Baked Goods

Breads, Cakes, Pies, Pizza and any other flour type baking

Blueberry Buckwheat Pancakes

This recipe comes from the Spring 2008 issue of Clean Eating magazine.

Ingredients
1 cup buckwheat flour
1/4 cup ground flaxseed
1/2 cup hemp protein
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 banana
1 1/2 cups water
1/2 cup blueberries
1/2 cup buckwheat grouts

Instruction
In a bowl, mis buckwheat flour, flaxseed, hemp protein, baking powder, cinnamon and nutmeg.
In a food processor, process banana and water while slowly adding dry ingredients. Process until mixture is smooth. Stir in blueberries and buckwheat grouts.
Very lghtly oil a pan with coconut oil and heat over medium heat. Pour in pancake batter and cook for about 5 minutes or until bubbles begin to appear. Flip and allow to cook for another 5 minutes. Since these pancakes contain essential fatty aids that are destroyed at high heat, they are cooked at a lower temperature than traditional pancakes and therefore take  bit longer to cook.

Re: Blueberry Buckwheat Pancakes

Yum! Can't wait to try this one.. ;9)) PE

Re: Blueberry Buckwheat Pancakes

i can't wait to check out the magazine - that in it's self is a great find :)

Re: Blueberry Buckwheat Pancakes

It is new! I think Spring may have been the second issue!

Re: Baked Goods

This is one of my own recipes.  I created this one in the early 80's for my father-in-law who was diabetic.  Enjoy!

Re: Baked Goods

This recipe is especially for Jw (Janine) who recently requested it.  It's not exactly a baked good, but it is a dessert, so this is probably the place for it. 


Strawberry Couscous Cake  (Contains Wheat)

Cake:   2 cups apple juice (or 1 cup apple juice and 1 cup amasake, a rice shake)
2 T. rice syrup (or maple syrup)
1 t. vanilla
1/2 t. umeboshi vinegar (if you don't have umeboshi, use apple cider vinegar and pinch sea salt)
1 t. vanilla optional
1 c. whole wheat couscous

Bring all ingredients (except couscous) to a boil.  Add couscous, then simmer over a low flame for 5 minutes.  Remove from heat and let sit for 20 minutes.  Press down into 9X9 dish to create the cake.

Topping:  1 cup halved strawberries (blueberries or other fruit would work as well.  Whatever is fresh and in season is preferable)
2/3 c. apple juice
1 heaping T kuzu (if you don't have kuzu root starch, substitute arrowroot powder….but I would try maybe 2 t. of arrowroot powder and see if that thickens it enough)
1/2 t. grated lemon peel
1/2 t. natural vanilla

Arrange the fruit on top of the “cake”.  Dissolve the kuzu or arrowroot in the juice with the lemon peel and stir over low heat until thickened.  Add vanilla.  Pour over the strawberries and cake.  Let cool for an hour in the frig before serving.


Enjoy!  It doesn't taste like a traditional cake…more like a whole grain sweet treat.

Re: Baked Goods

Sounds good, Centria. I wonder if rice or possibly a gluten free grain could be used to replace the couscous?


Andrea

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Andrea,  I wondered about using rice, millet or another grain in this dessert, but haven't tried it.  The macrobiotic folks use couscous because it tastes the most cake-like.  It seems you might be able to use another grain, but it might not have that cake-like consistency.  Perhaps quinoa or millet would be closer….it seems like rice might be too chewy….but I'm not sure. 
Kathy

Re: Baked Goods

Centria,

Maybe even add some tapioca. I'll have to experiment and see. Thanks.

Andrea

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Fresh Cherry Crisp

Actually, you can make this with any berry, apples, peaches and even rhubarb.

Fruit Mixture
2 c. cherries
1 tbsp. balsamic vinegar
1/2 teaspoon nutmeg
1/4 of a lemon's juice
1 individual package raisins
1/4 tsp lemon zest

Topping
1 cup Bob's Red Mill GF flour
1 cup Bob's Red Mill GF oatmeal
1/2 stick organic butter, chilled
1/2 cup chopped walnuts
1/4 to 1/2 cup brown sugar or organic cane juice (to taste)
1/2 tsp. sea salt

Preheat oven to 350 degrees. Butter a loaf pan (I prefer to use Pyrex for this dish.) Spread the fruit mixture evenly across the bottom of the pan. Mix all topping ingredients, cutting in the chilled butter in thin slices. Cover the fruit with the topping mixture without pushing down into the fruit. Place in the oven for 30 minutes.

If you want thicker fruit juice, you could add a 1/2 tsp. of arrowroot powder to the fruit mixture before baking.

Re: Baked Goods--Wheat & Gluten free, contains Dairy and Nuts

7 Layer Bars..from “Living Without” magazine, Summer 2005

1   8 oz bag Mi-Del Arrowroot cookies
1/2 cup (1 stick) unsalted butter
1 Cup semi sweet chocolate chips
1 Cup peanut butter chips
1 Cup walnuts-chopped
1 (14oz) can sweetened condensed milk
2 Cups sweetened, shredded coconut

1. Preheat oven to 350 degrees
2. In a large food processor, pulse arrowroot cookies until crushed.
(no processor? just put in a plastic bag and roll the rolling pin over them)
3. Melt butter in 9x13 baking dish in preheated oven. Sprinkle cookie crumbs over butter and press down to form bottom crust
4. Layer remaining ihngredients on top of crust in the following order: chocolate chips, peanut butter chips, walnuts, condensed milk, and coconut.
5. Bake for 25 minutes.  Coconut will brown slightly
6. Cool completely before cutting…that's the hard part..waiting to cut ..;9) PE

Re: Baked Goods--Wheat & Gluten free, contains Dairy and Nuts

high in protein chocolate cake (contains eggs)

I’ve tried it, and did not tell my family how i made it - it was a hit :) cake for breakfast?  no problem with this recipe!

1 1/2 cups semisweet chocolate chips
1 (19 oz.) can chickpeas, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 tsp. baking powder
1 Tbsp. confectioners’ sugar for dusting

Preheat
the oven to 350 degrees. Grease and flour a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the
microwave for about 2 minutes, stirring every 20 seconds after the
first minute, until chocolate is melted and smooth. If you have a
powerful microwave, reduce the power to 50 percent. (You can also melt
them in a small pan on low heat on the stove, or over a double boiler)
Combine the beans and eggs in a food processor and process until
smooth. Add the sugar and the baking powder, and pulse to blend. Pour
in the melted chocolate and blend until smooth, scraping down the
corners to make sure chocolate is completely mixed. Transfer the batter
to the prepared cake pan. Bake for 40 minutes in the preheated oven, or
until a knife inserted into the center of the cake comes out clean.
Cool in the pan on a wire rack for 10 to 15 minutes before inverting
onto a serving plate.

Re: Baked Goods--Wheat & Gluten free, contains Dairy and Nuts

Oh my goodness, ohmsmom. This sounds amazing, and so simple! I haven’t baked in ages, and you might just have pushed me to start again. Yum.

Re: Baked Goods

This sounds yummy AND easy! I’ll need to play with it a little as we are (somehow surviving) without sugar or chocolate but I already have some ideas. I’ll let you know what I come up with. Thanks, Shirley!

Re: Baked Goods

i am thinking pumpkin and nutmeg…………

let us know what you come up with Amanda!

Siona, if you don’t find the time to give it a try, maybe leaving the directions where your guy friend can find them, might help :)

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We made these cookies vegan by using the flaxseed meal/water option in place of the eggs, and substituting organic shortening for the butter.

We also substituted vegan 60% cocoa chocolate chips for the raisins this time.

They are delicious!!
Even the non-gluten-free folks loved them.

Some gluten-free people can tolerate these oats, and some can't.
Some can tolerate them only occasionally in small amounts.

This recipe is from the Bob's Red Mill website


Gluten-Free Oatmeal Cookies

1-1/2 cups Gluten Free All Purpose Baking Flour
3 cups Gluten Free Rolled Oats
1 cup Butter (softened)
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Cinnamon
2 large Eggs*
1 tsp Xanthan Gum
1 cup Raisins (Unsulfured) 


Preheat
oven to 350°F. Beat butter and sugars together until smooth. Add
vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon,
baking soda, salt and Xanthan Gum. Stir flour blend into wet
ingredients. Add oats and raisins and mix well. Drop rounded
tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12
minutes, or until golden brown. Cool one minutes then transfer to wire
rack. Makes about 4 dozen cookies.


*Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water
and let sit for a minute. Add to recipe as you would the eggs.


NUTRITIONAL INFORMATION


Serving Size: 1 Cookie - Calories 100, Calories from Fat 40, Total Fat
4.5g, Saturated Fat 2.5g, Cholesterol 20mg, Sodium 50mg, Total
Carbohydrate 15g, Dietray Fiber less than 1g, Sugars 9g, Protein 2g.







 
 
























 

Re: Baked Goods

thank you so much for taking the time to share!  they sound yummy!

Re: Baked Goods

oooh sweet!

though i will probably sub quinoa flakes for the oats, i still react to them, even the fancy dancy gf kind.  BUT…  i can eat eggs now!!!  wooooooot   my body is healing.  how many years later?  maybe someday cross-contamination won't be the issue it is now.  :-)

Re: Baked Goods

Oh, geesh…just realized I have the recipe down twice in my post!! 
Sorry bout that - is there a way to correct it? 

I don't do so well with oats either Boogie - although better than I used to, if they are the right kind and only on rare occasion.

I actually react to quinoa!
grrr.

Glad to hear your body is healing!
The body is an amazing thing, isn't it?

Re: Baked Goods

i corrected it, but the recipe is still twice as nice :)

Re: Baked Goods

Thank you ohmsmom!
(On both counts).
:)

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Gluten-Free Chocolate Cake
(in honor of ohmsmom's birthday)
:)

1 3/4 c GF flour
2 c sugar
3/4 c Hershey's cocoa
1 1/2 t baking soda
1 1/2 t GF baking powder
1 t salt
2 eggs
1 c milk
1/2 c canola (or other healthy) oil
2 t GF vanilla extract
1 c boiling water
1/2 t xanthan gum or guar gum

*for non-vegans: I recommend evaporated milk instead of regular milk.
*for vegans: I recommend vanilla soymilk, and replace the eggs with egg replacer or a mixture of 2 Tbs. flaxseed meal and 6 Tbs. water.

Combine dry ingredients in large mixer bowl.  Add remaining ingredients except for boiling water; beat at medium speed for 2 minutes.  Stir in boiling water (batter will be thin).  Pour into two greased (or sprayed with cooking spray) and floured 9 inch or three 8 inch layer pans or one 13x9x2 inch pan.  (I've also used a bundt pan). 

Bake at 350 degrees for 30-45 minutes for layers, 45-55 minutes for 13x9x2 pan, or until cake tester inserted in center comes our clean.  Cool 10 minutes; remove from pans.  Cool completely.  I frost it using the recipe on the hershey's cocoa can to make the frosting - subbing for vegan as needed. 

Another option: for the 13x9x2 pan, add 1 cup chocolate chips and bake - this way it doesn't really need frosting, or you can just drizzle a glaze made of confectioner's sugar, vanilla, and milk (or soymilk) over it.

I make this recipe for all kinds of occasions…birthdays, etc. 
Everyone loves it - gluten-free and non-gluten-free alike rave over it and ask for seconds!
:)

Re: Baked Goods

thank you thank you thank you!  i am making this today and going for the chocolate chip option.

i can't wait for the house to smell like chocolate cake while it's baking. 

Re: Baked Goods

You're very very welcome ohmsmom!

You've got me tempted to bake one myself, thinking of the house filled with that “chocolate-cake-baking” smell.

The sun is shining and the outdoors is calling, however…I'm itching to get back out in my flower beds for a while and take a walk in the woods!

I'll have to see if I can drag myself in for a bit.
;)

Enjoy your chocolate cake!!
:))

Re: Baked Goods

following up on the flowerchildatheartgottaloveitchocolatecake.

it rules, i used the chocolate chips, next time i may 10X the recipe so i can dive right in :)

Re: Baked Goods

So happy you liked it!

Gotta have some yummy chocolate cake from time to time, right?!

:)