Baking with Rhapsody Amazake and Rice Milk

Jan 16 2014 by Sjon Welters  |  no comments yet

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Baking cakes and muffins ALWAYS intimidated me. ALWAYS. It seemed so complicated. Cups of this, teaspoons of that. I’m a throw it all in a pot and let it do it’s thing kind of a cook. Nine times out of ten it works. But with baking there is that whole rising and don’t let it collapse in the oven thing. It seemed like so much work with a much higher chance of failure. I don’t do well with failure. I don’t have time for that.

Now, as you can deduce by the way I’ve written the last few sentences, I’m no

longer afraid of baking. This is because when I was a cook at our old restaurant (Rhapsody in Montpelier) I had to make muffins every day and cakes often as well. The recipe we had is so simple, and easy (not always the same as simple) and so forgiving, that I never failed and am now not afraid of baking. I’ve learned how to use the principle of that recipe and modify it to make many different yummy baked goodies. Muffins, cornbread, fruitcakes, birthday cakes, scones, and all their baked goodness are abundant in our household because the recipe is so EASY! I prefer to use Organic Amazake or Organic Rice Milk in my recipes, but the beauty of the recipe is that you can make it with whatever you have around!

Rhapsody’s Secret Simple Amazake Muffin and Cake Recipe                                                  makes one dozen good sized muffins or one 9″ round cake  

  • 4 cups flour      (whole wheat pastry, white, corn, spelt, 2 cups of any 2 flours)
  • 3 cups liquid
  • 1 Tbsp baking powder
  • 1/2 tsp sea salt

Optional items to add:

  • 1 Tbsp of vanilla, almond, lemon, or orange extract
  • 1/2 cup of poppy seeds
  • 4 cups of fresh or frozen fruit
  • 2 cups of raisins, dried cranberries, or dried dates
  • 2 cups of chopped nuts or seeds

The flour is pretty simple. Just 4 cups. Whatever you have around. I wouldn’t use 100% corn flour, that gets pretty gritty and corny.

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The liquid is pretty easy too, you just have to think about how fluffy, how rich, how sweet and how oily you want it. My usual is 1 cup of Rice Milk, 1 cup of Sunflower Oil and 1 cup of Maple Syrup.

However. You can use any combination of liquids that you like. If you want it less sweet, just use Amazake and Sunflower oil. If you want it MORE sweet use Maple Syrup, Sunflower Oil and Amazake. The 1:1:1 of Rice Milk, Sunflower Oil and Maple Syrup is a good place to start. Make that recipe a few times and then get creative! During the holidays, I made cakes with crushed nuts mixed with cinnamon and rice syrup on the bottom of the pan to give it a little extra kick. Back to the recipe:

Mix the dry ingredients in one bowl, wet ingredients in the other and then mix the two together (without over-mixing). Bake at 350 degrees for about 30-45 minutes for muffins and 45-50 minutes for cakes or until the top is browned and a toothpick or chopstick comes out clean.

Have fun with it!

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