Quinoa Irish Soda Bread

Preheat oven to 350°F
Grease two mini metal loaf pans (6x3 inches)
Makes 2 small loaves

2 cups quinoa flour
1-3/4 tsp baking powder
1-1/2 tsp caraway seeds
1/2 tsp fine sea salt
1/4 tsp baking soda
1 cup plus 1 tbsp buttermilk
1/2 cup golden raisins

1. In a large bowl, whisk the quinoa flour, baking powder, caraway seeds, salt, and baking soda.
2. Add the buttermilk and raisins and mix until blended. Divide dough between prepared pans, spreading evenly.
3. Bake 25 to 35 minutes until golden brown and a toothpick inserted in middle comes out clean. Let cool in pans 5 minutes, then remove from pans and cool completely on racks.Homemade Buttermilk If you don't have buttermilk, it's easy to make a substitute. Mix 1 tbsp (15 mL) lemon juice or white (or cider) vinegar into 1 cup (250 mL) milk. Let stand for at least 15 minutes before using, to allow the milk to curdle. Any extra can be stored in the refrigerator for the same amount of time as the milk from which it was made.

From: http://enlightenedcooking.blogspot.com/2011/10/quinoa-soda-bread-gluten-free.html

Approximate nutrition facts per slice:
Calories: 82
Protein: 3 g
Carbohydrate: 16 g
Fat: 1 g
Fiber: 2 g
Sodium: 237 mg
Potassium: 64 mg
Phosphorus: 30 mg

Vegetarian Shepherd's Pie

4 servings, about 2 cups each

Active Time: 45 minutes
Total Time: 45 minutes

Ingredients
• 1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
• 1/2 cup buttermilk
• 1 tablespoon butter
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 large onion, finely diced
• 1/2 cup finely diced carrot
• 1 tablespoon water
• 3/4 cup frozen corn kernels, thawed
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 3 tablespoons all-purpose flour
• 1 14-ounce can vegetable broth
• 1 1/2 cups cooked or canned (rinsed) lentils (see Tip)

Preparation
1. Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add buttermilk, butter and 1/4 teaspoon each salt and pepper. Mash with a potato masher until mostly smooth.
2. While the potatoes are cooking, position rack in upper third of oven; preheat broiler. Coat four 10- to 12-ounce broiler-safe ramekins (or an 8-inch-square broiler-safe baking dish) with cooking spray. Place ramekins on a broiler-safe baking sheet.
3. Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in corn, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes.
4. Divide the hot lentil mixture among the prepared ramekins (or spread in the baking dish). Top with the mashed potatoes. Broil, rotating halfway through, until the potato is lightly browned in spots, 6 to 10 minutes.
Tips & Notes
• Make Ahead Tip: Prepare the filling (Step 3), cover and refrigerate for up to 1 day.
• Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.

Nutrition
Per serving:
calories: 326
protein: 12 g
carbohydrates: 55 g
fat: 8 g
fiber: 10 g
sodium: 679 mg
potassium: 842 mg
phosphorus: 278 mg

Kamut Bread (no yeast, no eggs)

Ingredients
• 3/4 cup Canola Oil
• 1/2 tsp Baking Soda
• 1 tsp Cream of Tartar
• 3 Tb Honey
• 2 cups Water
• 4 cups Organic Kamut Flour
Directions
Whisk together 2 cups of kamut flour, cream of tartar, water, the honey and oil in a medium bowl. Cover with damp cloth and let stand overnight (10 hours).

Add 1 cup of kamut flour into dough mixture until it is elastic (20 minutes). Cover and let rest for one hour.

Add the last 1 cup of kamut flour to the dough and knead until gluten is developed (as much as 30 minutes).

Place dough in lightly oiled loaf pan, cover and leave to rise for 4-6 hours.

Preheat oven to 350°F and bake for 40 minutes. Use toothpick method to test for doneness.

Yield: 1 loaf (approx 24 servings)

Nutrition Facts:
Calories: 133
Protein: 2 g
Carbohydrate: 16 g
Fat: 7 g
Fiber: 2 g
Sodium: 26 mg
Potassium: 22 mg
Phosphorus: 0.1 mg