Alter this recipe to your tastes! All oats aren’t created equal. Some want more or less liquid, some cook faster, some are better soaked overnight before cooking. If you like your oats creamier, sweeter, more chocolately, add more of any of those ingredients. You can’t screw this up if you tried! Let me know how you like it if you try it. Cheers!
• 1 cup gf oats
• 1 – 1.5 cups freshly brewed coffee (decaf works)
• 1-2 Tbsp honey (or coconut sugar)
• 1 Tbsp butter
• 1 Tbsp cocoa powder (high quality is better)
• Milk of choice to add creaminess
• (consider: almond, coconut, cow, goat etc)
1. Cook oats in coffee.
2. Once the coffee is completely absorbed, add honey, butter, cocoa powder, and milk.
3. Serve and enjoy!
There are lots of notes for this recipe, and you’d be wise to heed them. Baking crackers using almond meal or flour is a delicate affair. Since developing this recipe, I’ve since made a grain/gluten free cracker that is far superior, sorry guys but gotta KIR. Nonetheless, this short-bready type of cracker serves well as a vehicle for raw hard cheeses or pate (the latter is how I enjoy them most). As you can see, the crackers on the left were made round and very thin; the ones on the left square and a bit thicker and more-shortbready. How you like it is entirely your decision.
This is the method for how to make plain basic almond milk (which is an easy, fun, and great activity to do with kids). If you want to add some kind of sweetener like dates or honey and berries—go for it! Or, take the savory route and add ginger and tumeric. A local almond-milkery called The Living Apocethary has given me endless inspiration for almond milk flavors. And of course there’s Youtube. One of the Italian channels I watch made almond milk with blanched garlic. Point is—this the blank canvas for your imagination. Experiment and revel in your creations!
Ingredients: (makes 4 cups)
For this candy, I managed to find these silicone molds that are very mini which was perfect for my needs. I imagine that small ice cube trays will work well too. The key is mini. Truffle wrappers would work nicely and lend themselves to special presentations. My mold had 24 spaces, in which I added a total of 1 tsp each of coconut oil, honey, and dark chocolate. The amount will vary depending on the size of your molds, which is why I don’t list quantities below. As long as you go for even layers, you’ll be money!
Gluten free baking, when done right, is joyous. It can also be time consuming, since there isn’t a suitable cup-for-cup substitute for all-purpose flour (unless you want to eat milk powder, which I don’t). While the ingredients below seem intimidating, most of them can be found at large chains like Whole Foods or independent health food stores, or purchased in bulk online (to save money). I recommend measuring out the dry ingredients, including the spices, the night before and keeping them stored in an airtight container ready for you to use. This’ll ensure that when you want to put these together, the total time is drastically reduced.
To make your own gluten free flour blend for quick breads combine the following flours into a container and whisk until well incorporated.
• 1.5 cups sweet white rice flour
• ½ cup + 3 Tbsp oat flour
• ½ cup brown rice flour
• ½ cup teff flour
To make the zucchini bread I recommend using muffin tins, but the call is yours.
• 1 cup gluten free flour blend from above mix
• 1/3 cup coconut sugar
• 1 Tbsp coconut flour
• 1 cup grated zucchini, patted dry with paper towels to remove moisture
• 1 Tbsp grated ginger, very fine (1 inch ginger preferably on a microplane)
• 2 tsp lemon zest (about half lemon)
• 1 tsp baking power
• 1 tsp salt
• ¼ tsp curry powder
• ¼ rounded tsp dry ginger
• ¼ tsp cinnamon
• pinch of nutmeg
• pinch of chili powder
• 1 egg (about 2 oz)
• ½ cup almond milk (preferably homemade, but if not, one without added gums)
• 3 Tbsp olive oil (or any fat you’d like; I’ve tried the recipe with ghee, butter, and coconut oil. All came out great).
For the Butter:
• 4 Tbsp butter, softened
• 1 .5 inches of fresh ginger, minced (preferably on a microplane zester)
• 1.5 Tbsp fresh lemon juice
• 1 tsp coconut sugar
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients into a bowl. Sift if your coconut sugar is lumpy, or use your fingers to break them up into powder.
3. Combine all wet ingredients in a bowl and whisk until egg is just beaten.
4. Add the wet ingredients to the dry ingredients and stir with a spatula or wooden spoon (do not beat) until a batter forms. Add your zucchini, ginger, and lemon zest now. Stir to combine.
5. Coat a mini muffin tin, regular muffin tin, or baking loaf with ghee or melted butter and spoon in your batter.
6. Bake for 50 minutes or until an inserted toothpick comes out clean. Let them cool on a wire rack for about 5 minutes. Serve with soft butter and coffee.
7. To make the ginger lemon butter, cream all of the ingredients together with a mini whisk or fork. Let it harden up a bit (not too much) in the fridge before serving. When the muffins are still warm, slather some butter on top and prepare to swoon your way to heaven.Read More
Say that ten times fast!
*Either click the link to see the kind that I love and prefer to use. Or you can read the resources section.
**If you don’t have lard, or don’t want to use it, that’s your prerogative. If you’re curious about why I won’t touch it with a ten foot pole, you need only click here for a good explanation from one of my favorite bloggers.