cloves
3/4 cup pitted dates, halved crosswise (or chopped smaller)
1/4 tsp sea salt
3 Tbsp honey, plus additional for topping
1/4 cup chopped walnuts (optional)
Yogurt, cream, or milk (optional)
( Recipe )
Notes:
Do you know how to tell if teff is cooked through? I do not. And I did not read the whole recipe closely ahead of time and it wasn't noted in the ingredients, so I did not have boiling water available at the end. So, I stopped cooking it fairly soon after adding the dates, when it thickened. It is tasty, especially with extra honey drizzled on top. I skipped the walnuts and dairy toppings. I would probably chop the dates smaller next time, despite the extra hassle.
Gluten-free dairy-free quiche
11 February 2021 11:33 pmrosefoxEver since I discovered Wholly Wholesome's incredible GF DF pie crusts, we've been eating a LOT of quiche. Of course you may use a homemade 9" pie crust if you prefer, or go crustless. If you try making mini quiche with this recipe, let me know!
Miyoko's Creamery cheeses are ideal for quiche, as they melt very well and taste fantastic. I have found they're happiest if you chop or crumble them into tiny bits, which encourages real melting and merging and gooeyness. Four slices of the pre-sliced cheddar are just the right amount for one quiche.
I use Westsoy pure soy milk, but any pure non-dairy milk (with no thickeners or sweeteners) should work fine.
Some possible mix-in combos:
The Grilled Cheese: ham, tomato, cheddar
The Omelette: broccoli, mushroom, cheddar, nutmeg
The Nerano: zucchini, mozzarella, oregano, nutmeg
The Caprese: tomato (fresh, roasted, or sun-dried), mozzarella, basil
The Bountiful Garden: zucchini, spinach, tomato, cheddar or mozzarella, fresh herbs
The Quiche Lorraine: ham or bacon, sweet onion, cheddar, nutmeg
The Farmer's Market: bell pepper, fresh herbs, cheddar
The Pizza: tomato, pepperoni, mozzarella, roasted garlic, oregano
The Ravioli: butternut squash, sage browned in butter, mozzarella
The Orecchiete: sausage, broccolini, mozzarella
The Fajita: chicken, bell peppers (or a mix of bell and jalapeño), onion, pepperjack, cumin, oregano
The Hearty Meal: potato, asparagus, ham, cheddar
The Diner Breakfast: potato (or use a hash brown crust), bacon, tomato, spinach, cheddar, hash brown seasoning
The Kids' Menu: peas, carrots, cheddar
Please share your own!
Note: If a mix-in is a crunchy vegetable (carrot, broccoli, onion, etc.) or mostly made of water (zucchini, mushroom, spinach, raw meat, etc.), cook it before putting it in the quiche. The baking process will be enough to cook more delicate vegetables (bell pepper, frozen peas, very slim fresh asparagus), so those don't need to be pre-cooked. Tomato is borderline too wet; if you don't want to precook it, cut it up pretty small, discard the seeds, and drain the pieces on a paper towel before putting them into the quiche.
Ingredients
5 large eggs
0.5 cup non-dairy milk or cream
2 cups mix-ins
0.75 cup shredded vegan cheese
seasonings that suit the mix-ins: salt (very sparingly if the cheese or mix-ins are already salty), pepper, nutmeg (freshly grated is best), fresh or dried herbs, etc.
1 9-inch GF DF pie crust, or whatever ingredients you need for making your own
Equipment
Oven
Baking sheet
If you're making your own crust: pie tin, whatever other equipment you need
Whatever you need to pre-cook the mix-ins
Large measuring cup (2c will work, 4c is better)
Knife and cutting board
Large mixing bowl
Whisk
Flexible spatula
( Instructions )
Miyoko's Creamery cheeses are ideal for quiche, as they melt very well and taste fantastic. I have found they're happiest if you chop or crumble them into tiny bits, which encourages real melting and merging and gooeyness. Four slices of the pre-sliced cheddar are just the right amount for one quiche.
I use Westsoy pure soy milk, but any pure non-dairy milk (with no thickeners or sweeteners) should work fine.
Some possible mix-in combos:
The Grilled Cheese: ham, tomato, cheddar
The Omelette: broccoli, mushroom, cheddar, nutmeg
The Nerano: zucchini, mozzarella, oregano, nutmeg
The Caprese: tomato (fresh, roasted, or sun-dried), mozzarella, basil
The Bountiful Garden: zucchini, spinach, tomato, cheddar or mozzarella, fresh herbs
The Quiche Lorraine: ham or bacon, sweet onion, cheddar, nutmeg
The Farmer's Market: bell pepper, fresh herbs, cheddar
The Pizza: tomato, pepperoni, mozzarella, roasted garlic, oregano
The Ravioli: butternut squash, sage browned in butter, mozzarella
The Orecchiete: sausage, broccolini, mozzarella
The Fajita: chicken, bell peppers (or a mix of bell and jalapeño), onion, pepperjack, cumin, oregano
The Hearty Meal: potato, asparagus, ham, cheddar
The Diner Breakfast: potato (or use a hash brown crust), bacon, tomato, spinach, cheddar, hash brown seasoning
The Kids' Menu: peas, carrots, cheddar
Please share your own!
Note: If a mix-in is a crunchy vegetable (carrot, broccoli, onion, etc.) or mostly made of water (zucchini, mushroom, spinach, raw meat, etc.), cook it before putting it in the quiche. The baking process will be enough to cook more delicate vegetables (bell pepper, frozen peas, very slim fresh asparagus), so those don't need to be pre-cooked. Tomato is borderline too wet; if you don't want to precook it, cut it up pretty small, discard the seeds, and drain the pieces on a paper towel before putting them into the quiche.
Ingredients
5 large eggs
0.5 cup non-dairy milk or cream
2 cups mix-ins
0.75 cup shredded vegan cheese
seasonings that suit the mix-ins: salt (very sparingly if the cheese or mix-ins are already salty), pepper, nutmeg (freshly grated is best), fresh or dried herbs, etc.
1 9-inch GF DF pie crust, or whatever ingredients you need for making your own
Equipment
Oven
Baking sheet
If you're making your own crust: pie tin, whatever other equipment you need
Whatever you need to pre-cook the mix-ins
Large measuring cup (2c will work, 4c is better)
Knife and cutting board
Large mixing bowl
Whisk
Flexible spatula
( Instructions )
Pancake mix mug cake
23 January 2021 11:05 amrosefoxThis makes a fairly dense, substantial cake that is plenty for one person's breakfast, especially if you add sliced banana on top or scramble an egg on the side. For a shareable cake, double the ingredients, use a four-cup pitcher, and increase the microwave time to 3 minutes 15 seconds. I've tested this recipe with both GF Bisquick and Bob's Red Mill GF pancake mix, and it's worked great both times.
I highly recommend using maple sugar rather than white sugar. I haven't tried it with brown sugar but that would probably be good too.
For a vegan cake, omit the egg or replace with applesauce, and use maple sugar or another vegan sugar. Re the [whatever]-free tags, of course that will depend to some extent on the mix you choose, so shop carefully!
6 Tbsp gluten-free pancake mix
0 to 1.5 Tbsp sugar or maple sugar, depending on the mix and your sweet tooth
3 Tbsp oil
4 Tbsp milk (dairy or unsweetened non-dairy)
1 large egg
0.5 tsp vanilla
12 blueberries or 1 Tbsp raspberry jam
In a two-cup microwave-safe pitcher or large (at least 14 oz.) mug, mix the pancake mix and sugar with a wooden spoon. Add the oil, milk, egg, and vanilla, and beat well with the spoon. Mix in blueberries, or drop jam into the center of the batter. Microwave for 2 minutes or until fully cooked.
I highly recommend using maple sugar rather than white sugar. I haven't tried it with brown sugar but that would probably be good too.
For a vegan cake, omit the egg or replace with applesauce, and use maple sugar or another vegan sugar. Re the [whatever]-free tags, of course that will depend to some extent on the mix you choose, so shop carefully!
6 Tbsp gluten-free pancake mix
0 to 1.5 Tbsp sugar or maple sugar, depending on the mix and your sweet tooth
3 Tbsp oil
4 Tbsp milk (dairy or unsweetened non-dairy)
1 large egg
0.5 tsp vanilla
12 blueberries or 1 Tbsp raspberry jam
In a two-cup microwave-safe pitcher or large (at least 14 oz.) mug, mix the pancake mix and sugar with a wooden spoon. Add the oil, milk, egg, and vanilla, and beat well with the spoon. Mix in blueberries, or drop jam into the center of the batter. Microwave for 2 minutes or until fully cooked.
Summer Time Fruit Soup (Pudding)
24 August 2020 06:30 pmjesse_the_kTo maintain my berry-forward diet, I always have frozen blueberries and frozen cranberries on hand. This makes a nice snack or a light meal, for our August prompt of vegan-friendly.
For one serving
- 60g / 2/3 cup frozen cranberries
- 8g / 1 Tbs coconut flour
- 90g / scant cup frozen blueberries
- 30g / 1/4 cup nuts (walnuts, almonds, pepitas are all nice)
( make it so )
Recipe: gluten free muesli bars
28 June 2020 04:40 pmnerakroseThis is not actually a functional recipe, but they taste amazing. If anybody has any ideas on how to improve these, I'm all ears. More under the cut.
So I decided to make gluten-free muesli bars. I wanted them to be no-bake and I knew I wanted all my favourite things in it, but no recipe online had what I needed, so I just... Put Stuff In A Bowl, essentially.
Ingredients:
250g macadamia nuts, roughly chopped
100g brazil nuts, chopped
150g 4 seed mix (pumpkin, sunflower, sesame, golden flax)
100g dried cranberries
2 tbsp chia seeds
1 cup gf oats
1/4 cup honey
1/4 cup golden syrup
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp salt
about 100g dark (70%) chocolate
( The rest of the recipe, commentary, and photos )
I also made my gluten-free crackers again and have updated the post.
So I decided to make gluten-free muesli bars. I wanted them to be no-bake and I knew I wanted all my favourite things in it, but no recipe online had what I needed, so I just... Put Stuff In A Bowl, essentially.
Ingredients:
250g macadamia nuts, roughly chopped
100g brazil nuts, chopped
150g 4 seed mix (pumpkin, sunflower, sesame, golden flax)
100g dried cranberries
2 tbsp chia seeds
1 cup gf oats
1/4 cup honey
1/4 cup golden syrup
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp salt
about 100g dark (70%) chocolate
( The rest of the recipe, commentary, and photos )
I also made my gluten-free crackers again and have updated the post.
Recipe: Blueberry Flax Muffins
15 June 2020 01:35 pmrunpunkrunYet another recipe for blueberry muffins, this one with flax meal. Soft and sweet with a wonderful whole-grain taste, these muffins dome up beautifully with a golden brown crust and can be eaten out of hand without falling to pieces. They're currently my favorite blueberry muffin. Adapted from Gluten-Free Goddess's Blueberry Flax Muffins.
Ingredients:
1 cup almond flour (95 grams)
1/2 cup sorghum flour (65 grams)
1/2 cup potato starch (100 grams)
1/4 cup flax seed meal (30 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum (optional...? see notes)
1/2 teaspoon fine salt
1 cup brown sugar, packed (150 grams)
1/2 cup neutral flavored oil
3 large eggs, beaten
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
2 cups fresh or frozen blueberries (~300 grams)
( recipe )
Questions? Ask 'em!
Ingredients:
1 cup almond flour (95 grams)
1/2 cup sorghum flour (65 grams)
1/2 cup potato starch (100 grams)
1/4 cup flax seed meal (30 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum (optional...? see notes)
1/2 teaspoon fine salt
1 cup brown sugar, packed (150 grams)
1/2 cup neutral flavored oil
3 large eggs, beaten
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
2 cups fresh or frozen blueberries (~300 grams)
( recipe )
Questions? Ask 'em!
Keto-Paleo Nut and Seed Granola
17 May 2020 04:25 pmmificI try to eat keto-friendly foods although I don't stick to it closely these days as oatmeal's been an essential comfort during lockdown. But I prefer lower-carb options so this recipe looked interesting. It's said to be Paleo-friendly too (apparently vanilla's allowed!) although I don't bother with Paleo stuff myself. Anyway, I tried this and it worked very well and was excellent with yoghurt. Very tasty as a snack all by itself, too. I'll put non-keto options where those apply. Below is the version I made with what I had available, and I think this is a pretty forgiving recipe if you want to vary the ingredients.
( Read more... )
I didn't press the granola down in the pan as the original recipe said as I wanted it to be easy to crumble, and that worked well. The food processor made it easy, but if you use chopped or slivered nuts and don't mind a chunkier granola and some elbow grease with a big bowl and a wooden spoon, you can manage without that.
( Read more... )
I didn't press the granola down in the pan as the original recipe said as I wanted it to be easy to crumble, and that worked well. The food processor made it easy, but if you use chopped or slivered nuts and don't mind a chunkier granola and some elbow grease with a big bowl and a wooden spoon, you can manage without that.
runpunkrunThese breakfast cookies are made with powdered peanut butter (also known as peanut flour) which makes them lower in fat than traditional peanut butter cookies. They're also hearty and delicious, with a firm, chewy texture. Or skip the oven and eat the dough raw.
Ingredients:
1 1/4 cups rolled oats or quick oats
3/4 cup powdered peanut butter, packed
2 tablespoons chia, hemp seeds, or flax meal
1/4 teaspoon fine salt, heaping
1/4 cup neutral flavored oil
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
3 tablespoons water
2/3 cup chocolate chips (optional)
( recipe )
Questions? Ask 'em!
Rice Porridge
12 January 2020 01:11 pmfred_mouseFor those who, like me, also can't tolerate oats, and for whom porridge is a sadly missed breakfast, I'm making notes on what I've been experimenting on for rice porridge. In the past, I've made it from whole rice (white or brown) and it takes a while. Today, I've tried idli rava, which is sold in my local Indian grocery with the english name 'rice semolina'.
Today's experiment was based very loosely on a semolina recipe out of a Hari Krishna cookbook I acquired multiple decades ago. I've used butter, but most cooking oils work (I've tried most of the ones in my cupboard, in the years when I still ate wheat. Olive makes it taste funny, but works if you want to turn this savoury by using stock). For my next experiment, I'm going to omit the oil, and see whether 'dry roasting' the rice works.
equipment: a whisk/wooden spoon, a saucepan, some way of boiling water separately. I use the whisk for all stirring in this recipe, but I've seen people doing the whole thing with a wooden spoon.
ingredients: butter, idli rava, water, treacle (by which I mean Australian treacle, which I gather some places would call molasses). Because I had them to use up, I've also put in some desiccated coconut and some hazelnut meal -- anything like this can go in at the same time as the idli rava. Quantities are pretty flexible, as long as you aim to use around twice the volume of water as dry ingredients.
1. Boil water. Leave it sit until you need it.
2. Butter/oil goes in pan. I'm guessing I used 50g. If I were doing it with oil, I am to coat the bottom with about 3mm of oil.
3. When that has warmed slightly/butter has melted, add the dry ingredients. I use between 1.5 and 2 cups -- I eyeball it, because it is something I've made a lot, and I have three young adults in the house, so it gets eaten. Stir until the oil is evenly coating the dry ingredients
4. Cook for 'a bit'. This is a matter of taste - the more 'roasted' a flavour you want, the longer it cooks here. If you want a bland porridge (which is what I was after), do it for about two minutes.
5. Turn of heat/take pot off heat. Make sure it is in a spot where splashes won't matter, and make sure that you are safely covered. The next step can splash a lot. Make a well in the dry ingredients, pour in water until it is full. If the water touches the metal of the saucepan you will definitely get large splashes.
6. Stir. Add more water. Stir. The texture you are after is a thick batter - you can move the whisk/spoon through the mixture, but it isn't easy. Depending on how brave you are with adding water, you might need several iterations of this.
7. Cook for a further 5 minutes.
8. Right at the end, stir through the treacle. This is a 'to taste' thing.
Today's experiment was based very loosely on a semolina recipe out of a Hari Krishna cookbook I acquired multiple decades ago. I've used butter, but most cooking oils work (I've tried most of the ones in my cupboard, in the years when I still ate wheat. Olive makes it taste funny, but works if you want to turn this savoury by using stock). For my next experiment, I'm going to omit the oil, and see whether 'dry roasting' the rice works.
equipment: a whisk/wooden spoon, a saucepan, some way of boiling water separately. I use the whisk for all stirring in this recipe, but I've seen people doing the whole thing with a wooden spoon.
ingredients: butter, idli rava, water, treacle (by which I mean Australian treacle, which I gather some places would call molasses). Because I had them to use up, I've also put in some desiccated coconut and some hazelnut meal -- anything like this can go in at the same time as the idli rava. Quantities are pretty flexible, as long as you aim to use around twice the volume of water as dry ingredients.
1. Boil water. Leave it sit until you need it.
2. Butter/oil goes in pan. I'm guessing I used 50g. If I were doing it with oil, I am to coat the bottom with about 3mm of oil.
3. When that has warmed slightly/butter has melted, add the dry ingredients. I use between 1.5 and 2 cups -- I eyeball it, because it is something I've made a lot, and I have three young adults in the house, so it gets eaten. Stir until the oil is evenly coating the dry ingredients
4. Cook for 'a bit'. This is a matter of taste - the more 'roasted' a flavour you want, the longer it cooks here. If you want a bland porridge (which is what I was after), do it for about two minutes.
5. Turn of heat/take pot off heat. Make sure it is in a spot where splashes won't matter, and make sure that you are safely covered. The next step can splash a lot. Make a well in the dry ingredients, pour in water until it is full. If the water touches the metal of the saucepan you will definitely get large splashes.
6. Stir. Add more water. Stir. The texture you are after is a thick batter - you can move the whisk/spoon through the mixture, but it isn't easy. Depending on how brave you are with adding water, you might need several iterations of this.
7. Cook for a further 5 minutes.
8. Right at the end, stir through the treacle. This is a 'to taste' thing.
Recipe: banana bread
16 October 2019 09:11 pmnerakroseI made the best banana bread I have ever made in my life, so it's share time!
( recipe and photo below the cut )
( recipe and photo below the cut )
runpunkrunMy quest for the perfect blueberry muffin continues. These almond flour muffins from Gluten-Free Goddess are nice and hefty, but have a tender crumb, and a sweet, whole grain taste that's reminiscent of graham crackers. They're full to the brim with blueberries, and bake up with a beautiful dome and a golden crust.
Ingredients:
1 1/3 cups almond flour (145 g)
1 cup sorghum flour (130 g) or oat flour
1/2 cup tapioca starch (70 g) or potato starch
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1 1/3 cups brown sugar, packed (185 g)
2 tablespoons oil (20 g)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1/2 cup liquid, could be milk (any kind!), juice, or water (more as needed, up to 3/4 cup)
2 cups blueberries, fresh (rinsed and patted dry) or frozen (defrosted, rinsed, and drained) ~300 grams
( recipe )
Questions? Ask 'em!
Ingredients:
1 1/3 cups almond flour (145 g)
1 cup sorghum flour (130 g) or oat flour
1/2 cup tapioca starch (70 g) or potato starch
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1 1/3 cups brown sugar, packed (185 g)
2 tablespoons oil (20 g)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1/2 cup liquid, could be milk (any kind!), juice, or water (more as needed, up to 3/4 cup)
2 cups blueberries, fresh (rinsed and patted dry) or frozen (defrosted, rinsed, and drained) ~300 grams
( recipe )
Questions? Ask 'em!
runpunkrunI love these chocolate chip banana muffins because they're tender yet satisfying, and come out of the oven with a beautiful domed top. They're based on these vegan muffins from Beaming Baker. If you want to use a flax egg, check out the original recipe, which also has a nut-free option.
Ingredients:
1 ½ cup oat flour (150 grams)
¾ cup almond flour (65 grams)
2 Tablespoons flax meal (14 grams, optional)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large, very ripe bananas (~230 grams peeled or 1 cup mashed)
¼ cup oil
¼ cup coconut sugar (40 grams)
2 large eggs
1 teaspoon pure vanilla extract
½ cup chocolate chips, heaping (100 grams)
¼ cup walnuts or pecans, chopped (optional)
( recipe )
Questions? Ask 'em!
Ingredients:
1 ½ cup oat flour (150 grams)
¾ cup almond flour (65 grams)
2 Tablespoons flax meal (14 grams, optional)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large, very ripe bananas (~230 grams peeled or 1 cup mashed)
¼ cup oil
¼ cup coconut sugar (40 grams)
2 large eggs
1 teaspoon pure vanilla extract
½ cup chocolate chips, heaping (100 grams)
¼ cup walnuts or pecans, chopped (optional)
( recipe )
Questions? Ask 'em!
nerakroseI adapted this (non-gf) recipe and thought it went pretty well, so here's my adaptation and a photo at the bottom.
( recipe )
( recipe )
runpunkrunThis granola comes straight from America's Test Kitchen's How Can It Be Gluten-Free Cookbook. It's crunchy, not overly sweet, and it doesn't like to clump together. Good on yogurt or straight out of a bowl.
Ingredients:
1/4 cup oil (45 grams)
3 Tablespoons maple syrup (55 grams)
2 1/2 Tablespoons brown sugar (35 grams)
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
2 1/2 cups rolled oats (245 grams)
1 cup chopped nuts (115 grams)
1 cup dried fruit (optional)
( recipe )
Questions? Ask 'em!
Ingredients:
1/4 cup oil (45 grams)
3 Tablespoons maple syrup (55 grams)
2 1/2 Tablespoons brown sugar (35 grams)
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
2 1/2 cups rolled oats (245 grams)
1 cup chopped nuts (115 grams)
1 cup dried fruit (optional)
( recipe )
Questions? Ask 'em!
nerakroseIt's pouring down this morning so I wanted something hot and chocolatey for breakfast before I have to go out in the weather, so I made these. The recipe can likely be improved upon (I didn't follow a recipe, I just made this up) but it did the trick for me.
( recipe and photos under the cut )
( recipe and photos under the cut )
Recipe: Banana Crumb Cake Muffins
7 May 2019 03:14 pmrunpunkrunThese banana crumb cake muffins are light and tender with great banana flavor and a streusely topping that you can either double or omit entirely, depending on how sweet you want them. They're moist, have a fluffy crumb, and can be eaten out of hand without falling apart.
Now, technically this is a coffee cake recipe, but I do what I want, Thor.
Ingredients:
Dry:
- 1 cup almond flour (100 grams)
- 1/2 cup sorghum flour (65 grams)
- 1/4 cup white rice flour (35 grams) or oat flour (25 grams)
- 1/4 cup tapioca starch (35 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum (optional)
- 2 teaspoons cinnamon (or a full tablespoon if you skip the topping)
- 1/4 teaspoon nutmeg
Wet:
- 3 ripe bananas, mashed
- 1 1/4 cups brown sugar, packed (190 grams)
- 3 large eggs, beaten
- 1/3 cup coconut oil, melted, or neutral oil
- 1 tablespoon vanilla extract
Crumb topping (optional):
- 1/4 cup brown sugar, packed
- 2 tablespoons rice or almond flour
- 2 tablespoons solid coconut oil, or liquid oil
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped nuts (optional)
( recipe )
Questions? Ask 'em!
This recipe appeared on my journal in a shortened form.
Barely-a-Recipe: Spiced Bananas
2 May 2019 03:22 pmgreywashExtremely unglamorous but very very tasty. This is a good alternative to banana bread et cetera if you have some bananas that are a little past their prime, or about to be a little past their prime—it keeps for four or five days in the fridge. You can also actually use it to make a bunch of slightly underripe bananas perfectly edible, but I wouldn't try it on super green ones. It also is plenty sweet enough—to my taste at least—to double as a no-sugar-added dessert.
The (not-a-)Recipe:
Bananas (how many—how many've you got? they'll cook down quite a bit, so I usually allow 1.5-2 bananas per person)
Pumpkin pie spice (alternately: separate canisters of ground ginger, cinnamon, and cloves)
Lemon wedges (optional)
You can make this in either the microwave or the oven (at 350°F); I usually use the microwave for speed. Slice the bananas into discs and put in a large dish that can go in the cooking vehicle of your choice (I use a Pyrex mixing bowl). Sprinkle them generously with pumpkin pie spice (if you're using separate ginger, cinnamon, and cloves, use cinnamon the most heavily, and be very very cautious with the cloves—just a sprinkle will do). Note that it's fine to put the bananas in in multiple layers, but if you do, make sure you sprinkle each layer with the spices. Cook until bananas are soft—they will sort of self-mash—stirring occasionally. For 5-7 bananas in my microwave, this takes about 5 minutes total; it'll take more like 20-30 in the oven, depending on how deeply you layer them. Serve warm, optionally topped with a squeeze of lemon.
If you're serving this as a dessert, this is good with whipped cream or ice cream (or iced not-cream), which also lightly conceals how genuinely hideous it tends to be. I also put it on oatmeal a lot, since it's a way of getting around the general fragility of a banana, if you shop of a weekend and then plan on eating oatmeal for the whole week. I also like it (warm) with (cold) yogurt and granola.
The (not-a-)Recipe:
Bananas (how many—how many've you got? they'll cook down quite a bit, so I usually allow 1.5-2 bananas per person)
Pumpkin pie spice (alternately: separate canisters of ground ginger, cinnamon, and cloves)
Lemon wedges (optional)
You can make this in either the microwave or the oven (at 350°F); I usually use the microwave for speed. Slice the bananas into discs and put in a large dish that can go in the cooking vehicle of your choice (I use a Pyrex mixing bowl). Sprinkle them generously with pumpkin pie spice (if you're using separate ginger, cinnamon, and cloves, use cinnamon the most heavily, and be very very cautious with the cloves—just a sprinkle will do). Note that it's fine to put the bananas in in multiple layers, but if you do, make sure you sprinkle each layer with the spices. Cook until bananas are soft—they will sort of self-mash—stirring occasionally. For 5-7 bananas in my microwave, this takes about 5 minutes total; it'll take more like 20-30 in the oven, depending on how deeply you layer them. Serve warm, optionally topped with a squeeze of lemon.
If you're serving this as a dessert, this is good with whipped cream or ice cream (or iced not-cream), which also lightly conceals how genuinely hideous it tends to be. I also put it on oatmeal a lot, since it's a way of getting around the general fragility of a banana, if you shop of a weekend and then plan on eating oatmeal for the whole week. I also like it (warm) with (cold) yogurt and granola.
Recipe: Baked Oatmeal Cups
23 April 2019 09:50 amrunpunkrunThese baked oatmeal cups are lightly sweet and have a soft, chewy texture similar to cooled oatmeal. I started off by looking at Recipes Worth Repeating's Baked Oatmeal Cupcakes, cut it in half, threw in some inspiration from Amanda Drozdz, and then freestyled a bit.
Ingredients:
2 cups rolled oats (200 g)
1/2 cup oat flour (50 g)
1/2 tsp salt
1 1/2 tsp baking powder
2 tsps cinnamon
1 1/4 cups unsweetened applesauce (200 g)
1 cup water or milk product
1/4 cup honey or maple syrup
2 1/2 tablespoons oil
2 tsp vanilla extract
1 large egg
( recipe )
Questions? Ask 'em!
Ingredients:
2 cups rolled oats (200 g)
1/2 cup oat flour (50 g)
1/2 tsp salt
1 1/2 tsp baking powder
2 tsps cinnamon
1 1/4 cups unsweetened applesauce (200 g)
1 cup water or milk product
1/4 cup honey or maple syrup
2 1/2 tablespoons oil
2 tsp vanilla extract
1 large egg
( recipe )
Questions? Ask 'em!
