Oat-Free Banana Muffins

Mix together the following dry ingredients:

1 1/2 cup rice flour
1/4 cup teff flour
2 tablespoons tapioca flour
2 tablespoons ground flax seed
1 teaspoon cinnamon
1/4 teaspoon cloves
2 teaspoons baking powder
1/2 teaspoon salt

Add the following wet ingredients, and stir to blend:

1/2 cup oil
2/3 cup milk (soy, rice, hemp, etc.)
2 teaspoons vanilla
1 banana, mashed

Bake in muffin tin for 15-20 minutes at 350 degrees. Serve topped with Earth Balance Buttery Spread or similar product. Makes 12 muffins.

Apple Walnut Cake

(Here's another oat-free recipe; we gave it a big thumbs-up at breakfast this morning. My apologies for the lack of detail in these and previous photos; it's been dark and rainy and the pix have been blurry.)

1 cup rice flour
1/2 cup teff flour
1/4 cup tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon

Mix dry ingredients; cut in 1/2 cup butter substitute (we use Earth Balance Buttery Spread, which does contain corn and soy).

1 large apple, grated
1/2 cup walnuts, chopped
1 cup milk (soy, rice, etc.)

Mix and add to flour/butter mixture. Bake in greased pan (8-inch skillet) at 350 degrees for 25-30 minutes.

Red Lentil Soup with Pesto Biscuits

(Confession: these savory biscuits were not a hit with the wee folk. Nor with the HBB himself, who claims he has trouble getting past the garbanzo-flour taste. But I liked them fine...and they're oat-free!)


Red Lentil Soup

1 large onion, chopped
1 sweet potato, peeled and chopped
2 carrots, peeled and chopped

Fry above ingredients in two tablespoons of oil until soft.

Add:

1 cup red lentils
1 cup buckwheat groats
8 cups water
1 teaspoon cumin

Bring to a boil, then reduce heat to low and simmer for 30-45 minutes, uncovering halfway through. Add salt and pepper to taste.


Pesto Biscuits

3/4 cup garbanzo bean flour
1/2 cup rice flour
1/2 cup quinoa flour
1/4 cup tapioca flour
1 teaspoon salt
2 teaspoons baking powder

Mix dry ingredients together.

Mix together the following "pesto" ingredients:

1/4 cup almond butter
1/4 cup olive oil
4 cloves of garlic, crushed
3-4 stems' worth of basil leaves, chopped fine
2/3 cup milk (soy, rice, hemp, etc.)

Combine dry and wet ingredients, mixing quickly. Scoop onto baking sheet to make 8-10 biscuits. Top each biscuit with a few pine nuts, if desired. Bake at 425 degrees for 12-15 minutes.

Almond Breakfast Cake

(Knowing that some of you have oat issues, I requested a recipe using a non-oat flour. The Happy Belly Baker kindly obliged, and here's the result. Note: he's pondering trying garbanzo flour next...)

1 cup brown rice flour
1/2 cup millet flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder

Mix together dry ingredients. Process the following in coffee grinder until smooth:

1/4 cup sliced almonds
1/4 cup raisins

Place almond/raisin mixture in a small bowl and gradually add 2/3 cup milk (soy, rice, etc.) and 1/4 cup oil, stirring to loosen globs. Add to dry ingredients and mix until blended. Top with more sliced almonds, if desired.

Bake in an eight-inch iron skillet or small cake pan for 15-20 minutes at 350 degrees.