These cookies are grain-free and vegan. They are made almost completely with potatoes and some sweetener. They're quite sweet and rich-tasting, especially with chocolate or white chocolate baking chips in them. My husband thinks the texture is like French Fries, although the taste is different.
The brands in parenthesis are what I used when developing this recipe. Since different varieties of potato flour perform differently in baking, you may need to experiment with leaving out the water or adding more liquid if you use other brands of ingredients.
To make these cookies Kosher for Passover, use all K for P ingredients. If you are sulfite-sensitive, this would not be a good recipe to try since potato chips, starch and flour are all likely to contain sulfites.
2/3 cup potato flour (Bob's Red Mill)
1/3 cup potato starch (Manischewitz Kosher for Passover)
1/2 teaspoon baking powder (Featherweight corn-free gluten-free, or see this post for baking powder substitutes)
1/2 cup honey (Fred Meyer pure clover honey)
1/2 cup brown sugar (C & H pure cane sugar)
1/3 cup oil (Trader Joe's grapeseed oil)
2 tablespoons water
1 cup coarsely crushed potato chips (Manischewitz Kosher for Passover Potato Stix)
(optional) 1/2 cup of your favorite mix-in (I used a mixture of Lieber's decorating chips [white chocolate] and Oppenheimer chocolate chips, both Kosher for Passover)
(optional) 1 teaspoon of your favorite flavoring (safe vanilla, ground cinnamon, etc.)
Sift together potato flour, starch, and baking powder. If adding a dry spice, add it with the potato flour.
In a separate container, blend oil, sugar, water and honey. If you're using a liquid flavoring, add it with the liquid ingredients. The oil may not blend into the other ingredients well, and that's okay.
Add the liquid ingredients to the dry ingredients and blend as well as you can with a spoon. If you have trouble stirring, knead the misture with your hands until smooth.
Stir or knead in the potato chips and the mix-in. Drop by tablespoons onto a cookie sheet. Do not flatten the tops of these cookies; the rounder they are the better the texture will be.
Bake at 350 degrees Fahrenheit for about 8 minutes. They will be golden-brown around the edges and will still be a bit soft and gooey when you remove them from the pan, but stiffen up as they cool.
Best served warm.
Sunday, April 01, 2007
Thursday, March 22, 2007
Creamless Cream of Cauliflower Soup
This recipe is adapted from Feast Without Yeast by Bruce Semon.
I usually make it with just cauliflower and potatoes, but sometimes I'll add an onion or some red bell pepper. The original recipe called for adding an optional mild poblano pepper. If you can't tolerate nightshades, try substituting one or two large yucca (cassava) roots for the potatoes.
1 large head of cauliflower
About 5 medium red potatoes
1 tablespoon additive-free salt (kosher salt or unrefined sea salt)
Enough water to cover
Optional add-ins of your choice (onions, leeks, peppers, herbs and spices, ham or other meat, dill, etc.)
Wash cauliflower and cut it into about 1" or smaller pieces. If you want to add something like an onion, cut it up and cook it with or just before the cauliflower.
In a large soup pot, saute the cauliflower over medium-low heat with a tablespoon or two of oil. Cook the cauliflower, stirring frequently, until tender.
Meanwhile, wash and peel potatoes and cut into small cubes. When the cauliflower is tender, add the potatoes and enough water to cover the vegetables by an inch or two. I used 10 cups of water last time I made the soup. Stir in the tablespoon of salt, bring to a boil and then simmer until the potatoes are tender.
Allow the soup to cool enough to safely work with, then use a blender or immersable handheld blender to puree the soup until there are no lumps in it. Add more water if desired to make it as thick or as thin as you like. It will thicken a bit as it cools.
Add black pepper, dill, or whatever seasonings you like and reheat to serve. If you want to put cooked meat (or tofu for a vegan version) in your soup, add it at this point too. I haven't tried it, but I imagine a splash of cream or a topping of cheese would be delicious if you can tolerate dairy.
This soup refrigerates well and is even better the next day.
I usually make it with just cauliflower and potatoes, but sometimes I'll add an onion or some red bell pepper. The original recipe called for adding an optional mild poblano pepper. If you can't tolerate nightshades, try substituting one or two large yucca (cassava) roots for the potatoes.
1 large head of cauliflower
About 5 medium red potatoes
1 tablespoon additive-free salt (kosher salt or unrefined sea salt)
Enough water to cover
Optional add-ins of your choice (onions, leeks, peppers, herbs and spices, ham or other meat, dill, etc.)
Wash cauliflower and cut it into about 1" or smaller pieces. If you want to add something like an onion, cut it up and cook it with or just before the cauliflower.
In a large soup pot, saute the cauliflower over medium-low heat with a tablespoon or two of oil. Cook the cauliflower, stirring frequently, until tender.
Meanwhile, wash and peel potatoes and cut into small cubes. When the cauliflower is tender, add the potatoes and enough water to cover the vegetables by an inch or two. I used 10 cups of water last time I made the soup. Stir in the tablespoon of salt, bring to a boil and then simmer until the potatoes are tender.
Allow the soup to cool enough to safely work with, then use a blender or immersable handheld blender to puree the soup until there are no lumps in it. Add more water if desired to make it as thick or as thin as you like. It will thicken a bit as it cools.
Add black pepper, dill, or whatever seasonings you like and reheat to serve. If you want to put cooked meat (or tofu for a vegan version) in your soup, add it at this point too. I haven't tried it, but I imagine a splash of cream or a topping of cheese would be delicious if you can tolerate dairy.
This soup refrigerates well and is even better the next day.
Wednesday, March 21, 2007
French Onion Soup
This recipe is really easy, and so very delicious. It's a great way to use the leftover broth from making Crock Pot Roast.
You need:
2-4 onions
4-8 cups beef broth or soup stock
Salt and pepper to taste
I use about 1 part onions to 2 parts beef broth, but the proportions are flexible. You want enough onions to make a soup with some body, and enough broth to cover the onions by an inch or more.
Slice or coarsely chop the onions. Cook them over medium-low heat with the oil in the bottom of a soup pot, stirring frequently until tender. Add beef broth or soup stock, bring to a boil, and then simmer until the flavors are blended and the onions are soft and translucent. Add salt and pepper to taste if desired. Serve and enjoy!
I usually add about 1 tsp salt and 1/8 to 1/4 tsp pepper, but if the broth was salty you may not need to add more salt.
You need:
2-4 onions
4-8 cups beef broth or soup stock
Salt and pepper to taste
I use about 1 part onions to 2 parts beef broth, but the proportions are flexible. You want enough onions to make a soup with some body, and enough broth to cover the onions by an inch or more.
Slice or coarsely chop the onions. Cook them over medium-low heat with the oil in the bottom of a soup pot, stirring frequently until tender. Add beef broth or soup stock, bring to a boil, and then simmer until the flavors are blended and the onions are soft and translucent. Add salt and pepper to taste if desired. Serve and enjoy!
I usually add about 1 tsp salt and 1/8 to 1/4 tsp pepper, but if the broth was salty you may not need to add more salt.
Crock Pot Roast
This recipe is so quick and easy to put together in the crock pot, and then you can let it cook all day until the meat is tender and falling apart.
You can cook other types of meat the same way, but I usually use beef. The crock pot is a particularly good way to cook grassfed beef, as it stays more juicy and tender when cooked longer at a lower temperature.
It's great to eat as a roast, or you can shred it for other recipes or use it as lunchmeat in sandwiches. Sometimes I'll even put the roast in the crock pot the night before and then it's ready for sandwiches by lunch time.
When cooking a roast this way, the water becomes a rich broth in the slow cooker with the meat. You can use the broth as au jus for French Dip sandwiches, thicken it for gravy, or use it as soup stock. It's great to boil down for bullion cubes, too--just simmer it in an open pot until it's about half to a quarter of the original volume, then freeze in ice cube trays. You may wish to strain the broth to get out the rosemary leaves, and be sure to remove the tough bay leaf.
I vary the seasonings and sometimes add vegetables such as carrots, potatoes and celery. Some people like to add a tablespoon or two of an acid such as apple cider vinegar, lemon juice or red wine. Many cookbooks recommend that you brown the roast before slow-cooking it to lock in the juices and give a nice color and flavor, but I never do. I just plop the raw roast in the crock pot, throw in some spices and water (I rarely measure), and turn it on.
Easy Crock Pot Roast
Place in the crock pot:
1 beef roast (any size that will fill your crock pot at least halfway will do, but I usually use about a 4 lb. roast)
Sprinkle over and around the roast:
2 or 3 cloves garlic (or 1 tsp garlic powder)
1 tsp. rosemary
1 tsp. thyme
1 bay leaf (optional)
Salt to taste (I usually put in somewhere between a teaspoon and a tablespoon, I would guess)
1/2 to 1 medium onion (optional)
Add enough water or beef broth to just cover the roast. If you're using a small roast, use enough water to fill your crock pot at least 2/3 full, as it won't cook evenly otherwise.
Turn the crock pot on low and cook for about 8 to 12 hours.
You can cook other types of meat the same way, but I usually use beef. The crock pot is a particularly good way to cook grassfed beef, as it stays more juicy and tender when cooked longer at a lower temperature.
It's great to eat as a roast, or you can shred it for other recipes or use it as lunchmeat in sandwiches. Sometimes I'll even put the roast in the crock pot the night before and then it's ready for sandwiches by lunch time.
When cooking a roast this way, the water becomes a rich broth in the slow cooker with the meat. You can use the broth as au jus for French Dip sandwiches, thicken it for gravy, or use it as soup stock. It's great to boil down for bullion cubes, too--just simmer it in an open pot until it's about half to a quarter of the original volume, then freeze in ice cube trays. You may wish to strain the broth to get out the rosemary leaves, and be sure to remove the tough bay leaf.
I vary the seasonings and sometimes add vegetables such as carrots, potatoes and celery. Some people like to add a tablespoon or two of an acid such as apple cider vinegar, lemon juice or red wine. Many cookbooks recommend that you brown the roast before slow-cooking it to lock in the juices and give a nice color and flavor, but I never do. I just plop the raw roast in the crock pot, throw in some spices and water (I rarely measure), and turn it on.
Easy Crock Pot Roast
Place in the crock pot:
1 beef roast (any size that will fill your crock pot at least halfway will do, but I usually use about a 4 lb. roast)
Sprinkle over and around the roast:
2 or 3 cloves garlic (or 1 tsp garlic powder)
1 tsp. rosemary
1 tsp. thyme
1 bay leaf (optional)
Salt to taste (I usually put in somewhere between a teaspoon and a tablespoon, I would guess)
1/2 to 1 medium onion (optional)
Add enough water or beef broth to just cover the roast. If you're using a small roast, use enough water to fill your crock pot at least 2/3 full, as it won't cook evenly otherwise.
Turn the crock pot on low and cook for about 8 to 12 hours.
Tuesday, March 20, 2007
Matzo Cookies
Here's a Kosher Pareve cookie recipe I worked up using some of the corn/soy/dairy-free Kosher for Passover products available this time of year. I modified my mom's famous chewy oatmeal cookie recipe, using crushed matzo (also spelled matza, matzoh, or matzah, or in Hebrew מַצָּה maṣṣā) crackers instead of oats.
If you need a Kosher for Passover recipe, substitute matzo meal for the flour and K for P sugar or honey for the brown sugar. You may need to add a tablespoon or more extra flour if using a liquid sweetener, and the texture won't be the same.
I also tried the recipe with 2 tablespoons less margarine (6 tablespoons total) and 1/2 cup brown sugar with 1/4 cup honey. That worked fine although the texture and flavor weren't quite as good.
Matzo Cookies
1/2 cup Kosher for Passover Pareve margarine (I used Mother's brand regular salted margarine)
3/4 cup brown sugar (C & H is corn-free, pure cane sugar)
1 egg
1 cup flour (I used King Arthur White Whole Wheat)
1/2 tsp. baking soda
1/4 tsp. additive-free salt (kosher salt or unrefined sea salt)
2 large matzo crackers, coarsely crushed (makes almost 1 cup of crumbs)
1/2 to 1 cup of your favorite cookie mix-in (optional)
1/2 tsp. flavoring of your choice (optional)
Preheat oven to 375 degrees F. Crush the Matzos. I broke mine in quarters and put them in a sandwich bag, then pounded the bag with a blunt object (the bottom of my sea salt canister) to crush them.
Cream together margarine and sugar. Add egg and mix well. If you wish to add a safe vanilla or another liquid flavoring, stir this into the wet ingredients with the egg.
In separate bowl, mix flour, baking soda and salt. If you are adding cinnamon or another dry flavoring, add it to the dry mixture.
Add dry ingredients to sugar mixture and stir just until blended. Mix in the matzo crumbs. If desired, stir in your favorite cookie mix-in (i.e. raisins, baking chips, candy, dried fruit or nuts).
Drop in small spoonfuls onto a cookie sheet and cook for 8 to 10 minutes. Remove from the oven while they still look soft and shiny in the center for cookies with a chewy texture; they will continue to cook a bit after you take them out of the oven. I baked mine for just 8 minutes and immediately removed them from the pan to a cooling rack.
Makes about 30 cookies.
If you need a Kosher for Passover recipe, substitute matzo meal for the flour and K for P sugar or honey for the brown sugar. You may need to add a tablespoon or more extra flour if using a liquid sweetener, and the texture won't be the same.
I also tried the recipe with 2 tablespoons less margarine (6 tablespoons total) and 1/2 cup brown sugar with 1/4 cup honey. That worked fine although the texture and flavor weren't quite as good.
Matzo Cookies
1/2 cup Kosher for Passover Pareve margarine (I used Mother's brand regular salted margarine)
3/4 cup brown sugar (C & H is corn-free, pure cane sugar)
1 egg
1 cup flour (I used King Arthur White Whole Wheat)
1/2 tsp. baking soda
1/4 tsp. additive-free salt (kosher salt or unrefined sea salt)
2 large matzo crackers, coarsely crushed (makes almost 1 cup of crumbs)
1/2 to 1 cup of your favorite cookie mix-in (optional)
1/2 tsp. flavoring of your choice (optional)
Preheat oven to 375 degrees F. Crush the Matzos. I broke mine in quarters and put them in a sandwich bag, then pounded the bag with a blunt object (the bottom of my sea salt canister) to crush them.
Cream together margarine and sugar. Add egg and mix well. If you wish to add a safe vanilla or another liquid flavoring, stir this into the wet ingredients with the egg.
In separate bowl, mix flour, baking soda and salt. If you are adding cinnamon or another dry flavoring, add it to the dry mixture.
Add dry ingredients to sugar mixture and stir just until blended. Mix in the matzo crumbs. If desired, stir in your favorite cookie mix-in (i.e. raisins, baking chips, candy, dried fruit or nuts).
Drop in small spoonfuls onto a cookie sheet and cook for 8 to 10 minutes. Remove from the oven while they still look soft and shiny in the center for cookies with a chewy texture; they will continue to cook a bit after you take them out of the oven. I baked mine for just 8 minutes and immediately removed them from the pan to a cooling rack.
Makes about 30 cookies.
Friday, March 09, 2007
Easy homemade shortening substitute
I've found a great solution for a shortening/butter substitute.
Take your favorite vegetable oil and FREEZE it!
It will get thicker and thicker, and eventually solidifies into something about the texture of refrigerated butter. If you work quickly with cold ingredients and utensils, you can cut it in with two knives (a pastry cutter probably wouldn't be strong enough) before it melts. (Note: Liz suggests grating it with a cheese grater, which sounds like an even better idea.)
If you just put it in the freezer for 30 minutes or a few hours, it will just be thicker colder oil, but it still works pretty well if you just quickly and lightly mix it in with a utensil or your fingertips, and avoid overmixing.
I haven't tried a pie crust yet, but it makes lovely flaky biscuits and crackers.
Take your favorite vegetable oil and FREEZE it!
It will get thicker and thicker, and eventually solidifies into something about the texture of refrigerated butter. If you work quickly with cold ingredients and utensils, you can cut it in with two knives (a pastry cutter probably wouldn't be strong enough) before it melts. (Note: Liz suggests grating it with a cheese grater, which sounds like an even better idea.)
If you just put it in the freezer for 30 minutes or a few hours, it will just be thicker colder oil, but it still works pretty well if you just quickly and lightly mix it in with a utensil or your fingertips, and avoid overmixing.
I haven't tried a pie crust yet, but it makes lovely flaky biscuits and crackers.
Friday, February 16, 2007
Electrolyte Replacement Drink
Since the electrolyte-replacing formulas commercially available contain corn, having a stomach virus is made even more difficult for those allergic to corn.
When dehydrated, you need to drink something with a good balance of minerals, sugar and salts. Drink in small, frequent sips--not more than a teaspoon or so every few minutes until vomiting subsides.
This is what I made recently when I had a stomach virus with diarrhea and vomiting. It was much easier on the stomach and made me feel better than plain water or diluted fruit juice.
1 cup warm water (boiled and cooled)
1 tablespoon molasses
1 tablespoon orange juice
1/8 teaspoon salt
Small pinch of baking soda (1/16 teaspoon or less)
I used Grandma's molasses, which is corn-free. You can also use sugar if you don't have molasses, but do not use an artificial sugar substitute as this will make matters worse instead of helping. Molasses is high in many minerals and should be better than sugar to replace electrolytes.
Florida's Natural unenriched orange juice is corn-free. The enriched can contain corn derivatives in the added vitamins.
Here are a couple more recipes to choose from:
World Health Organization recipe:
1. Table Salt - 3/4 teaspoon
2. Baking Powder - 1 teaspoon
3. Sugar -4 tablespoons
4. Orange juice - 1 cup
5. Water - 1 quart/liter (4 cups)
Homemade Pedialyte (shared by a member of the Avoiding Corn Delphi forum--thank you!)
1/4 tsp salt
1 Tbsp sugar
1 pint (2 cups) water
When dehydrated, you need to drink something with a good balance of minerals, sugar and salts. Drink in small, frequent sips--not more than a teaspoon or so every few minutes until vomiting subsides.
This is what I made recently when I had a stomach virus with diarrhea and vomiting. It was much easier on the stomach and made me feel better than plain water or diluted fruit juice.
1 cup warm water (boiled and cooled)
1 tablespoon molasses
1 tablespoon orange juice
1/8 teaspoon salt
Small pinch of baking soda (1/16 teaspoon or less)
I used Grandma's molasses, which is corn-free. You can also use sugar if you don't have molasses, but do not use an artificial sugar substitute as this will make matters worse instead of helping. Molasses is high in many minerals and should be better than sugar to replace electrolytes.
Florida's Natural unenriched orange juice is corn-free. The enriched can contain corn derivatives in the added vitamins.
Here are a couple more recipes to choose from:
World Health Organization recipe:
1. Table Salt - 3/4 teaspoon
2. Baking Powder - 1 teaspoon
3. Sugar -4 tablespoons
4. Orange juice - 1 cup
5. Water - 1 quart/liter (4 cups)
Homemade Pedialyte (shared by a member of the Avoiding Corn Delphi forum--thank you!)
1/4 tsp salt
1 Tbsp sugar
1 pint (2 cups) water
Thursday, February 01, 2007
Marinara With a Twist
This recipe is adapted from the "Unstuffed Cabbage" recipe in The Complete Food Allergy Cookbook. It's a bit spicy, but my preschool and kindergarten-aged kids loved it.
For a vegan version, you could add more Italian spices and some cooked (or canned) beans. If you can't tolerate or don't like tomatoes, just leave them out or add a cup of vegetable broth instead.
In a large skillet or wok, cook and stir until browned and broken into pieces:
1 lb. Italian sausage (I buy a safe uncured sausage made with just meat and fresh herbs at a local butcher shop [Butcher Boys' ground Italian or Breakfast sausage], or there are a few safe brands of chicken sausage available commercially)
Add and cook until tender:
1 medium to large onion, diced (I used a yellow onion)
2 cloves garlic, minced or put through a garlic press
If desired, spoon out the extra grease and discard it.
Stir in:
6 cups cabbage in bite-sized chunks (about 1/2 to 3/4 of a cabbage head--the normal round-headed green cabbage works well in this recipe)
4 medium carrots, shredded (2 cups loose or 1 cup packed)
1/2 teaspoon sage (I used about 1 to 2 teaspoons fresh snipped sage)
When the cabbage has shrunk enough to add something else to the pan, add:
1 can of Cento crushed tomatoes (28 oz.)
Salt and pepper to taste (I didn't add either salt or pepper, but the original recipe called for 1/2 teaspoon salt and 1/8 teaspoon pepper)
Cover (I used aluminum foil) and cook for 10 to 20 minutes or until cabbage is just tender, stirring occasionally.
Serve over noodles or cooked grain. We had it with rice noodles, and it was quite tasty.
For a vegan version, you could add more Italian spices and some cooked (or canned) beans. If you can't tolerate or don't like tomatoes, just leave them out or add a cup of vegetable broth instead.
In a large skillet or wok, cook and stir until browned and broken into pieces:
1 lb. Italian sausage (I buy a safe uncured sausage made with just meat and fresh herbs at a local butcher shop [Butcher Boys' ground Italian or Breakfast sausage], or there are a few safe brands of chicken sausage available commercially)
Add and cook until tender:
1 medium to large onion, diced (I used a yellow onion)
2 cloves garlic, minced or put through a garlic press
If desired, spoon out the extra grease and discard it.
Stir in:
6 cups cabbage in bite-sized chunks (about 1/2 to 3/4 of a cabbage head--the normal round-headed green cabbage works well in this recipe)
4 medium carrots, shredded (2 cups loose or 1 cup packed)
1/2 teaspoon sage (I used about 1 to 2 teaspoons fresh snipped sage)
When the cabbage has shrunk enough to add something else to the pan, add:
1 can of Cento crushed tomatoes (28 oz.)
Salt and pepper to taste (I didn't add either salt or pepper, but the original recipe called for 1/2 teaspoon salt and 1/8 teaspoon pepper)
Cover (I used aluminum foil) and cook for 10 to 20 minutes or until cabbage is just tender, stirring occasionally.
Serve over noodles or cooked grain. We had it with rice noodles, and it was quite tasty.
Saturday, January 27, 2007
Honey-Cereal Candy
This is the vegan, corn-free, gluten-free, soy-free version of rice krispies treats. No marshmallows or refined sugars involved.
If you cook the syrup a little longer, it will be more reminiscent of the honey-sesame hard candies with a texture like nut brittle.
You can substitute other kinds of cereal, such as puffed rice, crispy rice cereal, the round O's type of cereal, or a mixture of several kinds. Different cereals will absorb varying amounts of liquid, so start with 3 cups of cereal and add enough so that the caramel is evenly coating all the cereal without collecting pools of liquid.
The cooking time and temperature given gets the caramel to a soft- or medium-ball stage. This yields a soft, slightly chewy texture at room temperature.
For a chewier, stiffer or even crunchy candy, just increase the cooking time until the caramel reaches a higher temperature and the desired stiffness. Drop a small amount of the syrup into cold water to test what it will be like when cooled.
Ingredients:
1 cup honey
1/3 cup oil (I used safflower oil)
1/4 teaspoon salt
4 and 1/2 cups puffed millet
Instructions:
Oil an 8 x 8 or 9 x 13 pan.
Cook the honey, salt and oil over medium heat, stirring constantly. Make sure that you use a saucepan large enough to handle the honey mixture boiling up to several times its height--probably at least a 1 to 2 quart pan.
Bring to a boil and cook for approximately 10 minutes, until a candy thermometer reads 250 degrees F. The mixture will thicken and darken in color, and a drop of the syrup will have the texture of chewy caramel when cooled.
Remove caramel from heat and stir in the cereal. Smooth the mixture into the oiled dish and allow to cool slowly to room temperature.
While it's still slightly soft, cut the candy into small squares (2" or so is good, but you'll want to make them bite-sized if you cooked the caramel to a hard ball or hard-crack stage). The recipe as written will stay soft enough to cut at room temperature, but don't try to refrigerate it first and then cut it. :)
If you have leftovers, wrap each piece individually in plastic wrap and refrigerate or freeze the pieces in a larger bag. The colder the candy gets, the harder it is.
If you cook the syrup a little longer, it will be more reminiscent of the honey-sesame hard candies with a texture like nut brittle.
You can substitute other kinds of cereal, such as puffed rice, crispy rice cereal, the round O's type of cereal, or a mixture of several kinds. Different cereals will absorb varying amounts of liquid, so start with 3 cups of cereal and add enough so that the caramel is evenly coating all the cereal without collecting pools of liquid.
The cooking time and temperature given gets the caramel to a soft- or medium-ball stage. This yields a soft, slightly chewy texture at room temperature.
For a chewier, stiffer or even crunchy candy, just increase the cooking time until the caramel reaches a higher temperature and the desired stiffness. Drop a small amount of the syrup into cold water to test what it will be like when cooled.
Ingredients:
1 cup honey
1/3 cup oil (I used safflower oil)
1/4 teaspoon salt
4 and 1/2 cups puffed millet
Instructions:
Oil an 8 x 8 or 9 x 13 pan.
Cook the honey, salt and oil over medium heat, stirring constantly. Make sure that you use a saucepan large enough to handle the honey mixture boiling up to several times its height--probably at least a 1 to 2 quart pan.
Bring to a boil and cook for approximately 10 minutes, until a candy thermometer reads 250 degrees F. The mixture will thicken and darken in color, and a drop of the syrup will have the texture of chewy caramel when cooled.
Remove caramel from heat and stir in the cereal. Smooth the mixture into the oiled dish and allow to cool slowly to room temperature.
While it's still slightly soft, cut the candy into small squares (2" or so is good, but you'll want to make them bite-sized if you cooked the caramel to a hard ball or hard-crack stage). The recipe as written will stay soft enough to cut at room temperature, but don't try to refrigerate it first and then cut it. :)
If you have leftovers, wrap each piece individually in plastic wrap and refrigerate or freeze the pieces in a larger bag. The colder the candy gets, the harder it is.
Thursday, January 25, 2007
Parsnip Cake
Tender, moist, sweet and delicious!
You've heard of carrot cake, but have you ever thought of trying parsnip cake? It has a sweeter, milder flavor than carrot cake. The parsnip, spices and brown sugar give it a special, almost caramel-like taste. If you don't tell your kids, they'll never guess they're eating their vegetables.
My family dislikes parsnips, so I'm always trying to find ways to disguise them. I baked this cake for company tomorrow. What started out as "just a taste" tonight turned out to be the family devouring half the cake before we enforced a limit.
This cake creates a bit of a crispy crust on top and is good without frosting. If you can tolerate dairy products, some lightly sweetened whipped cream would probably complement the flavors nicely.
If desired it can be eaten warm, straight from the oven.
Parsnip Cake
Preheat oven to 350 degrees Fahrenheit.
Mix together and set aside, stirring occasionally:
1/4 cup flaxseed meal
1 cup boiling water
Oil a 9 x 13-ish cake pan and lightly dust with flour.
Blend together:
2 and 1/2 cups whole grain flour
2 Tablespoons arrowroot powder
1/2 teaspoon salt
2 teaspoons baking powder (I used Featherweight, or see baking powder substitutes here)
1/2 teaspoon baking soda
1 and 1/2 teaspoons cinnamon
1 teaspoon fresh ginger (I put mine through a garlic press instead of dicing it. If you don't have fresh ginger, try 1/4 teaspoon of powdered ginger.)
In a separate container, cream together
1 cup oil (I used rice bran oil)
1 and 1/2 cups brown sugar (C & H is pure cane sugar, free of corn)
Add to sugar mixture and blend well:
1/2 cup water
Flax seed mixture
To dry ingredients, add liquid ingredients and
3 cups grated parsnip
Mix it all together, pour into the pan and smooth batter flat. Bake at 350 until toothpick comes out clean, approximately 45 minutes.
**
For the flour, I used 1 and 1/2 cups King Arthur Traditional Whole Wheat and 1 cup White Whole Wheat flour; if using gluten-free flour with low binding properties, try 2 cups of a flour such as brown rice or amaranth flour, and 1/2 cup tapioca or sweet rice flour.
If you use a liquid sweetener, you may need to leave out the 1/2 cup of water.
You've heard of carrot cake, but have you ever thought of trying parsnip cake? It has a sweeter, milder flavor than carrot cake. The parsnip, spices and brown sugar give it a special, almost caramel-like taste. If you don't tell your kids, they'll never guess they're eating their vegetables.
My family dislikes parsnips, so I'm always trying to find ways to disguise them. I baked this cake for company tomorrow. What started out as "just a taste" tonight turned out to be the family devouring half the cake before we enforced a limit.
This cake creates a bit of a crispy crust on top and is good without frosting. If you can tolerate dairy products, some lightly sweetened whipped cream would probably complement the flavors nicely.
If desired it can be eaten warm, straight from the oven.
Parsnip Cake
Preheat oven to 350 degrees Fahrenheit.
Mix together and set aside, stirring occasionally:
1/4 cup flaxseed meal
1 cup boiling water
Oil a 9 x 13-ish cake pan and lightly dust with flour.
Blend together:
2 and 1/2 cups whole grain flour
2 Tablespoons arrowroot powder
1/2 teaspoon salt
2 teaspoons baking powder (I used Featherweight, or see baking powder substitutes here)
1/2 teaspoon baking soda
1 and 1/2 teaspoons cinnamon
1 teaspoon fresh ginger (I put mine through a garlic press instead of dicing it. If you don't have fresh ginger, try 1/4 teaspoon of powdered ginger.)
In a separate container, cream together
1 cup oil (I used rice bran oil)
1 and 1/2 cups brown sugar (C & H is pure cane sugar, free of corn)
Add to sugar mixture and blend well:
1/2 cup water
Flax seed mixture
To dry ingredients, add liquid ingredients and
3 cups grated parsnip
Mix it all together, pour into the pan and smooth batter flat. Bake at 350 until toothpick comes out clean, approximately 45 minutes.
**
For the flour, I used 1 and 1/2 cups King Arthur Traditional Whole Wheat and 1 cup White Whole Wheat flour; if using gluten-free flour with low binding properties, try 2 cups of a flour such as brown rice or amaranth flour, and 1/2 cup tapioca or sweet rice flour.
If you use a liquid sweetener, you may need to leave out the 1/2 cup of water.
Subscribe to:
Posts (Atom)