Category Archives: Multi-Grain/Whole Grains

These recipes contain 3 or more different grains/seeds

Banana Cranberry Scones

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Brighten your entire family’s morning with a batch of these delicious Banana Cranberry scones on hand. Whole grains, zero processed sugars, and a whole lot of yum! Banana and apple sauce replaces much of the fat traditionally found in this baked good. Walnuts give a nice bit of crunch, plus some added Omega-3.

Want an extra burst of tartness? Use 1/2 cup of  fresh cranberries in place of the dried when following the recipe.

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Banana Cranberry Scones

INGREDIENTS
3/4 cup              Old Fashioned Rolled Oats, gluten -free certified*
1/4 cup              Millet flour
1/4 cup              Amaranth flour
1 1/2 teaspoons Baking powder
1/2 teaspoon      Baking soda
1/8 teaspoon      Xanthan gum
1/2 cup               Banana, mashed
1/2 cup              Applesauce, unsweetened
2 teaspoons       Olive oil
1/2 cup             Cranberries, dried, unsweetened
1/4 cup             Walnuts, chopped (optional)
as needed         Olive oil spray

PREPARATION
Preheat the oven to 325 degrees.

In a medium bowl, add the oats, millet, amaranth, baking powder, baking soda and xanthan gum and mix together well.

In a small bowl, combine banana, apple sauce and olive oil and mix together.

With a rubber spatula, add the wet ingredients into the dry and mix until all the dry is moistened. Fold in the cranberries and walnuts (optional).

Lightly spray a mini scone pan with olive oil.With a small scoop, add the scone batter to the pan, about two tablespoons of batter per scone mold.

Bake scone about 20 to 22 minutes, or until the muffins bounce back to the touch. Remove scones from pan and place on a cooling rack to cool.

VARIATION: Instead of the dried cranberries, you can also use raisins, currants and dried cherries.

YIELD: 12 scones

SERVING SIZE: 1 scone

*NOTE: If not concerned with making a gluten-free product, then regular rolled oats may be substituted.


Millet Couscous

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This is so incredibly easy to make, and it really does look and taste a lot like couscous made from wheat, only better. Since the millet is a whole grain (most couscous derived from wheat is not), it is much healthier for you too. Historically, all couscous was originally made from millet, and not cracked wheat.  So this recipe is really taking cooking to back to “old school!”

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Millet grain: the “original couscous”

I love millet couscous with tomato and roasted red peppers, but just about any type of chopped vegetables will taste great in it. Try it once, and it will quickly become a favorite regular grain at your dinner table.

Want to make your own Roasted Red Pepper? Just follow this: Preheat oven to 400 degrees. Place a washed, whole red pepper in a pan and then into oven and roast about 15-18 minutes, or until pepper becomes very soft, and making sure to flip the pepper half-way through roasting.

Take pepper out of oven, and quickly place pepper in a bowl and cover bowl with plastic wrap to trap in the heat. Make sure bowl is deep enough so that the plastic does not touch the pepper. Let pepper cool in bowl, about 15-20 minutes. Remove wrap, then carefully peel skin off from pepper, and remove any stem and seeds. Keep refrigerated.

andMillet CouscousINGREDIENTS
1.25 cups Stock, either Vegetable or Chicken
1/2 cup   Millet, whole grain
pinch      Sea Salt
8 each    Grape tomatoes, diced
1/4 cup   Roasted red pepper*, diced
1/8 cup   Parsley, minced
1 wedge  Lemon, seeds removed

PREPARATION:
In a small pot, bring stock to boil. Add millet grains and salt, reduce heat, cover and simmer until stock is absorbed, about 20 minutes.

Remove from heat, and stir in chopped tomato, roasted pepper and parsley, squeeze fresh lemon juice onto couscous and stir again, then cover and let sit 5 minutes before serving.

Serves 4.


Zucchini Bread

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This bread is incredibly moist and savory. It’s even loaded with whole grains.  Unlike a lot of gluten-free baked goods, this bread keeps its moistness, too, so it will be just as delicious the day after you bake it as it is only hours out from the oven.

Bonus: it is a bread that contains vegetables!

Healthy, gluten-free baking really is fabulous to both make and eat!

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Zucchini Bread

INGREDIENTS
1/2 cup             Millet Flour
1/2 cup             Potato Starch Flour
1/4 cup             Sorghum Flour
1/4 cup             Amaranth Flour
1 teaspoon       Baking Powder
1 teaspoon       Baking Soda
1 teaspoon      Xanthan Gum
1.5 teaspoons Cinnamon, ground
1/4 teaspoon  Sea salt
1 large                Egg
1/3 cup              Oil, Olive
1/2 cup              Apple sauce, unsweetened
1/2 cup              Sugar
1.5 teaspoons   Vanilla extract
1.75 cups            Zucchini, shredded
1/2 cup                Walnuts, chopped

PREPARATION
Preheat oven to 325 degrees.

Sift together in a large bowl the flours, baking soda, baking powder, xanthan gum, cinnamon and salt.

In a medium bowl mix together the eggs, oil, apple sauce, sugar and vanilla extract. Mix the liquid ingredients into the dry. Add the zucchini and walnuts and stir to combine.

Pour batter into a greased bread pan. Bake bread for 45- 60 minutes, or until toothpick comes out clean.

Cool bread for 20 minutes, then remove from pan.

Makes 12 Servings.


Pineapple Upside-Down Cake

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This dessert is so delicious and moist, one bite will make you a firm believer of the fact that cakes really don’t need gluten flours as an ingredient to be great.

Baking the pineapple slices alone first ensures a more solid cake product. The raw pineapple will release steam as it initially bakes, which can create big air pockets and uneven baking of your cake. Baking the pineapple on its own first will release that troublesome steam and help you get a better end product.  After all, who wants to find a big air pocket in the middle of their slice of cake?!

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Pineapple Upside-Down Cake

INGREDIENTS:
1.25 pounds Pineapple, fresh, core removed, halved & sliced
1/8 cup Brown sugar
3 tablespoons Crystallized ginger, minced
1 cup Greek yogurt
1/2 cup Sorghum flour
1/2 cup Millet flour
1/2 cup Tapioca flour
2 teaspoons Baking powder
1 teaspoon Baking soda
2 teaspoons Xanthan gum
1/4 teaspoon Sea salt
3/4 teaspoon Nutmeg, fresh grated
3/4 teaspoon Ginger, ground
2 large Eggs
2/3 cup Sugar
1/4 cup Vegetable oil
2 teaspoons Vanilla extract

PREPARATION:
Preheat oven to 275 degrees.

In a small bowl mix together yogurt and chopped crystallized ginger. Cover and set aside in refrigerator.

Spray a spring form pan with non-stick spray. Sprinkle the brown sugar along the bottom of the pan. lay the pineapple slices around the bottom of the pan, forming a circle.

Bake the pineapple for about 20 minutes, or until softened. Remove from oven and increase oven temperature to 350 degrees.

In a small bowl, combine millet, tapioca and sorghum flours with the baking powder, baking soda, xanthan gum, salt, ginger and nutmeg. Whisk to combine.

In a medium bowl, whisk together the sugar and egg. Add the oil and yogurt and mix to combine. Stir in the vanilla extract.

With a rubber spatula, fold the flour mixture into the yogurt mixture, a quarter of the flour at a time. When fully combined, gently spread the batter evenly over the pineapple slices.

Bake the cake 35-40 minutes, or until fully cooked. Remove from oven and allow to cool for 5 minutes.

Gently remove sides from spring form pan. Place plate over cake bottom and carefully flip cake over onto plate. Slowly remove pan bottom from top of cake, so that the pineapple slices don’t pull off from the cake top.

Serve warm or at room temperature.
Serves 8-10.


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Pineapple Upside-Down Cake right out of the oven & awaiting flipping

Cinnamon-Cider Raisin Oatmeal

Cinnamon-Cider Raisin Oatmeal

There’s nothing better than a warm bowl of oats on a chilly morning. Now, thanks to certified gluten-free oats out on the market, more people can enjoy them! (Note: Because there is a small percentage of people with Celiac disease that cannot tolerate even the purest of oats, check with your doctor before consuming to make sure they are OK as a part of your diet.)

INGREDIENTS:

1/2 cup Raisins
2/3 cup Apple cider
1 1/2 cups Water
1/8 teaspoon Salt
2 cups Rolled Oats, Certified Gluten Free*
1/2 teaspoon Cinnamon
1 teaspoon Maple syrup

PREPARATION:
Soak raisins in apple cider for 15 minutes.

Strain cider from raisins into a small pot.  Reserve the soaked raisins.

Add the  water and salt to the cider, and bring mixture to a boil.

Add the oats, reduce heat, then simmer for 10-18 minutes, or until the oats reach a consistency you like. Stir in the cinnamon, the soaked raisins and maple syrup. Remove from heat, cover, and let oats stand a couple minutes before serving.

*If you do not need this dish to be gluten-free, then you may use regular rolled oats as well.

Makes 2 servings.

 


Go Bananas Muffins

Go Bananas Muffins

INGREDIENTS:
3/4 cupĀ  Rice flour
1/2 cup Tapioca flour
1/4 cup Sorghum flour
1/4 cup Flax seeds, ground
3/4 cup Sugar
2 tsp Baking powder
1/2 tsp Baking soda
1/8 tsp xanthan gum
1/2 tsp Salt
1/2 cup Eggbeaters
1/3 cup Applesauce
1 tb Vegetable oil
1 cup Banana, mashed

PREPARATION:
Preheat oven to 325 degrees. Spray mini muffin pan with oil.

In a medium mixing bowl, mix flours, flax, baking powder, baking soda, Sugar, xanthan gum and salt. In another bowl, mix Eggbeaters, applesauce, oil and banana. Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix until fully combined.

Scoop mixture into greased muffin tins.

Bake 12-20 minutes, or until muffin top bounce back to the touch.

Variation: Want to “go nuts” too? Fold in a 1/2 cup chopped walnuts or pecans into your batter before scooping it into the muffin tins.