2 1/2 c rice flour
1 c firmly packed brown sugar
3 1/2 t baking powder
3 T extra virgin olive oil
3/4 c apple juice
3/4 c rice milk
1 egg
1 c chopped walnuts
1 c chopped fresh mint
Preheat oven to 350 degrees. Mix the flour, sugar, and baking powder in a large mixing bowl. Whisk together the oil, milk, and egg. Blend the mixtures together.
Add the walnuts and mint.
Bake in greased bread pans in the preheated oven for 50 to 60 minutes. Cool and slice. Ages and freezes well. Serves 8
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Amaranth, Buckwheat & Quinoa CORN BREAD
While not a sandwich bread, this corn-bread-type-bread is wonderful with salad, soup or stew, or for breakfast (topped with a fruit sauce or a little all-fruit jam).
1/2 c + 1 T amaranth flour
1/2 c + 1 T unroasted buckwheat flour
1/2 c + 1 T quinoa flour
1 t baking soda
1 t cream of tartar
1/2 t salt
3 T extra virgin olive oil
1/4 c maple syrup
1 c rice milk or water
Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate with non-stick spray, or oil and dust with flour. Combine flours, baking soda, cream of tartar, and salt in a bowl and whisk to blend. Measure the oil, maple syrup, and rice milk or water in a 2-cup glass measuring cup, and stir. Make a "well" in the center of the flour and pour in the liquids. Use a rubber spatula to stir a few swift strokes - only until all the dry ingredients are moistened. Transfer at once to prepared pan. Batter will be quite stiff, yet when you scrape it into the pan, it still pours. (In other words - although stiff, it's still a heavy batter rather than a dough.) Bake about 20 minutes or until the center springs back when lightly touched, and a pick inserted in the center comes out clean. Cool in the pan 10 minutes before cutting. Best served warm, or at least the same day. Yields 1 pie plate of cornbread-type bread (6-8 pieces)
VARIATIONS: SWEET A-B-Q "CORN BREAD"
Substitute pineapple, apple, orange, pear or white grape juice for the water, and add an additional 1/4 t baking soda to dry ingredients. Or if you prefer, add 1/2 t white stevia powder to the dry ingredients (with no extra soda). This sweet version resembles coffeecake.
SPICED A-B-Q "CORN BREAD"
Following the recipe for SWEET A-B-Q "CORN BREAD", add ONE of the following to the dry ingredients, whisking well to mix:
1 t powdered ginger
1 t cinnamon
1 1/2 t pumpkin pie spice (gives bread a very nice flavor!)
1/2 t freshly-ground nutmeg
INDIVIDUALIZED "CORN BREAD"
If you don't have all three flours on hand, or if you don't tolerate one of them, use 3/4 c of each of the two remaining flours, plus 3 T either ONE of the flours. Texture and flavor will still be better than with any one flour alone.
1/2 c + 1 T amaranth flour
1/2 c + 1 T unroasted buckwheat flour
1/2 c + 1 T quinoa flour
1 t baking soda
1 t cream of tartar
1/2 t salt
3 T extra virgin olive oil
1/4 c maple syrup
1 c rice milk or water
Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate with non-stick spray, or oil and dust with flour. Combine flours, baking soda, cream of tartar, and salt in a bowl and whisk to blend. Measure the oil, maple syrup, and rice milk or water in a 2-cup glass measuring cup, and stir. Make a "well" in the center of the flour and pour in the liquids. Use a rubber spatula to stir a few swift strokes - only until all the dry ingredients are moistened. Transfer at once to prepared pan. Batter will be quite stiff, yet when you scrape it into the pan, it still pours. (In other words - although stiff, it's still a heavy batter rather than a dough.) Bake about 20 minutes or until the center springs back when lightly touched, and a pick inserted in the center comes out clean. Cool in the pan 10 minutes before cutting. Best served warm, or at least the same day. Yields 1 pie plate of cornbread-type bread (6-8 pieces)
VARIATIONS: SWEET A-B-Q "CORN BREAD"
Substitute pineapple, apple, orange, pear or white grape juice for the water, and add an additional 1/4 t baking soda to dry ingredients. Or if you prefer, add 1/2 t white stevia powder to the dry ingredients (with no extra soda). This sweet version resembles coffeecake.
SPICED A-B-Q "CORN BREAD"
Following the recipe for SWEET A-B-Q "CORN BREAD", add ONE of the following to the dry ingredients, whisking well to mix:
1 t powdered ginger
1 t cinnamon
1 1/2 t pumpkin pie spice (gives bread a very nice flavor!)
1/2 t freshly-ground nutmeg
INDIVIDUALIZED "CORN BREAD"
If you don't have all three flours on hand, or if you don't tolerate one of them, use 3/4 c of each of the two remaining flours, plus 3 T either ONE of the flours. Texture and flavor will still be better than with any one flour alone.
Rice Flour Pancakes/Flatbread
1 c brown rice flour
1/4 t salt
3/4 t baking soda
3/4 t cream of tartar
2/3 c cooked brown rice, leftover is fine
1 c rice milk, or lukewarm water
2 T extra virgin olive oil
Preheat the griddle or 2 non-stick skillets. Combine ingredients, making a medium batter. Spoon tablespoonfuls of batter onto hot griddle. When edges brown and just begin to seem dry, turn to cook the other side. Repeat with remaining batter. If batter thickens, add a little more liquid. Serves 2-3
VARIATIONS
Replace up to 1/3 of the flour with ground nuts or seeds. Add 1/4 t of cinnamon or 1/2 t of ginger to the batter. Use up to 3 T of oil in the batter if your griddle tends to stick, and oil the griddle if you need to.
1/4 t salt
3/4 t baking soda
3/4 t cream of tartar
2/3 c cooked brown rice, leftover is fine
1 c rice milk, or lukewarm water
2 T extra virgin olive oil
Preheat the griddle or 2 non-stick skillets. Combine ingredients, making a medium batter. Spoon tablespoonfuls of batter onto hot griddle. When edges brown and just begin to seem dry, turn to cook the other side. Repeat with remaining batter. If batter thickens, add a little more liquid. Serves 2-3
VARIATIONS
Replace up to 1/3 of the flour with ground nuts or seeds. Add 1/4 t of cinnamon or 1/2 t of ginger to the batter. Use up to 3 T of oil in the batter if your griddle tends to stick, and oil the griddle if you need to.
Apple Bread
3 c grated apples
Cream these ingredients together.
2 c Splenda or 1 c stevia
1 1/4 c extra virgin olive oil
3 eggs
2 t vanilla
Sift together:
3 c rice flour
1 1/2 t baking soda
1 t salt
2 t cinnamon
Add dry ingredients to creamed mixture alternately with grated apples. Place in well-greased and floured pans 2/3 full. Bake at 325 degrees for about 50 to 60 minutes.
One recipe makes slightly more than 3 small loaves. Double the recipe makes 7 loaves.
Cream these ingredients together.
2 c Splenda or 1 c stevia
1 1/4 c extra virgin olive oil
3 eggs
2 t vanilla
Sift together:
3 c rice flour
1 1/2 t baking soda
1 t salt
2 t cinnamon
Add dry ingredients to creamed mixture alternately with grated apples. Place in well-greased and floured pans 2/3 full. Bake at 325 degrees for about 50 to 60 minutes.
One recipe makes slightly more than 3 small loaves. Double the recipe makes 7 loaves.
Gingerbread
2 1/2 c rice flour
1 t baking soda
1 1/2 t ginger
1 t cinnamon
1/2 t nutmeg
3 eggs
1 c butter
1/2 c stevia or 1 c Splenda
3/4 c hot water
1 c light molasses
Preheat oven to 375° and grease and flour a 13x9x2 inch pan. Sift flour, baking soda and spices in a bowl on high speed. In separate bowl, beat butter, stevia or Spenda and eggs until smooth and fluffy. On low speed, beat in molasses and hot water. Add the flour mixture and beat until smooth. Pour into the prepared pan and bake 35-40 minutes. Cool on wire rack, while warm cut into as many pieces as you like.
1 t baking soda
1 1/2 t ginger
1 t cinnamon
1/2 t nutmeg
3 eggs
1 c butter
1/2 c stevia or 1 c Splenda
3/4 c hot water
1 c light molasses
Preheat oven to 375° and grease and flour a 13x9x2 inch pan. Sift flour, baking soda and spices in a bowl on high speed. In separate bowl, beat butter, stevia or Spenda and eggs until smooth and fluffy. On low speed, beat in molasses and hot water. Add the flour mixture and beat until smooth. Pour into the prepared pan and bake 35-40 minutes. Cool on wire rack, while warm cut into as many pieces as you like.
Pumpkin Bread
3 1/2 c rice flour
1 1/2 c stevia
1 1/2 t salt
2 c pumpkin (or substitutes)*
4 eggs
2 t baking powder
1 t baking soda
1 t ground cloves
2/3 c salad oil
2/3 c water
1 c chopped nuts (optional)
*Pumpkin can be substituted with 2 cups of unsweetened applesauce or 2 cups
ground cranberries.
Mix all ingredients except nuts until well blended. Add nuts. Bake in
greased loaf pan at 350 degrees for 1 to 1 1/2 hours until done.
1 1/2 c stevia
1 1/2 t salt
2 c pumpkin (or substitutes)*
4 eggs
2 t baking powder
1 t baking soda
1 t ground cloves
2/3 c salad oil
2/3 c water
1 c chopped nuts (optional)
*Pumpkin can be substituted with 2 cups of unsweetened applesauce or 2 cups
ground cranberries.
Mix all ingredients except nuts until well blended. Add nuts. Bake in
greased loaf pan at 350 degrees for 1 to 1 1/2 hours until done.
Low Carb Almond Bread
You can make this bread in about 5 minutes. The recipe is a bit crumbly for sandwiches, but great as a side to a meal.
1 1/4 c almond flour (A little expensive, but don't substitute. It just isn't the same without the almond flour)
1/4 t cream of tartar
1/8 t baking soda
2 eggs
1 oz butter
Melt the butter in a microwave-safe dish, then mix in all other ingredients. Get a new microwave safe bowl and coat it with oil. Then pour in the batter.
Microwave for about 2 minutes - you want the top to become firm. The top and the edges (against the bowl) become the "crust" - it's only a little thicker and a little darker in color, but you can control how much crust you have by choosing your shape to have more or less "edge". You can use a large saucer to create a "flat" bread with a lot of crust surface, or a regular soup bowl to have more "insides" that are soft.
1 1/4 c almond flour (A little expensive, but don't substitute. It just isn't the same without the almond flour)
1/4 t cream of tartar
1/8 t baking soda
2 eggs
1 oz butter
Melt the butter in a microwave-safe dish, then mix in all other ingredients. Get a new microwave safe bowl and coat it with oil. Then pour in the batter.
Microwave for about 2 minutes - you want the top to become firm. The top and the edges (against the bowl) become the "crust" - it's only a little thicker and a little darker in color, but you can control how much crust you have by choosing your shape to have more or less "edge". You can use a large saucer to create a "flat" bread with a lot of crust surface, or a regular soup bowl to have more "insides" that are soft.
Subscribe to:
Posts (Atom)