½ cup Nature's Earthly Choice™ Ancient Grain Flour
½ cup water
2 teaspoons garlic powder
½ teaspoon ground black pepper
1 cup Buffalo sauce
¼ cup melted butter
½ cup breadcrumbs, optional
Butter or coconut oil for greasing
Pre-heat oven to 450 degrees Fahrenheit. Chop cauliflower into bite-sized pieces.
Mix the flour, water, garlic powder, and black pepper. Toss the cauliflower in the batter, and lay out on a foil-lined greased baking sheet. Bake for 20 minutes, flipping once.
Meanwhile, combine the Buffalo sauce and melted butter. For a milder version, use ½ cup Buffalo sauce and ½ cup olive oil.
In a large bowl, combine the cooked cauliflower and Buffalo mixture. Gently toss until coated and return to the baking sheet. If desired, sprinkle with breadcrumbs. Bake for another 15 to 20 minutes, or until pieces turn slightly golden brown. Serve with gorgonzola cheese or bleu cheese dressing.
⅓ cup Nature's Earthly Choice™ Ancient Grain Flour
¼ teaspoon salt
Pre-heat the oven to 350 degrees Fahrenheit. In a small pot over very low heat, warm the olive oil. Add the cocoa powder and ½ cup of the chocolate chips. Mix until melted; leaving a few chunky pieces is fine.
Combine the chocolate mixture with sugar, sweet potato puree, and vanilla extract. Stir well.
Mix in ancient grain flour and salt. For moderately fudgy brownies, use ½ cup flour instead.
Fold in the remaining chocolate chips. Pour the batter in a greased 8x8” baking pan, and bake for 30 to 35 minutes or until the edges are firm. Any oil lying on the top will re-absorb once cooled.
Once the brownies reach room temperature, chill in the refrigerator overnight. Eat with a spoon and serve with ice cream, if desired.
¾ cup Nature's Earthly Choice™ Ancient Grain Flour
½ cup tapioca flour
¾ teaspoons salt
1 ½ teaspoon guar gum or xanthan gum (or other binder of choice)
1 ½ teaspoon baking powder
3 tablespoons canola oil
¾ cup water (or less, depending on humidity)
Mix ingredients together, then add oil and water. (This works well in a Kitchenaid stand mixer, using the paddle attachment). Mix on high speed for a few minutes until dough is well blended and forms a smooth ball. Let dough rest for 10 minutes covered, and then divides into 8 equal sized balls. Flatten each portion slightly and roll out onto a floured surface. (Tapioca flour works well). Heat an uncreased non-stick griddle or pan until very hot. Using a large spatula, place rolled-out tortilla on griddle, and cooks for a minute or so on each side. Keep cooked tortillas warm wrapped in foil in low oven.