gluten-free mother’s day brunch
Orange-Banana Bread
with Pecans Serves 16 | Staff Favorite, Gluten Free, Veggie
Serve this awesome bread as is, or with a smear of apple butter. To toast pecans, scatter on a baking sheet and toast at 350 degrees on middle oven rack for about 8–12 minutes, until fragrant and lightly browned; cool completely, and then chop. Be sure to bake bread until it’s completely firm.
¾ cup brown rice flour, plus more for dusting pan
6 tablespoons millet flour ¾ teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt
½ cup firmly packed brown sugar
1-1½ tablespoons grated orange zest (2-3 small oranges)
1 cup mashed, ripe banana (about 3 bananas) 2 large eggs ¼ cup canola oil ¼ cup buttermilk
¾ cup toasted pecans, chopped
Strawberry Salad with Honey and Basil Serves 5 | Staff Favorite, Gluten Free, Veggie, Quick
Floral-scented honey, such as orange blossom, complements the berries best. If you have other ripe, sweet seasonal fruit, such as peaches or nectarines, replace some of the strawberries with them.
1 pound strawberries 5 large basil leaves
1 tablespoon honey (preferably floral) 1½ teaspoons fresh lemon juice
1. Wash strawberries, pat dry, and quarter; place in a medium bowl. Stack basil leaves on top of one another, roll, and then cut crosswise into thin slices (this is called chiffonade). Sprinkle basil over strawberries and fold in gently. 2. Whisk together honey and lemon juice. Pour over strawberries; fold gently. Let stand 10 minutes to meld flavors before serving. PER SERVING: 41 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 11g carb, 2g fiber, 0mg sodium
40 deliciousliving | may 2012
1. Preheat oven to 350º. 2. Coat an 8½x4½-inch loaf pan with cooking spray. Line pan bottom with parchment paper. Coat parchment with cooking spray; then dust entire pan with brown rice flour. Shake for even coating; then gently tap out any excess flour. (Do this prep even if your pan is nonstick.) 3. In a small bowl, whisk together ¾ cup brown rice flour, millet flour, baking powder, baking soda, and salt. 4. In a medium bowl, whisk brown sugar, orange zest, and banana until uniform. Whisk in eggs, one at a time; then slowly whisk in oil. Whisk in half the flour mixture, followed by half the buttermilk. Whisk in remaining flour mixture, followed by remaining buttermilk. Stir in pecans. 5. Pour batter into prepared loaf pan. Bake on middle oven rack for 50–60 minutes, rotating pan halfway through cooking time. Bake until very firm to the touch (especially toward the center); do not underbake. Cool 15 minutes. Run a small spatula or butter knife around the bread’s perimeter; then invert onto a cooling rack. Cool completely before slicing.
PER SERVING: 124 cal, 5g fat (3g mono, 1g poly, 1g sat), 23mg chol, 3g protein, 19g carb, 1g fiber, 163mg sodium
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