ב"ה
Over פסח (Pesah -- Passover), I get pretty creative. This is because 1) we can't eat "WROBS" (Wheat, Rye, Oats, Barley and Spelt) unless they are baked into matza and 2) I have the kitchen to myself.
This Pesah, I decided to try my hand at corn bread. I went out to find corn meal and could only find corn grits, so I tried making corn bread from grits. It was ok, but if I had had to do it again, I would have soaked the grits overnight. I then found gluten/wheat free corn meal (not, mind you, that there is wheat in corn meal, but regular corn meal is sometimes manufactured in the same facility as wheat) and I made some corn bread with cornmeal and almond "milk".
So last night, after I also finally found some soy yogurt without added sugar (I've been going through tons of it since I first found it), I decided to try making corn bagels. Yes, I know, it's after Pesah, but I had some time and freedom to "patchke" (from Shelly Posen's 'GLOSSARY of Hebrew and Yiddish' : patchke: fuss, bother) in the kitchen even though my parents are home. So, I took one cup of cornmeal, 1/2 cup soy yogurt, 1/2 cup almond "milk" in a bowl. I blended it together with some stevia and cinnamon (you can spice to taste, I like my corn bread with cinnamon). Then, to help it hold together, I added sorghum flour, 1/8 cup at a time (I needed 1/4 cup, but you might need more). Then I shaped the dough like a bagel (I started small and ended up big) and dropped into boiling water -- I boiled the bagels in water for a few minutes, removed with a slotted spoon and put it on a cookie pan lined with no-stick aluminum foil, sprayed with a bit of olive oil. I baked them in the 350 degree oven for an hour and 20 minutes.
I loved the way they came out -- I hope you do too.
Tuesday, April 17, 2012
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