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Posts Tagged ‘canola oil’

I’m still looking a for nut butter that doesn’t that hasn’t been exposed to peanuts. I don’t like to buy anything online and I haven’t found anything local yet. I’ll keep looking. Substituted oil for the butter and they looked good, I can’t try them because I’m the one with the peanut allergy. My kids ate them but they preferred them with butter.

½ C Butter (or ¼ cup + 2 tablespoons canola oil)
½ C Peanut Butter
1 ¼ C All-Purpose Flour
½ C Sugar
½ C Packed Brown Sugar or ¼ C Honey
1 Egg
½ t Baking Soda
¼ t Cream of Tartar*
1/8 t Baking Soda*
½ t Vanilla

* Substitute for ½ t Baking Powder

In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.

Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.

Bake in a 375F oven for 7 to 9 minutes or till bottoms are lightly browned. Let rest on cookie sheet until cool and then move to wire rack. If you move them too soon after baking, the cookies will fall apart. Makes about 36.

Purple Ice Cream Scoop: Bake for 14 minutes.

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½ C Butter (or 1/4 cup + 2 tablespoons oil)
1 Egg
1 t Vanilla
1 T Milk (use rice milk)

Place these ingredients in Ziploc bag to save time:
½ C White Sugar
1 C Flour (probably works with Living Without Self Rising Flour Blend, having tried though)
½ t Baking Soda
¼ t Cream of Tartar*
1/8 t Baking Soda*
½ t Salt
1 C Quick Oats

Exclude these ingredients from Ziploc bag above:
½ C Brown Sugar
¾ C Chocolate Chips or ½ C Raisins or 1 C flaked Coconut
1 t Orange Rind (she does not use)

* Substitute for ½ t Baking Powder

Bake at 350F for 12 minutes

Purple Ice Cream Scoop: Bake for 12 minutes on greased cookie, 2 inches apart. After 12 minutes in oven, let rest for 3 minutes on cookie sheet and then remove and cool on rack.

Time Saving Tip:
– Put all dry ingredients from Ziplog bag (white sugar, flour, baking soda, baking powder, salt, quick oats) in a ziploc bag. Put the chocolate chips in a separate ziploc bag.

To Make Cookies:
1. If using butter and it is hard, put butter in mixing bowl alone and cream, then add the other wet ingredients (butter, egg, vanilla, milk) to bowl and combine.
2. Add brown sugar to wet ingredients and combine.
3. Add dry ingredients from Ziploc bag to mixing bowl and combine.
4. Thoroughly combine wet ingredients and dry ingredients until there are no lumps.
5. Add chocolate chips and thoroughly combine, scraping sides of bowl if necessary.
6. Follow baking instructions above.

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We haven’t made these muffins but the ingredients work and they sound devine! Will check them out later.

The marmalade and cranberries is what makes this muffin scrumptious!

Dry Ingredients
1 ½ cups rice flour
1/3 cups cornstarch (will try potato starch)
1/3 cups tapioca starch
1 ½ teaspoons xanthan gum (will use guar gum)
1 tablespoon gluten free baking powder
¾ teaspoon salt

Wet Ingredients
2 eggs
2/3 cups cranberry juice
1 teaspoon cider vinegar
¼ cups canola oil
2/3 cups orange marmalade
1/3 cups water
1 cup cranberries, fresh or frozen (don’t thaw)

Directions:
Preheat oven to 350°F.

Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until smooth.

Whisk the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the electric mixer.

Take this wet ingredients mix and combine it with the dry ingredients mixture. Fold in the cranberries then pour in greased muffin tins or if you prefer use paper liners.

Let the mixture sit for about 30 minutes then bake for 25 minutes.

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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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I can’t remember where I found this information but it works pretty well.

Butter/margarine = olive oil

1 teaspoon = ¾ teaspoon
1 tablespoon = 2 ¼ teaspoon
2 tablespoons = 1 ½ tablespoons
¼ cup = 3 tablespoons
1/3 cup = ¼ cup
½ cup = ¼ cup + 2 tablespoons
2/3 cup = ½ cup
¾ cup = ½ cup + 1 tablespoon
1 cup = ¾ cup

Feb/08 – I substituted olive oil for butter using the measurements in the chart above for cooking and they worked perfectly.

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Makes 2 loaves

In Kitchen Aid bowl add:
1 1/2 cups all purpose flour, unbleached with no addiditives
1 1/2 cups whole wheat flour
3 T Sugar
2 t Salt
4 ½ t Yeast (to make it rise faster 5 1/2 t Yeast)

In separate bowl add:
3 C All Purpose Flour (put this flour into another bowl, not the kitchen aid bowl above) 

In a small pot add:
½ C Milk (substitute water)
3 T Oil (I use Canola Oil)
1 ½ C Water

1. Combine milk, oil, water in saucepan. Heat over low heat until desired temperature for yeast.
2. Combine muesli, cracked wheat, gluten, whole wheat flour, multigrain flour, sugar, salt, and yeast into KA bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continue on Speed 2, and add remaining all purpose flour. ½ cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
3. Take KA bowl off mixer. Cover bowl with plate. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
4. Punch dough down and divide in half. Shape each half into 12 rolls or 1 loaf of bread and place on a greased cake pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
5. Bake at 400F for 15 minutes for Rolls, 19 minutes for Bread. Remove from pans immediately and cool on wire racks.

Yield:
24 rolls
2 bread loaves

Liquid Temperature for Yeasts:
Bakipan, Fast Rising, Instant Yeast – Warm to 77F, or from 72 – 80F

Multigrain variation:
1/2 cup muesli
1/4 cup cracked wheat, toasted
2 tablespoons gluten
1 cup whole wheat flour
2 cups multigrain flour

Substitute the above multigrain variation ingredients for the 1 1/2 cup each of all purpose flour and whole wheat flour in the above recipe.

Herb variation 1 – our family favourite:
2 teaspoons celery seeds, ground
2 teaspoons caraway seeds, ground
2 teaspoons dill, ground

Herb variation 2:
1/2 teaspoon ginger
2 teaspoons thyme
2 teaspoons savory
2 teaspoons rosemary

Add herbs to dry ingredients in kitchen aid bowl.

Websites that can help identify solutions for making bread:
Troubleshooting or, What the H*** Happened?

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Regular Flours & Ingredients
½ C butter, softened
1 ½ C flour (AP 97g & WW 105g & 3T Flax Meal)
¾ C brown sugar (161g)

1 egg
2 T Milk
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves

1 C Raisins, Currants, or diced mixed Candied fruits and peels (120g)
½ C chopped Nuts (50g)

Put bolded items in ziploc bags except for raisins & nuts.

Alternate Flours & Ingredients
½ C butter (I use ¼ C + 2 T Canola Oil)
1 ½ C flour (I use Living Without High Protein Flour Blend)
¾ C brown sugar
1 egg (I use 1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
2 T Milk (I use Rice Milk)
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves
1 C Raisins, Currants, or diced mixed Candied fruits and peels
½ C chopped Nuts, or raisins 

Living Without High Protein Flour Blend
Makes 4 ¼ C Flour
1 ¼ cups Bean flour (your choice), chickpea flour
1 C Potato starch
1 C Tapioca flour
1 C Rice flour

1. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves in mixing bowl.
2. Add oil, egg, vanilla to flour mixture.
3. Add milk a tablespoon at a time until mixture is correct consistency.
4. Add raisins and nuts.
5. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.
6. Bake in a 350F oven about 10 minutes or till edges are lightly browned. Do not overbake or flours will burn.
7. Let the cookies cool on the cookie sheet until they firm up (about 3 minutes). Cool cookies on a rack. Makes 36.

Note: My children (although they don’t know it) prefer the Flax Meal instead of the Egg.

Legend:
C = cup
T = tablespoon
t = teaspoon

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