these look good..

[Guest guest]

But do you ever do any recipes that are Wheat free,Gluten free,dairy free.

I'm going to try these but do some changes.Like I can't have buckwheat so I will

sub another flour for it.Millet I'm not sure about so I'd sub another flour in

its place.In the pilaf,I'd leave out the carrots(sub sweet potatoes) and

onions,I can't have them either.

Also, How can we get a whole foods store closer to us?The closest Whole Foods we

have is Austin,Texas.I'm an hour and a half North of Austin.

wish we could get all the HEB stores to become whole foods.

thanks for the recipes

Carolyn Malone

Lampasas,Texas

www.my.tupperware.com/carolynmalone

 

 

 

-

David

Tuesday, December 28, 2004 6:31 PM

New stuff from the new guy. Vegan friendly.

 

 

 

 

Well, for those of you who've asked, my whole grains cooking class

demos at our Whole Foods Market have gone quite well. I did two this

month and I've got two next month. I've received great enthusiasum

from the customers!. I posted a couple recipes when I joined but,

have now started posting them on my website. And, these are the ones

I've posted so far. I've changed a few things from the original post

so check these updates out. The Wheat Free Amaranth Banana Nut Bread

has now gone " Sugar Free " as in NO sugar added except for the natural

banana sugar from the fruit (can't make banana nut bread without it

now can I...?).

Enjoy!

David.

 

Wheat free, Sugarless Banana Bread

1 cup chopped Nuts

1 3/4 c Amaranth flour, sifted

1/4 c Buckwheat flour; sifted

1/2 c Arrowroot or corn starch

1/2 c water

2 ts Baking soda

2 c Well Rippened Banana; mashed

1/4 c Oil, vegetable

 

2 egg whites beaten (optional)

1 ts Vanilla

 

Process the 1 cup nuts in a food processor until fine to medium

ground. Mix the nuts with the flour, arrowroot and baking soda in a

large bowl. In a separate bowl, mix together the bananas, oil, honey,

eggs, and vanilla and water. Then pour the liquid mixture into the

flour bowl and mix with a few swift strokes. Then pour into a greased

bread pan. Bake on top of a cookie sheet/pan at 350F for 55 to 60 min

or until a cake tester inserted in the middle comes out clean. Let

cool in the pan for 30 min before serving.

 

Dessert

Millet Pudding Makes 6 servings

 

2 cups uncooked whole millet

6 cups vanilla soy milk

1 egg, slightly beaten (optional)

 

Combine millet and soy milk in the top of a double boiler. Cook on

medium setting while stirring occasionally for 1 hour until the

pudding softens and thickens to your liking. Beat 1 egg well, then

and add to pudding. Cook for an additional 10 minutes. Millet is a

whole grain so when cooked it will still have more body and substance

than even brown rice. It may taste under cooked as well. If you like

you may cook longer but, you may have to add more soy milk. Serve

chilled or warm.

 

 

Vegetarian Quinoa Pilaf

3 cups uncooked quinoa

6 cups vegetable broth

1 cup chopped carrots

1 cup chopped celery

1 cup chopped white or yellow onion

1 cup sliced mushrooms

2 Tablespoons chopped garlic (optional)

2 Tablespoons butter or 3 tablespoons olive oil

 

Boil vegetable broth in 3 qt. sauce pan. Slowly pour in quinoa and

continue boiling until the liquid boils down to the top of the

grains. Cover and turn down heat to warm or low for 10-15min. Check

after 10min, if the quinoa is soft and fluffy and the broth has been

absorbed from the bottom of the pan remove from the heat, its done.

 

Saute all chopped/sliced vegetables together in butter or oil until

celery is soft enough to eat. Combine cooked quinoa and cooked

vegetables in serving bowl or dish. Cover and let sit for 5-10min

before serving