Favorite Fall Treats.

Ashley and I love traveling. We got to spend some time in 2011 traveling Europe together and realized that we both love tea and hot drinks, which we are actually both drinking right now as this blog goes out. There is a charm about fall and that comes with some great treats.

Today’s blog is our favorite fall treats. Our favorites list will be posted once a month, so stay updated. Let us know your favorite fall treats.

Ashley’s Favorites:

Fall-Apples-

  • Really crisp, fresh-picked apples

 

  • Trader Joes apple cider
  • Pumpkin Latte, but only when real pumpkin is used.
  • Pumpkin Chocolate chip cookies
  • Hot Chocolate

Elizabeth’s favorites:

My fall treats have become different in the past few years, but I love:

Fall-Favorites

 

 

  • Warm breakfasts. This is a must for me in the fall. Look through some of the insta feeds @maryleekitchen
  • Pumpkin Spice Latte’s …I know virtually impossible to find for those who are living with food allergies. Also, foodbabe.com did an in-depth investigation into the Starbucks PSL
  • Homemade Pomegranate Strips
    • Recipe will be posted this week, so stay tuned.
  • The smell of fresh baked bread. I don’t get to eat a lot of bread these days, however, I have included a GF bread recipe from a woman I met in the local Whole Foods last weekend. Through our random meeting we realized we both have celiac or severe insensitivities (in my case). Therese e-mailed me the next day with the bread recipe, it does contain corn, but I hope you all try it out. Let me know what you think.
Therese ‘s Homemade Gluten Free Bread
In bowl of bread maker or stand mixer add:
  • 2TBSP Olive Oil
  • 2 TBSP honey or maple syrup
  • 1 tsp apple cider vinegar
  • 1 1/3 cups warm “milk”.  I usually use coconut milk beverage, but any other milk beverage can be used.
  • 2 eggs, beaten (I add this to the warm milk and then beat them together… so they aren’t so cold)
When using my stand mixer, I will start the mixer up at this point, and add the yeast.  If I’m using the bread machine, I layer the flours first, and then place the yeast on top.
  • 2 tsp quick rise yeast
  • 1 cup brown rice flour
  • 1 cup tapioca starch
  • 3/4 cup potato starch
  • 1 TBSP ground flax seed
  • 3/4 tsp salt
  • 2 tsp xanthan gum
My bread machine has a gluten free cycle.  I’m not sure what other cycle you could use, it needs just one rise cycle.  It is time saving to use the bread machine on Sunday mornings, but when I make the bread for sandwiches or during the week, I prefer to use the stand mixer.
In the stand mixer, mix all the ingredients at low speed, be sure to scrape the sides and bottom of the bowl often.  Then mix at medium speed for about a minute, until batter is perfectly smooth.
Spread the batter in a  well greased loaf pan, and place on top of the stove to rise.  I actually preheat my oven to 350F at this time, with the loaf pan on top of the stove, but not directly over the vent.  Let rise 1 hour.  It may or may not appear to have risen, that’s ok.  Place the pan in the preheated oven and bake 1 hour.  It should rise while baking to fill the pan, with a nice dome.
(note: in the bread machine, the loaf rises and creates this awesome dome while rising, and then when the baking starts, it falls slightly and makes a flat loaf.  The bread is still delicious and doesn’t taste like a fallen loaf, but it sure would be nice to have it bake up high!  I also find it a bit sticky, or doughy in the middle with the bread maker, so I finish it in the oven for an extra 10 minutes at the end of its baking cycle.)
Cool on wire rack at least one hour prior to cutting the bread.
I use this bread batter to make hamburger buns too.  I spoon the batter into 8 english muffin rings and bake them 25 minutes until golden.  They are awesome.

 

 

 

By | 2016-05-17T09:44:41+00:00 October 18th, 2014|Categories: Blog, Recipes|Tags: , , , , , |6 Comments

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

6 Comments

  1. Therese Kirchner October 19, 2014 at 8:21 am - Reply

    I think one of my favourite fall things is stew. And hot bread with butter (dairy free for me)

    • Gail Houser October 20, 2014 at 4:56 am - Reply

      Therese

      I wonder if I could add turkey stuffing spices to make this a stuffing bread?

      • maryleecatering October 20, 2014 at 11:27 am - Reply

        Gail,

        from what therese told me, the bread goes sour within 24 hours since there aren’t preservatives. i think that it would be great as stuffing, as long as there aren’t leftovers! But, therese assures me there usually aren’t.

        • Therese Kirchner October 20, 2014 at 12:41 pm - Reply

          I keep the leftover stuffing a day at most… but that’s normal for any stuffing that’s cooked in the bird. My family loves stuffing, so it is always the first thing to go, no matter what quantity I make.

      • Therese Kirchner October 20, 2014 at 12:40 pm - Reply

        Yes! By all means, use it for stuffing. I did last year and fed a crowd of non-GF people and they loved the stuffing! I’d suggest you make the bread the day before, as it will slice and cube better as day old bread. As a fresh bread it is very soft and moist and pliable (unlike most GF breads). Now you’ve got me excited for Thanksgiving…. 🙂

    • maryleecatering October 20, 2014 at 11:29 am - Reply

      I love stew! i know you’ve all heard the rants before about the lack of seasons in Southern California, but it really is true. Any remote change in the weather we take advantage of wearing oversized sweaters and making stew. Let’s start wiping off those crock pots!

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