Tuesday, January 29, 2013

No Wheat Wheat thin

 I made these tonight and I love them. I overcooked them.. next time 13-14 mins. I combined a few recipes and here is what I came up with.

Taste like Wheat thins (Gluten Free)

Makes approximately 50 crackers
INGREDIENTS:
1/2 c. Sorghum flour
3/4 c. Brown Rice flour
1/4 C arrowroot powder
1 tbs organic sugar 
3/4 tsp baking powder
 1/4 tsp salt
4 tbs Butter, chilled and diced
1/4 c. water, ice cold
coarser salt for topping (optional)
DIRECTIONS:
  • Preheat oven to 400 degrees.
  • Combine flours, starches, sugar, and salt together. Add butter until small crumb grains form.
  • Add water and blend until a smooth dough ball forms.
  • Divide into 2 balls. Roll 1 ball between 2 pieces of wax paper; the thinner the dough rolls out, the better (but also note the more delicate the dough becomes).
  •  CUT WITH A PIZZA CUTTER AND LEAVE AS IS–THIS WILL BE EASIER... just transfer to cookie sheat as is and
  • Bake for 12-15 minutes (or until browned along the edges).

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Soaked Pumkin Muffins

Soaked Famous Pumpkin Muffins

Recipe Type: Quick Breads
Author: Katie Kimball
Cook time: 45 mins
Total time: 45 mins
Ingredients
  • 1 2/3 cup white whole wheat flour
  • 1 c. pureed pumpkin
  • 3/4 c. water
  • 2 Tbs buttermilk or plain yogurt
  • 1/2 c. melted butter or refined coconut oil
  • 1 c. sugar or sucanat
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 tsp. cloves
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
Instructions
  1. Soak white whole wheat flour, pureed pumpkin (optional), water, buttermilk/yogurt, and butter/coconut oil together overnight or for 12-24 hours on the countertop.
  2. When ready to bake, add the sweetener, eggs, baking soda, baking powder, salt, and 3 spices. Mix well – be sure to scrape the bottom of the bowl a few times and beat hard to get everything fully incorporated.
  3. Pour into muffin cups and bake 40-45 minutes at 325 degrees F (35-40 with honey). They’ll be a bit more moist than you’re used to with the “toothpick test”.
  4. Do not overbake!
  5. Allow to rest 5 minutes in the tins, then tip out to cool on racks.

Cheesecake Cookies


I can't wait to try these on a free meal. Found this on:
http://chickensintheroad.com/farm-bell-recipes/category/crock-pot/

How to make Cheesecake Cookies:
3/4 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup finely chopped pecans
1/3 cup crushed graham crackers
In a medium-size mixing bowl, beat butter and cream cheese. Add sugar, lemon peel, lemon juice, and vanilla; beat again.

Mix in flour with a spoon. (This is such an easy recipe!) Refrigerate cookie dough for 30 minutes to make it easier to work with.
Prepare pecans and graham crackers. I like to crush stuff with my pretty hammer inside a plastic baggie.

Spread half of the pecan/graham cracker mixture on a piece of wax paper. Lay out half the chilled dough on top of it.

Shape and roll cookie log, coating in crushed nut-crumb mixture.

Repeat with second half of dough. Transfer rolled, coated logs to fresh sheets of waxed paper and wrap.

I use extra-long pieces of waxed paper and just twist the ends to seal.

Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds.

(You can eat one now if you want.)
Place cookies on lightly greased cookie sheets. Bake at 375-degrees for 8-10 minutes. You only want to barely brown the bottoms. Don’t overbake.

Now you can eat them all.
*Makes about 4 dozen.