I have been craving a really tasty, crunchy sweet and salty granola for probably 11 years now. A couple of weeks ago I have in and bought a gf brand and it was alright but was not crunchy and went stale the day after opening. Not worth $5 for less than a pound of stale treats....so I set out to make my own. My first attempt was a recipe from food network...and was pretty good. Just still didn't fill this craving. I think you'll love this recipe from my latest batch. I'm a happy, happy baker:)
Ingredients:
2 Cups Water
1 Stick Butter
4 Cups dark brown sugar
1 tsp vanilla extract
3 Tbsp Honey
Place in a large microwave safe bowl and microwave on high heat for 5 minutes.
Preheat oven to 275
Dry Ingredients:
9 Cups GF Rolled Oats
2 tsp Cinnamon
2 tsp Salt
2 Cups Walnuts
1 Cup Hazelnuts
Mix well and let stand for about 5 minutes. Mix well again and let stand for another 5 minutes.
Line 2 large baking sheets with parchment paper. Spoon half of the mix onto each sheet and spread evenly to the edges. Do not make flat.
Bake for about 25 minutes and stir well. Bake another 30 minutes until dark golden brown.
Remove from oven and cool completely. When cool, break apart clusters a bit and place into airtight containers like food storage bags or whatever you have. This recipe will stay nice and crunchy for a couple of weeks with frequent opening. If you place it into smaller bags it will stay crunchy longer.
I hope you enjoy!!!
Friday, February 7, 2014
Monday, February 3, 2014
Gluten Free Blueberry Muffins
One of my most basic, simple recipes is for muffins and cakes using my "Bean" flour mixture. My recipes do not require exact measurements and a lot of specific tidious steps. Just be confident and trust the ingredients to work together. I bake off the cuff. I try and set oven timers but rarely ever adhere to their buzzes and beeps. However, if you must, I'll do my best to give measurements and times as best as I can. All environments, mixers, ingredients and ovens are different. Trust yor instincts.
Preheat Oven to 325
Bean Flour Mix
2 cups garbanzo bean flour
2 cups sweet white sorghum flour
1 cup tapioca flour
1 cup non-GMO corn starch
Mix the flours together very well in a large mixing bowl or a 2 gallon bucket.
Basic Muffin/Cake Recipe
In a stand mixer or large mixing bowl, add:
4 large eggs
6 Tbsp Apple Cider Vinegar
2 1/2 Cups Canola Oil
2 cups hot water (sub orange or apple juice)
Mix well on medium speed for about 3 minutes, adding the water (or juice) at the end. Stop the mixer.
Dry Ingredients:
To the Bean Mix, add:
3 tsp Baking Soda
1 tsp Xanthan Gum
1 tsp Unflavored Gelatin Powder
2 tsp Sea Salt
2 1/2 cups Sugar (reduce amount by 1/2 cup for evaporated cane or brown sugar)
Mix dry ingredients and add to mixer bowl and restart on low mixing speed for about 2 minutes.
Increase mixer speed to medium high for a minute or so until there are no lumps of flour. When I'm using this recipe for cupcakes I beat the mixture at the very end on high for about 20-30 seconds. It makes the cakes lighter and fluffier (not sure why) but it works!
If you're adding fruit, nuts or chocolate chips, do so at the end and by hand with a large mixing spoon. If adding a spice do so in the dry ingredients.
Add 4-5 Cups of frozen Blueberries and fold into the mix by hand. Feel free to add more blueberries if you'd like. Don't over mix. The batter may turn a blueish, purple or greenish tint but it's normal.
Line your muffin tins with papers or spray with oil. Using an icecream scoop, place equal amounts of batter into each one. I use a large size with the lever to clean it out. They're very uniform measuring
devices. This mix will rise so fill cups to about halfway.
Place muffin tins on the center oven rack to bake for about 12-17 minutes. They'll turn a nice
Preheat Oven to 325
Bean Flour Mix
2 cups garbanzo bean flour
2 cups sweet white sorghum flour
1 cup tapioca flour
1 cup non-GMO corn starch
Mix the flours together very well in a large mixing bowl or a 2 gallon bucket.
Basic Muffin/Cake Recipe
In a stand mixer or large mixing bowl, add:
4 large eggs
6 Tbsp Apple Cider Vinegar
2 1/2 Cups Canola Oil
2 cups hot water (sub orange or apple juice)
Mix well on medium speed for about 3 minutes, adding the water (or juice) at the end. Stop the mixer.
Dry Ingredients:
To the Bean Mix, add:
3 tsp Baking Soda
1 tsp Xanthan Gum
1 tsp Unflavored Gelatin Powder
2 tsp Sea Salt
2 1/2 cups Sugar (reduce amount by 1/2 cup for evaporated cane or brown sugar)
Mix dry ingredients and add to mixer bowl and restart on low mixing speed for about 2 minutes.
Increase mixer speed to medium high for a minute or so until there are no lumps of flour. When I'm using this recipe for cupcakes I beat the mixture at the very end on high for about 20-30 seconds. It makes the cakes lighter and fluffier (not sure why) but it works!
If you're adding fruit, nuts or chocolate chips, do so at the end and by hand with a large mixing spoon. If adding a spice do so in the dry ingredients.
Add 4-5 Cups of frozen Blueberries and fold into the mix by hand. Feel free to add more blueberries if you'd like. Don't over mix. The batter may turn a blueish, purple or greenish tint but it's normal.
Line your muffin tins with papers or spray with oil. Using an icecream scoop, place equal amounts of batter into each one. I use a large size with the lever to clean it out. They're very uniform measuring
devices. This mix will rise so fill cups to about halfway.
Place muffin tins on the center oven rack to bake for about 12-17 minutes. They'll turn a nice
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