Crock Pot Beans

Molasses baked beans were once a common Saturday night meal in many Maritime homes. Economical, healthy and delicious, baked beans are perfect as a comfort food after a day of fresh winter air, or as a source of energy before a skiing or skating excursion. Beans are also an excellent source of protein. And if you really want a traditional maritime meal, serve your baked beans accompanied by piping hot home-baked biscuits... dripping with more molasses!

Equipment
Large pot - Slow cooker - Bowl

Ingredients
1 lb
dry white pea or navy beans
454 g
1
large onion, chopped
1
1 can (5.5 oz)
tomato paste
1 can (156 mL)
3/4 cup
ketchup
175 mL
3/4 cup
molasses
175 mL
2
garlic cloves, minced
2
1/4 cup
brown sugar, packed
60 mL
2 tsp
dry mustard
10 mL
1/2 tsp
salt
2 mL
1/2 tsp
black pepper
2 mL
* do not add extra molasses: it will make the beans hard instead of tender

Instructions
Rinse beans and soak overnight in water. Drain.

Place beans in a large pot, cover with water and bring to a boil. Simmer for 10 minutes. Drain and rinse beans.

Transfer the beans to a slow cooker and add enough water to completely cover them (about 6 cups). Set the temperature to LOW and cook, covered for 10 to 12 hours (or until skins split and beans are tender). Drain, reserving 2 cups of cooking liquid.

In a separate bowl, combine onion, tomato paste, ketchup, molasses, garlic, sugar, dry mustard, salt and pepper. Stir in reserved liquid and mix well.Pour over beans in slow cooker and stir. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

Serves 4-6.

^ Back to Top ^

Gluten Free English Muffins

Butter 16 english muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings.

Combine dry ingredients:

2 cup sorghum flour
2 cup tapioca starch
1 cup millet flour
4 teaspoons xanthan gum
2 1/2 tsp salt

Proof your yeast.

3 cup water (110 to 115 degrees f)
1 tsp honey
5 tsp dry active yeast

Mix the warm water and honey. Add the yeast and stir. Set aside until the yeast begins to get poofy.

Add the proofed yeast and liquid into the dry ingredients.

Add:

8 tablespoons light olive oil
4 tablespoons honey
4 eggs

Mix thoroughly, spoon into tins and allow the dough to rest for a few minutes. Should double in height ... About 15 minutes.

Bake at 350 for 20-25 minutes

Roasted Chestnuts

This is Nathan's project. Rinse nuts, pat dry.

Cut X on flat side of nut with paring knife

Place X up in cookie sheet to prevent explosion while roasting!!!!

Bake at 400•C for 20-25mins, flip after 10 minutes.

Cool to touch, peel while warm, lightly salt and enjoy.

White Cake

Great birthday cake with cherries on top. Yummy!

Could also make white cake with frosting.

2 cups brown rice flour
1 1/2 cups tapioca starch
1 cup corn starch
2 1/4 tsp xanthum gum
4 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups butter
1 1/2 cups maple syrup
9 eggs
2 1/4 tsp vanilla
3 tsp apple cider vinegar
1/2 cup milk substitute

Bake at 350 until ready.

Oatmeal Applesauce Muffins

These are Owen's favorites. :)

3 c. oats
2 c. rice flour
1/2 c. tapioca starch
1 tsp. xanthum gum
2 tsp. cinnamon
3 tsp. baking powder
2 tsp. baking soda
1 tsp apple cider vinegar
2 c. applesauce
2 c. mashed ripe bananas
3 tbsp. coconut oil
4 eggs
1 1/3 c. maple syrup

Heat oven to 350 degrees. Line 12 muffin cups. Combine oats, flour, cinnamon, baking powder, soda and xanthum gum. Add applesauce, bananas, milk, maple syrup, oil, and egg. Mix. Fill muffin cups almost full.
Bake 18 minutes.

Ginger Loaf/Muffins

Ginger Loaf
3 cups sorghum flour
1 1/2 cups tapoica starch
2 tsp x gum
3 tsp baking soda
2 tsp ginger
2 tsp cinammon
1 cup butter
1/4 cup black strap malassas
4 eggs
1 cup agave syrup
rind from 1 orange
1/2 orange juice
1/2 cup boiling water
2 cups pumpkin
1 tsp apple cider vingar
Bake at 350 for ...

Gluten Free Chocolate Chip Cookies

Servings: 24 cookies

Preheat the oven to 350

1 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon vanilla
1 tablespoon honey
2 eggs
1 cup buckwheatbuckwheat flour
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon salt
5 tablespoons rice milk
chocolate chips

1. Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.

2. Beat the shortening, brown sugar and vanilla extract until combined. Add beaten eggs and beat to combine.

3. Add in the dry ingredients a little bit at a time and rice milk, beat to combine.

4. Add in the chocolate chips by hand.

5. Spoon dough onto a parchment lined cookie sheet.

6. Bake 10 minutes or until a light golden brown.

Gluten Free Sweet Potato Biscuits

This is my all time favourite recipe ... and it is gluten free!! These beautiful moist biscuits are unbelievably delicious served warm with butter!! Yummy! Added bonus ... they are low in fat compared to your typical biscuits. They are a staple at our house!

Servings: 24
Preheat oven to 350.

Ingredients:

4 cup brown rice flour
1 cup gluten-free cornstarch
4 tsp gluten free baking powder
2 tsp xanthan gum
2 tsp baking soda
3 tsp salt
4 tbsp maple syrup
1/2 cup butter (chilled)
1/2 tsp apple cider vinegar
¼ cup rice or almond milk
3 1/2 cups cooked and pureed sweet potato
sweet rice (glutinous rice) flour to prevent sticking

Method:

1. Sift the dry ingredients together to add air – gluten free flours are not pre-sifted like wheat flours
2. Cut in butter with mixer or pastry blender until it resembles coarse meal.
3. Mix maple syrup, milk, sweet potato puree, apple cider vinegar and add it to the other ingredients.
4. Turn dough on a (sweet rice) floured surface and roll to 3/4 inch thickness using sweet rice flour to prevent sticking.
5. Cut biscuits with a biscuit-cutter and place on a cookie sheet lined with parchment paper.
6. I use a tiny pizza sauce can with the top and bottom cut out .
7. If desired brush top with egg to for glossy top.
8. Place in preheated oven and cook until risen and slightly brown. 17 minutes in my convection oven.