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P. 80
breads & muffins
BREAD-MACHINE HAMOTZI BREAD yields 1 loaf
This recipe works well with a bread machine set on the gluten-free cycle, but can
yields 12 muffins
also be made with a regular mixer and oven (see recipe note).
2 eggs
CRANBERRY-PECAN 2 tablespoons oil
MUFFINS 1¾ cups warm water
Almond flour is expensive, but don’t be 1½ teaspoons salt
tempted to substitute it for a cheaper ¼ cup sugar
ingredient. Its superior nutritional 1 teaspoon vinegar
value is worth the extra expense.
1½ tablespoons dry yeast
1/3 cup chopped pecans 2 cups gluten-free oat flour
3 eggs ½ cup brown rice flour
¼ cup oil ½ cup tapioca flour
½ cup honey ½ teaspoon xanthan gum
1 teaspoon pure vanilla extract
2½ cups almond flour 1. Place all the ingredients in the bowl of the bread machine.
½ teaspoon baking soda 2. Set the machine for the gluten-free cycle. Remove the bread from the machine immediately and
½ cup chopped fresh cranberries allow to cool.
1. Toast the pecans: Spread the
chopped pecans onto a lined RECIPE NOTE To prepare this bread in an oven:
cookie sheet and toast in the 1. In the bowl of an electric mixer, place the flours, xanthan gum, dry yeast, sugar, and salt and,
oven at 275˚ F for 20 minutes, stir- using the dough hook, knead to combine well.
ring occasionally. 2. Add the eggs, oil, water, and vinegar and knead again for 4 minutes.
2. In a large mixing bowl, combine 3. Pour into a greased or lined 9-inch loaf pan. Let rise at room temperature for 30 minutes.
the eggs, oil, honey, and vanilla 4. Preheat the oven to 350˚ F and bake the loaf for 1 hour. Cool thoroughly before slicing.
extract.
3. Add the almond flour, baking VARIATION This batter can also be made into rolls. After the batter has risen, remove it from
soda, pecans, and cranberries. Let the machine. Spoon the batter into greased muffin pans three-quarters full. Preheat the oven at
stand for 30 minutes. 350˚ F and bake the rolls for 25 minutes. Remove from the oven immediately.
4. Preheat the oven to 325˚ F and
line 12 muffin cups with cupcake
liners. Fill the lined muffin cups
three-quarters full and bake for
25 minutes.
Cranberry-Pecan Muffins
80 HEALTHY EVER AFTER RECIPE NOTE To 1 hour. Fluff with a fork. and cover. Let stand for a boil. Turn off the heat cups water and bring to in a saucepan with 2 Drain and rinse. Place baking soda for 4 hours. water and ½ teaspoon millet in 2 cups filtered cook millet, soak ¾ cup note) fins, substitute 1 cup oat flour with 1 cup almond flour. VARIATION To increase the protein content of these muf- ters full. Bake for 20 minutes. gently. Fill the lined m
81
bowl.
fore removing the bread from the
free cycle. Cool thoroughly be-
bowl of the bread machine.
yields 10 muffins
4. Add the chocolate chips or blueberries to the batter and mix
2 teaspoons vanilla extract
BREAD-MACHINE
liners and spray with cooking spray.
4 eggs, beaten
on p. 70)
3. Preheat the oven to 350˚ F. Line 30 muffin cups with cupcake
yields 1 loaf
utes.
1 cup flax meal (see recipe note
substitute, and oil. Combine well. Let stand for at least 30 min-
Pinch of salt
½ teaspoon baking soda
2. Add the maple syrup (if using), eggs, vanilla, milk
baking soda, salt, and flax meal.
1½ cups sugar or 1 cup maple syrup
4 cups gluten-free oat flour
1. In a large bowl, combine the flour, sugar (if using),
CHOCOLATE CHIP OAT MUFFINS
yields 30 muffins
breads & muffins
8
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