1 cup quinoa flour
1 cup whole wheat flour
1/4 cup sucanat or honey
1 Tbsp baking powder
1/2 cup coconut oil
1 egg
Add small amounts of water if needed for mixing. Mix all ingredients well and bake at 350 degrees for 10 minutes of until very lightly browned.
Showing posts with label gluten-free. Show all posts
Showing posts with label gluten-free. Show all posts
Saturday, February 25, 2012
Monday, February 20, 2012
Quinoa Granola Bars
2 cups quinoa flakes (or oats)
1 cup blanched almond meal
3/4 cup chopped dates
1/2 cup ground walnuts/cashews
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup chopped pecans (any type of nuts would work)
1/2 cup melted coconut oil
1/2 cup honey (local honey if possible)
3 Tbsp unsweetened apple sauce
2 tsp vanilla
sesame seeds for sprinkling (optional)
Preheat oven to 350 degrees. Line a 9X13 pan with aluminum foil and oil the aluminum foil.
In a large bowl, stir together the quinoa flakes, almond meal, dates, ground walnuts, sea salt, cinnamon, and chopped nuts.
In a smaller bowl, combine the coconut oil, honey, applesauce and vanilla. Stir the wet ingredients into the dry ingredients and combine. Use a wet spatula to press the mixture into the prepared pan. Sprinkle granola bars with desired amount of sesame seeds.
Bake at 350 degrees for 25-30 minutes. Cook in the pan. Once cooled, remove the granola bars (still in foil) and cut into desired sizes. Refrigerate granola bars in an air-tight container or wrapped in saran wrap. These can easily be stored in the freezer for future use.
*I often use mini chocolate chip cookies instead of dried fruit. Also, when substituting oats,they don't tend to stick together as well.
1 cup blanched almond meal
3/4 cup chopped dates
1/2 cup ground walnuts/cashews
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup chopped pecans (any type of nuts would work)
1/2 cup melted coconut oil
1/2 cup honey (local honey if possible)
3 Tbsp unsweetened apple sauce
2 tsp vanilla
sesame seeds for sprinkling (optional)
Preheat oven to 350 degrees. Line a 9X13 pan with aluminum foil and oil the aluminum foil.
In a large bowl, stir together the quinoa flakes, almond meal, dates, ground walnuts, sea salt, cinnamon, and chopped nuts.
In a smaller bowl, combine the coconut oil, honey, applesauce and vanilla. Stir the wet ingredients into the dry ingredients and combine. Use a wet spatula to press the mixture into the prepared pan. Sprinkle granola bars with desired amount of sesame seeds.
Bake at 350 degrees for 25-30 minutes. Cook in the pan. Once cooled, remove the granola bars (still in foil) and cut into desired sizes. Refrigerate granola bars in an air-tight container or wrapped in saran wrap. These can easily be stored in the freezer for future use.
*I often use mini chocolate chip cookies instead of dried fruit. Also, when substituting oats,they don't tend to stick together as well.
Wednesday, February 1, 2012
Crunchy Yogurt Parfait Bites
This recipe comes from the blog superhealthykids.com. I love this idea for breakfast. I'm always trying to think of new things to give the kids, and finding something they'll actually eat is really hard. Press wonton wrappers into a mini muffin tin and bake at 375 degrees for 8 minutes until they start to turn golden.
Then fill each cup with:
Yogurt
Granola - just a small sprinkling
Fruit - diced kiwi, bluberries, and diced strawberries
GF Won Ton Wrappers
Versatile gluten-free won ton wrappers for all your GF won ton needs.
Ingredients:
1 cup all-pupose gluten-free flour
1/2 teaspoon xanthan gum
1 extra-large egge and 1 extra-large egg white, beaten together
2 to 4 tablespoons warm water
1. In a medium-siz bowl, combine the flour and xanthan gum. Add the eggs and 2 tablespoons water to the flour mixture and beat together to combine.
2. Press the mixture together with wet hands. It should stick together when pressed, and should have a smooth but stiff consistency. Add more water a tablespoon at a time until it reaches the proper consistency.
3. Separate the dough into two disks. Roll out each disk between two sheets of plastic wrap until they're about 1/8 inch thick. Remove the plastic wrap, dust both sides with more flour, and slice into desired shapes with a sharp knife.
4. When you're using the wrappers, moisten the edgese with a bit of warm water to help them stick together when cinched closed.
From the book Gluten-Free on a Shoestring by Nicole Hunn.
Ingredients:
1 cup all-pupose gluten-free flour
1/2 teaspoon xanthan gum
1 extra-large egge and 1 extra-large egg white, beaten together
2 to 4 tablespoons warm water
1. In a medium-siz bowl, combine the flour and xanthan gum. Add the eggs and 2 tablespoons water to the flour mixture and beat together to combine.
2. Press the mixture together with wet hands. It should stick together when pressed, and should have a smooth but stiff consistency. Add more water a tablespoon at a time until it reaches the proper consistency.
3. Separate the dough into two disks. Roll out each disk between two sheets of plastic wrap until they're about 1/8 inch thick. Remove the plastic wrap, dust both sides with more flour, and slice into desired shapes with a sharp knife.
4. When you're using the wrappers, moisten the edgese with a bit of warm water to help them stick together when cinched closed.
From the book Gluten-Free on a Shoestring by Nicole Hunn.
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