November 2005 Archives

Gluten-free, dairy-free, soy-free (except for some soy lecithin in the chocolate chips).

• 1 1/2 cups brown rice flour
• 1/2 cup sweet sorghum flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 cup palm oil (sold as organic shortening)
• 1/4 cup honey
• 1 ripe banana, mashed
• 1 egg
• 1 cup gluten-free vanilla rice milk (I use Pacific brand)
• 1/2 cup gluten-free and dairy-free chocolate chips

Combine flours, baking powder, and salt. Add palm oil, honey, banana, egg, and rice milk and mix until smooth. Stir in chocolate chips. Put batter in 12 greased muffin cups and bake at 400°F for 15 minutes.

Cooking for Engineers

Interesting website if you're interested in some of the more technical aspects of cooking.

The first of the Thanksgiving Day recipes:

Cranberry-Orange Relish

• 30 ounces fresh cranberries
• 3 oranges, peeled and seeds removed
• 3 tablespoons crystallized ginger
• 2 cups white sugar

Using a coarse screen on the grinder, grind the cranberries, oranges, and ginger (I put it in while I was grinding the cranberries). Stir in sugar. Let sit overnight to blend flavors.

The initial tasting right after mixing seemed a bit sweet, so you might want to use less sugar for a more tart relish.

More recipes to follow ...