Tuesday, August 5, 2008

Nummy Biscuits, Gluten & Fructose Free

These are great biscuits to eat with a meal, or to cut in half and use for a simple, light bread. They are best served warm with lots of butter.

Nummy Biscuits

½ cup potato starch
¾ cup corn starch
1 ½ tsp. Xanthum gum
1 Tbsp. dextrose
1 tsp. salt
1/3 cup softened butter
¾ cup milk or rice milk
1 Tbsp. baking powder
¼ tsp. baking soda
Soften the butter.
Preheat oven to 375 degrees.

Mix the first 5 dry ingredients together. (It needs all the salt to raise well.)
Add milk and butter to dry ingredients. This will be soupy at the start, but it will soon start to thicken as you stir it.
Add baking powder and baking soda at the end for them to raise the best.

Line cookie sheet with parchment paper.
Drop by good size spoonfuls onto parchment paper.
Bake 12 minutes until lightly browned.

Note: Follow ingredient amounts carefully. They tend to not work very well if alternate ingredients are used, or if too much or too little of something is put in.

Full batch makes 18, This recipe is works well when cut in half.
Eat warm with butter

Thursday, May 1, 2008

Announcing... My Etsy Store

"Awakening" (c) 2007
Acrylic on Canvas, 18" x 24"
(c) All rights Reserved
I am excited to announce my new online Etsy store called CKGalleria. Please visit: http://ckgalleria.etsy.com/ You’ll love my beautiful & colorful greeting cards, prints & jewelry because my passion for making them energizes every piece I create for you.
Many people ask where they can buy my Greeting Cards and Art, so I decided to sell online on Etsy for those who are unable to come to a Gallery in Red Wing to purchase them.
I currently have my Greeting Cards and many prints for sale on etsy. You'll find the prints are priced quite inexpensively so that I can make room to focus on Jewelry and Art. Keep coming back as I add little notecards and other fun artsy things. Love

The greeting cards are each handmade from prints of my art. The colors are very vibrant and are great to frame for small works of art. Soon I will have prints available of the above image "Awakening" as well as "Cat Wishes" and "Faery Dance". This summer I plan to paint a new Lotus for Healing and Meditation.
I am very excited to be adding pendants, necklaces and rings very soon. Many of the pendants will be tiny pieces of my art. I'll keep you updated when they are complete and on Etsy.

Thursday, April 10, 2008

Healing with Qigong & Art, Mayo Clinic

Healing with Qigong & Art
with Colleayn Klaibourne
Saturday April 12, 10:00 am -12:00, 2008
Mayo Clinic, Baldwin Building
1st floor auditorium, 2nd St. SW & 4th Ave.
Rochester, MN 55905
There is free parking under the Baldwin Building
Join me and learn simple Qigong exercises & meditations to help you if you accidently eat something that makes you feel sick, to help in your wellness, and to promote relaxation, peace & happiness. I will also bring examples of my art and share how it has helped me in my own healing.
All are welcome!

Thursday, March 13, 2008

Chocolate Pudding Pastry of Love (Gluten & Fructose Free)

This is a delicious recipe that I tweaked a bit to make it fructose-reduced so it could be enjoyed by people who can’t eat fructose or gluten. It is also converted to US measurements. Credit goes to this blog: http://piginthekitchen.blogspot.com/ . She has a really fun blog with many recipes for people with food intolerances. She was so kind to let me share it with you. These won’t be as sweet as hers since dextrose isn’t very sweet, but this recipe is great if you are used to the fructose restricted diet. It is so much fun to have a wonderful desert that tastes like it is from a restaurant. I know some people are unable to eat cocoa, but for some reason I have been able to tolerate a little bit of Hersheys unsweetened cocoa with the help of some digestive enzymes. A direct link to her recipe is: http://piginthekitchen.blogspot.com/2008/02/valentines-chocolate-pudding-of-love.html Enjoy!
Chocolate Pudding Pastry of Love
For the sponge:
1 1/3 cup Butter
2/3 cup dextrose
1 cup rice milk or other tolerated milk
¾ cup + 1 Tbsp. corn starch
1/3 cup + 1 ½ Tbsp. rice flour
½ tsp. xanthan gum
¾ tsp. gluten free baking powder
¾ tsp. baking soda
½ tsp. sugar free caramel delight flavor fountain by LorAnn. Or see note below to use cocoa instead. (Caramel Delight resource: http://www.barryfarm.com/beverageflavors.htm or http://www.amazon.com/Flavor-Fountain-Ice-Cream-Flavoring/dp/B000GABZ6W .)

For the sauce:
1 1/8 cup hot water
1/3 cup dextrose
2½ Tbsp. glucose syrup
¼ cup unsweetened cocoa powder
· Heat the oven to 375 degrees.
· Grease 20 muffin tin cups. Olive oil cooking spray works great.
· Put the butter, sugar and rice milk into a large saucepan and heat gently until melted
· Add the flours, cocoa powder, xanthan gum, & baking powder to the saucepan and stir. Use a mini whisk and whisk like a dervish until all the lumps are gone.
· Add the baking soda and stir again
· Add the sugar free caramel delight flavor fountain until well blended.
· Divide the mixture equally between the muffin cups; they should be half to almost three quarters full.
· Carefully put the muffin tin into the oven with only the sponge batter. (This will be loose.)
· Let them cook for about 8-10 minutes. You want the center to still be runny, and the sides slightly higher than the middle when you take them out.
· While the sponge is baking, prepare the sauce. Boil the water. Put the dextrose sugar, glucose syrup and cocoa powder into a bowl, then pour in the hot water and whisk until all lumps are gone.
· Then use a ladle to lovingly pour in some sauce. Divide the sauce equally between the muffin cups. The sauce is very liquidy, but it magically turns to pudding during the baking process.
· Cook an additional 16-20 minutes.
· They are cooked when the sides are done and the center is a rich, creamy, pudding like consistency. Some of the sauce may even be bubbling up from the bottom.
· Leave the puddings to cool for 5-10 minutes, if you can. (They are so good; you want to eat them right away. In my opinion, it has been worth a burnt tongue to taste right away.) Serve warm.

· This recipe works really well divided in half, making 10 pudding pastries of love.
Note for the Sponge: If you do well with cocoa, You can substitute the 1/2 tsp. of Caramel Delight flavoring for 4 Tbsp. of Cocoa. Just omit 1 Tbsp. corn starch and 1 1/2 Tbsp. rice flour if you add the cocoa instead.
Sugar note: If you are not fructose intolerant, sugar can be substituted for the dextrose and you can use corn syrup instead of the Glucose. Enjoy.

Tuesday, March 11, 2008

Follow me to another Blog by Colleayn

Happy St. Patrick’s Day.

I have started a new blog dedicated to Qigong, PSYCH-K™, & my other spiritual work. The link is: http://ckspirit.blogspot.com/. More information will be coming soon to the new site.

Later this week I’ll be posting a new recipe here - Chocolate Pudding Pastry of Love. It is the perfect desert for those who can’t eat gluten, fructose, & dairy.


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