In the oven RIGHT NOW are some yummy gluten-free rolls! I never thought I would be putting the words “yummy” and “gluten-free” in the same sentence – but I’m pretty sure I’ve only had bad gluten-free bread in the past. I’m a believer now! These rolls have sold me – and they are sooo easy to make.
1 1/2 c warm water (almost as warm as you can stand to hold your finger in for about 20 seconds)
1 tsp granulated sweetener
2 1/4 tsp active dry yeast (one package)
3 Tbsp agave nectar
3 Tbsp olive oil
1 Tbsp raw apple cider vinegar (any other plain vinegar works in a pinch)
1 c sorghum flour
1/2 c brown rice flour
1/2 c teff flour
1/2 c arrowroot flour
1/2 c tapioca flour
1 1/2 tsp xanthan gum
1 tsp sea salt
1/2 tsp baking soda
1/4 c chopped fresh garlic
2-3 Tbsp Italian seasoning or 1 Tbsp each basil and oregano
Preheat oven to 375.
Oil a 12-cup muffin tin. Find a warm place to proof the rolls (the oven set at about 200 works, as does a food dehydrator set at the same temp.)
Stir the warm water, sugar and yeast together in a small bowl. Set aside while you mix together the dry ingredients.
In a large bowl, combine all of the dry ingredients (leaving out the chopped garlic). Whisk together to completely combine.
To the small bowl with the liquids – add the agave syrup, olive oil, and vinegar. Stir well to combine.
Pour the wet ingredients over the dry ingredients and quickly whisk together. Continue to whisk to get rid of any lumps and keep whisking until the batter thickens and becomes smooth.
Quickly add the chopped garlic and stir until just combined. (Work quickly after all the ingredients have been added together, otherwise you might loose the little air bubbles that are being created by the baking soda and the vinegar.)
Spoon mixture into the oiled muffin tin. Set in a warm place to rise for about 20 minutes.
Bake in a preheated oven for 20-25 minutes (or until the tops are golden brown). Remove from oven.
Allow rolls to cool for a few minutes before removing from pan (a knife may need to be run around the edge of each roll to loosen.)
Enjoy with butter, soup, or salad; or make each roll into a little mini sandwich!
Let me know what you think of these rolls! I just love them.
Although I promised a while back to do a “mini series” on Why Fat Is Good For You – I never really did anything about it. So consider my previous post (Raw Chocolate Torte) the first of the series! One aspect of that dessert that I just LOVE is the fact that it is full of good fat. Coconut oil, coconut butter, avocado, nuts – all of these contain fat that is GOOD for you! I’m not going to go into all of the many details surrounding “good” fats and “bad” fats right now – but I will say this… If we don’t eat enough good fat our body hangs on to any excess fat we happen to have because it thinks it’s being deprived. I will also give you this excerpt from one of my favorite “real food” cookbooks: Nourishing Traditions by Sally Fallon. She says this in her introduction, “Fats from animals and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances. Fats as part of a meal slow down nutrient absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are needed fro the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.”
Think about it – if we don’t eat good fat we can’t absorb all of the vitamins and minerals we need. So – go make that Torte and eat some good fats!
This is something you have to try to believe! Containing only raw ingredients and absolutely no dairy, soy or gluten – this is a dessert that can be enjoyed by nearly everyone (even those who are extremely restricted by their diets). Let me know what you think!
*Not my own recipe but I’m not sure where it’s from originally. If you know I would love to give credit where credit is due!*
2 c pecans (or pretty much any other nut combo you can think of)
8-10 medjool dates – pitted
1 T coconut oil
1 T cinnamon
1 pinch ground cardamom
In a food processor, grind the nuts until they are fairly well blended. Add the rest of the crust ingredients and process until well combined. Press into a deep dish pie plate and refrigerate while you make the filling.
1 c raw cashew butter
1 small avocado (yes – I said avocado)
1/2 c + 2 T raw cocoa powder
1/2 c agave nectar
1/2 c melted coconut butter
1/4 c water
1 T vanilla
Rinse out the food processor. In the food processor, blend all filling ingredients until smooth. Scrape filling into crust and chill for 3-4 hours.
This is torte great on its own or served with berries! Enjoy!
This. Dip. Is. Amazing. You will never want to use ranch again! Tzatziki sauce either. It’s great with veggies, all kinds of meat, over rice, with chips… pretty much anything you can think of. And if you just add some vinegar it would make a wonderfully creamy salad dressing. You will be eating this by the spoonful and licking the bowl (both of which have been done)!
I made this dip for the first time this weekend, in a gigantic sized batch. This recipe should give you similar results on a smaller scale!
*Please note that this dip is best if made at least one day before serving. The first time I made it I kept adding lime juice and salt, trying to get it to taste like something other than mayo. I put it in the fridge without really being happy with the flavor – but the next day it was wonderful!
Guess what?! Now that I have semi-consistent internet access (at my house), I can blog more! Woohoo! Now the question is… will I? It would help if I could find my camera. No idea where it went.
Ok. Does this sound good to you?
White wine vinegar
Salt & Pepper
aaand Apple Juice???
I think it does. I’ll be getting about 160 peoples opinions about this dressing on Sunday when we serve it with a mixed greens salad at the Mothers Day lunch my dad and I are putting together!