Pumpkin pie is possible!

Thank you Flying Apron.

Safe Pumpkin nut bread

Happy autumn. This bread is seriously delicious. Especially warm and smothered in goat butter. (I've been nuking slices at work and making folks jealous with the wonderful smell.)

Ingredients:
3/4 cup bean flour
3/4 cup rice flour
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoons baking soda
1-1/2 teaspoons xanthan gum
1 cups pureed cooked or canned pumpkin
1/2 cup honey
1/2 cup corn oil (or other vegetable oil)
1/4 cup water
2 eggs' worth of Ener-G egg replacer

Directions:
Grease and flour loaf pan. Stir together flour, sugar, baking soda, salt and spices.

Stir together pumpkin, corn oil and water, add egg substitute (mixed with warm water per the instructions on the box) .

Make a well in center of flour mixture, add pumpkin mixture and stir.

Pour into prepared pan and bake for 1 hour at 325 degrees.

Modified from recipe found here.

Safe Ginger cookies

Recipe found on The Vegan Chef, but improved by my fuckup of thinking all Ts, ts, and tees were made equal. Imagine, that much baking powder, that much ginger! Well, it worked out beautifully, so I'm feeding you all the Ts as tablespoons. These fuckers are delicious.

2 cups brown rice flour
1/2 cups arrowroot, plus extra for rolling out cookies
2 cups teff flour
2 T. baking powder
2 T. baking soda
2 T. cinnamon
1 T. ground ginger
1 t. salt
1/2 T. ground nutmeg
1/2 T. ground cloves
1 1/2 cups maple sugar granules
1/2 cup applesauce
1/3 cup safflower oil
1/3 cup honey
2 T. vanilla
safflower oil, for oiling cookie sheets

In a small bowl, stir together the flours, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and cloves, and set aside. In a medium bowl, place the remaining ingredients, and stir to combine. Add the dry ingredients to the wet ingredients and stir well to combine. Cover the bowl, place it in the refrigerator, and chill the dough for 1 hour or more. Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets and set aside. Sprinkle a little arrowroot over a work surface. Divide the chilled dough into quarters, work with only one quarter of the dough at a time, and keep the remaining dough covered and chilled until needed. Working in batches, roll out the quarter of dough to 1/4-inch thickness, and cut into desired shapes with cookie cutters. Carefully transfer the cut cookies to the prepared cookie sheet. Bake them at 350 degrees for 6 minutes (the cookies will feel slightly soft to the touch). Allow them to cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Repeat the rolling and cutting-out procedure for the remaining cookie dough. Store the cookies in an airtight container.

Bread-making afterthoughts

So the bread was delicious. It smelled up Samantha's house, and we took it out and it had risen! - but alas, it soon fell...

Sliced with peach jam (homemade - sauteed peaches, pectin, ground pecans), sandwiched around sliced turkey and mustard, sliced with goat butter (which gave me gas - still no goat dairy for me, sadly). Versatile, delicious, savory bread. Now I just need to get dedicated and make myself a loaf each weekend to carry through the week.

Safe Baking 101, with Samantha from Minnesota

My lovely coworker and friend bakes well, and is calm in the kitchen, and curious about chemistry, and so we're baking together tomorrow. The recipes:

Gluten-Free, Egg-Free, Soy-Free (Vegan, Even!) Thumbprint Cookies

To buy: pecans, maple sugar granules, teff flour
Results: delicious, unbearably sweet (less maple syrup next time...), kept well, and were even well loved by those unafflicted by food allergies

Recipe (from Aprovechar):

Gluten-Free, Egg-Free, Soy-Free Thumbprint Cookies

1/2 cup pecan butter
2 T. oil
2 cups of ground hazlenuts (thanks, Samantha, for owning a food processor)
1/2 tsp. salt
1/2 c. teff flour
1/3 c. maple syrup
1 Tbsp. pure maple sugar granules (may omit if you can’t find them)
1 tsp. pure vanilla extract
jam and/or fruit preserves and/or marmalade (we whipped up some homemade jam out of fresh peaches and pectin)

Preheat the oven to 350 degrees.

Mix together all the ingredients except for the last one. Taste dough to check salt level, adding more if desired.

Roll dough into balls, and put the balls on a cookie sheet ~2 in. apart from one another.

Press a dent into the center of each cookie. Fill each dent with preserves.

Bake 18-20 minutes. (Let the cookies cool at least five minutes before trying to remove them from the pan. The jelly will probably burn your mouth for the first 10 minutes or so after they come out of the oven.)

Yeast-free gluten-free bread, v.1.0.

To buy: potato starch, chickpea flour/besan, xanthan gum
Results: surprisingly delicious, light, crispy crusted, multifunctional - overall inspiring


Follow link above for the recipe. I'm beginning to think the garbanzo flour used here is causing me gas, so look forward to a trial and error baking using this recipe with a different alt flour.

Safe Coconut Macaroons

I modified a recipe found on the Celiac website to substitute agave nectar for sugar. Trial and error baking:

First batch burned on the bottom, so I made the second batch smaller (1/2-inch instead of 1-inch balls) and moved the tray higher in the oven.

First batch wasn't quite sweet enough - they'll be split and smeared with unsweetened berry jam procured at Pike Place yesterday and creamed honey - so I pressed in the tops of the second batch and put a drop of honey in the middle of each little ball. Much better.