Gluten-Free Sprouted Fruit Cup
Ingredients
Topping
- 3/4 Cup Gluten Free Sprouted Roll Oats
- 1/2 Cup Sprouted GF Baking Mix
- 1 Tablepoon cinnamon
- 1/4 Cup tapioca starch
- 1/4 Cup coconut sugar
- 1/2 Cup Chopped Pecans Optional
Filling
- 5 Peeled Peaches
- 10 Small Plums Cored and Diced
- 1 Whole lemon juice
- 1/2 Tablespoons cinnamon
- 2 Tablespoons coconut sugar
- 2 Tablespoons tapioca starch
Servings:
Units:
Instructions
- Pre-heat oven to 350 degrees.
- Prep the fruit and combine all of the filling in a large mixing bowl.
- Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
- Grease an 8x8 dish or pie pan with coconut oil.
- Spread fruit evenly in dish.
- Using your hands, flatten the topping and cover the fruit completely.
- Bake 35-40 minutes until topping is golden and fruit is bubbling.
Recipe Notes
Serve warm with vanilla ice cream OR use coconut milk ice cream to keep it dairy-free/vegan. Instead of peaches and plums, try apples and butternut squash for fall!
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Gluten-Free Ancient Grains submitted by V. Reed
Ingredients
- 1 cup organic sprouted sorghum flour
- 2/3 cup Organic sprouted amaranth flour
- 1/2 cup organic sprouted cornmeal
- 1/4 cup Organic sprouted quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup brown sugar, packed
- 1 tbsp xanthan gum
- 1 tbsp instant yeast
- 1 &1/2 tsp salt
- 2 omega-3 eggs
- 1 omega-3 egg white
- 1 cup water
- 2 tbsp organic olive oil
- 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
- Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
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Gluten-Free Ancient Grains Bread
Ingredients
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 2/3 cup amaranth flour
- 1/2 cup sprouted yellow corn flour or cornmeal
- 1/4 cup quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup brown sugar, packed
- 1 Tbsp xanthan gum
- 1 Tbsp bread machine or instant yeast
- 1-1/2 tsp salt
- 2 ea omega-3 eggs
- 1 ea omega-3 egg white
- 1 cup water
- 2 Tbsp canola oil
- 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
- Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
- In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
- In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
- Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
Recipe Notes
* Never omit salt from a yeast bread recipe. It has an important function in yeast development.
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