Showing posts with label gluten-free recipes. Show all posts
Showing posts with label gluten-free recipes. Show all posts

Tuesday, August 8, 2023

Oatmeal Raisin Gluten-free Quick Bread

This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

Food Lust People Love: This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

If you search the internet for gluten-free flour mixes, there are countless recipes to combine at home. I’ve had really good luck though with the store-bought combos. Gluten-free bread flour mixes tend to have additives like xanthan gum which saves you from buying an extra ingredient so that’s what I used for this loaf. 

Oatmeal Raisin Gluten-free Quick Bread

If your family isn’t crazy about raisins, by all means substitute chocolate chips instead. I made my own oat flour by whizzing the required weight of oats in my small food processor. It worked great so I don’t hesitate to recommend you do the same. Note that your oven will start at a higher temperature for the first 10 minutes, then you’ll turn it down. 

Ingredients
1 ⅜ cups or 193g all-purpose gluten free flour blend 
¾ cup or 150g granulated sugar
⅝ cup or 75g certified gluten free oat flour (See note above.)
⅜ cup or 54g cornstarch
½ cup or 50g certified gluten free oatmeal, divided
2 teaspoons baking powder
¾ teaspoon xanthan gum (omit if your blend already contains it)
¾ teaspoon baking soda
½ teaspoon fine sea salt
1/2 cup or 75g raisins
1 cup or 245g plain yogurt, at room temperature
6 tablespoons or 84g unsalted butter, melted and cooled
2 eggs at room temperature
1 teaspoon vanilla extract

Method
Preheat your oven to 375°F or 190°C. Grease well an 8.5-inch x 4.5-inch loaf pan, then line it with some parchment paper. Set it aside.

In a large bowl, place the flour blend, sugar, oat flour, cornstarch, oat flour, baking powder, xanthan gum (if needed), baking soda and salt. Separate out a couple of tablespoons of the oats to use for decoration then add the rest to the bowl. Whisk to combine well.


Rinse and drain the raisins. Add them to the flour mixture and stir to coat. 


In another bowl, whisk together the yogurt, butter and eggs. 

Create a well in the center of the dry ingredients, and add the beaten wet ingredients.


Fold until just combined but no dry ingredients should be showing. 


Spoon the batter into the prepared baking pan and smooth the top. Sprinkle on some of the reserved oats. Wet a spatula and score the top of the loaf down the middle. Finish with the rest of the reserved oats. 


Place the pan in the center of the preheated oven and bake for 10 minutes.

Reduce the oven temperature to 350°F or 180°C and continue to bake for another 45 to 50 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached.

If the top starts to brown too much, cover it lightly with foil for the remainder of the cooking time. 

Remove the loaf from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. 

Food Lust People Love: This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

Slice to serve either plain or toasted. 

Food Lust People Love: This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

Enjoy! 

It’s the second Tuesday of the month and in my world that means it’s time for my Bread Bakers to get together and share recipes. Our theme today is gluten-free bread. Check out the links below. Many thanks to our host, Sneha of Sneha’s Recipe. 


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.


Pin this Oatmeal Raisin Gluten-free Quick Bread! 

Food Lust People Love: This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

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Thursday, January 23, 2014

Baby Asparagus Wrapped in Prosciutto

Quick appetizers made from asparagus wrapped in prosciutto or Parma ham are perfect finger food for parties.



I first tried these beautiful morsels on my birthday last year, exactly one year ago today, made by the lovely Nicola.  That night was the first time we became reacquainted since we all lived in Abu Dhabi back in the late ‘80s.  During this past year we’ve have spent much time in Nicky's company, enjoying the warm hospitality of the home she shares with our dear friend, David.  As another birthday rolls around and I take stock of my blessings, David and Nicky are up near the very top of the list.  They gave me my birthday gift early since they are traveling this week and it almost made me cry.  This photo was from the olden days, more than 25 year ago.  They had it scanned and improved from an old print.  Then framed it.  Isn't that the best gift?!

Me and my sweetie, Abu Dhabi, circa 1988



Baby Asparagus Wrapped in Prosciutto

Prosciutto crudo is ham that has been cured and aged, so while technically it is uncooked, it is safe to eat, not to mention delicious. If it comes from the right region of Italy, it can also be called Parma ham but any prosciutto will do here. You can substitute thicker asparagus and use only one or two in each roll, but I prefer baby asparagus because they cook more quickly so they are done by the time the prosciutto is golden and crispy. Plus, look how pretty! You are going to love these wrapped asparagus!  So easy and so delicious!

Ingredients
100g or 3 1/2 oz baby asparagus
120g or 4 1/4 oz thinly sliced (raw cured, not dried) prosciutto
Olive oil
Freshly ground black pepper

Method
Cut the tough dry ends off the bottoms of your asparagus.



Separate the slices of prosciutto and slice them each in half lengthwise.



Prepare your cooking pan by drizzling it all over with the olive oil.

Here’s where you are going to have to do a little math on your own.  Determine how many half slices of prosciutto you have.  My package had 10 slices so I had 20 long halves.



Now count your asparagus spears and figure out how many you can put in each roll.  You may have a few remainders, as we used to say in long division.  I had 86 spears, divided by 20 = 4.3.  So, for me, each roll could have 4 spears and six of those rolls could have five.  Take out the thinnest spears to be your remainders so you can add them in to the last however many rolls.

Okay, ready to roll?   Starting near the top of the asparagus spears, roll them up as tightly as you can in the prosciutto.

Go once around the top and then start angling the roll so that you finish near the bottom.



Place the rolls in your prepared cooking pan and turn them over in the olive oil to coat.



The broiler or grill in my oven has a very narrow range so I lined mine up so the prosciutto was in the middle.  If yours works better, you can spread them around the pan.



Cook under the grill or broiler of your oven until they have cooked on one side, turn them over to brown on the other.  For some of you, this may happen quite quickly so don’t walk away and do keep a close eye on them.

When crispy on both sides, remove to a serving plate and sprinkle them with a generous helping of freshly ground black pepper.  These can be served immediately or later at room temperature.  I must confess that my husband was traveling when I made these and I munched on them all morning until they were all gone.



As when Nicky served them, these go great with a glass of Champagne.  Or whatever your favorite tipple.  Enjoy!



Here are a few other appetizer recipes you might enjoy:






Wednesday, January 22, 2014

Feta-Stuffed Cherry Tomatoes with Shrimp

Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.

Food Lust People Love: Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.


I'd like to tell you that I made this with football games in mind but, truthfully, it was a great snack for taking on the sailboat.  I popped them in a small container and put it in the cooler with the cold beverages. Finger food and appetizers are great for picnics or celebrations of any kind!

Ingredients
14 oz or 400g shrimp, peeled and deveined (about 14 medium sized)
Olive oil
14 cherry tomatoes
3 1/2 oz or 100g goat milk feta cheese
1 tablespoon plain yogurt
Small bunch green onions
Freshly ground black pepper

Method
Gently sauté the shrimp in a drizzle of olive oil until just cooked.  Set aside to cool.  I cooked them with the tails still on then took them off.  It doesn't make a difference so you can just as easily take the tails off first.



Cut the tops off of your cherry tomatoes and run the knife around the inside to loosen the flesh.

Scoop the insides out.  I used my quarter teaspoon measuring spoon, which worked beautifully.  Discard the seeds.



Cut just a tiny slice of skin off the bottoms of the tomatoes so that they will stand upright.  Lay the tomatoes, hollow side down, on some paper towels.



Mince all but two or three of your green onions.  You'll need a few kept long for garnish.



Crumble your feta cheese in a small bowl, add in the yogurt, the minced green onion and a few generous grinds of fresh black pepper.  Mix thoroughly.



Fill the tomatoes with the seasoned feta.



Cut your remaining green onions into short lengths.  Poke a piece of green onion into the feta.



Put one shrimp on top of each filled tomato.  Press gently to stick the shrimp down.

Food Lust People Love: Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.


Keep chilled until ready to serve.

Food Lust People Love: Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.

Enjoy!

Visit all the other Appetizer Week Blogs for more Snack Time Deliciousness:

Pin these Feta-Stuffed Cherry Tomatoes with Shrimp!


Food Lust People Love: Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.
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