Gluten Free Pasta Verde, Homemade

Red & Green - this was my Christmas dinner.

 This is an adaption of the previous recipe that I posted on homemade GF pasta. It basically subs pureed spinach for some of the egg, and ends up being bright green! The taste doesn't change very much, so it's still good with a variety of sauces. I've preferred to keep it simple, and top it with a few grape tomatoes sauteed in olive oil, garlic powder, red pepper flakes, salt, and black pepper.

While we're on the subject of olive oil, I highly recommend Trader Joe's Spanish Olive Oil. It is fragrant and rich, not at all bitter, and everything that an EVOO should be! Get it.

I used my Cuisinart pasta maker for this again. I've tried it with the fettuccine dye, as well as the angel hair one. Worked great with both!

When I've made this, I've done a double recipe, and bagged the leftovers to feed myself for the next 10 dinners or so.  Below is the doubled version, because it's easiest to sub the spinach for one whole egg. To make less, I would sub the weight of one egg yolk for equal weight of spinach puree.

Angel hair extruding.

THE RECIPE: (feeds ~8) - (or more, if you're me)

6 oz garbanzo bean flour
6 oz millet flour
6 oz potato starch OR tapioca starch/flour
2 tsp psyllium powder
2 pinch nutmeg
2 tsp salt                           -----> combine dry ingredients (mix them in bowl of pasta maker)

1 L egg
8 L egg yolks*
5 oz fresh spinach leaves    -----> blend eggs and spinach until spinach is pureed. Slowly add to dry mixture and blend.

1 tbs oil (maybe)
1 tbs water (maybe)          -----> after your egg/spinach mixture is fully incorporated into the dry ingredients, evaluate the consistency of your dough.  It should be naturally clumping into walnut-sized chunks. (Although the moisture of the spinach may make it ball a bit more than usual- that is okay.)  If the dough resembles cornmeal, it is too dry.  If this is the case, add up to 1 tbs oil, and re-evaluate. This should be all you need- however, if you find it is still too dry, add up to 1 tbs water.  Get those walnut-ish chunks, one way or another.

Then, follow the instructions on your pasta maker to extrude the noodles. You should also be able to do this by hand-- google elsewhere for detailed instructions on how to do that.

Cook in a very large pot of boiling water for just a few minutes.  Fresh pasta cooks VERY quickly-- and overcooking it will make the noodle structure and shape fall apart. (aka, still tastes good, but looks crummy.)  It always finishes more quickly than I expect!

Top with some olive oil, salt/pepper, or your favorite sauce. Enjoy!

Fettucine in the stew pot!

Fettuccine, just about to be cooked.

~~~~~~~~~~~~~~~~
* STAY TUNED for the dessert that is the PERFECT PAIR to make with or soon after this pasta...... because it uses 8 egg whites! So, it's pretty much a requirement that you make them one after another.  Just don't explode from deliciousness overdoes when you do.

Happy St. Patrick's Day! - Savory Basil Pancakes

I'm back!

 

After a long hiatus, I'm ready to start making fun food again. For St. Patrick's day lunch today, I made "green" shamrock savory pancakes.  They aren't really green in color, but they COULD be, if the basil/spinach that they contain were pureed. I based the batter off of my standard waffle recipe proportions, and threw in the greens.  Here's how it worked:

THE RECIPE:

Combine in a 2c measuring cup:

1 egg   -----> beat with fork

1 tbs extra virgin olive oil   ---> beat into egg

1 cup almond milk      ------> add and stir

1 c fresh basil leaves, chopped

1/2 c baby spinach leaves, chopped

a few sprigs of lavender leaves, chopped  ---> add all chopped greens

1/8 tsp salt (or to taste- should taste a bit salty)

dash pepper

2 dash onion powder

dash garlic powder  ----> add all seasonings, stirr

1/2 c garbanzo bean flour

1/2 c amaranth flour       ---> combine and stir. (millet instead of amaranth would also work, or all garbanzo)

Cook on a non-stick frying pan. To make a shamrock shape, pour four small circles of batter in the pan, and let them blend together in the center. Spread with ghee or EarthBalance, and top with avocado slices.

International Waffle Day Update:  this recipe is also AWESOME as waffles!!!!!

It's.... INTERNATIONAL WAFFLE DAY!!! (March 24)

 
and it's time to celebrate!  (I'm posting this a bit in advance, to give ample inspiration for waffley breakfasts tomorrow.)

What a wonderful week. A supermoon, the first day of spring, warm weather, two best friends' birthdays, and International Waffle Day on March 24.

Not gonna lie, I've been waffling all week in anticipation. Monday night I made cinniteff waffle sandwiches with pizza sauce, cheeze, and mixed greens on them. I also came to the discovery that (at least in my belgian waffle maker, with cinniteff waffles) thinner batter makes soft, flexible, moister and lighter waffles, whereas thicker batter (which is what I usually do for breakfasts) makes crispy belgian-style waffles. I liked the lighter option for dinner, when I want proportionally more protein and less carbs. So keep that in mind!

Also, I ran out of teff flour Monday. Which led me to create the above-pictured Goldi-squares Stairway to Waffleheaven #Winning Waffles. We'll just call them #WinningWaffles for short..... (TIGERBLOOD!!!!)

They pretty much are amazing. Light, faintly sweet but still neutral flavor allows for unlimited possibilities. Such as:

PIZZA WAFFLE!!!! huge success. I used Bridgford Turkey Pepperoni, and Prego VeggieSmart sauce. yum.

OMG  it's a WAFFLEDONUT. okay not really, but that's what it tastes like. Just sprinkle on top: Organic cocoa powder, coconut sugar, and shredded coconut. And it tastes like a chocolate powdered sugar donut! Slash some kind of intensely amazing pastry delicacy.


So, for the substrate behind all this madness:

THE RECIPE:

1 egg
1 tbs extra light olive oil  ---> whip together until a bit frothy
up to 3/4 c almond milk
1 tsp vanilla
5 drops stevia
1.5 tbs millet flour
1.5 tbs garbanzo bean flour
1 tbs Bob's Red Mill All-Purpose GF Flour
1 tbs coconut powder (ie, finely shredded coconut/coconut flakes)
scant 1/8 tsp salt
1/2 tsp baking soda     ----> mix all together, pour into [belgian] waffle iron and WAFFLE IT UP!

Ghee (or coconut oil) it after it's off the iron.


#WINNING

Egg and Cheese Crepes

Over spring break I was in Paris for a few days. My overall experience there may have been slightly sub-par, due to a vomiting/grumpy boyfriend, mediocre weather, and sugar-induced fatigue from a downward spiral into Hagen Daas waffle-eating. However, my crepe (and gaufre, and baguette, and Eiffel Tower!) experiences were superb. I never knew that crepes could be a fast-food, sold on street corners in the Latin Quarter.

So, the one and only Parisian crepe that I consumed was this junk-food-esque crepe, filled with egg, cheese, and chicken. It was SO, DARN, GOOD.

And the coolest part? The crepe chef poured out the crepe batter onto the griddle. (and smoothed it around with the crepe spreader dealy.) And then, he broke the egg RIGHT ONTO THE COOKING CREPE. And it cooked itself straight up through the crepe-- awesome. Then sprinkle on cheese, chicken, and fold into a quarter-wedge... hold like and sandwich and bite in.

So anyway, I can now replicate the yumminess pretty well:

RECIPE:


egg
cheese

Batter:
2 eggs (if you don't care about it folding well, just one egg is fine)
1 tbs extra light olive oil

1/2 cup fake milk
1/2 cup (millet + garbanzo + all purpose baking) flour
dash of salt

--> basically, you want the consistency of this to be thinner than pancake batter, but still "batter-y"; aka, thicker than milk or water or any other liquid alone.

Directions:

Heat a nonstick large skillet. To really make sure crepe won't stick, you can spray with a non-stick cooking spray first, but this shouldn't really be necessary.

Hold handle of skillet in one hand (non-dominant). Hold cup of batter in the other hand (dominant). Pour a small pancake-sized amount of batter into skillet, then quickly swirl the pan in a circular motion to spread the batter out, letting it run to the edges of the skillet, while maintaining a circular shape. This skill may take a couple of tries. The smaller the crepe, the easier it is to cook and flip it, but the less satisfying the result. Ideally, you will succeed in making a super-thin, skillet-sized (9 inch? 8 inch? How big is a big skillet??) crepe.

Let the first side of the crepe cook. If you were a genuine crepe chef, you would have a super-hot griddle which would cook your super-thin crepe so fast it would cook both sides at the sampe time. If, like me, however, you are an amateur using a teflon pan that can't be heated above "medium", you will need to flip your crepe.

To do so, loosen around the perimeter of the crepe, then slide the turner under and go for it. After the flippage, crack an egg on top of the cooked side. Use the turner to gently scramble it, trying not to puncture the crepe or make the egg spill too much over its edges. Then cover the skillet with a lid to trap the heat so that the egg will successfully cook.

When egg is cooked, sprinkle some fake cheese on top of it. Slide crepe onto a plate. Fold it in half twice to get the easy-to-handle quarter shape.

OMG cheese. And yes, shoutout to Almond Breeze in the background.

Coconut Almond Golden Waffles

Version 1: ADVANCED.

I decided to get fancy with my breakfast batter. I used my usual waffle proportions, with the following awesome ingredients:

THE RECIPE:
1 egg
~1 tbs extra light olive oil           ----> stir together
~ 1 cup soymilk
~ 1/4 tsp almond extract
~ 15 drops stevia                      ----> stir together
~1/4 cup all purpose gluten free pancake mix (I used Trader Joe's brand)
~ 1/4 cup millet flour
~ 1/4 cup garbanzo bean flour
~ 1/4 cup flaxseed powder
~ 1/8 tsp salt
 shredded coconut
slivered almonds                     ----> stir together

So, I actually started out with this being pancake batter, and thus I made it thinner than waffle batter. (That's the only difference). I had half left over, which I ate later in the week. By this time it had thickened from being in the fridge, and thus was perfect to be cooked into the lovely waffles which you see above. These were pretty darn delicious, especially with extra almonds and coconut sprinkled on top.


Okay so then I made a simpler version, which basically was the same general result, except more versatile because the coconut and almond is only in the topping:

Golden delicious. (Waffle, not apple.)

VERSION 2: BASIC.

THE RECIPE:

1 egg
~1 tbs extra light olive oil           ----> stir together

~ 1 cup soymilk                        ----> stir together
~1/4 cup all purpose gluten free pancake mix (I used Trader Joe's brand)
~ 1/4 cup millet flour
~ 1/4 cup garbanzo bean flour
~ 1/8 tsp salt                            ----> stir together

Yes, this produces a golden waffle with a natural hint of sweetness. It's a great universal substrate waffle, for either sweet or savory use. I opted for sweetness for my last two dinners, sprinkling on slivered almonds and coconut, and drizzling on agave nectar for syrup.

I'm a huge fan of this flour combination. I am a huge un-fan of commercial "All purpose gluten free flour mixes"-- each of the three I've tried is phenomenally gross. Trader Joe's and Namaste Food brands have the same chalky taste (Is that... the sorghum flour?? excessive tapioca flour?? no idea. ), and Bob's Red Mill uses way too much garbanzo bean flour. However, the sweetness of millet flour generally softens out the strangeness of any of these. Millet also contributes the yellowy gold color (garbanzo helps too) which makes these waffles look so appealing. As a general rule, combining many GF flours helps to mellow out each of their "unique" flavors-- and in this case, "all-purpose", millet, and garbanzo blend into a balanced harmony producing a neutral and pleasing flavor.

22/7

22/7, 3.141592..., pi, ... , PIE!!

Call it what you want, it's delicious.

Actually, to be honest, I've never been much of a pie person. Ice box, pudding pies? Well, maybe those. But nothing with fruit in it!

This is probably due to the fact that when growing up, I don't think my mom ever once made a home-made fruit pie. Thus, the only pies on which my opinions were based were those from boxes in the freezer.

Ah, the store-bought pie: cardboard-crust; gel-like, corn-syrup filling; unnaturally slimy-yet-crunchy fruit chunks. No, thank you.

There was, however, one freezer-fruit-pie that I could slightly bear, years ago. It was a Sara Lee "Fruits of the Forest" pie, and- like I said- it was bearable.


But then I went to Montana, this year and last year, and my grandparents made their own "Fruits of the Forest" pie. The berries may have been from the frozen section of Walmart, but the crust was purely from scratch. But of course full of butter and wheat and sugar and I couldn't eat any of it.

Thus, I created my own masterpiece upon return to the East coast. And, I must say, this is possibly my favorite thing I've ever made, and, I am now a pie convert.

So, I present: FRUTAS DEL BOSQUE: THE BERRY PIE
(when I was in Granada there was a Frutas del Bosque ice cream flavor at heladeria tiggliani, and thus anything "Fruits of the Forest" reminds me of that.)

THE RECIPE:

Crust:
1.5c garbanzo bean flour
1.5c millet flour
1.5 tsp potato starch
1/2 tsp baking soda
1/4 tsp salt
3/4 c extra light olive oil (or coconut)

Filling:
1 bag frozen mixed berries (raspberry, blackberry, blueberry, strawberry combo)
1 tbs tapioca flour
15 drops stevia
1 tsp lemon juice

Prepare crust:
Combine dry ingredients, then slowly add oil, cutting it into the dough. Consistency should be stiffer than cookie dough. Place in fridge to chill.

Prepare filling:
Dump thawed berry mixture into a bowl. Use a fork and scissors to cut up large chunks (like big strawberries).Add tapioca flour and lemon juice, mixing thoroughly. Then sweeten with liquid stevia to taste. (Tapioca flour will thicken when heat-activated, so don't worry that filling will be runny until then)

Prepare pie!:
Remove about half of the crust dough, and roll out to 1/4 inch thick between two sheets of waxed paper.
Dough will slightly stick to paper, so use it to flip rolled dough into a pie tin.

Next, pour filling mixture into the crust.

Roll out the rest of the crust to make the top of the pie. Since this GF crust brakes rather easily, I don't recommend a solid top, unless you are feeling particularly brave, and have a whole lot of patience. Instead, I opted for the lattice.

Slice dough into 1-inch wide strips.
I insisted on a completely alternating under-over weave- which traditionally requires folding back the "over" strips. Seeing as this dough doesn't exactly "fold", I ended up doing a lot of patching.

This turned out fine, but it might be easier to be less rigorous with your weave, and instead just start laying a strip at one corner. Place the next strip to form the rest of the corner, 90 degrees to the first one. Continue working across the pie, laying each strip at 90 degrees to the last one. No folding necessary, but you also don't get the genuine weave.

Place pie on a cookie sheet lined with tinfoil, so that any overflowed filling doesn't make a mess.

Bake at 425 for 10 minutes, then reduce heat to 325 degrees, and bake until done- about 30 minutes.


Remove from oven and let cool until slicing.

Enjoy the flaky crust, fresh berry filling- just the right level of firmness!

Deeeeeelicious.

Seriously, this pie is delicious. I bought Rice Dream to put on it, but didn't even use it, because it was too good on its own. I gobbled it up within a week!

Happy National Waffle Day!!!

That's right, it's August 24! Time to celebrate those delicious squares of goodness. Today marks the anniversary that the U.S. patent was issued for the first waffle iron.

Oh, the waffle. In the bread-free world in which I roam, the waffle is a beacon of starchy hope. In addition to providing a "normal" breakfast food, it is a versatile substrate for infinite taste creations.

So many different sauces can be spread upon it.
So many different flours can make up its base.

Use it as bread for a sandwich! Use it as crust for a pizza! Use it as a "cone" for a sundae!
Best of all, waffle batter is a 3-minute miracle, as it is super fast to whip up, and slight variations never seem to harm the final product.

With a waffle in your stomach, the world is just a better place!

And thus I present, my hearty breakfast-of-choice, the UNIVERSAL CINNI-TEFF WAFFLE!!!!!

THE RECIPE:  (makes 4 belgian waffles- 4x5 square-size)

1 egg
~1 tbs extra light olive oil
~1/2 c  almond milk / rice milk / etc
1 tsp vanilla extract (sugar & alcohol free)
~ 2/3 cup teff flour
~ 1/3 cup cinnamon
1 tsp baking powder
1 dash salt

Mix ingredients in a 2-cup measuring cup. First, beat together egg and oil. Next, add milk to make the total liquid level in the cup be a little more than 1c (this is the only step that I actually measure!). Add 1 tsp vanilla, and mix.

Add dry ingredients: Dump in ~1/2c teff, and add as much cinnamon as desired- I recommend lots! Add baking soda and baking powder, and stir mixture into batter. Continue adding more teff until batter is the consistency of very thick pancake batter.

Pour into pre-heated, ready-to-go waffle iron (waffle iron is hot-to-go, h-o-t-t-o-g-o !!!). These will rise much less than regular glutenous waffles, so it's okay to make the iron pretty full.

Enjoy your delicious little waffle!! Butter with coconut oil, and top as desired.
If you need inspiration, see the following:

1. 
Cinni-teff waffle with rhubarb sauce, blueberries, and vanilla coconut-dream ice cream, shown at the top of the page.

--> (WHITE PEACH RASPBERRY) RHUBARB SAUCE:
rhubarb
white peach
a few raspberries
dash salt
stevia to taste, if desired

---> throw everything into a pot with a small amount of water in the bottom. Simmer until all fruits are very mushy. Mush them, then simmer on low heat for a long time, until concoction has been reduced down to spreadable consistency.

White peaches provide enough sweetness that stevia may not be necessary, depending on how tangy you like your rhubarb sauce! Additional flavorings like cinnamon and nutmeg can be added as desired too.



2.
The French Gopher!

Yeah, that's right.

It's a GOPHER!!!!

Orr, a gaufre.

Coming to you from the lovely land of France!


On the streets of Paris, there are vendors selling this genuine Parisian delicacy. Smeared with nutella and topped with a scoop of vanilla ice cream: THAT is a true French Gopher.

(okay I call them gophers because (a) it's funny, and (b) i can't pronounce french.)

Anyway, recreate this masterpeice with cinni-teff waffle + almond butter + vanilla ice kream on top. MmmMmm.

I think the best combo is using Trader Joe's Roasted Creamy almond butter. Buuut some days I feel like the hearty TJ's almond butter with flax seeds, and other days I prefer the milder TJ's Raw almond butter. And I have to admit, I rarely put ice cream on top. (!)

I must say, though, that the nuttiness of this concoction really is a perfect complement to the Teff. I think it is a much better combination than some of the fruity variations that I have tried.


3.  
FLOUR VARIATIONS

You can use the same recipe as cinni-teff, substituting the cinni and the teff for nearly any GF flour, and still obtain delicious results. Three that I have tried are:

Coconut flour! Now add some fruit...

-Garbanzo bean flour waffle.  I add rosemary, extra salt, and use extra virgin olive oil instead of extra light. Makes a great lunch waffle, or a sandwich substrate! (though may be a bit dry- be careful!)

- Coconut flour waffle. Be careful- coconut flour's high fiber content makes it necessary to slightly alter the proportions here- otherwise your waffle will crumble and/or stick to the iron. As a guideline, use twice the egg and half the flour. This waffle is great with fruit on top! (or that rhubarb sauce...) It will have a nice flaky consistency, too.

- Millet + Garbanzo Combo waffle. Not gonna lie, I got this idea from my popover batter- and it turned out great! I used ordinary (cinni-teff) proportions, though it probably could have used a bit more oil. Taste was mild and pleasant- would be perfect to use as a sandwich bread.


4. 
WAFFLES FROM OUTER SPACE

Because some waffles are just too cool to have been born on earth.

First, there is the Green Giant Waffle (or, Little Green Sprout Waffle, if you prefer). To assemble, YOU WILL NEED:
1 waffle
some spinach
some sprouts
some avocado
and/or anything green you can find
also maybe some cheese.

DIRECTIONS: 1. cook waffle. 2. butter it if you want. 3. PUT EVERYTHING ELSE ON TOP. 4. eat.
It's good, I promise. And all that green stuff really justifies you eating yet another waffle.


Second, there is the amazing SUPER SURPRISE PIZZA WAFFLE!!!!

Mmmm, yeah, that's right, it's pizza and waffle AT THE SAME TIME!!!!!!!

And, there's a surprise. What is the surprise, you ask?????
THERE IS CHEESE IN THE WAFFLE BATTERRRR!!!!!!!!!

Ooey, gooey, (soy) cheesey goodness!

 Yes, I added a bunch of shredded mozzarella rice cheese to my millet-garbanzo waffle batter.

Although I had pictured gooey strings of cheese dripping from the innards of the belgian squares, the cheese really just added a nice flavor. But, stay tuned for updates as I experiment a bit further.

Anyway, this was a most-delicious waffle form, and easily constructed by spreading pizza sauce on the freshly-cooked waff, and sprinkling a handful of rice cheese on top. Yummo!


~~~~~~

As this National Waffle Day winds to a close, I sincerely hope that you have gotten the chance to eat at least one sweet waffle in this 24 hours. I was lucky enough to eat THREE! (two 1/2 cinni-teffs at breakfast, and one pizza-waffle plus one garb-millet for dinner)

I also would like to thank National Waffle day for bringing my family together for a waffle-filled dinner this evening. As I wished everyone a Happy  N.W.D. about a million times during the day, my mom was well-aware of the importance of the date. Thus, when stumped for something fast to make her and my dad for dinner, she whipped up her own waffles with a buckwheat mix... plus some eggs and turkey bacon!

So, for the first time in a long time, my parents and I sat around the table happily munching our waffs. And, when my sister came over hours later, the first thing she said was "Happy Waffle Day!!!" --and grabbed a leftover waff from the plate left out on the table.

What a wonderful day!! What a wonderful waffle!! What a wonderful world!!!!
Ilovewaffles.

Letter from 'Ome: The Butte Pasty

Brought to you from Butte, MT!

(half eaten because I couldn't resist taking a bite before taking a photo!)



Pasties are delicious. They're all the fun and convenience of hot pockets without the disgust and indigestion! Plus, they've got their own historical and cultural significance!


From the Butte Heritage Cookbook:

"Old-timers claim the pasty arrived in Butte, Montana along with the first housewives who followed their husbands into the mining camp. Long favored in the copper miner's lunch bucket, the pastry-wrapped meal was an ideal way for "Cousin Jeannie" to provide a hearty meal for the hard working "Cousin Jack." As the miner unwrapped his lunch, he would refer to the pasty as a "letter from 'ome." Its popularity spread quickly throughout the camp, and today the pasty is as much a part of Butte as the Berkeley Pit."

Image from www.bozemannet.com

Above:  Butte, Montana-- clearly celebrating the deliciousness of their pasties! And, the fact that I'm presenting you with a (relatively) ACD friendly version. Yippee!



Traditional recipes were made with beef, potatoes, and onion. As I don't eat red meat, I swapped that ingredient for chicken. This recipe is still high in carbs for the ACD, so use in moderation... or just fill with your favorite veggies!




THE RECIPE:


filling:

Boneless chicken thighs, chopped
White onions, chopped
Potatoes, diced

crust:

1.5 cups garbanzo bean flour
1.5 cups millet flour
3/4 cup extra light olive oil
1.5 tsp potato starch
1/2 tsp baking soda
1/4 tsp salt (a few pinches)

1. Chop filling ingredients and combine in a bowl.

2.  Combine dry crust ingredients. Add oil, and just barely mix (so that dough forms small beads). Chill in fridge before rolling out.





Roll a lump of dough between two floured sheets of waxed paper, until a bit less than 1/4 inch thick.












Next, place a lump of filling on one half of the dough circle, leaving space around the perimeter.




(this filling is actually too centered)

Fold dough over filling to form the pocket. Use the waxed paper under the dough to assist in the folding process.


Seal the two dough layers together around the perimeter of the pasty.


Use a toothpick or knife to poke steam holes on top of the pasty. For authentic pasty labeling, poke your initial into the top to let it be known that this is YOUR treat!


Preheat oven to 350 (??? TBD), and bake for ~45 minutes, or until golden brown, or edges are just beginning to brown. Remove and enjoy!

Pasties can be eaten hot or cold, with a fork or picked up sandwich-style.

Generally I find that hot-out of the oven, it's easier to go the fork route.

The cold leftover pasty to many is actually more delicious than the fresh version! Plus, its cold-ness makes it easier to pick up and bite, which is always fun.

Yummo!

Fun with Popovers, Part 2

I tried again.
Twofold.
 
First, I used the same flour combination of millet + garbanzo, but added baking soda.
Second, I tried my teff-cinnamon 'waffle flour' blend.

My current hypothesis is that it is impossible to create a true, exploding-out-of-the-pan popover with GF flours. ...I hope to prove myself wrong. However, I did succeed in creating something highly delicious with my present results.


1. Garbanzo-Millet Popover , version 2.0

THE RECIPE:

1 egg
3/4 c almond milk
1/4 c garbanzo bean flour
1/4 c millet flour
1/4 tsp salt ... plus a little more to taste*
1 tsp baking powder.
(extra light olive oil, for pan)

Mix milk + egg. Mix dry ingredients. Mix together wet and dry ingredients. Let sit for 30 min to let flour aerate.

Place muffin tins on a cookie sheet lined with aluminum foil (to catch oil spills) in the oven. Heat oven to 450F. When hot, take out pan setup, and drop enough oil into the each well to cover bottom (0.5 cm deep-ish). Fill each well with batter, and place pan back into oven.

Bake at 450 for 15-20 minutes. Lower heat to 350, and bake for another ~30 minutes, until done (test with a toothpick).

Remove and enjoy! I sprinkled veggie cheese and rosemary ontop.

THE RESULTS:

The texture of these was HEAVENLY! Light, fluffy, spongey-- it could pass for a legitimate spongecake.

The taste resembled a gentle cornbread-- slightly sweet, slightly salty, and extremely yummy!

* I only used 1/4 tsp salt, and they probably could have used a full 1/2 tsp. Next time!





2. Cinni-Teff Surprise Popover, version 1.0

So, the teff popover turned out a little less-than satisfactory.

The problem is almost definitely that I did not add salt. Had I added salt, I believe these would have been perfectly delicious, as their two biggest, and really two only problems, were (1) flat taste, and (2) heavy consistency.

However! They have a saving grace surprise! ...a nice glob of almond butter hidden in the center. This saves the day by adding saltiness and texture.

So, at any rate, here is...

THE RECIPE

1 egg

1 tsp vanilla

3/4 c almond milk

1.5 tbs cinnamon

1 tsp baking powder

enough teff flour to make dry ingredients equal 1 scant cup

... and 1/2 tsp SALT! (which I did not add)

(+ some almond butter)

(+ coconut oil for pan)

Follow same instructions as for millet-garbanzo version, only using coconut oil instead of olive. When pouring batter into pan, half-fill, then add a dollop of almond butter, and then continue filling with batter to the top. Yum.

The 'popover' shown here is surprise-less, aka almond-butter free. The texture here does appear cake-like, but in the mouth... it tastes bloated. It just needs salt to lighten it up!  

SO. It's not over yet, POPOVERS!!!! (score: Popovers- 2. Mac- 1.)

Popovers! ...attempt #1: the donut.

 
Fun with Popovers, Part 1

What is a popover, you may ask?
Well, I will tell you.

A popover is a cute! A popover is delicious! A popover is a big puff of oven-baked fun!
Or to be more specific, a popover is made with a basic batter of 2 parts liquid, 1 part egg, 1 part flour. Batter is poured into a hot cup-type pan (aka, muffin tin). After they're "popped" into the oven, the batter puffs up into a delightful, doughy poof!

... or, at least that's what happens with regular flour. Mine turned out a bit more donut-like, with puffed sides but an indented center. On the bright side, this was the perfect nest for a sprinkle of shredded veggie cheese and seasoning! So, it all worked out.

However, the next time that I try these, I will add 1 tsp baking soda for every egg in the recipe. Adding baking soda is one of my gluten-free baking standards. By definition, baking powder increases volume and lightness in baked goods by releasing CO2 through its acid-base reaction. When using GF flours (plus no yeast), this is a highly useful trick to imitate natural rising of wheat/white flour.

Having never made white-flour popovers, I figured diving into the ACD friendly version might be risky without any basis for comparison. So, I made my family a normal vesion!

Can't tell you how they taste, but they DID look fluffier and puffier.
I used white flour, milk, egg, and salt, and shredded some muenster cheese on top when they came out. The padres certainly liked them! My dad recommended some maple syrup on top ... mMmm






Without further ado... 
THE RECIPE


1 egg
4 oz almond milk
1/4 cup millet flour
1/4 cup garbanzo flour
1/2 tsp salt (or a little less)
+  olive oil (but NOT in the batter... so don't add it! ...as I may or may not have initially...)

Whisk together egg and milk. Add flour and salt and stir. Let batter sit for ~30 minutes to let flour aerate.
In the meantime, put muffin tins (or popover pans, or oven-proof coffe mugs...) into the oven, and heat to 450F.

When oven is hot/flour has sit for a bit, take out pans, and pour ~1tsp oil into each well*. Pour in batter to fill each well. Place pans back into oven.

Bake at 450 for about 15 minutes, then turn down to 375... then bake until done (about an hour**).

Take out and enjoy! Try sprinkling on seasoning/garnish. I used veggie soycheese with rosemary and thyme.

YUM!

* I used 2 tsp in regular-sized muffin tins, and this was too much! It inhibited the center of the popovers from rising, plus is spilled all over the oven. Hence, I recommend reducing this amount, plus possibly putting an old cookie sheet under the muffin tin to catch any overflow.

** The guidelines I followed said these should be done after 30 minutes. However, that was very incorrect. So keep an eye on those babies and don't plan to eat em so soon.