January 26, 2004

• Nice Surprises

  
  

  I don’t mind not knowing what to expect.  I guess a less negative way of stating that would be that I enjoy surprises… not all surprises, of course.  When the temp drops twenty or thirty degrees overnight, that’s more shock than surprise.  Last night when I went to sleep it was around ten below zero and when I awoke it was nearly ten above.  That’s a nice surprise.  The indoor temp is over sixty now.  I love it, can sit here in my pajamas comfortably, don’t have to immediately put on layer upon layer of cold clothes and wait for them to warm up from my body heat.

  
  

  I inadvertently set up some nice surprises for myself last time I baked a batch of the gluten-free muffins that are a staple of my diet.  When I was about a third of the way through spooning the batter into muffin cups, I noticed the bag of pumpkin seeds I’d intended to put in them.  I added the seeds to the remaining dough and now when I grab a muffin out of the coffee can in the freezer, after it comes out of the microwave it is either smooth, creamy and chewy or chunky with nutty flavor.  I decided to call this batch “Pumpkin Seed Surprise.”

  
  

  Some of my readers already know the rationale for a gluten-free diet.  The simple fact of my recent life is that when I cut out the gluten and sugar, I dropped over ninety pounds in less than a year, without caloric restriction or exercise.  I also gained more energy and lost my cravings for foods and drugs.  Below is part of the story, from nutramed.com.

  
  

  
  

  Pieces of milk and wheat proteins (peptides) can act like the body’s own narcotics, the endorphins, and were described by Zioudro, Streaty and Klee as “exorphins” in 1979. Other food proteins, such as gluten, results in the production of substances having opiate- (narcotic) like activity. These substances have been termed “exorphins.” Hydrolyzed wheat gluten, for example, was found to prolong intestinal transit time and this effect was reversed by concomitant administration of naloxone, a narcotic-blocking drug.

  
  

   

  
  

  

  
  

  Bob is my hero.  No, not J.R. “Bob” Dobbs… he’s my god (hehee).  My “other Bob” has his picture on all the little bags of “alternative” flours and grains in my pantry.  If not for Bob’s Red Mill, I don’t know where I could go for the variety of gluten-free products he provides. (This is an unsolicited testimonial, not a paid promotional announcement.)  Before those little bags started showing up in Wasilla supermarkets, my choice was limited and I usually had to go to Anchorage to the Natural Pantry to find anything other than wheat, corn and soy.  Now on our shopping trips to town, I always cruise the health food aisle to pick up the staples and see if there’s anything new.  Last week that effort was rewarded with a pound of almond meal.

  
  

  Okay, so it’s an expensive pound of flour:  over seven dollars here in relatively remote Alaska where everything costs more due to shipping costs.  I didn’t hesitate to buy it, though.  I love the flavor of almonds and don’t get much nutrition out of nuts and seeds because I can’t chew them properly for lack of molars.  This autoimmune disorder I have includes a funny little symptom called, “tooth resorption,” and my teeth are in horrible shape.  Finely ground almonds seemed to me a heavenly treat, so I treated myself.  I’m worth it.  If you think baking in general gives your kitchen a pleasant fragrance, wait until you smell these babies baking.

  
  

  In the recipe below, the specific flours are optional.  This combination can be replaced by 3 1/2 cups of any flour or combination of flours.  The liquid ingredients would be more difficult to substitute because the yogurt is part liquid/part solid.  I always include it in my muffins for the protein as well as the creamy texture it provides.

  
  

  Almond Pumpkin Seed Muffins

  
  

  Preheat oven to 375° F.

  
  

  Whisk together in a large mixing bowl:

  
  

  
  

  1/4 cup tapioca starch
  3/4 cup garbanzo and fava bean flour (a Bob’s combo)
  1 cup brown rice flour
  3/4 cup sweet white sorghum flour
  3/4 cup almond meal
  2 cups non-instant nonfat dry milk powder (or soy protein powder)
  1 tsp. baking soda
  2 tsp. baking powder
  2 tsp. salt
  1 tsp. xanthan gum (If you omit this, without gluten your muffins will be crumbly.)

  
  

  Beat in a separate bowl:

  
  

  
  

  3 large eggs
  1/2 cup vegetable oil
  3 cups plain unsweetened yogurt
  1 cup cold water
  2 tsp. pure vanilla extract
  1 tbsp. honey (optional–stevia extract can be used for sweetness, but unsweetened batter will not brown as well)

  
  

  Combine liquid with dry ingredients and add:

  
  

  
  

  1/2 cup raw unsalted pumpkin seeds

  
  

  Spoon batter into greased or paper-lined muffin tins.  Bake at 375° F about 15-17 minutes.  Makes about 2 1/2 dozen muffins, which may be frozen and microwaved for later use.  When microwaved just enough to thaw and warm them, they have the flavor and mouth feel of fresh, and will scent the kitchen beautifully.  Over-nuking any bread can make it tough and dry.

  • 4:24 pm
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