In-Law: A relative by marriageKristy - The Southern In-LawJesse - The Southern Gentleman I'm Kristy, twenty-three, a coeliac and married to my very own Southern Gentleman. Have a look at our Recipage - or if you're on a Mobile Device, try our A-Z Recipe Listing Take a look at our About Us SectionAbout KristyAbout Us a Couple.
The only thing I’m really looking forward to this holiday season is some time off work. With my husband being self-employed, it makes it more difficult for me to leave my job as working for a large company does have benefits. I was originally thinking of making a low carb gingerbread spice cake, but changed my mind at the last minute. I’ve purchased different brands of coconut flour and all of them have been the defatted kind. Mixing coconut flour with almond flour, similar to what I did in this low carb gingerbread bread loaf recipe, seems to work with all coconut flours. In medium bowl, combine the almond flour, coconut flour, baking powder, salt, baking soda, ginger, cinnamon, and nutmeg. Slowly stir in the flour and coffee mixtures, alternatively, and continue stirring until well combined.
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The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. So naturally, being the breakfast addict I am, when I was working on Christmas recipes to share with you this year, I knew I had to make a Christmas-y granola.
When I first came up with the idea of making gingerbread granola, the SIL family thought I was bonkers.
Over the next two weeks, we decided that this gingerbread granola was the perfect Christmas breakfast - especially with chewy raisins added in (highly, highly, highly recommended) for a little bit of extra sweetness and texture. It's also the perfect recipe to share with the ones you love as it's easily made in big quantities, keeps well and tastes incredible - and it's different from your "usual" Christmas treats! Pour your granola mixture onto your baking trays, flattening out slightly but still leaving clumps to make crunchy clusters! Bake for 20-45 minutes (depending on your oven and how much granola you have) or until your granola is crunchy and not longer that sticky to touch. But tell me, if you could only eat one type of meal for the rest of your life; what would it be? If you follow Southern In Law on Facebook, Twitter or Instagram - I may have teased you with a picture of these muffins earlier in the week.
I got peanut butter, sweet potato, caramel - but I seem to have fooled you all with the gingerbread! Sure, I could have made gluten free gingerbread cookies - but I'm not much of a cookie fan! In a medium mixing bowl combine milk, sugar, molasses and applesauce and pour into the dry ingredients. Cinnamon Sugar ToppingYou can do this topping one of two ways - make your own or use store bought cinnamon sugar and sprinkle it on top. With Mom’s birthday quickly approaching, I scrambled to create a special dessert for her that fit within her new dietary restraints. During the past few months, I experimented with more gluten-free recipes, resulting in a moist pecan banana bread and chocolate brownie pancakes (my favorite rich and fudgy healthy breakfast!). Despite how much I loathe the cold (does anyone really enjoy icy white fingers, numb toes, or a sniffling nose?), I do a little happy dance every December when gingerbread season starts.
After attempting countless recipes from cookbooks and magazines—many of them disappointments—I compiled a list of my required components of gingerbread.
With gluten-free baked goods, I prefer to use 2-4 different gluten-free flours in place of all-purpose. If not following a gluten-free diet, you could probably substitute 1 cup of all-purpose flour in place of the millet flour, brown rice flour, tapioca starch (aka tapioca flour), and xanthan gum. Although practically impossible to wait, if you cover the gingerbread with plastic wrap and allow it to sit overnight, the flavors meld and intensify, and the spicy ginger taste really shines. I surprised my mom with a loaf of this Gluten-Free Gingerbread when visiting for Thanksgiving last week.
I love that you put the tip in about measuring the oil first, then the molasses in the same spoon.
I was wondering how many GF (gluten free) recipes you had, seeing as half my family eats gluten free. First you need to have a Christmas tree and Christmas decorations around the house - and don't even think about doing that without listening to Christmas Carols. We've gone from 10,000 miles apart to right beside one another - finally home in Australia together.Southern In-Law covers everything in our lives - from our passion for healthy living to our journey of life, love, our wedding, allergy friendly recipes, travel, a sprinkle of fashion and beauty and so much more - join us for the ride!Find out more about us. Discover How We Met, How Jesse Proposed or take a look at Our Wedding Recaps Want to work with us? I’m not ready for the holidays, but I figured I better start getting into the holiday spirit. I know that I’ll have a solid retirement and medical benefits if I can just hang on another 10-15 years.
It’s not good to eat too many nuts and it takes a lot of almonds to make almond flour. I take them out to the garage, wrap them in a kitchen towel, and bang them open with a hammer. Regular coconut flour is defatted and is the product that results after some of the oil has been extracted. You may need to adjust the amount of coconut flour you use slightly from what’s called for in some coconut flour recipes. It’s the recipes that only use coconut flour where it gets to be a bit tricky and you may have to adjust the amount used. You may want to add a little more molasses if you don’t have a brown sugar type sweetener.
If your granola seems to be browning too quickly, turn the oven off and leave to finish cooking in the warm over for another 10 or so minutes (so that your granola is dried out and crunchy). We've never had a batch of granola last more than a month (and that was after hiding it to test freshness!), however, it will keep fresh for quite some time stored at room temperature in a sealed jar or container.
After purchasing my first gluten-free flour mix, I started measuring, stirring, and taste testing cookie dough. And when the wintery weather blew into town last week, I instantly realized what my next treat should be.
I camp out in the kitchen as the loaves bake in the oven, smiling as the distinctive aroma fills the air and wafts throughout the house. The taste lingers in your mouth long after your swallow the final morsel, which is dangerous for me. The residual oil prevents the thick molasses from sticking, so it slides right out into the mixing bowl! Each gluten-free flour differs in texture—some finer, some coarser, some in between—and blending them together creates a texture closer to that of all-purpose flour. As I stuck turkey and sweet potato leftovers into my tote bag on Friday, she asked if she could sneak another slice before I packed it up too.
It’s even better the second day once the flavors meld and it develops that soft sugary film on top.
I love gingerbread loaves more than gingerbread cookies, mainly because I’m a sucker for its soft texture.
I was also wondering if you could make a page on gluten free baking (if it wouldn’t be to much trouble).
Healthier baking generally works a little differently than traditional baking recipes, so that’s great you were able to figure out a solution that worked for you in Colorado. Check out our PR Page here, have a look at our media features and contact us for more information. Almond flour tends to have that affect which is one of the reasons why I’ve been moving more towards using coconut flour. However, there seems to be ground dried coconut meat that is also being sold as coconut flour. There does seem to be a bit of variation in coconut flours, depending on the brand used as well. Three batches later, I presented her with gluten-free Nutella cookies as we sang “Happy Birthday” and watched her blow out the candles. I carve off slice after slice, licking my fingers and checking the countertops for any stray crumbs. Certain recipes require only a teaspoon or two—enough to flavor the loaves, but not nearly enough to give them that intense kick. Extra oil would have worked too, but the Greek yogurt provides just as much moisture while still keeping the gingerbread skinny, low fat, and low calorie. If you omit the xanthan gum, the gingerbread fails to rise, almost as if you left out the baking powder too. Begin checking on the gingerbread about 5-8 minutes earlier than the suggested time in the recipe; with more surface area, it bakes faster! Leftovers will keep for a few days if wrapped in plastic wrap and stored at room temperature. We just put my sister on a GF (for the most part) diet to help with her digestion and with some of her behavior, and this recipe would be prefect for her!
When I did this, the gingerbread just wasn’t very flavorful, and came out quite dense. We have a full information pack on the different ways we could work together so be sure to ask us!
Fellow food bloggers have been touting how wonderful it makes the house smell so I wanted in on this spicy aroma. I just wish I had more time at home and was able to get outside more often without being stuck in an office environment most of the week. I’ve been pretty successful in using coconut flour, but others seem to be having trouble. You may want to mix the other sweeteners to replace the Sukrin Gold as mixing gives a better sweetness.
And a day or two later, once I finish the entire batch of gingerbread by myself, I start mixing up another one. I like that sharp taste to linger in my mouth after I’ve swallowed the last bite, so I make sure I mix in extra. After a few test batches, I concluded that ? of a teaspoon of xanthan gum gave the perfect amount of structure and rise, while still maintaining gingerbread’s classic dense texture. She intended to eliminate that special protein from her diet, the one that provides structure to muffins, elasticity to bread dough, and chew to cookies.
I also added a dash of ground clove and nutmeg as I do in my favorite mollasses spice cookies. Add in the flour mixture, stirring just until incorporated. Pour the batter into the prepared pan, and bake at 325°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
I love gingerbread and I'm so happy to have a recipe for muffins that fits in with Weight Watchers and is still delicious!
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