Sunday, August 5, 2012
I gave this recipe a try recently and it is good- Paleo Bread. However it is a bit too "almondy" for me to use as a regular bread substitute (but it is worth a try, you may like it). I do enjoy tweaking recipes and used that one as a base for my current favorite quick meal:
1 cup nut butter (I used peanut butter)
1 cup mashed ripe banana (approx. 3)
1 T vanilla flavoring
1 T vinegar
3/4 t baking soda
sweetener of choice (I use a dash of stevia) You may decide to add a few tablespoons of maple syrup, sugar, honey, agave etc...)
I used a square muffin pan. Regular muffin tins would work and I plan to also try it in a 9" round pan.
Prepare muffin tins with butter or spray). Preheat oven to 325 degrees.
Mix nut butter, banana, eggs and vanilla with mixer until well blended. Stir in baking soda and vinegar.
Pour into prepared pan. Bake until set, approximately 15-20 minutes depending on pan used. They cook more quickly than traditional quick breads.
Optional tweaks and serving suggestions (playing with a recipe is my favorite part!).
Add nuts, dark chocolate pieces, chopped dates, orange flavor, craisins, coconut...
Mix chocolate with a bit of coconut oil or vegetable oil and drizzle over the top
Add vanilla and a little sweetener to greek yogurt and serve on top of warm muffin (see photo)
The one pictured topped with greek yogurt just barely survived long enough for the photo. It made for a good breakfast!
Sunday, March 20, 2011
I probably don't make Socca the "right way" but what I have been making is simple, gluten free and delicious. Works for me. Garbanzo bean flour, water, oil and seasonings. Couldn't be easier. Two of my favorite versions can be found from David Lebovitz and "Affairs of Living". I won't say that my version is anywhere close to traditional. The one we had today included lemon juice and black pepper and was a dipper for a taco dip. Unusual but tasty! Recipes call for cooking under a broiler but I have also been known to use a very hot pan on the stovetop. I look forward to trying more recipes with this bean flour. I like the flavor and texture.
I haven't found garbanzo bean flour locally. There is a garbanzo/fava bean mix but I didn't like the flavor. However, I get garbanzo flour and lots of other good stuff at Vita Cost. They have free shipping until the end of the month (on orders over $49) and otherwise shipping is only $4.99. Good deal since I will need more bean flour soon. It has passed the ultimate test. Even my husband likes this stuff!
Sunday, September 19, 2010
I found out about Katz Gluten Free Bakery from a blog I ran across. Katz has a sample pack (pictured above) which is free except shipping. I ordered that along with a package of sandwich rolls. The rolls were great lightly browned with olive oil and topped with thin sliced beef and homegrown tomatoes.I liked some items in the sample pack better than others but the Katz products are definitely worth giving a try. I would especially recommend the breads and rolls. The chocolate cupcake was good as well. The sample pack was a generous mix of a variety of products. I haven't tried everything yet but here are my reviews of those I sampled:
Chocolate cupcake- Awesome. No frosting, just a dense chocolaty little cake. My favorite item from Katz so far.
Raspberry/Apricot Tart (both pictured above)- 2 small individual cookies/tarts. A little dry but still tasty. One had a tangy delicous apricot topping and the other was an excellent raspberry topping. One of these with a glass of milk was a wonderful treat.
Cookie with sprinkles- a small hard cookie with a nice sugar cookie flavor. I usually like more of a plain vanilla cookie. They do have one but it wasn't included in the sample pack- I'll have to include it in the next order.
Honey muffin- Ok taste, a little dry.
More reviews to come as I try the products. I would recommend Katz. Nothing I had was bad, some were just more to my tastes than others.
Saturday, June 12, 2010
Sunday, February 7, 2010
1 cup medjool dates chopped (it helps if they are very fresh/soft)
3 T coconut oil at room temperature (may substitute butter)
1 cup walnuts or pecans
1 cup unsweetened coconut (sweetened coconut would probably work too)
1/2 cup dried cranberries
(If the dates are dry, add a little honey or agave to hold the mixture together)
Mix everything except the egg untill well blended. Add the egg. Take a rounded tablespoon of the mixture and roll into balls. Place on cookie sheet. Bake at 325 degrees for about 15 minutes. They should be set but still soft. Watch closely, the bottoms burn easily.
Saturday, December 12, 2009
Tuesday, September 22, 2009
In general, my diet changes have meant the end of baking those things unless I gave them away. However, I recently adapted my favorite bread recipe that uses potatoes. My husband rarely comments on food. He just eats what is put in front of him and doesn't rave or complain. However, this bread got what from him is a huge compliment "You will make this again. Right?". It's a good question because I often throw in a bit of this and that and can't recreate a recipe. This is one I can make again. It is quick, easy, my husband and I like it and it uses up the "injured potatoes". Perfect.
I use Pamela's Bread Mix and Flour Blend. Eventually I hope to make my own mix but I am still trying different recipes for that. Here is our foccacia recipe. I topped it with a sprinkle of course ground salt, fresh cracked pepper and Italian seasoning. I will have to add a picture of the bread another time because we ate it before I thought of sharing the recipe. Oh well. I will just have to make it again.
1 cup potatoes mashed
1 T rapid rise yeast
1 1/2 cup (105F) water
3 ½-4 c gluten free flour blend
2 tsp salt
1 T olive oil
Boil potatoes until tender. Dissolve yeast in warm water in large bowl and then mix potatoes, flour (add up to 4 cups to make a soft dough), salt, dissolved yeast, and olive oil until blended. Set aside to rise until double (about ½ - 1 hour). Preheat oven to 350 F. Coat 8" baking pan with oil, place dough in pan and turn to coat dough with the oil. Bake until golden brown, about 1 hour.