Cashews Parmesan
category: sauces
ingredients:
6 Tbs. of cashew nuts, not roasted or salted
3 Tbs. of nutritional yeast flakes
1 pinch of raw salt (optional)
directions:
Put all ingredients in a blender or a food processor and blend until well mixed. Pour into a jar and store in the fridge.
Chocolate Chip Cookies (vegan & gluten-free!) makes ~ 3 dozen
ingredients:
2/3 c. Shortening
1 Tbs. Vegetable Oil
1 c. Brown Sugar, packed
1/2 c. Sugar
1 Tbs. Vanilla Extract
1/3 c. Water
1 c. Almond Meal/Flour
1 c. Coconut Flour
1/4 c. Oatmeal Flour
1 tsp. Salt
1 tsp. Xanthan Gum
1-1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1 10-12 oz. bag of Chocolate Chips
1/2 c. nuts (Sunflower seeds, pecans, walnuts, almonds or your favorite)
directions:
Preheat oven 375. Line cookie sheet with parchment paper.
Cream shortening, oil and sugars. Add vanilla and water, mixing until just combined.
Combine flours, salt, xanthan gum, baking soda and baking powder. Add to creamed mixture and beat until smooth.
Add chocolate chips and nuts.
Using a heaping tablespoon, form into cookies by squeezing dough to envelope nuts/chips. Place 2″ apart and bake 8-10 minutes. Cool for 15-20 minutes and serve.
Frosted Carrot Cake
ingredients:
3/4 c. flour
2/3 c. whole grain wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
egg replacer for 3 eggs
3/4 c. honey
1/4 c. oil
1 Tbs. lemon juice
3 c. finely grated carrots ( or carrot/apple combination)
*Frosting ingredients;
3 oz. Tofutti cream cheese, softened
3 T. powdered sugar
1/2 tsp. vanilla extract
directions:
Heat oven to 350. Spray 8″ round cake pan with cooking spray, line bottom with wax paper and lightly coat with cooking spray.
Combine dry ingredients. In a large bowl beat egg substitute, honey oil, and lemon juice until blended. Stir in dry ingredients and then carrots just until blended.
Spread batter into prepared pan and bake until toothpick inserted in center comes out clean (30-35 minutes). Cool in pan for 10 minutes, then turn out on rack and cool completely before frosting.
*Combine frosting ingredients in a small bowl and beat until well blended.
Gluten-free Sorghum Rosemary french bread
Special equipment :
french bread pan – worth every penny!
spectrum shortening (or other palm oil shortening, or coconut oil)
Millet grits (or cornmeal if corn is not an issue for you)
ingredients:
1 1/2 cup sorghum flour
1/2 cup millet flour
1 cup tapioca flour (or, for a more delicate bread, arrowroot starch)
1 Tbs. xanthan gum
1 1/2 tsp. salt
2 tsp. egg replacer
2 Tbs. sugar
1 1/2 cup lukewarm water
2 Tbs. rapid-rise yeast
2 Tbs. olive oil (or canola)
3 Ener-g foods Egg replacer “eggs” (4 1/2 tsp. egg replacer whisked with 6 Tbs. warm water)
1 tsp. vinegar (I use cider)
Topping ingredients:
melted dairy-free earth balance margarine
crushed rosemary
kosher salt (flaked is perfect)
directions:
Preheat oven to 375°F
Grease TOP AND BOTTOM of french bread pan with shortening or coconut oil and sprinkle with millet grits or other gritty gluten-free substance like cornmeal. (Recipe makes two french bread loaves) Do NOT line french bread pan with aluminum foil or anything like that – the holes are there for a reason and the dough is thick enough that it will not leak out the bottom.
Combine dry ingredients (through 1st egg replacer) in a medium mixing bowl of a standing mixer and fold together. Put sugar and lukewarm water in a small bowl and add yeast. As it starts to puff up, add the yeast water to the medium mixing bowl. Add olive oil, egg replacer “Eggs” and vinegar and mix on medium for 3 minutes.
Carefully scoop out your dough and make TWO bread shaped ovals in your french bread pan (you may need to wet a spatula or your hands to smooth the top). Baste with melted margarine and make a few slightly slanted decorative slices in the top. Sprinkle with crushed rosemary and flaked kosher salt.
Let rise for 20-30 minutes or until about doubled in size.
Bake for 25-30 minutes or until bread sounds slightly hollow when you tap it and is a nice brown color.
Gluten-free Chocolate Cake
ingredients:
3 c. flour ( opt. 1 c. each of either coconut, oat, potato, tapioca, sweet sorghum or other GF flours)
1 1/2 tsp. xanthan gum
egg replacer for 3 eggs mixed with warm water to dissolve per box instructions
2 tsp. soda
6 Tbs. Cocoa
1 tsp. salt
2 c. sugar
3 T. vanilla
3/4 c. oil
2 c. cold water – 1/4 to 3/4 c. more if batter is too thick (this batter is normally thick so don’t thin out too much)
*Powdered sugar optional for topping
directions:
Heat oven to 350. Grease 9″ X 13″ baking pan.
Measure dry ingredients in mixing bowl and whisk well. Combine liquid ingredients and add to dry, mixing well with beater.
Pour into prepared pan and bake 45 – 60 minutes, testing with toothpick (edges of cake usually pull away from pan when done). Let cake sit for 1 hour and sprinkle with powdered sugar (or use fasting chocolate frosting).