Rudi’s Gluten-Free Bakery Maple Bread Pudding
- At August 30, 2010
- By megan
- In bread, dessert, gluten-free, Maple
4
I came home from Rudi’s Gluten-Free Gourmet Dinner at Root Down, Denver, with a loaf of Rudi’s Gluten-Free Bread and a recipe for the delicious gluten-free bread pudding that had been served for dessert. Root Down made a really good bread pudding, so I was eager to re-create it using my gluten-free loaf of bread.
- 1 egg
- 1/2 cup water
- 1/2 cup heavy whipping cream
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- a pinch of sea salt
I poured my liquid mixture over the bread cubes and let it sit, stirring occasionally, for 45 minutes. Then, I added 1/4 cup shredded unsweetened coconut, mixed it one more time, and poured it into a pyrex baking dish to bake at 325 for 30-40 minutes, until it was golden brown and cooked through the center.
I patiently let it cool, then served it with farm-fresh strawberries, some peach, and a drizzle I made with equal parts heavy whipping cream and maple syrup.
This recipe is a winner! It is definitely some of the BEST bread pudding I’ve had.
Rudi’s Gluten-Free Bakery Gourmet Dining Extravaganza at Root Down, Denver
- At August 26, 2010
- By megan
- In bread, gluten-free
- 3
I am very pleased that Rudi’s Organic Bakery– a small Boulder bread-maker that became a national organic bread supplier- now offers a gluten-free sandwich bread from Rudi’s Gluten-Free Bakery. Their catch phrase says it all: “Gluten-free doesn’t have to mean bread free.”
I was invited to celebrate the launch of this great new gluten-free bread at Root Down in Denver. Rudi’s and Root Down put together a fantastic gluten-free meal for me and some fellow food bloggers, and we all got to taste this new bread for ourselves.
The first dish was fantastic. Rocky Mountain Ford Cantaloupe and Tomato Gazpacho served with Rudi’s Gluten-Free Bakery Tomato Jam Grilled Cheese. I could have eaten a few of those sandwiches… so good. Good thing they gave us the recipe. I’m sure to post again on this grilled cheese sandwich.
The Pan-Seared, Line Caught Halibut with Black Quinoa and Grilled Corn was some of the best fish I’ve had in a long time. Root Down gets their halibut flown in fresh from Alaska, and at this point I’d say it’s worth going to Root Down just to have some halibut. Delicious.
The dessert, Rudi’s Gluten-Free Bakery Bread Pudding with Sour Cream Ice Cream, truly showcased Rudi’s Gluten-Free Bread. I was completely fooled into thinking this bread pudding was made with regular bread. Root Down and Rudi’s graciously shared this recipe with me and I will re-create it and post it here soon.
So, thanks to Root Down for serving one of the best meals I’ve had in Denver. And thanks to Rudi’s Gluten-Free Bakery for baking such a great gluten-free product that will be widely available for gluten-free eaters across the country.
Rustic Bread Class at the Culinary School of the Rockies
- At August 24, 2010
- By megan
- In bread
- 3
I LOVE bread. Sometimes it feels like a weakness, especially when I bite into a warm, crusty, freshly baked bread. Something takes over me and I just can’t stop! bite after bite after bite.
So, since I’m trying to make as much from scratch as possible, I decided it was time to take a bread making class. I am so fortunate here in boulder to have the Culinary School of the Rockies in town. They offered a two-day, 10 hour Rustic Bread class and I jumped on the opportunity to have a hands-on lesson from a bread-making pro.
That is exactly what I got. I will keep blogging about my bread making. But, first I need to eat all of the bread I got to take home!
Banana Chocolate Chip Coconut Walnut Muffins
Could it get any better than banana chocolate chip coconut walnut bread? Or, in this case, muffins? I made muffins because they bake so much more quickly than a loaf, and in the summer heat, that makes a big difference. Muffins are also more manageable… you can easily count how many you’ve eaten. That might not be a good thing, but this recipe is.
Ingredients:
- 1/2 cup heavy whipping cream
- 1/2 cup honey
- 1 egg
- 1 tsp vanilla extract
- 2 very ripe bananas, mashed
- 1/2 cup whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1/2 cup unbleached all purpose flour
- a pinch of sea salt
- 1 tsp baking soda (a little less if at altitude)
- 1 TB cinnamon
- 1/2 cup toasted and coarsely chopped walnuts
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chocolate chips
Preheat the oven to 350 (375 if at altitude).
As with all of my baking recipes lately, start by whipping the cream into butter. Pour the cream into your KitchenAid stand mixer and whip on speed 10 with the wire whisk attachment for 3 minutes. Then scrape down the bowl, switch to the paddle blade, and add the honey. Cream that, add the egg and vanilla, mix well, add the banana, and mix again. Easy.
Combine the dry ingredients in a bowl (except for the nuts, coconut, and chocolate). With the mixer on a slow speed, add the dry ingredients and mix until combined. Finally, mix in the nuts, coconut, and chocolate chips.
I poured mine into muffin pans lined with If You Care baking cups. I like this brand because they are more environmentally friendly than your average baking cups.
My delicious muffins were done in about 20 minutes. But, make sure to check them by sticking them with a skewer or knife to be sure they’re baked all the way through. Cool on a wire rack and try to enjoy in moderation.
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