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Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Gluten-Free Recipes PDF Print E-mail

by Chris Ellis, Staff Nutritionist
November 2012

BANANA OR SQUASH BREAD

1/3 cup canola oil
2/3 cup brown sugar or substitute 1/3 cup honey or maple syrup ** This substitution may increase the baking time
1¾ cups Bob’s Red Mill All-Purpose Gluten-Free (GF)
Baking Flour
2 tsp. baking powder
1¼ tsp. cinnamon
1 tsp. xanthum gum (used to give batters stickiness that would otherwise be achieved with gluten) This can be omitted if not available and the recipe still has good results
**Xanthum Gum can be found in the bulk section amongst the spices/herbs at the Brattleboro Food Co-op
1/2 tsp salt or less
1½ cups mashed ripe bananas, or mashed squash
½ cup chopped nuts (optional)
½ cups raisins (optional)
Preheat oven to 350 degrees.
Grease a loaf pan well. Cream together the oil, sugar, eggs, and vanilla in a large bowl with an electric mixer. Add flour, xanthum gum if available, salt, baking powder, and cinnamon to egg mixture, alternating with bananas or squash. Beat until smooth. Add nuts and raisin if desired. Batter will be soft. Transfer to loaf pan. Bake for about an hour or until toothpick or knife inserted comes out clean. Yield: 1 loaf

 

QUINOA BLACK BEAN SALAD
(Adapted from Moosewood Restaurant Low-Fat Favorites
by the Moosewood Collective)
1/2 cup quinoa – or you can use more, just increase the water
1 cup water
1 Tbsp. olive oil
1½ Tbsp. lime juice or more to taste
¼ to 1/2 tsp. cumin
¼ tsp. coriander
1 Tbsp. finely chopped cilantro
  or more depending on your taste (optional)
¼ cup chopped scallions or sweet onions
1½ cups black beans (15-ounce can, drained and rinsed)
2 cups diced tomatoes
1 cup diced bell peppers (red, yellow, green, or mixed)
Optional. I used grated carrots since peppers are expensive!
2 tsp. minced fresh green chiles (optional)
Salt and black pepper to taste

Rinse the quinoa in a sieve/strainer under cool water. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all the water is absorbed and the quinoa is tender, about 10 to 15 minutes. Allow to cool for about 10 to 15 minutes.
In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro, and onions or scallions. Stir in the beans, tomatoes, bell peppers, and chiles if desired. Add the cooled quinoa, and salt and pepper and mix thoroughly. Refrigerate until ready to serve.
Serves 4