This recipe makes a fair amount. I bought small canning jars so that I could make this once a week, divide it up into the small jars and have enough for two breakfasts for the whole family all ready to go.
Mix all together in pot (not on a stove).
8 medium eggs
2 cups milk (or 1 cup coconut milk; 1 cup water or 2 cups water)
1/2 cup honey
4 tablespoons arrowroot (omit for SCD and remove 2 egg whites)
1 tablespoon vanilla (not necessary)
1/4 teaspoon sea salt
Mix this all very well so that there are no lumps.
Place on a medium burner and stir constantly. It should take about ten minutes. Be patient! Or you will end up with scrambled eggs.
If you do end up with a light scramble, you can re-smooth your custard with a decent stick blender (immersion blender) fairly easily.
(Can you tell I'm not the most patient cook on the planet?:D )
Once it begins to bubble, remove from heat and continue to stir for a couple of minutes until the bottom of the pot cools a little.
Divide into bowl/jars. Eat or put lids in place and refrigerate immediately.
Awesome variations are:
Eating it like yoghurt with nuts or granola on top. (Homemade gf granola of course!) Hemp seeds are a *fabulous* choice for this and my very favourite thing to do.
Place it over top of stewed apples, other fruit or angelfood cake.
Make it different flavours by stewing fruit, pureed with a stick blender and mixing into your custard. This can be done before placing lids on jars and refrigerating.
Lemon is awesome but you need to avoid all metal or you will end up with an awful metal after-taste as the acid will leach metal molecules into your custard.
I bought a glass double boiler at a second-hand store for $8 (when the Can. $ really was worth nothing) and use it a lot more than I ever thought I would! I use a wisk to mix everything but the lemon (before putting my pot on the heat), and then add the lemon juice with a wooden spoon and throughout the rest of the recipe.
Bananas going bad? Throw them in the freezer and they will mash easily for throwing into your custard and making a heavenly banana pudding that can also be poured and set into a pie crust for a fabulous Banana Cream Fool's Pie.
As always, if it's still too lumpy, get out your trusty stick blender to blend out those lumps!
Cocoa, of course, gives a chocolate flavour.
It can also be frozen in a paper cup with a popsicle stick. It's quite nice and rich if all the water is replace with coconut milk or other fatty replacement. (Fats are not bad... I'll get to that rant eventually.) Another thing is replacing all the egg whites with egg yolks. (You can always make macaroon cookies with the whites and freeze them for when someone drops by for a visit - or the kids need a couple of cookies with their bagged lunch.)
I especially like the fudgsicles that they make when I add some cocoa powder because it tastes like the 'real fudgesicles' I used to buy from the ice cream guy on the 'bicycle' that roamed my neighbourhood in the summer when I was a kid.
In winter, one of my favourite breakfasts is stewed apples topped with warm custard. It makes my tummy really happy! :)
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Saturday, November 03, 2007
Monday, October 29, 2007
Waffles and Pancakes (DF; SF; V)
People really seem to miss this when they first go gluten and (in some cases) dairy free. I know that when we first started our journey, it took me *weeks* of trial and error before I got a decent recipe together. And that was using dairy. Several years later I realized that my family needed to be dairy free and I felt like I was starting all over again... Well, no worries... I like to share... :)
Once that was accomplished, waffles became our staple bread for a long time. After about a year or so we added in store-bought corn tortilla chips which has really given me a big break which is nice... but the waffles and pancakes are still big sellers on the brunch list in our house.
One place that I learned a lot about how to properly deal with eggs was at Baking 911.com . It's still one of my favourite places to brush up or renew my food physics knowledge: The Science Behind the Best Egg Whites and Some Egg Safety Too
(my title not theirs)
And so we begin:
I put my pan or waffle on to heat up to the proper temperature while I get everything else together.
Then I whip up the egg whites until they're fairly stiff. After that I quickly add in the cream of tartar and honey give them another quick whip for the honey to help the whites set and stay.
6 eggs whites
1 teaspoon cream of tartar (not absolutely necessary)
1 tablespoon honey
While the whites are whipping up (before I put the honey in them) I start dumping everything else into my food processor:
1 cup rice flour (I use white because I react to brown.)
1 cup other flour (I alternate between buckwheat and quinoa .)
1 cup nuts (I alternate nuts too.)
1 carrot (Not necessary but a nice nutritional boost.)
Give a spin to get the nuts finely chopped here. (I go over to the egg whites and add the honey while this spins.)
Then I come back to my food processor and finish mixing my batter by adding to the flour:
2 cups water (sometimes I put in some coconut milk in place of the water to add fat and nutrition.)
1/2 teaspoon sea salt
Next, I pour the batter from the food processor over the fluffy, almost stiff, egg whites, and fold it into the egg whites as quickly as I feel I can.
Bake in on a medium hot skillet or your favourite waffle iron.
Toppings and Variances:
For breakfast:
honey
maple syrup
fruit syrup
poached eggs for those who don't care for sweet stuff in the morning
stewed fruit
strawberries
There's not enough honey in these to make them sweet so you can top them with almost anything. So try a savoury waffle for dinner:
spaghetti sauce
chicken stew
beef stew
shredded beef (like a hot beef sandwich)
and more
The only limitation is a lack of imagination.
Once that was accomplished, waffles became our staple bread for a long time. After about a year or so we added in store-bought corn tortilla chips which has really given me a big break which is nice... but the waffles and pancakes are still big sellers on the brunch list in our house.
One place that I learned a lot about how to properly deal with eggs was at Baking 911.com . It's still one of my favourite places to brush up or renew my food physics knowledge: The Science Behind the Best Egg Whites and Some Egg Safety Too
(my title not theirs)
And so we begin:
I put my pan or waffle on to heat up to the proper temperature while I get everything else together.
Then I whip up the egg whites until they're fairly stiff. After that I quickly add in the cream of tartar and honey give them another quick whip for the honey to help the whites set and stay.
6 eggs whites
1 teaspoon cream of tartar (not absolutely necessary)
1 tablespoon honey
While the whites are whipping up (before I put the honey in them) I start dumping everything else into my food processor:
1 cup rice flour (I use white because I react to brown.)
1 cup other flour (I alternate between buckwheat and quinoa .)
1 cup nuts (I alternate nuts too.)
1 carrot (Not necessary but a nice nutritional boost.)
Give a spin to get the nuts finely chopped here. (I go over to the egg whites and add the honey while this spins.)
Then I come back to my food processor and finish mixing my batter by adding to the flour:
2 cups water (sometimes I put in some coconut milk in place of the water to add fat and nutrition.)
1/2 teaspoon sea salt
Next, I pour the batter from the food processor over the fluffy, almost stiff, egg whites, and fold it into the egg whites as quickly as I feel I can.
Bake in on a medium hot skillet or your favourite waffle iron.
Toppings and Variances:
For breakfast:
honey
maple syrup
fruit syrup
poached eggs for those who don't care for sweet stuff in the morning
stewed fruit
strawberries
There's not enough honey in these to make them sweet so you can top them with almost anything. So try a savoury waffle for dinner:
spaghetti sauce
chicken stew
beef stew
shredded beef (like a hot beef sandwich)
and more
The only limitation is a lack of imagination.
Thursday, August 02, 2007
Squashbread Tea Cake
This one will surprise you!
This is an excellent recipe that fills the tummy. It warms you up on cool days and cools you down on warm days. An especially good breakfast for those just starting a special diet and used to eating grain at breakfast time.
It also takes substitutions very well and is very forgiving that way.
The trick to making it easy to make, is to bake a whole tray of squash for an hour first, then scoop out flesh, put it in canning jars and then store it in the fridge or freezer. That way, whenever you need a cup or two for anything (bread, gravy thickener, smoothie thickener, custard/pudding flavouring), it's ready to go!
2 cups cooked squash (any orange or yellow squash will end up tasting pumpkin...ish)
1 cup nut butter (unsalted)
1/3 to 1/2 cup honey
2 eggs
2 teaspoons baking soda
1/2 teaspoon sea salt (if nut butter is salted you may not need this)
Puree for a smoother texture. Mash and mix with a fork for a chunkier texture.
Put into an ungreased glass baking dish (glass prevents the bottom from getting too dark). Don't spread it all the way to the sides so that it will remain easy to cut out of the pan later.
Bake for 1 hour at 300F.
This is an excellent recipe that fills the tummy. It warms you up on cool days and cools you down on warm days. An especially good breakfast for those just starting a special diet and used to eating grain at breakfast time.
It also takes substitutions very well and is very forgiving that way.
The trick to making it easy to make, is to bake a whole tray of squash for an hour first, then scoop out flesh, put it in canning jars and then store it in the fridge or freezer. That way, whenever you need a cup or two for anything (bread, gravy thickener, smoothie thickener, custard/pudding flavouring), it's ready to go!
2 cups cooked squash (any orange or yellow squash will end up tasting pumpkin...ish)
1 cup nut butter (unsalted)
1/3 to 1/2 cup honey
2 eggs
2 teaspoons baking soda
1/2 teaspoon sea salt (if nut butter is salted you may not need this)
Puree for a smoother texture. Mash and mix with a fork for a chunkier texture.
Put into an ungreased glass baking dish (glass prevents the bottom from getting too dark). Don't spread it all the way to the sides so that it will remain easy to cut out of the pan later.
Bake for 1 hour at 300F.
Sunday, May 07, 2006
Deep Fry Batter
I have been experimenting for three years with this recipe and come up with some really good ones but this one tops them all. The reason? It's extremely light, yet crunchy.
My original goal was to try and get something as close to restaurant style chicken ball batter as I could because we were really missing Chinese Food. I met that challenge but find that my family, after several years of not consuming much 'bread' product, no longer has a taste for big bread.
And so, this recipe is far better. Lighter. Crispier. Tender.
The secret is to use cooked brown rice rather than flour.
2 cups cooked brown rice
2 eggs
1/4 cup oil
3 tablespoons arrowroot
1 teaspoon sea salt
That's the unflavoured version but for some real kick that doesn't require any dipping sauce add:
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chili powder
Combine all in food processor until smooth. Coat your food with it and deep fry it. Mmmmm!
This will cover about 35 pieces of 1" cubes of chicken (approx. 3-4 chicken breasts).
Deep fry chicken breast cubes for approx. 8-10 minutes (190C; 374F), veggies less. This is going to be awesome for mushrooms!
My original goal was to try and get something as close to restaurant style chicken ball batter as I could because we were really missing Chinese Food. I met that challenge but find that my family, after several years of not consuming much 'bread' product, no longer has a taste for big bread.
And so, this recipe is far better. Lighter. Crispier. Tender.
The secret is to use cooked brown rice rather than flour.
2 cups cooked brown rice
2 eggs
1/4 cup oil
3 tablespoons arrowroot
1 teaspoon sea salt
That's the unflavoured version but for some real kick that doesn't require any dipping sauce add:
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chili powder
Combine all in food processor until smooth. Coat your food with it and deep fry it. Mmmmm!
This will cover about 35 pieces of 1" cubes of chicken (approx. 3-4 chicken breasts).
Deep fry chicken breast cubes for approx. 8-10 minutes (190C; 374F), veggies less. This is going to be awesome for mushrooms!
Coconut Custard
This is lovely on its own or drizzled over top of something (like Squashbread Tea Cake). It is also one that can warm you up or cool you down.
2 cups coconut milk (approx. 1 medium can)
1 cup water
7 eggs (medium)
1/3 to 1/2 c honey
1 tablespoon vanilla (optional)
4 tablespoons arrowroot (or tapioca, cornstarch, potato starch, etc.)
1/4 teaspoon sea salt
Whisk all up in a large pot. Place on medium/high heat and stir constantly until it begins to boil. Remove from heat immediately and continue stirring until the bottom of the pot cools a bit (so that the bottom doesn't turn into scrambled eggs) and then transfer to bowls, canning jars, pie crusts, etc.
Eat warm or cold.
2 cups coconut milk (approx. 1 medium can)
1 cup water
7 eggs (medium)
1/3 to 1/2 c honey
1 tablespoon vanilla (optional)
4 tablespoons arrowroot (or tapioca, cornstarch, potato starch, etc.)
1/4 teaspoon sea salt
Whisk all up in a large pot. Place on medium/high heat and stir constantly until it begins to boil. Remove from heat immediately and continue stirring until the bottom of the pot cools a bit (so that the bottom doesn't turn into scrambled eggs) and then transfer to bowls, canning jars, pie crusts, etc.
Eat warm or cold.
Subscribe to:
Posts (Atom)