Kauranäkkileipä- Rustic Gluten-Free Oat Crackers

Girl Cooks World

-

April 12, 2019

Kauranäkkileipä- Rustic Gluten-Free Oat Crackers

Those of you living on the mainland might have better luck finding good, inexpensive gluten-free crackers, but out here in Hawaii they cost something ridiculous… like $6 to $8 for a small box. At that price, I’m going to have to have one major craving to justify the purchase.

And since I hadn’t found a good cracker recipe that replicated the buttery goodness of a Ritz or Townhouse, that means most of the time I’m eating cheese all by its lonesome and soup without any accompaniment. But let’s face it… nobody wants to live a life without crackers.

I’ll admit that I didn’t have much hope for my gluten-free adaptation for Beatrice Ojakangas’s oatmeal cracker recipe. Specifically, I wasn’t sure how uncooked oats would affect the texture and whether the dough would stick together like one that contains gluten. I did run into some issues rolling out the dough as directed in the initial recipe. But changing to a ‘roll the dough into a ball and smoosh with your hands’ technique was a simple solution.

You end up with a charmingly imperfect cracker (I’m going with the term “rustic”… just roll with it) that’s full of buttery goodness and super easy to make. Just be sure to try to smoosh the dough to approximately even thickness so they’ll bake up even and crispy. And now my cheese and soup won’t have to be consumed all by their lonesome. All will be right with the world…

Kauranäkkileipä- Rustic Gluten-Free Oat Crackers

Yield: approximately 24 crackers

Ingredients:

* 3/4 cup gluten-free oats
* 1/2 cup milk
* 4 Tablespoons melted butter
* 1 Tablespoon sugar
* 1/4 teaspoon salt
* 1/2 cup rice flour
* 1/3 cup plus 1 Tablespoon sorghum flour
* 2 teaspoons baking powder
* 1/2 teaspoon xanthan gum

Directions:

Preheat oven to 400 degrees and lightly grease a baking sheet or line with a Silpat mat.

Place the oatmeal in a large bowl and pour the milk over it. Let sit for 5-10 minutes. Add the remaining ingredients and stir to mix.

Roll small pieces of dough in your hands and then press the dough into flat disks and place on prepared baking sheet. Prick the surface of the dough with a fork. Bake for about 15 minutes, or until the edges of the crackers are turning golden brown. Best when eaten the same day.

Karpalojuoma- Cranberry Sparkle

Drinks

Girl Cooks World

-

April 12, 2019

0

I had so much success with the Sima, that I wanted to try my hand at another Finnish fermented drink. This time I choose a cranberry sparkle, made from just four ingredients: cranberry juice, water, sugar and yeast.

I love that such a fun, fizzy, pink-hued drink can be made with such common and simple ingredients. And perhaps the fermentation process appeals to the dork inside of me who loved chemistry class? (Although I suppose I could have done without the lame lab partners…)

This drink takes a bit longer to mature than the Sima, but it’s even easier to make… you just need a little patience. If you happen to have any cranberries stockpiled in the freezer, they make great, festive alternatives to ice cubes.

Karpalojuoma – Cranberry Sparkle

Yield: just shy of one gallon

Ingredients:

4 cups cranberry juice
10 cups water
2 cups sugar
1/4 teaspoon active dry yeast

Directions:

In a large stock pot, heat the juice and and water to boiling. Add the sugar and stir to dissolve. Let stand until lukewarm, about 100 degrees Fahrenheit. Pour into a non-reactive container and add the yeast. Stir to mix. Let stand, partially covered, overnight or about 8 hours.

Pour into sterilized jars with an airtight cap. Let stand until the liquid has little bubbles. Chill and store in the refrigerator.

Pumpkin Spice Chia Pudding

Dessert

Girl Cooks World

-

April 12, 2019

0

Here’s one more healthy holiday recipe for those of you starting your detox early this year – pumpkin spice chia pudding. I did so much baking early on this holiday season that I’m already craving foods that are a little bit healthier. And while I tend not to buy into the hype regarding superfoods, it’s pretty hard to ignore the health benefits of the mighty chia seed. They’re a great source of Omega 3 fatty acids and packed with fiber (something that most Americans are definitely lacking).

While I’m probably only going to be able to convince the most virtuous of you to forgo the holiday desserts and try this as a dessert, but maybe a few more of you would be willing try this as a healthy, filling breakfast?

Pumpkin Spice Chia Pudding

Yield: 1-2 servings

Ingredients:

1/4 cup almonds
2 Tablespoons chia seeds
3/4 cup water
8 dates, pitted
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch nutmeg
1/2 teaspoon vanilla extract
1/4 cup pumpkin puree
1/2 banana, peeled and cut into chunks
chopped almonds or whipped cream for garnish (optional)

Directions:

Combine all ingredients in a high speed blender and process until very smooth and fluffy. Sprinkle with chopped almonds or whipped cream, if desired.

Note: I used my Vitamix for this pudding. I’m not sure whether a regular blender will work, since the Vitamix pulverizes the seeds, allowing the pudding to thicken very quickly and get a very smooth texture. One option for those without a high speed blender would be to use 3/4 almond milk in lieu of the almonds and water, and blend this with the dates, pumpkin, banana and spices. Mix this with the chia seeds and let sit for about 30 minutes, stirring occasionally, until the pudding is thick. This will give it a texture closer to tapioca pudding rather than the smooth pudding shown here.

Classic Chocolate Mousse

Dessert

Girl Cooks World

-

April 12, 2019

0

I’m something of a floozy when it comes to chocolate mousse. I don’t think I’ll ever be faithful to any one recipe in particular… avocado-based mousse (like this one) or raw egg versions, I like them all. But there are times when a girl doesn’t have any ripe avocados or isn’t comfortable serving raw eggs to guests.

That’s when I turn to this recipe for classic chocolate mousse. A tiny bit of coffee and coffee liqueur help enhance the chocolate flavor without turning things too mocha (if you’re a fan of the Ina Garten, you’re familiar with this old trick). But if you’re really not a coffee fan, feel free to substitute water and vanilla extract.

Chocolate Mousse

Yield: 4 servings

Ingredients:

* 1/2 cups bittersweet chocolate chips (I use Ghiradelli 60% cacao bittersweet chips)
* 2 Tablespoons coffee (can substitute water)
* 2 egg yolks, slightly beaten
* 1 Tablespoon coffee liqueur or vanilla extract
* 1 cup heavy or whipping cream
* 2 Tablespoons sugar
* whipped cream for garnish
* chocolate shavings or chopped chocolate for garnish

Directions:

In a small heavy saucepan, melt chocolate chips with coffee over low heat; stir until smooth. Temper the egg yolks by stirring a small amount of hot chocolate mixture into the egg yolks. Pour the egg yolk mixture into the saucepan, stirring constantly. Continue to cook until slightly thickened. Remove from the heat; stir in the coffee liqueur or vanilla. Cool, stirring several times to speed up the process.

In a large bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Add 1/3 of the whipped cream into the cooled chocolate mixture and stir to combine. Gently but thoroughly fold in the remaining whipped cream. Spoon into individual serving glasses or dishes and cover and refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings or chopped chocolate if desired.

Chocolate and Roasted Edamame Toffee

Dessert

Girl Cooks World

-

April 12, 2019

0

OK, I realize that some of you are probably thinking that edamame toffee doesn’t sound all that appealing. And a couple years, I would have agreed with you. But then I tried Trader Joe’s chocolate covered edamame and I became a believer in the combination of chocolate and soy.

And since there aren’t any Trader Joe’s out in the 50th state, I had to take matters into my own hands. I’d been making a chocolate and almond toffee for quite some time and decided to just replace the chopped almonds with roasted edamame. Call me crazy, but I think edamame works even better since it adds a salty edge.

This time I lucked out at the store and they had a mix of edamame with cranberries, almonds and sunflower seeds; the combo makes the toffee look so pretty. If you can’t find a similar mix, you can always make your own according to your own preferences.

And for those of you who are a little intimidated by candy-making? Don’t be. Just make sure you have a candy thermometer, follow the recipe, and you’ll be all set. This recipe is also quite a bit forgiving if, say, you become engrossed in a magazine article about mail order brides and the mixture heats well beyond 300 degrees. But of course I encourage you to be more careful than I was…

Still nervous? Check out David’s tips for candy-making.

Chocolate and Roasted Edamame Toffee

Ingredients:

* 2 cups roasted edamame or roasted edamame mix with dried fruits, seeds and nuts, divided
* 2 tablespoons water
* 1/2 cup (1 stick, 8 Tablespoons) butter, cut into 8 pieces
* 1/8 teaspoon salt
* 1 cup sugar
* 1/4 cup lightly packed light brown sugar
* 1/4 teaspoon baking soda
* 1 teaspoon vanilla extract
* 1 cup bittersweet or semisweet chocolate chips (or 6 ounces chopped)

Directions:

Lightly oil a baking sheet with an unflavored vegetable oil. Sprinkle half the edamame or edamame mix into a rectangle (about 8-inches by 10-inches) on the baking sheet.

In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Remove from heat and quickly stir in the baking soda and vanilla. Immediately pour the mixture over the edamame on the baking sheet. Try to pour the mixture so it forms a relatively even layer. If necessary, gently but quickly spread with a spatula or the back of a spoon.

Sprinkle the chocolate chips evenly over the top and let stand 2 minutes, then use a spatula or the back of a spoon to spread in an even layer. Sprinkle the remaining edamame over the chocolate and gently press them in with your hands.

Cool completely and break into pieces to serve.

Teff Porridge with Honey, Dates and Cloves

Recipes

Girl Cooks World

-

April 12, 2019

0

Teff Porridge with Honey, Dates and Cloves

I stumbled across this recipe by accident this past weekend when I flipped over a bag of Bob’s Red Mill teff to see if there was a recipe for injera, Ethiopia’s staple bread. There wasn’t. The good news is that there was something even better: this simple, spiced, hot breakfast cereal made with Ethiopia’s favorite grain.

Malty and sweet, teff pairs beautifully with dates and honey to create a delicious, high-protein hot cereal. The combination, along with a sprinkling of cloves, gives it a taste reminiscent of spice cake.

Feeling indulgent? Swirl in a little cream just before serving. After all, Ethiopia is known as the land of milk and honey (although for the record I should note that I’ve also heard the same title granted to both Israel and Ireland). It’s a perfect, cold-weather holiday breakfast.

Teff Porridge with Honey, Dates and Cloves

Yield: 2-3 servings

Ingredients:

* 1 cup whole grain teff (not teff flour)
* 3 cups boiling water
* 1 Tablespoon butter
* 1/2 teaspoon ground cloves
* 3/4 cup chopped dates
* 1/4 teaspoon sea salt
* 1/4 cup honey, plus extra for serving
* 1/2 cup chopped walnuts or pecans
* heavy cream (optional)

Directions:

Toast the teff grains in a large saucepan over medium heat, stirring frequently, until the grains emit a toasty aroma, about 5 minutes.

Slowly add the boiling water, butter and cloves. Stir well. Simmer, covered, for 10 minutes, stirring occasionally to prevent any lumps from forming. Stir in the chopped dates, salt and honey. Cover and continue cooking until the grains are tender and the porridge is at your desired consistency. Add more water, if necessary to thin out the mixture.

When the porridge is completely cooked, remove from heat and let sit, covered, for 5 minutes. Ladle into individual serving bowls and sprinkle with walnuts and an extra drizzle of honey. Top with cream, if desired.

Injera- Spongy Ethiopian Bread Plate

Recipes

Girl Cooks World

-

April 12, 2019

0

If you’re looking for traditional injera, you might want to look elsewhere. Making injera is truly an art form and it requires patience, a lot of practice, and special equipment. Made from teff flour, injera requires a lengthy fermentation to get its trademark tang. They’re also made so large that they become like a huge plate or tablecloth that various dishes are heaped upon. Diners are supposed to rip off a piece and use it to scoop up the food. If you’re having a flashback to either Homer’s Odyssey or the movie Along Came Polly, you’re not alone.

For those who prefer instant gratification and don’t have a giant crepe maker-like contraption, this recipe is for you. The teff flour is balanced by some other gluten-free grains, baking soda provides instant leavening, and yogurt adds a sour tang. It might not be traditional, but it did the trick for me. Make a fresh batch and use it to scoop up some Doro W’et sauce; you’ll understand what the fuss is all about.

Injera- Spongy Ethiopian Bread Plate

Yield: 10-12 injera

Ingredients:

2 cups teff flour
1/2 cup rice flour
1/2 cup sorghum flour
1 1/2 teaspoons baking soda
1/2 teaspoon xanthan gum
1 teaspoon salt
1/2 cup yogurt
3 cups club soda
ghee or vegetable oil, for oiling skillet

Directions:

Combine the teff flour, rice flour, sorghum flour, baking soda, xanthan gum, and salt in a large bowl. In a separate bowl, whisk the yogurt into the club soda and then pour into the flour mixture to make a smooth, thin batter.

Grease a large skillet with ghee or oil and heat the pan over medium-high heat. Pour about 1/2 cup of the mixture into the center of the pan and swirl the pan to distribute the batter. Cook for approximately 30 seconds and then cover. Cook an additional 30 seconds until done. Remove to a plate and cover with a cloth to keep warm while cooking the remaining injera.

Honey Ice Cream

Dessert

Girl Cooks World

-

April 12, 2019

0

Ethiopia… the land of milk and honey. Anybody up for a dessert that combines the two? Honey is a really important part of Ethiopian cuisine. There’s honey wine, honey bread, honey beer, etc., etc. I’m not sure how many Ethiopians really break out ice cream makers for honey ice cream, but when I saw a recipe in Marcus Samuelson’s book, I didn’t need much convincing to give it a shot.

Full fat dairy and honey are a magical combination, although I didn’t always think so. When I was in my teens I’d freak out at the idea of drinking any milk other than skim. Even my family’s attempt at a 1% compromise was vehemently rejected. But when I wound up with a doozy of a cold, with the worst sore throat I’d ever had, my father went out to the store to buy whole milk. He heated some up and put in a long drizzle of honey. I protested, naturally, claiming that whole milk was gross. I changed my tune pretty quickly after my first taste.

The good news? My throat felt better immediately. The bad news? I’ve never been able to go back to skim.

Since it’s almost December, I’m guessing that your ice cream maker, like mine, has been sitting idle for far too long. Why not break it out for some honey ice cream… it would be the perfect complement for some warm apple crisp or spice cake. Yum.

Honey Ice Cream

Yield: 8 servings

Ingredients:

1/4 cup sugar
1 cup heavy cream
1 1/2 cups milk
4 large egg yolks, slightly beaten
1/3 cup honey

Directions:

Combine the sugar, heavy cream and milk in a medium, heavy-bottomed saucepan over medium heat, stirring to dissolve the sugar.

When the mixture is smooth and the sugar is dissolved, temper the eggs yolks by whisking in about 1/2 cup of the hot cream mixture into the eggs. Pour the tempered yolks into the saucepan and cook, stirring constantly, until the mixture coats the back of a wooden spoon.

Remove from heat and place the entire saucepan into a shallow ice bath (I fill a couple inches of ice water in the bottom of my kitchen sink) and mix in the honey. Stir frequently until the custard has cooled. Pour the custard mixture into a container, cover, and refrigerate for at least an hour.

Freeze in an ice cream machine according to the manufacturer’s instructions.

Gluten-Free Coconut Pound Cake

Girl Cooks World

-

April 12, 2019

0

I feel like I haven’t done much baking on the blog as of late, so when I saw that coconut pound cake was a popular food offering on religious holidays in Cambodia, I was psyched for the opportunity to adapt a pound cake recipe from a gluten-free cookbook I just picked up the other day.

It’s rich, buttery and dense, just like the pound cake you grew up eating. You know, the one sold in the freezer section of the grocery store. This one just has a hint of coconut. Technically, it’s not ~really~ pound cake. Pound cake is so named because it called for a whole pound of butter, and sugar, and, well you get the idea. This version only uses 12 ounces of butter, so it’s really like Gluten-Free Coconut 12-Ounce Cake. Unfortunately, that doesn’t really have much of a ring to it.

On the bright side, doesn’t that mean this is really like a low fat cake, since it’s 25% less fat than the original? In my mind that pretty much makes it diet food and you should have absolutely no guilt eating a piece… or two or three. You’re welcome.

Gluten-Free Coconut Pound Cake

Ingredients:

* 1 1/2 sticks butter at room temperature
* 4 ounces cream cheese, at room temperature
* 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount)
* 3 extra large eggs, or 4 medium eggs
* 1 Tablespoon vanilla extract
* 1/2 cup rice flour
* 1/2 cup sorghum flour
* 1/2 cup tapioca starch
* 3/4 teaspoon xanthan gum
* 1 teaspoon salt
* 1/3 cup dried, unsweetened coconut, plus extra for sprinkling

Directions:

Grease a 9″ x 5″ loaf pan.

In a large bowl, cream together the butter, cream cheese, and sugar. Add the eggs and vanilla and blend.

Add the rice flour, sorghum flour, tapioca starch, xanthan gum, and salt and blend well until totally combined and the mixture begins to become elastic. Mix in the dried coconut. Pour into the prepared loaf pan and smooth the top. Tap the pan on the counter to help break up any air bubbles that may have formed in the dough. Sprinkle the extra coconut over the top of the dough.

Place on the center rack of a cold oven. Set the temperature at 200 degrees and bake for 20 minutes. Increase the temperature to 250 degrees and bake for another 20 minutes. Increase the oven to 275 and bake for another 10 minutes. Finally, increase the temperature to 300 degrees and bake until the crust has turned golden and a toothpick inserted in the center comes out clean, about 40 to 50 minutes.