Good toasted; keeps well. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat. Makes one large loaf Sponge: 1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast) 1 tsp sugar1 c. hot water (120o-125o) 1½ c. whole spelt flour Mix dry ingredients [...]
Archive for June 15th, 2007
Jane’s Whole-Grain Spelt Bread
Posted in baking, vegan on June 15, 2007 | Leave a Comment »
Jane’s White Spelt Bread
Posted in baking, vegan on June 15, 2007 | Leave a Comment »
Quite similar to white bread made from wheat flour. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat. Makes one large loaf 3½– 4 c. white spelt flour (+ additional flour for kneading if needed) 1 pkg dry yeast (or 2 ¾ tsp bulk [...]
Jane’s Corn Spelt Bread
Posted in baking, vegan on June 15, 2007 | Leave a Comment »
Slightly sweet bread derived from recipes for Anadama bread, an old type of bread that usually includes corn meal and molasses. Very good toasted. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat. Makes one large loaf 1 pkg dry yeast (or 2 ¾ [...]
Jane’s Maple Oatmeal Spelt Bread
Posted in baking, vegan on June 15, 2007 | Leave a Comment »
Has a very good delicate, slightly sweet, flavor; good toasted. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat. Makes two medium loaves 2½ c. boiling water 1 c. regular rolled oats (not instant) 1 pkg dry yeast (or 2 ¾ tsp bulk dry [...]
Falafel
Posted in low histamine, main meals, Middle Eastern, vegan, yeast free on June 15, 2007 | Leave a Comment »
1 small onion, cut in quarters 1 15-oz can of chickpeas, drained and rinsed 1 teaspoon ground coriander ½ teaspoon baking powder 4 cloves garlic, crushed ½ cup roughly chopped flat-leaf parsley ¼ cup roughly chopped cilantro 2 scallions, white and green parts, roughly chopped 1 teaspoon salt ½ cup chickpea flour Canola oil for [...]
Oat Fruit Crisp
Posted in dessert, gluten free (GF/CF), low histamine, vegan, yeast free on June 15, 2007 | 3 Comments »
4 – 6 cups sliced fresh apples (peeling optional), or other fresh fruit such as peaches 1 cup Spectrum shortening ½ cup Turbinado or other unprocessed sugar 1/2 cup oat flour 1 1/2 cups regular or quick-cooking oatmeal (not instant) 1 teaspoon ginger (optional: ½ teaspoon cinnamon) ¼ teaspoon salt Preheat oven to 350 degrees. [...]
Greek Lemon Chicken and Potatoes
Posted in gluten free (GF/CF), main meals, Middle Eastern, weight watchers core plan, yeast free on June 15, 2007 | Leave a Comment »
4 waxy potatoes (red skinned or Yukon gold) 1 tablespoon olive oil 8 garlic cloves, crushed ½ cup freshly squeezed lemon juice (approximately 2 lemons) 1 cup water 1 teaspoon paprika 1 teaspoon thyme 2 boneless skinless chicken breasts (or 4 chicken breast halves) Preheat oven to 375 degrees. Slice potatoes into ½-thick slices. [...]
Sesame Lime Chicken Stir-Fry
Posted in Asian, gluten free (GF/CF), main meals, yeast free on June 15, 2007 | Leave a Comment »
If you are jonesing for some Chineese, but can’t have soy, here’s a stir fry to fill your craving. It does contain sesame, which is a major allergen for some people. Juice of 2 limes 2 tablespoons sesame oil, separated 1 teaspoon salt 4-5 slices fresh ginger 2 cloves garlic, crushed 1 tablespoon minced [...]
Ethopian Chicken Stew (Chicken Wat)
Posted in Ethopian, gluten free (GF/CF), main meals, yeast free on June 15, 2007 | 1 Comment »
2 Tablespoons canola oil 2 cups onions, finely chopped 2 cloves garlic, minced ½ teaspoon ground ginger 1 Tablespoon paprika ½ teaspoon cayenne pepper (or to taste) ½ cup water 3 boneless skinless chicken breasts Juice of 1 lemon 1 teaspoon salt Heat oil in large skillet over medium heat. Add onions and sauté until [...]
Injera (Ethopian Flatbread)
Posted in Ethopian, low histamine, main meals, pancakes, vegan, yeast free on June 15, 2007 | 7 Comments »
Traditional injera is a sourdough process that involves allowing teff flour to ferment over a period of days. This shortcut version is ready in a few minutes and comes very close to duplicating the original. Better yet, it is yeast-free. ½ cup teff flour 2 cups sorgum or spelt flour (note spelt is a [...]
