Apparently my daughter feels waffle bread is too embarrassing to take for lunches. Teens. Guess who was making sushi rolls for her kid's lunch at 6:00 am to keep her from coming home glutened? The things I do to avoid glutened kids, but honestly, the youngest two are like cats in a sack when they eat the wrong thing. The fighting was driving me mad, and something had to be done. Hence, cool food.
Go me.
Tuesday, September 24, 2013
Sunday, September 15, 2013
Mini doughnuts: Lemon, Spice, Chocolate, Pineapple, Banana, Peach, Pumpkin...
Mini
Doughnuts
Kept loosing my recipe cards in the shuffle, so finally added this to my cookbook and posted it for safe keeping.
Lemon
Mini Doughnuts
Make
them orange by using orange peel and juice instead of lemon. Toss in a few
chopped cranberries, blackberries or blueberries if you're in the mood.
Ingredients
1
3/4 c gluten-free flour blend with pectin
2
tsp baking powder
¼
tsp kosher salt
2
tsp lemon peel
------------------
3/4
c sugar
3/4
c chilled coconut cream
2
tbsp lemon juice
1/4
c coconut oil
4
tbsps oil
2 eggs
1
tsp vanilla
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp CF milk
1
tbsp lemon juice
*Instead
of frosting, you could whirl granulated sugar in a spice grinder with a tsp of
lemon peel for a sugar topping.
1.
Put the eggs and sugar in the food processor and slowly add the oils and cream
to make a mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very
stable batter.
2.
Cook in preheated, oiled babycakes mini doughnut maker. Cool on racks, dip in glaze
when cooled or roll in lemon sugar.
Pineapple
Mini Doughnuts
These
are also good with pureed peaches or apricots. Pears were a bit gummy and bland
for our taste.
Ingredients
1
3/4 c gluten-free flour blend with pectin
2
baking powder
¼
tsp kosher salt
------------------
3/4
c sugar
1/4
c oil like rice bran or grapeseed
1/4
c coconut oil
2
eggs
1
tsp vanilla
¾
c crushed pineapple
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp CF milk
1
tbsp lemon juice
*Instead
of frosting, you could whirl granulated sugar in a spice grinder with a tsp of
lemon peel for a sugar topping.
1.
Put the eggs and sugar in the food processor and slowly add the oils to make a
mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very stable
batter.
2.
Cook in preheated, oiled babycakes mini doughnut maker. Cool on racks, dip in glaze
when cooled or roll in lemon sugar.
Banana
Mini Doughnuts
These
are also good with toasted nuts or chopped cranberries. Substitute a ½ c
shredded zucchini and 1 tsp lemon peel for the banana, and ¼ tsp coriander for
the cinnamon.
Ingredients
1
3/4 c gluten-free flour blend with pectin
2
baking powder
¼
tsp kosher salt
½
tsp cinnamon
------------------
3/4
c sugar
1/4
c oil like rice bran or grapeseed
1/4
c coconut oil
2
eggs
1
tsp vanilla
1
banana
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp CF milk
1
tbsp lemon juice
*Instead
of frosting, you could whirl granulated sugar in a spice grinder with a tsp of
lemon peel for a sugar topping.
1.
Put the eggs and sugar in the food processor and slowly add the oils to make a
mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very stable
batter.
2.
Cook in preheated, oiled babycakes mini doughnut maker. Cool on racks, dip in glaze
when cooled or roll in lemon sugar.
Pumpkin
Spice Mini Doughnuts
Could
try apple butter for the pumpkin.
Ingredients
1
3/4 c gluten-free flour blend with pectin
2
baking powder
¼
tsp kosher salt
½
tsp cinnamon
¼
tsp nutmeg
¼
tsp ginger
------------------
3/4
c brown sugar
1/4
c oil like rice bran or grapeseed
1/4
c coconut oil
2
eggs
1
tsp vanilla
1
banana
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp cider
1
tbsp lemon juice
*Instead
of frosting, you could use cinnamon sugar.
1.
Put the eggs and sugar in the food processor and slowly add the oils to make a
mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very stable
batter.
2.
Cook in preheated, oiled babycakes mini doughnut maker. Cool on racks, dip in glaze
when cooled or roll in lemon sugar.
Chocolate
Pumpkin Mini Doughnuts
Banana,
spinach, green tomato and shredded zucchini stand in very well for pumpkin. You
won’t taste them.
Ingredients
1
1/2 c gluten-free flour blend with pectin
Scant
½ c cocoa
2
baking powder
¼
tsp kosher salt
¼
tsp nutmeg
------------------
3/4
c brown sugar
1/4
c oil like rice bran or grapeseed
1/4
c coconut oil
2
eggs
1
tsp vanilla
¾
c pumpkin puree
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp milk
1
tbsp lemon juice
*Instead
of frosting, you could use cinnamon sugar.
1.
Put the eggs and sugar in the food processor and slowly add the oils to make a
mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very stable
batter.
2. Cook in preheated, oiled babycakes mini
doughnut maker. Cool on racks, dip in glaze when cooled or roll in lemon sugar.
Saturday, September 7, 2013
Crepes
We've been eating a lot of rice crepes. Fast, easy, good with gravy...what's not to like? Fill crepes and fry longer to crisp up if you like. Great with taco filling, Chinese, etc.
Crepes
1 c rice flour
1c water
2 eggs
1/2 tsp salt
(sprinkle of Mrs. Dash for savory crepes, or vanilla and cinnamon for sweet)
1. Whisk all, whisking before each pouring (tends to separate). Pour onto pipping hot greased griddle or hot pan. When edges are set, flip.
*sometimes I use 3/4 c rice flour and microwave toasted bean flour
Crepes
1 c rice flour
1c water
2 eggs
1/2 tsp salt
(sprinkle of Mrs. Dash for savory crepes, or vanilla and cinnamon for sweet)
1. Whisk all, whisking before each pouring (tends to separate). Pour onto pipping hot greased griddle or hot pan. When edges are set, flip.
*sometimes I use 3/4 c rice flour and microwave toasted bean flour
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