gluten free whole grain biscuits

It has been on of those afternoons and evenings.  Puttering.  To the library I go for dvds and books.  At home it is tea and weaving and stitching.  Projects that are so big that they do not finish quickly.  I am working on the baby quilt and the rug.  A little every day settles me well.  Chop wood, carry water type of prayer and meditation.  

I did make a lovely breakfast the other day.  My Beloved is trying to be gluten free again but also prefers whole grains.  These biscuits remind me of whole wheat biscuits.

gluten free whole grain biscuits

1/4 cup teff flour

1/4 cup arrowroot flour

1/4 cup almond flour

1/4 cup millet flour

1 tablespoon ground flax

1 tablespoon boiling water

1 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 to 3/4 cup heavy cream

This will make four biscuits.

Preheat oven to 425 degrees Fahrenheit.  Line  a baking sheet with a silpat or parchment paper.  In a bowl mix the teff, arrowroot, almond, millet, baking soda, cream of tartar, and sugar.   Whisk well.  

Put the 1 tablespoon of ground flax and 1 tablespoon boiling water in a small bowl.  Mix together.  

To the flour mixture add the flax mixture and cream.  Less liquid makes a biscuit to cut, more liquid makes very good drop biscuits.  

Bake for 10 to 15 minutes or until there are golden edges.

I served these for breakfast with scrambled eggs from the farmer's market and white bean gravy.  

Pretty fantabulous.  Probably should have made it for dinner instead of tea and toast with cheese!

gluten free ultra thin chocolate chip cookies

To say I have been under the weather for the last two days would be an understatement.  I was really happy when I was able to drink sweet hot tea.

Before I got to feeling so bad, I was able to mix up some cookie dough and put it in the refrigerator for later baking.  My Beloved felt very special.  I modified a recipe from Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies, by Alice Medrich to make them gluten free and use what I had at home.

Ultra Thin Chocolate Chip Cookies

1/3 cup millet flour

1/3 cup amaranth flour

1/3 cup almond flour

1/3 cup arrowroot flour

½ teaspoon baking soda

10 tablespoons butter, melted

½ cup quick rolled oats (guaranteed gluten free if a concern)

½ cup sugar

¼ cup packed brown sugar

2 tablespoons plus 1 teaspoon light corn syrup

2 tablespoons whole milk, nonfat milk, or hempmilk

½ teaspoon salt

1/2 cup Enjoy Life chocolate chips

In a large pyrex with cover or a medium bowl you do not mind sitting in the refrigerator, put the melted butter, oats, sugars, milk, salt, and corn syrup.  Mix well.

Add the flours and baking soda.

Mix in the chocolate chips.  Enjoy Life chocolate chips are allergen free and mini.  I find the mini size works really well.  Cover and put in the refrigerator over night or longer.

Preheat the oven to 325 degrees Fahrenheit.  Cover baking sheets with aluminum foil.  Drop the dough onto the baking sheets in small teaspoons.  Bake 20 to 25 minutes.  You want them a bit darker then golden so they will become crispy when they cool.  But do not let them burn.  The turn very quickly.

This is the best picture of the cookies I got because they disappeared so quickly.  I know they brown quickly because we had some of those as well.  They disappeared quickly as well.  

My Beloved said these are the best gluten free cookies he has ever had.  Whether gluten free or not, these are fabulous cookies!

ancho cherry venison with gluten free flat bread

Having my Beloved go hunting means we actually eat more meat.  Yes, it is venison and pig but more.  I have been trying to find a recipe that I had in the past and cannot find it so I made something up.

Ancho Cherry Venison

1 pound venison for fajitas (in another words, the left over bits from butchering) or other fajita type meat

1/2 cup dried cherries

4 dates

1 dried ancho chili

Boiling water

2 tablespoons tomato paste

2 tablespoons olive oil

1/4 large onion or 1 small, finely chopped

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

In a bowl, put the cherries.

Pit the dates and them to the cherries.  Take the stem of the ancho chili and tear up and add to the bowl.  Cover with boiling water.  Let sit for a half hour or more.  

Preheat oven to 350 degrees Fahrenheit.

In a dutch oven, over medium high heat, put olive oil in the pan and heat.  Add the chopped onion.  Cook until starting to brown.

Add the venison and garlic.  Let brown but not cook through.  

Pour the chili mixture into a blender container and blend until smooth.  Add the tomato paste and blend ten seconds more.  Pour into the dutch oven until the meat is covered (I had leftovers).

Take the meat off the heat and cover.  Put in the oven for about 1 hour.

It will be nice and bubbly.  Serve on rice or flat bread or tortillas.

I had made some gluten free flat bread because that is what I was asked to do.  It was my first attempt at a gluten free flour tortilla in ages.  They did not turn out badly at all!

My Beloved thought this was very decadent after a very long day at work!  Very yummy!