I feel like I am contributing to California's water shortage by encouraging the use of almonds in recipes, or the desolation of coconut groves in the Philippines by using coconut flour. Nonetheless, here is another egg-heavy coconut flour recipe. The coconut oil and vanilla are not in this recipe. I simply forgot to add it. Let this be a lesson to you.. don't bake when tired, really! Things get missed.
Makes: 12
Ingredients
1/2 c organic coconut flour
1/4 c almond flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/2 tsp sea salt
4 large eggs
1/3 c raw honey
1 tsp vanilla
2 tbsp coconut oil
1/2 tsp apple cider vinegar
1 ripe banana
1 c shredded zucchini
1 shredded organic carrot (optional)
Directions
Preheat oven to 350 degrees F.
1. In the bowl of a food processor, combine almond flour, coconut flour, nutmeg, cinnamon, baking soda, and salt. Add eggs, honey, vanilla, and coconut oil. Pulse until combined.
2. If you happen to be using a frozen banana, thaw it then lop off the stem and squeeze the banana out into the bowl. Add apple cider vinegar, banana, and zucchini. Pulse to mix thoroughly.
3. Line a muffin tin with silicone or paper muffin liners. Fill each liner with 1-2 tbsp of mixture.
Bake for 20-25 minutes. Cool and enjoy.
These came out looking really dark and not smooth on top.
Showing posts with label gf. Show all posts
Showing posts with label gf. Show all posts
Yeast-free, gluten-free pizza crust
Today is game night and for one of the appetizers we are making pizzas with Trader Joe's pizza dough. Two of the expected guests don't eat carbs and the third has been leaning towards a gluten-free diet, so this attempt at pizza blasphemy is for her.
I originally poured the batter into two 8" diameter springform pans but the liquid leaked out and onto the baking sheet that I had below it. I baked the remainder of the batter in a greased 8" x 8" pan. That came out much better. Although, square just seems square for a pizza crust. For the liquid part, rice or almond milk can be used entirely. I just use half rice milk and half-and-half for flavor. You can certainly make this dairy-free too.
Ingredients
2 eggs
1/2 c. organic rice flour
1/2 c. cornstarch
1/3 c. rice or almond milk
1/3 c. half and half
1 tsp each, dried basil, dried oregano, dried thyme
1 tsp kosher salt
olive oil or unsalted butter, to grease the baking pans
Directions
Preheat oven to 425 degrees F.
1. Whisk dry ingredients together: rice flour, cornstarch, salt, garlic powder, and herbs.
2. Whisk wet ingredients together: eggs, rice milk, half and half.
3. Gradually add dry ingredients to wet ingredients, gently whisking to combine until all the dry ingredients are incorporated.
4. Pour into prepared pans to about 1/4" depth. Bake for 10-15 minutes or until the top no longer looks runny. It will have the appearance of a dense crepe.
I originally poured the batter into two 8" diameter springform pans but the liquid leaked out and onto the baking sheet that I had below it. I baked the remainder of the batter in a greased 8" x 8" pan. That came out much better. Although, square just seems square for a pizza crust. For the liquid part, rice or almond milk can be used entirely. I just use half rice milk and half-and-half for flavor. You can certainly make this dairy-free too.
Ingredients
2 eggs
1/2 c. organic rice flour
1/2 c. cornstarch
1/3 c. rice or almond milk
1/3 c. half and half
1 tsp each, dried basil, dried oregano, dried thyme
1 tsp kosher salt
olive oil or unsalted butter, to grease the baking pans
Directions
Preheat oven to 425 degrees F.
1. Whisk dry ingredients together: rice flour, cornstarch, salt, garlic powder, and herbs.
2. Whisk wet ingredients together: eggs, rice milk, half and half.
3. Gradually add dry ingredients to wet ingredients, gently whisking to combine until all the dry ingredients are incorporated.
4. Pour into prepared pans to about 1/4" depth. Bake for 10-15 minutes or until the top no longer looks runny. It will have the appearance of a dense crepe.
Kitchen Notes: Black Bean Preparation
I tried making black bean brownies again. This time from scratch. And golly, compared to precooked canned beans, preparing black beans was time consuming. Like zucchini and most summer squash, I really don't like the taste of beans (or zucchini) by themselves unless it is an ingredient of something else.
The prep cycle seemed longer than it should and went like this:
Soak beans for 8 hours (or overnight) in the refrigerator. Discard bean liquid. Cook using 1 cup dry beans per 3 cups of water or broth. Bring to a boil then simmer until tender. (so what's that? maybe 2 hours cook time?? Their site does not elaborate on the specifics.) A pressure cooker can shorten cook time to 1.5 hours.
What I have discovered using my method of cooking these beans for the flourless brownie recipe is that while the consistency is significantly more dry than using canned beans and you can almost taste the "bean" taste in the brownies, it is the perfect consistency for a steamed bun filling... such red bean buns. These could be black bean buns, which you really don't see at Asian bakeries. The mixture could use a touch more melted butter for a more moist texture.
The prep cycle seemed longer than it should and went like this:
- Wash/rinse 2/3 c. dry black beans
- Soak beans in enough water to cover them by an inch of water for 4 hours
- Drain beans (discard soaking liquid)
- Refill pot of beans with at least three cups of fresh water
- Boil for 30 minutes. Turn off heat. Let sit for 1 hour.
Soak beans for 8 hours (or overnight) in the refrigerator. Discard bean liquid. Cook using 1 cup dry beans per 3 cups of water or broth. Bring to a boil then simmer until tender. (so what's that? maybe 2 hours cook time?? Their site does not elaborate on the specifics.) A pressure cooker can shorten cook time to 1.5 hours.
What I have discovered using my method of cooking these beans for the flourless brownie recipe is that while the consistency is significantly more dry than using canned beans and you can almost taste the "bean" taste in the brownies, it is the perfect consistency for a steamed bun filling... such red bean buns. These could be black bean buns, which you really don't see at Asian bakeries. The mixture could use a touch more melted butter for a more moist texture.
Flourless Chocolate Brownies
These brownies were surprisingly moist and very tasty, despite lacking wheat flour. This recipe is adapted from the Whole Foods recipe archive. I have never known chocolate chips to contain grain-based gluten (seeing how it is a dairy product) which makes me a bit puzzled about how Whole Foods lists its ingredients. It's a lot like seeing "gluten free" prominently displayed on a can of tomatoes, for example. Ridiculous. This type of buzz word packaging does little to promote the health benefits of the actual food item. Anyhow, on to the recipe.
These are also called black bean brownies. I suspect that a variant could also be made using red lentils. There are two methods. One is to use canned black beans; and the other method is to prepare dry black beans for this recipe. Neither method uses additional salt, but if you use the latter method, you could add a pinch of salt to balance out the sweetness. Before you consider looking at ratio tables for dry beans to cooked beans, keep in mind that beans have different sizes and weighs, and thus different cooking times.
For black beans, use 2/3 cup dry black beans to make an equivalent of one 15 oz can of cooked beans. While I have both dry and canned black beans, I am using the can method for this recipe. My particular can o' beans came with salt so I didn't add any salt to the recipe.
Ingredients
One (15 oz) can organic black beans, drained and rinsed
3 large eggs
1/4 c. unsalted butter, melted
1/4 c. Ghirardelli sweet ground chocolate (cocoa powder)
2 tsp vanilla extract
1/2 c. organic granulated sugar
1/3 c. semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F.
1. Butter an 8" x 8" baking dish and set aside.
2. Pureé together in a food processor: black beans, eggs, cocoa powder, vanilla extract, sugar, and butter.
3. As the mixture is poured into the prepared baking dish, sprinkle in the chocolate chips.
4. Bake for 30 minutes or until the center has set. Let cool before cutting into squares.
Kitchen tip: If your honey has crystallized in its jar, you can put the honey jar in the oven (when turned off and cooling). When the oven has cooled down, the honey will be liquefied again. Pretty neat, huh?
Related info:
Black beans, nutritional info
Whole Foods - About Black Beans
These are also called black bean brownies. I suspect that a variant could also be made using red lentils. There are two methods. One is to use canned black beans; and the other method is to prepare dry black beans for this recipe. Neither method uses additional salt, but if you use the latter method, you could add a pinch of salt to balance out the sweetness. Before you consider looking at ratio tables for dry beans to cooked beans, keep in mind that beans have different sizes and weighs, and thus different cooking times.
For black beans, use 2/3 cup dry black beans to make an equivalent of one 15 oz can of cooked beans. While I have both dry and canned black beans, I am using the can method for this recipe. My particular can o' beans came with salt so I didn't add any salt to the recipe.
Ingredients
One (15 oz) can organic black beans, drained and rinsed
3 large eggs
1/4 c. unsalted butter, melted
1/4 c. Ghirardelli sweet ground chocolate (cocoa powder)
2 tsp vanilla extract
1/2 c. organic granulated sugar
1/3 c. semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F.
1. Butter an 8" x 8" baking dish and set aside.
2. Pureé together in a food processor: black beans, eggs, cocoa powder, vanilla extract, sugar, and butter.
3. As the mixture is poured into the prepared baking dish, sprinkle in the chocolate chips.
4. Bake for 30 minutes or until the center has set. Let cool before cutting into squares.
Kitchen tip: If your honey has crystallized in its jar, you can put the honey jar in the oven (when turned off and cooling). When the oven has cooled down, the honey will be liquefied again. Pretty neat, huh?
Related info:
Black beans, nutritional info
Whole Foods - About Black Beans
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