Oh dear, it feels like it has taken me forever to post the November recipes!
Before we begin the goodness, the following cookies have already been claimed for the Great Summerland Cookie Swap on December 7th, which will be at Lisa L’s place:
- Ginger Snaps
- Chocolate crinkle
- Oatmeal raisin chocolate chip
Fancy baking six dozen cookies and coming along for the ultimate cookie swap? Let me know what you’ll be bringing, so we avoid doubles. Nomnom!
Now, for November’s amazing recipes!
Lisa L’s peanut butter cookies
These cookies can be filled under ultimate comfort foods. They would be great with a nice cup of good quality hot chocolate.
I used organic chunky salt-free peanut butter but I think they might taste a bit better with some salt added. Also, I baked them in their rounded form, and I squished them down with a fork as soon as they came out of the oven.
Erin’s Coconut Sticky Rice with Pineapple
Well done Erin for showing your mom that while she may be in Thailand, we can eat just as well here in Summerland. This recipe was so fresh and delicious, it may have convinced me to have the paticence to soak rice for six hours. http://www.christinamarsigliese.com/2012/05/mango-with-coconut-sticky-rice.html
Jennifer’s gluten free shake n’ bake alternative
I thought I took a photo of these little nuggets of goodness but it seems I did not. Doh! I could see myself using this and making lovely savoury pitas. Certainly worth trying!
2 cup dehydrated onion
2 tsp salt
1 tsp dried rosemary
1 tsp Coriander
1 tsp Thyme
½ tsp dried oregano
½ tsp Paprika
½ tsp Black pepper
½ tsp Ground sage
¼ tsp red pepper flakes
2 bay leaves
1 ¼ cups parmesan
Blend onions for 1 min then add rest of ingredients except cheese and blend 30 seconds
Add cheese and pulse to just blend. Coat chicken and bake in oven until chicken is cooked through. Enjoy!
Can be stored for two weeks
(from Wheat-Free Recipes & Menus by Carol Fenster)
Sorghum Corn Flour Blend
Makes 4 1/2 cups
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
1/2 cup corn flour
**Use what you need then store the rest for another wheat-free recipe**
Biscotti (makes 30 cookies)
1 1/2 cups slivered almonds (or 3/4 cup of almond flour)
2 cups flour blend (as mentioned above)
3/4 cup sugar
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter or margarine, at room temperature
2 large eggs
1/4 cup corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1. Preheat the oven to 350*F. Grease a non-stick baking sheet or line with parchment paper.
2. Process the almonds in a food processor until finely ground. Add the flour blend, sugar, xanthan gum, baking powder, and salt and pulse on and off until mixed. Add the remaining ingredients and pulse the food processor on and off about 20 times or until the ingredients are moist. Then process continuously until the mixture forms a ball, scraping down the sides of the bowl if necessary.
3. Form the dough into a ball. Divide the dough in half. Shape each half into a 2-inch-wide, 1/2-inch-thick, 12-inch-long log. Place the logs on the prepared baking sheet.
4. Bake for 20 to 25 minutes, or until the logs are browned at the edges. Cool on the baking sheet for 5 minutes. Leave the oven on. With a serrated knife or electric knife, cut each log on the diagonal into 3/4-inch-thick slices. Arrange the slices, cut sides down, on the baking sheet.
5. Bake for 10 to 15 minutes, or until the biscotti start to brown, turning the slices over halfway during baking to brown both sides. Transfer to a wire rack to cool
**If you wish, you can melt some baking chocolate over the stove top and dip the tip of each biscotti into the chocolate. You can leave the chocolate tip as is, or dip in a topping of your choice (I have used almond pieces, broken up candy cane, etc)**
Janice’s Meringues with Orange Cream
The orange cream made these taste so fresh and light.
3 large egg whites at room temperature
¼ tsp cream of tartar
½ cup granulated sugar
½ cup icing sugar
Beat egg whites and cream of tartar in large bowl till soft peaks form. Add sugar gradually while you continue beating till stiff peaks form and sugar is dissolved. Fold icing sugar in and spoon into piping bag fitted with star tip.
Pipe into circles and create sides by adding more to edges.
Bake at 100 degrees for about 1 hour or until dry. Turn oven off and let stand in oven with door ajar until cool.
3 egg yolks
¼ cup orange juice
3 tbsp frozen orange concentrate
3 tbsp sugar
Grated orange peel
Beat eggs yolks over low heat until warm. Add orange juice, concentrate and sugar and heat over medium heat until thickened. Remove from heat and add orange peel. Chill until completely cooled. Beat whipping cream until stiff peaks form. Fold into orange mixture. Spoon into meringues. Chill at least 1 hour before serving. Garnish with more orange peel or orange segments before serving.
Kim L’s reduced fat Banana Bread
Proof that even when a recipe doesn’t go exactly as you would like, it can still be darn tasty.
½ cup oil (I replace all of this or ½ of it with an equivalent amount of applesauce)
1 cup white sugar
1.5 cups flour (I replaced white flour with whole wheat flour, but I don’t think it worked, so next time I will use white flour again)
1 tsp baking soda
3 mashed bananas
½ cup roasted pumpkin
½ bag chipits
Put bananas into mixing bowl first and mix with mixers
Add other ingredients
Bake at 325 degrees for 1 hour
Kim G’s Gluten Free Rice Flour Flat Bread
Valentine Farm – November 2013
(makes 2 six inch flat breads)
Okay. I know this flat bread is not going to look like your idea of flat bread, however, it is good tasting unlike a lot of GF breads which are, in my opinion, quite awful. Think of these flat breads more like two small old fashioned soda breads. They can cut into quarters like scones and split for toasting or sandwiches. Or, slice them across for biscotti shaped pieces.
¾ cup brown rice flour or white rice flour **
(plus more for shaping loaves)
½ cup almond meal/flour***
¾ tapioca starch
2 tablespoons flax meal
¼ teaspoon anise seeds
1 teaspoon fine sea salt
1 teaspoon wheat free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ cup plain whole milk yogurt
1 tablespoon vegetable oil
1 large egg
½ cup water
Preheat oven to 400º. Line a large cookie sheet with parchment paper (this is important).
- Combine rice flour, almond meal, tapioca starch, flax meal, anise seeds, salt, baking powder, baking soda, and xantham gum in a bowl.
- Combine yogurt, oil, egg and water in a bowl.
- Add liquid ingredients to dry ingredients and mix.
- With a spatula, scoop out the batter and form two equal mounds on the baking sheet about 5 inches apart.
- Sprinkle dough mounds lightly with rice flour and pat into 6 inch rounds. With floured hands nudge the edge of the dough to form a nice rounded edge.
- Cut a diagonal grid pattern on the top of each flab bread, by making three ¼ inch deeps cuts each way.
Do not cut right to the edge.
Bake for 25 minutes until brown.
Transfer to wire racks to cool.
**Do not confuse ground rice flour with Asian rice flour – it is not the same product. Asian rice flour
is a starch like corn starch. Asian rice flour makes terrible bread on its own.
***If you grind your own whole almonds, add a little rice flour subtracted from the total amount. This
helps to prevent the nuts from turning into a paste.
Belinda’s Gluten Free Banana Bread
3/4 tsp baking soda
1/2 tsp sea salt
3/4 cup of almond flour
1/4 cup coconut flour
2 Tbsp olive oil
2 ripe (soft) bananas
1/4 cup maple syrup or honey
1/2 cup chopped walnuts (optional)
Preheat oven to 350 F/175 C
Using a whisk or fork, blend all the dry ingredients together. Add the walnuts to the dry ingredients.
Blend the wet ingredients together. (I use a hand blender to ensure the mixture is well blended).
Add wet ingredients to dry ingredients and mix well.
Place mixture in a well oiled loaf pan and bake for 40 minutes or until browned and a toothpick inserted in the middle of the bread comes out clean.
Bonnie’s Carrot Cake
3 tsp lemon juice 1 1/2 cups whole wheat flour
1 1/4 cups milk 1 1/2 tsp. baking powder
2/3 cup oil 1 1/2 tsp. cinnamon
2 tsp. orange zest 1/2 tsp.cloves
3/4 cup brown sugar 1/2 tsp. salt
3 tsp. vanilla 1 1/2 cups grated carrots
1 1/2 cups white flour 1/2 cup walnuts
Combine milk and lemon juice. Cream oil, sugar and orange zest in a bowl.
Add the lemon, milk and mix. Combine dry ingredients in a separate bowl.
Add wet ingredients and mix. Add carrots and nuts and mix to combine.
Pour batter into a greased baking dish and bake at 355F for on hour, or
until toothpick inserted comes out clean. Cool and ice.
Cream Cheese Frosting:
Blend 250g pkg. cream cheese, softened with 2 cups of icing sugar and 2 tsp.
lemon juice until smooth.
Wendy’s sugar free nut bars
Smuckers no-sugar added apricot jam
I don’t have the instructions, but it’s certainly worth experimenting with these ingredients because the bars were perfect for long journeys or hiking. The jam on top was perfect.
Jean’s gluten free carrot cake with coconut whipped cream
Although Jean admits it was a bit of an arduous hassle to make the cream, it was so good I think it was worth it!
11/4 c. Quinoa flour
1 t. baking powder
1/2 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/2 c. sugar
2 large eggs
2 T. molasses
1/2 c. pumpkin puree
1/3 c. vegetable oil
2 t. vanilla
11/2 c. shredded carrot
1/2 c. raisins(apricots, craisins, or dried cherries)
1/2 c. chopped walnuts
Preheat oven 350′ Grease muffin pans(these work a lot better than the 8″ square cake pan that the recipe used) In a bowl, combine flour, baking powder,soda salt cinnamon nutmeg and cloves. Whisk well. In another bowl, beat sugar and eggs until pale in colour. Beat in molasses, then the vanilla and puree. Add oil and beat until fluffy. Stir in flour mixture. Fold in raisins, carrots and walnuts. Pour into pans. Bake in the middle of the oven 25-30 minutes( I did 25 ) Cool 10 minutes on a wire rack, then turn out of pan.
Whipped Topping: Chill coconut milk overnight. Carefully spoon out the cream that has settled on the top of the milk into a small bowl. Beat the cream with a little icing sugar and top each cupcake with it.
Other treats of the evening included Christine’s “Nothing is free” Double chocolate chip cookies, created after her first recipe went wrong.
Then there was a lovely carrot and ginger cake, and while I have no name written down as the creator of said lovely cake, I shall remember it fondly.
Finally, there was the Good Omens Quinoa Brownie, henceforth known as the GOQuB. Despite loving cakes, I am not the best baker, and this was the first baking meetup in which I didn’t have any of my own bake to take home with me afterwards! Since I have promised not to share the secret recipe, I will leave you with a photo that shows the expression of joy that overtakes one when one consumes a GOQuB.
Until the cookie swap, I wish you peace, love and coconut whipped cream (no matter how infuriating it is to make!)