Posts Tagged ‘apples’

Jar Mix holds enough for 2 cups of flour.

1 cup wheat flour
1 t cream of tartar*
1/2 t baking soda*
1 tablespoon sugar
1/2 t salt
1 beaten egg
1 cup milk
2 tablespoons oil
1 tablespoons cinnamon (optional)

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine dry and wet ingredients together. Add more milk if too thick.
4. Cook on stove over medium heat or on West Bend Fryer at 350F.

*Substitute for 2 t baking powder

Banana version
Prepare as above except omit cinnamon, reduce milk and add:
1/2 cup milk
1 banana, mashed
1/4 teaspoon nutmeg

Apple version
Prepare as above except, reduce milk and add:
3/4 cup milk
1 apple, diced


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1 3/4 cup Living Without – Self-Rising Flour Blend (130g AP Flour & 105g WW Flour)
1/3 cup sugar (66g Granulated)
2 T flax meal (12g)
2 t baking powder (or 1 t cream of tartar & 1/2 t baking soda)
1 egg, beaten
3/4 cup canned coconut milk or milk
1/4 cup canola oil

1. Mix dry ingredients in a medium-size bowl.
2. Mix wet ingredients in a separate container.
3. Add wet ingredients to dry ingredients. Stir just until moistened. Let rest overnight and bake in the morning in order to get good muffin tops.
4. Spray muffin cups with canola oil.
5. Fill 2/3 full with muffin batter. Sprinkle tops with sugar and cinnamon mixture.
6. Bake in 375F oven about 20 minutes or until toothpick inserted comes out clean.
7. Remove muffins from pans right away. Makes 12.

– Adjust the coconut milk (by adding it last) when making the additions below in order to get the right batter consistency.
– Do not store on the countertop for too long as they tend to crumble. Store in the freezer.
– If you take these to school in your lunch box, put them in a little container not a ziploc bag or they will crumble.

Self-Rising Flour Blend
Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening.

1¼ cups white sorghum flour
1¼ cups white rice flour
½ cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
½ teaspoon salt

Apple-Cinnamon Muffins
2 apples, diced
1 teaspoon cinnamon
2 tablespoons sugar

1 cup fresh/frozen cranberries, coursely chopped
2 tablespoons sugar

3/4 cup bananas, mashed
1/2 cup coconut milk (remove the coconut milk from the recipe above and reduce it to this amount)
1/4 teaspoon nutmeg

Pumpkin Muffins
1 t ground cinnamon
1/2 t ground nutmet
1/8 t ground cloves
1/2 cup canned pumpkin to egg mixture
1/4 c chopped nuts into batter (25g)
Do not use paper cups

Oatmeal Muffins
Prepare as above, except reduce flour and add rolled oats to flour mixture
1 1/3 cup Flour (130g AP Flour & 47g WW Flour)
3/4 cup rolled oats (68g)

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Use in this recipe: Oatmeal Bars with Fruit

2 medium apples (about 10 ounces)
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon (3 spice shaker shakes) ground cloves

1. Peel, cover and chop apples.
2. In a medium saucepan, combine apples, sugar, water, lemon juice, cinnamon and cloves. Bring mixture to boil and reduce heat. Simmer for 8 to 10 minutes or till apples are very tender (I cook them about 30? minutes).

Reduce the cinnamon and cloves and it would make excellent apple sauce.

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Apple version
3 cups sliced apples
2 tablespoons sugar
2 teaspoons cinnamon

Dry Ingredients
1/2 cup sugar
pinch of salt
3/4 cup rice flour (brown or white)
1/4 cup sweet rice flour
1/2 teaspoon baking powder

Wet Ingredients
3 eggs
1 1/2 cup milk of choice (dairy, rice, soy, almond, hemp)
1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Grease a 9-inch deep-dish pie pan and line it with sugar-tossed apple slices.
3. Mix dry ingredients together.
3. Add wet ingredients to dry ingredients and mix until smooth, about one minute.
4. Pour 1/3 batter over apples and bake for 15 minutes, just until edges are set.
5. Add remaining batter and bake another 45 minutes or until done.

Time Saving Tip
Put all the dry ingredients in a ziploc bag and store it in the refridgerator until ready to use.

Banana version
3 cups sliced bananas
2 tablespoons coconut
2 tablespoons sugar

1. Follow instructions for Apple version above.

Pumpkin version – Like eating pumpkin pie
1 1/2 cup pumpkin meat, drained
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1. Drain pumpkin in fine-mesh colander for about 1 hour.
2. Add spices to dry ingredients and stir.
3. Add wet ingredients to dry ingredients.
4. Add drained pumpkin to batter.
5. Pour 1/3 batter in greased pie plate and bake for 15 minutes, just until edges are set.
6. Add remaining batter and bake another 45 minutes or until done.

Blueberry / Cherry / Raspberry / Blackberry version
3 cups raspberries
2 tablespoons sugar
2 teaspoons cinnamon

1. Add cinnamon to dry ingredients.
2. Follow instructions for Apple version above.

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