This recipe is delicious! I take some to work for lunch it's healthier then most protein bars. You can add raisins if you like them, they would go well with this bread.
I hope you all enjoy this recipe as much as I do!
Pumpkin Bread
Ingredients
2 tablespoons Apple sauce
1 (386 ml) can pumpkin puree
2 teaspoons gluten-free vanilla extract
2 egg
1/3 cup molasses
1/4 cup rice flour
1/4 cup flax seed meal
2/3 cup oatmeal (ground)
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Topping
2 tablespoons brown sugar
Directions
1.Combine all of the wet ingredients in one bowl.
2. Combine all of the dry ingredients in another bowl.
3. Add the wet ingredients into the dry with a spatula by hand just until mixed together and the same consistency.
4. Spoon ingredients into a lightly greased 9 inch loaf pan.
5. Sprinkle the top of the loaf with the brown sugar.
6. Bake at 350% for 80 minutes.
Friday, May 23, 2008
My Review of Eclipse 1100HR/A Elliptical Trainer
Originally submitted at Mercantila
Great at home workout
By Heather from Rochester, NY on 5/23/2008
Pros: Easy To Use, Quiet Operation, Sturdy, Comfortable, Strengthens, Easy Storage, Easy To Setup
Best Uses: Weight Loss, Low Impact Exercise, Performance Training, Heart Rate Training, Strength Training, General Fitness
Describe Yourself: Gym Rat
This machine is a great workout! It has more resistance then most of the machines at the gym but it isn't so hard that a beginner couldn't use it. I got this so that I would have something to use when I didn't have time to go to the gym. The only flaw that I have found is that the monitor is very innacurate. The only thing that is accurate is the time. The distance and calories are way off. Having used numerous machines at the gym I just know that there is no way I can do 12 miles in a hour and have only burned 140 calories. But the machine works great so if I really want a more accurate count I will just buy one that you wear. Other than that it is a great workout, and I highly recomend it!
(legalese)
Friday, March 14, 2008
The best Gluten free bread ever!!!
Wow, I have not been on here in a long time. I am going to try to get better at that. Ok so here is the recipe for the best bread ever. I have served it at many parties now and people love it. I even used it for bread pudding and it was perfect! The original recipe is for two long french loafs of bread. I make mine in a regular bread pan which makes it more like Italian bread.
Plus it freezes wonderfully! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta (if you make it in the long loaf style). You can make it from start to finish in about one hour!!
*I put the original recipe up, but I actually don't use yeast in my bread since I am allergic to it; I use all the other ingrediants and it still comes out perfect (when I told people it had no yeast in it they were surprised). I also make it with 1 cup of white rice flour and 1 cup of brown rice flour. I did it just for the protien but I made it with all white rice flour once when I was all out of the brown and I didn't like it as much. It was still really good but the other way i think is better. I don't use the egg substitute either since I never have it in my house.
This Recipe makes 2 French loafs or one large Italian loaf of bread
2 cups rice flour (1 cup white and 1 cup brown)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons butter or margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar (apple cider is best)
melted butter, for brushing (optional)
In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
In a small bowl dissolve the sugar in the water, and add yeast.
Wait until the mixture foams slightly, then blend into the dry ingredients.
Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
Slash diagonally every few inches.If desired, brush with melted butter.
Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
Remove from pan to cool (or have a nice warm slice)
I hope you all enjoy it as much as I do!!!
Plus it freezes wonderfully! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta (if you make it in the long loaf style). You can make it from start to finish in about one hour!!
*I put the original recipe up, but I actually don't use yeast in my bread since I am allergic to it; I use all the other ingrediants and it still comes out perfect (when I told people it had no yeast in it they were surprised). I also make it with 1 cup of white rice flour and 1 cup of brown rice flour. I did it just for the protien but I made it with all white rice flour once when I was all out of the brown and I didn't like it as much. It was still really good but the other way i think is better. I don't use the egg substitute either since I never have it in my house.
This Recipe makes 2 French loafs or one large Italian loaf of bread
2 cups rice flour (1 cup white and 1 cup brown)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons butter or margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar (apple cider is best)
melted butter, for brushing (optional)
In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
In a small bowl dissolve the sugar in the water, and add yeast.
Wait until the mixture foams slightly, then blend into the dry ingredients.
Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
Slash diagonally every few inches.If desired, brush with melted butter.
Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
Remove from pan to cool (or have a nice warm slice)
I hope you all enjoy it as much as I do!!!
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