These gluten-free rolls are a delicious accompaniment to soups and stews. They are also great for sandwiches to tuck into lunch bags.
1 1/4 cups (310 mL) warm water, divided, plus extra
1 tsp (5 mL) sucanat or coconut sugar
1 1/2 Tbsp (22 mL) active dry yeast
1/2 cup (125 mL) raw pumpkin seeds
1/2 cup (125 mL) millet flour, plus extra for dusting pan
1/2 cup (125 mL) quinoa flakes
1/2 cup (125 mL) tapioca flour/tapioca starch
1/2 cup (125 mL) brown rice flour
1/2 cup (125 mL) sorghum flour
2 tsp (10 mL) xanthan gum
1/4 cup (60 mL) pumpkin purée
3 Tbsp (45 mL) extra-virgin olive oil, plus extra for dusting pan
1 Tbsp (15 mL) maple syrup or honey
1 tsp (5 mL) apple cider vinegar
1 Tbsp (15 mL) flaxseeds, as garnish (optional)
In bowl stir together 1 cup (250 mL) warm water, sucanat, and yeast. Set aside for 5 minutes to allow yeast to bloom. (If mixture does not become frothy like the head on a beer, the yeast may be inactive, and you will need to repeat this step with a new pack of yeast.)
Meanwhile, in food processor pulse pumpkin seeds until finely ground. Add millet flour, quinoa flakes, tapioca flour, brown rice flour, sorghum flour, and xanthan gum. Pulse until quinoa flakes are finely ground.
In bowl of stand mixer fitted with the paddle attachment, stir together yeast mixture, pumpkin purée, remaining water, eggs, oil, maple syrup, and cider vinegar until well combined. Add flour mixture and mix on low speed. Increase speed to medium for 1 minute. Dough should be consistency of thick muffin batter; if not, add another 1/4 cup (60 mL) water and mix at medium speed for 2 minutes.
Prepare 2 muffin tins by lightly greasing with oil and flouring with millet flour. Tap pan upside down over sink to eliminate extra flour.
Using large spoon or ice cream scoop, portion out dough into prepared muffin tins. Cover with towel and set aside in warm spot until buns double in size, approximately 30 minutes.
Meanwhile, preheat oven to 350 F (180 C).
Brush each bun lightly with water and sprinkle with flaxseeds, if desired. Bake until buns are golden brown and sound hollow when tapped, about 30 to 40 minutes. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before serving.
Makes about 18 buns.
Each bun contains: 121 calories; 4 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 16 g carbohydrates (1 g sugars, 2 g fibre); 21 mg sodium
source: "Homemade Bread", alive #363, January 2013
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.