Gluten-free, Sugar-free Millet and Bread Puddings

Millet Pudding

All foods can be categorized under the five broad flavors of sweet, sour, salty, bitter and pungent. Therefore, when making a dessert the foods that are naturally sweet can be used, but to use only the sweet would give it a sickly sweet flavor. Some other flavor complement or two must be present to accent the sweetness and perhaps heighten it. If you consider the ingredients, millet, coconut oil, and zucchini are all naturally sweet. As for the spices, while cinnamon is both sweet and pungent, the other spices are primarily pungent. The cranberries are sour, which makes sense since they are a very low glycemic fruit. And to make a "tasty" dish, three of the five flavors must be utilized ... and they are in the millet pudding - sweet, sour, and pungent, and so using three flavors when blending is a formula for making tasty but simple foods.

My "desserts" have been enjoyed by people with a sweet tooth, and most acknowledge that while it could be made better with processed sugar or sweeteners, the desserts were surprisingly satisfying.

Millet Pudding

2 1/2 cups hot cooked millet
1/2+ cup coconut oil
1/2 zucchini, sliced
2 teaspoons cinnamon
2/3 teaspoon coriander
1/3 teaspoon cardamom
1/3 teaspoon cloves
sea salt
1 cup walnut halves
1 1/2 cups fresh/frozen cranberries
water as needed

In a blender, blend the hot millet, coconut oil, zucchini, and water as needed. When the coconut oil is creamy, add the spices. In an 8"x8" baking dish, put a tablespoon or two of coconut oil, and heat in the over for 5 minutes. When the oil is hot, oil the baking dish, leaving the remaining oil. On the bottom of the baking dish, spread the walnuts. Then pour the millet batter over the walnuts, and over the batter lay on the cranberries. Dust with cloves. Bake at 350F for 45-50 minutes. Serve hot or cold.

Bread Pudding

To make bread pudding, some kind of leftover muffins are necessary. I used Quinoa Cranberry Muffins here. I also needed to whip up some almond milk to pour over 3 muffins after they were broken up, but of course before pouring, I added some coconut oil and extra spices (cinnamon, coriander, cardamom, and cloves) and a little salt to the "milk". I tossed a handful of almonds over the broken muffins, poured enough "milk" over everything to cover the muffins, dusted the top with cloves and/or cinnamon, and baked the dish on 350F for 35 or so minutes. It came out quite creamy!

Comments

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean: Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health. Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

Gluten-free Cream Puff Pastries

adapted from Chocolate Profiteroles in Desserts: Mouthwatering Recipes for Delectable Dishes (1997) Cream Puff Pastry 1/2 cup quinoa flour 1/4 cup white rice flour 1/4 teaspoon sea salt pinch of cardamom 6 tablespoons coconut oil 3 eggs 3/4 cup water 1. preheat over to 350F 2. Sift dry ingredients together 3. In medium saucepan, bring coconut oil and water to a boil. Remove from heat and add in dry ingredients. Beat for 1 minutes until mixture starts to pull away from the pan. Put over low heat and cook mixture together for 2 minutes, beating constantly. Remove from heat. 4. Beat one egg in a small bowl and set aside. Add remaining eggs, one at a time, to the mixture. Mix well then add beaten egg gradually. Dough should be smooth and shiny and fall by spoonfuls on a greased cookie sheet. 5. Drop by tablespoons (x12) on a sprayed cookie sheet, well spaced. Bake 25-30 minutes until pastry has risen and browned. 6. Turn off oven and let puff. Cool with door cracked. [Oops! I opened t...

Feasting on Spaghetti Squash

The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included. Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar - so sto...

Latesttopmusic

Search This Blog