- Mix flour (or flours), gum, salt, yeast and ginger in a medium bowl. Set aside.
- Place breadmaker pan in breadmaker with the blade/paddle. Add hot water and milk (or all water). In a small bowl, mix eggs, vinegar, oil, and honey or agave; add to bread maker bowl and combine with water.
- Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
- Turn breadmaker on. Use the Fast or Quick Bake setting for the quick-rise yeast, about 60 minutes. Gluten-free bread dough looks more like cake batter and it’s very sticky; that is normal. You may need to scrape the corners of the bowl while it’s mixing as the flour can accumulate there. Be careful to not move the paddle.
- When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack.
- Cool for 10 minutes. Carefully remove blade from bottom of the bread. Wait another 5-10 minutes before cutting.
Source: Vitality Bowls
Delicious and healthy Spaghetti Squash Recipe with Green Lentils! Super easy and quick meal or side dish. Gluten-free, Grain-free and Vegan.
Recipe @ pure ella
This recipe reminds me of days gone by and Thanksgiving mornings with a chill in the air where can almost just feel frost coming in. This recipe will be a regular in our home!
Gingerbread pancakes made with pumpkin puree, whole grain oats, and molasses. Gluten-free, dairy-free and refined sugar-free! Well, hello there! Long time, no talk. I hope you all had a nice holiday weekend. Mine turned out better than I could’ve hoped for. We took a couple of days to go sightseeing with our family that was …
Recipe: Pumpkin Gingerbread Pancakes
This sounds deeelicious!
Next week I am putting this dish on my table!
It’s getting a little cold out these days. I don’t know what I was expecting since it’s mid-November and I live in Canada! We have experienced unseasonably warm weather in Toronto…
Source & Instruction: Sweet & Savory Stuffed Acorn Squash (Vegan & GF) – Vegan Huggs
Spicy Fall Stew Baked in a Pumpkin
Serves 2 w/leftovers
1 medium onion, diced (1 cup)
2 Tbs. olive oil, divided
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced (2 tsp.)
1 tsp. chili powder, preferably New Mexican
1 tsp. ground cumin
½ tsp. dried oregano
½ lb. tomatillos, husked and quartered (1½ cups)
1 15-oz. can hominy, rinsed and drained
¾ tsp. salt
1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
2 oz. grated sharp Cheddar cheese (½ cup packed)
1. Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.
2. Add tomatillos, hominy, 1/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.
3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.
4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.
5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).
Source: Vegetarian Times