Go Ahead Honey It’s Gluten Free: Indigenous Food Gluten-Free Acorn Muffin Recipe

November 7th, 2008 yum Posted in Acorn starch flour, Baked Goods, Go Ahead Honey, Go Ahead Honey Event, Indigenous ingredients, Muffin, Vegetarian 11 Comments »

This month when I read about the exciting “indigenous foods” event that Vittoria at Deliciously Gluten Free had proposed with “Go Ahead Honey… It’s Gluten Free,” I was excited to participate. I even had an idea what I wanted to make- artichokes! After all, California is the national capital of artichokes, with more grown in Castroville than anywhere else in the United States. Imagine my dismay some time later, when I found out that artichokes are not native to California at all. In fact, they are believed to be “a native of the Mediterranean and the Canary Islands.” The California attempt at cultivating artichokes began in 1922, when “Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, just south of San Francisco, decided to lease his land to Italian farmers that he encouraged to try growing the “new” vegetable.” (source: What’s Cooking America). So much for my idea to make artichokes as an “indigenous food.” What next? I turned to the internet to find out what actually qualified as an indigenous, gluten-free, and vegetarian ingredient. I almost immediately found that besides nuts and berries, acorn was one of the most important vegetarian and gluten-free ingredient for many Californian Native Americans.

According to my friend Wikipedia:
“Acorns were a traditional food of many indigenous peoples of North America, but served an especially important role in California, where the ranges of several species of oaks overlap, increasing the reliability of the resource. Acorns, unlike many other plant foods, do not need to be eaten or processed right away, but may be stored for long time periods, as squirrels do. In years that oaks produced many acorns, Native Americans sometimes collected enough acorns to store for two years as insurance against poor acorn production years. After drying them in the sun to discourage mold and germination, Native American women took acorns back to their villages and cached them in hollow trees or structures on poles, to keep acorns safe from mice and squirrels. These acorns could be used as needed.”

For my first experiment, I wanted to test the flavor and texture of the new ingredient, so I didn’t want to make something JUST made of that ingredient, but something in which it would play a subtle role as a flavor and texture enhancer. I found inspiration from this list of acorn recipes and then branched off from the Acorn cornbread recipe to create the following yummy muffins. Note to the wise: I used acorn starch, not acorn flour as the latter was not available to me, but it worked beautifully. My resulting muffins were fluffy, light and delicate, with a pleasing brown bread appearance and flavor. I did notice that when I baked them lightly, they were prone to sticking to the bottom of the muffin tin. This might be a perfect recipe for paper muffin liners. These are absolutely lovely muffins for fall…. and I’ll definitely be making them again. *Edited: By the way, they are perfect the first day, and after that I like to zap them in the microwave for 20 seconds and enjoy them with butter or margarine. Delicious! They should last 4-5 days if stored properly*

What else can you do with Acorn Starch? Try this…
Korean Acorn Jelly Recipe

Find a Korean supermarket in the United States

Although the price is high, you can buy acorn starch online at Hmart. However, I found it in my store for almost half the listed price here, so I really recommend finding a market or having a friend find a local market and mail the flour to you. *For the Hmart site, click the English button in the upper right of the page, unless of course you read Korean. :) *

Acorn Muffin Recipe
Ingredients
1/2 cup acorn starch flour
1/2 cup brown rice flour
1 cup white GF flour blend (such as Bette Hagman’s gourmet blend)
2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
2 large eggs
1/4 cup honey
1/4 cup applesauce
1/4 cup butter, melted
1 cup buttermilk
Directions
Prepare a muffin tin by spraying with nonstick cooking oil. Preheat oven to 375.

Whisk dry ingredients in a large bowl. Then combine wet ingredients in a small bowl. Whisk until combined. Then make a well in the center of your mixed dry ingredients and pour in your wet ingredients, mixing until smooth.

Bake for 20-30 minutes or until muffins are brown and cooked through.

AddThis Social Bookmark Button

Go Ahead Honey: Gluten Free Pesto Broccoli Potato Croquette Recipe

April 20th, 2008 yum Posted in Blog Event, Gluten Free Blogs, Go Ahead Honey, Hide your Veggies, Potatoes, Vegan, Vegetables, Web Event, leftovers 4 Comments »

croquette4.jpgsmcroquette.jpgI was fairly astonished to realize recently that there was actually a gluten-free blogging event going on that I somehow had failed to participate in. How could this be? The event in question is the “Go Ahead Honey, It’s Gluten Free” Event and was started by the very popular Naomi of Straight Into Bed Cakefree and Dried. The first event featured tea-party friendly fare, and the second featured Birthday Treats for Kids. This third one is almost the most fun, though, because it’s gone straight to the savory with a call for “finger-food” recipes. Oh, I suppose you could make a sweet dish if you like, but to me, finger food cries out for yummy garlic and crispy coatings… I had just happened across the entry and had it in mind when I went rummaging through my fridge for lunch one day. I found some leftover vegan basil pesto, dairy-free mashed potatoes, and some steamed broccoli. Hmmmm…. And so, these lovely gluten-free pesto-potato croquettes were born. I hope you enjoy them as much as I did. And poor DH- he was at work and by the time he got home, not a single one was left! In the spirit of sharing, you might want to double the recipe, because if you like them as much as I did, you might not feel like sharing otherwise!

So, here is my inaugural post for the third edition of Go Ahead Honey, it’s Gluten-Free, hosted by Sheltie Girl at Gluten a Go Go.

goaheaditsglutenfree.jpg

And if you love Gluten-Free Blog Events, check out the
Roundup for our March Adopt a Gluten-Free Blogger Event
or
Rachel’s Call for the April Edition of Adopt a Gluten-Free Blogger

Broccoli Pesto Potato Croquette Recipe
Ingredients
2 cups leftover Mashed Potatoes (made with plain dairy free milk and dairy free margarine, salt and pepper), cold
1/8 cup dairy free homemade pesto (recipe in files)
1/8 cup steamed broccoli, cut into baby pieces, stem ok
1/8 sweet red pepper, diced
1 green onion (scallion), diced
freshly ground sea salt
freshly ground black pepper

italian seasonings, salt, and pepper
2 tbsp. teff flour or other whole grain GF flour

Olive oil

To serve:
Vegan mayonnaise, soy, or rice yogurt
sirachi sauce, gourmet ketchup, or chipotle sauce
Large lettuce leaves

Directions
Combine mashed potatoes, pesto, steamed broccoli, red pepper, and green onion, folding the broccoli in carefully so florets remain somewhat intact. Season with salt and pepper. Taste and add any additional spices to taste.

Heat nonstick frypan over medium-high heat and add a teaspoon or two of olive oil (for the nicest browning) and cover pan evenly. Shape your potato mash into balls and then flatten into a patty. If you like, you can combine the teff flour and seasonings and flour your patty OR you can just leave the croquette as is. Fry your patty until golden brown, turning over to get both sides evenly crispy and brown.

To serve as “finger food” provide your guests (or family) with large lettuce leaves to make a lettuce potato wrap, with a smidgen of aoli or vegan mayonnaise or other creamy sauce and a dab of “red” sauce (your choice). Or just enjoy plain!

Dairy Free Basil Pesto Recipe for Pizza or Pasta
Ingredients
2 cups basil leaves, destemmed, and packed tightly
1/2 cup pine nuts, toasted (*Edited to have more nuts)
1/6 cup rice wine or cider vinegar
1/8 cup water
1/6 cup nutritional yeast flakes (optional)
2 cloves roasted garlic (bake with other dishes in the oven or use raw if you like)
1/4 cup olive oil
salt and pepper

Your favorite gluten-free pizza recipe (from mix, scratch (carol fenster) or pre-made)

Directions
Combine all ingredients in a food processor or blender through the garlic, and pulse until ingredients are combined and chopped. Add olive oil in a steady stream with the machine on until you form a nice pesto paste. Scrape out pesto into a bowl and reserve.

Notes
Reserve one or two tablespoons of pesto for other recipes like my buckwheat grit pesto fries! You can use it for pizza:

Prepare your gluten-free pizza according to recipe and top with pesto. Add any other ingredients you like (olives? artichoke hearts? portabella mushroom slices?) and bake according to instructions. (Usually 10-15 minutes). Slice and enjoy!

Or for pasta:
Combine with gluten-free pasta, grilled veggies and plenty of pesto. Yum!

AddThis Social Bookmark Button