Grain Power: Over 100 Delicious Gluten-Free Ancient Grains & Superblend Recipes by Green Patricia Hemming Carolyn (2013-12-31) Paperback

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Serve with syrup, yogurt or fruit toppings. consistent with SERVING: power one hundred seventy energy; Protein eight g; Carbohydrates 28 g; nutritional Fiber four g; fats three. five g; Sugar 7 g; ldl cholesterol 50 mg; Sodium four hundred mg. CHOCOLATE TEFF WAFFLES SERVES 6 A decadent-looking darkish cocoa waffle prepared for your entire favourite toppings. Chocolate with the meals of protein-rich teff that even includes a dose of diet C additionally makes an exceptional dessert, warmed and crowned with fruit, chocolate sauce or whipped cream. Or why now not test it crowned with our Raspberry Chia Jam (page 35)? 2 cups (500 mL) teff flour ¼ cup (60 mL) unsweetened cocoa powder four tsp (20 mL) baking powder ¼ cup (60 mL) white or natural cane sugar ½ tsp (2 mL) salt 2 huge eggs 1¼ cups (300 mL) 1% or 2% milk 1 cup (250 mL) water ½ cup (125 mL) vegetable oil 2 tsp (10 mL) natural vanilla extract Preheat the oven to 200°F (100°C). mix teff flour, cocoa, baking powder, sugar, and salt in a wide bowl and put aside. In a medium bowl, beat eggs, then stir in milk, water, oil and vanilla. upload rainy constituents to dry, creating a skinny batter. Ladle batter right into a greased preheated waffle iron. eliminate waffles while lid lifts simply, nearly five to six mins. continue hot in a lined ovenproof baking dish within the preaheated oven until eventually final waffles are performed. Waffles will hold within the fridge for as much as three days and will be reheated in a toaster. according to SERVING: power four hundred energy; Protein 10 g; Carbohydrates forty two g; nutritional Fiber 7 g; fats 21 g; Sugar eleven g; ldl cholesterol sixty five mg; Sodium 250 mg. attainable waffle toppings comprise yogurt, maple syrup, fruit syrup, peanut butter, sliced bananas, pineapple, berries or different clean fruit. CINNAMON RAISIN SCONES MAKES 10 SCONES The buttery cinnamon blend of a deliciously hot cinnamon roll in a gluten-free scone. Plump raisins and a sprinkle of brown sugar on most sensible kick those sorghum and oat scones up a notch. 1 tsp (5 mL) floor chia seeds 1½ Tbsp (22 mL) boiling water 1 cup (250 mL) sorghum flour ¾ cup (175 mL) oat flour four tsp (20 mL) baking powder 1 tsp (5 mL) xanthan gum three Tbsp (45 mL) white or natural cane sugar ½ tsp (2 mL) cinnamon Pinch of salt ¼ cup (60 mL) chilly unsalted butter ¾ cup (175 mL) raisins ½ cup (125 mL) low-fat buttermilk ¼ cup (60 mL) simple low-fat yogurt 1 Tbsp (15 mL) unsalted butter 2 Tbsp (30 mL) brown sugar mix chia and boiling water in a small bowl. lightly stir with a fork to make sure floor seeds are frivolously dispensed and put aside to thicken. flippantly grease or line a baking sheet with parchment. Preheat the oven to 400°F (200°C). In a wide bowl, mix the sorghum flour, oat flour, baking powder, xanthan gum, cane sugar, cinnamon and salt. lower in ¼ cup (60 mL) butter utilizing a pastry blender, knives or your palms, pinching butter into pea-sized lumps. Stir in raisins. combine jointly buttermilk, chia mix and yogurt. upload buttermilk mix to the flour combination and stir lightly till simply mixed. don't overmix. utilizing floured palms, pat dough into 2½-inch (7. five cm) balls and position on ready baking sheet.

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