Greetings all, For all of you who were able to visit the Stromgard hospitality room at Kingdom Arts and Sciences/Bardic Championships (and for those who were not), here are the recipes and notes for the wheat free items we had available. C=cup, T=tablespoon, t=teaspoon Enjoy! Rosemary (savory) crackers 1 3/4 C Blanched Almond Flour 1/2 t salt 2 T fresh rosemary (or 1 T of dried which is what I used having chopped it fine in my coffee grinder) 1 T olive oil 1 egg Combine flour, salt and rosemary (I also made some with chopped Flower Peppercorn which were lovely, so you can use what ever herb strikes your fancy). Mix together the olive oil and egg and add to the dry ingredients. Roll dough into a pall and press between parchment paper till about 1/8th inch thick. (This is the part that is not very self explanatory--even after having watched a video-- and after some experimenting I came up with a time saving and frustration saving method of rolling out the dough; On a piece of parchment paper 12X16, I forced the dough into roughly a rectangle, then folded the parchment paper over at both ends, then applied my rolling pin. The advantage is that two of the four edges will be contained by the parchment and only the ends require extra care. Once I had a nice neat rectangle aprox 12X8 I transferred it to another bit of parchment and onto the baking pan where I cut it into cracker sized pieces. The dough is so tender/crumbly, that it cannot be moved about much and there is no need to try to separate the individual crackers). Bake in a pre-heated moderate oven (350) 12 - 15 min till lightly golden. Allow the crackers to cool in place on the baking sheet (though if you are careful and are using a baking sheet with no edges, you can slide the parchment and crackers off the sheet to cool). Almond Flour Bread 1 1/2 C Almond Flour 3/4 C arrow Root Pwd 1/4 C Flax Meal (golden is prettiest) 1/2 t salt 1/2 t Baking Soda 4 eggs 1 t honey 1 t Apple Cider Vinegar Combine dry ingredients. In a separate bowl, blend eggs till frothy then add honey and vinegar. Mix the dry and wet ingredients together. Scoop into a 7X3 greased bread pan. Bake in a pre-heated moderate (350) oven for 30-35 min. Rice Flour Banana Bread 2 eggs 1/3 C soft Butter 2/3 C sugar 3 T buttermilk 1 t Lemon extract 2 C Rice Flour 1 t Baking Powder 1/2 t Baking Soda 1/2 t salt 1 C mashed bananas 1 C toasted coconut (opt) Beat butter and sugar till creamy and fluffy. Beat in eggs one at a time. Mix in buttermilk and extract. Combine dry ingredients and add to butter mixture. Stir in Bananas and coconut. Spoon into greased small loaf pans or ring. Bake in a moderate oven (350) 50-55 min. Cool 2 min and remove from pan. Rice Flour thumbprint cookies 1/2 C butter 1/2 C sugar 1 egg 1 t vanilla extract 1 1/2 C Rice Flour 1/4 t Baking soda 1/4 t baking powder pinch salt pinch cardamom (or what ever strikes your fancy, I used 5 spice) 1/4 C jam (I used apricot, tamarind paste and apple jelly with minced apple) Beat together butter and sugar till light and creamy. Add egg and mix well. Add vanilla (or other extract). Mix well. Add dry ingredients and mix till just combined. Knead gently till smooth, and roll dough into a tube, divide into 30 pieces, roll each piece into a ball. Place on parchment paper on baking sheet. Make a depression in each cookie (I used the end of one of my whisks) and add 1/2 t jam. Bake in a moderate oven (350) for 10-12 min. Cool before removing from baking sheet.
Posted on: Wed, 26 Mar 2014 17:25:34 +0000
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