Even if you don't like buckwheat, these are totally worth checking out - I've given out this recipe many times and everyone who has tried it has LOVED it.
I don't remember where I got this recipe from. I've made it about fifty million times, and it's always been good.
1/3 cup olive or vegetable oil
1/3 cup molasses and 1/3 cup honey, mixed together
2 1/4 cups buckwheat flour
1 1/2 tsp. cinnamon (sometimes I also throw caution to the wind and toss a bit of nutmeg in, too.)
1/4 tsp salt
a few tsp of water, if needed.
Preheat oven to 350.
Combine all ingredients, adding extra water if needed until the dough holds together. Take a cookie sheet and flip it over - the side your normally bake cookies on will be underneath. Grease with veg. or olive oil. Flatten dough over the greased surface of the cookie sheet, and use an oiled rolling pin to smooth it out - you'll want to make the crackers fairly thin. Use a knife to score into cracker-sized crackers ("scoring" means to mark the dough but not cut all the way through it. And Now You Know.), and poke each cracker with a fork several times.
Bake for ten minutes.
Let cool and then break the cookies into crackers. Store in an airtight container or they'll get soft and gross.
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Tuesday, October 6, 2009
Monday, May 5, 2008
Really easy peanut butter cookies
These are, obviously, REALLY easy. They're not sturdy and they don't keep - being what my children call "eating cookies" - and yet they have many, many things in their favour. We always, always have all of the ingredients, for one, and they're also gluten-free. You can also really dress them up - put a mini peanut butter cup in the center of each, or a few Smarties or M&Ms - and any half-way alert child can make them pretty much on their own.
one cup of peanut butter
1/2 cup of sugar (some recipes call for as much as one cup of sugar here, which I find painfully sweet. However, your taste buds may be different than mine, so I thought I'd mention it.)
one egg
Preheat the oven to 350. Mix together the sugar and egg and then mix in the peanut butter. You can either roll the dough in tablespoon-sized amounts into balls or just drop it by the tbsp on a cookie sheet lined with parchment paper.
Bake them for 6 to 9 minutes - you'll want to keep a close eye on them.
one cup of peanut butter
1/2 cup of sugar (some recipes call for as much as one cup of sugar here, which I find painfully sweet. However, your taste buds may be different than mine, so I thought I'd mention it.)
one egg
Preheat the oven to 350. Mix together the sugar and egg and then mix in the peanut butter. You can either roll the dough in tablespoon-sized amounts into balls or just drop it by the tbsp on a cookie sheet lined with parchment paper.
Bake them for 6 to 9 minutes - you'll want to keep a close eye on them.
Monday, March 24, 2008
A Carrot Cake For My Baby
2 cups gluten-free flour blend (one cup rice flour, 3/4 cup teff flour, 1/4 cup potato starch)
2 tsp baking powder
2 tsp baking soda
3/4 tsp salt
1 tbsp cinnamon (doesn't that sound like a TON of cinnamon? It really wasn't over-powering, though.)
1 tsp ground allspice
1 tsp nutmeg
1/2 cup drained crushed pineapple (the kind without any added sugar)
1/2 cup raisins
1 cup sugar
3 large eggs
1 cup packed brown sugar
1 1/4 cups vegetable oil
1/2 cup unsweetened applesauce
2 tsp vanilla
2 cups grated carrots
Preheat the oven to 350. Lightly oil a 9x13 pan and set it aside.
Sift the flours, baking powder, baking soda, salt and spices into a bowl. Set it aside.
In a food processor, combine the pineapple, raisins, and 1/4 of the white sugar. Pulse for a little while - you don't want the ingredients pureed, but just sort of mushed together a bit. Set that aside, too.
With an electric mixer, combine the remaining white sugar, the eggs, brown sugar, vegetable oil, applesauce, vanilla and the pineapple-raisin glop. Beat until everything is well combined. Lower the speed and add the flour mixture, then add the carrots and beat just until everything is combined. Spread into the prepared pan.
Bake for 30-35 minutes, or until a butter knife comes out clean. Let cool and frost with a cream cheese icing (I used four ounces of softened cream cheese with 3 tbsp soft butter and 1/2 cup white sugar, well-blended.).
2 tsp baking powder
2 tsp baking soda
3/4 tsp salt
1 tbsp cinnamon (doesn't that sound like a TON of cinnamon? It really wasn't over-powering, though.)
1 tsp ground allspice
1 tsp nutmeg
1/2 cup drained crushed pineapple (the kind without any added sugar)
1/2 cup raisins
1 cup sugar
3 large eggs
1 cup packed brown sugar
1 1/4 cups vegetable oil
1/2 cup unsweetened applesauce
2 tsp vanilla
2 cups grated carrots
Preheat the oven to 350. Lightly oil a 9x13 pan and set it aside.
Sift the flours, baking powder, baking soda, salt and spices into a bowl. Set it aside.
In a food processor, combine the pineapple, raisins, and 1/4 of the white sugar. Pulse for a little while - you don't want the ingredients pureed, but just sort of mushed together a bit. Set that aside, too.
With an electric mixer, combine the remaining white sugar, the eggs, brown sugar, vegetable oil, applesauce, vanilla and the pineapple-raisin glop. Beat until everything is well combined. Lower the speed and add the flour mixture, then add the carrots and beat just until everything is combined. Spread into the prepared pan.
Bake for 30-35 minutes, or until a butter knife comes out clean. Let cool and frost with a cream cheese icing (I used four ounces of softened cream cheese with 3 tbsp soft butter and 1/2 cup white sugar, well-blended.).
Tuesday, January 22, 2008
Gluten Free Chocolate Chip Cookies
These are very, very good - I can cheerfully serve them to unsuspecting guests, for example, and they even taste good after they've cooled, which is frequently a problem with traditional chcoolate chip cookies.
That is not to say that they are without problems. They're fragile, for one, and wouldn't travel well in a lunchbox - but they have a lovely taste and would really cheer up a recently diagnosed kid. Or adult.
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup butter
1 teaspoon of vanilla
1 egg
3/4 cup white or brown rice flour
1/4 cup potato flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. package of chocolate chips
Cream the butter in a large mixing bowl until very soft.
Add the sugars, salt and vanilla and mix well. Add the egg and mix well.
Preheat oven to 350F.
Mix in the dry ingredients.
Stir in the chocolate chips.
Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack.
That is not to say that they are without problems. They're fragile, for one, and wouldn't travel well in a lunchbox - but they have a lovely taste and would really cheer up a recently diagnosed kid. Or adult.
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup butter
1 teaspoon of vanilla
1 egg
3/4 cup white or brown rice flour
1/4 cup potato flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. package of chocolate chips
Cream the butter in a large mixing bowl until very soft.
Add the sugars, salt and vanilla and mix well. Add the egg and mix well.
Preheat oven to 350F.
Mix in the dry ingredients.
Stir in the chocolate chips.
Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack.
Thursday, November 22, 2007
Cornmeal-crusted pizza
This is what I'm making for supper tonight!
(from the original Moosewood Cookbook)
Butter a 9 inch pie pan
1 1/2 cups cornmeal
1 cup cold water
1 cup boiling water
1/4 tsp. salt
1/3 cup grated parmesan
Place the cornmeal in a small bowl and add cold water. Stir until well mixed. Add cornmeal mixture to a pot with one cup full of boiling water. Cook, stirring constantly, over low heat until thick. This should take about five minutes.
Remove from heat, and add the salt and parmesan. Form a crust in the buttered pan (make sure your hands are wet) and bake uncovered at 375 for 30 minutes.
Filling:
Saute a large clove of crushed garlic, a cup of minced onion and 1/2 diced green or red pepper in olive oil. You can also throw in a few sliced mushrooms if they don't make your kids throw up.
Add 1/2 tsp. oregano, 1/2 tsp basil, salt and pepper. Spread the vegetables on top of the cooked crust and arrange slices of tomato and mozzarella on top. Sprinkle on some parmesan and bake for 20 more minutes at 350.
(from the original Moosewood Cookbook)
Butter a 9 inch pie pan
1 1/2 cups cornmeal
1 cup cold water
1 cup boiling water
1/4 tsp. salt
1/3 cup grated parmesan
Place the cornmeal in a small bowl and add cold water. Stir until well mixed. Add cornmeal mixture to a pot with one cup full of boiling water. Cook, stirring constantly, over low heat until thick. This should take about five minutes.
Remove from heat, and add the salt and parmesan. Form a crust in the buttered pan (make sure your hands are wet) and bake uncovered at 375 for 30 minutes.
Filling:
Saute a large clove of crushed garlic, a cup of minced onion and 1/2 diced green or red pepper in olive oil. You can also throw in a few sliced mushrooms if they don't make your kids throw up.
Add 1/2 tsp. oregano, 1/2 tsp basil, salt and pepper. Spread the vegetables on top of the cooked crust and arrange slices of tomato and mozzarella on top. Sprinkle on some parmesan and bake for 20 more minutes at 350.
Monday, November 12, 2007
Gluten Free Brownies
Okay, so this is more desserty type things. No wonder I'm fat.
2 squares unsweetened chocolate
1/3 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup potato flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips
In a medium saucepan, melt butter and chocolate squares over low heat. Stir in sugar, remove from heat and let stand for 5 minutes. Beat in eggs and vanilla until light and fluffy. Stir together potato flour, baking powder, salt and 1/2 cup of nuts, if you're the kind of person who likes putting loathesome nuts in innocent baked goods. Add to the chocolate mixture and stir until smooth. Mix well.
Pour into a greased 8" square baking pan. Sprinkle with chocolate chips, if desired. Bake at 350 for 25-30 minutes. Cool, then chill. Cut into squares and store in the fridge. Makes 2 dozen brownies, if you cut 'em small.
2 squares unsweetened chocolate
1/3 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup potato flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips
In a medium saucepan, melt butter and chocolate squares over low heat. Stir in sugar, remove from heat and let stand for 5 minutes. Beat in eggs and vanilla until light and fluffy. Stir together potato flour, baking powder, salt and 1/2 cup of nuts, if you're the kind of person who likes putting loathesome nuts in innocent baked goods. Add to the chocolate mixture and stir until smooth. Mix well.
Pour into a greased 8" square baking pan. Sprinkle with chocolate chips, if desired. Bake at 350 for 25-30 minutes. Cool, then chill. Cut into squares and store in the fridge. Makes 2 dozen brownies, if you cut 'em small.
Friday, November 2, 2007
Honey Tangerine Pudding
I invented this recipe! I am a genius!
This is one of those excellent little cake-puddings, where there is a layer of sponge-y cake and a layer of creamy sauce and it tastes just like Christmas. It's REALLY good.
3/4 cup granulated sugar
2 tbsp potato flour
1/4 tsp salt
1 1/2 tsp grated Honey Tangerine Rind
1/4 cup Honey Tangerine Juice
2 tbsp vegetable oil
2 eggs, separated
1 cup milk
Combine sugar, potato flour and salt. Stir in tangerine rind, tangerine juice and vegetable oil.
In a separate bowl, beat egg yolk and add milk. Add to tangerine mixture and mix well.
Beat egg whites until stiff peaks form. Fold into the tangerine mixture. Pour into 1 quart baking dish.
Place baking dish in a larger pan containing 1 inch hot water.
Bake at 350 for about 45 minutes or until cake is tender. Two layers will form - cake and pudding. Serve warm or cooled.Makes 4 to 6 servings.
This is one of those excellent little cake-puddings, where there is a layer of sponge-y cake and a layer of creamy sauce and it tastes just like Christmas. It's REALLY good.
3/4 cup granulated sugar
2 tbsp potato flour
1/4 tsp salt
1 1/2 tsp grated Honey Tangerine Rind
1/4 cup Honey Tangerine Juice
2 tbsp vegetable oil
2 eggs, separated
1 cup milk
Combine sugar, potato flour and salt. Stir in tangerine rind, tangerine juice and vegetable oil.
In a separate bowl, beat egg yolk and add milk. Add to tangerine mixture and mix well.
Beat egg whites until stiff peaks form. Fold into the tangerine mixture. Pour into 1 quart baking dish.
Place baking dish in a larger pan containing 1 inch hot water.
Bake at 350 for about 45 minutes or until cake is tender. Two layers will form - cake and pudding. Serve warm or cooled.Makes 4 to 6 servings.
Gluten Free Gingerbread Men
These were VERY satisfying and had a lovely flavour AND texture - a hard combo to find in gluten-free baking. They weren't as sturdy as regular gingerbread men so you can't hang them on your Christmas tree, but they made The Baby VERY happy.
(adapted from this recipe.)
Ingredients
3/4 cup rice flour
1/4 cup potato flour
2 tablespoons cornstarch
pinch of baking soda
1 teaspoon ground ginger
1/2 teaspoon xanthan gum
3 tablespoons butter
2 tablespoons light brown sugar
2 tablespoons light corn syrup
Preheat the oven to 375 degrees. Mix all the dry ingredients (except for the brown sugar) together into a large bowl. Put the butter, brown sugar and corn syrup in a small pan and melt over medium heat. Add to the dry ingredients and stir thouroughly.
Place the dough onto a surface dusted lightly with rice flour and roll it out to a thickness of 1/4 inch. Cut out 6 gingerbread men and decorate with raisins (if you want) then place on a baking sheet and place in the preheated oven for 8-10 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool.
Makes 6 cookies
(adapted from this recipe.)
Ingredients
3/4 cup rice flour
1/4 cup potato flour
2 tablespoons cornstarch
pinch of baking soda
1 teaspoon ground ginger
1/2 teaspoon xanthan gum
3 tablespoons butter
2 tablespoons light brown sugar
2 tablespoons light corn syrup
Preheat the oven to 375 degrees. Mix all the dry ingredients (except for the brown sugar) together into a large bowl. Put the butter, brown sugar and corn syrup in a small pan and melt over medium heat. Add to the dry ingredients and stir thouroughly.
Place the dough onto a surface dusted lightly with rice flour and roll it out to a thickness of 1/4 inch. Cut out 6 gingerbread men and decorate with raisins (if you want) then place on a baking sheet and place in the preheated oven for 8-10 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool.
Makes 6 cookies
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