Timtana Spice Muffins and Giveaway

timtana spice muffins

timtana spice muffins photo by vsimon

Please let me introduce you to timtana, a new gluten free whole grain flour. It is dark and handsome. A flour with substance.

Montana Gluten Free Processors are working with the Celiac Sprue Association, who called for volunteers to develop recipes for timtana flour. I like to try new foods and answered the call. They sent me a free #3 bag of timtana flour to work with.

Timtana flour is ground from a perennial grain, the plants grow every year without needing to be planted each spring.  Most other flours are from annual grains.

High protein

Timtana has more protein than amaranth, buckwheat, oat, millet, quinoa, rice, sorghum, and teff flours. Timtana is 5 grams of protein per 1/4 cup. The other flours are  3 or 4 grams. Refined starches, such as tapioca or corn, have zero protein.

High fiber

Timtana flour also has more fiber than the above gluten free flours, 5 grams per 1/4 cup. Compare that with 1 to 4 grams for other flours. Refined starches have zero fiber too.

Calcium and iron

Yep, timtana has them. Comparable to amaranth and teff flours. Refined starches? Zero again.

Easy to use? Too soon to tell.

I am batting .500 using timtana. The spice muffins worked great the first time. Pancakes did not, those need more work.

3 Giveaways, you may get to try it too.

Montana Gluten Free Processors want more people to play with timtana. So they are giving 3 lucky folks each a free #3 bag of flour.

Simply comment below by Wednesday, January 6. Winners will selected by random generator and announced Thursday, January 7. 

Dedicated gluten free producers.

I always like to know the farm to table story. From the Montana Gluten Free Producers website.

Our products are manufactured in a dedicated state of the art gluten free facility that only processes and packages our own gluten free products. The story however doesn’t begin there, to be truly gluten free you must start in the field. Montana Gluten Free Processors works directly with traditional farmers to grow our private seed stock on ground with at least 4 years history of no gluten grains being produced on the field. Only production from our proven healthy seed stock is acceptable for Montana Gluten Free production. Crops are planted, fields are inspected, and harvested, storage and transportation equipment is dedicated and inspected to insure purity and quality. We watch over our product from the field to the package to be certain that the product in our package is the best all natural gluten free product food you can buy.

Success!

Today I share my success. What I call Timtana Spice Muffins originated as pumpkin walnut muffins in Gourmet November 1997.

We offered our first gluten free client pumpkin muffins, made with Bob’s Red Mill gluten free blend flour. She said, repeatedly, we should open a gluten free bakery. Starting with those muffins.

I like to take a good recipe and make it better. Really, I love when that happens.

Timtana flour improves the nutrition and changes the flavor a bit. The pumpkin flavor disappears. Sweet spice, the flavor and the fragrance, now predominate. So I changed simply the name. 🙂

Simplify if you like.

Admittedly, this is along list of ingredients. You might omit the dates and walnuts, but I wouldn’t.

And you can substitute 2 teaspoons of pumpkin pie spice if you do not like to measure out 4 different spices.

Timtana Spice Muffins

Yield: 12 metric measures
3/4 cup solid pack canned pumpkin 180 gm
1/2 cup oil 120 ml
1/4 cup buttermilk 60 ml
2 large eggs 100 ml
3 tablespoons molasses 45 gm
2 cups Timtana flour 240 gm
3/4 cup dark brown sugar 150 gm
1 1/2 tsp baking powder 6 gm
1 teaspoon xanthan 4 gm
1 teaspoon cinnamon 3 gm
1/2 tsp ginger 1 gm
1/4 tsp ground cloves 2 pinches
1/8 tsp freshly grated nutmeg 1 pinch
1/2 tsp salt 4 gm
1/4 teaspoon soda 2 gm
3/4 cup chopped dates 120 gm
3/4 cup chopped walnuts 90 gm

Preheat oven to 400 degrees.

In a bowl, whisk pumpkin, oil, buttermilk, eggs and molasses.

In a large bowl, whisk timtana flour, dark brown sugar, baking powder, xanthan, spices, salt, and baking soda.

Add liquid ingredients and mix thoroughly.

Add dates and walnuts, combine well.

Divide equally into 12 muffin papers.

Allow to rest for 10 minutes so the xanthan can hydrate.

Bake for 20 minutes. Turn heat down to 350 and bake 10 more minutes.

More Timtana Recipes

Montana Gluten Free Processors has more recipes at their website.

And Gluten Free for Good has a recipe for Timtana Montana Orange Muffins.

The Montana Celiac Society has a recipe for Timtana Bagels.

What recipe would you like to try? Please share, and remember to comment for a chance to win.

Update 1-7-10 And the winners are:

Porsha, Danica, and Janice. Congratulations!!!

Fireside Apple Sauce in a Pressure Cooker

fireside apples

Fireside apples from our tree photo by vsimon

You are kidding, right? Make my own applesauce? I can buy it in the store.

You can buy applesauce in a jar. Open it up, and it will not give you the deep apple flavor. Or fill the house with warm cinnamon scent. Or have the this chunky texture.

We make applesauce every fall. Clients even pay us to make applesauce, repeatedly. One client says it reminds him of his mom.

I have used many varieties. Courtland, Gala, Honey Crisp, Ida Red,  Macintosh, Paula Red, Yellow Delicious. I love them all. Well, maybe I love Macs a little less. They fall apart so much the sauce is not chunky. But you might prefer that.

Don’t bother with Red Delicious apples. They are red, but they are not delicious.

This year we are making Fireside applesauce at home. We have had a Fireside tree for 13 years. The first harvest was 1 apple. Most years we got about half dozen, easily eaten out of hand.

This year we harvested about 60 apples!! In early spring, we cut down a large Chinese Elm that was shading this tree all along. We knew fruit trees needed full sun to produce well. But we didn’t know how much we were missing.

So this year we have eaten lots of fresh apples. Dried lots more. And made applesauce.

Fireside apples are sweet, crisp, and very large. It took only 6 apples to weigh 3 pounds. That weight is my standard recipe, and sometimes that is a dozen apples. And that is what fits in my pressure cooker.

No pressure cooker?

You can make this on the stovetop. It will take longer, you’ll probably need more water, and you’ll have to stir it frequently to keep it from sticking to the bottom of the pan.

But the house will smell even better. I encourage you to make homemade applesauce, with or without a pressure cooker. You will be rewarded with fall comfort food.

Applesauce also freezes well. So go ahead, buy a bushel of apples, and make lots.

Peel after cooking?

Yep, that is what I do. I simply quarter, and core the apples. Cook them, and fish the big peels out of the cooked apples. It is easy, the flesh falls away from the skin. And it does not take any longer than peeling the apples first.

Still, some will say that is too much trouble.

I say it adds flavor, and sometimes color. Especially with Paula Reds, they have a nice blush just under the skin. This is lost if you peel them first.

Note: don’t try this if you do not have a pressure cooker and are cooking applesauce in a regular saucepan on the stove top. That would be an exercise in frustration. Peel those apples first.

Fireside apple sauce

Fireside applesauce with cinnamon photo by vsimon

Homemade Applesauce in a Pressure Cooker

Serves 4-6 generously metric measure
3 pounds apples about 1.5 kg
1/2 cup water 120 ml
1 teaspoon cinnamon 1 gm
1-2 tablespoons dark brown sugar, maybe 12-25 gm
1 tablespoon butter, optional 15 gm

Quarter apples and remove centers.

Put apple quarters and water in pressure cooker. Bring to pressure and cook for 3 minutes.

Turn off the heat and allow to cool until pressure drops.

Open the cooker and pour apples into large shallow bowl.

Allow to cool enough to be able to handle comfortably. Remove skins from apples, using tongs and a spoon.

Stir to desired chunkiness.

Add cinnamon and taste. You may not need any sugar at all. I didn’t use any with the Fireside apples. No butter either, though this is a nice rich addition sometimes.

What is your favorite apple?