Thursday, February 25, 2010

Rutabaga Butter

Surprise! A very yummy treat .... use as a base for cheeses, as a spread on toast, or to make granola bars!

1-1/2 cups peeled, cubed, cooked Rutabaga
2 tablespoons pure olive oil, or grapeseed oil, or oil of choice
2 tablespoons agave nectar, or honey, or light brown sugar
1/2 teaspoon sea salt
  1. Wash, peel, then cut rutabaga into small cubes; place in saucepan; cover with water, enough so there is 1" water above top of rutabaga cubes; place saucepan over medium-high heat; bring to a boil; cook 8 - 10 minutes, or until rutabaga is fork tender; drain off liquid (reserve liquid for a later use - it is full of vitamins!).
  2. In food processor or blender combine cooked rutabaga, olive oil, agave nectar, and sea salt; blend until smooth.
  3. Refrigerate in airtight container up to 4 days.
  4. Use wherever nut or bean butters are called for, in equal quantity.
Servings: 1-1/2 cups
Preheat: None
Prep Time: 5 min
Cooking Time: None

Tuesday, February 16, 2010

Self Rise GF Flour

Every Body Eats by M.H.W. Hill Page 57

Finally it is possible to make yeast free, gluten free bread, rolls, and buns! Using this chart is easy - just determine the total quantity of GF flours called for in your recipe then add the extra ingredients based on that quantity. You can choose to use homemade baking powder by following Chart 1, or commercial baking powder by following Chart 2. Remember to omit the yeast, and any additional sea salt and baking soda.

CHART 1 - SELF RISE GF FLOUR

Follow this chart by choosing how much Self Rise GF flour you want to make then add the corresponding amounts of baking soda, cream of tartar and sea salt; combine all in an airtight container and shake well to combine.

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GF Flour Mix
Baking Soda
Cream of Tartar
Sea Salt
6 cups
3 teaspoons
6 teaspoons
4 teaspoons
5 cups
2-1/2 teaspoons
5 teaspoons
3 teaspoons
4 cups
2 teaspoons
4 teaspoons
2 teaspoons
3 cups
1-1/2 teaspoons
3 teaspoons
1-1/2 teaspoons
2 cups
1 teaspoon
2 teaspoons
1 teaspoon
1 cups
1/2 teaspoon
1 teaspoon
3/4 teaspoon
1/2 cup
1/4 teaspoon
1/2 teaspoon
1/2 teaspoon

CHART 2 - SELF RISE GF FLOUR MADE WITH COMMERCIAL BAKING POWDER

Follow this chart by choosing how much Self Rise GF flour you want to make then add the corresponding amounts of commercially-prepared baking powder and sea salt; combine all in an airtight container and shake well to combine.

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GF Flour Mix
Baking Powder
Sea Salt
6 cups
9 teaspoons
4 teaspoons
5 cups
7-1/2 teaspoons
3 teaspoons
4 cups
6 teaspoons
2 teaspoons
3 cups
4-1/2 teaspoons
1-1/2 teaspoons
2 cups
3 teaspoons
1 teaspoon
1 cups
1-1/2 teaspoons
3/4 teaspoon
1/2 cup
3/4- teaspoons
1/2 teaspoon

For instance, to yield 1 cup GF self rise flour mix:

1/3 cup brown rice flour
1/3 cup tapioca starch
2-1/2 tablespoons GF oat flour
2-1/2 tablespoons garbanzo bean flour
1 teaspoon xanthan gum
1-1/2 teaspoons baking powder
3/4 teaspoons sea salt

Combine all ingredients in airtight container; place on lid; shake vigorously to combine. Use in any
recipe calling for yeast (omit yeast, additional baking powder, and any additional salt called for).

Sunday, February 07, 2010

Thumbprint Cookies

Every Body Eats by M.H.W. Hill Page 290

I dare you to eat just one ....

6 tablespoons potato starch, or tapioca starch
6 tablespoons tapioca starch or arrowroot starch
6 tablespoons potato flour, or millet flour, or brown rice flour
6 tablespoons GF oat flour, or pure rice bran, or quinoa flour
1-1/2 teaspoons xanthan gum, or 1 teaspoon guar gum, or 1 teaspoon arrowroot starch
1/4 teaspoon sea salt
1/2 cup cane sugar, or packed light brown sugar
6 tablespoons pure olive oil, or grapeseed oil, or soy-free vegan buttery spread (Earth Balance®)
1/4 cup pecan butter, or nut butter of choice, or bean butter, or unsweetened applesauce, or pureed fruit of choice
1/4 cup water
1 teaspoon GF vanilla extract
Topping
1 cup jam, or jelly, or fruit puree of choice
  1. Line baking sheet with parchment paper then set aside; place baking rack into second position; preheat oven to 350°F.
  2. In airtight container combine potato starch, tapioca starch, potato flour, GF oat flour, xanthan gum, and sea salt; place on lid; shake vigorously to combine; set aside.
  3. In large mixing bowl combine cane sugar, pure olive oil, pecan butter, water, and GF vanilla extract; using electric mixer beat batter on medium speed until light and creamy, about 1 minute.
  4. Shake dry mixture; pour into mixing bowl; beat on low just to combine into dough.
  5. Turn dough out onto parchment paper; divide dough into 16 - 20 balls.
  6. Place dough balls on parchment-lined baking sheet; press a spoon down firmly in center of each cookie; place 1 tablespoon jam of choice into impressions; place sheet on second rack in preheated 350°F oven; bake 18 minutes or until golden in color.
  7. Remove baking sheet to wire cooling rack; cool cookies on pan.
Cookies can be stored in airtight container at room temperature up to 3 days.

Servings: 16 - 20 cookies
Preheat: 350°F
Prep Time: 20 min
Cooking Time: 18 min

Variations
Instead of jam: place GF marshmallows and soy-free vegan chocolate chips (Enjoy Life®) in center of each cookie.

Wednesday, February 03, 2010

Chocolate Candies

Depending on the style of candy mold you choose, this recipe can be adapted for any holiday or party. I really like to make these yummies for Christmas and Easter. For Easter I use a small bunny mold as my kids wouldn't have a chocolate bunny as I have never found one that is safe for them to consume - besides these taste better! The filling can be made from pecans and agave nectar, or bean butter, or you could use chocolate that you have flavored with peppermint or orange oil ....

Equipment
Microwave-safe bowl (at least 2 cups in size)
thin spatula
candy mold of choice, or mini muffin tin

Ingredients
1 cup soy-free vegan chocolate chips (Enjoy Life)
2 - 3 teaspoons coconut oil, or butter of choice
1/2 cup bean butter or nut butter of choice, or flavored melted chocolate
  1. Wash mold(s) or muffin tin with hot, soapy water; rinse; dry completely; set aside.
  2. Place chocolate chips and 2 teaspoons coconut oil into microwave-safe bowl; cook in 30 second intervals, stirring between each, until chocolate is smooth, silky, and completely melted.
  3. Using a 1/2 teaspoon measuring spoon, scoop up chocolate then drizzle into center of each mold well, filling each 1/2 full.
  4. Place desired amount of nut butter or flavored chocolate into center of well, being sure the filling does not touch the sides of the mold.
  5. Drizzle melted chocolate over top of filling; fill top to of mold well (do not overfill).
  6. Place mold into refrigerator, being sure it is set on a flat surface; chill until set, about 30 minutes.
  7. Cover a baking sheet with parchment paper; remove mold from refrigerator; turn upside and press lightly over center of each mold to pop chocolate candies out.
Gather candies into storage container - handle as least as possible - store in refrigerator until ready to serve.

Servings: depending on candy mold size, 18 - 24 candies
Prep Time: 20 minutes
Refrigerator Time: 30 mintues