1 c. brown rice flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/4 c. oil
1 egg
1/2 tsp. vanilla
3/4 c. milk
Whisk together dry ingredients. Add wet ingredients and stir until well combined. Divide into 12 muffin cups and bake at 350 degrees for 20 mins. (Best served the day they are baked.)
Thursday, March 29, 2012
Instant Potato Pancakes
1 c. cold water
1 egg, beaten
1/2 tsp. salt
3/4 c. dry potato flakes
1 T. chopped chives
1 pinch freshly ground black pepper
1 pinch paprika
2 T. oil
Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
Heat oil in a large skillet over medium-high heat. Swirl the pan to coat it evenly. Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
1 egg, beaten
1/2 tsp. salt
3/4 c. dry potato flakes
1 T. chopped chives
1 pinch freshly ground black pepper
1 pinch paprika
2 T. oil
Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
Heat oil in a large skillet over medium-high heat. Swirl the pan to coat it evenly. Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
Tuesday, March 20, 2012
"Miracle" Honey Oat Bread
1 T. yeast
1 c. quick oats
1 1/2 c. oat flour
1/4 c. rice flour
1/4 c. arrowroot powder
1/2 c. tapioca flour
1/2 c. sorghum flour
1/2 tsp. xanthan gum
1 tsp. salt
1 egg
1/3 c. honey
1 T. oil
1 tsp. vinegar
1 1/4 c. + 1 T. warm water*
Combine dry ingredients in a medium bowl. Add wet ingredients and mix 2-3 mins. Pour batter into a greased 9x5 bread pan. Place in a warm area and let rise for 30-50 minutes or doubled in size. Bake at 350 degrees for 30 mins.
*I used 1 3/4 c. warm water last time and it turned out great.
This is my favorite gluten free bread. Delicious plain; fabulous spread with butter and honey!
1 c. quick oats
1 1/2 c. oat flour
1/4 c. rice flour
1/4 c. arrowroot powder
1/2 c. tapioca flour
1/2 c. sorghum flour
1/2 tsp. xanthan gum
1 tsp. salt
1 egg
1/3 c. honey
1 T. oil
1 tsp. vinegar
1 1/4 c. + 1 T. warm water*
Combine dry ingredients in a medium bowl. Add wet ingredients and mix 2-3 mins. Pour batter into a greased 9x5 bread pan. Place in a warm area and let rise for 30-50 minutes or doubled in size. Bake at 350 degrees for 30 mins.
*I used 1 3/4 c. warm water last time and it turned out great.
This is my favorite gluten free bread. Delicious plain; fabulous spread with butter and honey!
Monday, March 12, 2012
Oatmeal Banana Waffles
2 c. quick rolled oats
2 c. water
1 medium banana, peeled and sliced
1 Tbsp. honey
1/4 tsp. salt
1 tsp. baking powder
1 tsp. vanilla extract
Place all ingredients in a blender or food processor and mix until smooth. Let stand 3 minutes. Thin with water if needed. Pour into heated waffle iron and cook. (You will need to spray iron with PAM between each waffle to avoid sticking.)
Yum. It's like having banana bread for breakfast, but much faster!
2 c. water
1 medium banana, peeled and sliced
1 Tbsp. honey
1/4 tsp. salt
1 tsp. baking powder
1 tsp. vanilla extract
Place all ingredients in a blender or food processor and mix until smooth. Let stand 3 minutes. Thin with water if needed. Pour into heated waffle iron and cook. (You will need to spray iron with PAM between each waffle to avoid sticking.)
Yum. It's like having banana bread for breakfast, but much faster!
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