SUE'S ALL TYPE BAKING SYSTEM : one combination & adaptations for the strictest diets!
Step 1 MAKING THE BASIC MIX
1 Use a measure, say ½ cup for small trial batches. Later when you are familiar with the properties of the ingredients, use larger units.
2 All these recipes start with a ½ cup scoop.
3 You can pre-mix all this with the oil but no water and keep in the fridge. Handy for quick munchies or desserts on the run!2 x Oats/oat flour ( or add some barley)
1 x Millet flour ( if unavailable, more oats)
1 x Soya flour (or rye or pea channa flour)
½ x Flaxseeds ground up or flaxmeal
½ x Brown sugar, fructose or sweetener
½ x Olive or Canola oil
1teasp Bicarb of soda ( potassium bicarb)
½ teaspoon Citric acid (or vitamin C )
1 Water or juice ( the amount will vary )
Step 2 HOW TO USE THE BASIC MIX
1 The amount of oil you add makes it moister and more tasty. Start with ½ a unit
2 The amount of water added makes it a muffin, a cookie, a biscuit, a topping for apple dessert or a cake-like pudding.
Biscuits need very little water - just enough to make a putty ball, that you divide & flatten onto an oiled baking sheet. Muffins need more water, so they are gooey and puddings, even more, to make a sloppier dough mix & add more nuts, raisins, etc.
3 The amount of sugar alters the taste & texture. Molasses is nice to add to the wet mix. Double the sugar for a richer mix. Omit if making savoury biscuits or use a sweetener.
4 Soya & rye flour make the dough more plastic, so add more when making biscuits.
5 Flaxseeds and millet make a looser, crunchier texture. They have no binding action, but add a lovely nutty flavour.
QUICHE & CHEESECAKE CRUSTS
For savoury, use less sugar & moisten till like damp breadcrumbs. Use more sugar for a sweeter cheesecake. Form inside the dish to an even thickness. You can pre-bake for a few minutes for hot fillings and longer for fridge tarts, both sweet & savoury.
1 Hot quiche type allergy fillings without eggs, etc: make a stirfry of veg, add rice flour, then liquid. Add crumbled Feta cheese, pour into the pastry and bake for a while.
2 Cold setting: use gelatine or seaweed to: 1 a savoury mix, eg: tuna or: 2 use mashed up fruit & yogurt, feta cheese or cottage cheese.
MUNCHIE BISCUITS AND SALTY SNACKS
1 Leave out most of the sugar, add 1 teasp only
2 A teasp herb salt ( or mixed with potassium eg: cream of tartar)
3 Add spices,chilli or curry powder as liked or lemon zest, etc.
4 Add ½ unit more soya or rye flour to strengthen the dough
5 Add grated parmesan or pecorino cheese & mustard & chilli & paprika, chives, herbs, etc. for some mean cheese snacks.
6 Add just enough water to make it plastic, so you can roll shapes
7 Keep soya or rye flour handy, dip pieces in it & roll, pat or stretch out into flat biscuits or small, fancy shapes or little balls.
Spray on olive oil & sprinkle with salt, spices, sesame seeds,etc.
Bake 170 deg for 12- 15 mins on greased tray.
Microwave test: 2 palm sized biscuits: 1 minute on floured plate
BRIGHT IDEAS FOR COOKIES
To your basic dry mixture add a selection of:
1 Enough water/juice to make a gooey mix
2 Chopped raisins, dried fruit, nuts, seeds
3 Double the sugar, add molasses, honey
4 Add cinnamon, ginger, nutmeg, etc.
5 Substitute sugar if you have a problem
6 For a stronger cookie, toss in more soya or rye flour. Yellow pea flour is also nice.
Make a gooey mix and ease spoonfulls of dough onto a greased baking sheet, leaving space to ooze & flatten. Sprinkle sugar on each unbaked cookie for a nice glazed effect, or chopped nuts or sesame seeds.
For double chocolate chip cookies: cocoa & press in broken pieces of Albany chocolate
Bake 180 deg for about 10 mins.
Microwave test: 1 spoon of mix on saucer for ½ minute to check taste & texture. Also nice to keep dough in fridge to make in a jiffy.
MUFFINS AND RICH CAKE STYLE PUDDINGS
Follow the cookie ideas, but make the mixture a bit wetter: what I call sloppy. Spoon it into well greased muffin pans or individual little ramekin dishes or spread it over little bowls of chopped apple, for a delicious hot desset. Serve with a fruit sauce, cream, yogurt, molasses & tahini or warmed honey or some custard.
1 Make up your own combinations of gorgeous goodies like seeds & nuts, dried or fresh fruit. Use mashed bananas, grated apple & even walnuts & grated carrot for carrot cake. Have fun.
2 The ultimate chocoholic's dream (chocolate is neutral to all blood types, according to Dadamo - love the man!)
Add ½ unit pure cocoa powder to the basic mix. Toss in a few nuts, especially walnuts, they are also all-round compatible.
For an extra evil effect, take a few broken squares of Dark Albany chocolate and push them into the dishes, then bake.
3 Sprinkle on a spoon of sugar before baking, especially my Kama Sutra sugar to make a lovely sticky topping.
Bake in a very hot oven, for 10 minutes. About 190 deg.
Microwave test: 1 small ramekin, 1 minute. It should have a nice, light cake like texture. Keep some of the mix in the fridge for quickies when you need to whip up a fancy pud for guests.
