Gluten Free Asparagus Flour Recipes
Being raised on a busy farm, taught me the value of creating make ahead meals. Anything that saves time in the kitchen is worth it’s weight in gold; ask any farm wife.
ASPARAGUS GUACAMOLE
Ingredients
1 tbsp Marston Produce asparagus flour
3 tsp fresh lemon juice
1 chopped red onion
1/4 cup of finely chopped fresh cilantro
1 large tomato, chopped
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
1-2 cloves of crushed garlic
1/2 cup plain Greek yogurt
Red pepper flakes, salt and pepper to taste.
Directions
Combine the asparagus, lemon juice, spices and yogurt in a blender or food processor and blend until smooth. Add red onion and cilantro and blend together. Remove from the mixer and put in a bowl to chill in the fridge. Serve cold! Enjoy!
Make ahead Freezer Asparagus Mashed Potatoes
5 lbs potatoes cut up in chunks
2tbsp butter
1 cup sour cream
2 packages cream cheese
1/2 tsp onion powder
1 tbsp asparagus flour
1/2 tsp salt
1/4 tsp pepper
Bring potatoes to boil in pot and cook til soft about 10-15 minutes. Drain.
Mash potatoes in large bowl with butter. Beat in sour cream, cream cheese, asparagus flour, onion, salt and pepper. Transfer 1 1/2 cups to a 2 cup baking dish coated with cooking spray.
Bake uncovered at 350 for 30 minutes. Cool remaining potatoes and freeze in 1 1/2 cup portions for up to six months. To use frozen potatoes thaw in fridge and bake as directed.
Note: Try freezing these mashed potatoes in individual muffin cups. When they have frozen firm, pop them out and store them in a resealable freezer bag. You can then heat up as many or as few servings as you need at a time. Enjoy!
Homemade Asparagus Egg Noodles
Making egg noodles for soups or stews is easier than you think, and nothing beats the freshness.
1 cup all purpose flour
2 eggs
1/2 tbsp asparagus flour
1/2 tsp salt
Combine flours and salt in a large bowl. Make a well in the center and add well beaten eggs. Gradually incorporate the eggs into the floour, mixing till dough forms. Turn dough onto floured board and knead dough until smooth and elastic. Cover with plastic wrap and let rest for a couple hours.
Divide dough into 2 and working with half roll out the dough to desired thickness sprinkling with flour to avoid sticking. Using a sharp knife, cut noodles into strips or desired shapes or you can use a professional pasta machine. Lay the cut noodles on a drying rack or on a covered table. Boil noodles in salted water for 8-10 minutes and add to favourite soups or stews. You can use these in any pasta recipe too.
Note: By allowing the noodles to air dry for several days, ensures for good storage. Just place them in an air tight container and they will last for several months at room temperature.
Tomato and Asparagus Bread
1 pkg active dry yeast
1 cup warm water
4tsp butter, melted
1 tsp salt
2 3/4 to 3 cups bread flour
Asparagus Dough:
1 1/2 tbsp asparagus flour
1 pkg active dry yeast
3/4 cup warm water
4tsp butter, melted
1 tsp salt
3 1/4 to 3 1/2 cups bread flour
Tomato Dough:
1 pkg active dry yeast
1 cup warm water
4 tsp butter, melted
1 tsp salt
1 can 6oz. tomato paste
3 1/4 to 3 3/4 cups bread flour
1 egg white
1 tsp cold water
For plain dough, in a large bowl, dissolve yeast in warm water. Add butter , salt and 2 cups flour; beat until smooth. Add remaining flour to form a firm dough. Turn onto a lightly floured surface and knead til smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top, cover and refrigerate overnight.
For asparagus dough, mix asparagus flour into bread flour. In large bowl, dissolve yeast in warm water, and then add butter, salt, 2 cups of the mixed flour and beat til smooth. Add enough remaining flour to form a firm dough. Turn onto lightly floured surface and knead till smooth and elastic. Place in greased bowl turning once to rease top, cover and refrigerate overnight.
For tomato dough, in a large bowl , dissolve yeast in warm water. Add butter, salt, tomato paste and 2 cups flour; beat til smooth. Add enough remaining flour to form a firm dough. Turn onto a lightly floured surface and knead til smooth and elastic. Place in greased bowl turning once to grease top, cover and refrigerate overnight.
Punch down each dough and divide in half; cover. On a lightly floured surface, roll out one portion of each dough into a 10 in by 8 in rectangle. Place a rectangle of asparagus dough on plain dough and top with a layer of tomato dough. Roll into a 12 in by 10 in rectangle. Roll up jelly-roll style starting with a long side. pinch seams together and tuck ends under.
Place seam side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in warm place til doubled in size about 30 minutes.
With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water, brush over loaves. Bake at 350 degrees for 35-40 minutes or until golden brown. Remove to wire racks to cool.
yields 2 loaves (10 slices each)
This beautiful savory bread with its swirled red and green colours really add elegance to any special dinner. It might become your next holiday meal favourite.