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
1/3 c extra virgin olive oil
2/3 c maple syrup
1/4 c chopped pecans, optional
Preheat oven to 350. Non-stick spray a pie plate. Combine dry ingredients and whisk well, or sift. Combine oil and syrup in measuring cup and pour over dry ingredients. Using a rubber spatula, stir until flour disappears. Scrape batter into prepared pan. Scatter the chopped pecans over the top, if using. Bake 20-22 minutes or until a pick inserted in center comes out clean. Cool 10 minutes before cutting. Full recipe yields 6-8 wedges, half recipe yields 3-4 wedges.
Serve plain as you would a coffee cake, with a cup of tea, or use as dessert. Second-day egg-free baked goods can seem dry, so here's a delicious tip: Use leftovers (that were wrapped tightly overnight) the next morning for breakfast. Split each wedge horizontally and top it with a fresh or cooked fruit sauce, shortcake-style.
Showing posts with label quinoa flour. Show all posts
Showing posts with label quinoa flour. 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.
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