Quinoa Fudge Sour Cream Cake Saturday, Apr 7 2012 

This recipe is a bit past my comfort zone, in that it takes quinoa! I love quinoa, but I don’t use it much because I can’t buy it in bulk. And I’m a save-money-by-buying-bulk type of gal. 😉  I decided to try it though, and it’s very delicious! It’s a bit more crumbly than my favourite Chocolate Spelt Fudge Cake, but still very delicious!

I wanted to make this recipe so anyone can make it, so I ground my quinoa in my coffee grinder instead of using my grain mill. It worked great! Just grind until the quinoa looks like a fine flour. 🙂

Quinoa Fudge Sour Cream Cake

2 eggs, separated
1/4 cup butter (soft)
1/4 cup hot water
1/4 cup cocoa
1 cup maple syrup
1 1/4 cup quinoa flour (I used my coffee grinder to make the flour!)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1/2 cup sour cream
1 cup pecans (optional)*

Beat egg whites until stiff. Set aside. Mix remaining ingredients in bowl until moist. Gently fold in egg whites. Pour into greased 8″x8″ pan. Bake at 375F for 30-35 minutes, until toothpick inserted comes out clean.

*I don’t care much for nuts in breads and cakes. I put 1/2 cup, but next time I’ll omit. Or, substitute with chocolate chips! 😉

This recipe is from Sensible Cooking.

Gluten-Free Bread Saturday, May 14 2011 

I stayed off gluten for a week, and craved bread. I found this gluten-free bread recipe here, and the texture and consistency is great! It worked perfectly for sandwiches. Obviously, the taste is very different from normal bread, but that is to be expected. 🙂

Gluten-Free Bread

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9×5″ bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes.* It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

 

*The first time I made this bread, it rose nicely and fell. 90 minutes was too long to rise. The second time, I kept an eye on it and as soon as it was doubled in size (about 45 minutes?), I cooked it. It was perfect!!

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