Fermented
Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html
Yield: 1 loaf
3 cups medium-thick boosted brown rice starter
1/2 c. chia gel (see below)
3/4 c. brown rice flour
1 tsp. salt
4 T. arrowroot flour
1 T. ground flax seed
Gently whisk ingredients together till smooth.
Allow to sit at room temperature for 6 hours; stir down.
Pour into greased loaf pan, and let rise till double--about an hour.
Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html
Yield: 1 loaf
2 1⁄2 cups boosted brown rice starter
1 cup quinoa flour
3 tablespoons water
3⁄4 teaspoon salt
3 tablespoons oil
3 tablespoons ground flax (if batter looks soupy add another tablespoon)
Gently whisk ingredients together till smooth.
Allow to sit at room temperature for 6 hours; stir down.
Pour into greased loaf pan, and let rise till double--about an hour.
Bake at 350f for 60-70 minutes, till evenly golden brown and a skewer comes out mostly clean.
Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html
Makes 2 dozen small muffins
2 1⁄2 cups boosted brown rice starter
1⁄2 cup + 2 tablespoons quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave
1⁄2 t salt
3 tablespoons oil
1⁄2 teaspoon ground cinnamon
A pinch of ground nutmeg
1⁄2 cup dried cranberries, soaked for at least one hour and drained
1/2 cup chopped pecans or walnuts, preferably soaked overnight and drained
Whisk together starter, quinoa flour, flax seed, salt, and agave till smooth.
Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html
Makes 2 dozen small muffins
2 1⁄2 cups boosted brown rice starter
3/4-1 cup quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave (optional)
1⁄2 teaspoon salt
2 tablespoons oil
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
A pinch of ground nutmeg
2 large bananas, or a total of 12 oz., mashed
1⁄2 cup chopped walnuts, preferably soaked overnight, then rinsed and drained
1⁄2 cup chocolate chips (optional)
With much appreciation to Littlestream Bakery for their consultation and help!
75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour. --Can do all brown rice, but see below for other options.
Let this mixture sit for four to six hours (starting at 6:00pm works well).
This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )
7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal
Mix well, pour into a buttered 9x13" or so baking pan. Bake at 350f for about an hour, until golden brown and just set (160f when you insert an instant-read thermometer into the center). Eat for breakfast, lunch, dinner, or snacks!!
Adapted from a recipe at http://www.chow.com/recipes/11286 (check this out if you don't want to make my version, which requires sourdough starter)
This is really moist, tasty, tender, non-crumbly, and crispy on the bottom!
INGREDIENTS
* 1.5 c. masa harina
* 2 tsp. baking powder
* 3/4 tsp. salt
* 2/3 c. boosted brown rice starter (http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter)
* 2 eggs
* 1 scant T honey
* 1 c (or a little bit more) hemp milk or other milk
* 4 Tbsp. olive oil, or softened butter
INSTRUCTIONS
4 Servings
Adapted from "The Complete Soy Cookbook"
3 tbsp. peanut butter
1 tbsp. dark sesame oil
1 tbsp. low-sodium soy sauce
2 tsp. honey
2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes
1 tsp. minced garlic
1/2 cup water, or as needed
1 tbsp. canola oil
8 oz tempeh, cut cross-wise into 12 even-size slices
(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)
From Peter Berley's excellent book, "Fresh Food Fast"
½ c. extra-virgin olive oil
½-1 c. chopped fresh cilantro
1/3 c. freshly squeezed lemon juice
4 garlic cloves, roughly chopped
1 ½-2 tsp. salt
2 tsp. paprika
2 tsp. cumin seeds
1 tsp. coriender seeds
½ tsp. cayenne pepper
2 8-ounce packages soy tempeh, cut into 1-inch squares
Twenty-four hours before you plan to start your bread (i.e. 39-45 hours before you want to pull the bread out of the oven—see note below on timing), you need to “refresh” your desem by feeding it warm (80f) water and flour.