MG Data

Well last night I had soaked a bowl of 1/2 cup millet with 1 tbsp quinoa and 1/4 cup lentils in water with lemon juice.  I have this about once a week and cook it in the morning with about 1 3/4 cup water for 30 minutes. Today I didn’t feel like it. So I thought I’d try to make a bread out of it, never having made bread before. Being that this is only a single serving for me, it wouldn’t be much wasted if it didn’t turn out edible.  After soaking overnight, the quinoa is starting to sprout as well as the lentils.

So I took this mixture with 1/2 cup almond milk in the blender and made a puree out of it.  I poured this into a bowl. As I did this, I thought I should add sesame seeds but hadn’t soaked any, so I got some soaking and figured the way I work they would be soaking for a half hour before I needed them.

To this mixture I added:

3 tbsp coconut flour

3 tbsp sweet rice flour

1 tsp baking powder

1/2 tsp baking soda

pinch himalayan salt

about 1/2 tsp cinnamon

I mixed this all up with a spoon.

Then I added:

1 whole egg (free range)

1 heaping tbsp coconut oil (mostly liquefied)

1/2 tsp vanilla extract (gluten free)

1/2 tsp blackstrap molasses

1 tsp brown rice syrup

I mixed this all in with a spoon.

Then I got my sesame seeds out of the water and mixed them in.

Then I added about 1 tsp of xantham gum and mixed that in.

Then I greased two small glass oven dishes (corningware 2 3/4 c size) with coconut oil as I don’t have anything of better size for this loaf.

I put half of  the dough into each and cooked on 350 degrees F for maybe an hour and 10 minutes, continuously checking.

End result tastes good, a little doughy texture, very dense and heavy. Holds together well. Looks good, tastes good. Turned out okay.

Quantity is probably good for 4 average servings, could be extended far enough to make 12 small servings.

If you’re looking for an imitation for regular wheat bread, this is not it. This is a dense, hearty bread. Yeast free.

UPDATE 5/30/10

Made a pie crust out of this tonight. Texture is not quite right, probably wont come out of pie plate. Don’t really matter cause I’ll be eating it all myself.

1/2 c almond butter

1/4 c coconut flour

1 tbsp maple syrup

2 tbsp cacao powder

1/4 c shredded coconut

1/2 tsp vanilla

Mix almond butter with coconut flour until it’s like a dough, then add the rest and mix well with a fork to a crumbly texture.  Grease a glass pie dish with coconut oil. Spread into pie pan and shape into crust. Bake in oven 350 for 10 minutes. Not sure why I did this but it seemed like the thing to do.

FILLING:

1/4 c + 1/2 tbsp corn starch

1/4c + 1/2 tbsp cocoa powder

1/4 tsp salt

1 1/2 tsp vanilla

1/4 c maple syrup

1/4 c cane sugar

13.5 oz can of coconut milk (full fat)

13.5 oz can of hot water.

Mix dry stuff in med sauce pan (except cane sugar, put this in with the wet stuff). Mix wet stuff+cane sugar in medium mixing bowl except 1 tsp of the vanilla. Blend well. Add 1 cup wet to dry and mix till no lumps. Add rest of wet to dry and mix well with wisk. Cook on med-high heat stirring constantly until it starts to simmer and thicken. Mix until it thickens good then take it off the heat and add the 1 tsp vanilla and mix more. Pour into the pie crust and put in fridge. Cover with plastic once it cools.

THE RESULT: Pleasently surprised that the crust held up. And it tasted good.

Mixed a tablespoon or so of almond butter, probably more like 2 tbsp, with a tablespoon or so of coconut flour, mix that into a dough like texture. Add about 1 tbsp maple syrup and about 1 tbsp cacao powder and about 1/4 tsp vanilla and about 1 tbsp shredded coconut. Mash this all up together and it forms a crumbly pie crust texture. Tastes kind of like a chocolate oreo cookie pie crust. Not sure how to use this really as a crust but the taste is good for one if you knew what you were doing.

I picked up a couple of unripe green plantains at the Mexican market a couple weeks ago. I never had a plantain before and didn’t know what to do with it. I let them get ripe, so now I had to figure out what to do with these ripe plantains. After looking online some, I wanted to make plantain chips. So I cut one up into a bunch of chip size pieces and fried them in coconut oil. That didn’t work too well, they came out real mushy and would burn before they would get crisp (which none of them did). I ate most of those throughout that day and threw the rest out. No wonder every website said to use green plantains for plantain chips. Now a few days later, the remaining plantain was half black. I went online again looking for what do to with a ripe plantain and found a recipe for Plátanos Maduros. I looked at a bunch of other ideas too and decided to cut the plantain into 1/2″ thick slices and cook over medium heat in 1 tablespoon of coconut oil (or a little less). I got each side golden brown and turned the heat down and cooked for about 10 minutes total. I took them out of the pan and onto a paper towel and added cinnamon and some lime juice.  This was a delicious, good looking treat and will definately be what I do next time I have more ripe plantains!

This makes a nice size serving.

2 whole eggs + 2 egg whites, scramble, cook in coconut oil.

3 collard green leaves thinly sliced (like wide noodles)

1 zucchini cut down the middle lengthwise then sliced

1/3 sweet onion, roughly chopped.

Take these and cook just till hot in coconut oil.

Add eggs back in and warm up.

Can add cheese on this if desired. Also could use other vegetables…. red pepper, mushrooms, etc.

Made this up tonight.

Defrost a salmon fillet.

Place fillet in glass cooking dish on top of a large collard green leaf turned upside down (so it holds all the juice in).

Drench salmon in melted coconut oil and rub in.

Add salt, pepper, dill weed, minced red onion, and shredded coconut to both sides of salmon.

Sprinkle 2 sliced carrots around.

Wrap another collard green leaf over the top.

Bake in oven. I did 350F for 25 minutes with the lid on the dish and it was a little overdone. Adjust as necessary. Still it was good. Serve with lots of lemon. Be sure to eat the collard greens, they are delicious with the lemon.

Also serve with peas, brown rice, and large spinach salad.

Gluten free coconut pancakes

DRY INGREDIENTS (MIX)

lentil burgers

1 cup dry lentils (green)
2 small to medium russet potatoes
1/2 yellow onion chopped
4 cloves garlic, diced
1 red seranno chili pepper
7 mushrooms, coarsly chopped
1 6oz can tomato paste
Handful of fresh spinach leaves, chopped
1/3 cup oat flour (approx)
1 tbsp raw pumpkin seed
1 tbsp flax seed
1 tbsp sunflower seed
1 tsp parsley flakes
1 tsp dried oregano
1 tsp dried basil
some black pepper
1/4 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp curry powder
1-2 tsp sriracha hot sauce
1 tbsp worchestershire sauce
Add 1 cup lentils in 3 cups water. Boil for 5 minutes uncovered, then cover and simmer for 45 minutes.
Drain water off. Pour into a large mixing bowl.

Add 2 cooked russet potatoes with skin, 1 small, 1 s-m size to lentils. (Cooked in microwave).

Mash it together with a potato masher for a while.

Add tomato paste and mash.

Add onion, garlic, red pepper, mash together.

In separate small bowl, try to mash up the seeds together.

Add seeds to lentil mix, add spices and mash up.

Add mushrooms, spinach and sauces, mash up.

Add oat flour and mash up.

Form 12 burgers and cook on george forman 5 minutes, flip and cook another 3 minutes. They did not stick.