Entries in Berries (5)
This recipe has been in my head for awhile now. I've been very curious about gluten free flours and baking with them. Although I'm not allergic gluten myself, I like to make gluten free recipes for family and friends who are. Of course, I enjoy them too.
I turned to Gluten Free Girl to help me learn more about the types of flours there are (some of which I already know) so I could attempt making my own gluten free flour mix. Gluten free baking is not so simple as one might imagine and can get quite scientific. Trying to find the perfect gluten-free flour blend is like trying to find Waldo. Sure you can take the guess work out of it all and buy the pre-made flour mixes at the store, but I enjoy the challenge and trial + error that goes with experimenting (playing) in the kitchen.
There is a wide variety of gluten free flours, and starches that can be used in combination to create high-quality baked goods. For a list of gluten free flours that are available to you check out the Gluten Free Girl's guide to making your own all purpose flour like I did and don't be afraid to experiment. She suggests using a 40/60 ratio of whole grain to white flours/starches. She explains that wheat flour is part protein and part starches. That is why you want to mix the high protein whole grain flours like millet, buckwheat, teff etc. with starches like sweet rice flour, arrowroot flour and potato starch. The starches are what help to hold the flour together and give you that high-quality baked good.
I decided to try sorghum and millet flours for the 40% whole grains; sweet rice flour and arrowroot flour for 60% starches. I really liked the smell and taste of these all mingled together once they were baked.
The texture of sorghum flour is a lot like whole wheat pastry flour and is very high in protein. The millet flour nice and light, perfect for making quick breads or biscuits with a nice crumb.
Peaches are one of my favourite stone fruits and are in season right now.
I used wild blueberries, but regular are fine too. The flavour of wild when compared to cultivated blueberries in out of this world.
Now where's the vanilla ice cream?
Peach-Blueberry Cobbler gluten-free (serves 6)
For the All Purpose gluten free flour mix:
- 200 grams sorghum flour
- 200 grams millet flour
- 300 grams sweet rice flour
- 300 grams arrowroot flour
For the Cobbler:
- 4 cups fresh peaches, peeled, pitted, and sliced
- 1 tbsp lemon juice
- 1/2 cups + 2 tbsp brown sugar, divided
- 1 1/2 cups all purpose gluten free flour mix
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 cup butter, softened
- 1 cup 2% milk
- 1/2 cup blueberries
Make the All Purpose Gluten Free Flour Mix:
First we want to make our flour mixture. It will make 1000 grams of flour. Combine the sorghum, millet, sweet rice, and arrowroot flours together in a large bowl and whisk very well. The mix will end up being all one colour. Now you're ready to make the cobbler!
- Heat oven to 375º.
- Bring 2 tbsp of sugar, peach slices, and lemon juice to a low boil over medium heat, stirring occasionally for 10 minutes until peaches are partially softened.
- Arrange peach mixture in an 8x8 baking dish.
- Combine flour, 1/2 cup sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl, stirring well with a whisk. Stir in the butter until incorporated. Slowly, pour in the milk, a little at a time, stirring just until combined. Stir in blueberries.
- Spread batter evenly over peach mixture. Set the dish on a baking sheet lined with parchement paper.
- Bake at 375º for 30-45 minutes or until the topping is golden brown and filling is bubbly around the sides.
- Serve warm.
Note: Store your leftover flour in a sealed container or flour bag for any recipe you want to create in the future.
This tastes like a milkshake!
It has the perfect consistency and thickness, and just the right amount of sweetness from the fruit.
The almond butter and chocolate protein powder work really well together in this shake to make it nice and creamy...just like a milkshake.
I love that the protein powder leaves no trace of chalkiness in the smoothie. Some powders are unfortunately like that.
This is the first time I've added matcha green tea powder to a smoothie. You really can't taste it and it adds a very healthy punch to the mix. Green tea in any form is a source of antioxidants, but matcha is one of the most powerful sources of antioxidants, minerals (calcium), and vitamins. There's more antioxidants in matcha green tea than there are in blueberries, it's 100 times more potent than Vitamin C, and has over 9 times the beta carotene of spinach. I really enjoyed using this as a supplement in my smoothie. It gives a whole new meaning to the name green smoothie!
If you're not used to the matcha green tea you may want to start with a 1/4 tsp instead of a 1/2 or more. It has some pretty powerful detoxing qualities.
This really is a simple fast breakfast shake that can be ready in minutes. With lot's of fiber and healthy fats to keep you satisfied and energized. Of course there's nothing wrong with enjoying it for lunch instead.
I have missed you summer!
...Now where's the coffee!
Rise n' Shine Smoothie (serves 1) Gluten Free, Vegan
- 1/2 large banana, frozen
- 1/2 cup frozen strawberries
- 1/2 tsp matcha green tea powder
- 1/2 scoop chocolate Sunwarrior Protein
- 2 tbsp almond butter
- 1 cup almond milk (or milk of your choice)
- Place the frozen fruit, green tea, protein powder and almond butter into the blender. Pour the almond milk over everything.
- Blend and enjoy!
Calories: 342 Fat: 21g Sat Fat:2 g Carbohydrates: 29g Sugar: 12g Sodium: 176mg Fiber:7g Protein: 15g