Monday, May 25, 2009

Essene Bread Take 1

In theory essene bread is really simple seeing as how it has only 1 ingredient; however, I've discovered there to be many nuances throughout the entire process that effect how it turns out in the long run.
Here's the link to the recipe I used.

Here are a few things I've learned so far...
Lesson # 1: Separate the wheat berries to sprout if using a smallish container. While I didn't have trouble w/the berries spoiling, it was time consuming to tear them apart when the time came to grind them up and they were a loaf of sprouted wheat berries. See pic below.

Lesson #2: Remember to remember that you're sprouting wheat berries lol I forgot mine for 24 hrs and they sprouted more than I think I really wanted them to be. See pic above.

Lesson #3: Remember to remember that you're sprouting wheat berries cuz they might start souring. Sourdough is great and all, but it's better if you create it on purpose imho ;-)

Lesson #4: Remember to remember that you're sprouting wheat berries because they get really starchy if you leave them too long which turns your bread into loaf shaped hockey pucks that could seriously injure someone if aimed directly at a head!

Lesson #5: Set the timer for less time than the recommended baking time cuz it's easier to put the bread back in the oven for more time than it is to eat hockey pucks...

Which, by the way are mostly still edible, sliced, slathered w/butter and popped into the toaster oven for a couple minutes.

Thursday, February 26, 2009

Easy GF Gingersnap Muffins

I got the basic recipe off the back of the Arrowhead Mills oat bran box, and then I tweaked it, which you can do too to create different flavors.

Here's the recipe:
2 1/2 C oat bran
1/4 C dried fruit (optional-I opted out)
1 Tbsp baking powder
1/2 Tsp sea salt
3 egg whites-beaten
1 C water
1/2 C molasses (or agave syrup or jam or honey...)
2 Tbsp Xylitol (or sugar)
1/4 Tsp + ginger
1/4 Tsp + cinnamon
1/4 Tsp + nutmeg (or clove)

Mix well, fill well-oiled (or cupcake wrappers) muffin tin 2/3 of the way full.
Heat oven to 475 degrees. Bake 14-16 minutes.
Easily halfable. I've halved it w/the 3 full egg whites still as well as 2. Either way works fine.
I get 8 muffins from a halved recipe.

You could make it a savory recipe too. I'm wondering about a rosemary/garlic batch.
Let me know what variations you come up with!