Teff Sandwich Bread

Adapted from The Gluten-Free Gourmet Bakes Bread

Dry Ingredients

1 cup teff flour
1 cup brown rice flour
1 cup corn starch
1 1/4 tsp xantham gum
3/4 tsp salt
1 1/2 tsp unflavored gelatin
3 Tbsp almond flour or sorghum flour
3 Tbsp brown sugar
1 1/2 tsp ground flaxmeal
3 tsp yeast granules

Wet Ingredients

2 Tbsp flaxmeal
2 cups warm water
1 1/2 Tbsp honey
3/4 tsp white vinegar
3 Tbsp butter (melted) or coconut oil

Combine dry ingredients in one bowl.  Mix wet ingredients in a separate bowl.  Combine both mixtures and beat for 3 minutes on high with beaters or paddle attachment on a stand mixer.  The result should be a batter that is smooth, uniform, spreadable and sticky.  Grease and flour a standard sized bread pan (4x8?).  Spread batter into bread pan (wet spoon or finger will smooth the surface).

Let rise for about 1 hour, until bread reaches the top of the pan.  Be patient! Wait until the bread gets as tall as you want it.  It won't rise in the oven.

Preheat oven to 350 degrees.  Brush with a little milk to glaze the surface of the bread.  Bake for 20 min then tent with foil to prevent burning on top.  Bake an extra 30 min until meat thermometer reads 195 degrees F (time is variable depending on how wet the batter was at the beginning.)

Ethiopian Cabbage (or Kale), Potato and Carrots - Atakilt Wat

Originally posted on: http://www.veganricha.com/2014/07/atakilt-wat-ethiopian-cabbage-potato.html

Ethiopian Cabbage Potato Carrots. Atakilt Wat
Allergen Information: free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. 

Serves 2 to 3
Ingredients:
2  tsp extra virgin olive oil or vegan butter, divided

2 cloves garlic, minced

1 tsp minced ginger

1 green chili, chopped (optional)

1/2 cup chopped onion 
1/4 tsp cumin powder

1/2 to 3/4 tsp turmeric powder

1/4 tsp fenugreek seeds 

1/4 tsp cardamom powder

1/4 tsp cinnamon powder

1/8 tsp cloves powder

a generous dash of black pepper

3/4 cup sliced carrots

2 medium potatoes, chopped, 1.5 loaded cups

1/2 head of cabbage (or 3 quarts of kale), finely chopped

1/2 tsp salt

Method:
In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. 
Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. 
Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. 
Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. *
Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat).

*The veggies get cooked in their own moisture. If they start to stick (depends on your lid, type of pan, moisture in the veggies), add splashes of water or broth and mix in and continue to cook.

Instant Injera - Spongy Ethiopian Bread

Posted on: http://www.girlcooksworld.com/2011/11/injera-spongy-ethiopian-bread-plate.html

Instant Injera- Spongy Ethiopian Bread

YIELD: 10-12 injera

INGREDIENTS:

* 2 cups teff flour
* 1/2 cup rice flour
* 1/2 cup sorghum flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon xanthan gum
* 1 teaspoon salt
* 1/2 cup yogurt
* 3 cups club soda
* ghee or vegetable oil, for oiling skillet

DIRECTIONS:

Combine the teff flour, rice flour, sorghum flour, baking soda, xanthan gum, and salt in a large bowl. In a separate bowl, whisk the yogurt into the club soda and then pour into the flour mixture to make a smooth, thin batter.

Grease a large skillet with ghee or oil and heat the pan over medium-high heat. Pour about 1/2 cup of the mixture into the center of the pan and swirl the pan to distribute the batter. Cook for approximately 30 seconds and then cover. Cook an additional 30 seconds until the injera is cooked through. Remove to a plate and cover with a cloth to keep warm while cooking the remaining injera.

Ethiopian Spicy Ground Beef Stew

My Ethiopian Cooking: Spicy Ground Beef Stew (Minchet Abish Wot)
From: http://yewoinfamilycooking.blogspot.com/2008/01/ethiopian-spiced-ground-beef-stew.html

Ingredients:
1 lb ground lean beef
1cup red onion or shallot (finely chopped)
3 tablespoon red hot chili pepper(berbere)
¼ cup purified butter **
4 cup boiled water
¼ teaspoon false cardamom *
A pinch of ginger
½ teaspoon fresh minced garlic or garlic powder
¼ teaspoon bishop weed*
Salt to taste
Preparation:
1st Step: In medium pot, cook the onion using the one cup boiled water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);
2nd Step: Add one cup of boiled water to the cooked onion, berbere(red chili powder), garlic, ginger, bishop weed and stir it well; add the purified butter, stir very well and one cup of water; (10 minutes);
3rd Step: Spread out and sprinkle the ground beef into the onion pot, add two cups of water; Mix it well and cook for 20 minutes;
4th Step: Add salt and false cardamom; cook it for 5 minutes. Remove from heat.
* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe) 

Gluten Free Biscuits

Light and Fluffy Gluten Free Biscuits (from http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/ )
(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

Cook’s Notes:

1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.

2. You may substitute potato starch or tapioca flour for the cornstarch.

3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams

4. Earth Balance Buttery Sticks should work if you need this to be casein free. I just checked their website and the sticks are gluten and dairy free.

5. Thanks to Kate at Gluten Free Gobsmacked for the tip on grating the butter. It was a lot of fun and decreased my prep time by quite a bit.

Orange Almond Cake

I haven't actually tried this recipe yet, but it looks fantastic. I'll make notes if I try anything a little different.

From: http://shecraves.typepad.com/my_weblog/2006/02/orange_almond_c.html

3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons)

water for boiling

6 eggs

1 cup plus 2 tablespoons sugar (1/4 cup more for lemons)

2 1/2 cups ground almonds

1 teaspoon baking powder

superfine sugar for dusting

whipped cream

dark chocolate shavings

1. Preheat oven to 350 deg F.
2. Place the fruit in the pot and cover with water. Bring to a boil and cook for about two hours until it's tender all the way through (pierces easily with a knife, "like butta" as they say).
3. Cut the fruit in quarters and fish out the white pips (the big chunk of white membrance usually at two points in the fruit). Then put the fruit into the food processor and puree. Pith, skin, and fruit—everything.
4. Add the eggs and pulse until combined. Add the dry ingredients and mix well.
5. Pour into two prepared 9-inch cake pans or one 8-inch springform pan (buttered and parchment-lined). Bake in a pre-heated 350 degree oven for about an hour.
6. Remove from the oven and let cool in the pan. When it's cooled, unmold and sprinkle with superfine sugar. Serve with whipped cream and chocolate shavings.

TIPS:
*You can make the cake ahead. It keeps for up to four days. After that the cake will resemble anything that sits still outside in a Seattle winter—mold and perhaps even moss will start to grow.

*You can even make components of the recipe in advance. For instance, I ground my own almonds (with the blanched slivered almonds from the bulk bin) one day to use later in the week. And you can poach the oranges to use another day. Just keep them covered and in the fridge until you're ready for some CuisinArt fun.