Here’s a baked one.
I only ate the patty plain, but I’m certain it would make a fantastic burger on a bun. Thanks to Joni for coming up with a gluten and soy free burger for me to test. Three cheers for veggie burgers!!!
I also made gluten free “Ricebread Squares” from Food Allergy Survival Guide, written by three of my favorite vegans. This is a sweet cornbread made with brown rice flour. I substituted quinoa flakes for some of the rice flour. It was too sweet for my taste, but that can be adjusted, so it definitely has possibilities. It will be great with chili this winter.
Out of the oven.
A cut square – you can see it rose nicely and has a wonderful texture.
I have a recipe for you for Wheatfree, Low Fat, Low Sugar Banana Muffins. Well, you know how to make muffins; I’ll just give you the ingredients. It makes 12 nice sized muffins.
3 large mashed ripe bananas
½ cup sugarfree applesauce
2 to 4 tablespoons granulated sweetener, depending on the ripeness of your bananas
¼ cup milk
1 tablespoon vanilla
2 cups brown rice flour
1 cup spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/3 cup nuts, raisins, and/or chips (optional)
Bake at 350 for 17 minutes.
I added in craisins and walnuts. They turn out so nice and I think they taste awesome, and they’re not even chocolate!
I know some of you have been experimenting with different types of flours. I’m not (yet!) an expert, but I am really having fun on this new avenue of baking. I want to encourage those of you who enjoy baking to stroll through the bulk bin aisle and try out some of the different flours available. You can enjoy new flavors and textures and let the creativity come alive.
Austin had a Free Day of Yoga on Labor Day Monday. Free classes were offered all day long at studios all over town. Chase and I went to a class in the afternoon. It was more “healing arts” than yoga, but we got to partner up and relax and stretch and we really enjoyed ourselves.
Don’t you wish all weekends were 3 days long?