Read each recipe all the way through before you start. It really helps with the Apple-Cinnamon Toastie (pg 58). Roast the apples (pg 27) with cinnamon, agave nectar and lemon juice while you're putting the bread batter together. It helps the process go more quickly.
The comforting scent of cinnamon wafted throughout my kitchen as it baked for the time suggested. I'm establishing the fact here and now that my oven is officially wonky. I ended up baking the bread for double the amount of time allotted! The moral of this story is: check your treats often and don't trust your oven. The bread was amazing, though a bit under cooked in the center.
I added extra roasted apples- a good alteration, I thought.
Unusual ingredient in this recipe: Arrowroot. Like Xanthan Gum, arrowroot is a thickening agent and a pure starch; a carbohydrate with no protein value.
This recipe doubles well!
Thankfully, garbanzo-fava bean flour can be substituted for rice flour, which is what I'll try next time. :o) I don't like "beany" bread (glad I tried it once, though.)
Monday, January 11, 2010
Un Pause Cafe
("Coffee Break" in French.)
For those of you who (like me) occasionally enjoy a splash of sweet creamer in your coffee, but who can't tolerate dairy, I have a discovery to share with you: Almond Breeze almond milk. The Vanilla flavour poured in the bottom of your mug before you add your steamy, French-pressed morning coffee is a delightful substitute to expensive lattes.
Bottom's up!
For those of you who (like me) occasionally enjoy a splash of sweet creamer in your coffee, but who can't tolerate dairy, I have a discovery to share with you: Almond Breeze almond milk. The Vanilla flavour poured in the bottom of your mug before you add your steamy, French-pressed morning coffee is a delightful substitute to expensive lattes.
Bottom's up!
"Do you know the Muffin Man?"
Pumpkin Spice Muffins (pg 30): Gluten-free and dairy-free!
The batter was easy to assemble and looked like normal gluten muffin batter. The only strange ingredient was Xanthan Gum.
Here's the scoop on Xanthan Gum: It's used as a substitute for the gluten (the sticking agent) in wheat flour. Xanthan Gum smells bad and has the texture of a pure starch.
What I would do differently next time: add more canned pumpkin for the stronger yummy pumpkin flavour! The spice proportion was very good and the muffins were just as good as our family's traditional Pumpkin Muffin recipe.
Major bonus: the Pumpkin Spice muffins have retained their quality for over 4 days!
The batter was easy to assemble and looked like normal gluten muffin batter. The only strange ingredient was Xanthan Gum.
Here's the scoop on Xanthan Gum: It's used as a substitute for the gluten (the sticking agent) in wheat flour. Xanthan Gum smells bad and has the texture of a pure starch.
What I would do differently next time: add more canned pumpkin for the stronger yummy pumpkin flavour! The spice proportion was very good and the muffins were just as good as our family's traditional Pumpkin Muffin recipe.
Major bonus: the Pumpkin Spice muffins have retained their quality for over 4 days!
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