![]() This is another recipe found out of Tammy Credicott's Book The Healthy Gluten-Free Life . This recipe makes 2 loaves of bread. Dry Ingredients: 1/2 C millet flour 1 1/4 C sorghum flour 1 C teff flour 1 1/4 C potato starch 3/4 tapioca starch 2 tsp xanthan gum 1 tsp cinnamon 1 1/4 C sugar 2 tsp baking soda 2 tsp baking powder 1 1/2 tsp salt Wet Ingredients: 1 tsp baking powder ( mixed in with applesauce) 1/2 C applesauce 1 C coconut oil, melted 3/4 C warm water 2 C rip bananas ( about 6-8 bananas) 1 tsp vanilla extract 1. Whisk together dry ingredients in the bowl of a stand mixer. 2. mix 1 tsp baking powder into applesauce. Add oil, warm water, banana, vanilla, and applesauce mixture into the dry ingredients. 3. Mix together on low until ingredients are fully incorporated. 4. spray 2 nonstick loaf pans with cooking spray. pour batter into both pans, making sure to divide batter evenly. **** I poured in about half into one pan then added 1/2 c of chocolate chips and 1/2 C of chopped walnuts into the rest of the batter for the second loaf. *** 5. Bake in a 350 ° F oven for 55 minutes. Remove from oven and let cool, in pans, on a wire rack for 10 minutes. Remove from pans and let cool completely on wire rack before slicing. 6. Sore in an airtight container for up to 3 days.
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This is my favorite scratch recipe for brownies that makes a 13x9 pan! It is found in The Healthy Gluten-Free Life by Tammy Gredicott. Go check out her website for more recipes by her!
Dry ingredients: 1/3 C sorghum flour 1/2 C teff flour 1/4 C potato starch 1/3 C tapioca starch 1/2 C cocoa powder 1 tsp xanthan gum 1/2 tsp baking soda 1/2 tsp salt Wet Ingredients: 1/3 C butter 1/3 C coconut oil 1 1/4 evaporated cane juice** ( I use regular granulated sugar and it turns out just fine) 2 tsp vanilla extract 1 C warm water Optional add-ins: *3/4 C chocolate Chips of your choice *1/2 C chopped walnuts or pecans with the Chocolate Chips *Add nuts and min marshmallows to the batter before baking for a rocky road brownie *Frost with chocolate or vanilla butter cream Frosting 1. Preheat oven to 350°. Grease 9x13 inch baking pan 2. Mix together softened butter, oil, and sugar until combined. Add Vanilla. 3. In another bowl mix together the dry ingredients 4. Alternate adding dry ingredients and warm water into the bowl with the wet ingredents until both are used. Batter should be very think. Make sure it is completely mixed together. 5. Stir in Chocolate chips 6. Spread batter into prepared pan. 7. Bake for 25 minutes. 8. Cool completely in pan before cutting. ** Sugar Note: for cakier brownies cut the sugar by 1/4-1/2 C. For a fudgier, crispy top brownie add an extra 1/4-1/2 C sugar. You can replace the sugar altogether with 1 C maple sugar or 3/4 honey, but the texture and flavor won't be the same. ![]() Ingredients 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup walnut pieces, optional 1 cup raspberries {any berries work} 1/2 cup milk chocolate chips of your choice 2 cups milk or milk substitute. 1 large egg (we use flax egg replacement and it works just as well) 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices Instructions Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. I like to top it with yogurt and some granola! |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
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