Hot Cross Buns! Everyone loves these and now you can make one of the best Hot Cross Buns that are gluten-free and taste good too!
1 Package of Frankie's bread mix
2 cups of warm water (105F)
1/4 cup of salad oil
1 cup of candied peel
1 tsp. cinnamon
1/4 tsp. all spice
(Mix ingredients together in a mixer)
Scoop onto lined cookie sheet. Let rise for 5 minutes then lightly brush buns with salad oil and press buns with whetted fingers to about 2.5cm in height.
Let rise for an additional 10-15 minutes.
Bake at 350-375F for approximately 15 minutes.
3/4 cup of icing sugar.
1 tsp. vanilla
2 tsp. milk
Whisk together until well blended - you may need to add a tiny bit more liquid (ie: milk), however be cautious as too much liquid will cause your icing to run.
When buns have reached 99C/211F remove from oven and let cool. When cool pipe crosses with icing mixture onto buns. Let setup and serve.
The best apple fritters you'll taste. Ever!
2 cups - Frankie's All Purpose Flour
1/2 cup - Sugar
2 1/4 tsp. - Baking Powder
1 1/4 tsp. - Salt
2 tsp. - ground cinnamon
2 - Eggs
3/4 cups - Milk
2 tsp. - Vanilla Extract
2 Tbsp. - butter (or margarine), melted
2 cups - peeled & diced apples
1/4 cup - Icing Sugar
1 1/4 tsp. - Cinnamon
light oil for frying.
In a large mixing bowl combine all ingredients up-to and including butter. Whisk to combine. Stir in apples.
Heat a few inches of oil in a pot over medium heat. (You'll know it's hot enough when a small drop of batter sizzles and rises to the top. If it doesn't sizzle, heat it up more, if it burns quickly, turn it down - the oil is too hot.
Drop spoon-sized amounts of batter in hot oil. Once they turn a golden colour on one side flip over and cook the other side. (approximately 2-3 minutes of frying). Remove and drain on paper towel.
Blend Icing sugar with 1 1/4tsp. cinnamon and dust fritters and enjoy. These are best enjoyed warm... however I've never had any left over to see how long they truly last. ;)
Enjoy these super-easy yummy Crepes.
1 3/4 cups - Frankie's All Purpose Flour
1 3/4 cups - Milk
5 - Eggs
1 Tbsp. - Vegetable oil
Pinch - Salt
In a bowl combine all ingredients and whisk together thoroughly. Ensure that there are no lumps.
In a well-oiled pre-heated flat pan, over medium heat, pour approx. 1/4 cup of the mix into the middle and spread out as thin as possible with a silicone spatula or by tipping the pan and spreading the mixture around. When evenly cooked (not crispy) on one side, flip and finish cooking on other side. Ensure that your crepe doesn't get too crispy or you won't be able to roll it. When cooked, lay on a plate and keep warm with a towel until you fill it. Don't worry if your crepe doesn't work out on the first (or second) try. The first crepe in the pan typically never works out because there are so many things to make adjustments - less/more batter, less/more cooking time, less/more temperature... the list goes on.
Filling: This part is really up to you. Add banana, then roll it up and drizzle with dark Belgian chocolate, add scrambled eggs with bacon, roll and drizzle with Hollandaise sauce... the limit to what you put in a crepe is really limitless, so have fun and be creative.
Frankie's Bread Mix Loaf is so easy you need just 3 ingredients:
Frankie's Bread Mix (Found here)
2 cups of warm water.
1/4 cup of salad oil.
Add all of the ingredients together and mix well. Scoop into a loaf pan and let rise for 25-30 minutes (or until batter reaches near the top of the pan). Bake in pre-heated oven at 375F for 25-30 minutes turning half way.
*Modify your loaf by making it...
-Cinnamon raisin: Add 1 1/4 tsp. cinnamon and a 1/2 cup of raisins.
-Garlic/Cheese: Add 2 cloves of minced garlic and 1/2 cup of cheese.
-Olive: Add 1/2 cup of chopped olives.
Make this awesome loaf of bread. Makes excellent sandwiches. If you freeze this bread, pre-slice before freezing and then microwave on defrost to make it squishy again.
3 cups of Frankie's gluten-free Bread flour
1 1/2 cups of tepid milk
1 Tablespoon yeast
1 Tablespoon of honey or sugar
1/4 cup of salad oil
4 teaspoons of baking powder
2 teaspoons of vinegar
2 large eggs
2 Tablespoons sesame seeds (optional)
Method: Pre-heat convection oven to 375F.
In a stand mixing bowl, dissolve yeast and honey/sugar and milk.
In a seperate bowl, combine flour, baking powder and salt.
When yeast mixture is foamy, add remaining liquid ingredients and all dry ingredients. Mix well (approximately 2 minutes).
Scoop (with an icecream scoop - white scoop) onto parchment paper. Pat lightly with wet hands and press down to approximetely 1 inch high. Add sesame seeds and lightly pat onto buns.
Let rise for 15-20 minutes. Bake in oven for 20 minutes, rotate pan and bake an additional 20 minutes (or until internal temperature reaches 99C or 210F. Let cool on cooling rack.