BIGBIGBIG

Well, here it is, folks: www.gfgreatplains.com. Check it out, we hope you love it. There will be new things added all the time. We have loved WordPress, but as we move forward we decided a full website would be a necessity. Please follow us there from now on, an check there often. We still have another big announcement coming…

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Big things coming!

Keep an eye out, 2 new announcements coming soon!!

BIGBIGBIG

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Muffins and a new toy!

Today I woke up with the 3 over-ripe bananas to deal with. One, sadly was past saving. BUT the other two went to make some super yummy muffins that taste like dessert.

Banana Chocolate Chip Muffins

  • 2 cups all purp. GF flour + xanthan gum
  • 3/4 cup sugar + some for sprinkling
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 bananas, pureed
  • 1/2 cup soy milk
  • 1/3 cup canola oil
  • 1 tsp vanilla extract + 1/2 tspn almond (or other) extract
  • 1 1/2 cup chocolate chips

Preheat oven to 375°F.
In a large bowl combine all dry ingredients. Make a well in the center and add all wet ingredients. Mix until well combined. Fold in chocolate chips.
Fill liners almost all the way full. Sprinkle with granulated sugar.

Bake for 26-30 minutes.
Let cool for a few minutes in the tin, then transfer to a cooling rack.

Makes 12 muffins.

Unfortunately, I didn’t have time to enjoy one as I had to dash out to make a small purchase…

Everyone, say hello to the beginning:

So excited! I can’t wait to use my very own convection oven. We are still looking for a space, but I could not pass up the opportunity for this. Great deal!

I’m also very excited to warm up one of those muffins and smooth a bit of peanut butter on and devour it!

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It was a french fry kind of day…

And man, was it good.

I’ve been re-noticing this pin on (my obsession) Pinterest. Then last night after we finished our dinner of salad and soup, I thought… “mmmmm fries….” So, of course, that had to be dinner tonight, leftover minestrone and these fries (with a little twist):

http://annies-eats.com/2010/02/25/baked-oven-fries/

They were super crispy, too.

Of course, I can’t just follow the directions though… What? ME? Never.

We used olive oil and reduced it down to 4 tbspns total, 3 on the pan, 1 on the potatoes. After we drained the potatoes of the water, and added the 1 tbspn oil, I threw in 1 tbspn of vinegar for something a little extra. From here on out I went with the directions on the recipe.

They turned out great. We will definitely be making them more often around our house.

I know, super short post, but I’ve got an early morning date with three over-ripe (or just ripe enough) bananas and another post for you all!

Sweet dreams!

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First Dinner- Almost a success…

My post today was going to be about the ciabatta bread and minestrone I had planned on making for dinner. To my disappointment, the old ciabatta bread recipe I was going to convert takes ELEVEN HOURS. So, I decided to just take on simple, easy-peasy white bread. (I had a date with an almost finished book I’ve been reading, and selfishly needed to finish it today.)

Around three this afternoon, having just finished my book, I made my way into the kitchen and started my work on the bread. I get going and I have everything in the bowl, and I’m kneading and kneading and I glance down at the dough. It was soooooo dense. Silly me, I had forgotten that I wasn’t doing a cup for cup exchange with the flour I was using. Whoopsies… Well, I did say I was going to share everything, good and bad with you. Here’s what the finished bread looked like:

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Dense. Dense. Dense. Blech.

To anyone tackling gluten free, vegan bread out there: if you are using Bob’s Red Mill All Purpose Gluten Free Flour (I always do, I love it) treat it as you would a whole wheat flour. It doesn’t seem to replace plain ol white flour cup for cup, you’ll need less. Quite a bit less.

So, sorry to say we did not eat the bread with dinner. BUT, I did make minestrone and romaine salad with home made balsamic vinaigrette, which turned out lovely. The minestrone recipe is from a favorite yet somehow forgotten for some months cookbook called “Vegan Italiano” by Donna Klein. Love it, totally recommend it. I’ll be making more posts on recipes from this book, I’m sure.

We went with the Almost Fat Free Minestrone listed under the soup chapter. (Not that we are watching our weight, as we both had second heaping bowls.) We did everything the same, but I prefer to sub in spinach instead of cabbage. It’s a filling, tasty soup packed with zucchini, carrots, onions, tomatoes, and pasta. Here’s the lovely finished product:

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I love it when a bowl has more than one color inside… I feel healthy just looking at it. 🙂

So, even though I was kicking myself about my dough mix-up, we still managed a nice dinner. Hopefully, as I TRY to get myself more organized, I’ll plan things out a little more a head of time so I won’t have to be mad at a poor, sad, dense lump of bread.

Check back tomorrow, I’m thinking sea salt and vinegar home fries.

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Here’s to a new beginning!

Hello all! I hope everyone had fantastic holidays!

I’m going to start this post by apologizing for not having posted since Thanksgiving. I’ve stayed busy working and trying to balance getting everything set up for the bakery and it got to be quite a handful.

SO that being said: I’ve quit my day job to focus on getting my dream up and moving.

I’m so excited to get into our own space to bake, I know it seems like it’s taking forever (trust me, I KNOW) but we want to make sure that we have all of our ducks in the proper rows so there are no little surprises down the line. I’ve got champagne chilling for the day we get keys!

I wanted to share with you some of my NY Resolutions (In hopes that you all will hold me to them!):

*Get Organized. In my personal life, the house, and of course everything for the blog and bakery.

*Home-made, sit down dinners. All the time. I’ve been reading Dinner: A Love Story.  http://www.dinneralovestory.com/ If you haven’t, you should. It’s not vegan or gluten free but very inspirational.

*Challenges. I watch a lot of cooking/baking shows. Once a week, I’m going to “challenge” myself to make something new and out of the ordinary for me.

*Get more active. I feel like such a slug! Always sitting (or laying) behind my laptop or on the couch. I’m taking an example from my husband and going to get moving.

*Here’s the big one: I’m going to blog EVERYDAY. If I keep to my homemade dinners every night and my challenges, this shouldn’t be an issue. I am so grateful for the support  you  all have shown, I owe you more than one post every-so-often. This way I can also keep everyone up to date on where we are at with filling rewards and where we are at in getting to a Grand Opening!

So, this is where I need your help! I want to know what you want to hear about. Got a favorite family recipe you’ve been wanting to make GF? Got a crazy challenge you want me to try? Been looking for something simple you can replicate at home? (Good, because I’ll be sharing all my challenges. Good or Bad.) Please post, email, Facebook, or tweet us your ideas!

Baking in the Bread Basket,

Amanda O.

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Hope you had a fantastic Thanksgiving!

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We are so, so thankful for all the love, encouragement, and support we’ve received. We’re looking ahead, and hopefully we’ll be in a space before Christmas!

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