Showing all posts tagged snacks:

Oatmeal pumpkin chocolate chip muffins

Here is another great gluten-free muffin for loading up the freezer! I have packed these about as full of food as I can manage, minimizing the amount of rice-based flour mix (which I do not, personally, consider ‘food’). Ingredients 1 1/2 cups Pamela’s Artisan Blend flour mix 3/4 cup gluten free oats, roughly chopped in spice grinder or blender 3/4 cup buckwheat flour 3/4 cup almond or hazelnut meal 2 T chia seeds 2 t baking soda 1 t cream of tartar 1/2+ t salt 1 1/2 t cinnamon 3/4 t nutmeg...

Pumpkin Chocolate Chip Muffins, gluten-free

This recipe will make a great big batch of 24 yummy, dense, moist and satisfying muffins. They will also happen to be gluten-free! Put at least half in the freezer, and you will have a supply of great snacks. 3 cups Pamela’s Artisan Blend flour mix* 2 t cinnamon 2 t ginger 1/2 t nutmeg 1/2 t corriander 1/2 t salt 2 1/2 t baking soda 1 t cream of tartar 3/4 cup sugar 4 eggs 1 can squash or pumpkin 1-2 mashed ripe bananas 1 stick of butter, melted 1 cup cultured buttermilk 1/2 cup mini choco...

Dosa! The wheat-free South Indian speciality

Searching for wheat/bread alternatives for my corn- and wheat-free kids, I have crossed paths with the South Indian specialities, Dosa and Uttapam. These are made from a thick fermented rice and lentil batter; for dosa, the batter is thinned quite a bit, and they come out like toasty crepes, while uttapam are thicker, like pancakes or crumpets. There are other versions as well, such as the steamed Idli, and various fried fritter-like snacks, which use the thick batter with no liquid added at ...

Sourdough Rosemary Crackers

Does it seem like craziness to make your own crackers? These crackers are easy and very tasty, and a great way to use excess sourdough starter. They are also a good excuse to make bacon (don’t burn it!) or discover lard. This recipe is based on the Sourdough Bacon Rosemary Crackers recipe from Cultures for Health. Ingredients: 1½ cups fresh sourdough starter ¾ teaspoon or so sea salt, plus more to sprinkle on top 1 tablespoon or so rosemary, either fresh and finely chopped, or dried and r...

Sourdough Waffles

This recipe is based on a very nice recipe on the Cultures for Health site. It is an easy and satisfying way to use your sourdough starter. These waffles are moist, tasty, a little bit tangy, and great for breakfast or lunch (as sandwich bread!) or an anytime snack. Freeze the extras, and then toast whenever you want one. I have a "defrost" button on my toaster, which is very handy. Ingredients/preparation: Preheat waffle maker. In a mixing bowl, combine: 2 cups sourdough starter 1 tables...

Sourdough Crepes

Crepes are pretty easy to make (especially if you don't mind what they look like), though they take some time, since they are cooked a one-at-a-time. They are also a very handy use of ‘discarded’ starter (what you need to take out before feeding). They keep well for a few days in the fridge, and can be served almost ANY WAY. For a sweet treat, spread/fill with jam, berries, whipped cream, syrup, chocolate, honey, cinnamon and sugar, etc. For savory, optionally omit the sweetener in the crep...

Processed food challenge, part 1 (cleaning out the pantry)

Happy New Year! Thinking about how to eat healthier? Join the club. :) Seriously, what can you do to improve your diet? A great start is to look in your cabinets and start [re-]reading product labels. How many ingredients do they contain? How may can you pronounce? How much violence have they likely suffered before they reached you? Even if it is “organic", how much does the product resemble something you have seen in nature? The industrial processing of food not only frequently adds junk ...

Sourdough Crumpets

Quick, easy, tasty, convenient and versatile! Also, dairy free/vegan. :) Crumpets are somewhere between a pancake and an english muffin. Make extra and put them in the fridge or freezer, as they are best toasted. With a little extra honey and added cinnamon, they are a lovely morning treat. Without the cinnamon, they can be eaten anytime, any way! This recipe is based on the one from Cultures for Health. Note: You will need ‘special equipment’ for these. I bought these metal english muffin r...

Sourdough Muffins

This tasty and flexible muffin recipe is adapted from The Basic Sourdough Muffin recipe on the Cultures for Health site. They have lots of air pockets from the sourdough and soda, and a lovely chewiness/elasticity. Nice crust on top. Yum. Ingredients: ½ cup sourdough starter 1½ cups white or whole wheat flour, or a combination up to ½ cup water, as needed (depending on wetness of starter) ½ cup (1 stick) melted butter 2 eggs 1 teaspoon salt 1 teaspoon soda ½ cup sugar (evaporated cane juic...

Sourdough Pancakes

Here is a sourdough pancake recipe [mostly] from What's Cooking America, perfect for using up starter (you might want to bulk up your starter just for this). The batter is a little goopy, so tricky to get onto the griddle without making a mess--but worth it! The texture is excellent. I made these pancakes recently with 3 cups starter and two eggs, and bumped up the other ingredients by about half. I had plenty left over for the freezer. Pop them in the toaster (or just let them thaw) and they...