In my quest to fuel a triathlete with candida, I have come up with a few successful gluten-free, sugar free creations. I am very excited about these waffles - they come out really nice and crisp. Of course, if you do not have candida, you can use agave, maple syrup, honey, or turbinado to sweeten to your preferred taste. This recipe makes about 2 1/2 waffles on a standard waffle maker, so you might need to double or triple depending on the crowd (or quadruple if you've got plans for an 8 hour day of training!)
Gluten-free waffles
1/4 cup buckwheat flour
1/2 cup millet flour
1/4 cup almond flour
2 T flax
1 T baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp vanilla
1 T grapeseed oil (or oil of choice, hazelnut would be delicious!)
1 cup almond milk (or milk of choice)
5-6 drops stevia, or 1-2 T sweetener of choice
Grind flax seed. Pour into medium mixing bowl along with all other dry ingredients. Stir to combine. Add liquid ingredients and stir until well combined. For a standard waffle machine, use 1/2 cup of batter for each waffle.
Serve warm with agave, maple syrup, fresh fruit, or yacon syrup.
I wish I could post a picture to tempt you with, but our camera is still MIA - I've noticed our blog is lacking in pictures to drool over lately, but hopefully our camera will reappear sometime soon!
Wednesday, June 24, 2009
Saturday, June 20, 2009
Care Packages
I was reading Beth's blog (which always makes me hungry), and she was writing (as she often does) about home-grown and locally produced foods in North Dakota. You can't broach that topic without kuchen coming up at some point, and the thought of it suddenly made me so homesick for NoDak I could have cried a blizzard.
I'm not from North Dakota originally, but I think that makes me love it even more, because I know it'll never really be mine. Being a non-native, my eyes were always open for the new things my surrogate home state had to offer. I think my first kuchen experience was in the kitchen with Mon in our wood-paneled campus apartment right next to the railroad tracks, back in the Good Old Days. Her grandma (whose culinary skills are legendary) had sent some of her magnificent home-made prune kuchen down from Rugby. Monika introduced me to more of her grandma's German-Russian recipes, like the day I came into the kitchen and found her cutting dough bits into boiling water with a pair of scissors. I'd never seen such a thing; I thought scissors were for opening packages, not for cooking. Knoefla soup! Who knew? Turned out Monika kind of was opening up a care package for me with those scissors. It was one of those pivotal moments where you feel your mind opening up to the creative possibilities of comfort food.
Lucky for me I love cabbage and potatoes, the kinds of foods that can be stored for a long dark winter on the Russian steppes or the Great Plains, and on this hot June day down in the Godless Cities, dreams of winter are keeping me cool. Looking for kuchen and knoefla recipes took me here, to this fantastic database of Germans from Russia recipes created by the Heritage Center at NDSU. It just shows you which cookbooks contain recipes that match your search terms, not the recipes themselves, but is pretty inspiring nonetheless. (I just might have to order "Value Meals on the Volga," because you can't beat that title.) And it's a bit humbling to think about how people in kitchens throughout the ages have come up with approximately 900 bazillion ways to eat what little there was, make it last through the end of winter, and still have it nourish both body and soul.
Speaking of which, Beth also tipped me off to a care package service: mail-order kuchen from Hebron, ND. Filling, frugal, and full of love, it's NoDak to the core.
I'm not from North Dakota originally, but I think that makes me love it even more, because I know it'll never really be mine. Being a non-native, my eyes were always open for the new things my surrogate home state had to offer. I think my first kuchen experience was in the kitchen with Mon in our wood-paneled campus apartment right next to the railroad tracks, back in the Good Old Days. Her grandma (whose culinary skills are legendary) had sent some of her magnificent home-made prune kuchen down from Rugby. Monika introduced me to more of her grandma's German-Russian recipes, like the day I came into the kitchen and found her cutting dough bits into boiling water with a pair of scissors. I'd never seen such a thing; I thought scissors were for opening packages, not for cooking. Knoefla soup! Who knew? Turned out Monika kind of was opening up a care package for me with those scissors. It was one of those pivotal moments where you feel your mind opening up to the creative possibilities of comfort food.
Lucky for me I love cabbage and potatoes, the kinds of foods that can be stored for a long dark winter on the Russian steppes or the Great Plains, and on this hot June day down in the Godless Cities, dreams of winter are keeping me cool. Looking for kuchen and knoefla recipes took me here, to this fantastic database of Germans from Russia recipes created by the Heritage Center at NDSU. It just shows you which cookbooks contain recipes that match your search terms, not the recipes themselves, but is pretty inspiring nonetheless. (I just might have to order "Value Meals on the Volga," because you can't beat that title.) And it's a bit humbling to think about how people in kitchens throughout the ages have come up with approximately 900 bazillion ways to eat what little there was, make it last through the end of winter, and still have it nourish both body and soul.
Speaking of which, Beth also tipped me off to a care package service: mail-order kuchen from Hebron, ND. Filling, frugal, and full of love, it's NoDak to the core.
Sunday, June 7, 2009
Attention Bakers and Gluten-Free Friends!
One of my favorite blogs, Whole Life Nutrition, is having a contest for some free pumpkin seed flour that has yet to be released on the market. I've never thought of using pumpkin seeds as a flour! But it sounds like a fantastic addition to the gluten-free cabinet. It's extremely high in protein and a great source of essential fatty acids and zinc. She posted a recipe for a chocolate pumpkin seed flour cake that looks amazing! I love the site because she uses lots of different flours, rarely uses sugar, and many of her recipes are vegan (although not all for those of you who prefer eggs!). There's also good nutrition info and plenty of non-baked good recipes as well. So what are you waiting for? All you have to do is leave a comment and your name will be entered in the give away - good luck!
Wednesday, June 3, 2009
Summer is here!
This past weekend was a time I look forward to as soon as signs of spring start to appear - strawberry picking! I came home with a good amount of strawberries, but I hope to make it out again before they are gone. There is nothing like fresh strawberries! I froze most of my berries this time. I use them in smoothies and baking throughout the year. I love to make a mixed berry crisp in the middle of the winter from frozen berries that I picked throughout the summer....reminds me of better times! I had also gotten some rhubarb, so the first thing I made was a strawberry rhubarb crisp. Paired with vanilla ice cream, it can't be beat!
Today Aurelia and I made the rhubarb muffin recipe from the Whole Life Nutrition blog that I've been following. It uses sorghum flour, which is a decent source of protein, calcium, and iron - and gluten-free! I made a few adjustments to the recipe, the most important was adding strawberries! I also decided to abandon the orange juice and peel and just used almond milk for the liquid. I used agave as the sweetener (probably did closer to a 1/3 cup than 1/2, but I didn't cut back too much!). We didn't have as much rhubarb as she recommends, but we put in what we had. The results were delicious! No crumbliness. If only I could figure out how to make that happen in my own creations! I thought the texture was great and they were quite tasty - the girls loved them too. Aurelia has plans for us to make them again but with mangoes and pineapple. And banana pineapple mango. And strawberry blueberry....and plain blueberry....just in case you need some inspiration for some other combinations :)
The week has been full of greens, sugar snap peas, asparagus, baby carrots, radishes, and strawberries from the garden, the farmer's market, and the orchard....it doesn't get much better than this!
Today Aurelia and I made the rhubarb muffin recipe from the Whole Life Nutrition blog that I've been following. It uses sorghum flour, which is a decent source of protein, calcium, and iron - and gluten-free! I made a few adjustments to the recipe, the most important was adding strawberries! I also decided to abandon the orange juice and peel and just used almond milk for the liquid. I used agave as the sweetener (probably did closer to a 1/3 cup than 1/2, but I didn't cut back too much!). We didn't have as much rhubarb as she recommends, but we put in what we had. The results were delicious! No crumbliness. If only I could figure out how to make that happen in my own creations! I thought the texture was great and they were quite tasty - the girls loved them too. Aurelia has plans for us to make them again but with mangoes and pineapple. And banana pineapple mango. And strawberry blueberry....and plain blueberry....just in case you need some inspiration for some other combinations :)
The week has been full of greens, sugar snap peas, asparagus, baby carrots, radishes, and strawberries from the garden, the farmer's market, and the orchard....it doesn't get much better than this!
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