Gluten-Free in Five Minutes (28 page)

Authors: Roben Ryberg

BOOK: Gluten-Free in Five Minutes

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This is an absolutely delicious way to eat your vegetables.
Bring it along on a picnic or for an after-class snack.
The bread is moist and soft, but with substance.

1 egg

1 tablespoon canola oil

½ cup packed, grated zucchini or other squash

teaspoon salt

3 tablespoons brown rice flour

½ teaspoon baking powder

1 tablespoon plus 1 teaspoon sugar

⅛ teaspoon cinnamon

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Bread will rise and then settle a little during baking.

6. Gently remove from dish and cool.

Zucchini Bread
(sorghum flour) SERVES 2

The brown-rice version (page 149) is straight-up traditional.
With a drier crumb, but lots of moistness from the zucchini, this
orghum-based recipe is just a little different—good, but different.

1 egg

1½ tablespoons canola oil

½ cup packed, grated zucchini or other squash

teaspoon salt

3½ tablespoons sorghum flour

½ teaspoon baking powder

1 tablespoon plus 1 teaspoon sugar

⅛ teaspoon cinnamon

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Bread will rise and then settle a little during baking.

6. Gently remove from dish and cool.

CHAPTER 13

Other Desserts

When you’re looking for something
different to curb that sweet craving, come to this chapter.

The Crepe is an unexpected surprise. It is delicate and can be filled with so many different things. Sweet or savory, you will enjoy this recipe. Or how about a crisp or a cobbler? With just a little fruit, you are in for a treat!

Apple Crisp
(brown rice flour) SERVES 2

This apple crisp is quite sweet with a thick apple base
and a crisp topping. Although tasty plain, a dollop of
vanilla ice cream would be a delicious addition.

1 large Golden Delicious or other sweet apple, peeled, cored, and diced (approximately 2 cups)

1 tablespoon brown sugar

1 teaspoon brown rice flour

2 tablespoons water

⅛ teaspoon cinnamon

3 drops vanilla extract

TOPPING:

10 gluten-free animal crackers crushed or 2½ tablespoons other crisp cookie crushed

¼ teaspoon cinnamon

1 tablespoon brown sugar

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. Place all ingredients in ramekin or other microwave-safe bowl.

2. Stir well. Set aside.

3. In another cup or bowl, mix topping ingredients.

4. Sprinkle topping over apple mixture.

5. Microwave on high one minute at a time, until apples are tender—up to 4 minutes.

6. Serve warm or cold.

Blueberry Cobbler
(sorghum flour) SERVES 2

This cobbler is made with frozen blueberries so it
can be made any time of year! The flavor is surprisingly
light given the fuller flavor of sorghum flour. A nice dessert.

1 egg

1 tablespoon canola oil

2 tablespoons applesauce