Category Archives: Recipe

Buckwheat Muffins: Banana Nut or Blueberry

Buckwheat Banana Muffins, gluten free

makes 12 large and 8 small muffins, bake at 350’F for 35 to 40 minutes

Dry ingredients:

1 and 1/2 cups Buckwheat Flour

1/2 cup Brown Rice or White Rice Flour

1/2 cup Coconut Flour

1/2 cup Sugar

2 1/2 teaspoon Baking Powder

1/2 teaspoon Salt

optional: 1/2 cup Walnuts, chopped finely.

Wet ingredients:

2 or 3 Bananas, about one cup mashed well

1/2 cup Olive Oil, or equivalent

2 Eggs

1 cup Milk, or equivalent

1 teaspoon Vanilla Extract

  1. Mix the dry ingredients together in a large bowl.
  2. Peel and mash the bananas. Scramble the eggs thoroughly and then mix all of the wet ingredients together with the flour mixture.
  3. Oil a regular size, 12 count muffin tin and a small size, 8 or 9 count muffin tin.  Or the batch would make about eighteen regular size muffins.
  4. Bake regular size muffins for about 40 minutes and small ones about 35 minutes.  The muffins will appear crisp and golden.  The surface should pop back up if pressed lightly in the center.

During blueberry season this version is a treat:

Blueberry Buckwheat Muffins, gluten free 

makes 12 large and 8 small muffins, bake at 350’F for 35 to 40 minutes

Dry ingredients:

1 and 1/2 cups Buckwheat Flour

1/2 cup Brown Rice or White Rice Flour

1/2 cup Coconut Flour

1/2 or 1 cup Sugar depending on desired sweetness

2 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

Wet ingredients:

1/2 cup Olive Oil, or equivalent

2 Eggs

1 and 1/2 cups Milk, or equivalent

1 teaspoon Vanilla Extract

and:

1 to 2 cups (a pint) of fresh Blueberries or frozen blueberries, partially thawed and drained of extra liquid.  *or try 1 cup of raspberries or peeled and chopped apples or pears. Fresh pineapple does not bake well due to fresh enzymes that break down the dough but many  other fruits work well in quick breads.

  1. Mix the dry ingredients together in a large bowl.
  2. Scramble the eggs thoroughly and then mix the wet ingredients, except the blueberries, with the flour mixture.  Add the blueberries after the batter is mixed together well.
  3. Oil a regular size, 12 count muffin tin and a small size, 8 or 9 count muffin tin.  Or the batch would make about eighteen regular size muffins.
  4. Bake regular size muffins for about 40 minutes and small ones about 35 minutes.  The muffins will appear crisp and golden.  The surface should pop back up if pressed lightly in the center.

Disclaimer: Opinions are my own and the information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes.

Gluten free Chocolate Chip Cookies

Fortunately, Gluten free doesn’t have to mean cookie free, but gluten free cookies can be crumblier than traditional wheat flour cookies. The coconut flour and extra egg in the second recipe help to retain moisture and reduce the crumbliness somewhat. 

Plan ahead for National Cookie Day on December 4th and bake enough to have now and later. Cookies can be made ahead for the holidays and stored in the freezer after they are baked or as ready-to-bake cookie dough. Gluten free recipes can usually be adapted by substituting an equivalent amount of regular flour. Substituting white or whole wheat flour will work in either of the following recipes, 2 1/2 cups total flour for the first recipe and 3 to 3/14 cups for the second recipe – the corn flour is finely ground and dense compared to regular wheat flour.

The nutrient content of gluten free recipes can vary depending on the amount of flour or starch that is used. Gluten free cooking is important for people with some types of health conditions but it is not necessarily more nutritious for people of normal health and some of the products made with more starches may be less nutritious than wheat flour products. For the people with autoimmune sensitivities however it can be very important to avoid even trace amounts of gluten. the body makes autoimmune antibodies against gluten in response to encountering gluten.

It can take six months carefully following a gluten free diet before the autoimmune antibody levels decrease to normal but levels can normalize within a month on a gluten free diet for some. The person’s negative symptoms may not start feeling better immediately after they start a gluten free diet because of the circulating levels of autoimmune antibodies. The symptoms get better as the antibody levels decrease. Eating small portions or even trace amounts may cause an increase in the antibody levels again and a flair up in symptoms again. The autoimmune reaction by the body over time can cause chronic degenerative damage to the body so avoiding gluten may be helping a person have fewer symptoms on a daily basis and avoid long term damage to their body.

/Disclosure: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes./

Spicy Chocolate Chip Cookies – version without corn flour, 11/3/2015

Makes 48-60 cookies, bake at 350’F for approximately 20 minutes.

  • 2 sticks Butter, room temperature
  • 2 cups Brown Sugar
  • — mix the softened butter and sugar together and then mix in the eggs and vanilla
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • — add the dry ingredients to the bowl and mix thoroughly
  • 1 1/2 cup Buckwheat Flour
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Coconut Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cardamom Powder – this spice works well with the flavor of buckwheat flour
  • —- add the chocolate chips after the batter is mixed well
  • 1 ten or twelve ounce package of Dark Chocolate or Semi-Sweet Chocolate Chips -the cookies also can be made without the chocolate chips

Form one inch balls of dough and roll them in white sugar if desired. Place about 24 per cookie sheet. Bake in the center of the oven and/or rotate the top and bottom pans after 15 minutes of baking. Bake for 20-25 minutes unitl slightly golden brown. These are not low calorie cookies but they do contain more fiber than regular white flour cookies.

Spicy Chocolate Chip Cookies – with corn flour

Makes 48-60 cookies, bake at 350’F for approximately 20 minutes.

  • 2 sticks Butter, room temperature
  • 2 cups Brown Sugar
  • — mix the softened butter and sugar together and then mix in the eggs and vanilla
  • 3 Eggs
  • 1 teaspoon Vanilla Extract
  • — add the dry ingredients to the bowl and mix thoroughly
  • 1 cup Buckwheat Flour
  • 1 1/2 cups Corn Flour, (such as the Maseca brand)
  • 1/2 cup Coconut Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cardamom Powder – this spice works well with the flavor of buckwheat flour
  • —- add the chocolate chips after the batter is mixed well
  • 1 ten or twelve ounce package of Dark Chocolate or Semi-Sweet Chocolate Chips -the cookies also can be made without the chocolate chips

Form one inch balls of dough and roll them in white sugar if desired. Place about 24 per cookie sheet. Bake in the center of the oven and/or rotate the top and bottom pans after 15 minutes of baking. Bake for 20-25 minutes until slightly golden brown. These are not low calorie cookies but they do contain more fiber than regular white flour cookies.

 

 

Sour Cream Cucumber Salad

This salad has a mild sour cream dressing with thinly sliced and peeled cucumbers. The dressing gets more watery over night and the flavors blend together as the salt and vinegar in the dressing pickle and soften the cucumber slices. Mix the dressing ingredients together in small bowl and then add to the cucumbers – or add all of the ingredients to the cucumbers but the sugar and vinegar dissolves and mixes with the sour cream more easily in a separate small bowl.

3 cucumbers – peeled and cut very thin, 1/8th inch thick

4 green onions / scallions – minced
1/2 to 1 cup sour cream, regular or light – I don’t use fat free because it doesn’t provide any oil for a dressing.
1-2 Tablespoons cider vinegar or white cooking vinegar
1-2 Tablespoons sugar
1/4 to 1/2 teaspoon salt – helps pickle and preserve the cucumber slices

This makes about six to eight 1/2 cup servings.