Gluten Free Teff Biscuits With Strawberry Pineapple Jam Recipes

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GLUTEN-FREE TEFF BISCUITS WITH STRAWBERRY-PINEAPPLE JAM



Gluten-Free Teff Biscuits With Strawberry-Pineapple Jam image

a vegan treat with using homemade jam instead of any other fillings or sweeteners. this is my homemade jam and does contain honey, but to keep these vegan, simply use fresh fruit, or the vegan jam or choice.

Provided by Laurie150

Categories     Scones

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

1/2 cup teff flour
1/2 cup amaranth flour
1/2 cup tapioca starch
1/2 cup cornstarch
1 1/2 tablespoons baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup jam
1/2 cup unsweetened soymilk
3 tablespoons sunflower oil

Steps:

  • preheat oven to 450°F
  • mix together dry ingredients.
  • in a seperate bowl, mix wet.
  • slowly add the wet to the dry, and combine until just mixed.
  • roll out on a lightly floured surface, and use a cutter of choice to create shapes (i used the top of a drinking glass).
  • bake for about 15 minutes.

Nutrition Facts : Calories 88.2, Fat 3.1, SaturatedFat 0.4, Sodium 234.2, Carbohydrate 14.2, Fiber 0.6, Sugar 5.2, Protein 0.9

GINGER SCONES - THE INN AT LITTLE WASHINGTON



Ginger Scones - the Inn at Little Washington image

Make and share this Ginger Scones - the Inn at Little Washington recipe from Food.com.

Provided by swissms

Categories     Scones

Time 29m

Yield 20 scones, 20 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
5 teaspoons baking powder
5 tablespoons sugar
3 tablespoons cold butter, diced
1/2 cup milk
1/2 cup cream, divided
1 egg yolk
1/2 cup minced candied ginger

Steps:

  • Preheat oven to 375°F.
  • Line two baking sheets with waxed paper.
  • In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
  • Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
  • Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
  • Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
  • Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
  • Remove from the sheets with a spatula and cool on a wire rack.
  • Serve with strawberry jam (and clotted cream, if you like.).

Nutrition Facts : Calories 108.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 21.5, Sodium 108.7, Carbohydrate 15.8, Fiber 0.4, Sugar 3.2, Protein 2.1

GLUTEN-FREE TEFF BANANA BREAD (VEGAN + SOY-FREE)



Gluten-Free Teff Banana Bread (Vegan + Soy-Free) image

This vegan gluten-free banana bread recipe is made with super nutritious teff flour and sorghum flour. If you don't have those flours on hand you can replace them with brown rice flour, though the bread won't be as flavorful. This recipe comes from www.glutenfreewholefoods.blogspot.com which is a modified version of the Banana Walnut Muffin from The Whole Life Nutrition Cookbook.

Provided by Whole Life Nutrition

Categories     Quick Breads

Time 50m

Yield 4 mini loaves

Number Of Ingredients 13

1 1/2 cups sorghum flour
1 cup dark brown teff flour
1/2 cup tapioca flour
1/2 cup maple sugar or 1/2 cup organic unbleached cane sugar
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups mashed ripe bananas, about 4 large
1 cup vanilla hemp milk, almond milk or 1 cup rice milk
1/4 cup melted virgin coconut oil or 1/4 cup grapeseed oil
2 teaspoons vanilla
1/2 cup mini chocolate chip, Enjoy Life brand (optional)

Steps:

  • Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin tin.
  • In a large bowl combine the flours, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well.
  • Place the bananas into a 4-cup glass measuring cup and mash with a fork; it should equal approximately 2 cups. Mash more if needed to get at least 2 cups. Add the milk to the mashed bananas and whisk it together with the oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the chocolate chips.
  • Spoon batter into oiled pans, gently rounding the tops with the back of a spoon into a loaf shape. Bake at 375 degrees F for about 30 to 35 minutes (20 to 25 mins for muffins). Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.

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