26Feb

Grain-free, egg-free experiments

Pecan Crusted Amaranth Bread, Grain and Egg-free
Pecan Crusted Amaranth Bread, Grain and Egg-free

But what if it doesn’t turn out?

I am usually a very experimental cook, but I do find myself stalling sometimes; stalling to try something new in cooking or baking.  The reason is simple; it’s entering into the territory of the “unknown” and that little question, hiding in the background, seems to take precedence over my best intentions sometimes.

The little question?  “But what if it doesn’t turn out?”  For some reason this stops me, and many others, from trying something new and dabbling in a little creativity.  Our minds simply don’t want to deal with the risk that something terrible might happen if we actually get up the nerve to try coconut flour or egg-free baking.

And if we really think about it, the worst that can happen is that something doesn’t turn out and we are left with a pile of tasteless crumbs.  Or maybe they are tasty crumbs that need to be eaten with a spoon.  Either way, if we actually face this question straight on, we see that it is just a small part of ourselves that is a little afraid of something new.  And that’s okay, because we all have a comfort zone that is, well, comfortable.

But what happens when life hands us a different set of cards and we find ourselves with less ingredients to work with because of an allergy or condition that limits a food group from our diet?

I have always loved eggs.  They are great protein and fill my tummy up very well if I have them for breakfast.  I even gave egg yolks to my son starting at 6 months old because they “supply cholesterol needed for mental development as well as important sulphur-containing amino acids.”  I used all organic eggs from pasture-raised chickens, which are rich in omega-3 amino acids.  These fatty acids are essential for the development of the brain and are also found in mother’s milk.  I learned this from Nourishing Traditions by Sally Fallon (pg.600).  Egg whites however, should be avoided in a baby’s diet until at least one year of age because they can cause an allergic reaction if introduced too early.

However, though not officially tested yet, Elijah breaks out around his mouth now, even after eating just an egg yolk, even worse if he has egg whites.  So, while I have always been hesitant to use egg replacements, simply because I haven’t had a problem with eggs and because it is easier just to throw in an egg, I have started using some of the many concoctions that are great for replacing eggs in my baking.

And the foods I am creating egg-free are still turning out great!  In this week’s menu planner, I included a recipe I adapted from an Arrowhead Mills package of amaranth for Amaranth Date Pecan Bread.  The original recipe had wheat flour and eggs and butter in it (I used butter but you can easily use grapeseed, safflower or coconut oil) and I converted it to be egg, wheat, gluten and grain free.

At this point, it was almost a fun challenge to see if I could make it grain-free and still taste good.  So I made up a quinoa blend with tapioca flour and potato starch.  The result was surprising!  Chewy, a little crunchy, and sweetened with dates and honey, it was a real treat.  It was very yummy and even Elijah agreed.  It ended up being great as a snack, breakfast, or slightly sweet treat.

So next time you notice a part of yourself stalling in someway to try something new in cooking or baking, take a step back and just notice the question or thought that might be getting in the way.  Then tell it to take a break and have some tea and you’ll get back to it when you’re done with your little experiment.  (Or not!)  Even if something does turn out to be a flop, you will always learn something from it.  And the best medicine I’ve found for being disappointed with an experiment?  Laughing!

Pecan Crusted Amaranth Bread, Grain and Egg-Free
Pecan Crusted Amaranth Bread, Grain and Egg-Free

Amaranth Date Pecan Bread (Grain-free)

Servings:  4

Prep and cook time:  1 hour and 25 minutes

Ingredients:
1 cup chopped dates
½ cup amaranth, whole
1 cup boiling water
2 eggs or egg substitute*
½ cup honey, agave or maple syrup
¼ cup butter or safflower oil
1 tsp vanilla
2 cups Quinoa blend**
2 tsp baking powder
1 cup chopped pecans

* I used 2 Tbsp flaxmeal in 6 Tbsp boiling water.  Let sit for 10 minutes or until thick
** Grain-free mix – 2 cups quinoa flour2/3 cup potato starch1/3 cup tapioca flour

A reminder about egg replacements:
Use for 1 egg:

  • 3 Tbsp unsweetened applesauce (or another fruit puree) + 1 tsp baking powder
  • 1 Tbsp flax seed meal + 3 Tbsp hot water.  Let stand, stirring occasionally, about 10 minutes or until thick.  Use without straining.
  • Egg Replacer, according to directions.

Steps:
1.  Preheat oven to 350 F.  Soak dates and amaranth in boiling water for 15 minutes.  Beat eggs (or use substitute), add honey and butter (or oil).  Stir in remaining ingredients, except for the nuts, mixing well.
2.  Pour into oiled loaf pan and spread chopped nuts over top.  Bake for 50 minutes – 1 hour, or until tester comes out clean.

Substitutions: Whole amaranth: amaranth, qunioa or millet flour.  Quinoa blend: other GF blend, spelt, barley or wheat flour.  Pecans: leave out if allergic to nuts or use sunflower or sesame seeds.
Recipe inspiration: Adapted from recipe on Arrowhead Mills package of amaranth

The “insides”
Elijah and the amaranth bread
Elijah and the amaranth bread.  Yes, I was having fun with photoshop:)
21Feb

The Bountiful Harvest and The Grain-Free diet

Farmer in a buckwheat field

Farmer in a buckwheat field

Yes, it’s the middle of winter, so I feel somewhat strange writing about “the bountiful harvest.”   It feels more appropriate to be writing about such things towards the end of summer when there is truly a bountiful harvest of fruits and vegetables.

But maybe that is why I’m writing about it now.  A little reminder of what exists, grows and blooms on this place we call home, the earth.  Even now, the seeds that will soon sprout into plants are simply taking a rest.  We don’t see them so it is easier to forget that they are there.

Then when spring comes, it is always a miracle to watch the earth slowly turn green and the plants start to blossom.  This is of course less noticeable in places that are more temperate, but this process this occurs.

What inspired this little post is my continued work on my cookbook (name still to be determined) where I am writing all about the ways one can substitute while cooking when following a diet limited to any of the following:  wheat, gluten, dairy, soy, sugar, egg, nightshade veggies, grains, corn, meat, seafood, yeast and so on.  I recently wrote about the different ingredients one could use if following a grain-free diet.  If you haven’t heard this term before, it may at first appear very limiting.

It is actually quite opposite.  People on a grain-free diet can still eat a rich diet of carbohydrates found in foods such as quinoa, amaranth, buckwheat, tapioca, potato, as well as high-protein flours made from beans and nuts.  Quinoa, amaranth and buckwheat are technically seeds, and therefore can be eaten by a person on a grain-free diet.  These “grains” can be ground into flours, or cooked as is, to create bread and other nutritious dishes.  Almond, coconut and hazelnut flours can also be used to create baked goods that are just as good as those made with wheat.

For anyone on a limited diet, it can at first appear that there is nothing you can eat to replace what you used to eat on a regular basis. But when one is willing to venture into what I’d like to call the “bountiful harvest” of the earth, there are many foods that can be used to substitute and create new and wonderful dishes.

Furthermore, it seems to me that most people stick to just a handful of foods that they eat on a regular basis.  Take one of these out due to food allergies or another condition and a person may become lost as to what to prepare.  I think this is mostly due to the fact that the alternative grains, seeds, fruits and vegetables are not used in most of today’s processed foods.  Unfortunately, wheat, soy, dairy and corn are used almost exclusively over many other alternatives.

But this is where we have to use a bit of our creativity and a little investigation to discover some new foods and ways to create new and delicious dishes.  And you might be surprised, that the more you look, the more you will find!  The following recipe is an excellent example of how one can create a wonderful dish that is free of common allergens.  Enjoy!

Buckwheat or Quinoa Crepes
(Dairy, wheat, gluten, grain, egg, sugar, corn and soy free)

Recipe from www.grainfreeliving.com

Dry ingredients:
1 cup buckwheat or quinoa flour, or combination of the two
1/3 cup pure Potato Starch
1/2 tsp cream of tartar
1 tsp baking soda
pinch salt

Wet ingredients:
1 Tbsp olive oil
1/2 tsp apple cider vinegar
Enough filtered water to make mixture a runny cream consistency. (I used about 1 ½ cups)
1 egg (optional – they taste great without it).

Steps:

  1. Combine dry ingredients well.   Add water and mix well.  Add Oil and vinegar last.   Let sit for as long as possible – overnight will produce the best flavor, but it is OK to use right away.
  2. Pour into non-stick fry pan as you would a crepe – and cook until brown.  (the second side does not brown in the same way as the first)
  3. Fill with avocado and salad with a drizzle of vinaigrette and seasonings of choice.  You can also add some slices of cooked meat or any other filling of choice – really yummy!!!  We love them as just pancakes – add butter, maple syrup, coconut butter, almond butter, jams, etc and enjoy!

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