Gluten Free, Hassle Free, Second Edition: A Simple, Sane, Dietitian-Approved Program for Eating Your Way Back to Health by Marlisa Brown Ms Rd Cde Cdn & Sloane Miller Mfa Msw Lmsw

Author:Marlisa Brown Ms Rd Cde Cdn & Sloane Miller Mfa Msw Lmsw
Language: eng
Format: mobi
Tags: Nutrition, Food & Wine, Cookbooks, Diet & Nutrition, Diets, Allergies, Medical, Cooking, Health & Fitness
ISBN: 9781936303588
Publisher: Demos Health Publishing
Published: 2013-12-13T00:00:00+00:00

Serves 6

This is great served on top of yogurt, as a cereal, or as a snack mix. It is easy to prepare, and any dried fruit or nuts can be substituted in this recipe.

Gluten-free cooking spray (or vegetable oil)

1/3 cup whole amaranth grain

2 cups gluten-free Rice Chex cereal

½ cup dried apricots, chopped

¼ cup dried cranberries

½ cup hazelnuts, chopped

½ cup sugar

3 Tb water

½ tsp cinnamon

¼ tsp nutmeg

1 tsp vanilla

1. Preheat oven to 325 degrees. Line a baking sheet with aluminum

foil and spray with cooking spray.

2. Heat a small nonstick frying pan over medium-high heat until very

hot. Pop the amaranth by adding 1 teaspoon at a time to the pan,

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Living Gluten Free

cover and shake until grain pops. Pour out onto a plate and repeat

with remaining amaranth.

3. In a large bowl, mix the popped amaranth with the Rice Chex, apricots, cranberries, and hazelnuts.

4. In a medium skillet, heat sugar, water, cinnamon, nutmeg, and

vanilla to a boil. Boil for about 2 minutes, until sugar is dissolved.

5. Pour sugar mixture over amaranth in bowl. Stir gently to coat.

6. Spread mixture in a single layer on baking sheet. Bake in preheated oven for 15 minutes.

7. Remove from oven, cool slightly. Break granola apart to serve (about 1 cup per serving).

Nutritional information per serving: 247 calories, 3.6 grams

protein, 47 grams carbohydrates, 7.5 grams fat, 3 grams fiber,

0 milligrams cholesterol, 89 milligrams sodium, 76 milligrams calcium,

3.6 milligrams iron.

Tip: The amaranth grain burns easily when popping. Be careful!

** Allergy Tip: This recipe is GF, MF, EF, SF, PF, FF, SFF, V, VG. For soy free, use soy-free cooking spray or vegetable oil. To make nut free, omit

the hazelnuts.

Pumpkin Pancakes/Waffles Serves 3 6 (4-inch) Pancakes (3 Jumbo

Waffles)

Pumpkin pancakes are all the rage in the fall, but they are just as yummy as a special treat any time.

Dry Ingredients

1 cup gluten-free all-purpose flour blend (see chapter 5 or buy store

brand)

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

¼ tsp nutmeg

1/8 tsp ginger

1/8 tsp cloves

2 Tb brown sugar

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2 Tb granulated sugar

1 tsp xanthan gum

wet Ingredients

1 Tb butter, melted

1 egg or 3 egg whites

2 Tb low-fat buttermilk (optional)

½ cup pumpkin purée

¾ cup skim milk

1 tsp vanilla extra

Gluten-free cooking spray or vegetable oil

1. Mix dry ingredients together.

2. Beat all wet ingredients together and pour into dry. Mix until just combined.

3. Spray a large skillet with cooking spray and heat until hot. Lower

flame and pour in pancake batter to make 4-inch pancakes. (If making

waffles, spray the waffle iron with cooking spray and follow manu-

facturer’s directions for making waffles.)

4. Brown on both sides. Serve with maple syrup or jam. Looks great

sprinkled with confectioner’s sugar and berries.

Nutritional information: 162 calories, 4.3 grams protein, 29.5 grams

carbohydrates, 3.4 grams fat, 41 milligrams cholesterol, 487 milligrams

sodium, 1.6 grams fiber, 96 milligrams calcium, 1.1 milligrams iron.

Tips: This is also delicious with sliced bananas and chocolate chips.

To make without the pumpkin, omit the pumpkin, cinnamon, nutmeg,

ginger, and cloves. Reduce the amount of milk to ½ cup. (Makes 2 jumbo

waffles or four 4-inch pancakes.) If you like crisp waffles, leave in the

waffle iron a few minutes longer.

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