6 Dec 2010
The holidays mean different things to different people. For people who love to bake, this is their time to shine. Whether it’s baking up Christmas cookies or treats for Hanukkah, that oven is turned on 350 for a greater portion of the month. The sugar jar is emptied and refilled again.
Baking for gift-giving is popular. Last week I shared a recipe for Raisin Bran bread and Granola and suggested gift-wrapping ideas. This week, we turn our sights onto gluten free baked gifts.
I baked this weekend with several friends in mind, Katy, Kenny and Michelle. All three of them are gluten intolerant. Since I made homemade bread and granola last week, I decided to make gluten free versions of both this week with a twist.
I used the same recipe from the Raisin Bran bread last week and tweaked it accordingly to make a Gluten Free Spiced Cranberry Carrot Bread. For gluten free granola, I turned to Gluten Free Girl because I knew she would have a recipe (she has several recipes for it on her blog). I played around with the recipe and have posted a gift giving idea that’s simple and cute without being rough on the pocketbook.
Gluten Free Spiced Cranberry Carrot Bread
- 2 c. milk
- 2 eggs
- 2/3 c. honey
- 1/3 c. applesauce
- 1/3 c. canola oil
- 2 c. Gluten Free AP flour
- 2 c. Erewhon Crispy Brown Rice- GF Cereal
- 2 tsp. baking powder
- ½ tsp Pumpkin Pie Spice
- 1/8 tsp cinnamon
- 1 tsp vanilla extract
- 3/4 tsp. salt
- 1 tsp. baking soda
- ½ cup dried cranberries
- ¼ cup chopped walnuts (can be omitted)
- ¼ cup grated carrots
- In a large bowl whisk together milk, eggs, honey, applesauce, and oil.
- Next whisk in AP flour (gluten free), Erewhon Crispy Brown Rice- GF Cereal, baking powder, salt, and baking soda, cinnamon, pumpkin pie spice and vanilla. Mix thoroughly.
- Fold in cranberries, carrots and walnuts.
- Pour batter into mini bread pans, filling halfway.
- Bake at 400 degrees for 18-20 minutes or until golden brown.
- Serve warm or at room temp. with butter.
~Yield: 4 mini loaves of bread
Gift-wrapping idea: Buy a package of cellophane baggies. Once the bread has cooled to room temperature, nudge your mini loaf inside a cello baggie. Stamp a color label and write your message. Seal cello baggie with a colored ribbon for a festive accent.
Good, Gluten-Free Granola
Adapted from Gluten Free Girl
- 3 cups Gluten Free oats
- 2 cups Erewhon Crispy Brown Rice – Gluten Free cereal
- ½ cup chopped walnuts
- ½ cup almonds
- ¼ cup unsweetened coconut
- ¼ cup dried berries (I used a blend of blueberries, cranberries, cherries & sultanas)
- 1/2 cup brown rice flour
- 1 tablespoon cinnamon (if you can find Saigon cinnamon, use a touch less)
- 1 teaspoon allspice
- ½ tsp. cardamom
- 1 teaspoon ginger
- ¾ cup honey
- ½ cup unfiltered apple juice
- 1 tablespoon vanilla extract (make sure it’s gluten-free)
- 2 teaspoons canola oil
Preheat the oven to 250°, at least half an hour before you will put the granola in the oven. Coat a baking sheet with canola oil (or, you can use vegetable oil spray, if you are sure it is gluten-free).
Combine the oats, walnuts, almonds, coconut, Erewhon Crispy Brown Rice- Gluten Free cereal, dried berries and rice flour. Toss them until the flours coat everything else. Then, add the cinnamon, allspice, cardamom and ginger. Toss again.
In a large measuring cup (or bowl), combine the honey, apple juice, vanilla extract, and canola oil. Whisk them together until they have become a single, coherent entity.
Pour the honey mixture into the dry ingredients. Carefully, stir it all together with a wooden spoon, until the liquids have thoroughly saturated all the oats. Turn the mixture onto the baking sheet and pat it all out into an even layer.
Place the baking sheet in the oven and bake for fifteen minutes. Take the sheet out of the oven and turn the entire mixture over with a strong spatula, as though you are tilling dirt. Spread and pat, then put it back in the oven. Check again after fifteen minutes. When the new layer of granola is slightly browned, turn it all over again. Cook for at least an hour and a half, to two hours, checking and turning the granola throughout this process.
When the granola is thoroughly browned, and dry to the touch rather than sticky, take the baking sheet out of the oven. Let it rest for fifteen minutes, to cool. Afterwards, scrape the granola into your favorite, wide-mouthed container with a lid. Store it in the refrigerator, where it will keep for up to a week to ten days.
~Makes 4 cups of granola.
Gift-wrapping idea: Line a cookie tin with parchment paper. Once the granola is room temperature, fill the parchment paper lined tin with granola. Fold the edges of the parchment paper over the granola. Stamp a colored label and then write your message on the label. Wrap a ribbon around the outside of the tin and seal it with the stamped label. Voila. Chic and easy.
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