{"id":2468,"date":"2011-02-04T12:45:17","date_gmt":"2011-02-04T17:45:17","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2468"},"modified":"2011-02-04T12:45:17","modified_gmt":"2011-02-04T17:45:17","slug":"guest-blog-post-irena-wandering-spoon","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/baking\/guest-blog-post-irena-wandering-spoon\/","title":{"rendered":"Guest Blog Post: Irena of My Wandering Spoon"},"content":{"rendered":"\n
\"My<\/a>Irena’s food blog<\/div>\n

I want to introduce you to Irena of \u201cMy Wandering Spoon<\/a>\u201d. Irena\u2019s food blog features many great treats, including children oriented cooking featuring her \u201cAll about kids\u201d section, and she also includes a section devoted to baking. I am looking forward to the recipe Irena is sharing which introduces us to new dough she has created. I love the fact that this dough and recipe is 100% gluten free! <\/p>\n

\"Irena<\/a>Irena of My Wandering Spoon<\/div>\n

Please join me in welcoming Irena, of My Wandering Spoon!<\/p>\n

About Irena<\/strong><\/p>\n

I am a mom, wife, certified nutrition and wellness consultant and foodie. I made my first bread when I was 14. My love for food, cooking, fresh ingredients, nutrition, writing, blogging, coaching and healthy lifestyle which I\u2019m pursuing for my family and friends is growing every day. I have a great passion for baking, inventing new recipes and finding wonderful, easy and delicious gluten free, allergen free and nutritious healthy meal ideas.<\/p>\n

I hope everybody will like and find interesting Amaranth Cups with Rhubarb Pecan Filling. <\/p>\n

The Recipe <\/strong><\/p>\n

Amaranth Cups with Rhubarb Pecan Filling<\/strong><\/p>\n

I am constantly experimenting and trying to make new dough, good one, which will taste wonderful and will have great texture too.<\/p>\n

I am very pleased with this recipe how it came out because it is versatile, gluten free and absolutely delicious.<\/p>\n

Everybody can enjoy this brilliant dessert.<\/p>\n

Dough is made from two types of flour: Amaranth and Sweet Rice flour.<\/p>\n

Amaranth flour is gluten free flour, contains fiber and iron, it is a good source of calcium and is high in protein. Sweet rice flour adds lightness and texture to gluten free baked goods.<\/p>\n

For the filling I used rhubarb and pecans.<\/p>\n

Makes 14 mini cups<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
5<\/td>\nStalks<\/td>\nRhubarb, chopped<\/td>\n<\/tr>\n
1<\/td>\nEach<\/td>\nJuice squeezed from fresh orange or lemon<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nLight brown sugar<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nVanilla sugar<\/td>\n<\/tr>\n
1\/3<\/td>\nCup<\/td>\nPecans, ground<\/td>\n<\/tr>\n
1\/3<\/td>\nCup<\/td>\nAmaranth flour<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nSweet rice flour<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nSweet cream butter, cold, cut into little chunks<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nWater, cold<\/td>\n<\/tr>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nOn the medium heat, using a large pot, add cut rhubarb, sugar and juice from the orange or lemon (whatever you prefer more). Bring to a boil and cook for an additional 8 minutes or until sugar starts to caramelize. When mixture has cooled down add ground pecans. Mix and set aside.<\/td>\n<\/tr>\n
2.<\/td>\nUsing a stand mixer combine the amaranth and sweet rice flour. Slowly add the cold butter chunks. When dough starts to form add just a tiny bit of water until dough is completely formed, not too sticky.<\/td>\n<\/tr>\n
3.<\/td>\nPreheat the oven to 400\u00b0 F. Using a non stick cupcake pan, use your hands to start forming the dough around the inside wall and bottom of the cupcake molds, making a hole in the middle of the dough to form a cup. Bake the cups for 8 minutes. <\/td>\n<\/tr>\n
4.<\/td>\nStuff the cups with rhubarb pecan mixture. Bake for an additional 20 minutes.<\/td>\n<\/tr>\n<\/table>\n
\"Amaranth<\/a>Amaranth Cups with Rhubarb Pecan Filling<\/div>\n

You can enjoy this lovely dessert warm or leave them covered on the room temperature up to 2 days.\u00a0\u00a0 <\/p>\n

Bon Appetit!!<\/p>\n

Nutrition facts \u20131 mini cup<\/p>\n

Cal 90, cal from fat19, dietary fiber 5%, cholesterol 1%, protein 4g.<\/p>\n

<\/p>\n

I want to thank Irena for sharing this wonderful gluten free dessert treat!<\/p>\n

Cajun Chef Ryan
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Please join me in welcoming Irena, of My Wandering Spoon for a guest blog post.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[164,1679,778],"tags":[1683,2089,2051,261,7,1352,1648,2057,1494,1682,1290,1545,2108,2062,1552,1680,579,1663,1681,154,1684],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t