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Posts Tagged ‘cranberries’

1 cup water
1 cup sugar
1 package (340g) Ocean spray Fresh or Frozen Cranberries

1. Rinse in cool water, drain.
2. Mix water and sugar in a medium saucepan, stir to dissolve sugar. Bring to a boil; add cranberries, return to boil. Reduce heat; boil gently 10 minutes, stirring occasionally.
3. Remove from heat.
4. Cool completely at room temperature and refrigerate.

Makes about 2 ¼ cups.

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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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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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