Sunday, April 24, 2011

Out to Lunch Parte Deux!

Well, part one of "out to lunch" was a little bit of a downer, so I had to follow up with a recipe, right?! Ok, so this week we have sunflower seed butter on the agenda. I found this GREAT product (I don't have to make this blessed thing! Hooray for small victories!) called Once Again Sunflower Seed butter at our Whole Foods. I called the company and there are NO peanut or soy contamination issues. The only area of minor concern is the cashew issue--- it is processed on the same equipment as cashew butter (yikes!) but they chemically clean the machines in between products so I think it should be ok.

Because of this trial, I wanted to make something special for B to make a "sandwich" with, and since we are a few ingredients shy of any sandwich bread, we have a lovely biscuit recipe to share:

Big Girl B's Butterless Biscuits
1 1/2 cup sorghum flour (or corn flour/Masa)
3/4 cup quinoa flakes
1/2 cup millet or sorghum flour
2 Tbsp arrowroot starch (or potato, corn or tapioca starch)
4 tsp baking powder (there is a potato starch version for corn free friends)
1 tsp salt
1 tsp baking soda
1/2 cup coconut oil/manna (solid, not melted)
2 Tbsp canola oil
2 Tbsp honey
1 cup coconut milk + 1 Tbsp coconut vinegar

Combine all dry ingredients in a medium mixing bowl with a pastry blender (pastry blender is pretty important for this recipe). Blend in the coconut oil/manna with the pastry blender; this causes mixture to form "crumbs". Blend in canola and honey. Cover the bowl with saran wrap or press and seal (I heart press and seal!) and place in refridgerator. Begin preheating oven to 375 degrees F.

While oven is preheating, pour coconut milk into a small bowl. Add in vinegar, blending thoroughly with a fork or small whisk as you add. This mixture will thicken somewhat. Place the vinegar/milk mixture in the refridgerator as well and set your timer for 10 minutes.

Once the oven has fully heated to 375, remove dry and wet mixtures from the fridge. Begin adding milk/vinegar mixture to dry mixture slowly, blending with pastry blender as you go. Add in enough of the milk mixture so that your dough is moist and a tiny bit sticky but still has form when you mold it with your hands. I used almost all of the wet mixture but still had a tiny bit left in the bowl. Cover a cutting board with saran wrap or press and seal and sprinkle alternative flour of choice moderately over the surface (I used sorghum). Take a chunk of dough and drop onto the floured surface. Press down gently once, then flip over and press down once more. Pressing as little and as gently as possible, form the dough into a circle or square that is roughly 1- 1 1/2 inches thick. Repeat until dough is gone, placing each "biscuit" onto a parchment paper lined baking sheet.

Bake for 20-25 minutes at 375 degrees F, or until biscuits puff slightly and are firm on top. They will be lightly browned on the bottom and fluffy all the way through. Allow biscuits to cool in pan and then either serve, or package individually for freezing. Once cool, these easily slice lengthwise and make lovely sandwich rolls for serving fish, meats, or other sandwich items (we used fish tonight). You could also drizzle warm maple syrup or warm honey over top of the biscuits for a breakfast treat!


No comments:

Post a Comment