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Posts Tagged ‘cinnamon’

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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4 cups apple cider or apple juice

To save time, put the following spices in a ziploc bag
2 tablespoons packed brown sugar
3 inches stick cinnamon
1/2 teaspoon whole allspice (7 Jan 2010 – just realized I used powder not whole spice)
1/2 teaspoon whole cloves

I leave these out
8 thin orange wedges or slices (optional)
8 whole cloves (optional)

In a medium saucepan combine apple cider or juice and brown sugar. For spice bag, place cinnamon, allspice, and the whole cloves in a double thickness of cheesecloth. Bring up corners of cheescloth and tie with string. Add spice bag to cider mixture.

Bring to boiling reduce heat. Cover and simmer at least 10 minutes. Meanwhile, stud orange wedges or slices with cloves, if desired. Remove and discard spice bag. Serve cider in mugs with studded orange wedges or slices, if desired.

Mama Bear’s tip: pour the cider mixture into a colander and serve it carefully avoiding the spices at the bottom of the pot.

Makes 4 (about 8-ounce) servings.

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Jul 22 – I made these today, recipe as originally posted, and they’re not too bad. The kids find them okay. They need a bit of tweaking to get my kids to really like them. They do show promise as they don’t fall apart like the other squares I’ve been trying to make. Not only that but they are healthy and can fill someone up after ingesting a square. Will try these again very soon.
Jul 24 – Will try again with modifications in brackets.
Jul 26 – Kids love them. Changes made to recipe below. Trying brown sugar now. Will try carrots and apples instead of pears at a later date.

Makes 12 Bars

¾ cup Gluten-Free All-Purpose Flour Blend (see below)
1 cup toasted quinoa flakes or gluten-free oats (barley flakes which contain gluten)
1/3 cup date sugar (July 26 will now try brown sugar)
½ teaspoon baking powder
1 1/2 teaspoons cinnamon
¼ cup maple syrup
¼ cup oil of choice
1 egg or flax gel
1 teaspoon pure vanilla extract
2 pears, peeled and coarsely grated (In future will try 1 or 2 carrots or 2 apples to see how that affects the taste)
½ cup chopped dates, dried apricots or dried cranberries
¼ cup chopped almonds, lightly toasted (optional) (I used raisins)
¼ cup hulled pumpkin seeds, lightly toasted
2 teaspoons sesame seeds (like this addition because sesame seeds are good for calcium deprived individuals)

Preheat oven to 350 degrees. Lightly grease 8×8-inch baking pan.
Mix together flour blend, toasted quinoa flakes (I don’t toast the barley flakes) or oats, sugar, baking powder and cinnamon.
Stir in maple syrup, oil, egg and vanilla. Add pears, dates, almonds (if desired) and pumpkin seeds. Stir well to combine.
Spread mixture into prepared pan. Sprinkle sesame seeds over mixture.
Bake in preheated oven for 35 to 40 minutes or until done. Cool. Cut into 12 bars. Store in an airtight container in the refrigerator.

Living Without’s Gluten-Free All-Purpose Flour Blend
Makes 1 Cup

½ cup rice flour
¼ cup tapioca starch/flour
¼ cup cornstarch or potato starch

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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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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).

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

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I haven’t converted these for our new allergens. They were very good as written so they are on my priority list to convert because both of my kids want more snacks to eat.

I am working on converting this recipe Oatmeal Bars with Fruit to be allergenc free and when I do, this recipe will be next.

If you get either of these recipes to work for you, let me know what you did by posting a comment. Thanks.

Dough:
1 ¼ cup Rolled Oats
1 ¼ cup Flour
1 teaspoon Baking Soda
½ cup Brown Sugar
¾ cup Butter
¼ teaspoon Salt

Mix above ingredients until crumbly.
Filling:
1 ½ – 2 cups Dates
1 cup Water

In a medium-size pan bring dates and water to boil, reduce heat. Cook and stir till thickened and bubbly.

Instructions:
Press ½ the dough mixture into the bottom of an ungreased 9x9x2-inch baking pan. Spread with filling. Sprinkle with reserved dough mixture.

Bake in a 350F oven for 30 – 35 minutes or till the top is golden. Cool in the pan on a wire rack. Cut into bars. Makes 25.

Persian Style:
Add to dough mixture:
½ teaspoon Ground Cardamom
1 teaspoon Cinnamon

Add to topping mixture:
¼ cup Shredded Coconut

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Use in this recipe: Oatmeal Bars with Fruit

1/2 cup water
2 tablespoons sugar
2 teaspoons tapioca starch
1 cup raisins
1/2 teaspoon cinnamon

1. In a medium saucepan combine water, sugar, cornstarch, cinnamon and raisins.
2. Cook and stir until thickened and bubbly.

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