Friday, January 6, 2012
1 2/3 cup of gluten-free oat flour (or grind certified gluten-free rolled oats in a magic bullet or high powered blender to make your own oat flour- which is what I do)
2/3 cup of certified gluten-free rolled oats
2/3 cup of organic millet flour
1/3 cup of tapioca flour
1 TB of chia seed meal
1 TB of baking powder
1 ts. of sea salt
2-3 TB of pure maple syrup or use 10-15 drops of liquid stevia
4 TB of room temperature organic coconut oil (I used Nutiva)
4 TB of cold vegan butter (I used Earth Balance- soy free)
1 1/3 cup of coconut milk beverage (I used So Delicious)
juice from one lemon- about 1/4 cup of juice (or orange could work here too for more flavor)
1 organic washed orange to zest 2 ts. for batter, and 2-3 ts. for topping the biscuits
First, mix together your milk and lemon in a glass bowl to sit and culture for at least 10 minutes. Then in a different large mixing bowl mix together your dry ingredients and then cut in the oil and butter like you would a pie crust recipe. Lastly, add the milk mixture and stir well. It will be a bit foamy and wet when you first mix it all together. So let the batter sit for 10-15 minutes for the oats to soak up the moisture. Then these biscuits are a "drop" biscuit recipe- so you will use a 1/4 cup measuring cup to pour out and drop the batter on a parchment papered baking sheet. Then top the biscuits with a sprinkle of orange zest. This recipe will make 1 dozen large biscuits, or 18 smaller biscuits. Bake in a 350 degree oven for 18-20 minutes. Until golden brown and stiff. Pull from oven and let cool for a few minutes before moving and serving.
Spicy Pear Butter Recipe
2 gallons (8 quarts) of frozen pears (with or without peal)
Pears don't have to be exactly measured- You can use whatever you can get your hands on. Also, if you don't have frozen pears, fresh pears will work too. I do not think canned pears will work because of the excess moisture, but maybe some one out there can prove me different.
In a large 8-10 quart pot, dump your semi-defrosted frozen pears and basically you let them simmer down into a boil and you let them simmer on the stove for 6-10 hours until the pears have turned into a very thick sauce. You can add your spices after a few hours of cooking down and taste test to see if you want to add a touch more. Start smaller so that you don't over do it though.
start with these spices, and then add a pinch more if you want more spice:
1/2 ts. of allspice
1/2 ts. of ground nutmeg
1/2 ts. of ground cinnamon
1/2 ts. of cloves
Then, after the pears are cooked down, Let cool for 6-8 hours and then pour into a blender to whip into a nice thick and smooth butter. The butter should really look like a creamy butter...:)
Then if you want to preserve your butter you can follow traditional preserving methods and can it for a later date. I like canning the butter in pint-sized jars so that they are easy to get the butter out with a small knife or spoon. Perfect.
The 2 gallons of pears roughly made about 4 pints of butter. Just to get an idea of how much water is reduced.
Hope you have a beautiful day.
Much love and light to you!