Farina Bread Recipes

Steps:

• Combine dry ingredients in a large bowl.
• Mix together eggs, oil, and water, then add along with the mashed bananas to the dry mixture.
• Sutr just enough to moisten all ingredients, but do not overmix.
• Pour into a greased 9x13" baking pan in a preheated 350 F oven for about 45 minutes, or until a knife inserted in the center comes out clean.
• Let cool 10 minutes, then remove from pan and let cool.
• Cut into squares and serve.

Steps:

• Mix together the Farina, flour, sugar, baking powder, and salt.
• In a separate bowl mix egg, milk and oil together.
• Add egg mixture to flour mixture, stirring just until moistened. Batter will be a little lumpy.
• Grease loaf pan and pour batter into pan.
• Bake at 400 for about 30 minutes or until done.

Steps:

• Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
• Preheat oven to 500 degrees F (260 degrees C).
• Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
• Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
• Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.

Steps:

• Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tblsps olive oil. Cover and set aside at room temperature overnight.
• Preheat oven to 450°F.
• Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes. Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
• Whisk the batter well before using. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe). The batter will sizzle. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
• Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
• Cut into wedges and serve as a snack. Or fill with all kinds of savory goodies like a crêpe.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, applesauce, sugar and honey until smooth. Mix in the lemon zest. Combine the cream of wheat, baking powder and cardamom; stir into the creamed mixture. Blend in the yogurt and egg whites. Try not to overmix, or the bars will fall. Finally, mix in the coconut and sliced almonds if you like them. Spread the mixture evenly into the prepared pan.
• Bake for 45 to 55 minutes in the preheated oven, until the edges are brown but not the top. Cool and cut into bars.

Steps:

• Heat oven to 400 F.
• Line with paper baking cups or grease the bottom only on a 12 muffin pan.
• In large bowl, combine flour, farina, sugar, baking powder, and salt.
• Mix well.
• Add milk, oil, and egg.
• Stir until dry ingredients are moistened.
• Fill prepared muffin cups 2/3 full.
• Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.

Steps:

• Preparation (You can use Halal or Kosher products for this recipe).
• 1.Place butter flavored shortening in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.
• 2.Combine cream of wheat, flour, and malt-o-meal in a large bowl; make a well in center of mixture.
• 3. Stir together buttermilk, eggs, and crumbled chicken cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter flavored shortening in hot skillet.
• 4.Bake at 425° for 25 to 30 minutes or until golden brown. Serve warm with real butter for great taste.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
• Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
• Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
• Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.