Here are a few of our tried and true, most frequently requested recipes.
First, what I made for dinner tonight, Chick Pea Patties.
Put 2 15 oz. cans of chickpeas in the food processor, after draining and rinsing lightly.
Transfer to mixing bowl.
Add 1/4 c. rice flour, 1 T. soy sauce, (I use Amino Braggs.) 1/4 t. garlic powder and 1 t. paprika.
Adjust the spices to your liking. I always add MORE garlic and a bit more paprika.
Depending on the brand of chickpeas you buy, you may need to add some water. Your goal is to have a moist mixture that will hold its shape when you form it. The most cooperative brand I've found so far is Trader Joe's.
Heat a non-stick pan with oil. (My favorite for this is sunflower. My least favorite is corn. When using a pan without a coating, you will need more oil, a lot more.)
From a small handful of chickpea mixture, make first a ball, then a patty.
Fry these in the oil.
They are ready to flip when they do not fall apart.
Add more oil after flipping.
They should come out golden brown.
We like salad dressing on ours, served with beets and a fresh salad.
Next, my ever popular Banana Muffins.
This recipe is a tad confusing, from my tweaking over the years. Good Luck! =)
Preheat oven to 400*. Line muffin tin with paper liners.
Mash 2 RIPE bananas in a mixing bowl.
Add 1/2 c. sugar (I always use demerara or turbonado.) and 1/2 c. oil plus almost 1/2 of 1/2 c. (That could also be read as "plus 3 T. oil", but then it wouldn't be what I do.)
Add 1/2 c. water plus a little bit. (My twist on 9 T.)
Sift in 2 c. rice flour and 1 T. baking powder.
Spoon into muffin cups and bake for 25 minutes.
Make Banana Bread by putting it in a greased and floured 9x12" pan. Bake 45 minutes. A 1/2 c. of sunflower seeds is good in the Bread too.
Last, the most delicious, addictive, yummy, Pumpkin Cake.
Preheat oven to 350*. Lightly oil and flour 9x12" pan or 2 9" round pans. (With how baking powder reacts in gluten free baking, it is important to not mix anything too much and get it in the oven ASAP. Having the pan set to go helps.)
Mix the wet ingredients together. 2 c. honey or 1 1/2 c. maple syrup, (I LOVE using the latter.) 2 c. cooked, mashed pumpkin, 3/4 c. oil, 4 T. apricot baby food, 3 t. vanilla extract. If you use canned pumpkin, you'll have to add a bit of water at the end.
In a separate bowl, sift the dry ingredients together. 2 1/2 c. rice flour, 1/2 c. amaranth flour, 4 t. cinnamon, 5 t. baking powder, 3 t. arrowroot, 2 t. sea salt.
Gradually add dry ingredients to the wet and mix well.
Batter should be slightly thick, but pourable.
Fold in an optional 1 c. raisins.
Bake 45 min or until cake is lightly browned and a toothpick comes out clean.
Hide half for yourself, because this one goes fast!