LAUNCH OF AMY RUTH'S!

Dear Friends, all future blog entries and where to buy Amy Ruth's will be directed to my website. HAPPY BAKING!

Chocolate Chip Challah!

THE LAST THING A WIFE WANTS TO HEAR WITH A MIGRAINE...."DEAR, WHY HAVEN'T YOU MADE CHOCOLATE CHIP BREAD?"

I've been so focused on my baking mix, I've neglected the other amazing things I can bake that use other flours. Last night, amongst a killer headache, my dear hubby asks why there hasn't been a loaf of bread in the past week or so. He mentioned chocolate chip bread......While I was fuming out my ears since I took this as criticism, I went to bed thinking of a recipe.
Chickpea flour and tapioca starch made this bread, it tasted like Challah, (Jewish style egg bread)
It's AMAZING, light fluffy and egggy, with bits of chocolate.

1 cup of chickpea flour
1 cup of tapioca staarch
1 teaspoon of xantham gum
1 teaspooon of unflavored gelatin
3.5 tablepoons of sugar or sweetener. (I use erythritol)
.5 teaspoons of cinnamon
1/4 cup of dry buttermilk powder
2 1/4 teaspoons of dry yeast granules
1 egg plus 1 egg white
1/2 teaspooon of cider vinegar
1 cup of water
3 tablespoons of oil
1 teaspoon of vanilla extract

Put mixed wet ingredients in the bread machine first, then mixed dry ingredients and then yeast granules on top. Put chocolate chips in just before in starts to knead. (I put mine in the freezer so they didn't melt throughout the bread)

Birthday Cake

March is birthday month in our family, so I'm just preparing.....here is a healthy cake for all.

200 grams of amy ruth's baking mix
1/4 cup of sugar replacement
1/3rd cup of oil (1/2 cup if you don't want the potential of someone saying it's dry)
1/2 cup of yogurt
1/2 cup of pear puree
1/3rd cup of agave syrup
2 eggs
2 teaspoons of vanilla extract

Mix the dry and wet ingredients together. Bake in your favorite cake pan for 30 minutes at 350/180 or until toothpick comes out clean

Fill with whipped cream or frosting if you'd like!

Gluten Free Granola Bran Muffin

Here is a bran muffin without any "bran" so those who are true coeliacs don't have to worry about cross contamination from oats. I use more flax and chia to make up for bran. I wanted a muffin that was strictly for breakfast, something that was healthy tasting with breakfast texture, so this muffin isn't like a cupcake.

2/3rd cup of amy ruth's baking mix
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of cinnamon
1/3rd cup of gluten free granola
1/4 cup of ground flax seeds
1/3 cup of ground chia
2 eggs plus one egg white
1/4 cup of soy milk (or any substitute)
1/3rd cup of sugar substitute
1/4 cup of oil

Jake, do you like these so much that you want to share with elmo or are you trying to get rid of them?? This was my husband's last muffin batch before a 5 day juice fast so these didn't last 2 days in my kitchen. Good luck my dear:)

Mix wet and dry ingredients together, Bake in muffin tins, makes approximately 8 full muffins,
at 350/180 for twenty minutes.

Brown Teff Bread

EXCITING NEWS! I'M HOPING THAT I'M JUST A FEW WEEKS AWAY FROM THE LAUNCH OF MY BAKING MIX! Since I've mastered the mix for muffins and quick breads, etc. I'm still working on different kinds of bread when I can't sleep.

We all make mistakes, sometimes they end up in the trash and sometimes they end up being something completely different than you what you expect. Since I ran out of quinoa and a base flour like sorghum and brown rice, I decided to make a bread purely out of Teff (and tapioca starch to balance it out.) It came out as a light pumpernickel/brown bread, one that would be good toasted with butter. It didn't end up in the trash. I ate it happily. But next time I'd trade out 1/3rd cup of teff and add brown rice. Teff is a brilliant tiny grain but unless I tweak the rest of my bread recipe, it needs a little robust friend like brown rice. Here is a picture of my 3 little friends. So yes, you can make do with just one, but mixing different gluten free flours together always yields a better result.

1 cup of teff flour
1 cup of tapioca starch

1 1/2 teaspoons of xantham gum
1/2 teaspoon of salt
1 teaspooon of unflavored gelatin
2 tablepoons of sugar or sweetener. (I use erythritol and I use 3 to make a sweeter bread)
2 teaspoons of cinnamon
1/4 cup of dry buttermilk powder
2 Tablespoons of ground flax
2 1/4 teaspoons of dry yeast granules
1 egg plus 1 egg white
1/2 teaspooon of cider vinegar
1 cup of water
3 tablespoons of oil

Chocolate with Chia please

When I'm in the mood for a chocolate fix ANY time of the day, these work perfectly.

Add 1/2 cup of chocolate chips and 1/3 cup of shredded coconut if you want to make them more of an afternoon treat....

1 1/2 cups of amy ruth's baking mix (source of the chia!)
1/2 cup of cocoa powder
1/2 cup of sugar or sweetener
1 teaspoon of vanilla extract
2 eggs
1/4 cup of oil
1/4 cup of pear puree
1/3 cup of almond milk (or soy)
1/4 cup of coffee (room temperature)
2 tablespoons of agave syrup

Mix the dry into the wet ingredients, makes 10 muffins
Bake at 350 degrees

for 20 miniutes

Superfood Green Smoothie

So what else do I eat besides my own muffins??

This is the shake I whip up every morning before I chow down on one of my muffins.

1 cup of berries or papaya
1 teaspoon of lecithin granules
1 tablesopon of flax or milled chia seeds
1 heaping tablespoon of protein powder
1 packet of green vegetable powder
2 to 3 cups of water

You may say,...YUCK...but I'm half asleep and thirsty when I drink this so I actually enjoy it. The reward......my muffin and a coffee:)