Recipes Included On This Page Warm Berry Pudding Whole Bean Flour (INFORMATION) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Warm Berry Pudding Recipe By : Edmonton Journal; 26 July 2000 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups saskatoons or blueberries -- (750mL) 1 small apple -- peeled and chopped 1 cup rhubarb -- chopped (250 mL) 3 tablespoons water -- (50 ml) 1 tablespoon lemon juice -- (15 ml) 1 1/4 cups granulated sugar -- (300 mL) 1/4 teaspoon cinnamon -- (1 ml) 1 tablespoon cornstarch -- (15 ml) 1/4 cup soft butter -- (50 ml) 1 egg Grated orange peel -- see note 1 cup sifted cake flour -- (250 ml) 1 teaspoon baking powder -- (5 ml) 1/4 teaspoon salt -- (1 ml) 1/3 cup milk -- (75 ml) In saucepan, simmer berries, rhubarb, 2 tablespoons (25 mL) of the water and lemon juice over medium heat, stirring occasionally, for 15 minutes. Do not boil. Stir in 3/4 cup (175 mL) of the sugar and the cinnamon; simmer for 5 minutes, stirring often or until fruit is tender. Dissolve cornstarch in remaining water. Stir into fruit mixture and bring to boil; reduce heat and simmer, stirring, for 2 to 3 minutes or until thickened. Spoon into greased 8-inch (2-L) cake pan. In large bowl, cream butter with remaining sugar until fluffy; beat in egg and orange rind (see note). Stir together flour, baking powder and salt; stir about half into batter. Blend in milk; stir in remaining flour mixture. Spread evenly over berry mixture. Bake in 375F (190C) oven for about 45 minutes or until tester inserted in center comes out clean. Served warm, with vanilla ice cream, this is a beaudacious dessert. Makes 6 to 8 servings. "This is a farm kitchen dessert that is best served slightly warm, with a scoop of terrific vanilla ice cream - any brand with speckles of vanilla seed in them." From the Edmonton Journal; 26 July 2000. Note - There was no orange rind in the list of ingredients that appeared but I would imagine 1 to 2 teaspoons of freshly grated orange rind would work. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 7g Total Fat; (18% calories from fat); 3g Protein; 63g Carbohydrate; 47mg Cholesterol; 240mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 3 1/2 Other Carbohydrates * Exported from MasterCook * Whole Bean Flour (INFORMATION) Recipe By : Violet Currie and Kay Spicer Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See text below All of the recipes for gluten-free baked goods in this cookbook call for whole bean flour. It is made from natural whole dried Romany (cranberry) beans. First, they are precook (micronized) in their dry state and then, they are stone-ground to a uniform fine flour in the milling process. Nothing is wasted. Nutritionally, whole bean flour is impressive. It provides more calcium, iron, potassium, thiamin riboflavin, folate and far more dietary fiber than all-purpose flour and other gluten-free flours except for soybean flour. There is not a trace of gluten in this flour, making it wonderful for individuals who are gluten and wheat sensitive or have celiac disease. It is a top-not alternative to use in place of other gluten-free flours available today. Because gluten is missing, whole bean flour lacks the holding power or strength found in flours made from grains where gluten is present such as wheat, rye, triticale, barley and oats. This means the cell structure in breads, muffins and cakes made from whole bean flour is more dense than it would be if the same produce were made using wheat flour. However, the leavening agents (gluten free baking powder, baking soda, yeast and stiffly beaten egg whites) used in our recipes, in the quantities or combinations suggested, do lighten the gluten-free doughs. Yeast bread for example, calls for yeast and also baking powder. Both work to produce a good palatable, robust bread. If you choose to use whole bean flour as a substitute for all-purpose flour in recipes from other cookbooks, expect to do some experimenting. You may find a little less whole bean flour will give the best results. Measure for measure the whole bean flour seems to absorb more moisture than wheat flour. Before measuring whole bean flour from its container or bag, stir it lightly with a fork or spoon to aerate and lighten it. Lightly spoon it into the appropriate dry measure and smooth off the top wit ha straight edge. If you are unable to find whole bean flour at your local health food store or grocery it may be obtained in 2, 5 or 10 kilogram bags at: Grain Process Enterprise Ltd. 39 Golden Gate Court, Scarborough, Ontario M1P3A4 Telephone: (416) 291-3226 Fax (416) 291-2159 Toll Free: 1-800-387-5292 The above is also the address to have your grocer or health food store contact if they wish to be supplied with whole bean flour. You may also obtain whole bean flour through mail order from: Ontario Coloured Bean Growers Association Association Office R.R. 5, Mitchell, Ontario N0K 1N0 Telephone: (519) 348-4141 Fax (519) 348-8165 Source : "Full of Beans, 1993, p. 177" S(MC formatting by): "bobbi" Contributed to the FareShare Gazette by Bobbie; 30 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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