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© 2006 -2008 Gluten free diet blog
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Regenia Karkut said,
Wrote on March 23, 2007 @ 3:05 pm
Before our SCD/LOD days, I used to find granola or oatmeal-typebar cookie recipes (doesn’t matter if they are legal or not; justsubstitute what you need to) and make those. After they had cooled,instead of cutting them into 9 squares (I normally used my 9″x9″baking pan), I’d cut them into bars. I’d wrap, label and freeze themindividually. Viola! Funk-free breakfast bars, lol.
It was a great kiddie cooking activity, too. We’d normally useamaranth, quiona (soaked and cooked), some rice bran -good ‘additives’ were coconut, pumpkin or sunflower seeds, groundflaxseed, nut chunks (if tolerated), nut butters, honey, raisins,dried fruit chunks, drizzle of molasses for iron…whatever yourfamily likes…endless combos.
Try to use aluminum-free baking soda, and I like the Redmond’s RealSalt if a recipe calls for it. I used either coconut oil as the fat(esp if I had added in coconut flakes), or ghee. Safflower oil workedtoo, but bar could be a bit “crumbly”. I also tended to undercook therecipe slightly (more “chewy” texture), or add in eggs, even if theywere not called for.
I no longer have any of our old recipes, as we’ve been SCD/LOD fornearly 10 months now, but I think SDFSK has a granola recipe you couldlook at. Or just experiment…even the “mistakes” will get eaten ascereal or topping for fruit or desserts. Not a waste, IMO.
Wesley Marske said,
Wrote on March 25, 2007 @ 5:11 am
You sound just like us in the mornings!!! LOL I make cupcakes andmuffins and freeze them individually for lunches or as you say one of THOSEmornings, just put it in the microwave for about 30 seconds and its thawed andwarm.I use a gf/cf white cake mix and make a double batch at a time, use cupcakepapers and you can keep rotating the pans without washing inbetween. I putblueberries in one batch, gf/cf choc. chips in another, etc….. I’ve got agood recipe for carrot muffins too, anyway, I usually set aside a day once amonth or so to do a muffin marathon and make enough for the month. Tip: Whengrating carrots do a 10 lb bag at once, devide in baggies by the amount you needper batch and freeze. You only get the mess of grating once for about 6-8batches!If you want my recipies, I can post them.
Irish Winnen said,
Wrote on March 26, 2007 @ 4:29 am
Can you please post your carrot muffin recipe?
Wesley Marske said,
Wrote on March 26, 2007 @ 3:08 pm
make cupcakes and muffins and freeze them individually for lunchesor as you say one of THOSE mornings, just put it in the microwavefor about 30 seconds and its thawed and warm.use cupcake papers and you can keep rotating the pans withoutwashing inbetween. I put blueberries in one batch, gf/cf choc.chips in another, etc….. I’ve got a good recipe for carrotmuffins too, anyway, I usually set aside a day once a month or so todo a muffin marathon and make enough for the month. Tip: Whengrating carrots do a 10 lb bag at once, devide in baggies by theamount you need per batch and freeze. You only get the mess ofgrating once for about 6-8 batches!
Wesley Marske said,
Wrote on March 28, 2007 @ 5:01 am
Hi, it’s actualy for carrot cake but I have found that ALL my gf cakes fallafter cooling, muffins or cupcakes don’t do that. I adapted LOL.
2 cups sugar1 cup vegetable oil4 eggs3 cups finely grated carrots, packed3 cups bean or rice flour blend (I just use straight rice flour)1 1/2 tsp xantan gum2 tsp cinnamon2 tsp soda1 tsp salt1 cup raisins (optional)
Beat together sugar, oil and eggs. Add carrots. Combine dry ingredients andadd to sugar mixture with raisins, if used. Mix with large spoon until wellblended, it will seem dry at first but will become easier to mix. Pour intogreased 13×9x2 inch pan.Bake at 350 F for 40-50 min. or toothpick inserted in center comes out clean.
I don’t use the raisins and ofcourse do muffins instead. About 25 minutes.