Saturday, March 31, 2018

BABKA ~~ Polish Easter Bread


BABKA ~~ Polish Easter Bread
Allow the bread to rise slowly. Don’t put it in a place that is too warm; the ideal temperature is about 80ºF. A fast rise will contribute to an unstable bread that is likely to fall. The xanthan gum needs time to “set” in gluten-free breads. Also, try not to let the bread rise above the pan before you bake it, because this will contribute to instability.
Makes one 1 lb. loaf.
3/4 cup golden raisins
1 teaspoon rum
2 large eggs and 2 egg yolks (room temperature is best)
2 cups Bread Flour Mix   
1/3 cup granulated sugar
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
3 tablespoons unsalted butter, melted and cooled slightly (or dairy substitute)
2/3 cup milk, heated to 110°F* (or dairy substitute)

  1. Lightly grease a 9 x 5-inch loaf pan with cooking spray and dust with rice flour.
  2. Mix raisins and rum in a small bowl and set aside. Put eggs and egg yolks in a small bowl and set aside.
  3. Mix all dry ingredients in large bowl of electric mixer. Quickly add eggs, egg yolks, warm milk, and butter to the bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 3 minutes. Add raisin and rum mixture and mix well. Spoon dough into prepared pan; cover with a light cloth and let rise in a warm place for about 50-80 minutes (until dough is about 1 inch from below top of pan).
  4. Place rack in center of oven. Preheat oven to 400ºF while bread is rising (do not use a convection oven because it will brown the bread too quickly).
  5. Bake bread for about 10 minutes; remove from oven, cover bread with aluminum foil, return to oven, and bake another 40-45 minutes. Bread should have a heavy but hollow sound when tapped on the sides and bottom. Your instant-read thermometer should register about 205ºF. Remove bread from oven and turn onto a rack to cool. Wrap bread well in plastic wrap and then foil. Store in refrigerator for up to three days or freezer for up to three weeks.

Tuesday, March 27, 2018

Gluten-Free Peasant Bread

Gluten-free peasant bread recipe that requires no kneading and can be baked directly in a Pyrex bowl.

This recipe is adapted from Alexandra Stafford’s Bread Toast Crumbs, a brilliant nose-to-tail bread book for baking dummies and dough pro’s alike. Read the post above for some more tips that are scattered throughout the book, including what to do if your dough doesn’t seem to rise enough in the given time.
Prep Time 55 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings 2 loaves
 

 

Ingredients

  • 4 cups AP gluten-free flour
  • 2 teaspoons kosher salt
  • 2 1/4 teaspoons instant yeast
  • 2 cups lukewarm water
  • 2 tablespoons honey
  • 2 eggs lightly beaten
  • 2 tablespoons oil 
  • 1 teaspoon apple cider vinegar
  • Softened unsalted butter for greasing
  •  
  • Instructions

  • In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter.
  • Grease two 1-quart oven-safe bowls with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.
  • Transfer the bowls to the oven (use a baking sheet to make it easier), and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.

    Recipe Notes

    Note that this recipe differs from Ali’s master peasant bread recipe in that it doesn’t have two rises, and therefore doesn’t require a bowl cover.
  •  

Thursday, March 15, 2018

Gluten Free Pita Bread
Author: 

Ingredients
DIRECTIONS
  1. Everything into a medium mixing bowl and using hand beaters combine well. The batter should be a little thicker than pancake batter - not too runny. Because different climates/locations can have different air conditions, your batter may need either a little more water or a little more tapioca flour to make it the right consistency. Start with this and go from there though!
  2. Use a little olive oil or avocado oil in your pan, and at medium heat scoop some of the batter onto the pan (I used a ¼ cup measuring cup to scoop) and use the back of your scoop to help spread out the batter a little. Cook the same way you would cook a pancake - when you see the bubbles and the sides cooking you can flip. Both sides won't need more than a minute or 2. You will want the pitas to cool at least a few minutes before using so they soften up a bit and aren't too hot.

Homemade Hand Sanitizer

The Most Effective Homemade Hand Sanitizer

Ingredients:

  • 1/4 cup Aloe Vera Gel
  • 10 Drops of Tea Tree Oil
  • 10 Drops of Lavender Essential Oil 
  • 8 drops Cinnamon Essential Oil

Instructions:

1. Mix all ingredients together.
2. Pour into a spray bottle or a pump type bottle.
3. Shake before applying

Saturday, March 10, 2018

 

 

PURE PASSION
Rose Petal Dark Chocolate Bar

(a handmade luxurious dairy-free/ vegan and gluten/wheat free chocolate bar)
Ingredients :
1 cup squares or 200 grams of dark 72% chocolate
1/4 cup dairy-free creamer
1 teaspoon raw maca powder* (this is an aphrodisiac)
1/4 cup coconut butter or oil
roughly 1/2 cup rose tea petals **
* maca is an natural superfood that also has aphrodisiac properties! (omit if serving this chocolate recipe to kids or pregnant women)
** the rose petals I use are designed for tea brewing and can easily be found in Asian stores. A large bag costs about $5 and I hardly used any from it. A little goes a long way. They also make a nice tea and I’ve been experimenting in making other recipes with rose petals – stay tuned for those ;)
You will need : double boiler or a small pot with bowl for melting chocolate, steamer, a rectangular dish or pan for your form, parchment paper.
Directions :
Line a pan or any rectangular dish (does not have to be oven proof) with parchment paper and set aside.
First, set the double boiler or pot with water and a bowl, stacked over medium low heat, and prepare to melt some chocolate. Add all the chocolate pieces along with the creamer and coconut oil all together while ingredients are still room temperature, then turn on the heat to allow to melt. Mix gently with a whisk to incorporate all the ingredients well. Once the consistency is smooth and glossy, turn off the heat. Add in the raw maca powder and stir in to mix in well.
Pour the melted chocolate mixture into the pan and smooth top. Tap the pan on a tabletop to press down and allow the chocolate to get into all the air pockets. Set aside.
On a steamer, place a handful of dried roses and cover to allow to steam. This will help the petals separate better from the buds. (this is an optional step, but it helps to keep the petals intact for a nicer touch. Otherwise they may break and crumble more easily as you try to remove them from the green buds.) Remove the petals and separate the greed buds away and discard.

Friday, March 2, 2018

Gluten Free Apple-Pecan Cake

 

 

Ingredients

Cooking oil spray, to grease
4 Granny Smith apples, peeled, cored, thinly sliced
Juice of 2 lemons
1 cup gluten-free plain flour
½ cup pecans, finely chopped
2 tsp gluten-free baking powder
½ tsp xanthan gum
¼ cup almond meal
1 cup caster sugar
1 egg
1 cup vegetable oil
1 cup milk
1 tsp vanilla extract
3 egg yolks
¼ cup white sugar

Method

  1. Preheat oven to 325 F Grease a 8 in round springform cake tin with cooking oil and line with baking paper. Line a roasting pan with foil and put cake tin in pan. Toss apple with lemon juice. and slow cook until apple is soft until apple is soft. Set aside to cool.
  2. Put 2½ Tbsp of the flour in a medium bowl with pecan. Set aside. Sift remaining flour, baking powder and xanthan gum into a large bowl. Stir in almond meal and caster sugar, then beat in egg, oil, milk and vanilla until smooth. Add 1 cup of the batter to pecan mixture and beat until smooth.
  3. Stir yolks into remaining batter, then fold in cooled apple. Spoon into prepared cake tin and flatten with a palette knife. Beat pecan mixture until smooth, then spread over top. Sprinkle over white sugar. Bake for 1 hour 15 minutes or until center is firm to touch. Allow to cool in tin for 15 minutes, then release from tin and cool on
    a wire rack for at least 1 hour. Slice and serve.

GF Apple Bundt Cake

 GF Apple Bundt Cake



Cake
  1. 3 C Gluten free All Purpose Flour + More for Preparing Pan
  2. 2 1/2 tsp Baking Powder
  3. 1/2 tsp Baking Soda
  4. 3/4 tsp Kosher or Fine Sea Salt
  5. 1 1/2 C Vegetable Oil
  6. 1 1/4 C Sugar, + 1/4 C Sugar
  7. 1/2 C Light Brown Sugar, Packed
  8. 3 Large Eggs
  9. 1 Tbs Pure Vanilla Extract
  10. 4 Medium Apples (1 3/4lbs) peeled, cored and grated
  11. 1 Tbs Ground Cinnamon
Glaze
  1. 1/2 C Light Brown Sugar, packed
  2. 1/3 C Heavy Cream
  3. 1/4 C Butter
  4. 1/8 tsp Kosher or Fine Sea Salt
  5. 1 C Powdered Sugar
Cake
  1. Preheat oven to 325 degrees F. Spray a 10-inch bundt cake pan with non-stick cooking spray, coat with flour and set aside.
  2. Combine flour, baking powder, baking soda and salt in a mixing bowl and whisk.
  3. In another mixing bowl or a mixer, whisk together oil with 1 1/4C sugar, brown sugar, eggs and vanilla.
  4. Add the wet ingredients to the dry and stir well.
  5. Squeeze the grated apples to remove most of the liquid.
  6. Stir the apples into the batter.
  7. In a small bowl, combine 1/4 C sugar with cinnamon.
  8. Spread half the cake batter into the prepared pan.
  9. Sprinkle the cinnamon-sugar mixture on top, and cover with the remaining batter.
  10. Bake for 1.5 hours or until a toothpick inserted into the center comes out clean.
  11. Let cool in the pan for ten minutes before removing to a wire rack to finish cooling completely.
Glaze
  1. In a small, heavy saucepan, combine brown sugar, cream, butter and salt, and cook over medium-low heat, stirring until sugar is dissolved. Beat in the powdered sugar.
  2. Drizzle over fully cooled cake.
Notes
  1. Though the glaze contains butter and heavy cream, the cake itself is dairy free.
  2. Grating the apples, instead of chopping them, keeps the cake moist and the apples evenly distributed throughout.
Adapted from Simply Gluten Free: Fall Baking