This is exciting, for me. These are noodles without egg, rice, corn, margarine or butter. And, they taste great! All store noodles either have rice or corn in them -- neither of which my kids can have right now. So, here's how:
Ingredients:
1/4 cup sorghum flour
1/4 cup chickpea flour
1/4 cup tapioca flour/starch
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp sea salt
1 egg sub (Ener-G egg replacer: 1 tbsp powder, 2 tbsp water)
2 tsp canola oil
10-15 tsp water
Sift dry ingredients into bowl. Important to get clumps out.
Mix egg and let sit 1 minute. Add oil. Then add to the flour mix.
Add water tsp at a time until dough is firm enough to roll without crumbling. It still will appear on the dry side. Let sit for 30 minutes under wax paper.
Lightly flour a board or table, roll dough out (you can do 2 pieces) as thin as possible. Let rest and dry, turning once, until dough feels like soft leather.
Trim uneven edges (I save trimmings to cook into other recipes).
You can cut this any way you want. I use a long flat knife to cut very thin slices about 4-6" long.
You can let these dry even more, freeze, or boil. I boil in salted water with 1-2 tsp canola oil.
After 8-10 minutes (depending on thickness), I drain, lightly salt and add seasoning, like Thyme. Or mix with a red sauce. I'll soon be posting a tomato-less spaghetti sauce that I promise is great.
Now, I won't try to fool you. These will not look like store noodles and that was a problem with my kids at first. It's been many months since they last had a noodle and this time, they polished off the plate. They had forgotten what store noodles looked like. Big hit!
10.31.2006
10.30.2006
Chocolate cake icing
This is an updated version of this icing recipe. I've found a version that works much better. I'm sure it'll continue to be a work in progress.
1 cup powdered sugar (if corn's an issue, make your own or buy corn-free)
1 tbsp carob powder (cocoa is fine)
1 tbsp organic Spectrum shortening
2 Ener-G egg subs (3 tbsp powder, 4 tbsp water)
Mix the sugar and carob well. Make the egg sub and let sit 2 minutes. Add all ingredients in bowl and blend with a mixer. Spread on cake!
And, just to be thorough, here's the old recipe version below:
This is a simple icing recipe. It's quick, easy and reliable.
And, there's no soy, dairy, gluten, tofu, shortening, margarine, etc. Just basic icing.
In the end, the icing is more of a liquid but after a few hours, turns into more of a harder icing shell -- not quite as hard as a candy shell, but just more solid.
Ingredients:
4 tbsp powdered sugar (I use Miss Robens corn starch-free)
2 tbsp carob powder
2 tbsp tapioca starch
1 tsp canola oil
water
Mix the dry ingredients well. Add the oil and stir well.
Add water 1 tbsp at a time until reaching a smooth, but not runny, consistency. If it's too runny, add tapioca starch. Too thick, add a little water. This is about enough to coat (1) 8x8 cake.
1 cup powdered sugar (if corn's an issue, make your own or buy corn-free)
1 tbsp carob powder (cocoa is fine)
1 tbsp organic Spectrum shortening
2 Ener-G egg subs (3 tbsp powder, 4 tbsp water)
Mix the sugar and carob well. Make the egg sub and let sit 2 minutes. Add all ingredients in bowl and blend with a mixer. Spread on cake!
And, just to be thorough, here's the old recipe version below:
This is a simple icing recipe. It's quick, easy and reliable.
And, there's no soy, dairy, gluten, tofu, shortening, margarine, etc. Just basic icing.
In the end, the icing is more of a liquid but after a few hours, turns into more of a harder icing shell -- not quite as hard as a candy shell, but just more solid.
Ingredients:
4 tbsp powdered sugar (I use Miss Robens corn starch-free)
2 tbsp carob powder
2 tbsp tapioca starch
1 tsp canola oil
water
Mix the dry ingredients well. Add the oil and stir well.
Add water 1 tbsp at a time until reaching a smooth, but not runny, consistency. If it's too runny, add tapioca starch. Too thick, add a little water. This is about enough to coat (1) 8x8 cake.
10.28.2006
Coffee cake anyone?
This stuff ain't bad.
My kids love my chocolate cake (see recipe links on the right). But I like to mix up the selection every so often with a yellow or white cake. So, I've modified recipes to make this coffee cake. Note, this relies on egg replacer and the gfcf flour mix I use is 1/2 cup sorghum flour and 1/2 cup chickpea flour. You could use any mix you want. Replace sorghum easily with rice flour. Replace the chickpea maybe with 1/4 cup tapioca and 1/4 cup potato starch. Anything will do. But, you'll notice -- no soy, rice, gluten, casein, corn, yeast, butter or margine.
Ingredients:
- 1 egg substitute (I use Ener-G egg replacer: 1 tbsp powder with 2 tbsp water)
- 1/2 cup water (during mixing, I end up adding up to another 1/2 cup to reach right consistency)
- 1 cup gfcf flour (I use 1/2 cup sorghum, 1/2 cup chickpea)
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1/2 cup sugar
- 2 tbsp canola oil
- 2 tsp baking powder (Miss Robens sells some without corn starch)
Topping ingredients:
- 1/4 cup brown sugar (I prefer Wholesome Sweeteners to avoid allergens)
- 1/2 tbsp tapioca starch
- 1 tsp cinnamon
- 1/2 tbsp Spectrum shortening (or just use canola oil)
Directions:
Mix the egg sub in a bowl. Let sit 1 minute. Add all ingredients EXCEPT the last four -- brown sugar, tapioca, cinnamon and shortening. Blend well with mixer.
Mix last four ingredients in small bowl. Stir together until crumbly (this is the topping).
Heat oven to 350. Grease 8x8 baking pan with Spectrum shortening. Pour batter in the pan.
Sprinkle topping over batter until well covered.
Bake about 20-25 minutes. Mine is usually done in 20.
You'll notice this is a "shallow" coffee cake. I prefer it that way. You could also bake this in a round cake pan for a circular cake.
Or, double the batter recipe to make a thicker coffee cake and bake 5-10 minutes longer.
Yum.
My kids love my chocolate cake (see recipe links on the right). But I like to mix up the selection every so often with a yellow or white cake. So, I've modified recipes to make this coffee cake. Note, this relies on egg replacer and the gfcf flour mix I use is 1/2 cup sorghum flour and 1/2 cup chickpea flour. You could use any mix you want. Replace sorghum easily with rice flour. Replace the chickpea maybe with 1/4 cup tapioca and 1/4 cup potato starch. Anything will do. But, you'll notice -- no soy, rice, gluten, casein, corn, yeast, butter or margine.
Ingredients:
- 1 egg substitute (I use Ener-G egg replacer: 1 tbsp powder with 2 tbsp water)
- 1/2 cup water (during mixing, I end up adding up to another 1/2 cup to reach right consistency)
- 1 cup gfcf flour (I use 1/2 cup sorghum, 1/2 cup chickpea)
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1/2 cup sugar
- 2 tbsp canola oil
- 2 tsp baking powder (Miss Robens sells some without corn starch)
Topping ingredients:
- 1/4 cup brown sugar (I prefer Wholesome Sweeteners to avoid allergens)
- 1/2 tbsp tapioca starch
- 1 tsp cinnamon
- 1/2 tbsp Spectrum shortening (or just use canola oil)
Directions:
Mix the egg sub in a bowl. Let sit 1 minute. Add all ingredients EXCEPT the last four -- brown sugar, tapioca, cinnamon and shortening. Blend well with mixer.
Mix last four ingredients in small bowl. Stir together until crumbly (this is the topping).
Heat oven to 350. Grease 8x8 baking pan with Spectrum shortening. Pour batter in the pan.
Sprinkle topping over batter until well covered.
Bake about 20-25 minutes. Mine is usually done in 20.
You'll notice this is a "shallow" coffee cake. I prefer it that way. You could also bake this in a round cake pan for a circular cake.
Or, double the batter recipe to make a thicker coffee cake and bake 5-10 minutes longer.
Yum.
10.27.2006
Chili burgers
Now here's a really simply burger recipe that my kids like. They seem to like spicy foods. And, it has cumin in it, which is a good spice antioxidant.
Anyway, here's the recipe.
Ingredients:
1 lb. ground beef (I prefer farm bought)
1 tsp sea salt
1/2 tsp cumin
1 tbsp chili powder
diced onion to taste or onion powder
1 tbsp Heinz ketchup
Mix together well. Form into patties. Bake on 350 degrees for 20 minutes.
Easy. Enjoy.
Anyway, here's the recipe.
Ingredients:
1 lb. ground beef (I prefer farm bought)
1 tsp sea salt
1/2 tsp cumin
1 tbsp chili powder
diced onion to taste or onion powder
1 tbsp Heinz ketchup
Mix together well. Form into patties. Bake on 350 degrees for 20 minutes.
Easy. Enjoy.
10.25.2006
Awesome "chocolate cake"
This is chocolate cake for even the most particular diet. To start, it has no chocolate, although you could use cocoa powder just as easily. Needs no rice flour. No butter, milk, yeast or soy. Amazing! This is a staple in our house -- the kids call it "ice cream cake," because it has a shine to the top that resembles ice cream.
This really is a carob cake and if baked properly, comes out full and moist.
Ingredients
------------
1 cup sorghum flour
1/4 cup tapioca flour/starch
1/4 cup potato starch (others will do too, but potato adds moistness)
1/2 cup sugar
1/2 cup carob powder (make sure it's free of soy and is gluten-free)
1 tsp baking soda
1 heaping tsp xanthan gum
1 tsp salt
1/2 cup canola oil
1 1/2 cups water
Spectrum Organic Shortening
Heat oven to 350.
Mix dry ingredients and stir until well combined.
Add oil and water.
Beat with electric mixer.
Grease an 8x8 baking pan with the organic shortening and do the sides.
Pour batter into pan.
Give kids the beaters.
Bake on 350 for 25 minutes. When done, it will not be completely baked through the middle, but this is a key part of making this because it will continue to self-bake out of the oven. In the end, it will be completely baked through, yet remain moist. (If you do this and it still seems unbaked in the middle, next time, add 5 minutes to the baking cycle.)
I store this in the summer in the fridge with plastic wrap. In the winter, it's OK out.
You can make two at a time by doubling the recipe and freezing one.
You can also make this into a birthday cake. I've split the recipe between two round cake pans. You can easily make icing -- I just make a simple one out of powdered sugar and water with a little oil or the shortening -- not too much.
This really is a carob cake and if baked properly, comes out full and moist.
Ingredients
------------
1 cup sorghum flour
1/4 cup tapioca flour/starch
1/4 cup potato starch (others will do too, but potato adds moistness)
1/2 cup sugar
1/2 cup carob powder (make sure it's free of soy and is gluten-free)
1 tsp baking soda
1 heaping tsp xanthan gum
1 tsp salt
1/2 cup canola oil
1 1/2 cups water
Spectrum Organic Shortening
Heat oven to 350.
Mix dry ingredients and stir until well combined.
Add oil and water.
Beat with electric mixer.
Grease an 8x8 baking pan with the organic shortening and do the sides.
Pour batter into pan.
Give kids the beaters.
Bake on 350 for 25 minutes. When done, it will not be completely baked through the middle, but this is a key part of making this because it will continue to self-bake out of the oven. In the end, it will be completely baked through, yet remain moist. (If you do this and it still seems unbaked in the middle, next time, add 5 minutes to the baking cycle.)
I store this in the summer in the fridge with plastic wrap. In the winter, it's OK out.
You can make two at a time by doubling the recipe and freezing one.
You can also make this into a birthday cake. I've split the recipe between two round cake pans. You can easily make icing -- I just make a simple one out of powdered sugar and water with a little oil or the shortening -- not too much.
10.24.2006
Spicy chicken
The kids have called this fish, but lately they're realizing it's really chicken. So, we're starting to call this spicy chicken.
I buy farm chicken twice a month, usually a few pounds at a time. When I get home, I wash the chicken breasts, slice them into strips, and boil them. When cool, I freeze them in 1 lb packages.
Pull a package out the night before you want to use it. One package is enough to feed two kids for two nights.
Cut the strips into "nugget" pieces.
In a bowl, mix 1 tsp salt, 1 tbsp chili powder, 1/4 tsp hot pepper powder, 1/4 tsp cumin, 1/4 tsp onion or garlic powder.
Heat a nonstick pan to medium high heat. Add 1 tsp of canola oil to the pan.
Stir the chicken pieces into the seasoning mix and rub it in a little -- doesn't have to be coated like a deep-fried batter, just rubbed in.
Cook pieces in the pan until cooked through, no pink.
Easy.
I buy farm chicken twice a month, usually a few pounds at a time. When I get home, I wash the chicken breasts, slice them into strips, and boil them. When cool, I freeze them in 1 lb packages.
Pull a package out the night before you want to use it. One package is enough to feed two kids for two nights.
Cut the strips into "nugget" pieces.
In a bowl, mix 1 tsp salt, 1 tbsp chili powder, 1/4 tsp hot pepper powder, 1/4 tsp cumin, 1/4 tsp onion or garlic powder.
Heat a nonstick pan to medium high heat. Add 1 tsp of canola oil to the pan.
Stir the chicken pieces into the seasoning mix and rub it in a little -- doesn't have to be coated like a deep-fried batter, just rubbed in.
Cook pieces in the pan until cooked through, no pink.
Easy.
10.23.2006
A good morning
This is a good recipe for an all-purpose snack or a breakfast bar. My kids call these "cereal bars" and they easily could be modified.
Ingredients
------------
Flour mix: 1 cups sorghum flour, 1 cup chickpea flour, 1/2 cup potato starch, 1/2 cup tapioca flour/starch, 1/2 cup carob powder.
1 tsp cinnamon
2 cups water with 1 tsp lemon juice in it.
1 cup brown sugar (Wholesome Sweeteners brand is good)
1 tsp sea salt
1 tsp baking soda
3 tsp xanthan gum
Preheat oven to 350. Grease a baking sheet with Spectrum shortening (actually, I cover sheet with foil, and grease the foil because later, when done, it's easier to remove the bars.)
In a bowl, mix flour, cinnamon and xanthan gum.
In another bowl, mix water, lemon juice, brown sugar, salt and soda.
Stir wet mixture into dry.
Should resemble thick pancake batter but not runny. You should be able to spread it on the sheet with a spatula. If too dry, add water. If too runny, add starch.
Spread dough on cookie sheet. Bake 25-30 minutes. Let cool.
When cool, lift foil off the sheet. Peel the baked square off the foil. Then, put it back on the foil and use a pizza cutter to cut into bars. I freeze half.
Ingredients
------------
Flour mix: 1 cups sorghum flour, 1 cup chickpea flour, 1/2 cup potato starch, 1/2 cup tapioca flour/starch, 1/2 cup carob powder.
1 tsp cinnamon
2 cups water with 1 tsp lemon juice in it.
1 cup brown sugar (Wholesome Sweeteners brand is good)
1 tsp sea salt
1 tsp baking soda
3 tsp xanthan gum
Preheat oven to 350. Grease a baking sheet with Spectrum shortening (actually, I cover sheet with foil, and grease the foil because later, when done, it's easier to remove the bars.)
In a bowl, mix flour, cinnamon and xanthan gum.
In another bowl, mix water, lemon juice, brown sugar, salt and soda.
Stir wet mixture into dry.
Should resemble thick pancake batter but not runny. You should be able to spread it on the sheet with a spatula. If too dry, add water. If too runny, add starch.
Spread dough on cookie sheet. Bake 25-30 minutes. Let cool.
When cool, lift foil off the sheet. Peel the baked square off the foil. Then, put it back on the foil and use a pizza cutter to cut into bars. I freeze half.
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