The main recipe is gluten and dairy free, and is low sugar. There's (as always) some variations listed also. I make this recipe in 2 9x13 glass baking dishes, then freeze some for later.
Ingredients:
4 c. Bob's Red Mill Gluten Free Flour Mix
3 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
4 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
1 1/2 tsp. xanthan gum
3 c. cooked, mashed pumpkin
4 eggs
1 c. rice milk
2 tbsp. vegetable oil
1/3 c. honey
3 tbsp. molasses
Mix liquid ingredients with pumpkin in large mixing bowl. Stir together dry ingredients in a separate bowl. Then add the dry to the wet ingredients and stir until moistened. Pour half of batter into each greased 9x13 baking dish and bake at 350° for 30-55 minutes, until toothpick comes out almost clean.
NOTE: This recipe is for fresh or frozen (in other words, high liquid content) pumpkin. For canned pumpkin, increase the milk or rice milk by 1/2 c. You can substitute cooked, mashed sweet potatoes for the pumpkin in this recipe - it turns out even better! Again, add 1/2 c. liquid to the recipe, with milk or rice milk. That's the alteration noted in the update.... UPDATE: It takes a slight alteration of the recipe to make it with sweet potatoes... here's the post: http://tuckaluckyridge.blogspot.com/2011/01/update-allergen-free-pumpkin-bread-with.html
Variation: you can add 1 c. chocolate chips or 1 c. chopped walnuts... or both, to make this really yummy!
Sunday, December 26, 2010
Saturday, December 18, 2010
Update: Gluten Free Sweet Potato Pancakes... or Waffles!
Well, I've got some new experience with these yummy pancakes that I thought I'd share. In the past couple months, I've tried the original recipe with two different brands gluten free pancake mix (besides Pamela's, which I usually use) and made waffles as well as pancakes with one of them. And had a little fun with it besides!
I've found the original recipe works pretty good for the Arrowhead Mills GF Pancake Mix, although adding 1 Tbsp of honey or agave to the liquid ingredients works well. Waffles with this pancake mix turn out well, too. For Bob's Red Mill GF Pancake Mix, I had to use more rice milk by about 1.5 times (3/4 c. for 1 recipe) what I usually use, and could have added another quarter cup - using 1 c. rice milk for 1 recipe batch of pancakes. The added liquid makes more pancakes from one batch, but I really don't prefer this mix. I'll list the waffle recipe below, as well as the link to the original recipe, which uses Pamela's Gluten Free Baking and Pancake Mix.
First, the Arrowhead Mills Gluten Free Pancake Mix waffle recipe:
Ingredients:
2 c. mix
1 tsp. cinnamon
2 eggs
4 tbsp. vegetable oil
3 tbsp. honey or agave (or sugar)
2/3 c. mashed, cooked sweet potato
3/4 c. + 2 tbsp. milk
1 tsp. vanilla
Separate the eggs and whip the whites until peaks form. Add the other liquid ingredients, including the sweet potato, to the eggs yolks and mix. Add the dry ingredients and mix until smooth. Fold in the eggs whites and cook in your waffle iron, using the instructions.
Note: these were yummy, but pretty heavy. You could try adding baking powder or reducing the mix by 1/4 c. to see if that helps lighten them up a little.
I've found the original recipe works pretty good for the Arrowhead Mills GF Pancake Mix, although adding 1 Tbsp of honey or agave to the liquid ingredients works well. Waffles with this pancake mix turn out well, too. For Bob's Red Mill GF Pancake Mix, I had to use more rice milk by about 1.5 times (3/4 c. for 1 recipe) what I usually use, and could have added another quarter cup - using 1 c. rice milk for 1 recipe batch of pancakes. The added liquid makes more pancakes from one batch, but I really don't prefer this mix. I'll list the waffle recipe below, as well as the link to the original recipe, which uses Pamela's Gluten Free Baking and Pancake Mix.
First, the Arrowhead Mills Gluten Free Pancake Mix waffle recipe:
Ingredients:
2 c. mix
1 tsp. cinnamon
2 eggs
4 tbsp. vegetable oil
3 tbsp. honey or agave (or sugar)
2/3 c. mashed, cooked sweet potato
3/4 c. + 2 tbsp. milk
1 tsp. vanilla
Separate the eggs and whip the whites until peaks form. Add the other liquid ingredients, including the sweet potato, to the eggs yolks and mix. Add the dry ingredients and mix until smooth. Fold in the eggs whites and cook in your waffle iron, using the instructions.
Note: these were yummy, but pretty heavy. You could try adding baking powder or reducing the mix by 1/4 c. to see if that helps lighten them up a little.
Saturday, December 4, 2010
Rainbow
Vermillion Cliffs, Arizona... one of those moments that makes you appreciate being alive... or it works that way for me, anyway. We were 700 miles into a 1200 mile trip, and had started off the morning in chilly, misty rain. We left town on a two-lane road, headed into a canyon, and started up the side of the mountain... into 6 inches of that slippery white stuff (SNOW) -- yikes! 30 white-knuckled miles later we descended in elevation back to the rain level. All morning, it rained off and on, and the clouds stayed as thick as peanut butter. Finally, it began to clear and as we topped the hill, this was our first view of the cliffs. We wound down into the valley and got to look at them closer as we drove alongside, but this first view was the most spectacular. What a great beginning to a Thanksgiving trip to see family -- with a reminder from nature of all that we have to be thankful for.
Saturday, November 6, 2010
Sunrise pictures
The "picture of the week" has been delayed for a bit... haven't had time to take any pictures lately! Until this morning... we had a sunrise that makes you smile just to be alive and awake and here to enjoy the colors and the light and the crisp fall air. And since I've gotten behind on the pictures, here's two for this morning!
Traditional pink sky
Tree bark art: In the mornings, the light is just right to show the patterns of time creeping up the tree... just like they do on all of us!
Thursday, October 28, 2010
Beemer Family History: Johann H. Dickhaut (1754 - 1804)
One of my best memories as a teenager is when my grandma handed me a bunch of papers and said, "Well, here's the history of our family. It's your turn to take care of it and add to it." From that point, I've been interested, not just in the names and dates, but the stories that make up richness of the history of our families. I've collected so much information, stories, copies of pictures, and background information that I can bore the poor soul who asks, "What was great-great grandma's name?" to death with 7 hours of commentary. Posting some of the information and stories seems like a good way to share these things in small bits, and if you're interested, you can ask for the whole story!
So we'll start with a thumbnail sketch of the generation that goes back the furthest on the Beemer family tree that's posted on the Family History page. This information comes from an article written by Johannes Helmut Merz, a Hessian soldier scholar and author. The link to the article is below.
Johann H. "Henry" Dickhaut was born in 1754 in Hesse-Hanau, a province in what would become Germany. He became a Hessian soldier in the Revolutionary War, was wounded, captured, escaped, and became a schoolteacher. He married Anna Catherina Teigert on August 16, 1778. After some time in New York and then Phildelphia, he heard about land being granted in Canada to soldiers who had fought for the British a few years before. He applied for and received a 500 acre grant and moved his family to Ontario in 1797. His daughter, Elizabeth, was born in Philadelphia in 1783. Elizabeth's daughter, Esther, eventually married into the Beemer family, marrying Judson Beemer in 1863 in Lee County, Illinois. Henry died in 1804 at the age of 50, according to a sworn statement from his daughter several years later.
Read the whole article here:
A Hessian Soldier's Odyssey - Henrich Dickhaut from Dudenhofen by Johannes Helmut Merz
So we'll start with a thumbnail sketch of the generation that goes back the furthest on the Beemer family tree that's posted on the Family History page. This information comes from an article written by Johannes Helmut Merz, a Hessian soldier scholar and author. The link to the article is below.
Johann H. "Henry" Dickhaut was born in 1754 in Hesse-Hanau, a province in what would become Germany. He became a Hessian soldier in the Revolutionary War, was wounded, captured, escaped, and became a schoolteacher. He married Anna Catherina Teigert on August 16, 1778. After some time in New York and then Phildelphia, he heard about land being granted in Canada to soldiers who had fought for the British a few years before. He applied for and received a 500 acre grant and moved his family to Ontario in 1797. His daughter, Elizabeth, was born in Philadelphia in 1783. Elizabeth's daughter, Esther, eventually married into the Beemer family, marrying Judson Beemer in 1863 in Lee County, Illinois. Henry died in 1804 at the age of 50, according to a sworn statement from his daughter several years later.
Read the whole article here:
A Hessian Soldier's Odyssey - Henrich Dickhaut from Dudenhofen by Johannes Helmut Merz
Gluten Free Baked Apples
This is one of my favorite gluten free desserts. There's (of course) several ways I make it, depending on what works at the time. This small recipe is great for 2 people, 1 serving each. Multiply the recipe for more folks or to have leftovers.
Ingredients:
1 thin-sliced apple
sprinkle of cinnamon
1-2 Tbsp. agave nectar or honey
VERY small pinch of cloves (about 5-10 grains in the palm of my hand that I brush into the mixture)
Mix the ingredients together.
For stovetop cooking, add 1 Tbsp of butter or oil to the mixture. Simmer in small sauce pan or skillet until apples are soft and sauce is starting to thicken (20-25 minutes or so).
For oven or toaster oven baking, add 1/2 c. water to the mixture and put in a greased glass dish. Add 1 Tbsp. butter if desired. Bake apples at 350°F for 30 minutes or until soft. Stir occasionally to keep the top apples from drying out.
A yummy twist: I had boiled cranberries for the juice and strained the berries out... I added the strained-out berry mush to a 6-apple batch of these baked apples. It turned out to be a great mixture!
Ingredients:
1 thin-sliced apple
sprinkle of cinnamon
1-2 Tbsp. agave nectar or honey
VERY small pinch of cloves (about 5-10 grains in the palm of my hand that I brush into the mixture)
Mix the ingredients together.
For stovetop cooking, add 1 Tbsp of butter or oil to the mixture. Simmer in small sauce pan or skillet until apples are soft and sauce is starting to thicken (20-25 minutes or so).
For oven or toaster oven baking, add 1/2 c. water to the mixture and put in a greased glass dish. Add 1 Tbsp. butter if desired. Bake apples at 350°F for 30 minutes or until soft. Stir occasionally to keep the top apples from drying out.
A yummy twist: I had boiled cranberries for the juice and strained the berries out... I added the strained-out berry mush to a 6-apple batch of these baked apples. It turned out to be a great mixture!
Sunday, October 17, 2010
Picture of the Week, 10-17-2010
One of my other favorite hobbies is taking pictures... so we'll take a break from recipes sometimes and do pictures instead. This picture was taken on a rainy afternoon a few days ago. Just the fact that we still have roses blooming in October is amazing - the raindrops give this peace rose a special beauty. I'd like to work on noticing more of the small beauties in my life, whether visual or otherwise.
Subscribe to:
Posts (Atom)