I had made a whole whack of slow cooker marmalade ages ago and was about to throw it out but then thought I’d give it a taste. It was fine. I was also going through the last of the banana graveyard in my freezer so…
The Eatmore copy cat is probably a little healthier than the real deal. But, you still shouldn’t eat a whole pan (at least in one sitting). I have a sweet tooth. Actually, that is a lie. I have a mouth full of sweet teeth. Most of the time I behave myself, but I have to say that the #pandemicpantry is getting to me and today I took note of the two massive jars of peanut butter just sitting there. I’ve also been playing with a coconut flour recipe for no-bake bars this week and discovered the other day that mixing chocolate chips in to the warm dough makes something pretty close to a Reece’s Peanut Butter cup. Yah, those are gone now.
- 1 cup peanut butter (I used smooth)
- 1/3 cup honey
- 1 tsp vanilla
- 1/2 cup chocolate chips
- 1/4 cup rolled oats
- 1/2 cup unsweetened coconut
- 1/2 cup chopped roasted peanuts
- 6 Tbsp coconut flour (more more to get the right texture, but add only 1 additional Tbsp at a time because coconut flour absorbs liquid like crazy)
- Line an 8×8 inch pan with baker’s parchment.
- Melt the peanut butter and honey together in a small pot over medium heat.
- Stir in the vanilla.
- Turn off the heat and stir in the chocolate chips until they are melted.
- Stir in the oats until well incorporated.
- Stir in the coconut and peanuts.
- Add the coconut flour 2 Tbsp at a time and mix well.
- Place the mixture into the prepared pan and press flat.
- Pop in the freezer for an hour before cutting into four and then into diagonal slices. You do not need a lot of this stuff…you’re going to end up eating the whole pan anyway, so you might as well do it slowly.
Makes 48 diagonal 1/4″ slices…ok maybe the are a bit fatter than 1/4″ – it’s not a deal breaker.
This gluten-free focaccia started out as a riff on The Best Gluten-free Pizza Dough from Meaningfuleats.com. I had made some DIY Gluten-free Flour Blend from Glutenfreepalate.com and wanted to test drive it. However, the dough ended up super wet; probably because I didn’t measure the flours properly. Faced with dough “soup,” I added one 1/4 cup of coconut flour to see what would happen. Side note: my experimentation with bread goes back to my childhood when I decided white glue and coffee grounds were just the ticket for one particular loaf. How I didn’t cause a fire or some sort of deadly chemical gas I will never know. I was seven at the time and no one ate it so cut me some slack. Anyway, this is not that. On the contrary, the result in this case had a really nice internal structure and taste that reminded me of focaccia. I topped it with salt, pepper and zatar before baking. I will definitely make this again, but next time I will bake it on greased baker’s parchment.
- 1 cup hot tap water, about 110F
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 1/2 teaspoons instant yeast
- 1 1/4 cups Gluten-Free flour
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 Tbsp egg replacer (I used Bob’s Red Mill)
- 1 Tbsp zatar
- Salt and pepper to taste
- In the bowl of a Kitchen Aid fitted with the dough hook, combine the yeast, flours, baking powder, salt and egg replacer. Give it whisk to combine.
- Combine the warm water, olive oil, and honey in a measuring cup. Whisk to combine.
- With the mixer running on low, slowly add the liquid ingredients to the dry.
- Increase the speed to medium-high and beat for 3-4 minutes. Stop ad mid-point and scrape the sides of the bowl down.
- Remove the dough hook, scrape down the sides, cover with a tea towel and place the bowl in a warm spot to rise for 30 minutes.
- Preheat the oven to 350F. Oil a pie plate (really well) or a oil a piece of baker’s parchment on a baking sheet.
- Scrape the dough into the pie plate or onto the pan letting it “pool” naturally.
- Grind salt and pepper over the top and sprinkle all over with zatar.
- Let rise for another 10 minutes.
- Bake for 30 minutes.
- Remove from oven and let cool at least 5 minutes before you try taking it out of the pie plate or slicing it.
I bought a bag of Corn Flour as part of my exploration of cooking without gluten. Turns out most recipes mix it with regular flour (insert frustrated, frowny-face emoji here). I did manage to find Corn Flour Biscuits with Maple Butter, courtesy of Barry from Rockrecipes.com. He’s the b’y that sails the boat and cooks up a storm on the other side of the country in St. John’s, Newfoundland. Thank you Barry! I decided I’d just substitute gluten-free flour. I did not give Compliments Gluten-free flour another shot at ruining yet another baking experiment. Sorry Compliments, you’ve got some work to do. The flour you produce just doesn’t cut it. Instead I used Bob’s Red Mill 1 to 1 Gluten-Free Flour. I also wanted to avoid milk and Barry’s biscuits required buttermilk, which I love, but I have friends who don’t drink milk, so I “asked the Google” if you could make buttermilk out of a plant-based milk. The Kitchen Professor said, “Hell Yes.” And here’s how. Now, I did use butter (I love butter) and lard, but if you wanted to I don’t see any reason you couldn’t try this with 1/2 cup vegetable shortening. If you do, let me know how it goes.
- 2 cups gluten-free flour (or regular baking flour if you don’t care)
- 2 cups gluten-free yellow corn flour
- 9 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup salted butter (very cold & cut in 1/2 inch cubes)
- 1/4 cup lard (also very cold & cut in cubes)
- 2 cups plant-based buttermilk (or regular butter milk if it doesn’t matter)
- Preheat oven to 4oo degrees F.
- Make your plant-based buttermilk (it’s supposed to stand for about 10 minute to thicken so do this first).
- Line a baking sheet with baker’s parchment.
- Blend the gluten-free flours together with the baking powder and baking soda in a food processor.
- Pulse in the cubes of butter until just crumbly like a flaky pastry dough. You want to see small pieces of butter in your four (think a pie crust).
- Put the mixture into a large mixing bowl.
- Make a well and pour in the plant-based buttermilk.
- Fold the dry mixture through the liquid with a spatula until the flour disappears. DO NOT OVER MIX.
- Turn the sticky dough onto a floured work surface (use gluten-free flour). It will be super sticky.
- Sprinkle the dough with more flour and flour your hands before handling the dough.
- Gently pat the dough into a thickness of 1 and a half to two inches.
- Use a 2″ biscuit cutter dipped in gluten-free flour and cut out your biscuits (re-dip the cutter as you go so it doesn’t stick.) Net time I’m going to be lazy and cut the dough into 2″ x 2″ squares. Who cares if they are round or square? It’s how they taste that matters!
- Transfer the biscuits to the parchment lined baking sheets and bake for 20 minutes or until the tops are golden.
- Serve warm with butter or honey cinnamon butter. If you want to make honey cinnamon butter beat a 3:1 ratio of butter to sweet stuff together with 1/2- 1 tsp cinnamon and let it chill again once incorporated.