[jamietwo]

Kim had the idea to start this thread.

Baking without flour may include grain-free or using cooked grains in place of flour.

I decided to make a post for each recipe.

[jamietwo]

cnf, df, ef, gf, nf, rsf, sf

This is a variation of Kim's squash bread.

Peanut Butter Pumpkin Bread (grain-free)
1 cup organic (natural) peanut butter (or nut butter of your choice)
1 15oz can pumpkin puree
½ cup honey
2 teaspoons baking soda
2 flax eggs (2 Tablespoons ground flax seeds + 6 Tablespoons water)

Combine all ingredients in a food processor and process until smooth. Pour into a lightly-greased 9x13 cake pan. Bake at 350 for 40 minutes. When cooled, this can be cut into pieces, with each piece halved (split) to make 2 pieces for a sandwich. My son also likes to cut it into very thin, cracker-sized pieces (although it has a cake-like texture) to spread with black bean pate.

[jamietwo]

cnf, df, ef, rsf, sf, w: vegan

We really like the following for dessert or even breakfast! The orange peel gives it some zing!

Raisin Bars Without Flour
1 cup cooked brown rice
1 cup quinoa flakes
1/2 teaspoon sea salt
1/4 cup oil
1 cup walnuts, minced
1 cup raisins, minced
1 cup figs, minced
1 tablespoon grated orange peel
1/4 to 1/3 cup water

Preheat oven to 325°. Oil 8-inch square baking pan. Process all ingredients in a food processor, beginning with nuts, dried fruit, and rice. Pat into prepared pan, and bake for 30 minutes.

[NancyM]

This is what I have for breakfast fairly often:

Faux Cinnabon

Crack 3 eggs into a bowl and beat with a fork.
Add in some butter or ghee. (1 tsp)
Dump in a handful of raisins
Dump in a ton of cinnamon
Grate in some fresh nutmeg.
Add sweetener (I think about 3Tsp of sugar is fine, I use non-sugar sweetener)

Bake in the bowl for 1.5 - 2 minutes. Take it out before it becomes overcooked. A little runny is fine. Just let it sit and continue to cook in the bowl.

[KimS]

We made this today. It's kind of like a nice replacement for oatmeal. (Read down to the bottom to see my notes as I experiment with it.)

Today I used sweet rice but have used brown rice in the past.

I don't have a grain grinder but do have a coffee grinder and so used it to get the final texture that I wanted.

SWEET RICE

2 cups rice (put through largest grind on coffee grinder)
4 cups water
1/4 t salt

fruit (if desired)
syrup if desired
honey if desired

My rice cooker kept popping over to warm, so I just keep pressing the 'cook' button until it is the consistency I want (like oatmeal).

I was pm'd with a request to add in a pot-cooking method... so here's my best guess:

This morning I grabbed some stewed peaches out of my freezer and threw them in the rice cooker at the same time.

We topped it with some maple syrup today... but usually we'd use honey because it's a simple sugar.

I've also stewed down strawberries with a bit of honey in, to make a runny kind of strawberry sauce/jam that would be lovely, drizzled over top.

The kids are eating the leftovers for snack now. We all really like it because I don't make it at all during the warmer months of the year.
***************************************
BASMATI RICE

I used this today. It was good. I used the pot method and found cleanup was much easier this way than the rice cooker.

Mix in pot, on med/high for approx. 10-12 minutes.

1 cup ground rice
3 cups liquid (1 of them was coconut milk mixed to the consistency of animal dairy)
1/4 t sea salt (I like rice dishes that are salty and may even add more than this.)


We just put maple syrup on it this morning.

BROWN RICE (gives me a migraine)

I made this yesterday: Oct 2, 2006

1 cup ground rice (largest grind on the coffee grinder again)
3 cups water
1/2 t sea salt

Throw it all in a pot and stir continually until it thickens and spits at you. (med./high approx. 10 min.)

I got a horrible food reaction migraine from eating this. (I could feel my back starting to tighten up about 20 minutes after eating it... and by 6 pm was down for the count. I think we'll stick to the 'white rices' from now on... this has happened to me too many times. I thought I was just eating too much grain on the days that we had this... but honestly, I ate a lot more of the sweet rice and basmati, without ending up in my 'migraine position'.)

[KimS]

Note: The reason I came up with this is because I wanted a cookie that was, of course, made with rice rather than flour, and also , dairy, egg and refined-sugar free.

Brown Rice Cocolate Chip Cookies
2 cups cooked brown rice
1/4 cup arrowroot (omit this if you wish)
1/3 cup honey
1/3 stewed dates or raisins
1/4 cup oil (grapeseed is pretty tasteless)
1/4 tsp sea salt
1/4 tsp cream of tartar
1/2 tsp baking soda

Put all in the food processor and whip well. When it looks like mush, add fake chocolate chips. These turn out to be a fairly chewy cookie that have almost a snack bar consistency. Bake at 300F for 1/2 hour and then let them sit in the oven for another half hour just to dry them out a bit more."

There's a bit of a story that goes with this one:

Jamie pm'd me to ask if she should post this recipe that she found somewhere else on the 'net, because of the 'arrowroot flour' in it.

I told her that I frequently like to add a bit of arrowroot in my recipes too but have been trying to avoid it, as an experiment... but could she try the recipe without the arrowroot and see how it comes out... and e-mail it to me so I can try it too.

Well, when she e-mailed it... I had to laugh out loud as this is one of MY first recipe attempts using cooked rice!

As a result, I can tell you that the recipe is still okay (not great - IMO - but okay) with or without the arrowroot.

I'm very glad to know it's getting around out there and people are finding it useful.

Thanks Jamie! That'll keep me chuckling all week long.

[jamietwo]

LOL Kim! We really enjoy your Brown Rice Chocolate Chip Cookies! We varied them a little by adding walnuts. And for my gluten-free, dairy-free, soy-free, etc-free son, we use Enjoy Life allergen free chocolate chips in them.

[KimS]

I add walnuts to them too! Great minds think alike.

Our chocolate chips are PC Decadence that are dairy free.

[mistofviolets]

My variation (not much of a variation...) on SCD banana pancakes:

Mash up one banana
beat in two eggs
Sprinkle with a touch of nutmeg or cinnamon, if you want

drop by Tablespoon fulls on a hot (but not too hot...closer to Low than Medium) skillet. let cook until starting to brown on the bottom and completely set on top. Flip. Cook for another minute.

Serve. Or freeze. (I defrost in the toaster oven, by turning to auto-toast for 10 minutes or so)


And don't forget the infamous peanut butter cookies (made with any nut butter of your choice)

1 cup nut butter
1/2-3/4 cup sugar
1 egg

Beat well. Stir in chocolate chips or dried fruit.

drop onto cookie sheet, bake at 350* until done (10 minutes?)


And vthis isn't baking...but it is a flour free treat:

Rainbow Not-Jello Cake:

Start 1 cup Youngberry juice to boil.
Pour 1 cup *cold* water into a bowl.
Sprinkle 1 envelope Knox gelatin into cold water and let sit.

When the juice boils (don't let it boil off too much) pour it over the gelatin/water mixture. Whisk with a fork or whisk, if you've replaced your old gluten-y one; for 2 minutes (or less, just get it well mixed) Pour into serving bowl, or a bunch of custard cups. Let sit for 1.5-2 hours.
Repeat using apricot juice, but pour the finished mixture on top of the set youngberry mixture. You can use as many layers as you like. This is more jello like than the knox blox recipe, though its not super sweet. You can replace some water with juice, or add sugar if you prefer it sweeter. You can also use any juice (except lemonade or OJ, and possibly pineapple) Serve with fruit or whipped topping...but I think the whipped topping spoils the rainbow effect. (Not to mention is steeped with dairy and other junk :P)

[KimS]

I just added my latest cream of rice experiment to the thread above:

http://forums.braintalk2.org/showpos...28&postcount=5

After I get a few experiments done, I'll go back and tidy it up more.