SCD GLUTEN FREE KARIN'S ALMOND AND SESAME NUT LOAF
Make and share this Scd Gluten Free Karin's Almond and Sesame Nut Loaf recipe from Food.com.
Provided by CathWithKids
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion until translucent.
- Mix all ingredients and pour into lined loaf pan.
- Bake at 180 C (350 F) for about 1/2 hour until skewer comes out clean.
- Allow to cool in pan.
Nutrition Facts : Calories 313.6, Fat 24, SaturatedFat 6.7, Cholesterol 161.8, Sodium 200.8, Carbohydrate 11.1, Fiber 4.1, Sugar 2.8, Protein 16.1
GLUTEN-FREE SESAME SANDWICH BREAD
This wholesome bread is tender and sweet enough to appeal to kids, while the toasty sesame flavor and mix of grain, nut, and legume flours will also appeal to adults. Using a small loaf pan gives the bread a better rise and a higher proportion of tasty crust. See our related story for more information and sources for [gluten-free ingredients.]( /articlesguides/howtocook/primers/glutenfreeingredients)
Provided by Zoe Singer
Yield Makes 1 (8-x 3 3/4 x 2 3/8-inch) loaf
Number Of Ingredients 20
Steps:
- Position rack in middle of oven and preheat to 425°F. Butter loaf pan.
- In small saucepan over moderate heat, heat butter until hot but not smoking. Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes. Transfer mixture to small bowl and let cool to room temperature.
- In small bowl, sprinkle gelatin over 2 tablespoons cold water. Stir, then let stand until softened, about 5 minutes.
- In large bowl, stir together sugar and 1/2 cup warm water (105°F to 115°F). Sprinkle yeast over and let stand until foamy, about 5 minutes. Add 2 eggs, buttermilk, molasses, butter-sesame seed mixture, and gelatin mixture, and whisk to combine.
- In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornstarch, xantham gum, and salt. Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute. Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.
- In small bowl, whisk together remaining egg and 1 teaspoon water. When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.
- Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more. Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)
ALMOND & SESAME NUT ROAST WITH MUSHROOM-ONION SAUCE
This is from a vegetarian cookbook - which is probably out of print - called "Cooking for Today Simple Vegetarian Recipes" published by Whitecap books... I've tried lots of different "meat" loaves and they all sucked - mostly I think b/c they contain Tofu. I love tofu - but I don't think it belongs in "meat" loaf. This Roast/Loaf turned out really delicious. I made it for a dinner party and everyone loved it - and they said it went good especially with the Mushroom sauce... I'm allergic to mushrooms and ate my slices with ketchup - it was still loverly :)
Provided by cUte Kitty pUnk
Categories Vegetable
Time 1h30m
Yield 12 slices, 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet and fry the onion gently for 2-3 minutes. Add the rice and cook slowly for 5-6 minutes, stirring frequently.
- Add the vegetable stock, bring to a boil and then simmer for about 15 minutes, or until the rice is tender. Add a little extra water if necessary. Remove from the heat and transfer to a large mixing bowl.
- Add the carrot, leak, sesame seeds, almonds, cheese, eggs and herbs to the mixture. Mix well and season with salt and pepper. Transfer the mixture to a greased 1 lb loaf pan, levelling the surface. Bake in a preheated oven at 350-F degrees for about 1 hour, until set and firm. Leave in the pan for 10 minutes.
- To make sauce, melt the butter in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in flour, cook slowly for 1 minute and then gradually add the stock. Bring to boil, stirring constantly, until thickened and blended. Season to taste.
- Turn out the nut roast, slice and serve on warmed plates with fresh vegetables, accompanied by the sauce. Garnish with sprigs of Italian parsley if desired.
Nutrition Facts : Calories 512.6, Fat 37.8, SaturatedFat 10.9, Cholesterol 130.5, Sodium 907.2, Carbohydrate 28.3, Fiber 7, Sugar 5.6, Protein 20.2
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