Amaranth Almond Sweet Loaf

I did it. Finally at the point where I am experimenting with baking!

Dry Ingredients
4 tbsp amaranth flour
3 tbsp coconut flour
1/2 C almond flour

1/2 tsp salt
1.5 tsp baking soda
1/2 tsp orange rind, grated

Wet Ingredients
1/2 C Fresh Squeezed orange juice
1/4 C honey
1/4 C ghee
2 eggs

KitchenAid the wet ingredients for about 10 mins, adding OJ last.

Add dry ingredients and mix really well for another 10 mins, high for at least 2-3 mins.

The resultant mixture will not be stiff.

Bake in a loaf pan (coat with ghee) at 375 F for about 15 mins. Once you start seeing it get brown, reduce the heat down to 225 F for about 10 mins or so. The loaf will *not* rise but you need to make sure its cooked through.

Soft and sweet bread, smells really good despite forgetting to add the vanilla/cardamom/cinnamon!

Millet-Quinoa Bread

This was my first experiment making bread with any kind of grain, adapted from this recipe.

I made quite a few modifications, because I thought a) eggs were missing b) the resulting dough was extremely runny.

So - here are the ingredients. Note re. flours, presoak for 24 hours, sun/oven dry, and grind in a coffee mill (or a flour mill if you have one).
You also need to sift the flour to make it more fine.

1.5 C millet flour
1/2 C quinoa flour
3 tablespoons coconut flour
1/2 tsp orange rind, grated
1/2 tsp salt
1.5 tsp baking soda
3/4 C orange juice
1/4 C honey
1/4 C ghee
2 eggs

Mix the wet ingredients first (eggs, ghee, honey, orange juice) really well in the Kitchenaid.
add the remaining dry ingredients and mix really well (on high for at least 5-7 mins).

Bake at 375 for 25 mins or so till you start seeing a crust on the top (like the picture above.) Take the heat down to 275 mins and bake for another 10 mins. Turn off the oven and let it cool before turning it upside down and cutting slices.

I used a loaf pan, coated with ghee. I find it hard to line this sort of pan with parchment paper.

It is quite a crumbly, and not-too-sweet bread. I might try and experiment with the quantities a bit more so it doesn't fall apart quite so easily.

Good to go in a lunch box!

Millet Bread

http://www.cdkitchen.com/recipes/recs/2/Hunza_Millet_Bread47138.shtml

Ingredients:
1 cup Millet flour
1 cup grated carrots
1 tablespoon honey
1 tablespoon vegetable salt/iodized salt
2 tablespoons vegetable oil
2 eggs

Directions:

Combine in Bowl: Flour carrots oil honey and salt. Mix well, then stir 3/4 cup of boiling hot water into the mixture. Beat the egg yolks well adding 2 tbs. of cold water, continue to beat and then add to the mixture. Fold in stiffly beaten eggs and bake in a hot oiled pan at 350 degrees F for about 40 minutes.

Magenta Millet Pilaf

From: http://www.fatfree.com/recipes/pilafs/magenta-millet-pilaf

This is from Lorna Sass's _Great Vegetarian Cooking Under Pressure_.
It's an absolutely gorgeous dish, perfect for any holiday (esp
Christmas, since it has a bright crimson color, speckled with green
mint). I adjusted the spices to suit my tastes and the recipe is
listed as I made it. I used a T-Fal pressure cooker and a flame
tamer. No burning millet whatsoever.

MAGENTA MILLET PILAF

1 cup millet, rinsed and drained
2 cups boiling water
1/2 lb beets, scrubbed, trimmed, and cut into 1/2 inch dice (no need
       to peel.  I used 3 bulbs, slightly over 1/2 lb, even a bit
       more would be OK)
1/2 t salt
1/8 t allspice (I really don't think this did anything for the dish,
       however)
----
1 T fresh orange zest (you should need 2 oranges for this recipe)
2 T minced fresh mint
6 T fresh orange juice
salt, to taste

Heat nonstick or cast iron skillet over high heat. Toast millet till
it gives off a nice popcorn smell and starts to dance about the pan.
Place millet in pressure cooker pot when done.

Heat flame tamer and place pressure cooker on top. Add boiling water,
beets, salt, and allspice to pressure cooker. Lock lid and bring up
to high pressure. When high pressure is reached, turn down heat to
maintain pressure and hold for 10 minutes (set a timer).

Meanwhile, zest one of the oranges. You should get a yield of 1 T, if
not, use the other orange as well. (If you don't have a zester, use a
sharp potato peeler to delicately remove just the orange peel, leaving
the bitter white pith behind.) Mince the orange zest. Set aside.
Squish the oranges without breaking them by rolling them between your
hands and the counter. This will make juicing go easier. Cut in half
and juice. You should get 6 T or so. Since oranges vary in
sweetness, you will want to add the orange juice by taste.

Mince the mint and set aside.

After the 10 minutes are up on the pressure cooker, turn off heat and
move it to a cold burner. Let sit for 10 minutes and then take cooker
to sink. Run under cold water to release any residual pressure and
remove lid.

Add mint and zest. Add orange juice to taste, and salt if needed.
Serve.

Delicious Millet "Mashed Potatoes"

From: http://www.tagonline.com/Ads/Recipes/Shannon/mashedpotatoes.html

Delicious Millet "Mashed Potatoes"

   1 cup millet
   2 1/2 cup water, filtered or spring
   1/2 medium-size cauliflower, sliced into thin pieces
   1/2 t. sea salt
   3 cloves garlic, cut in pieces
   1 T. olive oil
   3 T. fresh lemon juice
   2 T. fresh lemon juice
   2 T. water
   pinch sea salt
   pinch freshly ground pepper
   1 T. parsley finely chopped

Rinse the millet and drain. Slice the cauliflower into thin pieces so it
will cook with the millet. Put the water, millet, cauliflower,
and garlic into a heavy saucepan and cook for 7 minutes on medium heat.
Take pan off the heat, cover, and let sit for 20 minutes to steam.
Mash well with a potato masher. Blend the olive oil, lemon juice, water,
salt and pepper and add the mashed millet and
combine well. Serve sprinkled with finely chopped parsley.

Serves: 4
Time: 30 minutes 

Cashew-Macadamia Butter Cookies

Adapted from Elaine Gottschall's Peanut Butter Cookies, Breaking The Vicious Cycle (BTVC)

Ingredients
1/2 C Ghee
1 C Cashew-Macadamia Butter
1/2 C honey
1 C coconut flour
2 eggs
1/4 tsp baking soda
1 tsp vanilla






Mix all the ingredients thoroughly. Drop on to a cookie sheet (I use parchment paper) and bake at 325 F for 10 minutes.

The cookies are crumbly and fairly decent. I think I prefer the almond flour cookies for taste and texture, but this is a good alternative - high in fat but low in oxalates which makes it BED-friendly.

Cooking with Buckwheat Groats

Buckwheat groats are the newest addition to the diet.
I've made the following with presoaked (8 hrs)
buckwheat groats. These have to be washed well - there's some slime that needs to be sloughed off.

1. Buckwheat kanji:
Dry the presoaked groats, and roast well with a little ghee. If you don't want to presoak, that is fine, I just think that the presoaking somehow makes the grain easier to digest.
pressure cook with some saffron, cardamom and a fruit (apple or pear, you can use a banana if its ok to use).
Blend with 2 tsp nut milk (optional) and some honey (optional).

2. Buckwheat adai: grind presoaked groats, cilantro, curry leaves, cumin, green chillies, salt to taste - add as little water as needed to make adais (pancake batter consistency). Add finely chopped veggies (onions, cabbage,grated zucchini, carrots) as desired. Pour ladlefuls of batter on a hot griddle and spread. turn over when golden brown and serve hot.
You can also add sprouted mung, or presoaked toor/split pea dal to the groats while grinding the batter. ( 1 dal: 4 buckwheat ratio)


3. Buckwheat idlis

Make batter as for buckwheat adai, skip the veggies/dal. Add 1 tsp of baking soda and pour into idli moulds.
These idlis came out a little hard, but still workable. I tailored this recipe by adding fresh shredded coconut, 1 zucchini and about 1/2 bunch of spinach. This seems to make the idlis a lot softer. The taste is reminiscent of the savory version of "Nonb Adai"