Archive for the 'Healthy Food' Category

Easy Pop Tarts – GF non-GMO

Personally, I dread cooking. But I love pop tarts, and I don’t love store-bought products’ added soy, sugars, corn, etc… that’s how this post happened. I’m so delighted about how this experiment worked out.

If you are like me, and you like to eat gluten-free but don’t like the rice fillers, I hope you will enjoy this recipe.

Easy Pop Tarts / Folded Pastries

Makes 4-6 pastries.

1/4 cup organic sorghum flour
1/8 cup gluten-free oat flour
1/8 cup organic buckwheat flour
1/8 cup potato starch or green bean starch
1/8 cup tapioca starch
1/8 cup arrowroot flour
1 1/2 tsp baking powder ( I make my own without cornstarch)
1/4 tsp salt
1 tsp xanthan gum or 1 egg or 1 Tbsp ground flax seed
1 Tbsp sweetener (ex: coconut sugar or jaggery or brown sugar) – omit for more savory pastries
1/2 cup frozen butter-flavored shortening (I use Nutiva’s version)
4oz organic apple sauce

Also, have your flavoring/filling* on hand, 1/2 – 1 Tbsp for each pop tart.

Preheat oven to  400°F.

In a bowl, blend all dry ingredients together well.

Cut in shortening with pastry cutter until well blended.

With a large fork, mix in applesauce and dribbles of water (a tablespoon or so at a time as needed) to form dough. Try not to handle the dough too much.

Between sheets of plastic wrap, roll out dough to a rectangular sheet a little less than a quarter inch thick.

Remove top plastic wrap. With a fork, carve lines in the pastry to make long rectangles (ex: 3″x7″).

Spread 1/2-1 Tbsp of filling*  on the bottom half of each rectangle, leaving a quarter inch bare margin around the edges. Fold the top half of the long rectangles down over the flavored half to form a small pastry. Press the open edges together with fingers or with a fork. (Seal the edges with water if you want. I didn’t and the pastries were fine.)

Lay each pastry on a parchment paper-lined cookie sheet. Poke each pastry with a fork three or four times to make vent holes in the tops.

Bake at 400-425°F for 20-25 minutes. Allow to cool on the counter for 10 minutes before eating.

*My favorite filling is raspberry jam, but other options include brown sugar and cinnamon, or chocolate, or other flavored jams.  You could also use sliced ham and cheese in the middle if you wanted, or other fillings.  These can also be glazed, but I prefer them without glaze.

Please tell me if you make modifications to the recipe that you like. I love new delicious ideas.

Enjoy!

 

 

Foodies! Gluten-Free StoveTop FlatBreads

So if you’re going gluten-free like I am (or mostly, anyway), then you may like this.

I found a base for stove-top flatbreads and pancakes that I’m now making almost daily.  They whip up in 5 min each side. They also help support metabolic stability by including proper nutrient-dense fat-fiber-salt-protein balance and resistant starches.  I Love that finally I have a GF bread-pancake-cookie base that keeps my blood sugar steady.

Hope you find this useful!

Sharing my joy and love ❤

M

Gluten-Free Flat Bread Combos

Base – 50-50% dry to wet batter
Wet = full-cream coconut milk (canned, not the liquidy boxed stuff – BPA-free cans)
Dry = flour of choice (see options I’ve tested and love, below)

These can be made savory or sweet. For savory, add spices or garlic with salt. For sweet, add vanilla extract and cinnamon and maple syrup or raw honey or eurithritol. They can also be made more spongey by adding binder (ex: egg or xanthan gum or flax-seed-hot-water binder).

Just maintain the 50-50 ratio. Ex: If you add in an egg or maple syrup, be sure to add in the same amount of whatever dry ingredient you used.

DIRECTIONS: Mix batter (see options below). Pour a thin pancake into a hot ghee-buttered ceramic/nonstick pan, cook approx 5min each side on medium to medium-high heat on the stovetop (cook until both sides are dry and center is almost or fully cooked through).

BATTER OPTIONS:

TEFF Flat Bread 50/50
1 part Teff flour (available at Ethiopian places or online)
1 part coconut milk
salt

ARROWROOT Flat Bread 50/50

1 part arrowroot
1/2 part hemp seeds
1/4 part chia seeds
1/4 part coconut flour
2 parts full fat coconut milk
salt

BUCKWHEAT Flat Bread 50/50

1 part ground whole buckwheat grouts
1 part full fat coconut milk
salt

KUDZU MAKA Flat Brad 50/50

1 part ground whole Buckwheat grouts
1 part ground flax seeds
1/2 part ground kudzu root
1/2 part ground black rice
1/4 part maca root flour
1/4 part coconut flour
3 1/2 parts full fat coconut milk
salt

 


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