GIG Healthy Gluten-Free Cooking Recipe Contest
Recipe Category: using Salba products as a major ingredient.
First Place Winner
Lemon Salba Bread By Cheryl Harris Alexandria, VA Go gourmet with this delicious vegan treat! I gave a slice to a friend, and then I was out of town for a week. When I returned, I had 3 emails requesting the recipe! I've had gluten eaters come back for seconds. This bread is perfect for brunch or a snack, and also works as muffins. It’s largely whole grain, and the Salba seeds lend a wonderful moistness. It’s gluten, dairy, eggs, soy, corn and sugar free. Salba gel 1 T whole Salba seed ¼ cup water ½ cup + 2 Tablespoons brown rice flour ½ cup sorghum flour (or teff flour) ½ cup almond meal ¼ cup rice bran ¼ cup sweet rice flour ¼ cup tapioca flour ½ teaspoon salt 1 Tablespoon baking powder 3/4 teaspoon baking soda 2 Tablespoons poppy seeds 2 T honey (or agave, for vegan version) ¾ cup orange juice ¼ cup canola or olive oil ¼ cup agave nectar (or 1/3 cup sugar and 2 T honey) Zest of 1 lemon 2 Tablespoons fresh lemon juice Line a 9X5 inch bread pan with parchment paper overhanging the edges. Preheat oven to 350º. Combine Salba seed and water, in a small bowl, set aside. Combine all flours and starches and mix well, eliminating any lumps. Add in poppy seeds.
Zest lemon before juicing. Combine honey and warm orange juice. When well mixed, add in oil, agaves nectar, Salba gel, and lemon juice and lemon zest. Mix wet and dry ingredients and stir until everything is combined. Bake at 350 for approximately 50 minutes, cover after 30 minutes to prevent over-browning. Check for doneness with a toothpick. Allow to cool on a drying rack, and remove with parchment paper “handles” after 5 minutes to prevent a soggy bottom. Cool completely on drying rack. Serve and accept compliments. Makes one large loaf, or two 5X3 loaves or muffins.
Lazy Day Skillet Bread featuring Salba seeds By Cheryl Harris Alexandria, VA Sometimes, simple is best. This is one of my favorites because it’s easy, delicious, and just comfort food. It's perfect for breakfast or as a snack cake, or without nuts as a sweet bread. Best of all, it holds together so well due to the Salba seeds that you can pick it up and eat it! And the blender does much of the work, so it's perfect for a busy parent or a lazy day. This recipe has great nutrition from the whole grains flours and the Salba seeds, and is also gluten, dairy, eggs, soy, corn and sugar free and vegan as well, so everyone can enjoy it. You can use all teff, all sorghum, or a combination. You can also use a regular 9 inch cake pan, but a cast iron skillet gives a nicer crust. 1 cup teff flour 1 cup sorghum flour (with 1 ½ tablespoons mesquite* mixed in) 1 rounded tablespoon baking powder ¼ teaspoon baking soda 2/3 cup chopped hazels, brazil nuts, walnuts, etc ¼ teaspoon salt ¼ teaspoon allspice Wet: 1 tablespoon whole Salba seeds ¼ cup juice, milk substitute, or water 2 very ripe bananas 1/2 cup coconut oil (or butter if not avoiding dairy)
2/3 cup maple syrup 1/2 t maple extract (check GF status) 1 teaspoon vanilla Grease a 10 inch cast iron skillet with coconut oil. Preheat oven to 350º. Combine Salba and juice in a small bowl. Let sit 10 minutes. Meanwhile, thoroughly mix dry ingredients together. Combine wet ingredients, including Salba gel in a blender. Blend until well combined. This will take 2-3 minutes or more. Add wet to dry, mix until everything is just combined. Bake for 30 minutes or until top turns a beautiful golden brown. Cool on a drying rack 5 minute, then turn out onto a plate. Serves 12 *Mesquite flour adds fiber and a nice caramel flavor which really works well in this recipe. If you don’t have it, it can be omitted, but add an additional ½ t maple extract.
Salba Seed Bread
By Cheryl Harris Alexandria, VA This bread is equally good for brunch, a quick snack or for sandwiches. It is gluten, dairy, egg, soy, and sugar free, vegan friendly, and a tasty treat! It is also very nutritious because of the Salba seeds, and the rice bran and whole grain flours, which provide quite B vitamins and fiber. Because of the Salba, this loaf doesn’t need binders like xantham, and doesn’t sink like many GF breads do. Serves: 10 Salba gel: ¼ cup water with 1 T whole Salba seeds
½ cup warm water 3 Tablespoons honey* 2 teaspoons active dry yeast ¼ cup rice bran 1/3 cup almond meal ½ cup sorghum flour 1/3 cup amaranth 1/3 cup millet 1/3 cup arrowroot starch or corn starch ¼ cup potato starch ¼ cup tapioca starch 2 TBSP sesame seeds, white or black 3 Tablespoons canola oil 1 teaspoon apple cider vinegar ½ cup water, orange juice or milk alternative *use agave nectar for vegan version Preheat oven at 250º for 5 minutes then turn off. Line a 8X4 inch bread pan with parchment paper with ends hanging over the edge of the pan. Combine water with Salba seeds. Let sit at least 30 minutes, but longer or overnight is fine. Combine all dry ingredients in a big bowl and mix thoroughly. Combine water, honey and yeast and let sit 5-10 minutes or until fizzy. Thoroughly mix dry and wet ingredients separately. Combine and mix vigorously for 1-2 minutes (or use your mixer on medium for about a minute). Put dough in the prepared pan in the slightly-preheated oven (instructions above), or put covered dough in a warm place, like on top of the drying machine. Allow to rise for 45 min to an hour, or until the dough reaches the top of the pan. Preheat oven to 375º (wait at least 20 min until oven is hot). Bake for 15 min, then cover with foil and bake for a total of 50-55 min. Check for doneness; loaf should sound hollow when tapped. Cool on a wire rack for 5 minutes, then remove bread by pulling up on the parchment paper, and cool.
Turkey garden burgers By Cheryl Harris Alexandria, VA
These burgers are full of garden fresh goodness and much healthier than their beef counterparts. Salba seeds help them stick together and add nutritional benefits, too! They’re quick, easy, and my husband and I fight over the leftovers. Low fat turkey is key. Fat free is too dry, and the regular full fat is much less healthy. 1.3 lbs low fat ground turkey (90-95% lean)* 1 cup parsley, packed 1/2 cup spring onions, shallots, or mild/sweet onions 1 tablespoon fresh thyme 1/2 teaspoon cayenne powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/2 teaspoon salt Salba gel: 1/2 cup water 1 tablespoon whole Salba seeds First, make Salba gel by combining the water and seeds and allowing it to sit for 20 min. Mince onion, chop parsley coarsely. Wash hands and combine everything together (you can mix with a instead, but it’s easier with your hands!). Make into small patties. Grill on medium high heat until done (7 or 8 minutes). Serve topped with tomato, pickles, avocado, lettuce, etc. on a gluten free hamburger bun, or by itself. Or, of course, with a side of roasted peppers. Makes 8 burgers, serves 4 *note: It sounds strange, but most the turkey sold here is 1.3 lbs. I’m sure you can adjust to whatever you find at the market.
Carrot Muffins or Carrot Baby Bundt Cakes By Cheryl Harris Alexandria, VA
These muffins are a big hit at my house. They’re very moist and can be as spicy as you like them. They work as a breakfast, a healthy snack, or a light dessert. The glaze is optional, but adds a special extra touch. If you do have baby bundt pans, they are just so cute! They are low fat, but they’re actually healthy, due to the whole grains, Salba seeds, fruit and veggies. No one will guess they are gluten, dairy, egg and soy free, and sugar optional. If, by some strange chance, you do have leftovers, they keep very well uncovered for 2-3 days. We discovered this by accident—they don’t last long here! 1 can crushed pineapple (divided into crushed pineapple and juice) 4 teaspoons whole Salba seeds 1 cup brown rice 1/2 cup sorghum flour (or teff flour) ½ cup arrowroot starch 2 teaspoon baking soda 4 teaspoons baking powder 1/2 teaspoon salt ½ teaspoon each ginger and allspice 1 teaspoon cinnamon 1/4 teaspoon nutmeg (or substitute all 2 teaspoons pumpkin pie spice for all of the spices) 2 tablespoons oil 1/2 cup agave nectar 2 T molasses (or 2 more T agave nectar) ½ cup crushed pineapple, drained (from the same can as the juice) ½ cup packed finely grated carrots (approx 5 carrots) 2/3-1 cup nuts: brazil nuts, macadamias, or walnuts work well. Or use a combination of nuts, raisins, and/or chopped crystallized ginger for people who enjoy a little kick. Glaze (optional) 3 tablespoons powdered sugar 2 teaspoons orange or pineapple juice Preheat oven to 350º. Put muffin cups into muffin tin or grease tins, or grease baby bundt pans. Drain ½ cup of pineapple juice into a small bowl and add the Salba seeds to the juice. Set aside for 20 minutes. Reserve crushed pineapple. Combine dry ingredients, leaveners and spices and mix thoroughly. Chop nuts and add to dry ingredients. Grate carrots finely. Combine agave, molasses, oil thoroughly, then add carrots, ½ cup of crushed pineapple and Salba gel.
Mix wet and dry until just incorporated. Pour into muffin tins or baby bundt pans until they are 2/3 of the way full. Bake for 8-10 minutes or until browned on top. Cool on wire rack and turn out after 5 minutes. Make glaze: Add juice to powdered sugar, ½ teaspoon at a time until it is a pourable consistency. Glaze while muffins are warm, but not just out of the oven. A little goes a long way. Makes 12 standard size muffins and 3 baby bundt cakes or 18 standard size muffins.