Tuesday, October 29, 2013

I CAN Believe It's Not Butter!

 We have found the perfect butter!  Smart Balance Buttery Spread Light with Flaxseed Oil!  This is gluten free, lactose free, non-dairy, and vegan.  It does contain soy(beans), the second ingredient.   Here are the ingredients:

water, oil blend (palm fruit, soybean, flaxseed, canola, and olive oils), Contains less than 2% of: salt, natural and artificial flavor, and then a whole bunch of long weird stuff.  It is very very good!

This is what it looks like!

Sunday, October 27, 2013

Growing Chia Seeds

When my dad forgot to put chia seeds in the bread, I decided to use them instead of throwing them away.  2 weeks later: they have grown a lot and are still alive!  They have been living in the bathroom.  It was really easy!  I just put the soaked seeds in a pot and put dirt in it.  Now I want to grow all the seeds in the kitchen!  

Thursday, October 17, 2013

Millet Sandwich Bread

Finally, we have a bread that everyone will eat by choice!  This bread does not have the centimeter-thick crust, but instead has a soft, mushy one.  The inside is mushy too!  As you can see in the picture, honey goes with it very well as well as jam and our new favorite fake butter!  It is very good!  I am posting this as my dad makes the second loaf.  Enjoy!

Millet Sandwich Bread


- 2 Tb chia seeds
- 1 cup millet flour
- 1/2 cup potato starch
- 1/2 cup buckwheat flour
- 1/2 cup quinoa flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 1/3 cup flax seed meal
- 1 tsp salt
- 1 tsp xanthan gum
- 2-1/4 tsp yeast
- 2 cups water
- 3 Tb olive oil
- 2 Tb syrup (maple or agave)
- sesame seeds to sprinkle on top

1. Soak the chia seeds in 1/2 cup of the water.  These will turn into tiny squishy eyeballs after fifteen minutes.  That's good.

2. Put the yeast in a large bowl, then add 1-1/2 cups water (should be room temperature or slightly warm).  Add the oil and syrup.  After 5-10 minutes it will look like foamy goo.  That's good.

3. Preheat oven to 425.  Put a "bath" (pan filled with water) on the bottom rack.

4. In another bowl, mix all the dry ingredients well.  Add the chia goo to the yeast goo and mix well.  Pour the dry ingredients into the wet ingredients and mix well.  It will quickly make a soft dough.

5. Grease and dust a bread dish (9 x 3 x 4 or thereabouts.)

6. Pour the dough into the dish.  Smooth the top, and score lengthwise, not quite in the middle.  Sprinkle with the sesame seeds.

7. Put the bread in the oven.  Immediately reduce temperature to 350, then cook for 1 hour 20 minutes.  Reduce heat again, to 300.  Bake for another 25-35 minutes, or until done.

Friday, October 4, 2013

(All-Purpose) Flour Mix #6 and 6.5

The way this works is that you make a giant batch (this recipe makes about 5 cups) and then use it as recipe calls for.  For example, my pancake recipe calls for 1 cup of this mix, so you would just take one cup out of your giant batch.

All Purpose Flour Mix #6

1 cup brown rice flour
1 cup oat flour
1 cup millet flour
1/2 cup quinoa flour
1/2 cup black bean flour
1/2 cup tapioca flour
1/4 cup flax seed meal

All-Purpose Flour Mix #6.5

1 cup brown rice flour
1 cup oat flour
1 cup buckwheat flour
1/2 cup quinoa flour
1/2 cup white bean flour
1/2 cup tapioca flour
1/4 cup potato starch

Thursday, October 3, 2013

Chocolate Chip & Nut Cookies

At last, a chocolate chip cookie that tastes like a real one!  I kind of think of this diet as, instead of B.C. and A.D. (like in history), Before Diet and With Diet.  If that is true, then I can't tell if this cookie is BD or WD!  The best part about the cookie is the real cookie taste!  The texture is not perfect, but still very good!  My mom says: "I like them better than Mrs. Field's cookies!"  My sister says: "They taste like pancakes."  Not sure where that came from, but she definitely still liked them!  I think that they were really good!  My only negative comment was that they were kind of crumbly.  Other than that, delicious!

Chocolate Chip & Nut Cookies


-2 cups flour 6.5
-1 Tb. chia seeds (soaked in water for 15 minutes)
-1 egg or egg replacer
-3/4 tsp. salt
-3/4 tsp. baking powder
-1/2 tsp. baking soda
-1 stick fat free butter, melted until soft
-1/2 cup packed brown sugar
-1/2 white sugar
-Chocolate chips (we did about three handfuls)
-Slivered Almonds (we did about 1 handful)


1.  Preheat oven to 350 degrees Fahrenheit

2.  In a large bowl, mix all dry ingredients well.  In another bowl, mix all wet ingredients well.  

Combine bowls and stir until just mixed.  Add chocolate chips and nuts. 

3.  Put parchment paper on a baking sheet.  If you don't have paper, just lightly oil and flour a baking sheet.  Put tablespoon sized blobs on the sheet.  (Tablespoons make very large cookies!)  Bake for 12-15 minutes.