Harvest Sun Bread – one of my favorites of 2013:
The ingredients are here. For the method, please visit the website.
Harvest Sun Bread (Gluten-Free/Dairy-Free/Soy-Free/ Corn-Free)
1 ½ cups brown rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1/4 cup millet flour
1 ½ teaspoons xanthan gum (I use Authentic Foods for a corn-free variety)
1 ½ teaspoons coarse sea salt
2 tablespoons light or dark brown sugar
1 tablespoon active dry yeast
1/2 cup pumpkin puree (unsweetened)
1/3 cup leftover cooked gluten-free oatmeal (made from gluten-free certified oats)
2 tablespoons molasses
4 large eggs, room temperature
3 tablespoons olive oil
1/2 cup warm milk or milk substitute
The photo is mine.
I froze a bunch of fresh bananas recently to try out an ‘ice cream’ recipe from a cookbook I received at a Christmas gift exchange. The cookbook is one produced here in Manitoba and is called Naturally Homemade, written by Judy Zemliak. Although not a ‘gluten free’ cookbook, she has many gf recipes in the book, and I’ve bookmarked many pages to try in the future.
So now I have a lot of frozen bananas, and haven’t had a chance to try the non-ice-cream ice cream on my ice-cream-loving hubby. So instead, I tried it for my morning smoothie. Yum! I have seen many variations of this, and chose ingredients that I had on hand. Make your own variation. I didn’t find I needed any sugar at all – the level of sweetness was perfect for a breakfast smoothie.
I added a couple of tablespoons of unsweetened apple sauce, a few shakes of cinnamon, 1/2 to 3/4 cup of milk (I’ve used almond milk, soya milk and regular milk – choose your favorite) and a frozen banana cut into chunks. My blender is old, so it prefers the bananas cut in smaller chunks, but I didn’t find it hard to do this even though they were frozen. Blend. Enjoy.