What IS this?
Beggar's Bread is a very special, (now gluten free) dairy free, egg free, and quite unique sweet bread that is made in a 1# coffee can. The wheat-filled original dates back to the Depression Era, most likely because of the use of relatively inexpensive ingredients.
These simple little breads can be baked as great gifts for the holidays!
2 cups raisins or currants*
2½ cups hot water**
4 t. baking soda
4 cups GF flour blend
¾ cup brown sugar, packed
¾ cup white sugar****
½ t. salt
¼ cup vegetable oil
¾ cup walnuts or pecans, crushed (optional)
Soak raisins in the hot water with the baking soda overnight.
The next day add the remainder of the ingredients and mix slightly.
Generously oil three 1# coffee cans***. Fill each can one half full. Do not overfill. Tap the cans onto the counter to help the batter settle into the cans.
Bake 1 hour and 10 minutes at 350˚F in the bottom one-third of the oven. Remove from oven and cool 30 minutes in the cans. Remove from cans and cool well. Wrap in foil or saran and store in refrigerator. When ready to serve, cut into one inch slices and spread with whipped cream cheese.
Notes: *You may also use cranberries instead of raisins. **Try substituting orange juice for all of the liquid or substituting rum for part of the liquid. ***Recycle 1# coffee cans for this purpose. Remove the metal “ring” at the inner top of the cans by using a can opener. ****The original recipe, which dates back to the 30's, used white sugar. I prefer a lower glycemic sugar, such as coconut sugar, which can be found at any health food store.
Makes: Three 1# cans.
Makes: Three 1# cans.
This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:
1 comment:
Is there a substitute for the #1 coffee cans. I don't know anyone who uses them anymore.
They also get rusty so fast.
Would love to try this recipe.
Rita
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