By Eating Well This honey-oat bread has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful. Ingredients: 2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided 1 Read more…
Eating Well This traditional cornbread is made without flour, isn’t sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you’re looking for a Read more…
By Eating Well Soda breads are hearty Irish staples — wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles Read more…
SERVES 4 1 teaspoon parsley 4 ounces adzuki beans, soaked 2 ounces brown rice, soaked water, for boiling 1 tablespoon vegetable oil 1 medium onion, chopped 8 ounces carrots, thinly sliced 1 tablespoon soy sauce 2 tablespoons tomato paste 1 teaspoon garlic powder 1/2 teaspoon oregano 1 teaspoon basil 275 ml bean stock salt & pepper 1 lb sweet potato, Mashed Wash the Read more…
INGREDIENTS: 1 cup White Rice Flour 1-1/4 cups White Bean Flour 2 tsp Xanthan Gum 1/2 cup Unsweetened Cocoa Powder 1 Tb Baking Powder 1-1/2 tsp Baking Soda 1 tsp Sea Salt 1 tsp Cinnamon, Saigon (Premium) 3/4 cup Soft Butter 2 cups Sugar 3 Eggs 2 tsp Vanilla 2 Read more…
INGREDIENTS: 1-1/4 cups Organic Amaranth Flour 1 tsp Mexican Seasoning 1/2 cup Water In a small bowl, mix the Amaranth Flour and Mexican Seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a Read more…