Tag Archives: snack

inverted millet avocado kinda-sushi

plated-millet-avocado-sushi-roll

When one goes gluten-free, I think that the amount of rice consumed by said person exploses.  Like, missile high.  Scratch that, atmosphere galaxy high.  Whether it’s in restaurants (looks like we’ll be having sushi tonight, no wheat!) or at home (rice flour is now king), I can’t really say too much of anything is ever good for you.  Unless you’re fiercely in love, or writing a book, then putting an abnormal time into that thing is probably a good thing, but with rice?  eh.  Not sending rockets in my emotional hemisphere.

plastic-wrapped-millet-avocado-rolls

rolls-cut-simple

In fact, it might be.  Rice is a grain that is gluten-free, and of course just fine in moderation, but that is also acidic in nature (which we consume too much of in general), and contains sugars.  There are many health problems that stem from too much sugar and acidity in the stomach, from ulcers to bacterial overgrowths to straight up diabetes.  What’s more, if you’re cooking with white rice, or refined rice flour, you may be cutting out gluten, but wouldn’t it be cool to give your taste buds (and stomach) a break?

salmon-on-avocado-millet

Yeahhhhh totally would.

So!  Tonight I had a little experiment at my humble abode… I made a kinda-sushi-roll.  But! instead of seaweed on the outside I used avocado, instead of rice I used cooked millet, and instead of raw fish I used smoked salmon.  I think you’ll dig it.  Enjoy:

inverted avocado millet kinda-sushi

1 avocado, cut into thin slices

1/2 cup cooked millet*

2 slices smoked salmon (organic if you can find!), or vegetarian protein of choice

optional 8 thin slices green onion, cooked or raw

preparation time: 8 minutes

serves 1-2

avocado-on-cutting-boardmillet-and-avocado-on-cutting-board

1. Cover a cutting board with plastic film.  Lay out avocado slices in a vertical line with little overlap.

2. Lay out the cooked millet in a thin layer to cover just half of the avocado length-wise.  (see image.)  You can also add your onions if you’d like here.

3. Add smoked salmon, thinly sliced, in the middle.  Take the plastic film in two hands on the side of the millet.  Fold it over the top of the ingredients as you would making a burrito.  When the plastic reaches the other plastic, as in it rolls on top of itself, pull it snug like you would a burrito.  Then, roll the entire roll over the plastic to seal it in.  Make sure it’s tightly wrapped!

4. You can either cut the rolls with the plastic on if your knife is on the not-so-sharp side, or if your knife is running on all gears, cut it directly and transfer to the serving plate with a spatula.

not-cut-avocado-millet-roll

*of course, you can use rice if you’d like.  Just a suggestion, and something that tasted good.  :)

 

 

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gluten-free teff BAGUETTE

cooked baguetteswhen the goin’ gets teff… (first and last bad joke, I promise)

brushing oil teff breadoh baby

teff milkTeff flour has been one of my favorite substitutes for wheat flour for a while now.  Teff milk was a new discovery today: I’m not sure that rice milk is the best thing to consume out of the lactose-free milks as it’s basically just sugar.  It’s not bad, but it’s not rich, either.  Teff milk has now been my favorite dairy-free milk for one day.  A whole day.  And now night.

It’s real here: baguette is something that surpasses stereotype.  It surrounds the daily function of the Parisian, clings to the backs of those dedicated enough to leave an opening in their backpacks for the long strand of yeast-risen staple, breaks beneath the fingers of the eager who cannot make it home without finding the tip missing.  Yup, baguette’s a thing.  And today I wanted one real bad.  That’s when I found teff flour for the first time in grocery stores here.  Sha buy yah roll call

teff bread demi baguetteI think you’ve gotta be a bit of a geek to make it in this world.  Tech-y stuff is all over, and what’s slightly paradoxical is that I’ve found the more I give up my old ways of traditional-is-better-because-it’s-more-human, unless I actually want to go Neanderthal, it’s hit me that these new advances in images and sound and things with computers and wires can actually make the human things we do more interesting.

shaping baguetteIt’s not like the computer made the baguette.

I say this because you may notice that these pictures look slightly better than the past.  That’s because technically they are.  I’ve succumbed to, with the greatest pleasure, an actual camera.  It’s manual, I control things like aperture and shutter speed, and photoshop is now something taking up space in my hard drive.  In between washing off the teff flour and gluten-free yeast from my hands,  I spent my first day with my new ally in the kitchen.  And then ate some baguette so I’d have something pretty to share with you.  Of course, that was the only impetus to construct a plate like this.

plated breadExcuses are lovely sometimes.

Teff Baguette

-vegan-

-gluten, nut, soy, dairy, egg, and corn free-

ingredients: 2 tbs (21 g) flax seeds, 3 tbs (41 g) hot water, 1/4 cup (50 g) + 1/3 cup (75 g) teff milk [can substitute water], 3/4 cup (90g) teff flour, 3/4 cup (100 g) brown rice flour, 2 tbs (16 g) arrowroot starch/flour, 8 g yeast, 1/4 tsp (a large pinch) sea salt, 2 teaspoons honey or agave nectar

method: In small bowl, pour hot water over flax seeds.  Let soak 20 minutes.  Combine flax seed mixture with 1/4 cup teff milk (or alternative dairy-free milk or water) until puréed.  Set aside.

flax seed mixCombine all dry ingredients in large bowl, adding salt at the very last second before you add liquid.  (Salt will kill the yeast if left too long without the sugar to feed on.)

dry ingredientsAdd flax seed mixture and half of the teff milk.  Knead with hands.  Add honey/agave nectar and remainder of milk and more if needed to get a moist dough that is not sticky.  If too dry, add more milk or a bit water.  If sticky, add a bit of rice flour.  Knead for about 5 minutes, form into a ball, and let rise in bowl covered with wet towel.

kneading doughcovered rising doughKnead again for 5 minutes, separate into three balls for mini baguettes, two balls for demi baguettes, or keep whole for a large baguette.  Roll into a cylinder, then taper out the edges.  Place on a prepared baking sheet (silicon mat and a light oiling will do quite well) and flatten a bit in the middle, and then fold in both edges (see photo at beginning of post).  You’ll make a bit of a smushed taco.  Flip over (the smush is the bottom of the baguette) and make lines with a small knife on the top.  Cover with a damp towel and let rise about 1 1/2-2 hours minimum.*  Pre-heat oven to 400 degrees F (200 degrees C).  Bake bread for 5 minutes.  Remove from oven and brush with a fine layer of oil and sprinkle with salt.  Place back in oven turned the other way, for even cooking, and bake another 10 minutes.  If the inside or bottom is not cooked through, reduce heat to 375 F (185 degrees C) and bake for another 5-10 minutes.  This really varies upon the size of your baguette and your oven.  Remove from heat, let cool to touch, and consume within a day for freshness.  To keep longer, keep it in the freezer until use.

*If preparing the night before, keep covered in the refrigerator and let rise in a warm place for 1 1/2 hours the next day.

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Homemade Caramelized Honey Oat Bran Bars

oat bar with creamy seed butterIt’s almost like I just want to slide down the middle of this bar.  You know… imagine it.

Food can inspire strange behavior.  No food inspires even stranger, so let’s carry on now.

I find caramel made from honey to be a delightful little composition.  Especially if there is some form of sea salt added to it.  Perhaps a little oil.  Oh, lookey here, there’s both!  This recipe for a healthy and gluten-free granola bar has no refined sugar at all and is high in fiber (good for your arteries, yeah!).  A really nice natural energy boost by itself if you’re pragmatic, a healthy way to get that sweet fix after a meal if you’re a touch more hedonistic.  Like, a touch.

wrapped oat bars

Caramelized Honey Oat Bran Bar

-gluten, nut, soy, corn, egg-free.  Vegan with substitutions-

1/4 cup neutral oil

1/2 cup honey (or 1/3 cup agave nectar for vegan)

1/8 tsp. sea salt

1/2 tsp. pure vanilla (optional but good)

1 1/8 cup gluten-free oat bran (available at health food stores or online here, also known as “son d’avoine”)

Preparation time: 2 minutes

Cook time: about 4-5 minutes

Serves about 10-12 easily (makes a plaque of bars)

honey caramel1. Heat oil, honey, salt and optional vanilla in a saucepan over medium-high heat.  If you have a thermometer, insert it and bring mixture to 135 degrees F (270 degrees C) or until it bubbles like shown at left and starts to turn a little darker in color.  Immediately remove from heat.

oat bars2. Add oats to pot and stir with spatula until coated.  Let sit, stirring every 2 minutes, for 10 minutes to cook the oats to make them more digestible.

silpat granola3. Spread on a silicon baking sheet (or an oiled baking sheet or parchment paper) to desired thickness.  With spatula, or a dull knife, outline the shape you want to cut.  Let cool then cut and wrap individually to be all precious.

Since you cooked your sugar to a “soft-crack” phase, meaning it will be a harder caramel, let it cool to solidify a bit so it’s not just a gooey mess.  I’ve been storing my bars in the fridge, as it’s warmer out now, but you can store them room temperature if you want to keep them more taffy-like with the heat.  Ah, that sounds nice, too.

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New crush: WASABI CARROT CHIPS

carrot wasabi chipsAfter receiving a huge bag of carrots from my copain this Saturday, I had to figure out something to do with them.  Given I’m allergic to eating them raw and their skins, these things were getting peeled.  And put under some heat.

With leftover homemade hummus sitting in my fridge, and a hankering for something snack-worthy after a late-night run, I played with wasabi powder and my new orange presents.  I’ve now a new food crush.

raw wasabi carrot chipsWasabi Carrot Chips

Ingredients: about 3 large carrots, 1-2 tbs. high heat oil, 1-2 tsp. powdered wasabi (depending upon how much you like wasabi), 1/2 tsp. paprika, 1/4 tsp. sea salt+more to taste

Method: Pre-heat oven to 325 degrees Fahrenheit (140 Celcius).  Wash then peel carrots, cut them into thin strips 3″ long (about 8 cm).  Toss with oil, wasabi powder, paprika, and 1/4 tsp. sea salt.  Spread out with no overlap on a baking sheet (lined with silicon or parchment paper is easier and provides more uniform cooking.)  Bake for about 8-15 minutes, depending on your carrots and your oven, until edges have begun to brown and just started to turn dark brown on the thinnest pieces.  Remove from oven, let cool on a paper-towel lined surface until crispy (about 15-20 minutes).  Add more salt if you think it needs it.  This makes a small bowl of chips.

wasabi carrot chips and hummus<–They’re amazing with hummus.

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