WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, September 6, 2012

Instead of Raisin and Cinnamon, Figs and Spice!

Abby used to adore raisin cinnamon bread in the good ol days. A couple weeks ago I made a loaf of it for her sister and she looked with such longing at that bread.. Of course part of it is the smell, something beyond divine about the smell of raisin cinnamon yeast bread baking.

Yesterday we decided to make an Abby Safe version. Turned out terrific, filled the house with that rich, sweet and spicy smell. We used figs and other spices instead of raisin and cinnamon. We of course also went gluten free. Since I was tweaking a recipe anyway, I threw in 3 eggs for extra protein and calories, and 1/4 cup of rice protein. We try hard to stick to our Motto of "eat what you want, as long as it has nutritional value tied in." The best part of this loaf was that Abby was feeling pretty good and it was great to have her feeling well enough to mess around in the kitchen.

For the record, this morning this bread made amazing french toast! :-)

Abby's Fig and Spice Bread- Gluten free.

1 1/2 cup water
3 Tablespoons grapeseed oil
3 eggs
3 cups GF flour
3 teaspoons Guar Gum
1/4 cup rice protein
6 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
2 1/2 teaspoons yeast
3/4 cup dried black mission figs(diced, stewed in micro or to a boil on stovetop)
Directions: 1 Add all the ingredients in order given except the raisins. TIP: Gluten free flours vary, if the dough looks thicker then brownie batter, you can add additional 1/4 cup water.
2 Add stewed figs in on the "add in" beep. Works well on gluten free setting- 1.5 pd loaf, and I always hit the darkest setting with most gluten-free loaves.

Optional- Glaze- corn-free powdered sugar, vanilla or other flavored extract, and water or milk. The glaze wicks nicely into the loaf, a benefit of using gluten free flours, they absorb much better.


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