This Helenbobelen now eats gluten-free, however the transitional road included using organic flour as she grew up eating organic wheat flour (and David Blaine eats glass…) and it seemed to be okay at times. Anyhoo, she created this recipe was to see if she could combine both all-purpose flour with prepared rice to yield a “somewhat” gluten-free dessert (or some may consider it a healthy snack)…and it was delicious!
Red Currant Jelly Quickbread
(Note: This recipe was created in 7 x 7 inch pan, adjust amounts accordingly for your own pan’s measurements.)
1/3 C. Organic All-Purpose Flour
1/3 C. Prepared Rice
1/5 C. Oil (this time I used Organic Safflower Oil)
1/16 to 1/4 C. Water (add it gradually to the mixture)
5-7 Tbsp. Red Currant Jelly
1/8 tsp. Baking Soda
1 tsp. Fair Trade Cacao Nibs, diced (and optional)
1/6 tsp. Sea Salt (to sprinkle on top just before baking)
1) Combine flour, prepared rice, and baking soda. With your mixing spoon, blend the rice kernels (since it’s cooked, each kernel will be yielding) with the flour.
2) Combine oil, jelly, cacao nibs.
3) Combine both mixtures.
4) Add water to either thicken or thin quickbread batter.
5) Place batter into an oiled 7 x 7 inch pan, bake at 350 degrees for 18-20 minutes, or until quickbread is golden on top.
The cacao nibs give a little “pick me up” to the effects of the all-purpose flour, and yet the all-purpose flour’s texture is what allows the rice to “gel” with all the rest of the ingredients. With the delicate, yet healthful flour-and-rice “crust” and the oven-warmed red currant jelly, you almost could say that you’ve accomplished an easy and modern pie.