I think most people who switche to the Paleo diet or some form of gluten free or carbohydrate sensitive diets, miss home baked goods. I used to bake frequently, but I also ate what I made. Home made fresh cinnamon buns, still warm from the oven, just cannot be left for guests.
So, I experiment with recipes and create my own versions of healthier baking. This morning's creation was biscuits using Bob's Redmill flour. It is a chick pea, potato and "other" mix that I use quite often. At least the chick peas provide a bit of protein. I want to try making a fermented "Dosa", an Indian pancake, next.
The Recipe for Skillet Biscuits:
1 cup of cold butter. You could use other fat, such as lard or tallow if you wished.
2 cups of the flour mix . Sometimes I make my own from various flowers I have. Today I used Bob's
1 tsp of salt. I ground coarse sea salt.
2 tsp baking powder or 1 cream of tartar and 1 of soda.
Mix this together with a pastry blender until just crumbs are evident and no large pieces of butter/fat remain.
Mix together in a small bowl
1 beaten egg
1/3 cup of liquid (I used water, but you could use milk, coconut milk, any milk )
1 tsp of apple cider vinegar
Dump the liquid into the crumb mix and stir until combined. Do not over mix.
The cast iron skillet was preheated on low. No grease is necesasry since the mixture is fat heavy. I tried to form patties with my hands, but once handled the mixture bacame sticky. I scooped out a small lump and put it in the pan and when there were 5 or 6 lumps, put a lid on that let the steam escape and left it for a few minutes on low. Then I flipped the biscuits with a spatula and flattened them somewhat, put the lid back on and waited a few more minutes. The biscuits were done when they no longer changed shape (indented) when touched.
Remove the biscuits to a platter or rack. But of course you must try one. I used a little butter, though they are butter rich and I found that they needed nothing.
When they are cool I will keep them for sandwich bread or egg muffins in the morning.
Enjoy!
So, I experiment with recipes and create my own versions of healthier baking. This morning's creation was biscuits using Bob's Redmill flour. It is a chick pea, potato and "other" mix that I use quite often. At least the chick peas provide a bit of protein. I want to try making a fermented "Dosa", an Indian pancake, next.
The Recipe for Skillet Biscuits:
1 cup of cold butter. You could use other fat, such as lard or tallow if you wished.
2 cups of the flour mix . Sometimes I make my own from various flowers I have. Today I used Bob's
1 tsp of salt. I ground coarse sea salt.
2 tsp baking powder or 1 cream of tartar and 1 of soda.
Mix this together with a pastry blender until just crumbs are evident and no large pieces of butter/fat remain.
Mix together in a small bowl
1 beaten egg
1/3 cup of liquid (I used water, but you could use milk, coconut milk, any milk )
1 tsp of apple cider vinegar
Dump the liquid into the crumb mix and stir until combined. Do not over mix.
The cast iron skillet was preheated on low. No grease is necesasry since the mixture is fat heavy. I tried to form patties with my hands, but once handled the mixture bacame sticky. I scooped out a small lump and put it in the pan and when there were 5 or 6 lumps, put a lid on that let the steam escape and left it for a few minutes on low. Then I flipped the biscuits with a spatula and flattened them somewhat, put the lid back on and waited a few more minutes. The biscuits were done when they no longer changed shape (indented) when touched.
Remove the biscuits to a platter or rack. But of course you must try one. I used a little butter, though they are butter rich and I found that they needed nothing.
When they are cool I will keep them for sandwich bread or egg muffins in the morning.
Enjoy!
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