Gluten Free Dairy Free Millet Trail Mix Cookies Food
GLUTEN FREE, DAIRY FREE MILLET TRAIL MIX COOKIES
This recipe is what turned out when I adapted Galley Wench's recipe #378586 to my dietary needs: No gluten, no dairy, no oats, no coconut and low fructose. I used brown rice syrup but will post the recipe with honey so that it will appear in the nutritional facts. This is a more grown up, not so sweet version using chopped dark chocolate (I used 85 %) and slightly tart craisins. For kids maybe better use semi-sweet chocolate chips or dried fruit like apricots or dates. Accidentally I used reduced fat margarine instead of normal margarine, but that didn't matter at all. Use a non-hydrogenated margarine! And yes, I used olive oil - it doesn't affect the taste, but you can also use canola oil, of course :) For the rice flour use powdery white rice flour or it will be too crumbly.
Provided by Mia in Germany
Categories Drop Cookies
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Place rack in middle of oven and preheat to 375 degrees.
- Line two cookie sheets with parchment paper or grease the sheets.
- With a mixer, beat together oil, margarine and honey in a large bowl until fluffy (about 2 minutes).
- Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
- Stir in millet flakes, finely ground almonds, chocolate chips, pecans and craisins until well combined.
- Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3 inch round.
- Bake cookies in batches until golden, approximately 10-15 minutes per batch (mine took 15 minutes).
- The cookies feel still soft to the touch after removing. Let them sit on the sheet for five minutes before transferring them onto a rack to cool.
- Cookies will keep in an airtight container at room temperature for up to 5 days (I doubt it :lol:).
Nutrition Facts : Calories 191.9, Fat 8.9, SaturatedFat 1.6, Cholesterol 7.8, Sodium 129.1, Carbohydrate 26.7, Fiber 2.2, Sugar 12.6, Protein 3.2
DAIRY FREE/GLUTEN FREE MILLET BREAD
Posted in response to request for dairy free/gluten free bread. This bread has the texture of a cornbread. It is more suitable for a snack or breakfast bread as it does not hold together for sandwiches. It has a mild flavor that is suitable topped with honey. It keeps for only a few days.
Provided by TishT
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 375F.
- Grease one 9" x 5" loaf pan.
- Mix dry ingredients in a bowl.
- Pour in cooking oil, honey, and water.
- Stir completely until mix is thick and moist.
- Spoon batter into loaf pan.
- Bake 45 minutes to 1 hour or until tester comes out clean.
- *Variations:Substitute 1 cup Orange Juice for Water.
GLUTEN FREE /DAIRY FREE MILLET FRUIT SCONES
These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe.
Provided by Suzy mom to 2
Categories Scones
Time 30m
Yield 14 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 390.
- Cover a baking tray with parchment paper or grease a cookie sheet.
- Mix first four ingredients in a large bowl, stir well using a wire whisk.
- Cut the butter into the flour with two knives until pea sized.
- Mix soy milk, egg whites and eggs. Pour into the flour mixture and mix until smooth (I used an immersion blender).
- Fold in dried fruits.
- Drop in rounded spoonfuls onto tray.
- Bake for 20 minutes, until lightly golden.
- Serve hot.
GLUTEN FREE, DAIRY FREE TRAIL MIX
Basically I just throw a bunch of stuff together, but this is the general outline I follow. Feel free to add and remove as you like :)
Provided by Az B8990
Categories Lunch/Snacks
Time 5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Enjoy.
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