Bezglutenowe naleśniki szpinakowe

Bezglutenowe naleśniki szpinakowe

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Składniki:

2 Tablespoons Palm Shortening Or Cooking Fat Of Choice

⅓ cups Tapioca Flour

¼ cups Coconut Flour

1 Tablespoon Psyllium Husk Powder

1 teaspoon Baking Powder

½ teaspoons Onion Powder

½ teaspoons Garlic Powder

½ teaspoons Salt

2 cups Fresh Baby Spinach

1 cup Egg Whites (or Whites From 12 Large Eggs)

½ cups Water

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Honey Or Sweetener Of Choice

Przygotowanie:

Preheat frying pan on low heat. Melt palm shortening and set aside.

Add all dry ingredients except spinach to blender; blend on high speed for 20-30 seconds to sift and combine dry ingredients thoroughly. Empty into large mixing bowl and set aside.

Add all wet ingredients to blender, including the spinach, and blend on high until smooth and well mixed. Add dry ingredients back in and blend until well incorporated with wet ingredients.

Dip your pastry brush in the liquid fat and brush a thin coating all over your frying pan, coat it thoroughly, and don’t skip around the edges. The oil will go very far when you spread it thinly.

Using a ladle or spoon, pour about 1/4 cup of the batter into the greased frying pan and swirl it around to spread it out in the pan until it’s the size you want (6″ rounds are recommended). Try not to stretch it too thin or it might tear or cook unevenly.

Cook until lightly browned and firm on one side, gently flip over and cook other side until also lightly browned and firm.

After each crepe, remove it from the pan onto a plate and brush with cooking fat before each ladle goes in. I don’t recommend cooking more than one at a time unless you use a large griddle.

Repeat until all batter is used.

Notes:

Don’t be alarmed when batter thickens the longer it sits. Quickly spread it out in pan to avoid uneven cooking.

I highly recommend using these as savory crepes, lasagna noodles, manicotti shells, Mexican casseroles, or as a sandwich wrap!

Owsiano-gryczany chleb z babką płesznik (na drożdżach)

Bezglutenowy owsiano-gryczany chleb z babką płesznik (na drożdżach)

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Składniki:

1 1/2 cups gluten-free oat flour

1/2 cup buckwheat flour

1/2 cup tapioca starch

1/2 cup potato starch

2 tbsps ground psyllium husk (or 2 tsps xanthan gum)

1 1/4 tsps salt

2 tsps instant yeast

1 cup warm water

1/2 tsp cider vinegar (or lemon juice)

2 tbsps honey

3 tbsps olive oil (or softened butter)

2 large eggs

Przygotowanie:

Mix flours, starches, psyllium husk, salt and instant yeast with a stand mixer with paddle attachment (or hand mixer) until well combined.

Add vinegar and honey to the water and mix well.

Add in the liquid gradually and mix until the mixture has come together (it is dry and crumbly).

Mix in olive oil and beat at low speed until blended.

Add in eggs, one at a time (beat at low speed until incorporated before adding another).

When all eggs are added, scrap the side and bottom of the mixing bowl, then beat the batter at high speed until smooth (about 3 minutes, add extra 1-2 tbsps water if the batter is too dry).

Scrap the sides of the mixing bowl, cover and let the thick sticky batter rise for 45 minutes (at room temperature).

Lightly grease and line a loaf pan (9" x 5" x 2.75").

Transfer the risen batter to the prepared pan, then smooth the surface with wet spatula and fingers.

Put the pan in a closed oven and let the batter rise until it domes nicely, about 12-15 minutes.

Set the oven to 355°F/180°C and bake the bread for about 35-40 minutes, or until golden brown.

Remove the bread from the pan immediately and cool on a wire rack before slicing.

When cooled, cut into slices using a serrated knife. Best served fresh from oven.