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Posts Tagged ‘bananas’

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 banana
1/4 cup sugar
2 3/4 cup rice milk
1/3 cup tapioca
dash of salt
1 teaspoon vanilla

1. Mash the banana.
2. Combine banana, milk, egg, sugar, tapioca, salt and let stand 5 minutes to thicken slightly.
3. Over medium heat, bring the mixture to a full boil, stirring frequently.
4. Remove from heat, stir in vanilla. Let stand 20 minutes, then stir.
5. Spoon into 6 bowls and refrigerate. Serve warm or cold.

Note
When using rice milk, tapioca doesn’t quite thicken normally. Tried adding more tapioca but still doesn’t quite thicken normally. Will try adding more.

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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.

Note
– 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

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

Banana
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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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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Regular

1 cup Living Without Self Rising Flour Blend

1 cup milk (rice, almond, soy)

2 large eggs

1/4 teaspoon salt

1 teaspoon oil

1. Mix flour and salt in a mixing bowl. Add milk, eggs and oil. Combine well. Batter should be thin, like cake batter. If it’s too thin, add more flour, a tablespoon at a time. Refrigerate batter for at least 30 minutes to allow time for the flours to absorb the liquid ingredients.

2. Warm a heavy skillet or non-stick pan to medium high. Spray pan with oil. Pour enough batter into the skillet to coat the bottom of the pan. tilt the pan until batter is evenly distributed. Cook until bubbles cover the crepe.Crepe should cook until bottom is lightly browned.  Flip crepe with a spatula and cook briefly until done. Repeat until all batter is used.

Living Without 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

Sweet-tasting Crepes
1 cup brown rice flour
3 tablespoons sugar
1 cup milk (plain-flavoured rice, almond or soy)
2 large eggs*
1 teaspoon vanilla
1 teaspoon oil

*Egg free? An egg substitute may make crepes more brittle. To help prevent this, add 1/4 cup more milk and 1 teaspoon oil to the batter. Keep crepes small, about 4 to 5 inches in diameter.

Variation
For banana crepes, add half a ripe mashed banana. for berry crepes, add 1/2 cup fresh or frozen pureed berries of choice; increase sugar to 5 tablespoons.

Note
These are great to wrap around hot dogs without condiments.

Tips
– Batter can be made the night before.
– How to make a crepe video
– Martha Stewart making crepes pictures

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