GLUTEN FREE BLACKBERRY WAFFLES MADE WITH BANANA NUTRYTTIVA FLOUR
3 tablespoons butter
3/4 cup fresh blackberries, washed and dried
4 tablespoons sugar, divided
1 3/4 cups flour
1 teaspoon baking powder
½ teaspoon of Xantham Gum
1/8 teaspoon salt
1 3/4 cup milk
Preheat waffle iron. Place blackberries in a small bowl and sprinkle with 2 tablespoons sugar; mix. Melt butter in microwave or stovetop.
2- In a medium bowl combine dry ingredients: Nutryttiva Banana flour, baking powder, salt and the remaining 2 tablespoons of sugar. In another medium bowl, whisk the eggs slightly, and stir in the milk, and melted butter. Stir the wet ingredients into the dry ingredients until just mixed. Do not overmix. Add the blackberries and stir once or twice.
3- Once the waffle iron is hot spray with nonstick cooking spray. Pour about 1/3 cup batter for each waffle. Cook about 3 1/2 minutes or until golden brown. Repeat with any remaining batter. Keep warm in oven. Serve with maple syrup or honey.
GLUTEN FREE CARROT CAKE MADE WITH NUTRYTTIVA BANANA FLOUR
2 cups of Nutryvitta Banana Flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 teaspoon Xanthan Gum
3 large eggs
1 cup sugar
3/4 cup brown sugar
1 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
3 cups grated carrot
1 cup chopped pecans or walnuts
1- Preheat oven to 180C. Grease a 23cm spring form tun with butter.
2- In a big bowl whist together the flour, sugars, baking powder, salt, and the Xanthan Gum.
In a blender put together oil,2 cups of grated carrot, buttermilk, eggs, and vanilla. Let it blend well.
3- Transfer wet ingredients to the large dry ingredients bowl and mix well to form a smooth batter.
4- Fold in with the last cup of grated carrot and one cup of chopped pecans or walnuts
Pour batter into prepared cakepan.
5- Bake for at 350° for 50 minutes, or until golden.
Set aside for 30 minutes to cool.
GLUTEN FREE CHICKEN POT PIE MADE WITH NUTRYTTIVA BANANA FLOUR
750 ml of milk
200 ml of oil
3 1/2 cup of NUTRYVITTA BANANA FLOUR
2 cups of Parmesan cheese
1 tbsp of chicken bouillon
1 dsp of yeast
500 g cooked, seasoned and shredded chicken
4 cups of spinach cut in small pieces
1 grated carrot
2 cup of parmesan cheese OR mussarela
250 g of sour cream
Parmesan cheese and oregano on top of the pie
1- In a blander, mix all the ingredients of the dough until it becomes consistent. The dough is NOT supposed be like a pizza dough.
2- Separately, mix the shredded chicken with corn, carrot, spinach,the cheese (mussarela or parmesan) and sour cream. The sour cream is to prevent the pie to becomes dry, so it will be melted after with the other cheese after cooked.
3- In a silicone baking pan, add a half of the dough, add the filling on top and cover with the rest of the dough. Add oregano and parmesan cheese and put in the heat oven
SOURDOUGH BREAD MADE WITH NUTRYTTIVA BANANA FLOUR
Before everything: Creating Your Starter
To make sourdough bread, you blend the starter with some flour and make dough. The yeast propogates, and leavens your bread. This is how you make your starter:
Blend a cup of warm water and a cup of regular flour, and pour it into a jar. Keep the starter in a warm place; 70-80 degrees. Every 24 hours for at least three days, (A) throw away half of it and then (B) add a half-cup of regular flour and a half-cup of water. When your starter develops a bubbly froth, it is done than you put it with a lid on the refrigerator.
Sourdough Baking Step one: Proofing the Sponge
Several hours before you make your dough, you need to make a sponge. A "sponge" is just another word for a bowl of warm, fermented batter.
• Take your starter out of the fridge. Pour it into a large glass or plastic bowl. Meanwhile, wash the jar and dry it. You may also wish to pour boiling water over it.
• Add a cup of warm water and a cup of flour to the bowl. Stir well, and set it in a warm place for several hours.
• Watch for Froth and and Sniff. When your sponge is bubbly and has a white froth, and it smells a little sour, it is ready. The longer you let the sponge sit, the more sour flavor you will get.
Sourdough Baking Step Two: The Actual Recipe
2 Cups of sponge (proofed starter)
3 Cups of BANANA FLOUR
2 tablespoons of olive oil or softened margarine
4 teaspoons of sugar
2 teaspoons of salt
To the sponge, add the sugar, salt, and oil. Mix well, then knead in the BANANA FLOUR a half-cup at a time. Knead in enough BANANA FLOUR to make a good, flexible bread dough. Let the dough rise in a warm place, in a bowl covered loosely with a towel at least one hour. When a finger poked into the top of the dough creates a pit that doesn't "heal", you've got a risen dough. Then, you will repeat this process for another 45 minutes until doubled in bulk.
Place the pan with the loaf in your oven, and then turn your oven to 350o Farenheit and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.