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 2: Vegan Cauliflower Portabella Mushroom Pie in Potato Crust Recipe

June 24th, 2008 yum Posted in Cauliflower, Go Ahead Honey Event, Vegan, Vegetarian, broccoli, portobello mushrooms 1 Comment »

The latest edition of “Go Ahead Honey, It’s Gluten-Free” hosted by Ginger Lemon Girl featured one-pot meals. I was thrilled to play around with a savory dish for an event, and I made a cheesy cauliflower pie in a hash brown crust. DH loved it, but I wanted to make a vegan version as well, so I played around VERY LIBERALLY with the recipe to come up with this vegan cauliflower (ok, broccoflower) portobella mushroom pie. Enjoy! This recipe tastes good, but without a topping it doesn’t look very pretty. I recommend you try the bread crumb topping for extra texture and visual appeal. :)

Looking for more Vegan one-pot-meal recipes?
Try VegWeb.com
ChooseVeg.com
or Fat Free Vegan Blog

Gluten Free Vegan Cauliflower portobella mushroom pie in grated potato crust recipe
Ingredients
Vegan Potato Crust:
2 cups grated packed raw potato (with skin)
1/2 cup grated onion
2 garlic cloves, minced
1/2 tsp. salt
1 tbsp. ground flax whisked with 3 tbsp. water, and let sit
teff flour

Vegan Filling:
1 tbsp olive oil
1 cup chopped onion
2 medium cloves garlic, minced
1/2 tsp salt
Leftover broccoflower stalk from 1 medium head, chopped (or cauliflower stalk)
1 whole portobella mushroom, stalk separated and minced. Slice the cap and cut into bite size pieces.
1 carrot, peeled and chopped

Un-cheese vegan sauce:
1 1/4 cup soy milk
1 cup filtered water
3 tbsp raw cashew nuts, ground into a powder
1 tsp. salt
1/8 tsp pepper
sprinkling nutmeg (optional)

Gluten-free vegan roux base:
3 tbsp. oil
1/4 cup teff flour or other whole grain gluten-free flour
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp garlic powder
1-2 tbsp. nutritional yeast
dash apple cider vinegar

Optional (but desirable!)
1 slice Leftover Gluten free bread, crumpets, or plain waffles, toasted and ground in food processor with seasoning and a dash of olive oil to make breadcrumbs. Or use pre-made GF crackers, crumbled.

Avocado slices (if you like them!)

Directions
Grease pie pan with oil or nonstick cooking spray.

Grate potatoes and rinse in cold water, then drain. Grate an onion in your food processor and mix with potatoes. Add minced garlic, salt, and flax egg substitute. Mix together thoroughly, then add a little teff flour (or other whole grain GF flour) and work it through the mixture. Spread out evenly in your greased pie pan to make a pie crust, working up the sides of the pan. Bake at 400 degrees F for 30 minutes, lower temperature to 350 and baste with olive oil (seasoned with favorite seasoning blend if desired) and bake for another ten minutes.

To create your filling, sautee onion and garlic in olive oil that has been heated in a cast iron pan. When onion begins to look translucent, add the broccoflower stalk and the minced portobella mushroom stalk. Cover and let cook for 5-7 minutes. Add your portobella mushroom cap slices, cover, and let cook for a few more minutes. Add carrot, mix and let cook for a little longer or until carrot loses its bite. Take off burner and reserve.

Combine your un-cheese vegan sauce ingredients (from soy milk to nutmeg, but be sparing with the latter) in a blender and give it a whir until ingredients are thoroughly combined.

Heat your olive oil and then add your teff flour (you may use less if desired). Mix into a paste and heat on burner, letting flour mixture develop flavor as it heats. Season with salt, pepper, and garlic powder. Slowly add the un-cheese vegan sauce to the roux, whisking as you add and make a “white” sauce without any lumps. Add nutritional yeast and a dash of apple cider vinegar. Taste and correct any seasonings. If mixture is too thick you can add water.

To assemble, Add teff “white” sauce to your filling ingredients slowly, adding one layer at a time and combining thoroughly. When filling is as “saucy” as you like, stop, even if you have extra sauce. Pour filling into pie pan. If you like you can top the pie with your GF breadcrumb topping or crumbled crackers. Otherwise, don’t worry about it. Bake in oven at 350 for 30 minutes or so. When pie seems adequately baked, remove from oven. If you didn’t top with bread crumbs, you can add avocado slices to make it more visually appealing.

Enjoy! Pie will firm after cooling in the refrigerator, but you can also eat it hot from the oven.

AddThis Social Bookmark Button