1 1/3 cups teff
1/4 cup flax seeds
(process the teff and flax to a flour in a blender of some kind
2/3 cup arrowroot starch
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/2 cup sugar (or honey or maple syrup, amounts adapted for liquid and sweetness)
1/2 cup oil or melted butter
1 cup milk
Nuts and raisins if desired.
Prepare muffin cups or tins with paper liners or oil. Blend dry ingredients in a large bowl. Whisk wet ingredients in another bowl and pour into dry ingredients. As with all muffins and pancakes, mix just enough to combine. Add nuts and raisins if you like. Fill muffin cups three quarters full. Bake 25 minutes and test for doneness. Cool 10-15 minutes before eating; otherwise they might be a little gooey.
Adapted from Carrie Forbes’ adaptation of a Bette Hagman recipe from “The Gluten-Free Gourmet Cooks Comfort Foods.”
Gluten-Free Buckwheat Pancakes
• 1 cup buckwheat flour
• 1 tsp baking powder
• 2 Tbsp sugar
• 1/2 tsp salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons melted butter
1. Mix dry ingredients together in a bowl.
2. Beat egg, milk and butter together in another bowl.
3. Stir wet and dry ingredients together.
4. Heat griddle or large skillet to medium and drop in a tablespoon of butter to melt onto the surface.
5. Pour 1/4 cup batter for each pancake onto hot griddle. Cook till edges look cooked and bubbles begin to break on the surface. Flip and continue to cook on the other side a couple minutes.
6. Serve with butter and good maple syrup or honey.
Submitted by Eleanor
(Middle Eastern Parsley Salad)
1cup uncooked rice(brown or white)* 3+ cups parsley – finely chopped
½ cup onion – finely chopped 3 Tbs olive oil
¼ cup lemon juice 1 ¼ tsp salt
optional: 1 cup chopped tomato, bell pepper, cucumber or shredded carrot
Ahead of time…Cook rice as you normally would. Set it aside to chill. Very finely chop parsley and onions. This can be done by hand or in a food processor. Combine all ingredients in a bowl and mix thouroughly. You may wish to add more salt or lemon juice.
Serve room temperature or chilled. Excellent served with yogurt, hummus & pita bread, or on its own!
*Traditionally bulgar is used. You may also use quinoa.
This is an original recipe from the kitchen of Rosa Blair
Sandor Ellix Katz : Flax Seed Crackers–my version
Anyone would like these crackers, but raw foodists, fermenters, gluten-free eaters, and believers-in-the-merits-of-flax might be especially attracted. They are very easy to make.
Soak flax seeds in an equal amount of water or other liquid with flavor or nourishing qualities you think you’d like. You can add other things too–herbs or spices, bits of onion, some other seeds or crumbled nuts. I like them fine with just a little sea salt.
After a few hours or overnight the seeds and liquid will be thick and very slimy. Oil a cookie sheet with whatever grease you favor–sesame oil, butter, bacon drippings, or whatever. Spoon out blobs on the cookie sheet and smear them into very thin, flat disks with the back of the spoon.
Put the sheet in the oven (or dehydrator if you have one) and keep the temperature around 110 degrees if you want them to qualify as “raw.” If you don’t care about that and your oven, like mine, only goes down to 170, preheat and turn it off, allowing it to be sunshine warm but not hot. If you make a mistake and let the oven get too warm they won’t be “raw” but they’re still wonderful. Leave them there overnight to dry, then warm the oven back up a little and leave them for another few hours. When they are solid, move them with a spatula to a wire cooling rack which you can place in the pan so there will be air circulation while they continue to dry in the occasionally re-warmed oven for another 24 hours or so until you are sure they are totally dry and crisp.
Store the crackers in an airtight tin.