October 24th, 2011 by admin
GF
Grands Love it!
Most bakers are familiar with the Basic 1-2-3-4 Cake recipe, but I was asked recently if this old favorite 1,2,3,4 cake recipe would work with Nuchia Original Chia Seed Flour. Well we tried it. We made it as a sheet cake and as a three layer cake. I can report “mission accomplished”, this cake turned out great. I want you to try it but put your special twist on it and let our users see what you come up with. Gluten Free Birthday cakes are a cinch with Nuchia Chia Seed Flour and your mothers Basic 1-2-3-4 cake recipe! With a bit of imagination you can make gluten free wedding cakes or any special occasion cake using this recipe. -Homer Hartage – I made this cake for my grandsons Isreal and Ian, on their 12th and 4th birthday, it was a hit.
Gluten Free Birthday Cake
Ingredients:
1 cup unsalted butter (2 sticks), soften, room temperature
2 cups sugar
2½ cup Nuchia Original Chia Seed Flour (sifted 3 times)
(you can use 3 cups, our change here made a lighter cake)
4 eggs
1 cup milk (can substitute water)
1¼ teaspoon pure vanilla extract
2½ teaspoon baking powder
½ teaspoon sea salt
Directions
Preheat oven to 350 degrees. Prepare three 9 inch cake pans, grease, and line with paper and dust with flour.
Using an electric mixer cream butter until fluffy. Add sugar and continue to cream well for about 10 minutes. Add eggs, 1 at a time, beating after each one, continue to beat about 3 to 5 minutes. In a separate bowl sift Nuchia Original Chia Seed Flour (discarding course grain), and then add salt and baking powder to flour. Add flour to wet mix alternating adding flour and milk beginning and ending with flour (mix as you go). Add vanilla and continue beating until just well mixed. Divide batter equally between the 3, prepared pans. Level mix in the pans to make a nice even cake.
Bake for 25 to 30 minutes, or until tester comes out clean. Let cool in pans for just a few minutes then invert to a cooling rack and let completely cool before adding your favorite icing. Enjoy.
3 Layer Cake
Gluten Free Three Layer Cake
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October 10th, 2011 by admin
// This gluten free pound cake recipe is an adaptation from a pound cake recipe by Chef Maxcel Hardy, known as Chef Max. Chef Max is chef to $100 million dollar man; New York Knicks power forward Amar’e Stoudemire. Chef Max said in Bon Appetit that the recipe came from his grandmother. The recipe appeared [...]
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September 19th, 2011 by admin
// This pie is an adaptation from Bon Appetit, magazine, November 1980. It is interesting to note that my sons gave me a subscription to the magazine as a Christmas gift in 1979. It quickly became my favorite magazine and remains so today. The original recipe was created by Kathleen Claiborne, in an article written [...]
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September 12th, 2011 by admin
// This may be one of our best wheat free cakes ever. It is an adaptation from a recipe my wife got from a friend 15 years ago. We updated this by adding my favorite flavor, vanilla and water to add moisture. And of course we replaced wheat flour cup for cup with our Nuchia [...]
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// Last night I made oven fried chicken with the new chia product that arrived yesterday. Here is the recipe. This taste product made with Nuchia Original Chia Seed Flour – submitted by Sandy Scovell Directions: Melt butter in a pan. In a zip lock bag mix Nuchia Original Chia Flour and a couple of [...]
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April 24th, 2011 by admin
// Homemade Almond Milk – it is easy to make and healthy too. Almond milk is good source of magnesium, selenium and Vitamin E. Selenium is good for our immune system. Almond milk is packed with unsaturated fat, which means that it can support reduced risk of heart disease. Unlike animal milk, Almonds milk is [...]
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April 10th, 2011 by admin
You will love this; the Chia seeds bring added nutrition to this traditional Spanish dish. I had heard of people adding Chia Seed to various dishes like rice, beans and soups. Then several months ago I learned that one of our staff was slipping omega-3, fiber, and minerals into normal family dinners by adding Chia [...]
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April 10th, 2011 by admin
A cooking group with remembers around the country met in Florida, March, 2011. Our friend Sandy hosted the group and shared Nuchia Chia Seed Flour with them. Since then they have developed a number of recipes using Nuchia Chia Seed Four. I am pleased to share this brownie variation. – Contributed by Teri Ellerbe Teri, [...]
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This strawberry pie is perfect for early Spring or summer. A group of bakers in Deland, Fl, created it for their cookbook project. Many of their creations contain Chia Seeds and Nuchia Original Chia Seed Flour. You can make your crust with their Chia cookies and butter or Michele’s graham crackers and Nuchia Original Chia [...]
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One of the secrets to a great Baked Alaska is a really hot oven to bake the meringue, a really hard frozen ice cream base (we turned the freezer up a bit for this) and of course a decorative meringue topping. This is truly a spring and summer dessert delight. Can be made a day [...]
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Geoff Bond, lecturer, author and publisher of The Bond Briefing, in Cyprus, UK test bread made with Nuchia Chia Seed Flour. He said, “Conforming Bread on its Way Last month in: ‘How to Raise Bond Cakes’ and in: ‘Xanthan Gum’, I said we would experiment with Nuchia chia seed flour* and baking powder. Chia’s [...]
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Nuchia’s New 100% Chia Seed Flour is wheat free, gluten free raw whole grain offers many attributes for health-conscious consumers who don’t want to give up baked goods ORLANDO, FL (April 1, 2011) — Nuchia Foods Corp. has announced its launchof Nuchia 100% Chia Seed Flour that is wheat free flour, nutritionally dense, gluten free [...]
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