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Recipes
Popovers
By awright0511
1. Preheat the oven to 400°F
- 1 cup all-purpose gluten-free flour
- 1/2 teaspoon xanthan gum (skip the xantan gum if you are using a all-purpose flour like Better Batter that already contains xanthan gum)
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted and cooled
- 2 extra-large eggs, lightly beaten, at room temperature
- 1 cup milk (low-fat is fine, nonfat is not), at room temperature
Morning Glory Muffins
By awright0511
Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/4 cups white sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1 apple - peeled, cored, and chopped
- 1 cup raisins
- 1 egg
- 2 egg whites
- 1/2 cup apple butter
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 tablespoons chopped walnuts
- 2 tablespoons toasted wheat germ
Italian Easter Cookies
By awright0511
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter
- 3/4 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup milk
- 1/4 cup vegetable oil
- 3 3/4 cups all-purpose flour
- 5 teaspoons baking powder
- 4 cups confectioners' sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons milk
- 3 drops red food coloring (optional
[A] Peach [of a] Crostata
By awright0511
If you want the peaches to be very soft, and the texture of the filling smoother, blanch the peaches by placing the...
- 1 cup plus 4 tablespoons all-purpose gluten-free flour (I use Better Batter), divided
- 1/2 teaspoon xanthan gum (omit if using Better Batter)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 cup confectioner’s sugar
- 5 tablespoons unsalted butter, diced and chilled
- 1/4 to 1/2 cup water, iced (ice cubes don’t count in the volume measurement)
- 4 large ripe peaches, pitted and sliced thinly
- juice of 1 lemon
- granulated sugar (to taste — between 2 and 4 tablespoons)
- 1/2 teaspoon pure almond extract (it brings out the flavor of the peaches, but if you don’t have it, just substitute pure vanilla extract)
- 1 extra-large egg, lighten beaten with 1 tablespoon milk or water (for egg wash)
Zesty Slow Cooker Chicken BBQ
By awright0511
A quick-prep chicken breast recipe that gives a twist to basic barbecue chicken
- 6 frozen skinless, boneless chicken breast halves
- 1 (12 ounce) bottle barbeque sauce
- 1/2 cup Italian salad dressing
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
Chocolate Strawberry Shortcakes
By awright0511
In a large bowl, combine almond flour, coconut flour, cocoa powder, salt and baking soda
- FOR THE SHORTCAKES:
- 1-1/2 cup Blanched Almond Flour
- 1/4 cups Coconut Flour
- 2 Tablespoons Cacao Powder
- 1/4 teaspoons Celtic Sea Salt
- 1/2 teaspoons Baking Soda
- 3 whole Eggs
- 1/2 cups Agave Nectar
- FOR THE TOPPING:
- 2 cups Heavy Cream
- 2 Tablespoons Agave Nectar
- 1 Tablespoon Vanilla Extract
- 1 pound Fresh Strawberries, Hulled And Sliced
High Fiber MultiGrain Bread
By awright0511
Gluten-Free
- 1 ½ Cups Cornstarch
- ½ Cup Millet Flour
- 2 Cups White Rice Flour
- ¼ Cup Teff Flour
- ¼ Cup Flaxseed Meal
- ¼ Cup Inulin powder (Chicory Root type)
- 1 ½ Tablespoons Xanthan Gum
- 2 Teaspoons Salt
- 1 Teaspoon Garlic Powder or Onion Powder
- 1 Tablespoon Dried Chives
- 1 Package Active Dry Yeast
- 1 Teaspoon Apple Cider Vinegar
- 2 Tablespoons Sugar
- 1 Tablespoon Honey
- 1/3 Cup Olive Oil
- 2 Eggs
- 1 Egg White (Reserve the Yolk for Egg Wash)
- 1 Tablespoon Sesame Seeds
- 1 ¾ Cups Warm Water (110-115° F)
- 1 Tablespoon Melted Butter alternative or Margarine
Banana Carrot Smoothie
By awright0511
Place all ingredients in blender and blend until smooth Enjoy
- 1 Banana (ripe is best - frozen if desired)
- 1 cup Apple Juice (or apple slices and water)
- 1-2 cups Baby Carrots (or chopped carrots)
- 1 cup Plain Non-Fat Yogurt (or any yogurt you like)
Gluten-Free Pumpkin Waffles Recipe
By awright0511
For the pumpkin season- a waffle
- 1 cup sorghum flour or certified gluten-free oat flour
- 1 cup organic buckwheat flour
- 1/3 cup millet flour
- 1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 to 1 teaspoon salt, to taste
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup pumpkin puree
- 4 tablespoons light olive oil
- 4 to 6 tablespoons raw agave nectar
- 2 teaspoons bourbon vanilla extract
- 2 organic free-range eggs or Ener-G Egg Replacer
- 1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less
Short Ribs with Cheesy Polenta
By awright0511
Directions 1. Combine carrot, onions and garlic in a 6-quart slow cooker
- 4 medium carrots, cut into 1-inch pieces
- 2 cups frozen pearl onions (from a 16-ounce bag)
- 4 garlic cloves, minced
- 4 pounds bone-in beef short ribs
- 1 tablespoon vegetable oil
- 1 can (14.5 ounces) diced tomatoes
- 3/4 cup low-sodium beef broth
- 1/4 cup dry red wine
- 1/4 cup coarsely chopped fresh flat-leaf parsley, plus additional for garnish
- 2 tablespoons cornstarch
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 cup quick-cooking polenta
- 1/2 teaspoon salt
- 1/2 cup finely shredded Parmigiano-Reggiano