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Posts Tagged ‘Recipes’

Streusel-Topped, Gluten-Free, Sourdough Coffee Cake

When:

Wednesday May 2, 2012; 6-7:30 p.m.

What:

Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours

Join me  for an evening of demonstrations, samples, and discussion. Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.)

Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

3029 SE 21st Avenue

Portland, Oregon

Cost:

Free

Please call the People’s Co-Op to register, 503-674-2642.

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When:

Wednesday May 2, 2012; 6-7:30 p.m.

What:

Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours

Join me  for an evening of demonstrations, samples, and discussion. Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.)

Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

Gluten-free natural levain starter

3029 SE 21st Avenue

Portland, Oregon

Cost:

Free

Please call the People’s Co-Op to register, 503-674-2642.

Links to some of the techniques & recipes featured in the class:

Gluten-Free Natural Levain (Natural Leaven, Sourdough) Starter Culture

Artisan Sourdough Bread Recipe, Gluten-Free 

Gluten-Free Sourdough Coffee Cake Recipe

Gluten-Free Sourdough Pancakes

Upcoming Free Event at People’s Co-Op:

Wednesday July 11, 6-7:30

Fermented Drinks: How to Make Refreshing, Probiotic Tonics

Beet Kvass

Learn to make kombucha tea, beet kvass, and a lacto-fermented fruit juice. These drinks are inexpensive, nutritious, and easy to make in your own kitchen!

Read Full Post »

Flower Power Kombucha

Makes 2 ½  quarts

This combination of fragrant, uplifting, and naturally sweet flowers is the perfect tonic for spring. Rose petals soothe and relax; St. John’s Wort is detoxifies the liver; red clover purifies the blood; and chrysanthemum is anti-inflammatory and aids digestion. (See cooks notes for contraindications for these herbs.)

Before you make herbal kombucha set aside a mother mushroom that has not been in contact with herbal brew. The addition of herbs may change the composition of bacteria and yeast in the s.c.o.b.y.. Discard any mother or daughter mushrooms that have been in herbal teas or use them to culture future batches of herbal brews (but not regular brews (see cooks note)). If you are making kombucha to maximize the specific health benefits that are associated with the tea please follow the recipe for 5-Step Kombucha.

3 quarts clean water (well, spring, or filtered)

1 cup evaporated cane juice (preferably organic and fairly traded)

3 tablespoons organic rose petals

1 tablespoon St. John’s Wort blossoms and leaves

1 tablespoon red clover blossoms, about 3 large

1 tablespoon chrysanthemum blossoms, about 3 large

1 tablespoon organic green tea

½ cup finished kombucha or ¼ cup apple cider vinegar

1 kombucha mushroom (s.c.o.b.y.)

1.            Bring one quart of the water to a boil. Pour the water into a one-gallon heat safe glass bowl or jar. Add the sugar and stir until dissolved. Add the herbs and tea to a muslin spice bag, or oversized tea bag. Steep the mixture for as little as 15 minutes, or until the tea is cool. Remove the tea bag. Add the remaining 2 quarts of water.

2.            Add ½ cup kombucha from a previous batch or ¼ cup apple cider vinegar (this acidifies the tea and prevents contamination from other microorganisms). Place the mushroom dark side down in the liquid.

3.            If you are using a bowl cross several strips of masking tape over the top (to keep the cover from falling into the liquid). Cover with a cloth or paper towel. Secure the cover tightly with a string or rubber band (insects may be attracted and must be kept out!). Label with the date made. Store in a warm, well-ventilated place, out of direct sunlight.

4.            Depending upon the room temperature, the kombucha will be ready after 6-12 days. Kombucha is ready to drink when it looks relatively translucent and a ‘baby’ kombucha mushroom has formed above the mother. It will cease tasting of tea. Most people prefer kombucha sweet to pleasingly tart. After it has fermented about one week taste it daily. When the flavor suits your taste, bottle the tea.

5.            To bottle kombucha, remove the mother and the baby mushroom from the brew. Use a funnel and glass jars or bottles with tightly fitting lids (or flip-top bottles). Fill the jars to the top. Place a sheet of wax paper underneath the lid. (The paper prevents the acidic kombucha from contacting the lid.) Store in the refrigerator.

To restore effervescence to chilled kombucha, remove from the refrigerator for 15 minutes. Strain the tea just before serving.

Cooks note:

The mother and baby mushroom can be separated and used to make additional batches of flower power or other herbal kombuchas. Don’t use them for regular kombucha because the balance of bacteria and yeast within the s.c.o.b.y. may be altered.

Don’t use rose petals if you are pregnant. Don’t use chrysanthemum if you have a known allergy to ragweed. Don’t use St. John’s Wort if you are pregnant or nursing, or if you take any of the following medications: cyclosporine, tacrolimus, irinotecan, and imatinib mesylate, protease inhibitors, or nonnucleoside reverse transcriptase inhibitors. Don’t use red clover if you are pregnant or nursing, taking oral contraception, estrogen or progesterone therapies.

This post was shared at Real Food Forager’s Fat Tuesday, Kelly the Kitchen Kop’s Real Food Wednesday, and Nourishing Gourmet’s Pennywise platter Thursday blog hop.

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Fabulously Frugal, Sprouted Lentils

Makes 4 cups

Dried lentils, soaked and cooked form the basis of many richly flavored but inexpensive dishes throughout the world.  Organic dried lentils cost about $1.30 per pound (one pound is over 2 cups) and soaked lentils roughly triple in quantity once cooked. When lentils are sprouted they triple in volume even before being cooked! Thus, 1 cup of organic dried lentils (less than 65 cents worth) could yield up to 6 cups of sprouted lentil soup. That’s a fabulously frugal!

Use sprouted lentils in any dish where you would normally use dried lentils. When substituting sprouts in a recipe start by reducing the amount of dried lentils called for by 1/4. Some of my favorite lentil dishes are Dal (Indian lentil soup), Lentil Salad from Nourishing Traditions, and Lentil Pecan Patties from the Moosewood Cookbook.

1 cup whole, organic lentils

clean (well, spring, or filtered) water

Add the lentils to a wide mouth mason jar. Cover with 2 inches of water. Cover tightly with the lid. Store in a warm (about 72-75 degrees F) place. Twelve to 24 hours later replace the mason lid with a sprouting screen. Drain the soaking water from the lentils. Add more water to cover the lentils. Swirl the jar to thoroughly rinse the soaked lentils. Drain and discard all of the water from the jar. Invert the jar over a small bowl for 5-10 minutes to allow any remaining water to drain out. Thoroughly rinse and drain the lentils 2-3 times each day until you see a small sprout emerge, about 2-3 days.

When the sprout emerges the lentils can be cooked immediately or refrigerated for future use. To use immediately, cook the lentils according to your recipe. Be sure to skim any film that accumulates on top of the cooking water. To store sprouted lentils replace the sprouting screen with a mason lid. Store tightly covered in the refrigerator for up to 4 days. Rinse the refrigerated sprouts every other day using the sprouting screen. Remember to let the sprouts drain over a small bowl for 5-10 minutes, then cap tightly and return to the refrigerator.

This post was shared on Real Food Forager’s Fat Tuesday , Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday, Kelly the Kitchen Kop’s Real Food Wednesday, Mind, Body, and Sole’s  Wildcrafting Wednesday  and Nourishing Gourmet’s Pennywise Platter Thursday blog hops.

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When:

Tuesday April 10th, 2012; 6-7:30 p.m.

What:

Flavored Kombucha: How to Make your Favorites at Home

Join me  for an evening of discussion, demonstrations, and samples! Learn the basics of brewing delicious kombucha tea. Plus, learn how to add your favorite juices, fruits, and herbs.

Enter to win a kombucha starter kit complete with everything needed to get started brewing. (The kit includes a one-gallon jar, cloth cover, funnel, strainer, organic tea, organic sugar, and a starter culture.)

The class fee includes: recipe packet; kombucha samples; gluten-free, vegan snacks; your own kombucha starter; and entry to win the kit. Bring a half-pint mason jar (or similar container) with a tightly fitting lid to transport the culture.

Class space is limited. Please contact Dori at DoriOliver@gmail.com to register (or if you have questions about the class).


Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

3029 SE 21st Avenue

Portland, Oregon

Cost:

$ 12

Please contact Dori at DoriOliver@gmail.com   to register.

Links to some of the techniques & recipes featured in the class:

Flavored Kombucha: How to make Your Favorites at Home

Simple Secrets of Carbonated Kombucha

5-Step Kombucha Recipe 

View the original announcement here or join this event on facebook.


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Grain-Free Raisin Carrot Cake with Cinnamon Glaze

Makes one 9-inch square cake

To celebrate the good news of Easter I’m baking this gluten-free, grain-free, dairy-free, and gum-free raisin carrot cake. Like my Black Bean Chocolate Cake, this cake is made from cooked beans rather than from flours. The naturally sweet pinto bean is actually undetectable in this light, moist cake!

sunflower oil

1 cup raisins

1 ½ cups cooked, drained pinto beans

1 cup whole cane, date, or coconut palm sugar

¾ cup extra-virgin coconut oil, at room temperature (about 72 degrees F)

2 large eggs

1 teaspoon ground cinnamon

1 teaspoon baking soda

½ teaspoon unrefined sea salt, finely ground

1 ½ cups grated carrots, about 2 large

2/3 cup cinnamon glaze

Center the oven rack. Pre-heat the oven to 350 degrees F. Prepare a 9–inch square baking pan by lining the bottom with parchment paper. Generously oil the sides of the cake pan. Place the raisins in a small bowl. Add enough warm (about 100 degrees F) water to cover them by one inch.

Assemble the bowl of a food processor with the metal blade. Add the cooked beans, sugar, coconut oil, and eggs. Process until a smooth batter forms, about 1 minute. Add the cinnamon, baking soda, and salt. Process until the powders become fully incorporated into the batter, about 1 more minute. Drain the water from the raisins. Add the drained raisins and the grated carrots to the batter. Pulse just until the raisins and carrots are distributed evenly throughout the batter, about 2-3 times. Bake until a toothpick inserted in the center comes out clean, about 50-55 minutes.

Remove from the oven and cool on a rack. Use a knife to loosen the cake from the edges of the pan. Invert a serving platter on top of the cake pan. Quickly flip the cake and pan over onto the serving platter. Lift off the pan. Discard the parchment paper on top of the cake. Spoon the glaze over the top of the cake just before serving

Cinnamon Glaze  

Makes 2/3 cup

1 cup confectioners sugar

1 teaspoon ground cinnamon

4-5 tablespoon coconut milk

In a medium bowl combine confectioners sugar and cinnamon. Use a whisk to mix until the cinnamon is evenly distributed. Add 4 tablespoons of the coconut milk. Whisk until combined. The glaze should be thin enough to spoon over the cake. If necessary, thin the gaze with one additional tablespoon of coconut milk.

This post was shared at Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday , at Real Food Forager’s Fat Tuesday, at Kelly the Kitchen Kop’s Real Food Wednesday, and at The Nourishing Gourmet’s Pennywise Platter Thursday blog carnivals.

Read Full Post »

When:

Tuesday April 10th, 2012; 6-7:30 p.m.

What:

Flavored Kombucha: How to Make your Favorites at Home

Join me  for an evening of discussion, demonstrations, and samples! Learn the basics of brewing delicious kombucha tea. Plus, learn how to add your favorite juices, fruits, and herbs.

Enter to win a kombucha starter kit complete with everything needed to get started brewing. (The kit includes a one-gallon jar, cloth cover, funnel, strainer, organic tea, organic sugar, and a starter culture.)

The class fee includes: recipe packet; kombucha samples; gluten-free, vegan snacks; your own kombucha starter; and entry to win the kit. Bring a half-pint mason jar (or similar container) with a tightly fitting lid to transport the culture.

Class space is limited. Please contact Dori at DoriOliver@gmail.com to register (or if you have questions about the class).


Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

3029 SE 21st Avenue

Portland, Oregon

Cost:

$ 12

Please contact Dori at DoriOliver@gmail.com   to register.

Links to some of the techniques & recipes featured in the class:

Flavored Kombucha: How to make Your Favorites at Home

Simple Secrets of Carbonated Kombucha

5-Step Kombucha Recipe 

Gluten-Free Natural Levain Bread

Upcoming Free Events at People’s Co-Op:

Wednesday May 2,

6-7:30

Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours

Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.)

Wednesday July 11, 6-7:30

Fermented Drinks: How to Make Refreshing, Probiotic Tonics

Beet Kvass

Learn to make kombucha tea, beet kvass, and a lacto-fermented fruit juice. These drinks are inexpensive, nutritious, and easy to make in your own kitchen!

Read Full Post »

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