tag:blogger.com,1999:blog-81647626722098753622024-03-13T04:59:50.689-07:00No Wheat, Dairy, Eggs, or Nuts!homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-8164762672209875362.post-67898672784439484202017-06-07T12:09:00.003-07:002017-06-07T12:09:38.903-07:00Apple Cinnamon SyrupThis is great on pancakes! Less sugar than straight syrup.<br />
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2 cups apple juice<br />
2 tablespoons lemon juice<br />
1 tsp. cinnamon<br />
1/2 cup sugar<br />
2 tablespoons cornstarch<br />
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In saucepan, mix together cinnamon, sugar, and cornstarch. Whisk in apple and lemon juice. On medium high heat, stir until thickened and bubbly, then cook 2 minutes more. Pour into glass liquid measuring cup, and serve while warm.<br />
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Can be stored in fridge for leftovers, just reheat. Add a bit of juice if too thick.<br />
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Try other juice and flavoring combinations. Cherry with almond extract is good. Orange juice is good for pumpkin pancakes. So is the apple syrup!<br />
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<br />homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-83178133241384536492017-05-11T15:20:00.001-07:002017-05-11T15:46:57.348-07:00Ginger Carrot Salad DressingMy favorite sushi restaurant serves salad with ginger carrot dressing. It is so good! Since first trying it, I have wanted to make it myself. I finally looked online and tried it out, adapting the recipe I selected. I really enjoy it. It's been really good on kale salad- chopped fresh kale, red cabbage, and carrots. (And sunflower seeds too!) This is what I did:<br />
<br />
1/3 cup canola oil<br />
1/3 cup vinegar*<br />
2 large carrots, peeled and roughly chopped(prepare for blender)<br />
2 tablespoons peeled and roughly chopped fresh ginger<br />
2 tablespoons lime juice<br />
1 tablespoon plus 1 teaspoon agave nectar<br />
1/4 teaspoon salt<br />
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Smooth in blender. (You may alternatively use a food processor to finely chop)<br />
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*Next time I want to try 1/4 cup vinegar. Personal preference; my husband didn't think it was too strong. <br />
I want to try having some of the carrot finely shredded, and set aside to stir into the rest of the blended dressing. <br />
Original recipe calls for honey; I just thought I would prefer the taste of agave, and I have it on hand.<br />
Recipe calls for rice wine vinegar; I don't know the difference in flavor; I used what I have. Also calls for extra-virgin olive oil. Recipe also calls for toasted sesame oil in addition. So there are a lot of small differences you could play around with. <br />
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My recipe is adapted from "Carrot Ginger Dressing" from cookieandkate.com. I recommend going directly to this website; she has beautiful pictures, and you can see her original recipe and try it out or vary your own!<br />
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<br />homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-25102964223501136372017-03-30T16:04:00.001-07:002017-03-30T16:04:26.698-07:00Rice Oat Garbanzo bread<br />
Basic Rice-Oat-Bean Bread<br />
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2 cups oat flour, 2 cups rice flour(brown or white), 2/3 cup cornstarch, 1 1/3 cup lentil or garbanzo*<br />
1 1/2 tsp. xanthan gum<br />
<a href="https://1.bp.blogspot.com/-r_kdl3DvS-k/VyEteDnyzBI/AAAAAAAAAEU/jQYVsX5QPigCL9x1d3sggsdibZcxzq1iwCLcB/s1600/IMG_20160311_151519619.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-r_kdl3DvS-k/VyEteDnyzBI/AAAAAAAAAEU/jQYVsX5QPigCL9x1d3sggsdibZcxzq1iwCLcB/s320/IMG_20160311_151519619.jpg" width="320" /></a>1 1/2 tsp. salt<br />
2 1/4 tsp. yeast<br />
1/4 cup brown sugar, packed<br />
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3 1/2 cups coconut/almond milk, rice milk, or water**<br />
1/4 cup oil<br />
1/4 cup applesauce + 1 T. ground chia seed or<br />
2 T. ground flaxseed(flaxseed meal)<br />
<br />
Combine dry ingredients, including yeast and sugar, in mixing bowl.<br />
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microwave milk or water until 120-130 degrees, about 3 1/2 min. if milk from fridge, 2 1/2 min. if room temperature milk or maybe 2 min for water from tap. <br />
Meanwhile, mix with a fork chia/flaxseed and applesauce.<br />
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When liquid tests to temperature, add to dry mixture. Mix in oil and egg substitute(chia/flaxseed and applesauce). Mix on high 3 1/2 min.<br />
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Turn into small loaf pans, filling about 2/3 full. Fills 2 medium small and 4 small pans all together. Rise 45-60 min. Then bake 375 degrees for 35 min.<br />
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I am guessing 50 min. if using regular sized loaf pans, but I don't use this size for wheat free baking.<br />
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*This mix of flour is my mix that I use most for baking, other than just the 50/50 combo of rice and oat. I usually mix large batches with these ratios of flour, and store in freezer. I grind the rice flour, white or brown or usually both, in my grain mill. I grind lentils and oats in my Vitamix. These should work in a regular blender as well, with batches of 1-2 cups perhaps. Garbanzo flour can be milled in my grain mill, but it is slow, so often I prefer to use lentils or sometimes I buy garbanzo bean flour.<br />
**can also use vegetable water from cooking potatoes, beets, or bean juice from cooking dry beans. Or leftover fruit juice. <br />
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Other things to try:<br />
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Can experiment with adding some sweet rice flour, maybe 1/4 cup in addition to the other flour or in place, 1 tsp. vinegar, and 1 tsp. gelatin. Each of these things I have heard can help texture. Vinegar is used instead of dough enhancer. Gelatin is to add protein for structure. Right now I prefer to use very basic and few ingredients. <br />
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ratios to try:<br />
<br />
1 1/3 rice, 2/3 oat; 2/3 garbanzo, 1/3 cornstarch total: 3 cups<br />
2 2/3 rice, 1 1/3 oat; 1 1/3 garbanzo, 2/3 cornstarch total; 6 cups<br />
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OR 1 1/2 rice, 1/2 c. oat, 2/3 garb, 1/3 cornstarch: 3 cups<br />
3 cups rice, 1 cup oat, 1 1/3 c. garb, 2/3 cornstarch : 6 cups<br />
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OR 3 cups rice, 1 cup oat, 1 c. garb, 1 c cornstarch<br />
<br />
OR 3 cups rice, 1 1/2 cups oat, 1 c. garb, 1/2 c. cornstarch<br />
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<br />
April 27, 2016<br />
<br />
variation:<br />
<br />
Wanted to use 2 cups sweetened plum puree from freezer for part of liquid, so then just mixed 1/4 cup of that with ground chia seed and set aside, instead of applesauce, then mixed remaining 1 3/4 c. plum puree with 1 3/4 cups rice milk and heated up. Left out vinegar and sugar. (plum puree already has plenty). Added another 1/2 cup rice milk afterward, heated again, batter needed thinned.<br />
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note:<br />
-Used new yeast. This is rapid rise. I heated liquid to 120 degrees. I just noticed the yeast I used before, Active Dry yeast, according to its package instructions, was supposed to be mixed with and soaked in lukewarm water, 90-110 degrees. The Rapid Rise yeast instructions on packet say can be added straight to dry ingredients, which I did, and heat liquid 120-130 degrees. Good to know!<br />
-The plum puree was making use of some yummy ripe plums that got mashed in my groceries! I was sad they were mashed, but decided I could de-pit them right away and freeze them for later use. I cooked them I think, and put in glass pint jar in freezer. A couple days ago I pulled them out to thaw, for use today in recipe.<br />
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<br />homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-41037026686621410412016-05-03T07:00:00.001-07:002016-05-03T07:03:50.927-07:00Johnny Cake Eva's Johnny Cake (like cornbread, but not as dry)<br />
<br />
1/2 c. margarine[3 T. coconut oil + 1/4 c. + 1 T. canola oil ]<br />
1/3 c. sugar<br />
2 eggs[1 T. gelatin mixed with 2 T. water- mix just before using; and 1/4 c. coconut yogurt-no sugar]<br />
1 3/4 c. buttermilk[rice milk + 1 T. lemon juice]<br />
<br />
1 c. cornmeal[together substituted 1 3/4 c. flour mix with millet in it- 4 Rice, 4 Oat, 3 Millet, 1 Cornstarch; and then added 1/4 cup millet more coarse ground- used VitaMix] more like 1/3 c. millet<br />
1 c. flour[see above under cornmeal]<br />
1 tsp. xanthan gum<br />
2 t. baking powder<br />
3/4 t. baking soda[used 1/2 t]<br />
3/4 t. salt<br />
<br />
Cream margarine and sugar; add eggs and milk. Add dry ingredients. Pour into greased and floured 8 X 8 inch pan. Bake at 375 degrees for 30-40 minutes.<br />
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[My adaptation- in liquid measuring glass, combine rice milk and lemon juice, then oil. Let sit 5-10 min. Cream coconut oil and sugar. Mix gelatin and water from tap. Add to oil and sugar. Add coconut yogurt and combine. Stir together dry ingredients, then add to creamed mixture. Coat glass pan with oil, and pour batter. Mine was thicker than cake batter but more thin than quick bread.]<br />
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notes: used combo of coconut and rice because it makes taste creamy, buttery. Friend shared how half and half rice milk coconut milk tastes like dairy. In cooking pancakes and muffins, I have found it tastes buttery. Yum!<br />
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using coconut oil allowed me to cream sugar a bit- added canola oil to the liquids and creamed only sugar and coconut oil. Could do same thing with shortening instead of coconut oil- would cream even more.<br />
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11/19/15 excellent! check ++<br />
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1/2 cup canola oil<br />
1/3 c. sugar<br />
1 T. ground flaxseed meal<br />
1/2 c. coconut milk(Thai Kitchen) + coconut dream beverage to equal 1 1/3 cups with flaxseed<br />
[total about 1 1/4 cup liquid, but coconut milk is thick] + lemon juice 1 T.<br />
<br />
1 c. cornmeal(used 1/3 cup Bob's mill corn flour and 2/3 cup fine white cornmeal instead)<br />
1 c. flour(white/brown rice, garbanzo bean, cornstarch)<br />
1 1/2 t. baking powder<br />
3/4 t. baking soda<br />
3/4 t. salt<br />
<br />
batter seemed too thick(expected more like cake batter) but turned out light and tender!<br />
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Note:<br />
We like using Fine White Corn Meal instead of regular cornmeal. I know cornbread is gritty, and people like that, but we prefer this fine meal instead! No need to get the Bob's mill corn flour in addition, I just had some to use. Really could use either one instead of course ground corn meal, if you like your cornbread to be more smooth.<br />
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<br />homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-67995410036052820612016-04-28T11:53:00.001-07:002016-04-28T11:55:00.223-07:00sunflower seed butter3 cups roasted sunflower seeds, unsalted<br />
1/3 cup canola oil<br />
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In Vitamix, start on variable, speed 1 and quickly increase speed to 10, then turn to high. Use tamper. In one minute you should hear a high pitched sound. Then watch for butter to flow. At this point you should hear a low laboring sound. Stop.<br />
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Caution from Vitamix recipe book: Over processing will cause serious overheating to your machine! Do not process for more than 1 minute after mixture starts circulating freely.<br />
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Notes:<br />
<br />
-may roast seeds in pan or in oven. 3 cups seeds and 1 T. canola oil.<br />
-use immediately and freeze whatever you won't use immediately. The sunflower seed butter gets "nippy" as it sits, even in a half hour or so. May store in fridge for a couple days if you don't mind some "nippy-ness." But it gets more nippy the longer it's there. It doesn't seem to get this way in the freezer. Interesting I also had frozen sunbutter that has thawed a couple days in fridge and it hasn't had the nippy-ness either.<br />
-yummy to mix equal ratios unflower seed butter and frosting, with optional chocolate chips or raisins, crushed cereal (plain cheerios or chex) and form into balls. Freeze immediately(in ball form, so easier to eat partially thawed) what you won't eat in one sitting.<br />
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Variation: Almond butter- roasted almonds and 1/2 cup canola oil. Pour off excess oil next day.homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-4593525412851562052016-04-27T12:48:00.004-07:002016-05-03T06:56:38.714-07:00Pumpkin Cupcakes<div>
Original recipe(not allergen free), from Rhonda Hair, pumpkin recipes</div>
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Pumpkin Cupcakes</div>
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2 1/4 c. flour</div>
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3 tsp. baking powder</div>
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1/2 tsp. baking soda</div>
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1/2 tsp. salt</div>
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1/2 tsp. each ginger, cinnamon, and nutmeg</div>
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1/2 c. margarine</div>
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1 1/2 c. sugar</div>
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2 eggs, beaten</div>
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1 c. pumpkin</div>
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3/4 c milk</div>
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3/4 c. each nuts and raisins</div>
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Adapting without wheat, dairy, eggs, nuts:<br />
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<a href="https://1.bp.blogspot.com/-eObUIWnJgls/VyEWKz_7UgI/AAAAAAAAADc/ggnNeezU1Goftekw8B7pXTP1y8ke5659wCLcB/s1600/IMG_20160407_162353119.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-eObUIWnJgls/VyEWKz_7UgI/AAAAAAAAADc/ggnNeezU1Goftekw8B7pXTP1y8ke5659wCLcB/s320/IMG_20160407_162353119.jpg" width="320" /></a>April 27, 2016 <br />
Sweet potato cupcakes, double batch</div>
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1 cup oil- 1/2 cup coconut and 1/2 cup canola<br />
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3 cups brown sugar</div>
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1/3 cup applesauce + 1 T. ground chia seed</div>
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1 1/2 cups Coconut Dream drink</div>
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4 c. flour of choice</div>
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1 1/2 t. xanthan gum</div>
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1 t. soda</div>
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4 tsp. baking powder</div>
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1 t. salt</div>
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2 t. cinnamon</div>
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1 t. ginger</div>
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Cream oil and sugar, then add applesauce and chia seed and mix. Add coconut milk and flour, slowly mix until flour won't fly then mix on medium high for a couple minutes. Turn into muffin tins. I made 18 muffins plus one 7X11 glass pan, to fit it all on one rack. Bake 375 degrees 23-25 min.</div>
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<a href="https://1.bp.blogspot.com/-kX8WCPyi01Y/VyEWbAFXOtI/AAAAAAAAADg/IKhhTDkJ5roQMsL-7rmk831fslTqc8mwQCLcB/s1600/IMG_20160407_163033039.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-kX8WCPyi01Y/VyEWbAFXOtI/AAAAAAAAADg/IKhhTDkJ5roQMsL-7rmk831fslTqc8mwQCLcB/s320/IMG_20160407_163033039.jpg" width="320" /></a>notes:</div>
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-light and fluffy! moist, flavorful. </div>
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-Great with coconut-vanilla frosting I make.</div>
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-sweet, try reducing sugar to 2 1/2 cups. </div>
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-find Coconut Dream on shelf in grocery store, Tetrapak shelf stable</div>
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-Try reducing sugar to 2 1/2 cups, if using sweet potato puree.</div>
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-for flour this time I used a mixture of rice, oat, garbanzo, very fine cornflour, and cornstarch. 10 cups rice, 5 cups each oat and garbanzo, 2 cups cornflour, 2 cornstarch. Stored in gallon bags in freezer. </div>
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homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-48231829054176951342016-04-27T10:31:00.002-07:002016-04-28T11:54:19.499-07:00Pumpkin BreadApril 27, 2016 sweet potato bread<br />
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1/2 cup coconut oil<br />
<a href="https://2.bp.blogspot.com/-U4kYYS282ao/VyEaWPM-7BI/AAAAAAAAADw/Xv-bNbC9BisoLcFWvovLPl2ksAHFEn1AACLcB/s1600/IMG_20160307_150405465.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-U4kYYS282ao/VyEaWPM-7BI/AAAAAAAAADw/Xv-bNbC9BisoLcFWvovLPl2ksAHFEn1AACLcB/s320/IMG_20160307_150405465.jpg" width="320" /></a>1 cup brown sugar<br />
1 1/4 cup sweet potato puree and 1/4 cup Coconut Dream Drink, unsweetened<br />
(when I used homemade pumpkin puree I used 1 1/2 cups and no milk)<br />
1/3 cup applesauce and 2 t. ground chia seed<br />
<br />
2 cups flour of choice<br />
1/2 tsp. xanthan gum<br />
1/4 tsp. salt<br />
1/2 tsp. baking soda<br />
2 tsp. baking powder<br />
1 tsp. cinnamon<br />
1/2 tsp. ginger<br />
1/8 tsp. nutmeg<br />
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Blend dry ingredients. Blend wet ingredients and stir into dry until incorporated.<br />
Turn batter into 4 small loaf pans, 350 degrees, 35-40 min.<br />
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Flavorful, moist, tender but not crumbly. A bit heavy- settled a bit, but great texture.<br />
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Great with orange glaze(pictured above), or regular glaze on top. Or with coconut-vanilla frosting between two slices. Good for school lunches this way.<br />
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notes:<br />
find Coconut Dream Drink on shelf in grocery store, Tetrapak shelf stable<br />
-today flour was from mix I made:<br />
10 cups rice, 5 cups garbanzo, 5 cups oat, 2 cups cornflour, 2 cups cornstarch<br />
-batter seemed thicker than should be, so I added 1/4 cup milk to some, but that wasn't as flavorful. Consistency after baking was pretty much the same. So I would keep batter slightly thick as is.<br />
-last time I made with homemade pumpkin puree. That was really yummy, with the coconut-vanilla frosting I make. I prefer pumpkin puree, but have sweet potato puree on hand to use. : )homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-14928128506387777722016-04-27T06:46:00.001-07:002016-04-27T06:46:27.675-07:00delicious strawberry shakeMy kids loved a shake I made for supper yesterday. I really enjoyed it too; only thing I would do differently is less sugar. I think kids would disagree : ) <div>
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2 cups Coconut Dream Beverage*</div>
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About 4 cups whole frozen strawberries</div>
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1/2 cup sugar</div>
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Blend and enjoy fresh!</div>
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*look on shelf at grocery store - it is a Tetrapak shelf stable version</div>
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homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-25300907649324147602016-04-05T07:46:00.002-07:002016-04-05T07:46:10.372-07:00Applesauce Cake<br />
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Applesauce Cake<br />
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I made this for breakfast this morning. It's neat I can use the rule of thumb for oil, sugar, and flour that I use for making cookies, whatever oil amount I use, I double for sugar amount, then I double sugar amount to get flour amount. 1/2 cup, 1 cup, 2 cups. The difference for the cake is just more liquid and spreading into bar form.<br />
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1/2 cup canola oil<br />
1 cup brown sugar<br />
1 cup applesauce + 1 T. ground chia seed<br />
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1 cup oat flour<br />
1 cup rice flour<br />
1/2 tsp. xanthan gum<br />
1 1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
dash salt<br />
<br />
add non-dairy milk if needed to thin batter*<br />
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Bake 13X9 pan 375 degrees for about 25 min.<br />
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*I wasn't sure whether to add extra liquid to this, I wasn't using a recipe, so I baked in two smaller pans.(about 8X8 each) Pan one as I recorded here, and pan two had coconut milk stirred in(maybe 1/3 cup for half the batter). Two of us preferred the batch without added liquid; it had really good flavor and was still moist and soft and fairly fluffy. Two other family members preferred the batch with coconut milk added- they loved the extra fluffiness. It was fun to experiment and get good results both ways!<br />
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<br />homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-54464277861345328492015-08-21T08:21:00.000-07:002016-03-29T06:09:41.455-07:00Dairy Free Orange Julius<div class="MsoNormal">
2 cups Coconut Dream Coconut Drink</div>
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8 ounces orange juice
concentrate(half of 16 oz family size)</div>
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10 ice cubes</div>
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1/3 cup coconut cream (I use cubes I have frozen in trays
and keep in freezer in quart size bag)</div>
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(Note for me: 6 star cubes)</div>
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1/4 - 1/3 cup sugar</div>
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1 tsp. vanilla, opt.</div>
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<div class="MsoNormal">
Original recipe uses dairy milk. I have substituted canned
coconut milk, combination of water and coconut cream, and combo of coconut and rice milk. I like the fresh taste of the boxed coconut dream. We buy the shelf-stable version and keep a few boxes at a time. </div>
homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-11621873559502475482015-08-06T12:00:00.003-07:002015-09-14T10:23:09.011-07:00A favorite cake!<a href="http://2.bp.blogspot.com/-ZDjvpo8Jyqg/VcOmKqCkcdI/AAAAAAAAADE/kXJWERhpQOs/s1600/July%2B27%252C%2B2015%2B%2B2%2B108.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ZDjvpo8Jyqg/VcOmKqCkcdI/AAAAAAAAADE/kXJWERhpQOs/s320/July%2B27%252C%2B2015%2B%2B2%2B108.jpg" width="180" /></a>Yay! It has been a challenge to make a good basic, but flavorful gluten free cake. But the most recent cake my family made was a great success! It has a really good basic flavor and great texture. And, it's good cold, right out of the fridge! Most gluten-free baked goods are gritty when cold. Not this one! It could have to doing with my new grain mill; it can grind very fine flour. I home ground garbanzo beans and brown rice for this cake.<br />
<br />
What's funny is that my daughter and I first made a cake mix cake, which I thought had a good chance of turning out. But it didn't. Haha, the simple cake fell through but the one from scratch turned out! Things happen! It's all a part of the learning and the experience. (I think I made the batter too thin with the cake mix cake. It was about 1/4" tall. I cut it up into pieces and stuck in a freezer bag to later mix with pudding and strawberries. : )<br />
<br />
Here is what we did for our new favorite from scratch cake:<br />
<br />
Adapt Better Homes and Garden Yellow Cake recipe:<br />
<br />
On the left are original ingredients; on right are my substitutions<br />
if nothing appears on right side; use what is called for on the left<br />
<br />
2 1/2 cups flour 1 1/2 cups brown rice flour<br />
2/3 cup garbanzo bean flour<br />
1/3 cup cornstarch <br />
1 tsp. xanthan gum<br />
2 1/2 tsp. baking powder<br />
1/2 tsp. salt 1/4 tsp. salt<br />
2/3 c. butter or margarine 2/3 cup canola oil<br />
1 3/4 cups sugar<br />
1 1/2 tsp. vanilla<br />
2 eggs 1/4 cup applesauce and<br />
2 tsp. ground chia seed, mixed<br />
1 1/4 cups milk 1 1/4 cups Coconut Dream coconut drink<br />
and Rice milk<br />
(I used 3/4 c.coconut drink and<br />
1/2 cup rice milk<br />
may use canned coconut milk<br />
<br />
Grease pans with canola oil, if not nonstick. (We used nonstick layer pans this time). 2 9" rounds, 2 8" rounds, or one 9" X 13." In separate bowl, combine dry ingredients. In mixing bowl, cream sugar and oil. Add vanilla and egg substitute and mix. Add milk and dry ingredients. Mix 2 minutes. Bake 375 degrees for about 30 minutes, checking if toothpick comes out clean. If in layer pans, cool 10 minutes, then invert on cooling rack or on plate. If making cake more than a few hours ahead of time, place in fridge after it has cooled. To help frosting to spread more easily, place cake in freezer for a couple hours or so, then frost while cake is firm on outer crust.<br />
<br />
Top with fudge frosting, adapted from Better Homes and Garden:<br />
<br />
On the left are original ingredients; on right are my substitutions<br />
if nothing appears on right side; use what is called for on the left<br />
<br />
No-Cook Fudge Frosting<br />
<br />
4 3/4 cups sifted powdered sugar<br />
1/2 cup unsweetened cocoa powder 1/2 cup semi-sweet<br />
chocolate chips, melted*<br />
1/2 cup butter or margarine, softened 1/2 cup dairy free spread<br />
(I used Smart Balance*)<br />
1/3 cup boiling water 1/3 cup Coconut Dream,<br />
microwaved hot<br />
1 tsp. vanilla<br />
<br />
Combine powdered sugar and dairy free spread. Add vanilla, melted chocolate and hot coconut milk. Mix with electric beater.<br />
<br />
*I substituted chips because I had no cocoa. To melt chocolate chips, stir in pan on stovetop on very low heat. May want to add coconut oil or shortening(like 1 T) to smooth texture. (my chocolate chips were a bit rough and dry, probably heated a bit too fast at first, but stirring with a bit of coconut oil smoothed them out). Another method is simply to microwave the chips, beginning with 30-60 seconds in microwave, stirring, and returning to microwave and stirring in 30 second intervals until smooth.<br />
<br />
*check labels, many types of smart balance have dairy<br />
<br />
I think this would make a great tres leches cake(gluten-free, diary free egg free see <span style="color: #000099; font-family: Arial; font-size: 14.6666666666667px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.theprovidenthomemaker.com/" style="text-decoration: none;">http://www.theprovidenthomemaker.com</a> </span>or a good carmel cake with carmel topping.<br />
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My children decorated my daughter's birthday cake.</div>
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It was so fun for them to get to do it!</div>
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<br />homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-58434665287600519882013-04-29T15:07:00.002-07:002014-03-25T15:14:04.921-07:00Using a Quickbreads Formula to bake muffins, pancakes, and more, without a recipe!<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; mso-bidi-font-family: ArialNarrow;"><span style="font-family: Arial, Helvetica, sans-serif;">Using a Quickbreads Formula to bake muffins,
pancakes, and more, without a recipe!<o:p></o:p></span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: ArialNarrow;"><o:p> </o:p></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: ArialNarrow;">My family has been enjoying muffins over the past year, for snacks, breakfast, on the go lunches- thanks largely to a "Quickbreads formula" that my sister shared with me! Using a formula allows me to bake without needing a recipe, fit whatever allergy needs we have, use whatever I have on hand, and have a nice variety of muffins! It has been freeing,
exciting, and empowering! <br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">You can use the structure to meet your needs and use endless
creativity! <o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">The formula is taken from "The Chameleon Cook: Cooking
Well With What You Have" <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">by Rhonda Hair, </span><a href="http://www.theprovidenthomemaker.com/"><span style="color: blue; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">http://www.theprovidenthomemaker.com/</span></a><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">
and adapted by she and I for baking with allergies. <o:p></o:p></span></span></div>
<span style="color: black; mso-bidi-font-family: Arial;"><br /><span style="font-family: Arial, Helvetica, sans-serif;">
Learn the core formula for quickbreads and what role the ingredients play. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
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<o:p>Do this with practice; have fun experimenting! So much of baking is preference, and
you can tweak ingredients. How sweet do you want, how much oil, what flavors do
you want to come through? Texture more hearty or lighter? Don't be afraid to
change ingredients and amounts. The quickbread formula allows this flexibility. Do
know that baking is chemistry as well as an art. The more you understand the
roles the ingredients play and how they interact, the more creativity you can have! Expect that not
every item will measure up to your top nicely, risen, tender favorite!
Regardless, have joy in the learning of using and enjoying what you have
available(and what you can have)! Enjoy each item for what
you like about it. : ) Kind of dense?
Well, maybe it still has good flavor. Not much flavor? Maybe you can add something
that boosts it. It's so nice to learn to
make your own variations. You can
control so many preferences(including nutrition) that you do not get in a mix.
Experiment and take notes on what you like. Find out what happened on things
that didn't work so well. Involve your
kids so they can learn too! Some things
may merely be edible; others very satisfactory! Just keep baking! You will become more flexible and able to produce satisfying, wholesome food for your family!</o:p></span></div>
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<span style="font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p><span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></o:p></span><br /></div>
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<span style="font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></o:p></span><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Basic
Quickbread Formula for Muffins:<o:p></o:p></span></span></b></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups flour<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1 T. baking powder or 1 tsp. baking soda<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 -1 tsp. salt<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1/4-3/4 c. sugar<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">about half as much liquid as flour- 3/4 c. -1 c. <o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg or substitute<span style="mso-spacerun: yes;"> </span>(put
this with liquid and count it towards total liquid amount) <o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. - 1/2 c. fat <o:p></o:p></span></span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Stir together dry
ingredients. Stir together wet ingredients. Combine these two mixtures and stir
just until combined, not until smooth. Divide into greased muffin tins and bake
at 375 about 20-24 minutes, or until just golden. </span></div>
<b><span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: ArialNarrow-Bold;"><o:p></o:p></span></b><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Quickbread
Formula for pancakes:<o:p></o:p></span></span></b></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups flour<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1 T. baking powder or 1 tsp. baking soda<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 -1 tsp. salt<o:p></o:p></span></span></div>
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</div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp- 1 Tbsp. sugar<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">as much liquid as flour <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">one egg per cup flour*<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">up to 4 T. oil /melted butter<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">*<i style="mso-bidi-font-style: normal;">Note:</i> I find, when substituting eggs with applesauce,
flaxseed, coconut yogurt- works better to just substitute amount of one egg per
2 c. flour. May add 1 tsp extra baking powder for lightening, <span style="mso-spacerun: yes;"> </span>if using baking soda already. I don't like
more than 1 T. total baking powder with 2 c. flour. <o:p></o:p></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></b><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: ArialNarrow;">Simple syrup</span></b><span style="mso-bidi-font-family: ArialNarrow;">: 1 c. water, 2 c. brown or white
sugar. Boil until sugar dissolved. Store in fridge. Flavor variations:<span style="mso-spacerun: yes;"> </span>1-2 capfuls of maple flavor, 1 tsp of
coconut, almond, or lemon flavor. <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: ArialNarrow;">Fruit juice syrups</span></b><span style="mso-bidi-font-family: ArialNarrow;">: 2 cups juice, divided; 1/4 cup
sugar, 2 T. cornstarch+ enough juice to make paste.<span style="mso-spacerun: yes;"> </span>In medium bowl, stir cornstarch and
around<span style="mso-spacerun: yes;"> </span>3 T. juice - enough to make
paste. Heat remaining juice in<span style="mso-spacerun: yes;"> </span>pan on
stove. When hot, pour some juice into cornstarch paste, stirring. Then pour
mixture into pan. Stir, bubbling, until thickened and translucent. <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: ArialNarrow;">Thickened fruit purees</span></b><span style="mso-bidi-font-family: ArialNarrow;">: try </span><em><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;">applesauce, nectarine, pear sauce, strawberry,
prune puree. Blend <span style="mso-spacerun: yes;"> </span>fruit, adding liquid
if needed,<span style="mso-spacerun: yes;"> </span>and thicken with half/half
instant fruit jel(modified cornstarch) and sugar. Can make large batch and
store in freezer. Some fruits need acid added to prevent from browning. If so,
stir in OJ concentrate or lemon juice. </span></em><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Extra special to add sliced<span style="mso-spacerun: yes;"> </span>strawberries, blueberries, and coconut on top
of fruit puree, especially on waffles!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt; line-height: 115%; mso-bidi-font-family: ArialNarrow-Bold;">Basic Quickbread Formula: Ingredients</span></b><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">Flour</span></b><span style="mso-bidi-font-family: ArialNarrow-Bold; mso-bidi-font-weight: bold;"> </span><span style="mso-bidi-font-family: ArialNarrow;">can be all-purpose, whole-wheat, or
other grains. (NOTE: here is my sister's version, she generally uses wheat...but see my blog post "Baking Quickbreads without wheat." Stir as little as possible or the food will become tough, from
gluten forming. Remember COLD and QUICK (mixing) for tender quickbreads. If you
use </span><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">whole wheat
flour</span></b><span style="mso-bidi-font-family: ArialNarrow;">, add a few more
tablespoons of water; the bran in whole wheat makes it absorb about 1/4 -1/3
more. Whole wheat is also heavier; you can increase leavening by about 1/3(add
1 tsp. if using 1 Tbsp. in recipe) to compensate. Or use 2 T. less flour for
each cup of whole wheat flour. See post "gluten-free quickbreads" or look below Ingredients list.</span></span><br />
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<span style="mso-bidi-font-family: ArialNarrow;"><span style="font-family: Arial, Helvetica, sans-serif;">Cornmeal can be used in place of half the flour. Rolled oats can
too, but it takes 2 c. rolled oats to equal 1 c. flour. You can also use breadcrumbs,
the crumbs from the bottom of the cereal box, leftover oatmeal or other cooked
breakfast cereal. Figure the last two are roughly half water and half ‘flour’;
adding 1 c. leftover oatmeal would be about ½ c. ‘flour’ and ½ c. liquid.<o:p></o:p></span></span></div>
<b><span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: ArialNarrow-Bold;"><o:p></o:p></span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">Fat </span></b><span style="mso-bidi-font-family: ArialNarrow;">can be oil, butter, shortening,
coconut oil, etc. Sour cream, cream cheese, or mayonnaise can be used, but
figure they’re about 1/3 actual fat and around 2/3 c. liquid. Fat adds flavor
and makes breads tender, partly by inhibiting gluten. You can swap out some or all-
of the fat for applesauce or other fruit puree. Swapping all of it out will
make the food a little rubbery. If you want flakiness,“cut in” the butter or
shortening/coconut oil. A shortcut way is to melt it instead, cool slightly,
and then stir in your VERY COLD liquid. It will clump, which is what you get
with cutting in. Another shortcut is to grate frozen butter into the dry
ingredients.<o:p></o:p></span></span></div>
<b><span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: ArialNarrow-Bold;"><o:p></o:p></span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">Liquid </span></b><span style="mso-bidi-font-family: ArialNarrow;">can be water, milk, buttermilk, fruit
juice, vegetable juice, broth, leftover gravy. You can also use mashed or
pureed fruit or vegetables. Figure they’re about half water, so 2 c. mashed
bananas is about 1 c. liquid.<o:p></o:p></span></span></div>
<b><span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: ArialNarrow-Bold;"><o:p></o:p></span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">Sugar </span></b><span style="mso-bidi-font-family: ArialNarrow;">can be granulated sugar, brown sugar,
chopped dates or other dried fruit, honey (use ¾ as much, the other ¼ is
water), molasses or corn syrup (reduce water). A small amount (1 tsp.) adds a
little flavor and helps with browning. Use only a little for a savory food, ¼-
½ c. for lightly sweet, and ½- 1 c. for quite sweet. Higher amounts of sugar
actually act a little like liquid when cooking, making them heavier and more
dense. Sugar also adds tenderness. Brown sugar and honey are hygroscopic.<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">Eggs </span></b><span style="mso-bidi-font-family: ArialNarrow;">are added to help bind (give
structure, bind), to make more tender (yolks are high in fat), and add color
and richness. They also do a little leavening; one egg leavens about as much as
½ tsp. baking powder. I usually just call that a bonus and not reduce leavening.
If you have to leave out eggs when you should have added them, add ½ tsp. baking
powder for each egg omitted. <o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">NOTE: See my post </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">Leavening </span></b><span style="mso-bidi-font-family: ArialNarrow;">here is baking soda or baking powder.
Baking soda is alkaline; when it mixes with an acidic ingredient it forms
carbon dioxide bubbles, leavening the food. It also helps foods brown as they
cook. Use it when you’re using lots of brown sugar, or honey, molasses,
buttermilk, sour milk, vinegar (think 1-2 Tbsp.), juice, mashed fruit,
chocolate. Baking powder is a combination of an alkaline (baking soda!), an
acid, and a filler to keep them from reacting in the can. 1 tsp. of baking soda
has the leavening power of 1 Tbsp. baking powder. Most baking powder now is
‘double-acting’; it first starts bubbling (leavening) when mixed with any
liquid, then again during the heat of cooking. Use it if you have very little
acidity in your dough or batter. You can use some of each, though. <span style="mso-spacerun: yes;"> </span>Note by Melissa: For example, if converting a basic
muffin recipe that uses <span style="mso-spacerun: yes;"> </span>1 T. baking
powder to use orange juice for the liquid, you might<span style="mso-spacerun: yes;"> </span>add 3/4<span style="mso-spacerun: yes;">
</span>tsp. baking soda, and drop down <span style="mso-spacerun: yes;"> </span>1
T. baking powder to 1/2 Tbsp.<span style="mso-spacerun: yes;"> </span>If using
1/2 tsp. baking soda, might use 2 tsp. baking powder with it. <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: ArialNarrow-Bold;"><o:p> </o:p></span></b><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">Spices and flavorings</span></b><span style="mso-bidi-font-family: ArialNarrow;">: includes vanilla or other
flavorings, zest, powdered herbs and spices, fresh chopped herbs. Use three
times as much fresh herb as you would of dried. Try the ‘sniff test’ before
adding something: smell what you’re mixing, then smell the flavor you’re
thinking of adding. If they smell good together, they’ll taste good together.
Start with less; you can always add more. <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="mso-bidi-font-family: ArialNarrow-Bold;">Mix-in Ingredients</span></b><span style="mso-bidi-font-family: ArialNarrow;">: savory ones include chopped ham,
bacon, sausage, onions or green onions, chopped or shredded cheese. Sweet ones
include chopped fresh, canned (drained) or dried fruit, chopped nuts (toasted
for best flavor), chocolate chips, coconut, shredded carrots or zucchini. Use
between ½ and 1 ½ cups total. Use a favorite food (i.e. banana splits) for
combination ideas.<o:p></o:p></span></span></div>
<b><span style="color: black; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Toppings for muffins, to add before
baking</span></b><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">:</span><span style="mso-bidi-font-family: ArialNarrow;"><o:p></o:p></span></span></div>
<span style="color: black; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Sprinkle each muffin with ½ t. sugar for a crunchy, sparkly
top.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Sprinkle with streusel: 2 T. softened butter + 1/4 c brown
sugar + 1/2 c <span style="mso-spacerun: yes;"> </span>flour, oats, or coconut;
mix well.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Sprinkle with coconut topping: 1 T. softened butter + 1/4 c
sugar + 1/2 c. coconut; mix well.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Sprinkle with nuts or nuts and brown sugar mixed together.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></b><b><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Toppings to add after baking</span></b><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">:</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Dip the tops in melted butter <b>after</b> baking, then dip
into cinnamon and sugar.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Brush with lemonade concentrate, maple syrup, or other
syrup.</span><br />
</div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: ArialNarrow;"><o:p> </o:p></span><b><span style="font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Gluten-free* Quickbreads</span></b></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"> </span>wheatdairyeggnutfree.blogspot.com<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Substitute various<span style="mso-spacerun: yes;"> flour </span>combinations
to meet your needs and preferences. If you can't have wheat, this is a benefit
for quickbreads: non-wheat flours help avoid possibility<span style="mso-spacerun: yes;"> </span>of tough texture from overstirring and
forming gluten.<span style="mso-spacerun: yes;"> </span>I do use a little
xanthan gum<span style="mso-spacerun: yes;"> </span>to give some structure,
otherwise quickbreads<span style="mso-spacerun: yes;"> </span>can be very
crumbly and the texture a<span style="mso-spacerun: yes;"> </span>bit
powdery.<span style="mso-spacerun: yes;"> </span>The rule of thumb is 1/2 tsp
per cup flour, but I have found 1/4 tsp per cup works better for me- I think
because oat flour doesn't need the xanthan gum as much. <o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">I like hearty, <span style="mso-spacerun: yes;"> </span>wholesome baked goods, so for muffins,
pancakes, quickbreads, drop cookies,<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">I generally use one of two mixtures that are mostly whole
grain: <o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"> 50% brown(or white) rice flour, <span style="mso-spacerun: yes;"> </span>50% oat flour<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"> </span>Ie: 1 c. oat
flour*/1 c. brown rice flour<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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</div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"> 33% rice flour(brown or white); 33% oat flour, and 33%
bean/starch mixture(half bean/half starch*) <o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"> </span>Ie: 3/4 c. oat
flour, 3/4 c. rice flour, 1/4 c. lentil flour, and 1/4 c. cornstarch. <o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Each
of these flour blends I grind and mix in large quantities, and store in gallon
bags in freezer. Whole grain flour loses flavor and nutrition more quickly at
room temperature.<span style="mso-spacerun: yes;"> </span></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here are the blends in easy to use formula to multiply and
make large quantities:<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>1 part (brown or white) rice flour, 1 part oat
flour*</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">3 parts rice flour, 3 parts oat flour,
1 1/2 parts bean flour, 1 1/2 parts starch</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">A good all-purpose
blend without oats:<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 parts (brown or white) rice flour, 1 part
tapioca, 1 part cornstarch or potato starch</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">The texture of batter may be a bit different than you are used to. If
you are unsure if your batter is good consistency, you may wish to test bake one
item first. Adjust if needed, take notes , and keep baking! </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
</div>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">*Bean flour: <span style="mso-spacerun: yes;"> </span>I
usually use lentil bean- it's easy to grind in a blender! Ground white beans
also work well, if you have Vitamix/similar <span style="mso-spacerun: yes;"> </span>or grain mill. If purchasing bean flour,
garbanzo is a favorite. <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 8pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">*Starch
can be cornstarch, tapioca starch, or potato starch, or combinations of these.
For the past three years I have simply used cornstarch- it's easy and
economical for me to buy in bulk, and I am happy with my baked goods. Tapioca
starch and potato starch do offer nice texture additions, and actually, I've
heard that combining these starches tends to work well, if you want to
experiment. : ) <o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Homegrinding:
Oats and lentils easily grind in a regular blender. You can grind most any
other grain with a Vitamix or grain mill. <span style="mso-spacerun: yes;"> </span>Purchasing one of<span style="mso-spacerun: yes;"> </span>these may well more than pay for itself.<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">*Note: I am aware that oats can be purchased with gluten-free certified
seal if needed; however I understand that some who cannot have gluten do not tolerate oats.
www.livingwithout.com has lots of ideas for more flour blends.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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</div>
<div style="text-align: center;">
<span style="mso-bidi-font-family: ArialNarrow;"><o:p><b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Gluten-free Quickbreads<o:p></o:p></span></span></b></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: ArialNarrow;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: ArialNarrow;"></span><br />
<span style="mso-bidi-font-family: ArialNarrow;"></span><br />
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<span style="mso-bidi-font-family: ArialNarrow;"><span style="font-family: Arial, Helvetica, sans-serif;">Rhonda Hair, taken from <u>The Chameleon Cook: Cooking Well With What You Have<o:p></o:p></u></span></span></div>
<span style="mso-bidi-font-family: ArialNarrow;">
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<span style="font-family: Arial, Helvetica, sans-serif;">www.theprovidenthomemaker.com ; adapted by Melissa Lords</span></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;"> </span></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Adapting recipes for a wheat-free diet<o:p></o:p></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wheat has several characteristics.<span style="mso-spacerun: yes;"> </span>Recipes use wheat for <b style="mso-bidi-font-weight: normal;">structure, binding, fiber, gluten</b> (an elastic protein), as well as for <b style="mso-bidi-font-weight: normal;">flavor</b>.<span style="mso-spacerun: yes;"> </span>When you can’t have wheat, it usually takes a combination of ingredients to do wheat’s job; see suggestions below.<span style="mso-spacerun: yes;"> </span>Options include nut flours (finely ground nuts); coconut flour; rice flour; potato <i style="mso-bidi-font-style: normal;">flour</i>; potato <i style="mso-bidi-font-style: normal;">starch</i>; tapioca flour; cornstarch; garbanzo, lentil, or other bean flour; and other ground grains: millet, amaranth, quinoa, teff, buckwheat, corn, and lots more.<span style="mso-spacerun: yes;"> </span>You can <b style="mso-bidi-font-weight: normal;">grind your own at home</b> using a <b style="mso-bidi-font-weight: normal;">grain mill</b>, or running ½-1 cup in your <b style="mso-bidi-font-weight: normal;">blender or food processor</b> for a couple minutes. Oats*, quick or old fashioned, grind especially easily. Lentils do too.<span style="mso-spacerun: yes;"> </span>Some flours have strong flavors, some are nearly flavorless.<span style="mso-spacerun: yes;"> </span>Experiment to see what you like.<span style="mso-spacerun: yes;"> </span>If you need to have the binding, chewiness, and elasticity gluten gives, you can use xanthan gum or guar gum- ½ tsp. per cup of other flour for quick breads, 1 tsp. per cup of flour for yeast breads.<span style="mso-spacerun: yes;"> </span>In some things, like tortillas, simply using very hot water will help your substitute flour act ‘gummy’.<span style="mso-spacerun: yes;"> </span>In regular recipes that depend on avoiding gluten formation, as in quick breads and non-rolled pie crusts, it’s actually a benefit to use these alternate flours.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fiber content of these flours varies tremendously; low-fiber flours tend to have very little flavor (which lets added flavors shine through) and produce a lighter finished product.<span style="mso-spacerun: yes;"> </span>High fiber flours have more nutrition and more flavor. It works well to combine flours from each category.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Low fiber<o:p></o:p></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">White rice flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Potato starch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Potato flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tapioca flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cornstarch</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">High fiber<o:p></o:p></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oat flour*</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Any bean flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lentil flour (it’s in the bean family)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Amaranth flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Quinoa flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Millet flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Teff flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nut flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coconut flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These alternate flours tend to absorb more than regular flour does, and they are more dense.<span style="mso-spacerun: yes;"> </span>Because of this, the recipes will turn out better if you increase the liquid, the fat, and the leavening by 10-25%.<span style="mso-spacerun: yes;"> </span>Baking time may also go up 5-10 minutes.<span style="mso-spacerun: yes;"> </span>Take notes on what you try, and how it turns out.<span style="mso-spacerun: yes;"> </span>You’ll learn lots and become more confident in baking.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">www.livingwithout.com has articles that give rules of thumb and understanding of how to use these flours.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remember you must carefully read your <i style="mso-bidi-font-style: normal;">ingredient </i>labels to be sure they are allergen-free.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: ArialNarrow;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">*Note: I am aware that oats can be purchased with gluten-free certified seal if needed; however I understand that some who cannot have gluten do not tolerate oats. www.livingwithout.com has lots of ideas for more flour blends.</span><br />
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<span style="mso-bidi-font-family: ArialNarrow;"><b><span style="font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Egg-free
muffins/pancakes using Quickbread Formula<o:p></o:p></span></span></b></span><br />
<span style="mso-bidi-font-family: ArialNarrow;"><span style="font-family: Arial, Helvetica, sans-serif;">wheatdairyeggnutfree.blogspot.com</span></span></div>
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<span style="mso-bidi-font-family: ArialNarrow;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">egg substitutions per egg: 1/4 c. applesauce, other fruit
puree, yogurt(coconut, soy included), gelatin, 2 T. extra liquid. <o:p></o:p></span></span></span><br />
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<span style="mso-bidi-font-family: ArialNarrow;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Common specific substitutions per egg:<o:p></o:p></span></span></span></div>
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</span></span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 tablespoons unsweetened applesauce
per egg + 1 tsp extra baking powder total(NOT per egg)<o:p></o:p></span></span></span></div>
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<span style="mso-bidi-font-family: ArialNarrow;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon flaxseed meal<span style="mso-spacerun: yes;"> </span>+ 3 tablespoons hot water. (Let stand,
stirring occasionally, about 10 minutes or until thick. Use without straining.)</span></span></span></div>
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<span style="mso-bidi-font-family: ArialNarrow;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 packet unflavored gelatin, 2 T. warm
water. Do not mix until ready to use. <a href="http://www.blogger.com/null" name="flax"></a><o:p></o:p></span></span></span></div>
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<span style="mso-bidi-font-family: ArialNarrow;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Egg adds binding for quickbreads(helps hold it together/less
crumbly). Applesauce, banana, pear, apricot or prune puree all help bind, among
other fruits. <span style="mso-spacerun: yes;"> </span>Flaxseed meal,chia seed or
gelatin do good job as binders. If you don't mind some crumbliness, you may try
just adding extra liquid. Try different substitutions and take notes. Each type
of binder yields a little different texture.<span style="mso-spacerun: yes;">
</span>Knowing this helps me choose what I want in which circumstance.
Sometimes I will go for more tender crumb, knowing it won't be a muffin to take
on the go!<span style="mso-spacerun: yes;"> </span>Sometimes I select a binder
that I know will give a sturdy muffin for a packed lunch. <o:p></o:p></span></span></span><br />
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<span style="mso-bidi-font-family: ArialNarrow;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Eggs contribute leavening - you may wish to add extra baking
powder or soda, but not over 1 T. baking powder and 1 tsp baking soda per 2
cups flour. <span style="mso-spacerun: yes;"> </span>I often add 1 tsp. extra
baking powder if recipe has <span style="mso-spacerun: yes;"> </span>baking soda.
<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span><br />
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homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-8050643780936823362013-04-04T17:27:00.000-07:002017-06-07T12:20:19.748-07:00Syrups and toppings for waffles and pancakes<div class="MsoNormal" style="margin: 0in 0in 10pt;">
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<span style="font-family: "calibri";"><strong>Simple syrup</strong>: 1 c. water, 1 c. brown or white
sugar. Boil until sugar dissolved. Store in fridge.<o:p></o:p></span></div>
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<span style="font-family: "times new roman";">
</span><span style="mso-bidi-font-family: ArialNarrow;">Flavor
variations:<span style="mso-spacerun: yes;"> </span>1-2 capfuls of maple flavor,
1 tsp of coconut, almond, or lemon flavor.</span></span></div>
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<span style="font-family: "calibri";"><strong>Fruit juice syrups</strong>: 2 cups juice, divided; 1/4 cup
sugar, 2 T. cornstarch+ enough juice to make paste.<span style="mso-spacerun: yes;"> </span>In medium bowl, stir cornstarch and
around<span style="mso-spacerun: yes;"> </span>3 T. juice - enough to make
paste. Heat remaining juice in<span style="mso-spacerun: yes;"> </span>pan on
stove. When hot, pour some juice into cornstarch paste, stirring. Then pour
mixture into pan. Stir, bubbling, until thickened and translucent. <o:p></o:p></span></div>
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<strong>Thickened fruit purees</strong>: ie <em>applesauce, nectarine, pear sauce, strawberry,
prune puree.</em> Blend <span style="mso-spacerun: yes;"> </span>fruit, adding liquid
if needed,<span style="mso-spacerun: yes;"> </span>and thicken with half/half
instant fruit jel(modified cornstarch) and sugar. Can make large batch and
store in freezer. Some fruits need an acid added to prevent from browning. If
so, stir in OJ concentrate or lemon juice. <o:p></o:p></div>
<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Fruit puree is extra special <span style="mso-spacerun: yes;"> </span>topped with fruit such as strawberries,
blueberries, and coconut. </span><br />
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<span style="font-family: "calibri";">Three syrups we frequently make:</span></div>
<span style="font-family: "calibri";">
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<div style="font-family: "Times New Roman";">
<b>Apple Cinnamon Syrup</b></div>
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<br /></div>
<div style="font-family: "Times New Roman";">
2 cups apple juice</div>
<div style="font-family: "Times New Roman";">
2 tablespoons lemon juice</div>
<div style="font-family: "Times New Roman";">
1 tsp. cinnamon</div>
<div style="font-family: "Times New Roman";">
1/2 cup sugar*</div>
<div style="font-family: "Times New Roman";">
2 tablespoons cornstarch</div>
<div style="font-family: "Times New Roman";">
<br /></div>
<div style="font-family: "Times New Roman";">
In saucepan, mix together cinnamon, sugar, and cornstarch. Whisk in apple and lemon juice. On medium high heat, stir until thickened and bubbly, then cook 2 minutes more. Pour into glass liquid measuring cup, and serve while warm.</div>
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Can be stored in fridge for leftovers, just reheat. Add a bit of juice if too thick.</div>
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<div style="font-family: "Times New Roman";">
Try other juice and flavoring combinations. Cherry with almond extract is good. Orange juice is good for pumpkin pancakes. So is the apple syrup!</div>
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<div style="font-family: "Times New Roman";">
*Sugar reduced to 1/4 cup is also good.</div>
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<div style="font-family: "Times New Roman";">
<b>Maple Syrup</b></div>
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<br /></div>
<div style="font-family: "Times New Roman";">
2 c. water, 2 c. white sugar, 2 tsp. maple extract. Look for all natural, it's available in stores now! </div>
<div style="font-family: "Times New Roman";">
See simple syrup recipe above.</div>
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<div style="font-family: "Times New Roman";">
<b>Brown Sugar Syrup </b></div>
<div style="font-family: "Times New Roman";">
<b><br /></b></div>
<div style="font-family: "Times New Roman";">
2 c. water, 2 c. brown sugar. See simple syrup recipe above. Delicious on wholesome oat-lentil waffles! </div>
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</span></div>
homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-3226516844822771112012-07-18T16:25:00.000-07:002012-07-18T16:25:55.554-07:00Raspberry FillingGreat for filling a cake and serving on top. <br />
<br />
This is great to fill or top chocolate cake! Also great for ice cream topping. You can keep it in the freezer.<br />
<br />
6 c. raspberries, frozen or fresh<br />
2 c. sugar<br />
1 c. apple juice<br />
<br />
Two methods: cook or prepare fresh. We like it both ways. You can experiment with the juice - it doesn't have to be apple. You could even just leave out the juice, I imagine. : ) <br />
<br />
Cooked: <br />
Puree raspberries with apple juice and sugar. Heat and thicken with cornstarch- use 1 T. cornstarch for 1 c. puree.<br />
<br />
To thicken with cornstarch: heat berry puree. In separate container, mix cornstarch with equal amount water to form a paste. When puree is hot, pour a bit into the cornstarch mixture, stirring. Then pour and stir cornstarch mixture into entire pan of puree. Bring to a boil and cook until thick and translucent.<br />
<br />
Uncooked:<br />
Puree berries/sugar/juice. Thicken with instant clear jel(modified cornstarch) to desired consistency. For 3 c. puree, I added about 1/4 cup sugar and 1/4 cup clear jel. <br />
<br />
To thicken with instant clear jel(modified cornstarch): Mix clear jel in separate container, with equal amount sugar. The sugar helps the jel to blend in mixture with fewer lumps. Pour instant jel/sugar mixture in steady stream while constantly stirring, to avoid lumps. I actually keep my puree in the blender and add jel in a stream while blending on low. Probably works to just pour it in blender and then immediately blend, I've just feared lumping so haven't tried. : )homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com1tag:blogger.com,1999:blog-8164762672209875362.post-63039928439583567222012-07-18T14:47:00.000-07:002012-07-18T15:48:23.008-07:00Fudgy FrostingEver had chocolate boiled milk frosting? I love it. I'm so happy I can make it dairy free!<br />
<br />
To celebrate my husband's birthday, we had chocolate cake, with fudgy frosting and raspberry filling. I used my sister's Chocolate Boiled Frosting recipe, and replaced the dairy milk called for with coconut milk. The recipe called for 3 sticks of butter(for a yield of 4 cups frosting), and I tried it without any at all, and then with a bit of Smart Balance buttery spread added. It was good both ways. The buttery spread did add a nice rich dimension, but I don't think I would have liked the full amount called for in the recipe. I think I used about 1/3 c. of spread, for a half batch. (2 c. yield). I'll post the original recipe, and then what I substituted, marked with --. You can experiment using the original recipe to make various kinds of dairy free cooked frosting! <br />
<br />
Boiled Milk Frosting<br />
<br />
1 1/2 c. sugar (dark brown sugar for Caramel Frosting)<br />
1/3 c. cornstarch <br />
1/4 tsp. salt<br />
1 1/2 c. whole milk -- use coconut milk or coconut cream<br />
2 tsp. vanilla<br />
3 sticks butter, cut into Tbsp-sized pieces -- use dairy free product. Full amount not needed. <br />
I used Smart Balance buttery spread* and added to taste. It was much less the amount than called for here. If you use coconut cream, probably want to use even less butter. <br />
<br />
In a small saucepan, stir together sugar, flour, cornstarch, and salt. Slowly stir in the milk. Bring to boil over medium heat, cook and stir until very thick, about 5-7 min. Cover and cool to room temperature. Add vanilla, then beat in butter, 1 piece at a time. [Note I just added a spoon full of spread at a time and beat it in]. If frosting's a little too soft, let stand at room temperature for 1 hr. to firm up. If storing until later, refrigerate, the let sit on counter 2 hrs or until softened. Beat 1 min. to re-fluff. Makes 4 cups. <br />
<br />
<span style="font-size: large;">Chocolate Boiled Frosting</span>: Add 1/4 c. cocoa and 2-4 oz melted and cooled bittersweet chocolate to the hot cooked milk mix. [ I didn't have diary free chocolate in the house as usual, so I just added 1-2 T. extra cocoa instead. No problem. Frosting was delicious! Perfect to compliment our chocolate cake and raspberry sauce! ]<br />
<br />
*Check for casein and whey in Smart Balance, most types have either one or both. The fully diary free one presently is the light version, but it can change.homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com3tag:blogger.com,1999:blog-8164762672209875362.post-57687426792080696992012-05-03T01:03:00.001-07:002013-10-26T06:16:49.020-07:00<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Deliciously Wholesome
Oat-Lentil Waffles<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup dry lentils<span style="mso-tab-count: 3;"> </span></span><br />
<span style="font-family: Calibri;">3 cups rolled oats<span style="mso-tab-count: 2;"> </span></span><br />
<span style="font-family: Calibri;">3 t. baking powder<span style="mso-tab-count: 2;"> </span></span><br />
<span style="font-family: Calibri;"><span style="mso-tab-count: 2;">3 T. brown sugar</span></span><br />
<span style="font-family: Calibri;"><span style="mso-tab-count: 2;">1/4 t. salt</span></span><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"> </span><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">4 cups water</span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">1/4 cup vegetable oil</span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"><span style="font-family: Times New Roman;">
</span></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">In blender, grind lentils to make flour.* Add oats, baking
powder, sugar, <span style="mso-spacerun: yes;"> </span>and salt, and blend
until fine flour mixture. Add water and oil. Blend until
well mixed. Mixture will thicken as it sits. If desired, let sit<span style="mso-spacerun: yes;"> </span>for a few
minutes then<span style="mso-spacerun: yes;"> </span>blend again. Add water if
necessary for consistency.
Pour into oiled and heated waffle iron.</span></span></div>
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<em>*Blender must be completely dry- so lentils pulverize into a powder. Note that this recipe is large for a regular blender. Try making 1/2 of the recipe if you are not using a powerful blender such as Vitamix. </em></div>
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>Split peas, lentils,
and white beans all make great waffles. Substitute<span style="mso-spacerun: yes;"> </span>any of these; lentils grind well in regular blenders; white beans are harder to
grind, but powerful blender(ie Vitamix) or coffee grinder do satisfactory.The
original recipe these waffles evolved from uses garbanzo bean flour. See post "Garbanzo-Oat Waffles."</em></span></div>
</div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>Garbanzo beans give
the<span style="mso-spacerun: yes;"> </span>creamiest and lightest texture of
the bean-oat combos<span style="mso-spacerun: yes;"> </span>I've tried. But
home-grinding<span style="mso-spacerun: yes;"> </span>lentils is so much more
economical and practical for me, and<span style="mso-spacerun: yes;"> </span>I do
like the nutty-like flavor of the lentils. I also like the wholesome texture.</em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>We enjoy waffles several times a week.
This is probably the most utilized recipe I have! I make a big batch at a time
and place waffles on a cooling rack as they're done. After breakfast, I put
extra waffles into a gallon-size freezer bag and freeze. During the week, I can
just gently microwave the waffles to reheat them(it takes just a few seconds).
You can also place them directly into a toaster.<o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><em>Toppings<o:p></o:p></em></span></b></div>
<em>
</em><span style="font-family: Calibri;"><em>Fruit puree is great
on top(applesauce, nectarine, pear sauce, strawberry, prune puree). These fruit
purees may be made when the fruits are peak season and on sale, then stored in
the freezer. Just blend<span style="mso-spacerun: yes;"> </span>fruit, add
liquid if needed to puree, and thicken with fruit jel(modified cornstarch) if
desired. Some fruits need an acid added to prevent from browning. Orange juice
or lemon juice goes great with peach puree.<o:p></o:p></em></span><br />
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>Fr<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">uit puree is extra special when topped with
fruit such as strawberries, blueberries, and coconut.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></em></span></div>
<em>
</em><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><em>Apple
juice syrup is another topping we enjoy. Simply drizzling the waffles with honey is
another thing we often do, especially for waffles on the go(for lunch away from
home).<o:p></o:p></em></span></span>homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com1tag:blogger.com,1999:blog-8164762672209875362.post-20227671547840446392012-03-30T23:54:00.002-07:002012-05-03T01:10:31.950-07:00Fruit Juice Knox BloxI'm sensitive to food colors and flavorings, so I have experimented a bit with fruit juice jigglers. This is a treat the girls and I enjoy without worry of artificial stuff.<br />
<br />
Here is a good classic recipe to use, with room for all kinds of fruit juice variations. It is paraphrased from a Knox Blox gelatin package.<br />
<br />
Fruit Juice Knox Blox<br />
<br />
2 T. unflavored gelatin<br />
1/2 cup cold fruit juice<br />
1 1/2 cups fruit juice, heated to boiling<br />
1 t. sugar or honey(opt)<br />
<br />
Sprinkle gelatin over cold juice. Let stand one minute. Add hot juice and stir until gelatin completely dissolves, about 5 minutes. Stir in sugar. Pour into 8 X 8 pan. Refrigerate about 3 hrs, until firm. Cut into squares or let kids use cookie cutters for fun shapes!<br />
<br />
This month I made a variation that we really liked. I used Ocean Spray Cran-Blueberry juice, added a touch of raspberry oil, and added about 1 T. strawberry preserves. The strawberry preserve really added a nice flavor, even with so little used.<br />
<br />
Share a variation that you enjoy!homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-63216579965802543742011-03-05T22:21:00.000-08:002011-03-18T11:53:17.681-07:00Learning to Adapt Recipes of your Own<strong>Learning to adapt recipes of your own:</strong><br /><br /><em>Benefits</em><br /><em></em><br />-Attitude boost: as you practice adapting recipes of your own, you see more clearly the poosibilities you have- all the things you can create and eat!<br /><br /><em>When I first tried to bake without wheat, dairy, eggs, or nuts, I felt very restricted, bound, and easily frustrated. Even many allergy-friendly recipe books I checked out from the library still used ingredients my daughter couldn't have. Learning the concepts behind ingredients and alternate substitution rule-of-thumbs freed me considerably. I became passionate at learning how to adapt the recipes I already had- many of my mother's sister's, Better Homes and Gardens, etc. To look at a recipe book loaded with allergens and say with my daughter-hey, we can make that!...is a rewarding and freeing feeling. </em><br /><em></em><br />-Self-reliance: do you want to be tied to baking only with highly specialized cookbooks in front of you? Or with having to look online for specialized recipes every time you want to bake or cook? Do you want to be restricted to using only particular specialized ingredients, or have flexibility for using whatever basics you have on hand?<br /><br />-Life-time learning opportunity: We feel good and are more richly blessed when we are life-time learners. What an opportunity it is to learn to adapt recipes to fit your needs!<br /><br />Helpful tips for adapting recipes:<br /><br />-Do not expect perfection<br /><br />Maybe your muffins aren’t as fluffy as you’d like. But they have a nice flavor and texture. Isn’t that great you can make your muffins so differently than the norm and have them turn out yummy? You can experiment to try to make them fluffier. But meanwhile, enjoy what you have!<br />-Learn basic concepts of how ingredients work together, and learn substitution possibilities.<br /><br />-Be willing to experiment<br /><br />Small batches may be desirable while experimenting<br /><br />Notebook. Keep a plain college-ruled spiral notebook in your cupboard or somewhere handy, with a pen. After baking with a recipe you’ve altered, record the recipe and how you change it. Rate results. I use √-, √ +, and √++. If desired,write a couple details of what you liked: flavor-wise, texture-wise, etc. Jot down what you may do differently next time(if desired). At times I have tried a recipe three different ways, in small batches, and compared results.<br /><br />-Turn “flops” into successes<br /><br /><em>I used to be quite stressed and fearful about changing a recipe on my own.</em> One reason is because I was afraid of failure. <em>Something that eased this fear considerably was my effort to turn “flops” into successes.</em> Most of the things that haven’t worked out so well I’ve found an alternate use for. For example: a rice-flour based pancake batter stuck to my waffle iron and came off in crumbles. I whirred it in a food processor and made fine crumbs for chicken tenders. (stored this in the freezer until I was ready to use it). Another example: I made some bread that had much stronger of a flavor than I liked. I tore it into crumbs and made meatloaf. It was actually really good meatloaf!<br /><br />If something doesn’t turn out satisfactory, challenge yourself to find another use for it. This feels rewarding when you find a good use for something you first thought had failed. And then you don’t waste! : )homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com3tag:blogger.com,1999:blog-8164762672209875362.post-8348830778774326362011-03-04T09:02:00.000-08:002011-03-04T09:12:05.227-08:00Strawberry Pineapple SorbetI've recently experimented a bit with fruit sorbets. My grandparents treated my family to a non-dairy pina colada sorbet at the Polynesian Cultural Center that was soooo good! My daughter loved it! Great flavor, and creamy. I was inspired to try to figure out how to make something just as nice. Here's one attempt of a sorbet that we enjoyed. It was smooth and creamy and tasted like the strawberry sorbet that went by the side of the pina colada.<br /><br />Strawberry sorbet with taste of pineapple<br /><br />Estimated amounts- I didn't measure. You get the concept and can experiment. : ) If I had fresh/frozen peaches on hand, I would add some of them, too.<br /><br />@1/2 cup coconut cream(liquid not frozen)<br />@2 cups frozen strawberries<br />1 T. Orange Juice Concentrate<br />3-4 cubes ripe fresh pineapple, frozen<br />1 1/4 c. sugar<br /><br />Strawberry kiwi is a yummy sorbet flavor. I didn't record what I did last, but it was really good except the kiwis weren't thoroughly ripe, so it had a bite to it. I estimate I used about 2 cups frozen strawberries to 2 kiwis. Then added sugar.homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-549356055562353782011-01-19T22:47:00.000-08:002011-01-19T23:24:26.404-08:00Old-fashioned Oatmeal CookiesThese cookies I rate check ++ . (My highest rating). I and the girls really enjoy them! They are really good even when they are room temperature.<br /><br />As a side note, I made these cookies for my daughter to have for her church class, as the other kids were going to have cookies that day. They were wrapped, as were the other kids cookies, by my friend who was in charge of the activity. My friend wrote a little note on my daughter's cookies, saying she had made the cookies especially for the girls to be able to have them. My daughter's teacher afterward came to me and said, "there was a note saying Emily could have this, but I told her she needed to wait until I checked with her mom. They look so wheat!" Yay! That's a compliment. They look normal and taste normal! It's also a blessing that Emily has teachers who are so careful about her allergies. : )<br /><br />I used a recipe from a container of Quick Oats, Ralston Foods brand. The recipe is called Family Favorite Oatmeal Cookies. The only adaptations I needed to make were to substitute the wheat flour with half oat/half rice flour, and to substitute the eggs. Shortening was called for in the original recipe, so no substitution for dairy was needed.<br /><br />Old-Fashioned Oatmeal Cookies<br /><br />1 cup vegetable shortening<br />1 cup sugar<br />1 cup brown sugar*<br />Substitute for 2 eggs- I used 4 T. applesauce and 1 T. flaxmeal mixed with 3 T. cool water,then added 1 tsp. baking powder to the dry ingredients.<br />1 tsp. vanilla<br />3/4 cup rice flour<br />3/4 cup oat flour**<br />1/2 tsp. xanthan gum<br />1 tsp. baking soda<br />1/2 tsp. salt<br />3 cups Quick or Old Fashioned Oats<br />raisins(or dairy-free chocolate chips)<br /><br />Cream shortening and sugar until fluffy. Add egg substitute and vanilla. In separate bowl, combine flour, xanthan gum, baking soda, baking powder(if substituting for egg), and salt. Then add to the sugar mixer. Add oats, then raisins or chocolate chips last. Bake 350 10-12 minutes. Let stand until firm enough to move to racks; maybe 5 min.<br /><br />Note: You can first cook a single cookie onto a sheet to check for consistency. Then you can add more liquid or more flour as needed. (Careful-small amounts make a big difference)<br /><br />* I actually don't have brown sugar in stock in my house right now, I've just been adding a bit of molasses to the recipe when I want brown sugar. I added probably 1 tsp. molasses to this recipe, and just used 2 cups sugar.<br /><br />**grind old fashioned rolled oats or quick oats in a blender (not instant oatmeal)homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com2tag:blogger.com,1999:blog-8164762672209875362.post-77737183681554256082011-01-19T22:03:00.000-08:002011-01-19T22:41:10.178-08:00Our family's Thanksgiving MealOk, this is a funny time for posting about Thanksgiving, but I thought I ought to follow up the last post with what I ended up fixing for the holiday. It turned out very well- relatively simple, filling, and good.<br /><br />I prepared the day before a coconut chocolate pie(see another post) and also tried a sweet potato pie, using my mom's pumpkin pie recipe and just substituting coconut milk for evaporated milk, sweet potato puree for pumpkin(just cause I had a bunch of sweet potatoes in the house I had gotten on a really good sale), and I'm thinking I may have substituted gelatin for the eggs(see egg substitution). The crust was a pat-in-the pan experiment, where I substituted oat flour for wheat flour. You can look for a pat in the pan pie crust recipe and then substitute the things you need to. I think my recipe was basically just oat flour and shortening. It turned out, though it is much more rich than I'm used to (I grew up on low-fat, whole wheat pie crusts). The pies were good, but after the yummy and filling meal, I was thinking, why do we even have dessert? Of course, some may not ever wonder that : )<br /><br />The meal ended up including: a turkey, which I just rubbed some seasonings on and let bake while we were out hiking. Mashed potatoes, which, instead of adding butter/milk/ and that sort of thing, I added some coconut cream(I keep little ice cubes of it in the freezer). I used some of the potato water the potatoes cooked in when I whipped the potatoes, too- just to get a good consistency.<br /><br />The gravy turned out really flavorful- really, it was the best dairy-free gravy I had made before. My sister was impressed at how good it could be. It was made from some of the turkey drippings, some drippings from a steak my husband had recently cooked with onions and soy sauce/and/or worcestershire sauce), and some vegetable water I had saved in the freezer. (Sorry I have no recipe, but you can get the hang of the concepts. Vegetable water makes more flavorful gravy than plain water. So when you boil potatoes, or steam or blanch broccoli, or boil drumsticks, save the water and freeze in containers. You can also make chicken/beef/or vegetable broth/stock in large batches and freeze that. I think I've done that once; I just find it convenient to save vegetable water or meat drippings when I have them as a part of my cooking meals. When I have flavorful meat drippings, I sometimes pour them into a glass jar in the fridge, scrape off the fat when it's solidified, and then freeze the drippings for later use.<br /><br />Back to the meal- so, turkey, gravy, potatoes, green beans, I think I had, and that's all I remember. I may have add apple slices or something. But, we all really enjoyed it and filled ourselves, so that we had to wait until later for dessert.<br /><br />This was my first Thanksgiving meal that was made without any of my girls' allergens in it. It was neat to see how we could have a meal that everyone really enjoyed, without using dairy, wheat, eggs, or nuts! Of course, at the times our family joins with many other family members, we expect to just bring separate food for the girls. But when we have our own small family gatherings, we know we can prepare the food so we all can enjoy it all!homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com1tag:blogger.com,1999:blog-8164762672209875362.post-45923518582994105982010-11-22T08:28:00.000-08:002010-11-22T08:55:20.052-08:00Thanksgiving meal ideasCheck out LivingWithout.com for Thanksgiving ideas. Sometime I'm going to try out their pumpkin-coconut pie, or make my own variation. Sounds good to me!<br /><br />For my Thanksgiving meal, I plan to make it nice and basic- Turkey, just rubbed with spices from home and baked. The gravy for the turkey I will make with dairy for those of us who can have, because my girls just haven't been interested in gravy anyway, even when I make it so they can have it. They'd rather just have season-all, or soy sauce or barbecue or ketchup. : ) In addition to turkey, I'll fix mashed potatoes, with either oil and salt added or maybe a bit of coconut cream. Green beans. A baked sweet potato for the girls(baked in the microwave - I like simple baked sweet potatoes much better than sweet potatoes with marshmallows and brown sugar). I'm doing an experiment to see if it's worth having stuffing this year- my husband and daughters aren't stuffing fans anyway, just me). I have crumbs from a gluten-free bread I made and didn't like very well, and I'm soaking just a few crumbs in some seasoned meat juice from cooking chicken thighs. I'll try a couple bites and see how flavors mesh. I have a chocolate coconut pie recipe on this blog, which I'll make again this year. I might try making some oat-rice rolls from my favorite yeast bread recipe. I think I'll either have fresh apple slices or a simple juice mixed from concentrate. Wouldn't cranberry-raspberry go well with the meal? So that's my Thanksgiving meal! And maybe one pumpkin-coconut pie as well. I really like simplicity. Especially so I can enjoy more time with my family. And have less stress so I can feel more grateful for my family and my other blessings!<br /><br />Now I'm reading through the list, and it doesn't sound so simple if I do all of it! : ) Hmmm...<br />I know there are a lot of things I can do ahead of time. And I really don't need to mess with the stuffing, or the rolls, or the pumpkin pie if I don't think it's worth the stress and time away from my family...(my husband and kids aren't pumpkin pie fans anyway, and chocolate really can suit everyone just fine- the pumpkin pie is more for me if I make it). And who says you need stuffing and rolls in a meal where you already have potatoes and sweet potatoes? Talk about duplication of complex carbs! : ) I do want the meal to be special in some way, though.homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-27008433206628344912010-11-22T07:57:00.000-08:002010-11-22T08:16:27.661-08:00Homemade PopsiclesWe enjoy having homemade popsicles stocked in our freezer. I don't care to buy popsicles from the store. At home, I can decide what goes in. When I have bought even popsicles that were whole fruit and all natural at the store, there was still more sugar than I care for. Besides, it can be much more cost effective to make popsicles at home, and more convenient if you've found a way of keeping your own freezer and pantry stocked with produce and food you payed a good price for. OK, even if you didn't get a sale price for your fruit, you still will probably come ahead over the cost of purchased whole fruit popsicles. (The water, sugar, food coloring ones of course are cheaper).<br /><br />We enjoy popsicles made from fruit. Keeping popsicles in stock has been quite convenient- if we make smoothies often, I just fill up the popsicle molds with leftovers. Sometimes I may only have two popsicles worth, but that's okay, next smoothie I may have a couple more popsicles-worth. Then we get to choose between two or three flavors when we get out the popsicles.<br /><br />Popsicle ideas:<br /><br />-smoothie leftovers<br />-make smoothie solely for purpose of making popsicles<br /> (I make it a little stronger than I would for a smoothie-more fruit or juice conc to water)<br />-mix juice from concentrate, and have it a bit stronger than you would for drinking<br />-freeze homemade pudding(we make coconut pudding)homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com1tag:blogger.com,1999:blog-8164762672209875362.post-22995464720433705672010-11-22T07:35:00.000-08:002016-04-01T11:04:42.980-07:00Creating smoothiesSmoothies are something very adaptable to your own ideas and whatever you have on hand. I don't follow recipes when I make a smoothie, I just look at what I have in my freezer, think of what type of smoothie might go well with the meal(or what smoothie sounds good if it's a snack), and throw things together. I like to ask my 4 yr old if she'd like to help. She enjoys thinking of what to put in. I have listened to her ideas, and helped her with amounts, and she's made a couple of really good smoothies! Yes, one time there was something that I didn't think would go and I mentioned this to her, and she was fine with that. It's fun to see she likes to create in the kitchen.<br />
<br />
Here is a smoothie she helped make that I really, really liked. Amounts are estimated.<br />
<br />
Apple raspberry juice concentrate(1/2 cup)<br />
water(add to desired consistency and taste)* maybe try 1/2 cup<br />
Peaches, frozen(3/4 cup)<br />
Blueberries, frozen(1/2 cup)<br />
Pineapple(1/2 cup fresh)<br />
You could add pineapple juice if you don't have fresh pineapple<br />
sugar(1/8-1/4 cup)<br />
<br />
When I make smoothies, I blend proportions together that look good, then look at consistency and taste test the smoothie. I then know whether to add more water, or more of a certain fruit, etc.<br />
<br />
If you make a large batch of smoothie, you may get to freeze leftovers into popsicle molds. Sometimes we have just enough for two or three popsicles, but if we've been enjoying smoothies often, we have two or three kinds of popsicles to choose from when we get out our popsicle mold.<br />
<br />
<br />
March 29, 2016<br />
<br />
About equal amounts nectarine puree and * strawberries, (2 cups each?), 1 cup coconut dream beverage, maybe 1/2 cup pineapple juice, and raspberry jam- maybe 2 T. **<br />
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*from freezer with orange juice concentrate(and sugar I think) added, partially thawed in microwave for blending<br />
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**Rather than adding strawberries and raspberry jam separate, I actually used strawberry sauce I made for pancakes and had leftover. When making the sauce I had blended 4 cups frozen strawberries, 1 cup water, and added about 1/4 cup raspberry jam to add some flavor. Then maybe 1/4 cup more sugar? Dont' remember. I probably used about half of that portion in the smoothie. Use leftover pinapple juice from last opened can. We really like this one! One of our favorites. And my daughter that doesn't like strawberries or raspberries really enjoyed it. I love utilizing successfully leftover food to make something we really like!<br />
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April 1, 2016<br />
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Another smoothie we really liked! Another favorite.<br />
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1 cup coconut dream beverage, nectarine puree.* strawberries from freezer, mango slices from freezer. 1/4 cup sugar.<br />
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*Froze with added orange juice concentrate to prevent from browning, and added sugar to taste. I prepared the strawberries from fresh, ripe- sliced and froze. I think 2 snack baggies, not full, maybe 2/3 cup. Mangos fresh, ripe, froze what didn't want to eat then in snack baggy. About 3/4 of snack baggy- about 1/3 cup? Nectarine puree, maybe 2 cups.<br />
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<br />homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0tag:blogger.com,1999:blog-8164762672209875362.post-11832595437021221362010-11-19T08:35:00.001-08:002011-03-04T19:22:06.959-08:00Oat Tortillas that roll well!I had posted a couple years ago a recipe for oat tortillas. I like the flavor and simplicity of them. However, at the time, I couldn't get them to be flexible enough to roll very well, if it at all. I searched for other tortilla recipes. When I began baking with millet, I came upon a blog which gave instructions for making millet or sorghum tortillas. There are pictures of each step, and- best of all- a tip is given that warm water is important in having pliable, easy to work with dough! See the post "Millet- another great gluten free option" under the "Whole Grains" label.<br /><br />The recipe I had used for oat tortillas called for cold water. When I decided to use warm water in the oat tortilla recipe, it made a big difference! It's exciting now for me to be practicing making these tortillas. I'm getting good, pliable tortillas that can be rolled up! It's so neat that all I need is oat flour, warm water, and salt! Check out my post "Oat Tortillas." One more trick is to make sure the dough balls are moist enough. To be moist enough, you may think you have too much water at first, until dough is thoroughly kneaded. Then it is a nice consistency, and not overly sticky. Covering the balls with a moist towel as they wait to be rolled and cooked.<br /><br />My girls like these with non-dairy spread and honey. I enjoy them this way also, and I use them for tacos or wraps.homebakerhttp://www.blogger.com/profile/14789662716744480485noreply@blogger.com0