Friday, February 10, 2012
Monday, February 6, 2012
pumpkin muffins, gluten free
I am down to 4 pumpkins in my cellar. Today I roasted one of them, pureed the meat and used it in this delightful gluten free treat. "Gluten free treat" is rather an oxymoron but with the help of some good basic recipes and some "tweaking" on my own there are such things. My granddaughter, Kate, is gluten intolerant (actually she has celiac disease) so we have had to learn how to bake with flour other than wheat or barley. Annalise Robert's wrote a couple of baking books that contain all gluten free products. This recipe is from her book....tweaked by me. I hope you give it a try:
1 3/4 cup brown rice flour mix (following this recipe)
1 cup granulated sugar
1 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large fresh eggs from pet chickens
1/4 cup water
1/3 cup + 2 Tbs canola oil
2 Tbs molasses (try pomegranate molasses)
1 cup pumpkin puree (from last summer's harvest)
1/2 cup raisins
Oven on 350 deg
Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, cloves and ginger in mixing bowl.
Combine eggs, water, oil, molasses and pumpkin in a separate bowl and mix well.
Pour wet ingredients into dry ingredients. Mix until well blended. Do not over beat. Pour batter evenly into 12 muffin pan or loaf pans (3- 5" by 3").
Bake for 20-25 mins for muffins or 40-45 minutes for loaf pan or until dry toothpik test
Let loaf pan cool or remove muffins immediately.
Serve with a dollop of mascarpone cheese.
Who says G-F can't be yummy?
Brown rice flour mix:
brown rice flour - 2 parts
potato starch (not potato flour) 2/3 parts
tapioca flour 1/3 part
1 3/4 cup brown rice flour mix (following this recipe)
1 cup granulated sugar
1 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large fresh eggs from pet chickens
1/4 cup water
1/3 cup + 2 Tbs canola oil
2 Tbs molasses (try pomegranate molasses)
1 cup pumpkin puree (from last summer's harvest)
1/2 cup raisins
Oven on 350 deg
Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, cloves and ginger in mixing bowl.
Combine eggs, water, oil, molasses and pumpkin in a separate bowl and mix well.
Pour wet ingredients into dry ingredients. Mix until well blended. Do not over beat. Pour batter evenly into 12 muffin pan or loaf pans (3- 5" by 3").
Bake for 20-25 mins for muffins or 40-45 minutes for loaf pan or until dry toothpik test
Let loaf pan cool or remove muffins immediately.
Serve with a dollop of mascarpone cheese.
Who says G-F can't be yummy?
Brown rice flour mix:
brown rice flour - 2 parts
potato starch (not potato flour) 2/3 parts
tapioca flour 1/3 part
Monday, January 30, 2012
Madeleine in watercolor
Oh my it has been a long time since I picked up my pen and watercolor. Plus I have been intimidated by sketching my chickens. They are hard to capture. This is Madelaine. She is a 9 months old Buff Orpington chicken that lives with her "sisters" in my back yard urban farm. Reina named her. The funny thing about Madeleine is that she talks to me. Every time I walk through a door whether it be coming home from work through the garage door or in the day when I walk through the French doors to the backyard......she greets me with a gurggly shreak. "Good morning, Madeleine!
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