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Celiac.com 03/08/2016 - I bake frequently using a variety of flours. This, gluten-free paleo bread with dried fruit and pecans is a recipe I devised when trying to create a sweeter bread with virtually no grains. That's right, no grains! I used almond butter in place of the majority of the flours which makes this paleo bread extremely hearty. It pairs very well with an afternoon tea or with some free-range scrambled eggs for a nourishing breakfast. Bread is one item that many people find hard to give up. Oprah also talks about how much she loves her bread! I don't feel anyone should have to give up flavor. I enjoy working up recipes that are tasty and healthy so we can all enjoy them while living a long healthy life. A truly high quality of life. I incorporated fresh (or home-roasted) nuts and dried fruit into my recipe but you can omit them if preferred. My celiac and paleo family enjoy every bite, including the nuts and fruit surprises in each and every bite. Children love the heartiness of this. The sooner flavors and textures are introduced to a child at the proper age, the more they can get accustomed to a variety as well as the multitude of nutrients in a recipe like this. I hope you enjoy! Ingredients: ¾ cup almond butter, mixed well 4 large eggs (room temp) ¼ cup tapioca flour ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cider vinegar ¼ cup dried blueberries (sugar-free) ½ cup raisins (I used ¼ cup Golden and ¼ cup Thompson Seedless Raisins) ½ cup cranberries (I find it hard to locate sugar-free) Coconut oil for greasing pan Directions: Preheat oven to 350F degrees. Place rack in center of oven. Grease a loaf pan with coconut oil or oil of choice. In one bowl add the almond butter and eggs. Whip on low and then medium and then high, getting a really frothy thick mix. Lower the speed and add 1 teaspoon cider vinegar. Increase speed a few more seconds. In a second bowl combine the tapioca flour, salt, baking soda and cinnamon. Sift well. Add the second bowl with the dry ingredients to the first bowl with wet ingredients, folding in and mixing (do not over mix). Add in blueberries, raisins and cranberries. Pour into greased loaf pan and spread evenly. Optional: For a sweeter breakfast bread, I will add 3 tablespoons sugar-free raspberry preserves. Swirl in gently along the top of the bread creating a marbled effect. Immediately place in oven and bake for 25 minutes. Turn the baking pan around and bake for another 25 minutes. Test bread by placing a clean knife in center of loaf. If it comes out clean, it is done. If knife does not come out clean, turn down oven to 325 degrees. Bake for 5-15 minutes more, checking frequently with the knife test. Take out when moist but not wet – Paleo breads will continue to “bake” outside the oven. Homemade baked Paleo breads always taste better the next day as opposed to fresh “wheat” bread hot out of the oven–interesting! Let cool then remove from pan. NOTE: This bread freezes well.
Preparation time: 15 minutes. Bake time for muffins: 20 - 24 minutes Bake time for bread: 1 hr - 1 hr 10 minutes Makes 2 dozen muffins or 1 loaf of banana bread Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside. Ingredients: ½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil 2/3 cup of granulated sugar 2 large eggs* 1 ½ cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, ¼ cup each of corn starch, 1/8 cup each of sorghum flour and potato starch) 1 ½ teaspoon of baking soda 1 ½ teaspoon of baking powder ½ teaspoon of kosher salt ½ cup of sour cream 1 teaspoon of gluten-free vanilla extract 1 cup of mashed rip bananas (3 medium size) ½ cup of chopped pecans or walnuts Cinnamon sugar (optional) Directions: Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside. In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder and salt. Add to the butter mixture and mix until the ingredients combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts. For Muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.
Quinoa is the perfect gluten-free grain. Full of protein and fiber, this delicious ancient grain serves as the ideal base for Thanksgiving stuffings and salads. Here is a recipe that was modified from the "More Than Gourmet" website. Ingredients 2 Tablespoons vegetable oil 1 medium onion, finely chopped 1 large rib celery, finely chopped 1½ cups uncooked quinoa, rinsed 1½ oz. Glace de Volaille Gold + 2 cups hot water (or two cups chicken or turkey stock) ½ cup orange juice ½ cup dried cranberries ½ cup chopped pecans, toasted Grated zest of 1 orange 3 Tablespoons finely chopped flat-leaf parsley salt and freshly ground black pepper to taste Preparation Heat the butter or oil in a medium casserole. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden. Stir in the quinoa, pour in the diluted Glace de Volaille Gold and orange juice, bring to a boil, then turn the heat to low. Stir in the cranberries, cover and cook until all the liquid has evaporated, 12-15 minutes. Remove the cover and fluff with a fork. Stir in the pecans, orange zest, parsley, salt and pepper. Serve at once or keep warm over low heat, stirring occasionally.