Saturday, October 24, 2009

Casein-Free, Grain-Free Drop Biscuits


Another recipe from my other blog....

I'm still experimenting with coconut and almond flours, attempting to replace all of the other gluten-free flours that I've become accustomed to using. Here is a very nice drop biscuit recipe I came up with (casein-free cousin to the garlic cheese biscuits) which uses both almond and coconut flours, as well as a bit of flax meal; my husband says they taste very much like Bisquick biscuits, only better.

I like the flavor and the texture of the almond-coconut flour combo.....I will continue to experiment! :)

Ingredients: (updated 11/22/09 and again on 11/26/09)

4 eggs
1/4 C coconut oil, melted
1/4 tsp salt
1/3 C coconut flour
1/4 C almond flour**
1 1/2 T flax meal
1/2 tsp baking powder
1-2 T agave syrup (optional)

Directions:

Preheat oven to 350 degrees.

In a large bowl, whisk together the eggs and coconut oil (and agave if using) thoroughly. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well.

Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for approximately 16-20 minutes (start checking them at about 16 minutes), until beginning to develop golden-brown spots on tops. Makes 8 biscuits.

**Note: I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.

Garlic Cheddar Biscuits - Grain Free!


I posted this recipe first over on my other blog (My Experiment in Gluten Free Living), but wanted to archive it here, of course.

I have been experimenting with coconut and almond flours lately, and have been trying to see if combining them makes any sense. Here is one recipe that turned out well; my family loved them!

Ingredients:

4 eggs
1/4 C coconut oil, melted
1/4 tsp salt
1 T garlic powder
1/3 C coconut flour
2 tsp flax meal
2 tsp almond flour**
1/4 tsp baking powder
1 C grated sharp cheddar cheese

Directions:

Preheat oven to 350 degrees.

In a large bowl, whisk together the eggs and coconut oil thoroughly. Combine the salt, garlic powder, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well. Add approximately 3/4 of the grated cheese, reserving a little for the tops of the biscuits.

Drop by spoonfuls onto a baking sheet lined with parchment paper; top with reserved cheese. Bake for approximately 20 minutes, until beginning to develop golden-brown spots on tops. Makes 8 biscuits.

**Note: I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.

Tuesday, October 20, 2009

Eggplant Parmesan

Inspired by Elise:

Ingredients:

2 large eggplants, peeled and sliced thinly
(you can slice the eggplant either lengthwise or across, into rounds)
2 T. salt
2 jars marinara sauce (or your own homemade sauce)
grapeseed oil
1/2 tsp. pepper
1 1/2 cups almond flour
6 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced
1 1/2 cup grated Parmesan cheese
1 cup packed fresh basil leaves

Directions:

Place the eggplant slices one layer at a time in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours.

Rinse the eggplant thoroughly after draining process to remove salt, and lay the slices out on paper towels to dry. In a wide, shallow bowl, combine almond flour and pepper. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of grapeseed oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

Preheat the oven to 350°F. In the bottom of a 10x15 inch baking dish, spread 1 cup of marinara sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half the basil leaves.

Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and what's left of the basil leaves. Add remaining eggplant, and top with a generous amount of marinara sauce and the rest of the Parmesan.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Friday, October 9, 2009

Gluten Free, Grain Free Pizza!



I've already posted this recipe on my main gluten free blog, My Experiment in Gluten Free Living, but wanted to put it here as well. It's based on a recipe from the Tropical Traditions website:

Grain-free Pizza Crust

Ingredients:

4 cups whole milk organic mozzarella cheese, shredded
4 large organic eggs
1/4 C flax meal
1/4 C coconut flour
1 teaspoon baking powder

Directions:

Preheat oven to 350 degrees F. Cut 1 piece of parchment paper out for baking sheet.

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with parchment paper.

Bake for 22 minutes in preheated oven.

Remove from oven. Top with sauce, pre-cooked veggies or meats, and cheese. Return to oven for approximately 5 minutes to bake at 350, then put crust with toppings under the broiler on high for a minute (or less) until cheese is melted and bubbly. Slice and serve.

Notes on the changes I made: the original recipe served 2-4 (about one medium round pizza). I doubled the recipe to make a rectangular pizza in my 15 x 10 jelly roll pan so we would have plenty of leftovers. The original recipe calls for turning over the pizza crust half way through the baking process; I didn't find that to be necessary. The original recipe said to bake for 30 minutes during the first baking....my crust was too brown by 25 minutes the first time I tried it.

ENJOY!!