Redwall (Redwall, Book 1)The Redwall Cookbook

It’s Redwall week here at stefoodie.net and the kids and I have been enjoying Redwall treats. This one’s based on the recipe in The Redwall Cookbook (see above).


2/3 cup wheat-free baking mixBob's Red Mill Wheat Free Biscuit & Baking Mix, 24-Ounce Packages (Pack of 4)
1/3 cup amaranth flour Bob's Red Mill Amaranth Flour, 22-Ounce Packages (Pack of 4)
1/2 cup buckwheat flour Arrowhead Mills Buckwheat Flour
1/4 cup tapioca flourTapioca Flour, 1 lb.

[I was going to try out millet flour, but my grain mill suddenly died on me when I was grinding it — so I defaulted to buckwheat and tapioca… — I hope the grain mill is fixable:(]

1/4 heaping teaspoon EACH cinnamon, nutmeg and ginger
1 tablespoon cooking oil (I used Canola Oil, Refined, Organic, 32 oz.
1 tablespoon vegetable shorteningShortening, 100% Vegetable, Organic, 24 oz.
approx. 1/2 cup rice milkRice Dream, Vanilla, Enriched, 32 oz. — I was going to use soy milk but I didn’t realize it had turned sour on me

Preheat oven to 450 degrees F. Mix all dry ingredients together in a large bowl. Cut in shortening. Mix oil and milk in another bowl. Pour in liquids all at once into dry ingredients and mix briskly with a spatula. Turn out onto a board (I didn’t need to flour mine). Cut into 8 wedges and bake for 12 minutes on a greased baking sheet — or do what I did and bake on greased parchment that I slid onto my baking tiles.

Serve with strawberry jam and water buffalo yogurt, which, according to some, is fine for lactose-intolerant individuals.

The kids devoured this, and barely remembered to leave some for Dad — who had a leftover half-a-scone from Yena.


Everyone has made at least one weapon (pics later), and blogs are getting filled.